Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지
DOI QR코드

DOI QR Code

Analysis of quality characteristics of sugar-soaked raspberry according to storage period

저장 기간에 따른 산딸기 당 침지액의 품질특성 분석

  • Choi, Seok-Yong (Division of Applied Life Sciences, Gyeongsang National University (BK21 four)) ;
  • Gu, Suyeon (Institute of Animal Medicine, Gyeongsang National University) ;
  • Ryu, Chung-Ho (Department of Food Science and Technology, and Institute of Agriculture and Life Science. Gyeongsang National University) ;
  • Kim, Hyun-Jin (Division of Applied Life Sciences, Gyeongsang National University (BK21 four))
  • Received : 2021.11.16
  • Accepted : 2022.01.17
  • Published : 2022.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

Volatile and non-volatile metabolite profiles of sugar-immersed raspberry liquid during different storage periods were analyzed and comparative analysis with their general characteristics, antioxidant activity, and sensory quality was evaluated to better understand the effect of the storage period on the quality of ugar-immersed raspberry liquid. During storage, a browning reaction occurred, resulting in a change in color and the production of volatile compounds. At the beginning of storage, sucrose was completely decomposed into fructose and glucose, and the sweetness was rapidly reduced, but the increase in succinic acid increased the sour taste. Most volatile compounds increased with an increase of the storage period, and especially, the contents of citronellol, octanoic acid, and hexanoic acid, which are known as antioxidants, showed the highest content in 10 day-sample, showing the highest antioxidant activity at this time. Although a further study on bacterial profiles and browning reaction during the storage will be needed, the results of this study showed that the quality of sugar-soaked raspberry extract was significantly affected by the storage period and can be used as basic data for commercialization of ugar-immersed raspberry liquid.

저장기간에 따른 산딸기 당 침지액의 일반성분, 항산화 활성, 관능평가 및 대사물질을 비교 분석하고 이들의 상관관계를 분석한 결과, 저장기간의 증가에 따른 색의 변화는 주로 갈변반응 때문인 것으로 사료되며 이 과정에서 향기성분들도 새롭게 생겨나는 것으로 확인되었다. 맛과의 상관성을 분석한 결과, 저장 초기에 sucrose가 완전히 fructose와 glucose로 분해되어 단맛이 급속히 감소되었으나 저장기간의 증가에 따른 차이는 없었으며 저장기간의 증가에 따라 succinic acid 함량 증가로 인해 신맛이 증가한 것으로 확인되었다. 휘발성 향기성분인 경우 linalool과 hydroxybenzaldehyde을 제외한 대부분의 성분들이 저장기간이 증가할수록 증가하는 경향을 보였다. 특히 항산화물질로 알려진 citronellol, octanoic acid, hexanoic acid 등의 함량은 저장 10일에 가장 높은 함량을 보였으며 이때 항산화 활성도 가장 높은 것으로 확인되었다. 본 연구에서 산딸기 당 침지액의 저장 중 미생물의 변화 및 갈변반응에 대한 연구를 수행하지 못하였지만 본 연구결과들은 산딸기 당 침지액의 품질이 저장기간에 따라 크게 영향을 받는 것을 확인 할 수 있었으며 산딸기 당 침지액의 제품화 연구에 기초자료로 사용될 수 있을 것으로 사료된다.

Keywords

References

  1. Lee HH, Moon YS, Yun HK, Park PJ, Kwak EJ (2014) Contents of bioactive constituents and antioxidant activities of dultivated and wild raspberries. Kor J Hort Sci Technol 32(1): 115-122. doi: 10.7235/hort.2014.13114
  2. Lee MH, Lee JE (2015) Antioxidant and antimicrobial properties of various solvent extracts from Robus idaeus. Korean J Food Nutr 28(5): 774-781. doi: 10.9799/ksfan.2015.28.5.774
  3. Choi EY, Kim EH, Lee JB, Kim HS, Kim MS, Lee SG, Kim SH, Lee U, Kim DK, Lee JT (2016) Bioactive component analysis, antioxidant activity, and cytotoxicity on cancer cells on Rubus crataegifolius clones by region. J Korean For Soc 105(1): 193-201. doi: 10.14578/jkfs.2016.105.2.193
  4. Choi HD, Lee HC, Kim YS, Choi IW, Park YK, Seog HM (2008) Effect of osmotic dehydration and vacuum impregnation on the quality of dried apple. Korean J Food Sci Technol 40: 178-183
  5. Han WC, Ji SH, Surh J, Kim MH, Lee JC, Kim SH, Jang KH (2010) Effect of supplementation of Rubus crataegifolius on fermentation characteristics of Rosa rugosa wine. J East Asian Dietary Life 20: 321-327
  6. Suthanthangjal W, Kajda P, Zabetakis I (2005) The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus). Food Chem 90: 193-197. doi: 10.1016/j.foodchem.2004.03.050
  7. Zhang L, Li J, Hogan S, Chung H, E. Welbaum G, Zhou K (2010) Inhibitory effect of raspberries on starch digestive enzyme and their antioxidant properties and phenolic composition. Food Chem 119: 592-599. doi: 10.1016/j.foodchem.2009.06.063
  8. Nam DG, Jeong BG, Chun JY (2017) Physicochemical properties and oxidative stabilities of chicken breast jerky treated various sweetening agents. Korean J Food Preserv 24(1): 84-92. doi: 10.11002/kjfp.2017.24.1.84
  9. So SA, Kim JW, Kim AN, Park CY, Lee KY, Muhammad SR, Choi SG (2016) Effect of pre-soaking in salt and sugar solutions before air drying on quality characteristics of dried apples. Korean J Food Nutr 29(5): 808-817. doi: 10.9799/ksfan.2016.29.5.808
  10. Gailani MB, Fung DY (1986) Critical review of water activities and microbiology of drying of meats. Crit Rev Food Sci Nutr 25: 159-183. doi: 10.1080/10408398709527450
  11. Kim DY, Cho SC (2016) Studies on anti-inflammatory effect of ethanol extract from Rubus crataegifolius leaf. Food Eng Prog 20(1): 21-27 https://doi.org/10.13050/foodengprog.2016.20.1.21
  12. Yamaguchi T, Takamura H, Matoba T, Terao J (1998) HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1- diphenyl-2-picrylhydrozyl. Biosci Biotechnol Biochem 62: 1201-1204. doi: 10.1271/bbb.62.1201
  13. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. doi: 10.1016/S0891-5849(98)00315-3
  14. Ahn SC, Lee GC (2005) Effects of antibrowning agents on browning of apple slices during cold storage. Korean J Food Cookery Sci 21(1): 24-32
  15. Lee JY, Chae SK (2010) Studies on the changes in the extraction of phenolics and color characteristics by the enzyme treatment of red grape (Muscat Bailey A) wine during fermentation. Korean J Food Nutr 23(3): 324-331
  16. Cho JY, Jeong JH, Kim JY, Kim SR, Kim SJ, Lee HJ, Lee SH, Park KH, Moon JH (2013) Change in the content of phenolic compounds and antioxidant activity during manufacturing of black raspberry (Rubus coreanus Miq.) wine. Food Sci Biotechnol 22(5): 1237-1244 https://doi.org/10.1007/s10068-013-0207-5
  17. Park SH, Lee JH (2005) The correlation of physico-chemical characteristics of Kimchi with sourness and overall acceptability. Korean J Food Cookery Sci 21(1): 103-109
  18. Fabian FW, Blum HB (1943) Relative taste potency of some basic food constituents and their competitive and compensatory action. Food Research 8(3): 179-193 https://doi.org/10.1111/j.1365-2621.1943.tb16560.x
  19. Park HJ, Lee JH (2014) Scientific review of the functionality of fructose and HFCS (High Fructose Corn Syrup). Food Sci Technol Int 9: 39-49
  20. Hu L, Liu R, Wang X, Zhang X (2020) The sensory quality improvement of citrus wine through co-fermentations with selected non-saccharomyces yeast strains and saccharomyces cerevisiae. Microorganisms 8(3): 323. doi: 10.3390/microorganisms8030323
  21. Qian M, Reineccius G (2002) Identification of aroma compounds in parmigiano-reggiano cheese by gas chromatography/olfactometry. J Dairy Sci 85: 1362-1369. doi: 10.3168/jds.S0022-0302(02)74202-1
  22. Han D, Mi S, Zhang CH, Li J, Song HL, Fauconnier ML, Tyteca E (2019) Characterization and discrimination of Chinese marinated pork hocks by volatile compound profiling using solid phase microextraction gas chromatography-mass spectrometry/olfactomery, electronic nose and chemometrics. Molecules 24: 1385. doi: 10.3390/molecules24071385
  23. Park HJ, Lee SM, Song SH, Kim YS (2013) Characterization of volatile components in Makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage. Molecules 18: 5317-5325. doi: 10.3390/molecules18055317
  24. Ravi R, Prakash M, Bhat K (2007) Aroma characterization of coriander (Coriandrum sativum L.) oil samples. Eur Food Res Technol 225: 367-374. doi: 10.1007/s00217-006-0425-7
  25. Zhang Y, Li X, Lo CK, Guo ST (2010) Characterization of the volatile substances and aroma components from traditional soypaste. Molecules 15: 3421-3427. doi: 10.3390/molecules15053421
  26. Aprea E, Biasioli F, Gasperi F (2015) Volatile compounds of raspberry fruit: from anlyatical methods to biological role and sensory impact. Molecules 20: 2445-2474. doi: 10.3390/molecules20022445
  27. Ancos B, Ibanez E, Reglero G, Cano MP (2000) Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit. J Agric Food Chem 48: 873-879. doi: 10.1021/jf990747c
  28. Hong MJ, Lee GD, Kim HG, Kwon JH (1998) Changes in browning characteristics of Chicory roots by roasting processes. J Korean Soc Food Sci Nutr 27: 591-595
  29. Kwon JH, Ryu KC, Lee GD (1997) Dynamic changes in browning reaction substrates of Polygonatum odoratum roots during roasting. J Korean Soc Food Sci Nutr 26: 654-661
  30. Ghorab AE, Massry KFE, Shibamoto T (2007) Chemical composition of the volatile extract and antioxidant activities of the volatile and nonvolatile extracts of Egyptian corn silk (Zea mays L.). J Agric Food Chem 55: 9124-9127. doi: 10.1021/jf071646e
  31. Sengupta A, Ghosh M, Bhattacharyya DK (2015) In vitro antioxidant assay of medium chain fatty acid rich rice bran oil in comparison to native rice bran oil. J Food Sci Technol 52(8): 5188-5195. doi: 10.1007/s13197-014-1543-z