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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Volume & Issues
Volume 13, Issue 6 - Dec 2006
Volume 13, Issue 5 - Oct 2006
Volume 13, Issue 4 - Aug 2006
Volume 13, Issue 3 - Jun 2006
Volume 13, Issue 2 - Apr 2006
Volume 13, Issue 1 - Feb 2006
Selecting the target year
Quality Characteristics of Cherry Tomato and Unshiu Orange Packaged with Box Incorporated with Antimicrobial Agents
Park Woo-Po ; Kim Chul-Hwan ; Cho Sung-Hwan ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 273~278
In order to help the preservation of the cherry tomato and unshiu orange, antimicrobial paper incorporating grapefruit seed extract and zeolite was applied to the package. Cherry tomato and unshiu orange were packed in a box (38x25x20 cm) attached with antimicrobial paper and then stored respectively at
. During the storage, weight loss, pH total acidity, soluble solid content microbial load and decay ratio were measured as quality indices. pH increase in cherry tomato was observed until 20 days, and decreased with litle difference between the packaging treatments thereafter pH and total acidity decrease in unshiu orange were shown till 30 days, and abrupt change was revealed by 40 days. This was due to physiological disorders. The microbial loads of total aerobic bacteria, and yeast/mold count were suppressed during storage by the box packaging incorporated with antimicrobial agents, which also contributed to reducing the decayed cherry tomato and unshiu orange. Antimicrobial paper was useful fur the reduction of microbial load in cherry tomato and unshiu orange pear without other quality deterioration.
Qualities and Lignans Contents of Saururus chinensis Baill. Rhizome by Storage Methods
Kim In-Jae ; Kim Min-Ja ; Nam Sang-Young ; Yun Tae ; Kim Hong-Sig ; Jong Seung-Keun ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 279~284
This study was carried out to investigate the qualities of Saururus chinensis Baill. rhizomes and it content of active ingredient accenting to the storage methods. As the storage period increased the rates of weight loss, rotten rhizomes and the number of sprouts increased. Refrigerator storage resulted in the lowest weight reduction and sprouts rates, while storage in soil-filled box in a store-house was most effective in reducing spoilage rate. Five lignans from rhizome were determined by HPLC Retention time ranged
minutes and showed saucernetin sauchinone, manassantin A, saucerneol D, and manassantin B in that order. Regardless of storage methods, the lignan content was lower after 120 days than after 30 days of storage, and increased manassantin B, manassantin A, saucernetin sauchinone, and saucerneol D in that order.
Characteristics of Soy Protein Isolate Films Plasticized by Mixtures of Crystalline and Aqueous Sorbitol or Glycerin
Kim Ki-Myong ; Hanna Milford A. ; Choi Won-Seok ; Cho Sung-Hwan ; Choi Sung-Gil ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 285~291
The effects of sorbitol mixture as plasticizers on moisture sorption property (MSP), water vapor permeability (WVP), color, tensile strength (TS), elongation at break (E), and total soluble matter (TSM) of soy protein isolate (SPI) films were investigated. Two different types of sorbitols, aqueous and crystalline, were added to film-forming solutions in various ratios of crystalline to aqueous (0:1, 0.25:0.75, 0.5:0.5, 0.75:0.25, or 1:0, based on weight). In addition, the characteristics of the SPI films plasticized by sorbitol mixtures and glycerin were compared with moisture sorption rate against time. Sorbitol-plasticized films had higher in TS, but lower in WVP and E than the glycerin-plasticized films. However the properties of SPI films did not differ appreciably by the type of sorbitol added to film-forming solutions. To explain the high solubility and low WVP of sorbitol-plasticized films, cumulative amounts of moisture content gained during adsorption and lost during desorption of films were compared between sorbitol and glycerin-plasticized films. The result suggest that use of sorbitol as a plasticizer for preparing SPI films improves moisture barrier properties of the films. However the high solubility of sorbitol-plasticized films needs to be reduced for improving the functionality of SPI films in potential packaging applications.
Effect of Gamma Irradiation on the Microbiological and Physicochemical Quality Changes of Steamed Waxy Corns during Storage
Choi Jae-Ho ; Im Ji-Soon ; Oh Deog-Hwan ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 292~298
Effect of gamma irradiation on the microbiological and physicochemical characteristics of steamed waxy corns was determined in order to develop preservation techniques to enhance shelf-life during storage at room or low temperature. The initial total microbial count, and yeast & molds steamed waxy corns before irradiation were
, respectively. However, the total microbial count were completely inactivated and the count of yeast and molds were only 34 CFU/g at 3 kGy treatment When non-irradiated steamed waxy corns were stored at
for 7 months, the growth of total microbial counts and yeasts & molds were rapidly increased up to
, respectively. However, the total microbial counts at 3 kGy treatment and yeast & molds at 5 kGy treatment for 7 month storage were completely inactivated Similar result was observed at
storage. The Hardness of the irradiated steamed waxy corns and irradiation dose were not significantly different from those of the non-irradiated steamed waxy corns before storage, but the hardness of non-irradiated steamed waxy corns was significantly increased during the storage, compared to those of irradiated corns. The water content of both irradiated and non-irradiated steamed waxy corns after 7 month storage were significantly decreased from
to 30% but the changes of water content among treatments or irradiation doses were not significantly different during storage. Sugar contents in the irradiated steamed waxy corns were less free than those of non-irradiated samples and the amount of free sugar slowly increased as storage temperature increased. Sensory evaluation result showed that total sensory scores in irradiated steamed waxy corns were better than those of non-irradiated samples and total sensory scores were increased as irradiation doses increased.
Studies on Wilting of Watermelon Stalk during Storage at Low Temperature
Park Shin ; Kang Sun-Chul ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 299~303
Vaseline, wax, soybean oil, and coated paper label were separately treated on watermelon stalk and stored at
, in order to delay the wilting of watermelon stalk. The result showed that vaseline was most effective to delay the wilting of stalk and coated paper label was best in the outward quality. However wax and soybean oil were not effective. The factors were investigated to affect the wilting of watermelon stalk. Water content of watermelon stalk were closely related to the wilting of stalk but bacterial density of watermelon stalk was not significant. The shelf life of watermelon stalk was compared with that of watermelon flesh. The result showed that watermelon stalk was more rapidly wilted than watermelon flesh. Therefore this method was applied to prove the wilting property of watermelon stalk to determine the quality of watermelon flesh.
Effect of Prunus mume Extract on Shelf-life of Fermented Dairy Product
Choi Sung-Gil ; Oh Byung-Tae ; Park Woo-Po ; Lee Seung-Cheol ; Cho Sung-Hwan ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 304~309
In order to examine the antimicrobial effect on dairy processing facilities and products, Prunus mume extinct (PME) was applied to the pilot plant system of dairy industry and yogurt, PME showed thermal and pH stability in the wide spectrum of temperature (
) and pH (
) and remarkable antimicrobial activities against dairy spoilage microorganisms. As the result of aseptic treatment of dairy processing facilities with PME microbial colony including coliform bacteria was not detected canpore to those detected in the control. In the level of PME concentration which inhibit the growth of putrefactive microorganisms we could produce yogurt with good scores of sensory evaluation.
Chemical Changes of Red Pepper Seasoning Oil during Storage
Yang Jong-Beom ; Ko Myung-Soo ; Lee Keun-Bo ; Kim Kwang-Soo ; Moon Yoon-Hee ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 310~315
Chemical characteristics of red pepper seasoning oil were investigated during storage at
for 6 week to obtain information fer the quality control of powdered soups of Korean instant noodles. The acid value increased gradually during storage. The peroxide value increased remarkably at 4 weeks of storage, but decreased at 6 week of storage. Both American Spice Trade Association (ASTA) value that indicates redness of red pepper and the CIE
value increased to 4 weeks of storage, but decreased at 6 weeks of storage. The fatty acids were mainly composed of linoleic (51.02%), oleic (30.17%), and palmitic (11.81%) acid Myristic and palmitic acid content increased slightly but linoleic acid decreased during storage. The ratio of total unsaturated fatty acids to total saturated fatty acids slightly decreased during storage. In free fatty acid (FFA) composition, linoleic acid was present in the greatest amount but it decreased remarkably from 85.5 to 65.2 (mg/kg oil) after 6 weeks of storage. Total amount of FFA increased throughout the storage period. The ratio of total free unsaturated fatty acids to total free saturated fatty acids decreased during storage.
Disinfection Effects of Electrolyzed Water on Strawberry and Quality Changes during Storage
Jeong Jin-Woong ; Kim Jong-Hoon ; Kwon Ki-Hyun ; Park Kee-Jai ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 316~321
Disinfection of electrolyzed water (EW) on strawberry by immersion washing and quality changes during storage at
was compared with one immersed in chlorine water and not treated. Total count of strawberry washed with EW by immersion in 10 volumes of EW for 20 min was decreased to about 2 log cycle compared to the untreated And rate of microbial growth during storage was lower than ethers. Decaying ratio in strawberry treated with electrolyzed low-alkalinewater (EW-2) showed lower as of 10% level after 5 days of storage compared) to the untreated and the treated with chlorine water (CW). Hardness in the treatment of EW was not changed significantly until 3 days of storage, after then rather increased. Change in surface color of strawberries was observed; L value in the CW treated and the untreated increased whereas it decreased in the treatment of EW. And color difference(
) during storage was observed the lowest in the untreated until 3 days of storage. The initial value of residual chlorine in the treatment of EW was at the level of
days later showed almost the equal value to level of
in all treatments. Sensory characteristic during storage was preferable on strawberry washed with EW (EW-1 and EW-2) to the other treatments.
Changes in Quality of Eggplants during Salting
Yoon Kyung-Young ; Hong Ju-Yeon ; Kim Kwang-Soo ; Shin Seung-Ryeul ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 322~328
This study was designed to investigate the Quality of salted eggplants with mixed rice bran and salt during 7 days at
for the quality improvement and arrangement of eggplants exported to Japan. It was carried out to analyze the changes of the color, organic acids, amino acids and minerals during salting. L and b values of eggplants were decreased, and a value of eggplants was increased during salting. Organic acids such as acetic, citric, lactic, malic, and succinic acids were analyzed from eggplants. The content of acetic and malic acid were decreased during salting, but citric and succinic acid contents were increased The major amino acids were alanine, glycine, valine and leucine. Total amino acid content of Chukyang was decreased but that of Shikibu was not changed during salting. The major free amino acid was
-aminobutyric acid and contents of
-aminoadipic acid and
-aminobutyric acid were increased during salting. Sodium and potassium were major minerals of eggplants. Sodium, potassium and magnesium were increased during salting.
Quality Characteristics of Takju Fermentation by Addition of Chestnut Peel Powder
Jeong Jin-Woong ; Park Kee-Jai ; Kim Myung-Ho ; Kim Dong-Soo ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 329~336
The characteristics of mash qualities of takju prepared by addition of chestnut peel powder(5%, 10%, 20% and 30% per steamed rice) were investigated during fermentation. That is, in all fermentation periods, changes of pit total acid, organic acids, solids, amino nitrogen, total sugar and reducing sugar, microorganisms, alcohol and color were determined and analyzed. There was significant differences in characteristics of mash qualities by addition of chestnut peel powder. In general, contents of total acid, organic acids, amino nitrogen, total sugar, reducing sugar and ethanol of takju added with chestnut peel powder were lower than those of steamed rice only, whereas solid contents was higher. But ethanol content of takju added with 5% of chestnut peel powder after 8 days of fermentation was 9.6% which was similar to that of takju prepared by addition of steamed lice only. Also, microbial populations such as total viable cells, yeast and lactic acid bacteria of the treatments were increased to about
after 2 days of fermentation and then decreased gradually. In the beginning stage of fermentation color differences value of the treatments were
, and the differentials reduced gradually during fermentation.
Quality Characteristics of Naengmyon Added with Persimmon (Diospyos kaki L. folium) Leaf Powder
Nam Seng-Goo ; Lee Bo-Su ; Park Ju-Sek ; Lee Won-Young ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 337~343
This study was conducted to develop naengmyon added with persimmon leaf powder. To find out the proper mixing ratio, physicochemical properties were investigated. There was a little difference in water binding capacity between control and naengmyon added with persimmon leaf powder. Amylogram showed that initial pasting temperature and peak point value were increased as increment of adding amount of persimmon leaf powder. After cooking, the weight of a naengmyon was increased but cooking loss and turbidity were decreased with increment of persimmon leaf powder. At a glance of color difference values, there was a distinctive boundary near at 6%. But similar at over 6% as increasing adding amount of persimon leaf powder texture characteristics such as hardness, adhesiveness, cohesiveness, springness and gumminess were declined. From overall experimental result, the proper mixing ratio of persimmon leaf powder for naengmyon was 4%.
Soaking and Drying Characteristics of Grains and Legumes
Park Jong-Dae ; Jeon Hyang-Mi ; Kum Jun-Seok ; Lee Hyun-Yu ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 344~350
Soaking and drying were studied for seven grains and legumes including glutinous rice, brown rice, glutinous brown rice, glutinous barley, Seoritae, Heuktae and red bean to improve taste of cooked mixed grams and make easy to cook then Seoritae and Heuktae showed the highest water absorption and the rest were in the order of glutinous barley, glutinous rice, milled rice, brown glutinous rice, brown rice, and red bean. In regards with water absorption index by soaking temperature, the higher the temperature showed, the more water absorption and the shorter time to reach the water absorption balance, the more grinding legumes. showed the more water absorption and the shorter time to reach to the water absorption balance. The soaked samples were dried at mom temperature
, and microwave 300 W, 700 W and 1000 W power. As a result 700 W drying method br microwave can dry samples in the shortest time without damage to the samples. Therefore, it was considered as the best pretreatment conditions for mixed stains to dry with 700 W microwave after one-hour soaking at
Quality Characteristics of Garlic Suspensions Using Protopectin Hydrolytic Enzymes
Baek Ku-Hyoun ; Kim Sung-Soo ; Tak Sang-Bum ; Kang Byung-Sun ; Kim Dong-Ho ; Lee Young-Chun ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 351~356
This study was carried out to investigate the change of functional component and volatile flavor components from garlic for which both were treated with protopectinase (PPase) and mechanical maceration during storage period. Alliin content of gallic suspensions macerated mechanically were 11.0 mg/g at 0 day and 6.6 mg/g at 24 day. Whereas alliin content of garlic treated with PPase were 8.5 m/g at 0 day and 7.0 mg/g at 24 day. Importantly, over 40% of alliin which is the most unstable component during the mechanical maceration remained with an intact form for 24 day after the enzymatic treatment. The flavor component from gallic suspensions were extracted by solid-phase microextraction (SPME) and were analyzed and identified by gas chromatography (GC) and chromatography/mass spectrometry (GC/MS). The number and concentrations of flavor components of gallic macerated mechanically were increased during storage period, and total 18 kinds of flavor compounds were identified. Thus, the PPase treatment of garlic could be a better choice for preparation of the highly valuable and functional processed food as well as for prolonging the preservation period.
Isolation and Culture Conditions of Acetobacter sp. for the Production of Citron (Citrus junos) Vinegar
Kang Seong-Koo ; Jang Mi-Jeong ; Kim Yong-Doo ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 357~362
In other to produce vinegar min citron (Citrusu junos), acetic acid bacteria were selected from several conventional vinegars, and total 25 acetic acid producing bacterial strains were isolated. Among the isolated strains, a strain was selected from the medium which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp V-16 and it cultural characteristics were also investigated in the medium with citron juice. Optimum temperature for the growth of Acetobacter sp. V-16 was
. The medium containing 2% acetic acid, 5% ethanol, and 30% citron juice was suitable for acetic acid production with Acetobacter sp. V-16. The acidity of culture medium was reached to 6.8% after 10 days shaking cultivation at
Optimization for Elsholtzia ciliata Hylander Extraction using Supercritical Carbon Dioxide
Youn Kwang-Sup ; Hong Joo-Heon ; Kwon Joong-Ho ; Choi Yong-Hee ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 363~368
This study was performed to develop flavor materials from Elsholtzia ciliata Hylander with analyzing functionality and aroma profile and to optimize supercritical fluid extraction method and optimum condition. The qualities of water extracts such as total yield total phenolic compound electron donation ability, estragole and L-carvone, were affected by extraction pressure than time. The response variables had significant with pressure than with time and the established polynomial model was suitable(P>0.05) model by Lack-of-Fit analysis. The optimum extraction conditions which were limited of maximum value for dependent variables under experimental conditions based on central composite design were 238 bar and 42 min.
Establishment of Optimum Extraction Condition for the Manufacture of Kiwi Liqueur
Choi In-Wook ; Baek Chang-Ho ; Woo Seung-Mi ; Lee Oh-Seuk ; Yoon Kyung-Young ; Jeong Yong-Jin ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 369~374
Optimum extraction conditions were investigated for the manufacture of Kiwi liqueur. Eight-weeks of storage was found to be the optimal extraction time for unsliced fruit, but 4 week of storage was found to be optimal extinction time when the fruit was sliced into 4 pieces. There were no changes in the brix, pH and total acidity during extraction. However 24.92 ppm of methanol and acetaldehyde was detected after extracting the liqueur after 8 week extraction time when the fruit was sliced into 4 pieces. The sensory evaluation showed the highest over all acceptability. The Kiwi liqueur was contained 48.90 mg% of total phenolic compounds, 16.7 mg% of vitamin C, 1.77% of malic acid, 1.18% of fructose, 1.12% of glucose and 0.08% of maltose at the optimum extraction conditions. The sensory quality of the Kiwi liqueur was estimated to be best when 0.035% of stevioside, 0.0085% of citric acid and 0.005% of salts were added to the Kiwi liqueur.
Analysis of Nutritional Components of Lepista nuda
Lee Yang-Suk ; Kim Jong-Bong ; Shin Seung-Ryeul ; Kim Nam-Woo ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 375~381
This study was carried out to analyze the nutritional component of Lepista nuda in order to estimate its nutritional and functional values. The content of moisture were
, crude protein
, and crude fat
, respectively The reducing sugar was
. Total amount of free sugar was 97.32 mg, which were mainly composed of galactose (51.98 mg) and trehalose (22.48 mg). In the results of mined analysis, the content of K was the highest as
, followed by
of Mg. The total content of hydrolyzed amino acid was 310.39 mg which consist of essential amino acids including valine (25.40 mg), leucine (22.52 mg), lysine (21.34 mg) and 198.89 mg of non-essential amino acids including glutamic acid (60.72 mg), aspartic acid (30.17 mg), and alanine (29.72 mg), as the major amino acids. free amino acids were 220.86 mg which were composed of essential amino acids (36.21 mg) inclusive of isoleucine (21.57 mg) and threonine (11.20 mg) and non-essential amino acids (184.65 mg) including glutamic acid (42.78 mg) and aspartic acid (32.44 mg) as major amino acids. Total content of amino acid derivatives was 187.85 me and that of hydroxyproline was highest as 121.50 mg.
Physicochemical Properties of Chufa (Cyperus esculentus L., var sativus Boeck) Starch
Han Sang-Ha ; Lee Hyun-Yu ; Kum Jun-Seok ; Park Jong-Dae ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 382~388
Physicochemical properties of chufa starch were investigated The result are summarized as follow: Moisture content crude protein and crude fat were 10.10%, 0.31% and 0.41,% respectively. Amylose content of chufa starch was 41.6% and blue value was 0.49. Lightness and whiteness of chufa starch was 96.36 and 92.23 of Hunter's color value. In iodine reaction, maximum absorbance wavelength (
) was 628 nm. Water binding capacity was 83% and swelling power and solubility of chufa starch were increased slowly to
, but increased rapidly after
. Scanning election microscope(SEM) showed that granule type of chufa starch was round or elliptic type, and average granule size was
. The results by differential scanning calorimetry(DSC) revealed that gelatinization patterns were similar to those of potato or rice starch. In rapid viscoanalyzer(RVA) examination, pasting temperature was
and peak viscosity of chufa starch was 385.08.
Changes of Major Constituents by Soaking of Kumquats and Citrus platymama with Ethanol Solution
Lee Sang-Hyup ; Yang Young-Taek ; Koh Jeong-Sam ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 389~396
In order to prepare liqueur of citrus fruit, changes of major constituents, flavonoid pH, color changes, and extract, by soaking 3 kg/6 L kumquats for
days and 1 kg/3 L Citrus platymama for
ethanol solution were investigated 1.5kg of kumquats, and 1kg of citrus platymama were soaked in 3 L of
ethanol solution for
days. pH and color changed largely by ethanol concentration. Glucose and fructose were more extracted in
ethanol concentration. Citric acid and malic acid were extracted
times with kumquats than with Citrus platymama in 30% ethanol solution. Ascorbic acid was more extracted in 60% ethanol solution for kumquats, and in 95% ethanol for Citrus platymamma. The content of ascorbic acid was
in kumquats, and
in Citrus platymamma.
of rutin were extracted in 95% ethanol solution,
of neohesperidin were extracted in 60% ethanol as for kumquats. Rutin and neohesperidin were more extracted in 30% ethanol concentration contrary to hesperidin. Hesperidin was extracted
in 95% ethanol solution.
Changes in Polysaccharides Content and Cell Morphology of Fomitopsis pinicola Mycelium during Submerged Culture
Jung Yoo-Kyung ; Shin Kyung-Ok ; Park Hong-Duok ; Kim Soon-Dong ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 397~403
This experiment was conducted to examine the changes in polysaccharide concentration and morphological variation of Fomitopsis pinicola mycelium during submerged-culture in the citrus peel medium (CP). On the 12 days culture, the yields of mycelium and alcohol insoluble substance were 40.21%(w/v) and 6.94%(w/w), respectively, which were much higher than 11.29%(w/v, wet basis) and 3.17%(w/w, wet basis) obtained from YM medium. A large amount of acid soluble polysaccharides was derived from YM medium while a larger amount of alkali soluble polysaccharide was produced from CP medium. Yields of the mycelium were higher when cultured in CP medium However, there was no significant difference in formation of membranous vesicle between mycelia cultured in CP medium and YM medium. It was also observed that the formation of vacuole was closely related to the activation of the multivescular body known as cytolysome. As a result activation of mycelium and cell wall biosynthesis were more accelerated in CP medium.
Physicochemical Properties of Modified Chufa (Cyperus esculentus L., var sativus Boeck) Starch
Han Sang-Ha ; Lee Hyun-Yu ; Kum Jun-Seok ; Park Jong-Dae ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 404~412
TThe purpose of this study was to investigate the physicochemical properties of chufa(Cyperus esculentus L., var sativus Boeck) starches by physical and chemical modification. Chufa starches were exposed to the microwave with 700W power oven for 1, 2, and 3 minutes. Also, starch was oxidized with 1.5%, 3% and 6% (15, 30, 60 mg Cl2/g starch
, pH 10, 3.0 hr) sodium hypochlorite. The shape of starch granules was not changed much by microwave heating and sodium hypochlorite. Water binding capacity increased but amylose content swelling power, and solubility decreased with increasing microwave heating time. Water binding capacity of the oxidized starch decreased with increasing the content of sodium hypochlorite. With increasing the microwave heating time, gelatinization temperature decreased, but enthalpy(
) increased in physical modification of chufa starches. Also, chemically modified chufa starches have the similar pattern in gelatinization properties. Peak viscosities of RVA in physically modified chufa starches were 416-188 RVU, and in chemically modified chufa starches they were 129-267 RVU.
Study on the Antioxidant Activity of Extracts from the Fruit of Elaeagnus multiflora Thunb
Hong Ju-Yeon ; Nam Hak-Sik ; Lee Yang-Suk ; Yoon Kyung-Young ; Kim Nam-Woo ; Shin Seung-Ryeul ;
Korean Journal of Food Preservation, volume 13, issue 3, 2006, Pages 413~419
This study was investigated to analyze the antioxidant activity or extracts form Elaeagnus multiflora Thunb for development to the functional materials. The antioxidative activities of water ethanol and methanol extracts from the Elaeagnus multiflora Thunb were analyzed by electron donating ability (EDA), anti-oxidization activity, superoxide dismutase (SOD)-like activity, The superoxide anion radical-scavenging activity, and nitrite scavenging ability. The Etectron donating ability of methanol extract was higher in 1.0 mg/mL of extraction solution than those of ethers. The anti-oxidization activity of ethanol and methanol extracts by thiocyanate method using linolenic acid system was higher than those of the water extract. The SOD-like activity was increased with increase of the extract concentration in each extracts. The SOD-like activity was highest in 2.0 mg/mL of methanol extract. The superoxide anion radical-scavenging activity was increased with increase of the concentration in the ethanol extract and methanol extract. The nitrite scavenging ability of water extracts in 1.0 mg/mL of extraction soiution in pH 1.2 was higher than ethanol extrats and methanol extracts. The nitrite scavenging ability of all extracts was decreased according to increase of pH.