Changes in Quality of Pine Nuts (Pinus koraiensis) and Walnuts (Juglans regia) Coated with Protein Film Containing Green Tea Extract during Storage

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 5, pp. 842~846 (2004). \Þ ©The Korean Society of Food Science and Technology. N ºÂbj F Wî jªb z+ É(Pinus koraiensis) ^L(Juglans regia)~ &Ë 7 ®î æz «?Á^\Á;ç1ÁVÿ^2Á~çê3ÁÇãn* ÏÎv ®", 17"8Fö, 2v, 3%v. Changes in Quality of Pine Nuts (Pinus koraiensis) and Walnuts (Juglans regia) Coated with Protein Film Containing Green Tea Extract during Storage Myoungsuk Lee, Sehee Lee, Sangkyu Park1, Dong-Ho Bae2, Sang-Do Ha3, and Kyung Bin Song* Department of Food Science and Technology, Chungnam National University 1 Gwangju Institute of Science and Technology 2 Konkook University 3 Chung-Ang University To elucidate quality changes of pine nuts and walnuts coated with green tea extract-containing protein film during storage, pine nuts and walnuts were coated with soy protein isolate (SPI) and zein film containing green tea extract, and stored at 35oC for 4 weeks. During storage, peroxide, acid, and 2-thiobarbituric acid (TBA) values increased with increasing storage time regardless of treatments. Degrees of lipid oxidation were lowest in protein coating containing green tea extract, followed by protein coating and control. After 4 weeks, for pine nuts, 40, 32, and 21% of peroxide, acid, and TBA values respectively decreased by treatment of zein film coating containing green tea extract compared with control. For walnuts, 29, 24, and 21% of peroxide, acid, and TBA values respectively decreased. With SPI film coating, 41, 36, and 8% of peroxide, acid, and TBA values of pine nuts respectively decreased. For walnuts, 26, 28, and 5% of peroxide, acid, and TBA values respectively decreased by treatment of SPI film coating containing green tea extract. Key words: green tea extract, Juglans regia, Pinus koraiensis, protein film. *. . protein, soy protein isolate, casein ÒÏ>º(6,7), . &W z+" jªf £² ª>Ú ~ã z' 6 > ª, Ö², &Ê, ËVWª ~ R"¢ & > ®º Wîj < ® >î (8). ß® K>> Wî zeinf 7 ¾ Öz Oæ Ï'b Ò"~ ~ z+B ô Ï> ®(9), 6 &vF Ö ¦ÖbB~ &v Wî~ & W jª 5 z+B ÒÏf &v Wî~ ¦&&~¢ ¸ º O» 7~ ~¾ ÒÏB (10). É(Pinus koraiensis)f æO 70%, Wî 15%, ê>zb 5% W>Ú ®, ^v(Juglans regia)º æO 67%, Wî 15%, ê>zb 12% W>Ú ® . ß® É" ^vº linoleic acid, oleic acid ~ ®z æOÖ ï F>Ú ®Ú(11,12) &Ë FÛ 7 Fæ Öz æN& ¢Ú¾ shelf lifeö 'Ëj ¢ (2,12,13). V¢B É" ^v~ Fæ ÖN ÛB O »b ÖzB¢ Î& z+B¢ ÒÏb ®~ ®î j ËçÒ > ® (14). 6Ò ÒÏ>º butylated hydroxytoluene (BHT), butylated hydroxyanisole(BHA) ~ W ÖzBº ®~ Öz¢ Oæ > ®æò(15), ï R Úö ëW. ® Ë~ "º Ï'f ®~ Ú>, &, &Ë ® ~ ®î &~¢ Oæ~ shelf-life¢ ËÊº © (1,2). ", Wî jª" z+j Ï VF ® Ë ª¢ö B "Ï A ®j öò jî¢ Ï Ã&~ ® (3). Wî z+f W ËÒ & ÒÏ &Ë îÚ Ë O »b, ®~ ®î Fæ, ÞÒW 5 n*W j <º (3). 6, Wî z+Bº ÖzB, B, ï², Ëò «~~ ® Î&B¢ Ú> > ®º Ú>ÚB ÒÏb ®~ ®îj ËçÒ > ® (4,5). Wî jª 5 z+Bº collagen, gelatin, wheat gluten, corn zein, whey *Corresponding author: Kyung Bin Song, Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University, Daejeon 305-764, Korea Tel: 82-42-823-6723 Fax: 82-42-825-2664 E-mail: [email protected] 842.

(2) Wî jªb z+ É" ^v. 6º BzWªb ·Ï > ® rJ^ ® (16). V¢B &nb Â ÖzB~ ÒÏ jº, Lee (1)f 6 Â ÖzB 7 N ºÂb &Ë Î"& Ú¾ :& ® . öBº NºÂbj Î& &W z+ ¾Ò É" ^v~ &Ë 7 æO Özö ~º 'Ëj "Özb&, Ö&, TBA&~ æz¢ ªCb &Ë FÛ V * 7 ®î Ëçj ÃêÊº O»j ~¶ ~& .. Òò 5 O». þ Òò &vªÒW(SPI)f Dupont Protein Technologies(SUPRO 500E IP, St. Louis, MO, USA), K>> W(corn zein)f SigmaÒ(St. Louis, MO, USA)öB «~& . Glycerol" polypropylene glycol(PPG)º AldrichÒ(St. Louis, MO, USA)ö B «~&b ÖzB ÒÏ N ºÂbf ö Ê2 Ê(Seoul, Korea) B®j ÒÏ~& . ªC£f ß/ çj ÒÏ~& . Wî z+ Ï &j &v W z+ Ïf Ã~>ö &vªÒW(5 g/100 mL water), glycerol(2.5%, w/v)¢ Î&~ &j~&, K>> W z+ Ïf 95% ethanolö K>> W(10 g), glycerol(3%, w/v), PPG(3%, w/v)¢ Î&~ &j~& . &v W z+f 1 N NaOH¢ Ï~ pH 10b ';~ ÒÏ~& . &v W z+ Ï" K>> W z+ Ïf 70oC water bathö B 20ª* & ê NºÂbj 1%(w/w) Î&~ B~ & . Wî z+ ** É" ^vº b& brush¢ Ï~ bæf ^ ' j B ê, Ò &j &W z+ Ïö 3. ÿn dipping ~ ¯ NöB 1* Êº ";j 2² >~&. . z+~æ pf É" ^vº þ~ & ÒÏ~& . ¶ÿÖz z+B ò 50 g O ¾Ò ê 35oC~ incubatoröB 4" * &Ë~B ªCò ÒÏ~& . &Ë Nê 5 O»f Kim(17)~ O»j >;~ ÒÏ~&b, ¢>'b &Ë> º N jò 35oC &Ë~ ÖzK N¢ Â]~² ¾æ¾ê ~& . Fæ ªÒ z+B É" ^v~ Fæ ºÂf ï¶ ÒBj Ï~ ª ê É" ^v(50 g)ö '' 2V ¦b~ hexanej IÚ 35oC shaking incubator nöB 15* ÿn ºÂ~& . ºÂB Fæ & FB hexane [j ªÒ~V * öªÒ~&b, ç[f evaporator(Model No. VV2011, Heidolph Instruments GmbH & Co. KG, Schwabach, Germany)¢ Ï~ 55oCöB hexanej B~& . &Ë 8* ÿn~ Öz ;ê G; 2-Thiobarbituric acid(TBA) value, "Özb&(POV), Ö&(AV) º AOAC O»(AOAC, 1995)j Ï~ G;~& (18). TBA &º ò 1 mL ¢ 25 mL~ butanolö 5 mL¢ ê. 843. TBA £ 5 mLf 2* ÿn >wV . >w ê 10ª ÿn Rb ² ê 530 nm~ 2ËöB 7ê¢ G;~& . " Özb&º ò 1 gö 35 mL~ chloroform-acetic acidf 1 mL z KI Ïj If ê 5ª* z ö O~~ 75 mL~ Ã ~>¢ Î& ê 0.01 N sodium thiosulfate ';~ G;~ & . Ö&º Fæ ò 5 gö 100 mL ether-ethanol solution" 5% phenolphthalein solution OÞ & ê 0.1 N KOH Ï b ';~ G;~& .. Ö 5 V É~ Fæ ÖNö ~º 'Ë Wî jª z+~ Fæ ÖN ÛB¢ rjV * G; "Özb&, Ö&, TBA&º &Ë V* ã"ö V¢ Î ¾Ò öB Ã&~& . Fæ®f &Ë 7 ÖN& ¢ Ú¾º, "Özb&º Fæ& ª >Ú WB æOÖ~ " Özb~ ï(16)j, Ö&º Fæ ª¶ ~ &>ª ;W B FÒæOÖ~ ·j, TBA&º Fæ~ ÖN& ê¯Nö V¢ W>º carbonyl zb 7 malonaldehyde~ ·j ¾æÞ. (19). Fig. 1-3öB & :f ? N ºÂb~ Î& FZ f Z&~² z+B Éf &f jv~ æO ÖN& 6 ²~& . º Wî jª z+ & Î"'ªj ¾ æÚº N ºÂbj Î& Wî z+B(protein coating containing green tea extract; GP-coating)~ ãÖ ÖzB ZÎ & Wî z+B(protein coating; P-coating)f jvB ÖN ÛBÎ" ö ®ÚB Éf *& N¢ & . ¯, P-coating P-coatingö jB Öz Î"¢ ¾æÚî . &vªÒW z+~ ãÖ &Ë .V¦V &f jv B GP-coatingf P-coatingf "Özb&, Ö&, TBA& Îv N¢ ¾æÚî (Fig. 1). É~ &Ë .V(7¢)~ ãÖ "Öz b&~ ãÖ &º 1.67 meq/kg oil, P-coatingf 1.0 meq/kg oil, GP-coatingf 0.67 meq/kg oilî, &Ë öV(28¢)~ ã Ö &º 5.17 meq/kg oil, P-coatingf 4.83 meq/kg oil, GPcoatingf 3.83 meq/kg oilî . &Ë V* 28¢ ã" ê "Ö zb&~ ãÖ GP-coatingf &f jv~ 26% 6²~ Ö N ÛB Î"& ®î . Ö&f TBA&ê ?f ãËj ¾ æÚîº(Fig. 1), &Ë V* 28¢ ã" ê TBA&~ ãÖ GPcoatingf &f jv~ 7.5%~ Î"& ®î, Ö&~ ã Öº 36% Î"& ®î . K>> W z+f "Özb&, Ö&, TBA&öB &vªÒ W z+" ?f ãËj & (Fig. 1). É~ ãÖ GP-coating ö ~ "Özb&, Ö& 5 TBA&º &f jv~ * &~² 6²~& . "Özb&~ ãÖ 28¢ ã" GP-coating ¾Ò Éf 3.0 meq/kg oil & 4.5 meq/kg oil" jv ~ 33.3% Öz Î"& ®î . 6, Ö&~ ãÖê & º 23.4 meq/kg oil, P-coatingf 19.7 meq/kg oil, GP-coating f 15.9 meq/kg oil 6²~&º, GP-coatingf &ö j 32.1%, P-coatingö j 15.8% Öz Î"& ®î . TBA &ê ?f ãËj &æò, ¾Ò*~ Nº "Özb&¾ Ö& 'î (Fig. 1C). Éö & &vªÒW" K>> W z+ *~ Nº * >'b æ p~º Ö&~ ãÖ &vªÒW" K>> W z+ *öº Nº ìîæò "Özb&f TBA&ö ®ÚBº K>> W &vªÒW. ² ÚÂ Î" ¢ ªj r > ®î (Fig. 1). 21¢ &Ë É~ "Özb&.

(3) 844. ®"²æ B 36 ² B 5 ^ (2004). z+ æO ÖN¢ *ªb Ö&, "Özb& 5 TBA&& 6²B 6> º ~ Ö"fê ¾ ¢~ . Cosler(9)º K>> Wb z+ Ò"~ B®f z+>æ pº Ò"~ B®ö j shelf life& Ã& ~&b ¾, Harris (20)f K>> W z+ Ïj Ï~ roasted almondö 'Ï Ö" æO ÖN¢ æÊæº á~& ~& . Nº Î Wî z+ Î"& ®º © jþj Ò~ ÖzB¢ Î& Wî z+B¢ ' Ï~ { Fæ ÖN ÛBÎ"& ®Ú :²ç Ö "¢ &^JÒ¢ 6B .. Fig. 1. Changes in peroxide value (A), acid value (B), TBA value (C) of edible film coated pine nuts. -ø-: Control, -ÿ-: SPI coating, - -: SPI coating containing green tea extract, -ý-: Zein coating, -þ-: Zein coating containing green tea extract.. ~ 8 SPI GP-coatingf 2.17 meq/kg oil, zein GP-coatingf 1.83 meq/kg oil &Ë N¢ &b TBA&º &Ë 28 ¢ ê SPI GP-coating 0.0921 meq/kg oil, zein GP-coatingf 0.0815 meq/kg oil &Ë N¢ & . æO~ ÖNº &Ë V* 7 .³, 7F, Ö²f~ 7/ ç ö V¢ ² 'Ëj Abæ Ö² NW ®º W. ^L~ Fæ ÖNö ~º 'Ë &vªÒW~ ãÖ TBA&, "Özb&, Ö&º É~ þ " ?f ãËj ¾æÚî (Fig. 2). ^v~ ãÖ &Ë .V(7 ¢ ã"), "Özb&º & 3.50 meq/kg oil, P-coatingf 2.67 meq/kg oil, GP-coatingf 1.83 meq/kg oilî, &Ë öV (28¢ ã")~ ãÖ &º 5.17 meq/kg oil, P-coatingf 3.67 meq/kg oil, GP-coatingf 3.33 meq/kg oilî (Fig. 2A). ¾, É~ ãÖf Ò &ËV* Ã&> ' ¾Ò *~ ÏNº N¢ ¾æîb, Ö&f TBA&ê ?f ãËj & (Fig. 2B-2C). Matef Krochta(21)~ ^v¢ &çb acetylated monoglyceride z+j Ö" æO ÖNö Î"' î shelf-life& Ã& º f Mate (22)~WPI-based coatingj dry roasted peanutsö 'Ï Ö" æO ÖNj æ Î º º Ö"f ¾ ¢~ . Ö"º æO ÖNö &W z+ ¶Úòbê Î"', z ¾j& z+Bö ÖzB Î&¢ ãÖ Ò"~~ Öz Oæö z Î"'ªj & . K>> W~ ãÖ É" ?f ãËj ¾æÚîº(Fig. 1), 28¢ ã" &~ "Özb&º 5.2 meq/kg oil, P-coatingf 3.7 meq/kg oil, GP-coatingf 3.0 meq/kg oil 6²~&b, Ö &º & 27.14 meq/kg oil, P-coating 22.46 meq/kg oil, GPcoating 20.59 meq/kg oil 6²~& . K>> W z+ É " ^v~ "Özb&f Ö&º ãË FÒ®b G; 8 ö ®Ú Nº ìîæò É" ^v~ TBA& G;8ö ® ÚBº *&® N¢ ¾æÚî . ¯, É~ & TBA& º 0.06 meq/kg oil, ^v~ & .V TBA&º 0.27 meq/kg oil N& . º TBA&& Fæf TBA £ > w~ WB N ÖzWb~ ·j ¾æÚæ .V Öz & ô ê¯B ^v~ N ÖzWb~ · /³® Ã& ©b . V¢B 7öB çN FÛ>º ^vº & N FÛ>º É æO Öz& ô ê¯B çöB 6. > ®b, çN FÛ>º ^v¢ Ò"~~ Öz VËWj &ê Ë O» > jº~ 6B . &Ë V* Ã&> ^vö & &vªÒW" K> > W z+*~ Nº ìî . ¾ &Ë V* æÆ > "Özb&, TBA&, Ö&º K>> W &vªÒW ±f Î"¢ & . Albertf Mittal(23)~ ö ~~ K>> W z+f >ª" Ö² NK ± ~&º F &v W ÖzK jv Î"' ©b º;B . Ö'b &v W z+" K>> W z+f É" ^ vf ç&ì Fæ ÖN æö Î"' ©b N ºÂbj Î& W z+ É" ^v~ Fæ ÖN ÛB ö Î"' ©b 6B . Lee (1)ö V szFö.

(4) Wî jªb z+ É" ^v. 845. &~º © 'f Öz Î"¢ ¾æÚîb, É" ^v~ W z+Bf ®ö ç7 Î& NºÂb~ ï ?. , Öz Î"öB z N¢ ¾æâ ©¢ ÒòB . 6 W z+f ÖzB öò jî¢ ®Î&B~ Ú>ÚB ®~ shelf-life¢ ËçÊº ±f O»b ' > Ò"~ öê Öz 5 ·Ï jº & ®öB~ 'Ï &Ë ©b 'B .. º. £. É" ^v~ &Ë 7 N ºÂbj F Wî z+ö ~ Fæ ÖN ÛBÎ"¢ G;~V *~ &v W" K >> W jªb z+ É" ^v¢ 35oCöB 4"* &Ë ~ Fæ ÖN ;ê¢ ªC~& . &Ë 7 TBA&, "Özb &, Ö&º &Ë V* Ã&ö V¢ Î ¾Ò öB Ã& ~&º ÖN ;êº N ºÂb F Wî jª z+ < Wî jª z+ < &~ Bîb, &Ë 28¢ ê N ºÂbj F K>> Wî z+ ¾Ò É~ ãÖ & f jvB, "Özb&º 40%, Ö&º 32%, TBA&º 21% 6²~&b, ^v~ ãÖ, "Özb&º 29%, Ö&º 24%, TBA&º 21% 6²~& . Ò &Ë 28¢ ê N ºÂb j Î& &vW z+ ¾Ò É~ ãÖ, "Özb&º 41%, Ö&º 36%, TBA&º 8% 6²~&b, ^v~ ãÖ, "Öz b&º 26%, Ö&º 28%, TBA&º 5% 6²~& .. 6Ò~ º 2003jê æ¦ ~òVFBBÒë ~ j æöb B Ö" ö 6Ò ãî .. ^. Fig. 2. Changes in peroxide value (A), acid value (B), TBA value (C) of edible film coated walnuts. -ø-: Control, -ÿ-: SPI coating, - -: SPI coating containing green tea extract, -ý-: Zein coating, -þ-: Zein coating containing green tea extract.. 0.1% NºÂbj Î&~&j ãÖ &f jv~ "Ö zb&º 80.4%, Ö&º 42.1%& 6²~&, TBA&º 47.4% Öz¢ ÛBÊº ©b ¾æÒ . ¾, NºÂbj F &W Wî z+ É" ^vº &f jv~ " Özb& 26-41%, Ö& 24-36%, TBA& 5-21%~ 6²Î"¢ & . V¢B NºÂbj F z+B& ®ö ç7 Î. ò. 1. Lee M, Lee S, Song KB. Effect of various natural antioxidants on the safflower oil. Korean J. Food Preserv. 11: 126-129 (2004) 2. Trezza TA, Krochtak JM. Application of edible protein coating to nuts and nut-contaning food products. pp. 527-549. In: Protein Based Films and Coatings. Genadios A (ed). CRC Press, Inc., New York, NY, USA (2002) 3. Buonocore GG, Del Nobile MA, Di Martino C, Gambacorta G, La Notte E, Nicolais L. Modeling the water transport properties of casein-based edible coating. J. Food Eng. 60: 99-106 (2003) 4. Baldwin EA, Nisperos MO, Chen X, Hagenmaier RD. Improving storage life of cut apple and potato with edible coating. Postharvest. Biol. Technol. 9:151-163 (1996) 5. Park SK, Cho JM, Lee YS, Rhee CO. Extending shelf-life of rice cake using coating agent containing soy protein isolate. Korean J. Postharvest Sci. Technol. 8: 181-186 (2001) 6. Gennadios A, McHugh TH, Weller CL, Krochta JM. Edible coating films based on proteins. pp. 201-227. In: Edible Coatings and Films to Improve Food Quality. Krochta JM, Baldwin EA, Nisperos-Carriedo M (eds). Technomic Publishing Company, Inc., Lancaster, PA, USA (1994) 7. Torres JA. Edible films and coatings from proteins. pp. 467-507. In: Protein Functionality in Food Systems. Hettiarachchy NS, Ziegler GR (eds). Marcel Dekker, Inc., New York, NY, USA (1994) 8. Mate JI, Krochta JM. Oxygen uptake model for uncoated and coated peanuts. J. Food Eng. 35: 99-312 (1998) 9. Cosler HB. Prevention of staleness, rancidity in nut meats and peanuts. Peanuts J. Nut. World 37: 10-15 (1958) 10. Rhim JW, Gennadios A, Handa A, Weller CL, Hanna MA. Solubility, tensile, and color properties of modified soy protein isolate films. J. Agric. Food Chem. 48: 4937-4941 (2000).

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