Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Shelf-life Extension of Acer mono Sap Using Ultra Filtration

한외여과법을 이용한 고로쇠 수액의 저장성 향상

  • Published : 2010.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was investigated the effect of the ultra filtration (UF) on extending shelf-life and increasing quality of Acer mono sap. To evaluate the quality changes of Acer mono sap before and after UF, crude ash, crude protein, minerals, free sugar, organic acid, pH, total acidity, browning index, turbidity and total microbial number were measured during storage periods at -1, 4 and $10^{\circ}C$. After UF, the ash, minerals, organic acid, total acidity, browning index and turbidity of Acer mono sap were slightly decreased, while the pH was slightly increased, and total microbial number was not detected. After UF, the pH, total acidity, browning index, turbidity and total microbial number of Acer mono sap were very stable during storage periods at -1 and $4^{\circ}C$. During the storage at $10^{\circ}C$, turbidity and total microbial number was slightly increased, while the pH of before UF was decreased and the total acidity, browning, turbidity and total microbial number was increased during storage periods. As the results of this study indicate application of UF on Acer mono sap could extend the shelf-life and quality without loss of natural minerals and useful components.

본 연구에서는 고로쇠수액의 품질 및 저장성을 향상시키고자 한외여과 방법을 이용하여 한외여과 전후의 이화학적 특성과 저장 중 미생물 및 품질변화를 관찰하였다. 여과 전후 수액의 조회분, 조단백질, 무기성분, 유리당, 유기산 함량, pH, 총 산도 등 이화학적 특성에는 큰 변화가 없었으며, 여과 후 갈색도 및 탁도는 감소하였고 수액 내 미생물은 검출되지 않았다. 여과 전 수액의 pH는 저장 중 감소하였고, 총 산도, 갈색도 및 탁도는 증가하는 경향이었으나 여과 후 수액은 큰 변화가 없었다. 여과 전 수액의 초기 미생물수는 $1.7{\times}10^3\;CFU/mL$에서 저장 중 $4.7{\times}10^4\;CFU/mL$까지 증가하였고, 여과 후 수액의 미생물수는 -1과 $4^{\circ}C$ 저장 중 62일 동안 검출되지 않았으나 $10^{\circ}C$에서는 $4.8{\times}10^2\;CFU/mL$로 검출되었다. 이상의 결과로부터 한외여과는 수액의 이화학적 특성의 변화를 유발하지 않으면서 효과적으로 미생물을 제어할 수 있어 수액의 저장성을 향상시킬 수 있을 것으로 판단된다.

Keywords

References

  1. Chung MJ, Kim YS, Lee IS, Jo JS, Sung NJ. 1995. The component of the sap from Gorosoe (Acer mono Max.) and sugar maple (Pseudo-sieboldianum Kom.). J Korean Soc Food Nutr 24: 911-916.
  2. Cho NS, Kim HE, Min DS, Park CH. 1998. Factors affecting on sap flows of birch trees, Betula platyphylla as a healthy beverages. Mokchae Konghak 26: 93-99.
  3. Choi SY, Na ST, Kim YH, Kim HJ, Sung NJ. 2002. The components of the saps from Darae (Actinidia arguta) and Korean Stewartia (Stewartia koreana). J Agric Life Sci 36: 9-15.
  4. Syed AQ, Kim CH, Kwon MC, Lee HJ, Kang HY, Choi DH, Lee HY. 2007. Comparison of anticancer and immuno-modulatory activities in the different parts of Acer mono Max. and Acer okamotoanum. Korean J Medicinal Crop Sci 15: 405-410.
  5. Kim CM, Jung DL, Sheo HJ. 1991. A study on the ingredients in the sap of Acer mono MAX. and Betula costata T. in Mt. Jiri area. J Korean Soc Food Nutr 20: 479-482.
  6. Chung MJ, Lee SJ, Shin JH, Jo JS, Sung NJ. 1995. The components of the sap from Birches, bamboos and Darae. J Korean Soc Food Nutr 24: 727-733.
  7. Hyun KH, Hung HC, Kim JS. 1999. Chemical compositions of the sap of Acer mono MAX in Cheonnam region. Korean J Plant Res 12: 215-220.
  8. Moon HS, Kwon SD. 2006. Optimum tapping size and number for sap collection of Acer mono. J Ecol Field Biol 29: 185-189. https://doi.org/10.5141/JEFB.2006.29.3.185
  9. Kim HE, Kwon KC, Park CH, Cho NS. 1998. Species for tree saps in Mt. Sobaek area and its sap resources. Mokchae Konghak 26: 81-92.
  10. Cho SH, Choi YJ, Oh JY, Kim NG, Rho CW, Choi CY, Cho SH. 2007. Quality characteristics of Kanjang (soy sauce) fermentation with bamboo sap, xylem sap and Gorosoe. Korean J Food Preserv 14: 294-300.
  11. Kim JH, Lee WJ, Cho YW, Kim KY. 2009. Storage-life and palatability extension of Betula platyphylla sap using lactic acid bacteria fermentation. J Korean Soc Food Sci Nutr 38: 787-794. https://doi.org/10.3746/jkfn.2009.38.6.787
  12. Youn KS, Kim SD, Chung HD, Choi YH. 2000. Clarification of apple vinegar by utrafiltration and flux characteristics. J Korean Soc Agric Chem Biotechnol 42: 24-28.
  13. AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington DC, USA. p 31.
  14. Lee GD, Kim JO, Kim MS, Lee KP. 2006. The prediction of self-life on functional beverage. Korean J Food Preserv 13: 154-160.
  15. Kang MY, Park YS, Mok C, Chang HG. 1998. Improvement of self-life of Yakju by membrane filtration. Korean J Food Sci Technol 30: 1134-1139.
  16. Jeong JH, Mog CG, Im SB, Park YS. 2003. Ultrafiltration for quality improvement of apple wine. J Korean Soc Agric Chem Biotechnol 46: 201-206.
  17. Moon HS, Park SB, Kwon SD, Goo JW. 2004. Sap collection and major components of Acer mono in Mt. Jiri. J Korean Ecol 27: 263-267.
  18. Chung JH, Mok C, Lim S, Park YS. 2003. Ultrafiltration for quality improvement of wine. Korean J Food Sci Technol 35: 386-392.
  19. Kim SM, Kang YJ. 2001. Changes in the constituents of citrus juice by ultrafiltration. Korean J Postharvest Sci Technol 4: 442-448.
  20. Youn KS, Kim SD, Chung HD, Choi YH. 2000. Clarification of apple vinegar by ultrafiltration and flux characteristics. J Korean Soc Agric Chem Biotechnol 42: 24-28.
  21. Chung JH, Mok C, Lim S, Park YS. 2003. Change of physicochemical properties during fermentation of peach wine and quality improvement by ultrafiltration. J Korean Soc Food Sci Nutr 32: 506-512. https://doi.org/10.3746/jkfn.2003.32.4.506

Cited by

  1. Effects of UV Sterilization on Quality of Acer mono Sap vol.42, pp.1, 2013, https://doi.org/10.3746/jkfn.2013.42.1.148
  2. Comparison on Cosmetic Activities of Acer mono Bark and Sap vol.19, pp.4, 2011, https://doi.org/10.7783/KJMCS.2011.19.4.264
  3. Physicochemical Characteristics and Nutritional Components of Goroshoe (Acer mono Max.) Sap with Collection Periods vol.40, pp.10, 2011, https://doi.org/10.3746/jkfn.2011.40.10.1482
  4. Storage-life Extension of Maengjong-Juk (Phyllostachys pubescens) Sap Using Heat Treatments vol.56, pp.2, 2013, https://doi.org/10.3839/jabc.2013.013
  5. Quality Characteristics of the White Birch Sap with Varying Collection Periods vol.41, pp.1, 2012, https://doi.org/10.3746/jkfn.2012.41.1.143
  6. Characteristics of Goroshoe (Acer mono Max.) Sap with Different Collection Times After Ultra Filtration vol.40, pp.5, 2011, https://doi.org/10.3746/jkfn.2011.40.5.753
  7. Enhancement of Antioxidant Activities and Whitening Effect of Acer mono Sap Through Nano Encapsulation Processes vol.19, pp.3, 2011, https://doi.org/10.7783/KJMCS.2011.19.3.191
  8. 초고압 기술이 자작나무 수액의 저장성 향상에 미치는 영향 vol.24, pp.3, 2010, https://doi.org/10.11002/kjfp.2017.24.3.343