Changes in colour and antioxidant activities of Hizikia fusiformis cooking drips by gamma irradiation |
| |
Authors: | Jong-il Choi Jae-Hun Kim Dong Hyun Ahn Ju-Woon Lee |
| |
Affiliation: | a Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185, Republic of Korea b Food Science and Biotechnology, Pukyung National University, Busan 608-737, Republic of Korea c Department of Biology, Kongju National University, Chungnam 314701, Republic of Korea |
| |
Abstract: | To utilize the cooking drips produced during the seaweed drying process, the effect of gamma irradiation on microbial contamination, colour, and antioxidant activities of Hizikia fusiformis cooking drips (HCD) was investigated. A two log cycles reduction of total aerobic bacteria and yeast and moulds counts was obtained irradiating HCD at 1 kGy. The Hunter L∗ value of the HCD ethanol extract was increased by the gamma irradiation treatment, but the a∗ and b∗ values decreased upon irradiation depending on the absorbed dose. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging and β-carotene bleaching activities of the HCD extracts increased as a result of gamma irradiation, which was rationalized by the observed increase in polyphenolic compounds content. These results suggest that wasted cooking drips can be used as a functional component by the food and cosmetic industries if the irradiation technology were applied. |
| |
Keywords: | Cooking drips Hizikia fusiformis Gamma irradiation Colour Antioxidant activity |
本文献已被 ScienceDirect 等数据库收录! |
|