Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Science and Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
Volume & Issues
Volume 45, Issue 8 - Aug 2016
Volume 45, Issue 7 - Jul 2016
Volume 45, Issue 6 - Jun 2016
Volume 45, Issue 5 - May 2016
Volume 45, Issue 4 - Apr 2016
Volume 45, Issue 3 - Mar 2016
Volume 45, Issue 2 - Feb 2016
Volume 45, Issue 1 - Jan 2016
Selecting the target year
Protective Effect of Onion Wine on Alcoholic Fatty Liver in Rats
Kim, Juyeon ; Seo, Yunjung ; Park, Joong-Hyeop ; Noh, Sang Kyu ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 467~473
DOI : 10.3746/jkfn.2016.45.4.467
This study was designed to investigate whether consumption of onion wine can reduce serum biomarkers of ethanol-induced fatty liver in rats. Male Sprague-Dawley rats were initially trained for meal feeding to prevent reduction of food intake. After the training period, rats were weight-matched and assigned to the following three groups: 1) a control group fed a control liquid diet containing maltose-dextrin, 2) an ethanol group fed an ethanol liquid diet with 95% ethanol, and 3) an onion wine group fed the same ethanol liquid diet but containing onion wine extract at 1 mL/d/group. All three groups were fed daily for 6 weeks. At 0, 3, and 6 weeks, blood was collected via the orbital sinus following overnight food deprivation and terminally organs collected. Blood lipids and transaminase activities significantly increased in the ethanol-fed group but significantly reversed in the onion wine-fed group. The hepatic levels of fat and cholesterol at 6 weeks were significantly elevated by ethanol administration but significantly reduced by onion wine. These findings indicate that onion wine may ameliorate ethanol-induced fatty liver by lowering hepatic and blood lipid levels.
Enzymatically Modified Isoquercitrin Attenuates High-Fat Diet-Induced Obesity
Min, Yeojin ; Park, Taesun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 474~483
DOI : 10.3746/jkfn.2016.45.4.474
Enzymatically modified isoquercitrin (EMIQ) is a mixture of quercetin glycodsides consisting of isoquercitrin and its
derivatives containing one to seven additional linear glucose moieties. The aim of this study was to assess whether or not EMIQ attenuates high-fat diet (HFD)-induced body weight gain and changes in plasma indices of obesity in mice. Male C57BL/6N mice were fed chow diet, HFD, and HFD containing 1.2% EMIQ for 10 weeks. EMIQ significantly (P<0.05) reduced body weight gain (-21%), total visceral fat-pad weights (-31%), and plasma levels of triglycerides (-17%), total cholesterol (-19%), and free fatty acids (-26%) in HFD-fed mice. EMIQ significantly increased protein kinase A (PKA) expression in the epididymal adipose tissue of HFD-fed mice. Expression of adipogenesis-related genes significantly decreased, whereas expression of fatty acid oxidation-related and thermogenesis-related genes increased in epididymal adipose tissue of EMIQ-fed mice compared with HFD-fed mice. These results suggest that the protective effects of EMIQ against HFD-induced adiposity in mice appear to be associated with PKA-mediated signaling cascades involved in adipogenesis, fatty acid oxidation, and thermogenesis in adipose tissue.
Effects of Sinetrol-XPur on Leptin-Deficient Obese Mice and Activation of cAMP-Dependent UCP-2
Yoo, Jae Myeong ; Lee, Minhee ; Kwon, Han Ol ; Choi, Sei Gyu ; Bae, Mun Hyoung ; Kim, Ok-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 484~491
DOI : 10.3746/jkfn.2016.45.4.484
The present study investigated the effect of Sinetrol-XPur (polyphenolic Citrus spp. and Paullinia cupana Kunth dry extract) and defined the action mode for cyclic adenosine monophosphate (cAMP)-dependent uncoupling protein (UCP)-2 activation. Leptin-deficient obese mice were treated with two different doses, 100 mg/kg body weight (BW) and 300 mg/kg BW of each AIN93G supplement, for 7 weeks. Treatment of obese mice with both low and high doses of Sinetrol-XPur significantly reduced body weight gain compared to control obese mice. White adipose tissue weight of mice was reduced by 30.96% in high dose-supplemented groups. Serum total cholesterol and triglyceride were reduced by a high dose of Sinetrol-XPur by 20.02% and 30.96%, respectively. Serum level of high density lipoprotein (HDL) was significantly increased by treatment with both doses, as the ratio of HDL to low density lipoprotein increased by 138.78% and 171.49%, respectively. Regarding expression of biochemical factors related to lipid metabolism, fatty acid synthase significantly decreased and UCP-2 increased upon treatment with a high dose of Sinetrol-XPur, but there was no significant difference in lipoprotein lipase and hormone-sensitive lipase. To define cellular mechanism, intracellular cAMP levels in 3T3-L1 adipocytes significantly increased in a dose-dependent manner over the range of
. The phosphodiesterase (PDE) inhibitor 3-isobutyl-1-methylxanthine clearly blocked cAMP, suggesting that Sinetrol-XPur promotes lipolysis of adipocytes through inhibition of cAMP-dependent PDE, resulting in induction of cAMP response element binding protein and UCP-2. These results suggest that Sinetrol-XPur supplementation is a viable option for reducing body weight and fat by improving serum lipid profiles and genetic expression of lipid metabolic factors, especially activation of cAMP-dependent UCP-2.
Effects of Colpomenia sinuosa Extract on Serum Lipid Level and Bone Formation in Ovariectomized Rats
Lee, Juyeong ; Kim, Bokyung ; Park, Mi-Hwa ; Choi, Kyung-Ha ; Kong, Changsuk ; Lee, Sang-Hyeon ; Kim, Yuck Yong ; Yu, Ki Hwan ; Kim, Mihyang ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 492~500
DOI : 10.3746/jkfn.2016.45.4.492
In this study, the effects of Colpomenia sinuosa (CS) extract on serum lipid level and bone formation in an ovariectomized animal model were investigated. Twenty four nine-week old female Sprague-Dawley rats were randomly assigned to four groups: sham-operated rats (SHAM), ovariectomized control rats (OVX-CON), and ovariectomized rats supplemented with CS extract at 50 mg/kg bw (OVX-CS50) or 200 mg/kg bw (OVX-CS200). Three OVX groups were surgically ovariectomized while the SHAM group was sham-operated. CS extract was orally administrated at 1 mL per day. Analysis of serum lipid contents found that the total cholesterol, triglyceride, and low density lipoprotein cholesterol levels in the OVX-CON group were higher than those in the SHAM group. Notably, upon administration of CS extract after ovariectomy, triglyceride levels tended to significantly decrease. In addition, platelet aggregation ability decreased in groups treated with CS extract compared to the OVX-CON group. Serum alkaline phosphatase activity as an indicator of bone formation was lower in the CS extract group compared to the OVX-CON group. Collagen contents in bone and cartilage were reduced by ovariectomy, whereas the CS extract-supplemented groups exhibited higher concentrations in bone. According to these results, CS extract improved serum lipid parameters and osteogenesis in ovariectomized rats.
Anti-Atopic Effects of Mixed Extracts from Date Plum, Persimmon, and Mulberry Leaves
Cho, Byoung Ok ; Yin, Hong Hua ; Shin, Jae Young ; Fang, Chong Zhou ; Chang, Che Denis ; Jang, Seon Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 501~509
DOI : 10.3746/jkfn.2016.45.4.501
The present study investigated the anti-atopic effects of mixed extracts from date plum, persimmon, and mulberry leaves (DPME) on atopic dermatitis (AD)-like skin lesions in hairless mice. The in vivo results demonstrated that DPME treatment significantly reduced the dermatitis clinical score and epidermal thickness in AD-like skin lesions. Histological analyses showed that DPME treatment strongly inhibited dermal infiltration of inflammatory cells and activity of mast cells in AD-like skin lesions. DPME treatment inhibited production of serum IgE and interluekin (IL)-4 in hairless mice with AD. Moreover, DPME treatment significantly suppressed production of tumor necrosis factor
and IL-6 cytokines in phorbol 12-myristate 13-acetate plus calcium ionophore A23187-stimulated HMC-1 human mast cells. In addition, DPME treatment reduced production of pro-inflammatory mediators (nitric oxide, prostaglandin E2,
, and IL-6) in lipopolysaccharide-stimulated RAW 264.7 macrophages. Therefore, the results of this study indicate that the anti-atopic and anti-inflammatory effects of DPME may be involved in the regulation of inflammatory responses, suggesting that DPME may be used as an anti-atopic dermatitis material and natural anti-inflammatory ingredient.
Antioxidant Effects of Eriodictyol on Hydrogen Peroxide-Induced Oxidative Stress in HepG2 Cells
Joo, Tae-Woo ; Hong, Sung-Hyun ; Park, Sun-Young ; Kim, Gur-Yoo ; Jhoo, Jin-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 510~517
DOI : 10.3746/jkfn.2016.45.4.510
This study was conducted to investigate the antioxidant and hepatoprotective effects of eriodictyol compound against hydrogen peroxide-induced oxidative stress in HepG2 cells by measuring expression levels of antioxidant enzymes, liver function index enzyme activities, and inhibitory effects against reactive oxygen species (ROS) production. HepG2 cell viability was assessed using 3-(4,5-dimethyl thiazole-2-yl)-2,5-diphenyl tetrazolium bromide assay. In the concentration range of
, eriodictyol displayed over 98% cell viability in HepG2 cells. The effects of increased gene expression on hydrogen peroxide-induced oxidative stress were analyzed by monitoring antioxidant enzyme (superoxide dismutase, SOD; catalase, CAT; glutathione peroxidase, GPx) gene expression levels using real-time PCR. Eriodictyol compound significantly increased gene expression levels of SOD, CAT, and GPx in a dose-dependent manner (
). Hepatoprotective effects against hydrogen peroxide-induced oxidative stress were analyzed by monitoring glutamic oxaloacetic transaminase (GOT), lactate dehydrogenase (LDH), and gamma-glutamyl transferase (GGT) activities in HepG2 cell culture medium using a biochemistry analyzer. Eriodictyol compound significantly reduced GOT, LDH, and GGT activities in a dose-dependent manner in HepG2 cells. ROS level in HepG2 cells was analyzed by 2',7'-dichlorofluorescein fluorescence diacetate assay, and eriodictyol compound effectively reduced the intracellular ROS level in HepG2 cells. The results reveal that eriodictyol compound can be useful for development of effective antioxidant and hepatoprotective agents.
Nutritional Components and Antioxidant Activity of Dry Bitter Melon (Momordica charantia L.)
Lee, Youn Ri ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 518~523
DOI : 10.3746/jkfn.2016.45.4.518
This study investigated the nutritional components and antioxidant activity of dry bitter melon (Momordica charantia L.). The moisture, crude protein, crude fat, crude ash, carbohydrate, and ascorbic acid contents of dry bitter melon were 6.10%, 3.31%, 1.08%, 2.31%, 87.20%, and 908.84 mg/100 g, respectively. Potassium was the most abundant mineral, followed by Mg, P, Na, Ca, Zn, Cu, and Mn, which means dry bitter melon was an alkali material. Regarding amino acid contents, dry bitter melon was rich in arginine, urea, asparagine,
acid, and alanine. Total polyphenol and total flavonoid contents of dry bitter melon extract were 36.08 mg gallic acid equivalents/extract g and 15.66 mg tannic acid equivalents/extract g, respectively. The
value for 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was 9.81 mg/mL for dry bitter melon ethanol extracts.
Antioxidative Properties of Asparagus cochinchinensis Root
Koo, Kyoung Yoon ; Kim, Won Baek ; Park, So Hae ; Kim, Minji ; Kim, Bo Ram ; Hwang, Jihoe ; Kim, Min Jung ; Son, Hong Joo ; Hwang, Dae Youn ; Kim, Dong Seob ; Lee, Chung Yeoul ; Lee, Heeseob ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 524~532
DOI : 10.3746/jkfn.2016.45.4.524
This study was performed to compare the antioxidative activities of methanol extracts from Asparagus cochinchinensis with whole root (W-AC), flesh (F-AC), and root bark (B-AC). To evaluate the antioxidative properties of their methanol extracts, 1,1-diphenyl-2-picrylhydrazyl radical, nitrite, hydroxyl radical, 2,2'-azino-bis(3-ethylbenz thiazoline-6-sulfonate) radical scavenging activities, and contents of total flavonoid and polyphenol contents were measured. B-AC extract showed the highest antioxidative activity, whereas F-AC extract showed the lowest. For B-AC extract, caffeic acid was isolated by preparative high-performance liquid chromatography and confirmed by liquid chromatography-mass spectrometry and absorption spectroscopy, which showed 1.6% of total polyphenol contents among all methanol extracts.
Effect of Cacao Extract on Hydrolysis of Oil vs. Emulsion in pH-Stat Digestion Model
Lee, Ji-Hyun ; Shin, Jung-Ah ; Lee, Ki-Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 533~541
DOI : 10.3746/jkfn.2016.45.4.533
Effect of polyphenols-rich cacao extract (CE) on lipid hydrolysis by pancreatic lipase was investigated by pH-stat digestion. Two types of substrate (oil vs. emulsion) prepared from soybean oil and CE were studied as types I and II. In the case of type I, addition of CE did not show retardation of lipid hydrolysis, showing that pancreatic lipase was not inhibited. Final digestibility rate (
max, %) and initial rate (mM/s) of the 24-h aged control (52.31%, 0.03 mM/s) were similar to those of the CE-added sample (58.88%, 0.03 mM/s). However, in the case of typeII, the hydrolysis rates of the control and CE-added emulsion showed distinct differences as aging time increased to 43 days, showing lower digestion in the CE-added emulsion than the control. After 43 days,
max values of the control and CE-added emulsion were 92.13% and 77.68%, respectively.
Fermentation Process for Odor Removal of Oyster (Crassostrea gigas) Hydrolysate and Its Properties
Lee, Su-Seon ; Park, Si-Hyang ; Kim, Hyeun-A ; Choi, Yeung-Joon ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 542~550
DOI : 10.3746/jkfn.2016.45.4.542
This study was carried out to investigate the optimal processing conditions for odor removal and maximal antioxidant effects of oyster (Crassostrea gigas) hydrolysate. The optimal hydrolysis conditions were 3.3% neutrase as the protease,
as the hydrolysis temperature, and 8.3 h as the hydrolysis time. Fish odor of enzymatic oyster hydrolysate was greatly reduced during Saccharomyces cerevisiae fermentation at
with 0.5% glucose. The protein content of the fermentation product from oyster hydrolysate powder was 25.7%, which contained the major amino acids Glu, Asp, Lys, Arg, Gly, and Ala, whereas Leu, Ala, Phe, Val, and Tau were abundant free amino acids. The important minor minerals were Zn and Fe. Toxicity against Chang cells was not observed in the fermentation product from the oyster hydrolysate up to
. The results suggest that fermentation with S. cerevisiae could reduce the fish odor of enzymatic oyster hydrolysate. The hydrolysate has potential application as a food ingredients and nutraceutical.
Effects of NaCl Concentration on Physicochemical Properties of Pork Emulsion
Park, Sin-Young ; Kim, Hack-Youn ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 551~556
DOI : 10.3746/jkfn.2016.45.4.551
This study was conducted to investigate the effects of NaCl concentration on the physicochemical properties of pork emulsion. Pork emulsion was produced containing 0% (control), 0.3%, 0.6%, 0.9%, 1.2%, and 1.5% NaCl. Proximate composition of pork emulsion containing 1.5% NaCl showed the highest moisture content (P<0.05). The ash contents of pork emulsion increased with an increase in NaCl, and protein contents decreased with increasing NaCl concentration. The pH levels of uncooked pork emulsion containing 0.9%, 1.2%, and 1.5% NaCl were lower than those of other treatments (P<0.05), and the pH level of cooked pork emulsion containing NaCl was lower than that of the control (P<0.05). The CIE
value of the uncooked pork emulsion samples containing NaCl was higher than that of the control (P<0.05), whereas CIE
values of samples with NaCl were lower than the control (P<0.05). CIE
values of cooked pork emulsion decreased with an increase in NaCl level, and CIE
value increased with increasing NaCl concentration (P<0.05). Viscosity of the pork emulsion increased with an increase in NaCl. Texture profile analysis of pork emulsion containing NaCl showed no significant difference in springiness or cohesiveness (P>0.05). Pork emulsion containing 1.5% NaCl showed the highest hardness, gumminess, and chewiness (P<0.05). These results suggest that pork emulsion containing 0.9% and 1.2% NaCl can be used as a low-salt meat product.
Physicochemical and Sensory Properties of Soup Added with Stachys sieboldii Miq Root Powder
Tae, Mi Hwa ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 557~561
DOI : 10.3746/jkfn.2016.45.4.557
The study investigated the physicochemical and sensory properties of soup prepared with 0, 10, 20, and 30% Stachys sieboldii Miq root powder. Moisture and viscosity were reduced with increasing content of Stachys sieboldii Miq root powder. The pH decreased and acidity increased with increasing content of Stachys sieboldii Miq root powder. The L value decreased while a and b values increased with increasing Stachys sieboldii Miq root powder concentration. In the sensory evaluation, color intensity increased while viscosity and greasy taste decreased with increasing content of Stachys sieboldii Miq root powder. Soup with 20% Stachys sieboldii Miq root powder had acceptable sensory properties, such as appearance, flavor, taste, texture, and overall acceptability.
Physicochemical, Microbial, Rheological, and Sensory Properties of Yogurt Added with Yuza Pectin Extract
Yoon, Mi-Ra ; Seo, Jeong-Yun ; Ryu, Ga-Eun ; Kim, Yeon-Ho ; Seo, Moon-Cho ; Chang, Yoon Hyuk ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 562~568
DOI : 10.3746/jkfn.2016.45.4.562
This study investigated the effects of Yuza pectin extract (0, 0.1, 0.15, and 0.2%, w/v) on the physicochemical, microbial, rheological, and sensory properties of yogurt. Pectin extract was extracted from Yuza peel by using citrate after juicing the flesh. The total sugar content of Yuza pectin was 89.07%. The pH of Yuza pectin extract-added yogurt was 4.43. All Yuza pectin extract-added yogurt samples showed shear-thinning flow behaviors (n=0.33~0.44). The values for apparent viscosity (
), consistency index (
), yield stress (6.56~17.61 Pa), storage modulus (47.96~75.21 Pa), and loss modulus (19.79~26.06 Pa) for 0.1~0.2% (w/v) Yuza pectin extract-added yogurt were considerably higher than those of the control. These result indicated that Yuza pectin extract could enhance steady and dynamic shear rheological properties of yogurt. The sensory scores of Yuza pectin extract-added yogurt were higher than those of the control.
Effects of Cooking Method and Pasteurization Treatment on Instant Thin Rice Porridge Added with Fruits and Vegetables
Lee, Hwa-Jin ; Kim, Soojung ; Bang, Eun ; Shin, Haehun ; Cho, Hyung-Yong ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 569~576
DOI : 10.3746/jkfn.2016.45.4.569
This study researched the effects of cooking methods on phytochemical-enriched thin rice porridge (RP) of three colors (red, yellow, and green). Each of the RPs was prepared by three cooking methods and retorted through two-steps (step 1, at
for 15 min; step 2, at
for 25 min) for pasteurization. Cooking method (CM) 1 involved heating a mixture of all ingredients while CM 2 involved addition of apple/beet (AB, red), sweet-pumpkin/cabbage (PC, yellow) or vitamin/pear (green) while heating rice flour and glutinous rice flour. CM 3 involved mixing pre-cooked fruits and vegetables with cooked thin RP. The viscosity of RP prepared by CM 1 was lower than those of other RPs (P<0.05). The result of colorimetric a value show that red and green color of AB and VP prepared by CM 2 and CM 3 were most vivid. Contents of phytochemicals and antioxidants were higher when RP was prepared by CM 2 and CM 3 compared to CM 1.
values of PC showed no significant difference before and after pasteurization, whereas AB and VP were significantly different (P<0.05). Antioxidant activity after retorting was not significantly different from those of un-retorted RPs. The results of color, phytochemical content, and antioxidant activity show that CM 2 or CM 3 were considerably better than CM 1, whereas cooking method had no effect after two-step retorting. Therefore, uncomplicated cooking method such as CM 1 or CM 2 are suited for commercial production of RPs.
Acid Resistance of Non-O157 Shiga Toxin-Producing Escherichia coli Adapted in Fruit Juices in Simulated Gastric Fluid
Kim, Gwang-Hee ; Oh, Deog-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 577~584
DOI : 10.3746/jkfn.2016.45.4.577
The objectives of this study were I) to compare the acid resistance (AR) of seven non-O157 Shiga toxin-producing Escherichia coli (STEC) serogroups, including O26, O45, O103, O111, O121, O145, and O157:H7 STEC isolated from various sources, in 400 mM acetic acid solution (AAS) at pH 3.2 and
for 25 min with or without glutamic acid and II) to determine strain survival upon exposure to simulated gastric fluid (SGF, pH 1.5) at
for 2 h after acid adaptation in apple, pineapple, orange, and strawberry juices at pH 3.8,
. Results show that the O111 serogroup strains had the strongest AR (0.12 log reduction CFU/mL) which was very similar to that of O157:H7 STEC (P>0.05), compared to other serogroups in AAS without glutamic acid, whereas O26 serogroup strains showed the most sensitive AR. However, there was no significant (P>0.05) difference of AR among seven serogroups in AAS with glutamic acid. In the SGF study, 05-6545 (O45:H2), 08023 (O121:H19), and 03-4669 (O145:NM) strains adapted in fruit juices at
displayed enhanced survival with exposure to SGF for 60 min compared to 06E0218 (O157:H7) strains (P<0.05). In addition, 4 STEC strains adapted in pineapple juice at
showed enhanced survival with exposure to SGF for 60 min compared to those strains acid-adapted in the other fruit juices. Generally, adaptation at
in fruit juices resulted in significantly enhanced survival levels compared to acid-adapted at
and non-adapted conditions. The AR caused by adaptation in fruit juices at low temperature may thus increase survival of non-O157 STEC strain in acidic environments such as the gastrointestinal tract. These results suggest that more careful strategies should be provided to protect against risk of foodborne illness by non-O157 STEC.
Evaluation of Perceived Importance and Satisfaction of Foodservice Selection Attributes in University Students in Beijing, China
Fan, Ming-Ming ; Bae, Hyun-Joo ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 585~592
DOI : 10.3746/jkfn.2016.45.4.585
This study was conducted to analyze the gap between importance and satisfaction of university foodservice attributes as well as to assess customer satisfaction with university foodservice establishments. All statistical analyses were conducted using the SPSS package program (ver. 20.0) for t-test, ANOVA, and Importance-Performance Analysis (IPA). A total of 619 valid responses were used for the data analysis. The results of this study are as follows: the composition of respondents was 53.5% males and 46.5% females. Exactly 85.5% of respondents ate lunch at least five times a week at the on-campus foodservice. The favorite lunch menus of Chinese university students were Chinese food (91.8%), followed by Western food (3.5%), Korean food (2.2%), and Japanese food (1.5%). According to the results of IPA, foodservice selection attributes that were priorities for improvement were food taste, food freshness, menu variety, waiting time for meal, and toilet cleanliness. In addition, five satisfaction factors were extracted by exploratory factor analysis. According to the results of one-way ANOVA, 'physical environment' and 'service quality' factors showed significant differences according to the students' grades and the frequency of eating lunch at on-campus foodservice. On the other hand, 'food quality and menu' and 'convenience and price' factors showed significant differences according to meal cost. In conclusion, in order to enhance customer satisfaction of on-campus foodservice, foodservice managers should offer a varied menu at reasonable prices and improve food quality.
Study on Importance-Performance Analysis Regarding Selection Attributes of Rice-Convenience Foods
Park, Hyojin ; Oh, Narae ; Jang, Jin-A ; Yoon, Hei Ryeo ; Cho, Mi Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 593~601
DOI : 10.3746/jkfn.2016.45.4.593
This study was carried out to establish an effective marketing strategy based on Importance-Performance Analysis (IPA) of rice-convenience foods. IPA is one of the most efficient and simple methods to evaluate product quality. Data were collected from 652 people (320 males and 332 females) and analyzed by SPSS 19.0. Subjects consumed rice-convenience foods as a snack substitute (19.3%), breakfast (20.7%), lunch (37.4%), dinner (15.2%), and late-night meal (7.4%). The purpose for consumption of rice-convenience foods were as follows: light meal (34.8%), lack of time to prepare meal (42.2%), favorite restaurant is not nearby (2.3%), save money (3.4%), and outdoor activities (9.7%). All attributes about rice-convenience foods were categorized into intrinsic property and extrinsic property. As a result of factor analysis, health, sensibility, and diversity factors were extracted from intrinsic property. In addition, dependence and appearance factors were drawn from extrinsic property. In analyzing the differences between importance and performance, there were significant differences; 16 items in the intrinsic property (P<0.01), and 10 items in the extrinsic property (P<0.001). The IPA matrix is composed of four quadrants, and each represents different strategies; the first, 'keep up the good work', the second, 'possible overkill', the third, 'low priority for management', and the fourth, 'concentrate management'. As a result, factors of rice-convenience foods positioned in the fourth quadrant were 'safety (from food additives, etc.)' and 'price' in the intrinsic property and 'nutrition label' and 'safety of packaging material' in the extrinsic property. They need to be improved immediately. In this study, rice-convenience food factors for continuous maintenance and concentrative improvement were compared by IPA. Based upon the results of this study, it is necessary to develop methods to make efficient use of limited resources and practical marketing strategies.
Opinion of Commercialization of Ready-to-Eat Korean Foods by Food-Related Lifestyle Segments in Koreans and Non-Koreans
Yi, Na-Young ; Choi, Bo-Ram ; Chang, Hye-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 602~612
DOI : 10.3746/jkfn.2016.45.4.602
The purposes of this study were to explore food-related lifestyle segments for commercialization of ready-to-eat Korean foods, to identify their demographic characteristics, and to evaluate perceptions and preferences related to Korean foods. The subjects consisted of 266 Koreans and 212 non-Koreans in Seoul, Gyeonggi, and Daejeon, Korea including in Grapevine of the US. Koreans' scores for food-related lifestyle of taste seeking and convenience seeking were significantly higher than those of non-Koreans. Through cluster analysis, four segments for Koreans were identified: health-oriented group, diet-oriented group, rationality-oriented group, and price-sensitive group. The clusters for non-Koreans were classified into four segments: taste-oriented group, rationality-oriented group, diet-oriented group, and convenience-oriented group. Significant differences were detected among the four segments in terms of demographic characteristics. There were significant differences in perceptions and preferences related to Korean foods by food-related lifestyle segments of non-Koreans. Japchae, Bibimbap, and Naengmyeon were selected as the most likely to purchase ready-to-eat food items for Korean clusters, whereas Bulgoggi and Bibimbap were selected for non-Korean clusters. This study shows that food companies wanting to promote commercialization of Korean foods should consider characteristics of each segment of food-related lifestyle.
Anti-Allergic Effect of 1,2,3,4,6-Penta-O-Galloyl-β-D-Glucose on RBL-2H3 Cells
Kim, Yoon Hee ; Choi, Ye Rang ; Kim, Ji Young ; Kwak, Sang Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 613~618
DOI : 10.3746/jkfn.2016.45.4.613
-D-glucose (PGG) is a gallotannin isolated from various plants such as Galla Rhois. In a previous study, it was reported that PGG has anti-allergic effects by inhibiting interleukin (IL)-4 signaling in B cells. However, the effect of PGG on basophilic cells remains unclear. Therefore, the aim of this study was to investigate the inhibitory effect of PGG on mitogen and calcium ionophore-induced allergic responses. PGG had no effect on proliferation and cytotoxicity of RBL-2H3 cells. PGG significantly suppressed cell degranulation (histamine and
) as well as inflammatory cytokine production such as IL-4 and tumor necrosis factor-
. The underlying mechanism of PGG on these anti-allergic actions was correlated with inhibition on translocation of nuclear factor-
from the cytosol to nucleus. These data suggest that PGG is a potentially effective functional compound for prevention of allergic diseases.
Effects of Combined Chlorine Dioxide Gas Treatment Using Low-Concentration Generating Sticks on the Microbiological Safety and Quality of Paprika during Storage
Kang, Ji Hoon ; Park, Shin Min ; Kim, Hyun Gyu ; Son, Hyun Jung ; Song, Kyoung Ju ; Cho, Miae ; Kim, Jong Rak ; Lee, Jeong Yong ; Song, Kyung Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 45, issue 4, 2016, Pages 619~624
DOI : 10.3746/jkfn.2016.45.4.619
Chlorine dioxide (
) gas treatment (75 ppmv, 30 min) has been suggested to improve the microbial safety of postharvest paprika in a previous study. Based on these results, in this study, an additional combined treatment using low-concentration
gas-generating sticks (3 ppmv) in paprika samples during storage was carried out at
and 90% relative humidity to further enhance the quality and reduce the decay rate of paprika for the purpose of lengthy storage. After the combined treatment, the initial populations of total aerobic bacteria as well as yeast and molds in the paprika samples decreased by 3.04 and 2.70 log CFU/g, respectively, compared with those of the control samples, and this microbial inactivation was maintained by the low-concentration
gas-generating sticks during storage. In particular, the decay rate of samples with combined treatment was significantly lower than that of the control. Vitamin C content, hardness, and color quality parameters of paprika samples were not altered by treatment, while weight loss of the samples treated with the combined
gas was lower than that of the control during storage. These results indicate that the combination of two different
gas treatments is effective for retaining the quality of paprika during prolonged storage.