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KMID : 1134820210500020185
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 2 p.185 ~ p.195
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Development of Puffed Grain Products Containing Synbiotic Materials Using Electrostatic Spray
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Jeong Min-Su
Oh Jeong-Hyeon
Lim Chung-Ha
Ahn Jun-Bae
Lee Chun-Mi
Jeong Jun-Young
Kim Kwang-Yup
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Abstract
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This study aimed to develop synbiotic materials and apply them to puffed grain products using electrostatic spraying technology. Lactic acid bacteria were isolated from kimchi and selected through tests of acid resistance, bile-salt resistance, and γ-aminobutyric acid (GABA) content. The isolated Lactobacillus brevis CFM21 produced the highest GABA production up to a concentration of 926.42 μg/mL when grown in MRS broth containing 0.8% MSG. The possibility of coated grains as a prebiotic material was evaluated using confocal laser scanning microscopy (CLSM). Rice bran extract containing 2% dextrose, 2% soytone, 0.2% potassium chloride, and 0.6% MSG produced 524.77 μg/mL of GABA. Citrus sinensis oil showed the highest antibacterial activity against Clostridium perfringens. Electrostatic spray showed much higher effectiveness than conventional spray in coating the puffed grain product through CLSM. Applying a rice bran culture and Citrus sinensis oil to puffed grain product using an electrostatic spray can help promote the intestinal health of consumers.
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KEYWORD
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synbiotics, GABA, essential oil, electrostatic spray, confocal laser scanning microscopy
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