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Storage Attribute of Angelica keiskei Juice Treated with Various Electrolyzed Water

전기분해수 세척방법을 이용한 신선초 녹즙의 저장 특성

  • Park, Yeo-Jin (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Yoo, Jae-Yeol (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jang, Keum-Il (Dept. of Food Science and Technology, Chungbuk National University)
  • Received : 2010.09.09
  • Accepted : 2010.10.22
  • Published : 2010.12.31

Abstract

The storage attributes of green juice prepared by washing Angelica keiskei with various washing solutions using air bubble method were investigated. The washing solutions were distilled water (DW), sodium hypochlorite electrolyzed water (SHEW), and slightly acidic electrolyzed water (SAEW). During storage at $4^{\circ}C$, the number of bacteria after 1 day was $>10^5$ CFU/mL when DW was used, whereas bacterial growth was $<10^5$ CFU/mL after 4 days when SHEW or SAEW was used. The pH and color were not changed, and the polyphenol content, electron donating ability and total antioxidant ability were decreased slowly with the increase of storage time. No significant difference in any of the measured properties was found among washing methods (p<0.05). Consequently, these results suggest the possible use of electrolyzed water for washing to enhance the shelf life of green juice with A. keiskei because SHEW and SAEW decreased bacterial growth without affecting other properties of the green juice.

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