Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
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 46, Issue 6 - Dec 2014
Volume 46, Issue 5 - Oct 2014
Volume 46, Issue 4 - Aug 2014
Volume 46, Issue 3 - Jun 2014
Volume 46, Issue 2 - Apr 2014
Volume 46, Issue 1 - Feb 2014
Selecting the target year
Major Components of Caprine Milk and Its Significance for Human Nutrition
Kim, Hyo-Hee ; Park, Young-Seo ; Yoon, Sung-Sik ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 121~126
DOI : 10.9721/KJFST.2014.46.2.121
Recently, infant formula products made of caprine milk have gained popularity, mainly because the nutritional composition of caprine milk is similar to that of human milk. In addition, caprine milk is considered to be better than bovine milk in terms of nutrient composition and easier digestion. Compared to bovine milk, caprine milk contains more
-casein, but less
S1-casein. While the lactose concentration of both bovine and caprine milk is almost the same, a content of total oligosaccharides in caprine milk was approximately five to eight times higher than that in bovine milk. However, as the dairy goat industry in Korea is in a nascent stage of milk production and further processing, many nutritional advantages of caprine milk over bovine milk are not fully conveyed to general consumers. It is recommended that scientific research regarding the nutritional benefits of caprine milk needs to be conducted urgently, owing to the increasing domestic sales of infant formula products made of caprine milk.
Improvement of Chlorophyll-photosensitized Oxidation of Fish Oil-enriched Emulsion by Sesame Oil Addition and Antioxidant Content Changes
An, Sojin ; Lee, Edwald ; Choe, Eunok ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 127~134
DOI : 10.9721/KJFST.2014.46.2.127
This study was performed to evaluate the effects of sesame oil addition to a tuna oil-enriched emulsion during chlorophyll-photosensitized oxidation. The emulsion principally consisted of tocopherol-stripped canola and tuna oil with or without sesame oil, acetic acid, phospholipids, and xanthan gum. Chlorophyll b was added to promote the production of singlet oxygen upon exposure to light. The oxidation of oil in the emulsion was evaluated by determining the peroxide value (POV) and conjugated dienoic acid (CDA) contents. Concentrations of minor compounds in the emulsion were monitored. Increasing POV and CDA contents in the emulsion were paralleled with decreased docosahexaenoic acid during oxidation, and oxidation was inhibited by the addition of sesame oil. Chlorophyll, polyphenols, tocopherol, and phospholipids were degraded during oxidation of the emulsion; however, their degradation was slowed down by the addition of sesame oil. Lignans in the emulsions containing added sesame oil were barely changed, suggesting that they quenched singlet oxygen physically. Polyphenols were the most effective in improving the stability of tuna oil-enriched emulsions during chlorophyll-photosensitized oxidation.
Characterization of Korean Sweet Potato Starches: Physicochemical, Pasting, and Digestion Properties
Baek, Hye Rim ; Kim, Ha Ram ; Kim, Kyung Mi ; Kim, Jin Sook ; Han, Gui Jung ; Moon, Tae Wha ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 135~142
DOI : 10.9721/KJFST.2014.46.2.135
Physicochemical, pasting, and digestion properties of sweet potato starches from 11 Korean cultivars were investigated. Starch granules were variably oval, round, polygonal, spherical, and bell-shaped, and of 10.2-15.3
in mean particle diameter. Amylose contents varied from 12.3 to 17.4%. A similar chain length distribution of amylopectin was found in each of the cultivars. The portion of
correlated with the degree of amylose leaching. Thermal properties determined by differential scanning calorimetry showed high values of gelatinization temperatures in Shinyulmi and Jeungmi starches, but a relatively low value in Daeyumi starch. All starches exhibited a Ca-type diffraction pattern. Differing patterns were observed in swelling factors, depending on temperature. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch ranged from 9.6-17.4, 31.4-45.6, and 35.7-62.8%, respectively. In Rapid Visco Analyser profiles, differences were observed in pasting parameters such as pasting temperature, peak viscosity, final viscosity, and breakdown.
Effectiveness of Yeast Nutrients on Stuck Fermentation of Blueberry Wine
Seo, Seung-Ho ; Yoo, Seon-A ; Park, Seong-Eun ; Son, Hong-Seok ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 143~147
DOI : 10.9721/KJFST.2014.46.2.143
In this study, we investigated the effect of various yeast nutrients on stuck and sluggish fermentation of blueberry wine. Sugar consumption rates during fermentation were observed after the addition of yeast extract, diammonium phosphate, yeast energizer, raisin, or banana to fermenting blueberry wine. After fermentation, the alcohol concentrations of wines containing yeast extract (14.1%) and banana (13.3%) were higher than those of wines containing diammonium phosphate (12.6%), yeast energizer (12.4%), and raisin (11.4%). Correspondingly, levels of soluble solids were lower in wines to which yeast extract (
) and banana (
) were added than in wines to which diammonium phosphate (
), yeast energizer (
), and raisin (
) were added. Thus, we concluded that banana could be used as a nutritional supplement for yeast to solve stuck and sluggish blueberry wine fermentation.
Characterization of Mutant Strain, Lactobacillus paracasei ML-7 Isolated from Kimchi, and Its Effect on the Growth of Broiler
Park, Keun-Tae ; Oh, Mihyang ; Nam, Jungok ; Ji, Kibbeum ; Han, Jong-Kwon ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 148~152
DOI : 10.9721/KJFST.2014.46.2.148
A mutant strain of Lactobacillus paracasei (ML-7) was derived by ultraviolet irradiation of the parent L. paracasei LS-2 strain, followed by colony selection on pH 3.5 MRS agar plates, on which L. paracasei LS-2 cannot grow. The L. paracasei ML-7 mutant strain produced an increased amount of organic acids compared to the L. paracasei LS-2 parent strain. Broiler chickens were randomly fed with one of three experimental diets: a basal diet as a control, and basal diets supplemented with 0.3% of the L. paracasei LS-2 and L. paracasei ML-7 strains. When concluding the study, the final body weights of the broilers fed with the supplemented basal diets were found to be significantly higher (1.9% for LS-2 and 6.2% for ML-7) than the control broiler group. Broilers fed with basal diet supplemented with the mutant L. paracasei ML-7 strain showed increased body weight and food intake, compared to broilers fed with the basal diet with or without the parent L. paracasei LS-2 strain.
Characteristics of Takju (a Cloudy Korean Rice Wine) Prepared with Nuruk (a Traditional Korean Rice Wine Fermentation Starter), and Identification of Lactic Acid Bacteria in Nuruk
Park, Ji-Hee ; Chung, Chang-Ho ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 153~164
DOI : 10.9721/KJFST.2014.46.2.153
Five takju prepared using four types of nuruk (a traditional Korean fermentation starter made of malted wheat; non-cooked, naturally inoculated) labeled SH, SS, JJ, and SJ, and one type of koji (cooked, inoculated with an inoculum) labeled MN, were compared. Titratable acidity, pH, sugars, ethanol, amino acids, organic acids, and microbial changes in samples were measured, and the sensory properties were evaluated. Titratable acidity, alcohol, and organic acid content increased as sugar contents decreased. The overall ethanol concentration of all takju increased over time, reaching a maximum of 13.08-14.96% (w/v) at 7-21 days. The total amino acid contents of takju prepared with nuruk, except for one (SJ), were higher than the takju prepared with koji (MN). Lactic acid bacteria were also isolated from the starters. Sequence analysis of 16S rRNA genes (500 - 600 bp) of 223 isolates revealed that the major strains were in the genera of Leuconostoc, Weissella, Pediococcus, and Lactobacillus.
Production of Set-type Yogurt Fortified with Peptides and γ-aminobutyric acid by Mixed Fermentation Using Bacillus subtilis and Lactococcus lactis
Lim, Jong-Soon ; Lee, Sam-Pin ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 165~172
DOI : 10.9721/KJFST.2014.46.2.165
Mixed fermentation of cow milk was performed by sequential co-cultures with Bacillus subtilis and Lactococcus lactis. After a first fermentation step with B. subtilis for 6 h, the number of viable cells increased to
CFU/mL. The second fermentation step with L. lactis resulted in increased viable cells
CFU/mL for 3 days and increased acidity. However, the number of viable B. subtilis cells was decreased greatly to
CFU/mL following fermentation with L. lactis. Milk proteins were markedly hydrolyzed by the first fermentation after 2 h, and the second fermentation induced curd formation in milk. However, after 4 h, the first fermentation resulted in higher whey separation and 80 mg% tyrosine content. Gamma-aminobutyric acid (GABA) production was dependent upon the degree of protein hydrolysis by first fermentation. Second fermentation resulted in 0.14% GABA. The milk fermented by B. subtilis indicated the rough surface of yogurt depended upon the degree of protein hydrolysis. In conclusion, set-type yogurt was efficiently produced by co-culturing of milk, and fortifying with peptides, GABA, and probiotics.
Fermentation Characteristics of Ice Wines Prepared with Freeze-dried Muscat Bailey A Grapes
Jeon, Eun-Jeong ; Kim, Jae-Sik ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 173~179
DOI : 10.9721/KJFST.2014.46.2.173
The fermentation characteristics of ice wines made from freeze-dried Muscat Bailey A grapes were determined. Muscat Bailey A grapes were concentrated to 34.8 and
by freeze drying and were then fermented. The content of reducing sugar was 0.3% in conventional wine after fermentation, but was 21.5 and 23.9% in ice wines at 34 and
, respectively. The content of alcohol was 9.6% in conventional wine but was 10.3 and 10.6% in ice wines at 34 and
, respectively. It was observed that the red and violet colors of ice wines at 34 and
became dominant compared to the controls. In sensory evaluation studies, ice wines at 34 and
showed higher intensities in color, flavor, and overall preference.
Structural and Solubility Characteristics of Coenzyme Q
Complexes Including Cyclodextrin and Starch
Lee, Joon-Kyoung ; Lee, Hyun-Joo ; Lim, Jae-Kag ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 180~188
DOI : 10.9721/KJFST.2014.46.2.180
This study focused on assessing the solubility and structural characteristics of two types of coenzyme
) complexes: the
-starch and the
-cyclodextrin complexes. The solubility of
-starch complex increased significantly as the temperature was increased. However, the solubility of
-cyclodextrin complex reached a peak at
, and strong aggregation occurred at
. When the temperature was raised to
-cyclodextrin complex dissociated owing to the weakening of bonds, resulting in
emerging at the surface of water. Therefore,
-cyclodextrin complexes have lower solubility, due to their reduced heat-stability, than do the
-starch complexes. Structural differences between the two
complexes were confirmed by Fourier transform infrared (FT-IR) spectroscopy, X-ray diffractometer (XRD), and differential scanning calorimeter (DSC). The
-cyclodextrin complex included an isoprenoid chain of
, while the
-starch complex included both the benzoquinone ring and the isoprenoid chain of
. These results suggest that
-starch complexes possess higher heat-stability and solubility than do the
Effects of Heat Treatment on the Quality of the Onion Juices Prepared with Sulfur-applied Onions
Choi, Bogyoung ; Surh, Jeonghee ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 189~197
DOI : 10.9721/KJFST.2014.46.2.189
Onion juices were prepared by various heat treatments (at
for 4.5-5.5 h), from the onions cultivated with increasing numbers of sulfur applications (once for Sulfur-1, four times for Sulfur-4). As heat treatment intensity increased, the onion juices darkened (p<0.001), which adversely affected the sensory preference. In addition, increasing the heating temperature significantly increased the organic acid content of onion juices (p<0.001), and therefore, decreased pH (p<0.001). Heat intensity did not affect the thiosulfinate content of onion juices, suggesting that the rate of decomposition of thiosulfinate into low-molecular weight sulfur derivatives is similar over the temperature range of
. Total flavonoids were higher in onion juices derived from Sulfur-4 than in Sulfur-1 onions, and increased with heat treatment intensity (p<0.001). These results indicated that heat-facilitated conversion of bound forms of flavonoids to their free forms increases the extractability of flavonoids from onions.
The Anti-aging Effects of Various Berries in the Human Skin Keratinocyte (HaCaT) Cells
Lee, Su Jung ; Choi, Hye Ran ; Lee, Jin-Cheol ; Park, Hee Jeon ; Lee, Hee Kwon ; Jeong, Jong Tae ; Lee, Tae-Bum ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 198~204
DOI : 10.9721/KJFST.2014.46.2.198
Ultraviolet B (UV-B) irradiation is a negative factor that induces skin damage, inflammation, and aging. UVB irradiation induces the inflammatory response through interleukin (IL)-6 and IL-8 expression in keratinocytes. In addition, it induces the production of reactive oxygen species (ROS) and the activation of matrix metalloproteinase-1 (MMP-1), which plays an important role in collagen 1 degradation in the extracellular matrix. We investigated the antiaging effects of five kinds of berry in human skin keratinocyte (HaCaT) cells using juice of black raspberry (Rubus occidentalis), blueberry wild (Vacciniun angustifolium) and cultivar (Vacciniun corymbosum), black chokeberry (Aronia melanocarpa (Michx.) Elliott), and mulberry (Morus abla). HaCaT cells irradiated with UV-B exhibited increased ROS generation, as well as IL-6, IL-8, and MMP-1 gene expression, when compared to the control cells that were not irradiated with UV-B. However, pre-treatment of berry juice before UV-B irradiation significantly down-regulated the UV-B-induced ROS generation and inflammatory cytokine and MMP-1 expression. The results suggest that all berries have anti-aging effects including lowering inflammatory cytokine levels, ROS generation, and MMP-1 expression in HaCaT cells during UV-B irradiation.
Antioxidant and Nitrite Scavenging Activities of Acanthopanax senticosus Extract Fermented with Different Mushroom Mycelia
Kim, Dan-Bi ; Shin, Gi Hae ; Lee, Jong Seok ; Lee, Ok-Hwan ; Park, In-Jae ; Cho, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 205~212
DOI : 10.9721/KJFST.2014.46.2.205
This study was designed to investigate the antioxidant activities (ORAC value, DPPH and ABTS radical scavenging activity, FRAP activity, and reducing power) and nitrite scavenging activities of Acanthopanax senticosus extracts fermented with the mycelia of three different mushroom species: Ganoderma lucidum, Phellinus linteus, and Hericium erinaceus. The highest total phenol content (42.09 GAE mg/g) and ORAC value (
TE/g) were observed in a hot water extract of A. senticosus fermented with G. lucidum. The highest DPPH radical and nitrite scavenging activities were observed in a 70% ethanol extract of A. senticosus fermented with G. lucidum. In addition, ABTS radical scavenging activity (8-88%), FRAP activity (0.1-0.2), and reducing power (0.3-0.7) were increased by ethanol addition in all samples in a dose-dependent manner. These results provide a basic understanding of the antioxidant and nitrite-scavenging activities of A. senticosus extracts fermented with different mushroom mycelia.
Assessment of the Bioavailability and Nutritive Function of Genetically Modified β-Carotene-biofortified Rice by Using Wistar Rats
Lee, Young-Tack ; Lee, Kyung-Won ; Seong, Ki-Seung ; Kim, Sung-Soo ; Lee, Jong Seok ; Lee, Ok-Hwan ; Cho, Hyun-Seok ; Suh, Seok-Chul ; Han, Chan-Kyu ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 213~218
DOI : 10.9721/KJFST.2014.46.2.213
The purpose of this study was to investigate the bioavailability and nutritive functions of Nak-Dong rice or genetically modified
-carotene-biofortified rice (GM rice) in an experimental animal model. Wistar rats fed either GM rice or Nak-Dong rice did not show differences in bioavailability, growth, organ weights, or visceral fat, suggesting that the nutrient content of GM rice is compositionally equivalent to that of conventional Nak-Dong rice. In addition, GM rice showed improved nutritive function in terms of increased defecation, decreased lipids, and decreased blood glucose.
Protective Effects of Fucoidan against Acute Alcohol-induced Liver Injury in Rats
Kim, Mi-Ja ; Jeon, Joseph ; Lee, Sung Pyo ; Lee, Jin-Sil ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 219~223
DOI : 10.9721/KJFST.2014.46.2.219
The purpose of this study was to investigate the protective effects of fucoidan on acute alcohol-induced liver injury in rats. Experimental animals were randomly divided into four groups: (1) a control group, (2) a group fed 25% ethanol, (3) a group fed 25% ethanol and 250 mg/kg BW of fucoidan (25% ethanol+FUCO250), and (4) a group fed 25% ethanol and 500 mg/kg BW of fucoidan (25% ethanol+FUCO500). Each group was fed orally two times per day for 15 days. Liver weights in the 25% ethanol group were increased compared to the control group, while liver weights in the 25% ethanol+FUCO500 group were significantly decreased compared to the 25% ethanol group (p<0.05). Plasma concentrations of triglyceride, cholesterol, and LDL-cholesterol were elevated in the 25% ethanol group; however, these levels in the 25% ethanol+FUCO250 group were significantly decreased compared to the 25% ethanol group (p<0.05). The glutamic-pyruvic transaminase activity of the 25% ethanol+FUCO500 group also was significantly lower than the 25% ethanol group (p<0.05). These results indicate that fucoidan might protect against acute alcohol-induced liver injury.
Antioxidative Activity of Cheonggukjang Prepared with Purple Sweet Potato
Lee, MinJi ; Lee, Yu Geon ; Cho, Jung-Il ; Na, Kwang-Chool ; Kim, Mi Seung ; Moon, Jae-Hak ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 224~230
DOI : 10.9721/KJFST.2014.46.2.224
The characteristics and antioxidative activities of yellow and black soybean cheonggukjang prepared with the addition of purple sweet potato (Ipomoea batatas cv. Jami) were evaluated. In sensory evaluation experiments involving the addition of purple sweet potatoes to cheonggukjang at 0, 5, 10, 20, and 30% ratios (w/w), yellow (YCAP) and black (BCAP) soybean cheonggukjang with 20% purple sweet potato were most preferred. The total phenolics and flavonoid contents of YCAP and BCAP were higher than those of yellow (YC) and black (BC) cheonggukjang prepared without added purple sweet potato. YCAP and BCAP also showed higher DPPH radical-scavenging activities than other samples. Moreover, rat blood plasma samples taken 1 h after oral administration of YCAP and BCAP showed higher inhibitory effects against lipid peroxidation than did rats fed YC or BC. These results suggest that the long-term intake of cheonggukjang prepared with purple sweet potato may increase the antioxidative activity in the blood.
Anti-hyperlipidemic Activity of Albizzia julibrissin and Cassia tora L. Extract Mixtures in Rats Fed with High-fat Diets
Nam, Jong-Hyun ; Sung, Kee-Seung ; Lee, Jong Seok ; Lee, Ok-Hwan ; Han, Chan-Kyu ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 231~236
DOI : 10.9721/KJFST.2014.46.2.231
The present study was undertaken to evaluate the anti-hyperlipidemic activity of Albizzia julibrissin and Cassia tora L. extract mixtures in high fat diet-induced hyperlipidemic rats. In high-fat diet fed hyperlipidemic rats, oral treatment with Albizzia julibrissin and Cassia tora L. extracts resulted in decreased levels of total serum cholesterol and triglycerides, epididymal fat pad (EFP) weights, and activities of hepatic glucose-6-phosphate dehydrogenase (G6PDH) and malic enzyme, while the levels of feces production and high-density lipoprotein (HDL)-cholesterol were increased, compared with untreated control. Therefore, these results suggest that Albizzia julibrissin and Cassia tora L. extract mixtures can ameliorate hyperlipidemia.
Estimation of Daily per Capita Intake of Total Phenolics, Total Flavonoids, and Antioxidant Capacities from Commercial Products of Japanese Apricot (Prunus mume) in the Korean Diet, Based on the Korea National Health and Nutrition Examination Survey in 2010
Lee, Bong Han ; Yoo, Hee Geun ; Baek, Youngsu ; Kwon, O Jun ; Chung, Dae Kyun ; Kim, Dae-Ok ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 237~244
DOI : 10.9721/KJFST.2014.46.2.237
The total phenolics, total flavonoids, and antioxidant capacities of ten commercial products of Japanese apricot (maesil) were evaluated, including four kinds of alcoholic drinks, two kinds of soft drinks, and four kinds of concentrate found in the Korean market. The daily per capita consumption (g/capita/day) of each product was calculated from in the existing dataset of the Korea National Health and Nutrition Examination Survey in 2010. Using the combined datasets indicated above, the daily per capita intake of total phenolics from maesil product consumption was found to be 1.05 mg gallic acid equivalents. The daily per capita intake of total flavonoids was determined to be 0.13 mg catechin equivalents, and the daily per capita intake of antioxidant capacities were measured at 0.70 mg vitamin C equivalents (1,1-diphenyl-2-picrylhydrazyl assay), and at 1.04 mg vitamin C equivalents (2,2`-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) assay). The daily per capita intakes of total phenolics, total flavonoids, and antioxidant capacities were influenced by the daily quantity of consumption of maesil products, as well as their compositional contents.
The Antiviral Effects of Areca catechu L. Extract
Lee, Doseung ; Boo, Kyung Hwan ; Kim, Young Cheon ; Lee, Jin-Man ; Kang, Seungtae ; Lee, Wang Shik ; Riu, Key Zung ; Lee, Dong-Sun ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 245~248
DOI : 10.9721/KJFST.2014.46.2.245
Trafficking of viral glycoproteins to the cell surface results in syncytium formation in baby hamster kidney (BHK) cells infected with Newcastle disease virus (NDV). An extract from the medicinal Areca catechu L plant inhibited not only syncytium formation, but also trafficking of the hemagglutinin-neuramidase (HN) glycoprotein to the cell-surface. The viral glycoprotein was processed within the endoplasmic reticulum during transit to the cell membrane. Fungal extracts showed inhibitory activities (
-glucosidase. These results suggested that A. catechu L. extracts inhibited the cell-surface expression of NDV-HN glycoprotein without significantly affecting HN glycoprotein synthesis in NDV-infected BHK cells.
Single- and Repeated-dose Toxicities of Acanthopanax senticosus Fermentation Products in Rats
Cho, Ju-Hyun ; Park, In-Jae ; Baik, Soon-Ok ; Choi, Soo-Young ; Choi, Goo-Hee ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 249~255
DOI : 10.9721/KJFST.2014.46.2.249
In this study, the products of Acanthopanax senticosus fermentation were derived from the mycelia of 2 mushrooms, Ganoderma lucidum and Phellinus linteus, to determine their safety in Sprague-Dawley rats. Rats were orally administered the water extracts of A. senticosus fermentation products with G. lucidum (FM-5111) or P. linteus (FM-5131) at dose levels of 0.5, 1.0, or 2.0 g/kg for the single-dose toxicity test and 0.25, 0.5, or 1.0 g/kg for the repeated-dose toxicity test. There were no significant differences in body weight gain, feed intake, or water consumption between control and FM-5111- or FM-5131-treated rats. Hematological and blood biochemistry analysis revealed that none of the investigated parameters were affected by the A. senticosus fermentation products, and no remarkable lesions were observed upon histopathological analysis. We conclude that the A. senticosus fermentation products obtained from mushroom mycelia are safe for long-term administration and could be considered as multi-functional nutrients for the improvement of liver function and immunity.
Comparison of Photostimulated Luminescence, Thermoluminescence, and Electron Spin Resonance Spectroscopic Analyses on Dried-spices Irradiated by Gamma Ray and Electron Beam
Jeong, Jin-Hwa ; Ahn, Jae-Jun ; Baek, Ji-Yeong ; Kim, Hyo-Young ; Kwon, Joong-Ho ; Jin, Chang-Hyun ; Jeong, Il-Yun ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 256~261
DOI : 10.9721/KJFST.2014.46.2.256
This study was conducted to determine the effect of gamma-ray and electron-beam irradiation on dried spices (black pepper, red pepper, parsley, and basil) using the photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) methods. The spices were irradiated at 0, 1, 5, and 10 kGy. All non-irradiated spices had photon counts (PCs) less than 700 PCs. The PCs of three irradiated spices (red pepper, parsley, and basil) were clearly distinguishable from those of non-irradiated ones, exhibiting PSL signals higher than 5000 PCs. However, negative PSL counts (<700 PCs) were obtained for most irradiated black pepper, except those irradiated with 5 kGy gamma rays and 10 kGy electron-beams. TL glow curves of the irradiated spices showed a higher peak at
. TL ratios were found to be less than 0.1 for non-irradiated spices and higher than 0.1 for irradiated ones. No ESR signal was observed for any irradiated spice except red pepper, which displayed cellulose-based ESR spectra. Therefore, the results suggest that the PSL, TL, and ESR methods are effective detection techniques for dried spices irradiated with electron beams as well as gamma rays.
Microbial Prevalence and Quality of Organic Farm Produce from Various Production Sites
Park, Won-Jung ; Ryu, Hwa-Yeon ; Lim, Ga-Yeon ; Lee, Young-Duck ; Park, Jong-Hyun ;
Korean Journal of Food Science and Technology, volume 46, issue 2, 2014, Pages 262~267
DOI : 10.9721/KJFST.2014.46.2.262
To analyze the presence of microbes in organic farm produce, green chillies, lettuce, tomatoes, apples, pears, and rice were collected at 47 production sites with organic and conventional produce. Total average bacterial counts of 4.07 log CFU/g in organic green chillies, 3.71 log CFU/g in conventional green chillies, and 6.76- 6.90 log CFU/g in the both lettuce were detected. Mean bacterial counts of 4.48 log CFU/g and 2.84 log CFU/g were detected in organic and conventional pear produce, respectively. Differences in bacterial counts in tomatoes, apples, and rice in organic and conventional produce were less pronounced. Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus were not detected in any produce sample. However, Bacillus cereus was detected with average counts of 1.04 log CFU/g in 11/47 (23%) conventional produce samples and 1.97 log CFU/g in 6/47 (13%) organic produce samples. Therefore, organic and conventional produce showed similar microbial prevalence patterns, and comparable safety in terms of pathogen contamination.