20081216 03林讚峰高抗氧化紅麴在飲料與食品產業的新應用

The characteristics of high-antioxidant Anka and its new application in food and beverage industries Tzann-Feng Lin Ph. D ., Senior Vice President Chih-Shen Chang, Chia-Wen Yu, Chin-Tsai Huang Taiwan Tobacco & Liquor Corporation

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Content

[object Object],[object Object],[object Object],[object Object],Introduction

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Economic metabolites produced by Monascus spp.

Selection the high-antioxidant Monascus strain and its characteristics ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Comparison the characteristics between conventional and high-antioxidant Anka 5,140 4,020 protease activity (units/g) 1,480 1,550 glucoamylase activity (units/g) 80.8 7.36 antioxidant activity (TEAC/mL) 1,216 96.8 red color (OD 500 ) high-antioxidant Anka conventional Anka Types of Anka Characteristics

Appearance of the high-antioxidant and conventional Anka Conventional Anka High-Antioxidant Anka

[object Object],Application of high-antioxidant Anka in beverages (I) 38.82 after fermentation 31.04 during fermentation 28.16 before fermentation (grape juice) (TEAC/mL) Antioxidant activity as scavenging ability of DPPH Fermentation broths

[object Object],[object Object],Application of high-antioxidant Anka in beverages (I) Anka wine Grape juice

[object Object],Application of high-antioxidant Anka in beverages (I)

[object Object],Application of high-antioxidant Anka in beverages (II) 2.48 ～ 2.88 0.52 ～ 0.77 amino acid (g Ala/100 mL) 5.93 ～ 7.25 3.36 ～ 3.95 polyphenol (g GAE/mL) 12.88 ～ 15.31 8.09 ～ 9.91 antioxidant activity (TEAC/mL) High-antioxidant Anka Conventional Anka Composition

[object Object],example 1 ： Mixed coffee beans with medium dark roast example 2 ： Mandeling coffee beans and Brazil coffee beans both with medium roast example 3 ： mixed coffee beans with dark roast Application of high-antioxidant Anka in beverages (II) 20.08 45.77 38.12 example 3 17.63 37.75 32.09 example 2 14.99 40.03 34.81 example 1 after addition before addition Increase % of antioxidant activity after addition Antioxidant activity (TEAC/mL) Coffee drinks

[object Object],Application of high-antioxidant Anka in beverages (II)

[object Object],Application of high-antioxidant Anka in beverages (III) increase insulin concentration 5.16 carnosine overcome depression and improve memory 5.31 tyrosine balance of central nervous system 6.70 asparagine help mood stability 4.30 isoleucine help emotional stability. 7.39 valine stabilize blood sugar 7.76 leucine precursor of adrenaline 7.38 phenylalanine precursor of serotonin 4.41 tryptophan suppress central nervous system 4.09 γ-aminobutyric Acid Physiological significance Content ( mg/100g ） Effective component

[object Object],Application of high-antioxidant Anka in beverages (III)

[object Object],Application of high-antioxidant Anka in beverages (IV)

[object Object],0.73 2.71 amino acid (g ala/100 mL) 0.51 0.89 succinic acid （ % ） 0.67 1.360 OD 500 7.92 7.84 alcohol ( % ) 21.3 26.2 sugar （ Brix ） 4.83 4.55 pH Conventional Anka High-antioxidant Anka Composition

S. aureus Comparison the antibacterial activity between conventional and high-antioxidant Hon-Jao E. coli B. subtilis C. perfringens

S. aureus E. coli B. subtilis C. perfringens Comparison the antibacterial activity of the high-antioxidant Hon-Jao with different concentrations of sorbate and nitrite

[object Object],Application of high-antioxidant Anka in meat products (I)

[object Object],Application of high-antioxidant Anka in meat products (II)

[object Object],Application of high-antioxidant Anka in meat products (III)

[object Object],[object Object],85.33 95.43 189.71 Total 36.97 30.27 72.67 sitosterol 13.19 10.92 51.63 campesterol 6.92 5.05 19.70 stigmasterol 28.25 49.19 45.70 ergosterol （ mg / 100g ） Conventional Anka High-antioxidant Anka Cholesterol-lowering Anka Composition

[object Object],Application of high-antioxidant Anka in food products (I)

[object Object],Application of high-antioxidant Anka in food products (II)

[object Object],12.23 ± 0.45 130℃ ， 8 hrs 3 12.93 ± 1.04 100℃ ， 4 hrs 2 12.78 ± 0.92 room temperature （ control group ） 1 Antioxidant activity (TEAC/g) Process condition Treatment

[object Object],Application of high-antioxidant Anka in food products (III)

[object Object],Application of high-antioxidant Anka in food products (IV)

[object Object],Application of high-antioxidant Anka in food products (V)

[object Object],[object Object],[object Object],Conclusion and prospect(1)

[object Object],[object Object],[object Object],Conclusion and prospect (2)

20081216 03林讚峰高抗氧化紅麴在飲料與食品產業的新應用

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