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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 39, Issue 6 - Dec 2007
Volume 39, Issue 5 - Oct 2007
Volume 39, Issue 4 - Aug 2007
Volume 39, Issue 3 - Jun 2007
Volume 39, Issue 2 - Apr 2007
Volume 39, Issue 1 - Feb 2007
Selecting the target year
Analysis for Cyclodextrins to Entrap with Hexanal using Electronic Nose
Youn, Aye-Ree ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 1~6
The effectiveness of cyclodextrin(CD) on binding and/or entrapping hexanal in model solution was investigated. The types and concentration of CDs for entrapping hexanal were studied using electronic nose, which composed of metal oxide sensor or was based on GC with surface acoustic wave sensor.
was the most effective for lowering headspace concentration of hexanal in model solution. As concentration of CD increased, hexanal concentration in the headspace decreased significantly. Addition of 5%
to hexanal in model system resulted in 86% reduction of hexanal in the headspace. There was no difference between control and treatment at the initial stage of binding CD with hexanal while reduction of hexanal in the headspace was found during storage time. This could be estimated by electronic nose.
Changes of Phenolic Compounds and Pectin in Asian Pear Fruit during Growth
Zhang, Xian ; Lee, Fan-Zhu ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 7~13
The changes in phenolic compounds and pectin content were investigated during the growth of 3 cultivars (Hosui, Niitaka and Chuwhangbae) of Asian pear (Pyrus pyrifolria) fruits. The amounts of total phenolic compounds in peel, flesh and core was 20.61-22.98mg/g, 0.87-1.23mg/g and 6.39-37.96mg/g during early growth, respectively, and decreased with pear growth. Arbutin, chlorogenic acid and epicatechin were detected in each part of all three cultivars during early growth; of these, arbutin content was the highest. Caffeic acid, catechin and 4-hydroxymethyl benzoic acid were detected in the peel and core during the ripening process. The total pectin content in the flesh of Hosui, Niitaka, and Chuwhangbae cultivars decreased from 5.93mg/g, 5.99mg/g and 5.40mg/g to 1.07mg/g, 1.60mg/g and 1.63mg/g, respectively. Of the soluble pectins, the hydrochloric acid-soluble pectin content was the highest, 3.21-3.45mg/g, and decreased during growth.
Nutritional Composition of White-flowered and Pink-flowered Lotus in Different Parts
Heo, Nam-Chil ; Choi, Kyeong-Cheol ; Ahn, Yang-Jun ; Yang, Ho-Cheol ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 14~19
The nutritional compositions of different parts (roots, leaves, and seeds) of two lotus species (Nelumbo nucifera Gaertner), Muan's white-flowered and Naju's pink-flowered, are as follows; crude protein content in the seed was four times higher and the carbohydrate content was three times higher than those in the root and leaf. Comparing between the species, the crude protein content of the white lotus was the higher than that of the pink lotus, but the carbohydrate content was comparatively lower. The potassium content of the minerals in all samples was much higher than those in others. Additionally, the iron content of the root was much higher than those in the leaf and seed. In both species, the major free sugar in the root was sucrose; the main sugars in the leaf were fructose and alucose, and those in the seed were stachyose, raffinose, and sucrose. Among amino acids, glutamic acid showed the highest level in the leaf and seed, while aspartic acid was the highest in the root.
Effect of Phenolic Acids on Inhibition of Browning of Maillard Reaction Model Solutions
Kwak, Eun-Jung ; Lim, Seong-Il ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 20~24
The effects of phenolic acids on inhibition of browning by the Maillard reaction were investigated with a glucose-glutamic acid model for doenjang with citric acid as the antibrowning agent and phenolic acid as its synergist. Five phenolic acids, cinnamic, coumaric, caffeic, hydroxybenzoic, and protocatechuic acids, were used. In order to investigate the antibrowning capacity, 0.1M glucose, 0.1M glutamic acid, 50mM citric acid, and 1mM phenolic acid were dissolved in 1M phosphate buffer (pH 7.0), heated at
for 24hr in the presence of 0.2mM
, and stored at
for four weeks. Phenolic acid addition more efficiently inhibited browning during storage at
, without changes in pH. Hydroxybenzoic acid was the most efficient and increased the antibrowning capacity by 13% compared to sample without phenolic acids. Although caffeic and protocatechuic acids inhibited most the formation of 3-deoxyglucosone or fluorescence, they increased browning by forming colored complexes between two hydroxy groups of phenolic acids and iron ions. Hydroxybenzoic acid will be able to be a useful synergist of citric acid, an antibrowning agent in doenjang, since it is permitted for doenjang.
Exposure Assessment of Total Aflatoxin in Foods
Suh, Jung-Hyuk ; Sho, You-Sub ; Park, Seong-Soo ; Choi, Woo-Jeong ; Lee, Jong-Ok ; Kim, Hee-Yun ; Woo, Gun-Jo ; Oh, Keum-Soon ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 25~28
A survey of total aflatoxin levels was conducted on 565 food samples (cereals, nuts, etc) collected in commercial markets. The determination of aflatoxins (
) was performed using HPLC with fluorescence detector. The Limit of Detections (LODs) of the B group and G group were 0.05 ng/g and 0.07 ng/g, respectively. In addition, recoveries of rice, peanut butter, and red pepper flour were satisfactory. Total aflatoxin was detected 27 samples(4.8%) out of 565 samples. Incidence ratios in cereals, nuts, processed products, and other foods were 0.2, 0.4, 3.0 and 1.2%, respectively, but aflatoxin was not detected in pulse and dried fruits. The daily intake of total aflatoxin using food intakes was 0.04 ng/kg bw/day.
Effect of Emulsifiers on Characteristics of Microcapsule Containing Squid Liver Oil as a Core Material
Hwang, Sung-Hee ; Lee, Ki-Teak ; Youn, Kwang-Sup ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 29~32
This study was carried out to investigate the effect of emulsifiers on the characteristics of microcapsule containing squid liver oil. The emulsion stability of glycerine monostearate (HLB 4) separated after 1 hr. Sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate=6:4; HLB 11), sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate=7:3; HLB 16) and glycerine monostearate (HLB 4) plus sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate= 7:3; HLB 16) separated after 1 hr 30 min. The microencapsulation efficiency prepared by HLB 16 was 35.0%. The polyunsaturated fatty acid composition was shown to be higher than 50% in all powders, and the ratio of the polyunsaturated fatty acid composition to the saturated fatty acid composition was found to be the same (2.07) for HLB 11 and HLB 16.
Physical Properties of Yellow Alkaline Noodle Sheet Added with Sodium Chloride and Sodium Carbonate
Kim, Soon-Tae ; Chang, Hak-Gil ; Park, Young-Seo ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 33~38
The peak time, peak height, width at peak, and the width at 8 min of Mixograph increased as the amount of sodium chloride in yellow alkaline noodle sheet was increased. The peak time of the Mixograph duration increased almost twice when 0.5% sodium carbonate was added to yellow alkaline noodle sheet, but decreased when the amount of sodium carbonate was above 0.5%. The peak height decreased as the amount of sodium carbonate increased. Protein content and sedimentation values showed positive correlations with the Mixograph peak height, width at peak, and width at 8min. The pasting temperature, peak viscosity, minimum viscosity, and final viscosity increased as the amount of sodium chloride in yellow alkaline noodle sheets was increased for all wheat flours. The peak viscosity, minimum viscosity, and final viscosity also increased as the amount of sodium carbonate increased. The pasting temperature showed a positive correlation with the water retention capacity and the alkaline water retention capacity.
Development of Baikkimchi Sauce using Natural Color
Shin, Doung-Sun ; Cho, Yong-Sik ; Lee, Soo-Yul ; Han, Gwi-Jung ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 39~43
The characteristics of the Baikkimchi sauce made from natural pigments according to the preservation period were explored. For this research, two Baikkimchi sauces were made. One was made of Baikkimchi and only side materials (Sauce I). The other was made of Baikkimchi, side materials and 1.5% of orange paprika powders (Sauce II). There was no significant change in pH and the total acidity. The color showed better stability in the sauce II, the one with the natural pigments. As the preservation period increased, vitamin C content and the viscosity decreased. In addition, the number of lactic acid bacteria became rather reduced. Sevral sensory features were different significantly according to the preservation period, and the one with source II showed better features overally.
Quality Characteristics of Strawberry Jam Containing Sugar Alcohols
Park, Min-Kyung ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 44~49
The quality characteristics of strawberry jam containing different levels of sugar alcohols, such as xylitol, sorbitol and maltitol were compared with jam containing 35% of sugar only. Addition of 10-30% of xylitol did not influence pH and total acidity. The intensity of redness and amount of residual anthocyanin were increased according to increase of levels of xylitol, which showed a positive effect on color. However, the addition of more than 10% of xylitol resulted in negative changes in hardness and spreadmeter values. These and consumer preference results showed that the optimum amount of xylitol was less than 10%. Substituting sugar with 10% of xylitol and 25% of sorbitol, 10% of xylitol and 25% of maltitol or 10% of xylitol and 12.5% of sorbitol and maltitol did not change the pH, total acidity, hardness or spreadmeter value, but the redness and the amount of residual anthocyanin were still increased by these ratios. The most preferred ratio according to the sensory test was 10% of xylitol with 12.5% of sorbitol and maltitol each.
Physicochemical Properties of Whey Protein Isolate
Ahn, Myung-Soo ; Kim, Chan-Hee ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 50~54
In this study, the physicochemical properties of cheese whey protein isolate (WPI) were measured. The total amount of amino acids in WPI was 89.5% and the proportion of essential amino acids was 44.6%. Among these, leucine, lysine, isoleucine, and valine were shown in large amounts. At various pHs, the solubility of WPI (82-88%) was higher than that of sodium caseinate, (5-79%). The solubility of WPI was not affected by variation of pH. It was shown that the emulsifying capacity of WPI was higher than that of egg yolk by 1.6 times, but the stabilities of emulsions made with WPI and egg yolk was almost same each other at 65-97% and 60-89%, respectively. The foaming capacity of WPI was higher than that of egg white, at 323.3% and 186.6%, respectively, but the foam stability of WPI was similar to that of egg white.
Effect of Glucomannan on Quality and Shelf-life of Low-fat Chicken Patty
Kim, Sung-Jin ; Choi, Won-Seok ; You, Sang-Guan ; Min, Yun-Sik ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 55~60
This study used glucomannan as a fat substitute to produce low-fat patties with chicken meat, of which consumer consumption is increasing. In the case of a cooked meat patty, the crude fat content of the group treated with glucomannan was higher than that of a control when cooked. The cooking loss and reduction rate in the diameter of the control patties were higher than those of the group treated with glucomannan. Cohesiveness and chewiness of the group treated with glucomannan were higher than those of the control. As a result of sensory evaluation, there were no significant differences in the tenderness, color, odor and overall taste among the patties, but the juiciness of the group treated with glucomannan was lower than that of the control. There were no big differences in the pH of the patties during the frozen storage period. The volatile basic nitrogen (VBN) content of all of the types of patties gradually increased up to 7.97-8.56 mg% at the fourth week of storage, but these VBN values are hygienically safe. From these results, there was no large quality difference between a low-fat chicken patty to which glucomannan was added and a control. Therefore, it was confirmed that a good quality low-fat chicken patty can be made by controlling the fat and glucomannan content.
Effects of Commercial Fructooligosaccharides on Bifidobacteria Kimchi Fermentation
Chae, Myoung-Hee ; Jhon, Deok-Young ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 61~65
In order to extend the viability of aerotolerant Bifidobacterium animalis DY-64, fructooligosaccharide was added to kimchi containing the bifidobacteria. Baechu-kimchi made with Chinese cabbage was prepared with B. animalis DY-64 and fructooligosaccharide. Physicochemical and microbial changes of the kimchi were evaluated during fermentation at
. Bifidobacteria survived longer in kimchi containing fructooligosaccharide than in kimchi not containing the oligosaccharide. The viable cell counts of Lactobacillus spp. and Leuconostoc spp. and the organic acid content of fructooligosaccharide-added kimchi were higher than those of bifidobacteria or conventional kimchi. The sour taste and sourness of fructooligosaccharide-added kimchi were as high as that of conventional kimchi. These results show that the addition of prebiotic fructooligosaccharide in kimchi enhanced the viability of bifidobacteria during functional kimchi fermentation.
Development of Probiotic Microcapsules for the Preservation of Cell Viability
Lee, Kang-Whi ; Jang, Keum-Il ; Lee, Yoon-Bok ; Sohn, Heon-Soo ; Kim, Kwang-Yup ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 66~70
Lactobacillus fermentum YL-3 was encapsulated to increase acid tolerance and its total viability. After micro-encapsulation of L. fermentum YL-3 cells with sodium alginate and soybean oil, the morphology of the microcapsule was observed using confocal laser scanning microscopy (CLSM) after staining with pyronin Y and fluorescein isothiocyanate. The sizes of the microcapsules were 120-126
when manufactured at pH 2, 3 and 4, respectively. The microcapsule could hold live cells of L. fermentum YL-3 up to
CFU/mL at pH 2, 3 and 4, respectively. The acid tolerance and preservative ability of L. fermentum YL-3 in microcapsule and macrocapsule at
were tested. L. fermentum YL-3 cells were evenly located in the alginate capsule matrix structure and the firmness of microcapsule was highest at pH 2. Micro-encapsulation showed the most effective acid tolerance at pH 2.0 and preservation of viability at
. However, at
, the macrocapsules showed more effective cell protection than the microcapsules. The application range for microcapsules could be wider than for macrocapsules in the food industry.
Development of Protocol for the Effective Detection of Feline Calicivirus as Norovirus Surrogate in Oyster and Lettuce
Lee, Soo-Yeon ; Jang, Keum-Il ; Woo, Gun-Jo ; Kwak, Hyo-Sun ; Kim, Kwang-Yup ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 71~76
Foodborne illness caused by Noroviruses (NVs) is increasing rapidly in Korea. This study developed an effective detection protocol for NVs found in contaminated oysters and lettuce through an investigation using the major steps of virus particle separation, concentration and RT-PCR. As a surrogate model for NVs, the cultivable feline calicivirus (FCV) that belongs to the same Caliciviridae family was used. Instead of using a time-consuming ultracentrifugation method, efficient methods based on solvent extraction and PEG precipitation procedure were applied. Direct homogenization of a 25g sample of whole oyster and lettuce in 175mL PBS provided the simplicity that would be needed in the actual field of food product examination. The overnight PEG precipitation step at
was reduced to 3 h by placing the reaction tube in ice and by adjusting the PEG concentrations. The application of the use of chloroform and 0.2
syringe filtration together showed a better detection efficiency than the use of chloroform alone in removing PCR inhibitors for both oyster and lettuce samples. Also, dilution of the extracted RNA solution before PCR provided increased sensitivity. The improved detection protocol developed in this study could be efficiently applied to detect FCV and most likely NVs from oysters and lettuce.
Nitrite Scavenging Ability and SOD-like Activity of a Sterol Glucoside form Chrysanthemum coronarium L. var. spatiosum
Cho, Min-Jung ; Park, Mi-Jung ; Lee, Heum-Sook ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 77~82
From the total methanolic extract of Chrysanthemum coronarium L. var. spatiosum (Compositae), nitrite scavenging ability and superoxide dismutase (SOD)-like activity were analyzed as antioxidative characteristics. After successive partitioning with chloroform, n-butanol, and water, the chloroform fraction showed the most significant nitrite scavenging ability with an
value of 39 ppm compared with the values of vitamin C and chlorogenic acid, 15 ppm and 36 ppm, respectively. The active fraction was subjected to silica gel and Sephadex LH-20 column chromatography, and the compound was isolated and identified as
spectral data. The glucoside was further hydrolyzed and confirmed as a glycosylated
. The compound and its aglycone,
, showed different nitrite scavenging and SOD-like activity. The
value of nitrite scavenging ability of the compound was 335 ppm at pH 1.5, while that of its aglycone was 41 ppm. As for the SOD-like activity, the
values of the sterol and the glucoside were 1,291 ppm and >2,000 ppm, respectively, compared with those of vitamin C and chlorogenic acid, 38 ppm and 449 ppm, respectively.
Effects of Methanolic Extract from Salvia miltiorrhiza Bunge on in vitro Antithrombotic and Antioxidative Activities
Yang, Seun-Ah ; Im, Nam-Kyung ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 83~87
Salvia miltiorrhiza Bunge is known to potentially prevent arteriosclerosis and hypertension, but its effects on platelet function are not clear. In this study, we evaluated the in vitro antithrombotic activities of the edible plant extract. Methanol extract of S. miltiorrhiza Bunge exhibited about 70% fibrinolytic activity compared to the plasmin control, and inhibited ADP- and collagen-induced platelet aggregation in a concentration-dependent manner with
values of 0.42 and 0.07 mg/mL, respectively. S. miltiorrhiza Bunge extract significantly prolonged the activated partial thromboplastin time (APTT) and prothrombin time (PT) compared with control. Moreover, 0.05 mg/mL S. miltiorrhiza Bunge extract contained 87.3% l,l-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity. In conclusion, S. miltiorrhiza Bunge seemed to enhance antithrombotic activity due to its radical scavenging activity. Based on these data, further examination is required to determine the mechanism of platelet-dependent antithrombosis and the effect of polyphenols on platelet function.
Effects of Lentinus edodes Extract on the Loperamide-induced Constipation in Rats
Jin, Young-Gun ; Kim, Dong-Gun ; Jin, Ju-Yeon ; Lee, Young-Jae ; Park, Min-Kyung ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 88~93
The preventive effect of Lentinus edodes extract (LE) against constipation was studied in rats. Rats were pretreated with LE contained in drinking water at the concentration of 10%, 20% and 40% over 30 days. Constipation was induced by subcutaneous injection of loperamide (4 mg/kg/day) 3 days prior to sacrifice. Treatment of loperamide resulted in decreases in the number and wet weight of fecal pellets, and increase in the number of fecal pellet in the distal colon and cecocolon weight. In contrast, the number and wet weight of fecal pellets were increased, and the number of fecal pellet in the distal colon and the cecocolon weight were decreased in LE-pretreated groups compared to the loperamide-treated group. Blood parameters such as white blood cell, red blood cell, hemoglobin, hematocrit, platelet, mean corpuscular volume, mean corpuscular hemoglobin and mean corpuscular hemoglobin concentration, and serum alanine transaminase, aspartate aminotransferase and alkaline phosphatase activities, and blood urea nitrogen and creatinine values were not significantly different between the groups. In addition, LE (0.5 mg/mL) increased spontaneous contractile activity, which was reduced by atropine or loperamide in isolated rat ileum. Theses results suggest that the improvement of constipation symptoms in LE-pretreated rats resulted from a stimulatory effect of LE on intestine contractile activity.
Effects of NaCl on the Ethanolysis of N-Carbamyl Compounds to Form Ethyl Carbamate
Koh, Eun-Mi ; Kwon, Hoon-Jeong ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 94~98
Ethyl carbamate, which is also known as a possible human carcinogen, is formed by ethanolysis of N-carbamyl compounds such as carbamyl phosphate, urea, or citrulline. NaCl that is highly present in fermented foods was suspected to have an influence on ethyl carbamate formation. This study was designed to determine the effect of NaCl on the chemical reactions upon incubation of ethanol with the N-carbamyl compound in a 25% NaCl solution or in the absence of NaCl, and to find a possible association with the formation of ethyl carbamate. While the amount of ethyl carbamate formed in a urea solution with the addition of NaCl was increased up to 26%, the amount formed with citrulline or carbamyl phosphate in the presence of NaCl was decreased up to 30% and 40%, respectively. This indicates that NaCl should be considered as a potential factor influencing the rate of ethyl carbamate formation from its precursors.
Changes in Flavor Compounds of Polygonatum odoratum Root during Roasting
Park, Nan-Young ; Jeong, Yong-Jin ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 99~103
In order to evaluate innate flavor during the roasting process, the components responsible for the aroma of unroasted Polygonatum odoratum root and the volatile odor components released during the roasting process were evaluated using the solid phase-microextraction (SPME) headspace method. The raw P. odoratum root contained aldehyde, alcohol, hydrocarbon and acid components, which gave it a grass-like smell. 2-Methylpyrazine was not revealed from the roasted P. odoratum root at
, but was extracted at
. The 2,5-dimethylpyrazine component was the greatest at
. The hexanal component was greater when the root was roasted at
, compared with those at
. The production of 2-acetyl-1-pyrroline component was the greatest when it was roasted at
. Quantitative descriptive analysis of P. odoratum after roasting revealed a high concentration of 2,5-dimethylpyrazine at
, but a low concentration at
. Most of the 2-acetyl-1-pyrroline, which significantly affected its smell, was revealed at
Comparative Susceptibility of Staphylococcus aureus and Escherichia coli Strains Isolated from Korean Foods to Commercially Available Sanitizers/Disinfectants
Jeon, Dae-Hoon ; Kang, Kil-Jin ; Eom, Mi-Ok ; Sung, Jun-Hyun ; Kang, Han-Saem ; Kwak, Hyo-Sun ; Kwon, Ki-Sung ; Lee, Young-Ja ; Kim, Hyung-Il ;
Korean Journal of Food Science and Technology, volume 39, issue 1, 2007, Pages 104~107
To investigate the comparative susceptibility of E. coli and S. aureus strains isolated from Korean foods to sanitizer/disinfectants, the bactericidal efficacies of sodium hypochlorite and benzalkonium chloride were assessed by quantitative suspension tests in both 'clean' and 'dirty' conditions, respectively. The sanitizers/disinfectants achieved over 5-log reduction in viable counts of all strains at the tolerance exemption concentration, except in the case of S. aureus exposure to sodium hypochlorite under dirty condition. There were no significant differences in the susceptibility of antibiotic-resistrant and antibiotic-sensitive isolated strains to the sanitizers/disinfectants (p>0.05).