후박추출물의 나노입자화를 통한 치콘의 저장기간 연장
Extension of Storage Time of Chicon using Nanoparticle of Machilus thunbergii Extracts
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Abstract
Machilus thunbergii has been showed relation to antimicrobial activity on minimal inhibitoty concentration (MIC) and colony forming inhibitory activity (CFIA) test, so that can be used to food preservatives for green vegetable. Nanoparticles has been made of edible materials. 80% of the nanoparticles has been characterized by image analyser and electron microscopy, showing in the range under 300 ㎚ diameter. The sprayed nanoparticles remained on the surface of chicon even after washing by dilution water, then activate biological activities for storage of chicon with storing and releasement system of extracts. Chicon treated nanoparticle has been kept fresh condition about 2 months longer than 3 weeks of the non-treated control. It can be tell that treatment with nanoparticle of M. thunbergii extracts extends storage time of chicon possibly by inhibition of ethylene production through efficiency control on cell breathing.
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