|
KMID : 1024420220260040234
|
|
Food Engineering Progress
2022 Volume.26 No. 4 p.234 ~ p.239
|
|
|
Quality Evaluation of Corni Fructus Extract Fortified Functional Jelly
|
|
Lee Jae-Yeol
Baek Eun-Joo
Hong Su-Jung
Kim Jun-Tae
|
|
|
Abstract
|
|
|
Corni Fructus (CF) is a fruit of Cornus officinalis Sieb. et Zucc. and has been used as traditional oriental medicine.
It has various functional qualities such as being antioxidative, anti-inflammatory, antidiabetic, antihyperglycemic, and immunity-regulating. In the current study, CF was extracted from two conventional extract solvents (distilled water (DW) and 70% ethanol) with/without high-speed homogenization (HSH) treatments. The extract was characterized by measuring the total polyphenol contents and antioxidant activities. The HSH treatment significantly improved the total polyphenol content (from 28.4±0.9 mg/mL to 35.5±0.9 mg/mL), ABTS (from 59.8±0.4% to 78.4±2.7%), and DPPH radical scavenging activities (from 50.8±1.4% to 59.7±2.8%) of the DW extract and showed a level similar to that of 70% ethanol extract. The CF extracts were further used to prepare functional jelly with gelatin and other components such as pectin, fructooligosaccharide, and citric acid. The jelly’s hardness, springiness, gumminess, and cohesiveness were characterized using a texture profile analysis (TPA).
|
|
|
KEYWORD
|
|
|
Cornus Fructus extract, jelly, antioxidant, high-speed homogenizer
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|