지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학위논문
- 저자정보
- 지도교수
- 고은미
- 발행연도
- 2022
- 저작권
- 서울여자대학교 논문은 저작권에 의해 보호받습니다.
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이 논문의 연구 히스토리 (3)
2022
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- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
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초록· 키워드
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Black chokeberry (Aronia melanocarpa cv. Viking) is a rich source of anthocyanins. Anthocyanins are sensitive to processing stresses and environmental factors such as heat, light, and oxygen. Microencapsulation is a process to entrap anthocyanins within coating materials, resulting in enhancement of anthocyanin’s stability.
The objectives of this study were to encapsulate aronia extract using different coating materials including maltodextrin, gum Arabic, carboxymethyl cellulose and to evaluate an efficient coating material and physicochemical and sensory properties of sulgidduk added with the microencapsulated aronia.
The encapsulated aronia showed higher encapsulation efficiency, contained higher amount of anthocyanins and phenolics, and had antioxidant activities compared with aronia powder.
When the encapsulated aronia was used as a coloring agent in sulgidduk, sulgidduks added with the encapsulated aronia showed higher total anthocyanin content, total phenolic content, and antioxidant activities(ABTS radical scavenging activity and ferric reducing antioxidant power) than sulgidduk added with aronia powder. Although sulgidduks with the encapsulated aronia showed better preference for color and taste than sulgidduk with aronia powder, there was no difference in overall acceptance. These results indicate that encapsulation of aronia powder enhanced the stability of anthocyanins and can be used as a natural colorant and functional ingredient in food industry.
The objectives of this study were to encapsulate aronia extract using different coating materials including maltodextrin, gum Arabic, carboxymethyl cellulose and to evaluate an efficient coating material and physicochemical and sensory properties of sulgidduk added with the microencapsulated aronia.
The encapsulated aronia showed higher encapsulation efficiency, contained higher amount of anthocyanins and phenolics, and had antioxidant activities compared with aronia powder.
When the encapsulated aronia was used as a coloring agent in sulgidduk, sulgidduks added with the encapsulated aronia showed higher total anthocyanin content, total phenolic content, and antioxidant activities(ABTS radical scavenging activity and ferric reducing antioxidant power) than sulgidduk added with aronia powder. Although sulgidduks with the encapsulated aronia showed better preference for color and taste than sulgidduk with aronia powder, there was no difference in overall acceptance. These results indicate that encapsulation of aronia powder enhanced the stability of anthocyanins and can be used as a natural colorant and functional ingredient in food industry.
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