→ 한국식품과학회지2019 ; 51(4): 369-378
Effect of extraction method on quality characteristics of the carrot juice
주스착즙 방식에 따른 당근 주스의 품질 특성 변화
Hye-Jung Park1, Ji-Youn Kim1, Song Min Lee1, Hee Sook Kim1, Sang-Hyeon Lee2, Mun Hyon Lee1, and Jeong Su Jang1,*
1Food Research Center, Angel Co., Ltd., 2Major in Pharmaceutical Engineering, Division of Bioindustry, Silla University
1(주)엔젤 식품연구소, 2신라대학교 바이오산업학부 제약공학전공
This study aimed to compare the quality characteristics of carrot juice based on different extraction methods such as centrifugation, single gear, and twin gear methods. Juice quality was evaluated based on extraction yield, nutritional components, and cloud stability. Twin gear extraction resulted in the highest extraction yield, and the highest mineral content. In addtion, β-carotene level higher than the recommended daily intake was obtained only in the carrot juice prepared using twin gear extraction of 100 g carrots. The minimum particle size was observed in twin gear extraction, followed by single gear extraction and centrifugation method. Therefore, twin gear extraction was selected as the optimal method, and changes in the antioxidant and metabolic activity of carrot juice were investigated using this method. Consequently, the carrot juice showed a higher lipid peroxidation inhibition rate than α-tocopherol (1 mg/mL), and angiotensin I-converting enzyme (ACE) inhibitory activity was increased upon digestion.
juicer, carrot, extraction method, cloud stability, in vitro digestion
한국식품과학회지 2019 Aug; 51(4): 369 - 378