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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 47, Issue 6 - Dec 2015
Volume 47, Issue 5 - Oct 2015
Volume 47, Issue 4 - Aug 2015
Volume 47, Issue 3 - Jun 2015
Volume 47, Issue 2 - Apr 2015
Volume 47, Issue 1 - Feb 2015
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Single Cell Oil-Recent Trends in Microbial Production and Utilization
Kim, Yong-Ro ; Yoon, Suk Hoo ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 687~697
DOI : 10.9721/KJFST.2015.47.6.687
With the shortage of edible fats and oils and depletion of fossil fuels in many countries, microbial lipids is emerging as one of the most promising sources of fats and oils in the global market. Oleaginous microorganisms, also called single cell oils (SCOs), can accumulate lipids more than 25% in the cell volume. Triacylglycerols are the major storage lipids. SCOs offer several advantages for lipid production as follows: SCOs have short life span which would shorten production time, cultivation conditions are not affected by climate and place; the production process is easy to control. There are a number of oleaginous yeasts, molds, and microalgae. Furthermore, the lipid productivity of SCOs can be enhanced through strain improvement and the optimization of cultivation conditions. The new strains developed using recent advanced biotechnical methods showed greatly improved oleaginicity. Further, hydrolysates of lignocellulosic materials can be used as carbon sources for economic production of SCO.
Effect of Liposome-coated Hemicellulase on the Tenderization of Burdock
Kim, Kwang-Il ; Lee, SangYoon ; Lee, Jiseon ; Lee, JungGyu ; Min, Sang-Gi ; Choi, Mi-Jung ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 698~703
DOI : 10.9721/KJFST.2015.47.6.698
The elderly or patients with masticatory disturbance and deglutition dysfunctions, may have difficulty in chewing or biting foods with a hard texture. Thus, softening of the texture of foods using hemicellulase immobilized by the nanoencapsulation technique was examined in this study. Burdock was cut into cylindrical-shaped samples, which were immersed in distilled water and non-coated or coated enzymes for 48 h at
. The hardness of the treated samples decreased compared to the control. Microstructural observations revealed that the cells in the non-coated burdock were destroyed after 24 h. From the point of view of enzyme activity, the initial activity of the non-coated enzymes was higher than that of the coated enzymes. However, the enzyme activity was not significantly affected by the immersion time. Therefore, it appears that the encapsulation technique for enzymes may be useful for softening the texture of foods.
Effect of Rice Flour Sourdough Fermented with Omija (Schizandra chinensis) Extract on Quality Characteristics of Bread
Byun, Jong-Beom ; Chang, Jin-Hee ; Jeoung, Gey-Yeoun ; Lee, Jin-Sil ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 704~710
DOI : 10.9721/KJFST.2015.47.6.704
The objective of this work was to examine the effect of rice flour sourdough fermented with omija (Schizandra chinensis) extract on the quality characteristics of bread. Five rice sourdough concentrations (0, 15, 30, 45, and 60%) were used in order to ascertain the best bread composition. Bread qualities were determined by means of physicochemical analysis and consumer acceptability test. The results showed that the dough prepared with 15% rice flour sourdough fermented with omija extract had a positive impact on the bread quality such as volume, hardness, springiness, and consumer acceptability. This study suggests that the rice flour sourdough fermented with omija extract could be added up to 15% without quality changes for making bread.
Optimization of Acetic Acid Fermentation for Producing Vinegar from Extract of Jujube (Zizyphus jujuba Mill.) Fruits
Jo, Youngje ; Han, Jung Woo ; Min, Dul-Lae ; Lee, Young Eun ; Choi, Young-Jin ; Lim, Seokwon ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 711~718
DOI : 10.9721/KJFST.2015.47.6.711
The optimum conditions for producing vinegar from Jujube (ziziphus jujuba) juice using Acetobacter aceti were exploited by employing the response surface methodology (RSM). In addition to the initial concentration of ethanol, which is known to be a significant factor affecting acetic acid fermentation, the effects of initial concentration of Jujube juice, A. aceti concentration, pH, and temperature on acetic acid fermentation were also investigated. Out of these factors, the effects of the initial concentration of jujube juice and inoculation amount of A. aceti were determined to be negligible based on statistical analysis. By employing the face-centered experimental design in RSM, the optimum conditions for acetic acid fermentation were exploited for achieving maximum acidity and acetic acid production. The coefficients (
) of the derived equations from the response surface regression were 0.71 and 0.78 for acidity and acetic acid production, respectively. The maximum production of acetic acid was expected to be 52.76 mg/mL from 25% jujube extract at
with 7.69% alcohol content.
Bactericidal Effects of Hypochlorous Acid Water against Vibrio parahaemolyticus Contaminated on Raw Fish and Shellfish
Kim, Hee-Yun ; Choi, Jin-Kyung ; Shin, Il-Shik ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 719~724
DOI : 10.9721/KJFST.2015.47.6.719
The bactericidal effects of strongly acidic hypochlorous acid water (StAHA) and slightly acidic hypochlorous acid water (SlAHA) against Vibrio parahaemolyticus contaminated on surface of raw fish and shellfish were examined. V. parahaemolyticus contaminated with about 7.0 log CFU/g on the meat chunk of olive flounder (Paralichthys olivaceus), and yellow tail (Seriola quinqueradiata), and 4.0 log CFU/g on the shucked scallop (Patinopecten yessoensis) were not detected after washing with StAHA and SlAHA at a ratio of 30:1 on a sample weight basis. However, 1.0 log CFU/g of V. parahaemolyticus was survived on shucked oyster (Crassostrea gigas) under same treatment conditions. The bactericidal effects of acidic hypochlorous acid water against V. parahaemolyticus contaminated on surface of shucked oyster were not as effective as those against V. parahaemolyticus contaminated on surface of meat chunk of olive flounder, yellow tail, and shucked scallop. Such differences can be attributed to the complicated surface conformation of oyster.
Physicochemical and Sensory Characteristics of Beef-bone Broths Prepared under Atmospheric Pressure and Overpressure
Moon, Sang Ha ; Kim, Jaecheol ; Hwang, Keum Taek ; Cha, Yong Bum ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 725~732
DOI : 10.9721/KJFST.2015.47.6.725
This study was conducted to compare the physicochemical and sensory characteristics of beef-bone broths prepared under atmospheric pressure (BBAP) and overpressure (BBOP). Beef-bone was boiled in water (bone/water=1:2, w/w) for 1, 2, 4, 6, and 12 h under atmospheric pressure and overpressure (
, 1.25 atm). The BBOP broth samples were found to contain significantly higher amounts of solid, crude protein, crude ash, collagen, and chondroitin sulfate than the BBAP broth samples for a given boiling time (p<0.05). In addition, the Ca and Mg contents in the BBAP samples were higher than those in the BBOP samples, whereas the P, Na, and K contents were higher in BBOP than BBAP. The L value of BBAP was also significantly higher than that of BBOP (p<0.05). Further, as the boiling time increased, turbidity increased in the BBAP samples. In the quantitative descriptive analysis, the BBOP samples exhibited stronger brownness, transparency, meaty off-odor, meaty off-flavor, and sulfuric odor than the BBAP samples.
Development of the Functional Films Coated with Nano-TiO
Particles for Food Packaging and Removal of Off-flavor from Soybean Sprouts
Choi, Yeonwook ; Jeon, Kyu Bae ; Song, Kihyeon ; Kim, Jai Neung ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 733~737
DOI : 10.9721/KJFST.2015.47.6.733
For testing the ultraviolet (UV)-blocking property of functional films coated with Nano-
particles, UV-Vis spectra of oriented polypropylene (OPP) films uncoated and coated with
of 3% and 5% in Polyurethane (PU) and polyvinyl butyral (PVB)-Cellulose binders were measured. The result of UV-Vis analyses showed that the film coated with 5%
in PVB binders had a significant effect on UV protection of 90% compared with the film uncoated. Also The result of The photodegradation of methylene blue (MB), OPP films coated with 5% in both PU and PVB binders had a high photocatalytic activity for MB degradation. To evaluate the effect of the developed functional film coated with Nano-
particles, fresh soybean sprouts were used. Nano-
coated film was observed to decompose the off-flavor produced by soybean sprouts within packages during distribution, but uncoated film did not. Therefore, Nano-
coated film package could give the greatest effect in extending the shelf life of soybean sprouts.
Quality Characteristics of Jelly Containing Aronia (Aronia melanocarpa) Juice
Hwang, Eun-Sun ; Thi, Nhuan Do ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 738~743
DOI : 10.9721/KJFST.2015.47.6.738
This study was conducted to investigate the quality characteristics and antioxidant activities of jelly prepared with different amounts of aronia juice. Aronia juice was incorporated into jelly at concentrations of 3, 6, and 9%, based on the total weight of water. While the total water content of the jelly in different groups was not significantly different, the sugar content significantly increased with increasing levels of aronia juice. In the chromaticity measurements,
values decreased, whereas the
values increased with increasing levels of aronia juice in the jelly. Further, the hardness and chewiness of jelly increased with increasing amounts of aronia juice. On the other hand, resilience, cohesiveness, and gumminess of the jelly were nearly similar for the control and samples treated with aronia juice. The total polyphenols, flavonoids, and anthocyanin contents increased proportionally with increasing levels of aronia juice. In addition, the antioxidant activity measured in terms of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities of the jelly extracts were significantly higher for the samples containing aronia juice compared to the control and increased proportionally with increasing concentrations of aronia juice. In the sensory evaluation, the sample containing 6% aronia juice was perceived to have the best color, taste, texture, chewiness, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in jelly for improving its quality as well as sensory and antioxidant potential.
Effect of the Dextrose Equivalent of Maltodextrin on the Quality Characteristics of Jeju Purple Sweet Potato (Ipomoea batatas L.) during Molecular Press Dehydration
Cho, Man Jae ; Kim, Hyun Jung ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 744~750
DOI : 10.9721/KJFST.2015.47.6.744
Purple sweet potatoes were dehydrated with maltodextrin with different dextrose equivalent (DE) values of 4-7, 13-17, 16.5-19.5, and 17-20. Maltodextrin was used as a molecular press dehydrating agent. The molecular dehydration rate of the purple sweet potatoes increased over time. As the DE of maltodextrin increased, the moisture content after 12 h of dehydration decreased from 65.7% to 40.8, 36.1, 34.9, and 28.6% for DE values of 4-7, 13-17, 16.5-17.5, and 17-20, respectively. Additionally, total phenolic content, anthocyanin, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities decreased as the DE value of maltodextrin increased. While maltodextrins with DE values of 16.5-19.5 and 17-20 effectively dehydrated the purple sweet potatoes, total phenolic, anthocyanin, and DPPH radical scavenging activities were lowered during dehydration. The DPPH radical scavenging activities correlated to both the total phenolic content (
) and anthocyanin contents (
) of the purple sweet potatoes. These results indicate that the purple sweet potatoes were effectively dehydrated with maltodextrin whose DE values ranged 16.5-20, although there were losses in the total phenolic and anthocyanin contents.
Salty Taste Enhancing Effect of Enzymatically Hydrolyzed Anchovy Protein
Youn, So Jung ; Cha, Gyung-Hee ; Shin, Jung-Kue ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 751~756
DOI : 10.9721/KJFST.2015.47.6.751
Sodium chloride is known to contribute to the quality and safety of foods. However, there is an increasing interest in reducing the sodium content in foodstuffs, owing to health-related concerns related to its overconsumption. Therefore, the possible use of enzymatically hydrolyzed anchovy protein (eHAP) in enhancing the intensity of the salty taste in model broth was investigated in this study. The sodium chloride content of eHAP was 67.7 g/L. The lightness (L) and yellowness (b) of the model broth increased with increasing eHAP concentration. Additionally, the perceived intensity of the salty taste of eHAP solutions increased with increasing amounts of eHAP at a given NaCl concentration in the model broth. The intensity of the salty taste was enhanced by 0.37-35.58% as eHAP was added. The results suggest that it may be possible to reduce the sodium chloride content in foods by enhancing the salty taste with eHAP.
Physicochemical Properties and Composition of Ginsenosides in Red Ginseng Extract as Revealed by Subcritical Water Extraction
Lee, Joo-Mi ; Ko, Min-Jung ; Chung, Myong-Soo ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 757~764
DOI : 10.9721/KJFST.2015.47.6.757
Red ginseng was treated by subcritical water extraction (SWE) whose two parameters were the extraction temperature (
) and time (5-20 min) under a high pressure. The oBrix value, solid content, color difference, and turbidity of the red ginseng extract increased with increasing extraction time and temperature, while the pH decreased. The total concentration of ginsenosides in the red ginseng extract was maximal at
and 20 min. The concentrations of ginsenosides Rg3 and Rh1 were maximal at
and 15 min. The concentrations of Rg3 and Rh1 were respectively 3.5-5 times and 2-2.5 times higher than those treated by conventional extraction methods with hot water, ethanol, and methanol. SWE is a particularly effective method for the selective extraction of less-polar ginsenosides such as Rg3 which is well known to exert strong anticancer effects.
Quality Characteristics and Antioxidant Activity of Yogurt Added with Acanthopanax Powder
Oh, HanSeul ; Kang, SungTae ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 765~771
DOI : 10.9721/KJFST.2015.47.6.765
This study was performed to examine the quality characteristics and antioxidant activity of the curd yogurt with different contents (0.5-2%, w/w) of acanthopanax powder (AP). The pH decreased with increasing AP content until 16 h, whereas the treated groups showed higher pH levels than the control group after 20 h. The viscosity and the viable cell counts of the yogurt with 2% AP were lower than those of the control group during fermentation, significantly. Color values of AP yogurt were lower in terms of brightness, whereas redness and yellowness values were higher compared to the control group. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and soluble content significantly increased with increasing AP content. Consumer acceptability score of yogurt with 0.5% AP was ranked higher than other yogurts. Yogurt added with 0.5% AP showed no differences in pH, titrable acidity, and viable cell counts compared to the control group after storage at
for 14 days.
Hydrolysis of Isolate Soybean Protein Using Subcritical Water
Hwang, Yun Hee ; Cho, Hyung-Yong ; Kim, Ko-Rae ; Lee, Seok Hoon ; Choi, Mi-Jung ; Shin, Jung-Kue ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 772~778
DOI : 10.9721/KJFST.2015.47.6.772
Hydrolysis of isolate soybean protein (ISP) using subcritical water (SCW) was conducted to study the feasibility for producing protein hydrolyzate. SCW hydrolysis of SPI suspension (5-15%) was conducted in an electrically heated batch reactor (2 L). The effects of temperature (230 to
) and holding time (10 to 50 min) on the degree of hydrolysis (DH) and the production of amino acids were studied by surface response method. The DH was determined by derivatizing the hydrolyzates with ortho-phthalaldehyde (OPA) solution. It was confirmed that reaction temperature and holding time affected the hydrothermolysis of soybean protein. However, the holding time was less effective on amino acid yield when the temperature was higher than
. In order to achieve optimal yields of amino acids exceeding 43%, the temperature should be within the range between 256 and
with holding time from 29 to 41 min, respectively. A maximum estimated amino acid yield of 43.5% was obtained at
for 35 min.
Effect of Dropwort (Oenanthe javanica) Extracts on Memory Improvement in Alzheimer's Disease Animal Model, Tg2576 mice
Won, Beom Young ; Shin, Ki Young ; Ha, Hyun Jee ; Chang, Keun-A ; Yun, Yeo Sang ; Kim, Ye Ri ; Park, Yong Jin ; Lee, Hyung Gun ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 779~784
DOI : 10.9721/KJFST.2015.47.6.779
This study was conducted to investigate the effect of herbs on memory improvement by focusing on their cholinergic functions in Tg2576 mice. Seven herbs were used to obtain extracts by using alcohol and water. In screening test for cholinergic activities of the extracts, acetylcholinesterase (AChE) activity was highly inhibited in Oenanthe javanica alcohol extract (OJAE, 18.76%) as compared with the others. The OJAE-treated Tg2576 (Tg-OJAE) groups showed the statistically significant increases of latency time in passive avoidance test. Also, it was found that the concentration of
was significantly reduced in Tg-OJAE groups compared to non-treated Tg2576 groups. In the additional enzyme test, it was found that
of OJAE was
and OJAE acted as an uncompetitive inhibitor of AChE. Therefore, it seemed that OJAE can be used for the development of processed foods for memory improvement.
Effect of Light Emitting Diode Irradiation on Tyrosinase Activity during Storage
Jung, Hyo Yeon ; Kim, Jung Sun ; Noh, Bong Soo ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 785~788
DOI : 10.9721/KJFST.2015.47.6.785
In this study, the effect of light irradiation on tyrosinase activity during storage in a low temperature incubator was investigated, with the goal of identifying the appropriate wavelength and intensity of light for inhibiting tyrosinase activity. Fluorescent light and blue light emitting diode (LED) irradiation were found to inhibit tyrosinase activity. In particular, tyrosinase activity was significantly inhibited under high intensity blue LED irradiation, suggesting that the activity of tyrosinase present in vegetables or fruits might be inhibited by LED irradiation. Therefore, blue LED irradiation during food storage and the distribution stage would be useful for ensuring good quality of food, owing to the inhibition of the enzymatic browning reaction.
Survey Study on Radioactivity of Domestic Fishery Product
Kim, Chang-Jong ; Lim, Chung-seop ; Lee, Wanno ; Jang, Mee ; Ji, Young-Yong ; Chung, Kun-Ho ; Kang, and Mun-Ja ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 789~792
DOI : 10.9721/KJFST.2015.47.6.789
Samples of fishery products were tested for radioactivity by using the intake frequency data from Korea Health Statistics. The radioactivity of
was analyzed using gamma spectrometry with a simplified sample pre-treatment procedure. The radioactivity range for
was 21.9-3050 Bq/kg, whereas the radioactivities of
were under minimum detectable activity which were in the range of 0.140-1.97, 0.0900-1.89 and 0.124-1.94 Bq/kg, respectively, for the three species. The results suggest that the Fukushima accident did not have a significant impact on domestic fishery products, which were analyzed during the period from 2013 to 2015. Additionally, there seemed to be no significant impact of additional exposure dose by the analyzed radionuclides.
Rheological Behaviors of White and Brown Rice Flours During In-vitro Simulation of Starch Digestion
Kim, Hyeon Ji ; Lee, Jeom-Sig ; Ko, Sanghoon ; Lee, Suyong ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 793~796
DOI : 10.9721/KJFST.2015.47.6.793
The in-vitro starch digestibility of white and brown rice flours was continuously characterized from a rheological point of view. Specifically, the in-vitro viscosities of the rice digesta samples were monitored under simulated oral, gastric, and intestinal conditions. A trend of decreasing viscosities in all the digesta samples was observed during the in-vitro digestion. After cooking, the brown rice sample exhibited lower viscosity than that of the white rice flour due to the presence of more non-starch components. A similar tendency was observed during the simulated oral and gastric digestions. However, the viscosity crossover between the white and brown rice samples was observed during intestinal digestion. In addition, the amount of glucose released from the brown rice flour was significantly lower than that from the white rice flour. Thus, the slower rate of starch hydrolysis in the brown rice flour could be related to its in-vitro rheological behaviors.
Behavior of Retrogradation Retardation in Rice Starch Paste by Raw Wheat Flour Addition
Bae, In Young ; Lee, Jun Woo ; Kim, Hong Sul ; Kim, Kyung Mi ; Han, Gwi Jung ; Kim, Myung Hwan ; Jun, Soo Jin ; Lee, Hyeon Gyu ;
Korean Journal of Food Science and Technology, volume 47, issue 6, 2015, Pages 797~800
DOI : 10.9721/KJFST.2015.47.6.797
The effect of raw wheat flour on starch retrogradation retardation was investigated in a rice starch paste model. Specifically, in terms of amylase activity present in the wheat flour, the retardation effect was investigated depending on reaction temperature (40, 60, and
), incubation time (0, 20, 40, and 60 min), and wheat flour addition levels (0-10%). An increase in wheat flour concentration resulted in a rapid decrease in the elastic modulus (G') as the incubation time increased. The G' changes of the rice starch pastes were furthermore fitted by the first order reaction for the reaction rate estimation on the temperature basis. The experimental reaction rate of the paste sample incubated with 10% wheat flour at
exhibited good agreement with the predicted value. This result implied that the first order reaction kinetics could be suitable to predict the changes in the G' as a function of incubation temperature and wheat flour concentration.