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한국식품과학회지
→ 한국식품과학회지2018 ; 50(05): 457-463
Effects of an extrusion process on the chemical properties and pigment stability of turmeric
압출성형처리에 의한 강황의 화학적 특성 및 색소 안정성 변화
Yunkyung Sung1, Heejin Son2, and Jungil Hong1,*
1Division of Applied Food System, College of Natural Science, Seoul Women’s University 2Maiim Co. Ltd.
성연경1·손희진2·홍정일1,*
1서울여자대학교 자연과학대학 식품응용시스템학부, 2마임(주)
ABSTRACT
Various health benefits of turmeric have been reported. Therefore, an innovative application of turmeric as a functional food was explored. In the current study, effects of an extrusion process on the chemical properties and antioxidant activities of turmeric were investigated. Extrusion of turmeric was performed at 150°C using screw revolution speeds of 500, 1,000, 1,300, and 1,600 rpm. A significant reduction in turmeric pigments and the formation of browning compounds occurred due to the extrusion. The degradation of pigments was proportional to the increase in screw speed. Infusion yields were significantly increased after the extrusion. The content of proteins and polyphenols, as well as the content of flavonoids in infusions and EtOH extracts were significantly reduced by the extrusion. Scavenging activities of turmeric against DPPH and ABTS radicals were also significantly reduced following the extrusion. These results indicate that the extrusion process caused a significant loss of pigments and decreased the antioxidant activities of turmeric. Therefore, further study related to the development of a proper extrusion process is to be needed.
KEYWORD
turmeric, curcuminoid, extrusion, infusion, antioxidant
한국식품과학회지 2018 Oct; 50(05): 457 - 463
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