한국식품저장유통학회지 (Food Science and Preservation)

  • 제30권1호
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  • Pages.122-131
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  • 2023
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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초음파와 대두유 용매를 이용한 감 껍질 추출물의 이화학적 특성

Physicochemical characteristics of carotenoid-enriched extract prepared from persimmon peels by ultrasound-assisted extraction with soybean oil solvent

  • 정헌식 (부산대학교 식품공학과) ;
  • 윤광섭 (대구가톨릭대학교 식품공학과) ;
  • 이수원 (경북대학교 식품외식산업학과) ;
  • 문혜경 (경북대학교 공동실험실습관) ;
  • 김종국 (경북대학교 식품외식산업학과)
  • Hun Sik Chung (Department of Food Science and Technology, Pusan National University) ;
  • Kwang Sup Youn (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Soo Won Lee (Department of Food and Food Service Industry, Kyungpook National University) ;
  • Hey Kyung Moon (Center for Scientific Instruments, Kyungpook National University) ;
  • Jong Kuk Kim (Department of Food and Food Service Industry, Kyungpook National University)
  • 투고 : 2022.10.21
  • 심사 : 2023.02.03
  • 발행 : 2023.02.28
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초록

초음파와 대두유 용매를 병용하여 감 껍질 유래 카로티노이드 함유 대두유를 제조하고 그의 이화학적 특성을 파악하기 위하여, Box-Behnken design과 반응표면분석법을 이용하여 추출물의 카로티노이드 농도 기준 최적 추출조건(온도 62℃, 시간 32 min, 대두유/감 껍질 비율 3.1)을 결정하였고, 이 조건에서 얻은 추출물(카로티노이드 강화 대두유)과 무처리 대두유(control)의 이화학적 특성을 비교하였다. 추출물의 총카로티노이드 함량은 강화되었고, 이러한 카로티노이드 강화 대두유의 색도는 대조구보다 명도는 낮았지만 높은 적색도와 황색도값을 보였다. 대두유의 산화 및 가열 안정성에 대한 초음파 처리와 감 껍질 유래 카로티노이드의 영향은 미미한 것으로 나타났다. 카로티노이드 강화 대두유의 점도와 활성화 에너지는 대조구보다 약간 높았다. 이로써 감 껍질에 초음파-대두유 용매 추출법을 적용하여 황적색의 카로티노이드 강화 대두유의 제조가 가능하였고, 이는 일반 유지 대체제는 물론 첨가물로서도 활용성이 높을 것으로 기대된다.

Persimmon peels are mostly discared as a by-product of dried persimmon manufacturing, but effective use is required as it contains various functional constituents. This study covers the preparation of carotenoid-enriched oil by ultrasound treatment of persimmon peel in soybean oil solvent, and the investigation of its physicochemical characteristics. Using the Box-Behnken design and response surface methodology, the optimal extraction conditions (temperature, 62℃; time, 32 min; and persimmon peel to oil ratio, 1:3.1) were determined based on the carotenoid concentration of the extract. The physicochemical characteristics of the extract obtained under optimal conditions and the untreated soybean oil (control) were compared. The total carotenoid content of the extract increased. The carotenoid-enriched soybean oils had a lighter color than the controls, but with high redness and yellowness values. The effect of sonication and a component of the persimmon peel on the oxidation and heating stability of soybean oil was weak. The viscosity and activation energy of carotenoid-enriched soybean oil were slightly higher than those of the control. Thus, it was possible to prepare yellow-red carotenoid-enriched soybean oil by applying ultrasonic-soybean oil solvent extraction to persimmon peel. The oil is expected to be useful as an additive as well as a substitute for general edible oils.

키워드

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