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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 21, Issue 6 - Dec 2014
Volume 21, Issue 5 - Oct 2014
Volume 21, Issue 4 - Aug 2014
Volume 21, Issue 3 - Jun 2014
Volume 21, Issue 2 - Apr 2014
Volume 21, Issue 1 - Feb 2014
Selecting the target year
Browning inhibition of fresh-cut lotus roots by blanching in Glycyrrhiza glabra L. and Astragalus membranaceus Bunge extracts
Kim, Han-Bit ; Chung, Hun-Sik ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 151~156
DOI : 10.11002/kjfp.2014.21.2.151
This study was conducted to inhibit the browning of fresh-cut lotus roots by blanching in a Glycyrrhiza glabra L. and Astragalus membranaceus Bunge extract solution (0.5%). Lotus roots were cut to 1 cm using a knife. The fresh-cut lotus roots were blanched at
in distilled water (DW, Cont), Glycyrrhiza glabra L. extract solution (GE), and Astragalus membranaceus Bunge extract solution (AE). After treatment, they were packaged with 0.04 mm PE bags and were stored at
for 12 days. Their color, hardness, DPPH radical scavenging activity, pH, and total soluble solids were then investigated. During storage, the samples treated with GE and AE had high
values. They were also found to have higher values compared to the control group in the analysis of the browning index. No difference was found, however, in the hardness analysis. With regard to the DPPH radical scavenging activity, the sample treated with Glycyrrhiza glabra L. extract had the highest activity. In the pH analysis, all the groups were found to have a decrease tendency for all the storage periods. The total soluble solids decreased in the control group and slightly increased in the AE and GE groups. These results show that blanching in Glycyrrhiza glabra L. or Astragalus membranaceus Bunge extract is effective for preventing the browning of fresh-cut lotus roots.
The short-term storage characteristics of cut kimchi cabbages treated with Ca
Kim, Sang-Seop ; Seong, Gi-Un ; Hwang, Hee-Young ; Jeong, Moon-Cheol ; Chung, Shin-Kyo ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 157~162
DOI : 10.11002/kjfp.2014.21.2.157
To enhance the commercialization of fresh cut kimchi cabbage, the short-term storage effect of cut kimchi cabbage treated with
was studied. Cut kimchi cabbages (
cm) were treated with 2% calcium chloride (Ca), ascorbic acid (As), citric acid (Ct), and calcium chloride and citric acid (Ca/Ct), were put inside LDPE bags, and stored at
for 6 weeks. The weights reduced about 0.13~0.72%, and the ratio was the lowest in the Ca/Ct treatment. The reduction ratios of soluble soilds were 18.85~35.00%, and were the lowest in the Ca/Ct treatment. The titratable acidity decreased in all the treatments. The L values decreased, but a and b values of Hunter colorimeter increased in all the treatments. The preference for Ca/Ct treatment was the highest among all the treatments in the sensory evaluation. The marketing shelf-life of cut kimchi cabbage can be prolonged by the combination treatment of
and citric acid.
Effects of combined argon gas treatment on the quality of fresh-cut potatoes
Son, Hyun-Ju ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 163~169
DOI : 10.11002/kjfp.2014.21.2.163
The effect of the combined argon (Ar) gas packaging treatment on the browning of fresh-cut potatoes was studied. Fresh-cut potatoes were prepared for the following six groups: dipping distilled water for 1 minute and air packaging (Cont); dipping in distilled water for 1 minute and argon gas packaging (AR); dipping in 1% ascorbic acid for 1 minute and air packaging (AA); dipping in 1% ascorbic acid for 1 minute and argon gas packaging (AAR); blanching at
for 30 minutes and air packaging (BL); and blanching at
for 30 minutes and argon gas packaging (BAR). The potatoes were washed, peeled, and sliced (
cm) before treatment. The samples were packed with a 0.04-mm-thick OPP film and were stored at
for 9 days. During the storage, the
concentration decreased in Cont but increased in the AR, AA, AAR, BL, and BAR groups. The
concentration increased during storage. The AR, AAR, and BAR groups showed high
values (browning index). The growth of the total aerobic bacteria was also inhibited in the AR group. During storage, the PPO activity gradually increased, and the AR group showed lower PPO activity. The AA and AAR groups showed high DPPH radical scavenging activity. It was demonstrated that the argon gas packaging is effective in the quality maintenance of fresh-cut potatoes.
Rapid detection of the hepatitis a virus from fresh lettuce using immunomagnetic separation and quantum dots assay
Lee, Hee-Min ; Kwon, Joseph ; Choi, Jong-Soon ; Won, Yong-Gwan ; Kim, Eun-Sun ; Chung, Jae-Keun ; Kim, Min-Ji ; Kim, Duwoon ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 170~174
DOI : 10.11002/kjfp.2014.21.2.170
Hepatitis A virus (HAV) infection leads to acute liver failure and death through the intake of contaminated food. The polymerase chain reaction (PCR) has been used to detect HAV in food samples. HAV detection takes a long time, however, due to the virus concentration step required before PCR assay. In this study, a rapid method of detecting the HAVs present in lettuce using immunomagnetic separation combined with quantum dots (IMS-QDs) assay was developed. The detection limit of IMS-QDs for HAV was 10
, similar to the result that was obtained using RT-PCR combined with PEG or IMS. The application of IMS-QDs assay completed the viral detection within one hour, but this was not possible using PEG combined with RT-PCR. In conclusion, IMS-QDs assay is a rapid and efficient method for detecting HAV at a low concentration in agricultural products.
Physicochemical quality properties of oriental melon pickle with the harvest period after pollination and soaking conditions
Kim, Young-Jeon ; Choi, In-Hag ; Lee, Gee-Dong ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 175~180
DOI : 10.11002/kjfp.2014.21.2.175
This study was conducted to investigate the physicochemical quality properties of oriental melon pickles harvested after pollination (green and fully ripe period) and soaking (cured and ripened). After the increase of the pollination size of melon, at 21 days, melon had a strong yellowish color, but at 24 days, its tip was completely yellow. In addition, 21 days after 5 days soaking, the weights of the harvested melons were reduced. Since then, there were no remarkable changes in weight. At 27 and 30 days, the b values of the melons that were harvested showed no trace of influence by the number of days of soaking and ripening. The melons harvested after 24 and 27 days, and the oriental melon pickles, maintained a constant hardness and texture after five days of soaking. This result indicates that melons harvested between 15 and 27 days after pollination can be used for melon pickles. To produce high-quality melon pickles with a yellowish color and a chewy texture, melons harvested 27 days after pollination and then soaked and ripened in salt water for 15 days should be used.
Characteristics of whole buckwheat by wet grinding over time
Jo, Yong-Jun ; Seo, Ji-Hyung ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 181~186
DOI : 10.11002/kjfp.2014.21.2.181
This study was conducted to that investigate the quality characteristics of wet-ground whole-grain buckwheat powder for the buckwheat husk. The particle size of buckwheat rice was 74.84
, which was approximately four to five times larger than wet-ground whole buckwheat by wet grinding. The particle size showed that there was no significant difference after 90 min on wet grinding. The total phenolics and total flavonoids contents of the whole buckwheat powder were higher than those of buckwheat rice, and they gradually increased wet grinding progressed. The rutin contents of the buckwheat increased after wet grinding and was 152.90 ppm at 90 min. There was no significant difference in the quercetin contents after wet grinding at different times. The mineral contents (Ca, K and Mg) of the whole buckwheat powder were greater than those of the buckwheat rice. Further, Zn and Mn were detected in the whole buckwheat powder. The total amino acid content of the whole buckwheat powder increased to 22.27 mg%, and the important glutamic acid increased from 14.58 to 30.45 mg%. These study results were based on 90 min wet-grinding time for whole-buckwheat-powder manufacture. Whole buckwheat powder manufactured through wet grinding can be used as an active ingredient of buckwheat husk.
Processing and quality characteristics of salad dressing using jujube puree
Namgung, Ran ; Park, Sang-Ah ; An, So-Jeong ; Lee, Young-Hyeon ; Kim, Han-Soo ; Lee, Young-Guen ; Seong, Jong-Hwan ; Chung, Hun-Sik ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 187~192
DOI : 10.11002/kjfp.2014.21.2.187
This study was conducted to develop a salad dressing using jujube (Zizyphus jujuba Miller) puree and to evaluate the processing and quality characteristics of the salad dressing containing various amounts (0, 10, 20, 30, 40, and 50%) of jujube puree. Jujube puree was prepared by crushing peeled, deseeded and steamed fruit flesh. The dressing ingredients (jujube flesh puree, soy sauce, vinegar, oligosaccharide, olive oil, and water) were mixed, homogenized, and packaged in glass bottles. The quality characteristics (color property, total titratable acidity, soluble solids, viscosity, phenolic compound content, antioxidant activity, and sensory acceptability) of the dressing were analyzed. The lightness (
) and redness (
) of the dressing tended to increase as the amount of the jujube puree increased whereas the hue angle (
) decreased. The total titratable acidity, soluble solids, viscosity, phenolic compound content, and antioxidant activity of the dressing increased with the addition of more jujube puree. The sensory acceptability (color, smell, taste, texture, and overall acceptability) were significantly higher in the dressing added with 30% added jujube puree than in the other samples. The results show that jujube flesh puree (approximately 30%) can be utilized as an additive for preparing a dressing with simultaneously high antioxidant activity and acceptability.
Quality characteristics and antioxidant activity of drink prepared with black garlic and Oenanthe javanica DC
Jeong, Tae-Seong ; Kim, Jin-Hak ; An, Sin-Ae ; Won, Yong-Duk ; Lee, Shin-Ho ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 193~198
DOI : 10.11002/kjfp.2014.21.2.193
The quality and antioxidative characteristics of drinks prepared with different mixing ratios of black garlic and Oenanthe javanica DC., BD-1 (black garlic only), BD-2 (black garlic:Oenanthe javanica DC.=2:1), BD-3 (black garlic:Oenanthe javanica DC.=1:1), and BD-4 (black garlic:Oenanthe javanica DC.=1:2), were studied. The pH increased with the increasing concentration of Oenanthe javanica DC. extract in all the tested drinks, but the sugar contents decreased. The total polyphenol contents of the drinks were 28.48
(BD-3), and 46.96
(BD-4). The SOD-like activity was highest for BD-4 (18.60%), followed by BD-3 (15.53%), BD-2 (12.53%), and BD-1 (10.27%). The thiobarbituric acid reactive substances (TBARS) was highest for BD-4 (52.51%), followed by BD-3 (45.70%), BD-2 (39.44%), and BD-1 (28.72%). The ferrous ion chelating activity increased with the increasing concentration of Oenanthe javanica DC extract, and BD-4 showed the best activities among all the tested drinks. The water-soluble vitamin content (vitamins B1, B2, B6, and C) of BD-4 (1197.77
) was higher than those of the other drinks (BD-1, 213.02
; BD-2, 477.87
; BD-3, 914.72
), and the vitamin C (806.21
) content of the water-soluble vitamins at BD-4 was higher than those of vitamins B1 (68.04
), B2 (312.51
), and B6 (11.01
). BD-4 showed the best score in the sensory evaluations, such as in the evaluation of the color, flavor, taste, and overall acceptability.
Quality characteristics and antioxidant activity of black Doraji-apple juice mixed with jujube extracts
Kim, Ja-Min ; Moon, Yong-Sun ; Yoon, Kyung-Young ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 199~205
DOI : 10.11002/kjfp.2014.21.2.199
This study was conducted to investigate the physicochemical properties and antioxidant activity of black Doragi-apple juice to increase the utilization of Doragi, which is known as a high-functional horticultural crop. To prepare the black Doragi, it was steamed for 15 days at
and was then dried at
for 3 h. The five types of black Doragi-apple juice were prepared based on different mixing ratios of black Doraji extract, apple extract, and jujube extract. The mixing ratios of black Doraji extract, apple extract, and jujube extract were 3:3:1, 4:2:1, 2:4:1, 2:2:1, and 2:6:1 for samples A, B, C, D, and E, respectively. The pH and acidity of black Doragi-apple juice were within the ranges of 3.9-4.15 and 1.26-1.51%, respectively. Black Doraji-apple juice E showed the highest sugar content (9.33
), reducing sugar content (85.05 mg/mL), and sugar content/acid ratio (6.98). Based on the sensory evaluation, sample C was most preferable in terms of color, taste, sugar-acid ratio, and overall preference, except for the flavor. Black Doragi-apple juice D showed a higher total polyphenol content (706
) than sample C (586.22
), but there was no statistically significant difference between samples C and D in terms of antioxidant activities. Therefore, it is suggested that the best mixing ratio of black Doraji extract, apple extract, and jujube extract for the production of the best black Doragi-apple juice with excellent taste and antioxidant activities is 2:4:1 (sample C).
Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
Cho, Kye-Man ; Joo, Ok-Soo ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 206~214
DOI : 10.11002/kjfp.2014.21.2.206
In this study, the characteristics of alcohol fermentation using Elaeagnus multiflora juice were studied under static fermentation condition in an effort to develop new types of functional wine. After 9 days of fermentation at
, the pH, soluble solids, reducing sugar, viable cell numbers, and alcohol contents were shown to be 3.32~3.33,
, 29.84~31.05 g/L, 7.26~8.73 cfu/mL, and 11.0%, respectively. The heat treated juice exhibited significantly higher antioxidant activity than untreated juice while the soluble phenolic and flavonoid contents became higher. Also, the fermented wine after the heat treated at
for 30 min contained free sugar such as fructose (0.42 g/L) and glucose (0.09 g/L), major organic acids such as lactic acid (7.32 g/L), malic acid (2.59 g/L), succinic acid (2.16 g/L), and oxalic acid (3.08 g/L), and major flavanols and phenolic acids such as catechin (99.45 mg/L), epicatechin (264.55 mg/L), epigallocatechin (82.19 mg/L), gallic acid (6.44 mg/L), and salicylic acid (60.53 mg/L). In addition, DPPH radical and ABTS radical scavenging activities and FRAP assay results were 70.47%,, 65.93%, and 1.254, respectively. These results suggest that it is possible to produced a new type of wine using Elaeagnus multiflora fruits.
Quality characteristics and antioxidant activity of tofu made from lipoxygenase-free genotypes
Kim, In-Sung ; Lee, Soo-Jung ; Lee, Hye-Jin ; Oh, Soo-Jeong ; Chung, Jong-Il ; Sung, Nak-Ju ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 215~223
DOI : 10.11002/kjfp.2014.21.2.215
The quality characteristics and antioxidant activity of three kinds of tofu made from lipoxygenase (LOX)-free genotypes soybeans were compared to the Taekwang (LOX-present) tofu as the control. The mineral contents of Jinyang tofu were significantly higher than those of the control. The hardness and gumminess of tofu made from LOX-free genotypes were significantly higher than those of the control. Gaechuck#2 tofu showed higher sensory evaluation results than the other kinds of tofu in terms of taste, flavor and overall acceptability. The total isoflavone contents were higher in the LOX-free genotypes than in the control. The total phenol content was similar for the Gaechuck#1, #2 and Taekwang tofu. The flavonoid content was higher in Gaechuck#1 and #2 tofu than in the control. The antioxidant activities were the highest in Gaechuck#1 tofu, followed by the Gaechuck#2. During the 15-day storage at
, the turbidity of the immersing water tended to increase, but Gaechuck#1 and #2 tofu were significantly lower than in the control after 15-day storage. Therefore it is suggested that Gaechuck#2 tofu could be the suitable genotype for tofu products because it is the most effective in terms of overall acceptability, antioxidant activity, and storage stability.
Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
Suh, Yeon-Soo ; Lee, Seung-Heon ; Shang, Yafang ; Yoon, Jung-Ro ; Lee, Won-Jong ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 224~230
DOI : 10.11002/kjfp.2014.21.2.224
Brazil (Monte Alegro) and Ethiopia (Sidamo) coffee beans were roasted at three different roasting levels(light, medium, and dark), and were analyzed for color, total phenolic compound, caffeine, and chlorogenic acid contents. The total phenolic and caffeine contents remained unchanged during roasting. The chlorogenic acid levels of the Brazil and Ethiopia samples decreased with roasting. The antioxidant activities were measured using DPPH and ABTS. The radical scavenging activities of the light-roasted and dark-roasted coffee beans were similar. The flavor patterns of roasted coffee beans were analyzed using an electronic nose system based on gas chromatography. The data revealed that the flavor patterns of the roasted coffee beans could be separated via discriminant function analysis (DFA) method. The taste of the roasted coffee beans was analyzed using an electronic tongue system. The sourness and sweetness were decreased with roasting.
Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes)
Kwon, Hyuk-Jin ; Kim, Hwa-Sun ; Choi, Yoon-Hee ; Choi, Ji-Ho ; Choi, Hae-Sun ; Song, Jin ; Park, Shin-Young ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 231~238
DOI : 10.11002/kjfp.2014.21.2.231
This study was performed to investigate the changes in antioxidant activity and quality characteristics of soy sauce with Gastrodia elata (GK) and oak mushroom (MK) in maturation period to develop a new Kanjang product with improved functional and sensory characteristics. The pH was decreased, and the total acidity was higher in GK at 25-day maturation period. Although the total sugar content increased at 15 days with GK, it was reduced after 20 days. The reducing sugar, however, showed no notable differences after 20 days. The protease activities of GK was rapidly increased after 20 days. The total polyphenol and flavonoid contents tended to be similar and dramatically increased after 15 days. On the other hand, the DPPH radical scavenging activity of MK was higher than that of GK. These results showed that the 20-day maturation period of GK greatly enhanced its antioxidant activity and quality characteristics. It is thus expected to be used as functional materials.
Effect of the container and temperature on the quality of buckwheat (Fagopyrum esculentum) Soksungjang during storage
Lee, Sun Young ; Baik, Soo Hwa ; Choi, Hye Sun ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 239~245
DOI : 10.11002/kjfp.2014.21.2.239
This study was performed to provide fundamental information regarding the quality change of buckwheat soksungjang (BWS) during its storage. BWS was divided into three different containers (pot, plastic, and glass) and was stored at three different temperatures (5, 15, and
), and the changes in pH, acidity, amino-type nitrogen, total bacterial count, and chromaticity were examined during the storage period. The pH (0 day, pH 4.37) and acidity (0 day, 2.93% acidity) of the samples, except at the 15 and
pots, did not show any significant change during storage, but 98 days after storage, the pH values of the 15 and
pots were pH 5.6 and 7.4, and their acidity values were 1.85 and 0.71%, respectively. At 98 days, the amino-type nitrogen of the
plastic sample had slightly increased to
, and that of the
pot had drastically risen to
. It was also shown that little change in the total bacterial count was found during the experiment period in every sample. The chromaticity results confirmed that the L (lightness), a (redness), and b (yellowness) values of the
pot sample showed relatively large changes during storage compared to the other samples. These results suggest that the desirable storage temperature of BWS is in the range of
, and that a glass container is the most suitable container for BWS as it can reduce the quality alteration during storage.
Antioxidative activities of various solvent extracts from haw (Crataegus pinnatifida Bunge)
Duan, Yishan ; Kim, Min-A ; Seong, Jong-Hwan ; Chung, Hun-Sik ; Kim, Han-Soo ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 246~253
DOI : 10.11002/kjfp.2014.21.2.246
The objective of this study was to investigate the antioxidative acitivities of various solvent extracts from haw (Crataegus pinnatifida Bunge) pulpy. The Freeze-dried pulpy of haw was extracted with five solvents (70% methanol, 70% ethanol, chloroform:methanol (CM, 2:1, v/v), n-butanol, and ethyl acetate or EA), and the DPPH, reducing power, ferric-reducing antioxidant power (FRAP), ABTS, NO, hydroxyl radical scavenging activity were then measured. The DPPH radical scavenging activity of the 70% methanol and 70% ethanol extracts were 92.89% and 91.17% in the 0.8 mg/mL concentrations, respectively, which were higher than those of the other extracts. The reducing power and FRAP decreased in the following order: 70% methanol, 70% ethanol, n-butanol, EA, and CM extracts. The ABTS radical scavenging activity was high in the 70% methanol and 70% ethanol extracts and low in the n-butanol extract. The NO radical scavenging activity was high in the 70% methanol and 70% ethanol extracts but low in the CM extracts. On the other hand, the hydroxyl radical scavenging activity was high in the n-butanol and 70% methanol extracts but low in the EA extract. These results suggest that the 70% methanol and 70% ethanol extracts from haw will be useful as natural antioxidant and biohealth foods.
Antioxidant activity and inhibition activity against α-amylase and α-glucosidase of Smilax China L.
Lee, Soo-Yeon ; Kim, Jeung-Hoan ; Park, Jung-Mi ; Lee, In-Chul ; Lee, Jin-Young ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 254~263
DOI : 10.11002/kjfp.2014.21.2.254
This study was carried out to analyze the effects of water and 70% ethanol extract on the antioxidative and antidiabetic activities of Smilax china L., a vine shrub belonging to the lily family. The activities of the extracts were measured based on the total phenolic and flavonoid contents and through on the results of the antioxidant tests, such as the electron-donating ability, ABTs radical scavenging activities, SOD-like activity, xanthine oxidase inhibition effect, antioxidant protection factor (PF), TBARs content and ACE inhibition activity, and
-amylase inhibition activity. The resulting total phenolic and flavonoid contents of the 70% ethanol extract from S. china L. were greater than those of the water extract from S. china L. With regard to the results of the antioxidant tests, such as the electron-donating ability, ABTs radical scavenging activity, SOD-like activity, xanthine oxidase inhibition effect, antioxidant protection factor (PF), and TBARs content, those from the 70% ethanol extract from S. china L. were greater than those from the water extract from S. china L. Also, with regard to the ACE inhibition effect and
-amylase inhibition, those from the 70% ethanol extract from S. china L. were greater than those from the water extract from S. china L. All these findings show that the 70% ethanol extract from S. china L. has greater antioxidative and antidiabetic effects and can be used as a preventive agent for oxidation and diabetes.
Improving the efficacy of Lespedeza cuneata ethanol extract on ultraviolet-induced photoaging
Jung, Hee Kyoung ; Choi, Mi Ok ; Kim, Bae Jin ; Jo, Seung Kyeung ; Jeong, Yoo Seok ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 264~275
DOI : 10.11002/kjfp.2014.21.2.264
This study evaluated the improving efficacy of Lespedeza cuneata ethanol extract on skin photoaging induced by ultraviolet (UV) irradiation. The total polyphenol and flavonoid contents of the extract were respectively
mg/g, respectively. The superoxide anion radical scavenging activity and electron-donating ability of the extract were shown to be dependent on concentration, and the antioxidant ability was shown to be more effective in superoxide anion radical scavenging activity than in electron-donating ability under the same concentration conditions. In the in vivo test conducted using hairless mouse with skin photoaging induced by UVB irradiation, the skin erythema of the groups treated with the extract (AS) reduced to 28% of the control, and the skin moisture content increased to 131%.. The extract treatment of the UV-damaged skin improved the morphological and histopathological state of the skin. Furthermore, the SOD, GST and CAT activities in the skin tissue of the AS group increased, and the XO activity and TBARS generation decreased. With regard to the genes related to the photoaging skin, the expression of PAK, p38, c-Fos, c-Jun, TNF-
and MMP-3 in the skin of the AS group were found to have decreased. It was therefore concluded that Lespedeza cuneata ethanol extract can reduce wrinkle formation in the skin due to the regulation of the gene expression caused by the exposure to UVB light.
Physicochemical and functional characteristics of fermented products by using Sigumjang, Cheonggukjang and oak mushroom
Hong, Gi-Hyeong ; Kim, Soo-Jung ; Kim, Eun-Joo ; Kim, Hyeong-Soo ; Hwang, Eun-Gyeong ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 276~285
DOI : 10.11002/kjfp.2014.21.2.276
The purpose of this study was to develop a new fermented product (named as Cheonggeumjang) using Sigumjang, Cheonggukjang and Oak mushroom. This study was conducted to evaluate the effects of Sigumjang, Cheonggukjang, and Cheonggeumjang, which were mixed in a different ratio as A (Sigumjang: Cheonggukjang = 1:2), B (Sigumjang: Cheonggukjang = 1:1) and C (Sigumjang: Cheonggukjang = 2 : 1). Then, the functions and physicochemical properties of products were investigated. We found that the crude protein content in Cheonggeumjang was higher than in Sigumjang whereas fat and calories content was less than that of Cheonggukjang. Free sugar content in Cheonggeumjang C 5.8681 g/100g was the highest. Moroever, Cheonggeumjang C and Sigumjang has an antioxidant activities. The electron donating capacity, SOD like activity and the inhibitory effect on xanthine oxidase of these two were significantly high than other group. Fat rancidity is promoted in the presence of metal ion, Cheonggeumjang group has higher inhibitory effect on
ion than on
ion. The rancidity of fat is also increased by reactive oxygens species, Cheonggeumjang group inhibited
in higher extent than
-glucosidase inhibition activity of Cheonggeumjang C in all of the concentrations (300 ppm, 500 ppm and 700 ppm) is higher than other groups. In sensory evaluation, Cheonggeumjang C groups is ranked significantly higher than the other groups while considering color, flavor, taste and the overall acceptability. Taken together, the results of this study suggest that Cheonggeumjang is best ingredient for increasing the consumer acceptability and functionality.
Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang
Yang, Su-Jin ; Lee, Dae-Hoon ; Park, Hye-Mi ; Jung, Hee Kyoung ; Park, Chang-Su ; Hong, Joo-Heon ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 286~293
DOI : 10.11002/kjfp.2014.21.2.286
In this study, one GRAS strain was screened from doenjang, a traditional Korean fermented food, as a microorganism producing amylase due to the formation of a clear zone on the medium including soluble starch. From the analysis of the gene sequence of 16S ribosomal RNA, the strain was identified as Bacillus subtilis and was therefore named Bacillus subtilis CBD2. When the nutrient broth medium was prepared with 3% NaCl, 5% glucose, and the initial medium pH 7.0, the B. subtilis CBD2 showed maximum growth. Among soluble starch, corn starch, maize amylopectin, and wheat starch, soluble starch was the most effective carbon source in the production of amylase by B. subtilis CBD2. The amylase from B. subtilis CBD2 showed the highest activities at pH 8.0 and
, and corn starch was the most proper substrate for the enzyme activity. When corn starch was used as a substrate, the production of sugars through enzyme activity increased for 24 h, and then the enzyme activity became constant.
Effects of diet with brown algae on the quality characteristics of eggs
Jo, Kil-Suk ;
Korean Journal of Food Preservation, volume 21, issue 2, 2014, Pages 294~300
DOI : 10.11002/kjfp.2014.21.2.294
This study was performed to determine the effect of brown algae on the egg quality of laying hens fed a non-supplemented diet (Control) and a diet supplemented with 10% Undaria pinnatifida (A), Laminaria religiosa (B), and Hijikia fusiforme (C), respectively. Isa Brown (28 weeks old) were raised for 8 weeks. The darkness, redness, and blueness of the egg yolks increased with the addition of brown algae, expecially Undaria pinnatifida (A). The fucoxanthin contents were observed to be only 21.3-34.8 mg% level in the brown algae but they were nearly traced in the egg yolks. Among the analyzed minerals, the Ca, Fe, K contents increased to 391.2, 6.3, and 450.5 mg%, respectively, but the amount of P was reduced to 110.5 mg%. The total mineral contents were higher in the egg yolk with Hijikia fusiforme (C) (1,155.1 mg%) than with any other supplement. The brown algae diet reduced the saturated fatty acid level from 38.3 to 32.1% but increased the unsaturated fatty acid level from 61.5 to 69.6% owing to the rise of the level of polyunsaturated fatty acids.