Article

미세캡슐화공정이 천연 색소 및 항산화 물질의 기능성에 미치는 영향

이현도1, 김희선1, 성필남2, 김명환1,*
Hyun Do Lee1, Hee Sun Kim1, Pil Nam Seong2, Myung Hwan Kim1,*
Author Information & Copyright
1단국대학교 식품공학과
2농촌진흥청 국립축산과학원
1Department of Food Engineering, Dankook University
2National Institute of Animal Science, RDA
*Corresponding author: Myung Hwan Kim, Department of Food Engineering, Dankook University, Cheonan, Chungnam, 330-714, Korea. Tel: +82-41-550-3563; Fax: +82-41-559-7868, E-mail: kmh1@dankook.ac.kr

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 03, 2012; Revised: Aug 17, 2012; Accepted: Aug 20, 2012

Published Online: Aug 31, 2012

Abatract

This study was performed to analyze the effects of microencapsulation (ME) on the color of cochineal color (CC) and DPPH radical scavenging activity of green tea extract (GTE). The average diameter of CC and GTE was decreased from 127.50 to 45.59 μm and 274.90 to 5.48 μm throughout ME, respectively. While, the specific surface area of CC and GTE was increased from 0.068 to 0.850 m2/g and 0.025 to 1.226 m2/g, respectively. The Hunter a and b values of CC was increased from 27.76 to 48.96 and from 13.78 to 27.92, respectively, and the DPPH radical scavenging activities of GTE was also increased from 23.59 to 31.03%.

Keywords: microencapsulation; cochineal; green tea extract; color; DPPH