Effect of Antioxidant Addition on Milk Beverage Supplemented with Coffee and Shelf-life Prediction

Kim, Gur-Yoo; Lee, Jaehak; Lim, Seungtae; Kang, Hyojin; Ahn, Sung-Il; Jhoo, Jin-Woo; Ra, Chang-Six

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자료유형: 학술저널

저자정보: Kim, Gur-Yoo (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Lee, Jaehak (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Lim, Seungtae (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Kang, Hyojin (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Ahn, Sung-Il (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Jhoo, Jin-Woo (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Ra, Chang-Six (Department of Animal Industry Convergence, College of Animal Life Sciences, Kangwon National University)

저널정보: 한국축산식품학회 Food science of animal resources Food science of animal resources 제39권 제6호

발행연도: 2019.1

수록면: 903 - 917 (15page)

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This study aimed to extend the shelf-life of coffee-containing milk beverage by adding Theobroma cacao (cacao nibs) extract. To prepare the beverage sample containing cacao nibs extract, 0.8% cacao nibs hydrothermal extract was aseptically injected. Qualitative changes in the beverage samples, including antioxidant effect, peroxide value (POV), caffeine content, and sensory parameters were monitored regularly during storage at 10℃, 20℃, and 30℃ for 4 wk. The inclusion of cacao nibs extract produced higher antioxidant activity compared to the control. As the storage temperature increased, the POV of all samples increased. Samples with cacao nibs extract generally displayed lower POV than the control. The caffeine content of all samples tended to decrease during storage, with the decrease accentuated by higher storage temperatures. In the shelf-life prediction using the Arrhenius model, the kinetic regressions of the cacao nibs extract-added sample and control were YPOV=1.2212X-2.1141 (r2=0.9713) and YPOV=1.8075X-2.0189 (r2=0.9883), respectively. Finally, the predicted shelf-life of cacao nibs-added group and control to reach the quality limit (20 meq/kg POV) were approximately 18.11 and 12.18 wk, respectively. The results collectively indicate that the addition of cacao nibs extract extends the shelf-life of the coffee-containing milk beverage and heightened the antioxidant effect.

#cacao nibs #antioxidants #shelf-life #Arrhenius equation #coffee

참고문헌 (41)

참고문헌 신청

Afoakwa EO / 2015 / Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa(Theobroma cacao)beans / Afr J Food Agric Nutr Dev 1:9635~9650

Ahn SI / 2018 / Shelf-life prediction of microencapsulated β-galactosidase powder prepared using enteric double-coating technology / J Food Process Eng 41:e12855

Azam S / 2003 / Antioxidant and prooxidant properties of caffeine, theobromine and xanthine / Med Sci Monit 9:BR325~BR330

Balbuena PB / 2008 / Vibrational spectra of anhydrous and monohydrated caffeine and theophylline molecules and crystals / J Phys Chem A 112:10210~10219

Chen MF / 2015 / The impacts of green claims on coffee consumers’ purchase intention / British Food J 117:195~209

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