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Development of Manufacturing Technology of Enhanced Antioxidant Functionality Kimchi using Aronia Powder

첫 페이지 보기
  • 발행기관
    국제문화기술진흥원 바로가기
  • 간행물
    International Journal of Advanced Culture Technology(IJACT) KCI 등재 바로가기
  • 통권
    Volume 12 Number 4 (2024.12)바로가기
  • 페이지
    pp.507-516
  • 저자
    Youngkyun Kim
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A462216

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원문정보

초록

영어
Aronia is tremendous known to excellent food for anti-cancer and anti-bacterial and the Kimchi which occupies a prominent position in dietary life of Korea is also a significantly outstanding food for prevention of constipation and colorectal cancer or intestinal regulation. For development of manufacturing technique of functionality Aronia added Kimchi that has a superior medical action, the effects during Kimchi production were researched through fermentation with water and 70% ethanol extract or addition of powder of 0.5% to 2% within 5℃ to 15℃. Optimal fermentation temperature of Aronia added Kimchi was 10 ℃ and when the addition rate of water or ethanol extract was 1 % was adequate. Furthermore, optimal fermentative temperature and times of Aronia powder added Kimchi were similar to that add Aronia extract but the addition rate was 0.5 % which was a half of extract additive. The total polyphenol content of the fermented functional Kimchi which has added with Aronia was twice higher than that of the control Kimchi. DPPH radical and ABTS anion scavenging of the functional Kimchi were 2.7 times and 1.7 times higher than those of the control Kimchi, respectively as well (p<0.05). This was observed as the result of 1.6 times higher antioxidant effect of the functional Kimchi than the control Kimchi. As the total content of polyphenol was increased during fermentation of the functional Kimchi with various food materials, high anti-oxidant activity of the functional Kimchi was observed as well. This result shows that the antioxidant effect of the functional Kimchi is increased by adding Aronia melnocarpar which has high antioxidant activity and good antioxidant functionality.

목차

Abstract
1. INTRODUCTION
2. MATERIAL AND METHODS
2.1. Material
2.2. Aronia kimchi manufacturing
2.3. Analysis method
3. RESULTS AND DISCUSSION
3.1. Changes in pH, acidity, and lactic acid bacteria countateria
3.2. Determination of vitamin c content
3.3. Determination of antioxidant activity and total polyphenol content
3.4. Sensory evaluation
4. CONCLUSION
REFERENCES

키워드

Aronia Polyphenol Fermentation Antioxidant Functional Kimchi

저자

  • Youngkyun Kim [ Associate professor, Department of Foodservice and Culinary, Honam University, Korea ] Corresponding Author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    국제문화기술진흥원 [The International Promotion Agency of Culture Technology]
  • 설립연도
    2009
  • 분야
    공학>공학일반
  • 소개
    본 진흥원은 문화기술(Culture Technology) 관련 산·학·연·관으로 구성된 비영리 단체이다. 문화기술(CT)은 정보통신기술(ICT), 문화적 사고 기반의 예술, 인문학, 디자인, 사회과학기술이 접목된 신융합기술(New Convergence Technology, NCT)로 정의한다. 인간의 삶의 질을 향상시키고, 진보된 방향으로 변화시키고, 문화기술 관련 분야의 학술 및 기술의 발전과 진흥에 공헌하기 위하여, 제3조의 필요한 사업을 행함을 그 목적으로 한다.

간행물

  • 간행물명
    International Journal of Advanced Culture Technology(IJACT)
  • 간기
    계간
  • pISSN
    2288-7202
  • eISSN
    2288-7318
  • 수록기간
    2013~2025
  • 등재여부
    KCI 등재
  • 십진분류
    KDC 600 DDC 700

이 권호 내 다른 논문 / International Journal of Advanced Culture Technology(IJACT) Volume 12 Number 4

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