Abstract
This study investigates the physicochemical and storage characteristics of Tteokgalbi treated with various concentrations of Boesenbergia pandurata (Roxb.) powder (BP). BP is constituted mainly of carbohydrates (77.9%), possesses free-radical scavenging activity due to the presence of polyphenol and flavonoids, and is slightly acidic (pH 5.99). Five Tteokgalbi samples were treated with 0 (CON), 0.5% (B1), 1.0% (B2), or 2.0% (B3) of BP or 0.05% of ascorbic acid (REF). Compared to CON, BP-treated Tteokgalbi demonstrated significantly higher carbohydrate content and water-holding capacity and decreased cooking loss (%). BP-treated Tteokgalbi had significantly altered Hunter color properties, with decreased L* and increased b* values. Additionally, BP treatment significantly changed the textural properties by increasing the hardness (B3) and chewiness (B2 and B3) and decreasing the springiness (B3) of Tteokgalbi. Owing to the increased total polyphenol and flavonoid content, BP addition significantly enhanced the DPPH and ABTS radical scavenging activities of Tteokgalbi during vacuum-packed cold storage (0–14 days) at 5 °C. BP-treated Tteokgalbi maintained a higher pH compared to CON, and BP-treatment significantly suppressed 2-thiobarbituric acid, volatile basic nitrogen, and total microbial count during the cold storage period (7 and 14 days). Therefore, BP is a natural, edible antioxidant that may be applied to Tteokgalbi.
Highlights
The environmental, social, and governance (ESG) strategy is as an emerging management strategy in the food industry [1]
The colorimetric properties of Boesenbergia pandurata (Roxb.) powder (BP) were determined by observing the lightness (L*), redness (a), and yellowness (b), and the observed results were 31.99 ± 7.12, 7.12 ± 0.06, and 17.64 ± 0.26, respectively
The results of this study clearly demonstrate that BP treatment decreases the volatile basic nitrogen (VBN) content and microbial growth during cold storage in Tteokgalbi, probably due to the abundance of polyphenols and flavonoids in BP
Summary
The environmental, social, and governance (ESG) strategy is as an emerging management strategy in the food industry [1]. ESG management is expected to increase the use of sustainable ingredients for manufacturing and selling food products. Antioxidants are widely used to maintain product value by preventing changes to flavor, decolorization, and rancidity of food during manufacturing, processing, and storage [2]. Synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and propyl gallate, are frequently used in food products to maximize industrial profits [3]. Natural antioxidative materials are generally derived from edible plants that possess multiple medicinal and free radical scavenging components such as ascorbic acid, flavonoids, and polyphenols [4,5,6]. The consumption of polyphenols (i.e., ellagic acid, quercetin, myricetin, and kaempferol) may alleviate pathological cellular responses in mammals [7], in addition to their innate antioxidative capacities
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