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

Quality Properties of Omija Beverage Based on the Storage Container and Storage Temperature

용기 및 저장온도가 오미자음료 품질에 미치는 영향

  • Choi, Eun Young (Department of Nutrition and Cooking, Gyeongbuk College) ;
  • Yu, Jin-Hyeon (Department of Food and Cookery Science, Shinhan university) ;
  • An, Hui Jeong (Food Industry Research Institute, Gyeongbuk College)
  • 최은영 (경북전문대학교 식품영양과) ;
  • 유진현 (신한대학교 식품조리과) ;
  • 안희정 (경북전문대학교 식품산업연구소)
  • Received : 2017.07.11
  • Accepted : 2017.08.24
  • Published : 2017.11.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study compared the physicochemical quality characteristics of the Omija beverage for 36 weeks (9 months) depending on the storage container and storage temperature. From 3 weeks of storage, the optical density showed a significant difference according to the storage container, and the soluble solid contents showed a significant difference according to the storage container, storage temperature, and storage container${\times}$temperature. The total polyphenol and total acidity decreased slightly in the late storage period at all transparent and brown bottle treatments but the pH increased slightly. Generally, changes in the quality characteristics of Omija beverage at $4^{\circ}C$ storage were less than that at $20^{\circ}C$ and $36^{\circ}C$ storage. Correlation analysis of each factors, optical density, soluble solid content, total polyphenol, pH, and total acidity showed a positive correlation with each item according to the storage period. The storage period, particularly the transparent bottle treatment, appeared to have a significant impact on reducing the optical density. A few quality changes were observed after the brown bottle treatment for 36 weeks. In addition the stability according to the storage temperature was confirmed in each treatment. The brown bottle treatment is effective in maintaining the quality of Omija beverage for 36 weeks.

본 실험은 36주(9개월) 동안 오미자음료의 저장용기 및 저장온도에 따른 이화학적 품질 특성을 비교 분석하였다. 저장 3주부터 흡광도는 저장용기에서 고도로 유의적인 차이를 보였고, 총 가용성 고형분 함량은 저장용기, 저장온도, 저장용기${\times}$온도 등 모든 요인에서 고도로 유의한 차를 나타냈다. 총 페놀성 화합물, 총산도는 투명병 처리, 갈색병 처리 모두 저장후기에 조금 감소하였고, pH는 조금 증가하였다. 전반적으로 $4^{\circ}C$ 저장이 $20^{\circ}C$ 및 $36^{\circ}C$ 저장보다 오미자음료 품질 특성 변화가 적었다. 각 인자들의 상관성을 분석한 결과 저장기간에 의한 흡광도, 가용성 고형분, 총 페놀성 화합물, pH, 총산도는 모두 각각의 항목들에 대한 양의 상관관계를 보였다. 오미자음료의 투명병 처리는 저장기간이 경과되면서 오미자음료의 흡광도 감소에 많은 영향을 주는 것으로 나타났다. 갈색병 처리는 9개월 동안 품질 변화가 적었고, 각각의 저장온도에 의한 안전성이 확인되었다. 위 결과로 보아 갈색병 처리는 36주 동안 오미자음료 품질유지에 적합한 것으로 생각된다.

Keywords

References

  1. Jeong ST, Kong MH, Yeo SW, Choi JH, Choi HS, Han GJ. 2010. Studies on the mixture wine processing using Omija and pear. J East Asian Soc Diet Life 20: 896-902.
  2. Zhu M, Lin KF, Yeung RY, Li RC. 2000. Evaluation of the protective effects of Schisandra chinensis on Phase I drug metabolism using a $CCl_{4}$ intoxication model. J Ethnopharmacol 67: 928-935.
  3. Molokovskii DS, Davydov VV, Tiulenev VV. 1987. The action of adaptogenic plant preparations in experimental alloxan diabetes. Probl Endokrinol 35: 82-87.
  4. Nishiyama N, Chu PJ, Saito H. 1996. An herbal prescription, S-113m, consisting of biota, ginseng and schizandra, improves learning performance in senescence accelerated mouse. Biol Pharm Bull 19: 388-393. https://doi.org/10.1248/bpb.19.388
  5. Li XJ, Zhao BL, Liu GT, Xin WJ. 1990. Scavenging effects on active oxygen radicals by schizandrins with different structures and configurations. Free Radic Biol Med 9: 99-104.
  6. Ikeya Y, Kanatani H, Hakozaki M, Taguchi H, Mitsuhashi H. 1988. The constituents of Schizandra chinensis Baillon. XV. Isolation and structure determination of two new lignans gomisin S and gomisin T. Chem Pharm Bull 36: 3974-3979. https://doi.org/10.1248/cpb.36.3974
  7. Yang HC, Lee JM, Song KB. 1982. Anthocyanins in cultured Omija (Schizandra chinensis Baillon) and its stability. J Korean Agric Chem Soc 25: 35-43.
  8. Lee JS, Lee SW. 1989. A study on compositions of free sugar, lipids, and nonvolatile organic acids in parts of omija (Schizandra chinensis Baillon). Korean J Diet Cult 4: 177-179.
  9. Park EJ, Ahn JJ, Kim JS, Kwon JH. 2013. Antioxidant activities in freeze-dried and hot air-dried Schizandra fruit (Schizandra chinensis Baillon) at different microwave-assisted extraction conditions. Korean J Food Sci Technol 45: 667-674. https://doi.org/10.9721/KJFST.2013.45.6.667
  10. Lee HJ, Sung JH, Choi JY, Cho JS, Lee YM, Chung HS, Moon KD. 2016. Evaluation of the quality characteristics in Omija (Schizandra chinensis Baillon) powder tea. Korean J Food Sci Technol 48: 42-47. https://doi.org/10.9721/KJFST.2016.48.1.42
  11. Kim MJ, Park EJ. 2010. Antioxidative and antigenotoxic effect of Omija (Schizandra chinensis B.) extracted with various solvents. Korean J Food Sci Nutr 39: 487-493. https://doi.org/10.3746/jkfn.2010.39.4.487
  12. Sung KC. 2011. A study on the pharmaceutical & chemical characteristics and analysis of natural Omija extract. J Korean Oil Chem Soc 28: 290-298.
  13. Hong KH, Nam ES, Park SI. 2004. Preparation and characteristics of drinkable yoghurt added water extract of omija (Schizandra chinensis Baillon). Korean J Food Nutr 17: 111-119.
  14. Moon YJ, Park S, Sung CK. 2003. Effect of ethanolic extract of Schizandra chinensis for the delayed ripening kimchi preparation. Korean J Food Nutr 16: 7-14.
  15. Jung GT, Ju IO, Choi JS, Hong JS. 2000. Preparation and shelf-life of soybean curd coagulated by fruit juice of Schizandra chinensis RUPRECHT (Omija) and Prunus mume (maesil). Korean J Food Sci Technol 32: 1087-1092.
  16. Kim YS, Park YS, Lim MH. 2003. Antimicrobial activity of Prunus mume and Schizandra chinensis H-20 extracts and their effects on quality of functional kochujang. Korean J Food Sci Technol 35: 893-897.
  17. Kim HD. 2006. A study on quality characteristics of medicinal demi-glace sauce with added omija. Korean J Culinary Res 12: 119-133.
  18. Kwon HJ, Park CS. 2009. Quality characteristics of bellflower and lotus root Jeonggwa added Omija (Schizandra chinensis Baillon) extract. Korean J Food Presev 16: 53-59.
  19. Lee S, Kim M. 2009. Comparison of physicochemical and organoleptic characteristics of omija wines made by different methods. J Korean Soc Food Sci Nutr 38: 182-187. https://doi.org/10.3746/jkfn.2009.38.2.182
  20. Kim YM, Kim DH, Yum CA. 1991. Changes in flavor component of omija (Shizandra chinensis Baillon) with various extraction times. Korean J Soc Food Sci 7: 27-31.
  21. Oh SL, Kim SS, Min BY, Chung DH. 1990. Composition of free sugar, free amino acid, non-volatile organic acid and tannins in the extracts of L. chinensis M., A. acutiloba K., S. chinensis B. and A. sessiliflorum S.. Korean J Food Sci Technol 22: 76-81.
  22. Kang KC, Park JH, Baek SB, Jhin HS, Rhee KS. 1992. Optimization of beverage preparation from Schizandra chinensis Baillon by response surface methodology. Korean J Food Sci Technol 24: 74-81.
  23. Mok C. 2005. Quality improvement of spray-dried Omija (Schizandra chinensis Baillon) tea powder by roasting of Omija and by adding grape juice. Food Eng Prog 9: 125-132.
  24. Mok C, Song K, Na Y, Park JH, Kwon YA, Lee SJ. 2001. Effects of roasting and grating on extraction of omija (Schizandra chinensis Baillon). Food Eng Prog 5: 58-63.
  25. Lee SJ, Kwon YA, Mok C, Park JH. 2000. Interfacial properties of spray-dried omija (fruit of Schizandra chinensis) tea. Food Eng Prog 4: 51-54.
  26. Cho SB, Kim HJ, Yoon JI, Chun HS. 2003. Kinetic study on the color deterioration of crude anthocyanin extract from Schizandra fruit (Schizandra chinensis fructus). Korean J Food Sci Technol 35: 23-27.
  27. Ministry of Health and Welfare. 2014. 2013 National Health Statistics. Ministry of Health and Welfare, Sejong, Korea. p 445-455.
  28. Zhang Q, Zhang J, Shen J, Silva A, Dennis DA, Barrow CJ. 2006. A simple 96-well microplate method for estimation of total polyphenol content in seaweeds. J Appl Phycol 18: 445-450. https://doi.org/10.1007/s10811-006-9048-4
  29. Jeong PH, Kim YS, Shin DH. 2006. Change of physicochemical characteristics of Schizandra chinensis during postharvest ripening at various temperatures. Korean J Food Sci Technol 38: 469-474.
  30. Kim KI, Nam JH, Kwon TW. 1973. On the proximate composition, organic acids and anthocyanins of omija, Schizandra chinensis Baillon. Korean J Food Sci Technol 5: 178-182.
  31. Mazza G, Brouillard R. 1987. Recent developments in the stabilization of anthocyanins in food products. Food Chem 25: 207-225.
  32. Cai Y, Luo Q, Sun M, Corke H. 2004. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci 74: 2157-2184. https://doi.org/10.1016/j.lfs.2003.09.047
  33. Im HE, Kim YW, Jeong ST, Yeo SH, Baek SY, Kim JH, Oh SG, Park HY. 2015. Effect of omija (Schizandra chinensis Baillon) addition ratio on quality characteristics of mulberry extracts. J Korean Soc Food Sci Nutr 44: 1041-1049. https://doi.org/10.3746/jkfn.2015.44.7.1041
  34. Jung JJ, Lee KT. 2010. Extending the shelf-life of Yukwa using secondary packaging. Korean J Food Sci Technol 42: 452-458.