초록

○ 연구결과
- 수박의 전처리(수박과피 제거, 세절, 씨 제거, 과육파쇄)의 기계적인 단위공정 개발
- 수박 pulp로부터 lycopene 추출, 회수 및 농축기술 개발
- 회수 lycopene의 수용화 및 안정화 기술 개발
- 수박 주스 생산기술 및 품질안정화 기술 개발
- 수박 전처리 및 수박 주스 생산을 위한 장치사양 결정
- 수박 주스 생산을 위한 시험공장 설비구축 및 생산실험

Abstract ▼

Ⅴ. Results and Proposal for Practical Use
○ Pretreatments of watermelon such as removing skin, dividing, removing seeds and crushing pulp were developed as a mechanical manner. It is possible to increase the prductivity and quality in production of lycopene from watermelon.
○ Flesh was obtaine

Ⅴ. Results and Proposal for Practical Use
○ Pretreatments of watermelon such as removing skin, dividing, removing seeds and crushing pulp were developed as a mechanical manner. It is possible to increase the prductivity and quality in production of lycopene from watermelon.
○ Flesh was obtained with an average weight yield of 68.1%(w/w) after removal of rind and seed from whole watermelon, and contained 37.5 mg/kg lycopene. Pulp was obtained about 3%(w/w) followed by grind and centrifugation from flesh. Lycopene content in pulp was about 807 mg/kg(w/w). These results implied that most of the lycopene was contained in the pulp, which was approximately 21 times more than in the flesh. The lycopene-rich pulp revovered about 93.5% from the watermelon flesh (2386mg/100kg).
○ The obtained lycopene extracts was 568g per 1 kg watermelon pulp, which is containing 1379.3mg/kg of lycopene and the yield of lycopene was about 97%. The lycopene content in the residue, after the pulp had been extracted, was 36.1 mg/kg (approximately 3% of the initial lycopene content), and the weight loss of pulp extracted was about 31% (w/w). This might be due to the water that released from pulp, and then separated and removed from residue of watermelon and MCT.
○ The highest purity of lycopene obtained was 85.1% for lycopene crystals in the related fractions of watermelon. The recover yield of crude lycopene crystals and mother liquor from the lycopene extract was 60.1% and 30%, respectively. Approximately 10% of the lycopene was lost from the initial extracts after centrifugation.
○ The quantity of lycopene obtained as lycopene crystals was 79.9mg/kg(yield: 57.9% of the total). However, the yield of lycopene from lycopene oleoresin under recovered from mother liquor was 22.8mg/kg, which corresponded to a recovery of 16.5%. This low level of recovery of lycopene oleoresin might have been caused by factors such as temperature, amount of light, and oxygen during vacuum concentration.
○ To extract lycopene from whole watermelons, fresh fruits were separated into five fractions: rind, seed, flesh, juice, and pulp. The flesh was used as the main source for lycopene extraction. Lycopene was extracted with MCT by wet extraction without drying the pulp. The resultant extract was separated into different lycopene-related fractions: crude lycopene crystals, mother liquor, lycopene crystals, and lycopene oleoresin. The lycopene crystals showed a purity of at least 99.1%, and the ratio of the all-trans-to cis-isomers in this fracton was 99.1% to 0.9%. The results indicate that the MCT solvent system is more effective for the extraction of lycopene from whole watermelons chemical extraction.
○ Formulation for emulsion that be solubilize the lycopene, and can be formed with 7.69-25.0% lycopene oil, 15.4-28.6% Tween 80, and 50.0-76.9% water in the ternary phase diagram system.
○ When CMC-Na added to the watermelon juice, the pulp and juice were separated over whole concentration of CMC-Na, however CMC-Na was more effective in dispersion stability than pectin. The optimum concentration was 0.5% of CMC-Na and pectin in dispersion stability.
○ The emulsion stability of solubilized lycopene was exhibited at the formulation with lycopene oil and Tween 80(1:1.5), the oxidation stability was maintained about 80% at the formulation of oil: Tween 80: water (1:1:2-1:2:6).
○ Most lycopene was recovered after filtration with diatomaceous earth which pore size range 3-10um.
○ Watermelon juice consists of CMC-Na/P 0.5%(w/w), fructose 0.5%(w/w), vitamin C 0.02%(w/w) and tartaric acid 0.02%(w/w) showed a good sensory score.
○ Degradation rate of lycopene in watermelon juice wa increased slightly after heat treatment at 70 and 80℃, however lycopene degradation was decreased after heat treatment at 90 and 100℃. The degradation mechanism of lycopene in watermelon juice seems to depend on the heat temperature. Generally, the lycopene degrades predominantly through oxidation under 50℃, whereas isomerization of lycopene in watermelon juice increases at 90 and 100℃.

목차 Contents

• 표지 ... 1
• 제출문 ... 3
• 요약문 ... 5
• SUMMARY ... 9
• CONTENTS ... 13
• 목차 ... 15
• 제1장 연구개발과제의 개요 ... 17
• 제1절 연구개발의 필요성 ... 17
• 제2절 연구개발의 목적 ... 19
• 제2장 국내외 기술개발 현황 ... 21
• 제1절 국내 현황 ... 21
• 제2절 국외 현황 ... 22
• 제3장 연구개발수행 내용 및 결과 ... 26
• 제1절 재료 ... 26
• 제2절 방법 ... 26
• 제3절 결과 및 고찰 ... 33
• 1. 수박 전처리 및 lycopene 추출/수용화 기술 확립 ... 33
• 2. 주스제조 공정(과즙 농축 및 살균) 확립 ... 45
• 3. 주스 제조장치 사양설계 ... 65
• 제4장 목표달성도 및 관련분야에의 기여도 ... 74
• 제5장 연구개발 성과 및 성과활용 계획 ... 75
• 제1절 실적 ... 75
• 제2절 향후 성과활용 계획 ... 76
• 제6장 연구개발과정에서 수집한 해외과학기술정보 ... 77
• 제1절 국외 lycopene 제품관련 시장 정보 ... 77
• 제2절 식품 천연색소 관련 연구자료 ... 80
• 제7장 참고문헌 ... 100
• 끝페이지 ... 104