삼투탈수 공정에 의한 Aloe vera gel의 농축과 이의 동력학적 특성 (Concentration of Aloe vera Gel by DIS (Dewatering Impregnation Soaking) Process and Process Kinetics of DIS Concentration)

서지정보

· 발행기관 : 한국산업식품공학회
· 수록지 정보 : 산업식품공학 / 12권 / 3호 / 198 ~ 208페이지
· 저자명 : 김성아, 백진홍, 이신영

초록

For the development of an effective concentration process which keeps the high-quality of Aloe vera gel with a significant unstability during the processing, the aloe concentration by DIS (Dewatering Impregnation Soaking) process was investigated. The proper processing conditions using a glucose solution as a osmotic agent were examined as a function of concentration, contacting time, thickness/shape (fileted or not-fileted) of sliced aloe and temperature. The results of kinetic experiments showed that both the water loss (WL)/solid gain (SG) ratio and water loss (%) were the effective indices for DIS processing of Aloe. Under the osmotic solution / sliced aloe ratio of 5 (w/w), the not-fileted aloe with peel of leaf was suitable for application of DIS processing in the view of water loss and cell membrane damage. However, the fileted aloe without peel of leaf was more suitable compared with not-fileted aloe when the WL/SG ratio was used for the index of DIS processing. Optimum conditions for DIS processing of the fileted aloe were obtained at 30oC of contacting temperature, 50%(w/v) of glucose concentration, 2~3 hours of contacting time and 1 cm of slice thickness. Maximum WL/SG ratio and WL (%) were approximately 10.4 and 60.4, respectively. Final aloe concentrate by optimized DIS process were negative for anthraquinones detection by Borntrager test. Also, bioactive polysaccharide content of 2,952±134 mg/L was about 3.6 times higher than that of fresh aloe (817.5±49.1 mg/L). We concluded that DIS process for an effective aloe concentration could be applied on maintaining of rich polysaccharide content, an index of biological and therapeutic efficacy, to overcome the disadvantages of currently used concentration methods.

영어초록

For the development of an effective concentration process which keeps the high-quality of Aloe vera gel with a significant unstability during the processing, the aloe concentration by DIS (Dewatering Impregnation Soaking) process was investigated. The proper processing conditions using a glucose solution as a osmotic agent were examined as a function of concentration, contacting time, thickness/shape (fileted or not-fileted) of sliced aloe and temperature. The results of kinetic experiments showed that both the water loss (WL)/solid gain (SG) ratio and water loss (%) were the effective indices for DIS processing of Aloe. Under the osmotic solution / sliced aloe ratio of 5 (w/w), the not-fileted aloe with peel of leaf was suitable for application of DIS processing in the view of water loss and cell membrane damage. However, the fileted aloe without peel of leaf was more suitable compared with not-fileted aloe when the WL/SG ratio was used for the index of DIS processing. Optimum conditions for DIS processing of the fileted aloe were obtained at 30oC of contacting temperature, 50%(w/v) of glucose concentration, 2~3 hours of contacting time and 1 cm of slice thickness. Maximum WL/SG ratio and WL (%) were approximately 10.4 and 60.4, respectively. Final aloe concentrate by optimized DIS process were negative for anthraquinones detection by Borntrager test. Also, bioactive polysaccharide content of 2,952±134 mg/L was about 3.6 times higher than that of fresh aloe (817.5±49.1 mg/L). We concluded that DIS process for an effective aloe concentration could be applied on maintaining of rich polysaccharide content, an index of biological and therapeutic efficacy, to overcome the disadvantages of currently used concentration methods.

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