bluuebunny/crossref_metadata_2025 huggingface dataset:
Changes in Antioxidant Activity and Total Phenolic Content of Water Spinach (Ipomoea aquatic Forsk.) under In Vitro Biomimicking System
Authors: Lee A-Young , Kim Young-Suk , Shim Soon-Mi
Published: November 2024

The purpose of current study was to examine bioaccessibility of antioxidant activity and total phenolic content in each part of water spinach (Ipomoea aquatic Forsk.). In vitro biomimicking system simulated human digestive fluid was employed in order to measure bioavailable anti-oxidative effect and phenolic content. Antioxidant activity and total phenolic content was measured by using the DPPH method and the Folin-Ciocalteu assay, respectively. Stem of water spinach had a higher DPPH free radical scavenging effect (5.43 mg/mL for IC50) than leaf (5.95 mg/mL for IC50), while leaf had a greater level of total phenolic content (287.45 μg GAE/mL) than stem (216.45 μg GAE/ mL). Bioaccessible antioxidant capacity and digestive stability of total phenolic content showed a similar pattern to what found in raw materials. Our result also indicated that total phenolic content was not found to be a major marker for prediction of antioxidant activity. It is plausible that other constituents such as vitamin E and C in water spinach could be contributors for antioxidant activities.
Absorption of d-Limonene in Orange Juice into a Laminated Food Package Studied with a Solid Phase Micro-extraction Method
Authors: Lee Hahn-Bit , Yang Hee-Jae , Min Sea C.
Published: November 2024

The methods for determining the diffusion parameters for the diffusion of d-limonene, a major volatile compound of orange juice, through a multi-layered food packaging material and predicting its absorption into the packaging material have been investigated. The packaging material used was the 1.5-mm thick multi-layered packaging material composed of high impact polystyrene (HIPS), polyvinylidene chloride (PVDC), and low density polyethylene (LDPE). Orange juice was placed in a cell where volatiles were absorbed in the sample package and kept at 23±2°C for 72 hr. The d-limonene absorbed in a 1.5-mm thick multi-layered food packaging material was analyzed by a solid phase micro-extraction (SPME). The absorption parameters for the absorption of d-limonene in the packaging material were determined and absorption of d-limonene into the packaging material was predicted using absorption storage data. The SPME desorption at 60°C for 1 hr resulted in the most sensitive and reproducible results. The diffusion coefficients of d-limonene in the packaging material and the partition coefficient at 23±2°C were approximately 1-2×10-12 m2/s and 0.03, respectively. The absorption profile no earlier than 30 hr was fit well by a model derived from the Fick’s law.
Anti-tumor Effects of Codonopsis Lanceolata Extracts on Human Lung and Ovarian Cancer
Authors: Cho Young-Rak , Kim Soo Hyeon , Yoon Hyun Jae , Hong Sam Yeol , Ko Hee-Young , Park Eun-Hee , Kim Myoung-Dong , Seo Dong-Wan
Published: November 2024

Codonopsis lanceolata L. (Campanulaceae) has long been used in traditional Korean medicine to treat bronchitis, cough, and inflammatory diseases, however, the efficacy of anti-tumor activities remains to be defined. In this study the effects of Codonopsis lanceolata (C. lanceolata) on proliferation, migration and adhesion in lung (A549, H1299) and ovarian cancer (SKOV-3) cells were investigated. To assess and compare the pharmacological effects and production places of C. lanceolata, the ethanolic extracts of C. lanceolata from different places in Korea (Hongseong, Yecheon, Yeongwol, Yanggu, Gangjin, and Hoengseong) were prepared. The extract from Hoengseong county did have only marginal anti-proliferative activity in all the cell lines tested, however, other extracts had little or no effect on cell proliferation. The extracts from Hongseong, Gangjin or Hoengseong county had partial anti-migratory activity in lung cancer cells, but not in ovarian cancer cells. In addition, the extract from Hoengseong county had partial anti-adhesive activity in ovarian cancer cells, however, other extracts did not affect cell adhesion in both lung and ovarian cancer cells. Taken together, these findings provide the first description of anti-tumor efficacy of C. lanceolata from different production places in Korea, and suggest that C. lanceolata from Hoengseong county may have therapeutic potential in lung and ovarian cancers.
Evaluation of Purification Capacity of Vegetable Lactobacillus fermentum Culture System in Closed Environmental Waste Water
Authors: Lee Deuk Sik , Kim Nam Kyun , Lee Dong Jin , Shim Sooyong , Yoon Won Byong
Published: November 2024

Changes in total nitrogen (T.N.) and total phosphate (T.P.) content in environmental waste water upon the reaction of biological purifying reagents were measured and the reaction rate was evaluated. The purification capacity of two biological purifying reagents composed of vegetable Lactobacillus fermentum (V.L.F.), Saccharomyces cerevisiae( S.C), and Bacillus subtilis(B.S.) were evaluated and compared with that of commercial water purification system operating by local government. After 18days of reaction, the mixture of V.L.F. and S.C. showed dramatic decrease of T.N.(36.21% of the initial value). The mixture of V.L.F., S.C., and B.S. showed faster reaction rate to decrease T.P. compared with that of the mixture of V.L.F. and S.C. The reaction constant of mixture of V.L.F. and S.C. was estimated to be 0.178 day-1 by the curve fitting of the data of changes in T.N. during the reaction.
Optimum Processing Conditions for Pesticides Removal in Mandarine Orange Peel by Ultraviolet Rays and Photocatalytic Materials
Authors: Kim Hee-Sun , Han Myung-Ryun , Kim Ae-Jung , Kim Myung-Hwan
Published: November 2024

UV-C and -B types of lamps, and H2O2 as a photocatalytic material were applied to optimize processing conditions for pesticides removal in Mandarine orange peel. Factors to affect the removal of pestrcides were arranged as a function of irradiation temperature, irradiation time, and H2O2 spray concentration. The optimum processing conditions for the chloropyrifos and the EPN removals in Mandarine orange peel were irradiation time of 60 min, irradiation temperature of 45°C and H2O2 spray concentration of 1000 ppm. However, the optimum processing conditions for methidathion removal were 60 min of irradiation time, 40°C of irradiation temperature and 1000 ppm of H2O2 spray concentration. The residual percentages of chloropyrifos, EPN and methidathion were 46, 49 and 28% after above irradiation processing, respectively.
Steamed Bread Quality as Influenced by the Incorporation of Purple Sweet Potato Powders
Authors: Lee Jun Ho , Kim Sun Hui
Published: November 2024

As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity, chewiness, taste, and overall preference were evaluated. Moisture content ranged from 44.16 to 44.55% (wet basis) and appeared independent on the level of purple sweet potato (PSP) powder incorporation. As a result of the addition of PSP powder, the specific volume of steamed bread decreased from 3.22 to 2.55 mL/g, and value of 4.5% sample was significantly lower than other samples (p<0.05). On the other hand, spread ratio ranged from 2.01 to 2.53, and appeared to decrease as the PSP powder concentration increased (p<0.05), indicating a significant improvement. Lightness (L*) decreased significantly as the PSP powder content increased (p<0.05) for both dough and skin of the steamed bread. In addition, an increasing trend in redness (a*-value) and a decreasing trend in yellowness (b*-value) were noticed. Firmness increased significantly with the addition of PSP powder regardless of concentration (p <0.05); however, firmness was not significantly different among samples containing 1.5-4.5% PSP powder (p>0.05). Consumer acceptance test indicated that incorporation of 3% PSP powder in the formulation of steamed breads would be recommended.
Effects of Semolina on Quality Characteristics of the Rice Noddles
Authors: Kim Byong Ki , Park Jung Eun , Zu Genuine
Published: November 2024

Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite (“al dente”), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures. Vital gluten (4%, w/w) and salt (2%, w/w) were added to form the pliable strands of wet noodles and final moisture contents of the raw mixtures were equalized at 45%. Pasting properties of the suspended flour mixtures as measured by the Rapid Visco Analyser (RVA) showed slight increases (up to 1.2oC) in pasting temperatures along with the considerable decreases in peak viscosities as semolina increased at over 15%. Reduced shear thinning and retrogradation of the starch solution that leads to hardening of the cooked noodles were indicated by lowered breakdown viscosities and gaps between finaland setback viscosities from the RVA viscogram as semolina increased at over 10%. Reduced water uptake and turbidity increases of the cooking water as caused by the soluble starches from the noodle were also noted as the content of semolina increased. More or less significant (p<0.05) decreases in colorimetric L (lightness) value of the raw- and cooked noodles were observed as semolina increased while a- (redness) and b (yellowness) values were rather increased at the same moment. Textural properties of the cooked noodles such as hardness, springiness, cohesiveness, gumminess, and chewiness from TPA tests were significantly (p<0.05) influenced by added semolina, even at 5%-levels or more. It can be concluded that addition of semolina into rice flour could provide easy handling of the wet noodles without distortion during transportation, integrity and firm bite of the cooked noodles, and less loss of starch to the cooking water in comparison with the ordinary rice noodle. It was finally suggested that optimum level of the semolina in the product was approximately 10% for the quality wet rice noodle products.
Validation of HPLC Methods for Ascorbic Acid and Its Derivatives in Foods
Authors: Jeong Min Kyu , Park Chan Uk , Park Min Hee , Yeo JuDong , Park SeungKwan , Kim SoHee , Shin Tae-Sun , Baek Hyung Hee , Lee JaeHwan
Published: November 2024

Analytical methods for food antioxidants including ascorbic acid, erythorbic acid, ascorbyl palmitate (AP), and ascorbyl stearate (AS), were validated using high performance liquid chromatography. Validation parameters such as linearity, limit of detection (LOD), limit of quantification (LOQ), and recovery were tested using lard and cider as food model systems. Linearity of ascorbic acid and erythorbic acid were both higher than (R2> 0.99), LOD of these compounds were 0.46 and 0.48 μg/mL, respectively and LOQ were 1.39 and 1.45 μg/mL, respectively. The recovery rates of these compounds were 86.35-94.78% and 84.76-95.02%, respectively. However, the concentration of AP and AS decreased in methanol stock solution. Four other solvents including ethanol, acetonitrile, mixture of methanol and acetonitrile, and mixture of ethanol and acetonitrile were tested to increase the stability of AP and AS under room temperature and refrigerated temperature. Ethanol provided better stability of AP and AS under both room and refrigerated temperature. This study can help to accurately analyze the content of ascorbic acid and its derivatives in processed foods.
Quality of Sikhe Incorporated with Hot Water Extract of Omija (Schisandra chinensis Baillon) Fruit
Authors: Lee Jun Ho
Published: November 2024

The effects of incorporating hot water extract of Schisandra chinensis fruit on the physicochemical and sensory properties of Sikhe were investigated. The extract was incorporated at 5 levels (0, 10, 20, 30, 40, and 50%, v/v) by replacing equivalent amount of distilled water. The pH decreased while the soluble solids content increased significantly with the increase in the extract replacement (p<0.05). Redness (a*-value) increased significantly as the extract concentration increased (p<0.05); on the other hand, lightness (L*-value) and yellowness (b*-value) did not show any direct relationships with the extract replacement. Color, sour taste, and sweet taste except for Sikhe flavor were distinctively classified by the sensory analyses (p<0.05). Correlation analysis indicated that level of extract incorporation was well-correlated with all the physicochemical and sensory properties studied except for L*- and a*- value. Finally, the consumer test based on Friedman-type statistic, suggested that 10% incorporation of the hot water extract of Omija fruit was recommended for making Sikhe.
Effect of Ecklonia cava Powder on Color and Texture of Sugar-Snap Cookies
Authors: Park Myeong Ju , Lee Jun Ho
Published: November 2024

Freeze-dried Ecklonia cava powder was incorporated into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 185oC for 14 min in a convection oven. The baked cookies were cooled to room temperature for 30 min and packed in airtight bags prior to all measurements. Lightness (L*) decreased significantly as the E. cava powder content increased (p<0.05) and a decreasing trend in both redness (a*-value) and yellowness (b*-value) was observed. On the other hand, firmness increased significantly with an increase in E. cava powder content (p<0.05). Increases in E. cava powder concentration up to 6% in the cookie formulation significantly increased the intensities of all sensory attributes such as color, flavor, taste, and firmness (p<0.05). Correlation analysis indicated that the E. cava concentration correlated significantly with most of the properties except for a*-value (p<0.01, 0.05, or 0.001). Properties such as firmness and sensory color and firmness correlated positively while L*- and b*-values correlated negatively with E. cava concentration. Sensory color correlated negatively with L*- and b*-values. Sensory firmness correlated positively with mechanically measured firmness.
Discrimination of the Salted Cuttle Fish and the Salted Mitra Squid in Economically Motivated Authentication Food Using Electronic Nose Based on Mass Spectrometer
Authors: Hong Eun Jeung , Kim Ki Hwa , Park Sue Jee , Kang Jee Won , 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 salted cuttle fish and salted mitra squid was carried out using electronic nose based on mass spectrometer. Intensities of each fragment from salted cuttlefish by electronic nose were completely different from those of salted mitra squid. Each sample was analyzed, and discriminant function analysis (DFA) was used for the discrimination of similar products. DFA plot indicated a significant separation of each salted cuttlefish and mitra squid (r2= 0.8789, F= 162.13). Electronic nose based on mass spectrometer could be used as an efficient method for discrimination of Economically Motivated Authentication (EMA) foods.
Functional Properties of Water Extracts from Different Parts of Acanthopanax sessiliflorus
Authors: Choi Jae-Myoung , Kim Kwang-Yup , Lee Sang-Hwa , Ahn Jun-Bae
Published: November 2024

Acanthopanax sessiliflorus (A. sessiliflorus) has been known as a traditional medicine having anti-stress, antioxidative and platelet aggregation inhibitory effects. This study was undertaken to investigate the functional properties of water extracts from four parts of A. sessiliflorus. Root, stem, leaf and fruit extracts from A. sessiliflorus were prepared with hot water (80°C). The contents of functional substances, eleutheroside B and E, polyphenol, antioxidative activity, nitrite scavenging ability and anti-cancer activity of the extracts were determined. The contents of eleutheroside E in stem, root and fruit extracts were 542.50 μg/g, 343.35 μg/g and 30.78 μg/g, respectively. A large part of eleutheroside B was found in fruit (372.01 μg/g) and root (289.33 μg/g) extracts. Root and stem extracts contained 227.21 mg/100g and 131.22 mg/100g of polyphenols, respectively. Antioxidative activities (electron donating ability) of stem and root extracts were 79.87% and 77.27%, respectively. It appears that the antioxidative activities were related to polyphenol contents of the extracts. Most extracts showed 76-81.5% of nitrite scavenging ability at pH 1.2. It reveals that water extract from parts of A. sessiliflorus can inhibit formation of nitrosoamine in food. Effects of the extracts on the growth of normal and cancer cell lines were investigated. Extracts showed no cytotoxicity to normal dendritic cell line (DC2.4). Especially, the root extract promoted the growth of normal cell line. Root and stem extracts had 20-23% of inhibitory effect against stomach cancer cell line (SNU-719) and liver cancer cell line (Hep3B). These result indicated that the extracts from A. sessiliflorus can be used as functional food materials with antioxidative activity and nitrite scavenging ability to eliminate nitrosoamine in food.
Extraction of Surface-Active Substances from Defatted Rice Bran by Supercritical Carbon Dioxide
Authors: Lee Hyong-Ju , Lee Eui-Suk , Hong Soon-Taek
Published: November 2024

By using supercritical carbon dioxide fluid, an attempt was made to extract surface-active substances from defatted rice bran. Extraction was carried out according to D-optimal design and results were analyzed by response surface methodology to establish optimum condition. It was found that pressure, temperature and co-solvent (ethanol) influenced in a different extent on the extraction efficiency (i.e., yield and interfacial tension) of surface-active substances. Among them, co-solvent was found to be a major influencing factor, where maximum yield (2.62%) was observed at the highest content (250 g). In addition, it also affected most on the interfacial tension at the oil-water interface but in this case the lowest interfacial tension value (9.51 mN/m) was found when added lowest (50 g). In conclusion, it was estimated that the optimum extraction condition was to be pressure 350bar, temperature 62°C and co-solvent content 50 g in this study, where extraction yield was 0.69% and interfacial tension to be 10.1 mN/m.
Antioxidative Components and Antioxidative Capacity of Brown and Black Rices
Authors: Ko Mi-Rim , Choi Hyuk-Joon , Han Bok-Kyung , Yoo Seung-Seok , Kim Hyun-Seok , Choi Sung-Won , Hur Nam-Yoon , Kim Chang-Nam , Kim Byung-Yong , Baik Moo-Yeol
Published: November 2024

Physiological characteristics of brown rice and black rice were investigated to provide the fundamental information of physiological property of rice and to show the potential of rice as a functional ingredient. Bioactive compounds were extracted from brown and black rices with aqueous solvents like 80% ethanol. Total phenolics, flavonoids and antioxidative capacity of brown and black rices’ extracts were determined. Brown rice showed much higher amount of total phenolics and flavonoid contents as well as antioxidative capacity than those of milled rice indicating that most of bioactive compounds are located in the bran layer. Black rice showed higher total phenolics and flavonoid contents and antioxidative capacity than those of brown rices. The highest antioxidative capacity was obtained from Heugjinju followed by Heugseol, Sinnongheug-chal, Hopum and Samkwang. This result indicated that antioxidative capacity is affected by total phenolics and flavonoid contents. Both brown and black rices contained higher amount of ferulic acid than that of p-coumaric acid.
Effects of Particle Size and High Pressure Process on the Extraction Yield of Oil Compounds from Soybean Powder Using Hexane and Supercritical Fluid
Authors: Yoon Won-Byong
Published: November 2024

Effects of particle size and high pressure processing on the extraction rate of oil compounds from soybean powder were evaluated by Soxhlet method using hexane and supercritical fluid extraction (SFE) using CO2. SFE was carried out at 4,000 psi and 50°C for 4 hr. The mean particle sizes were varied from 26.7 to 862.0 μm by controlling milling time. Saturation solubility increased as the particle size decreased. At large particle size, high pressure processing (HPP) showed higher extraction yield in both hexane extraction and SFE, but as the particle size decreased, the HPP was irrelevant to the extraction yield in SFE. The higher extraction rate was obtained from the smaller particle size. The scanning electronic microscopy of soybean powder treated by HPP showed pores on the surface of the particle. The higher extraction rate and yield from HPP treatment might be due to the less internal resistance of transferring the solvent and miscellar in the solid matrix by collapsing of tissues.
The Optimization of Thermal Conditions and Evaluation of Storage for Heated Chunbok-jang
Authors: Moon Chang-Yong , Baek Moo-Yeul , Kim Hae-Kyung , Hahm Young-Tae , Kim Byung-Yong
Published: November 2024

The objective of this study was to optimize the thermal condition and determine the shelf life of heated Chunbok-jang product. The optimum thermal condition of heated Chunbok-jang product was determined by sensory test and heat penetration curve was obtained by Thermal Microprocessor. Sterilization time was 21-23 min until F0 value reached 9 min, depending upon the number of abalone. As the solid content was reduced and the temperature of sterilization was increased, the thermal death time was decreased. The score of sensory test indicated that there was no significant difference in flavor of heated Chunbok-jang product made at different sterilization temperatures (110, 121.1, 125, and 130°C). Heated Chunbok-jang product, however, sterilized at 125°C showed the highest score in texture and taste values. Salinity and pH were not changed during seven month storage, but texture became firmer, and any microorganism had not been detected from the heated chunbok-jang product during these periods. As a result of the storage experiment, the shelf-life of heated Chunbok-jang product was 3-month at room temperature.
Preparation of Yeast Extract Using an Enzyme Hydrolysate of Rice Protein
Authors: Lee Hyung-Jin , Chung Ha-Yull
Published: November 2024

Optimum conditions to prepare a yeast extract with rice protein hydrolysates(rh) were investigated. The yeast extract was obtained at the level of 2.3 g/L from the yeast culture medium(30°C, 48 hr) composed of 5% rh and glucose( 3%, w/w). Within the extract, RNA was contained at the level of 188.1 mg/g and the levels of GMP and IMP as nucleotides were 650.33±48 μg/g, 69±21 μg/g, respectively. When Rrh(Residual rice protein hydrolysate by Delvolase®) was supplemented into a yeast extract, the savory taste like umami of the mixture was found to increase noticeably based on the measurements by taste sensing system as well as sensory test. It is assumed that soluble peptides in Rrh could play an important role in improving the overall taste of yeast extract by enhancing its umami taste. Therefore, the yeast extract supplemented with Rrh could be used for manufacturing a high value-added natural seasoning ingredient.
Quality Characteristic of Sulgidduk with Apple Pomace Dietary Fiber
Authors: Park Young-Kyoung , Kim Hee-Sun , Park Hye-Young , Han Gwi-Jung , Kim Myung-Hwan
Published: November 2024

This study was performed to analyze the quality characteristics of Sulgidduk added with different ratio 0, 10 and 15% (w/w) of apple pomace dietary fiber powder (DFP). Increasing DFP from 0% to 15% was decreased in color L* value from 87.9 to 65.9, while a* and b* values were increased from -1.9 to 5.9 and from 5.0 to 20.5, respectively. Scanning Electron Microscopy (SEM; ×500) showed that air cell size in the Sulgidduk surface increased as the DEP increased. On the other hand, control without DFP had a compact structure without air cell. Enthalpy by DSC showed that control without DFP, 10 and 20% DEP Sulgidduk after 3 days of storage were 4.83, 3.80 and 3.18 J/g at 4°C and those of 25°C were 1.14, 0.60 and 0.60 J/g, respectively. DEP had more effective on retarded retrogradation of Sulgidduk at 4°C than that at 25°C. Hardness of 15% DEP Sulgidduk was around 42% compared to that of control without DFP after 3 days of storage at 4°C. In hedonic test, 15% DEP Sulgidduk showed the highest overall quality score among samples after making and storage 3 days at 4°C.
Studies on the Development of Biodegradable Plastics and Their Safety and Degradability
Authors: You Young-Sun , Han Jung-gu , Lee Han-na , Park Su-il , Min Sea-Cheol
Published: November 2024

Biodegradable plastics were developed using biodegradable pellets made of corn stalk and rice husk and their safety as food packages and their biodegradability against light (ultraviolet (UV)), heat, and fungi were evaluated. Four kinds of 50-μm biodegradable plastics were produced by extruding the mixtures of the biodegradable pellets, lowdensity polyethylene (LDPE), high-density polyethylene (HDPE), and linear low-density polyethylene (LLDPE) with different compositions. Developed biodegradable plastics were safe to be used as food packages. The initial tensile strength and percentage elongation of the plastics were similar to those of LDPE, but the values decreased with increased their exposure time to UV and heat. The fungal biodegradability of the biodegradable plastics was higher than that of LDPE. The biodegradability of the biodegradable plastics showed potential for them to be used as sustainable food packages.
Effects of Pellet Moisture Content on the Physical Properties of Vacuum-puffed Yukwa
Authors: Shen Xiao-jun , Norajit Krittika , Ryu Gi-Hyung
Published: November 2024

The effects of pellet moisture content on physical properties (expansion ratio, density and breaking strength) of vacuum-puffed Yukwa (non-oil puffed Yukwa) were investigated in this study. The Yukwa was made from the waxy rice steeped at 25 and 30°C for 3, 5 and 10 days with pellet drying times (6, 8 and 10.5 hr), respectively. As the drying time increased from 6 to 10.5 hr at 50°C, the highest value of pellet moisture content (29.4%) was found in the samples made from the steeped waxy rice at 25°C for 5 days after 6 hr drying, while the lowest value (16.3%) was found at 25oC for 3 days after 10.5 hr drying. Both redness and yellowness values of vacuum-puffed Yukwa increased as the drying time increased. The expansion ratio of Yukwa was greatly affected by drying time, ranging from 2.07 (26.8% pellet moisture content) to 7.01 (24.0% pellet moisture content). From the data, it was concluded that the pellet moisture content had a significant influence on the physical characteristics of vacuumpuffed Yukwa. With vacuum puffing condition of 3 min heating and 2 min puffing, the pellets with about 25% moisture content showed higher expansion ratio, and lower density and breaking strength.
Quality of Sponge Cakes Incorporated with Yacon Powder
Authors: Lee Jun Ho , Son Seok Min
Published: November 2024

The baking performance of yacon powder as a value-added food ingredient was investigated in a model system of sponge cakes. Yacon powder was incorporated into cake batter at 4 levels (0, 10, 20, and 30%, w/w) by replacing equivalent amount of wheat flour. The specific gravity of batter increased significantly while pH decreased significantly with the increase in yacon powder content (p < 0.05). The specific volume and moisture content of sponge cakes decreased while baking loss increased (p < 0.05). Volume of the cakes decreased with higher amount of yacon powder in the formulation as indicated by the decrease in the volume index. The symmetry index was not affected by the amount of yacon powder in the formulation (p > 0.05). Sponge cakes became darker and firmer with increase in yacon powder content (p < 0.05). Finally, the consumer acceptance test indicated that incorporation of yacon powder up to 20% in the formulation of sponge cakes did not significantly influence the consumers' overall acceptability.
Optimization of Ramen Flour Formulation by Mixture Experimental Design
Authors: Park Hye Ryong , Lee Seung Ju
Published: November 2024

Ramen flour formulation was optimized by applying a mixture experimental design. In the optimization, the overall palatability (OP) of cooked ramen and the rheological properties of selected dough were maximized or minimized. Blended ratios of the ingredients such as Dark Northern Spring (DNS), Hard Red Winter (HRW), and Soft White (SW) were designed on a simplex-lattice. Dough rheological properties were measured by Rapid Visco Analyser (RVA), Farinograph, and Extensograph, and the overall palatability by sensory evaluation. Several principal dough rheological properties such as RVA peak viscosity (PV), Farinograph development time (DT), and Extensograph resistance/extensibility after 45 min (R/E 45 min) were selected to influence the overall palatability by canonical correlation analysis (CCA). Goals of the optimization were given as OP maximized, PV maximized, DT minimized, and R/E at 45 min maximized. The optimization results were found to be DNS 33.3%, HRW 33.3%, and SW 33.3% with OP, 5.825; PV, 587.9 cP; DT, 3.1 min; R/E at 45 min, 2.339 BU/mm.
Prediction of Internal Quality for Cherry Tomato using Hyperspectral Reflectance Imagery
Authors: Kim Dae-Yong , Cho Byoung-Kwan , Kim Young-Sik
Published: November 2024

Hyperspectral reflectance imaging technology was used to predict internal quality of cherry tomatoes with the spectral range of 400-1000 nm. Partial least square (PLS) regression method was used to predict firmness, sugar content, and acid content. The PLS models were developed with several preprocessing methods, such as normalization, standard normal variate (SNV), multiplicative scatter correction (MSC), and derivative of Savitzky Golay. The performance of the prediction models were investigated to find the best combination of the preprocessing and PLS models. The coefficients of determination (Rp2) and standard errors of prediction (SEP) for the prediction of firmness, sugar content, and acid content of cherry tomatoes from green to red ripening stages were 0.876 and 1.875 kgf with mean of normalization, 0.823 and 0.388°Bx with maximum of normalization, and 0.620 and 0.208% with maximum of normalization, respectively.
Physiochemical Properties of Dual-Modified (Cross-linked and Hydroxypropylated) Rice Starches
Authors: Choi Hyun-Wook , Hong Sa-Hoon , Choi Sung-Won , Kim Chang-Nam , Yoo Seung-Seok , Kim Byung-Yong , Baik Moo-Yeol
Published: November 2024

Physicochemical properties of dual-modified rice starches, cross-linked (with POCl3) and hydroxypropylated (with propylene oxide) rice starches, were studied. Rice starch was cross-linked using POCl3 (0.005%, 0.02% (v/w)) at 45°C for 2 hr and then hydroxypropylated using propylene oxide (2%, 6%, 12% (v/w)) at 45°C for 24 hr, respectively. Swelling power, solubility, thermal properties (DSC) and pasting properties (RVA) of cross-linked and hydroxypropylated (CLHP) rice starches were determined. Swelling power of CLHP rice starch increased at relatively lower temperature than native rice starch. Solubility of CLHP rice starch was lower than that of native rice starch. Peak viscosity of CLHP rice starch was lower than that of native starch while holding strength and final viscosity were increased with modification. Breakdown value was lower and setback value was higher than native rice starch. DSC thermal transitions of CLHP rice starch shifted toward lower temperature. Amylopectin-melting enthalpy of CLHP rice starch decreased, whereas it was not affected by the amount of POCl3.
Optimization of Extraction of Functional Components from Black Rice Bran
Authors: Jo In-Hee , Choi Yong-Hee
Published: November 2024

The purpose of this study was to determine the optimum ethanol extraction conditions for maximum extraction of functional components such as ferulic acid, oryzanol, and tocopherol from black rice bran using Response Surface Methodology (RSM). A central composite design was applied to investigate the effects of the independent variables of solvent ratio (X1), extraction temperature (X2) and extraction time (X3) on the dependent variables such as total phenol components (Y1), total flavonoids compounds (Y2), electron donating ability (Y3), γ-oryzanol (Y4), ferulic acid (Y5) and α-tocopherol components (Y6). ANOVA results showed that coefficients of determination (R-square) of estimated models for dependent variables ranged from 0.8939 to 0.9470. It was found that solvent ratio and extraction temperature were the main effective factors in this extraction process. Particularly, the extraction efficiency of ferulic acid, γ-oryzanol and α-tocopherol components were significantly affected by extraction temperature. As a result, optimum extraction conditions were 20.35 mL/g of solvent ratio, 79.4°C of extraction temperature and 2.88 hr of extraction time. Predicted values at the optimized conditions were acceptable when compared with experimental values.
Effect of a Fermented Rice Protein Residue on the Taste Property of Yeast Extract
Authors: Park Gang-Seok , Han Gwi-Jung , Chung Ha-Yull
Published: November 2024

For producing a high added-value natural seasoning ingredient, a yeast extract (Yx) was supplemented with a rice protein residue fermented with Bacillus licheniformis (Rfl) or with Bacillus subtilis (Rfs). A rice protein residue was obtained after enzymatic hydrolysis of rice protein which was used for preparing a yeast culture medium. Overall acceptabilities of the supplemented yeast extracts (YxRfl or YxRfs) were higher compared to pure yeast extract. Savory taste like umami was found to increase noticeably by adding a fermented rice protein residue to yeast extract, which was confirmed in taste sensor analysis and in sensory test. Beyond the presence of savory tasting amino acids such as Glu and Asp in a fermented rice protein residue, it is assumed that other soluble peptide fractions remained play an important role in enhancing taste of the supplemented yeast extracts. Thus, the yeast extract added with a fermented rice protein residue could be applied to manufacture a natural seasoning ingredient.
Study on the Factors Influencing the Changes of Sesamol and Sesamolin in Sesame Oils during Thermal Oxidation
Authors: Lee Seung Wook , Kim Tae Soo , Kim Mi-Ja , Lee Jae Hwan
Published: November 2024

Addition effects of free fatty acids (FFA), glycerol, monoacylglycerol (MAG), sesamol, and aqueous extracts of sesame seed meal (ASM) on the changes of sesamol and sesamolin were determined in thermally oxidized sesame oil (SO) at 180°C for 90 min. Sesamol and sesamolin in SO were analyzed by high performance liquid chromatography (HPLC). As the concentration of FFA and MAG in SO increased up to 10% (w/w), the concentration of sesamol increased significantly by 0.94 and 0.70 mM, respectively (p < 0.05) whereas sesamol in control samples increased by 0.09 mM for 90 min oxidation. Sesamolin in 10% MAG and FFA added SO significantly decreased by 15 and 18%, respectively (p < 0.05) compared to control samples. Sesamolin in SO with addition of 1.5 and 2.5 mM sesamol were not significantly different (p > 0.05). Addition effects of ASM on the changes of sesamol and sesamolin in SO were not constant during thermal treatment. Conversion of sesamol from sesamolin in SO during thermal treatment seemed to be influenced by the presence of FFA and MAG.
Optimization of the Reflux Extraction Process of Functional Components from Aralia elata Using a Response Surface Methodology
Authors: Cho Jeong Seok , Jeong Jae Seok , Ryu Si Eun , Lee Mi Hyun , Choi Yong Hee
Published: November 2024

Response surface methodology (RSM) was used to monitor the characteristics of a return current extracts from Aralia elata. A central composite design was used to investigate the effects of the independent variables of extraction time (X1), ethanol concentration (X2) and extraction temperature (X3) on the dependent variables yield (Y1), total phenolics (Y2), electron donating ability (Y3), browning color (Y4) and reducing sugar contents (Y5) of extracts. The maximum yield was at 316.58 min (X1), 15.68% (X2) and 93.49°C (X3) in saddle point. Total phenolics were highly affected by ethanol concentration. The maximum total phenolics were at 94.78°C (X1), 22.9% (X2), 323.05 min (X3) in saddle point. The maximum electron donating ability was at 94.78°C (X1), 29.82% (X2), 323.05 min (X3) and was highly affected by ethanol concentration. The maximum browning color was at 97.00°C (X1), 38.35% (X2), 321.82 min (X3). The browning color was highly affected by ethanol concentration. The ruducing sugar content was at 97.00°C, 38.35%, When the extraction temperature, ethanol concentration, and extraction time were 87.62°C (X1), 24.62% (X2), 339.39 min (X3). The optimal conditions of extraction conditions for response variables by superimposing of contour maps were 263.5 min (X1), 14% (X2) and 89.5°C (X3).
Starch Index Derived from Stained Images for Rapid Quantification of Starch in Apples
Authors: Gil1 Bogim , Cho Yong-Jin
Published: November 2024

Starch content in apples is one of important quality parameters to evaluate their maturity or ripeness. This study aimed to develop a rapid and simple method for the quantification of starch content by means of computer vision. In advance, three types, or type I, type II and type III, of starch indices to indicate starch content in apples stained with KI/I2 solution were proposed. When the proposed starch indices were correlated with total starch content and amylose content, the type I of starch index indicated total starch content of three types of starch indices. The type I index was defined as the ratio of the area with pure blue to the total area in an Hue-Lightness-Saturation (HLS) image for apple stained with KI/I2. When the total starch content was particularly expressed on a dry basis, the highest correlation coefficient (0.811) was observed.
Dielectric Barrier Discharge Plasma Inactivation of Escherichia coli
Authors: Mok Chulkyoon , Lee Taehoon
Published: November 2024

Inactivation of Escherichia coli was attempted using dielectric barrier discharge plasma (DBDP) generated at different currents and electrode-gaps in order to explore its potential as a nonthermal sterilization technology for food products. DBDP showed a potent inactivation power against Escherichia coli especially in initial treatment stage up to 4 min although the effect retarded afterward, indicating that the inactivation pattern deviated from first order reaction kinetics. Instead, the inactivation pattern fitted well to Singh-Heldman model showing shape factors of 0.545-0.783 and D'-values of 0.565-3.268 min at different currents and electrode-gaps with a fixed sample treatment method. The greatest inactivation power of DBDP showing the smallest D'-value was observed at 1.25 A current and 2.65 mm electrode-gap. The inactivation effect was improved by uniaxially moving samples during the treatment. DBDP treatment with a biaxial movement of the samples boosted the inactivation power furthermore.
Selected Physicochemical and Consumer Preference Characteristics of Baikseolgi Incorporated with Perilla Powders
Authors: Lee Jun Ho
Published: November 2024

The effects of different ingredient formulations on physicochemical qualities and consumer preferences were investigated using Baikseolgi incorporated with perilla powder, a healthy food ingredient, as a model system. Perilla powder was incorporated into the formulation at five different amounts (0%, 5%, 10%, 15%, and 20% (w/w)) by replacing equivalent amount of non-glutinous rice flour. After appropriate mixing, rice cakes were steamed and quality attributes were evaluated after cooling. The pH increased but moisture content decreased significantly with an increase in the perilla powder substitution (p < 0.05). Lightness (L*) decreased significantly from 80.32 to 70.73 with the higher incorporation of perilla powder (p < 0.05), indicating that the color of Baikseolgi became dark. Redness (a*) and yellowness (b*); on the other hand, increased significantly (p < 0.05). Hardness decreased significantly as the perilla powder content increased in the formulation (p < 0.05). With respect to overall acceptability, the control received the highest mean score of 5.90; however, this was not significantly different from all samples tested except for 20% sample (p > 0.05). Five percent sample received the highest or competitively high preference scores in all attributes; thus, incorporation of 5% perilla powder in the formulation of Baikseolgi would be recommended while taking advantages of the health benefits of perilla without sacrificing the quality acceptance by the consumers.
Effects of Activated Calcium Addition on the Quality and Shelf-life of Tofu
Authors: Sung Jeehye , Kim Rosa , Moon Ji-Hye , Kim Yoon Sook
Published: November 2024

The effects of activated calcium (AC) addition (0.00, 0.05, 0.10, and 0.15% of tofu-immersion solutions) on the quality and shelf life of tofu were investigated. The pH values of tofu with AC were determined and all initial pH values were decreased during storage at 10°C. The turbidity of the tofu made with AC was lower than that of the tofu soaked in distilled water during storage at 10°C for 9 days. In sensory evaluation, the tofu soaked in water with AC had a day longer shelf-life than the tofu soaked in distilled water. The sensory evaluation of tofu with AC did not show significant differences in terms of not only color and overall acceptability but also textural changes (chewiness and hardness) during the storage periods. The aerobic bacterial, yeast, and mold counts in all treatments were increased during storage, and the addition of 0.15% AC showed the least change, suggesting that the AC had good antimicrobial activity. These results showed that the use of soaking water with AC could be very useful to extend the shelf life of tofu.
Development of a Computer-Assisted Quantitative Microbial Risk Assessment (QMRA) - Hazard Analysis and Critical Control Point (HACCP) Program for Food Safety in Restaurant
Authors: Lee Seung-Ju , Lee Kwang-Geun
Published: November 2024

This study was carried out to develop the QMRA-HACCP program for a quantitative technique to predict contamination levels and perform sensitivity and scenario analyses in restaurants. This study consisted of two part: the establishment stage of the QMRA-HACCP system and the development stage of a QMRA-HACCP program. Establishment stage includes the methodology to develop HACCP plans, the identification of exposure occasions and the complementation of database file. The QMRA-HACCP program has been developed based on visual basic application (VBA). The program has been coded according to steps of exposure assessment. The object linking an embedding (OLE) Excel automation method for automatic data processing is used in this program, which is a kind of programming technique for the Excel control. The performance test on the basis of collected data has been carried out by using the developed program. In the results of performance test, it was revealed that the efficiency of implementation of HACCP plan is increased by using the developed program.
Development of Sea Buckthorn Beer Using Mongolian Sea Buckthorn (Hippophae rhamnoides) Fruit
Authors: Lee Moon-Hang , Cho Heera , Lee Kwang-Geun
Published: November 2024

The purpose of this study was to investigate the effect of sea buckthorn (Hippophae rhamnoides) fruit extract (SBFE) on the quality attributes of beer. In this study, four style beers such as Golden Ale (GA), Amber Ale (AA), Golden Lager (GL) and Pale Ale (PA) were prepared. As the quality attributes of beer, the total acid, alcohol, reducing sugar, and total sugar of sea buckthorn beer (SBB) were analyzed. All beer’s total acid had a tendency to decrease and alcohol level increased except for AA when the SBFE was added. As SBFE was added, GA’s reducing sugar and total sugar level increased but those of AA, GL and PA decreased. In the sensory evaluation of SBB, total acceptance, color, aroma, total flavor, acidulous, sweet, bitter, and soda acceptance were evaluated. There was no significant difference in the total flavor among SBBs but in evaluation of color and aroma, SBB without SBFE had higher score than SBB with SBFE. The total acceptance of SBBs decreased as the following order; PA, GL, PA3%-S, GL3%-S, AA, AA3%-S.
Comparison of Physicochemical Properties of Calcium Carbonate Nano- and Micro-Powders
Authors: Paik Sae-Yeol-Rim , Ryu Jina , Ko Sanghoon
Published: November 2024

The aim of this study was to compare the physicochemical properties of calcium carbonate nano- and micro-powders for safe food applications of nanomaterials. The morphologies and approximate sizes of calcium particles were observed by scanning electron and transmission electron microscopic methods, showing hexagonal shape with sharp and rough surface. The approximate sizes of the calcium nano- and micro-particles observed on the micrographs were around 100 nm and 100 nm to 3 μm, respectively. The average particle sizes of the calcium nano- and micropowders determined by the dynamic light scattering method were 440.2±73.8 and 547.1±105.3 nm at 0.5 mg/mL particle concentration and 388.8±123.2 and 1001.9±160.4 nm at 1.0 mg/mL particle concentration, respectively. The zeta-potential of the calcium nano- and micro-powders were -9.94±1.78 and -2.42±2.38 mV, respectively. It seemed that both calcium nano- and micro-powders were unstable in aqueous conditions but calcium nano-powder was relatively more stable. The results of specific surface area of the calcium nano- and micro-powders were 6.99 and 4.26 m2/g while the bulk densities of them were similar but the tap densities were 0.81±0.02 and 0.97±0.02 g/mL, respectively. The angles of repose were 35.40±1.32° (nano-powder) and 39.37±2.46° (micro-powder), implying that calcium nano-powder was more flowable. This study provides a potential of various mineral nanoparticles including calcium nanoparticles for future safe food applications.
Extraction Methods Influence Inhibitory Effects of Agrimonia pilosa on the Growths of Meat-Poisoning Lactic Acid Bacteria
Authors: Lee Ha-Yeon , Lee Jong-Sub , Kim Da-Hye , Lee Seon-Goo , Lee Yong-Jin , Kim Myoung-Dong
Published: November 2024

The inhibitory effects of extracts from Agrimonia pilosa, which were obtained via different extraction methods, on the growth of Weissella viridescens and Leuconostoc carnosum were examined. Compared with simple water extraction, the sample extracted with alkalified water (pH 11) and 50% ethanol (pH 11) had 43% and 24% enhanced inhibitory effects on W. viridescens and Leu. carnosum growth, respectively. However, ultrasonic treatment did not exert a profound effect on the antimicrobial activity of A. pilosa regardless of the extraction solvent used.
Effect of Die Geometry and Carbon Dioxide Injection on Physical Properties of Extruded Corn Flour
Authors: Gu Bon-Jae , Ryu Gi-Hyung
Published: November 2024

The objective of this study was to determine the effect of die geometry and carbon dioxide injection on the physical properties of extruded corn flour. The extrusion variables were melt temperatures of 95 and 110°C; carbon dioxide gas flow rates of 0, 100 and 200 mL/min. In die dimension, the length was 2 or 5 mm and the tapered angle of die hole was 57 or 95°. The specific mechanical energy (SME) input was the lowest at 110°C melt temperature, 200 mL/min carbon dioxide gas flow rate and 3.36×10-10 m3 die constant. The sectional expansion of corn flour extrudate was higher at 57° than that at 95° tapered angle. Also, the sectional expansion was increased with increasing carbon dioxide injection flow rate from 0 mL/min to 200 mL/min. The specific length was increased with increasing carbon dioxide injection rate. The density, breaking strength and apparent elastic modulus were lower in the low die constant. Extruded corn flour at 95° tapered angle had more pores than one at 57° tapered angle.