Go to the main menu
Skip to content
Go to bottom
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 18, Issue 6 - Dec 2011
Volume 18, Issue 5 - Oct 2011
Volume 18, Issue 4 - Aug 2011
Volume 18, Issue 3 - Jun 2011
Volume 18, Issue 2 - Apr 2011
Volume 18, Issue 1 - Feb 2011
Selecting the target year
Quality Characteristics of Noodles Added with Domestic Germinated Barley
Ha, Dung-Minh ; Park, Yang-Kyun ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 131~142
DOI : 10.11002/kjfp.2011.18.2.131
The primary objective of this study is to investigate the quality properties of noodles added with germinated non-waxy (Saesalbori) and waxy (Saechalbori) barley flours at concentrations of 10%, 20% and 30% to wheat flour. The quality characteristics of the samples were assessed for color, cooking characteristics (water absorption, volume increase of noodles and turbidity of cooking water), texture profile analysis (TPA) and sensory evaluation. Regarding the cooking properties of the noodles, adding waxy barley flour did not affect cooking yield and volume increase significantly(p<0.05), but noodles added with germinated Saesalbori at level of 10% had the lowest values of cooking yield and volume increase. Adding both types of flour increased the turbidity of the noodle soups. There was a common downward trend in
values and upward trend in
value when increasing the level of barley used progressively. Adding germinated Saechalbori decreased the hardness, springiness and gumminess of noodles but did not cause any change in cohesiveness significantly while adding germinated Saesalbori decreased all the TPA parameters of the samples. Furthermore, the sensory analysis results showed that cooked noodles with 10% added germinated barley had no significantly different overall acceptance from the control sample. 20% substitution still resulted in acceptable sensory qualities. However treatment with both the substituted flours up to 30% was shown to cause unpleasant sensory qualities of noodles.
Suppression of Chilling Injury and Maintenance of Quality Characteristics in Prunus Mume Fruits Stored under Controlled Atmosphere
Choi, Sun-Young ; Cho, Mi-Ae ; Hong, Yoon-Pyo ; Hwang, In-Kyeong ; Chung, Dae-Sung ; Yun, Seok-Kyu ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 143~148
DOI : 10.11002/kjfp.2011.18.2.143
This study was conducted to investigate the effect of CA(4%
) storage on the quality characteristics and chilling injury in 'Nanko' prunus mume fruits at 1, 5, and
. CA storage reduced production of
significantly. Hue values of fruit skin were significantly higher in fruits stored at
. Weight loss was much lower in fruits stored under CA storage. Soluble solids content (SSC) titratable acids (TA), and firmness were maintained and electrolyte leakage was lower in fruits stored under CA storage. Ratios of chilling injury and decay were increased faster at
. The chilling injury was suppressed in fruits of CA storage compared with control fruits during cold storage. These results indicate that CA storage at
of prunus mume fruits extended the storage life up to 30 days without quality deterioration. effectively.
Properties of Cheonggukjang Tablet Prepared with Medicinal Herb Extracts
Park, Jung-Suk ; Na, Hwan-Sik ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 149~155
DOI : 10.11002/kjfp.2011.18.2.149
Cheonggukjang tablet was prepared by addition of medicinal herb extracts (from Lentinus edodes, Codonopsis lanceolata, or Houttuynia cordata Thunb.) to improve its quality and functional properties. Lightness and yellowness (measured using Hunter's color values) were generally increased with increasing amount of medicinal herb extracts, whereas pH decreased. In proximate composition, the levels of crude protein, lipid and fiber levels of Cheonggukjang tablet decreased with increasing amount of added medicinal herb extracts, whereas moisture and crude ash were increased. The major amino acid of Cheonggukjang tablet were glutamic acid, aspartic acid, leucine and the principal fatty acids of Cheonggukjang tablet were linolenic acid, linoleic acid and palmitic acid, respectively. Hardness levels of Cheonggukjang tablet decreased with increasing amounts of added medicinal herb extracts. The Cheonggukjang tablet added with medicinal herb extracts increased both crude saponin and quercetin contents. Sensory score of Cheonggukjang tablet containing 20% (w/v) medicinal herb extracts were optimal in terms of both quality characteristics and sensory evaluation.
Development of a Portable Quality Evaluation System for Bee-honeys by Using Near Infrared Spectroscopy
Choi, Chang-Hyun ; Kim, Jong-Hun ; Kwon, Ki-Hyun ; Kim, Yong-Joo ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 156~164
DOI : 10.11002/kjfp.2011.18.2.156
This study was conducted to develop a portable quality evaluation system of bee-honey by near infrared spectroscopic technique. Two kinds of bee-honeys from acacia and polyflower sources were tested in this study. The system consists of power supply, tungsten-halogen lamp, detector, and optical fiber probe. Performance of the system was analyzed by comparing the prediction accuracy of the laboratory spectrophotometer. Total of 346 spectra was divided into a calibration set and a prediction set. The PLS (Partial Least Squares) models were developed to predict the quality parameters of bee-honeys. Reflectance spectra, moisture contents, ash, invert sugar, sucrose, F/G ratio, HMF(hydroxy methyl furfural), and
ratio of honeys were measured. The PLS models of the laboratory spectrophotometer showed good relationships between predicted and measured quality parameters of honeys in the wavelength range of 1.100~2.200 nm. The PLS analysis of the portable quality evaluation system showed good relationships between predicted and measured quality parameters of honeys in the wavelength range of 1.100~1.300 nm and 1.400~1.700 nm. The results showed the feasibility of the portable quality evaluation system to determine the quality parameters of bee-honey in the field during harvesting.
Physicochemical Properties and Cooking Quality of Naked Waxy Barley (Saechalssal bon)
Jun, Hyun-Il ; Cha, Mi-Na ; Song, Geun-Seoup ; Yoo, Chang-Sung ; Kim, Yun-Tae ; Kim, Young-Soo ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 165~170
DOI : 10.11002/kjfp.2011.18.2.165
The physicochemical properties and cooking quality of Saechalssal bori (25% pearled ratio), which is a naked waxy barley, were investigated. The amylose, insoluble dietary fiber (IDF), soluble dietary fiber (SDF), total dietary fiber (TDF), and
-glucan contents of Saechalssal bori were 5.2, 10.8, 9.5, 20.3, and 3.7%, respectively. Pasting temperature, peak and final viscosity, and setback of Saechalssal bori were
, 383.2, 231.3, and 55.6 RVU, respectively. The water absorption, expansibility, and soluble solid of Saechalssal bori were 232.2, 405.3, and 3.5%, respectively. As the ratio of water to grain increased, L value increased, whereas a and b values were decreased. The sensory evaluation showed that wateriness and overall acceptability increased with increasing ratio of water to grain, resulting in determining 2.1 times as the optimum ratio of water to grain. The cooked Saechalssal bori prepared using optimum condition had hardness (1.2 kg), cohesiveness (4.0), springiness (1.0), gumminess (5.1), chewiness (5.3), adhesiveness (0.2 kg), and A/H (0.8), respectively.
Changes in Quality Characteristics of Cheongkukjang added with Deodeok
Hong, Seong-Cheol ; Kwan, Dong-Jin ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 171~177
DOI : 10.11002/kjfp.2011.18.2.171
In order to demonstrate the usefulness of Deodeok. the functions of Deodeok and the qualities of Cheongkukjang were investigated. DPPH (1.1-diphenyl-2-picryl-hydrazyl) radical scavenging activity of Deodeok extracted with 70% ethanol was higher than that of water extract. The direct antimutagenic effect of ethanol extract of Deodeok was examined by Ames test using Salmonella typimurium TA 98. The inhibition rates on ethanol extract at concentrations of 200, 1.000, 2.000, 3.000 and 4.000
/plate were 5.75, 31.38, 34.75, 53.50 and 83.75%, respectively. The inhibition rates of ethanol extract was higher over 2 times than that of water extract. The qualities including physicochemical and sensory properties of Deodeok Cheongkukjang were investigated over the following range of Deodeok levels; 5, 10, 15 and 20% (w/w). The strain used in Cheongkukjang manufacture was Bacillus sp. B-3 with the highest enzyme activities such as amylase and protease. During fermentation at
for 6 days. amino-type nitrogen content of Cheongkukjang containing 10% (w/w) Deodeok was more than others. When Deodeok content exceeded 15% (w/w), higher contents resulted in lesser amino-type nitrogen production. The results showed that Deodeok had influenced the growth of Bacillus sp. B-3. The L-value of Deodeok Cheongkukjang was decreased according to increasing the Deodeok contents. Sensory evaluation showed that Deodeok Cheongkukjang containing 10% (w/w) Deodeok was superior to other tested.
Optimization of Roasting Conditions for Coffee Beans by Response Surface Methodology
Park, Sung-Jin ; Moon, Sung-Won ; Lee, Jin ; Kim, Eun-Jung ; Kang, Byung-Sun ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 178~183
DOI : 10.11002/kjfp.2011.18.2.178
The consumer awareness concerning coffee beverages has increased in Korea. The objective of this study was to optimize the roasting conditions of coffee bean for consumer's attribute. The optimal roasting conditions for Colombian coffee beans were analyzed by using a central composite design with a quadratic polynomial model by response surface methodology (RSM). The experimental conditions for coffee bean roasting were
and 7.93~22.07 minutes. The responses of sensory attributes. physicochemical and physical properties were analyzed with RSM. The width. length and height of green beans increased when the beans were roasted. The higher degree of roasting gave the higher pH and solid contents but the lower total acidity and total phenolic compounds. In sensory tests, the roasting temperature and time had a significant effect on the flavor score. The optimum roasting condition of Colombian coffee bean predicted for maximizing the length, width, solid contents, total phenolic compounds and flavor score were 20 minutes at
Analysis of Expression Pattern of the Limonoid UDP-glucosyltransferase Gene as an Indicator for Delayed Bitterness from the Citrus Species Endemic in Jeju
Kim, Young-Mee ; Lee, Do-Seung ; Jeon, Deok-Hyoen ; Song, Yeon-Woo ; Lee, Dong-Sun ; Ryu, Key-Zung ; Cho, Moon-Jae ; Lee, Dong-Hoon ; KimCho, So-Mi ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 184~190
DOI : 10.11002/kjfp.2011.18.2.184
Limonoid UDP-glucosyltransferase (LUGT) is an enzyme that converts limonoids into their corresponding glucosides and ultimately ameliorates limonoid bitterness in Citrus species. In this paper, the LUGT gene was cloned via PCR from 10 Jeju Citrus species. All the deduced glucosyltransferase proteins harbored a highly conserved plant secondary product glucosyltransferase (PSPG) motif within the C terminal region. Phylogenetic analysis based on the amino acid sequence comparison of the LUGT proteins from 10 Citrus species generated three distinct types. The expression patterns of LUGT gene in three representative species from each type were quite different with that of C. unshiu Marc. cv. Miyagawawase(Gungcheon), which his without distinctive juice delayed bitterness. Ourresultssho wth at some Citrus speciessuchas Citrusleiocarpa HORT(Bingul), Citruserythrosa HORT (Dongjunggul), and Citrustachibana TANAKA(Honggul) end emicin Jeju maybe susceptible to intense juice delayed bitterness due to delay inexpression of LUGT.
Development of Haetsun Bibimbab and Its Nutritional Estimation
Kim, Min-Ha ; Jang, Hye-Lim ; Kim, Nam-Jo ; Jang, Se-Young ; Jeong, Yong-Jin ; Yoon, Kyung-Young ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 191~198
DOI : 10.11002/kjfp.2011.18.2.191
This study was performed for development of Haetsun Bibimbam as local food and estimated nutritional value of Haetsun Bibimbam. Preference on Bibimbab materials of 503 subjects was surveyed to select ingredients of Haetsun Bibimbab except for Haetsun vegetables. As results of survey, soybean sprout, carrot, shiitake mushroom, and green pumpkin were selected as ingredients of Haetsun Bibimbab. Overall preference of Haetsun Bibimbab made by the ratio of 1:1 of selected ingredients : Haetsun vegetables and 1:1:1 of Acanthopanacis cortex : Kalopanax pictus : Aralia elata was the highest among the samples. As a results of nutritional estimation, total amount and calorie of Haetsun Bibimbab were 404 g and 463.7 kcal, respectively. It contained 16.48 g of protein. 13.99 g of fat, 75.93 g of carbohydrate and 3.1 g crude fiber. The mineral contents of Haetsun Bibimbab shows 91.11 mg of calcium, 133.91 mg of phosphorous, 2.66 mg of iron, 1.314.66 mg of sodium and 444.791 mg of potassium.
Aroma Compounds and Antimicrobial Effect of Garlic from Different Areas in Korea
Shin, Jung-Bye ; Kim, Ra-Jeong ; Lee, Soo-Jung ; Kang, Min-Jung ; Seo, Jong-Kwon ; Sung, Nak-Ju ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 199~207
DOI : 10.11002/kjfp.2011.18.2.199
Physico-chemical characteristics such as width, weight, color and aroma compounds of garlic from 9 different areas were analyzed. Also, antimicrobial activity was tested for their juices. Width of garlic bulb was larger in growing worm-season garlics (Jeju, Namhae, Hapcheon, Hampyeong and Muan) than those of cool-season garlics (Taean, Seosan, Uiseoung) and imported from China. But numbers of nuts were smaller in growing cool-season garlics than others. L color levels of garlics were 80.73~87.40 and a color level have not significantly difference in all samples, b color level was lower in growing Namhae (
) and Muan (
). 25~30 peaks obtained from aroma compounds analysis of various garlics. Among these compounds, 17 kinds of aroma compounds were identified by GC-MS. And, we showed that 15 kinds of compounds were sulfur containing aroma compounds. Diallyl disulfide was contained 34.90~60.54% in various garlic and the highest contents than other compounds in total compounds. It was detected the highest in China garlic but the lowest in growing Muan garlic. All of garlic samples showed antimicrobial activity against Strep. mutans, B. subtilis, E. coli. V. parahaemolyticus, Asp. flavus, and C. albicans. Especially antimicrobial activity was stronger against E. coli, and C. albicans. Antimicrobial activity was enhanced by sample addition volume and the highest in Namhae garlic sample.
Expression and Isolation of Limonoid UDP-glucosyltransferase, a Bitterness-reducing Enzyme, in E.coli
K.Cho, So-Mi ; Kim, Young-Mee ; Kim, Min-Young ; Lee, Do-Seung ; Kim, Jae-Hoon ; Park, Se-Pill ; Riu, Key-Zung ; Lee, Dong-Sun ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 208~211
DOI : 10.11002/kjfp.2011.18.2.208
Limonoids are abundant as bitter taste in citrus fruit and other plants. Interestingly. limonoid UDP-glucosyltransferase (LUGT) effectively ameliorates the bitterness from limonoid. The high level of LUGT expression in Escherichia coli can result in the formation of insoluble aggregates known as inclusion bodies. We isolated the soluble LUGT protein when this inclusion body was renaturated with
-cyclidextrin treatment after protein denaturation by urea. Our present results suggest that the isolation of LUGT from inclusion body in cells leads to shed light to characterize the enzyme for food industry purposes.
Component Analysis and Antioxidant Activity of Plantago asiatica L.
Park, Sung-Jin ; Sihn, Eon-Hwan ; Kim, Cheun-An ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 212~218
DOI : 10.11002/kjfp.2011.18.2.212
The purpose of this study is to determine the possibility of using Plantago asiatica as natural health food source. To accomplish this purpose. the contents of proximate and anti oxidative nutrients of P. asiatica were measured. The contents of carbohydrate. crude protein. crude fat and crude ash are 63.71%, 18.75%, 1.67% and 6.48%, respectively And the calories and total dietary fiber of P. asiatica was 466.71 Kcal. Total dietary fiber was 22.68%, respectively. The contents of essential and non-essential amino acids were 4.815.22 mg and 6.591.04 mg, respectively. The K was the largest mineral followed by P, Ca, Mg, and Na, which means P. asiatica is alkali material. The EDA of P. asiatica was 59.32~70.30%, and the activity was dependent on the sample concentration. Total phenolic content of P. asiatica was
, and total flavonoids content was
. The P. asiatica extract showed the highest reducing power (3.5) at a concentration of 25 mg/mL. Based on the above results, we deemed that the P. asiatica might have potential antioxidant activities. The general nutrients and other antioxidant bioactive materials in P. asiatica were also potential materials for good health food.
Antimicrobial Activity and Antioxidant Effect of Curcuma longa, Curcuma aromatica and Curcuma zedoaria
Kim, Hyun-Jin ; Lee, Jung-Won ; Kim, Yong-Doo ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 219~225
DOI : 10.11002/kjfp.2011.18.2.219
We investigated the antimicrobial and antioxidant activities. and total polyphenol contents of Curcuma longa. Curcuma aromatica. and Curcuma zedoaria. In antimicrobial activity assays of solvent extracts, ethanol extract showed the highest activity compared with other extracts. The antimicrobial activity of ethanol extract of C. longa showed higher than those of C. aromatica, and C. zedoaria. Antimicrobial substance in ethanol extract of C. longa was maintained after heating at
for 30 min and not affected by changes in pH. DPPH free radical scavenging activity of solvent extracts were high in the order of ethanol, ethylacetate, ether, water, and hexane fractions, C. longa showed greater DPPH free radical scavenging activity than those of the C. aromatica, and C. zedoaria. Total polyphenol content of C. longa and C. aromatica exhibited were similar levels, whereas C. zedoaria was slightly lower concentration.
Effects of Soybean. Cheonggukjang and Doenjang on Serum Cholesterol Level and Weight Reduction in Rats Fed a High-Fat/High-Cholesterol Diet
Lee, Jae-Joon ; Kim, Ah-Ra ; Lee, Hwan ; Kim, Cheol-Ho ; Chang, Hae-Choon ; Lee, Myung-Yul ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 226~235
DOI : 10.11002/kjfp.2011.18.2.226
This study was conducted to investigate the cholesterol lowering effect and weight reduction of autoclaved soy flour, cheonggulgang and doenjang, which are fermented using Bacillus subtilis DJI, in rats fed a high-fat/high-cholesterol diet. Male Sprague-Dawley rats weighing 250 g, were divided into five groups; a normal diet group (N), a high-fat/high-cholesterol diet group (HFC), a high-fat/high-cholesterol diet with 5% autoclaved soy flour group (HFC-S), a high-fat/high-cholesterol diet with 5% cheonggulgang group (HFC-CJ), and a high-fat/high-cholesterol diet with 5% deonjang group (HFC-DJ). The body weight gain and adipose tissues weights increased in rats fed a high-fat/high-cholesterol diet, but decreased significantly in rats fed autoclaved soy flour, cheonggulgang and doenjang, compared with the HFC group. Food intake was lower in the all HFC groups (HFC, HFC-S.HFC-CJ and HFC-DJ) than that of the N group, However, there was no differences in the food intake between HFC diet groups. Serum triglyceride level increased with a high-fat/high-cholesterol dietgroup whereas HFC-CJ and HFC-DJ groups were markedly decreased serum triglyceride levels compared with N group. Levels of serum total cholesterol and LDL-cholesterol, and level of total cholesterol in the liver were significantly lower in the HFC-S group, the HFC-CJ group and the HFC-DJ group than that of the HFC group, but exerted no significant change between the HFC groups on levels of total lipid and triglyceride in the liver. Fecal total lipid content increased in the HFC-CJ group and the HFC-DJ group than those of the HFC group and HFC-S group. The activities of heparin-releasable lipoprotein lipase (HR-LPL) and total-extractable LPL in adipose tissues decreased in the HFC-S group, the HFC-CJ group and the HFC-DJ group compared with the HFC group. These results suggest that dietary cheonggulgang and doenjang may exert cholesterol-lowering effect and prevent obesity.
Antioxidant Activities of Extracts from Fermented Mulberry (Cudrania tricuspidata) Fruit. and Inhibitory Actions on Elastase and Tyrosinase
Kang, Dae-Hun ; Kim, Jae-Won ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 236~243
DOI : 10.11002/kjfp.2011.18.2.236
We evaluated the nutritional value of 70% ethanol extracts (EE) from fermented cudrania tricuspidata fruit (ECT: EE of C. tricuspidata, EFCT: EE of fermented C. tricuspidata, EFCTL: EE of fermented C. tricuspidata by B. licheniformis, EFCTS: EE of fermented C. tricuspidata by B. subtilis) by determined the total polyphenol and flavonoid contents, antioxidant activities, and inhibitory actions on elastase and tyrosinase. The yields of freeze-dried powder of ECT, EFCT, EFCTL, and EFCTS were 54.22%, 54.43%, 57.51%, and 57.23% (each w/w), respectively. The color of
values decreased of fermented cudrania tricuspidata. The fermented EFCTL and EFCTS had relatively higher contents of total polyphenol and flavonoid than those of other extracts. ABTS radical scavenging ability were 94.61%, 95.85%, 94.36%, and 96.69%, respectively. SOD (superoxide dismutase)-like activities were in the order EFCT (32.60%) > EFCTS (27.10%) > EFCT (23.30%) > ECT (22.00%), and nitrite scavenging activity was in order of EFCTS (51.18%) > EFCTL (45.61%) > EFCT (41.93%) > ECT (27.76%), respectively. Ferrous ion chelating activity of EFCTL (67.34%) and EFCTS (60.36%) was significantly the highest, whereas ECT (52.34%) and EFCT (51.73%) had not different significantly. Xanthine oxidase, elastase and tyrosinase inhibitory activities at 0.5% (w/v) solutions of EFCTL and EFCTS were somewhat higher than those of non-fermented ECT. In conclusion, we provide experimental evidence that extracts of fermented cudrania tricuspidata of B. subtilis and B. licheniformis exhibited higher antioxidant activities and inhibitory actions on elastase and tyrosinase compared with non fermented cudrania tricuspidata.
Inhibition of Adipogenesis in 3T3-Ll Adipocytes with Water and Ethanol Extracts of Cudrania tricuspidata Leaves
Do, Gun-Pyo ; Lee, Hye-Jin ; Do, Jeong-Ryong ; Kim, Hyun-Ku ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 244~249
DOI : 10.11002/kjfp.2011.18.2.244
The inhibitory effects of adipogenesis in 3T3-L1 adipocytes with water and ethanol extracts of Curdrania tricuspidata leaves were investigated. The lipid accumulation of ethanol extract from Curdrania tricuspidata leaves at a concentration of 5 mg/mL was reduced by 50% compared with control cells, whereas water extracts reduced by 86%. The survival rate of cell viability test showed 80% in the growth of cells at concentrations of 0.5-5 mg/mL. The contents of DNJ(1-deoxynojirimycin) and rutin were higher in leaves than those of stem. Moreover, DNJ contents were detected in large amounts in ethanol extract (
) compared with water extract (
). On the contrary, the rutin contents was detected in large amounts in water extracts compared with ethanol extract. These results indicate that Curdrania tricuspidata leaves extract is potential sources of natural antiobesity agent.
Pancreatic Lipase Inhibitory and Antioxidant Activities of Polygonum aviculare Extract
Kim, Tae-Hoon ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 250~255
DOI : 10.11002/kjfp.2011.18.2.250
As part of our continuing search for novel bioactive natural products, antioxidant and pancreatic lipase inhibitory activities of the aqueous ethanolic extract of Polygonum aviculare were investigated. In addition, the total phenolic content was quantified by a spectrophotometric method. The antioxidant properties of the extract were evaluated by radical scavenging assays such as DPPH and
radicals. The anti-obesity efficacy of P. aviculare extract was tested by porcine pancreatic lipase assay. All tested samples showed a dose-dependent pancreatic lipase inhibitory and radical scavenging activities. In terms of the
value, the ethyl acetate (EtOAc) soluble portion was most potent than other solvent soluble portions. The results suggested that P. aviculare could be considered as a new potential source of natural antioxidant and anti-obesity agent for food, nutraceutical, cosmetics industries.
Effect of Solar Salt on the Fermentation Characteristics of Kimchi
Chang, Ji-Yoon ; Kim, In-Cheol ; Chang, Hae-Choon ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 256~265
DOI : 10.11002/kjfp.2011.18.2.256
To investigate the effect of a solar salt on Kimchi fermentation, Chinese cabbages were brined with four-years aged solar salt (FS), one-year aged solar salt (OS), and purified salt (PS). The Kimchi was fermented at
for 33 days. The changes in pH and acidity of the Kimch brined with PS was slower than those of Kimchis brined with FS and OS. In the Kimchis with FS and OS, lactic acid bacteria (LAB) counts increased from 7.10~7.22 log CFU/mL at 0 day to 9.26~9.42 log CFU/mL at 12 days, after which counts slightly decreased to 8.04~8.75 log CFU/mL by 33 days of fermentation. The LAB counts of the kimchi with PS slowly increased from 7.24 log CFU/mL at 0 day to 8.99 log CFU/mL at 27 days, after then which counts sharply decreased to 7.92 log CFU/mL by 33 days of fermentation. Yellowness (b) color values of the kimchi with PS (59.10) was higher than the Kimchi with FS (53.68) and the Kimchi with OS (53.77). Hardness of the Kimchi with FS was more firm than the other Kimchis after 33 days storage. Sensory evaluation of the Kimchi with FS showed higher score than that of the other Kimchis.
Antioxidant and Antiatopic Effects of Refined Chaff Liquid Smoke
Son, Hyeong-U ; Heo, Jin-Chul ; Kim, Suk-Kyung ; Kwon, Seon-Young ; Han, Gil-Hwan ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 18, issue 2, 2011, Pages 266~270
DOI : 10.11002/kjfp.2011.18.2.266
The refined chaff liquid smoke purified by the second or third filtering, supplemented with Artemisia extract or Perillae folium extract was investigated by measuring antioxidant and antiatopic activities. In DPPH and FRAP assays, three kinds of chaff liquid smokes had potential in antioxidant activity. Additionally, we assessed for antiatopic activity by using C57BLl6 mice with stimulation of dinitrofluorobenzene and observed that their ear swelling was alleviated by various fractions. Overall, all of the chaff liquid smoke reduced the response of swelling on ear epidermis. Especially, refined chaff liquid smoke supplemented with Perillae folium extract was most active than any other fractions.