발아기간에 따른 단메밀과 쓴메밀의 항산화 성분 및 활성의 변화

라하나 ( Ha-na Ra ),강문경 ( Moon-kyung Kang ),유광연 ( Gwang-yeon You ),김진숙 ( Jin-sook Kim ),김기창 ( Gi-chang Kim ),최송이 ( Song-yi Choi ),김경미 ( Kyung-mi Kim ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.1

Purpose: This study aimed to investigate the composition and biological activities of common and tartary buckwheat during germination, and to compare them. Methods: The effect of the germination time on vitamin C, γ-amino butyric acid (GABA), rutin and quercetin, total polyphenol and flavonoid contents were determined. Results: The vitamin C content reached a maximum on the fifth germination day. As the time of germination increased, the GABA content of the tartary and common buckwheat increased from 2.49 μ g/100 g and 9.59 μg/100 g to 25.17 μg/100 g and 57.84 μg/100 g, respectively. D-chiro-inositol (DCI) is a bioactive compound that serves as a mediator of insulin action. DCI in common and tartary buckwheat was found to be 129.65, 76.31 mg/100 g, respectively, with a significant increase in the DCI content as germination progressed. During germination, the total polyphenol and flavonoid contents tended to increase as germination time increased. The ABTS and DPPH radical scavenging activities in germinated samples increased with germination time and were caused by an increase in their anti-oxidative activities. Moreover, the results showed that the vitamin C and GABA content of the common buckwheat samples were higher than those of the tartary buckwheat samples with the changing trends of total polyphenols and flavonoids opposite to each other. Conclusion: It may be concluded that germinated buckwheat can find a unique use as a natural health product due to the presence of bioactive compounds with health benefits.

연구논문 : 간편가정식용 민들레복합추출물 (AF-343) 첨가 선식의 품질특성 및 미생물적 안전성

라하나 ( Ha Na Ra ),김혜영 ( Hae Young Kim ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.5

We investigated the antioxidant and physicochemical qualities as well as the sensory characteristics, and microbial safety of sunsik containing varied amounts of AF-343, which can help add moisture to the skin and relieve the symptoms of atopic dermatitis. Samples did not show significant differences in pH measurements, but the pH had a tendency to increase with tendencies as increased amounts of AF-343. The total phenolic compound contents and DPPH radical scavenging activity, indicators of biologically active ingredients such as antioxidant, anticancer and antibacterial activity, significantly increased as the amounts of AF-343 increased(p<0.05). In an acceptance test, the samples did not show significant differences, however samples with the 750 mg AF-343 received the highest scores out of all the samples in overall acceptance. All samples were confirmed as microbially safe according to the food code applied to food manufacturers. Aerobic plate counts of the control group were 1.60 log CFU / g, while those of samples with 750 mg AF-343 were 1.70 log CFU / g. E. coli. Pathogenic microorganisms tests were either negative or not detected in all samples.

복분자, 오디 및 블루베리 첨가 그레이비소스의 품질특성 및 항산화 활성

라하나,김남근,Ra, Ha Na,Kim, Nam-Geun 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4

Purpose: Bokbunja (Rub coreanus Miquel), mulberry and blueberry have been reported to have powerful anti-antioxidant and anti-aging activities. The purpose of this study was to compare the quality characteristics and antioxidant activities of gravy sauce added with Bokbunja, mulberry and blueberry. Methods: Quality characteristics pH, brix, color and sensory characteristics of samples were evaluated. Antioxidant activities of samples were compared using total phenol, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities. Results: Mulberry juice showed significantly (p<0.05) higher values of pH and $^{\circ}Bx$ compared to Bokbunja and blueberry juice. Bokbunja juice also had significantly (p<0.05) higher value of Color-L value than mulberry and blueberry juice. The total phenol contents and ABTS cation radical scavenging activity of Bokbunja juice were 236.50 mgGAE/100 g and 61.66%, respectively, which were significantly (p<0.05) higher than those of blueberry and mulberry juice. pH value of gravy sauce added with mulberry (MBS) was 4.67, which was significantly higher than that of the control gravy sauce (GS) and gravy sauce added with Bokbunja (BJS) which had the lowest (p<0.05) pH value 4.33. $^{\circ}Bx$ of GS (13.50) was not significantly different from that of MBS and BBS. However, BJS showed the lowest (p<0.05) value $12.33^{\circ}Bx$. Total phenol contents and ABTS cation radical scavenging activity of BJS were 78.09 mgGAE/100 g and 14.47%, respectively, which were significantly (p<0.05) higher than those of MBS or BBS. Values of sensory characteristics color, sour aroma and sour flavor of BJS were significantly (p<0.05) higher value than those of other samples. Conclusion: Bokbunja juice and gravy sauce showed higher antioxidant activities and higher acceptance test compared to blueberry and mulberry. Thus, Bokbunja has the potential to be added to as high value products in the food industry.

산미료 단독 처리가 떡볶이 떡의 저장기간 및 품질에 미치는 영향

라하나,조용식,황영,장현욱,김경미,Ra, Ha-Na,Cho, Yong-Sik,Hwang, Young,Jang, Hyun-Wook,Kim, Kyung-Mi 한국식생활문화학회 2020 韓國食生活文化學會誌 Vol.35 No.6

This study evaluated the effects of acidulant treatment on the quality and storage period of Topokkidduck. Two samples of Topokkidduck were prepared, one soaked in 10% acidulant (10SAT) and the other without soaking in the acidulant (NSAT). During the storage period, the two samples were tested for presence of microorganisms (aerobic bacteria, E.coli, and mold) and physicochemical properties (color value, texture profile analysis (TPA)). The 10SAT could be stored for 49 days without detection of E.coli and a mold level of 1.0 log CFU/g. NSAT could be stored for only 21 days. NSAT had an aerobic count of 2.27 log CFU/g as early as 7 days, and E.coli was detected at 21 days at a level of 4.15 log CFU/g. The presence of E.coli is not permitted according to the Ministry of Food and Drug Safety (MFDS). The hardness of the 10SAT increased during the storage period but to a much lesser extent compared to the NSAT. Thus the preparation of Topokkidduck by soaking in the acidulant controlled microbial growth for up to 49 days which is a much longer period compared to the control. Also, Topokkidduck soaked in the acidulant had a softer texture than the control during the storage period.

발효강황가루 첨가 수준이 카레소스의 항산화 및 관능적 특성에 미치는 효과

라하나(Ha Na Ra),변양수(Yang Soo Byeon),박지현(Ji Hyun Park),김혜영(Hae Young Kim) 한국식품과학회 2017 한국식품과학회지 Vol.49 No.3

본 연구에서는 기존의 레토르트 포장형 간편가정식용 카레소스의 커리가루 함량보다 일반강황 및 발효강황 가루의 첨가량을 각각 1%와 2% 강화시킨 간편가정식용 건강지향적 카레소스를 개발하여 항산화 및 관능적 특성을 분석하였다. 일반강황가루와 발효강황가루 첨가량이 강화된 카레소스의 색도 측정 결과, 명도 L값은 발효강황가루를 첨가한 시료군이 일반강황가루를 첨가한 시료군보다 유의적으로 어두운 것으로 측정되었으나(p<0.05), 대조군에 비해 실험군의 L값이 유의적으로 높아지는 결과를 보였다(p<0.05). 카레소스의 pH는 대조군이 5.93의 값으로 유의적으로 가장 높은 결과를 보였으며, 발효강황가루를 첨가한 시료군이 일반강황가루를 첨가한 시료군보다 유의적으로 낮은 pH를 나타내었다(p<0.05). 카레밥의 경도는 발효강황 2% 첨가군인 FC2가 42.67의 값으로 대조군 52.00와 비교하여 유의적으로 낮은 결과를 보였으며(p<0.05), FC1은 대조군의 경도에 비해 다소 낮아지는 결과를 보였으나 유의차는 없었다. 총 페놀함량 측정 결과, 일반강황 및 발효강황가루를 첨가한 시료군이 대조군에 비해 유의적으로 높은 결과를 보였으며(p<0.05), 발효강황가루 첨가 시료군이 일반강황가루 첨가 시료보다 유의적으로 높은 함량을 나타내었다(p<0.05). 관능적 특성강도 분석결과, 카레밥 고유의 맛은 발효강황 강화 시료군이 대조군에 비해 유의적으로 높게 평가 되었다(p<0.05). 매운맛과 쓴맛은 대조군과 비교하여 발효강황을 첨가한 FC1, FC2시료군이 유의차를 보이지 않았거나 더 약하게 평가되었다(p<0.05). 소비자 기호도 검사 결과, 발효강황 1% 강화 시료인 FC1의 카레 고유의 맛, 매운맛, 쓴맛 및 전반적 기호도 등은 대조군과 유의차를 보이지 않은 반면에 FC2는 대조군에 비해 유의차가 없거나 유의차는 있으나 약간 낮게 평가 되었다(p<0.05). 이와 같이 항균, 항염, 항암 등의 활성을 나타내는 강황을 이용하여 카레 고유의 맛은 지키면서도 매운맛 및 쓴맛을 개선할 수 있도록 발효하여 제조한 발효강황가루의 함량이 강화된 카레소스는 기존의 카레소스에 비해 항산화 활성이 높고, 소비자기호도가 떨어지지 않는 것으로 조사되었다. 특히 발효강황가루 첨가량이 기존 커리가루 대비 1% 증가된 FC1의 경우, 관능적 특성강도 및 기호도 검사 결과에서 대조군 카레소스와 유의차를 보이지 않아 발효공정을 이용한 간편가정식용 가공식품의 관능적, 항산화적 품질 개선 및 제품의 고품질화를 통한 고부가가치화가 가능할 것으로 생각된다. The aim of this study was to determine quality characteristics of the curry sauce fortified using Curcuma aromatica Salisb. powder with and without fermentation. Here, the sensory, physicochemical, and antioxidant activity characteristics of the fortified curry sauces were measured. The L, b values of the samples containing the fermented C. aromatica Salisb. were significantly higher than those of the control (p<0.05). The total phenol content of the experimental groups was significantly higher than that of the control (p<0.05). There were no significant differences between the control and the sample fortified with fermented C. aromatica Salisb. (FC1) in the acceptance attributes of curry, spiciness and bitterness. Furthermore, the overall acceptance was similar enough to show no differences between the control and FC1. Thus, we can conclude that the curry sauce fortified using the fermented C. aromatica Salisb. by 1% was successfully developed in the competitive HMR market to promote antioxidant activity without decreasing the sensory characteristics.

일반강황과 발효강황의 항산화 및 항균 활성 특성

라하나,김혜영,Ra, Ha Na,Kim, Hae Young 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3

Purpose: Curcuma aromatica Salisb., commonly known as turmeric, has long been used as a powerful health-promoting anti-inflammatory or antioxidant that supports cellular health of the human body. The objective of this study was to compare the antioxidant and antimicrobial activities of the samples with or without fermentation. Methods: Antioxidant activities of the samples were compared using total phenol, flavonoid contents, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Antimicrobial activities were also examined using the paper disc method and minimum inhibitory concentration (MIC). Results: Organic acid content of the C. aromatica Salisb. fermented with Aspergillus oryzae (FCAS) showed a significantly higher value of 0.41% than that of the typical sample without fermentation (CAS) which showed a value of 0.27% (p<0.001). Total phenol and flavonoid contents of the CAS and FCAS did not show significant differences. However, ABTS cation radical scavenging activity and DPPH radical scavenging activity were significantly increased in the samples with fermentation (p<0.001, p<0.01), respectively. The samples of the disc showed inhibited growth of gram positive Bacillus cereus (FCAS 3.70 cm and CAS 2.73 cm) and Staphylococcus aureus (FCAS 2.70 cm and CAS 1.97 cm). MIC of the FCAS (0.25-0.50, 0.5-1.00 mg/mL) was higher than that of the CAS (1.00-2.00, 2.00-3.00 mg/mL), respectively. Conclusion: C. aromatica Salisb. with fermentation showed higher antioxidant and antimicrobial activities in this study. Thus we conclude that fermentation can be a helpful process for more effective application of C. aromatica Salisb. with fermentation in the health-promoting food industry.

복숭아 젤리의 품질에 혼합 겔화제 첨가량이 미치는 영향

박가영,라하나,조용식,김하윤,김경미,Park, Ga-Yeong,Ra, Ha-Na,Cho, Yong-Sik,Kim, Ha-Yun,Kim, Kyung-Mi 한국식생활문화학회 2018 韓國食生活文化學會誌 Vol.33 No.5

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.

발효강황 첨가 선식의 항산화적·관능적 및 미생물적 품질 특성

오수보,김은경,라하나,변양수,김혜영,Wu, Xiu Bao,Kim, Eun Kyung,Ra, Ha Na,Byeon, Yang Soo,Kim, Hae Young 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.5

Purpose: To investigate the antioxidant, physicochemical sensory, and microbial safety qualities of sunsik containing fermented Curcuma longa L. powder. Methods: Quality characteristics of samples were measured using pH, moisture content, crude ash content, color and sensory evaluation. Antioxidant activities of samples were compared using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) cation radical scavenging activities. Microbial safety of samples were tested for Aerobic plate counts, Salmonella spp., Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli O157:H7. Results: The pH of samples was between pH 5.51 and pH 5.64, which was significantly lower than the optimum microbial living range. The DPPH and ABTS radical activities of sunsik containing 0.8% fermented Curcuma longa L. were significantly increased compared to that of the control (p<0.05). In sensory intensities, sunsik containing 0.8% fermented Curcuma longa L. showed significantly (p<0.05) similar savoy aroma and flavor, spicy aroma, spicy hot flavor, sweet flavor, and throat swallowing values to those of the control samples. Samples of sunsik added 0.8% and 1.2% fermented Curcuma longa L. showed significantly similar overall acceptance values to those of the control. All samples tested were found to free of microbes and microbiologically safe according to the food code standards. Conclusion: The sunsik added with 0.8% or 1.2% fermented Curcuma longa L. powder were successfully developed. we conclude that the developed sunsik with the fermented turmeric powder can be potentially high value products in the highly competitive sunsik food industry.

효소가수분해 및 한외여과 처리에 따른 대두단백 펩타이드의 품질 특성 및 항산화 활성

오현빈(Hyeonbin Oh),라하나(Ha-Na Ra),김경미(Kyung-Mi Kim),장현욱(Hyun-Wook Jang),황영(Young Hwang),심현정(Hyun-Jeong Shim),조용식(Yong Sik Cho) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.12

본 연구는 제한된 조건에서 대두 단백질의 효소가수분해로 생성된 저분자 펩타이드의 물리화학적 특성 및 항산화 활성을 분석하였다. 대두단백을 0.1% 및 0.3% protease(w/w)로 처리한 다음 각 가수분해물을 3 kDa 및 10 kDa의 한외여 과막을 이용해 여과하였다. 가수분해물의 pH 값은 효소 농도가 높을 때 유의하게 낮았으나 분자량에 따른 차이는 없었다. 염도는 모든 처리구에서 유의적인 차이를 보이지 않았으며 총 용존 고형물은 효소 농도 0.3%, 10 kDa 분획물에서 가장 높은 함량을 나타내었다. 가수분해물의 색도에는 펩타이드의 분자량보다 효소 농도가 더 큰 영향을 미치는 것으로 나타났다. DPPH 및 ABTS 라디칼 소거 활성 측정을 통해 가수분해물의 항산화 활성을 분석한 결과 10 kDa의 분자량을 나타내었으나 3 kDa 여과물에서는 효소 농도의 영향이 크게 나타났다. 전자혀 데이터의 주성분 분석 결과 효소 농도에 따라서 저분자 펩타이드의 맛의 변화를 확인하였으며 효소 농도 0.1%에서는 3 kDa 및 10 kDa 여과물의 맛 패턴이 구별되었다. 효소를 기질 대비 0.3% 첨가하여 반응하였을 때 항산화성이 뛰어난 가수분해물을 제조할 수 있을 것으로 기대되며, 대두단백을 활용한 기능성 천연조미소재 개발에 대한 기초결과로 활용이 가능할 것으로 판단된다. This study aimed to analyze the physicochemical properties and antioxidant activity of low molecular weight peptides produced by the enzymatic hydrolysis of soy protein. Soy protein isolate was treated with 0.1% and 0.3% protease (w/w), and then each hydrolyzate was ultrafiltered using 3 kDa and 10 kDa membranes. The pH value of the hydrolyzate was significantly lower at higher enzyme concentrations, but there was no difference according to the molecular weight cut-off. The salinity did not show a significant variation in any of the treatment groups, and the total dissolved solids were the highest at 0.3% in the 10 kDa sample. The enzyme concentration of hydrolyzate affects its color more significantly than the molecular weight cut-off. The DPPH and ABTS radical scavenging activities were the highest in the sample, with 0.3% enzyme concentration and 10 kDa cut-off. Peptides under 3 kDa also had a significant effect on the antioxidant activity. The principal component analysis of the electronic tongue (e-tongue) data significantly distinguished 3 kDa and 10 kDa fractions with a 0.1% enzyme concentration. Based on these results, using the 0.3% enzyme for the enzymatic hydrolysis of soy protein can be an efficient method to produce seasoning materials that have functional properties from plant protein.

민들레복합분말 첨가 쌀 쿠키의 항산화적, 관능적 품질특성

변양수(Yang Soo Byeon),라하나(Ha Na Ra),김혜영(Hae Young Kim) 한국식품과학회 2017 한국식품과학회지 Vol.49 No.2

본 연구에서는 민들레, 결명자, 유근피 및 건자두 등을 복합 추출한 개별인정형 건강기능식품 민들레복합분말 AF-343을 이용하여 항균력을 검정하고, 쌀 쿠키 1개 분량에 250, 500 및 750 mg 나누어 첨가하여 항산화적 이화학적 관능적 품질특성을 알아보았다. 민들레복합분말의 수분, 회분함량은 각각 6.67, 11.98%이었고, 조단백 및 조지방 함량은 7.55, 2.48%로 측정되었다. 색도색차계에 의한 측정 결과 L값 +47.62 a값 +1.98, b값 +27.39로 나타났으며, pH는 4.80의 값으로 산성의 범위로 나타났다. Paperdisc 방법에 의한 항균력 검정은 E. coli O157:H7 균주가 3.31±0.10 cm의 clear zone을타냈으며, S. aureus, B. cereus 및 L.monocytogenes는 각각 2.68±0.39, 1.97±0.21, 및 1.85±0.76 cm로 측정되었다. MIC 결과 또한, E. coli O157:H7 0.50-0.25 mg/mL, S. aureus 1.00-0.50 mg/mL, B. cereus와 L. monocytogenes는 2.00-1.00 mg/mL로 측정되어 paper disc 방법으로 측정된 결과와 일관성 있게 측정되었다. 쿠키 반죽은 민들레복합분말의 첨가량이 증가할수록 퍼짐성 지수가 증가하였고 D500 및 D750은 대조군 및 D250 시료보다 유의적으로 높은 퍼짐성을 보였다(p<0.05). 손실률은 민들레복합분말 첨가량에 따라 증가하는 경향을 보였으나 유의차는 없었다. 비교 시료군의 밀도는 1.07±0.58-1.10±0.00 g/mL 사이의 값으로 대조군보다 낮은 경향을 보였으나 유의적 차이는 보이지 않았다. pH는 대조군, D250, D500 및 D750가 각각 7.67, 7.53, 7.44 및 7.30으로 민들레복합분말의 첨가량이 증가할수록 유의적으로 낮아지는 결과를 보였다(p<0.05). 민들레복합분말 첨가쌀 쿠키의 일반성분은 조단백질이 대조군, D250, D500 및 D750 시료가 각각 6.09%, 5.89%, 5.79% 및 5.71% 순으로 유의적으로 감소하였고(p<0.05), 조지방은 대조군이 26.11%로 다른 시료와 비교하여 유의적으로 가장 높았다(p<0.05). 색도 측정 결과 D500 및 D750이 대조군, D250 시료와 비교하여 L값, b값에서 유의적으로 낮게 측정되었고(p<0.05), 적색도는 a값은 유의차를 보이지 않았다. 항산화력의 지표 물질로 이용되는 총 페놀 함량은 D500 및 D750이 201.47, 및 230.33 mgGAE/100g으로 대조군, D250과 비교하여 유의적으로 높게 나타났고(p<0.05), DPPH free radical 소거능도 페놀함량과 유사한 결과를 보였다. 관능적 특성 강도 시험 결과 달콤한 향과 고소한 향은 시료간의 유의차가 없었고 달콤한 향미와 고소한 향미는 D750의 시료가 유의적으로 약하게 평가되었다(p<0.05). 기호도 검사에서는 외관과 고소한 향에서는 유의차가 없었으나 달콤한 향과 향미 및 고소한 향미 등의 항목에서 D750 시료의 기호도가 유의적으로 낮게 평가되었다(p<0.05). 본 연구에서는 아토피를 포함한 알러지 질환과 염증관련 질병개선, 식중독 및 염증 유발 병원성 미생물에 대한 항균력이 뛰어난 천연유래 기능성 식품 소재 민들레복합추출분말을 소비자 입장에서 간편하고 더 쉽게 접근 할 수 있도록 민들레분말 첨가 쿠키를 개발하였다. 쿠키 1개 분량에 민들레복합분말을 250 mg 첨가하였을 때 1일 2개 정도, 500 mg 첨가 한 경우에는 1일 1개 정도 먹으면 민들레복합분말 일일 섭취 권장량 750 mg의 약 70%를 충족 시킬 수 있으며, 기호도의 감소 없이 피부보습 및 아토피 피부 개선에 도움이 될 수 있는 건강을 고려한 간식이 될 수 있을 것으로 생각된다. This study evaluated the characteristics of rice cookies with varying amounts (0, 250, 500, and 750 mg) of dandelion complex powder. Dandelion powder is considered a functional food with skin-moisturizing and atopic skin improvement effects by KFDA. Quality characteristics of AF343 and rice cookies were measured by determining antimicrobial activities, physical characteristics, sensory evaluation values, and antioxidant activities. An antibiotic susceptibility test of the powder showed positive activities in Escherichia coli (O157:H7), Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes. Rice cookie containing 250-500 mg powder showed significantly increased antioxidant activities compared to controls (p<0.05). However, sensory intensities between the two sample groups were not significantly different. Thus, rice cookies containing 250-500 mg dandelion complex powder were successfully developed to improve antioxidant and antimicrobial qualities. These products may attract the attention of health-conscious consumers in the highly competitive cookie industry.