Lim Su-Bin, Lee Jeongho, Yang Yoon-Hee, Son Hyerim, Yoo Hah Young, Han Jung-Ah
Department of Foodservice Management and Nutrition, Sangmyung University, 20, Hongjimun 2-Gil, Jongno-Gu, Seoul 03016, Republic of Korea.
Department of Biotechnology, Sangmyung University, 20, Hongjimun 2-Gil, Jongno-Gu, Seoul 03016, Republic of Korea.
Food Chem X. 2024 Nov 26;24:102044. doi: 10.1016/j.fochx.2024.102044. eCollection 2024 Dec 30.
This study aimed to develop a novel functional jelly by incorporating dieckol-rich extracts from (). In the extraction process, a high dieckol yield (16.5 mg/g biomass) was achieved by response surface optimization (optimum conditions: 55.3 % prethanol A, 70.9 °C, and 87.3 min). Dieckol jellies (DJs) were produced by adding various amounts of the extract with 25, 50, 75, and 100 % of 9.954 mg (recommended daily intake). The antioxidant activity of DJ increased from 0.02 to 0.4 mg ascorbic acid equivalent/mL with increasing dieckol content, and the texture analysis showed increased hardness, adhesiveness, and chewiness in DJs with over 75 % dieckol. The sensory testing indicated that DJ 25 had a superior overall preference, comparable to DJ 0 and higher than DJ 50 - 100. This study confirmed that is a high-potential source of dieckol, and the developed DJ is expected to have high potential as a novel functional food.
本研究旨在通过添加来自（）的富含二咖啡酰基奎宁酸（dieckol）的提取物来开发一种新型功能性果冻。在提取过程中，通过响应面优化（最佳条件：55.3%预乙醇A、70.9°C和87.3分钟）实现了高二咖啡酰基奎宁酸产量（16.5毫克/克生物量）。通过添加不同量的提取物（分别为9.954毫克推荐每日摄入量的25%、50%、75%和100%）制备了二咖啡酰基奎宁酸果冻（DJs）。随着二咖啡酰基奎宁酸含量的增加，DJ的抗氧化活性从0.02增加到0.4毫克抗坏血酸当量/毫升，质地分析表明，二咖啡酰基奎宁酸含量超过75%的DJs硬度、粘附性和咀嚼性增加。感官测试表明，DJ 25具有最佳的总体偏好，与DJ 0相当且高于DJ 50 - 100。本研究证实（）是二咖啡酰基奎宁酸的高潜力来源，开发的DJ有望作为一种新型功能性食品具有很高的潜力。
