This study evaluated the potential of defatted perilla seed residue (DPSR), a byproduct of perilla oil production, as a food upcycling and high-value food ingredient. Extracts were prepared through single or complex enzyme treatments using protease, cellulase and pectinase. These extracts were subsequently incorporated into jellies to analyze their physicochemical quality characteristics, antioxidant composition and activity, and texture profiles. The addition of enzyme-treated DPSR extracts decreased the lightness of the jellies while increasing their redness and yellowness. Among the formulation groups, the protease-based complex enzyme treatment yielded the highest polyphenols and ascorbic acid contents compared to the control, whereas flavonoids contents showed no significant differences among the experimental groups. DPPH and ABTS radical scavenging activities were significantly enhanced compared to the control, confirming that the enzymatic treatment enhanced antioxidant activity and this activity was effectively retained after jelly processing. Texture profile analysis revealed that the soluble components released by the enzymatic treatment reinforced the gelatin gel network, resulting in increased hardness and shear force. In conclusion, protease-based complex enzyme treatment improves the extraction efficiency of bioactive compounds from DPSR and preserves functionality in the final product. These findings serve as foundational data for academic and industrial applications related to food upcycling of agricultural by-products and sustainable food development.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 효소처리 들깨박 추출물 및 젤리 제조
    3. 효소처리 들깨박 추출물 젤리의 이화학적 특성 분석
    4. 항산화 성분 함량 분석
    5. 항산화 활성 검증
    6. 통계처리
결과 및 고찰
    1. 들깨박 효소 처리 추출물 활용 젤리의 색도 변화
    2. pH, 가용성 고형분 및 환원당 함량
    3. 항산화 성분 함량
    4. 항산화 활성
    5. 조직감 분석
요약 및 결론
감사의 글
References

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• 이예진(국립한국교통대학교 식품영양학전공 학부생) | Ye-Jin Lee (Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 홍혜정(국립한국교통대학교 식품영양학전공 학부생) | Hye-Jung Hong (Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 김주현(국립한국교통대학교 식품영양학전공 학부생) | Ju-Hyun Kim (Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 이경행(국립한국교통대학교 식품영양학전공 교수) | Kyung-Haeng Lee (Professor, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author