DOI QR코드

DOI QR Code

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

  • Received : 2012.08.14
  • Accepted : 2012.10.06
  • Published : 2012.12.31

Abstract

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.

Keywords

sea mustard;sea tangle;water extracts;drying;antioxidant activity

References

  1. Kim DW, Kim MJ, Shin TS, Kim SJ, Jung BM. Application of hydrogen peroxide on the bacterial control of seaweed Caposiphon fulvescens (mesaengi). Korean J. Food Preserv. 15: 169-173 (2008)
  2. Cho EH, Park KY, Kim SY, Oh CS, Bang SI, Chae HJ. Process development for deordorization of fucoidan using a combined method of solvent extraction and spray drying. Korean J. Biotechnol. Bioeng. 26: 49-56 (2011)
  3. Kim HS. Future food and the role of food cookery science. Korean Soc. Food Cookery Sci. 22: 552-562 (2006)
  4. Youn KS. Preparation and quality characteristics of tablet using cheonggukjang powder. J. East Asian Soc. Dietary Life 14: 495- 500 (2004)
  5. Michel G, Nyval-collen P, Barbeyron T, Czjzek M, Helbert W. Bioconversion of red seaweed galactants : A focus on bacterial agarases and carragenases. Appl. Microbiol. Biot. 71: 23-29 (2006) https://doi.org/10.1007/s00253-006-0377-7
  6. Choi HM, Sim CH, Shin TS, Bing DJ, Chun SS. Quality characteristics of gimbugak with sea tangle powder. J. Korean Soc. Food Nutr. 24: 434-441 (2011) https://doi.org/10.9799/ksfan.2011.24.3.434
  7. Ratti C. Hot air and freeze-drying of high-value foods: A review. J. Food Eng. 49: 311-319 (2001) https://doi.org/10.1016/S0260-8774(00)00228-4
  8. Kim EHJ, Chen XD, Pearce D. Melting characteristics of fat present on the surface of industrial spray-dried dairy powder. Colloid Surface B 42: 1-8 (2005) https://doi.org/10.1016/j.colsurfb.2005.01.004
  9. Krokida MK, Marinos-Kouris D. Rehydration of dehydrated products. J. Food Eng. 57: 1-7 (2003) https://doi.org/10.1016/S0260-8774(02)00214-5
  10. Beristain CI, Garcia HS, Vernon-Carter EJ. Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) um. LWT-Food Sci. Technol. 34: 398-401 (2001) https://doi.org/10.1006/fstl.2001.0779
  11. You BJ, Lim YS. Effects of extracting and drying method on physical properties of alginates from sea tangle, Laminaria japonia. J. Korean Fish Soc. 36: 340-345 (2003)
  12. Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agr. Food Chem. 50: 3010-3014 (2002) https://doi.org/10.1021/jf0115589
  13. Saleh ES, Hameed A. Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples. Food Chem. 114: 1271-1277 (2008)
  14. Blois MS. Antioxidant determination by the use of a stable free radical. Nature 26: 1199-1200 (1958)
  15. Marklund S, Marklund G. Involvement of superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biol. Chem. 47: 468-474 (1974)
  16. Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F. Inhibition of nitrosamine formation by nondialyzable melanoidins. Agr. Biol. Chem. Tokyo 51: 1333-1338 (1987) https://doi.org/10.1271/bbb1961.51.1333
  17. Buege JA, Aust SD. Microsomal lipid peroxidation. Method. Enzymol. 52: 302-310 (1978) https://doi.org/10.1016/S0076-6879(78)52032-6
  18. Chun YH, Kim Ck, Kim WJ. Effect of temperature, pH and sugars in kinetic property of Maillard reaction. Korean J. Food Sci. Technol. 18: 55-60 (1986)
  19. Chung HS, Hong JH, Youn KS. Quality characteristics of granule prepared by protein-bound polysaccharide isolated from Agaricus blazei and selected forming agents. Korean J. Food Preserv. 12: 247-251 (2005)
  20. Konstance RP, Onwulata CI, Holsinger VH. Flow properties of spray dried encapsulated butteroil. J. Food Sci. 60: 841-844 (1995) https://doi.org/10.1111/j.1365-2621.1995.tb06243.x
  21. Lim SD. Application of spray drying for preservation of lactic acid bacteria. Bull. Food Technol. 24: 544-555 (2011)
  22. Wolf W, Walker JE, Kapsalis JG. Water vapor sorption hysteresis in dehydrated food. J. Agr. Food Chem. 20: 1073-1077 (1972) https://doi.org/10.1021/jf60183a021
  23. Kim DM, Kwak HS. Nanofood materials and approachable development of nanofunctional dairy products. Korean J. Sci. Technol. 22: 1-12 (2004)
  24. Sosulski FW, Cadden AM. Composition and physiological properties of several sources of dietary fiber. J. Food Sci. 47: 1472-1477 (1982) https://doi.org/10.1111/j.1365-2621.1982.tb04964.x
  25. Lim YS, You BJ. Effects of dialysis and various drying methods on physical properties of alginates prepared from sea tangle, Laminaria japonica. J. Korean Fish Soc. 38: 226-231 (2005)
  26. Lee DS, Kim HR, Cho DM, Nam TJ, Pyeun JH. Uronate compositions of alginates from the edible brown algae. J. Korean Fish Soc. 31: 1-7 (1998)
  27. Nishide E, Anzai H, Uchida N. A comparative investigation on water-soluble and alkali-soluble alginates from various Japanese brown algae. Nippon Suisan Gakk. 53: 1215-1219 (1987) https://doi.org/10.2331/suisan.53.1215
  28. Noh JE, Choi YK, Kim HK, Kwon JH. Pre-establishment of microwave-assisted extraction conditions for antioxidative extracts from cabbage. Korean J. Food Preserv. 12: 62-67 (2005)
  29. Boatright WL, Hettiarachchy NS. Spray-dried soy protein isolate solubility, gelling characteristics, and extractable protein as affected by antioxidant. J. Food Sci. 60: 806-809 (1995) https://doi.org/10.1111/j.1365-2621.1995.tb06234.x
  30. Kim JH, Kwak DY, Choi MS, Moon KD. Comparison of the chemial compositions of Korean and Chinese safflower (Carthamus tinctororius L.). Korean J. Nutr. 31: 912-918 (1999)
  31. Lindenmeier M, Faist V, Hofmann T. Structural and functional characterization of pronyl-lysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity. J. Agr. Food Chem. 50: 6997-7006 (2002) https://doi.org/10.1021/jf020618n
  32. Kim DS, Ahn BW, Yeum DM, Lee DH, Kim SB, Park YH. Degradation of carcinogenic nitrosamine formation factor by natural food components; Nitrite-scavenging effects of vegetable extracts. Bull. Korean Fish Soc. 20: 463-468 (1987)
  33. Nice DJ, Robinson DS, Jolden MA. Characterization of a heatstable antioxidant co-purified with the superoxide dismutase activity from dried peas. Food Chem. 52: 393-397 (1995) https://doi.org/10.1016/0308-8146(95)93288-3
  34. Na GM, Han HS, Ye SH, Kim HK. Physiological activity of medicinal plant extracts. Korean J. Food Preserv. 11: 388-393 (2004)
  35. Hur SJ, Ye BW, Lee JL, Ha YL, Park GB, Joo ST. Effect of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage. Meat Sci. 66: 771-775 (2004) https://doi.org/10.1016/S0309-1740(03)00104-9

Cited by

  1. Physicochemical Characteristics and Antioxidative Effects of Barley Soybean Paste (Doenjang) Containing Kelp Extracts vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1843
  2. Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica vol.19, pp.2, 2014, https://doi.org/10.3746/pnf.2014.19.2.098
  3. Physicochemical properties and storage stability of spray-dried soya bean sprout extract vol.51, pp.8, 2016, https://doi.org/10.1111/ijfs.13160
  4. Physicochemical properties and protease activities of microencapsulated pineapple juice powders by spray drying process vol.22, pp.1, 2015, https://doi.org/10.11002/kjfp.2015.22.1.84
  5. Antioxidant Effect and Tyrosinase Inhibition Activity of Seaweeds Ethanol Extracts vol.42, pp.12, 2013, https://doi.org/10.3746/jkfn.2013.42.12.1893

Acknowledgement

Supported by : 대구가톨릭대학교