본 연구는 국내에서 아직 식품색소로 지정되지 않은 zeaxanthin과 citranaxanthin에 고성능 액체 크로마토그래피 (HPLC)를 적용하여 최적화된 동시 분석법을 개발하고, 이 분석법을 검증하기 위해 수행되었다. 최적의 분석법을 확립하기 위해, 기존에 보고된 다양한 국외 문헌 시험법의 HPLC 분석법을 비교 검토하였다. 그리고 분석 조건 선정 시 선형성, 검출한계(LOD), 정량한계(LOQ), 정확성, 반복 성, 실험실 간 검증 등의 주요 검증 항목을 고려하여 다 양한 식품에 적용 가능한 최적 전처리법을 개발하였다. 개 발된 분석법은 우수한 선형성(R20.999)을 나타내었으며, 식품 매트릭스 내에서 zeaxanthin과 citranaxanthin에 대한 검 출한계(LOD)는 각각 0.11-0.32 mg/kg 및 0.14-0.20 mg/kg, 정량한계(LOQ)는 각각 0.33-0.96 mg/kg 및 0.42-0.60 mg/kg 으로 확인되었다. 기존 연구에 보고된 전처리 방법은 다 양한 식품군에 적용하는 데에 한계를 보였으나, 본 연구 에서 개발된 분석법은 카로티노이드 착색료가 사용되는 주요 식품군에서 모두 적용이 가능하였다. 특히 이 방법 은 적용성 평가에서 zeaxanthin과 citranaxanthin에 대해 모 든 식품군에서 90% 이상의 우수한 동시 회수율을 나타내 었다. 또한, 새로운 HPLC 분석법을 적용한 두 물질의 정 확도(회수율) 및 정밀도(%RSD)는 식품의약품안전처(MFDS) 가이드라인에서 제시한 기준 범위에 부합하였다. 따라서 본 연구에서 개발된 동시 분석법은 식품 중 zeaxanthin과 citranaxanthin을 신뢰성 있고 정확하게 분석할 수 있는 방 법으로 판단되었다.

This study explored a method to enhance the drying process usability of local mangoes by producing foam-mat dried powder under varying drying temperatures (50, 60, 70°C) and foam thicknesses (3, 6, 9 mm). The drying process period ranged from 60 to 390 minutes based on the set conditions, with higher temperatures and thinner foams accelerating drying. Powder chromaticity (L*, a*, and b*) demonstrated a declining trend with increasing drying temperature and foam thickness, exhibiting notable variance in chroma values. The water absorption index varied significantly, between 3.08 to 4.24, under different drying conditions, although the water solubility index remained consistent across foam-dried samples. Powder moisture content ranged from 2.53% to 3.83%, with hygroscopicity escalating with temperature and foam thickness. Vitamin C structure was compromised during the hot air drying process, especially at temperatures above 60°C. Electronic nose analysis distinguished foam-dried powder from freeze-dried powder; however, a thicker foam yielded a scent profile closer to that of freeze-dried powder. The findings provide fundamental data on mango foam drying, which is expected to improve processing and storage tech for local mangoes.

This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X1), and the sugar content (X2). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.

In this study, the effect of osmotic drying conditions of mangoes on hot air drying was investigated. Four different osmotic agents of 60 Brix, such as S60, SM10, HF80, and SG25, were prepared. Mango slabs were osmotically dried with the agents at a ratio of 1:4 (w/w) for up to 8 hours. SG25 showed the lowest weight reduction and moisture loss during the process. As a result of hot-air drying, all samples showed a high correlation with the Page model (0.9761~0.9997), and the required drying time of all samples that were osmotically dried was reduced compared to the non-osmotically dried group. After hot-air drying, the pH value increased according to the drying temperature. The L, a, and b values and the total polyphenol content also decreased. Through this study, the possibility of osmotic drying was confirmed to increase the efficiency of hot air drying of mangoes, which is expected to contribute to the industrial use of domestic mangoes.