The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Jelly with Lemon Myrtle (Backhousia citriodora) Extracts

레몬 머틀 추출물을 첨가한 젤리의 품질 특성

  • Lee, Eun-Sil (Dept. of Food and Nutrition, Sunchon National University) ;
  • Lee, Young-Ju (Suncheon Center for Children's Foodservice Management) ;
  • Kim, Ji-Hyun (Dept. of Food and Nutrition, Sunchon National University) ;
  • Chun, Soon-Sil (Dept. of Food and Nutrition, Sunchon National University)
  • 이은실 (순천대학교 식품영양학과) ;
  • 이영주 (순천시어린이급식관리지원센터) ;
  • 김지현 (순천대학교 식품영양학과) ;
  • 전순실 (순천대학교 식품영양학과)
  • Received : 2020.02.17
  • Accepted : 2020.03.25
  • Published : 2020.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This purpose of this study was to investigate the quality characteristics of jellies added with lemon myrtle extract. Lemon myrtle leaves were extracted for 0, 3, 5, 7, 9 minutes, respectively, in 90℃ water and used for jelly preparation. The moisture content of control showed the lowest value and the content increased significantly as the extraction time of lemon myrtle increased. The pH of L0 was significantly high and increased significantly with the increase of extraction duration time. The lightness value was the lowest in the L3. The redness showed the lowest value in the L9. The yellowness showed the lowest value in the L0. In texture properties the hardness of L9 showed the highest value and the lemon myrtle extraction duration increased significantly. The cohesiveness was highest in the L0 and lowest in the L5. Gumminess and chewiness increased significantly with increasing extraction duration. Total polyphenol content was the highest in the L5 and the jellies with lemon myrtle extracts were significantly higher than the L0. DPPH radical scavenging activities increased significantly with increasing extraction duration. The ABTS radical scavenging activity of the L0 was the lowest. In the sensory evaluation overall preference, color, sweetness, texture, and lemon myrtle flavor did not show any significant differences among the samples.

Keywords

References

  1. Biglari F, AIKarkhi AFM, Easa AM. 2008. Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran. Food Chem 107:1636-1641 https://doi.org/10.1016/j.foodchem.2007.10.033
  2. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
  3. Chaliha M, Cusack A, Currie M, Sultanbawa Y, Smyth H. 2013. Effect of packaging materials and storage on major volatile compounds in three australian native herbs. J Agric Food Chem 61:5738-5745 https://doi.org/10.1021/jf400845t
  4. Cho Y, Choi MY. 2009. Quality characteristics of jelly containing added pomegranate powder and Opuntia humifusa powder. Korean J Food Cookery Sci 25: 134-142
  5. Choi EJ, Lee JH. 2013. Quality and antioxidant properties of jelly incorporated with purple sweet potato concentrate. Korean J Food Sci Technol 45:47-52 https://doi.org/10.9721/KJFST.2013.45.1.47
  6. Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12:239-243 https://doi.org/10.1016/S0021-9258(18)88697-5
  7. Hayes AJ, Markovic B. 2002. Toxicity of australian essential oil Backhousia citriodora (lemon myrtle). Part 1. Antimicrobial activity and in vitro cytotoxicity. Food Chem Toxicol 40:535-543 https://doi.org/10.1016/S0278-6915(01)00103-X
  8. Horn T, Barth A, Ruhle M, Haser A, Jurges G, Nick P. 2012. Molecular diagnostics of lemon myrtle (Backhousia citriodora versus Leptospermum citratum). Eur Food Res Technol 234:853-861 https://doi.org/10.1007/s00217-012-1688-9
  9. Hwang ES, Thi ND. 2015. Quality characteristics of jelly containing aronia (Aronia melanocarpa) juice. Korean J Food Sci Technol 47:738-743 https://doi.org/10.9721/KJFST.2015.47.6.738
  10. Jeong JS, Chung HS. 2017. Physicochemical characteristics and antioxidant activities of Pu-erh tea jellies. Korean J Food Cookery Sci 33:636-642 https://doi.org/10.9724/kfcs.2017.33.6.636
  11. Joo N, Kim B, Kim AJ. 2012. The optimization of jelly with blueberry juice using response surface methodology. Korean J Food Nutr 25:17-25 https://doi.org/10.9799/ksfan.2012.25.1.017
  12. Jung KI, Kim PK, Gal SW, Choi YJ. 2017. The hepatoprotective effects of hep G2 cells and the alcoholmetabolizing enzyme activities of lemon-myrtle (Backhousia citriodora) leaf extracts. J Life Sci 27:1262-1268 https://doi.org/10.5352/JLS.2017.27.11.1262
  13. Kee JY, Kim MO, You IY, Chai JY, Hong ES, An SC, Kim H, Park SM, Youn SJ, Chae HB. 2003. Effects of genetic polymorphisms of ethanol-metabolizing enzymes on alcohol drinking behaviors. Korean J Hepatol 9:89-97
  14. Kim AJ, Yuh CH, Bang IS. 2007. A qualitative investigation of dongchunghacho jelly with assorted increments of Paecilomyces japonica powder. Korean J Food Nutr 20:40-46
  15. Kim AJ, Yuh CS, Bang IS, Park HY, Lee GS. 2007. An investigation the preparation and physicochemical properties of oddi jelly using mulberry fruit powder. Korean J Food Nutr 20:27-33
  16. Kim BR. 2006. Characteristics and optimization of the mulberry jelly manufacturing condition. Master's Thesis, Sookmyung Women's Univ. Seoul. Korea
  17. Kim DW, Park K, Ha G, Jung JR, Chang O, Ham JS, Jeong SG, Park BY, Song J, Jang A. 2013. Anti-oxidative and neuroprotective activities of pig skin gelatin hydrolysates. Korean J Food Sci Anim Resour 33:258-267 https://doi.org/10.5851/kosfa.2013.33.2.258
  18. Kim HR. 2018. Physicochemical characteristics of mung bean jelly with yuzacheng juice. Master's Thesis, Sunchon Nation Univ. Sunchon. Korea
  19. Kim HS, Kang JS. 2012. Preparation and characteristics of soy milk jelly using medicinal herb composites with cognitive effects. J Korean Soc Food Sci Nutr 41:1281-1287 https://doi.org/10.3746/JKFN.2012.41.9.1281
  20. Kim JH, Kim JK. 2005. Quality of persimmon jelly by various ratio of dried persimmon extract. J Korean Soc Food Sci Nutr 34:1091-1097 https://doi.org/10.3746/JKFN.2005.34.7.1091
  21. Kim SH, Han JH, Kim WY. 2010. Health functional food use and related variables among the middle-aged in Korea. Korean J Nutr 43:294-303 https://doi.org/10.4163/kjn.2010.43.3.294
  22. Kim Y. 2019. Application of sensory science for product development in tea and cosmetic industry. Food Sci Ind 52:11-19
  23. Konczak I, Zabaras D, Dunstan M, Aguas P. 2010. Antioxidant capacity and phenolic compounds in commercially grown native Australian herbs and spices. Food Chem 122:260-266 https://doi.org/10.1016/j.foodchem.2010.03.004
  24. Lee JA, Park GS. 2007. Quality characteristics of jelly made with yam powder. Korean J Food Cookery Sci 23:884-890
  25. Lee JH, Ji YT. 2015. Quality and antioxidant properties of gelatin jelly incorporated with cranberry concentrate. J Korean Soc Food Sci Nutr 44:1100-1103 https://doi.org/10.3746/JKFN.2015.44.7.1100
  26. Lee JH, Lee MK. 2013. Quality characteristics of jelly incorporated with sweet pumpkin powder. J Korean Soc Food Sci Nutr 42:139-142 https://doi.org/10.3746/JKFN.2013.42.1.139
  27. Lee TW, Lee YH, Yoo MS, Rhee KS. 1991. Instrumental and sensory characteristics of jelly. Korean J Food Sci Technol 23:336-340
  28. Ministry of Food and Drug Safety [MFDS]. 2019. Food Regulation No. 2018-18. Available from https://foodsafetykorea.go.kr/portal/safefoodlife/food/foodRvlv/foodRvlv.do [cited 13 May 2019]
  29. Mo EK, Kim HH, Kim SM, Jo HH, Sung CK. 2007. Production of sedum extract adding jelly assesment of its physiochemical properties. Korean J Food Sci Technol 39:619-624
  30. Park BS, Han MR, Kim AJ. 2013. Quality characteristics and processing of jelly using Darae extract for children. J East Asian Soc Diet Life 23:561-568
  31. Park KL, Kang ST, Kim MJ, Oh HK. 2018. Quality characteristics and anti-oral microbial activity of jelly using Bamboo (Phyllostachys nigra var. henonis) leaves extract. J Korean Soc Food Cult 33:283-290 https://doi.org/10.7318/KJFC/2018.33.3.283
  32. Park SH, Joo N. 2006. Optimization of jelly with addition of Morinda citrifolia (Noni) by response surface methodology. Korean J Food Cookery Sci 22:1-11
  33. Smyth HE, Sanderson JE, Sultanbawa Y. 2012. Lexicon for the sensory description of Australian native plant foods and ingredients. J Sen Stud 27:471-481 https://doi.org/10.1111/joss.12012
  34. Thompson J. 1989. A revision of the genus Leptospermum (Myrtaceae). Telopea 3:301-448 https://doi.org/10.7751/telopea19894902
  35. Wilkinson JM, Hipwell M, Ryan T, Cavanagh HM. 2003. Bioactivity of Backhousia citriodora: Antibacterial and antifungal activity. J Agric Food Chem 51:76-81 https://doi.org/10.1021/jf0258003
  36. Yoo HJ. 2018. Physicochemical characteristics and antioxidant activities of jellies added with green tea Woojeon (Camellia sinensis L.). Master's Thesis, Duksung Women's Univ. Seoul. Korea
  37. Yoon HS, Oh MS. 2003. Quality characteristics of mixed polysaccharide gels with various kiwifruit contents by freeze-thawing. Korean J Food Cookery Sci 19:758-764
  38. Yu OK, Kim JE, Cha YS. 2008. The quality characteristics of jelly added with Bokbunja (Rubus coreanus Miquel). J Korean Soc Food Sci Nutr 37:792-797 https://doi.org/10.3746/JKFN.2008.37.6.792

Cited by

  1. 와송 첨가량에 따른 젤리의 품질 및 항산화 특성 vol.34, pp.1, 2020, https://doi.org/10.9799/ksfan.2021.34.1.015