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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 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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Electronic Nose Analysis of Ethanol in Gochujang for Halal Food Certification
Park, Su Won ; Sim, You Sin ; Choi, Jin Young ; Park, Eun Young ; Noh, Bong Soo ;
Korean Journal of Food Science and Technology, volume 48, issue 3, 2016, Pages 193~200
DOI : 10.9721/KJFST.2016.48.3.193
The purpose of this study was to investigate whether the electronic nose can be applied as a primary screening procedure to detect ethanol in gochujang for halal certification. First, ethanol content in 25 traditional gochujang was measured by gas chromatography with flame ion detector, widely accepted as the conventional method of alcohol detection. The content ranged from 0.14 to 2.7%. Then, 8 gochujangs selected from among the initial 25 samples were analyzed by electronic nose. Similar ethanol content patterns were observed between the two detection methods. In addition, commercial gochujang products were examined by electronic nose to ensure that they complied with the required ethanol standard of the halal certification authority. Consequently, it was confirmed that electronic nose analysis can be applied as a primary screening method for halal certification.
Production and Characteristics of Cello- and Xylo-oligosaccharides by Enzymatic Hydrolysis of Buckwheat Hulls
Im, Hee Jin ; Kim, Choon Young ; Yoon, Kyung Young ;
Korean Journal of Food Science and Technology, volume 48, issue 3, 2016, Pages 201~207
DOI : 10.9721/KJFST.2016.48.3.201
This study was conducted to produce oligosaccharides from buckwheat hull by using commercial enzymes. Yields of oligosaccharides obtained by enzymatic hydrolysis of the cellulose and hemicellulose fractions were 132.37 and 393.04 g/kg, respectively. Xylose, glucose, fructose, xylobiose, xylotriose, cellobiose, and cellotriose were detected in the hydrolysate produced from buckwheat hull. Antioxidant activity of oligosaccharide from cellulose fraction (OSC) reduced with increasing hydrolysis time; however, the antioxidant activity of oligosaccharide from hemicellulose fraction (OSF) increased as the hydrolysis time was prolonged. OSF and OSC showed higher increase in viable counts compared to the control. As a result, oligosaccharides produced from buckwheat hull by enzymatic hydrolysis showed antioxidant activity and prebiotic effects. It is suggested that utilization of oligosaccharides produced from buckwheat hull as functional food materials may be improved when hydrolysis time and conditions are controlled for this purpose.
Changes in Radical Scavenging Activity and α-Glucosidase Inhibitory Activity of Dried Daraesoon (Shoot of Hardy Kiwi, Actinidia arguta) during Cooking
Kim, Jeongha ; Choe, Eunok ;
Korean Journal of Food Science and Technology, volume 48, issue 3, 2016, Pages 208~213
DOI : 10.9721/KJFST.2016.48.3.208
This study evaluated the in vitro radical scavenging and
-glucosidase inhibitory activities of dried daraesoon (shoot of hardy kiwi) during cooking involving rehydration and subsequent heating at
with or without perilla oil. Pigments and antioxidants were quantified by HPLC and spectrophotometry. Unlike the tocopherol content, the polyphenol, flavonoid, chlorophyll, and carotenoid contents as well as the DPPH radical scavenging and
-glucosidase inhibitory activities of daraesoon extract were significantly decreased by rehydration (p<0.05). Heating the rehydrated daraesoon for 10 or 20 min increased its radical scavenging activity irrespective of perilla oil addition, whereas the
-glucosidase inhibitory activity increased significantly only after heating with perilla oil (p<0.05). During cooking, changes in both activities showed a similar pattern to that showed by polyphenol content changes. These results suggest that the health functionality of daraesoon can be enhanced by an appropriate cooking process that retains polyphenols.
Optimization of γ-Aminobutyric Acid Production Using Lactobacillus brevis spp. in Darae Sap
Jeong, Myeong-Kyo ; Jeong, Ji-Hee ; Kim, Kwang-Yup ;
Korean Journal of Food Science and Technology, volume 48, issue 3, 2016, Pages 214~222
DOI : 10.9721/KJFST.2016.48.3.214
This study was performed to increase the production of
-aminobutyric acid (GABA) by lactic acid bacteria (Lactobacillus brevis CFM11) and manufacture an optimum medium using the sap from Darae (Actinidia arguta). The concentration of GABA in the fermented sap was determined using GABase enzymatic assay. The isolated L. brevis CFM11 produced
GABA after incubation for 24 hours at
in broth. The sap was fermented by L. brevis CFM11 under optimum conditions of
for 48 hours with 40% rice bran extract, 1.0% sucrose, 3.0% soytone, 0.2% magnesium sulfate, and 0.2% MSG. The fermented sap produced a concentration of
GABA. These results demonstrate that fermenting Darae sap using L. brevis CFM11 can produce a fermented sap beverage with increased GABA content.
Quality Characteristics of Yakju with Nuruk Extracts
Kang, Ji-Eun ; Choi, Han-Seok ; Kim, Jae-Woon ; Kim, Chan-Woo ; Yeo, Soo-Whan ; Jung, Seok-Tae ;
Korean Journal of Food Science and Technology, volume 48, issue 3, 2016, Pages 223~230
DOI : 10.9721/KJFST.2016.48.3.223
We investigated the fermentation characteristics of yakju made with nuruk extracts. Alcoholic fermentation was performed in an incubator set at
for 14 days. The study results are as follows: the alcohol content of yakju made with modified nuruk (18.67%) was higher than that made with other nuruk extracts (14.80-17.50%). The pH value of this modified nuruk (4.13) was higher than that of traditional nuruk (3.70-4.00). The yakju containing modified nuruk showed the highest acidity (3.64 mL/10 mL), amino acidity (4.72 mL/10 mL), soluble solid (
), and color difference (39.78). The concentration of organic acids in traditional nuruks was 212.25-312.97 mg/100 mL, whereas that in modified nuruk was 295.92 mg/100 mL. Nitrogen compound concentrations in modified nuruk (2285.89 mg/L) were 2-14 times higher than that in traditional nuruk. Nitrogen compound concentration and amino acidity are the physiochemical characteristics with the highest impact on off-flavor and browning of yakju. In order to reduce these unfavorable characteristics, material with a lower protein content should be used.
Yogurt Production Using Exo-polysaccharide-producing Leuconostoc and Weissella Isolates from Kimchi
Min, Koung-Ah ; Chung, Chang-Ho ;
Korean Journal of Food Science and Technology, volume 48, issue 3, 2016, Pages 231~240
DOI : 10.9721/KJFST.2016.48.3.231
The purpose of this study was to investigate the effect of exopolysaccharide (EPS)-producing Leuconostoc and Weissella isolates from kimchi as a probiotic starter and replacement for thickening agents such as pectin and gums in yogurt. Potential probiotic isolates were first screened for their acid and bile tolerance, and then evaluated for antimicrobial activity against Escherichia coli and Salmonella Typhimurium. When the selected Leuconostoc or Weissella isolates were co-inoculated in yogurt without a thickening agent, the yogurt with 4% sucrose produced lower syneresis values than the control and had higher EPS yields. The isolates were able to survive at a level of
when incubated at
for 12 days. This study shows that EPS-producing Leuconostoc and Weissella strains have the potential to produce a synbiotic yogurt.
Synergistic Antimicrobial Effect of Sargassum serratifolium (C. Agardh) C. Agardh Extract against Human Skin Pathogens
Kim, Yun Hye ; Kim, Ji-Hoon ; Kim, Deok-Hoon ; Kim, Song-Hee ; Kim, Hyeung-Rak ; Kim, Young-Mog ;
Korean Journal of Food Science and Technology, volume 48, issue 3, 2016, Pages 241~246
DOI : 10.9721/KJFST.2016.48.3.241
The object of this study was to develop an alternative way to treat human skin pathogens using marine algae. During this study, we observed that the ethanolic extract of the edible brown algae [Sargassum serratifolium (C. Agardh) C. Agardh] exhibited potential antimicrobial activity against pathogenic commensal bacteria related with acne vulgaris (Propionibacterium acnes, Staphylococcus epidermidis, Staphylococcus aureus and Pseudomonas aeruginosa), and Candida albicans which causes cutaneous candidiasis. Among the solvent-soluble fractions from the ethanolic extract, a hexane-soluble fraction showed the strongest antimicrobial activity against all tested human skin pathogens with MIC values ranging from 32 to
. In addition, the hexane fraction exhibited a synergistic antimicrobial activity with commercial antibiotics used in the treatment of acne vulgaris or cutaneous candidiasis. Thus, this study suggests that S. serratifolium extract could be a potential source of natural antimicrobial agents or a pharmaceutical component against human skin pathogens.
Quality Characteristics Influenced by Different Packaging Materials in Washed Potatoes through an Integrated Washing System
Kim, Su Jeong ; Sohn, Hwang Bae ; Mekapogu, Manjulata ; Kwon, Oh Keun ; Hong, Su Young ; Nam, Jung Hwan ; Jin, Yong Ik ; Chang, Dong Chil ; Suh, Jong Taek ; Jeong, Jin Cheol ; Kim, Yul Ho ;
Korean Journal of Food Science and Technology, volume 48, issue 3, 2016, Pages 247~255
DOI : 10.9721/KJFST.2016.48.3.247
This study was performed to investigate the effect of packaging materials on quality characteristics of washed potatoes such as Hunter`s a value, chlorophyll and potato glycoalkaloids (PGA) content during their storage for 15 days. Packaging methods were evaluated into five ways: no packaging (NP, positive control), paper bag (PB, negative control), onion net (ON), transparent oriented to polypropylene without hole (TP), opaque oriented polypropylene with 4 holes (OP). Hunter`s a values of washed potatoes showed minus in NP and TP after 12 days storage, whereas all plus values were observed in those of PB, ON, and OP. Total chlorophyll content of washed potatoes was the highest in no packaging at 15 days after storage. The PGA content of washed potatoes showed low levels in flesh part (below
) as well as in peel part (
) in all packagings up to 15 days after storage.
Functional Components of Different Varieties of Barley Powder with Varying Degrees of Milling
Kim, Eun Hee ; Lee, Yoon Jeong ; Jang, Gwi Yeong ; Kim, Min Young ; Yoon, Nara ; Ji, Yeong Mi ; Lee, Mi Ja ; Lee, Junsoo ; Jeong, Heon Sang ;
Korean Journal of Food Science and Technology, volume 48, issue 3, 2016, Pages 256~261
DOI : 10.9721/KJFST.2016.48.3.256
This study investigated the changes in functional components of barley powder produced from different grain varieties (Dahan, Hinchalssalbori, Heukgwang, Huknuri and Boseokchal) and varying milling degrees (27, 23, 19, and 15%). Total polyphenol contents increased with a decrease in the milling degree, with content ranges of 0.97-1.40, 1.19-1.66, 1.22-1.77, 1.30-1.93, and 1.46-2.12 mg/g, respectively. Total flavonoids content also increased with a decrease in the milling degree. The total polyphenol and flavonoids contents were the highest in barley powder from Huknuri and Boseokchal grains. Total dietary fiber, arabinoxylan, and GABA contents increased with a decrease in the milling degree. As the milling degrees decreased,
-glucan contents, which was the highest in Hinchalssalbori and Boseokchal, decreased with ranges of 4.98-7.29, 5.26-7.03, 4.84-7.17, 4.84-700, and 4.66-6.33 mg/100 g, respectively. These results provide useful data for selection of an appropriate variety and milling degree to achieve a high quality in barley processing.
Physicochemical Properties of Chicken Thigh Meat Batter Containing Various Concentrations of NaCl
Park, Sin-Young ; Kim, Hack-Youn ;
Korean Journal of Food Science and Technology, volume 48, issue 3, 2016, Pages 262~267
DOI : 10.9721/KJFST.2016.48.3.262
Physicochemical characteristics of chicken-thigh emulsion manufactured with different concentrations of NaCl (0, 0.3, 0.6, 0.9, 1.2, and 1.5%) were examined. Moisture and ash contents of samples containing 1.2% and 1.5% NaCl were significantly higher than those of the other samples (p<0.05). Protein contents decreased with increasing NaCl concentration. The pH values of batters significantly decreased with increasing NaCl concentration (p<0.05). The lightness values of uncooked and cooked samples showed an upward trend with increasing concentration of NaCl. Redness and yellowness values of uncooked batters containing 1.2% and 1.5% NaCl were significantly lower than other samples (p<0.05). The cooking yield and viscosity of the samples increased with increasing NaCl concentration. Samples containing 1.2% and 1.5% NaCl showed higher viscosities than the controls and samples containing 0.3-0.9% NaCl. Therefore, it can be concluded that addition 1.2% NaCl in chicken thigh products is beneficial.
Immuno-stimulatory Activities of a High Molecular Weight Fraction from Cynanchum wilfordii Radix Obtained by Ultrafiltration
Jang, Mi ; Lim, Tae-Gyu ; Hong, Hee-Do ; Rhee, Young Kyoung ; Kim, Kyung-Tack ; Lee, Eunjung ; Lee, Jeong Hoon ; Lee, Yun Ji ; Kim, Yeon Bok ; Cho, Chang-Won ;
Korean Journal of Food Science and Technology, volume 48, issue 3, 2016, Pages 268~274
DOI : 10.9721/KJFST.2016.48.3.268
The purpose of this study was to investigate the immuno-stimulatory activity of the high-molecular-weight fraction (HMWF) of Cynanchum wilfordii (CW) extracts obtained by ultrafiltration in murine macrophage RAW 264.7 cells and to assess its immuno-stimulatory effect in mice. Ultrafiltration was performed with polyethersulfone membranes (30 kDa cutoff) in a cross-flow filtration system to obtain the HMWF of CW. The results showed that the HMWF increased the production of various cytokines such as tumor necrosis factor-
, interleukin-6, and nitric oxide in dose-ependent manners. In addition, HMWF treatment increased the relative spleen weight as well as splenocyte proliferation induced by concanavalin A or bacterial lipopolysaccharide in mice. Natural killer (NK) cell activity in the HMWF-treated group was significantly increased compared to that in the control group. These results suggest that the HMWF of CW can support the immune system through secretion of macrophage cytokines, thereby enhancing NK cell activity and murine splenocyte proliferation.
Ameliorating Effect of Water Extract from Dendropanax morbifera Lev. on Memory Dysfunction in Streptozotocin-induced Diabetic Rats
Kim, Ji Hye ; Bae, Dong hyuck ; Lee, Uk ; Heo, Ho Jin ;
Korean Journal of Food Science and Technology, volume 48, issue 3, 2016, Pages 275~283
DOI : 10.9721/KJFST.2016.48.3.275
An anti-amnesic effect of water extract from Dendropanax morbifera Lev. leaves (DMW) on memory dysfunction in streptozotocin-induced diabetic rats was investigated to assess its potential industrial value. Daily administration of DMW (11 weeks) significantly reduced serum glucose, insulin, and blood urea nitrogen (BUN) levels increased by an intraperitoneal injection of streptozotocin (STZ, 55 mg/kg). In addition, the administration of DMW decreased escape latency and increased the time spent in the platform quadrant in the Morris water maze test. Step-through latency in a passive avoidance test was also improved. Finally, DMW produced ameliorating effects on STZ-induced cholinergic deficit through an inhibitory effect on acetylcholinesterase and the increment of acetylcholine level in the hippocampus. These results suggest that DMW might be used as a natural substance for improving diabetic induced cognitive impairment.
Protective Effect of Ethyl Acetate Fraction from Hibiscus Sabdariffa L. Extract against High Glucose-induced Oxidative Stress
Seung, Tae Wan ; Park, Sang Hyun ; Park, Seon Kyeong ; Ha, Jeong Su ; Lee, Du Sang ; Kang, Jin Yong ; Kim, Jong Min ; Lee, Uk ; Heo, Ho Jin ;
Korean Journal of Food Science and Technology, volume 48, issue 3, 2016, Pages 284~288
DOI : 10.9721/KJFST.2016.48.3.284
To investigate the physiological effect of Hibiscus sabdariffa, in vitro antioxidant activities and neuroprotective effects against high glucose-induced oxidative stress were examined. The ethyl acetate fraction (EtOAc-Fr) from H. sabdariffa contained high total phenolic contents compared with other fractions but total anthocyanin contents were lower than 80% Ethanol extract showed the highest 2,2`-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity and malondialdehyde inhibitory effect. Furthermore, the EtOAc-Fr decreased the intracellular reactive oxygen species level, and protected the neuron-like PC12 cells from high glucose-induced cytotoxicity. The EtOAc-Fr also presented inhibitory effects against acetylcholinesterase as an acetylcholine hydrolase enzyme. Finally, chlorogenic acids as main phenolics by high performance liquid chromatography analysis.
Chemical Characteristics and Immunostimulating Activity of Crude Polysaccharide Isolated from Commercial Instant Coffee
Kwak, Bong-Shin ; Shin, Kwang-Soon ;
Korean Journal of Food Science and Technology, volume 48, issue 3, 2016, Pages 289~295
DOI : 10.9721/KJFST.2016.48.3.289
To elucidate the new biologically active ingredient in commercial instant coffee, a crude polysaccharide (ICP-0) was isolated by ethanol precipitation, and its immunostimulatory activity was estimated. ICP-0 mainly consisted of galactose (55.5%), mannose (25.7%), arabinose (6.0%), and galacturonic acid (10.1%), suggesting the possibility of its existence as a mixture of galactomannan or pectic polysaccharide. ICP-0 showed proliferative activity in peritoneal macrophages and splenocytes. ICP-0 dose-dependently augmented the production of nitric oxide and reactive oxygen species by peritoneal macrophages. In addition, murine peritoneal macrophages stimulated by ICP-0 showed enhanced production of various cytokines (tumor necrosis factor-
, interleukin-6, and interleukin-12) as compared to unstimulated murine peritoneal macrophages. In an in vitro assay for assessing intestinal immunomodulation, the ICP-0-treated Peyer`s patch cells showed higher bone marrow cell proliferation activity at
and higher production of granulocyte-macrophage colony-stimulating factor, compared to the untreated Peyer`s patch cells. These results suggest that polysaccharides in commercial instant coffee have a potentiality for macrophage functions and the intestinal immune system.
Effect of Temperature on the Extraction of β-Glucan from Different Jeju Barley Varieties
Kim, Hyo Jin ; Kim, Hyun Jung ;
Korean Journal of Food Science and Technology, volume 48, issue 3, 2016, Pages 296~300
DOI : 10.9721/KJFST.2016.48.3.296
The effect of different temperatures (45, 55, 65, and
) on the extraction of
-glucan and the properties of extracted
-glucan were investigated with four different varieties of barley. Jeju naked barley, blue barley, beer barley, and black barley contained 6.85, 5.13, 3.58, and 4.16% of
-glucan in barley was extracted in the range of 64.88 to 93.84% depending on the extraction temperature and barley variety. The
-glucans in Jeju naked barley, Jeju blue barley, and black barley were optimally extracted at
for 3 h and Jeju beer barley at
. The extracted
-glucan resolubilized to 43.48-81.73% and the ratio of
linkage was in the range of 1:3.8-5.8. These results suggest that purification and properties of
-glucan depend not only on the water extraction temperature, but also on the barley variety.