미세캡슐화공정이 천연 색소 및 항산화 물질의 기능성에 미치는 영향

이현도¹, 김희선¹, 성필남², 김명환¹^,^*

Effect of Microencapsulation Processing on Functional Property of Natural Pigment and Antioxidant

Hyun Do Lee¹, Hee Sun Kim¹, Pil Nam Seong², Myung Hwan Kim¹^,^*

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