bluuebunny/crossref_metadata_2025 huggingface dataset:
Solubilization of Arabinogalactan by Extrusion from Portulaca oleracea L. and Its In Vitro Antioxidant Activity
Authors: Choi Ae-Jin , Jee Ho-Kyun , Ko Bo Sung , Kim Yangha , Lee Soo-Jeong , Kim Chul-Jin , Cho Yong-Jin , Kim Chong-Tai
Published: November 2024

Water soluble polysaccharides (WSP) and arabinogalactan of Portulaca oleracea L. (POL) were increased after extrusion and commercial cellulase treatment. Arabinose and galactose content increased more about 1.5 times than those of raw POL, and rhamnose also increased about 2.6 times in WSP. High molecular weight fraction (I) of POL depending on extrusion condition including Ext I, Ext II and Ext III degraded into low molecular weight fraction (II) about 37, 29, and 26%, respectively, ranged from 67,000-69,000 Da of molecular weight. Especially, the molecular weight and composition of WSP with extruded, were increased from 9 to 13% in low molecular weight fraction, compared to those of raw POL. Solubilization and degradation of polysaccharides were a directly propotional to specific mechanical energy in POL extrusion. WSP obtained by extrusion at Ext I and Ext II were found to be effective antioxidants in different in vitro assays with regards to 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC). However, these results suggest that WSP obtained using extrusion and subsequent enzymatic treatment may be an effective method to produce arabinogalactan from POL and be used as a functional food ingredients.
Several Functional Properties of Freeze-dried Powder of Pre-concentrated Aloe vera gel
Authors: Lee Nam Jae , Lee Seung Ju
Published: November 2024

The several functional properties of freeze-dried powder of Aloe vera gel was examined as influenced by pre-concentration degrees of the gel solution. As a pre-treatment prior to freeze drying, the gel solution was vacuum-concentrated by three levels (unit: g-water/g-solids) - high (H), 76; medium (M), 119; low (L), 159. In FT-IR spectra, the sample H showed the highest absorbance in the range of 1600-1550 cm-1 and 1450-1400 cm-1, which corresponded to level of the acetyl group in glucomannan. The sample H of freeze-dried powder was the highest in polysaccharide content, jack bean urease inhibition rate, and FAC (fat adsorption capacity). It could be inferred that the sample H had an effect on Helicobacter pylori inhibition and fat adsorption suppression according to urease inhibition rate and FAC, respectively.
Effect of Trehalose and Sugar Alcohol on the Viability of Lactic Acid Bacteria and Quality Characteristics during Frozen Storage of Yoghurt
Authors: Woo Sung-Ho , Jhoo Jin-Woo , Yoon Won-Byong , Kim Gur-Yoo
Published: November 2024

The objective of the current study was to determine the cryoprotective effects of trehaolse on lactic acid bacteria in the frozen yoghurt during long-term frozen storage conditions. The frozen yoghurts were prepared using starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus, as well as trehalose and sorbitol as a cryoprotectant. The viable cell numbers of lactic acid bacteria in frozen yoghurt did not significantly decreased during six weeks frozen storage conditions. The MRS broth, which contains either trehalose or sorbitol, cultured with L. bulgaricus and/or S. thermophilus, and then the cultured medium was kept in the frozen condition for six weeks. The results indicated that lactic acid bacteria viability significantly increased with trehalose addition (2 and 5%) in the media compared to those of control and sorbitol supplement groups. The lactic acid bacteria viability in the yoghurts was examined on the effects of repeated freeze and thaw events. The freeze-thaw resistance of lactic acid bacteria significantly increased with trehalose supplement in the yoghurt. The major volatile aroma compounds (acetaldehyde, acetone, ethanol, diacetyl, and acetoin) in yoghurt were separated and indentified by headspace GC-FID analysis. Distinct flavor components and their ratios are known as important quality factors for yoghurt notes. Trehalose addition to the yoghurt was not influenced these factors during lactic acid fermentation. The results in this study demonstrated that trehalose potentially can be applicable as an effective cryoprotectant for lactic acid bacteria in the frozen yoghurt products.
Culture Conditions of Garlic Resistant Lactic Acid Bacteria for Feed Additives
Authors: Kim Yu-Jin , Jang Seo-Jung , Park Jung-Min , Kim Chang-Uk , Park Young-Seo
Published: November 2024

Culture conditions of L. plantarum TJ-LP-002, the garlic resistant strain isolated from pakimchi (green onion kimchi), were investigated for the use of feed additives. Acetic acid, citric acid, lactic acid, and tartaric acid were detected in the culture supernatant, and especially the concentrations of lactic acid and acetic acid significantly increased during cultivation. The antimicrobial activity of L. plantarum TJ-LP-002 was not affected by proteases, calatase or cellulase, which showed that the antimicrobial activity might be due to the production of acids rather than proteinaceous antimicrobial substances. L. plantarum TJ-LP-002 was resistant to neomycin sulfate, spectinomycin dihydrochloride, and lincomycin hydrochloride, sensitive to streptomycin sulfate, and intermediate resistant to ampicillin trihydrate, chloramphenicol, erythromycin, tetracycline hydrochloride, and kanamycin sulfate. The optimum initial pH of medium, fermentation temperature and time for the cell growth and antibacterial activity were pH 7.0, 30oC and 24hr, respectively. The optimal composition of culture medium for the cell growth and antimicrobial activity was 3%(w/v) glucose as a carbon source, 3%(w/v) yeast extract as a nitrogen source, and manganese sulfate and ammonium citrate as inorganic salts. The combinatorial supplementation of these inorganic salts, rather than sole addition as an inorganic salt, resulted in better antibacterial activity.
Effect of Corrugation Fluting on the Compressive Strength of Corrugated Fiberboard Box for Food Packaging
Authors: Kim Cheong , Her Jae-Young , Lee Kwang-Geun
Published: November 2024

In this study, we performed corrugation fluting experiments to examine the relationship between high-low corrugation of a corrugated medium and compressive strength of corrugated containers for food packaging. A low-grade corrugated medium was found to suffer from weak tensile resistance and to be prone to stealing, which tends to produce low corrugation. In contrast, a medium with a large corrugation deviation often caused slimming during fluting and produced irregular corrugations. Experiments of high-low corrugation distribution according to corrugated medium grades indicate that a high grade medium shows a smaller ratio of low corrugation. The thickness of corrugated fiberboard is weakly correlated to the basis weight of medium, yet positively correlated to the medium thickness (y=3.9732x+4.2712, R2=0.8142) and inversely proportional to the medium density (y=-3.1213x+6.8736, R2=0.9919). Compressive strength of a corrugated fiberboard box is low, if made of corrugated medium with large low corrugation distribution. Compressive strength showed 13% variation with respect to medium grades and 21% variation for various test samples. The corrugation fluting of a corrugated medium is related to physical properties such as basis thickness and density.
Optimization of Processing Conditions for Making a Black Ginger and Design Mixture for Black Ginger Drinks
Authors: Ban Young-Ju , Baik Moo-Yeol , Hahm Young-Tae , Kim Hye-Kyung , Kim Byung-Yong
Published: November 2024

Black ginger, obtained from steaming and drying process, provides the various functional properties. This study was performed to investigate the optimum processing conditions for black ginger with high content of biologically active substance such as anti-oxidations. Optimum processing conditions such as temperature and time for black ginger was determined by response surface methodology (RSM) with manufacturing process and functionality. The optimum steaming condition was determined 6 hours at 93.2°C, and 82.7 mg/L DPPH scavenging activities was obtained at this condition. The black ginger drink was made with black ginger extracts, Japanese apricot, and honey. Interaction effects of these ingredients were investigated by modified distance based on design and analyzed by linear, nonlinear regression model, and RSM. The optimization of mixture ratio was made by statistical modeling using DPPH scavenging activities and sensory properties which are the important target constraints in drink. Total flavonoids showed a linear canonical form, while preference and antiradical activity showed a nonlinear canonical form indicating the higher interaction among mixtures. The response trace plot revealed that antiradical activity, sensory properties and total flavonoids were quite sensitive to the drink blending. The optimum formulation of the drink was set at 14.2% of black ginger extracts, 5% of Japanese apricot, and 10.8% honey.
Physicochemical Properties of Fibrous Material Fraction from By-product of Aloe vera Gel Processing
Authors: Baek Jin-Hong , Lee Shin-Young
Published: November 2024

The fibrous material fraction as a by-product from the commercial aloe vera gel processing was obtained and freeze dried. The physicochemical characteristics such as the proximate composition, crystalline/surface structures and several physical functionalities including the water holding capacity (WHC), swelling capacity (SW), oil holding capacity (OHC), emulsion/foam properties and viscosity properties of this powdered sample (100 mesh) were investigated and analyzed by comparison with commercial α-cellulose as a reference sample. The total dietary fiber content of powdered sample was very high as much as 87.5%, and the insoluble dietary and soluble dietary fiber content ratios were 77.6 and 22.4%, respectively. The FT-IR spectrum of powdered sample showed a typical polysaccharide property and exhibited a x-ray diffraction pattern for cellulose III and IV like structure. SW (8.24±0.15 mL/g), WHC(6.40±0.19 g water/g solid) and OHC(10.32±0.29 g oil/g solid) of freeze dried aloe cellulose were about 3.3, 1.4 and 2 times higher than those of commercial α-cellulose, respectively. Aloe cellulose (~2%, w/v) alone had no foam capacity while improved the foam stability of protein solution (1% albumin+0.5% CaCl2) by factor of 300%. Emulsion capacity of 2%(w/v) aloe cellulose was about 70% level of 0.5%(w/v) xanthan gum, but its emulsion stability was about 1.2 times higher than that of xanthan gum. Also, aloe cellulose containing CMC (carboxyl methyl cellulose) of 0.3%(w/v) showed a very good dispersity. Aloe cellulose dispersion of above 1%(w/v) exhibited higher pseudoplasticity and concentration dependence than those of α-cellulose dispersion, indicating the viscosity properties for new potential usage such as an excellent thickening agent.
Quality Characteristics of Sulgidduk with Whole Wheat Flour
Authors: Lee Eun-Suk , Doo Hwa-Jin , Kim Yong-Ro , Shim Jae-Yong
Published: November 2024

A Korean traditional food, sulgidduk, was prepared with the supplementation of whole wheat flour (WWF) high in dietary fiber, and its quality characteristics were investigated depending on the WWF content (3, 5, and 7%). There was no significant difference found in moisture content of final products. Colorimetric analysis revealed that L-value representing brightness decreased with increasing WWF content. In texture profile analysis, freshly-made samples did not show measurable difference in hardness depending on WWF content. However, stored samples at 25°C for up to 3 days exhibited a decrease in hardness with increasing WWF content, indicating retardation of retrogradation related to WWF addition. Springiness and chewiness values showed decreasing trend with WWF content especially for stored samples. Retardation of retrogradation with WWF addition was also evidenced by observing the increment of time constant calculated from Avrami equation. Analysis of sensory evaluation demonstrated that considering flavor, taste, texture, and overall acceptability, 5% substitution of rice flour with WWF could be a promising formulation for quality product with high nutritional value.
In Vitro and In Vivo Physiological Characteristics of Dietary Fiber from By-product of Aloe vera Gel Processing
Authors: Baek Jin-Hong , Cha Tae-Yang , Heo Jin-Chul , Lee Sang-Han , Lee Shin-Young
Published: November 2024

A fiber fraction (Aloe cellulose), the by-product obtained from Aloe vera gel processing was freeze dried and investigated for in vitro glucose/ bile acid retarding effects of powdered sample (100 mesh) comparing with commercial α-cellulose as a reference sample. We also examined the effectiveness of physiological functionality such as the antiobesity and anti-constipation on Sprague-Dawley (SD) rat. The Aloe cellulose powders during in vitro dialysis experiment for 2 hours exhibited the glucose and bile acid retarding index of 20.32-35.2% and 53.13-28.30%, respectively. Especially, freeze dried aloe cellulose showed the 2.5 and 1.2-6 times higher effect on in vitro glucose and bile acid retardation than those of α-cellulose. These relatively good retarding effects on glucose and bile acid diffusion suggest a potential of preventing from diabetes and arteriosclerosis of some extent. Also, the results from animal experiments on SD rats fed a high-fat diet for 4 weeks suggested that Aloe cellulose might be used as a novel dietary fiber showing an effective anti-obesity and anti-constipation effect.
Physicochemical and Sensory Properties of Sponge Cakes Incorporated with Ecklonia cava Powder
Authors: Lee Jun Ho , Heo Seon Ah
Published: November 2024

Effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with Ecklonia cava powder as a value-added food ingredient. Ecklonia cava powder was incorporated into cake batter at 5 levels (0%, 2%, 4%, 6%, and 8%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked at 185oC for 20 min in an oven. The baked cakes were cooled to room temperature for 1 hr prior to all measurements. The specific gravity of batter increased gradually with increase in Ecklonia cava powder content. The specific volume of sponge cakes tended to decrease while baking loss increased. Volume of the cakes decreased with higher amount of Ecklonia cava powder in the formulation as indicated by the decrease in the volume index. Sponge cakes became darker and firmer with increase in Ecklonia cava powder content (p<0.05). Color, seaweeds smell, and taste were distinctively classified by the sensory analyses (p<0.05). Finally, correlation analysis indicated that level of Ecklonia cava powder incorporation was well-correlated with all the physicochemical and sensory properties studied except for a*-value and sensory firmness (p<0.05, p<0.01 or p<0.001).
Characteristics of Volatile Compound Adsorption from Alcoholic Model Solution onto Various Activated Carbons
Authors: Park Seung-Kook , Lee Myung-Soo , Kim Byung-Ho , Dae-Ok Dae-Ok
Published: November 2024

Ten commercial activated carbons (ACs) prepared from four different sources (bamboo, wood, peat, and coal) were evaluated for their adsorptive efficiency of six volatile compounds (isoamyl alcohol, hexanal, furfural, ethyl lactate, ethyl octanoate, 2-phenyl ethanol) which were dissolved in a 30% alcoholic model solution. These six volatile compounds are frequently found in alcoholic beverages and possibly contribute to physiological hangover due to their high concentrations. They are also generally regarded as off-flavor compounds at certain levels in alcoholic beverages such as whisky and vodka. Two hundred mL of 30% alcoholic solutions containing these six volatile compounds were treated with 0.2 g of ACs while stirring for 16 hr; the treated solutions were then measured for their adsorptive efficiencies (or removal efficiencies) by gas chromatographic analysis using two different sampling methods (direct liquid injection and headspace-solid phase microextraction). The adsorptive efficiencies of the ACs varied depending on the identity of the volatile compounds and the source material used for making the ACs. Ethyl octanoate, 2-phenyl ethanol, and hexanal were removed at high efficiencies (34-100%), whereas isoamyl alcohol, ethyl lactate, and furfural were removed at low efficiencies (5-13%). AC prepared from bamboo showed a high removal efficiency for isoamyl alcohol, aldehydes (hexanal and furfural), and 2-phenyl ethanol; these major fusel oils have been implicated as congeners responsible for alcohol hangover.
Physicochemical and Sensory Properties of Baikseolgi Incorporated with Strawberry Powders
Authors: Lee Jun Ho , Kim Ji-Hye
Published: November 2024

Strawberry powder was incorporated into Baikseolgi by substituting the non-glutinous rice flour in the range of 0- 8% based on the total weight of the non-glutinous rice flour and the effects on physicochemical and sensory properties were investigated. pH decreased significantly with the higher amount of strawberry powder in the formulation whereas titratable acidity showed a reverse trend (p<0.05). Moisture content also decreased significantly with the increasing amount of strawberry. Lightness (L*-value) decreased significantly with higher strawberry powder concentration, indicating that the color of Baikseolgi became dark as also indicated by the visual observation. Redness (a*-value) and yellowness (b*-value), on the other hand, increased significantly with the substitution of strawberry powders up to 8% (p<0.05). Increases in strawberry powder concentration up to 8% in the Baikseolgi formulation significantly increased the intensities of sensory color, flavor, and taste attributes; on the other hand, the intensities of sensory moistness and chewiness decreased significantly (p<0.05). Results from the consumer test revealed that control received the highest acceptability scores in all attributes but 4% sample also obtained the competitive scores. Finally, Pearson correlation analysis revealed several very highly significant linear correlation between the means used to access physicochemical, sensory properties, and consumer preferences.
Effect of Astragali Radix and Opuntia humifusa on Quality of Red Ginseng Drink
Authors: You SangGuan , Kim Sung-Won , Jung Kyung-Hwan , Moon Sung-Kwon , Yu Kwang-Won , Choi Won-Seok
Published: November 2024

This study was performed to develop new functional red ginseng drinks with Astragali Radix and Opuntia humifusa. Optimum extraction conditions such as solvent property and temperature for Astragali Radix were determined by distilled water vs. ethanol (95%) ratio (0:100, 25:75, 50:50, 75:25) and 60 vs. 80°C. Water-soluble extracts at 80°C showed higher antioxidant activities than fat-soluble extracts at 60°C. Viscosities of 1-2% (w/v) of Opuntia humifusa solution were similar to that of the 0.1% guar gum solution. Addtion of Astragali Radix (3% and 5%, w/v) and Opuntia humifusa (1.2%, w/v), especially, had effect on the changes of pH of the red ginseng solution(5%, w/v) during storage for 7 days. A significant difference during the storage was shown in total plate counts by addition of Opuntia humifusa (1.2%, w/v) and microorganisms were reduced by six log cycles. Significant antiproliferation effects of red ginseng (5%, w/v) solution with Astragali Radix (3% & 5%, w/v) and Opuntia humifusa (1.2%, w/ v) on Colon26m-3.1 carcinoma (colorectal carcinoma) cell and U87-MG neuronale glioblastoma (brain carcinoma) cell were not observed.
Effect of Subcritical Water for the Enhanced Extraction Efficiency of Polyphenols and Flavonoids from Black Rice Bran
Authors: Cheigh Chan-Ick , Chung Eun-Young , Ko Min-Jung , Cho Sang-Woo , Chang Pahn-Shick , Park Young-Seo , Lee Kyoung-Ah , Paik Hyun-Dong , Kim Kee-Tae , Hong Seok-In , Chung Myong-Soo
Published: November 2024

The extraction of polyphenol and flavonoid from black rice bran was performed by diverse extraction methods using the sugar solution, ethanol, hot water (80°C), and by subcritical water extraction (SWE) method. By SWE under operating conditions of 190°C, 1,300 psi, and 10 min, the maximum yields of total polyphenolic compounds (35.06±1.28 mg quercetin equivalent (QE)/g dried material and flavonoids (7.08±0.31 mg QE/g dried material) could be obtained. These results were over 11.77- and 12.21-fold higher than those of the ethanol extraction, which showed the highest extraction efficiency among tested conventional methods in total polyphenols (2.98±0.74 mg QE/ g dried material) and flavonoids (0.58±0.21 mg QE/g dried material), respectively. Though the highest antioxidant activity (87.14±1.14%) was observed at the dried extract obtained from ethanol method, the relative antioxidant activity per 1 g dried black rice bran by SWE (190°C, 10 min) was over 11.53-fold higher than that by the ethanol extraction.
Quality Characteristics of makgeolli during Separation Storage Methods
Authors: Lee Jin-Won , Park Jang-Woo
Published: November 2024

Due to the globalization of Korean foods, there are great interests in traditional Korean foods. Thus, the enhancement and development of makgeolli processing have been constantly accomplished. In case of makgeolli, the storage stability is very important because the fermentation of makgeolli during distribution is still progressed. Therefore, the objective of this study was to investigate storage stability of makgeolli by separation storage methods. During the 30-day storage at 10°C, pH value, titratable acidity, color value, sugar content, reducing sugar content, and alcohol content were measured. Microbial cell counts were also evaluated. Reducing sugar content was decreased after 10 days for all the samples. In the case of titratable acidity and color, these values were constantly increased with storage time. Especially, the yellowness value of the precipitate of makgeolli was increased by two times than that of the beginning. There was a decreasing tendency for lactic acid bacteria with storage time. In case of yeast, there was a decreasing tendency after 15 days, but the significance was not detected. The quality changes in the samples from centrifugal separation were relatively less than the control. Therefore, the separation storage method could affect the enhancement of makgeolli quality during distribution
Effect of Chestnut Flour on the Rheology of Dough and Processing Adaptability of White Pan Bread
Authors: Oh Chul-Hwan , Kim Yong-Moon , Han Min-Su , Oh Nam-Soon
Published: November 2024

The effects of replacement of wheat flour with 10, 20, and 30% chestnut flour on the bread-making properties and quality characteristics of bread were evaluated. Among the physical characteristics of the dough, the development time in the farinogram decreased with increasing amounts of chestnut flour, and the dough stability and durability were reduced. In the amylogram, there was a slight increase in the gelatinization starting temperature when compared to the control flour, but the maximum viscosity gradually decreased in response to increasing amounts of chestnut flour. The expansion ratio did not increase in the dough containing 20 or 30% chestnut flour. Moreover, the loaf volume and specific volume of bread containing 20 and 30% chestnut flour were smaller than those of the control and the 10% treatment. The hardness of bread containing 10% chestnut flour(700 g/cm2) was lower than that of the other treatments(1413-1,627 g/cm2). Furthermore, bread containing 10% chestnut flour had denser porous structures than the other treatments. The sensory evaluation tests revealed that the 10% treatment had higher sensory scores for the internal and external qualities of bread than the other treatments.
Effects of High Pressure Homogenization on Physicochemical Properties of Starch Films
Authors: Kang Eun-Jung , Lee Jae-Kwon
Published: November 2024

The effects of high pressure homogenization (microfluidization) on physicochemical properties of normal maize and oxidized maize starch film were studied. The molecular dispersibility of amlyose and amylopectin and the disintegration of granular structure had a marked effect on the physicochemical properties of starch films. The high pressure homogenized starch films showed increased solubility and transmittance due to the absence of gelatinized starch granules. The tensile strength of starch film increased significantly with decreasing oxygen permeability after high pressure homogenization, indicating that starch molecules were more uniformly and fully dispersed during the film formation. As a result, a clear starch film with improved mechanical properties was obtained after high pressure homogenization due to the increased interactions between the uniformly dispersed starch molecules.
Discrimination of Shreds of Frozen and Dried Alaska Pollack, Dried Pollack, and Cod using Electronic Nose
Authors: Hong Eun Jeung , Kim Ki Hwa , Park Sue Jee , Kim Ji Eun , Kim Dong-Sul , Lee Hwa Jung , Kim Eun Jeong , Lee Jae Hwang , Kim Seung-Hee , Lee Kwang-Ho , Noh Bong Soo
Published: November 2024

In this study, discrimination of shred of frozen and dried Alaska pollack, shred of dried pollack and shred of cod using electronic nose based on mass spectrometer was carried out. Intensities of each fragment from shred of frozen and dried Alaska pollack by e-nose were completely different from those of dried pollack and cod. Each sample was analyzed, and discriminant function analysis was used for the discrimination of similar products. DFA plot indicated a significant separation of each shred of frozen and dried Alaska pollack, shred of dried pollack and shred of cod (r2= 0.7787, F = 185.2). E-nose based on MS system could be used as an efficient method for discriminant of EMA foods.
Application of Response Surface Methodology for the Optimization of Process in Food Technology
Authors: Sim Chol-Ho
Published: November 2024

A review about the application of response surface methodology in the optimization of food technology is presented. The theoretical principles of response surface methodology and steps for its application are described. The response surface methodologies : three-level full factorial, central composite, Box-Behnken, and Doehlert designs are compared in terms of characteristics and efficiency. Furthermore, recent references of their uses in food technology are presented. A comparison between the response surface designs (three-level full factorial, central composite, Box-Behnken and Doehlert design) has demonstrated that the Box-Behnken and Doehlert designs are slightly more efficient than the central composite design but much more efficient than the three-level full factorial designs.
Effect of High Pressure Processing on the Rancidity of Yeonhaeju Soybean (Bazaz) Powder during Storage
Authors: Lee Soo-Bock , Uhm Byung-Hyun , Yoon Won-Byong
Published: November 2024

Changes of rancidity of soybean powder from Yeonhaeju (Bazaz) during storage were evaluated by 2-thiobarbituric acid solution (TBA), and compared with those of Korean soybean (Baektae). Lipoxygenase (LOX) in the soybean powder was inactivated by high pressure processing (HPP) to increase the stability of soybean powder during storage. The level of inactivation of LOX was measured by spectrophotometer at 234 nm. HPP decreased the activity of LOX in the soybean powder of Baektae, compared to that of the control (i.e., soybean powder without HPP treatment) of Baektae, while TBA values of both HPP treated Baektae and the control were increased up to 24 days of storage. However, in case of Bazas, both LOX activity TBA values decreased after HPP treatment, compared to those of controls. The antioxidant compounds in both soybeans were measured and quantitatively evaluated by online ABTS+ assay. Based on the trolox equivalent (TE) value at the retention time 38.2 and 40.1 min, the antioxidant components in Bazaz were higher than that of Baektae. It might indicate that relatively lower TBA values of HPP treated Bazaz was due to lower LOX activity as well as higher antioxidant compounds in the species.
Kinetic and Thermodynamic Analysis of AChE Inhibition of Solvent Extract Fractions from Inonotus obliquus
Authors: Kim Hak-Kyu , Hur Won , Hong Eock Kee , Lee Shin-Young
Published: November 2024

Twenty four fractions by solvent extraction and/or acid precipitation from fruit body and culture broth of Inonotus obliquus were prepared, and their inhibitory effect against acetylcholinesterase (AChE) was investigated. Among these fractions, acid (1 M HCl) precipitates from cell-free culture broth and fruit body exhibited the highest inhibitory effect on AChE in vitro. Acid precipitates inhibited AChE activity in a concentration-dependant manner and IC50 values of both acid precipitates were 0.53 mg/mL. The inhibition pattern was general non-competitive inhibition. The energetic parameters were also determined by dual substrate/temperature design. Both acid precipitates increased the values of Ea, ΔH, ΔG and ΔH* decreasing the value of ΔS for AChE. The results implied that the acid precipitates from I. obliquus increased the thermodynamic barrier, leading to the breakdown of ES complex and the formation of products as inhibitory mechanism.
Effect of Storage on Physicochemical and Bread-making Properties of Bread Premix Prepared from Rice Flour Containing Vital Gluten
Authors: Lee Young-Tack
Published: November 2024

Rice bread premix was prepared from rice flour and vital wheat gluten, and the changes in the premix properties were studied during storage at 5, 25 and 35°C for 4 months. Optimum level of 14-17% vital gluten could be added to the rice bread premix. The pH, sedimentation value, and Pelshenke value of the rice bread premix decreased with increasing storage period, whereas water retention capacity (WRC) and alkaline water retention capacity (AWRC) increased with increasing storage temperature. Mixograph peak time increased with increasing storage temperature. Rapid Visco Analyser (RVA) peak viscosity and setback values increased with increasing storage temperature and period. Decreased loaf volume was observed at the rice bread prepared from the premix during storage, especially at higher temperatures. Crumb hardness of the rice bread prepared from the premix increased during 4-month storage period.
Effect of Salt Contents on High Pressure Inactivation of Microorganism in Doenjang
Authors: Mok Chulkyoon
Published: November 2024

High pressure processing (HPP) technology was applied to inactivate the microorganisms in Doenjang (soybean paste) and the effects of salt concentration on the HPP inactivation of microorganisms were analyzed. The microorganisms in Doenjang containing low salt content showed greater sensitivity to HPP than those with high salt content. HPP inactivation effects decreased as salt concentration of Doenjang increased. The HPP sensitivity decreased in the order of fungi, yeasts, bacteria in terms of microorganism type. The HPP of Doenjang at 6,500 atm for 40 min inactivated most yeasts and fungi, indicating that the HPP technology was applicable to control the microorganisms in Doenjang, especially with a low level of salt.
Quality Characteristics and Inhibition Activity against Helicobacter pylori KCCM 40449 of Liquorice Yogurts Manufactured by Exopolysaccharide Producing Lactic Acid Bacteria
Authors: Jung Seung-Won , Kim Cheol Woo , Lee Su Han
Published: November 2024

This study was carried out to fortify the antimicrobial activity of yoghurt by adding liquorice extract to it. The liquorice extracts (1 mg/mL) showed relatively high antibacterial activity against H. pylori KCCM 40449 (p < 0.05). The solvent liquorice extracts of minimal inhibitory concentrations (MIC) against H. pylori KCCM 40449 were 25-100 μg/mL. Lactobacillus amylovorus DU-21 with high EPS production ability were inoculated to milk after the addition of different amounts of liquorice extracts (0.0%, 0.05%, 0.1% and 0.2%). The physico-chemical characteristics of yoghurts added with liquorice extracts were examined. The initial pH, titratable acidity, viscosity and viable cell counts of the yoghurt added liquorice extracts were 3.41-3.51, 1.021-1.091%, 1,686-1,930 cp and 9.41-9.38 Log CFU/mL, respectively. The viscosity and syneresis of yoghurt were better than that of the control. Antimicrobial activity against H. pylori KCCM 40449 increased with increasing addition of liquorice extract. However, the sensory score of yoghurt added with different amounts of liquorice extracts was lower than that of the control (p < 0.05). As a result of the sensory evaluations, the flavor, taste, texture, color and overall acceptability of the yoghurt with 0.05% liquorice extract were found to be much better than those of the other groups (p < 0.05). Overall, the optimal amount of liquorice extract added in the manufacture of yoghurt was 0.05% of the total weight. Further studies on increment of antimicrobial activity and palatability of liquorice extract added yoghurt are necessary.
A Study on the Changes of Insoluble Protein and Dietary Fiber of the Rice By-Products Prepared by Mixed Enzyme Treatment
Authors: Park Seok-Jun , Park Jin-Woo , Lee Han-Seung , Kim Byung-Yong , Baik Moo-Yeol
Published: November 2024

Rice contains a high amount of carbohydrates, proteins, vitamin B, vitamin E, phytic acid and inositol. While the rice protein and carbohydrate are regarded as a good source of food in nutrition with its non-allergic characteristics, the application of rice by-products (RBP) in food industry has been limited to animal feed. This study, therefore, was conducted to increase the amounts of insoluble rice protein and rice dietary fiber in RBP by hydrolyzing carbohydrates in RBP using various commercial carbohydrases. Three commercial carbohydrases (Termamyl, Celluclast and Viscozyme) were used to hydrolyze carbohydrates in RBP. The rice wine meal, defatted rice bran and rice syrup meal were hydrolyzed with carbohydrases at optimum pH and temperature. The gravimetric method and Kjeldahl method were used to evaluate the changes in the amount of protein in samples and the results showed a similar pattern. Rice wine meal and defatted rice bran showed an increase in protein contents when they were treated by Termamyl and the highest synergistic effect was observed by cocktailing all of the enzymes. Rice syrup meal, however, showed little changes in protein contents due to the high initial contents. Remarkable changes in total dietary fiber contents were observed only in rice syrup meal.
Effects of Puffing Process on the Saponin Components in Platycodon grandiflorus(jacqin) A.De Candle
Authors: Park Seok-Jun , Kim A-Young , Lee Han-Seung , Kim Byung-Yong , Baik Moo-Yeol
Published: November 2024

The changes of saponin components in Platycodon grandiflorus (jacqin) A.De Candle by puffing process were investigated. Major changes in appearance were browning and volume expansion, which were proportional to the increase of the puffing pressure regardless of moisture contents. Puffing has induced a porous structure in Platycodon so that the extraction yield increased by enhanced penetration of the extraction solvent into the inner portion. Not-puffed Platycodon showed the extraction yields of 35.3-42.1% and the puffed one did 56.3-60.6%. The changes in crude saponin contents showed the similar results that not-puffed Platycodon showed 18.8-21.7 mg/g dried sample and the puffed one did 26.2-60.4 mg/g dried sample. The DPPH radical scavenging activity of puffed Platycodon also increased three-fold compared to not-puffed one. The contents of platycodin complex of Platycodon, however, decreased with puffing pressure. The HPLC chromatogram implied that the breakage of the glycosidic bond and the ester bond in the saponin backbone could be a reason for the destruction of platycodin complex, which bound a glucose to 3 position carbon and arabinose-rhamnose-xylose-apiose to 28 position carbon of saponin backbone, respectively.
Emulsifying Properties of Surface-Active Substances from Defatted Rice Bran by Supercritical Carbon Dioxide
Authors: Lee Hyong-Ju , Bae Jae-Suk , Lee Eui-Suk , Kang Ho-Cheol , Lee Ki-Teak , Hong Soon-Taek
Published: November 2024

In this experiment, the surface-active substances were extracted from defatted rice bran and their emulsifying properties were investigated. The sample emulsions stabilized with the surface-active substances (3 fractions: 1-HS, 6- HS and 18-HS) were prepared and then their physico-chemical properties such as fat globule size, creaming stability, oil-off and dispersion stability were determined. It was found that the sample emulsion with different fraction of surface- active substances showed different physico-chemical properties from each other. Specially, 1-HS emulsion with the smallest particle size was evaluated to be superior to others in terms of higher creaming stability, low incidence of oil-off and higher dispersion stability. From the study of co-surfactant addition (Tween 20, SSL and GMS), GMS was found to be the most effective in reducing fat globule size in 1-HS emulsion. This indicated that there might be a co-operative adsorption of the two surface-active substances at the oil-water interface. Thus, the potentiality of the rice bran extracts, obtained with specific conditions, as natural surface-active substances was confirmed.
Application of Convenient Chromogen-based Assay to Measurement of Protease Activity
Authors: Kim Nam-soo , Maeng Jin-Soo , Cho Yong-Jin , Kim Chul-Jin , Kim Chong-Tai
Published: November 2024

This study was carried out to apply an optimized convenient assay, exploiting azo dye-bound chromogenic substrates, to measurement of protease activity. When determined for responses at varying concentrations of two substrates, azocasein and azoalbumin, using 0.5 and 5.0 mg/mL each of bovine pancreas trypsin, 3% azocasein was found to be the most appropriate substrate solution to measure protease activity. Compared with a conventional casein-Folin phenol assay, the chromogen-based protease assay exploiting 3% azocasein showed better precision to have a coefficient of variability in seven repetitive measurements less than 1.11%. When various reagent-grade and industrial proteases that showed proteinase or peptidase activities were tested by this assay at increasing enzyme concentrations, typical shape of rectangular hyperbola in activity-enzyme concentration profiles was observed. In addition, the assay of this study was suitable for activity measurement in real samples that were prepared by hydrolyzing wheat gluten and anchovy fine powder with proteases.
Development of Non-destructive Quality Measurement Technique for Cabbage Seed (Brassica campestris L) using Hyperspectral Reflectance Imaging
Authors: Ahn Chi-Kook , Baek In-Suck , Mo Chang Yeun , Kang Sukwon , Kim Moon S. , Cho Byoung-Kwan
Published: November 2024

Cabbage (Brassica campestris L) is an important crop for Asian countries, and especially so for Korea, Japan and China. In order to achieve uniform and high-yield rates of cabbage product, seed lot quality needs to be controlled. Non-destructive evaluation of seed viability is an important technique for investigating seed quality. Hyperspectral imaging technique, which combines the features of imaging and spectroscopy, has been considered one of the most powerful nondestructive evaluation methods allowing comprehensive analysis of the physical and biochemical characteristics of materials. In this study, the feasibility of hyperspectral reflectance imaging technique was investigated for the evaluation of seed viability. For the investigation of viable and non-viable seeds, some viable seeds were artificially aged. Hyperspectral reflectance technique was used to discriminate aged cabbage seeds from normal seeds. The PLSDA and simple image threshold methods were applied to investigate the feasibility of distinguishing the aged seeds from the normal seeds. The discrimination accuracy was 96.7% for the calibration set and 96.9% for the test set. The resultant images from the PLS-DA method showed high classification performance in distinguishing the nonviable from the viable seeds, which is an impossible task by naked eye and by conventional color cameras. Hyperspectral reflectance imaging has good potential for discriminating nonviable cabbage seeds from massive amounts of viable cabbage seeds.
Brewing Characteristics of Grape-Makgeolli
Authors: Kim Gye-Won , Lee Jin-Ho , Lee Seul-Ae , Shim Jae-Yong
Published: November 2024

This study was conducted to develop the optimum processing conditions for grape-makgeolli to improve its sensory characteristics. Quality characteristics of grape-makgeolli were also evaluated. Fermivin was selected as suitable yeast for fermentation because it provided a proper acid level and desirable fruit flavor, which was to enhance the stability of fermentation and maintain the acidity level for anthocyanin. The optimum adding period of grape was at the second mashing period by the fermentation profiles. Addition at second mashing period revealed that it had a richer flavor, a higher alcohol content, and a lower reducing sugar than addition at formulation. As addition of 20% grape could not produce a satisfying color in grape-makgeolli, addition of black rice as anthocyanin pigment could enable to enhance the natural color and flavor of grape-makgeolli. As a result, the usage of Fermivin as yeast, the addition of 20% grape at second mashing period and the addition of 2.5% black rice were the optimum conditions for manufacturing the grape-makgeolli.
Improvement of Lateral Flow Assay for the rapid detection of Salmonella
Authors: Park Saetbyeol , Kim Giyoung , Moon Jihea
Published: November 2024

In this study, a rapid immuno-chromatographic assay was developed to detect Salmonella Typhimurium. This assay was based on the lateral flow immunoassay. Two different anti-Salmonella polyclonal antibody (Pab) are used in this strip assay for the double antibody sandwich immunoassay method. The strip sensor was composed of sample pad, conjugation pad, membrane, and absorbent pad. For the optimal conjugation between nano-gold and anti-Salmonella Pab, the pH value of colloidal gold solution was determined to 8.4. To prevent non-specific binding between nano gold and anti-Salmonella Pab, sample pad and membrane was treated with PBS buffer, included 2% BSA and 10% sucrose. The control and detection zones were visually detected according to antigen-antibody binding. The detection limit of the developed strip assay was 105 CFU/mL within 10 min, and improved until 104 CFU/mL after 12 hr.
Quality Characteristics and Antioxidant Activity of Bokbunja (Black Raspberry) Vinegars
Authors: Park Songyie , Chae Kyu-Seo , Son Rak-Ho , Jung Jihye , Im Young-rae , Kwon Ji-Wung
Published: November 2024

This study was performed to investigate the physicochemical properties and antioxidant activity of bokbunja (Black raspberry) vinegar by two step fermentation. The bokbunja vinegar was contained the highest amount of acetic acid (4,641.59 mg%) followed by citric acid (1,241.05 mg%) among the major organic acids in the vinegar. The total polyphenol and flavonoid contents in bokbunja vinegar were 38.0 mg/g and 17.8 mg/g, respectively. The ellagic acid and gallic acid contents in bokbunja vinegar were 1,127.43 μg/g and 962.44 μg/g, respectively. At concentration of 500 μg/mL bokbunja vinegar, the DPPH radical scavenging activity and reducing power were 60.3% and 0.50, respectively.
Effect of Different Packing Methods in Codonopsis lanceolata for Fresh-Cut Product on the Patterns Recognition of Flavor Analysis during Storage
Authors: Park In-Seon , Youn Aye-Ree , Choi Duck-Joo , Lee Youn-Jung , Kim Youn-Kyeong , Kim Mun-Ho , Choi So-Rye , Kim Ki-Hwa , Noh Bong-Soo
Published: November 2024

Flavor patterns of the samples (the fresh-cut Codonopsis lanceolata) that stored by different packing methods were analyzed using an electronic nose system based on mass-spectrometer. The samples such as PE (polyethylene), PP (polypropylene film) and vacuum-packed were stored at 7oC for two weeks. The data were analyzed by a discriminant function analysis. Volatile components in the fresh-cut Codonopsis lanceolata increased with storage time, and discriminant function first score (DF1) was moved a positive position to a negative position as the storage period increased. In the case of packed with PP, the amount of volatile components were increased until 14 days. Meanwhile, it was not until the flavor pattern of vacuum-packed sample was shown after 4 days and increased until 14 days. The vacuum-packed method was effective for fresh-cut product. The flavor patterns were more influenced upon by storage time and packing method. Application of pattern recognition of flavor analysis by electronic nose might be useful on keeping quality characteristics of Codonopsis lanceolata.
Effect of Fermentation with Lactobacillus plantarum and Heat Processing on the Anti-oxidant Activity and Volatile Composition of Garlic
Authors: Kim Eui-Su , Song Ji-Hye , Chung Ha-Yull , Jeong Heon-Sang , Jang Hae-Dong , Kim Gyo-Nam
Published: November 2024

Garlic (Allium sativum L.) has been used as a spicy and folk medicine in many Asian countries. Although it is known to possess various beneficial functions in biological system, there are some limitations in food industries since its pungent flavor derived from sulfur containing-volatile components such as allyl methyl sulfide, allyl sulfide, and diallyl disulfide. Here, we prepared both fermented garlic (FG) with Lactobacillus plantarum and FG with heat processing at 100 for 2 h (FG-H). We analyzed the contents of allyl methyl sulfide, allyl sulfide, and diallyl disulfide in dried garlic (G), FG, and FG-H. We also demonstrated the scavenging activities of G, FG, and FG-H against peroxyl and hydroxyl radical as judged by ORAC (oxygen radical absorbance capacity). The scavenging activities of G, FG and FG-H against peroxyl and hydroxyl radicals were 2.96, 1.46, 2.28 and 0.18, 1.36, 3.43 TE (Trolox equivalents), respectively. We elucidated that the scavenging activities of FG and FG-H against hydroxyl radicals are mediated by their reduction capacities and metal chelating activities. Taken together, these results indicated that fermentation with Lactobacillus plantarum and heat processing could contribute to the alleviation of pungent flavor in garlic and its anti-oxidant activity. These results provide the scientific evidences for the development of functional foods using garlic which has anti-oxidant function.
Effect of High Intensity Pulsed Light Treatment Conditions on Inactivation of Pathogens
Authors: Shin Jung-Kue , Kwon Oh Yeoun , Park Min Woo , Son Seok Min
Published: November 2024

Most of foods were secured their microbiological safety by heat treatment. However, the quality of food was also reduced by heat treatment. Therefore, non-thermal treatments were recently suggested as an alternative methods for heat treatment. Among the non-thermal treatments, the high intensity pulsed light (IPL) treatment was investigated in this study to find out the most important processing factors for killing the food borne pathogens. First of all, in order to know whether the initial cell concentration affects on death rate, the death rates of two different pathogens were measured at three different intial cell load. As a result, there was no significant different in death rates on two different pathogens. Additionally, the penetration thickness of pulse light showed the most important processing factors on sterilization by IPL treatment in that the survival ratio of bacteria was dramatically increased by increasing the thickness. The lethal effect of surround medium color showed that there was no significance on death rate of bacteria by adsorption of light.