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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 20, Issue 6 - Dec 2013
Volume 20, Issue 5 - Oct 2013
Volume 20, Issue 4 - Aug 2013
Volume 20, Issue 3 - Jun 2013
Volume 20, Issue 2 - Apr 2013
Volume 20, Issue 1 - Feb 2013
Selecting the target year
Effect of Curcuma longa L. on the Obesity and Insulin Resistance in Sprague-Dawley Rats and db/db Mice
You, Mi-Kyoung ; Kim, Min-Sook ; Rhyu, Dong-Young ; Kim, Hyeon-A ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 1~6
DOI : 10.11002/kjfp.2013.20.1.1
In this study, the effect of Curcuma longa L. on obesity and insulin resistance was investigated in animals fed a moderate high fat diet. The animals used in this study were normal weight Spargue-Dawley (SD) rats and type 2 diabetic obese db/db mice. Accumulation of abdominal adipose tissue and weight gain were inhibited in the animals fed the C. longa extract. C. longa decreased fasting insulin and HOMA-IR in the SD rats, and effectively decreased blood glucose and hemoglobin A1c in db/db mice. C. longa decreased serum free fatty acid (FFA) level in the SD rats. FFA in db/db mice fed C. longa tended to decrease. C. longa significantly decreased serum triglyceride level. Our results collectively represent that C. longa prevented fat accumulation and insulin resistance in both normal weight SD rats and type 2 diabetic obese db/db mice fed a moderate high fat diet.
Quality Changes in Mushrooms (Agaricus bisporus) due to Their Packaging Materials during Their Storage
Lee, Da-Uhm ; Chang, Min-Sun ; Cho, Sun-Duk ; Jhune, Chang-Sung ; Kim, Gun-Hee ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 7~13
DOI : 10.11002/kjfp.2013.20.1.7
Mushrooms have a shorter shelf-life than most vegetables because of their very high respiration rates, sensitivity to enzymatic browning and susceptibility to microbial spoilage. This study was conducted to investigate effects of various packaging materials and precooling on the quality of mushrooms (Agaricus bisporus). Mushrooms were precooled at
for three hours and packaged using the following packaging materials; 1) polyethylene (PE) film bags of 0.03 mm thickness, 2) polypropylene (PP) film bags of 0.03 mm thickness, and 3) polystyrene (PS) tray+polyvinyl chloride (PVC) wrapper. The physiological changes (weight loss, gas composition, color, firmness, and sensory evaluation) associated with postharvest deterioration were monitored for 17 days at
. The results showed that the PP film bag maintained quality of mushrooms most effectively, especially PP film bags inhibited decreasing firmness. The samples also exhibited smaller decreases in weight loss rate (0.57%) and Hunter L value (84.44) than PS tray+PVC wrapper (7.73%, 82.19) and PE film bags (0.89%, 82.96). Sensory evaluation level in all samples remained relatively constant during the first 5 days of storage. However, PE film bags and PS tray+PVC wrapper showed lower score of flavor, texture and color than PP film bags after 8 days of storage. This study suggested that PP film bag packaging effectively extends shelf-life of mushrooms during storage.
Effects of the Initial Storage Temperature of a PA Film-packaged Muskmelon (Cucumismelo L.) during Its Storage
Cha, Hwan-Soo ; Lee, Seon-Ah ; Kwon, Ki-Hyun ; Kim, Byeong-Sam ; Choi, Duck-Joo ; Youn, Aye-Ree ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 14~22
DOI : 10.11002/kjfp.2013.20.1.14
The effects of the initial storage temperature and the PA film packaging on the extension of the shelf-life and the improvement of the postharvest storage quality of muskmelons were studied during their storage. Their storage quality was tested as follows: PA-film-wrapped muskmelons, stored at
for 30 days after their harvest, were kept at
for 27 days (total: 57 days). On the fifth day of storage at
(35th day overall), the weight loss reached 6.4% in the 7-control. However, the 2-PA showed the smallest loss of 2.2%. The soluble solids content and the acidity that were measured before the storage were
and 0.26% in all the groups. After 27 days of storage at
(on the 57th day overall), the values were highest in the 2-PA group with
and 0.15%, respectively. Microorganisms were not detected at first; but on the fifth day of storage at
(35th day overall), their values were 3.87 and 2.68 log CFU/g in the seven-control and the 2-PA, respectively. In other words, the 2-PA was found to be more effective in inhibiting microbial proliferation. In relation to sensory properties such as appearance, flavor, sweetness and chewiness, the 2-PA was superior to the other groups and was found to be most effective in improving the storability of muskmelons. In conclusion, it was found that low-temperature injury and fast storage quality deterioration did not occur in film-wrapped muskmelons that were stored at
for 30 days after they were harvested.
Effect of Mild Heat and Organic Acid Treatments on the Quality of Fresh-Cut Lotus Roots
Park, Ju-Hyun ; Hong, Seok-In ; Jeong, Moon-Cheol ; Kim, Dongman ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 23~29
DOI : 10.11002/kjfp.2013.20.1.23
To extend the shelf-life of freshly cut lotus roots, the effect of their heat treatment in water at
was investigated and compared with that of their treatment using 1 percent ascorbic acid and citric acid during their storage. In addition, consecutive heat and acid treatment was applied to freshly cut lotus roots to determine its synergy effect. The level of molds in the sample that was treated with
water for 60 minutes was the lowest among the treatments and 3.89 log CFU/g after 12-day storage, whereas the population of the control was 6.81 log CFU/g for the same number of days. During the storage, the surface color of the samples showed higher
values and lower L values than that of the initial sample. The color with the heat treatment hardly changed, unlike in the control. The consecutive treatments with hot water and acid showed less quality loss than the simple heat treatment. The marketable quality was maintained for three days without any treatment, for nine days with the heat treatment, and for 12 days with the consecutive treatments of hot water and acid. The consecutive treatments with hot water and acid, especially with 1 percent citric acid, extended the shelf-life of the freshly cut lotus roots by inhibiting the growth of microorganisms and the browning.
Changes of Postharvest Quality and Microbial Population in Jujube-Shaped Cherry Tomato (Lycopersicon esculentum L.) by Stem Maintenance or Removal
Choi, Ji Weon ; Lee, Woo Moon ; Do, Kyung Ran ; Cho, Mi Ae ; Kim, Chang Kug ; Park, Me Hea ; Kim, Ji Gang ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 30~36
DOI : 10.11002/kjfp.2013.20.1.30
Red-ripe `Betatiny` jujube-shaped cherry tomato fruits via stem maintenance or stem removal were stored at
for 12 days. Their quality and microbial safety parameters like their respiration rate, weight loss, soluble solids content (SSC), titratable acidity (TA), firmness, hue value, aerobic microflora, coliform, yeast and mold count, and decay were evaluated during their storage. The jujube-shaped cherry tomato fruits whose stems were removed lost less weight than the fruits whose stems were maintained during their 12 days of storage. The stem removal lowered the respiration more significantly than the stem maintenance, and the formation of novel tissues at the stem scar that resulted from the stem removal was observed morphologically. The SSC, TA and hue value of the skin color decreased after eight storage days, but showed no difference between the stem maintenance and removal. The stem had higher microbial counts like aerobic microflora, coliform, and yeast and mold counts. The stem maintenance showed a short shelf-life because molds grew on the attached stem after five storage days. The shelf-life of the jujube-shaped cherry tomato fruits whose stems were removed was about eight days, but that of the fruits whose stems were maintained and that were stored at
was only about six days.
Characteristics of Soybean Curds Manufactured by Various Bitterns
Ko, Kang-Hee ; Moon, Shin-Hye ; Yoo, Young-Ju ; Kim, In-Cheol ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 37~44
DOI : 10.11002/kjfp.2013.20.1.37
To investigate the usability of the bitterns produced during salt manufacture, the characteristics of soybean curds coagulated with bitterns like solar salt bitterns (SSB), dehydrated salt bitterns (DSB), concentrated sea water (CSW) and bitterns produced during the storage of solar salt (BSS) were measured. The Mg contents of all the bitterns were the same, but the Na content of the BSS was 1.0-2.0 times as high as that of the other bitterns. The yield of the soybean curds did not differ with the addition of coagulants, except for the CSW. However, the soybean curds were acquired in large quantities by the DSB and CSW. The mg and Na contents of the soybean curds that were made with the bitterns were higher than those of
. The heavy metals were below 3 ppm in the curds, especially those produced by the CSW, but Pb was not detected. Among the mechanical characteristics of the soybean curds, their adhesiveness was not affected by the coagulants, but the mechanical hardness of the curds produced by the DSB and CSW was lower. The sensory evaluation showed that the curds that were produced by the bitterns were more highly preferred than those produced by
. In particular, the soybean curd that was made with the CSW was favored due to its soft texture. The results of this study, particularly the high yield of the curds that showed a soft texture, showed that the bitterns, especially the CSW, could be used safely and economically.
Effect of UV-C and Electron Beam Irradiation of on the Quality of Rice Wine (Makgeolli)
Kim, Hyun-Joo ; Lee, Kyung Haeng ; Yong, Hae In ; Jo, Cheorun ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 45~51
DOI : 10.11002/kjfp.2013.20.1.45
This study was conducted to evaluate the changes in the quality of rice wine (Makgeolli) treated with UV-C and electron beam (EB) irradiation during its storage at
for 15 days. The EB irradiation was found to be more effective than the UV-C irradiation for microbiological control. The pH tended to be increased by UV-C, EB irradiation, and storage period. Acidity was significantly higher in rice wine treated with EB irradiation than those of control and UV-C irradiation during storage period. The
-value of the samples treated with UV-C and EB irradiation tended to be proportionately higher than that of the control, but this was not consistent during storage period. The
-value of the sample treated with EB was higher than that of the others, but this was not consistent during the storage period. The reducing sugar content was higher in the control at day 0, but it rapidly decreased compared with the control during the storage. The results indicate that EB irradiation was more effective than UV-C irradiation in controlling microorganisms of rice wine. However, a further study is needed to minimize the rice wine quality deterioration caused by UV-C or EB irradiation during storage.
Quality Properties of Jujube Yakju Based on the Adding Rate of Dried Jujube and Storage Periods
Choi, Jeong-Sil ; Yeo, Soo-Hwan ; Choi, Ji-Ho ; Choi, Han-Seok ; Jeong, Seok-Tae ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 52~61
DOI : 10.11002/kjfp.2013.20.1.52
This study was conducted not only to investigate the effects of rate of addition of dried jujube to Yakju (0, 0.5, 1.0, 1.5, 2.0 percent) but also to examine the quality changes in jujube Yakju during its storage (for 75 days at
). The results showed no significant differences in pH, total acidity, soluble solids, and anthocyanin and alcohol contents of the Yakju right after its fermentation. With the increase in the amount of jujube that was added, the lightness of the jujube Yakju changed from 93 to 94, its redness decreased, and its yellowness significantly increased. The jujube Yakju that was fermented with 1.5-percent dried jujube had high sensory evaluation (selection rate) scores for color, flavor, taste and overall acceptability. It had no significant changes in pH and total acidity during its storage after its heat treatment. Its soluble solids contents tended to decrease with its heat treatment and to increase in its storage period. With respect to its color changes during its storage, the higher the ratio of the jujube that was added, the longer the storage period was, the lightness (L) and redness (a) decreased and the yellowness (b) increased. The polyphenol contents depended on the rate of addition of the dried jujube, but were not affected by the heat treatment and storage period. The organic acids in jujube Yakju were citric acid, succinic acid, lactic acid, malic acid and acetic acid.
Fine Granulation Characteristics of Freeze-Dried Royal Jelly
Choi, In-Hag ; Lee, Gee-Dong ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 62~68
DOI : 10.11002/kjfp.2013.20.1.62
A fine granule was prepared using freeze-dried royal jelly. For its preparation, which depended on operational parameters like its glucose-to-total sugar content ratio (
,0-100%), ethanol concentration (
,75-95%) and sprayed ethanol solution content (
,8-12%) using freeze-dried royal jelly, the response surface methodology was used to monitor the optimum conditions for the yield, the fragmentation rate with shaking, and the organoleptic properties. The maximum yield was 89.99% with a glucose-to-total sugar content ratio of 59.30%, an ethanol concentration of 88.64%, and a sprayed ethanol solution content of 11.83%. The minimum fragmentation rate by shaking was 0.82% at the glucose-to-total-sugar content ratio of 22.35%, the ethanol concentration of 77.21%, and the sprayed ethanol solution content of 10.59%. The sensory score for the overall palatability of the organoleptic properties was 7.45 at the glucose-to-total-sugar content ratio of 31.81%, the ethanol concentration of 93.96%, and the sprayed ethanol solution content of 10.51%.
Investigation of Reliability of Automatic Cracked and Bloody Egg Detector
Noh, Jae Jung ; Jeon, Seung Yeob ; Park, Byeong Seck ; Kim, Sun Man ; Kim, Heui Soo ; Kim, Hyun Joo ; Jo, Cheorun ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 69~75
DOI : 10.11002/kjfp.2013.20.1.69
This study was conducted to investigate the reliability of automatic cracked and bloody egg detector according to the age of the hens and the level of the detector. The results of this study are expected to be helpful in the implementation of the Korean egg grading system, which is expected to improve egg quality for consumers. An official egg grader randomly selected 1,000 eggs for each experiment (total 36,000 eggs), ran them through the automatic detector, and conducted labor inspection using the eggs that were classified by the detector as cracked, bloody, and normal eggs. The results showed that more cracked eggs were laid by hens aged 40-60 weeks than by hens aged 30 weeks (p<0.05). Also, when the detector level increased from four to seven (i.e., when it became less sensitive), its cracked eggs detection rate dropped, and the total rate of cracked eggs was consistent after the labor inspection of the classified eggs. The automatic detector achieved over 97 percent accuracy. The bloody eggs constituted only 0.005 percent of all the samples, and all the detector-detected eggs were bloody eggs after the labor inspection of both the bloody and normal egg lines. Therefore, it can be concluded that the automatic cracked and bloody egg detector was reliable and can be used in the egg grading system. Considering that cracked eggs should be less than 9 percent of first-grade eggs in the present egg grading system, the use of an automatic crack detector may help provide better-quality eggs to consumers by producing less than 5.5 percent cracked eggs.
Change in the Textural Properties of Fresh Ginseng after Its Immersion in a Calcium Carbonate Solution
Choi, In-Hag ; Kim, Hak-Yoon ; Lee, Gee-Dong ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 76~80
DOI : 10.11002/kjfp.2013.20.1.76
This study investigated the textural changes after the calcium-pectin bonding of ginseng roots and their vinegar and calcium solution immersion. The strength and breakdown of the ginseng roots increased according to the increase in the calcium carbonate concentration, with the highest in the 0.7~1.0% calcium carbonate. The hardest and softest ginseng roots were obtained in the 1.0% calcium carbonate concentration. The strength, brittleness and hardness of the ginseng roots that were soaked in 1% calcium carbonate and 5~6% acidity vinegar continued to increase with the long-term storage of the ginseng root drink. The softness of the ginseng root that was dipped in 5% acidity vinegar with 1.0% calcium carbonate decreased with the long-term storage of the ginseng root drink. Thus, calcium and vinegar immersion of ginseng roots could prevent softening and clouding during the long-term storage of the ginseng root drink.
Changes in Allicin Contents of Garlic via Light Irradiation
Jeong, Hoon ; Lee, Sun-Ho ; Yun, Hong-Sun ; Choi, Seung-Ryul ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 81~87
DOI : 10.11002/kjfp.2013.20.1.81
Agri-food garlic has been recognized as healthful because of its antibacterial, anticancer and antioxidant effects. As such, its consumption is steadily increasing. This study was conducted to amplify the healthful ingredient of garlic, allicin, using light irradiation. The following conclusions were drawn from the investigation of peeled garlic under various conditions like fluorescent lighting, color (green, yellow, blue and red) and ultraviolet light (UV-A, UV-B and UV-C). The allicin content increased most with the 15-second
(40 W) UV-B treatment of the garlic at a 700 mm distance from the light source. At the treatment of the garlic with 126 lx (40W) red light for 24 hours at a 700 mm distance from the light source, its allicin content increased from
, for a 10-percent amplification effect. Therefore, it is believed that the healthfulness of garlic can be amplified through irradiation processing of its healthful ingredient, allicin, and the development of its processing unit.
Comparison of Physicochemical Composition of Kohlrabi Flesh and Peel
Cha, Seon-Suk ; Lee, Myung-Yul ; Lee, Jae-Joon ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 88~96
DOI : 10.11002/kjfp.2013.20.1.88
This study was investigated to compare the major chemical components of kohlrabi (Brassica oleracea var. gongylodes) flesh and kohlrabi peel. Among the proximate compositions, the crude fat of kohlrabi peel contained lower than that of kohlrabi flesh, while the contents of carbohydrate and the crude protein were higher in the kohlrabi peel. Total free sugar content of the flesh kohlrabi was higher than that of the peeled kohlrabi, and the major free sugars of the flesh kohlrabi and peeled kohlrabi were identified as fructose and glucose. The value of glutamic acid was greater in amino acids of kohlrabi flesh and kohlrabi peel, and the contents of total amino acids and essential amino acids were higher in kohlrabi peel compared with kohlrabi flesh. Kohlrabi flesh also contained a higher level of unsaturated fatty acids than kohlrabi peel. The contents of organic acid were higher in kohlrabi peel, and the level of oxalic acid was the highest in both kohlrabi. The vitamin C contents of flesh kohlrabi and peeled kohlrabi were 231.36 mg/100 g and 402.75 mg/100 g, respectively. The mineral content of the peeled kohlrabi was higher than that of the flesh kohlrabi, and the mineral contents of the flesh and peeled kohlrabi were greater in the order of K>Ca>Mg>Na. As a result, the contents of total amino acid, essential amino acid, organic acid, vitamin C and mineral were higher in the peeled kohlrabi, and the free sugar and unsaturated fatty acid contents of the flesh kohlrabiwere higher.
Effects of Medium Dose of Gamma Irradiation on Color and Lipid Oxidation of Starches
An, Kyung-A ; Kim, Hyun-Ku ; Kwon, Joong-Ho ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 97~103
DOI : 10.11002/kjfp.2013.20.1.97
The effects of gamma irradiation at medium dose levels on commercial starches (corn starch/CS, sweet potato starch/SS, and potato starch/PS) were investigated in terms of its color and lipid oxidation. The CS, SS, and PS samples were irradiated at 0, 1.5, 3, 4.5 and 6 kGy by a Co-60 gamma irradiator and used for measuring Hunter`s colors and TBA value. Irradiation doses applied did not cause apparent changes in Hunter color parameters between the control and irradiated groups. But, the decrease in lightness (L value) for CS and the increase in both redness (a value) for SS and yellowness (b value) for PS were observed, respectively, thereby resulting in slight increase in overall color difference (
) upon irradiation. Browning intensity observed with the naked eye for gelatinized starches by irradiation doses was also gradually increased along with irradiation dose, which was more remarkable in SS. The thiobarbituric acid (TBA) values of samples showed a dose-dependant increase with
Antioxidant Activities of Angelica keiskei L. and dried leaves of Raphanus sativus L.
Ji, Su-Jin ; Lee, Dong-Jin ; Lim, Sung-Hee ; Shin, Woo-Jeong ; Cho, Young-Suk ; Kim, So-Young ; Kim, Jung-Bong ; Kim, Se-Na ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 104~110
DOI : 10.11002/kjfp.2013.20.1.104
Dried leaves of Raphanus sativus L. and Angelica keiskei L. extracts have strong antioxidant potential and in consequence profound effects on ulcerative colitis. Present study was conducted to explore the effect of diet mixtures containing dried leaves of Raphanus sativus and Angelica keiskei powder on ulcerative colitis in mice and antioxidant potential of radish green and Angelica extracts as well. Both dried leaves of Raphanus sativus and Angelica keiskei extracts exhibited higher antioxidant activity due to the presence of polyphenols, favonoids and antioxidant enzymes like superoxide dismutase (SOD). Analyzed data indicate that Angelica keiskei extract had higher polyphenol and flavonoid contents compared with radish green, while maximum SOD activity was noted in dried leaves of Raphanus sativus extract Likewise, higher antioxidant (
radical scavenging (17%) activities were noted in dried leaves of Raphanus sativus extract compared with Angelica keiskei.
Antimicrobial Effect of the Submerged Culture of Sparassis crispa in Soybean Curd Whey
Lee, Eun Ji ; Kim, Ji-Eun ; Park, Min-Ju ; Park, Dong-Cheol ; Lee, Sam-Pin ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 111~120
DOI : 10.11002/kjfp.2013.20.1.111
Sprassis crispa was cultivated using soybean curd whey, and its antimicrobial activities were examined against those of eight microorganisms that were foodborne pathogens or food-poisoning bacteria. The culture broth of soybean curd whey was superior in mycelium content (17.76 g/L) to that of the defined culture broth, and the
-glucan content was about 10.64 percent (w/w). The antimicrobial activities of the culture broth were confirmed against those of B. cereus, St. aureus, L. monocytogenes and S. typhimurium using the paper disk method. The antimicrobial activity was also maintained after the heat treatment and alcalase treatment. The filtrate with less than 3 kDa M.W. also showed the antimicrobial activity against four strains: B. cereus, St. aureus, L. monocytogenes and S. typhimurium. The minimum inhibitory concentration (MIC) was about 1.26 mg/mL in the B. cereus and 12.6 mg/mL in the St. aureus and L. monocytogenes. The S. typhimurium showed a MIC of 62.8 mg/mL. Thus, the culture of Sparassis crispa using soybean curd whey provides a thermally stable antimicrobial agent that can be used as a natural preservative in the biofood industry.
Acute Toxicity of Leuconostoc Citreum GR1 Isolated from Kimchi in Mice
Lee, Hwan ; Cha, Seon-Suk ; Lee, Myung-Yul ; Chang, Hae-Choon ; Lee, Jae-Joon ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 121~126
DOI : 10.11002/kjfp.2013.20.1.121
The present study was carried out to investigate the in vivo single-dose acute toxicity of Leuconostoc citreum GR1 (Leuc. citreum GR1), a lactic acid bacteria isolated from kimchi, in ICR male and female mice. The test article was orally administered once to both sexes of mice. The mortalities, clinical findings, autopsy findings, and body weight changes were monitored daily for two weeks. The male and female mice were gavaged with Leuc. kimchi GR1 of four doses (625, 1,250. 2,500 and 5,000 mg/kg). The oral
of Leuc. citreum GR1 was considered higher than 5,000 mg/kg. No significant changes in the general conditions, body weights, clinical signs and presence of gross lesions were observed in both sexes of mice to whom Leuc. citreum GR1 was administered orally. The results indicated that the 5,000 mg/kg dose of Leuc. citreum GR1 showed no adverse effect.
Quality Characteristics of Hwanggeumju as a Traditional Home-Brewed Liquor
Baek, Seong Yeol ; Kim, Joo-Yeon ; Baek, Chang Ho ; Choi, Ji-Ho ; Choi, Han-Seok ; Jeong, Seok-Tae ; Yeo, Soo-Hwan ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 127~133
DOI : 10.11002/kjfp.2013.20.1.127
The quality characteristics of Hwanggeumju (a type of traditional Korean rice wine), which has been described in an ancient document (Sangayorok), were investigated. During its fermentation, its pH gradually decreased from 4.23 to 3.96); and after four days of fermentation, its sugar content significantly decreased. After seven days, its alcohol content rapidly increased to 15.8 percent. Its major organic acid is lactic acid, but malic, succinic, citric and acetic acid were also detected in it. The free amino acid analysis showed relatively high alanine, arginine, asparagine, glutamic acid and leucine contents. The sensory evaluation resulted in high scores for color, turbidity and taste.
Antioxidative and Antimicrobial Activities of Juice from Garlic, Ginger, and Onion
Jung, Kyungae ; Park, Chan-Sung ;
Korean Journal of Food Preservation, volume 20, issue 1, 2013, Pages 134~139
DOI : 10.11002/kjfp.2013.20.1.134
This study was conducted to develop healthy foods or natural preservatives with garlic (Allium sativum L.), ginger (Zingiber officinale R.) and onion (Allium cepa L.). The polyphenol contents of garlic, ginger and onion juice were analyzed, and they were tested for antioxidative and antibacterial activities. Their antioxidative activities were investigated in terms of their electron donating activity (EDA), SOD-like activity and nitrite scavenging ablity (NSA). Their antibacterial activities were tested against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7, and Sal. typhimurium). The yields of the garlic, ginger and onion juice were 28.2, 24.3 and 38.3 percent, and their total polyphenol contents were 1,254, 1,523 and 412 mg/100 mL, respectively. The EDAs of the garlic and ginger juice ranged from 95 to 98 percent and over 90 percent in the 40 percent diluted solution. Their SOD-like activities were 64 and 67 percent, repectively. Onion juice had lower activities in EDAs and SOD-like activity than those of garlic and ginger juice. The NSAs of the garlic, ginger and onion juice were 56.5, 52.4 and 50.2 percent, respectively. The garlic juices showed antibacterial activity against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7 and Sal. typhimurium) and the highest such activity against Sal. typhimurium. From all the results of the experiments, it can be concluded that garlic, ginger, onion can be used as a natural preservatives and can help develope healthy foods because of their antibacterial and antioxidative activities and abundunt polyphenols.