아사이베리 농축액 함유 나노캡슐을 첨가한 머핀의 항산화 활성 및 품질 특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Park, Jae Bum | - |
dc.contributor.author | Lee, Kwang Yeon | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.date.accessioned | 2022-07-06T20:56:13Z | - |
dc.date.available | 2022-07-06T20:56:13Z | - |
dc.date.created | 2021-07-14 | - |
dc.date.issued | 2021-04 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/142046 | - |
dc.description.abstract | In this study, the physical characteristics, antioxidant activity, and stability of muffins prepared with acai berry concentrate-loaded nanocapsules were evaluated. The size of the acai berry nanocapsules significantly increased with higher chitosan and lower Arabic gum concentrations. Based on the total phenolic content and antioxidant activity, the free acai berry concentrate showed significantly stronger antioxidant activity than that of the acai berry concentrate-loaded nanocapsules using chitosan and Arabic gum because of the entrapment of encapsulated acai berry. The physicochemical and textural properties of the muffin prepared with acai berry concentrate-loaded nanocapsules did not show notable differences compared with the control muffin. However, the stability of acai berry concentrate in terms of total phenolic content and antioxidant activity was effectively enhanced by nanoencapsulation while baking the muffin. This study suggested that acai berry concentrate-loaded nanocapsules are potential ingredients for bakery products. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | The Korean Society of Food Science and Technology | - |
dc.title | 아사이베리 농축액 함유 나노캡슐을 첨가한 머핀의 항산화 활성 및 품질 특성 | - |
dc.title.alternative | Physicochemical and antioxidant properties of muffins with acai berry concentrate-loaded nanocapsules | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.doi | 10.9721/KJFST.2021.53.2.181 | - |
dc.identifier.scopusid | 2-s2.0-85105920250 | - |
dc.identifier.bibliographicCitation | Korean Journal of Food Science and Technology, v.53, no.2, pp.181 - 186 | - |
dc.relation.isPartOf | Korean Journal of Food Science and Technology | - |
dc.citation.title | Korean Journal of Food Science and Technology | - |
dc.citation.volume | 53 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 181 | - |
dc.citation.endPage | 186 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART002709396 | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | nanoencapsulation | - |
dc.subject.keywordAuthor | acai berry | - |
dc.subject.keywordAuthor | muffin | - |
dc.subject.keywordAuthor | antioxidant activity | - |
dc.subject.keywordAuthor | heat stability | - |
dc.identifier.url | http://koreascience.or.kr/article/JAKO202113759911589.page | - |
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