Browse > Article
http://dx.doi.org/10.9724/kfcs.2015.31.4.405

Development of Fine Bamboo Leaf Powder and Its Color Stability  

Kim, Ji Myoung (Department of Food and Nutrition, Chonnam National University)
No, Junhee (Department of Food and Nutrition, Chonnam National University)
Shin, Malshick (Department of Food and Nutrition, Chonnam National University)
Publication Information
Korean journal of food and cookery science / v.31, no.4, 2015 , pp. 405-412 More about this Journal
Abstract
To develop a color stable and fine bamboo leaf powder (BLP) as a functional green biomaterial, bamboo leaf (BL) purchased from Sasa borealis and cultivated in Damyang, Jeonnam was treated with different conditions and BLP was evaluated. The four treatments comprised of boiling in water, in zinc chloride, sodium bicarbonate, and vinegar solutions, BLP4 was treated with 2% $ZnCl_2$ for 1 h, BLP5 was treated with 1% $ZnCl_2$ for 2 h, and BLP6 was treated with 1% $ZnCl_2+10%$ NaCl for 1 h. The particle size distribution, ash content, water binding capacity, and color change after heating in acidic solution were compared to commercial fine green tea (GTP) and bamboo leaf powders (CBLP). The particle size (cumulative 90%) of BLP was finest in BLP4 followed by BLP6 < BLP5 < GTP < CBLP. The water binding capacity of GTP was the highest and that of BLP was negatively correlated with particle size. After heating in acidic solution, the color of commercial GTP and CBLP changed from bright green to olive green, but the treated BLPs remained bright green. Especially, the -a (greenness) values for the commercial powders decreased from 11.2-13.6 to 3.1-3.8, while those of the treated BLPs did not change.
Keywords
Sasa borealis; bamboo leaf powder; fine particle size; color stability; acid;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Jeong CH, Choi SG, Heo HJ. 2008. Analysis of nutritional components and evaluation of functional activities of Sasa borealis leaf tea. Korean J Food Sci Technol 40(3):586-582
2 Kim JM, Shin M. 2014. Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes. LWT - Food Sci Technol 59(1):526-532   DOI
3 Kim MJ, Byun MW, Jang MS. 1996a. Physiological and antibacterial activity of bamboo (Sasa coreana Nakai) leaves. J Korean Soc Food Nutr 25(1):135-142
4 Kim MJ, Kwon OJ, Jang MS. 1996b. Antibacterial activity of the bamboo (Pseudosasa japonica Makino) leaves extracts on lactic acid bacteria related to Dongchimi. J Korean Soc Food Nutr 25(5):741-746
5 King VAE, Liu CF, Liu YJ. 2001. Chlorophyll stability in spinach dehydrated by freeze-drying and controlled low-temperature vacuum dehydration. Food Res Int 34(2):167-175   DOI
6 Koca N, Karadeniz F, Burdurlu HS. 2007. Effect of pH on chlorophyll degradation and colour loss in blanched green peas. Food Chem 100(2):609-615   DOI
7 LaBorde LF, von Elbe JH. 1994. Chlorophyll degradation and zinc complex formation with chlorophyll derivatives in heated green vegetables. J Agric Food Chem 42(5):1100-1103   DOI
8 Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Shin JH. 2006. Quality characteristics of cookies with bamboo leaves powder. Korean J Food Nutr 19(1):1-7
9 Lu B, Wu X, Tie X, Zhang Y, Zhang Y. 2005. Toxicology and safety of anti-oxidant of bamboo leaves. Part 1: Acute and subchronic toxicity studies on anti-oxidant of bamboo leaves. Food Chem Toxicol 43(5):783-792   DOI
10 Medcalf F, Gilles KA. 1965. Wheat starches. I. Comparison of physicochemical properties. Cereal Chem 42(6):558-568
11 Park SJ, Kim JM, Kim JE, Jeong SH, Park KH, Shin M. 2011. Characteristics of sweet potato powders from eight Korean varieties. Korean J Food Cook Sci 27(2):19-29   DOI   ScienceOn
12 Protonotariou S, Drakos A, Evageliou V, Ritzoulis C, Mandala I. 2014. Sieving fractionation and jet mill micronization affect the functional properties of wheat flour. J Food Eng 134:24-29   DOI
13 Schwartz SJ, Lorenzo TV. 1991. Chlorophyll stability during continuous aseptic processing and storage. J Food Sci 55(4):1059-1062
14 Servais C, Jones R, Roberts I. 2002. The influence of particle size distribution on the processing of food. J Food Eng 51(3):201-208   DOI
15 Tonucci LH, von Elbe JH. 1992. Kinetics of the formation of zinc complexes of chlorophyll derivatives. J Agric Food Chem 40(12):2341-2344   DOI
16 World Bamboo Fair Damyang Korea. 2015. Available from http://www.damyangbamboo2015.kr/en. Accessed June 2, 2015
17 Yoon KH, Kim MK 2009. Quality characteristics and storage properties of chiffon-cake containing added bamboo leaf powder. Korean J Food Culture 24(5):552-560
18 Zakikhani P, Zahari R, Sultan MTH, Majid DL. 2014. Extraction and preparation of bamboo fibre-reinforced composites. Mater. Design 63:820-828   DOI
19 AOAC. 2000. Official methods of analysis. 17th ed. Association of Official Analytical Chemists. Washington DC, USA. p 1
20 Chung DK, Yu R. 1995. Antimicrobial activity of bamboo leaves extract on microorganisms related to Kimchi fermentation. Korean J Food Sci Technol 27(6):1035-1038
21 Chung MJ, Lee SJ, Shin JH, Jo JS, Sung NJ. 1995. The components of the sap from birches, bamboos, and darae. J Korean Soc Food Nutr 24(5):727-733
22 Ferruzzi MG, Bohm V, Courtney PD, Schwartz SJ. 2002. Antioxidant and antimutagenic activity of dietary chlorophyll derivatives determined by radical scavenging and bacterial reverse mutagenesis assays. J Food Sci 67(7):2589-2595   DOI
23 Gunawan MI, Barringer SA. 2000. Green colour degradation of blanched broccoli (Brassica oleracea) due to acid and microbial growth. J Food Procee Preserv 24(3):253-263   DOI
24 Hwang SJ, Kim DH. 2006. Effects of adding bamboo leaves powder on the quality of Jeolpyon. Korean J Food Cook Sci 22(6):869-874