Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Quality Evaluation of Dried Red Pepper After Copper Plate Contact

구리표면 접촉에 의한 건조 고춧가루의 특성 평가

  • Oh, Yeong Ji (Division of Applied Food System, College of Natural Science, Seoul Women's University) ;
  • Park, Sun Young (Division of Applied Food System, College of Natural Science, Seoul Women's University) ;
  • Song, Eiseul (Division of Applied Food System, College of Natural Science, Seoul Women's University) ;
  • Kang, Smee (Division of Applied Food System, College of Natural Science, Seoul Women's University) ;
  • Hong, Jungil (Division of Applied Food System, College of Natural Science, Seoul Women's University)
  • 오영지 (서울여자대학교 자연과학대학 식품응용시스템학부) ;
  • 박선영 (서울여자대학교 자연과학대학 식품응용시스템학부) ;
  • 송이슬 (서울여자대학교 자연과학대학 식품응용시스템학부) ;
  • 강스미 (서울여자대학교 자연과학대학 식품응용시스템학부) ;
  • 홍정일 (서울여자대학교 자연과학대학 식품응용시스템학부)
  • Received : 2020.02.22
  • Accepted : 2020.03.13
  • Published : 2020.04.30
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Abstract

Copper possesses antimicrobial properties against certain bacteria and fungi. In this study, changes in microbial population, color and the antioxidant properties of dried red pepper powder (RPP) by contact with the surface of a copper plate were investigated. Lightness of RPP increased after treatment on the copper plate for 2 h at 55℃. The numbers of total aerobic mesophilic bacteria in RPP increased by 0.61 and 0.50 log on the surface of stainless steel and copper plates during 24 h at 37℃, respectively. The population of yeast and mold was reduced by 90% in the RPP treated on both copper and stainless steel plates under the same condition. Yeast and mold were significantly reduced on the copper plate during 2 h at 55℃. Scavenging activities of RPP treated on the copper plate for 24 h at 37℃ against DPPH radical were decreased; those for 2 h at 55℃ against ABTS radical were rather enhanced. The results suggest that copper might be applied in the processing and storage equipment in relation to RPP products for antimicrobial purposes.

본 연구에서는 건조 고춧가루의 가공 및 저장라인에서 구리의 이용가능성을 조사하였다. 구리와 스테인리스강 표면과의 접촉을 통한 고춧가루의 색도 변화를 평가한 결과, 55℃에서 2시간 구리 판에 처리한 시료의 명도가 다소 증가하였다. 구리와 스테인리스강 접촉에 의한 고춧가루 내 미생물 저해는 중온성의 호기성 세균보다 곰팡이 및 효모의 저해에 더 효과적이었고, 55℃에서 2시간 구리 접촉에 의해 곰팡이와 효모의 수는 0.64 log 감소하여 유의적인 효과를 나타내었다. 산화방지 활성은 구리와 스테인리스강 접촉 고춧가루의 DPPH 라디칼 소거활성은 감소한 반면 ABTS 라디칼 소거활성은 증가하였다. 본 연구는 구리 또는 구리와 스테인리스강 등의 합금을 이용하여 고춧가루를 포함한 다양한 분말 식품의 가공 및 저장 과정에 활용할 수 있는 가능성을 제시하고 있다.

Keywords

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