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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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
Anti-oxidative and skin barrier effects of natural plants with a supercritical extract
Kim, Bora ; Lee, Su Min ; Hwang, Tae-Young ; Kim, Hyun-Soo ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 597~601
DOI : 10.11002/kjfp.2013.20.5.597
In this study, we searched for bioactive compounds from natural resources with a supercritical extract. We selected the extracts of Chrysanthemum zawadskii, Lufa cylindrica, Paeonia lactiflora, Gardenia jasminoides and Scutellaria baicalensis, as natural materials, and evaluated the effects of their skin barrier function. We found that these extracts increased the transactivation activity of the PPAR-responsive element (PPRE) and the anti-oxidation with different priorities, respectively. In addition, these extracts promoted the expression of proteins related to cornified envelope (CE) formation, such as involucrin. From these results, we suggest that natural materials from supercritical extracts will be pertinent candidates for the improvement of the epidermal permeability barrier function.
Quality characteristics of soybean sprouts packaged with different packaging materials during their storage
Hwang, Tae-Young ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 602~607
DOI : 10.11002/kjfp.2013.20.5.602
Correct packaging enables processors to pack fresh produce and extend its shelf life. This study was carried out to investigate the effect of different packaging materials on the weight loss, pH,
and sensory characteristics of soybean sprouts during their storage at
for seven days. Soybean sprouts (
) were packaged with oriented polypropylene (OPP) and cast polypropylene (CPP) films, respectively. The
transmission rate of the packaging materials was set to have a control of
.day.atm, and an OP15 and CP15 with
.day.atm through a pre-screening test. The average weight loss of the soybean sprouts during their storage was less than 10%, and that of the soybean sprouts with a CPP film was higher than that of the OPP film. The pH of the soybean sprouts increased during their storage regardless of their packaging materials; but compared to the pH of the soybean sprouts packaged with OPP, those packaged with CPP were higher. The
content of the packaging increased with a decrease in the
content. The ratio of
in the soybean sprouts with the OPP film was 3.5 times higher than in the soybean sprouts with the CPP film. The results of the overall sensory test showed that the marketability of the soybean sprouts packaged with OPP film and stored at
seemed to have been maintained effectively for six days (at a
transmission rate). When the correlation coefficients of the control, OP15 and CP15 were analyzed, the highest correlation was shown between a control and OP15 (0.986; p<0.01).
The antioxidant capacities of imported red wines (Cabernet Sauvignon) from US and Chile
Lee, Hye-Ryun ; Hwang, In-Wook ; Ha, Hyoung-Tae ; Chung, Shin-Kyo ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 608~613
DOI : 10.11002/kjfp.2013.20.5.608
The physicochemical characteristics and antioxidant capacities of 15 red wines (Cabernet Sauvignon) from the US (5) and Chile (10) were investigated. The contents of soluble solid, reducing sugar, titratable acidity, and
were measured. Antioxidant capacities were examined by DPPH, ORAC assay, and total phenolic contents. In addition, polyphenols composition were analyzed by HPLC. The contents of soluble solid, reducing sugar, and acidities were 7.03~8.6
, 2.7~6.7 g/L, and 0.7~0.8%, respectively, and showed no differences between wines from the two countries (p<0.05). The
content of Chile wines was 50% higher than that of US wines (p<0.05). Antioxidant activities by DPPH assay ranged 5.58~9.80 mM and 6.77~9.48 mM in the US and Chile wines, respectively. The ORAC values of the US and Chile wines ranged 2.17~18.08 mM and 4.55~33.77 mM, respectively. The total phenolic content ranged from 1,315 to 2,651 mg/L among the US red wines, and from 1,653 to 2,493 mg/L among Chile red wines. Gallic acid, catechin, syringic acid, p-coumaric acid, quercetin, and kaempferol were identified by HPLC. The polyphenol contents of the Chile red wines were higher than those of the US red wines(p<0.05). There were no differences in the physicochemical characteristics and the antioxidant capacities of the wines from US and Chile, but only in their
and polyphenol contents (p<0.05).
Quality characteristics of Backsulgi with red rice flours
Jun, Hyun-Il ; Park, Soo-Jin ; Lee, Soo-Jeong ; Kim, Young-Soo ; Song, Geun-Seoup ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 614~620
DOI : 10.11002/kjfp.2013.20.5.614
The quality characteristics of Backsulgi added with red rice flours at different ratios were investigated to apply in the food industry. The moisture, crude protein, crude lipid, ash and amylose contents of the red rice flour samples were 5.3, 9.5, 2.0, 1.1 and 4.7%, respectively. The pasting properties of the non-waxy rice flour mixtures to which red rice flour samples were added were measured by RVA. As the content of red rice flour increased, the values of peak viscosity, final viscosity, breakdown and setback were decreased, while the pasting temperature was not significantly affected. The lightness (L) value of the Backsulgi decreased, but the redness (a) value, moisture content and the degree of gelatinization increased with an increase in the red rice flour samples. The hardness increased, while cohesiveness, springiness and chewiness decreased with the increase in the red rice flour. The overall acceptance of sensory evaluation showed the highest value for 8% red rice (BRWM8). In conclusion, the addition of 8% red rice flours could improve the sensory quality of the Backsulgi as well retrogradations.
Quality characteristics of a dumpling shell with Curcuma longa L. powder added
Seo, Jae-Sil ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 621~627
DOI : 10.11002/kjfp.2013.20.5.621
This study was conducted to investigate the effect of Curcuma longa L. powder (CLP) on the quality characteristics of a dumpling shell. Dumpling shell samples were prepared with wheat flour and different amounts of CLP were added to them, after which their instrumental characteristics and sensory evaluation were investigated. The gelatinization temperature of the CLP-wheat flours composite increased, whereas its initial viscosity at
, viscosity at
after 15 min and maximum viscosity all fell with the increasing CLP content, as measured via amylography. As increasing amounts of CLP were added, the L value decreased, whereas the a and b values increased. With regard to the textural characteristics, the CLP additive became harder, more cohesive and adhesive, and less springy. The DPPH free radical scavenging activity increased significantly as the CLP content increased (p<0.05). Overall, the dumpling shells with 3% CLP were preferred over the other samples, as tested via sensory evaluation.
Changes in physicochemical properties of Peucedanum japonicum Thunb. after blanching
Son, Hee-Kyoung ; Kang, Su-Tae ; Jung, Hae-Ok ; Lee, Jae-Joon ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 628~635
DOI : 10.11002/kjfp.2013.20.5.628
This study was conducted to investigate the changes in the physicochemical properties of Peucedanum japonicum Thunb. after blanching. After blanching treatment, the crude protein content decreased but did not affect the crude fat, crude ash and carbohydrate contents of P. japonicum. All the detected free sugar contents decreased after blanching, but the total free sugar content decreased by 14.8% from that of the raw P. japonicum after blanching. The total amino acid and essential amino acid contents of the blanched P. japonicum. decreased by 10.75% and 15.22% from those of the raw P. japonicum. There were no differences in the contents of the total fatty acid between the raw and blanched P. japonicum. The total organic acid content decreased by 37.03% from that of the raw P. japonicum. after the blanching, and the reduction of the acetic acid was largest in the organic acid. The vitamin A, C and E contents decreased by 20.20%, 8.23% and 35.59% after the blanching. The total mineral content of the blanched P. japonicum. decreased by 21.84% after the blanching. The nutrients in the P. japonicum were essential amino acid, vitamin C, minerals, but these were reduced after the blanching. Therefore, the blanching conditions that can reduce nutrient loss of P. japonicum must be established.
Quality characteristics of tofu coagulated by deep ground sea-like water
Hwang, Cho-Rong ; Yoon, Hwan-Sik ; Kang, Min-Jung ; Sim, Hye-Jin ; Shin, Jung-Hye ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 636~642
DOI : 10.11002/kjfp.2013.20.5.636
Quality and sensory characteristics of tofu prepared with concentrated to 8
deep ground sea-like water (SW) were investigated to check the availability for coagulants. The tofu was coagulated with three kinds of commercially coagulant, such as
-lactone. Different amounts of SW and soybean milk were added: SW-20 g/L, SW-25 g/L and SW-30 g/L. The moisture content and pH were significantly lower in which preparation with glucono-
-lactone coagulated tofu, and others has not significantly difference each other. The mineral contents in the coagulant influenced the mineral content of the tofu, which contained larger quantities of major minerals. However, the mineral content of the tofu was not affected of the mineral concentration in the coagulant. The L and b values of the tofu prepared with SW were not significantly different. The hardness of the tofu prepared with the commercial coagulants was significantly lower than that of the tofu produced with the SW. The sensory property was lower when the hardness was lower and higher. In conclusion, the quality characteristics of SW-prepared tofu were not significantly different from those of the tofu prepared with the commercial coagulants, but the texture and the taste of the SW-prepared tofu were excellent.
Effect of black garlic on antioxidant activity and amino acids composition in Cheonggukjang
Jeong, Tae-Seong ; Kim, Jin-Hak ; An, Shin-Ae ; Won, Yong-Duk ; Lee, Shin-Ho ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 643~649
DOI : 10.11002/kjfp.2013.20.5.643
The antioxidant activity and amino acid composition of various Cheonggukjang extracts, such as the water extract from Cheonggukjang (CWE), the alcohol extract from Cheonggukjang (CEE), the water extract from Cheonggukjang with black garlic (BWE) and the alcohol extract from Cheonggukjang with black garlic (BEE), were examined to investigate the effect of black garlic on the sensory quality and functional properties of Cheonggukjang. The total polyphenol contents of various extracts were 7.03 mg/100 g (BWE), 3.64 mg/100 g (CWE), 2.88 mg/100 g (BEE) and 0.81 mg/100 g (CEE). The radical scavenging activity of the DPPH radical was highest in BWE (91.83%), followed by BEE (37.35%), CWE (25.54%) and CEE (14.80%), in that order. The SOD-like activity was highest in BWE (20.20%), followed by BEE (9.22%), CWE (7.91%) and CEE (6.45%). The thiobarbituric acid reactive substances (TBARS) were highest in BWE (35.18%), followed by BEE (28.33%), CWE (17.40%) and CEE ((14.93%). The total amino acid content of Cheonggukjang (CC) was higher than that of Cheonggukjang with black garlic (CCWB), but the essential amino acid content of CCWB (43.18%) was higher than that of CC (42.27%). The 27 kinds of free amino acid were found in CC, but only 23 kinds were found in CCWB. The L-lysine content was highest (9.23%) in CC, and the L-phenylalanine content was highest (23.14%) in CCWB. The free amino acids (L-threonine, L-serine, L-sarcosine, L-proline, L-alanine, L-valine and D,L-
-aminoisobutyric acid) were found in CC but not in CCWB. The
-amino-n-butyric acid (GABA) was found in CCWB but not in CC. These results suggest that the addition of black garlic has beneficial effects on the functionality of Cheonggukjang without decreasing its sensory characteristics.
Effect of continuous pulsed electric fields treatments on quality of apple juice
Ahn, Seong-Hwan ; Lim, Jeong-Ho ; Kim, Young-Ho ; Chung, Suk Jin ; Park, Kee-Jai ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 650~658
DOI : 10.11002/kjfp.2013.20.5.650
Apple juices were sterilized by continuous pulsed electric field (PEF) treatments of pulse width of 25
at electric field intensity of 20.0 kV/cm, and with the varied pulse frequencies of 35 Hz (40 kJ/L), 55 Hz (70 kJ/L), 72 Hz (100 kJ/L) and 85 Hz (130 kJ/L). The PEF treatments of apple juice reduced the microbial counts from 5.3 log CFU/mL of initial state to 3.0 log CFU/mL after PEF treatment at energy density of 130 kJ/L. Also yeast and fungi after PEF treatments were reduced from 5.3 log CFU/mL to 3.0 log CFU/mL and Escherichia coli were from 5.3 log CFU/mL of initial state to 4.7 log CFU/mL to <
CFU/mL. The soluble solids and free sugars did not significantly differ (p<0.05) depending on conditions of PEF treatment. The total phenolic contents and antioxidant activity such as the DPPH and ferric reducing antioxidant power (FRAP) by PEF treatments were significantly partly reduced, but the PEF-reduced value came in smaller quantities than the heat treatment at
. The iterative PEF treatments with pulse width of 25
and pulse frequency of 85 Hz at electric field intensity of 20.0 kV/cm showed limited in microbial reduction. Also, total phenolic contents and antioxidant activity such as DPPH and FRAP, significantly decreased depending on treatment numbers of PEF (p<0.05).
Phytochemical compounds and quality characteristics of spray-dried powders with the blanching condition and selected forming agents from pressed extracts of Ligularia fischeri leaves
Kim, Jae-Won ; Park, In-Kyung ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 659~667
DOI : 10.11002/kjfp.2013.20.5.659
This study was performed to determine the effects of the blanching condition (immersion ratio 1:15 (w/v) for 3 min at
, and solution containing 1% sodium chloride) and selected forming agents (dextrin DE=10, dextrin DE=20,
-cyclodextrin; each forming agents added 5%) on the phytochemical compounds and quality characteristics of Ligularia fischeri leaves. The moisture was not affected by the forming agent. The color of a, b and chroma values were low in the blanching treatment groups and were significantly lowest with
-cyclodextrin (CD). The polyphenol and flavonoid contents in the blanching treatment groups were higher than those in the non-blanching-treatment group. The ascorbic acid content was higher in the non-blanching-treatment group and was significantly highest in the group treated with dextrin (DE=10) whereas the blanching treatment groups showed lower dehydroascorbic acid content than the non-blanching-treatment group. The water absorption was higher in the non-blanching-treatment group and was significantly highest in the group treated with CD. The water solubility in the blanching treatment groups treated with dextrin (DE=20) and CD was higher than that in the blanching treatment group treated with DE=10. The total chlorophyll and chlorophyll a and b contents were high in the blanching treatment group treated with CD, and for the total carotenoid contents, the same tendency as that seen with the chlorophyll content was observed. With regard to the particle diameter, those in the blanching treatment groups were lower than that in the non-blanching-treatment group and was significantly lowest in the blanching treatment groups treated with DE=20 and CD. The result of SEM observation showed that the spray-dried powders in blanching treatment groups treated with the DE=20 and CD forming agents had uniform particle distribution.
Establishment of hot water extraction conditions for optimization of fermented Smilax china L. using response surface methodology
Kim, Jae-Won ; Lee, Sang-Il ; Lee, Ye-Kyung ; Yang, Seung Hwan ; Kim, Soon-Dong ; Suh, Joo-Won ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 668~683
DOI : 10.11002/kjfp.2013.20.5.668
In this study, we investigated the contents of total polyphenol (TP), total flavonoid, and absorbance at 475 nm (
) which may produced in solid-fermented leaf of Smilax china L. by Aspergillus oryzae as a new functional components with reddish brown color, contents of water soluble substance (WSS), electron donating ability (EDA), Hunter
values, sensory overall acceptability (OA) and also, the inhibitory activities (XOI and AOI) against partial purified xanthine oxidase (XO) and aldehyde oxidase (AO) from rabbit liver which were well known to relate the gout, and alcoholic liver disease, respectively in order to optimize water extraction using response surface methodology (RSM). All the
values of the second-order polymonials ranged from 0.85 to 0.98, except for the EDA (0.69) and the XOI (0.78). However, the activities of the EDA and XOI were relatively high in the lower concentration of the fermented Smilax china L. leaf. The effects on the water extraction were highest in the concentration, among the dependent variables, and showed significant differences at the 1% level in the TP, TF and WSS contents and the
values, but the OA showed significant differences at the 5% level. The optimal values of AOI, which was the most important functionality in the Smilax china L. that was predicted via RSM, were 59.48% at the 2.19% concentration, a
extraction temperature and a 4.03 minute extraction time (
: 0.93, p<0.007). The ranges of all the dependent variables of the optimal water extraction were 1.6~1.8% for the concentration,
for the temperature and 3.4~4.4 minutes for the extraction time; and the optimal water extraction conditions were a 1.7% concentration, an
extraction temperature and a 3.9-min extraction time.
Antioxidant and photoprotective activities of various extracts from the roots of Rumex crispus L.
Kim, Yeon-Soon ; Suh, Hwa-Jin ; Park, Shin ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 684~690
DOI : 10.11002/kjfp.2013.20.5.684
The antioxidant and photoprotective effects of various extracts from the roots of Rumex crispus L. were evaluated. The concentrations (
) of various extracts required to exert a 50% reducing effect on a DPPH radical were found to be 0.005~0.093 mg/mL. The ethyl acetate extract showed a more remarkable effect than the positive control ascorbic acid. The concentrations (
) of the butanol and ethyl acetate extracts required to exert a 50% reducing effect on the singlet oxygen
were found to be 0.464 and 0.365 mg/mL, respectively. Both extracts were also found to protect the in vitro biological system from the detrimental effect of a singlet oxygen
on type II photosensitization in E. coli and genomic DNA. Among all the tested extracts, the ethyl acetate and butanol extracts contained higher amounts of total phenolic contents. The results suggest that our study may contribute to the development of new bioactive products with potential applications to the reduction of photo-produced oxidative stress involving reactive oxygen species in living organisms.
Antioxidant and anticancer properties of hot water and ethanol extracts from the roots of Smilax china L.
Kim, Ye Jin ; Son, Dae-Yeul ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 691~698
DOI : 10.11002/kjfp.2013.20.5.691
The biological activities of Smilax china L. rhizome (SCR), hot water (SCRW) and 70% ethanol extract (SCRE) were analyzed. The total phenolic contents of SCRW and SCRE were 51.7 and 100.5 mg/g, respectively. The measured flavonoid content of SCRW (
) was almost double that of SCRE (
). SCRE (
) exhibited stronger antioxidant activity in the DPPH system than the positive control
) or butylated hydroxy anisole (
) did. SCRE (
) also showed stronger ABTS radical scavenging activity, as did
). The SOD-like activity and Tyrosinase inhibition activity of SCRW and SCRE showed almost the same pattern. The best SOD-like activity and tyrosinase inhibition activity were measured as 24.9% and 20.3% in SCRW at
, respectively. The cytotoxic effects of the SCR extracts were analyzed via MTT assay on human cancer and normal cells. SCRW and SCRE did not show cytotoxicity up to the concentration of
against the normal human cell line HEK293. Against human breast cancer cells (MCF-7), SCRW inhibited MCF-7 growth (by 27.6%) better than the anticancer drug cyclophosphamide (15.5%) at
. SCRE (
) inhibited the growth of human lung cancer cells A549 (37.6%) and human stomach cancer cells AGS (53.6%) more effective than did SCRW (21.0% and 35.4%) or CPA (22.2% and 31.7%). These results suggest the potential use of SCRE and SCRW as an excellent antioxidant and antiproliferative substance, respectively.
Quality characteristics of buckwheat Soksungjang manufactured by Bacillus subtilis HJ18-4
Park, Na Young ; Lee, Sun Young ; Kim, Ji Yeun ; Choi, Hye Sun ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 699~704
DOI : 10.11002/kjfp.2013.20.5.699
Buckwheat Soksungjang (BS) is a bealmijang manufactured with buckwheat and soybeans. We manufactured BS using Bacillus subtilis HJ18-4 (HJ18-4), which has high enzyme activities and antibacterial effects. HJ18-4 was inoculated in a different process during the BS manufacturing, which was the meju-making time (Treat 1), and the salt water time was added (Treat 2). The physiochemical and microbial characteristics of the BS were analyzed. As a result, the total aerobic counts (7~8 log CFU/mL) in the BS increased after 15 days of fermentation. Especially, Treat 1 showed higher total aerobic counts and amino-type nitrogen (65.38~202.52 mg%) than Treat 2. During the BS fermentation, the reduction of the sugar contents and the enzyme (protease and amylase) activities decreased. In the relative quantitative expression level of PlcR, Treat 1 did not show toxin gene expressions at the end of the fermentation on Day 23. Treat 1 showed suitable B. cereus physiochemical quality characteristics and inhibition effects. When the modified-form type of fermented soybean paste was manufactured with a single starter, it could not reproduce the natural fermentation quality. These results suggest that the addition of a starter (HJ18-4) in the Meju manufacturing process could enhance the quality characteristics of the manufactured BS via natural fermentation and by suppressing B. cereus.
Isolation and identification of soycurd forming lactic acid bacteria which produce GABA from kimchi
Kim, Eun-Ah ; Mann, So-Yon ; Kim, Su-In ; Lee, Ga-Young ; Hwang, Dae-Youn ; Son, Hong-Joo ; Lee, Chung-Yeol ; Kim, Dong-Seob ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 705~711
DOI : 10.11002/kjfp.2013.20.5.705
Gamma amino butyric acid (GABA), known as a non-protein amino acid and major inhibitory neurotransmitter in the brain, has several functional properties such as neurotransmission, induction of hypotension, tranquilizer, and diuretic effects. The purpose of this study was to isolate and identify lactic acid bacteria, producing high GABA in fermented soy curd. Thirty-two strains of tofu-forming lactic acid bacteria were isolated from kimchi which a traditional Korean food fermented with many kind of microorganism. Among 32 strains, four strains (strain No. 10, 104, 214, 249) formed firm soycurd. In order to select lactic acid bacteria having high GABA producing potential, the isolated strains were cultured in the soymilk and fermented for 48 hr at
. A strain No. 383, which showed highest GABA contents in fermented soycurd, was identified as L. sakei by 16S rDNA sequencing and API analysis, and named as L. sakei 383. L. sakei 383 showed optimal growth up to 24 hr at
in MRS broth. The optimal time and temperature for GABA production were 18 hr and
in soymilk. In the optimal condition time and temperature, GABA content of fermented soycurd by L. sakei 383 was 8.65 mg/100 g.
Antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and development of a starter for fermented milk
Park, Jong-Hyuk ; Moon, Hye-Jung ; Oh, Jeon-Hui ; Lee, Joo-Hee ; Choi, Kyung-Min ; Cha, Jeong-Dan ; Lee, Tae-Bum ; Lee, Min-Jeong ; Jung, Hoo-Kil ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 712~719
DOI : 10.11002/kjfp.2013.20.5.712
This study was conducted to investigate the antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and to develop a new starter for fermented milk. The isolates were identified using 16S rDNA sequencing and named Lactobacillus plantarum A, Leuconostoc lactis B and L. acidophilus C. The activity of these strains to inhibit the growth of food-borne human pathogens (Escherichia coli NCTC 12923, Salmonella Typhimurium NCTC 12023, Listeria monocytogenes NCTC 11994) was measured using the paper disc method. All these strains showed strong antibacterial activity against Li. monocytogenes NCTC 11994. The experiment groups were the fermented milks with these strains, and the control group was the fermented milk with the commercial starter (ABT 5). The change of pH, acidity and viable cell counts were measured during their aging time. All the experiment groups showed a significant difference in their aging times compared to the control group. However, the sensory test showed that the experiment groups can be used as useful starters for fermented milk. This result suggests that L. plantarum A, Leu. lactis B and L. acidophilus C have the potential to be developed as new starters for fermented milk.
Easy production techniques for clear pear juice and its antioxidant activities of 'Chuwhangbae' pear
Choi, Jin-Ho ; Yim, Sun-Hee ; Choi, Jang-Jeon ; Kim, Sung-Jong ; Nam, Seung-Hee ; Kang, Sam Seok ; Kim, Yoon Kyeong ; Lee, Han Chan ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 720~726
DOI : 10.11002/kjfp.2013.20.5.720
This study was carried out to optimize the filtration, clarification, anti-browning processing conditions of clear pear juice and to investigate changes in antioxidant activity of pear juice produced through different heating treatment. For the filtration with cheese cloth, filter paper, or centrifugation (10 min at 3,000 rpm), the pear juice was most efficiently filtered with centrifugation because it showed the highest lightness (L value) and lowest yellowness (a value). Among various clarifying agents, 1% of gelatin or bentonite clarified effectively pear juice but tannin or egg albumin did not. Among anti-browning agents (0.1%) like L-ascorbic acid, NaCl or citric acid, L-ascorbic acid prevented the browning of pear juice with the lowest browning index value (2.62), compared to that of NaCl (2.74), or citric acid (2.87). Fructose, sucrose, glucose and sorbitol were present in the pear juice, the fructose and glucose contents increased but that of sucrose decreased in the heated pear juice. The total polyphenol content of the heated pear juice significantly increase, and did the total flavonoid contents in the clear and heated pear juice. The DPPH radical scavenging activity and nitrate scavenging activity were higher in the clear and heated pear juice than in the fruit crush.
Antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi
Choi, Ha Nuel ; Oh, Hyun Hee ; Yang, Hee Sun ; Huh, Chang Ki ; Bae, In Hyu ; Lee, Jai Sung ; Jeong, Yong Seob ; Jeong, Eun Jeong ; Jung, Hoo Kil ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 727~734
DOI : 10.11002/kjfp.2013.20.5.727
The antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi was investigated. Eight fungi were isolated from cheese in the cheese ripening room. Two of them were identified as Penicillium and Cladosporium via ITS-5.8S rDNA analysis. Twenty-two species of lactic acid bacteria with antifungal activity were isolated from kimchi. Two of them were identified as Lactobacillus and Pediococcus via 16S rRNA sequence analysis. Of the 22 lactic acid bacteria species, six were selected (L. sakei subsp. ALJ011, L. sakei subsp. ALI033, L. sakei subsp. ALGy039, P. pentosaceus ALJ015, P. pentosaceus ALJ024 and P. pentosaceus ALJ026) due to their higher activity against the eight fungi isolated from cheese in the cheese ripening room; and among the six species, the P. pentosaceus ALJ015 and P. pentosaceus ALJ024 isolates from the Jeonju area kimchi and the L. sakei subsp. ALI033 isolate from the Iimsil area kimchi had higher antifungal activity than the other lactic acid bacteria. The minimum inhibitory concentration (MIC) of L. sakei subsp. ALI033 against the eight fungi isolated from cheese in the cheese ripening room was
Comparison of the antioxidant activities of small-black-bean-Chungkukjang-added black food and soybean Chungkukjang extracts
Park, Hyun-Sook ; Shin, Seung-Ryeul ; Hong, Ju-Yeon ; Yang, Kyung-Mi ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 735~743
DOI : 10.11002/kjfp.2013.20.5.735
This study was conducted to analyze the polyphenol contents and antioxidant activities of small-black-bean-Chungkukjang-added black food (SBCB) and soybean Chungkukjang (SC) extracts for the development of functional materials. The yields of the hot-water-and-ethanol SC extracts were higher than those of the hot-water-only SC extracts, which were higher than those of the ethanol-only SC extracts. The total phenol contents of the hot-water-and-ethanol SBCB extracts were higher than those of the other extracts. The EDA values of the hot-water-and-ethanol SBCB extracts were higher in the 0.625~5.0 mL/mL extract concentration than those of the other extracts, and those of the SC extracts were high in the 10 mg/mL extract concentration. The SOD-like activities of the hot-water- and ethanol-only SC extracts were higher than those of the other extracts. The nitrite scavenging ability of the ethanol-only SC extracts was higher at pH 1.2 than that of the hot-water-only SC extracts. The xanthine oxidase inhibitory activities of the hot-water- and ethanol-only SBCB extracts were higher in the 0.625 mL/mL extract concentration than those of the other extracts, and increased along with the extract concentration. The inhibitory activities of tyrosinase also increased along with the extract concentration, and the reducing power increased along with the extract concentration and was high in the hot-water-only SBCB and SC extracts.
Fermentation characteristics of Campbell Early wine by indigenous Saccharomyces cerevisiae yeasts with resistance to potassium metabisulfite and a high sugar concentration
Kim, Mi-Sun ; Yeo, Soo-Hwan ; Park, Heui-Dong ;
Korean Journal of Food Preservation, volume 20, issue 5, 2013, Pages 744~750
DOI : 10.11002/kjfp.2013.20.5.744
The indigenous Saccharomyces cerevisiae strains S13 and D8 were isolated at the microbial succession stage during spontaneous fermentation of Campbell Early wine as a resistant to potassium metabisulfite and a high sugar concentration. In this study, the fermentation characteristics of Campbell Early wine were investigated and compared with those of S. cerevisiae W-3, an industrial wine yeast. Alcohol production by the two strains was delayed at the initial fermentation stage, but increased fast when the fermentation continued. After the fermentation, the S13 and D8 wines contained 12.6% and 13.2% (v/v) alcohol, respectively, which were significantly higher than the alcohol content of the W-3 wine (12%, v/v). No marked differences were observed in the residual soluble solid content and the pH. However, the S13 and D8 wines showed high levels of total acid content, including malic and lactic acids. Especially, the lactic acid content was 8.9-fold in the S13 wine and six-fold in the D8 wine, compared with that of the W-3 wine. The two strains produced a higher level of acetaldehyde and a lower amount of methanol in the wine than the W-3 strain. The iso-Butanol content was lower in the two indigenous yeast wines with similar levels of n-propanol and iso-amyl alcohol contents than that in the W-3 wine. In the sensory evaluation, the S13 and D8 wines had higher scores for their color, flavor, taste and overall preferences than the W-3 wine. Especially, the S13 and D8 wines had much higher scores than the W-3 wine for flavor and color, respectively.