The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Grapefruit Seed Extract Addition on Physicochemical and Microbial Characteristics of Onion (Allium cepa L.) Puree

자몽종자 추출물 첨가에 따른 양파 퓨레의 이화학적 및 미생물학적 특성 조사

  • Kyo-Yeon Lee (Division of Applied Life Science, Gyeongsang National University) ;
  • Chae-Yeon Han (Division of Applied Life Science (BK21), Gyeongsang National University) ;
  • Chae-Eun Park (Division of Applied Life Science (BK21), Gyeongsang National University) ;
  • Sung-Gil Choi (Institute of Agriculture and Life Sciences, Division of Applied Life Science (BK21), Gyeongsang National University )
  • 이교연 (경상국립대학교 농업생명과학연구원 ) ;
  • 한채연 (경상국립대학교 응용생명과학부 응용생명과학전공(BK21) ) ;
  • 박채은 (경상국립대학교 응용생명과학부 응용생명과학전공(BK21) ) ;
  • 최성길 (경상국립대학교 농업생명과학연구원 응용생명과학부(BK21) 식품공학부 )
  • Received : 2023.11.06
  • Accepted : 2023.12.05
  • Published : 2023.12.31
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Abstract

This research aimed to examine the effects of grapefruit seed extract (GSE) at various concentrations on the microbial safety and physicochemical characteristics of onion puree (0.01~0.1%). The onion puree was kept at 4℃ for 14 days. The results of the study indicated that the addition of GSE did not cause any significant changes in the sample's brix degree and viscosity in onion puree (p<0.05). However, as the concentration of GSE increased, the pH level decreased. On the other hand, as GSE was added, the lightness of the onion puree increased, while the redness and yellowness decreased. Compared to pure onion puree, the GSE-incorporated onion puree had higher levels of total flavonoid and total polyphenol content, indicating that it helps to maintain antioxidant activities. Based on the microbial safety test, aerobic bacteria, yeast, and mold were absent until day 14 of storage. In conclusion, the study suggests that the addition of GSE to onion puree increases its antioxidant activity and shelf-life.

Keywords

Acknowledgement

본 논문은 농촌진흥청 지역특화 작목기술 개발 연구사업의 지원에 의해 수행된 연구 과제(PJ016168012022)이며, 정부(교육부)의 재원으로 한국연구재단 기초연구사업(NRF-2021R1A6A3A01086896)의 지원을 받아 수행된 연구이다. 또한, 교육부의 재원으로 한국 기초과학지원연구원 국가연구시설장비진흥센터(2022R1A6C101B724)의 지원을 받아 수행된 연구결과입니다. 이에 감사드립니다.

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