bluuebunny/crossref_metadata_2025 huggingface dataset:
Isolation and Characterization of Dark Brownish Pigments from Fruit Body of Auricularia auricula
Authors: Kim Hyeon-Min , Hur Won , Lee Shin-Young
Published: November 2024

A dark brownish pigment from fruit body of Auricularia auricula was isolated and characterized in this report. The pigment was obtained with a yield of 0.61%(w/w) by alkaline extraction and subsequent purification steps. It showed the positive FeCl3 test which was the indication of phenolic compounds. A synthetic melanin showed a similar spectrometric characteristics to the pigment extract regarding a characteristic UV absorption between 200-250 nm and infrared absorptions profiles in the finger print region including absorption peaks at 1701 and 1624 cm-1. Its element analysis indicated that its atomic copmposition is close to that of DOPA melanin (eumelanin). With the result of its antioxidant activity in the TNBT (5-thio-2-nitrobenzoic acid) assay, we concluded that the dark brownish pigment from A. auricula is a melanin-like compound having a powerful antioxidative activity.
Quality Characteristics of Backsulgi with Dextrinized Rice
Authors: Doo Hwa-Jin , Lee Eun-Suk , Kim Yong-Ro , Shim Jae-Yong
Published: November 2024

The purpose of this study was to investigate the effect of dextrinization methods (dry oven and roaster) and the ratio of dextrinized rice on the quality of Backsulgi during storage. The moisture content significantly increased with increasing the amount of dextrinized rice regardless of dextrinization methods. As the ratio of dextrinized rice increased, the L value of the Backsulgi decreased, but the a and b values increased. The a and b values of dry oven method were higher than those of roaster method due to their thermal denaturalization. However, there were no significant pattern's change in sample's colors during storage. In the texture profiles, the hardness, cohesiveness, gumminess and chewiness significantly decreased with increasing the amount of dextrinized rice depending on the dextrinization methods and the ratios. The time constant (1/k) of the Backsulgi with dextrinized rice comparatively higher than that of control and appeared to be the highest in the Backsulgi formulated by 100% of dextrinized rice. In the sensory evaluation, Backsulgi with dextrinized rice over 30% after 1day storage showed higher value in overall quality and lower value in hardness than control. The addition of 30% dextrinized rice made by roaster showed the most effective on the quality and retrogradation of Backsulgi.
Volatile Analysis and Preference Measurement of Korean Black Raspberry Wines from Different Regions
Authors: Lee Seung-Joo , Lee Kwang-Geun
Published: November 2024

In this study, four Korean black raspberry wines were developed from different regions in Korea; Gochang (G), Heongsung (H), Jeongup (J), and Sungchang (S). Their flavor profiles were determined using a combination of volatile analysis and sensory evaluation. From the volatile analysis of the developed wines, 8 acids, 17 alcohols, 12 esters, 9 terpenes, 3 aldehydes and ketones, and 4 miscellaneous compounds were identified. Preferences of appearance, aroma, full-body, and overall acceptability in the developed wines were determined using 9-point hedonic scale by 43 panelists, compared with one commercial black raspberry wine (Sunw). The sweetness, sourness, astringency levels were also evaluated using 9-point just-about-right (JAR) scale. The mean overall acceptability score of Sunw (5.58) was the highest among the tested wines, followed by G (4.81), S (4.44), H (4.41), and J (4.13) (p<0.05). Sweetness levels in the developed wines were overall lower than JAR level, while sourness and astringency levels were overall higher than JAR level.
Development of Saengshik Beverage Products and Their Physico-chemical Properties
Authors: Lee Ju-Yeon , Mok Chulkyoon
Published: November 2024

Saengshik beverage products were developed to improve the convenience in consumption, and thereby to expand the Saengshik market. Beverages were prepared from 3 commercial Saengshik products (ES, BS, SS) by mixing with water using a high shear blender. The physicochemical and sensory properties of the Saengshik beverage product were compared. The most acceptable beverage product was made of BS at 7.7% (w/w) level. The apparent viscosity of the beverages increased as the Saengshik levels increased. The beverages at lower Saengshik levels showed dilatant fluid characteristics, while they were Newtonian and pseudoplastic fluids at middle and high Saengshik levels, respectively. The beverage products also showed rheopectic type time-dependency at middle (5.7-9.7%) Saengshik levels, while they were time independent at low and high levels.
Discrimination of Grading Pungency for Red Peppers Spice Using Electronic Nose Based on Mass Spectrometer
Authors: Kang Jin Hee , Son Hee-Jin , Hong Eun-Jeung , Noh Bong-Soo
Published: November 2024

Electronic nose (E-nose) was assessed for grading pungency of powdered red pepper. Complex pretreatments are not required for flavor analysis unlike HPLC or Scoville tests. Mild and pungent taste of powdered red pepper were mixed at various concentrations of 0, 25, 50, 75, and 100%. Those were analyzed using mass spectrometer-based E-nose. Discriminant function analysis (DFA) was conducted on E-nose data. The R2 and F-value of dicriminant function first score (DF1) were 0.9946 and 355.65, respectively, when the samples were separated by a relative degree of pungent taste. DF1 value decreased with increasing the amount of powdered red pepper with a pungent taste. It is similar to the increase in the concentration of capsaicin. Increasing the amount of red pepper powder, dicriminant function second score (DF2) values were moved from the negative position into the positive position. The R2 and F-value of DF1 were 0.9890, 165.17 and DF2 were 0.9219, 21.64. Also, the results by MS based Enose agreed to that by HPLC. There is the potential to grade pungent taste of powdered red pepper using the Enose.
Effect of Broccoli Powder Incorporation on Physicochemical Properties of Cookies
Authors: Lee Jun Ho , Lee Hye Young , Sung Chang Yong
Published: November 2024

Freeze-dried broccoli powder was incorporated into cookie dough at 5 levels (0, 1, 2, 3, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170oC for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hr and packed in airtight bags prior to all measurements. The pH and moisture content were ranged 6.74-6.90 and 2.67-4.12% (wet basis) depending on the broccoli powder level, respectively. Lightness (L*-value), redness (a*-value), and hardness decreased while yellowness (b*-value) increased significantly as the broccoli powder content increased (p<0.05). Spread factor of the control was significantly lower than that of samples containing broccoli powder regardless of the concentration (p<0.05) and increased significantly with increase in broccoli powder content (p<0.05). The broccoli concentration correlated significantly with most of properties except for pH and spread factor (p<0.05 or p<0.01). Hardness correlated negatively with moisture content (p<0.05) but correlated positively with spread factor (p<0.01).
Physicochemical Properties of Extruded Defatted Hemp Seed and Its Energy Bar Manufacturing
Authors: Gu Bon-Jae , Norajit Krittika , Ryu Gi-Hyung
Published: November 2024

This study was to develop high-nutritious energy bar from extruded hemp obtained by extrusion process. Mixture of rice flour and defatted hemp was extruded at a barrel temperature of 110 and 130°C, and moisture content of 20 and 25%. Properties of extrudates such as bulk density, expansion index, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI) have been analyzed. The antioxidant potential was determined by the DPPH-radical scavenging assay. The expansion index was the highest in rice-hemp extrudate at 130°C barrel temperature and 20% moisture content among the other hemp-added extrudates. The WAI was increased with increase in moisture content, while the WSI was increased with increase in barrel temperature. The peak viscosity of rice extrudate had higher valule than those of extrudate added with hemp. DPPH scavenging activity of rice-hemp extrudate at 130°C barrel temperature and 20% moisture content showed the highest value. Sensory properties, moisture content and color were assessed for quality of energy bar. The color values of the energy bar indicated decreasing L (lightness) and b (yellowness), and increasing a (redness) after 30 days storage at ambient condition. The highest overall acceptable was the energy bar added with rice-hemp extrudate at 130°C barrel temperature and 20% moisture content.
Optimization of Fermentation Process for Acetic Acid Production
Authors: Shin Jin-A , Oh Nam-Soon
Published: November 2024

Various conditions of acetic acid fermentation by Acetobacter aceti B20 strain were investigated and evaluated to optimize the fermentative production of acetic acid. The effects of the initial ethanol concentration on growth and acid productivity in a flask and fermentor were also studied. The growth of A. aceti B20 strain was inhibited as the concentration of ethanol increased. However, the highest total acidity and fermentation yield were 5.34% and 56.1%, respectively when the initial concentration of ethanol was 7% in the batch fermentation. Although the concentration of initial glucose influenced the growth rate of B20 strain, it did not influence the total acidity in the flask culture. When the agitation speed increased, the growth, total acidity and fermentation yield were all improved. In fed-batch fermentation, total acidities and fermentation yields were 7.14-8.76% and 39.1-53.0%, respectively, and their values mostly depended on the feeding methods.
Polysaccharide Extraction and Comparison of Free Radical Scavenging Activities from Tremella fuciformis and Auricularia auricula Fruit Body
Authors: Kim Hyeon-Min , Hur Won , Lee Shin-Young
Published: November 2024

The polysaccharides from fruit body of Auricularia auricula and Tremella fuciformis were extracted using hot water, and partially purified through ethanol precipitation and dialysis. Free radical scavenging activities of the crude and purified polysaccharides were examined and compared each other. Free radical scavenging activities of the partially purified polysaccharides were higher than those of crude polysaccharides. DPPH free radical, ABTS radical and SOD-like activities of partially purified polysaccharide at 1 mg/mL of concentration from A. auricula were 61.7, 9.6 and 38.9%, respectively, while those of T. fuciformis were 9.6, 5.7 and 15.3%, respectively. Results of site and nonsite specific hydroxyl radical scavenging activities indicated that the partially purified polysaccharide fractions from A. auricula and T. fuciformis exhibited the hydroxyl radical scavenging effect by hydrogen donating ability and iron ion chelating ability. Also, reducing powers of A. auricula and T. fuciformis were 77.1 and 14.7% of BHT (0.1%) as standard, respectively. It was suggested that antioxidant activities of A. auricula were about 1.4~6.4 times higher than those of T. fuciformis due to different levels of polyphenol content.
Rheological Studies of the Sausage Added the Over-matured Fruits Tenderizer
Authors: Koak Ji-Hye , Baik Moo-Yeol , Kim Byung-Yong
Published: November 2024

This study was aimed to analyze the changes in rheological properties of sausages added tenderizer made with overmatured used-up fruits such as kiwifruit, grape, and pear. The tenderizers were manufactured by various concentration of fruit extract and added to the sausage at different heating temperatures. Failure stress and stress relaxation of beef sausage mixed with different tenderizers were measured with Rheometer, and analyzed with 3-element Maxwell model. As a result of the rheological measurements, over-matured kiwifruit extract showed the best tenderness effect among other fruit extracts, and the more kiwi contents were added, the beef texture turned to softer. The instantaneous stress and elastic component of beef mixed with various tenderizers were decreased at higher concentrations and lower heating temperatures. This study was well expressed the numerical magnitude of viscoelastic components of beef sausages to determine the tenderizer effect
Identification of Foreign Objects in Soybeans Using Near-infrared Spectroscopy
Authors: Lim Jong-Guk , Kang Sukwon , Lee Kangjin , Mo Changyeon , Son Jaeyong
Published: November 2024

The objective of this research was to classify intact soybeans and foreign objects using near-infrared (NIR) spectroscopy. Intact soybeans and foreign objects were scanned using a NIR spectrometer equipped with scanning monochromator. NIR spectra of intact soybeans and foreign objects in the wavelength range from 900 to 1800 nm were collected. The classification of intact soybeans and foreign objects were conducted by using partial least-square discriminant analysis (PLS-DA) and soft independent modelling of class analogy (SIMCA) multivariate methods. Various types of data pretreatments were tested to develop the classification models. Intact soybeans and foreign objects were successfully classified by the PLS-DA prediction model with mean normalization pretreatment. These results showed the potential of NIR spectroscopy combined with multivariate analysis as a method for classifying intact soybeans and foreign objects.
Optimum pH Condition of Defatted Rice Protein Extraction by Alkaline Method
Authors: Kim Won , Jung So-Young , Hong Kwang-Won
Published: November 2024

For efficient extraction of protein from defatted rice bran, the 5 ranges of extraction pH (8, 9, 10, 11 and 12) and the 3 ranges of isoelectric precipitation pH (2, 4 and 6) were used. The protein content, browning reaction, the electrophoresis pattern and the recovery yield of soluble protein at each pH range were compared each other. The recovery yield of soluble protein increased in proportion to extraction pH, but at the same time, browning reaction became more conspicuous. The most amount of protein was recovered at the precipitation pH of 4. The SDS-PAGE patterns of the extracted proteins showed no significant correlations between pH and the protein content, but the highly alkaline condition was more advantageous to extract protein less than 35 kDa. In each pH range, the recovery yield of soluble protein averagely reached 32.5% on the basis of extraction. In result, it was found that combination of extraction pH 10 and precipitation pH 4, which resulted in 37.65% of recovery yield and low level of browning reaction, was the optimum condition for the extraction of protein from defatted rice bran.
Effect of Die Geometry on Expansion of Corn Flour Extrudate
Authors: Gu Bon-Jae , Ryu Gi-Hyung
Published: November 2024

The objective of this study was to determine the effect of die geometry on expansion index of extruded corn flour. Water solubility index, water absorption index and specific mechanical energy (SME) input were analyzed to observe the relationship with die geometry. The feed moisture content was 20 and 25%. Die dimensions were tapered angle (57, 95°) and length/diameter (L/D) ratio of die land (0.67, 1.67 and 2.67). The SME input was the highest at 20% moisture content and 2.23E-10 m3 die constant. The sectional and volumetric expansion indices at 20% moisture were increased with increase in die constant. However, die constant did not influence sectional expansion index of corn flour extrudate at 25% moisture content. The extruded corn flour at 25% moisture content had higher longitudinal expansion index than those of extruded corn flour at 20% moisture content. Sectional expansion and longitudinal expansion index were negatively correlated. The water absorption index and water solubility index were not affected with the die constant.
Saccharification Characteristics of Extruded Corn Starch at Different Process Parameters
Authors: Lee Kyu-Chul , Kim Yeon-Soo , Ryu Gi-Hyung
Published: November 2024

The aim of this study was to determine the effects of different extrusion conditions on the saccharification characteristics( initial reaction velocity, reaction rate constant, yield) of extruded corn starch. Extruded corn starch-water slurries were mixed with alpha-amylase for the enzymatic saccharification. The saccharification yield of extruded corn starch was high at lower feed moisture content and higher barrel temperature. The solubility of extrudates increased with increase in the SME input which increased with increase in the feed moisture content. Starch hydrolysates having DE 63.8 was obtained after 2 hr reaction. The initial reaction velocity of the extrudate slurry with alpha-amylase was higher with decrease in the feed moisture content. The initial reaction velocity of extruded corn starch was the highest (2.26 × 10−3mmol/mL · min) at 25% feed moisture content and 120°C barrel temperature, 250 rpm screw speed. The pregelatinized starch was 1.83 × 10−3mmol/mL · min as a control. Reaction rate constant was a similar trend to initial reaction velocity.
Protease Activity of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food
Authors: Kook Moo Chang , Cho Seok Cheol , Park Hoon , Kim Seung Seop , Pyun Yu Ryang , Choi Woon Yong , Lee Hyeon Yong
Published: November 2024

A proteolytic lactic acid bacterium was isolated from Korean traditional fermented foods. The isolate BV-26, which had a protease activity (24 U/mg-crude protein), was identified as Lactobacillus plantarum by the API 50CHL kit and 16S rDNA analysis (99.9% of homology), and named as L. plantarum BV-26. Cell growth and protease activity of L. plantarum BV-26 was determined in MRS broth using 5L jar fermentor at 30°C. The maximum growth of L. plantarum BV-26 was reached at 18 hr in MRS broth, while protease activity of BV-26 was detectable at 12 hr and the highest activity was obtained after 16 hr cultivation. Therefore, we expect that the proteolytic lactic acid bacteria, L. plantarum BV-26, may be used as a starter for the fermentation of animal feed. Especially, the fermentation of soybean meal with the strain can be applied for improving feed utilization.
Quality Characteristics of Cookies Made with Flaxseed Powder
Authors: Kim Su-Yean , Chung Hai-Jung
Published: November 2024

This study was conducted to investigate the quality characteristics of cookies with different levels of flaxseed powder. Cookies were prepared with four different levels (0%, 6%, 12% and 18%) of flaxseed powder and the physicochemical properties were examined. The pH of cookie dough was higher in cookies containing flaxseed powder. The spread factor of control cookie was lower than that of cookies containing 6%, 12% and 18% of flaxseed powder. The incorporation of flaxseed powder in cookies lowered lightness and yellowness but increased redness values. Rheology tests showed that cookies with 6%, 12% and 18% flaxseed powder had significantly lower hardness value than control cookies(p < 0.05). Consumer acceptance test revealed that overall preference score was the highest in cookies containing 12% flaxseed powder. During storage at 55°C for 60 days, peroxide value increased until 30 days of storage and decreased thereafter, while acid value steadily increased and there was no significant difference in peroxide value and acid value between control cookies and flaxseed added cookies.
Defatted Soybean Meal-Based Edible Film Development
Authors: Lee Hanna , Paek Hee Jeong , Min Sea Cheol
Published: November 2024

Edible films were developed from defatted soybean meal (DSM), a byproduct from the soy product industry, investigating the effects of the concentrations of DSM and glycerol and the treatment of high pressure homogenization (HPH) on color, water vapor permeability, and tensile properties of the films. The physical properties of the developed films (DSM films) were compared to those of the films made of soy proteins isolated from the DSM. DSM films were obtained by drying film-forming solutions prepared with DSM powder, glycerol, and water and with and without HPH at 152 MPa. HPH resulted in the formation of continuous and uniform films. Water vapor permeability of the films increased with increase in the concentration of glycerol and decreased by high pressure homogenization. The increase in the glycerol concentration in the film-forming solution prepared without HPH decreased the tensile strength and elastic modulus of the films. However, this effect was not observed with the HPH-treated solution. DSM films possessed higher tensile strength and percentage elongation than the film of soy protein, implying the potential for the DSM film to be applied to food product as an edible film.
Pretreatment of Soybean and Development of Fermentation Conditions of Chungkukjang for High Contents Isoflavone Production
Authors: Yoo Jae-Soo
Published: November 2024

The separation conditions for the enhancement of isoflavone contents in soybean by soaking and germination were developed, and the fermentation conditions of Chungkukjang were optimized by using response surface methodology analysis. The high-yield of isoflavone production was obtained when the conditions of soaking and gemination were at 25.6°C, 7 hr and 29.1°C, 42.4 hr, respectively. Total isoflavone contents in soybean (Daepung) by treatment were increased from 1,012 ppm to 1,912 ppm. Also, the optimum fermentation conditions of Chungkukjang were determined 39.96°C, 1.32% (inoculum size) and 42.4 hr, respectively. Isoflavone contents in Chungkugjang under the optimum fermentation conditions were 1.3 times higher than the control (1,960 ppm).
The Rapid Detection of Pathogens in Organically Grown Vegetables Using PCR-DGGE
Authors: Kwon Oh Yeoun , Son Seok Min
Published: November 2024

In this study the polymerase chain reaction (PCR) combined with denaturing gradient gel electrophoresis (DGGE) was evaluated as a method permitting the rapid detection of pathogens in fresh originally grown vegetables. A universal primer (341GCf/534r) was selected for its ability to amplify the V3 region of 16S-rRNA genes in their target pathogens (Salmonella typhimurium, Pseudomonas fluorescens, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, E. coli). The 194 bp fragments in PCR were successfully duplicated as expected. The amplified fragments of the same size from six different pathogens also showed good separation upon DGGE. The detection limit of PCR-DGGE for six pathogens in fresh-cut lettuces were over 105 CFU/g when sampled by stomaching. However, when the sampling method was changed from stomaching to shaking, the detection limit of six pathogens in organic vegetables was shown to increase by over 101 CFU/g, but only those of B. cereus were over 103 CFU/g. Therefore, PCR-DGGE was shown to be a reliable method for the detection of pathogens in fresh-cut vegetables.
Effect of Cudrania tricuspidata Leaf Powder Addition on the Quality of Sponge Cakes
Authors: Lee Jun Ho , Son Seok Min
Published: November 2024

The baking performance of Cudrania tricuspidata leaf powder as a value-added food ingredient was investigated in a model system of sponge cakes. Cudrania tricuspidata leaf powder was incorporated into cake batter at 5 levels (0, 5, 10, 15, and 20%, w/w) by adding equivalent amount based on total weight of wheat flour. The specific volume, height, moisture content, volume index, and symmetry index of sponge cakes decreased significantly with the increase in Cudrania tricuspidata leaf powder content (p < 0.05). Sponge cakes became darker and firmer with increase in Cudrania tricuspidata leaf powder content (p < 0.05), as indicated by decrease in the L* and increase in the firmness measured by the texture measuring instrument. Total polyphenol content also increased gradually as the Cudrania tricuspidata leaf powder content increased. Finally, the consumer acceptance test indicated that addition of Cudrania tricuspidata leaf powder up to 10% in the formulation of sponge cakes did not significantly influence the consumers' acceptability with respect to taste and flavor. In addition, the overall acceptability was not different from each other for control and 5% sample (p > 0.05).
Development of Direct Evaluation of the Rancidity of Soybean in Powder Form during Storage Using Fluorescence Spectrum Test
Authors: Uhm Joo-Tae , Yoon Won-Byong
Published: November 2024

The rancidity of soybean (Glycine max L.) in powder forms was evaluated by fluorescence spectrum test (FST). The results from the FST were validated by comparing those of 2-thiobarbituric acid (TBA) value and acid value. The storage temperature and time of soybean powders were at the room temperature, 50, and 90°C for 20 days. The maximum excitation and the maximum emission of fluorescent compounds generated from the soybean powder during storage were observed at the wave length of 360 nm and 430 to 440 nm, respectively. The mean particle size of soybean powder was controlled to be 40 μm. The FST results showed that the lipid oxidation during storage at room temperature and 50°C was not progressed actively (p < 0.05), but dramatically progressed at 90°C. All the values at room temperature and 50°C showed a similar pattern during storage. But, at 90°C, the FI (fluorescence intensity) values and the acid values showed similar pattern. The results demonstrated that FST might be useful to measure the rancidity of soybean powder because FST did not require oil extraction to measure the rancidity.
Rheological Characteristics of Mayonnaises with Different Oil Contents
Authors: Li Longjun , Kim Hyungjin , Yoon Jungro
Published: November 2024

The steady shear flow and the small-amplitude dynamic viscoelastic properties of mayonnaises with different oil contents (75-85%) have been studied over a wide range of shear rates and angular frequencies by using a cone-plate rheometer. Yield stress was determined by Casson model. The fluid consistency coefficient (K) and flow behavior index (n) were determined by Herschel-Bulkley model. The volume-weighted average diameters of oil droplets for mayonnaises with 75, 80 and 85% oil contents were 3.89, 3.04 and 3.15 μm, respectively. All of the mayonnaises had yield stress, shear-thinning behavior and thixotropy. These properties were fortified as the oil content in the mayonnaise increased. The magnitude of storage modulus and complex viscosity increased with the increase of oil contents. Over a wide range of angular frequencies, the value of storage modulus (G') for mayonnaise was much higher than that of loss modulus (G"). Both G' and G" increased with increasing angular frequency but they had slight dependency on angular frequency. Parameters, n' and n" were 0.10 and 0.20, respectively, meaning that frequency dependency of G' was smaller than that of G". The mayonnaise with higher oil content had more pronounced gel-like characteristics than that with lower oil content.
Antimicrobial Activity of Lactobacillus sakei J4 Isolated from Korean Dongchimi and Its Probiotic Properties
Authors: Park Joong-Hyun , Oh Deog-Hwan , Chung Ha-Yull
Published: November 2024

Various lactic acid bacteria were isolated from Korean Dongchimi (whole radish Kimchi with added water) in order to study their antimicrobial activity, optimal culture conditions and probiotics. Among the eight isolated strains, J4 showed the highest inhibitory effect on pathogens (Bacillus cereus KCTC 3624, Listeria monocytogenes KCTC 13064, Staphylococcus aureus subsp. aureus KCTC 3881, Escherichia coli KCTC 2441, Salmonella enterica subsp. enterica KCTC 2514, Vibrio parahaemolyticus KCTC 2729). It was identified as Lactobacillus sakei based on its morphological and 16S rRNA gene sequence, and designated as L. sakei J4. The optimal pH of the medium, culture temperature and shaking speed for the antimicrobial substance (s) production were pH 8.5, 30°C and 0 rpm, respectively. L. sakei J4 had 24.3% of survival after 2 hr incubation in the artificial gastric juice, 25.8% of survival after 24 h incubation in the presence of 0.3% oxgall and 101.2% of survival after 24 hr incubation in the 0.5% pancreatic juice. These results suggest that Lactobacillus sakei J4 may be commercially used for the probiotic culture.
Quality Characteristics of Brewed Beer with Rice Adjunct
Authors: Hyeun Sung Ki , Kwon Young An , Lee Seung Ju
Published: November 2024

The effects of rice adjunct on the quality attributes of beer were investigated. The results showed that the sweetness, reducing sugar content, and viscosity of beer were decreased while the pH was increased by the effect of rice content. This meant that the saccharification was not completed by the relatively reducing content of enzyme in malt, but it was recovered by the addition of α-amylase. The results showed that the additional α-amylase compensated for the reducing saccharification enzyme when the rice powder was added as adjunct. The alcohol content and the bubble stability in the beer were decreased while the bitterness and the yellowness were increased with increasing content of the rice powder. The turbidity of the beer also seemed to be increased with the rice content. Therefore, when the rice adjunct was added in beer brewing, the malt showed undesirable quality characteristics by decreasing saccharification enzyme but it could be improved by the addition of α-amylase.
Improving Qualities of Rice Beer Using Enzymes and Amino Acids
Authors: Kwon Young An , Lee Kwang-Geun , Hong Kwang Won , Lee Seung Ju
Published: November 2024

Various enzymes and amino acids were used to improve the quality attributes of beer brewed with rice adjunct. Alpha-amylase was applied to make more saccharification during the malting stage. Protease and amino acids, such as lysine, glutamic acid, and proline, were added prior to fermentation stage and the qualities of beer such as Brix, reducing sugar content, pH, and viscosity of the wort, were evaluated. The changes in the alcohol content, bubble stability, bitterness, and color of the beer were also investigated. Results showed that Brix, reducing sugar content, and viscosity of the wort were reduced, while the pH was increased in proportion to the rice powder content. It revealed that the liquefaction rate was decreased as the content of rice powder was increased. But the liquefaction rate was recovered by the addition of α-amylase. The alcohol content and bubble stability of beer were decreased while its bitterness and yellowness were increased in proportion to the rice powder content. While alcohol content, bitterness, and yellowness were recovered by the addition of protease, the bubble stability was reduced in spite of the use of protease. Other characteristics of the beer except yellowness color were recovered by the addition of glutamic acid. However, when lysine and proline were used, alcohol content and bitterness were recovered. The bubble stability and the turbidity of the beer were not improved although the amino acids were used. The rice beer quality was thus improved by the addition of amylase, followed by glutamic acid and protease.
Pretreatment Effects on the Rice Bran Saccharification with Newly Identified Fungal Enzymatic Activities
Authors: Lee Heungsook , Yoo Sang-Ho
Published: November 2024

In order to develop an efficient microbial source of cellulase enzyme system, cellulolytic fungal strain was newly isolated from traditional Korean nuruk samples in the present study. The crude enzyme extract of this fungal strain, avicelase, CMCase and β-glucosidase activities reached the maximal points of 6.73, 3.22, and 5.64 units/mL, respectively and was used for the subsequent enzymatic saccharification on pretreated deproteinised and lipid-extracted rice bran. This strain was identified as Penicillium sp. determined by cellular fatty acid composition analysis. Three different pretreatment conditions were evaluated on the deproteinised and lipid-extracted rice bran at 121°C/1.5 psi for 5 different residence times: one with 0.1 N sulfuric acid, another with 0.1 N sodium hydroxide, and the last with distilled water. The greatest enzymatic saccharification yield increased up to 75.2% from acid-catalyzed autoclaving pretreatment for 30 min. The acid-catalyzed autoclaving pretreatment enhanced the saccharifying ability of the newly isolated cellulolytic fungal strain on the deproteinised and lipid-extracted rice bran.
Effect of Cochineal Color, Green Tea Extract and Grapefruit Seed Extract Additions on Pork Jerky Quality
Authors: Kim Hee Sun , Seong Pil Nam , Kim Myung Hwan
Published: November 2024

Grapefruit seed extract (GS, 0.02-0.08%), cochineal color (CC, 0.05-0.117%) and green tea extract (GT, 0.05-0.117%) additions as natural materials based on simplex lattice composite design were applied to analyze the quality of pork patty using response surface methodology. The highest Hunter's a value (14.5) was appeared in 0.02% of GS, 0.15% of CC and 0.05% of GT additions among 10 experimental points. While, that of control was only 7.9. The lowest increment of TBA value (16.44%) based on initial storage was obtained in 0.05% of GS, 0.05% of CC and 0.10% of GT additions, which was lower than that (80.20%) of control after 7 days of storage at 60°C. Total viable bacteria number ranges of pork jerky in initial storage stage was 3.39-3.69 log CFU/g, which was similar that of control (3.41 log CFU/g). Total viable bacteria number was slightly increased in control after 7 days of storage at 25°C. However, those of treatments using GS, CC and GT additions were decreased mostly during storage.
Fluorescence Based Spectral Assessment of Pork Meat Freshness
Authors: Kim Jaegone , Kim Moon S. , Cho Byoung-Kwan
Published: November 2024

Development of sensitive nondestructive measurement methods for meat freshness is necessary to ensure safe distribution of meat products in the continually growing meat market. Fluorescence spectral technology has been shown to be a promising measurement method for quality and safety evaluation of food and biological materials. In this study, fluorescence excitation-emission spectral characteristics of pork meats were measured and used to determine optimal fluorescence spectral factors for freshness evaluation. Chemical and microbial indicators of freshness were correlated with fluorescence emission spectra at optimal excitation wavelengths using linear regression methods. The coefficient of determination (R2) and root mean square error of validation (RMSEV) for models to predict the TBARS, TBC, VBN, pH of pork loin were 0.694 (0.188), 0.823 (0.417), 0.869 (0.598), and 0.632 (0.131), respectively. The excitation and emission wavebands identified in this study could be used for rapid and nondestructive measurement of pork freshness.
Effect of Microencapsulation Processing on Functional Property of Natural Pigment and Antioxidant
Authors: Lee Hyun Do , Kim Hee Sun , Seong Pil Nam , Kim Myung Hwan
Published: November 2024

This study was performed to analyze the effects of microencapsulation (ME) on the color of cochineal color (CC) and DPPH radical scavenging activity of green tea extract (GTE). The average diameter of CC and GTE was decreased from 127.50 to 45.59 μm and 274.90 to 5.48 μm throughout ME, respectively. While, the specific surface area of CC and GTE was increased from 0.068 to 0.850 m2/g and 0.025 to 1.226 m2/g, respectively. The Hunter a and b values of CC was increased from 27.76 to 48.96 and from 13.78 to 27.92, respectively, and the DPPH radical scavenging activities of GTE was also increased from 23.59 to 31.03%.
A Survey on Dishwashing Procedures of Households in Seoul Metropolitan Area
Authors: Lee Taehoon , Mok Chulkyoon
Published: November 2024

A survey was conducted on the usage dishwashing detergents (DD) and the dishwashing procedures regarding washing items, types and concentrations of DD, washing tools and dishwashing, rinsing and drying methods at homes in Seoul Metro Area in order to evaluate the effectiveness of the procedures and the properness in use of the DD. Porcelain- and glass-made kitchenware was most frequently used at homes. Type 1 DD were more frequently used at homes, and DD was used after dilution at major households as suggested by DD manufacturers. Multiple-purpose scrubbing pads were most frequently used as dishwashing tools. Rinsing was done mostly with running water, and the disappearance of slippage was the major concern in judging of the completion of rinsing process. Drying of kitchenwares after rinsing was done mostly on drying racks. A typical dishwashing scheme was established from the findings of the survey.
Comparison of Low Molecular Ginsenoside Contents and CO2 Emission from Low Quality Fresh Ginseng by Low CO2 Emission Processes
Authors: Choi Woon-Yong , Lee Choon-Geun , Song Chi-Ho , Seo Yong-Chang , Kim Ji-Seon , Kim Bo-Hyeon , Lim Hye-Won , Lee Hyeon-Yong
Published: November 2024

This study is to demostrate how the low molecular ginsenosides can be produced from low grade fresh ginsengs by low CO2 emission processes. Since it was known to apply the low carbon dioxide emission processes to the ginseng processing companies due to requiring high temperature extractions in low grade fresh ginseng. Several types of low CO2 emission processes were empolyed in this experiment such as microwave, ultrasound, ultra-high pressure extraction process that can be more eaisly scaled up to ginseng processing industries. From microwave extraction process, 1.290 mg/g of total low molecule ginsenosides (sum of Rg2, Rg3 and Rh2) were obtained while 1.442 mg/ g and 1.258 mg/g were estimated from ultrasonification and ultra high pressure extraction processes, respectively. Total carbon dioxide production (TCO2) from each process was also calculated as 0.1437, 0.0862, 0.1014 TCO2 for microwave, ultrasound and ultra-high pressure extraction process, respectively. It was found that the ultrasonification process was most effective extraction method in processing the low quality ginsengs since this process generated the lowest CO2 emission while the highest low molecular ginsenosides were produced. This result could be caused by that the energy from ultrasonification most efficiently penetrates since the minimum energy from this process was about 146.2 kcal while C-O glycoside binding energy of ginsenosides was ca. 76.5 kcal, and the minimum energy from two other processes were lowere than this.
Antimicrobial and Antioxidative Activities of Hot Water Extracts from Heat-Air Drid Rhus verniciflua Stokes
Authors: Lee Sang-Hoon , Jeong Heon-Sang , Kang Tae-Su
Published: November 2024

In this study, antimicrobial and antioxidative activities were investigated using the hot water extracts of Rhus verniciflua Stokes (RVS) in order to develop RVS as a natural antimicrobial and antioxidative material. The antimicrobial activity was not found against five strains of yeasts (Saccharomyces cerevisiae, Saccharomyces pastorianus, Torulaspora delbrueckii, Zygosaccharomyces rouxii, and Zygosaccharomyces bailii) while the activity was confirmed against five strains of bacteria (Bacillus subtilis, Staphylococcus aureus, Bacillus licheniformis, Escherichia coli, and Pseudomonas aeruginosa) at the RVS extract concentration of 0.2-1.0% (w/v) by plate cultural method. In the investigation for 24 hours by turbidometry, the antimicrobial activity showed a relatively high growth inhibition of 79.7% against Bacillus subtilis. The highest growth inhibition of 82.6% was against Bacillus licheniformis at the RVS extract concentration of 2,000 μg/mL. The lowest growth inhibition was 25.7-44.1% against E. coli at the extract concentration of 250 μg/mL and 2,000 μg/mL. The total polyphenol and flavonoid contents of the RVS extract were 42.48 mg/g and 5.42 mg/g, respectively. The highest antioxidative activity at 79.15% was observed at the RVS extract concentration of 0.5 mg/mL by DPPH. Also the antioxidative activity by ABTS demonstrated the highest level at 81.56% at the same concentration. It can be gleaned from these results that the hot water extract of RVS has a great potential to be a natural antioxidant and antimicrobial material against gram positive bacteria (Bacillus subtilis and Bacillus licheniformis).
Optimization of Yield of Extracting Oil Components from Soy bean Powder using Supercritical Carbon Dioxide Fluid and High Pressure Process
Authors: Uhm Joo-Tae , Kim Nam-Gyun , Lee Youn-Ju , Yoon Won-Byong
Published: November 2024

Response surface methodology (RSM) was applied to determine the optimum operating conditions to maximize the yield of oil components from the soy bean powders using a novel combined process of a supercritical CO2 fluid extraction (SCFE) with a high pressure process (HPP) as a pretreatment. The optimization of the combined process was conducted with two steps: 1) determining the optimum conditions for maximizing the yield under the SCFE, and 2) determining the optimum conditions for HPP at the optimum operating conditions of SCFE determined from the step 1. Central composite design was applied for both steps of optimization. The process variables for SCFE were ranged from 200-400 bar, 40-70°C, and 20-40 g/min) for the pressure of extraction vessel, temperature, and mass flow rate, respectively. In addition the process variables for HPP were the applied pressure (100-400 MPa) and the applied time (5-25 min). The maximum yield from SCFE was 25.88% at 468.18 bar, 80.23°C, and 46.82 g/min. The optimum operating conditions of HPP in the combined process was predicted to be 462.13 MPa and 1 min. for 24.91% of yield. The yield of the combined process was lower than that of SCFE. It might be because of the increase of particle size due to the agglomeration after applying HPP.
Effect of Wet- and Dry-Salting Pretreatments With Various Levels of Salt on Pork Skin Snack
Authors: Park Sin-Young , Jeong Yeon-Su , Kim Hack-Youn
Published: November 2024

This study performed the pre-treatments of the manufacturing of the pork skin snack with wet-salting (3% and 6%; 3W and 6W) and dry-salting (0.3% and 0.6%; 0.3D and 0.6D). Regarding the manufacturing yield, the 0.3D and 6W were significantly higher than the other samples (p<0.05). The water contents of the Con and 0.6D were significantly lower than the other samples (p<0.05). The fat contents of the Con and 6W were evidently higher than the 3W, 0.3D, and 0.6D (p<0.05). The lightness of the wet-salting group was markedly higher than the Con (p<0.05). The redness and yellowness of the 0.6D were noticeably higher than the Con (p<0.05). The crispness of the 0.6D was considerably higher than the other samples (p<0.05). The appearance and sensory crispness of the 3W and 0.6D were notably lower than the other samples (p<0.05). The taste score of the 0.6D was much lower than the 6W and 0.3D (p<0.05). The overall acceptability of the Con, 6W, and 0.3D was appreciably higher than the other samples (p<0.05). Overall, this study showed that wet-salting with 6% (6W) and dry-salting with 0.3% (0.3D) can improve pork skin snack quality properties.
Optimization of an Artificial Intelligence Model for Predicting the Texture of Bread With Different Baking Enhancers
Authors: Jeong Sungmin , Kim Ha Ram , Hong Jung Sun , Ryu A-Reum , Lee Gwan Bok , Lee Suyong
Published: November 2024

This research presented the procedural framework of developing and optimizing an artificial intelligence model for predicting the change of bread texture by different baking enhancers. Emphasis was placed on the impact of various baking enhancers on the Mixolab thermo-mechanical properties of wheat flour and consequent alterations in bread texture. The application of baking enhancers positively contributed to dough formation and stability, producing bread with a soft texture. However, a relatively low Pearson correlation coefficient was observed between a single Mixolab parameter and bread texture (r<0.59). To more accurately predict the texture of bread from the thermo-mechanical features of wheat flour with baking enhancers, five AI models (multiple linear regression, decision tree, stochastic gradient descent, random forest, and multilayer perceptron neural network) were applied, and their prediction performance was compared. The multilayer perceptron neural network model was further utilized to enhance the prediction of bread texture by mitigating overfitting risks. Finally, the hyperparameter tuning (activation function [Leaky ReLU], regularization [0.0001], and dropout [0.1]) led to enhanced model performance (R2 = 0.8109 and RMSE = 0.1096).
Rottlerin Promotes Beigeing and Non-Shivering Thermogenesis via LRP6 Inhibition
Authors: Lee Bogyeong , Jeong Jeongho , Kim Hyun Kyung , Kang Sumin , Kim Hayoon , Gang Gyoungok , Lee Sang Gil , Go Gwang-woong
Published: November 2024

Obesity, characterized by excessive fat accumulation, poses global health risks, including metabolic disorders like type 2 diabetes and cardiovascular diseases, with its prevalence steadily rising. This study proposes that rottlerin induces anti-obesity effects by enhancing non-shivering thermogenesis in beige adipocytes D16 via LRP6 inhibition. As a result, treatment of D16 cells with rottlerin up to 5 μM showed no cytotoxicity. Rottlerin significantly increased the expression of proteins involved in substrate oxidation, such as UCP1 and PGC1α, while decreasing the expression of C/EBPβ associated with adipogenesis. Additionally, PRDM16, regulating brown adipocyte development, exhibited increased expression. The phosphorylation of LRP6, an indicator for Wnt signaling and nutrient-sensing pathway, is decreased by rottlerin. In conclusion, the study highlights the reduced phosphorylation of LRP6 as a pivotal mechanism by which rottlerin promotes the “beigeing” of D16 adipocytes, subsequently inducing non-shivering thermogenesis. This underscores rottlerin’s potential as a natural bioactive compound with anti-obesity effects.
Automated fast label-free quantification of cardiomyocyte dynamics with raw holograms for cardiotoxicity screening
Authors: Moon Inkyu , Ahmadzadeh Ezat , Kim Youhyun , Rappaz Benjamin , Turcatti Gerardo
Published: November 2024

Traditional cell analysis approaches based on quantitative phase imaging (QPI) necessitate a reconstruction stage, which utilizes digital holography. However, phase retrieval processing can be complicated and time-consuming since it needs numerical reconstruction and then phase unwrapping. For analysis of cardiomyocyte (CM) dynamics, it was reported that by estimating the spatial variance of the optical path difference from QPI, the spatial displacement of CMs can be quantified, thereby enabling monitoring of the excitation-contraction activity of CMs. Also, it was reported that the Farnebäck optical flow method could be combined with the holographic imaging information from QPI to characterize the contractile motion of single CMs, enabling monitoring of the mechanical beating activity of CMs for cardiotoxicity screening. However, no studies have analyzed the contractile dynamics of CMs based on raw holograms. In this paper, we present a fast, label-free, and high throughput method for contractile dynamic analysis of human-induced pluripotent stem cell-derived CMs using raw holograms or the filtered holograms, which are obtained by filtering only The proposed approach obviates the need for time-consuming numerical reconstruction and phase unwrapping for CM’s dynamic analysis while still having performance comparable to that of the previous methods. Accordingly, we developed a computational algorithm to characterize the CM’s functional behaviors from contractile motion waveform obtained from raw or filtered holograms, which allows the calculation of various temporal metrics related to beating activity from contraction-relaxation motion-speed profile. To the best of our knowledge, this approach is the first to analyze drug-treated CM’s dynamics from raw or filtered holograms without the need for numerical phase image reconstruction. For one hologram, the reconstruction process itself in the existing methods takes at least three times longer than the process of tracking the contraction-relaxation motion-speed profile using optical flow in the proposed method. Furthermore, our proposed methodology was validated in the toxicity screening of two drugs (E-4031 and isoprenaline) with various concentrations. The findings provide information on CM contractile motion and kinetics for cardiotoxicity screening.