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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 40, Issue 12 - Dec 2011
Volume 40, Issue 11 - Nov 2011
Volume 40, Issue 10 - Oct 2011
Volume 40, Issue 9 - Sep 2011
Volume 40, Issue 8 - Aug 2011
Volume 40, Issue 7 - Jul 2011
Volume 40, Issue 6 - Jun 2011
Volume 40, Issue 5 - May 2011
Volume 40, Issue 4 - Apr 2011
Volume 40, Issue 3 - Mar 2011
Volume 40, Issue 2 - Feb 2011
Volume 40, Issue 1 - Jan 2011
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Antioxidant Activity of Hwangki and Beni-Koji Extracts and Mixture
Kim, Jae-Won ; Kim, Soon-Dong ; Youn, Kwang-Sup ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 1~6
DOI : 10.3746/jkfn.2011.40.1.001
This study was conducted to evaluate the antioxidant activity of liquid beni-koji (LBK), 70% ethanol extracts of beni-koji (EEB) and water extract of Hwangki (WEH). The yields of freeze dried powder of LBK, EEB and WEH were 32.17 g/L, 23.61 g/kg and 196.33 g/kg, respectively. Electron donating ability at 1% (w/v) of LBK, EEB and WEH were 82.67%, 15.71% and 8.60%; reducing power (OD700) were 2.06, 1.64 and 0.45, respectively. SOD-like activities were 24.32%, 11.11%, and 17.94%; nitrite scavenging activities were 74.92%, 72.31% and 31.83%, respectively. TBARS (%) were in order of LBK (69.65%)> EEB (67.32%)> WEH (4.42%). Electron donating ability at 1% (w/v) of EEB : WEH (1:1, w/w. EW), LBK : WEH (1:1, w/w. LW), EEB : LBK: WEH (1:1:1, w/w. ELW) were 14.58%, 60.66% and 20.42%; reducing power (
) were 1.06, 2.01 and 1.71; SOD-like activities were 18.50%, 26.94% and 18.25%, respectively. While nitrite scavenging activities and TBARS (%) of ELW was higher than those of other materials. Total polyphenol content of LBK, EEB, WEH, EW, LW, ELW were 3.98%, 3.61%, 3.02%, 3.23%, 3.46% and 3.38%; total flavonoid content were 0.89%, 3.91%, 0.30%, 2.59%, 0.46% and 2.33%, respectively. In conclusion, this study provides experimental evidence that mixture of LBK, EEB and WEH could be used as a source of antioxidant ingredients in the food industry.
Antimicrobial Activity of Extracts and Fractions of Ginkgo biloba Leaves, Seed and Outer Seedcoat
Park, Saet-Byoul ; Cho, Gyu-Seong ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 7~13
DOI : 10.3746/jkfn.2011.40.1.007
This study was conducted to investigate the antimicrobial activity of Ginkgo biloba L. leaves, seed and outer seedcoat against bacteria. Antimicrobial effects of Ginkgo biloba L. leaves (GBL), seed (GBS) and outer seedcoat (GBO) were examined by paper disc method and optical density method to determine minimum inhibition concentration (MIC), and observed by scanning electron microscope (SEM) to figure out the morphological change on the surface when Ginkgo biloba leaves extract was treated. The extracts of GBL, GBS and GBO were extracted by solvents such as methanol, ethanol, water. The methanol extract of GBL and GBO showed the highest antimicrobial activity against Bacillus cereus, Bacillus subtilis, Klebsiella pneumoniae, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, Yersinia enterocolitica except Escherichia coli and thus was further fractionated. The MICs of the chloroform fraction of GBL methanol extract were
/mL against B. subtilis, and L. monocytogenes; GBO methanol extract were
/mL against B. cereus and
/mL against B. subtilis, and L. monocytogenes. The microorganisms were treated with chloroform extracts (
/mL) of GBL and GBO methanol extracts. It was observed by scanning electron microscope (SEM). The cells were expanded and a part of cell wall was completely destructed by GBL and GBO. Thus Ginkgo biloba L. leaves and outer seedcoat could be further developed into a natural antimicrobial agent.
Screen of Functional Activity of Polysaccharide and Glycosaminoglycan from Sea Hare (Aplysia kurodai) by Cell Line
Hong, Yu-Mi ; Park, Si-Hyang ; Yoon, Bo-Yeong ; Choi, Byeong-Dai ; Choi, Yeung-Joon ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 14~19
DOI : 10.3746/jkfn.2011.40.1.014
In this study, we extracted a whole polysaccharide fraction from the sea hare, Aplysia kurodai, and screened its functional properties using cell lines. The functionalities of polysaccharide and glycosaminoglycan (GAG) were investigated with RAW 264.7 cell lines. The crude polysaccharides and GAG purified DEAE-Sepharose chromatography did not show the toxicity on RAW 264.7 cell line in the range of
/mL, whereas they increased the cell growth rate. The crude polysaccharides and purified GAG also increased the production of NO, interleukin-6 and tumor necrosis factor-
on RAW 264.7 cell. Particularly, the purified GAG inhibited the proliferation of stomach cancer cell line, AGS, up to 40% for 72 hr incubation, but not the intestinal epithelial IEC-6 cell lines.
Immune Enhancement of Polysaccharide from Submerged Culture with Phellinus linteus in the Medium Supplemented with Ginseng Extract
Kim, Hoon ; Song, Ki-Yun ; Jeong, Jae-Hyun ; Jeong, Heon-Sang ; Lee, Hyeon-Yong ; Yu, Kwang-Won ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 20~28
DOI : 10.3746/jkfn.2011.40.1.020
Crude polysaccharide (CP) was fractionated from the submerged culture (containing both mycelia and culture broth, SC) with Phellinus linteus (PL) in mushroom complete medium (MCM) supplemented with ginseng extract (
Bx, GE) to enhance the immune activity. PL-GE-15-CP from SC cultivated in MCM supplemented with GE-15% (v/v, a ratio of MCM volume to GE) showed significantly higher macrophage stimulation (1.45 fold of the saline control at
/mL) than PL-GE-5 and 10-CP with GE-5 and 10%, or PL-CP from SC without GE. The potent intestinal immune system modulating activity through Peyer`s patch was also obtained by PL-GE-15-CP (1.46 fold). When PL-GE-15-CP further fractionated on DEAE-Sepharose CL-6B (Cl- form), PL-GE-15-CP-II was the significantly higher than others from PL-GE-15-CP or PL-CP on macrophage stimulation, interleukin (IL)-12 production and intestinal immune system modulation (1.54, 3.96 and 1.56 fold, respectively). PL-GE-15-CP-II also had higher anti-metastatic activity against colon 26-M3.1 carcinoma cell (57.3% inhibition of tumor control,
/mouse) rather than PL-CP-II. This active fraction (PL-GE-15-CP-II) mainly contained neutral sugar (82.45%) and uronic acid (12.99%), and component sugar analysis showed that PL-GE-15-CP-II consisted mainly of uronic acid, Ara, Man, Gal and Glc (molar ratio of 0.52:0.97:0.63:1.00:0.54). Furthermore, the activity of GE culture was higher compared with culture without GE, indicating that GE helped to enhance the immune activity of P. linteus; also, it is assumed that the polysaccharide plays an important role in immune enhancement.
Antioxidant Activity in Water and Methanol Extracts from Korean Edible Wild Plants
Lee, Young-Min ; Bae, Ji-Hyun ; Jung, Ho-Young ; Kim, Jae-Hyun ; Park, Dong-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 29~36
DOI : 10.3746/jkfn.2011.40.1.029
The present study was performed to investigate antioxidant activities of Korean edible wild extracts. In water and methanol extracts of edible wild plants, total polyphenol content of water and methanol extracts ranged 4.6~183.8 and 8.2~270.1 mg/g, respectively. Radical scavenging activity against DPPH and ABTS radicals was observed to be high in Lysimachia barystachys, Aceriphyllum rossii, Securinega suffruticosa, Sedum kamtschaticum, and Pedicularis resupinata. Pedicularis resupinata, Securinega suffruticosa, Patrinia villosa, and Solidago virga-aurea var. asiatica showed effective SOD-like activity. There was significant correlation between polyphenol content and DPPH and ABTS radical scavenging activities, and SOD-like activity. Plant extracts such as Pedicularis resupinata, Securinega suffruticosa, Rhapontica uniflora, Lysimachia barystachys, and Aceriphyllum rossii had higher polyphenol content, radical scavenging, and SOD-like activity. These results indicate that Korean edible wild plants may be useful as potential antioxidant sources for improving human antioxidant defense system.
Antimutagenicity of Korean Sweet Potato (Ipomoea batatas L.) Cultivars
Park, Jeong-Seob ; Bae, Jae-O ; Choi, Gyu-Hwan ; Chung, Bong-Woo ; Choi, Dong-Seong ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 37~46
DOI : 10.3746/jkfn.2011.40.1.037
Polyphenolic content and antimutagenicity of the methanol extracts prepared from 22 cultivars of sweet potato with different flesh colors were investigated using Folin-Ciocalteu`s phenol reagent method and Ames test, respectively. There was a remarkable cultivar difference in the polyphenolic content of sweet potato. Su, Hayanmi and Shinhwangmi among 17 cultivars of non-purple sweet potato had higher polyphenolic contents of 21.4, 21.5 and
(GAE/g dried sweet potato), respectively, whereas Manami and Yeonhwangmi were very much lower at 4.6 and
. Mokpo No.62, Borami, Sinjami, Jami and Ayamurasaki had much higher polyphenolic contents of 67.7, 76.9, 44.9, 128.3 and
, respectively, than non-purple sweet potato. The methanol extract from the sweet potato effectively inhibited the reverse mutation induced by 1-NP, daunomycin, Trp-P-1, Trp-P-2 and 2-AA on S. Typhimurium TA 98, and by 1-NP on S. Typhimurium TA 100. These results suggest that the antimutagencity properties may be influenced by the tested mutagen and strain rather than the polyphenolic content of non-purple and purple sweet potato. However, in the purple sweet potatoes, a high polyphenolic content may influence the antimutagencity properties.
Antioxidative and Antimicrobial Activities of Aruncus dioicus var. kamtschaticus Hara Extracts
Kim, Mi-Seon ; Kim, Kyoung-Hee ; Jo, Ji-Eun ; Choi, Jong-Jin ; Kim, Young-Jin ; Kim, Jong-Hwan ; Jang, Soon-Ae ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 47~55
DOI : 10.3746/jkfn.2011.40.1.047
The solvent extracts of Aruncus dioicus var. kamtschaticus Hara, which were extracted by using several solvents with different polarities, were performed to investigate the antioxidant activities, whitening effect and antimicrobial activity. The content of total polyphenol of fractions from Aruncus dioicus var. kamtschaticus Hara extract showed the highest value (
mg/g GAE) on ethyl acetate fraction. The ethyl acetate and n-butanol fractions were 0.06 mg/mL and 0.25 mg/mL as
values on DPPH radical scavenging, and
on ABTS radical scavenging activity, respectively. Also, reducing power and FRAP value were significantly higher on ethyl acetate fraction. The SOD like activity showed
on ethyl acetate and
on n-butanol. Tyrosinase inhibition activities (at 5 mg/mL) were
on ethyl acetate fraction. The chloroform fraction showed the strongest antimicrobial activities against B. cereus (14 mm), B. subtilis (12.5 mm), S. aureus (10.8 mm), E. coli (20.7 mm) at 0.1 mg/disc and the inhibition zone diameter of ethyl acetate fraction was 17.2 mm against E. coli at 0.5 mg/disc. The minimum inhibitory concentrations (MIC) of chloroform fraction against B. cereus and E. coli were 50 and
/mL, respectively. From these results, it is suggested that ethyl acetate and n-butanol fractions of Aruncus dioicus var. kamtschaticus Hara could be used as functional material for food additive ingredient and chloroform fraction could be suitable for the development of a food preservative.
Antioxidative Activity of Ethanol Extracts from Different Parts of Taraxacum officinale
Han, Eun-Kyung ; Jung, Eui-Jin ; Lee, Ji-Young ; Jin, Yong-Xie ; Chung, Cha-Kwon ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 56~62
DOI : 10.3746/jkfn.2011.40.1.056
This study was conducted to investigate antioxidative and physiological activities of ethanol extracts from different parts (flower, leaf, root, and the whole plant) of Taraxacum officinale. The ethanol extracts from different parts were measured to examine total flavonoids content, total polyphenol content, elect ron donating ability,superoxide dismutase (SOD)-like activity, nitrite-scavenging ability and tyrosinase inhibition effects. Total flavonoids content in leaf extract (41.66 mg/g) and total polyphenol content in flower extract (71.91 mg/g) were higher than those of other parts. All assays were conducted at concentrations of 0.1, 0.3, 0.5, and 1 mg/mL ethanol extracts. The electron donating abilities of leaf, flower, the whole plant, and root extracts were 92.25%, 88.18%, 84.55% and 83.40%, respectively, at a concentration of 1 mg/mL. The activities were concentration dependent. The SOD-like activity of ethanol extracts from different parts was 8.40~11.20% at a concentration of 1 mg/mL. The nitrite-scavenging abilities of flower and leaf extracts measured at pH 1.2 were 47.37% and 47.18%, respectively, at a concentration of 1 mg/mL, which were higher than those of the whole plant and root extracts. Tyrosinase inhibition activity of the leaf extract at a concentration of 1 mg/mL was the highest (34.22%) and that of the whole plant and root extracts was shown to be more than 20%. These results suggest that ethanol extracts from different parts of Taraxacum officinale could be used as antioxidative functional food sources.
Characterization of Anti-Complementary Polysaccharides Isolated from Fruit Wine Using Korean Pears
Choi, Jung-Ho ; Shin, Kwang-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 63~69
DOI : 10.3746/jkfn.2011.40.1.063
To characterize the polysaccharides which exist as soluble forms in Korean traditional alcoholic beverages, the polysaccharides were isolated from Korean pear wine and their anti-complementary activities were examined. The main polysaccharide, PW-1 was purified to homogeneity from the crude polysaccharide (PW-0) in pear wine by size exclusion chromatography using Sephadex G-75. Molecular mass of PW-1 was estimated to be 150 kDa and it contained significant proportion of mannose (81.8%) and 5 different minor component sugars such as arabinose (1.2%), galactose (2.7%), glucose (8.5%), galacturonic acid (5.3%) and glucuronic acid (0.5%). These analyses indicated that the main polysaccharide in pear wine was mainly present as a mannan which had originated from the cell walls of fermenting yeasts. On the other hand, PW-1 showed potent anti-complementary activity in a dose-dependent fashion. Identification of C3 activation products by the crossed immunoelectrophoresis using anti-human C3 and anti-complementary activity of PW-1 in
-free condition suggested complement activations by PW-1 from Korean pear wine occur via both classical and alternative pathways.
Effects of Human Milk Fortifier on Growth and Nutritional Status of Growing Rats Fed Infant Formula
Lee, Mi-Rin ; Park, Mi-Na ; Cho, Su-Jung ; Jeon, Jeong-Wook ; Choi, You-Young ; Park, Jung-Sik ; Kim, Wan-Sik ; Lee, Yeon-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 70~77
DOI : 10.3746/jkfn.2011.40.1.070
This study was conducted to evaluate the efficacy of human milk fortifier (HMF) on growth and nutritional status in growing rats fed infant formula supplemented with HMF. Three week-old male Sprague-Dawley rats were divided into three groups and fed regular formula (RF), premature formula (PF) and regular formula fortified with HMF (RF+HMF) diets for 3 weeks. There was no significant difference in weight gain among groups. However, a significant increase of food intake was observed in PF and RF+HMF groups compared with RF group. With increasing food intake, the intakes of carbohydrate and protein were significantly increased in PF and RF+HMF groups. The weight of perirenal fat was significantly increased in rats fed RF+HMF; however, the weights of liver, kidney and spleen were not significantly different among groups. Although total lipids, total cholesterol, HDL-cholesterol concentrations of serum were not significantly different among groups, triglyceride was significantly increased in PF group. The triglyceride and total-cholesterol of liver were significantly increased in rats fed regular formula fortified with HMF and PF compared with RF group. Glutamic pyruvic transaminase (GPT), glutamic oxaloacetic transaminase (GOT), creatinine (Cre) and blood urea nitrogen (BUN) in serum showed no significant difference among groups. The concentration of growth hormone was significantly increased in PF group compared with other groups. The concentration of hemoglobin was significantly increased in rats fed PF and RF+HMF. These results suggest that the supplementation of human milk fortifier in growing rats may promote growth as increasing food intake and lipid contents in tissues and prevent the anemia of infants.
Antihepatotoxic and Antigenotoxic Effects of Herb Tea Composed of Chrysanthemum morifolium Ramat.
Lee, Hyun-Jung ; Hwang, Young-Il ; Park, Eun-Ju ; Choi, Sun-Uk ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 78~83
DOI : 10.3746/jkfn.2011.40.1.078
The flower of Chrysanthemum morifolium Ramat. with antioxidant, anticancer, and anti-inflammatory functions has been a widely used traditional herb as a healthy beverage and medicine. The aim of the present study was to investigate a herb tea consisting of C. morifolium Ramat., Corni fructus and Schizandra chinensis Baillon for its hepatoprotective activity against
-induced toxicity in freshly isolated rat hepatocytes and antigenotoxic effect against oxidative stress induced DNA damage in human leukocytes. Three different compositions of the herb tea (Mix I, II, and III) were prepared by extracting with water at
. Freshly isolated rat hepatocytes were exposed to
along with/without various concentrations of each tea. Protection of rat primary cells against
-induced damage was determined by the MTT assay. The significant antihepatotoxic effect of the tea was shown in Mix I and II. The increased transaminase (AST and/or ALT) release in media of
treated hepatocytes was significantly lowered by all the teas tested. The effect of the tea on DNA damage in human leukocytes was evaluated by Comet assay. All teas showed a protective effect against
-induced DNA damage. From these results, it is assumed that herb tea based on C. morifolium Ramat., Corni fructus and Schizandra chinensis Baillon exerted antihepatotoxic and antigenotoxic effects.
Effects of Aging Temperature and Time on the Conversion of Garlic (Allium sativum L.) Components
Cho, Kang-Jin ; Cha, Ji-Young ; Yim, Joo-Hyuk ; Kim, Jae-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 84~88
DOI : 10.3746/jkfn.2011.40.1.084
Some thermally processed foods have higher biological activities due to their various chemical changes during heat treatment. Especially, 5-hydroxymethylfurfural (HMF) is derived from dehydration of sugars and has been identified in processed garlic. The biological function of HMF have revealed as antisickling agent and thyrosinase inhibitor. This study was carried out to examine the formation of HMF and free sugars from the aged garlics when it is treated at 60 and
and different incubation periods from 7 to 35 days. HMF and free sugars from the hot-water extracts of aged garlics were analyzed with GC/MS, LC/MS, and HPLC. The amount of HMF was higher than at
and increasing incubation period. Among free sugars, the only fructose except glucose and sucrose was formed and converted to HMF at high temperature and long incubation period. However, fructose formed in low temperature during making of aged garlic was rarely converted to HMF. This result indicates that formation of HMF can be dependent on the temperature and incubation period for making aged garlic.
Changes in Properties of Deer Antler by Proteolysis and Extraction Conditions
Kim, Jae-Hwa ; Yoo, Cheol-Jae ; Sin, Kyung-A ; Jang, Se-Young ; Park, Nan-Young ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 89~93
DOI : 10.3746/jkfn.2011.40.1.089
This study was conducted to investigate the proteolysis and extraction conditions of deer antler for application of food materials. ProteAX (A) was the most effective enzyme for proteolysis of deer antler and the proteolysis condition was 0.5% (w/w) for enzyme concentration and 5 hr for proteolysis time. The effect of mixing enzyme ProteAX (A)+KFEN 2 (C) treatment in
, 5 hr was investigated; soluble solid and protein content were the highest with A 0.5% (w/w) and B 0.5% (w/w) concentration. Result for DAH (deer antler hydrolysate) and DA (deer antler) prepared with extraction in
atmospheric pressure (AP, 6~18 hr) and extraction under
pressure condition (UP, 15~60 min) after hydrolysis on preceding established condition descriptions indicated that difference in pH according to enzyme treatment and extraction conditions was not significant. Sugar content of DA was
, DA-UP (under pressure) and DAH-AP (atmospheric pressure) were
; the highest sugar content of
was observed in DAH-UP for 60 min extraction. Also total free sugar, crude protein and collagen content were the highest in DAH-UP for 60 min recording at 1.97%, 742.7 mg/100 g and 498.8 mg/100 g, respectively. From these results, deer antler hydrolysate prepared with extraction under pressure was the most effective for functional characteristics enhancement. Hereafter, various practical uses of materials with enhanced characteristics of antler is expected.
Quality Properties of Fermented Squid Viscera Product with Aspergillus oryzae Koji and Its Seasoning
Choi, Seung-Hwa ; Kim, Sang-Moo ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 94~101
DOI : 10.3746/jkfn.2011.40.1.094
Squid (Todarodes pacificus) is processed as dried or seasoned-dried products and its catch gradually increased from 270,298 M/T in 2005 to 367,940 M/T in 2008 in Korea. Squid processing by-product (viscera) was usually discarded as a waste resulting in environmental problem. In order to utilize squid viscera for more value-added products, a natural squid seasoning was developed by fermenting with Aspergillus oryzae koji. Squid viscera at 5, 10 and 15% salt concentrations with fixed levels of 5% koji and 30% water was fermented at room temperature. The quality properties of squid fermented products such as amino-N, TMA, VBN, total viable cell count, pH and total acidity were determined at different fermentation periods. The contents of amino-N, TMA, and VBN of squid seasoning at 5% salt concentration fermented for 14 days were the highest. Based on amino-N content, squid viscera at 5% koji fermented for 14 days was selected for further assays: the content of moisture, crude protein, crude lipid, crude ash, and carbohydrate were 5.98, 35.19, 33.08, 11.30, and 14.45%, respectively. The content of glutamate, alanine, leusine and lysine were 7.06, 12.34, 9.90 and 10.22%, respectively. The
values of DPPH scavenging and
-glucuronidase inhibitory activity were 12.89 and 12.58 mg/mL, respectively. A natural squid seasoning was manufactured by mixing fermented squid viscera and an ingredient. Based on the results of sensory evaluation, the fermented squid viscera seasoning was almost equal to other natural complex seasonings such as anchovy, cow meat, and fisheries seasoning.
Quality Characteristics and Storage Improvement of Seasoned Pork Added with Phlomis umbrosa Turcz. Extracts
Kim, Hyun-Jeong ; Kim, Mi-Jin ; Oh, Song-I ; Jung, Young-Tae ; Park, Soo-Kyoung ; Lee, In-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 102~109
DOI : 10.3746/jkfn.2011.40.1.102
Antioxidant and antibacterial activities of Phlomis umbrosa Turcz. (PU) ethanol extracts were investigated in vitro. Total polyphenols, flavonoids and FRAP values of PU extracts were
/mg and 0.26 mmol
/g, respectively. The PU extracts also showed strong DPPH scavenging activity and antibacterial effects against Staphylococcus aureus. In addition, the DPPH scavenging effect of the seasoning sauces was increased by the addition of PU extracts. This study was also conducted to evaluate the quality characteristics of seasoned pork treated with PU extracts during storage at
for 21 days. Seasoned pork was produced containing 0, 0.5, and 1% PU extracts and 0.1% BHA. The total bacteria and TBARS values of seasoned pork added with PU were decreased compared to the control, whereas coliform bacteria were not detected after longer storage periods. With regards to sensory evaluation, seasoned pork treated with 0.5% PU had higher juiciness, flavor and overall acceptability compared to seasoned fork. These results suggest the possibility of manufacturing seasoned pork with PU extracts for the improvement of shelf-life and quality.
Addition of Starters in Pasteurized Brined Baechu Cabbage Increased Kimchi Quality and Health Functionality
Han, Gwi-Jung ; Choi, Hye-Sun ; Lee, Sun-Mi ; Lee, Eun-Ji ; Park, So-Eun ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 110~115
DOI : 10.3746/jkfn.2011.40.1.110
Shelf-life of brined baechu cabbage was extended by pasteurization at
for 30 min. Starters (Leu. citreum and Lab. plantarum) were added to the pasteurized brined cabbage to supply beneficial lactic acid bacteria during kimchi fermentation. Control kimchis made with baechu cabbage without pasteurization and no addition of the starters to the pasteurized cabbage kimchi were also prepared. The fermentation characteristics and health functionalities of DPPH free radical scavenging activities and in vitro anticancer effects in AGS human gastric cancer cells were compared. The pasteurized brined cabbage could not be fermented well and the functionalities were also low; however, the addition of starter(s), especially mixed starters of Leu. citreum and Lab. plantarum to the pasteurized brined cabbage, significantly increased the counts of lactic acid bacteria, hardness (texture) and overall acceptability in sensory evaluation. The free radical scavenging activities and the anticancer effects were also increased. The fermentation patterns of starter added kimchi prepared with pasteurized brined cabbage were similar to those of naturally fermented kimchi. It seemed that growth of lactic acid bacteria during kimchi fermentation contributed to increased taste and health functionality of kimchi.
Evaluation and Reduction of Microbiological Hazard of Spoon and Spoon Case Carried by Nursery School Children
Kim, Jung-Beom ; Park, Yong-Bae ; Kim, Ki-Cheol ; Kim, Dae-Hwan ; Kang, Suk-Ho ; Lim, Young-Sik ; Park, Po-Hyun ; Yoon, Mi-Hye ; Lee, Jong-Bok ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 116~122
DOI : 10.3746/jkfn.2011.40.1.116
This study was conducted to investigate the microbiological hazard of spoons and their cases carried by nursery school children and to evaluate the reduction effects of washing methods and ultraviolet (UV) treatments against Escherichia coli on the spoon and spoon case. A total of 78 spoons and their cases were sampled to test about total aerobic bacteria, coliform bacteria, Staphylococcus aureus, Bacillus cereus and Salmonella spp. Total aerobic bacteria were detected over 2.7 log CFU/100
in 20 out of 36 spoons (55.6%), 9 out of 20 zipper-type spoon cases (45.0%) and 13 out of 22 plastic-type spoon cases (59.1%). Coliform bacteria were also detected in 19 out of 36 spoons (52.8%), 14 out of 20 zipper-type spoon cases (70.0%) and 14 out of 22 plastic-type spoon cases (63.6%). The pathogens tested in this study were not found in all samples except for the zipper-type spoon cases which were contaminated with Staph. aureus (2 samples) and B. cereus (3 samples). The results indicated that the sanitary conditions of spoons and their cases should be improved promptly. To evaluate the reduction effects of washing methods and UV treatments against E. coli, the spoons and their cases were treated at different cleaning times with and without soap, and different UV exposure times, respectively. E. coli with initial cell number of 4 log CFU on the spoons and their cases was not detected when they were cleaned at running water for 30 sec after dish sponging with soap for 30 sec. In UV treatments, E. coli with the same level of washing method was not detected after UV exposure for 15 minute in the spoons and their cases. From the results, the washing and UV treatment should be used to control the microbial contamination of spoons and their cases for more than 1 and 15 minutes, respectively.
Microbial Inactivation in Kimchi Saline Water Using Microwave Plasma Sterilization System
Yu, Dong-Jin ; Shin, Yoon-Ji ; Kim, Hyun-Jin ; Song, Hyeon-Jeong ; Lee, Ji-Hye ; Jang, Sung-Ae ; Jeon, So-Jung ; Hong, Soon-Taek ; Kim, Sung-Jae ; Song, Kyung-Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 123~127
DOI : 10.3746/jkfn.2011.40.1.123
This study was conducted to decrease the microbial hazard in kimchi saline water with microwave plasma sterilization system and to evaluate the inactivation of foodborne pathogens by the microwave plasma sterilization system as a non-thermal treatment. Contamination of coliform, Escherichia coli, and yeasts and molds were detected in the used saline water, and the microbial populations increased as the saline water was reused repeatedly. The
-values of E. coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes by the microwave plasma sterilization system were 0.48, 0.52, and 0.45 cycle, respectively. In addition, the microbial populations of coliform, E. coli, Salmonella spp., total aerobic bacteria, and yeasts and molds in the used kimchi saline water were significantly decreased by treating the saline water using the microwave plasma sterilization system. Therefore, these results suggest that microwave plasma sterilization system can be useful in improving the microbial safety of the used saline water.
The Factors for Food Service Satisfaction of the Elderly Welfare Center Free Lunch Program Participants in Busan
Lee, Jeong-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 128~136
DOI : 10.3746/jkfn.2011.40.1.128
This study was carried out to investigate the factors of food service satisfaction of the elderly in Busan. The survey was conducted from September 1 to October 15, 2009 by questionnaires and data analyzed by SPSS program. Fifty point nine percent of the subjects lived alone and the source of living expenses of 70.5% of the subjects was subsidy from government. The most important reason for the elderly to participate in meal service was `economic difficulty` and `to meet friend`. The subjects had various chronic degenerative diseases, such as arthritis, hypertension, diabetes, osteoporosis and cardiac disease. Sixty-six point eight percent of the subjects needed diet therapy for their diseases, but 87.1% of them don`t want to pay the extra fee. Thirty six point five percent of the subjects attained information about lunch program because it was `close to home` but 20.7% was `from public officials`. The reasons for the use of the meal service were `economic difficulty` (40.0%), `to meet friends` (22.6%), and `bother to prepare meal` (16.50%). The services provided by welfare center were health care, physical exam and haircut. The score given by the subjects on the satisfaction of meal service was 3.84 on the 5-point maximum scale. Higher satisfaction on kindness of staff, satisfaction of social support and awareness of support resulted in higher satisfaction of food service. It would be effective to provide food service models that meet specific needs of the elderly according to social welfare service and social community activities.
Perception and Attitudes to Leftover Food at School Food Service -The Elementary School Students in Gwangju Area-
Kim, Mi-Sook ; Jeon, Eun-Raye ; Hwang, Kum-Hee ; Jung, Lan-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 1, 2011, Pages 137~147
DOI : 10.3746/jkfn.2011.40.1.137
This study investigated the perception and attitude to leftover food at school food service by the questionnaire survey of the elementary school students in Gwangju area. The school food service satisfaction was neutral and school food service cost and quality was satisfactory. The dissatisfaction of school food service was shown as unkind staffs and a shortage for fruit and beverage. The kinds of leftover food were seasoned vegetables and kimchi. The reasons for leftover food were unfavorite food and the frequency was shown as once or twice a week. For the order of eating food, the subject first ate food they had tried. The highest kind of an unbalanced diet was beans and minor grains. To reduce food waste, many students perceived that tasty food, education by a class teacher in class that it could pollute environment and do us damage, recycling as livestock feed, `No Plate Waste Day` organized by school would be a feasible method to reduce food waste. The nutrient intake of eaten food was significantly higher for all nutrients in the group receiving food waste education than the control group (p<0.001).