• 한국식품과학회지
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• 제34권3호
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• pp.454-458
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• 2002

과실가공품에서의 갈변을 억제하기 위하여 사과농축액에 갈변억제제 즉, PVPP (polyvinylpolypyrrolidone), bentonite, gelatin, celite 545, tannic acid, sodium sulfite를 첨가하여 여과한 후 갈변억제효과를 측정하였다. 색도의 변화는 PVPP를 첨가한 농축액에서 L값(lightness)이 8.16으로 대조구와 다른 농축액에 비해 갈변억제에 효과가 있음을 알 수 있었으며, 탁도(660 nm에서의 흡광도)는 대조구 0.05인데 비해, PVPP, gelatin celite 545, tannic acid, sodium sulfite를 함유한 사과농축액은 각각 0.003, 0.038, 0.038, 0.018, 0.022로 다소 낮은 수치를 보여 부유물 등의 제거효과가 나타났으며 특히 PVPP의 효과가 뚜렷하였다. 또한, PVPP 처리된 사과농축액 중의 PPO(polyphenoloxidase)활성과 폴리페놀화합물(catechol, catechin, chlorogenic acid, epicatechin 등) 함량에서도 현저하게 감소하여 효소적 갈변이 억제되었음을 알 수 있었다. 따라서, PVPP가 사과농축액의 색상, 탁도, PPO활성 및 폴리페놀화합물 함량 등 효소적 갈변특성을 개선시키는 우수한 갈변억제제임을 확인하였다.

• 한국자기공명학회논문지
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• 제26권3호
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• pp.24-33
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• 2022

The browning phenomenon of fruits can be easily observed when fruits or vegetables (apples, pears, bananas, potatoes, etc.) are cut with a knife and the part turns brown. When this browning occurs, changes in taste, color, and nutrients usually are introduced. The cause of this browning phenomenon has been well studied for a long time, but these studies have mainly focused on preventing deterioration of processed foods during food processing or storage. Resultantly, there are few studies on how much changes in nutrients (saccharides, amino acids, fats, water-soluble low molecular weight ammonium ions, etc.) are caused by browning. The purpose of this study is to determine the change in nutrients during browning using apple as a model fruit. We conducted a comparative study on how much the nutrient fluctuations differ depending on the presence or absence of pretreatment such as the application of heat. All analysis was conducted using ¹H NMR. The ANOVA analysis showed that the concentrations of 4 amino acids (alanine, asparagine, isoleucine, and valine), 3 types of sugars (fructose, glucose, and xylose), 1 type of organic acid (lactate) and choline were significantly increased in samples showing browning. In addition, the groups before and after browning were clearly separated using multivariate statistical analysis methods (PCA, PLS-DA), which was greatly contributed by two sugar components (fructose and glucose) present in high concentrations in apples.

• 한국식품과학회지
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• 제34권1호
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• pp.43-50
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• 2002

사과를 이용한 반고형 이유보충식을 개발하고자 사과퓨레의 다양한 제조조건에 따른 갈변정도와 이화학적 특성, ascorbic acid 첨가에 의한 갈변억제 효과를 살펴보고, 레토르트 이유보충식의 제조 가능성을 알아보았다. 사과퓨레의 점도는 $2,600{\sim}5,856\;cp$였으며, 펙틴의 주골격인 무수갈락투론산은 $4.15{\sim}11.92\;mg%$이고 측쇄인 중성당은 $6.18{\sim}10.65\;mg%$였다. 유리당은 fructose$(5.43{\sim}8.87%)$, glucose$(2.11{\sim}4.23%)$, sucrose$(1.64{\sim}2.94%)$을 함유하고 있었다. Ascorbic acid 함량은 $1.54{\sim}1.83\;mg%$로 퓨레 제조과정에서 열처리에 의해 상당량이 파괴된 것으로 생각된다. 사과퓨레 제조시 열처리를 하지 않고 blending 후 가열하는 방법(A)은 상대적으로 L값이 낮고 적색도 a값이 높고 외관상으로도 갈변이 많이 진행되었지만 관능특성과 이화학적 특성면에서는 높은 평가를 받아 갈변현상을 효과적으로 억제할 필요성이 대두되었다. Steaming 후 blending하여 가열하는 방법(B)은 전체적인 선호도에서 높은 평가를 받았다. Blanching 후 blending하여 가열하는 방법(C)는 영양소 함량과 질감 및 맛에 대한 관능평가에서 상대적으로 떨어져서 다음 단계의 실험에서 제외되었다. 이를 보완하기 위해 갈변억제제로 sodium ascorbic acid를 사과퓨레의 제조시 침지과정(1), blending 과정(2), 가열 과정(3), blending 및 가열 과정(4)에 각각 첨가하였을 때, 사과퓨레 제조방법 A와 B 모두에서 첨가방법 2가 상대적으로 갈변억제 효과가 컸다. 색의 선호도 조사에서 가장 높은 평가를 받은 제조방법 B-첨가방법 2를 사과 이유보충식의 제조법으로 채택하고 살균 전후의 이화학적 특성과 관능특성을 비교하였다. 레토르트 살균 후 점도는 3,477 cp에서 2,294 cp로 감소하였고, 수용성 비타민에서 thiamin은 완전히 파괴되었으며 riboflavin은 41%, ascorbic acid는 21% 감소하였다. 그러나 레토르트 살균이 유리당과 유리 아미노산의 함량 그리고 관능특성에는 큰 영향을 주지 않아 사과를 steaming하고, sodium ascorbic acid를 blending 과정에서 첨가하는 방법이 레토르트 사과 이유보충식의 제조법으로 적합한 것으로 평가되었다.

• 한국식품과학회지
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• 제16권4호
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• pp.413-417
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• 1984

사과주(酒)의 효소(酵素)에 의(依)한 갈변(褐變)을 조사하기 위하여 갈변(褐變)과 관련된 polyphenol성(性) 물질 및 polyphenol oxidase 활성 band의 변화를 사과주(酒) 제조기간동안 조사한 결과는 다음과 같다. Total phenol 의 감소율은 $SO_2$ 처리에 의해서 현저히 둔화되었고, catechol의 산화(酸化)는 온도(溫度)와 pH가 높아짐에 따라 촉진되었으나, pH 5.0 이하에서는 $4^{\circ}C$에서 산화(酸化)가 일어나지 않았다. Polyacrylamide gel 전기영동으로 사과에는 Rm값이 각각 0.21, 0.30, 0.41, 0.51인 a, b, c, d 4 개의 polyphenol oxidase활성을 가진 band가 관찰되었다. 이들중 a, c 2 개의 band는 발효(醱酵) 5 일째까지 계속 관찰되었으며, 발효(醱酵) 6 일째부터는 c band만 관찰되었다. 이 band는 $60^{\circ}C$, 30분간(分間)의 살균(殺菌) 처리 후에도 계속 남아있었다.

• 한국식품영양학회지
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• 제9권3호
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• pp.265-270
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• 1996

When new told grape with high acidity Is used wine, their sensory scores are decreased. Using three available methods reducing excess acidify In winemaking, they were malo-lactic fermentation, addition of apple pomace and malo-alcohol fermentation. The chemical monponents and sensory evaluation of wine were determined. They were found in pink wine added apple pomace that tatal acidity and malic acid content were 0.76 and 0.484%. Color Intensity (A520+A420) in pink wanes, their valuse were in the range 8.21~9.42, while the value of red wine was 20.92. Browning index and total phenol contents in pink wine, their values were In the range of 1.36∼1.42 and 3,300∼3,800mg 11. The sensory evaluation showed that the pink wine added apple pomace(10%) was highest in taste and total scores (P<0.05), and the taste of wine has improved.

• Food Science and Biotechnology
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• 제15권6호
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• pp.825-832
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• 2006

The effect of alginate coating in combination with an anti-browning agent on increasing the post-cutting shelf life and improving the quality of minimally processed apple cubes was studied during storage at room temperature for 5 days. A simple coating technique involving the chemical cross-linkage of alginate by calcium was used. Statistical-based experimental designs were applied to improve the quality of the alginate-coated apple cubes (ACAC). Plackett-Burman design was first used to determine the main factors influencing the preservation of the original weight, color, and texture of ACAC. Among these variables, alginate concentration ($X_1$), dipping time ($X_2$), and dipping temperature ($X_3$) significantly influenced the ACAC weight and color (confidence levels above 90%). Subsequently, the effects of the 3 main factors were further investigated by a central composite design. The polynomial models developed by response surface methodology were adequate to describe the relationships between the studied factors and the responses. Overall optimization conducted by superimposing the curves of the responses enabled the determination of an optimal range of the independent variables in which the five responses were simultaneously optimized. The point chosen as representative of this optimal area corresponded to $X_1=2.98%$, $X_2=0.85\;min$, and $X_3=55^{\circ}C$ and under these conditions the model predicted weight loss=0.522%, relative hardness=1.517, ${\Delta}E=1.423$, browning inhibition=93.403%, and ${\Delta}L=0.158$.

• 한국식품저장유통학회지
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• 제31권2호
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• pp.235-244
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• 2024

A nonthermally sterilized raw apple vinegar was manufactured using an ultra-fine filtration process (0.2 ㎛ membrane filter) and its quality was comparable to commercially available vinegar products. First, using apple concentrate as a raw material, it was possible to produce non-thermal sterilized Using a two-stage fermentation process of alcohol and acetic acid fermentations, a non-thermally sterilized raw apple vinegar with pH 2.94 and an acidity of 6.20% was produced from an apple concentrate. The fermentation process increased the browning index significantly. However, the fundamental quality parameters of the non-thermal sterilized raw apple vinegar (A) with sterilized apple vinegar (B) did not differ significantly. The pH (2.92-2.95) of apple vinegar (A and B) was higher than that (pH 2.65-2.70) of commercial vinegar (C and D), and the total acidity, which is in the range of 6.20-6.21% and 6.53-6.90%, respectively, was higher in samples C and D than in samples A and B. However, four kinds of organic acids were detected in non-thermal sterilized raw apple vinegar (A), and its total organic acid content (6,245.00 mg%) was significantly higher than that of other samples (B, C, D) (p<0.05). In particular, malic acid content, as a main organic acid in apples, was very high in sample (A) (244.83 mg%) and sample (B) (210.21 mg%), compared to commercial products C (125.78 mg%) and D (86.90 mg%). The total polyphenol content and antioxidant activity of fermented apple vinegar (A, B) were more than twice as high as those of commercial products (C, D). Vinegar A had higher total polyphenol content than vinegar B. The above results suggest it is possible to manufacture and commercialize non-thermal sterilized raw apple vinegar with higher organic acid content and antioxidant properties using ultra-fine filtration.

• 한국식품영양과학회지
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• 제30권6호
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• pp.1301-1304
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• 2001

본 연구는 사과의 구취억제인자를 구명하기 위한 기초자료로써 사과 추출물의 획분에 따른 사과에서 추출한 PPO의 methyl mercaptan에 대한 구취 억제활성을 조사하였다. 사과를 탁즙하여 구취 억 제 활성 을 측정 해 본 결과, 사과 고형 분의 농도가 증가함에 따라 구취억제활성이 증가하는 경향을 나타내었다. 사과의 저분자획분에 PPO를 첨가한 경우, 저분자 획분의 농도증가 및 반응시간에 따른 methyl mercaptan에 대한 구취억제활성이 증가하는 경향을 나타내었다. 이상의 결과는 사과에서 추출한 PP7에 의한 갈변반응의 중간체로 생성되는 o-quinone이 methy mercaptan과 결합하여 meth- yl mercaptan을 비 휘 발성으로 전환시켜 구취억제활성을 나타내는 것으로 생각된다

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.167.1-167
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• 2003

To maintain high quality and to extend the shelf life of intact and minimally processed apple cubes, the effect of heat shock on the texture and color of apple cubes (Fuji) was evaluated in this study. After peeled and cored, the apples were cut into cubes of 1.5 cm. The heat shock was immersion in heated water from 25$^{\circ}C$ to 95$^{\circ}C$ in 10$^{\circ}C$ increments for 2 min and cooling to storage temperature as soon as possible after heat treatment. The effect of heat treatment in terms of color and texture measurements with respect to time was investigated, respectively during 7 days storage at in LDPE film bags without sealing at 4$^{\circ}C$, and 95% relative humidity air. Results suggest that heat shock (55$^{\circ}C$, 2 min) may have effectively delayed browning, and there were significant changes in color of apple cube when the temperature of heat shock is above 75$^{\circ}C$. And hardness, stiffness and firmness, which were used to describe texture, behaved similarly in the textural qualities. It was shown that the texture of the apple cubes was decreased with temperature increase. The value of them were most decreased to 70% of the initial ones after treated with 85$^{\circ}C$ and 95$^{\circ}C$ on the lust day.

• 한국농공학회논문집
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• 제60권3호
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• pp.71-81
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• 2018

$CO_2$ concentration has a significant effect on quality of cold-stored apples. High indoor $CO_2$ concentrations above 10,000 ppm cause the browning of apples and result in economic loss for farmers. The purpose of this study is to evaluate $CO_2$ concentrations and their distribution in a controlled atmosphere (CA) storage and provide better structural designs to improve the $CO_2$ environment using computational fluid dynamics (CFD) simulations. The CFD model was developed for a real CA storage for apples and applied to investigate the effect of changing the inlet and outlet locations and the aspect ratio of the floor of the CA storage on the spatial distributions of $CO_2$ concentration and the browning of the apples. The lowest $CO_2$ concentrations in existing CA storage with a high aspect ratio of the floor were achieved from the combination of the inlet located at the top of the right side and the outlet located at the bottom of the left side. In modified CA storage with a low aspect ratio, the combination of the inlet and outlet located at top and bottom of left side respectively achieved the lowest $CO_2$ concentrations. The proposed case enhanced the storage performance by reducing total browned apples by 3.6% in storage duration of 210 days. This study is expected to reduce the browning damages of apples in CA storage, and thus greatly prevent economic losses.