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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 15, Issue 6 - Dec 2008
Volume 15, Issue 5 - Oct 2008
Volume 15, Issue 4 - Aug 2008
Volume 15, Issue 3 - Jun 2008
Volume 15, Issue 2 - Apr 2008
Volume 15, Issue 1 - Feb 2008
Selecting the target year
Effect of Water Temperature and Packing Type on Quality of Fresh-cut Pak-choi
Kim, Byeong-Sam ; Chang, Min-Sun ; Park, Shin-Young ; Cha, Hwan-Soo ; Kwon, Ki-Hyun ; Kim, Gun-Hee ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 1~8
Quality attributes of fresh-cut pak-choi (Brassica campestris var. chinensis) as affected by hydrocooling and packing were investigated in terms of weight loss, respiration, vitamin C content, total chlorophyll content, microbial load and sensory properties during storage at 4 and
. Fresh pak-choi was trimmed and washed with cold water
as well as tap water
for 30 sec 3 times and then packaged in PP (polypropylene) film bag and PETE (polyethylene terephthalate) bay, and stored for 9 days at 4 and
. Weight loss was decreased by washing and packing generally. Respiration rate was increased slowly over the storage at
. Vitamin C content and total chlorophyll contents of pak-choi packaged within PETE bay decreased gradually during storage. Hydrocooling and packing within PETE bay treatments resulted in approximately 1-2 log CFU/g reduction of microbial load.
Quality Comparison between Gamma Irradiation and Freeze Drying Methods in Preparing Kimchi for the Long-term Storage
Park, Jin-Gyu ; Park, Jae-Nam ; Han, In-Jun ; Song, Beom-Seok ; Kim, Jae-Hun ; Lee, Ju-Woon ; Hwang, Han-Joon ; Kim, Young-Duk ; Byun, Myung-Woo ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 9~14
This study compared microbial load, texturre, histological properties, and sensory characteristics of gamma-irradiated (20 kGy) Kimchi and freeze-dried Kimchi under condition; of long-tenn storage. immediately after irradiation, no aerobic bacteria were detected, but microbial load of freeze-dried Kimchi decreased by only 1 log cycle in comparision with the nonirradiated control sample. The firmness of irradiated Kimchi was significantly higher than that of rehydrated freeze-dried Kimchi (p<0.05). Scanning electron microscopy showed collapse of the microstructure in epidermis tissues of rehydrated Kimchi. 'The sensory scores for color, texture, and taste of irradiated Kimchi were higher than those for rehydrated freeze-dried Kimchi.
Characteristics Maintenance Internal Temperature of Apple and Portable Low-Temperature Container by Using Phase Change Materials
Kwon, Ki-Hyun ; Kim, Jong-Hoon ; Jeong, Jin-Woung ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 15~20
By considering the storage temperatures of agricultural products, three types of PCMs
) were developed to be used in temperature ranges of
was developed by mixture of
and soduim polyacrylate, and
were mixture of
and soduim polyacrylate with different composition ratio. 'The target temperatures of cold chain system were set at
PCMs, respectively. The times to reach the target temperatures in the storage chamber were 21 hours, 18 hours, and 61 hours with
PCMs, respectively. The performances of natural convection type and forced convection of the temperature controlled portable container were analyzed Apples were stored in the portable container of
, and temperatures at surface and center were measured. The initial temperature of the apple was
. The temperatures of apple at the surface and the center were
, respectively, after 5 hours with natural convection type. However, the temperatures at the surface and the center were already reached to
within 1 hour with forced convection type. The forced convection type showed the better performance and the temperatures of portable container were maintained more than 15 hours.
Development of Fermented Beverage Using the Sea Tangle Extract, and Quality Characteristics Thereof
Kim, Mi-Lim ; Choi, Mi-Ae ; Jeong, Ji-Suk ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 21~29
This study investigated the fermentation and quality characteristics of a fermented beverage, prepared by semi-anaerobic culture, using sea tangle extract. A central composit design using alcohol(0, 0.5, 1.0, 1.5, 2.0% [all v/v] ), sugar(0, 5, 10, 15, 20% [all w/v] ) and
citrus juice(0, 1.0, 2.0, 3.0, 4.0 % [all v/v] ) was used to find the optimal mix for fermentation. Sensory characteristics, such as color, flavor, taste, sweetness, saltiness, sourness and overall quality, were measured using a response surface methodology computer program. The optimal conditions that produced the highest acidity of 0.94 were 2.0 % ethanol, 10.17 % sucrose and 1.99 % citrus juice. The optimal conditions that produced gel 20.13 nun in thickness were 1.98% alcohol, 10.94% sucrose and 1.62% citrus juice. The overall optimal conditions that satisfied all the sensory requirements for a sea tangle beverage were 1.0% alcohol, 10.0% sucrose and 4.05% citrus juice.
Absorption Characteristics of Puffed Red Ginseng Lateral Root, Red Ginseng Main Root and White Ginseng Lateral Root Powder
Kim, Sang-Tae ; Youn, Kwang-Sup ; Kwon, Joong-Ho ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 30~36
In this study, raw ginseng produced by different method; was puffed and the absorption characteristics of the puffed ginseng powders were investigated Raw ginseng preparations, including white ginseng lateral root (WGL), red ginseng lateral root (RGL) and red ginseng main root (RGM) with 15 % moisture were puffed at a pressure of
. The equilibrium moisture contents of puffed powders were affected by temperature and water activity. The monolayer moisture content determined by 1he BET equation was 0.034-0.045g
parameter of 1he BET equation was higher than that of the GAB equation. The absorption enthalpies, calculated using various water activities, showed a decreasing trend with increasing water activity. Amongst models applied for predicting equilibrium moisture content, 1he Kuhn model was 1he best fit for puffed ginseng powders, giving 1he lowest prediction deviation of 2.83-8.65% The prediction model equation for water activity included 1he variable of time, water activity (RH/l00) and temperature, whereas an equation featuring the parameters of time and water activity was the best model equation identified.
Effect of Green Tea Powder on the Quality Characteristics of Yukwa (Korean Fried Rice Cake)
Park, Jae-Nam ; Kweon, Seok-Yim ; Kim, Jong-Gun ; Park, Jin-Gyu ; Han, In-Jun ; Song, Beom-Seok ; Kim, Jae-Hun ; Byun, Myung-Woo ; Lee, Ju-Woon ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 37~42
This study investigated the effects of green tea powder (GTP) on the quality characteristics of Yukwa during storage, to improve shelf-stability and sensory quality. The crude lipid contents of Yukwa decreased with increasing levels of GTP, but significant changes in moisture contents were not found. 'The blowhole size and expansion rate of Yukwa decreased with increases in GTP. The hardness of Yukwa samples with over 2% (w/v) GTP significantly increased, but no notable changes in hardness during storage were found. Sensory evaluation tests indicated that all sensory characteristics decreased with increasing GTP levels, but there was no significant difference in overall acceptability between Yukwa samples with 1% (w/v) GTP and control. Antioxidant activity increased as the concentration of GTP increased 'The results indicate that addition of 1% (w/v) G1P yielded optimal quality of Yukwa during storage.
Characteristics of Growth and Salting of Chinese Cabbage after Spring Culture Analyzed by Cultivar and Cultivation Method
Lee, Jung-Soo ; Park, Su-Hyung ; Lee, Youn-Suk ; Lim, Byung-Sun ; Yim, Sang-Chul ; Chun, Chang-Hoo ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 43~48
This experiment investigated the characteristics of salted and fresh Chinese cabbages of different cultivars and using various cultivation methods. We measured the numbers of leaves, sizes, thicknesses, moisture contents, and firmness qualities of fresh Chinese cabbage grown in a plastic house, and outdoors. 'The bulb sizes, leaf thicknesses, and moisture contents of leaves were higher after plastic house cultivation than after growth in the field. Plastic house culture increased the growth rate of Chinese cabbage. Firmness and osmolarity showed better values after outdoor cultivation, however. The growth rates and the levels of chemical components were affected by interactions between cultivation methods and cultivars of Chinese cabbage. The salt levels of salted Chinese cabbage were 1.21.7% (w/w) after cabbages cultivated outdoors were preserved, and 0.91.2 % (w/w) after vegetables grown in a plastic house were treated. The quality properties of postharvest Chinese cabbages after salting varied with cultivation method even when the same cultivars of Chinese cabbage were used. The salt contents of salted Chinese cabbage thus varied with different cultivation methods. The results indicate that the properties of Chinese cabbage vary with the culture systems adapted.
Optimization of Cookie Preparation by Addition of Yam Powder
Joo, Na-Mi ; Lee, Sun-Mee ; Jung, Hee-Sun ; Park, Sang-Hyun ; Song, Yun-Hee ; Shin, Ji-Hun ; Jung, Hyeon-A ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 49~57
This study was conducted to develop an optimal composite recipe for a cookie including yam powder that would be attractive to all age groups. Wheat flour was partially substituted by yam powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making cookies, respectively with each 5 level of yam powder
, by C.C.D (Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM (Response Surface Methodology). Sensory items showed very significant values in color, softness, overall quality (p<0.01), flavor (p<0.05) and those of instrumental analysis showed significant values in lightness, redness (p<0.05), spread ratio, hardness (p<0.01). Also sensory optimal ratio of yam cookie was calculated at yam powder 37.35 g, sugar 50.75 g, butter 78.40 g and it was revealed that the factors of influencing yam cookie aptitude were in older of yam powder, butter, sugar.
Optimization of Hot-Water Extraction Conditions for Preparation of Polyphenol and Gallic Acid from Acorn
Kim, Seong-Ho ; Lee, Jin-Man ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 58~65
The Acorn (Quercus acutissima CARRUTHERS), which contains a large quantity of tannin, should be developed as a processed food as the acorn is rich in natural antioxidants and other valuable components. Accordingly, acorn extraction conditions for polyphenol and gallic acid (both antioxidants) were investigated by response surface methodology. The content of polyphenols were determined under 16 different extraction conditions based upon a central composite design. The parameters varied over
of extraction temperature, 1-5 h of extraction time, and 5-25 mL/g of solvent ratio, Gallic acid extraction was optimal at
extraction temperature, 1-5 h of extraction time, and 5-25 mL/g of solvent ratio, Epicatechin content was highest at
, 4.16 hand 22.38 mL/g. Catechin content was highest at
, 2h and 23.59 mL/g. The maximum catechin content was
. Epigallocatechin content was influenced by extraction temperature and time. The maximum epigallocatechin content was
, 4.17h, and 9.25 mL/g. The maximum value of epicatechingallate content was
, 3.04h, and 24.93mL/g. Epigallocatechingallate content was influenced principally by solvent ratio and the maximum content was
, 2.96h, and 24.95mL/g. The total polyphenol content was maximal at
, after extraction at
, 4.24h, at 9.71mL/g. The higher the extraction temperature and the longer the extraction time, the greater the polyphenol content. Gallic acid content was highest, the maximal level was
, 1.65h at 17.17 mL/g, and this was influenced principally by extraction time and solvent ratio.
Optimization of Extraction Condition on Fig (Ficus carica L.) by Response Surface Methodology
Kim, Jung-Ok ; Kwon, Soon-Tae ; Lee, Gee-Dong ; Hong, Joo-Heon ; Moon, Doo-Hwan ; Kim, Tae-Wan ; Kim, Dae-Ik ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 66~73
Response surface methodology (RSM) was applied for monitor the yields of desirable substances from fig (Ficus carica L) under different extraction conditions. The maximum yield was 66.46% at 22.08 mL/g of solvent to sample ratio,
extraction temperature and 148.04 min extraction time. The maximum total phenolics was
at 17.87 mL/g,
, and 130.80 min. The maximum electron donating ability was 54.09% at
, 18.13 mL/g, and
. The maximum value of protease activity was 54.51 unit/min at 17.45 mL/g,
, and 131.43 min. In addition, the maximum value of reducing sugar content was 19.14 mg/mL in 22.66 mL/g,
, and 153.59 min. The optimum conditions estimated by RSM for maximal extraction of the effective components were
mL/g of solvent to sample ratio,
of extraction temperature, and
min of extraction time.
Desorption EMC/ERH of Soybean
Choi, Byoung-Min ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 74~78
Desorption experiments were carried out on soybean (Taegwang) at 5, 15, 25, 35,
for moisture contents between 6.74 and 28.87%(db). The method employed was to measure the equilibrium relative humidity (ERH) of air in contact with the grain under static conditions, using an electronic hygrometer. The effects of temperature and moisture contents were investigated, and the measured values were fitted to the modified Henderson, the modified Chung-Pfost, the modified Halsey, the modified Oswin and the modified GAB model. The ERHs of soybean under the moiture content of 16.67%(db) decreased with an decrease in moisture content and temperature, but the ERH of the moisture content of 28.87%(db) material decreased with an increase of temperature. The modified GAB model was the best in describing the EMC/ERH of soybean.
Studies on the Components of Unripe Peaches
Lee, Joo-Baek ; Chung, Hun-Sik ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 79~83
This work measured the approximate levels of chemical components in the fleshpeel of unripe peaches picked at different times. The unripe samples were divided into two groups. Group I was picked on April 20 and Group II on May 2. Both samples were analyzed for organic acids, free sugars, Brix values, acidity, amino acids, and minerals. The major organic acid contents in Group I and Group II samples were oxalic acid> citric acid> malic acid> tartaric acid. The order of major free sugarin Group I and Group II samples were arabinose> sucrose in flesh and arabinose> glucose> sucrose in peel. The order of amino acid levels in all samples was aspartic acid> proline> glutamic acid> serine> leucine> lysine. The Brix values, acidity levels, and pH values of all samples were in the ranges of
, 0.50-0.55 % and 4.13-4.17, respectively. The order of mineral content in all samples was K> Ca> Mg> Na.
Analysis of Housekeeping Gene Expression in Mice Administered to GM and non-GM Cabbage
Lee, Dong-Youb ; Heo, Jin-Chul ; Kim, Kyung-Hae ; Han, Song-Yi ; Cho, Hyun-Seok ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 84~87
We used RT-PCR to measure housekeeping gene expression in mice fed GM and non-GM cabbage, in an effort to evaluate the risk of GM food to humans. After normalization of housekeeping gene levels, highly uniform expression may be seen in many organisms during various stages of development and under different environmental conditions. We assessed the expression of four genes in Chinese cabbage; these were Profilin, Tubulin-alpha (Tub-1), Heat-shock protein (Bchsp 17.6), and Ubiquitin conjugating enzyme (UBE). We measured the expression of four well-known housekeeping genes in mice:
-2-microglobulin(B2m), Glyceraldehyde-3-phosphate dehydrogenase (GAPDH) and
-glucuronidase (Gus). Gene expression was measured in liver, stomach, small intestine, large intestine, kidney, and spleen of mice fed GM or non-GM cabbage. No significant expression differences were found.
The Detection of Genetically Modified Organisms in Soybean by DHPLC and Polymerase Chain Reaction
Lee, Kyoung-Hae ; Park, Su-Min ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 88~93
This paper focused on the detection of the genetically modified soybean (Glycine max L. MERRILL) samples to search for the speedy analysis methods. We have identified the PCR (polymerase chain reaction) assay with a newly developed technique called DHPLC (denaturing high performance liquid chromatography) to screen the GMO in soybean. The DHPLC is i1s ability to directly detection specific sequences of DNA by using column. With these characteristics. the DHPLC assay had the advantage of simplicity, rapidty could obtain result within 20 minutes. Whereas
concentration could be detected with the PCR analysis,
concentration could be detected with the DHPLC method. Therefore, DHPLC method was considered to be a simple, fast and sensitivity screening method rather than PCR analysis for GMO detection in soybean.
Chemical Constituents and Flavonoids in Citrus Pressed Cake
Yang, Young-Taek ; Kim, Mi-Sil ; Hyun, Kwan-Hee ; Kim, Yong-Chol ; Koh, Jeong-Sam ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 94~98
To search functional biomaterials of citrus pressed cake, the chemical constituents were analyzed Moisture content of citrus pressed cake varied slightly with sampling time. Moisture, non-nitrogen compounds, crude protein, crude fat, and ash of citrus pressed cake were 82.23% 16.94% 1.27% 2.5%, 0.58% (all w/w) on average, respectively. The chemical composition of citrus pressed cake was more similar to the peel than to the flesh of Citrus unshiu var: miyakawa. The pH, acid content, and pectin content were 3.57, 0.43% (w/w) and 1.49% (w/w), respectively. The vitamin C content of peel of Citrus unshiu var. miyakawa was 87.1mg/100g, and was higher than the 46.4mg/100g of citrus pressed cake. Total carotenoids of citrus pressed cake, and the peel and flesh of Citrus unshiu var. miyakawa, were 512.2mg/kg, 2,649.5mg/kg, and 199.4mg/kg, respectively. Therefore, citrus pressed cake may be utilized as a natural source of pectin, flavonoids and carotenoids. The major inorganic elements of citrus pressed cake were 201.3mg/100g of K, 47.9mg/100g of Ca, 19.4/100g of P, and 17.8/100g of Mg. The major free sugar contents of citrus pressed cake were 3.05% (w/w) fructose, 2.91% (w/w) glucose, and 4.94%(w/w) sucrose. Total free sugar was 9.91% (w/w), corresponding to 58.5% of 1be non-nitrogen compounds. The main flavonoids of Citrus unshiuwere narirutin, hesperidin, and rutin. Neohesperidin and hesperetin were also detected in trace amounts. Themajor flavonoids of citrus pressed cake were hesperidin and narirutin, and the content of hesperidin was 194.6mg/100g.
Changes in Characteristics of Brown Rice (Goami) Alcohol Fermentation By-Product by Cellulase
Woo, Seung-Mi ; Jang, Se-Young ; Park, Nan-Yong ; Kim, Tae-Young ; Yeo, Soo-Hwan ; Kim, Sang-Burm ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 99~104
To utilize non-heat treated alcoholic by-products of brown rice (Goami) as food sources, the quality characteristics changes according to the treatment conditions of cellulase were evaluated. Results showed that the increase of hydrolysis temperature correspondingly increased the soluble solids and total sugar amounts in the by-products of Goami, and total dietary fiber amount was found to be around 0.67% Reducing sugar concentration was the highest at the hydrolysis temperature of
. Maltooligosaccharides amounts were detected to be the highest at the hydrolysis temperature of
and were also, maltopentose and maltopentose were found. In the soluble solid, total dietary fiber, reducing sugar and total sugar according to the cellulase concentration, the content of hydrolysates with enzyme were higher than control, and the content of hydrolysates with enzyme was similar (6.30 and 0.69% 3,600 and 5,500 mg% respectively). The content of maltooligosaccharides was increased with the increase of enzyme concentration, and the content was similar at more than 0.6%(w/w) of enzyme concentration. The soluble solids and total dietary fiber by hydrolysis time were found to be 6.25% and 0.70%, respectively at more than 60 min. of hydrolysis. The content of reducing sugar, total sugar and maltooligosaccharides were increased with the increase of hydrolysis time, and the content was similar at more than 120min. of hydrolysis (3,800, 5,680 and 1,950 mg% respectively). Based upon these results, the byproducts of Goami are expected to be valuable as various food sources showing the highest dietary fiber and maltooligosaccharides contents by the hydrolysis at
for 120 min. with the addition of 0.6%(w/w) of cellulase.
Reactive Oxygen Species and Cytotoxicity of Bamboo (Phyllostachys pubescens) Sap
Cho, Sook-Hyun ; Choi, Yong-Jo ; Rho, Chi-Woong ; Choi, Chul-Yung ; Kim, Deok-Song ; Cho, Sung-Hwan ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 105~110
The antioxidant properties of bamboos sap isolated from Phyllostachys pubescens were investigated. This product scavenged intracellular reactive oxygen species (ROS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, and prevented lipid peroxidation. The radical scavenging activity of bamboo sap protected the viability of peritoneal macrophage cells exposed to hydrogen peroxide
, Furthermore, bamboo sap reduced apoptotic cell formation induced by
as demonstrated by decreases in the number of hypo-diploid cells am apoptotic cell body formation. These results indicate that bamboo sap has radical scavenging activity and ameliorates
Antioxidant Properties of Acorn Hot-Water Extract Using Response Surface Methodology
Lee, Jin-Man ; Kim, Seong-Ho ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 111~117
As part of studies on functional food development from the acorn (Quercus acutissima CARRUTHERS), this study investigated the antioxidant properties of the acorn using response surface methodology. Optimal extraction conditions were established by monitoring total phenol levels, electron donating ability, antioxidant ability and nitrite-scavenging action using response surface analysis under a central composite design. The extraction temperature varied in the
, the extraction time between 1-5 h, and the solvent ratio was in the interval 5-25mL/g of sample. Extracted total phenols were highest at
, 4.08 h, and 22.39 mL/g. This extraction was influenced by solvent ratio, but not by extraction time or temperature. Electron donating ability was found to be highest at
, 2.85h, and 6.47 mL/g. The highest antioxidant level was 2.09 AI at
, 1.67 h, and 18.84 mL/g, and this value was greatly influenced by all of extraction temperature, extraction time, and solvent ratio. Nitrite-scavenging ability was found to be highest at
, 1.24h, and 19.55mL/g. Changes in nitrite-scavenging ability were most influenced by solvent ratio, followed by extraction temperature, but no influence of extraction time within the range tested was found.
Chemical Compositions and Antioxidant Activity of the Colored Rice Cultivars
Kim, Eun-Ok ; Oh, Ji-Hae ; Lee, Kee-Taek ; Im, Jung-Gyo ; Kim, Sung-Soo ; Suh, Hak-Soo ; Choi, Sang-Won ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 118~124
The chemical compositions and antioxidant activities of four different colored rice cultivars (white-colored rice: WCR, brown-colored rice: BCR, brown-colored waxy rice: BCWR, black-colored rice: BKCR) were investigated to evaluate the quality characteristics of the new brown rice cultivars. There was no significant differences in chemical compositions amongst the four rice cultivars, although WCR had higher amount of carbohydrate than did the other rice cultivars. 'The major fatty acids in the four rice cultivars were linoleic, oleic and palmitic acids, which accounted for about 96% of total fatty acids. Of note, higher amounts of saturated fatty acids (24.8%) and lower amount of unsaturated fatty acids (75.2%) were observed in BKCR than in the other rice cultivars. Two brown-colored rice cultivars, BCR and BCWR, possessed higher amounts of linoleic acid (40.8% and 42.1%, respectively) than did the other cultivars. The highest level of
-tocopherol was found in WCR (51.3mg%), followed by BKCR (38.6mg%), BCWR (37.2 mg%), and BCR (34.5mg%). Free amino acid analysis showed that aspartic and glutamic acids were major amino acids of all cultivars, whereas phenylalanine, lysine, and histidine were minor. Particularly, relatively higher contents of aspartic and glutamic acids were found in BKCR, while relatively higher levels of alanine and
-aminobutyric acid (GABA) were observed in BCR and BCWR. Also, BKCR had the highest phenolic content and antioxidant activity of any cultivar, followed by the two brown-colored rice cultivars and WCR. These results suggested that the new brown rice cultivars may possess quality characteristics intermediate between those of WCR and BCR.
Chemical Components in Stalks and Leaves of Sasa borealis Makino and Antioxidative and Antimicrobial Activities of Extracts
Ko, Myung-Soo ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 125~132
This study investigated the cremical components of 1he s1aks anI leaves of Sasa borealis Makino, and the antioxidative activities, nitrite scavenging levels, and antimicrobial activities of extracts of the stalks and leaves. The moisture contents of stalks and leaves were 59.87%(w/w) and 28.79%(w/w), the crude protein levels 2.09%(w/w) and 6.33%(w/w), the crude fat concentrations 1.21%(w/w) and 3.43%(w/w), and the ash levels 0.99%(w/w) and 3.76%(w/w), respectively. The major mineral components were K, Na, Mg and Mn; and the K contents of stalks and leaves were the highest amongst the minerals tested, at 350.27 mg% and 639.60 mg%, respectively. The principal organic acids of stalks and leaves were acetic acid, citric acid and succinic acid, and the organic acid content of leaves was higher than that of stalks. The antioxidative activity of stalk extracts was higher than that of leaves, and the antioxidative activities of ethanol extracts were higher than those of hot water extracts. The 0.5%(v/v) ethanol stalk extracts showed stronger antioxidative effects than did the 0.02%(w/v) butylated hydroxyanisole. All extracts showed nitrite scavenging activities, and hot water extracts from stalk showed the highest activities. Hot water extracts showed antimicrobial activities against all bacterial strains tested, and ethanol extracts from leaf showed strong antimicrobial activities against most bacteria, except Listeria monocytogenes and Salmonella typhymurium. The antimicrobial activities of most stalk and leaf extracts were higher than those obtained using 1.0%(w/v) sorbic acid
Polyphenol Contents and Antioxidant Activity of Extracts from Angelica dahurica Root after Different Conditions of Microwave-assisted Extraction
Joo, Eun-Young ; Kim, Nam-Woo ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 133~138
This study investigated the antioxidant activities of extracts from Angelica dahurica roots after microwave-assisted extraction with different levels of energy (120, 240W) and extraction time (5, 10, 15 and 30 min). The highest extraction yield was 11.77 mg% in water at 240W for 30 min followed by 11.42 mg% in water at 120Wand 30 min. The highest total polyphenol contents was 32.36 mg/g in an ethanol extract, followed by 31.77mg/g in water extract at the same conditions of 240W, 30 min. The electron donating abilities both the ethanol extract obtained using 240W and 30 min and the water extract obtained employing 120W and 5min showed the highest values, 83.55% and 82.49% respectively at a concentration 1.0mg/mL. The highest superoxide dismutase (SOD)-like activity was 14.16% in ethanol extract at 120Wand 15min, followed by 13.22% in the water extract at 120W and 5 min. The best extraction yield and polyphenol content after microwave-assisted extraction were achieved with 240W and 30 min using water. The best condition for extraction of electron donating ability and SOD-like activity from A dahurica roots were 120W and 5 minutes using water.
Effect of Added Doenjang (Soybean Paste) on the Kimchi (Fermented Korean Cabbage) Fermentation
Lim, Yong-Suk ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 139~143
The potential use of Doenjang in place of salted-fish juice as an ingredient in Kimchi fermentation was examined, to improve Kimchi qualities such as flavor and taste. Quality characteristics were monitored during progressive fermentation of Kimchi with Doenjang (KD) at 7 d intervals for 28d at constant temperature
. The data showed that the pH of KD was somewhat lower than that of the control as fermentation progressed. The titratable acidity in KD was linearly proportional to the pH change. Both the growth of lactic acid bacilli and total bacteria in Kimchi were inhibited in KD compared to control. In terms of color, the L, a, and b values of KD were all lower than those of control. In sensory evaluation, the taste, flavor, color, and overall acceptability of the new form of Kimchi were increased significantly by addition of 5 % (w/w) Doenjang (p<0.05). All data indicated that the color and taste properties of KD were improved by addition of Doenjang during fermentation.
Effect of Choi-cha on Fermentation Characteristics and Sensory Quality of Chungkookjang (Korean Fermented Soybean)
Lee, Hyun-Joo ; Kim, Sun-Im ; Park, Jin-Gyu ; Park, Jae-Nam ; Han, In-Jun ; Song, Beom-Seok ; Kim, Jae-Hun ; Byun, Myung-Woo ; Lee, Ju-Woon ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 144~149
Physiological, sensory and microbiological evaluations were conducted during fermentation of Chungkookjang. with Choi-cha (non-fermented green tea) powder in efforts to improve the sensory quality of Chungkookjang. Growth of fermentative microorganisms in Chungkookjang was inhibited by Choi-cha; the pH and VBN value decreased as the concentration of Choi-cha increased. Brightness (L) and redness (a) of Chungkookjang fermented with Choi-cha were significantly decreased, resulting in the appearance of all samples fermented with Choi-cha being less attractive than was the control. The sensory quality of Chungkookjang was significantly increased when Choi-cha was added up to 3%, (w/v), and off-odor was reduced. The antioxidative property of Chungkookjang fermented with 3% (w/v) Choi-cha was significantly higher than that of the control. This result indicated that the sensory quality of Chungkookjang was improved by fermentation with 3% (w/v) of Choi-cha powder.
The Fermentation Characteristics and Sensory Properties of White Wine Using Imported Chilean Grape
Kim, Dong-Ho ; Kang, Byung-Sun ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 150~154
This study investigated 1he fermentation characteristics and sensory properties of white wine made from the Chilean grape varieties Thomson Seedless (T), Red Globe (R), and a mixture thereof (M). The pH fell during fermentation and final pH values of 3.63-3.68 were slightly higher than is usual in white wine. The total acidity increased during the alcoholic fermentation and leveled at 0.56-0.71% Ater 15d, the sugar contents and specific gravities attained final values. The L value of wine made from R grapes increased from 65.05 to 96.77, of wine made from T grapes from 77.41 to 99.6, and of wine made from M grapes from 71.73 to 98.41. The a value of all wines decreased quickly during the first 4 d of fermentation and the b values of T and M wines (not R wine) also fell rapidly during this time. The final alcohol concentrations of the wines were 14 -14.9% (v/v). The white wines made from T, R, and M grapes received similar scores in a directional difference sensory test. The color and flavor of white wine made from T grapes scored highest (5.6 and 5.35 respectively; p<0.05 for both values), but overall acceptabilities of all three wines were similar (4.30-4.85, p<0.05).
Characteristics of Alcohol Metabolism of Hahyangju in Rats
Jung, Hee-Kyoung ; Park, Chi-Duck ; Hwang, Mi-Hyun ; Park, Seung-Chun ; Kim, Dae-Ik ; Hong, Joo-Heon ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 155~160
This study was conducted to examine the volatile flavor compounds of Hahyangju, a traditional Korean liquor, and to evaluate the effect of the beverage on alcohol metabolism in rats. By GC/MS analysis, 17 volatile flavor compounds including iso-butyl alcohol and iso-amyl alcohol were detected in Hahyangju. The concentrations of acetaldehyde and ethylacetate in Hahyangju were decreased by filtration. Alcohol (0.035 mg/dL) and acetaldehyde (0.29 mg/dL) levels in the blood of rats given Hahyangju (HT animals) were lower than in rats given 17% (v/v) alcohol (AT rats). Also, alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities in HT rats were
moles/mg protein and
moles/mg protein, respectively, and were higher than in AT animals. The increases in ADH and ALDH activity in HT animals resulted in decreases in alcohol and acetaldehyde concentrations in blood, compared to the levels seen in rats given 17% (v/v) alcohol. These results suggest that Hahyangju may increase alcohol metabolizing activity, and consumption of Hahyangju may result in less of a hangover than follows ingestion of beverages (such as wine) containing about 17% (v/v) alcohol.
Effects of Tea Beverages on Cadmium Accumulation and Excretion in Rats Given Cadmium
Kim, Tae-Kyung ; Park, Bum-Ho ; Lee, Sang-Il ; Kim, Soon-Dong ;
Korean Journal of Food Preservation, volume 15, issue 1, 2008, Pages 161~168
The effects tea beverages (TBs) prepared from powdered green tea (Gt), oolong tea (Ot), black tea (Bt), or pure tea (Pt) with lemon, orange, grenadine etc on cadmium toxicity in rats were investigated Sensory evaluations of the TBs are better than those of each water extracted teas. Cadmium (50 ppm) was administered to experimental rats fed a basic diet, or a diet with various TBs (15% w/v), for 5 weeks. Although body weight gains, feed intakes, and fecal weights in all Cd-treated groups were lower than those in the normal control group (NC), feed efficiency ratio, urine volumes, liver weights, and kidney weights did not differ significantly between groups. The serum ALT and AST levels in the Cd-treated control group (Cd-Co) were higher than those in the NC animals. Serum ALT and AST levels in all Cd-treated rats fed TB-supplemented diets were lower than in animals of the Cd-Co group. Tibia and femur weights in Cd-Co animals were lower than those in NC rats. Tibia and femur weights in Cd-treated rats fed TB-supplemented diets were higher than those in Cd-Co animals. There were no between-group differences in tibia lengths; animals in the NC and TB-supplemented diet groups showed femur lengths longer than those of Cd-Co rats. Although the contents of crude ash and cadmium in the femurs of Cd-Co mts was markedly higher than in the femurs of NC animals, the cadmium content in femurs of Cd-Co rats was significantly lower than that in the femurs of NC animals. The changes in mineral levels caused by Cd administration were alleviated by every TB-supplemented diet tested Whereas fecal calcium excretion by Cd-Co animals was significantly higher than that of NC rats, calcium excretion by Cd-treated rats fed TB-supplemented diets was significantly lower than that of Cd-Co animals. Fecal cadmium excretion by all Cd-treated rats fed TB-supplemented diets was significantly higher than that of Cd-Co animals. In conclusion, this study provides experimental evidence that various TBs may regulate cadmium-induced organ toxicity by reducing cadmium accumulation in tissues through the mechanism of increasing the fecal excretion of cadmium.