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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
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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
Comparison of physicochemical and microorganism characteristics between the air-dried and sun-dried red pepper in south Korea
Ku, Kyung Hyung ; Lee, Kyung-A ; Koo, Minseon ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 451~459
DOI : 10.11002/kjfp.2014.21.4.451
The aim of this study was to provide useful information for making guide of quality index of Korean red pepper. The results of physicochemical characteristics analysis showed the moisture content of air-dried and sun-dried red pepper were 10.38~15.60% and 9.46~17.22%, which show that 50% of the 40 samples exceeded the 13% KS moisture standards of red pepper powder. The capsaicinoids content of the air-dried and sun-dried samples were 10.85~126.39 mg% (1,627~18,958 Scoville heat unit) and 0.43~164.09 mg% (64.5~24,613.5 Scoville heat unit). A wide distribution of ASTA values was observed: 49.12~154.69 and 70.08~182.13 for air-dried and sun-dried red pepper, respectively, with 9.29~23.10% free sugar, and 0~1,050 mg% of ascorbic acid. The total viable cells of the air-dried red peppers were 2.01~6.67 log CFU/g and of sun-dried red peppers, 1.74~5.77 log CFU/g. The contamination level of yeast in the samples were 1.03~4.12 log CFU/g of the air-dried samples and 1.05~6.10 log CFU/g of the sun-dried samples. Among the foodborne pathogens, Clostridium perfringens and Bacillus cereus were detected in many red pepper samples regardless drying method. In the principal component analysis, the first (PC1) and second principal components (PC2) accounted for 56.78 % of the total variances (38.47% and 18.31%, respectively). Ascorbic acid, ASTA, color value (L, a, b) were strongly correlated with the PC1, and quality characteristics such as moisture, microorganism, sample (drying method) showed a negative correlation with the PC1.
Effects of the addition of Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll on antioxidant and inhibitory potential against enzymes related to type 2 diabetes of vegetable extract
Tong, Tao ; Zhang, Chengmei ; Ko, Du-Ok ; Kim, Sup-Bo ; Jung, Kwang-Jin ; Kang, Seong-Gook ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 460~467
DOI : 10.11002/kjfp.2014.21.4.460
This study was conducted to investigate the effect of the addition of Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll on the antioxidant and inhibitory potentials against key enzymes related to type 2 diabetes of a commercial vegetable extract. The nutritional quality and mineral concentration of a vegetable extract with seaweeds added were also analyzed. The addition levels of seaweed did not influence the proximate composition, whereas the calcium, sodium, potassium, magnesium, and iron concentrations significantly increased at the 5% Hizikia fusiforme and Undaria pinnatifida sporophyll addition levels. The 20% Hizikia fusiforme addition level significantly increased the total phenolic content and reducing power by 47.08% and 16.82%. The hydroxyl radical scavenging ability of the vegetable extract was not strengthened with the addition of seaweeds. The DPPH radical scavenging activity at the 20% Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll addition levels significantly increased by 27.47%, 22.25%, and 17.27%, respectively. The vegetable extract with seaweeds added showed higher-level
-glucosidase inhibition activities, accompanied by relatively weaker
-amylase inhibition activity. In particular, at the 5% Undaria pinnatifida sporophyll addition level, the
-glucosidase activity was significantly inhibited by 98.26%. Overall, the results showed that the incorporation of seaweeds into a vegetable extract effectively increased the mineral concentration and improved the antioxidant and inhibitory abilities of the extract on key enzymes linked to type 2 diabetes.
Effect of pre-and post-harvest treatments on the fruit quality and the occurrence of fruit skin stain during the storage of 'Niitaka' pears
Moon, Byung-Woo ; Yoon, Deok-Hoon ; Nam, Ki-Woong ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 468~472
DOI : 10.11002/kjfp.2014.21.4.468
The effect of pre-storage treatments was investigated to control the occurrence of fruit skin stain in 'Niitaka' pears. The incidence of fruit skin stains was significantly reduced when the fruits were stored in paper bags with a yellow inner color, compared to when they were stored in paper bags with blue and red inner colors. Additionally, the pear fruits that were harvested seven days earlier than their optimum maturity date developed less fruit skin stains in cold storage and retained their quality. Storage in polyethylene (PE) bags did not control the occurrence of fruit skin stains as effectively as did bag-free storage or storage in calcium-coated bags. The dipping of the pear fruits in a chlorine dioxide and calcium solution was highly effective in reducing the fruit skin stains compared to when they were not dipped or when they were dipped only in distilled water. In particular, a 1,500 times diluted solution of sodium dichloroisocyannurate (NaDCC) reduced the incidence of fruit skin stains and the size of the lesions. No stain was observed on the skin of the fruit with a water content lower than 67.7% (w/v) during its storage. In conclusion, packaging pear fruits in bags with an inner calcium coat and dipping them in a chlorine dioxide, calcium, or NaDCC solution can effectively reduce their skin stains during their storage.
Use of oriental melon peel extracts to maintain the quality of Agaricus bisporus during its storage
Park, Hye Jin ; Kim, Gun-Hee ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 473~482
DOI : 10.11002/kjfp.2014.21.4.473
Changes in quality of mushroom during storage are severe problem that reduce the shelf life of harvested mushrooms. This study investigates the effect of oriental melon peel extracts on maintenance of the quality of mushrooms (Agaricus bisporus). Mushrooms were dipped in solutions (distilled water, DW; 0.1% oriental melon peel extract, OMP; 0.1% ascorbic acid, AA; and OMP+AA) for 3 minutes. After the dipped mushrooms were air-dried at room temperature, they were packaged in a polypropylene (PP) films and stored at
. The changes in the quality of mushrooms were measured in terms of their color, gas composition, firmness, and sensory evaluation during storage at
. The antioxidant and anti-browning activities of oriental melon peel extract were measured with respect to their total polyphenol contents, total flavonoid contents, DPPH, ABTS radical scavenging, copper chelating activity and PPO inhibition activity. The samples that were dipped in all the solutions did not show significant differences in firmness and gas exchange during their storage at
. At both storage temperatures, the OMP solution samples showed highest L value and lowest delta E value. The sensory evaluation showed that during the storage period, the overall acceptability of mushrooms treated with the OMP and OMP+AA solutions was higher than that of the untreated mushrooms. The total polyphenol and flavonoid contents of oriental melon peel extract were
, respectively. The DPPH, ABTS radical scavenging activity, copper chelating activity and PPO inhibition activity of the oriental melon peel extract lower than ascorbic acid. All these results suggest that oriental melon peel extract can be used as a natural browning inhibitor.
Effects of mulberry concentrate on lipid oxidation of Yackwa during its storage
Shin, Suk-Kyung ; Kim, Hyun-Jeong ; Kim, Mee-Ree ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 483~490
DOI : 10.11002/kjfp.2014.21.4.483
This study was conducted to evaluate the quality and to inhibit the lipid oxidation of Yackwa with 0, 1, 2, or 3% mulberry concentrate added. We stored Yackwa at
for three weeks. After the three-week storage, the acid value of the Yackwa with mulberry concentrate was lower than that of the control Yackwa. The hydroperoxide value (22.39 meq/kg) of the Yackwa with 3% mulberry concentrate at two weeks of storage was 50% lower than that of the control Yackwa (47.03 meq/kg). Also, after three-week storage, the TBA value of the Yackwa with 3% mulberry concentrate was about two times lower than that of the control group. The L and b values in the Hunter color system of the Yackwa with mulberry concentrate decreased significantly as the amount of the mulberry added increased, whereas the a value increased. The antioxidant activity, such as the DPPH radical scavenging activity, significantly increased in the Yackwa with mulberry concentrate, unlike in the control. These results might have been caused by the mulberry concentrate, which contains an antioxidant. The ability of the mulberry concentrate to delay the rancidity of the Yackwa was due to its antioxidant activity.
Physicochemical and sensory characteristics of Samgyetang retorted at different F
values during storage at room temperature
Lee, Jin Hwan ; Lee, Jin Ho ; Lee, Keun Taik ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 491~499
DOI : 10.11002/kjfp.2014.21.4.491
Changes in various physicochemical and sensory characteristics of Samgyetang retorted at the
values of 4.0 (F4), 7.0 (F7), and 10.0 (F10) were investigated during storage at
for 12 months. The pH level tended to decrease in all the treatments with the increase of the storage time, but no significant difference in the extent of the decrease was observed among the treatments. The values of volatile basic nitrogen, thiobarbituric reactive substances, and carbonyl contents increased rapidly over the storage period in the order of F4 > F7 > F10. The viscosity decreased most sharply between month 0 and month 2, after which the rate of increase declined. The oxygen concentration in the headspace of the retort pouch of the Samgyetang was higher for the samples retorted at higher
values. In the sensory tests, the scores of the samples retorted at higher
values tended to be lower, but all the characteristics of the samples, except for the texture of the T10 samples, were evaluated with scores higher than 5.0, the limit of marketability, over the storage time. In conclusion, the quality of the Samgyetang samples treated at higher
values deteriorated more noticeably during storage.
Effects of steeping condition and salinity stress on quality properties in germinated black soybean
Yoon, Sung-Ran ; Bae, Su-Gon ; Kwon, Oh-Heun ; Kang, Dong-Kyoon ; Choe, So-Young ; Ryu, Jung-A ; Choi, Seong-Yong ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 500~505
DOI : 10.11002/kjfp.2014.21.4.500
This study investigated the effects of the steeping condition and salinity stress on the quality properties of germinated black soybean. The absorbed water content increased drastically in six hours with the increase in the steeping time and the temperature. The pH decreased as the steeping temperature increased. A gradual increase in the dissolution of the anthocyanin was observed with the steeping time. The adequate steeping conditions were found to have been six hours at
, which showed the needed absorbed water content within a short time. The germination percentage of the black soybeans decreased with the increase in the NaCl concentration. The pinitol and total phenolics contents showed the highest values under the concentrations of 0.7% and 0.3-0.5% NaCl, respectively. The flavonoid content was highest at the 0.1% NaCl concentration. Consequently, the salinity stress during the germination of the black soybeans enhanced the pinitol content and lowered the blood sugar, which gives it an advantage as a functional food material.
Enzyme treatment for clarification of spoiled oriental melon juice
Jang, Se-Jin ; Jo, Yong-Jun ; Seo, Ji-Hyung ; Kim, Ok-Mi ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 506~511
DOI : 10.11002/kjfp.2014.21.4.506
In Gyeongsangbuk-do seongju area, hundreds of tons of spoiled oriental melon are harvested annually. Therefore, ways to prevent such spoilage are needed. This study was conducted to investigate the quality characteristics of spoiled oriental melon juice after enzyme treatment for the production of oriental melon concentrate. The treatment of the oriental melon juice with three kinds of enzymes with variable concentrations showed the following results. PECE(1), which was compounded pectinase and cellulase at 0.01% (v/v), gave the melon a 0.16 brown color and 0.01 turbidity, and the highest L value of 97.00. The detected free sugar contents were fructose, glucose and sucrose, with the amount of sucrose the highest at roughly 4,000 mg%. The mixture of different enzyme treatments resulted in a 0.15 brown color and 0.01 turbidity at 60 minutes, and the L value was high at 97.25. The enzyme treatment temperatures of
yielded a low-level brown color and low turbidity, but the L values were high at
. These results showed that 0.01% (v/v) mixing enzyme, i.e., pectinase and cellulose compounded at
for 60 min, must be used for the production of oriental melon concentrate.
Comparison of quality characteristics between seasonal cultivar of salted-Kimchi cabbage (Brassica rapa L. ssp. Pekinesis)
Ku, Kyung Hyung ; Choi, Eun Jeong ; Jeong, Moon Cheol ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 512~519
DOI : 10.11002/kjfp.2014.21.4.512
This study was carried to investigate the physicochemical and microbiological characteristics of seasonal salted-Kimchi cabbage order to provide basic data for optimal salting and storage condition of seasonal Kimchi cabbage. Generally, fall season samples had slightly higher pH and acidity value than the other seasonal salted Kimchi cabbage. The soluble solids content of spring, summer, fall and winter samples were 5.95%, 6.18%, 6.29% and 7.76%, respectively. The salt content of all the seasonal salted Kimchi cabbage samples were insignificant. The number of microbial bacteria in the summer samples were generally much more significant than spring and winter samples. There was no significant difference in the color of seasonal salted Kimchi cabbage. As for the texture properties, the firmest samples in the surface rupture test were the spring samples (force: 4.92 kg), and the hardest samples in the puncture test were the summer samples (force: 11.71 kg). In the correlation analysis of the quality characteristics of seasonal samples, the soluble solids content and hardness of the seasonal salted Kimchi cabbage was significantly correlated at 1% significance level. Also, in the principal component analysis, F1 and F2 were shown to explain 27.28% and 35.59% of the total variance (62.87%), respectively. The hierarchical cluster analysis of the quality characteristics of seasonal samples, the samples were divided into three groups: spring cabbage group, summer cabbage group and fall and winter cabbage group.
Evaluation of mineral, heavy metal and phthalate contents in mudflat solar salt and foreign salt
Kim, Hag-Lyeol ; Lee, In-Seon ; Kim, In-Cheol ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 520~528
DOI : 10.11002/kjfp.2014.21.4.520
The purpose of this study was to evaluated a phthalate, heavy metal contents and physicochemical quality properties in korean mudflat solar salt and foreign salts. DEHP in mudflat solar salt (MSS) was detected a low level (9.00~669.89 ppb), but it was shown a high level excess to 1.5 ppm criteria in the foreign solar salt (FSS) 5 type (3,440.64, 3,266.56, 2,189.65, 4,010.69, 4,554.20 ppb) and foreign large solar salt (FLSS) 1 type (1,983.27 ppb). Also, DEHP in FSS 2 type (930.15, 1,310.07 ppb) and FLSS 1 type (924.92 ppb) was detected a high level not excess to criteria. No detected DMP, DEP, DIBP, DBP, DAP, BBP, DCHP and DEHA contents in MSS and foreign salt (FS). Na ion was shown a significantly higher level (p<0.05) in FS (407,345.87~426,612.14 ppm) than in MSS (363,633.98 ppm), but it was shown a high level in Mg (p<0.01), K (p<0.05), Ca ion (p<0.05) of FSS compared to foreign refined salt (FRS). Cl ion (532,727.07 ppm) of MSS was the most low level (p<0.001) compared to FS, but it was shown a high level (p<0.001) in Br ion (625.07 ppm).
ion was not shown a significant difference in DS and FS. It was display a high level in Mn of MSS, and Al, Fe of FLSS. Heavy metal contents (As, Cd, Pb and Hg) in MSS and FS was not significant difference, it was safety level as edible salt.
A study of the levels of natural preservatives in wild plants
Baek, Kyoung-A ; Kang, Heun-Kag ; Shin, Myoung-Hee ; Park, Jong-Jin ; Kim, Jong-Dae ; Park, Seong-Min ; Lee, Mi-Young ; Im, Ji-Soon ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 529~535
DOI : 10.11002/kjfp.2014.21.4.529
To examine the levels of preservatives that occur naturally in food, wild plants used as commercial teas, rice cakes, or spices were studied according to the method of the Korean Food Code and analyzed with a gas chromatograph and HPLC. The levels of the natural preservatives (sodium dehydroacetate, sorbic acid, benzoic acid, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, isopropyl p-hydroxybenzoate, propyl p-hydroxybenzoate, isobutyl p-hydroxybenzoate, butyl p-hydroxybenzoate, and propionic acid) in 21 cases were investigated against 15 kinds of wild plants. Six of 15 kinds of wild plants, such as pine needles, bamboo leaf, kudzu leaf, ramie leaf, mugwort, and nut pine leaf, were confirmed to have had sorbic acid, benzoic acid, and propionic acid. 8.201-21.839 mg/kg of benzoic acid was detected in the bamboo leaf, ramie leaf, pine needles, mugwort, kudzu leaf, and nut pine leaf. The sorbic acid contents of the bamboo leaf and the kudzu leaf were 5.630-24.995 mg/kg, respectively. The propionic acid content of the ramie leaf was 61.324-62.726 mg/kg. Nine kinds of wild plants, such as the Korean berchimia leaf, taro leaf, sasa borealis, lotus leaf, kuansh, chrysanthemum zawadskii, oak tree leaf, Chinese pepper leaf, and persimmon leaf, were not detected at the levels of the natural preservatives.
Quality characteristics of oriental melon Makgeolli using uncooked rice by oriental melon concentrate
Kim, Ok-Mi ; Park, SunIl ; Jo, Yongjun ; Jeong, Yongjin ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 536~543
DOI : 10.11002/kjfp.2014.21.4.536
In this study, we examined the quality characteristics of oriental melon concentrate according to its content in the production of Makgeolli using uncooked rice. The results show that when more oriental melon concentrate was added to the Makgeolli and as the fermentation progressed, the sugar content of the Makgeolli increased. A slight increase was noted in all samples. The total acidity from the second day of fermentation did not show a significant difference according to the addition of 0.77~0.85% oriental melon concentrate. The pH of Makgeolli was slightly higher. The addition of more oriental melon concentrate after its decrease on the first day showed no significant difference in the pH. Reducing sugars in the Makgeolli slightly increase on the second day, after it rapidly decreased on the first day. The alcohol content increased as the fermentation progressed, and the Makgeolli with 9% (v/w) oriental melon concentrate added on the fourth day of its fermentation showed the highest alcohol content of 11.15%. Thus, it verified that as more oriental melon concentrate is added, the higher the alcohol content becomes. The acetaldehyde content of the alcoholic ingredients was low. The addition of and the increase in the oriental melon concentrate and the methanol were highest in the Makgeolli when 6% (v/w) oriental melon concentrate(199.08 ppm) was added. For the sensory characteristics, the Makgeolli with 6% (v/w) oriental melon concentrate showed the highest color, odor, taste and overall values of 3.60, 3.60, 2.80 and 3.60, respectively; but in general, it showed low values. The result showed that during the production of Makgeolli, oriental melon concentrate can be added, but a study on the use of a sweetener to improve the quality of the Makgeolli is desirable.
Effects of heat treatments on the microbial reduction and germination rates of red radish sprout seeds (Raphanus sativus)
Jun, So-Yun ; Lee, Yeon-Kyung ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 544~548
DOI : 10.11002/kjfp.2014.21.4.544
This study was conducted to investigate the effects of various heat treatments on the microbial reduction and germination of red radish seeds for the development of effective and economical sterilization methods of improving microbial safety without reducting the germination rate. Hydrothermal treatment was conducted at 60, 65, 70, 75, 80, and
for 30 and 60 seconds, and dry heat treatment was performed at 70, 80, 90, and
for 5 minutes. In the seeds that underwent the hydrothermal treatment, time had little effect on the microbial reduction. There was no significant microbial reduction over time. However, there was significant microbial reduction as temperatures increased (p<0.001). The total plate count (TPC) was reduced by more than 3 logs, and Listeria monocytogenes was not detected at temperatures above
. In the seeds that were subjected to the dry heat treatment, the TPC and the population of the L. monocytogenes were significantly reduced as the temperatures increased (p<0.001). After treatment at
for 5 minutes, the TPC and the L. monocytogenes were reduced by 3 logs. As with the microbial reduction, time had little effect on the germination. There were no significant changes in the germination after the hydrothermal treatment over time; but at the temperatures above
, the germination rate significantly decreased as the temperature increased (p<0.001). When the seeds were soaked after the hydrothermal treatment, their germination was stimulated. The dry heat treatment at temperatures of
and higher significantly decreased the germination rate as the temperature increased (p<0.001). Dry heat treatment before the germination of the seeds soaked in distilled water for three hours significantly decreased the germination at temperatures greater than
(p<0.05). This study showed that appropriate heat treatments can increase the microbiological safety and germination of red radish seeds.
Anti-diabetic effect of the mixture of mulberry leaf and green tea powder in rats with streptozotocin-induced diabetes
Son, Hee-Kyoung ; Han, Ju-Hee ; Lee, Jae-Joon ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 549~559
DOI : 10.11002/kjfp.2014.21.4.549
This study investigated the hypoglycemic effects of mulberry leaf (M), green tea (G), and a mixture of mulberry leaf and green tea (MG) in rats with streptozotocin-induced diabetes. Male Sprague-Dawley rats were divided into the non-diabetic (N) and diabetic groups. The experimental animals were divided into four groups and fed the following for four weeks: a normal diet (N), the STZ+normal diet (STZ), the STZ+5% mulberry leaf (STZ-M), STZ+5% green tea (STZ-G), and the STZ+5% mixture of mulberry leaf and green tea (STZ-MG). The whole blood glucose level of the STZ-M, STZ-G and STZ-MG groups significantly decreased compared to the STZ group two weeks later. The serum glucose and fructosamine, and urine glucose levels in the STZ-M, STZ-G and STZ-MG groups were lower than in the STZ group. The levels of serum insulin were higher in the STZ-M, STZ-G and STZ-MG groups than in the STZ group. However, serum glucose, fructosamine and insulin levels, and urine glucose levels were not significantly different among the STZ-M, STZ-G and STZ-MG groups. These results indicate that mulberry leaf, green tea, and their mixture help prevent or attenuate the progression of diabetes in rats with STZ-induced diabetes.
Antioxidant and antimicrobial activity of solvent fractions from black bamboo leaves
Bae, Hyun-Kyung ; Chung, Shin-Kyo ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 560~564
DOI : 10.11002/kjfp.2014.21.4.560
To investigate the natural antioxidant and antimicrobial phytochemicals from black bamboo (Phyllostachys nigra MUNRO) leaves, the solvent fractions from crude methanol extract were made with n-hexane, ethyl acetate, and butanol, and their antioxidant and antimicrobial activities were determined. The antioxidant activities were examined by 1,1-diphenyl-1-picrylhydrazyl (DPPH) method and ferric ion reducing antioxidant power (FRAP) method, and the antimicrobial activities against Staphylococcus aureus were tested by paper disc agar diffusion method. Total phenolic contents and total flavonoid contents of the solvent fractions were also determined. The ethyl acetate fraction with the highest total phenolic contents among all fractions showed the strong antioxidant activities by DPPH method and FRAP method, and antimicrobial activities against S. aureus at all test concentrations. Caffeic acid, ferulic acid, quercetin, and kaempferol were analyzed by HPLC in the ethyl acetate fraction from black bamboo leaves by the comparison with the standard chemicals. It is supposed that the ethyl acetate fraction from black bamboo leaves could be used as natural preservatives in the food industry.
Antioxidant activity of extracts with extraction methods from Phellinus linteus mycelium on Mori ramulus
Park, Hye-Mi ; Hong, Joo-Heon ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 565~572
DOI : 10.11002/kjfp.2014.21.4.565
This study was conducted to examine the antioxidant activities of extracts derived with different extraction methods (HE, hot water extraction; UE, ultrasonic extraction; and PE, pressured extraction) from Phellinuslinteus mycelium in Mori ramulus. The extraction yield of PE (7.73%) was higher than that of UE (6.03%) and of HE (5.44%). The total phenolic and flavonoid contents of PE were 9.87 g/100 g and 1.90 g/100 g, respectively. The oxygen radical absorbance capacity (ORAC) of PE (
FW) was higher than that of HE (
FW) and of UE (
FW). The DPPH and ABTS radical scavenging activities of PE at
were 35.85% and 51.42%, respectively. The superoxide radical scavenging activity of PE, 29.16-93.89%, was higher than that of other extracts. The ferric-reducing antioxidant power and the reducing power of PE were
and 0.14-0.51, respectively. The tyrosinase inhibition activity of PE (9.66-24.05%) improved with an increase in the treatment concentration. The antioxidant and tyrosinase inhibition activities of PE were significantly higher than those of the other extracts. In conclusion, we provided experimental evidence that Phellinus linteus mycelium extracts from Mori ramulus have potential as functional materials.
Comparison for enzymic activity of Nuruk and quality properties of Yakju by different fungi
Huh, Chang-Ki ; Kim, So-Mang ; Kim, Yong-Doo ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 573~580
DOI : 10.11002/kjfp.2014.21.4.573
The enzymatic activity of Nuruk and the quality properties of Yakju were investigated according to different fungi. The fungi that were used in this study were Aspergillus kawachii KCCM 32819, Aspergillus niger KCCM 32005, Rhizopus japonicus KCCM 11604, Rhizopus oryzae KCCM 11272, Rhizopus oryzae KCCM 11273, Rhizopus oryzae KCCM 11276, and Mucor rouxii KCCM 60148. The study results are as follows. The saccharogenic power of Rhizopus oryzae KCCM 11272 Nuruk was the highest (3,647.72 SP/g) among all the samples. The
-amylase production and protease activities were highest (3.76 DU and 4.7 tyrosine mg/min, respectively) in the Rhizopus japonicus KCCM 11604 Nuruk. The pH levels of the Yakju made with commercial Nuruk and Rhizopus japonicus KCCM 11604 Nuruk were 4.14 and 4.07, respectively. The total titratable acid content of the Yakju made with Rhizopus oryzae KCCM 11273 Nuruk was the highest (0.56%) among all the samples. Rhizopus japonicus KCCM 11604 and Rhizopus oryzae KCCM 11272 had the highest ethanol yields (15.18% and 15.10%, respectively). In the sensory evaluation carried out in this study, the panel preferred the Yakju made with Rhizopus japonicus KCCM 11604 Nuruk. Overall, however, the panel did not like the Yakju made with Aspergillus niger KCCM 32005 Nuruk.
Effects of combined acetic acid and UV-C irradiation treatment on the microbial growth and the quality of sedum during its storage
Seong, Ki Hyun ; Kang, Ji Hoon ; Song, Kyung Bin ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 581~586
DOI : 10.11002/kjfp.2014.21.4.581
With the current consumer trend toward health and wellbeing, the demand for consumption of fresh cut vegetables has been increasing. As a popular vegetable with functional components, sedum (Sedum sarmentosum) is widely used in Korea as a side dish that needs no cooking. In this study, to provide a hurdle technology for postharvest sedum, the effects of combined treatment of 1% acetic acid for washing and
UV-C irradiation on the microbial growth and quality of sedum were examined. After the treatment, the sedum samples were stored at
for six days, and the results of their microbial analysis as well as their color, vitamin C content, and antioxidant activity were analyzed. The combined treatment with acetic acid and UV-C irradiation reduced the initial populations of the total aerobic bacteria and the yeast and molds in the sedum by 3.28 and 4.22 log CFU/g, respectively, compared to those in the control. The Hunter L, a, and b values of the sedum did not significantly differ across the treatments. In addition, the vitamin C content and the antioxidant activity decreased significantly during the storage, regardless of the treatment. These results suggest that the combined treatment with 1% acetic acid and
UV-C irradiation can be useful as a hurdle technology for retaining the microbiological safety and quality of sedum during its storage.
Antioxidant activities of commonly used Brassica spp. sprout vegetables in Korea
Shin, Gi-Hae ; Lee, Young-Jun ; Kim, Jae-Hwan ; Kim, Young-Hyoun ; Kim, Dan-Bi ; Lee, Jong Seok ; Lim, Jeong-Ho ; Lee, Ok-Hwan ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 587~592
DOI : 10.11002/kjfp.2014.21.4.587
Brassica spp. vegetables have been known to have biological activities such as anti-cancer and anti-inflammatory activities. In this study, we investigated the in vitro physicochemical characteristics and antioxidant activities of commonly used Brassica spp. sprout vegetables such as kohlabi (Brassica oleracea var. gongyloides), red radish (Raphanussativus L. var. sativus), broccoli (B. oleracea var. italica), cabbage (B. rapavar. glabra Regel), rape (B. napus), radish (R. sativus), and tatsoi (B. campestris var. narinosa) sprouts. Our results showed that the vegetables with the highest total phenolics contents were the radish sprout (
) and kohlabi sprout extracts (
). Furthermore, the vegetable with the highest total flavonoid content was the radish sprout extract (
). However, the kohlabi sprout extract showed the highest DPPH radical scavenging value (
) and ORAC value (79.03 mM TE/g). In addition,the six kinds of Brassica spp. sprout vegetable extracts, except tatsoi, significantly inhibited the reactive oxygen species (ROS) production and showed that intracellular oxidative stress is closely related tothe accumulation of differentiated adipocytes and fat during the adipogenesis of 3T3-L1 preadipocytes. These results suggest that Brassica spp. sprout vegetables, especially kohlabi and radish sprout extracts, can be used to develop natural antioxidants.
Screening of DPPH radical scavenging and antimicrobial activity of extracts from local some native plants
Kim, Hyun-Soo ; Ahn, Joung-Jwa ; Choi, Tae-Ho ; Hwang, Tae-Young ;
Korean Journal of Food Preservation, volume 21, issue 4, 2014, Pages 593~599
DOI : 10.11002/kjfp.2014.21.4.593
This study was conducted to determine the antioxidant potentials of some available plants to source alternate antioxidants and antibiotics. The antioxidant activity was evaluated by determining the antioxidant activity reducing powers and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities of extracts from some local edible native plants. The DPPH radical scavenging activity of the extracts was found to have been 0.41-94.84%. The Elsholtziasplendens NAKAI extract (
, ethanol, accelerated solvent extraction) showed the highest level of antioxidant activity. Eight samples of plant extracts were evaluated for their antimicrobial activities against three microflora (Bacillus subtilis, Escherichia coli, and Candida albicans) using disc diffusion assay. Two samples (Geranium krameri FR. Et SAV. and Cleyera japonica Thunb.) had much more intensive antimicrobial activities than the control. However, their DPPH free radical scavenging activity levels were only 14.50 and 13.85, respectively. It is suggested that they could be used as natural preservatives against bacterial contamination in cosmetics and foods, in place of the common synthetic preservatives currently used.