한국식품저장유통학회지 (Food Science and Preservation)

  • 제22권6호
  • /
  • Pages.796-803
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  • 2015
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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블루베리 유산균 발효물의 이화학적 특성 및 저장안정성

Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria

  • 이대훈 (대구가톨릭대학교 식품공학전공) ;
  • 홍주헌 (대구가톨릭대학교 식품공학전공)
  • Lee, Dae-Hoon (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Hong, Joo-Heon (Department of Food Science and Technology, Catholic University of Daegu)
  • 투고 : 2015.09.18
  • 심사 : 2015.10.06
  • 발행 : 2015.12.30
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초록

본 연구에서는 다양한 생리활성을 가진다고 알려져 있는 블루베리의 식품 산업에서의 이용 증대를 목적으로 블루베리 유산균 발효물을 제조하였으며 이화학적 특성 및 저장 안정성을 조사하였다. 생균수는 발효 72시간에서 가장 높은 5.96 log CFU/mL를 나타내었으며, pH 및 산도는 각각 발효 시간 경과에 따라 유의적으로 감소 및 증가하였다. 총 안토시아닌 및 cyanidin-3-glucoside(C3G) 함량은 발효 72시간에서 각각 100 g 당 31.52 mg 및 5.41 mg으로 가장 높은 함량을 나타내어 생균수, 총 안토시아닌 및 C3G 함량을 고려하여 72시간을 최적 발효 구간으로 선정하였다. 블루베리 발효물의 L값 및 a값은 발효 후 감소하고, b값 및 ${\Delta}E$값은 증가하였으며, 총 폴리페놀 및 총 플라보노이드 함량은 100 g당 2.21 g 및 0.91 g으로 발효 전에 비해 높게 나타났다. 항산화활성은 DPPH 및 superoxide radical 소거 활성에서는 블루베리 발효물에서 각각 30.74% 및 52.76%를 나타내어 무발효물 보다 높은 소거활성을 나타내었으며, FRAP에서도 $256.42 {\mu}M$을 나타내어 블루베리 발효물에서 높은 항산화 활성을 나타내었다. 블루베리 발효물의 저장안정성은 총 안토시아닌 및 C3G 함량의 감소율로 확인하였는데, 42일 경과 후 48.03% 및 38.71% 감소하여 무발효물에 비해 우수하였다. 따라서, 블루베리 발효물은 유용물질 증가로 인한 안정성 향상을 통해 식품가공 산업에서의 활용증진이 기대된다.

The physicochemical properties and storage stability of blueberries fermented by lactic acid bacteria were investigated. The viable cell count of lactic acid bacteria slowly increased to 5.96 log CFU/mL after 72 hr of fermentation. The pH decreased whereas titratable acidity increased after fermentation. The contents of total anthocyanin (31.52 mg/100 g) and cyanidin-3-glucoside (C3G) (5.41 mg/100 g) after 72 hr of fermentation were higher than those of non-fermented blueberries (16.10 mg/100 g and 2.21 mg/100 g, respectively). The L and a value decreased, and the b and ${\Delta}$E value increased. The total polyphenol and flavonoid contents of fermented blueberries (2.21 g/100 g and 0.91 g/100 g, respectively) were higher than those of non-fermented blueberries (1.13 g/100 g and 0.49 g/100g, respectively). The DPPH radical scavenging activity and superoxide radical scavenging activity of the fermented blueberries were 30.74%, and 52.76%, respectively. The ferric reducing antioxidant power of the fermented blueberries ($256.42{\mu}M/g$) was higher than that of non-fermented blueberries ($191.52{\mu}M/g$). Anthocyanin and C3G content was stable in fermented blueberries after 42 days of storage. The results suggest that blueberries fermented by lactic acid bacteria have the potential to be functional materials in the food industry.

키워드

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