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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 44, Issue 12 - Dec 2015
Volume 44, Issue 11 - Nov 2015
Volume 44, Issue 10 - Oct 2015
Volume 44, Issue 9 - Sep 2015
Volume 44, Issue 8 - Aug 2015
Volume 44, Issue 7 - Jul 2015
Volume 44, Issue 6 - Jun 2015
Volume 44, Issue 5 - May 2015
Volume 44, Issue 4 - Apr 2015
Volume 44, Issue 3 - Mar 2015
Volume 44, Issue 2 - Feb 2015
Volume 44, Issue 1 - Jan 2015
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Quality Characteristics and Evaluation of Physiological Activities of Moju Made with Hovenia dulcis Thunb.
Park, Yeon-Hee ; Yu, Ok-Kyeong ; Bae, Cho-Rong ; Cha, Youn-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1599~1606
DOI : 10.3746/jkfn.2015.44.11.1599
The purpose of this study was to assess the quality characteristics of Moju made with Hovenia dulcis Thunb. and its physiological effects on ICR mice. According to the sensory score, we selected Moju made with 1% Hovenia dulcis Thunb. among Moju made with 0, 0.5, 1, 5, and 10% Hovenia dulcis Thunb. Compared to Moju made without Hovenia dulcis Thunb., Moju made with 1% Hovenia dulcis Thunb. had higher proportions of moisture (86.77 g/100 g) and carbohydrates (11.86 g/100 g). The mean values of the physicochemical analyses were as follows: pH 4.91, acidity 0.28,
12.63, reducing sugar 68.97, alcohol content 0.1, alcohol density 0.998. Moju made with 1% Hovenia dulcis Thunb. did not have effects on DPPH radical scavenging activity; however, superoxide dismutase activity was significantly higher than that of Moju made without Hovenia dulcis Thunb. For assessing physiological activities, 4-week-old male ICR mice were divided into six groups (n=10): normal control group (NC), ethanol-administered group (EC), EC plus low-dose Moju made with 0% Hovenia dulcis Thunb. (MCL), EC plus high-dose Moju made with 0% Hovenia dulcis Thunb. (MCH), EC plus low-dose Moju made with 1% Hovenia dulcis Thunb. (MDL), and EC plus high-dose Moju made with 1% Hovenia dulcis Thunb. (MDH). Serum triglyceride (TG) level was reduced by 11.17% and 19.61% in the MDL and MDH groups, respectively, compared to the EC group. Serum total-cholesterol levels of MDL and MDH groups were significantly lower as compared to the EC group. Serum high-density lipoprotein-cholesterol levels of the MDL and MDH groups were significantly higher than those of the EC group. Liver TG levels were significantly reduced in the MCL and MDL groups. From these results, Moju made with Hovenia dulcis Thunb. demonstrated antioxidant activity and reduction of hyperlipidemia markers. Therefore, Moju made with Hovenia dulcis Thunb. can serve as a non-alcoholic beverage and functional food source.
Effect of African Mango (Irvingia gabonesis, IGOB 131
) Extract on Glucose Regulation in STZ-Induced Diabetes
Ha, Yejin ; Lee, Minhee ; Kwon, Han Ol ; Lee, Yoo-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1607~1611
DOI : 10.3746/jkfn.2015.44.11.1607
This study investigated the regulatory effects of African mango (Irvingia gabonesis, IGOB
) extract on blood glucose level in streptozotocin (STZ)-induced diabetic rats. Experimental groups were treated with two different doses of IGOB
(1% and 2% in each AIN93G supplement) for 5 weeks [4 weeks pre-treatment and 1 week post-STZ treatment (60 mg/kg body weight)]. STZ-induced diabetic rats showed significantly reduced body weight gain compared to normal control (NC). Oral glucose tolerance test (OGTT) was measured using glucose oxidase-peroxidase reactive strips. The area of under the curve for the glucose response from OGTT in STZ-induced diabetic rats was higher than that of NC rats, and there was a significant difference between the DM and the IGOB
-treated groups. Serum glucose levels after sacrifice were significantly lower in the IGOB
group than the DM group. However, there was no statistical difference between low- and high-dose treatments. Serum insulin levels increased by 234.4% and 175.9%, respectively, upon treatment with IGOB
. Serum lipid profiles were not significantly different among the experimental groups. The tested samples had no effects on serum levels of lipid profiles (triglyceride, total cholesterol, low density lipoprotein/very low density lipoprotein-cholesterol, high density lipoprotein-cholesterol). These results suggest that IGOB
is able to ameliorate diabetes by reducing serum glucose levels that may result from increased insulin levels.
Anti-Inflammatory Effect of Ethanol Extract from Onion (Allium cepa L.) Peel on Lipopolysaccharide-Induced Inflammatory Responses in RAW 264.7 Cells and Mice Ears
Ahn, Na-Kyung ; Kang, Bo-Kyeong ; Kim, Koth-Bong-Woo-Ri ; Kim, Min-Ji ; Bae, Nan-Young ; Park, Ji-Hye ; Park, Sun-Hee ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1612~1620
DOI : 10.3746/jkfn.2015.44.11.1612
Inflammation is a complex process involving a variety of immune cells, which defend the body from harmful stimuli. However, pro-inflammatory cytokines and inflammatory mediators can also exacerbate diseases such as cancer. Onion peel contains several phenolic compounds, including quercetin at an amount 20 times greater in peel than edible flesh. Therefore, in this study, the anti-inflammatory effects of onion peel ethanol extract (OPEE) were investigated lipopolysaccharide-induced inflammatory response. In our results, NO production decreased in a dose-dependent manner. Secretion of IL-6,
was suppressed by 44%, 53%, and 60% respectively, at
. Moreover, OPEE also suppressed expression of COX-2, iNOS,
, and MAPKs in a dose-dependent manner. Formation of mice ear edema was reduced at the highest dose tested compared to the control, and reduction of ear thickness was observed in the histological analysis as well. In the acute toxicity test, no morality was observed in mice administered 5,000 mg/kg body weight of OPEE over a 2-week observation period. These results suggest that OPEE may have significant effects on inflammatory factors and be a potential anti-inflammatory material.
Comparison Study of Immunomodulatory Activity of Polysaccharide and Ethanol Extracted from Sargassum fulvellum
Byun, Eui-Hong ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1621~1628
DOI : 10.3746/jkfn.2015.44.11.1621
The immune system plays an important role in maintaining and protecting human health. In the present study, comparison of immuno-modulatory activities between polysaccharides (SFP) and ethanol (SFE) extracts separated from Sargassum fulvellum in macrophages and murine splenocytes were investigated. Immuno-modulatory activities of macrophages were estimated based on cell proliferation, nitric oxide (NO), inducible NO synthase (iNOS), and cytokine production in RAW 264.7 macrophage cells, and lipopolysaccharide was used as a positive control. SFP and SFE treatment did not affect cytotoxicity in RAW 264.7 macrophage cells, and SFP treatment significantly increased NO and cytokine production (
, IL-6, and
), whereas SFE did not contribute to the increase in NO and cytokine production. In the case of splenocytes, SFP treatment increased splenocyte proliferation and also highly increased production of Th-1 type cytokines (IL-2 and
) than those of SFE. Through this study, we confirmed that immuno-modulatory activities of Sargassum fulvellum may be due to polysaccharide extracts and this can be a potential nutraceutical.
Effects of Agaricus blazei Murill Water Extract on Immune Response in BALB/c Mice
Kang, In Soon ; Kim, Rang Ie ; Kim, Gwang Sub ; Kim, Na Ri ; Shin, Joong Yup ; Kim, Chaekyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1629~1636
DOI : 10.3746/jkfn.2015.44.11.1629
The edible mushroom Agaricus blazei Murill is known to have many physiological functions, including antitumor, antiviral, and anti-inflammatory effects. Aqueous extracts were obtained by extracting A. blazei in water at
for 15 h, followed by spray-drying with dextran at a 70:30 ratio. In this study, we examined the immunomodulatory effect of A. blazei Murill water extract (ABM) in BALB/c mice. Mice were administered orally with 4, 20, and 100 mg/kg of ABM for 21 days. ABM-treated mice did not show significant differences in body and organ weights compare to saline-treated control mice. Splenocytes isolated from ABM-administered mice revealed similar levels of cellularity and proliferation compared to control mice, whereas they showed increased natural killer (NK) cell activity and decreased IL-4 and IL-12 production. Different from in vivo results, splenocytes isolated from normal mice showed increased proliferation and
production following ABM treatment in vitro. In addition, ABM treatment enhanced macrophage proliferation and nitric oxide (NO) production in a dose-dependent manner. However, ABM had no effect on LPS-induced NO production. These results suggest that A. blazei modulates immune function by increasing NK cell activity and macrophage function.
Comparison of Biological Activities of Ethanol Extracts of Unripe Fruit of Bitter Melon (Momordica charantia L.) Cultivated in Hamyang, Korea
Moon, Jeong-Han ; Choi, Dong-Won ; Kim, Seong-Eun ; Seomoon, Ji-Hoon ; Hong, Su-Young ; Kim, Hyun-Kyu ; Cho, Kye-Man ; Song, Jin ; Kang, Sang-Soo ; Kim, Kang-Hwa ; Kwon, Oh-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1637~1644
DOI : 10.3746/jkfn.2015.44.11.1637
To develop health-functional food ingredients for improvement of diabetes, we examined biological activities, including total contents of polyphenols and flavonoids, antioxidant activity, and inhibition of
-glucosidase and pancreatic lipase activities of ethanol extracts from unripe fruit of Momordica charantia L. cultivated in Hamyang, Korea. Ethanol extracts were tested using different ethanol concentrations (0%, 30%, 50%, and 70%) and temperatures (
). Experimental results showed that total polyphenol and flavonoid contents were achieved concentrations of 7.77 mg/g (tannic acid), 7.66 mg/g (gallic acid), and 10.66 mg/g (rutin). The hydroxyl radical scavenging, ABTS cation radical scavenging, and FRAP activities were 82.19%, 42.82%, and 0.19 under the same conditions, respectively. The highest inhibitory activities of
-glucosidase and pancreatic lipase were achieved in the 70% ethanol extract at
. These results will be useful for development of health functional foods for anti-diabetes using 70% ethanol extract from unripe fruit of bitter melon.
Anti-Wrinkle Effects of Enzymatic Oyster Hydrolysate and Its Fractions on Human Fibroblasts
Kim, Hyeon-Ah ; Park, Si-Hyang ; Lee, Su-Seon ; Choi, Yeung Joon ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1645~1652
DOI : 10.3746/jkfn.2015.44.11.1645
We investigated the anti-wrinkle efficacy of hydrolysate from oyster protein by Protamex and Neutrase for the purpose of finding materials to assist skin health originating from marine organisms. There were about 7.9% free amino acids in the oyster hydrolysate, and contents of urea, taurine, alanine, and glycine were high. Oyster hydrolysate also showed collagenase inhibitory activity and was not toxic to CCD986sk human fibroblast cells. Yield of the fractions according to the molecular weight of oyster hydrolysate was 40% for less than 1,000 Da and 60.4% for less than 5,000 Da, respectively. Antioxidative effect, procollagen production, and matrix metalloproteinase-1 inhibitory activity were highest in 1,000~3,000 Da fractions. We observed that oyster hydrolysate and its less than 5,000 Da fraction are potential functional compounds for skin health and for improving wrinkles.
Changes in Physicochemical Properties and Antioxidant Activities according to Different Harvest Times in Black Rice (Oryza sativa L.)
Park, Ji-Young ; Han, Sang-Ik ; Hur, Yeon-jae ; Lee, Yu-Young ; Lee, Byung-Won ; Sim, Eun-Yeong ; Ham, Hyeonmi ; Kim, Byeong-Ju ; Lee, Chun-Woo ; Lee, Sung-Joon ; Oh, Sung-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1653~1659
DOI : 10.3746/jkfn.2015.44.11.1653
This study compared physicochemical properties and antioxidant activities according to different harvest times in five varieties of black rice (BR). Five cultivars of BR, Nunkeunheukchal (NKHC), Sinnongheugchal (SNHC), Sintoheugmi (STHM), Josaengheugchal (JSHC), and Heugjinju (HJJ), were selected for the study. Cultivars were transplanted on June 20th and cultivated by the Department of Southern Area Crop Science, NICS in Miryang, Korea. Heading dates of NKHC, SNHC, STHM, JSHC, and HJJ were Aug. 17th, Aug. 30th, Sep. 1st, Aug. 20th, and Aug. 12th, respectively. The five different harvest times were as follows; 35, 40, 45, 50, and 55 days after heading date. The highest level of anthocyanin was 35 days after heading date in all varieties. Levels of anthocyanin in NKHC, SNHC, STHM, JSHC, and HJJ were 164, 203, 251, 67, and 210 mg/100 g, respectively. Content of anthocyanin significantly decreased 35 days after heading in four varieties, excluding JSHC. Highest DPPH
values were 57, 29, 10, and
in NKHC, SN HC, STHM, and JSHC extracts, respectively. Highest ABTS
values were 24, 13, 9, and
in NKHC, SNHC, STHM, and JSHC extracts, respectively. The antioxidant activities were highest 35 days after the heading date and significantly decreased in four varieties, excluding HJJ. The antioxidant activity of HJJ showed no significant difference, according to harvest time. This study suggests that the content of anthocyanin and antioxidant activity could be considered as factors affecting optimal harvest period to produce highly qualified black rice.
Antioxidant Compounds and Activities of Methanolic Extracts from Oat Cultivars
Ham, Hyeonmi ; Woo, Koan Sik ; Lee, Byongwon ; Park, Ji-Young ; Sim, Eun-Yeong ; Kim, Byung Joo ; Lee, Choonwoo ; Kim, Si-Ju ; Kim, Wook Han ; Lee, Junsoo ; Lee, Yu-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1660~1665
DOI : 10.3746/jkfn.2015.44.11.1660
Oats (Avena sativa L.) were evaluated in recent years as a promising crop for increasing the nutritional quality of foods, due to their abundance in many bioactive compounds. The objectives of this study were to determine antioxidant compounds and antioxidant activities of nine oat cultivars and investigate the relationships between antioxidant compounds and antioxidant activities in oat cultivars. The contents of total polyphenolics and vitamin E in oat cultivars were analyzed by spectrophotometric methods and normal phase HPLC, respectively. 2,2'-Azino-bis-(3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS) radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities, reducing power, and chelating effects were used to compare the relative antioxidant activities of oat cultivars. In this study, total polyphenolic and vitamin E contents of oat cultivars ranged from 83.41 to 130.59 mg gallic acid equivalents/100 g and 0.54 to 1.90 mg/100 g, respectively. High levels of ABTS radical (116.14 mg Trolox equivalent antioxidant capacity (TEAC)/100 g) and DPPH radical (38.58 mg TEAC/100 g) scavenging activities and reducing power (
) were found in Daeyang. Significant correlation was evaluated between total polyphenolic contents and their antioxidant activities, namely ABTS and DPPH radical scavenging activities and reducing power. A low correlation was observed between vitamin E contents and their antioxidant activities. The results of this study could have an impact on oat consumption by enhancing consumer awareness of the health benefits of oats.
Sugar Contents Analysis of Retort Foods
Jeong, Da-Un ; Im, Jun ; Kim, Cheon-Hoe ; Kim, Young-Kyoung ; Park, Yoon-Jin ; Jeong, Yoon-Hwa ; Om, Ae-Son ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1666~1671
DOI : 10.3746/jkfn.2015.44.11.1666
The purpose of this study was to provide trustworthy nutritional information by analyzing sugar contents of commercial retort foods. A total of 70 retort food samples were collected, which included curry (n=21), blackbean- sauce (n=16), sauce (n=17), and meat (n=16) from markets in Seoul and Gyeonggi-do. Contents of sugars such as glucose, fructose, sucrose, maltose, and lactose were analyzed in retort foods by using a high performance liquid chromatography-refractive index detector and compared to their assigned values on nutritional information labels. Analyzed sugar contents of curries, black-bean-sauces, sauces, and meats ranged from 1.05~4.63 g/100 g, 1.76~5.16 g/100 g, 0.35~25.44 g/100 g, and 1.98~11.07 g/100 g, respectively. Sauces were found to contain the highest amounts of total sugar. These analysis values were equivalent to the reference values indicated on nutrition labels, which were 40~119.5% for curries, 29~118% for black-bean-sauces, 18~118% for sauces, and 70~119.8% for meats. Therefore, this study provides reliable analytical values for sugar contents in retort foods.
Analysis of Active Components of Giant Black Garlic
Kim, Dam ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1672~1681
DOI : 10.3746/jkfn.2015.44.11.1672
Garlic has been consumed for a long time as a food in Korea. Among commercial garlic products, aged black garlic is known to contain bioactive ingredients. Giant garlic is large garlic with a mild and sweet flavor. However, there have been few studies on the bioactive effects of giant garlic. This study analyzed valid substances of giant black garlic (GBG), giant fresh garlic (GFG), normal black garlic (NBG), and normal fresh garlic (NFG). Moisture content of GBG decreased in comparison with that of GFG. Ash, crude protein, crude lipid, total pyruvate, S-allylcysteine, and S-allylmercaptocysteine contents were the highest in GBG. The pH values of GBG, GFG, NBG, and NFG were 3.77, 5.97, 3.94, and 6.10, respectively. Acidity of GBG was higher than that of GFG. Total sugar content of GBG increased while reducing sugar content was the same as that of GFG. Composition of amino acids except for histidine, lysine, and arginine in GBG was higher than that of GFG, and free amino acids excluding arginine, cysteine, lysine, phosphoethanolamine, and urea were higher than those of GFG. In minerals, Cu, Fe, and Mg contents were higher than those of GFG.
Validation of Analytical Method of Marker Compounds in Extract of Pear Pomace as a Functional Health Ingredient
Cho, Eun-Jung ; Bang, Mi-Ae ; Cho, Seung-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1682~1686
DOI : 10.3746/jkfn.2015.44.11.1682
This study was conducted to establish an HPLC analysis method for determination of marker compounds as part of materials standardization for development of health functional food materials from pear pomace. The quantitative determination method of caffeic acid and chlorogenic acid as marker compounds of pear pomace extract (PPE) was optimized by HPLC analysis using a C18 column (
) with a 0.2% elution gradient of acetic acid and methanol as the mobile phase at a flow rate of 0.8 mL/min and detection wavelength of 330 nm. The HPLC/UV method was applied successfully to the quantification of marker compounds in PPE after validation of the method with linearity, accuracy, and precision. The method showed high linearity of the calibration curve with a coefficient of correlation (
) of 0.9999, and limit of detection and limit of quantification were
(caffeic acid) and
(chlorogenic acid) as well as
(caffeic acid) and
(chlorogenic acid), respectively. Relative standard deviation values from intra- and inter-day precision were less than 3.1% (caffeic acid) and 4.0% (chlorogenic acid), respectively. Recovery rates of caffeic acid and chlorogenic acid at 12.5, 25, and
were 93.66~106.32% and 97.33~105.68%, respectively. An optimized method for extraction of caffeic acid and chlorogenic acid in PPE was established through diverse extraction conditions, and the validation indicated that the method is very useful for evaluation of marker compounds in PPE to develop a health functional food material.
Physicochemical Characteristics Based on Fining and Filtering of Muscat Bailey A Grape Wine
Bang, Byung-Ho ; Paik, Jean Kyung ; Lee, Seung-Wook ; Jeong, Eun-Ja ; Rhee, Moon-Soo ; Yi, Dong-Heui ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1687~1692
DOI : 10.3746/jkfn.2015.44.11.1687
Since the domestic grape wine industry has been stagnant, the quality of Korean wine must be improved to compete with imported wines. For improving the quality of domestic wine up to 'unfined' or 'unfiltered' wine, this study investigated the possibility of producing 'unfined' or 'unfiltered' wine and their physicochemical characteristics. Muscat Bailey A as a domestic grape was selected to make wine. Prior to refining process after alcohol fermentation, the wine samples were divided into three specimens depending on the treatment of bentonite for clarification and filter (sample A treated with both bentonite and filter, sample B treated with bentonite only, and sample C treated without bentonite and filter). The physicochemical characteristics of each specimen after one week matureness were then investigated. Sample C showed highest values in total phenol and organic acid content among others. Samples B and C showed more stability in intensity, hue, and color. Although it is hard to compare domestic wine with imported wine, it may be possible to improve the quality of domestic wine and contribute to the development of the domestic wine industry when further studies are conducted on in-depth fermentation of wine and improvement of microbiological stability.
Quality of Commercial Broiler Breast Meat Retailed in Korea
Yang, Inyong ; Im, Pureum ; Kang, Jinsu ; Kwak, Hansub ; Jeong, Yoonhwa ; Kim, Misook ; Lee, Youngseung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1693~1699
DOI : 10.3746/jkfn.2015.44.11.1693
Overall quality of six kinds of commercial broiler breast fillets (A~F) retailed in Korea were examined, including proximate composition analysis, shape profile analysis, pH, color, tenderness, cooking loss, descriptive analysis, and consumer testing. A total of 120 breast meat fillets were purchased at a local market. Overall quality of broiler breast meat commercially available in Korea was found to vary significantly, indicating a broad range of product quality in the marketplace. Moisture content of meat ranged from 74.4 to 76.4%, whereas protein, fat, and ash contents were 21.8~25.2, 0.2~0.8, and 1.07~1.16%, respectively. The pH ranged from 6.2 to 6.4, whereas color values (
) were 52.2~57.2, -3.5~0.5, and 8.3~13.6, respectively, among all products tested. Approximately 9% variation in cooking loss was detected depending on the products evaluated, whereas shapes (height, width, and length) of meat were also significantly different (15% variation on average). Product F was proven to be the least tender and least liked by consumers, implying that tenderness is a key attribute determining consumer acceptability of broiler breast meat.
Effect of Grain Size and Drying Temperature on Drying Characteristics of Soybean (Glycine max) Using Hot Air Drying
Park, Hyeon Woo ; Han, Won Young ; Yoon, Won Byong ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1700~1707
DOI : 10.3746/jkfn.2015.44.11.1700
The effects of drying temperature on drying characteristics of soybeans with different grain sizes [6.0 (S), 7.5 (M), and 9.0 mm (L) (
)] with 25.0% (
) initial moisture content were studied. Drying temperatures varied at 25, 35, and
, with a constant air velocity (13.2 m/s). Thin-layer drying models were applied to describe the drying process of soybeans. The Midilli-Kucuk model showed the best fit (
>0.99). Based on the model parameters, drying time to achieve the target moisture content (10%) was successfully estimated. Drying time was strongly dependent on the size of soybeans and the drying temperature. The effective moisture diffusivity (
) was estimated by the diffusion model based on Fick's second law.
values increased as grain size and drying temperature increased due to the combined effect of high temperatures and high drying rates, which promote compact tissue. Deff values of S, M, and L estimated were in the range of
, respectively, whereas activation energy (
) based on drying temperature showed no significant differences in the size of soybeans.
Optimization of Encapsulation Conditions for Fermented Red Ginseng Extracts by Using Cyclodextrin
Shin, Myung-Gon ; Lee, Gyu-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1708~1714
DOI : 10.3746/jkfn.2015.44.11.1708
Fermented red ginseng concentrate is known as a healthy food source, whereas it has off-flavor such as bitterness and sour flavor based on fermentation.
-cyclodextrin (CD) were used to encapsulate the off-flavor of fermented red ginseng concentrate by using response surface methodology design on
combination. The reducing effects were analyzed by sensory evaluation for bitter and sour tastes, ginsenoside Rb1, and total acidity. The optimized mixing ratio of
for reducing bitterness was the least expected value of 2.07 at
3.74% versus the soluble solid content of fermented red ginseng concentrate and the
20.63% mixture. The encapsulation effects of ginsenoside Rb1 were the most expected value of 96.75% at
19.89% mixture. The encapsulation effects of sour taste were the least expected value of 5.63 at
9.96% mixture. The encapsulation effects of lactic acid were the most expected value of 67.73% at
13.18% mixture. Based on encapsulation and each optimized combination, the most effective entrapping
combination ratio was
Combined Effects of Sanitizer Mixture and Antimicrobial Ice for Improving Microbial Quality of Salted Chinese Cabbage during Low Temperature Storage
Choi, Eun Ji ; Chung, Young Bae ; Han, Ae Ri ; Chun, Ho Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1715~1724
DOI : 10.3746/jkfn.2015.44.11.1715
The combined effects of a sanitizer mixture solution and antimicrobial ice on the quality of salted Chinese cabbages were examined. Salted Chinese cabbages were treated with a sanitizer mixture (comprised 50 ppm aqueous
and 0.5% citric acid), packed in 2% brine and antimicrobial ice, and stored for 12 days at 4 and
. Microbiological data on the salted Chinese cabbages after washing with the sanitizer mixture indicated that the populations of total aerobic bacteria, and yeast and molds decreased by 2.20 and 1.28 log CFU/g after treatment with the sanitizer mixture. In addition, coliforms population of salted Chinese cabbage after 12 days storage at
in the combined mixture of the sanitizer and antimicrobial ice was 3.22 log CFU/g, which was a significantly different from that of control (5.46 log CFU/g). The combined treatment of sanitizer mixture, antimicrobial ice, and low temperature at
suppressed reduction of pH and elevation of titratable acidity, resulting in delaying the growth of lactic acid bacteria. Differences in salinity, hardness, and Hunter's
values among treatments were negligible during storage at
. Therefore, this study suggests that a combination of sanitizer mixture, antimicrobial ice treatment, and low temperature storage could improve the microbial safety and quality of salted Chinese cabbages during storage.
Bactericidal Effect of Pathogenic Bacteria on Acid Treatment Combined with Red, Green, and Blue LED Light at a Low Temperature Environment
Do, Jung Sun ; Chung, Hyun-Jung ; Bang, Woo-Suk ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1725~1732
DOI : 10.3746/jkfn.2015.44.11.1725
The bactericidal effects of 642, 521, and 461 nm LED were investigated on Escherichia coli O157:H7 and Staphylococcus aureus strains in TSB with pH 7.2, 4.0, and 3.5 for 10 h at
. The bactericidal effect of 461 nm blue LED was the most pronounced compared to 642 nm and 521 nm LEDs at pH 3.5. When E. coli was exposed to pH 3.5 with 461 nm LED, populations of E. coli O157:H7 ATCC 43894 and 35150 decreased by 4 and 5 log CFU/mL for 2 h, respectively. Populations of E. coli ATCC 8739 decreased by 5 log CFU/mL for 2 h. Further, S. aureus ATCC 27664, 43300, and 19095 were inactivated by 4, 5 and 5 log CFU/mL for 2 h, respectively, at pH 3.5 with 461 nm LED. In conclusion, combined treatment with 461 nm LED and acidic conditions at low-temperature (
) showed the greatest antimicrobial effects. This study suggests that LEDs may be potentially used as a method to maintain the safety of the food preservation technology.
Satisfaction of Foodservice in High School Boarding Students in Busan
Yun, Na Yeong ; Choi, Hee Sun ; Lyu, Eun Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1733~1740
DOI : 10.3746/jkfn.2015.44.11.1733
The purpose of this study was to investigate foodservice satisfaction in high school boarding students in Busan. To achieve the research objectives, a questionnaire was distributed to 357 students at four high schools in Busan. From the results, 83.8% of students ate breakfast every day, and more female students ate breakfast daily compared to male students (P<0.05). However, 53.2% of students ate 'almost-all' amounts of breakfast compared to lunch (86.6%) and dinner (87.5%). The average students' foodservice satisfaction score was 4.04/5.00. The highest satisfaction category was sanitation, followed by the service and food categories. Freshmen showed significantly higher foodservice satisfaction than junior students in terms of service (P<0.05), sanitation (P<0.05), and food categories (P<0.01). As for satisfaction of each meal, breakfast scored 3.15, lunch scored 4.04 and dinner scored 4.12, whereas male students showed significantly higher satisfaction than female students in breakfast (P<0.05) and dinner (P<0.05). Freshmen showed significantly higher satisfaction than juniors in breakfast (P<0.001), lunch (P<0.001), and dinner (P<0.001). As for meal type preference of each meal, female students strongly preferred Korean food for breakfast (P<0.01). This research suggests that it is necessary to improve breakfast satisfaction by developing a variety of menu items.
Parents' Perception and Satisfaction of School Food Materials and Supplier -Performance in Mokpo, Korea-
Lee, Seok-In ; Kang, Pyong-Yon ; Jung, Hyun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1741~1749
DOI : 10.3746/jkfn.2015.44.11.1741
The purpose of this study was to investigate parents' perception and satisfaction of school food materials and supplier performance in Mokpo. To achieve these research objectives, a questionnaire was distributed to parents at 66 schools, and a total of 589 were used in the final analysis. The results of this study were as follows. First, satisfaction of school foodservice, showed the following scores: overall was 3.75, quality of food materials was 3.84, reliability of food suppliers was 3.80, education was 3.53, and information was 3.50. Second, 38.5% of parents participated in receiving school materials. Exactly 80.6% of parents showed intentions to participate. The most difficult thing for receiving materials was comparing quality of food materials (46.3%). Third, the most important factor cited for school food supplier was quality (62.3%) and sanitation and safety (24.1%). Forth, most parents were positive about the possibility of replacing foods used at school with environment friendly products. Local foods were cited for use in school foodservice (92.2%). The reasons were good quality (39.9%) and contribution to the local community (28.5%). In conclusion, parent's perception of school foodservice should increase to improve food material quality of school foodservice. Institutions for certifying are needed to offer high quality food materials at school foodservice and improved communication and education tool between the school and parents.
Mediating Effects of Perceived Value on the Relationship between University Foodservice Quality Attributes and Satisfaction of Chinese Students in Daejeon
Yi, Na-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1750~1758
DOI : 10.3746/jkfn.2015.44.11.1750
The purposes of this study were to investigate the effects of university foodservice quality attributes on Chinese students' satisfaction, as well as the mediating effects of perceived value on the relationship between foodservice quality attributes and satisfaction. A total of 250 university students in Daejeon were surveyed, and 216 responses were returned. Excluding responses with significant missing data, 196 responses were used for data analysis. The reasons for using university foodservice were 'meal plan' (37.8%) and 'time saving' (22.4%), whereas the reasons for not using university foodservice were 'untasty food' (33.2%) and 'limited menu selection' (27.6%). Results confirm that enhanced performance of food quality, service quality, sanitation, and convenience had favorable effects on perceived value and satisfaction. Further, perceived value had a significant positive influence on satisfaction. In analyzing the mediating role, the effect of foodservice quality attributes on satisfaction was partially mediated by perceived value.
Effects of Tarak, Korean Traditional Fermented Milk, on Proliferation of Immune Cells and Melanin Biosynthesis
Kim, Soyoung ; Choi, Yumi ; Lee, Heera ; Park, Jisoo ; Han, Young-Sook ; Ko, Seong-Hee ; Jang, Sung-Sik ; Kim, Soo-A ; Shim, Jae-Hun ; Yoon, Hyungeun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 11, 2015, Pages 1759~1762
DOI : 10.3746/jkfn.2015.44.11.1759
Tarak is a Korean traditional fermented milk product that is fermented by adding rice wine to milk. Tarak was produced with Lactobacillus paracasei ssp. paracasei M13-65-3 isolated from rice wine, and its effects on immune cell proliferation and melanin biosynthesis were investigated. Tarak extract significantly increased proliferation of T lymphocyte Jurkat clone E6-1 cells at concentrations from 10 to
. Tarak inhibited activities of tyrosinase and
-melanocyte-stimulating hormone-induced melanin biosynthesis in mouse skin B16-F10 cells at a concentration of
. These results suggest that tarak might have functionalities for enhancing the immune system by increasing immune cell proliferation and regulating melanin biosynthesis.