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KMID : 1134820230520100983
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 10 p.983 ~ p.989
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Emulsion Stability and Antioxidant Analysis of Pinus koraiensis Leaves Salad Dressing for Lacto-Ovo Diets
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Baek Jin-Ju
Ryu Soo-In
Paik Jean-Kyung
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Abstract
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With the growing interest in health and evolution of the salad market, this study aims to develop a salad dressing using Pinus koraiensis leaves that are known to possess cell protection activity, antioxidant and antibacterial activity, and free radical scavenging activity. Dressings were prepared with varying ratios of the Pinus koraiensis leaves (0%, 1%, 3%, 5%, and 7%). The pH and salinity were observed to increase significantly with increasing ratios of the leaf powders (P<0.001 and P=0.003, respectively). Increased leaf powder content resulted in a significant decrease in the L-value (P<0.001) and a significant increase in the a-value (P<0.001). Total polyphenol content, total flavonoid content, and ABTS-radical scavenging capacity increased significantly with increasing ratios of the leaf powders (P<0.001). The viscosity also showed a tendency to increase with increased leaf content (P=0.069). At week 0 (the day of manufacture), the emulsion stability of the additive group decreased in the order of 0%> 1%> 3%> 5%> 7% (P<0.001) but was maintained at a high value in the range 66.67∼97.04%. As the period increased, a significant decrease was observed in the emulsion stability in the control, 1%, 3%, 5%, and 7% groups (P<0.001). However, compared to other studies, the values were relatively high, except for the 7% added group. The results of this study could be applied as a base to commercialize salad dressings that enhance the salad with a refreshing color of light green, increase the lacto-ovo vegetarianism consumer satisfaction, and utilize the functionality of antioxidant and emulsion stability.
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KEYWORD
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salad dressing, antioxidant, emulsion, Pinaceae
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