The objectives of this study was to investigate the properties and stability of the wet noodles added to nanoemulsion as a industrial model system, and in so doing, survey practical applicability in the food industry. In order to test out these objectives, the characteristics and stability of the wet noodles added to nanoemulsion were investigated and their cooking characteristics and capsaicinoids loss were examined. As a result, the test results showed that the findings indicated that the post-cooking loss of capsaicinoids in the wet noodles added to double-layer nanoemulsion covered with chitosan was less than the losses in the wet noodles added to any other noodles. More especially, this demonstrates that the noodle added to double-layer nanoemulsion covered with chitosan scored significantly higher than the others with reference to their cooking properties, color, texture, stability for storage stability, and sensory evaluation. These results show that the findings of this study demonstrated that the noodles added to nanoemulsions could be produced as a food-grade merchandise because they could provide enhanced encapsulation capacity of capsaicinoids and higher acceptability.

The objectives of this study, which filled gaps in previous studies, were: (1) to find the optimal mixing condition of nanoemulsions containing oleoresin capsicum (OC), Tween 80, propylene glycol (PG), and sucrose monostearate (SES) by microfluidization; (2) to investigate their properties and stability depending on such factors as pH, temperature, and heating time; (3) to measure the effect of adding ascorbic acid. In order to test these objectives, the following three experiments were conducted: Firstly, in order to find the optimal mixing ratio, nanoemulsions containing OC - the mean diameter of which is smaller than 100 nm - were prepared through the process of microfluidization; and their mean particle size, zeta potential, and capsaicinoids were measured. The test results indicated that the mixing ratio at OC : Tween 80 : PG + water(1:2) = 1 : 0.2 : 5 was optimal. Secondly, the properties and stability of nanoemulsions were investigated with varying parameters. The test results illustrated that single-layer nanoemulsions and double-layer nanoemulsions coated with alginate were stable, irrespective of all the parameters other than/except for pH 3. Thirdly, the properties of nanoemulsions were then analyzed according to the addition of ascorbic acid. The results demonstrated that the properties of single-layer nanoemulsions were not affected by addition of ascorbic acid. In case of alginate double-layer nanoemulsions, the particle size was reduced, and zeta potential increased with the addition of ascorbic acid. In conclusion, the demonstrated stability of various nanoemulsions under the different conditions in the present study suggests that these findings may constitute a basis in manufacturing various food-grade products which use nanoemulsions-and indicate that food nanoemulsions, if adopted in the food industry, have the potential to satisfy both the functionality and acceptability requirements necessary to produce commercially marketable food-grade products.

This study investigated the quality characteristics of cookies containing capsaicin, the main source of spicy taste in pepper, which is well known for its various functions such as anti-oxidant, anti-cancer, anti-inflammatory, and anti-obesity activities, as well as pain-relief effect. Cookie samples were made by adding the capsaicin powder at different levels, including 40 mg% (C1), 85 mg% (C2), and 150 mg% (C3). In this study, measurement of the moisture, pH, color, spread factor, hardness, anti-oxidant activity, and sensory evaluation of the cookies was carried out. The results showed that the anti-oxidant activity increased when more capsaicin powder was added to the cookies (p＜0.001). The moisture also increased with increasing capsaicin powder content (p＜0.05), while the pH did not show any significant changes. As for the colors, the L value and b value decreased as more capsaicin powder was added, while the a value increased. The spread factor also increased significantly with the increase of capsaicin powder (p＜0.01). Although the hardness increased with capsaicin powder content, no statistically significant differences were observed among the various cookies. In the sensory evaluation, Cookies containing 40 mg of capsaicin obtained the highest score in color, while cookies containing 150 mg of capsaicin showed the highest score in taste, texture, and overall acceptability.

본 연구에서는 고춧가루의 매운맛을 내는 주성분인 캡사이신 함량을 신속하게 측정할 수 있도록 근적외선 흡광도를 측정할 수 있는 시스템을 구성하였다. 이를 이용하여 동일지역(영광군)에서 생산된 맵지 않은 일반 품종의 고춧가루와 우리나라에서 아주 매운 고추로 알려진 청양 품종의 고춧가루를 혼합하여 만들어진 시료에 대하여 입자의 크기별로 캡사이신 함량을 예측할 수 있는 PLSR 모델을 개발하였다. 고춧가루 입도별로 캡사이신 함량의 예측성능을 향상시키기 위한 스펙트럼 전처리 조건을 구명하였으며, 입도가 캡사이신의 함량 예측에 미치는 영향을 구명하였다. 그 결과를 요약하면 다음과 같다. (1) 고춧가루의 근적외선 흡광도 측정 시스템은 1100-2300 nm 대역에서의 근적외선 흡광도 측정용 AOTF-NIR Spectrometer, 여러 부위의 흡광도를 측정하기 위하여 제작된 시료 회전판, 시료 회전판을 회전시키는 모터, 회전판의 속도를 조절하는 속도조절장치와, 시료 용기 등으로 구성되었다. (2) 1100-2300 nm의 대역에서 고춧가루와 순수 캡사이신 분말의 스펙트럼을 측정한 결과 고춧가루의 스펙트럼 피크들과 캡사이신의 스펙트럼 피크가 유사한 대역에서 나타나, 근적외선 분광법을 이용하여 고춧가루의 캡사이신 함량 예측이 가능한것으로 판단되었다. (3) 고춧가루 입도별(0.425 mm이하, 0.425-0.71 mm, 0.71-1.4 mm)로 획득한 근적외선 흡광도에 대하여 전처리를 달리하여 개발한 캡사이신 함량 예측용 PLSR 모델을 교차검증한 결과 결정계수(RV2)는 0.948-0.979, 예측오차(SEP)는 6.56-7.94 mg% 범위에서 나타났으며, 입도가 작을수록 예측성능이 우수하였다. (4) 3가지 입도를 통합한 고춧가루(입도 1.4 mm이하)에 대하여 캡사이신 함량 예측모델 개발을 위한 최적의 스펙트럼 전처리 조건은 영역 정규화, SNV와 1차 미분 3가지를 순차적으로 적용하는 것이었으며, 이를 이용하여 PLSR 예측모델을 개발하여 교차검증으로 검증할 때 결정계수(Rv2)는 0.959, 예측오차(SEP)는 8.82 mg%로 나타났다. (5) 입도가 구분된 고춧가루에는 입도별 예측모델을 적용하고, 입도가 구분되지 않은 고춧가루는 통합 입도 예측모델에 적용함으로써 캡사이신 함량의 예측정확도를 향상시킬 수 있을 것으로 판단되었다.

Background : Capsaicin is an active component of chili peppers, which are plants belonging to the genus Capsicum. Research reported capsaicin has antioxidant and anti-inflamatory activity and osteoclast lineages are very susceptible to oxidative stress, as osteoclasts are produced by increased-generation of intracellular ROS and osteoclasts are activated by ROS. Therefore, our study was evaluated the influence of intracellular oxidative stress such as increased ROS level on RANKL-mediated osteoclast differenciation. Methods and Results : Capsaicin showed a good free radical scavenging activity at in-vitro antioxidant activity. The inhibitory effect of osteoclast differentiation on capsaicin was confirmed. Osteoclast differentiation from murine macrophage RAW 264.7 cells was induced by RANKL. The effect of capsaicin on receptor activator of nuclear factor-κB (NF-κB) ligand (RANKL)-induced osteoclast differentiation was demonstrated using a tartrate-resistant acid phosphatase (TRAP) assay and TRAP staining. Capsaicin showed an inhibitory effect on TRAP activity. The TRAP staining showed that the number of TRAP positive osteoclasts was reduced in capsaicin-treated cells. Conclusion : Capsaicin revealed an inhibitory effect in osteoclast differentiation induced by RANKL. These results suggest that capsaicin may have a beneficial effect for the prevention or treatment of osteoclast caused bone diseases such as osteoporosis.

고추 매운맛은 캡사이시노이드(capsaicinoids) 물질에 의해 나타나며, 그 중 캡사이신(capsaicin)과 다이하이드로캡사이신(dihydrocapsaicin)이 양적인 측면에서 주를 이루고 있다. Capsicum annuum 종의 피망이나 파프리카는 캡사이시노이드를 합성하는 Pun1(acyltransferase)유전자의 기능이 소실된 pun1(나중에 pun11로 명명) 대립유전자를 가지고 있어 매운맛이 없다. 최근 C. chinense와 C. frutescens 종에서도 매운맛이 없는 고추를 대립성 검정 분석을 하여 Pun1 유전자의 기능이 소실된 또 다른 대립유전자인 pun12와 pun13을 각각 찾아내었다. 또한 C. annuum ‘CH-19 Sweet’에서는 pAMT(putative aminotransferase) 유전자의 기능이 소실되어 매운맛이 나타나지 않는다고 보고하였다. 본 연구에서는 정상적인 Pun1 유전자가 없음에도 불구하고 매운맛이 나타나는 재료를 확보하였고, 이에 대한 유전분석을 수행하였다. 모친으로 사용된 135T는 Pun1/Pun1으로 매운맛이 있는 계통이고, 부친으로 사용된 147BG는 pun1/pun1으로 매운맛이 없는 계통이다. 하지만 147BG계통은 다른 매운맛 계통에 교배하면 F1에서 매운맛 함량이 보다 높아지는 경향을 보이는 계통이다. 135Tx147BG 조합의 F2 집단 85개체에 대해 매운맛(pun1) 마커를 분석하고, capsaicinoids 함량을 HPLC로 측정하였다. 그 결과, 27개체가 매운맛 마커로 pun1/pun1으로 genotyping되었는데, 기존 이론에 의하면 이 개체들은 모두 매운맛이 없어야 하나, HPLC 분석에서 capsaicinoids 함량이 있는 개체들이 있었다. Dihydrocapsaicin은 27개체 모두 검출되지 않았으나, capsaicin은 27개체 중 19개체(함량범위: 2~95mg/100g)에서 검출되었다. 이 결과는 Pun1 유전자가 없어도 capsaicin만을 합성할 수 있는 유전자(Pun3로 명명)가 존재함을 의미한다. 따라서 Pun3 유전자에 연관된 분자표지를 개발하기 위해 집단 크기를 늘려 올해 추가적인 실험을 수행 중이다.