• Title, Summary, Keyword: food functionalities

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The Functionalities and Active Constituents of Olive Oil (올리브유의 기능성과 활성성분)

  • Heo, Wan;Lee, So Yoon;Lim, Su-Young;Pan, Jeong Hoon;Kim, Hyung Min;Kim, Young Jun
    • Korean Journal of Food Science and Technology
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    • v.44 no.5
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    • pp.526-531
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    • 2012
  • Olive oil is widely consumed in Korea, and is a representative fat source in the Mediterranean diet, known to be effective in the prevention of coronary artery disease. In addition, diverse functionalities have been reported, such as anti-cancer, anti-oxidation, and anti-inflammation effects. In this review, the status of production and variety were investigated with respect to the functionalities of olive oil. The main functional constituents of olive oil are oleic acid, known to improve blood cholesterol, and the minor constituents are polyphenol, tocopherol, squalene, and phospholipid, the concentrations of which can be used to distinguish pressed from refined olive oil. A number of studies of the functionality of olive oil have dealt with the minor constituents, and the beneficial functionalities, such as anti-oxidation, anti-inflammation, and improving blood circulation have been reported. This review intensively investigates the functionalities and the responsible components, and suggests that continual studies on olive oil are necessary for the prevention of various metabolic diseases.

Decolorization of Porcine Red Blood Cell Globin With Ion Exchanger Method and Modification of Its Protein Functionalities

  • Yang, Jeng-Huh;Lin, Chin-Wen
    • Asian-Australasian Journal of Animal Sciences
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    • v.13 no.12
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    • pp.1770-1774
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    • 2000
  • Extended use of porcine blood in food ingredients depends on the decolorization of red blood cell concentrates and the modification of its functional properties. The purpose of this study is to compare the relative effect of cation ion exchanger for decolorization of porcine red blood globin. The globin extract is freeze-dried for determination of various functional properties, such as solubility, emulsion capability and foaming ability. Since the isoelectric point of blood globin is located at pH 6.8, which is the neutral pH ranges (6-8), so its functionalities are inferior around these pHs. This weakness has been the main reason, which limit the extended use of blood globin in food industry. Acetylation and succinylation of blood globin can be an alternative way to improve its functionalities. These results may provide new information to understand the decolorization mode by cation ion exchanger for the blood globin. With chemical, the functionalities of blood globin could be obviously improved. The above findings could enable food industry to extend the use of blood globin as a food ingredient.

Ginsenoside Changes in Red Ginseng Manufactured by Acid Impregnation Treatment

  • Kim, Mi-Hyun;Hong, Hee-Do;Kim, Young-Chan;Rhee, Young-Kyoung;Kim, Kyung-Tack;Rho, Jeong-Hae
    • Journal of Ginseng Research
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    • v.34 no.2
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    • pp.93-97
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    • 2010
  • To enhance the functionalities of ginseng, an acid impregnation pre-treatment was applied during red ginseng processing. Acetic, ascorbic, citric, malic, lactic, and oxalic acid were used for the acid impregnation treatment, and total and crude saponin concentrations and ginsenoside patterns were evaluated. Total and crude saponin contents of red ginseng pre-treated by acetic, ascorbic, and citric acid were similar to those of red ginseng without pre-treatment, whereas lactic, malic, and oxalic acid pre-treatment caused a reduction of total and crude saponin in red ginseng. From the high performance liquid chromatography analysis of ginsenosides, increased $Rg_3$ density was shown in red ginseng pre-treated by acetic, ascorbic, and citric acid impregnation. In the case of lactic, malic, and oxalic acid pre-treatment, increased $Rg_1$ density was observed in red ginseng. Increased $Rg_1$ and $Rg_3$ contents due to acid impregnation during red ginseng processing may contribute to improving bioactive functionalities of red ginseng.

Characterization of Physiological Functionalities in Korean Traditional Liquors (전통 민속주의 생리기능성 탐색)

  • Kim, Jae-Ho;Lee, Dae-Hyung;Choi, Shin-Yang;Lee, Jong-Soo
    • Korean Journal of Food Science and Technology
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    • v.34 no.1
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    • pp.118-122
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    • 2002
  • Some physiological functionalities of Korean traditional liquors were characterized. Inhibitory activity against angiotensin-converting enzyme was 87.2% in Chunla-Do So-ju, 85.2% in Kyunggi-Do 2D-ju, and 85.9% in Chungcheong-Do DO-ju, Kyunggi-Do HO-ju, SA-ju, and Chunla-Do SO-ju had high fibrinolytic activity. SOD-like activity and electron donating ability were 70.7% in Kyunggi-Do OK-ju and 85.5% in Chungcheong-Do SA-ju, restectively. The highest tyrosinase inhibitory activity was shown in Kyungsang-Do KO-ju. High nitrite scavenging activity was detected in Chunla-Do To-ju.

Korean traditional fermented foods and their future approach (한국 전통발효식품의 현재와 미래발전전략)

  • Shin, Dong-Hwa
    • Food Science and Industry
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    • v.53 no.2
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    • pp.148-165
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    • 2020
  • At beginning the fermentation is naturally occurred by natural microbes. Fermentation techniques apply as two ways, one is fermentation to produce fermented foods and the other is preservation of the foods for longer time for future. They contain various biological active ingredient, like as vitamins. Microorganisms concerning fermentation are well known the functionalities. Each nations in the world have unique and distinct foods and dietary habits on their own specific cultures and accessible edible raw resources of plant or animal origins. Many countries have their unique traditional fermented foods based on their natural conditions. Korea has very famous traditional fermented foods, as Kimchi, fermented soybean products(Jang), fermented fish products(Jeotgal) and vinegar. In this review will discuss the overall fermented foods and typical Korean traditional fermented foods with functionalities, and future effort to enlarge into wide range of new industry.

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Production of Tyrosinase Inhibitor from Saccharomyces cerevisiae (Saccharomyces cerevisiae 로부터 Tyrosinase Inhibitor 의 생산)

  • Jang, In-Taek;Kim, Young-Hun;Kang, Min-Gu;Yi, Sung-Hun;Lim, Sung-Il;Lee, Jong-Soo
    • The Korean Journal of Mycology
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    • v.40 no.1
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    • pp.60-64
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    • 2012
  • Physiological functionalities of culture concentrates from various fungi were investigated. The culture concentrates from Saccharomyces cerevisiae Y277-3 showed the highest tyrosinase inhibitory activity of 42.7%. Among mold physiological functionalities, the culture concentrates from Aspergillus orygae CN20-3-1-4 showed the highest antioxidant activity of 15.8%. The other functionalities of fungi were very low or not detected. The intracellular tyrosinase inhibitor from Saccharomyces cerevisiae Y277-3, which showed the highest physiological functionalities was maximally produced when the strain was cultured in PD broth at $30^{\circ}C$ for 24 h.

Evaluation of Diet and Frozen Storage on Protein Functionalities of Ostrich Muscle (급이사료의 종류와 냉동저장이 타조육단백질의 기능성에 미치는 영향에 관한 연구)

  • ;Jimmy T. Keeton
    • Food Science of Animal Resources
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    • v.20 no.4
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    • pp.320-325
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    • 2000
  • The diet had an effect(P<0.05) on the nutritional contents of ostrich meat during 4 month of frozen storage. As frozen storage increased up to 4 months, pJ, water holding capacity(WHC) and myofibrillar protein solu-bility($\mu$g/$\mu$l) were reduced (P<0.05), how-ever, increased drip loss(DL, %) was found in ostrich muscle from forage fed ostriches, This study suggests that forage fed ostriches, This study suggests that frozedn storage(-2$0^{\circ}C$)up to 4 months in ostrich FCL muscle (outside strip)could be reduced protein functionality, due to increase in DL. decrease in WHC, and markedly decrease in myofibrillar protein solubility($\mu$g/$\mu$l).

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Physiological Functionalities of Vitis hybrid (Sheridan)-Rubus coreanus Red Wine Made by Saccharomyces cerevisiae

  • Jang, Jeong-Hoon;Kim, Jae-Ho;Ahn, Byung-Hak;Lee, Jong-Soo
    • Mycobiology
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    • v.39 no.2
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    • pp.109-112
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    • 2011
  • Vitis hybrid (Sheridan)-Robus coreanus red wine was vinified by fermentation of a mixture of Vitis hybrid and Robus coreanus must at $25^{\circ}C$ for 10 days. The Vitis hybrid-Robus coreanus red wine had ethanol contents of 10.9%. It had high antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity of 57.8% and antioxidant activity of 64.8%. Changes in the physicochemical properties and functionality of the Vitis hybrid-Robus coreanus red wine was investigated during a post-fermentation period of three months. The ACE inhibitory activity of the red wine increased as the post-fermentation period prolonged, and showed the highest ACE inhibitory activity of 70.4% 60 days post-fermentation. However, the antioxidant activity declined significantly to 47.2% during the post-fermentation period of 60 days. In terms of sensory evaluation, the Vitis hybrid-Robus coreanus red wine had the best acceptability 60 days post-fermentation.