主催: Japan Society of Material Cycles and Waste Management
The raw eggs do not corrupt at room temperature due to the function of the eggshell membrane (ESM) for a few days unless you crack it. Focusing this functionality, we tried the application to maintain quality of the other food. In this study, we found a novel function as the food additive which can inhibit coloration degradation that occur due to the deterioration of the processed food.
We used Avocado because its deterioration from the enzymatic browning due to tyrosinase is fast. It is consist of two experiments. First, the surface of the pulps were covered with ESM, and then the degradation tendency was visually observed. As a result, the ESM showed ability of controlling coloration and deterioration of it Avocado. Next, using the known characteristics of ESM’s adsorption properties, a water-soluble organic pigment was adsorbed into an ESM and performed the similar examination. In consequence t, the effects of adsorbed organic pigments and ESM functioned synergistically and inhibited the browning of the food. To clarify the reasons behind this result, enzyme activity test regarding ESM’s component, using tyrosinase was conducted and clear activity inhibition was confirmed.
As a conclusion, it was confirmed that ESM has three abilities, which are adsorbing melanin, storing and releasing adsorbed additives, and ability of indicating components eluted in water. The inhibition of coloration degradation is ascribed to these fused three functions.These functionalities are not only in the preservation of food’s quality, but it also was thought can be applied as a low toxicity supplement that can contribute to the cosmetics.
