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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 22, Issue 6 - Dec 2015
Volume 22, Issue 5 - Oct 2015
Volume 22, Issue 4 - Aug 2015
Volume 22, Issue 3 - Jun 2015
Volume 22, Issue 2 - Apr 2015
Volume 22, Issue 1 - Feb 2015
Selecting the target year
Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials
Son, Eun Ji ; Hwang, In-Wook ; Chung, Shin-Kyo ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 623~628
DOI : 10.11002/kjfp.2015.22.5.623
Fresh cut vegetables provide convenience and rapidity to consumers. However, they have a weakness with respect to their short shelf-life due to browning and quality degradation via increased respiration. To overcome this problem, the effect of packaging film on the short-term storage of cut kimchi cabbages was investigated. Polypropylene (PP), oriented polypropylene (OPP), and low-density polyethylene (LDPE) films were used as packaging film, and cut kimchi cabbages were stored in the packaging films at
for 4 weeks. PP film packaging showed the least weight loss and soluble solids loss after 4 weeks. Titratable acidity increased during storage for all samples, however, the increase rate of titratable acidity in PP and OPP film packaging decreased, which was lower than that of LDPE film packaging. Color values decreased over time during storage. In appearance, PP film packaging was better than other films due to their high transparency. In a sensory test, there was no statistical difference among samples. Taken together, the transparent PP film packaging was more effective for short-term storage of cut kimchi cabbages. Thus, this study provides useful information for the selection of packaging materials for cut kimchi cabbage marketing.
Quality changes and factors in Valencia oranges during storage under different temperatures
Jo, Yunhee ; Chung, Namhyeok ; Gao, Yaping ; Kwon, Joong-Ho ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 629~635
DOI : 10.11002/kjfp.2015.22.5.629
The effect of temperature on the quality and characteristics of Valencia oranges were studied during storage at low (
, LT) and room (
, RT) temperature. Hardness decreased beginning on the 10th day of storage, regardless of temperature, and showed a more considerable reduction in the peel than the flesh. The total soluble solids (TSS) and titratable acidity (TA) decreased from the 30th day at LT and the 10th day at RT, but the TSS/TA ratio did not change during storage. The vitamin C content decreased from the 20th day at LT and the 10th day at RT, and the total phenol content decreased from the 10th day of storage. In a sensory evaluation, the scores changed less for taste than for color and flavor during storage. The quality of Valencia oranges under two different temperatures was similar on the 30th day at LT and on the 10th day at RT. The TSS (r = 0.9453) and vitamin C content (r = 0.9104) were highly related to sensory properties. These results suggested that TSS and vitamin C are potential indicators of quality for the selection of Valencia oranges during storage.
Quality and sensory characteristics of soy sauces containing Astragalus membranaceus by aging period
Park, Shin-Young ; Lim, Ji-Min ; Choi, Yun-Hee ; Choi, Hae-Sun ; Kim, Jae-Hyeon ; Kim, Eun-Ju ; Ji, Soo-Jeong ; Jang, Yeon-Jeong ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 636~643
DOI : 10.11002/kjfp.2015.22.5.636
This study investigated changes in quality and sensory characteristics of soy sauce (Kanjang) with added Astragalus membranaceus (AK) to develop a new soy sauce product with improved sensory characteristics. The pure salinity slowly increased, but AK 10% decreased. The pH was a constant in all samples. The soluble solid content (Brix) increased after 2 months, but AK 10% decreased. With increased addition of Astragalus membranaceus (AM), the optical density increased after 4 months. The amino nitrogen increased in soy sauce with AK 5%. The total free amino acid content gradually increased in soy sauce with AK 5% aged for 6 months. As the addition of AM increased, the crude protein level decreased, but there was no difference between AK 0% and 5%. The sensory tests of AK 5% after 6 months showed higher acceptance. According to the aging period, the acceptability of AK 5% was the best. The results showed that soy sauce with of AK 5% and aged for 6 months exhibits greatly enhanced quality and sensory characteristics. Therefore, it is expected to be used as a natural resources in seasoning area.
Nutritional composition of horsemeat compared to white meat (chicken and duck)
Kim, Do-Hee ; Kim, Kyung-Won ; Kim, Young-Hoon ; Kim, Joo-Ah ; Kim, Jun ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 644~651
DOI : 10.11002/kjfp.2015.22.5.644
To enhance the consumption of horse meat, its nutritional composition was analyzed and compared to that of white meat (i.e., chicken and duck), which consumers consider healthy. Horse meat samples used in the experiment were classified by breed and grade as follows: Jeju horse (grade
and 1), Jeju crossbred horse (grade 1 and 2), Thoroughbred (no grade), and cuts (loin, chuck roll, and arm picnic). In an analysis of general components and cholesterol, the horse meat was confirmed as a low-fat, high-protein, and low-cholesterol food material. In an amino acid analysis, horse meat contained a higher proportion of essential amino acids than white meat. The fatty acid compositions were also analyzed. The content of linolenic acid, an essential fatty acid, was significantly higher in all horse meat groups than in Ross chicken and Pekin duck meat. The content of palmitoleic acid showed similar results. In a mineral analysis, the levels of Fe and Zn in horse meat were higher than those of white meat. The mineral content was as follows except for the leg of shite meat: K > P > Na > Mg > Ca > Zn > Fe.
Effect of moisture content on some physical properties of domestic wheat
Kim, Oui-Woung ; Kim, Hoon ; Kim, Sang-Suk ; Choi, Eun-Jung ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 652~659
DOI : 10.11002/kjfp.2015.22.5.652
The physical properties of wheat kernels were determined as a function of moisture content to optimize the design of equipment for post-harvest management. Several properties, including bulk density, dynamic repose angle, one thousand-kernel weight, specific gravity, length, width, thickness, and area of two wheat cultivars (Baekjjung: B and Jogyeong: J ), were studied in the moisture range from approximately 9% to 30% wet basis. As moisture increased, length increased linearly from 6.42 to 7.20 mm (B) and 8.71 to 9.15 mm (J), width increased from 2.90 to 3.49 mm (B) and 4.12 to 4.43 mm (J), thickness from 2.94 to 3.20 mm (B) and 3.29 to 3.63 mm (J), and area from 14.13 to
(B) and 27.75 to
(J). Additionally, the dynamic repose angle and one thousand-kernel weight increased linearly from
(J) and from 32.26 to 41.51 g (B) and 45.30 to 63.07 g (J), respectively, as the moisture content increased. Based on the experimental measurements, only the bulk density and specific gravity decreased from 754.0 to
(B) and 776.1 to
(J) and from 1.2950 to 1.2265 (B) and 1.3379 to 1.2671 (J), respectively, as moisture content increased.
Quality characteristics of Jook prepared with peanut (Arachis hypogaea L.) powder
Park, Bock-Hee ; Kim, Seon-Hee ; Park, Kyung-Jo ; Cho, Hee-Sook ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 660~665
DOI : 10.11002/kjfp.2015.22.5.660
This study was conducted to evaluate the effects of peanut (Arachis hypogaea L.) powder on the physicochemical and sensory characteristics of Jook. The proximate composition of peanut powder was as follows: moisture, 1.8%; crude protein, 24.9%; crude lipid, 48.3%; crude ash, 2.9%; and carbohydrates, 22.1%. Each sample of Jook contained 20%, 40%, 60% and 80% of peanut powder when compared to the control, and their physicochemical properties were assessed. As the peanut powder content increased, there was a significant decrease in pH (p<0.05) In addition, Hunter's color L value decreased, whereas Hunter's color a and b values increased with increasing addition of peanut powder. The Jook showed lower spreadability and higher viscosity values as the peanut powder content increased. The results of the sensory evaluation showed that the Jook containing 40~60% peanut powder had the highest score. According to the overall preference, addition of 40% peanut powder positively affected the quality characteristics of Jook. These results suggest that peanut powder can be applied to Jook to achieve beneficial effects on the quality and functionality.
Quality characteristics of kimchi with Artemisia annua extracts
Lee, Sang-Soo ; Kwon, Dong-Jin ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 666~673
DOI : 10.11002/kjfp.2015.22.5.666
The quality characteristics of kimchi with Artemisia annua extracts (1~2%; extracted with water or 70% ethanol), including the pH, acidity, reducing sugar content, total viable cell and lactic acid bacteria cell count, and sensory parameters, were investigated at 10 and
for 20 days during aging. The pH, acidity, reducing sugar content, and lactic acid bacteria count of kimchi with Artemisia annua extract rapidly increased upto the 4~6th day, increasing slowly thereafter. The quality characteristics did not vary between kimchi with and without the extract. The optimal aging time for kimchi with the extract was 10 days at
. The results of the sensory evaluation showed that kimchi with 1% Artemisia annua extract was superior to kimchi with 2% Artemisia annua extract; in particular, the color and taste of the latter were found to be black and bitter, respectively.
Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract
Baek, Seong Yeol ; Lee, Choong Hwan ; Park, Yoo Kyoung ; Choi, Han-Seok ; Mun, Ji-Young ; Yeo, Soo-Hwan ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 674~682
DOI : 10.11002/kjfp.2015.22.5.674
In this study, vinegar was produced using urushiol-free fermented Rhus verniciflua extract to create a lacquer with added value. The effect of manufacturing conditions on the quality of vinegar using detoxified R. verniciflua extract for fermentation was investigated. The acidity of the vinegar for inoculations with various liquid starter contents was 4.8~4.9%, and it was similar among all treatment groups. The acidity of vinegar was higher when the initial alcohol content was high. The acetic acid yields were 82.8%, 84.4%, 77.7%, and 69.5%, and the maximum yield was observed when the initial alcohol content was 6%. For acetic acid fermentation using different amounts of detoxified R. verniciflua extracts, the acidity of the vinegar with the extract after fermentation was 5.3~5.9%. However, the acidity of vinegar without the extract was 5.5%. The intensity of the brown color was high for vinegar without the extract. Hunter's L values were high for vinegar with an extract content of 2%. Acetic acid (53.3~65.8 mg/mL) was the predominant acid. Arginine (
), proline (
), alanine (
), and glutamic acid (
) were the predominant amino acids in detoxified R. verniciflua vinegar.
Optimization of spray drying condition of Sikhye using response surface methodology
Kim, Gi Chang ; Jo, In Hee ; Kim, Gyoung Mi ; Choi, Song Yi ; Kim, Jin Sook ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 683~689
DOI : 10.11002/kjfp.2015.22.5.683
Response surface methodology (RSM) is a statistical procedure frequently used for optimization studies. The purpose of this study was to determine the optimal spray drying condition for manufacturing Sikhye powder using RSM. Independent variables included the additive contents of maltodextrin (MD), inlet temperature, and velocity of sample feed velocity. The dependent variables were water uptake (g), solubility (%) and particle size (
). Regression models describing the changes of water uptake (g), solubility (%) and particle size (
) with respect to the independent variables were statistically significant with coefficients of determination,
, greater than 0.9. The results indicated that the inlet temperature of the spray dryer was the most important independent variable that affected the water uptake (g), while the additive content of MD and the sample feed velocity had maximum effects on the solubility (%) and particle size (
) of the Sikhye powder, respectively. The optimum final product was expected to have the lowest possible water uptake (g) and particle size (
) but the highest possible solubility (%). In conclusion, the best spray drying conditions were as follows: additive MD content, 22%; inlet temperature,
; and spray dryer sample feed velocity, 51 mL/min.
Effects of roasting conditions on the physicochemical properties of Coffea arabica beans
Suh, Yeon-Soo ; Lee, Seung-Heon ; Shang, Yafang ; Lee, Won-Jong ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 690~698
DOI : 10.11002/kjfp.2015.22.5.690
Effects of roasting on physical (weight, volume, density and color) and chemical properties (total phenol, caffeine, chlorogenic acid and antioxidant properties) of three Arabica coffee beans (Brazil Bourbon, Indonesia Mandheling and Kenya Tatu) were investigated. A steady weight loss, volume increase, and bean density decrease were observed during the roasting process. The
values tended to decrease as the roasting temperature and time increased. Caffeine level was approximately 0.73% in green beans, and increased to 40-67% for darker roasts. Green beans contained the highest chlorogenic acid content, which decreased as the roasting temperature and time increased. The light- and medium-roasted coffee showed the highest total phenolol contents. The antioxidant activities were measured using DPPH and ABTS. The light-roasted coffee beans showed the highest antioxidant activities, and an approximately 36-51% loss in antioxidant activity was observed after further roasting. The flavor patterns of roasted coffee beans were analyzed using an electronic nose system based on gas chromatography. This analysis demonstrated that an electronic nose system can be applied to identify the green bean variety and the degree of roasting.
Physicochemical properties of Salvia miltiorrhiza Bunge following treatment with enzymes
Kim, Sun-Hwa ; Hwang, In-Wook ; Chung, Shin-Kyo ; Seo, Young-Jin ; Kim, Jong-Soo ; Jeong, Yong-Jin ; Kim, Mi-Yeon ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 699~707
DOI : 10.11002/kjfp.2015.22.5.699
To improve the utilization of the domestic plant Salvia miltiorrhiza Bunge (Danshen), this study investigated changes in the physicochemical qualities of Danshen extracts obtained from low-temperature extraction using the enzymes amylase, cellulase, pectinase, and protease. Changes in the yield, pH, sugar content, and chromaticity were investigated. The changes were found to be highest in the amylase-treated extract with the following values: yield, 58.3%; pH, 6.04; sugar content,
. With regard to antioxidant properties, Danshen extracts treated with amylase showed the highest DPPH and ABTS scavenging activities of 84.25% and 74.11% at 55 ppm. The total phenolic compound content was highest in the group subjected to enzyme treatment at
. The salvianolic acid B level of the Danshen extract was the highest in the amylase-treated group, with a value of 3,002.6 mg/100 g. Cryptotanshinone level was the highest in the amylase- and protease-treated group with a value of 3.8 mg/100 g. Tanshinone I was the highest in the protease-treated group, with a value of 14.2 mg/100 g. The results showed that the indicator components of Danshen were detected as stable in the extracts after using amylase for low-temperature extraction; therefore, it would be possible to use Danshen industrially as a functional ingredient through mass production. Furthermore, the enzyme-treatment extraction could be utilized for a variety of natural products.
Effect of hot-air drying temperature on antioxidative activity of sweetpotato leaves
Jeong, Da-Woon ; Park, Yang-Kyun ; Nam, Sang-Sik ; Han, Seon-Kyeong ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 708~713
DOI : 10.11002/kjfp.2015.22.5.708
To provide the basic data to dry vegetate the sweetpotato leaves, the total contents of tannin, flavonoid and polyphenol in the methanol extract from the hot-air dried sweetpotato leaves were analyzed and DPPH radical scavenging activity, ABTS radical scavenging ability, nitrite scavenging ability, and others were comparatively analyzed. The total tannin content was decreased from Shinmi of 10.87 mg/g at
to 7.28 mg/g at
and the total flavonoid was decreased from Hayanmi of 55.37 mg/g at
to 39.63 mg/g at
. That is, the low temperature drying contained more of these substances than in the high temperature drying. The DPPH radical scavenging activity was the highest in Shinmi and Hayanmi of 84.33% and 85.25% at
, and the ABTS radical scavenging ability was a high value of over 80% in the treatment plot at
. The nitrite scavenging ability was highest in Shinmi and Hayanmi of 76.15% and 73.74% at
but low at
. That is, the antioxidant effect of the hot-air dried sweetpotato leaves was high in the sample of
and low in the sample of
. Affected by the drying temperature, the high antioxidant effect is resulting from the little decrease of active ingredient when drying at low temperatures.
Antioxidant capacity and nutritive components from biji sub-micron suspension by ultra-high pressure homogenization process
Lee, Seon-Ho ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 714~720
DOI : 10.11002/kjfp.2015.22.5.714
Biji is a tofu by-product made by squeezing the liquid out of the dregs left over from making tofu. The objectives of this research were to break the biji into sub-micron-scale particles and to prepare a biji sub-micron suspension having increased quality characteristics such as antioxidant capacity, polyphenol, dietary fiber, and soluble protein contents, in comparison with untreated biji. Disruption of biji by an ultra-high-pressure homogenization (UHPH) process was used to prepare the sub-micron suspension of biji. UHPH can be used to prepare emulsions or suspensions with extremely small particle sizes. The effect of the UHPH process on biji was studied at 1,000, 1,500, and 2,000 bar. The extraction yield increased up to 1.64 times by breaking the biji to form a sub-micron suspension. The soluble dietary fiber, protein, and free amino acid contents were increased by the UHPH process (p<0.05), in comparison with those of untreated biji. Furthermore, the total sugar, free sugar, and total polyphenol contents of biji were augmented by the UHPH process. Antioxidant activity (ABTS) after exposure to UHPH (1,000-2,000 bar) was well retained (p<0.05). The extraction efficiencies and nutritive components were enhanced by increasing the pressure in the UHPH process.
Antioxidant capacities and β-glucan content of ethanol extract from Phellinus baumii
Bae, Hyun-Kyung ; Hwang, In-Wook ; Hong, Hee-Do ; Chung, Shin-Kyo ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 721~726
DOI : 10.11002/kjfp.2015.22.5.721
Phellinus baumii has been used in traditional oriental medicine for the treatment of various cancer types, such as lung cancer, ovarian cancer and malignant melanoma. It has strong anti-cancer, anti-inflammatory and antioxidant activities due to its polysaccharides including glucan, schizophyllan, heteroglycan and lentinan, as well as its polyphenolics such as protocatechuic acid, caffeic acid, coumaric acid.
-Glucan and polyphenolics may be the most important activ ecompounds in P. baumii. Therefore, researchers have focused on these two compounds to improve their contents in extracts. In this study, P. baumii was extracted with hot-water and ethanol at different pH conditions, and their
-glucan contents, antioxidant activity and antioxidant contents were determined. Extraction yield was highest for the 60% ethanol extract at pH 4. The
-glucan contents of the hot-water extract at pH 7 was higher than those of the ethanol extracts. The antioxidant contents and antioxidant activities of the ethanol extracts were higher than those of the hot-water extracts. Extraction with 60% ethanol at pH 7 was appropriate with respect to the antioxidant capacities.
α-Glucosidase inhibitory activity and protease characteristics produced by Bacillus amyloliquefaciens
Lee, Rea-Hyun ; Yang, Su-Jin ; Hwang, Tae-Young ; Chung, Shin-Kyo ; Hong, Joo-Heon ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 727~734
DOI : 10.11002/kjfp.2015.22.5.727
In this study, three GRAS (generally recognized as safety) strain was isolated from Doenjang and Cheonggukjang and identified as a protease-producing microorganism, following the appearance of a clear zone around its colony when cultured on a medium containing skim milk. Based on an analysis of the nucleotide sequence of 16S ribosomal RNA, the strains wereas identified as Bacillus amyloliquefaciens and wereas therefore named Bacillus amyloliquefaciens CDD5, Bacillus amyloliquefaciens CPD4, and Bacillus amyloliquefaciens CGD3. Here, we analyzed the protease and
-glucosidase inhibitory activities of the three B. amyloliquefaciens strains. Among the isolated strains, B. amyloliquefaciens CGD3 exhibited the highest protease activity (9.21 U/mL, 24 hr). The protease activities of B. amyloliquefaciens CDD5 and B. amyloliquefaciens CPD4 reached 1.14 U/mL and 8.02 U/mL, respectively, at 48 hr. The proteases from the three B. amyloliquefaciens strains showed the highest activities within a pH range of 8.0-9.0 at
, and casein was found to be the preferred substrate on evaluating enzyme activity in the substrate specificity assay. The B. amyloliquefaciens strains exhibited maximal growth when the nutrient broth medium had an initial pH within the range of 5.0-10.0, 6-9% sodium chloride (NaCl), and 5% glucose. B. amyloliquefaciens CDD5 exhibited a low
-glucosidase inhibition rate (5.32%), whereas B. amyloliquefaciens CPD4 and B. amyloliquefaciens CGD3 exhibited relatively higher inhibition rates of 96.89% and 97.55%, respectively.
Anti-inflammatory effect of barley leaf ethanol extract in LPS-stimulated RAW264.7 macrophage
Kim, Mee-Kyung ; Kim, Dae-Yong ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 735~743
DOI : 10.11002/kjfp.2015.22.5.735
This study investigated the anti-inflammatory activity of barley leaf extract in lipopolysaccharide (LPS)-stimulated RAW264.7 cells and hairless mice. Pre-treatment with barley leaf extract significantly inhibited the protein expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-II (COX-II) in a dose-dependent manner in LPS-stimulated RAW264.7 cells. Barley leaf extract also significantly inhibited the secretion of inflammatory cytokines, such as tumor necrosis factor-
), and interleukin-6 (IL-6). Moreover, phosphorylation of mitogen-activated protein kinases (MAPKs) and nuclear translocation of nuclear factor-kappa B (NF-
) were strongly suppressed by barley leaf extract in LPS-stimulated cells. In hairless mice, barley extract significantly decreased the pathological phenotypes of contact dermatitis, such as erythema, edema, and scabs. These results indicate that barley leaf extract has an anti-inflammatory effect and therefore a possible role in the treatment of inflammatory diseases or in functional cosmetics.
Effect of hot water and ethanol extracts from Nelumbo nucifera Gaertner flower on lipid accumulation and reactive oxygen species (ROS) production in adipogenesis of 3T3-L1 cells
Oh, Ji-Won ; Lee, Jin-Ha ; Lee, Ok-Hwan ; Kim, Kye-Hoon ; Kim, Hey-Ran ; Lee, Hyo-Ku ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 744~750
DOI : 10.11002/kjfp.2015.22.5.744
The present study was designed to investigate the effects of hot water and ethanol extracts of Nelumbo nucifera Gaertner flower on lipid accumulation and reactive oxygen species (ROS) production during adipogenesis in 3T3-L1 cells. 3T3-L1 preadipocytes were treated with both hot water and ethanol extracts for up to 8 days following standard induction of differentiation. Regarding anti-adipogenic activity, compared with the control, the hot water and ethanol extracts significantly inhibited lipid accumulation (37.4 and 66.6%, respectively) and ROS production (46.4 and 46.8%, respectively) during adipogenesis in 3T3-L1 cells. Treatment with hot water and ethanol extracts significantly inhibited mRNA expression of peroxisome proliferator-activated receptor gamma (
) and CCAAT/enhancer-binding protein alpha (
), thereby reducing the mRNA expression of adipocyte-specific fatty acid binding protein (aP2). Moreover, both the extracts significantly inhibited mRNA expression of NADPH oxidase (NOX4). Overall, our research suggests that N. nucifera Gaertner flower extracts might be a valuable source of bioactive compounds that exhibit anti-adipogenic activity and could have applications in the field of medicine and food industry.
Protective effects of mulberry (Morus alba) sugar extracts on hydrogen peroxide-induced oxidative stress in HepG2 cell
Youn, Young ; Kim, Ha-Yan ; Park, Hoe-Man ; Lee, Sun-Ho ; Park, Jong-Ryul ; Hong, Seong-Gi ; Kim, Young-Geun ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 751~757
DOI : 10.11002/kjfp.2015.22.5.751
The objective of this study was to investigate the protective effects of mulberry (Morus alba) sugar extracts (MSE) against
-induced oxidative stress in HepG2 cells. The MSEs was mixed with matured mulberry and sugar at the same ratio (1:1, w/w) and stored at
for 40 days. In 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging test, MSE stored for 40 days showed high activity with a ratio above 66%. Therefore, we selected 40 days as the optimum storage period. After cell viability analysis using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, we determined that the optimum concentration of MSE was 0.5%. Our results showed that MSE increased the cell viability and antioxidant enzyme activities of superoxide dismutase (SOD) and catalase in
-treated HepG2 cells. Moreover, the treatment with MSE inhibited malondialdehyde (MDA) levels in
-treated HepG2 cells. We also observed a reduction in apoptotic bodies in the Hoechst staining. These data show that MSE treatment significantly suppressed caspase-3 activity in HepG2 cells expored to
-induced oxidative stress, thereby indicationg the protective effects of MSE in
-induced oxidative stress.
Effect of lactic acid bacteria on changes of aflatoxin levels during kimchi fermentation
Cheon, Seon-Hwa ; Kim, Su-ji ; Lee, Sang-il ; Chung, Youngbae ; Kim, Sung Hyun ; Cho, Jungeun ; Seo, Hye-Young ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 758~767
DOI : 10.11002/kjfp.2015.22.5.758
Red pepper powder sensitive to aflatoxins contamination is major ingredients of kimchi. This study was conducted to investigate the effect of lactic acid bacteria (LAB) on the changes in aflatoxin levels during kimchi fermentation. Baechu kimchi was contaminated with aflatoxins (
) and inoculated with LAB (Lactobacillus plantarum and Leuconostoc mesenteroides), and the following characteristics were investigated for 8 weeks: pH, titratable acidity, salinity, microbial properties, and aflatoxin levels. The pH decreased rapidly during storage, and the titratable acidity was increased. The salinity of the samples was shown to increase from 2.30 to 2.40%. The total number of aerobic bacteria and lactic acid bacteria in kimchi inoculated with LAB was significantly higher than that of the others. Yeast and molds were detected at approximately 1~3 log CFU/g during storage. Coliforms were detected in the control after 4 weeks, whereas in other samples they were not detected until after 2 weeks. The aflatoxin levels reduced during kimchi fermentation. The average reduction rate of aflatoxin levels during kimchi fermentation was 8.39%, but in kimchi inoculated with Lac. plantarum and Leu. mesenteroides, the rate were 25.16 % and 27.86%, respectively. These results showed that aflatoxins can be removed by LAB during kimchi fermentation.
Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells
Kwon, Soo-Jin ; Choi, Jun-Su ; Yeo, Soo-Hwan ; Park, Heui-Dong ;
Korean Journal of Food Preservation, volume 22, issue 5, 2015, Pages 768~777
DOI : 10.11002/kjfp.2015.22.5.768
Persimmon contains high levels of vitamins and phenolic compounds, as well as soluble solids, necessary for the fermentation of persimmon wine. Co-fermentation of persimmon wine was carried out using a mixed culture of Pichia anomala JK04, a Korean indigenous yeast that improves wine quality and flavor, and Saccharomyces cerevisiae Fermivin, an industrial wine yeast, in the following ratios: 9:1 (v/v), 5:5 (v/v), 1:9 (v/v) and 0:10 (v/v). During fermentation, the alcohol contents increased more slowly in samples of mixed culture than in samples of the single culture of S. cerevisiae Fermivin. The alcohol contents of all samples reached 12~13% (v/v) after 15 days. All samples of the mixed culture showed greater variety in flavor and taste than S. cerevisiae Fermivin only. In the sensory evaluation, mixed culture samples had higher scores in terms of flavor and overall preference than the single culture samples. Therefore, P. anomala JK04 is thought to improve the wine flavor of Korean domestic persimmon wine.