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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
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Journal DOI :
Korean Society of Food Science and Technology
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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
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Comparative Studies on Phytochemicals and Bioactive Activities in 24 New Varieties of Red Pepper
Huang, Ying ; So, Yun-Ji ; Hwang, Jeong Rok ; Yoo, Kyung-Mi ; Lee, Ki-Won ; Lee, Yong-Jik ; Hwang, In Kyeong ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 395~403
DOI : 10.9721/KJFST.2014.46.4.395
This study aimed to investigate the activities of phytochemical and bioactive components from 24 new varieties of red pepper obtained by crossbreeding different Korean red pepper lines. The ASTA (American Spice Trade Association) color values ranged from 116.69 to 249.83 and the total carotenoid content ranged from 3.19 to 6.11 mg/g dried red pepper. The free sugar content ranged from 43.41 to 199.54 mg/g, and the fructose content was found to be higher than the glucose content. The ascorbic acid, total polyphenol, and flavonoid contents were found to be 8.08-11.53 mg/g, 7.93-14.26 mg gallic acid/g, and 4.24-10.07 mg quercetin/g dried pepper, respectively. Overall, the total polyphenol contents of the new varieties were found to be higher than the average content of Korean red peppers. The total capsaicinoid content in the new varieties varied widely from 0.42 to 237.87 mg/100 g dried pepper. The pepper-methanol extract antioxidant activities of `variety 2, 4, 8, 9` were higher than others. A high correlation was observed between the antioxidant activities and the polyphenol contents (r
Physicochemical Properties of Wheat Bran in Different Areas Prepared by a High-pressure Homogenizer Process
An, Eun-Mi ; Lee, Jae-Kang ; Choi, Yong-Seok ; Kim, Young-Hwa ; Shin, Han-Seung ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 404~409
DOI : 10.9721/KJFST.2014.46.4.404
In this study, the effects of high-pressure homogenizer treatment on the physicochemical properties of wheat bran from different areas were evaluated. The results showed that the high-pressure homogenizer process could effectively decrease particle size and loosen the microstructure of the wheat bran matrix. As the particle size decreased, the bulk density of wheat bran was significantly decreased (p<0.05) and the water-holding capacity, swelling capacity, oil-holding capacity, and cation-exchange capacity were substantially increased. In addition, microscopic analysis revealed the gradual disintegration of the original cell wall structure and the dissociation of bran tissues over the course of high-pressure homogenization treatment. Scanning electron micrographs showed that the process could also effectively separate out the structural components of wheat bran. These results suggest that the high-pressure homogenizer process is an effective method to modify the physicochemical properties of wheat bran and likely other cereal brans, which might provide potential fiber-rich ingredients for use in functional foods.
Conditions for Obtaining Optimum Polyphenol Contents and Antioxidant Activities of Korean Berry and Green Tea Extracts
Lee, Ji-Hye ; Kim, Yang ; Lee, Suyong ; Yoo, Sang-Ho ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 410~417
DOI : 10.9721/KJFST.2014.46.4.410
Berries and green tea are underutilized in the food industry despite their great potential as a functional food ingredients. The purpose of this study was to determine the extraction conditions under which total phenolic contents and antioxidant activities of berry and green tea extracts are maximized. Extracts produced using 0-80% ethanol and temperatures ranging from
were evaluated for total phenolic content (TP), as well as for DPPH and ABTS radical-scavenging activities by using response surface methodology. Both ethanol and temperature had significant effects (p<0.05). Ogaja extract produced at
by using 33% ethanol yielded maximum TP, ABTS, and DPPH values of 23.74 mg GAE/g, 19.77, and 25.04 mg VCE/g, respectively. Optimum conditions for mulberry and raspberry extraction were found to be
by using 69% and 40% ethanol, respectively. Mulberry and raspberry extracts had TP, DPPH, and ABTS values of 20.74 mg GAE/g, 23.55, and 35.44 mg VCE/g, and 26.08 mg GAE/g, 39.93, and 55.60 mg VCE/g, respectively. Green tea extraction at
by using 43% ethanol was found to be optimal, yielding TP, ABTS, and DPPH values of 101.15 mg GAE/g, 171.38, and 177.56 mg VCE/g, respectively.
Quality Properties of Pear Vinegars with High-Acidity under Different Fermentation Conditions
Jo, Deokjo ; Lee, Hye-Jin ; Jeong, Yong-Jin ; Yeo, Soo-Hwan ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 418~424
DOI : 10.9721/KJFST.2014.46.4.418
High-acidity vinegar was manufactured using pear concentrate by fed-batch fermentation without additional nutrients, and the physicochemical properties and volatile components were investigated at different fermentation stages (Stages 1-4) and at various initial alcohol concentrations (IAC; 6-9%). The levels of reducing sugar, free amino acids, total phenolic content, total flavonoid content, and radical scavenging ability increased slightly during Stage 4 (high-acidity vinegar), which was affected by alcohol feeding. The contents of approximately 20 types of volatile compounds differed between the moderate- and high-acidity vinegar samples, as determined by solid-phase microextraction/gas chromatography-mass spectroscopy. The level of acetic acid in high-acidity vinegar increased according to the initial alcoholic content applied. The high-acidity vinegar produced by fed-batch culture at an IAC of 6-7% showed improved physicochemical and volatile properties as compared to the moderate-acidity vinegar.
Volatile Analysis of Commercial Korean Black Raspberry Wines (Bokbunjaju) Using Headspace Solid-phase Microextraction
Lee, Seung-Joo ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 425~431
DOI : 10.9721/KJFST.2014.46.4.425
In this study, the volatile compounds in 24 commercial Korean black raspberry wines were isolated by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 43 volatile components, including 15 esters, 12 terpenes, 7 alcohols, 4 acids, 3 ketones, and 2 aldehydes, were identified. Ethyl esters and alcohols such as ethyl acetate, ethyl octanoate, isoamyl alcohol, and phenethyl alcohol were the most represented groups among the quantified volatiles. In particular, various terpenes such as DL-limonene, linalool, alpha-terpineol, and myrtenol were identified. The differences in volatile components among the 24 black raspberry wines and possible sample grouping were examined by applying principal component analyses to the GC-MS data sets. The first and second principal components explained 43.9% of the total variation across the samples. No apparent sample groupings were observed according to manufacturing locations. The samples KU, BH, SR, and MO showed higher overall levels in the concentrations of terpenes originating from black raspberry, while other samples such as BB and HB, showed higher in ethyl ester and alcohol contents produced by yeast fermentation, respectively.
Quality Properties of Honey in Korean Commercial Markets
Kim, Jae-Young ; Song, Ha-Yeon ; Moon, Jin-Ah ; Shin, Min-Hong ; Baek, Seung-Hwa ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 432~437
DOI : 10.9721/KJFST.2014.46.4.432
This study was carried out to examine the quality properties of honey in Korean commercial markets. The moisture content, stable carbon isotope ratio, invert sugar, cane sugar, and hydroxy-methylfurfural (HMF) contents of honey were measured according to the Korea Food Code and AOAC`s (Association of Official Analytical Chemists) official methods. The stable carbon isotope ratio ranged from -25.18‰ to -12.60‰, which clearly differed between honey of
origin (flower) and
origin (artificial). Results of quality measurements revealed a moisture content of 18.12 to 19.70%, fructose content of 36.10 to 43.94%, glucose content of 22.61 to 31.91%, sucrose content of 1.56 to 4.75%, invert sugar content of 64.89 to 72.79%, and HMF content of 4.10 to 78.66 mg/kg. These values demonstrate that the quality of the tested honey meets the standard criteria of the Korean Food Code and Codex. However, it is necessary to reconsider the appropriate criteria for imported honey because it is circulated in the market through a long distribution process.
Formation of Biogenic Amines by Lactobacillus plantarum Isolated from Makgeolli
Kwak, Hee Jung ; Kim, Jae Young ; Lee, Hyun Sook ; Kim, Soon Mi ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 438~445
DOI : 10.9721/KJFST.2014.46.4.438
We examined biogenic amine (BA) production as well as the diversity of bacterial flora in 11 types of commercial makgeolli stored at 4 and
. Moreover, we studied the BA-producing activity of three L. plantarum strains isolated from makgeolli. At
, the BA content was highly increased and the denatured DNA bands were more variable in non-sterilized makgeolli compared to sterilized makgeolli. The major BAs produced in commercial makgeolli were histamine and putrescine. Histamine, tyramine, putrescine, and cadaverine were produced in excess by inoculation of the three L. plantarum isolates to makgeolli stored at
for 21 days. These results suggest that some L. plantarum strains in makgeolli can produce different types of BAs, depending on the extent of degradation of makgeolli.
Fermentation Characteristics for Preparation of Distilled Liquor Made of Mixed Grains
Lee, Dae Hyoung ; Jung, Jae Woon ; Lee, Yong Sun ; Seo, Jae Soon ; Park, In Tae ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 446~455
DOI : 10.9721/KJFST.2014.46.4.446
In this study, we aimed to develop mixed grain-derived hard liquor with enhanced favor and taste. First, fermentation characteristics analysis according to the grain used showed that rice and adlay produced high alcohol outputs of 15.2% and 13.3%, respectively, while that of barley was low at 5.6%. In an experiment in which different amounts sorghum flour were added, the sample without sorghum flour showed an alcohol content of 19.0%. The effect of adding up to 7% ipkuk (koji) was examined in a sensory test. Comprehensive preference increased with increasing amounts of added ipkuk. Fermentation characteristics analyses of distilled liquor into which milled rice (5% degrees of milling of unpolished waxy rice) was added showed that alcohol content and acidity were not greatly affected by its addition. Finally, an analysis of aromatic ingredients showed that the percentage of ethyl palmitate, which produces a smooth aroma, was the highest in distilled liquor made of mixed grains.
Effect of Solar Salt on Kimchi Fermentation during Long-term Storage
Chang, Ji Yoon ; Kim, In Cheol ; Chang, Hae Choon ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 456~464
DOI : 10.9721/KJFST.2014.46.4.456
Kimchi was prepared with three types of salt (4-year-aged solar salt, FS; 1-year-aged solar salt, OS; and purified salt, PS), using Leuconostoc citreum GJ7 as the starter culture. The prepared kimchi was fermented (up to 0.5-0.6% of acidity) and stored for 5 months at
. During the storage period, the acidity of FS kimchi increased gradually, whereas that of PS kimchi increased sharply. The yellowness (b) color value of PS kimchi (63.4) was higher than that of other kimchis with solar salts (55.6-60.3). Hardness of FS kimchi (1,912.6 gf) was greater than that of the other kimchis (1,554.4-1,650.2 gf) during the storage period. Moreover, sensory evaluation showed higher scores for FS kimchi than for other kimchis. These results suggest that FS is more suitable salt than PS for long-term storage of kimchi.
Optimum Conditions for Extracting Flavanones from Grapefruit Peels and Encapsulation of Extracts
Ko, Min-Jung ; Kwon, Hye-Lim ; Chung, Myong-Soo ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 465~469
DOI : 10.9721/KJFST.2014.46.4.465
The extraction of flavanones such as naringin, narirutin, naringenin, hesperidin, and hesperetin from grapefruit peels was performed using subcritical water extraction (SWE), hot water extraction, and conventional methods such as methanol and ethanol extraction. We analyzed the total flavanone content using high-performance liquid chromatography (HPLC) for each extracting method. Among the three methods, SWE was the optimal method with optimal operating conditions of
temperature and 10 min operating time. The maximum total flavanone extracted was
grapefruit peels. Moreover, we treated the extracts with 60%
-cyclodextrin and then analyzed the surface structure of the encapsulated compounds by field emission-scanning electron microscopy (FE-SEM). The results indicated that the encapsulation in
-cyclodextrin improved solubilization, and the inclusion complex could serve as food supplements.
Quality Characteristics and Antioxidant Activity of Sikhe prepared using Hot Water Extracts of Roasted Coffee Ground Residue
Park, La-Young ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 470~476
DOI : 10.9721/KJFST.2014.46.4.470
This study was performed to evaluate the quality characteristics and antioxidant activity of sikhe prepared using various concentrations of hot water extracts roasted coffee ground residue (CR-sikhe; 0.2, 0.4, 0.6, 0.8, and 1.0%). The pH increased with increasing CR concentration. The reducing sugar content after 5 h saccharification was the highest when 0.8% CR extract was used. Total polyphenol and flavonoid contents increased in a concentration-dependent manner reaching maximum levels when 1.0% CR-extract was used. The antioxidant activities of CR-extracts were higher than that of the control and increased dose-dependently. The CR-0.6 showed the best taste (4.28), color (4.56), flavor (4.08), and overall acceptability (4.28). After 10 day of storage at
, the total cell count in CR-sikhe was approximately 1-2 log cycle, which was less than that in the control.
Effects of Phytoplant Diets on Body Weight, Feces Production, Body Fat, and Serum Lipid Levels in High-fat Diet-induced Hyperlipidemic Rats
Kim, Sung-Soo ; Seong, Ki-Seung ; Lee, Ok-Hwan ; Lee, Jong Seok ; Lee, Young-Tack ; Kim, Sang-Hyun ; Han, Chan-Kyu ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 477~482
DOI : 10.9721/KJFST.2014.46.4.477
This study was performed to evaluate the anti-obesity and lipid-lowering effects of phytoplant diets in rats fed with a high-fat/cholesterol diet (HFCD). Experimental diet formulae contained various phytoplants such as brown rice, barley, soybean, germinated brown rice, malt, black bean, sea tangle, and/or dietary fibers including polydextrose, garcinia combogia, glucomannan,
-carnitine, and chitosan. Male Sprague-Dawley rats were fed with a HFCD for 6 weeks and then fed with a HFCD with/without phytoplants for another 6 weeks. Rats fed with phytoplant diets showed lower body weights, liver weights, visceral fat levels, and blood lipid levels compared to those of rats fed with HFCD alone. In addition, rats administered phytoplant diets showed increased daily feces production during the second experimental phase. These results suggest that phytoplant diets improve body weight, feces production, adipose tissue weight, and lipid metabolism.
PC12 Cell Protective Effects of Broccoli (Brassica oleracea var. italica) Leaf Fraction against H
-induced Oxidative Stress
Park, Seon Kyeong ; Jin, Dong Eun ; Park, Chang Hyeon ; Seung, Tae Wan ; Choi, Sung-Gil ; Heo, Ho Jin ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 483~488
DOI : 10.9721/KJFST.2014.46.4.483
To examine the physiological effects of broccoli (Brassica oleracea var. italica) leaf, the bioavailable compounds in broccoli leaf extract, and its in vitro neuroprotective effects against
-induced oxidative stress were examined in this study. The chloroform fraction of broccoli leaf extract had the highest total phenolic content of all the fraction than others, and the highest 2,2"-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical-scavenging activity and malondialdehyde (MDA) inhibitory effect. Intracellular reactive oxygen species (ROS) accumulation resulting in
-treated in PC12 cells was significantly lower when the chloroform fraction was present in the medium compared to that in PC12 cells treated with
alone. In a cell viability assay performed using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), the chloroform fraction showed protective effects against
-induced neurotoxicity and inhibited lactate dehydrogenase (LDH) release into the medium. High-performance liquid chromatography (HPLC) analysis showed that ferulic acid was the predominant phenolic compound in chloroform fraction of broccoli leaf.
Effects of Unripe Black Raspberry Water Extract on Lipid Metabolism and Oxidative Stress in Mice
Choi, Hye Ran ; Lee, Jung-Hyun ; Lee, Su Jung ; Lee, Min Jung ; Jeong, Jong Tae ; Lee, Tae-Bum ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 489~497
DOI : 10.9721/KJFST.2014.46.4.489
We examined the effects of unripe black raspberry water extract (UBR-W) on lipid metabolism and oxidative stress in mice. C57BL/6J mice were divided into 4 groups: those administered a control diet (CTL), high-fat diet (HFD), UBR-W and simvastatin for 12 weeks. In the HFD group, LDL cholesterol were significantly higher than in the CTL group. However, the UBR-W treated group showed dose-dependent reduction of plasma LDL levels. Hepatic total lipid, TC, and malondialdehyde were significantly increased in hyperlipidemic mice. However, supplementation with either UBR-W or simvastatin effectively reduced these lipid profiles and lipid peroxidation. UBR-W increased mRNA expression of the LDL receptor, sterol regulatory element binding protein 2 (SREBP2), 3-hydroxy-3-methylglutaryl (HMG)-CoA reductase and ATP-binding cassette transporter A1 (ABCA1) compared to that observed in the HFD group. In addition, UBR-W and simvastatin showed significantly reduced oxidized LDL uptake by the scavenger receptor CD36. These results suggest that UBR-W is useful for treatment and prevention of hyperlipidemia and lipid peroxidation.
Inhibitory Effects of Allium senescens L. Methanol Extracts on Reactive Oxygen Species Production and Lipid Accumulation during Differentiation in 3T3-L1 Cells
Choi, Hye-Young ; Kim, Gun-Hee ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 498~504
DOI : 10.9721/KJFST.2014.46.4.498
Allium senescens L. is perennial plant of the Liliaceae family that grows throughout Korea. In this study, we investigated the effect of Allium senescens L. methanol extracts on reactive oxygen species (ROS) production and lipid accumulation during adipogenesis. Our results indicated that 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of Allium senescens L. methanol extracts increased in a dose-dependent manner. Allium senescens L. methanol extracts suppressed ROS production and lipid accumulation during adipogenesis. In addition, Allium senescens L. methanol extracts inhibited the mRNA expression of the pro-oxidant enzyme, such as G6PDH and lead to a reduction in the mRNA levels of the transcription factors, such as sterol regulatory element binding proteins 1c, peroxisome proliferator-activated receptor
, and CCAAT/enhancer-binding proteins
. These results indicate that Allium senescens L. methanol extracts inhibit adipogenesis by modulating ROS production associated with ROS-regulating genes and directly down-regulating adipogenic transcription factors.
Antioxidant and Anti-inflammatory Activities of Water-soluble Extracts from Different Parts of Kojongsi Persimmon (Diospyros kaki L.)
Jeon, In Hwa ; Kang, Hyun Ju ; Lee, Hyun-Seo ; Shin, Jun Ho ; Park, Yong Gyoun ; Jeong, Seung-Il ; Jang, Seon Il ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 505~510
DOI : 10.9721/KJFST.2014.46.4.505
Kojongsi persimmon (Diospyros kaki L.) is the major cultivar of dried persimmon in Korea. The purpose of this study was to investigate the antioxidant and anti-inflammatory activities of water-soluble extracts from the calyx (PCE), peel (PPE) and leaf (PLE) of Kojongsi persimmon. PCE showed the highest total phenolic and flavonoid contents. In addition, the antioxidant activities (diphenylpicrylhydrazyl, 2,2`-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid), nitric oxide and reducing power) of PCE were higher than those of PPE and PLE. Moreover, PCE, PPE and PLE significantly suppressed the production of inflammatory mediators (nitric oxide and
) and pro-inflammatory cytokines (tumor necrosis factor-
) by lipopolysaccharide-stimulated RAW 264.7 cells in a dose-dependent manner. PCE showed the highest anti-inflammatory activity. Thus, these results suggest that the calyx of Kojongsi persimmon may be highly valuable as a natural product owing to its high-quality functional components as well as its-antioxidant, ant-iinflammatory activities.
Inhibitory Effect of Galangin from Alpinia officinarum on Lipopolysaccharide-induced Nitric Oxide Synthesis in RAW 264.7 macrophages
Lee, Hwa Jin ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 511~515
DOI : 10.9721/KJFST.2014.46.4.511
In a screen for plant-derived inhibitors of nitric oxide (NO) production in lipopolysaccharide (LPS)-activated RAW 264.7 macrophage cells, a flavonol isolated from the chloroform extract of Alpinia officinarum was isolated. The structure of the flavonol was found to be 3,5,7-trihydroxy-2-phenylchromen-4-one (galangin, GLG) by using spectroscopy. GLG exhibited an inhibitory effect (
) on NO production in LPS-stimulated RAW 264.7 murine macrophage cells. Moreover, GLG suppressed expressions of inducible nitric oxide synthase (iNOS) protein and mRNA in a dose-dependent manner.
Resveratrol Prevents Hormone-refractory Prostate Cancer Cell Growth via Inhibition of STAT3 Activity
Cho, Seok-Cheol ; Choi, Bu Young ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 516~521
DOI : 10.9721/KJFST.2014.46.4.516
The mechanisms underlying the refractory effects of flutamide, a first-line oral anti-androgen drug, have not been entirely elucidated. In the present study, we investigated the mechanism of flutamide-induced hormone-refractory prostate cancer cell growth and its modulation by resveratrol, a phytoalexin present in grapes. Resveratrol significantly attenuated interleukin 6 (IL-6)-induced signal transducer and activator of transcription 3 (STAT3) transcriptional activity and dihydrotestosterone (DHT) or IL-6-induced prostate-specific antigen (PSA) transcriptional activity. Furthermore, compared to treatment with DHT or IL-6 alone, combination treatment of cells significantly increased PSA transcriptional activity, and resveratrol markedly diminished DHT plus IL-6-induced STAT3 and PSA transcriptional activities. Thus, the inhibitory effects of resveratrol on IL-6-, DHT-, and flutamide-induced hormone-refractory prostate cancer cell growth are partly mediated by the suppression of STAT3 reporter gene activity, suggesting that resveratrol represents a promising therapy for prostate cancer.
Effect of Temperature and Inosine Monophosphate on Spore Germination of Artificially Inoculated Bacillus cereus in Traditional Korean Fermented Sauces
Lee, Min-A ; Jo, Eun-Ji ; Hong, Sang-Pil ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 522~525
DOI : 10.9721/KJFST.2014.46.4.522
The effects of temperature and inosine monophosphate (IMP) on the germination of artificially inoculated Bacillus cereus spores in ganjang, doenjang, and gochujang sauces were investigated. The pH and salt concentration of the sauces were as follows: ganjang (4.84, 7.45%), doenjang (4.26, 5.07%), and gochujang (3.54, 3.24%), respectively. Treatment at
resulted in a B. cereus growth of 0.8 log CFU/g in ganjang sauce; this concentration increased to 2.25 log CFU/g and 1.21 log CFU/g, respectively, when 10 mM IMP was added. Compared with that for ganjang sauce, the germination effect was comparatively lower for doenjang sauce by 10 mM IMP+
treatment (0.46 log CFU/g) and 10 mM IMP+
treatment (0.85 log CFU/g). However, no germination effect was noted for gochujang sauce by any treatment in this study. Therefore, the results suggested that pH is an important factor affecting spore germination in sauces.
Variation of Functional Compounds in Leafy Chinese Cabbage Grown Under Different Light Conditions in a Plant Factory
Chung, Sun-Ok ; Kim, Yun-Mi ; Ryu, Dong-Gi ; Kim, Sun-Ju ; Park, Jong-Tae ;
Korean Journal of Food Science and Technology, volume 46, issue 4, 2014, Pages 526~529
DOI : 10.9721/KJFST.2014.46.4.526
A recently developed Chinese cabbage cultivar, Shinhong Ssam, was cultured under different light conditions at a plant factory to evaluate effects of light on the production of functional compounds. The effects of the following combinations of red (R), blue (B), and white (W) LED light were compared to that of fluorescent light: R+B, R+W, and R+B+W. Under R+B light, the Chinese cabbage failed to grow well. In contrast, under R+W, R+B+W, and fluorescent light conditions, cabbages had similar growth rates. Cyanidin, the only anthocyanidin detected, accumulated in cabbages under LED conditions to levels more than 2-fold of that in cabbages grown under fluorescent light. Phenolic acid and flavonol levels varied subtly, whereas caffeic acid was found to be between 70- and 160-fold greater in LED-illuminated cabbages than in those exposed to fluorescent light. The amounts of free amino acids and sugars that affect the taste of vegetables were greater in the cabbages exposed to LED light than in those grown under fluorescent light conditions. In conclusion, R+W LED light produced Shinhong Ssam with greater nutritional value than those grown under R+B+W LED and fluorescent lights.