Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Non-thermal treatment of Prunus mume fruit and quality characteristics of the dehydrated product

청매실의 비가열 전처리 및 건조매실의 특성

  • Kang, Ji-Hoon (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Nam-Ho (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
  • Received : 2014.07.07
  • Accepted : 2014.08.28
  • Published : 2014.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

To maintain the microbiological safety of Prunus mume fruit before it is processed, it was treated with a combination of 0.5% citric acid and 0.1% Tween 20, and stored at $4{\pm}1^{\circ}C$ for seven days. The combined treatment reduced total aerobic bacteria, yeast, and mold populations in the fruit by 2.20 and 1.70 log CFU/g, respectively, compared to those in the control. Organic acid contents and the Hunter $L^*$, $a^*$, and $b^*$ values were not affected by the treatment during the storage. In addition, the dried Prunus mume fruit prepared with 40% red algae extract (RAE) or maltodextrin (MD) treatment and hot-air drying were compared with respect to the fruit's physicochemical properties such as color, total phenolic and flavonoid content, and microstructure. The hot-air dried samples had undesirable color changes and inferior textures. The RAE-treated samples had a higher total phenolic content (225.15 mg gallic acid equivalent (GAE)/100 g) and total flavonoid content (49.25 mg quercetin equivalent (QE)/100 g) than the other treatments. The treatment of Prunus mume fruit with RAE can provide better-dried products than can MD treatment or hot-air drying. These results suggest that the combined treatment with citric acid and Tween 20 can be effective in preserving the microbiological safety of Prunus mume fruit, and its dehydration using RAE is an efficient drying method.

수확 후 매실의 미생물학적 안전성 확보를 위해 0.5% citric acid와 0.1% Tween 20 단일 및 병합 처리 후 $4{\pm}1^{\circ}C$에서 7일간 저장하면서 미생물 수 및 품질 변화를 조사하였다. Citric acid와 Tween 20 병합 처리 후 총 호기성 세균과 효모 및 곰팡이 수는 대조구와 비교하여 각각 2.06, 2.22 log CFU/g으로 가장 높은 감소 효과를 보였으며, 이러한 효과는 저장 7일 동안 유지되었다. 매실의 유기산 함량을 분석한 결과, malic acid, citric acid, oxalic acid의 순서로 높은 함량을 나타냈고, 모든 처리구에서 유의적인 차이가 없었으며, 저장 중 색도 역시 큰 차이를 보이지 않았다. 또한 매실의 저장성 증진 및 다양한 매실 가공품 제조를 위한 기초연구로써 탈수제를 이용한 건조 후 건조 매실의 품질 변화를 열품건조와 비교, 분석하였다. 탈수제 처리 건조가 열풍건조에 비해 높은 복원율을 나타냈고, 총 페놀 및 플라보노이드 함량 역시 열풍건조 보다 많았으며, 대조구와 유사한 함량을 유지하였다. 또한 건조 매실의 색도에 있어서도 탈수제 처리가 부정적 영향을 끼치지 않는 것으로 나타났다. 따라서 본 연구결과, 수확 후 매실에 citric acid와 Tween 20 병합 처리가 미생물학적 안전성을 확보함과 동시에 품질 변화를 일으키지 않는 효과적인 가공 전처리 기술이라고 생각되며, 탈수제 처리가 건조 매실의 품질을 높게 유지하며 저장성을 높일 수 있는 효율적인 건조 방법이라고 판단된다.

Keywords

References

  1. Park LY, Chae MH, Lee SH (2007) Antibacterial activity of fresh Prunus mume and Prunus mume liqueur byproduct. J Fd Hyg Safety, 22, 77-81
  2. Ko BS, Park SK, Choi SB, Jun DW, Jang JS, Park SM (2004) Hypoglycemic effects of crude extracts of Prunus mume. J Korean Soc Food Sci Nutr, 33, 951-957 https://doi.org/10.3746/jkfn.2004.33.6.951
  3. Lee OK, Lee HJ, Shin YS, Ahn YG, Jo HJ, Shin HC, Kang HA (2007) Quantitative analysis of the fruit flesh of Prunus mume Siebold & Zuccarni. Korean J Medicinal Crop Sci, 15, 143-147
  4. Park SI, Hong KH (2003) Effects of Japanese apicot (Prunus mume Sieb. et Zucc) flesh on baking properties of white breads. Korean J Food Culture, 18, 506-514
  5. Beuchat LR, Adler BB, Lang MM (2004) Efficacy of chlorine and peroxyacetic acid sanitizer in killing Listeria monocytogenes on iceberg and romaine lettuce using simulated commercial processing conditions. J Food Prot, 67, 1238-1242
  6. Kim YJ, Kim MH, Song KB (2009) Efficacy of aqueous chlorine dioxide and fumaric acid for inactivating pre-existing microorganisms and Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on broccoli sprouts. Food Control, 20, 1002-1005 https://doi.org/10.1016/j.foodcont.2008.12.005
  7. Guentzel JL, Liang Lam K, Callan MA, Emmons SA, Dunham VL (2008) Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water. Food Microbiol, 25, 36-41
  8. Obande MA, Tucker GA, Shama G (2011) Effect of preharvest UV-C treatment of tomatoes (Aolanum lycopersicon Mill.) on ripening and pathogen resistance. Postharvest Biol Tec, 62, 188-192 https://doi.org/10.1016/j.postharvbio.2011.06.001
  9. Kondo N, Murata M, Isshiki K (2006) Efficiency of sodium hypochlorite, fumaric acid, and mild heat in killing native microflora and Escherichia coli O157:H7, Salmonella typhimurium DT104, and Staphylococcus aureus attached to fresh-cut lettuce. J Food Prot, 67, 721-31
  10. Sagong HG, Lee SY, Chang PS, Heu SG, Ryu SR, Choi YJ, Kang DH (2011) Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce. Int J Food Microbiol, 145, 287-292 https://doi.org/10.1016/j.ijfoodmicro.2011.01.010
  11. Bastos MSR, Soares NFF, Andrade NJ, Arruda AC, Alves RE (2005) The effect of the association of sanitizers and surfactant in the microbiota of the cantaloupe (Cucumis melo L.) melon surface. Food Control, 16, 369-373 https://doi.org/10.1016/j.foodcont.2004.04.002
  12. Sagong HG, Cheon HY, Kim SO, Lee SY, Park KH, Chung MS, Choi YJ, Kang DH (2013) Combined effects of ultrasound and surfactants to reduce Bacillus cereus spores on lettuce and carrots. Int J Food Microbiol, 160, 367-372 https://doi.org/10.1016/j.ijfoodmicro.2012.10.014
  13. Simal S, Femenia A, Llull P, Rossello C (2000) Dehydration of aloe vera: simulation of drying curves and evaluation of functional properties. J Food Eng, 43, 109-14 https://doi.org/10.1016/S0260-8774(99)00139-9
  14. Chun HH, Kim MS, Chung KS, Won M, Song KB (2012) Dehydration of blueberries using maltodextrin and the physicochemical properties of dried blueberries. Hort Environ Biotechnol, 53, 565-570 https://doi.org/10.1007/s13580-012-0761-4
  15. Kim NH, Jo WS, Song KB (2013) Dehydration of omija (Schisandra chinensis B.) using red algae extract as a hypertonic agent. Korean J Food Preserv, 20, 248-288 https://doi.org/10.11002/kjfp.2013.20.2.284
  16. Wang SM, Yu DJ, Song KB (2011) Physicochemical property of pumpkin slices dehydrated with red algae extract. J Korean Soc Appl Biol Chem, 54, 921-925 https://doi.org/10.3839/jksabc.2011.139
  17. Chun HH, Kang JH, Song KB (2013) Effects of aqueous chlorine dioxide treatment and cold storage on microbial growth and quality of blueberries. J Korean Soc Appl Biol Chem, 56, 309-315 https://doi.org/10.1007/s13765-013-3017-9
  18. Usenik V, Fabcic J, Stampar F (2008) Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.). Food Chem, 107, 185-192 https://doi.org/10.1016/j.foodchem.2007.08.004
  19. Rumbaoa RGO, Cornago DF, Geronimo IM (2009) Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties. Food Chem, 113, 1133-1138 https://doi.org/10.1016/j.foodchem.2008.08.088
  20. Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem, 50, 3010-3014 https://doi.org/10.1021/jf0115589
  21. Akbas MY, Olmez H (2007) Inactivation of Escherichia coli and Listeria monocytogenes on iceberg lettuce by dip wash treatments with organic acids. Lett Appl Microbiol, 44, 619-624 https://doi.org/10.1111/j.1472-765X.2007.02127.x
  22. Sagong HG, Lee SY, Chang PS, Heu SG, Ryu SR, Choi YJ, Kang DH (2011) Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce. Int J Food Microbiol, 145, 287-292 https://doi.org/10.1016/j.ijfoodmicro.2011.01.010
  23. Li Y, Wu C (2013) Enhanced inactivation of Salmonella Typhimurium from blueberries by combinations of sodium dodecyl sulfate with organic acids or hydrogen peroxide. Food Res Int, 54, 1553-1559 https://doi.org/10.1016/j.foodres.2013.09.012
  24. Bastos MSR, Soares NFF, Andrade NJ, Arruda AC, Alves RE (2005) The effect of the association of sanitizers and surfactant in the microbiota of the cantaloupe (Cucumis melo L.) melon surface. Food Control, 16, 369-373 https://doi.org/10.1016/j.foodcont.2004.04.002
  25. Lee SA, Kim KH, Kim MS, Park NK, Yook HS (2008) Microbial and physicochemical characteristics of a maesil (Prunus mume) treated with low levels of gamma rays. J East Asian Soc Dietary Life, 18, 989-996
  26. Jung GT, Ju IO, Choi SR, You DH, Noh JJ (2013) Food nutritional characteristics of fruit of Cudrania tricuspidata in its various maturation stages. Korean J Food Preserv, 20, 330-335 https://doi.org/10.11002/kjfp.2013.20.3.330
  27. Kim JM, Shin MS (2011) Characteristics of Rubus coreanus Miq. fruits at different ripening stages. Korean J Food Sci Tech, 43, 341-347 https://doi.org/10.9721/KJFST.2011.43.3.341
  28. Lee JO, Lee SA, Kim MS, Hwang HR, Kim KH, Chun JP, Yook HS (2008) The effects of low-dose electron beam irradiation on quality characteristics of stored apricots. J Korean Soc Food Sci Nutr, 37, 934-941 https://doi.org/10.3746/jkfn.2008.37.7.934
  29. Kang JH, Park JY, Oh DH, Song KB (2012) Effects of combined treatment of aqueous chlorine dioxide and UV-C or electron beam irradiation on microbial growth and quality in chicon during storage. J Korean Soc Food Sci Nutr, 41, 1632-1638 https://doi.org/10.3746/jkfn.2012.41.11.1632
  30. Kim JY, Kim HJ, Lim GO, Jang SA, Song KB (2010) Effect of combined treatment of ultraviolet-C with aqueous chlorine dioxide or fumaric acid on the postharvest quality of strawberry fruit "Flamengo" during storage. J Korean Soc Food Sci Nutr, 39, 138-145 https://doi.org/10.3746/jkfn.2010.39.1.138
  31. Kim MS, Kang JH, Chung KS, Won M, Song KB (2013) Effects of dehydrating agents on the physicochemical properties of dried plum (Prunus salicina L.) slices. J Appl Biol Chem, 56, 19-22 https://doi.org/10.3839/jabc.2013.004
  32. Jayaraman KS, Gupta DD, Rao N (1990) Effect of pretreatment with salt and sucrose on the quality and stability of dehydrated cauliflower. Int J Food Sci Tech, 25, 47-60
  33. Schwartz SJ, Lorenzo TV (1991) Chlorophyll stability during continuous aseptic processing and storage. J Food Sci, 56, 1059-1062 https://doi.org/10.1111/j.1365-2621.1991.tb14641.x
  34. Barreiro JA, Milano M, Sandoval AJ (1997) Kinetics of colour change of double concentrated tomato paste during thermal treatment. J Food Eng, 33, 359-371 https://doi.org/10.1016/S0260-8774(97)00035-6
  35. Vega-Galvez A, Di Scala K, Rodriguez K, Lemus-Mondaca R, Miranda M, Lopez J, Perez-Won M (2009) Effect of air-drying temperature on physicochemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum L. car. Hungarian). Food Chem, 117, 647-653 https://doi.org/10.1016/j.foodchem.2009.04.066
  36. Miranda M, Vega-Glavez A, Lopez J, Parada G, Sanders M, Aranda M, Uribe E, Di Scala K (2010) Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd). Ind Crop Prod, 32, 258-263 https://doi.org/10.1016/j.indcrop.2010.04.019
  37. Mohd Zainol MK, Abdul-Hamid A, Abu Bakar F, Pak Dek S (2009) Effect of different drying methods on the degradation of selected flavonoids in Centella asiatica. Int Food Res J, 16, 531-537
  38. Therdthai N, Zhou W (2009) Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). J Food Eng, 91, 482-489 https://doi.org/10.1016/j.jfoodeng.2008.09.031
  39. Vega-Galvez A, Lemus-Mondaca R, Bilbao-Sainz C, Fito P, Andres A (2008) Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). J Food Eng, 85, 42-50 https://doi.org/10.1016/j.jfoodeng.2007.06.032

Cited by

  1. Gaseous Chlorine Dioxide Treatment to Produce High Quality Paprika for Export vol.44, pp.7, 2015, https://doi.org/10.3746/jkfn.2015.44.7.1072