DOI QR코드

DOI QR Code

Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage

  • Lee, Y.K. (Department of Food Science and Technology, Sejong University) ;
  • Ganesan, P. (Department of Food Science and Technology, Sejong University) ;
  • Kwak, H.S. (Department of Food Science and Technology, Sejong University)
  • Received : 2013.01.23
  • Accepted : 2013.03.05
  • Published : 2013.08.01

Abstract

This study was carried out to investigate the physicochemical and sensory properties of milk with added powdered peanut sprout extract microcapsules (PPSEM) during the storage at $4^{\circ}C$ for 16 d. The size of PPSEM varies from 3 to $10{\mu}m$ as observed by the scanning electron microscopy (SEM). The pH values of all samples ranged from 6.8 to 6.6 during the storage. Release of resveratrol for 0.5 and 1% PPSEM addition was about $0.89{\mu}l/ml$ and TBARS value found to lower during storage of 16 d. The $a^*$ and $b^*$ color values of high concentrations (1.5, 2.0, 2.5 and 3.0%) of PPSEM-added milk samples were significantly increased during the storage (p<0.05). The sensory test revealed that the overall acceptability of PPSEM (0.5 and 1%) added milk sample were quite similar to that of control. Based on the data, it was concluded that the low concentrations of the microcapsules (0.5 and 1.0%, w/v) could be suitable to produce the microcapsule-supplemented milk without significant adverse effects on the physicochemical and sensory properties of milk.

Keywords

References

  1. Adachi, S., H. Imaoka, H. Ashida, H. Maeda, and R. Matsuno. 2004. Preparation of microcapsules of W/O/W emulsions containing a polysaccharide in the outer aqueous phase by spray-drying. Eur. J. Lipid Sci. Technol. 106:225-231. https://doi.org/10.1002/ejlt.200300900
  2. Ahn, S. L., Y. H. Chang, and H. S. Kwak. 2010. Optimization of microencapsulation of Inonotus obliquus extract powder by response surface methodology and its application into milk. Korean J. Food Sci. Anim. 30:661-668. https://doi.org/10.5851/kosfa.2010.30.4.661
  3. Burns, J., T. Yokota, H. Ashihara, M. E. J. Lean, and A. Crozier. 2002. Plant foods and herbal sources of resveratrol. J. Agric. Food Chem. 50:3337-3340. https://doi.org/10.1021/jf0112973
  4. Cho Y. H., D. S. Shin, and J. Park. 2000. Optimization of emulsification and spray drying process for the microencapsulation of flavor compounds. Korean J. Food Sci. Technol. 32:132-139.
  5. Fomolla, J., E. Lopez-Huertas, F. J. Machado, D. Molina, I. Alvarez, E. Marmol, M. Navas, E. Palacin, M. J. Garcia-Valls, B. Remon, J. J. Boza, and J. L. Marti. 2009. Milk enriched with "health fatty acids" improves cardiovascular risk markers and nutritional status in human volunteers. J. Nutr. 25:408-414. https://doi.org/10.1016/j.nut.2008.10.008
  6. Gharsallaoui, A., G. Roudaut, O. Chambin, A. Vioilley, and R. Saurel. 2007. Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Res. Int. 40:1107-1121. https://doi.org/10.1016/j.foodres.2007.07.004
  7. Gurbuz, O., D. Gocmen, F. Dagdelen, M. Gursoy, S. Aydin, I. Sahin, L. Buyukuysal, and M. Usta. 2007. Determination of Flavan-3-ols and trans-resveratrol in grapes and wine using HPLC with fluorescence detection. Food Chem. 100:518-525. https://doi.org/10.1016/j.foodchem.2005.10.008
  8. Ipsen, R., and P. S. Hansen. 1988. Factors affecting the storage stability of whole milk powder. (Report No. 274). Statens of Mejeriforsog, Hillerod, Denmark.
  9. Jeon, B. J., N. C. Kim, E. M. Han, and H. S. Kwak. 2005. Application of microencapsulated isoflavone into milk. Arch. Pharm. Res. 28:859-865. https://doi.org/10.1007/BF02977354
  10. Kang, H. I., J. Y. Kim, K. W. Park, J. S. Kang, M. R. Choi, K. D. Moon, and K. I. Seo. 2010. Antioxidative effect of peanut sprout extracts. J. Korean Soc. Food Sci. Nutr. 39:941-946 https://doi.org/10.3746/jkfn.2010.39.7.941
  11. Kim, S. H., Y. H. Chang, and H. S. Kwak. 2010. Physicochemical properties of reconstituted milk made from freeze-dried milk powder or spray-dried milk powder. Korean J. Food Sci. Anim. 30:28-35. https://doi.org/10.5851/kosfa.2010.30.1.28
  12. King, R. E., J. A. Bomser, and D. B. Min. 2006. Bioactivity of resveratrol. Compr. Rev. Food Sci. Food Saf. 5:65-70. https://doi.org/10.1111/j.1541-4337.2006.00001.x
  13. Lee, J. B., J. Ahn, J. Lee, and H. S. Kwak. 2004. L-ascorbic acid microencapsulated with polyacylglycerol monostearate for milk fortification. Biosci. Biotech. Biochem. 68:495-500. https://doi.org/10.1271/bbb.68.495
  14. Lee, S. J., J. H. Hwang, S. H. Kim, S. G. Min, and H. S. Kwak. 2006. Comparison of the physicochemical properties of freeze-concentrated versus evaporated milk. Food Sci. Biotechnol. 15:844-850.
  15. Lyons, M. M., C. Yu, R. B. Toma, S. Y. Cho, W. Reiboldt, J. Lee, and R. B. Van Breemen. 2003. Resveratrol in raw and baked blueberries and bilberries. J. Agric. Food Chem. 51:5867-5870. https://doi.org/10.1021/jf034150f
  16. Mizutani, K., K. Ikeda, Y. Kwawai, and Y. Yamori. 1998. Resveratrol stimulates the proliferation and differentiation of osteoblastic MC3T3-E1 cells. Biochem. Biophys. Res. Commun. 253:859-863. https://doi.org/10.1006/bbrc.1998.9870
  17. Park. B. G., J. H. Lee, H. K. Shin, J. H. Lee, and P. S. Chang. 2006. Optimization of conditions for the double layer microencapsulation of lactic acid bacteria. Korean J. Food Sci. Technol. 38:767-772.
  18. Pedroza-Islas, R., E. J. Vernon-Carter, C. Duran-Dominguez, and S. Trejo-Martinez. 1999. Using biopolymer blends for shrimp feedstuff microencapsulation-I. Microcapsule particle size, morphology and microstructure. Food Res. Int. 32:367-374. https://doi.org/10.1016/S0963-9969(99)00099-X
  19. Philips, L. G., M. L. McGrief, D. M. Barbano, and H. A. Lawless. 1995. The influence of fat on the sensory properties, viscosity polymers: chemistry, solubility and fiber formation. Prog. Polym. Sci. 34:641-678.
  20. Singleton, V. L., R. Orthofer, and R. M. Lamuela-Raventos. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method Enzymol. 299:152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
  21. Stapelfeldt, H., B. R. Nielsen, and L. H. Skibsted. 1997. Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder. Int. Dairy J. 7:331-339. https://doi.org/10.1016/S0958-6946(97)00016-2
  22. Subbaramaiah, K., W. J. Chung, P. Michaluart, N. Telang, T. Tanabe, H. Inoue, M. Jang, J. M. Pezzuto, and A. J. Dannenberg. 1998. Resveratrol inhibits cyclooxygenase-2 transcription and activity in phorbol ester-treated human mammary epithelial cells. J. Biol. Chem. 273:21875-21882. https://doi.org/10.1074/jbc.273.34.21875
  23. Surh, Y. J., K. S. Chun, H. H. Cha, S. S. Han, Y. S. Keum, K. K. Park, and S. S. Lee. 2001. Molecular mechanisms underlying chemopreventive activities of anti-inflammatory phytochemicals: down-regulation of COX-2 and iNOS through suppression of NF-kappa B activation. Mutat. Res. 480-481:243-268. https://doi.org/10.1016/S0027-5107(01)00183-X
  24. Tokusoglu, O., M. K. Unal, and F. Yemis. 2005. Determination of phytoalexin in peanut and pistachios by HPLC-DAD and GC-MS. J. Agric. Food Chem. 53:5003-5009. https://doi.org/10.1021/jf050496+
  25. Tuohy, J. J., D. O'Leary, and P. M. Kelly. 1981. Packaging and storage of whole milk powder. Int. J. Food Sci. Technol. 5:82.
  26. Wang, Y., F. Catana, Y. Yang, R. Roderick, and R. B. van Breemen. 2002. An LC-MS method for analyzing total resveratrol in grape juice, cranberry juice, and in wine. J. Agric. Food Chem. 50:431-435 https://doi.org/10.1021/jf010812u
  27. Yoo, A. Y., and H. S. Kwak. 2012. Methodology development of high extracted peanut sprout. Kor. Appl. Patent No 10-2012-0094906.
  28. Zeng, L., Z. Ding, M. Zhang, and Jincai. Sun. 2011. Microencapsulation of bayberry polyphenols by ethyl cellulose: preparation and characterization. J. Food Eng. 104:89-95. https://doi.org/10.1016/j.jfoodeng.2010.11.031

Cited by

  1. Effect of Palm or Coconut Solid Lipid Nanoparticles (SLNs) on Growth of Lactobacillus plantarum in Milk vol.35, pp.2, 2015, https://doi.org/10.5851/kosfa.2015.35.2.197
  2. Optimising germinated conditions to enhance yield of resveratrol content in peanut sprout using response surface methodology vol.51, pp.8, 2016, https://doi.org/10.1111/ijfs.13099