산수유 추출물 첨가 요구르트의 품질 특성과 항산화능

• 영문명: Quality Characteristics and Antioxidant Activity of Yogurt Added with Corni Fructus (Cornus officinalis ) Extracts
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 김도현(Do Hyun Kim) 윤종혁(Jong Hyeok Yune) 한종현(Jong Hyeon Han) 김예지(Yea Ji Kim) 한성구(Sung Gu Han)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 7권 2호, 45~52쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2021.12.30

영문 초록

Yogurt is mostly consumed dairy food and considered as a nutritious food because of its probiotics such as lactic acid bacteria (LAB). LABs are known to possess antioxidant, anticarcinogenic and antimicrobial effects. Corni fructus has healthy and pharmacological effects such as the inhibition of apidogenesis and angiopoiesis. Thus, the purpose of this study was to evaluate quality characteristics and antioxidant activity of yogurt supplemented with water and ethanol extracts of corni fructus. Yogurt was manufactured with addition of 0.1%-0.2% (w/v) water or ethanol corni fructus extracts, respectively. For quality characteristics, pH, chromaticity, viscosity and syneresis were determined during refrigeration storage (1, 7, 14, and 21 day). For antioxidant activities, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2 -azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities were examined during storage. The pH showed no significant difference between groups but showed decreasing pattern for all groups during storage period. In chromaticity, redness increased, and lightness decreased as the amount of corni furctus extracts increases. Yogurt with corni furctus ethanol extracts showed more color changes than yogurt with corni furctus water extracts. Viscosity increased in corni furctus extract added groups, compared to control. Syneresis was approximately 2-fold higher in corni fructus extract added groups, while there were no significant changes between control and extract added groups. Both DPPH and ABTS radical scavenging activities were significantly higher than control group in corni fructus extract added groups, compared to control. In conclusion, addition of corni fructus extracts in yogurt improved quality characteristics during storage and antioxidant properties.

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키워드

yogurt corni fructus dairy products antioxidant activity lactic acid bacteria