Quality characteristics and antioxidant activity of the Korean traditional rice-oat wine “Makgeolli” supplemented with green seaweed Codium fragile
In this study, we prepared Makgeolli, a traditional Korean alcoholic beverage, by adding 20 % raw Codium fragile (Cf) to a base of rice and oats (1:1 ratio) (COM). We analyzed its quality characteristics and antioxidant activity. The rice-based Makgeolli with Cf was designated as the control (CRM)....
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Elsevier
2024-10-01
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024153790 |
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| author | Eun Hee Park Eun Bi Jeon Pantu Kumar Roy Sung-Hee Park Shin Young Park |
| author_facet | Eun Hee Park Eun Bi Jeon Pantu Kumar Roy Sung-Hee Park Shin Young Park |
| author_sort | Eun Hee Park |
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| description | In this study, we prepared Makgeolli, a traditional Korean alcoholic beverage, by adding 20 % raw Codium fragile (Cf) to a base of rice and oats (1:1 ratio) (COM). We analyzed its quality characteristics and antioxidant activity. The rice-based Makgeolli with Cf was designated as the control (CRM). We assessed the physicochemical (pH, acidity), microbiological (yeast, lactic acid bacteria), antioxidant (DPPH, ABTS), and taste properties (7-point hedonic scale) of CRM and COM during a 7-day fermentation. The pH/acidity levels of CRM and COM reached 3.66/0.68 and 3.69/0.95, respectively, after 7 days of fermentation. Compared with CRM, COM had a lower alcohol and sugar content (P < 0.05) (CRM: 14.5 %/9.8 Brix, COM: 11.2 %/7.4 Brix). However, COM contained more yeasts and lactic acid bacteria (P < 0.05) (CRM:4.30/4.28 log, COM: 6.04/6.09 log) than CRM. The antioxidant activity of DPPH/ABTS (P < 0.05) was approximately 1.4 times higher in COM than in CRM (CRM: 40.00/51.57 %, COM: 56.76/70.91 %). In addition, COM had an excellent taste preference score (P < 0.05) due to its overall fresh flavor and taste (CRM: 4.93, COM: 6.06). Therefore, the results demonstrated that COM is a Makgeolli with enhanced antioxidant function against yeast and lactic acid bacteria, as well as improved flavor, suggesting the possibility for commercialization. |
| format | Article |
| id | doaj-art-4d9b35b091bc43bb9171eb4ff6936742 |
| institution | Kabale University |
| issn | 2405-8440 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj-art-4d9b35b091bc43bb9171eb4ff69367422024-11-12T05:20:26ZengElsevierHeliyon2405-84402024-10-011020e39348Quality characteristics and antioxidant activity of the Korean traditional rice-oat wine “Makgeolli” supplemented with green seaweed Codium fragileEun Hee Park0Eun Bi Jeon1Pantu Kumar Roy2Sung-Hee Park3Shin Young Park4Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, 53064, Republic of KoreaDepartment of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, 53064, Republic of KoreaDepartment of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, 53064, Republic of KoreaPractical Technology Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of KoreaDepartment of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, 53064, Republic of Korea; Corresponding author.In this study, we prepared Makgeolli, a traditional Korean alcoholic beverage, by adding 20 % raw Codium fragile (Cf) to a base of rice and oats (1:1 ratio) (COM). We analyzed its quality characteristics and antioxidant activity. The rice-based Makgeolli with Cf was designated as the control (CRM). We assessed the physicochemical (pH, acidity), microbiological (yeast, lactic acid bacteria), antioxidant (DPPH, ABTS), and taste properties (7-point hedonic scale) of CRM and COM during a 7-day fermentation. The pH/acidity levels of CRM and COM reached 3.66/0.68 and 3.69/0.95, respectively, after 7 days of fermentation. Compared with CRM, COM had a lower alcohol and sugar content (P < 0.05) (CRM: 14.5 %/9.8 Brix, COM: 11.2 %/7.4 Brix). However, COM contained more yeasts and lactic acid bacteria (P < 0.05) (CRM:4.30/4.28 log, COM: 6.04/6.09 log) than CRM. The antioxidant activity of DPPH/ABTS (P < 0.05) was approximately 1.4 times higher in COM than in CRM (CRM: 40.00/51.57 %, COM: 56.76/70.91 %). In addition, COM had an excellent taste preference score (P < 0.05) due to its overall fresh flavor and taste (CRM: 4.93, COM: 6.06). Therefore, the results demonstrated that COM is a Makgeolli with enhanced antioxidant function against yeast and lactic acid bacteria, as well as improved flavor, suggesting the possibility for commercialization.http://www.sciencedirect.com/science/article/pii/S2405844024153790Rice-oat MakgeolliCodium fragileFermentationPhysicochemical propertyMicrobiological propertyAntioxidant activity |
| spellingShingle | Eun Hee Park Eun Bi Jeon Pantu Kumar Roy Sung-Hee Park Shin Young Park Quality characteristics and antioxidant activity of the Korean traditional rice-oat wine “Makgeolli” supplemented with green seaweed Codium fragile Heliyon Rice-oat Makgeolli Codium fragile Fermentation Physicochemical property Microbiological property Antioxidant activity |
| title | Quality characteristics and antioxidant activity of the Korean traditional rice-oat wine “Makgeolli” supplemented with green seaweed Codium fragile |
| title_full | Quality characteristics and antioxidant activity of the Korean traditional rice-oat wine “Makgeolli” supplemented with green seaweed Codium fragile |
| title_fullStr | Quality characteristics and antioxidant activity of the Korean traditional rice-oat wine “Makgeolli” supplemented with green seaweed Codium fragile |
| title_full_unstemmed | Quality characteristics and antioxidant activity of the Korean traditional rice-oat wine “Makgeolli” supplemented with green seaweed Codium fragile |
| title_short | Quality characteristics and antioxidant activity of the Korean traditional rice-oat wine “Makgeolli” supplemented with green seaweed Codium fragile |
| title_sort | quality characteristics and antioxidant activity of the korean traditional rice oat wine makgeolli supplemented with green seaweed codium fragile |
| topic | Rice-oat Makgeolli Codium fragile Fermentation Physicochemical property Microbiological property Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024153790 |
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