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KMID : 1134820140430040544
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 4 p.544 ~ p.549
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Permeation Efficiency of Sea Tangle (Laminaria japonica) Extract into Egg Using Temperature Change Method and Pressure
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Park Yeo-Jin
Kim Dong-Ho
Jang Keum-Il
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Abstract
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In this study, the permeation efficiency (PE) of sea tangle (Laminaria japonica) extract (STE) into egg using the temperature change method (TCM) and pressure was investigated. STE was prepared in a volume of water equal to 10 times the weight of the sea tangle at 100°C over a 3 hr period. The PE of iodine as a representative component of the STE as well as the total polyphenol content at ambient pressure were determined as follows: 1) after soaking in the STE at 30, 40, and 50°C for 3 hr, and 2) after soaking in the STE at 4°C immediately after soaking in distilled water at 50°C for 1, 2, and 3 hr (TCM), respectively. The PE of iodine as well as the total polyphenol content improved as the temperature of the STE increased (P<0.05). The permeation of iodine was more rapid, and the total polyphenol content increased with the TCM (121 μg/100 mg and 1.74 mg/mL for 3 hr, respectively) compared to without the TCM (72 μg/100 mg and 1.48 mg/mL for 3 hr, respectively), and the highest PE was observed with the TCM after soaking at 50°C for 3 hr. At a pressure of 5.0 MPa, the PE was more rapid with the TCM (139 μg/100 mg and 1.74 mg/mL for 90 min, respectively) than without the TCM (105 μg/100 mg and 1.56 mg/mL for 90 min, respectively). Consequentially, these results suggest that the preparation of seasonings and functional eggs using various components and bioactive substances is possible by the TCM.
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KEYWORD
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permeation efficiency, egg, temperature change, sea tangle extract, pressure
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