본문 바로가기
KERD
논문KCI 등재

초음파 추출이 커피 음료의 품질특성에 미치는 영향

Quality characteristics of coffee beverage processed by ultrasound-assisted extraction

김동섭|김한수|성종환|이영근|문광덕|정헌식|조정석
한국식품저장유통학회 (The Korean Society of Food Preservation)|2016.10|Food Science and Preservation|제23권 제5호|pp. 660-665

2

조회

0

다운로드

3

인용

0

참고문헌

키워드

beveragequalityultrasoundextractioncoffee
주제분류식품과학

초록

The effects of ultrasound-assisted extraction (UAE) on the physicochemical and sensory characteristics of coffee beverage were investigated. Coffee powder (4 g) was soaked into 80 mL distilled water and extracted for 15, 30, 60, 120, 180, 240, or 300 sec at 60℃ in an ultrasonic bath (40 kHz, 300 W). Hot-water extraction (HE) at 80℃ for 300 sec was used as a control. Content of soluble solids in coffee beverage prepared by UAE (60~300 sec) was same or higher than those of HE, however, no significant differences were observed among the four beverages extracted for more than 120 sec. Clarity and browning index of beverage prepared by UAE (15 sec) and by HE were significantly higher and lower, respectively, compared to those of the other. Content of phenolic compounds was lower and higher respectively, in beverage prepared by UAE (15 sec, 30 sec) and UAE (60~300 sec) than by HE. DPPH radical scavenging activity was highest in beverage prepared by UAE (15 sec) and HE. Sensory evaluation showed that color, aroma, taste, and overall acceptability were rated with the best score for beverage prepared by UAE (15 sec) and the worst score for beverage prepared UAE (120~300 sec). Therefore, ultrasound-assisted extraction can be used for improving quality of coffee beverage.

Abstract

The effects of ultrasound-assisted extraction (UAE) on the physicochemical and sensory characteristics of coffee beverage were investigated. Coffee powder (4 g) was soaked into 80 mL distilled water and extracted for 15, 30, 60, 120, 180, 240, or 300 sec at 60℃ in an ultrasonic bath (40 kHz, 300 W). Hot-water extraction (HE) at 80℃ for 300 sec was used as a control. Content of soluble solids in coffee beverage prepared by UAE (60~300 sec) was same or higher than those of HE, however, no significant differences were observed among the four beverages extracted for more than 120 sec. Clarity and browning index of beverage prepared by UAE (15 sec) and by HE were significantly higher and lower, respectively, compared to those of the other. Content of phenolic compounds was lower and higher respectively, in beverage prepared by UAE (15 sec, 30 sec) and UAE (60~300 sec) than by HE. DPPH radical scavenging activity was highest in beverage prepared by UAE (15 sec) and HE. Sensory evaluation showed that color, aroma, taste, and overall acceptability were rated with the best score for beverage prepared by UAE (15 sec) and the worst score for beverage prepared UAE (120~300 sec). Therefore, ultrasound-assisted extraction can be used for improving quality of coffee beverage.

참고문헌 (32)

  1. Esquivel P, "Functional properties of coffee and coffee by-products", Food Res Int, 46, pp.488~495 (2012)
  2. Nicoli MC, "Antioxidant properties of coffee brews in relation to the roasting degree", LWT-Food Sci Technol, 30, pp.292~297 (1997)
  3. Almeida AAPA, "Antibacterial activity of coffee extracts and selected coffee chemical compounds against enterobacteria", J Agr Food Chem, 54, pp.8738~8743 (2006)
  4. Nkondjock A, "Coffee consumption and the risk of cancer : an overview", Cancer Lett, 277, pp.121~125 (2009)
  5. Atanasov AG, "Coffee inhibits the reactivation of glucocorticoids by 11β-hydroxysteroid dehydrogenase type 1: a glucocorticoid connection in the anti-diabetic action of coffee?", FEBS Lett, 580, pp.4081~4085 (2006)
  6. 김관중, "커피 원두의 배전공정중 변화되는 주요 화학성분에 대한 연구", 한국식품과학회지, 38(2), pp.153~158 (2006), 한국식품과학회
  7. 정헌식, "Optimization of Roasting Conditions according to Antioxidant Activity and Sensory Quality of Coffee Brews", Food Science and Biotechnology, 22(1), pp.23~29 (2013), 한국식품과학회[DOI]
  8. 김영선, "커피 추출온도, 추출시간, 음용온도에 따른 맛의 차이 및 선호도 연구", 디지털융복합연구, 11(10), pp.711~718 (2013), 한국디지털정책학회
  9. 은종방, "커피의 추출방법에 따른 이화학적 특성", 한국식품과학회지, 46(6), pp.723~728 (2014), 한국식품과학회[DOI]
  10. 김형배, "커피 유용 물질 함량 증가를 위한 초임계 추출법 연구", 석사, 분자과학기술학, pp.2007
  11. Earnshaw RG, "Ultrasound in food processing", pp.183~192 (1998), Blackie Academic and Professional
  12. 이광진, "초음파 시스템을 이용한 천연물로부터 유용성분의 추출", KSBB Journal, 23(2), pp.101~108 (2008), 한국생물공학회
  13. Esclapez MD, "Ultrasound-assisted extraction of natural products", Food Eng Rev, 3, pp.108~120 (2011)
  14. Ma Y, "Simultaneous extraction of phenolic compounds of citrus peel extracts: effect of ultrasound", Ultrason Sonochem, 16, pp.57~62 (2009)
  15. Karki B, "Enhancing protein and sugar release from defatted soy flakes using ultrasound technology", J Food Eng, 96, pp.270~278 (2010)
  16. Zhang HF, "Ultrasonicassisted extraction of epimedin C from fresh leaves of Epimedium and extraction mechanism", Innovative Food Sci Emerg Technol, 10, pp.54~60 (2009)
  17. Zhang QA, "Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powder", Food Chem, 116, pp.513~518 (2009)
  18. Da Porto C, "Flavour compounds of Lavandula angustifolia L. to use in food", Food Chem, 112, pp.1072~1078 (2009)
  19. Xia T, "Impact of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusion", J Food Eng, 74, pp.557~560 (2006)
  20. 김병철, "초음파 처리가 녹차 침출액의 추출 수율 및 화학적 특성에 미치는 영향", 농업생명과학연구, 44(5), pp.91~99 (2010), 농업생명과학연구원
  21. Shyr JJ, "Acceleration of the aging process in coffee liqueur by ultrasonic wave treatment", J Food Process Preserv, 40, pp.502~508 (2016)
  22. 이승범, "초음파에너지를 이용한 폐커피가루로부터 기능성오일의 추출", 한국폐기물자원순환학회지, 27(4), pp.304~309 (2010), 한국폐기물자원순환학회
  23. Naif Abdullah Al-Dhabi, "Development and validation of ultrasound-assisted solid-liquid extraction of phenolic compounds from waste spent coffee grounds", Ultrasonics Sonochemistry, 34, pp.206~213 (2016), Elsevier BV[DOI]
  24. Singleton VL, "Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid regents", Am J Enol Vitic, 16, pp.144~158 (1965)
  25. Blois MS, "Antioxidant determination by the use of a stable free radical", Nature, 181, pp.1199~1204 (1958)
  26. Friedman M, "Food browning and its", J Agr Food Chem, 44, pp.631~653 (1996)
  27. Ozdemir M, "Analysis of color development during roasting of hazelnuts using response surface methodology", J Food Eng, 45, pp.17~24 (2000)
  28. Namiki LC, "Chemistry of Maillard", Adv Food Res, 32, pp.115~184 (1988)
  29. Manzocco L, "Review of non-enzymatic browning and antioxidant capacity in processed foods", Trends Food Sci Tech, 11, pp.340~346 (2001)
  30. Scalbert A, "Dietary intake and bioavailability of polyphenols", J Nutr, 130, pp.2073~2085 (2000)
  31. Sanchez-Gonzalez I, "In vitro antioxidant activity of coffees brewed using different procedures(Italian, espresso and filter)", Food Chem, 90, pp.133~139 (2005)
  32. Del Castillo MD, "Effect of roasting on the antioxidant activity of coffee brews", J Agr Food Chem, 50, pp.3698~3703 (2002)

관련 논문AI추천

커피빈의 물리화학적 결점에 따른 추출액의 품질특성루오진, 문광덕, 성준형, 이영민, 이현정, 조정석, 최지영한국식품저장유통학회 · Food Science and Preservation2016 · 제23권 제5호추출용매에 따른 커피 생두 추출물의 이화학적 품질특성 및 항산화 활성구율리, 김주현, 홍주헌한국식품저장유통학회 · Food Science and Preservation2018 · 제25권 제7호건조 사과 분말 첨가량을 달리한 제조 커피의 품질 특성김시윤, 안선정한국외식산업학회 · 한국외식산업학회지2022 · 제18권 제3호커피와 커피박 침출주의 항산화 활성 및 주요 생리활성 물질의 비교 분석이욱, 강정은, 강진용, 권오준, 김종민, 박선경, 이두상, 허호진, 궈텐자오한국식품저장유통학회 · Food Science and Preservation2016 · 제23권 제4호커피박 추출물 및 분말 첨가 양갱의 품질 특성김병국, 박나영, 이신호한국식품저장유통학회 · Food Science and Preservation2016 · 제23권 제5호에탄올 추출 및 초산균 발효가 커피 원두 기능성에 미치는 영향송근섭, 오현화, 유서연, 장소원, 전현일한국식품저장유통학회 · Food Science and Preservation2025 · 제32권 제4호

이 간행물의 다른 논문 (19건)

오존-마이크로버블-열수 처리한 세절 도라지의 품질 및 저장성박경민, 이지영, 민소라, 구민선, 정문철pp. 605-613토마토 ‘Tabor’ 품종의 파렛트 단위 MAP 적용 연구박석호, 김진세, 이수장, 김용훈, 박천완, 최승렬, 최동수, 박종우pp. 614-622포장방법과 저장온도가 신선편이 양파의 품질 및 미생물 생장에 미치는 영향김지강, 이정수, 최현진, 최지원, 박미희, 배영석pp. 623-630커피박 추출물 및 분말 첨가 양갱의 품질 특성이신호, 김병국, 박나영pp. 631-637커피빈의 물리화학적 결점에 따른 추출액의 품질특성이현정, 최지영, 조정석, 이영민, 성준형, 루오진, 문광덕pp. 638-644
원문 보기