아보카도 오일의 산업적인 이용성을 증가시키고, 안정성을 향상시키기 위해 분무건조기술을 이용하여 아보카도 오일의 캡슐화 연구를 수행하였다. 캡슐화된 샘플내의 오일과 오일자체만을...
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https://www.riss.kr/link?id=A82754159
2008
Korean
594
SCOPUS,KCI등재
학술저널
303-310(8쪽)
10
0
상세조회0
다운로드국문 초록 (Abstract)
아보카도 오일의 산업적인 이용성을 증가시키고, 안정성을 향상시키기 위해 분무건조기술을 이용하여 아보카도 오일의 캡슐화 연구를 수행하였다. 캡슐화된 샘플내의 오일과 오일자체만을...
아보카도 오일의 산업적인 이용성을 증가시키고, 안정성을 향상시키기 위해 분무건조기술을 이용하여 아보카도 오일의 캡슐화 연구를 수행하였다. 캡슐화된 샘플내의 오일과 오일자체만을 4, 25, 60℃ 온도의 암조건에서 8주 동안 저장하여 TBA값을 측정한 결과, 캡슐 속의 오일이 대조군과 비교하였을 때 산화에 더 안정하였다. 대조군의 TBA 형성은 저장기간이 길어질수록 증가하고 5주째에 급격하게 증가하였다. 그러나 캡슐화된 샘플 내에서의 TBA 값은 대조군보다 낮은 값을 나타내었다. 캡슐화된 샘플의 TBA 값은 아보카도 오일내의 MDA형성을 저지시켜 산화 작용을 효과적으로 억제하였다. 분무 건조된 분말의 가운데서는 단백질의 함량이 커질수록 그 안정성이 감소하는 경향을 나타내었다. 클로로필 안정성을 60℃의 저장조건에서 비교한 결과 캡슐화된 시료 내에서 안정성을 보여주었다. 저장된 샘플 내 오일의 색도를 측정한 결과, 통계적인 유의성을 관찰할 수는 없었으나, 전체적으로 L값은 감소하고 a값은 증가하며, b값은 감소하는 경향을 나타내었다. 결론적으로 TBA 값 및 클로로필 함량, 색도의 실험결과에 의하면 아보카도 오일의 캡슐화가 산화를 억제하고 관능적인 특성을 향상시키는데 효과적인 수단임을 나타낸다.
다국어 초록 (Multilingual Abstract)
This study was performed to verify the effects of encapsulation against oil oxidation. Thiobarbituric acid (TBA) values of samples were compared during storage at 60℃, indicating that the encapsulated avocado oil had lower TBA values than the free a...
This study was performed to verify the effects of encapsulation against oil oxidation. Thiobarbituric acid (TBA) values of samples were compared during storage at 60℃, indicating that the encapsulated avocado oil had lower TBA values than the free avocado oil. Microcapsules consisting of a whey protein isolate (WPI)-only wall system had slightly improved oxidative stability; however, spray-dried particles containing a high proportion of maltodextrin (MD) clearly offered better protection from oxidation than the other forms of encapsulation. The chlorophyll (Chl) content of the encapsulated avocado oil was higher than that of the free oil sample. When compared to the control, all wall systems protected the change of the chlorophyll content storage. No large differences were observed between the encapsulated powders according to the various wall materials. The color of the encapsulated oil changed from green to yellowish-green, indicating the formation of pheophytin from chlorophyll. The yellowish color of the oil correlated with a reduced total Chl content. In conclusion, encapsulation with spray drying for avocado oil could lead to improved stability during storage with respect to oxidation and the preservation of chlorophyll.
참고문헌 (Reference)
1 Logaraj TV, "Venkateswaran G, Rheological behaviour of emulsions of avocado and watermelon oils during storage" 106 : 937-943, 2008
2 Beristain CI, "Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) um" 34 : 398-401, 2001
3 Pegg RB, "Spectrophotometric measurement of secondary lipid oxidation products; Lipid oxidation/stability, In: Handbook of Food Analytical Chemistry" John Wiley & Sons, Inc. 551-553, 2005
4 Madeira AC, "SPAD meter versus tristimulus colorimeter to estimate chlorophyll content and leaf color in sweet pepper" 34 : 2461-2470, 2003
5 Ashton OB, "Pigments in avocado tissue and oil" 54 : 10151-10158, 2006
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7 Werman MJ, "Oxidative stability of avocado oil" 63 : 355-360, 1986
8 Moreau DL, "Oxidative stability of anhydrous milk fat microencapsulated in whey proteins" 61 : 39-43, 1996
9 Elez-Martinez P, "Natural antioxidants preserve the lipid oxidative stability of minimally processed avocado puree" 70 : 325-329, 2005
10 Rosenberg M, "Microencapsulation of volatiles by spraydrying in whey protein-based wall systems" 6 : 273-284, 1996
1 Logaraj TV, "Venkateswaran G, Rheological behaviour of emulsions of avocado and watermelon oils during storage" 106 : 937-943, 2008
2 Beristain CI, "Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) um" 34 : 398-401, 2001
3 Pegg RB, "Spectrophotometric measurement of secondary lipid oxidation products; Lipid oxidation/stability, In: Handbook of Food Analytical Chemistry" John Wiley & Sons, Inc. 551-553, 2005
4 Madeira AC, "SPAD meter versus tristimulus colorimeter to estimate chlorophyll content and leaf color in sweet pepper" 34 : 2461-2470, 2003
5 Ashton OB, "Pigments in avocado tissue and oil" 54 : 10151-10158, 2006
6 Kagami Y, "Oxidative stability, structure, and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials" 68 : 2248-2255, 2003
7 Werman MJ, "Oxidative stability of avocado oil" 63 : 355-360, 1986
8 Moreau DL, "Oxidative stability of anhydrous milk fat microencapsulated in whey proteins" 61 : 39-43, 1996
9 Elez-Martinez P, "Natural antioxidants preserve the lipid oxidative stability of minimally processed avocado puree" 70 : 325-329, 2005
10 Rosenberg M, "Microencapsulation of volatiles by spraydrying in whey protein-based wall systems" 6 : 273-284, 1996
11 Wu KG, "Microencapsulation of fish oil by simple coacervation of hydroxypropyl methylcellulose" 23 : 1569-1572, 2005
12 Hogan SA, "Microencapsulation and oxidative stability of spray-dried fish oil emulsions" 20 : 675-688, 2003
13 Kim E, "Melting characteristics of fat present on the surface of industrial spray-dried dairy powder" 42 : 1-8, 2005
14 Choe E, "Mechanisms and factors for edible oil oxidation" 5 : 169-186, 2006
15 Fuchs M, "Encapsulation of oil in powder using spray drying and fluidised bed agglomeration" 75 : 27-35, 2006
16 Dzondo-Gadet A, "Encapsulation and storage of safou pulp oil in 6DE maltodextrins" 40 : 265-271, 2005
17 Bylaitë E, "Emulsification of caraway essential oil in water by lecithin and beta-lactoglobulin: Emulsion stability and properties of the formed oil-aqueous interface" 20 : 327-340, 2001
18 Hogan SA, "Emulsification and microencapsulation properties of sodium caseinate/ carbohydrate blends" 11 : 137-144, 2001
19 Tan LH, "Effect of oil loading on microspheres produced by spray drying" 22 : 253-259, 2005
20 Bilancia MT, "Correlation of triacylglycerol oligopolymers and oxidised triacylglycerols to quality parameters in extra virgin olive oil during storage" 40 : 855-861, 2007
21 Diosady L, "Chlorophyll removal from edible oils" 3 : 81-88, 2005
22 Pérez-Magariño S, "Application of absorbance values used in wineries for estimating CIELAB parameters in red wines" 81 : 301-306, 2003
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25 Ayala F, "A new simplified method for measuring the color of wines. III. All wines and brandies" 50 : 359-363, 1999
덖음 시간에 따른 감국(Chrysanthemum indicum L.) 차의 이화학적 특성
저온 질소 건조한 엿기름과 시판 엿기름으로 제조한 식혜의 품질 특성 비교
올리브 잎 분획물의 항산화기능과 아질산염 소거능력 평가
국내 유통 가공식품과 단체급식 메뉴의 당 함량 실태조사
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2023 | 평가예정 | 해외DB학술지평가 신청대상 (해외등재 학술지 평가) | |
2020-01-01 | 평가 | 등재학술지 유지 (해외등재 학술지 평가) | |
2010-11-23 | 학회명변경 | 영문명 : Korean Society Of Food Science And Biotechnology -> Korean Society of Food Science and Technology | |
2010-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2008-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2006-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2004-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2001-07-01 | 평가 | 등재학술지 선정 (등재후보2차) | |
1999-01-01 | 평가 | 등재후보학술지 선정 (신규평가) |
학술지 인용정보
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 1.03 | 1.03 | 1.1 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
1.11 | 1.08 | 2.013 | 0.18 |