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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Science and Nutrition
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Journal DOI :
The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 39, Issue 12 - Dec 2010
Volume 39, Issue 11 - Nov 2010
Volume 39, Issue 10 - Oct 2010
Volume 39, Issue 9 - Sep 2010
Volume 39, Issue 8 - Aug 2010
Volume 39, Issue 7 - Jul 2010
Volume 39, Issue 6 - Jun 2010
Volume 39, Issue 5 - May 2010
Volume 39, Issue 4 - Apr 2010
Volume 39, Issue 3 - Mar 2010
Volume 39, Issue 2 - Feb 2010
Volume 39, Issue 1 - Jan 2010
Selecting the target year
Antioxidant and Antibacterial Activity of Commercially Available Herbs in Korean Markets
Chae, In-Gyeong ; Kim, Hyun-Jeong ; Yu, Mi-Hee ; Kim, Hyuk-Il ; Lee, In-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1411~1417
DOI : 10.3746/jkfn.2010.39.10.1411
In this study, we investigated the antioxidant and antibacterial activity of methanol extracts from 6 plants which were Chrysanthemum zawadskii Herb. var. latilobum (Maxim.) Kitamura (Gu-jeol-cho), Lavandula spica L. (Lavender), Rosmainus offcinals L. (Rosemary), Cymbopogon citrates (Lemongrass), Saussureae radix (Mok-hyang), Calendular officinalis L. (Calendular). Antioxidative effects of herbal extracts were measured by polyphenols, flavonoids contents and DPPH radical scavenging activity assay. We also evaluated the antibacterial activity against Staphylococcus aureus and Escherichia coli O157:H7. Methanol extracts from Gu-jeol-cho, lavender, rosemary and lemongrass showed high polyphenols contents as well as strong DPPH scavenging activity. In particular, rosemary extract contained highest polyphenol levels as
compared to other herbs. As for DPPH radical scavenging activities,
values of rosemary extracts were
. The rosemary extracts also showed higher antibacterial effects against S. aureus and E. coli O157:H7. These results indicate that rosemary could be used as natural antioxidant and antibacterial agents.
Antioxidant and Whitening Effects of Sorbus commixta HEDL Cortex Extract
Kim, Tae-Hyuk ; You, Jin-Kyoun ; Kim, Jeong-Mi ; Baek, Jong-Mi ; Kim, Hyun-Sook ; Park, Jeong-Hae ; Choe, Myeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1418~1424
DOI : 10.3746/jkfn.2010.39.10.1418
This study was performed to assess the antioxidant activities and whitening effects of Sorbus commixta HEDL cortex on melanin synthesis. The whitening effects of Sorbus commixta HEDL cortex water extracts were examined by in vitro mushroom tyrosinase assay and B16BL6 melanoma cells. We assessed inhibitory effects of Sorbus commixta HEDL cortex water extracts on expression of melanogenic enzyme proteins including tyrosinase, tyrosinase-related protein 1 (TRP-1) and tyrosinase-related protein 2 (TRP-2) in B16BL6 cells. Inhibitory effects of Sorbus commixta HEDL cortex onto free radical generation were determined by measuring DPPH and hydroxyl radical scavenging activities. Our results indicated that Sorbus commixta HEDL cortex water extracts effectively inhibited free radical generation. In DPPH radical scavenging activity, Sorbus commixta HEDL cortex water extracts had a potent anti-oxidant activity in a dose-dependent manner. They significantly inhibited tyrosinase activity in vitro and in B16BL6 melanoma cells. Also, Sorbus commixta HEDL cortex suppressed the expression of tyrosinase, TRP-1 and TRP-2 in B16BL6 melanoma cells. These results show that Sorbus commixta HEDL cortex inhibited melanin production on the melanogenesis. The underlying mechanism of Sorbus commixta HEDL cortex on whitening activity may be due to the inhibition of tyrosinase activity and tyrosinase, TRP-1, TRP-2 expression. We suggest that Sorbus commixta HEDL cortex may be contain new natural active ingredients for antioxidant and whitening cosmetics.
Antibacterial and Antioxidant Activities of Solvent Extracts from Different Parts of Hagocho (Prunella vulgaris)
Seo, Jong-Kwon ; Kang, Min-Jung ; Shin, Jung-Hye ; Lee, Soo-Jung ; Jeong, Hey-Gwang ; Sung, Nak-Ju ; Chung, Young-Chul ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1425~1432
DOI : 10.3746/jkfn.2010.39.10.1425
This study was designed to investigate the effects of antioxidant and antibacterial activities of water, ethanol and methanol extracts from root, stem and flower stalk of Hagocho (Prunella vulgaris). The solvent extract yields from root were higher than those from stem and flower stalk, and water extract showed the highest extraction yield against ethanol and methanol extracts. The contents of total phenolic and flavonoid in ethanol extract were significantly higher in stem extract compared with those of root and flower stalk. In the case of water and methanol extracts, however, the contents were the highest in flower stalk. The electron donating ability and reducing power in all test groups were significantly increased in a dose-dependent manner, and antioxidant activities were the highest in methanol extract. In extracts from different parts of Hagocho, the antioxidant activity was the highest in flower stalk followed by stem and root. ABTS radical scavenging ability of water and methanol extracts was above 50% at
concentration. Antibacterial activities did not show significant differences depending on parts of Hagocho. However, antibacterial activity of ethanol extract was higher than those of other extracts.
The Antioxidative and Antimicrobial Effects of Internal Organs of Aplysia kurodai Fractions
Shin, Mi-Ok ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1433~1438
DOI : 10.3746/jkfn.2010.39.10.1433
This study was carried out to investigate the antioxidative and antimicrobial activities of internal organs of Aplysia kurodai (AK). The internal organs of AK were extracted with methanol (AKM), which was then further fractionated into four subfractions by using solvent partition method, affording hexane (AKMH), methanol (AKMM), butanol (AKMB), and aqueous (AKMA) soluble fractions. The antioxidative activity of fractions from AK was investigated by measuring the scavenging activities of AK against DPPH radical, peroxynitrite (
) and reactive oxygen species (ROS). Among the various solvent fractions, AKMB showed a marked scavenging effect against DPPH radical, peroxynitrite (
) and reactive oxygen species (ROS). The antimicrobial activity was increased in proportion to its concentration by the paper disk method. Among the various solvent fractions, AKMM fractions of AK showed the strongest antimicrobial activities. The methanol extracts exhibited antimicrobial activity against all organisms tested, while the hexane extracts showed antimicrobial activity only against Proteus vulgaris. The results suggest that the AK may be suitable for development as a food preservative and alternative antioxidant.
Effects of Phyto-Extract Mixture on Adiposity and Serum Lipid Levels in Obese Mice Induced by High Fat Diet
Jang, Young-Sun ; Jeong, Jong-Moon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1439~1445
DOI : 10.3746/jkfn.2010.39.10.1439
In this study, we investigated the inhibition of phyto-extract mixture (PEM) in several digestive enzymes (
-glucosidase and lipase) for anti-obesity. The current study also examined the effects of PEM on adiposity and serum lipid levels in obese mice fed with high fat diet. ICR male mice weighing
were randomly divided into three groups, one normal diet group (control, ND group) and two high fat diet groups with or without PEM supplement (HFD group and PEM group). The mice were fed the PEM experimental for 6 weeks and then they were sacrificed. The results showed that the final weight, weight gain, food efficiency ratio and body fat were decreased by the addition of PEM compared to those of HFD group. White adipose tissue weights of epididymal, mesenteric and retroperitoneal areas in the PEM group were reduced to 31.2%, 8.8%, and 37.8%, respectively, compared to the HFD group. The levels of serum triglyceride, total cholesterol, LDL-cholesterol in the PEM group were significantly lower than those of HFD group. The body weight gain and food efficiency ratio of PEM group were significantly lower compared with those of HFD group. From the above results, the PEM may be effective material for anti-obesity through reducing serum triglyceride and body fats as well as decreasing body weight.
Manufacturing of Iron Binding Peptide Using Sericin Hydrolysate and Its Bioavailability in Iron Deficient Rat
Cho, Hye-Jin ; Lee, Hyun-Sun ; Jung, Eun-Young ; Park, So-Yeon ; Lim, Woo-Taek ; Lee, Jeong-Yong ; Yeon, Seong-Ho ; Lee, Jin-Chae ; Suh, Hyung-Joo ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1446~1451
DOI : 10.3746/jkfn.2010.39.10.1446
Silk sericin protein was hydrolyzed by seven proteolytic enzymes to examine the effectiveness of the hydrolysates to bind iron. The amino acid nitrogen contents of hydrolysates by Flavourzyme were higher than the others enzymes, and its iron binding capacity showed dose-dependent increase. The bioavailability of iron binding peptide from sericin hydolysates was investigated in iron-deficient rats. Three-week-old male rats were fed iron-deficient diet for three weeks. Rats were divided into four groups (DD: no treated group on iron deficient diet, DD+HI: heme-iron treated group, DD+OI: sericin-Fe, and DD+II: inorganic iron (
) treated group, and then iron supplemented by injection for one week. After oral administration for one week, the iron contents of serum and liver were significantly higher in DD+OI (
) and DD+HI (
) than DD (
). Hemoglobin content of treated groups was significantly higher than DD, but the significant difference among groups was not shown. Aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels did not show any significant difference among all groups. Binding iron to peptide from sericin hydolysates seems to improve its bioavailability and to hasten the cure of iron deficiency in experimental rat.
Healing Effects of Ginsenoside Rg1 on Experimental Open Wound in Rat
Lim, Ae-Kyoung ; Kim, Kil-Soo ; Park, Su-Jung ; Hong, Joo-Heon ; Choi, Hyang-Ja ; Kim, Dae-Ik ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1452~1458
DOI : 10.3746/jkfn.2010.39.10.1452
This study was performed to investigate the effect of ginsenoside Rg1 treatment on wound healing using SD rats by generating four full-thickness skin wounds on the dorsum. In the Rg1-treated groups (5,000 and 10,000 ppm), area of wounds and macroscopic inflammatory signs were significantly decreased compared to control group throughout the experimental period in a concentration dependent manner. Histological appearance after 20 days of treatment with Rg1 revealed the formation of epithelial layer, hair follicles and progressive angiogenesis and an increase in collagen and granulation as compared to control group. Rg1 treatment resulted in the increased expression of the vascular endothelial growth factor (VEGF) mRNA and reduced expression of transforming growth factor beta (TGF-
) mRNA in wounded skin compared to control group. The expression levels of VEGF and TGF-
mRNA in the Rg1-treated groups were similar to those of Fucidin(R) ointment-treated group. These results suggested that Rg1 should be helpful for the promotion of wound healing.
Prevalence of Metabolic Syndrome and Related Risk Factors of Elderly Residents in Andong Rural Area 2. Based on the Biochemical Measurements and Nutrient Intakes
Lee, Hye-Sang ; Kwon, Chong-Suk ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1459~1466
DOI : 10.3746/jkfn.2010.39.10.1459
This study was performed to identify the association between the metabolic syndrome and the biochemical measurements and nutrient intakes. A total of 1,431 people (533 males, 898 females) aged over 45 years living in Andong rural area participated in this study in 2003. Plasma aspartate aminotransferase (AST), alanine aminotransferase (ALT),
-glutamyl transferase (
-GT) and thiobarbituric acid reactive substances (TBARS) levels in metabolic syndrome were significantly higher than those in normal group. In multiple logistic regression, those biochemical measurements were found to be positively associated with the metabolic syndrome as the adjusted odds ratios (OR) 1.839 (p<0.001) by AST, 2.302 (p<0.01) by ALT, 2.143 (p<0.001) by
-GT, and 1.874 (p<0.001) by TBARS. We also found that the increased level of those measurements tended to be strongly associated with high triglyceride among the metabolic syndrome components. However, the nutrient intakes between the metabolic syndrome and the normal group were not significantly different. Also, we could not find any nutrient intakes significantly associated with the metabolic syndrome, except high carbohydrate intake (>70% of kcal) compared to normal intake (55~70% of kcal) showed OR 0.781 (p<0.05). In analyzing the association of nutrient intakes with metabolic syndrome components, we found that the calorie intake was negatively associated with abdominal obesity (OR 0.696, p<0.05) and high fat intake (>25% of kcal) was positively associated with low HDL-cholesterol (OR 1.864, p<0.05). This study revealed that the biochemical measurements, such as plasma AST, ALT,
-GT, and TBARS, are associated with metabolic syndrome, but considering the nutrient intakes, we suggest that further studies are needed to identify the associations.
Comparison of Nutritional and Functional Constituents, and Physicochemical Characteristics of Mulberrys from Seven Different Morus alba L. Cultivars
Kim, Eun-Ok ; Lee, Yu-Jin ; Leem, Hyun-Hee ; Seo, Il-Ho ; Yu, Myeong-Hwa ; Kang, Dae-Hun ; Choi, Sang-Won ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1467~1475
DOI : 10.3746/jkfn.2010.39.10.1467
Nutritional and functional components, and physicochemical characteristics of mulberry fruits from Morus alba L. cultivars, including Daejappong, Iksuppong, Daesungppong, Yongppong, Cheongilppong, Gwasang 1 and Gwasang 2, were investigated and compared. Among the 7 mulberry cultivars examined, Iksuppong, Cheongilppong and Gwasang 2 had higher contents of nitrogen free extract, total sugar and total reducing sugar, than other mulberry cultivars, while contents of protein, fat, and fiber were lowest. Gwasang 1 and Daesungppong had the highest content of total phenolic, total flavonoid, and total anthocyanin. Daesungppong, Gwasang 1 and Gwasang 2 had higher contents of C3G and C3R than other mulberry cultivars, although C3R content of Cheongilppong was the highest. Four flavonoid contents varied among of 7 mulberry cultivars. Contents of two major flavonoids, rutin and quercetin, were the highest in Gwasang 2, while Iksuppong and Cheongilppong were the lowest. Contents of piceid and 4-prenylmoracin were the highest in Daesungppong and Cheongilppong, respectively. Cheongilppong of mulberrys had the highest content of GABA. Iksuppong and Gwasang 2 with moderate weight and dark color had higher contents of total soluble solid than other mulberry cultivars, while contents of titratable acidity were lower. Our results provide useful information on nutritional and functional constituents of mulberry fruits according to cultivars, and their physicochemical and processing properties.
Physicochemical Properties of Flours Prepared from Sweet Potatoes with Different Flesh Colors
Kim, Kyung-Eun ; Kim, Sung-Soo ; Lee, Young-Tack ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1476~1480
DOI : 10.3746/jkfn.2010.39.10.1476
Physicochemical properties of flours prepared from sweet potatoes with different flesh color (white, yellow/orange and purple) were investigated. Sweet potatoes were soaked in solutions of antibrowning agents such as sodium metabisulfite and citric acid, and freeze or hot air-dried prior to grinding to produce sweet potato flours. Sweet potato flours with different flesh colors showed differences in chemical composition. Purplefleshed sweet potato flour had higher protein, ash, and dietary fiber contents that white and yellow/orangefleshed sweet potato flours. Average particle size of yellow/orange-fleshed sweet potato flour was higher than those of white/yellow or purple-fleshed sweet potato flour. Both water absorption index (WAI) and oil absorption capacity of flours prepared from sweet potatoes by hot-air drying were higher than those from sweet potatoes by freeze drying.
Quality Characteristics and Antioxidant Activity Research of Halocynthia roretzi and Halocynthia aurantium
Jo, Ji-Eun ; Kim, Kyoung-Hee ; Yoon, Mi-Hyang ; Kim, Na-Young ; Lee, Chu ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1481~1486
DOI : 10.3746/jkfn.2010.39.10.1481
In this study we investigated the antioxidant activities and quality characteristics of Halocynthia aurantium and Halocynthia roretzi. The pH of H. aurantium was higher than that of H. roretzi. The volatile basic nitrogens of H. roretzi and H. aurantium were 22.41 mg% and 16.80 mg%, respectively. Lightness and yellowness of H. roretzi were higher than those of H. aurantium, but redness of H. aurantium was higher. The results of sensory evaluation showed that the H. aurantium was better for color, odor, taste and acceptability. Total combined amino acid contents of H. roretzi and H. aurantium were
, respectively. Our results showed that H. roretzi had relatively higher contents of Asp, Glu, Gly, DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power. Also total phenol content of H. roretzi was higher than that of H. aurantium. The organoleptic properties of the H. aurantium were superior but the antioxidant activities were relatively lower than those of H. aurantium. For commercial usage, additional study would be helpful in the two ascidians to recommend.
Synthesis of Cocoa Butter Alternative from Coconut Oil Fraction and Palm Oil Fractions by Lipase-Catalyzed Interesterification
Bae, Sang-Kyun ; Lee, Kyung-Su ; Lee, Ki-Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1487~1494
DOI : 10.3746/jkfn.2010.39.10.1487
Structured lipid (SL) for cocoa butter alternative was synthesized by interesterification of coconut oil fraction and palm stearin (6:4 and 8:2, by weight) in a shaking water bath at
and 180 rpm. It was performed for various reaction times (1, 2, 3, and 6 hr). The reaction was catalyzed by sn-1,3 specific Lipozyme TLIM (immobilized lipase from Thermomyces lanuginosus). SL-solid part was obtained from acetone fractionation at
. SL-solid part was blended with other palm oils and fractions for desirable property of cocoa butter alternative (SL-solid part : palm middle fraction : palm stearin solid : palm oil, 70.4:18.4:2.9:8.3, by weight). In reversed-phase HPLC analysis, triacylglycerol species of cocoa butter alternative had partition number of 40 (10.77%), 42 (13.06%), 44~46 (17.38%) and 48 (51.88%). Major fatty acids of cocoa butter alternative were lauric acid (16.5%), myristic acid (12.28%), palmitic acid (46.03%), and linoleic acid (14.75%). Solid fat content (SFC) and polymorphic form (
form) of cocoa butter alternative prepared were similar to those of commercial cocoa butter replacer (CBR).
Effect of Removed Peel from Sweet Persimmon on Nutritional Ingredients and Antioxidant Activities
Lee, Soo-Jung ; Ryu, Ji-Hyun ; Kim, Ra-Jeong ; Lee, Hyun-Ju ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1495~1502
DOI : 10.3746/jkfn.2010.39.10.1495
This study was for the industrial application of functional food ingredients from whole fruits of sweet persimmon. Whole fruit and pulp of sweet persimmons were divided, and then lyophilized and powdered. Contents of crude fiber, vitamin C, and mineral were significantly higher in whole fruit than pulp of sweet persimmon. The amino acid content of whole fruit was 1.4 times higher than those of sweet persimmon pulp. In the biological activities of water and ethanol extracts from whole fruit and pulp of sweet persimmon, ethanol extract was higher than water extract, and whole fruit was higher than its pulp. The result which compared the biological activities of the water and ethanol extract from lyophilized sweet persimmon showed that total phenolic content was significantly higher in whole fruit of sweet persimmon, but flavonoid contents were not significantly different. Especially ABTS, NO radical scavenging activity, reducing power and tyrosinase inhibition activity were significantly higher in whole fruit extract than pulp extract of sweet persimmon. The relatively high content of fiber and vitamin C, and biological activity of whole fruit than pulp of sweet persimmon may be make it preferable as functional food materials for secondary processed goods.
Effects of Roasting Conditions on Physicochemical Properties and Sensory Properties of Liriopis Tuber
Bae, Kyung-Mi ; Park, So-Hae ; Jung, Kyung-Hee ; Kim, Mi-Jin ; Hong, Sun-Hee ; Song, Yeong-Ok ; Lee, Hee-Seob ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1503~1508
DOI : 10.3746/jkfn.2010.39.10.1503
This study was conducted to investigate physicochemical characteristics, antioxidant activities, and sensory evaluation of water extracts from Liriopis tuber (Liriope platyphylla Wang et Tang; LP) treated with roasting over various temperatures (
). The LP water extracts showed increase of total sugar, reducing sugar, total protein, and total saponins except pH as roasting temperature was elevated. The browning index, and a and b values of color were increased, however, L value was decreased as temperature was elevated. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, superoxide anion radical, and nitrite scavenging activities and trolox equivalent antioxidant capacity of LP water extracts were increased by 6.77, 2.37, 4.02, and 4.92 times, respectively, after roasting at
. In sensory evaluation, LP water extracts roasted at
showed the highest scores in color, savory taste, flavor, and overall acceptability.
Quality Characteristics of Sponge Cake added with Banana Powder
Park, Jum-Soon ; Lee, Young-Ju ; Chun, Soon-Sil ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1509~1515
DOI : 10.3746/jkfn.2010.39.10.1509
In this study, sponge cakes were prepared with substitution of 5, 10, 15, and 20% banana powder. The specific gravity and viscosity tended to increase as the ratio of banana powder increased. The foaming stability was highest at the 10% substitution level. The control group had significantly higher moisture content and volume index than the banana powder samples. The crust color values (a, b) decreased significantly with increased content of banana powder, but the a value increased. Crumb colors values (L, b) decreased as banana powder content increased while the a value increased. In terms of textural characteristics, the samples containing 5, 15, and 20% banana powder had significantly higher hardness than the 0 and 10% samples. Fracturability and resilience were maximal with 15% and 5%, respectively. Adhesiveness and chewiness were not significantly different among the samples. In the sensory evaluation, scores for banana flavor, coarseness, color, flavor, softness, and overall acceptability increased as the level of banana powder content increased. Sweetness was not significantly different among the samples. The control group had significantly higher egg-flavor as compared to the samples containing banana powder. The results indicated that substituting 10% banana powder to sponge cake is optimal for quality and provides a product with reasonably high overall acceptability.
Changes in the Physicochemical Properties of Tomato Wine by Alcohol Fermentation
Kim, Ok-Mi ; Jang, Se-Young ; Woo, Seung-Mi ; Jo, Yong-Jun ; Choi, Myung-Sook ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1516~1521
DOI : 10.3746/jkfn.2010.39.10.1516
This study was conducted to investigate the physicochemical and quality characteristics of alcohol fermentation of tomato. For yeast, Saccharomyces bayanus Lalvin EC-1118 displayed the highest alcohol content (11.8%), whereas titratable acidity and pH did not differ significantly between different yeasts. Alcohol fermentation conducted at higher temperature (
) resulted in higher alcohol content and lower sugar level. The highest alcohol content was produced using 11.4% sucrose and 11.1% fructo-oligosaccharide. These two saccharides were suitable for tomato alcohol fermentation. Lycopene levels were similar regardless of sugar type, and were approximately 4.2 mg%. To improve lycopene content, three types of fruit wine with low-dose lycopene (LDL), medium-dose lycopene (MDL), and high-dose lycopene (HDL) were made. Their alcohol contents were not significantly different (10.0~10.8%). Lycopene contents of LDL, MDL, and HDL wine were 4.25 mg%, 11.40 mg%, and 20.45 mg%, respectively. Therefore, HDL tomato wine should be manufactured.
Rapid Detection of Salmonella spp. in Fresh-Cut Cabbage by Real-Time PCR
Bang, Mi-Kyung ; Park, Seung-Ju ; Kim, Yun-Ji ; Kim, Ji-Gang ; Oh, Se-Wook ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1522~1527
DOI : 10.3746/jkfn.2010.39.10.1522
This study was conducted to find out the minimal time needed for detection of Salmonella spp. which exist at very low concentration in foods by using real-time PCR. The sal-F and sal-R sequences were used as primers and sal-P was used as a probe. The detection limit of Salmonella spp. was
in buffered peptone water (BPW). Microbial growth was monitored after artificially inoculated Salmonella spp. into BPW. The obtained growth curve was well fitted with the equation, y＝
Effects of Seed Decontamination Treatments on Germination of Red Radish Seeds during Presoaking
Jun, So-Yun ; Kim, Yun-Hwa ; Sung, Jung-Min ; Jeong, Jin-Woong ; Moon, Kwang-Deog ; Kwon, Joong-Ho ; Lee, Yeon-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1528~1534
DOI : 10.3746/jkfn.2010.39.10.1528
The antibacterial effects of seed decontamination during presoaking before sprouting as an intervention step for eliminating foodborne pathogens on red radish seeds were evaluated. The effect of seed decontamination on seed germination rate was also evaluated. Red radish seeds were inoculated (at a level of 3 to 4 log CFU/g) with Listeria monocytogenes ATCC 19111 and decontaminated with 20,000 ppm calcium hypochlorite, 50 and 100 ppm chlorinated water, acidic electrolyzed water, low-alkaline electrolyzed water, and ozonated water for 6 hours. The control seeds were immersed in distilled water. The germination rate was measured on each treatment for 48 hours. Treatments with 20,000 ppm calcium hypochlorite, acidic and low-alkaline electrolyzed water were more effective than treatments with chlorinated water and ozonated water. Immersion in 20,000 ppm calcium hypochlorite resulted in the largest microbial reduction (more than 3 logs). Treatments with acidic and low-alkaline electrolyzed water reduced APC by 3 logs and L. monocytogenes counts by 2 logs. After sprouting, APC and L. monocytogenes counts on seeds treated with 20,000 ppm calcium hypochlorite, acidic and low-alkaline electrolyzed water were significantly lower than the control. The germination rate ranged from 93.5% to 97.7% except for 20,000 ppm calcium hypochlorite (from 82.3% to 84.8%) after 48 hours. Although the treatments tested in this study will not eliminate L. monocytogenes on inoculated red radish seeds, the results show that rapid growth of surviving cells during sprouting could be prevented if red radish seeds are given a presoak treatment used in combination with a disinfectant treatment of irrigation water.
An Evaluation of Food Safety Sanitation Management Practices of Food Manufacturing Companies that Supply Foods to School Foodservice
Kim, Yun-Hwa ; Lee, Yeon-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1535~1544
DOI : 10.3746/jkfn.2010.39.10.1535
This study was conducted to evaluate the sanitation management practices in food manufacturing companies that supply food and food ingredients to school foodservice operations. Subjects consisted of 34 food manufacturing factories located in the Daegu and Gyeongbuk areas. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for factory sanitation performance was 4.72. Scores for perceived sanitation management performance in the factories were as follows: management of material (4.90); personal hygiene (4.78); management of work (4.71); management of workplace and vicinity (4.68); and food and raw material transportation (4.67). Participating companies that had HACCP certification programs scored high on the following sanitation inspection items: washing and sanitation guides, adequate equipment for correct hand washing, and sanitation of raw material delivery vans. The mean frequency for employee sanitation education was 2.8 times per month. Factory managers believed that their sanitation management programs kept their food safe and that the food was produced and delivered with a high degree of safety. However, they thought that food sanitation standardization was needed in order to supply high-quality and safe food items. In terms of traceability, 58.8% of the raw materials were traceable and 61.8% of the manufactured products were traceable. Sanitation management performance scores for the participating food manufacturing companies were high, although the soybean sprouts processing companies had comparatively low scores. Management reinforcement of employee sanitation education and a sense of duty and pride among factory employees will promote adequate and appropriate sanitation management performance for food safety and quality in factories that supply food and ingredients to school foodservice operations.
Survey on the Content and Intake Pattern of Sugar from Elementary and Middle School Foodservices in Daejeon and Chungcheong Province
Park, You-Gyoung ; Lee, Eun-Mi ; Kim, Chang-Soo ; Eom, Joon-Ho ; Byun, Jung-A ; Sun, Nam-Kyu ; Lee, Jin-Ha ; Heo, Ok-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1545~1554
DOI : 10.3746/jkfn.2010.39.10.1545
Korean government will set up the nationwide food safety system with strict control of hazardous nutrients like sugar, fatty acids and sodium as well as advanced nutrition education system. In addition, almost one hundred percent of school food service rate forced the government to consider more effective ways to upgrade the nutritional status of school meals. The object of our study was to provide the data on content and consumption of sugar in school meal for the nationwide project. For this purpose, we surveyed the sugar content of 842 school meal menus and their intake level for 154 days in 8 schools in Daejeon and Chungcheong Province. Sugar contents, the sum of the quantity of 5 sugars commonly detected in food, were analysed with HPLC-RID (Refractive Index Detector). Sugar intakes were calculated by multiplying the intake of each menu to the sugar content of that menu. The sugar content was highest in the desserts, which include fruit juices, dairy products and fruits. Sugar content of side dish was high in sauces and braised foods. Sugar intake from one dish is high in beverage and dairy product, and one dish meals contribute greatly to sugar intake because of their large amount of meal intake. The average lunch meal intakes of second grade and fifth grade elementary school students were 244 g/meal and 304 g/meal, respectively. The meal intake of middle school student was 401 g/meal. The average sugar intake from one day school lunch was 4.22 g (4.03 g on elementary and 5.31 g on middle school student), which is less than 10% of daily sugar reference value for Koreans. The result of this study provides exact data of sugar intake pattern based on the content of sugar which is matched directly to the meals consumed by the students.
A Survey on the Consumer`s Recognition of Food Labeling in Seoul Area
Choi, Mi-Hee ; Youn, Su-Jin ; Ahn, Yeong-Sun ; Seo, Kab-Jong ; Park, Ki-Hwan ; Kim, Gun-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1555~1564
DOI : 10.3746/jkfn.2010.39.10.1555
This study investigated consumer`s recognition of food labeling in order to contribute to the development of food labels which are more informative to consumers. The questionnaires had been collected from 120 male and female customers living in Seoul with the age between 10`s and 60`s from November 2nd to November 7th 2009. For checking the food label at the time of purchase, 58.3% of the consumers checked the food label and the main reason for checking the food label was to confirm sell-by date (60.1%). Sixty percent of the consumers were satisfied with the current food labeling. Among those who are not satisfied, 30.6% complained about difficult terms to understand and 25.8% were dissatisfied with insufficient information. In every age group, most people were not satisfied with labeling on food ingredient and additives, followed by date of manufacture and sell-by date. 53.1% of consumers demanded to label date of manufacture and sell-by date together. For more clear information, consumers wanted use-by date (47.5%) rather than sell-by date (23.3%). 56.7% of consumers was dissatisfied with warning information such as allergic warning and the reasons for dissatisfaction were poor visibility (37.5%) and insufficient information (33.4%). Moreover most consumers (90.0%) showed little knowledge on irradiation. To improve of the food labeling standards into consumer-oriented standards, both amendment of the food labeling standards and consumer education will be necessary.
Effect of Onion Consumption on Cardiovascular Disease in Human Intervention Studies: A Literature Review
Kim, Jung-Mi ; Park, Eun-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 10, 2010, Pages 1565~1572
DOI : 10.3746/jkfn.2010.39.10.1565
Onion (Allium cepa L.) production in Korea has increased gradually over the past 15 years, placing second in food consumption survey with 20.6 g daily intake in 2006. Onions, used as an ingredient in many dishes and accepted by almost all traditions and cultures, have been reported to have a range of health benefits which include anticarcinogenic, antiasthmatic, antibiotic, and antioxidative effects. These effects may be attributable to a powerful flavonoid pigment-containing compounds, such as quercetin and alk(en)yl cysteine sulphoxides (ACSOs). Although antiplatelet and antithrombotic activities of onion have been confirmed by many of in vitro or animal studies, only a few human intervention studies have been examined. The majority of human studies identified that onion improves some cardiovascular markers such as lipid profile and platelet coagulant. With regard to antioxidative effects, somewhat positive effects are confirmed through strengthening the resistance of oxidative DNA damage in lymphocyte and urine, while most studies failed to find inhibitory effects on LDL oxidation. The discrepancies among studies might be ascribed to producing area, processing methods of onion, dosage, subject characteristics, study duration, and measurement methods. In this review, we focused on the preventive effect of cardiovascular disease through onion consumption in human intervention studies.