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KMID : 1134820200490040329
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 4 p.329 ~ p.334
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Antioxidant Activities of Natural Preservatives and Effects on Microbiological Characteristics of Grain Products
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Im Kyung-Hyun
Mun Geum-Ju
Woo Sang-Ho
Kim Chul
Lee Ho
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Abstract
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In this study, we developed a natural anti-microbial agent for the extension of shelf life of processed grain products and investigated the microbiological characteristics of raw noodles and bread with the added natural antimicrobial agent. To improve microbial control of the grain products, a complex prescription of natural extracts and fermentation processes were applied, and established through antibacterial activity assay. Cordyceps militaris (cordycepin) and broccoli (sulforaphane) extract mixed at a ratio of 75:25 was fermented using Saccharomyces cerevisiae & Lactobacillus plantarum subsp. plantarum. The antimicrobial activity of the resulting fermented extract was established based on a clear zone of 14.3 mm, minimum inhibitory concentration 0.54%. We named this as BGC compounding with fermented extract, garlic extract, and green tea extract. The antioxidant activity of BGC was improved to 592.52 μg/mL (the concentration with 50% radical scavenging activity), which showed better results than a previous formulation. In an application test on raw noodles, 0.3% BGC inhibited bacteria until the tenth test day and 0.5% BGC inhibited the growth of bacteria, germ and fungi. In the application test on bread, the application of 0.5% BGC inhibited the growth of bacteria and 0.8% BGC inhibited the growth of bacteria, germ and fungi. Thus, the application of 0.5∼0.8% BGC may extend the shelf life of both the processed grain products.
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KEYWORD
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grain process food, microorganism, cordycepin-sulforaphane, preservative
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