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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 48, Issue 4 - Aug 2016
Volume 48, Issue 3 - Jun 2016
Volume 48, Issue 2 - Apr 2016
Volume 48, Issue 1 - Feb 2016
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Characterization of Traditional Korean Unifloral Honey Based on the Mono-, Di-, and Trisaccharides
Jang, Eun-Sook ; Kim, In-Suk ; Lee, Eun-jin ; Seo, Hyun-Sun ; Lee, Hye-joung ; Kim, Eun ; Kim, Kyung-Tae ; Kim, Jong-Bae ;
Korean Journal of Food Science and Technology, volume 48, issue 1, 2016, Pages 1~8
DOI : 10.9721/KJFST.2016.48.1.1
Sugar profiles of 45 Korean honey samples (15 acacia, 15 multi-floral, 10 chestnut, and 5 artificial honey samples), which are commercially available in the Korean markets, were analyzed using gas chromatography/mass spectrometry (GC/MS) through TMS-oxime and TMS-methoxime derivatization. The average invert sugar contents in acacia, multi-floral, chestnut, and artificial honey samples were
, respectively. Fourteen disaccharides were detected from the samples, and the average content of major disaccharides was higher in order of turanose, maltulose, maltose, trehalulose, kojibiose, isomaltose, and nigerose. The average content of total disaccharides was highest in chestnut and lowest in acacia. Seven trisaccharides were detected from the samples, and the average content of trisaccharides was the highest in artificial honeys, which had high erlose content. The total content of disaccharides and trisaccharides was highest (
) in chestnut honey and lowest (
) in acacia honey.
Cold Pasteurization of Frozen Crushed Garlics using Electron Beam Irradiation and the Stability of Bioactive Components
Lee, Hyun-Gyu ; Jo, Yunhee ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 48, issue 1, 2016, Pages 9~14
DOI : 10.9721/KJFST.2016.48.1.9
Recently, the market for ready-to-use vegetables has increased largely due to consumer demands, which led to the production of minimally-processed frozen crushed garlic products. This study was designed to determine the effect of electron beam irradiation (0-7 kGy) on microbial decontamination, bioactive compounds, and antimicrobial activities of frozen crushed garlic obtained from Korea and China. The microbial counts (total bacteria, yeasts & molds) were reduced from log 3-4 CFU/g to non-detectable levels as a result of irradiation at 4 kGy. Irradiation treatment at 4 kGy did not affect the amount of alliin, allicin, total pyruvate, and total thiosulfinate of crushed garlic, however, this dose induced insignificant changes in antibacterial activities against pathogenic bacteria including Bacillus subtilis, Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus, and Yersinia enterocolitica. Therefore, electron beam irradiation less than 4 kGy can be considered suitable to improve the microbial decontamination without altering the biological activity of frozen garlics.
Enhancement of Antioxidant Activity of Onion Powders by Browning during Drying Process
Lee, Dong-Jin ; Han, Jung-Ah ; Lim, Seung-Taik ;
Korean Journal of Food Science and Technology, volume 48, issue 1, 2016, Pages 15~19
DOI : 10.9721/KJFST.2016.48.1.15
Drying process was applied to increase the antioxidant activity of onion powder: freeze-drying or air-drying at 50, 70, and
and onion extracts were obtained from each powder using water or aqueous ethanol (50%) at
. In the color analysis, the freeze-dried powders showed higher
values than did the air-dried ones. The browning index of powders air-dried at
was significantly higher than that of freeze-dried powders or those air-dried at temperatures below
. Phenolic content in the extracts was 4.02-23.12 mg gallic acid equivalent/g sample, and was the highest in the extract from the sample air-dried at
, regardless of the extraction condition. The highest antioxidant activity, measured by 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid and 1,1-diphenyl-2-picrylhydrazyl methods, was found in the powder air-dried at
, which induced browning. These findings indicate that antioxidant activity depends more on browning during drying than on extraction conditions.
Comparison of Physicochemical Properties between Conventional and High-Yielding Rice Varieties
Huh, Chang Ki ; Shim, Ki Hoon ; Kim, Young Doo ;
Korean Journal of Food Science and Technology, volume 48, issue 1, 2016, Pages 20~26
DOI : 10.9721/KJFST.2016.48.1.20
This study invesigated the physicochemical properties of rice flours from conventional and high-yielding rice varieties in order to enhance usability processing of high-yielding rice varieties. Moisture content was not remarkably different among rice flours by cultivar. The highest content of total free sugars was detected in Hopum rice. Apparent amylose content of Anda was higher than that of other rice varieties. The total amount of amino acids was highest in Anda rice among the rice cultivars. Contents of vitamin
in Hanarum were highest among the rice cultivars. Initial pasting temperature was lowest in Anda rice (
). Hanarum rice showed the lowest setback values among the rice flours. Therefore, Anda and Hanarum rice cultivars were suggesting the possibility of a processed rice food source.
Fermentation Characteristics of Makgeolli Containing Aronia (Aronia melanocarpa, Black chokeberry)
Park, Mi-Jung ; Kim, Hyeong-Kook ; Choi, Kyong-Kun ; Koo, Bon-Yeol ; Lee, Si-Kyung ;
Korean Journal of Food Science and Technology, volume 48, issue 1, 2016, Pages 27~35
DOI : 10.9721/KJFST.2016.48.1.27
This study was conducted to investigate the quality characteristics of makgeolli containing aronia, (Aronia melanocarpa (0-1.9%)). After an initial decrease in the range of pH from 4.93-5.04 to 3.43-3.61 over a period of 6 days, it gradually increased until 14 days. As the fermentation proceeded, sugar contents and reducing sugar contents initially increased in majority of the samples, and subsequently decreased after 2 days. Total acidity contents increased until 6 days and then became higher as the content of aronia increased. Total acidity levels were within the range of 0.50-0.62%. After 14 days of fermentation, the alcohol contents ranged between 11.97 and 14.13%. Over the same time span, the amino acid content increased from a range of 1.57-2.22 to 5.86-6.92%. The microbial cell count and yeast colony count increased over the initial 4 days and then gradually decreased. Total polyphenol content and total flavonoid of aronia makgeolli were significantly higher than those of the control group. Based on the sensory evaluation, makgeolli with 1.3% aronia demonstrated the highest overall acceptance.
Sterilization of Rapeseed Sprouts by Intense Pulsed Light Treatment
Park, Heeran ; Cha, Gyung-Hee ; Shin, Jung-Kue ;
Korean Journal of Food Science and Technology, volume 48, issue 1, 2016, Pages 36~41
DOI : 10.9721/KJFST.2016.48.1.36
In this study, the effects of intense pulsed light (IPL) treatment on microbial inactivation and quality in rapeseed sprouts were investigated. Untreated rapeseed sprouts exhibit a high level of total aerobic bacteria (TAB) (
), coliform bacteria (coliform) (
), and pathogenic E. coli (PE) (
). The microorganisms found on rapeseed sprouts decreased with exposure to increasing light intensity and treatment time. The greatest reduction in microbial content was observed with a treatment of 1000 V, 5 pps for 10 min, where TAB, coliform, and PE levels decreased to 1.0 log CFU/g, 1.6 log CFU/g, and 1.8 log CFU/g, respectively. In agreement with these data, the microbial inactivation rate increased with the increase in the distance between the light source and the samples during IPL treatment. After IPL treatment of rapeseed sprouts, water content and vitamin C content decreased.
Evaluation of the Quality Characteristics in Omija (Schizandra chinensis Baillon) Powder Tea
Lee, Hyeon-Jeong ; Sung, Jun-Hyung ; Choi, Ji-Young ; Cho, Jeong-Seok ; Lee, Yeong-Min ; Chung, Hun-Sik ; Moon, Kwang-Deog ;
Korean Journal of Food Science and Technology, volume 48, issue 1, 2016, Pages 42~47
DOI : 10.9721/KJFST.2016.48.1.42
The purpose of this study was to evaluate the quality characteristics in different types of Omija (Schizandra chinensis Baillon) powder tea. Raw Omija was prepared in three ways: 1) freeze-dried powder of whole Omija (FD), 2) freeze-dried powder of pressed Omija juice (PF), and 3) granules of pressed Omija juice (PG). Dried Omija was extracted and prepared in three ways: 4) freeze-dried powder (EF), 5) granules (EG), and 6) spray-dried powder (ES). The total soluble solid contents and turbidity were higher in PG, EG, and ES than those in other samples.
value, pH, and reducing sugar contents were higher in PG and EG than those in other samples. Finally,
value, total phenolic compounds contents, antioxidant activities, total anthocyanin contents, and schizandrin contents were lower in PG and EG than those in other samples. These results show that FD, PF, EF, and ES are more effective in outstanding redness and antioxidant activities compared to other Omija powder products.
A Comparative Study of the Assay Methods Used to Quantify Fermentable Sugar in Makgeolli Sul-dut
Kim, Byong-Soo ; Kim, Gye-Won ; Shim, Jae-Yong ;
Korean Journal of Food Science and Technology, volume 48, issue 1, 2016, Pages 48~53
DOI : 10.9721/KJFST.2016.48.1.48
The objective of this study was to evaluate the accuracy and efficiency of different methods used for the fermentable sugar assay in the production of Makgeolli sul-dut. In the initial stage of fermentation, Ipguk treatment produced a higher alcohol content compared to the Nuruk treatment. However, the alcohol content was not significantly different between the two starters at the final stage of fermentation. Acidity in the Ipguk treatment was higher than that of Nuruk throughout the fermentation period. After analyzing the fermentable sugars using dinitrosalicylic acid (DNS), Fehling's method, refractometer, glucose kit, and high performance liquid chromatography (HPLC), it was confirmed that the HPLC method was the most accurate for fermentable sugar quantification. In both types of starters, DNS and Fehling's methods showed results comparable to HPLC in terms of fermentable sugar content, while the glucose kit and refractometer analyses showed relatively large discrepancies, indicating that the Fehling's method could also be effective for the analysis of fermentable sugars in the manufacture of Makgeolli.
Physicochemical and Sensory Characteristics of Persimmon Jelly Added with Different Levels of Daebong Persimmon Puree
Min, Ji-Hyun ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 48, issue 1, 2016, Pages 54~58
DOI : 10.9721/KJFST.2016.48.1.54
Physicochemical and sensory characteristics of persimmon jelly products with different levels (3, 5, and 7% w/w) of Daebong ripened persimmon puree was investigated. The moisture content of all jelly products used in this experiments was maintained within
of the products. Levels of crude chemical composition (moisture, crude protein, crude lipid, and crude ashes), texture, soluble materials, vitamin C, dietary fiber and
-carotene were increased as amount of puree addition increased in the products. Color values,
of the persimmon jelly products were 33.08-42.04, 0.93-1.31 and 8.85-11.21, respectively. There was no significant difference in pH (5.51-5.61) as the levels of Daebong ripened persimmon puree increased. Sensory evaluation in terms of appearance, color, taste, flavor, chewiness, and overall acceptance resulted in the highest score in the persimmon jelly product with 5% level of Daebong ripened persimmon puree. In conclusion, level of Daebong ripened persimmon puree affected color value, texture and vitamin C, dietary fiber, and
-carotene content of the persimmon jelly products. In addition, optimum level of Daebong ripened persimmon puree would be 5% for manufacturing the persimmon jelly product.
Effect of Various Pear Cultivars at Different Fruit Development Stages on Antioxidant and Whitening Activities
Yim, Sun-Hee ; Cho, Kwang-Sik ; Choi, Jin-Ho ; Lee, Ju-Hyun ; Kim, Myung-Su ; Lee, ByulHaNa ;
Korean Journal of Food Science and Technology, volume 48, issue 1, 2016, Pages 59~65
DOI : 10.9721/KJFST.2016.48.1.59
This study was carried out to investigate the total polyphenols, antioxidant activities, and melanin synthesis inhibition of several pear cultivars (Pyruspyrifolia). The total polypenolic content of five pear cultivars was high in the unripe developmental stage. Total polyphenolic content of the Chuwhangbae cultivar extract was higher than that of other pear cultivars regardless of the developmental stage. However, the total flavonoid content did not differ between cultivars or developmental stages. The phenolic compound, arbutin has an inhibitory effect on melanogenesis. Arbutin levels in pear cultivars declined as the fruit matured. The free radical scavenging activity of the extract also decreased as the fruit ripened. In B16F10 mouse melanoma cells, most of the cultivar extracts inhibited melanin synthesis by about 50% at a
concentration, except in the Gamcheonbae extract until 90 days after full bloom. We have confirmed that the extract of pear cultivars have antioxidant activity and skin-whitening effects.
Delphinidin Suppresses Angiogenesis via the Inhibition of HIF-1α and STAT3 Expressions in PC3M Cells
Kim, Mun-Hyeon ; Kim, Mi-Hyun ; Park, Young-Ja ; Chang, Young-Chae ; Park, Yoon-Yub ; Song, Hyun-Ouk ;
Korean Journal of Food Science and Technology, volume 48, issue 1, 2016, Pages 66~71
DOI : 10.9721/KJFST.2016.48.1.66
Delphinidin is a blue-red pigment and one of the major anthocyanins in plants. It plays an important role in anti-oxidant, anti-inflammatory, anti-mutagenic and anti-cancer properties. In this study, we investigated the inhibitory effects of delphinidin on vascular endothelial growth factor (VEGF) gene expression, an important factor involved in angiogenesis and tumor progression in human prostate cancer. Delphinidin decreased levels of epidermal growth factor (EGF)-induced VEGF mRNA expression in PC-3M cells. The expression of the EGF-induced hypoxia inducible factor-
) and signaling transducer and activator of transcription 3 (STAT3) proteins, which are the major transcription factors for VEGF, were inhibited by delphinidin. In addition, delphinidin decreases HRE-promoter reporter gene activity, suggesting that delphinidin can suppress the transcription of HIF-
under EGF induction, leading to a decrease in the expression of VEGF. Delphinidin specifically suppressed the phosphorylation of Akt, p70S6K, and 4EBP1, but not the phosphorylation of EGFR. Therefore, our results suggest that delphinidin may inhibit human prostate cancer progression and angiogenesis by inhibiting HIF-
, STAT3 and VEGF gene expression.
The Anti-melanogenic Effect of Geranium krameri Extract
Kim, Hyun-Soo ;
Korean Journal of Food Science and Technology, volume 48, issue 1, 2016, Pages 72~76
DOI : 10.9721/KJFST.2016.48.1.72
We investigated the application of functional materials by examining a variety of physiological activities of Geranium krameri extract obtained from the National Institute of Horticultural and Herbal Science. Geranium krameri extract had a low cytotoxicity against murine melanoma B16F10 cells. At concentrations with little or no cytotoxicity, Geranium krameri extract showed high DPPH radical scavenging activity (
) and anti-microbial activities against Bacillus subtilis, Escherichia coli, and Candida albicans. Additionally, Geranium krameri extract inhibited tyrosinase activity (
) and decreased melanin content (
). The treatment of B16F10 cells with Geranium krameri extract suppressed the protein expression of tyrosinase in a dose-dependent manner. These findings suggest that Geranium krameri extract inhibits melanin synthesis in murine melanoma B16F10 cells by suppressing intracellular tyrosinase expression, as well as directly inhibits tyrosinase activity simultaneously.
Levels of Plasma Glucose and Lipid in Rats Fed Bread Supplemented with Natural Extracts
Kim, Se-Wook ; Han, Ah-Ram ; Chun, Su-Hyun ; Nam, Mi-Hyun ; Hong, Chung-Oui ; Kim, Bok Hee ; Kim, Tae Cheol ; Lee, Kwang-Won ;
Korean Journal of Food Science and Technology, volume 48, issue 1, 2016, Pages 77~85
DOI : 10.9721/KJFST.2016.48.1.77
In this study, 4-week-old rats were fed bread supplemented with Terminalia chebula (TC), Plantago asiatica (PA), Linder obtusiloba (LO), and Capsosiphon fulvescens (CF) ethanol extracts, to determine the decrease in blood glucose levels, as well as the anti-inflammatory and lipid-enhancing effects. Previous studies have demonstrated the antioxidative effects of these ethanol extracts. After sacrifice, the liver tissue, whole blood, and serum samples were collected for biochemical analysis. The results showed a significant decrease in blood glucose level, lipid peroxidation, malondialdehyde (MDA) level, HbA1c level, total cholesterol, and low-density lipoprotein (LDL)-cholesterol (p<0.05) and an increase in high-density lipoprotein (HDL)-cholesterol level in rats fed bread supplemented with LO and CF ethanol extracts (p<0.05). Therefore, the results of this study demonstrate that bread supplemented with LO and CF ethanol extracts can potentially affect the blood glucose level and lead to lipid enhancement.
Effects of Opuntia ficus-indica var. saboten Ripe Fruits on Protection of Neuronal PC-12 Cells and Cholinesterase Inhibition
Hwang, Jeong-Seung ; Im, Sungbin ; Lee, Inil ; Kim, Tae-Rahk ; Kim, Dae-Ok ;
Korean Journal of Food Science and Technology, volume 48, issue 1, 2016, Pages 86~91
DOI : 10.9721/KJFST.2016.48.1.86
Oxidative stress caused by reactive oxygen species is ascribed to many neurodegenerative diseases like Alzheimer's disease. Phenolic antioxidants can reduce the oxidative stress. In this study, ripe fruits of Opuntia ficus-indica var. saboten (OFS) were extracted using 80% (v/v) aqueous ethanol. Total phenolic and flavonoid contents of the OFS fruits (100 g) were 409.9 mg gallic acid equivalents and 72.2 mg catechin equivalents, respectively. The OFS fruits had antioxidant capacity at 381.2, 298.2, and 3,219.9 mg vitamin C equivalents/100 g in ABTS, DPPH, and ORAC assays, respectively. The OFS fruits showed protective effects on PC-12 cells against oxidative stress in a dose-dependent manner, partly due to decrease of intracellular oxidative stress. Furthermore, the OFS fruits inhibited both acetylcholinesterase and butyrylcholinesterase. Consequently, these results suggest that the OFS fruits might be served as a source of functional materials to reduce oxidative stress in neuronal cells and to inhibit cholinesterases.
Textural Characteristics and Bacterial Reduction in Glutinous Rice and Brown Rice Pretreated with Ultra-High Pressure
Cheon, HeeSoon ; Lim, Taehwan ; Cho, Won-Il ; Hwang, Keum Taek ;
Korean Journal of Food Science and Technology, volume 48, issue 1, 2016, Pages 92~95
DOI : 10.9721/KJFST.2016.48.1.92
Ultra-high pressure (UHP) was applied to glutinous rice (Dongjin) and brown rice (Shindongjin) to determine its effects on the textural characteristics of cooked rice and bacterial reduction in uncooked rice. Hardness and stickiness of the cooked glutinous and brown rice pretreated with 500 MPa for 5 min were significantly attenuated compared to that of the control rice (p<0.05). After the UHP treatment, particles of the glutinous and brown rice were observed to be finer when cross sections of the rice were analyzed using field emission scanning electron microscope. The total bacterial count in the brown rice treated with 600 MPa for 5 min was reduced from
, while the number of thermoduric bacteria in the brown rice was not significantly different after the UHP treatment. These results suggest that UHP may be an effective method for improving texture of dried rice and to reduce bacterial count in raw rice.