농축 전처리된 Aloe vera gel의 동결건조분말의 기능성

이남재¹, 이승주¹^,^*

Several Functional Properties of Freeze-dried Powder of Pre-concentrated Aloe vera gel

Nam Jae Lee¹, Seung Ju Lee¹^,^*

¹동국대학교 식품공학과

¹Department of Food Science and Technology, Dongguk University

^*Corresponding author: Seung Ju Lee, Department of Food Science and Technology, Dongguk University, Seoul 100-715, Korea, Tel: +82-2-2260-3372; Fax: +82-2-2260-3372, E-mail: Lseungju@dongguk.edu

ⓒ Copyright 2009 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: Apr 09, 2009; Revised: Jul 28, 2009; Accepted: Aug 04, 2009

Published Online: Aug 31, 2009

Abatract

The several functional properties of freeze-dried powder of Aloe vera gel was examined as influenced by pre-concentration degrees of the gel solution. As a pre-treatment prior to freeze drying, the gel solution was vacuum-concentrated by three levels (unit: g-water/g-solids) - high (H), 76; medium (M), 119; low (L), 159. In FT-IR spectra, the sample H showed the highest absorbance in the range of 1600-1550 cm^-1 and 1450-1400 cm^-1, which corresponded to level of the acetyl group in glucomannan. The sample H of freeze-dried powder was the highest in polysaccharide content, jack bean urease inhibition rate, and FAC (fat adsorption capacity). It could be inferred that the sample H had an effect on Helicobacter pylori inhibition and fat adsorption suppression according to urease inhibition rate and FAC, respectively.

Keywords: Aloe vera gel powder; freeze-drying; preconcentration; functional properties