Effects of Clay Minerals Treatment on the Physicochemical Characteristics and Growth Inhibition of Microoganism of Some Foods

몇 가지 식품의 이화학적 특성 및 균증식 억제에 대한 점토광물 처리의 영향

  • Jeong, Ok-Jin (Department of Food Science and Technology, Chungbuk National University) ;
  • Woo, Koan-Sik (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Kwang-Yup (Department of Food Science and Technology, Chungbuk National University) ;
  • Lee, Hee-Bong (Department of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University)
  • Published : 2005.02.28


To investigate potential characteristics of clay minerals (illite, kaolin, zeolite, vermiculite, and bentonite) for food industry application, antioxidative properties of clay minerals, electron-donating ability (EDA), peroxide value (POV), and thiobabituric acid (TBA) were measured, and antimicrobial activity against several food spoilage microorganisms were evaluated by minimum inhibition concentration (MIC) method. Changes in components by cooking clay minerals added to stored rice were measured by GC-MS. DPPH (1,1-diphenyl-2-picrylhydrazyl) analysis results revealed bentonite has strongest EDA at 20.6%. Antioxidant activities measured based on POV were similar to DPPH results. Induction period of linoleic acid with vermiculite was longest among. TBA results revealed zeolite hasstrongest antioxidant ability. Growth inhibition against E. coli and S. aureuswas observed in illite, vermiculite, and zeolite. Aroma components indicated decrease in hex anal, pent anal, non anal, linoleate, stearic acid, and oleic acid when clay minerals were added to stored rice. These results indicate that several clay minerals have antioxidative and antimicrobial abilities and improve flavor profiles in stored rice.


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