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KMID : 1024420120160030283
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Food Engineering Progress
2012 Volume.16 No. 3 p.283 ~ p.286
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Effect of Microencapsulation Processing on Functional Property of Natural Pigment and Antioxidant
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Lee Hyun-Do
Kim Hee-Sun
Seong Pil-Nam
Kim Myung-Hwan
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Abstract
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This study was performed to analyze the effects of microencapsulation (ME) on the color of cochineal color (CC) and DPPH radical scavenging activity of green tea extract (GTE). The average diameter of CC and GTE was decreased from 127.50 to 45.59 μm and 274.90 to 5.48 μm throughout ME, respectively. While, the specific surface area of CC and GTE was increased from 0.068 to 0.850 m2/g and 0.025 to 1.226 m2/g, respectively. The Hunter a and b values of CC was increased from 27.76 to 48.96 and from 13.78 to 27.92, respectively, and the DPPH radical scavenging activities of GTE was also increased from 23.59 to 31.03%.
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KEYWORD
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microencapsulation, cochineal, green tea extract, color, DPPH
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