Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in Quality Characteristics and Antioxidant Activity of Bitter Melon (Momordica charantia L.) Pickle during Ageing

여주 피클 숙성 중 품질 특성 및 항산화 활성 변화

  • Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Park, Kyung Sook (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Joo, Ok Soo (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Ahn, Min Ju (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Jeong, Young Sim (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Hong, Su Young (Advanced Food Materials Research Institute, Kolmar BNH Inc.) ;
  • Kwon, Oh Kyung (Advanced Food Materials Research Institute, Kolmar BNH Inc.) ;
  • Kang, Sang Soo (Department of Anatomy, Gyeongsang National University) ;
  • Yuk, Heung Joo (Functional Food & Nutrition Division, RDA) ;
  • Kim, Haeng-Ran (Functional Food & Nutrition Division, RDA) ;
  • Park, Dong-Sik (Functional Food & Nutrition Division, RDA) ;
  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 이희율 (경남과학기술대학교 식품과학부) ;
  • 박경숙 (경남과학기술대학교 식품과학부) ;
  • 주옥수 (경남과학기술대학교 식품과학부) ;
  • 황정은 (경남과학기술대학교 식품과학부) ;
  • 안민주 (경남과학기술대학교 식품과학부) ;
  • 정영심 (경남과학기술대학교 식품과학부) ;
  • 홍수영 (콜마비앤에이치(주) 신소재식품연구소) ;
  • 권오경 (콜마비앤에이치(주) 신소재식품연구소) ;
  • 강상수 (경상대학교 해부학 교실) ;
  • 육흥주 (농촌진흥청 기능성식품과) ;
  • 김행란 (농촌진흥청 기능성식품과) ;
  • 박동식 (농촌진흥청 기능성식품과) ;
  • 조계만 (경남과학기술대학교 식품과학부)
  • Received : 2014.11.13
  • Accepted : 2015.01.30
  • Published : 2015.03.31
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Abstract

Bitter melon (Momordica charantia L.) has various biological functions, including anti-diabetic, anti-cancer, anti-inflammatory, anti-viral, and antioxidant activities. However, the development of foods using bitter melon (BM) is unexplored due to its bitter taste. In this study, BM pickle was prepared, and changes in quality characteristics and antioxidant activity during ageing were determined. After 4 weeks of ageing, pH levels, salinities, soluble solids, and reducing sugars of BM pickle decreased, whereas acidities increased. In addition, total viable, lactic acid bacteria, and yeast viable cell numbers greatly increased until 1 week, after which they slightly decreased. Levels of soluble phenolics increased during ageing, antioxidant activity increased accordingly. Crude protein, K, and P contents of pickles were lower than in raw material of BM, whereas crude fat and Na contents increased. Corn silk extracts were added to BM pickle during ageing in order to improve the bitter taste and flavor. The best sensory quality was obtained by adding 0.25% corn silk extracts.

여주는 항당뇨, 항암, 항염증, 항바이러스 및 항산화 활성의 다양한 생리적 효능을 지니고 있다. 그러나 쓴맛으로 인해 여주를 이용한 식품 개발은 미비한 실정이다. 이에 본 연구에서는 여주를 이용하여 피클을 제조하고 숙성 기간 중 품질 특성과 항산화 활성을 살펴보았다. 숙성 4주 후에 피클의 pH, 염도, 가형성 고형분 및 환원당은 감소하였고 산도는 증가하였다. 한편 총 균수, 젖산균수 및 효모균수는 1주까지 빠르게 증가하다가 이후에는 약간 감소하였다. 여주 피클 숙성 중 수용성 phenolics는 증가하였고 이에 상응하여 항산화 활성도 증가하였다. 또한 여주 피클의 조단백질, 칼륨 및 인 함량은 여주 원료보다는 낮았으나 조지방 및 소금 함량은 높았다. 여주 피클 숙성 중 쓴맛과 향의 개선을 위하여 옥수수수염 추출물을 첨가하였는데 0.25% 옥수수수염 추출물 여주 피클이 관능적으로 가장 우수하였다.

Keywords

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