Quality Characteristics and Antioxidant Properties in Spray-dried and Freeze-dried Powder Prepared with Powdered Seaweed Extracts

해조분말 추출물의 건조방법에 따른 품질 및 항산화 특성

  • Kim, Jae-Won (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Kwon, Yu-Ri (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
  • 김재원 (대구가톨릭대학교 식품가공학전공) ;
  • 권유리 (대구가톨릭대학교 식품가공학전공) ;
  • 윤광섭 (대구가톨릭대학교 식품가공학전공)
  • Received : 2012.08.14
  • Accepted : 2012.10.06
  • Published : 2012.12.31


This study was designed to compare the quality characteristics of spray-dried (SD) and freeze-dried (FD) powders prepared with hot water extracts of sea mustard (Undraia pinnatifada) and sea tangle (Laminaria longissima). The moisture content of FD seawed was lower than that of SD, and sea mustard had a higher overall moisture content than sea tangle. The alginic acid content of SD seaweed was significantly higher than that of FD seaweed for both species. There were relatively higher contents of phenolic compounds in SD powders than in FD powders. DPPH radical scavenging ability was significantly greater in SD seaweed, and also, SOD-like activity in SD powders was higher than those of FD powders. However, the nitrite scavenging activity of FD powders of sea mustard (10 mg/mL) was higher than that of SD. In conclusion, spray-dried sea mustard and sea tangle extracts exhibited higher physiological functionalities than their freeze-dried counterparts.


Supported by : 대구가톨릭대학교


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