• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.706-712
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• 2000

The superoxide dismutase(SOD)-like activities for 26 kinds of herbs and spices and 10 kinds of instant curry products were determined by measuring their abilites to reduce nitroblue tetrazolium. All samples showed the SOD-like activities. Rosemary, cassia, tarragon, allspice, oregano, bay leaves, basil, marjoram, thyme and star anise had higher activities than $10^5\;unit/g$ and clove had highest activity of $232,143{\pm}19.989\;unit/g$. The SOD-like activities for 10 kinds of instant curry products were in the range of $400{\sim}700\;unit/g$ when measured after heat treatment at $100^{\circ}C$ for 10 min. The water extracts of spices, herbs and curries were obtained by heat treatments of $25^{\circ}C$ for 60 min or $100^{\circ}C$ for 10 min, and their nitrite scavenging activity was measured at different pH conditions(1.2, 4.2 or 6.0). The nitrite scavenging activities were higher at acidic pH. However, the effects were not different from two heat treatments. The water extracts from cassia, bay leaves, allspices, oregano, staranise, rosemary, clove and tarragan had high nitrite scavenging activity(>90%) when they were measured at pH 1.2, and those from clove was highest $(97.58{\pm}0.88%)$. The pure curry used as raw materials for instant curry products had the nitrite scavenging activity in the range of $50{\sim}60%$ at pH 1.2 and the activity was not changed during the aging period$(0{\sim}12weeks)$. The ten brands of instant curry products had the nitrite scavenging activities of $12{\sim}28%$ at pH 1.2

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.125-131
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• 2003

Physiological activities of hot water extracts of 10 commercial instant curry powders and 6 spices, were investigated. All spice extracts except ginger showed significant antioxidant activities on the autoxidation of linoleic curry acid (p＜0.01). Antioxidant activities of clove and fennel were significantly higher than ${\alpha}-tocopherol$, instant curry powders, and other spices, Red pepper $(52.8{\pm}2.13%)$, clove, and coriander showed significant inhibitory activities against angiotensin-I-converting enzyme (p＜0.001). Cytotoxic effects of instant curry powder and spices against human cancer cell lines were examined through MTT assay. Black pepper $(29.31{\pm}2.21%\;cytotoxic\;rate)$ and cardamon $(19.41{\pm}3.92%)$ were effective against MCF-7 (p＜0.01), Clove $(42.92{\pm}5.57%)$ against HeLa (p＜0.01). Ginger $(34.21{\pm}1.11%)$, cardamon, and black pepper against A172 (p＜0.001), garlic $(82.88{\pm}0.53%)$ against SN12C (p＜0.001), garlic $(71.63{\pm}0.38%)$, red pepper, ginger, fenugreek, SPC, cumin, and MPC against SNU-638 (p＜0.001), and cassia $(82.84{\pm}16.92%)$ against A549 (p＜0.001).

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.114-122
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• 2017

N-nitrosamines can be produced in the process of heating, processing, storage and packaging. Migration specifications for N-nitrosamines exist only for rubber baby bottle nipples, which are regulated by the Ministry of Food and Drug Safety (MFDS). There is no regulation for other food contact substances (FCS) and studies on N-nitrosamines migration from FCS are rather limited. A pilot study showed an increase in N-nitrosamines contents when cooking instant noodles. Thus, the migration from the packaging was suspected and it was necessary to monitor the migration of N-nitrosamines from food packaging materials and to examine the change in N-nitrosamines contents when cooking instant foods. Three N-nitrosamines, NDMA (N-nitrosodimethtlamine), NDEA (N-nitrosodiethylamine), NDBA (N-nitrosodibutylamine), were analyzed in migration test solutions from plastics such as polyethylene, polypropylene and polystyrene, papers and aluminium containers. In all test solutions, N-nitrosamines were detected less than method quantitation limits (MQLs). Food samples were also investigated to ensure that there is no effect from food contact substances when cooking instant foods. In retort sauces such as curry, black soybean sauce and tomato sauce, NDMA concentration was ranged from 0.54 to $3.81{\mu}g/kg$, but there were no significant differences between unheated and heated samples. However, the NDMA contents were significantly increased in most of the instant noodle samples tested when cooked (p < 0.05). No effects from the food contact substances or cooking water was observed. Only when the seasoning powder and noodles were cooked together was NDMA detected. Individual components (noodle, seasoning powder or dried vegetable) or other combinations such as noodles and dried vegetables did not generate N-nitrosamines. Therefore, it is speculated that NDMA may be formed from the precursors in noodles and seasoning powders when they are solubilized in a medium of water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.9-15
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• 1999

Taurine contents in alcoholic and non alcoholic beverages, milk and milk products, sugars and condiments were determined for 83 food items commonly used by Koreans. Taurine concentrations of food samples were analyzed by using an automated amino acid analyzer(Biochrom 20, Pharmacia LKB) based on ion exchange chromatography. Taurine was not detected in most carbonated beverages, but found in a variety of fruit and vegetable beverages(canned) in the range of 0.13 ~1.43mg taurine/ 100g wt, and in instant coffee or tea beverages(canned) in the range of 0.10~0.41mg taurine/100g wt. The traditional Korean turbid rice wine(takju) sample contained the highest level of taurine (2.29mg/100g wt) among alcoholic beverages tested, which was followed by wine(0.59~0.88mg tau rine/100g wt) and beer(0.53~0.73mg taurine/100g wt). Ordinary milk samples contained 1.05~1.40 mg taurine/100g wt, and a variety of taurine supplemented infant formulas manufactured by Korean companies included 17.3~25.4mg taurine/100g wt. Taurine was not detected in most sugars and sweetners except a couple of chocolate samples(2.13~2.18mg taurine/100g wt). Exceptionally high level of taurine was found in a curry powder sample(16.9mg taurine/100g wt), while the rest of commonly used condiments contained less than 2.90mg taurine/100g wt.

• Journal of Nutrition and Health
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• v.38 no.3
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• pp.251-258
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• 2005

The purposes of this study were to conceptualize the Home Meal Replacement (HMR) in Korea and to gather professionals' opinions of prospect and task for HMR industry in Korea. A total of 67 experts participated in a three round survey by Delphi technique, which was used to integrate and share the each expert's professional idea. According to the result, HMR was translated into 'Gajeongsiksa daeyongsik' in Korean and given definition to 'a meal taken directly or through brief cooking process at home by purchasing ready to eat or ready to end-cook type of food'. As the result of categorizing HMR products of Korean food, 'I. Ready to eat' such as side dishes, kimchi, salad, sandwich, kimbab, and so on and 'II. Ready to heat' such as rice, porridge, retort food (soup, broth, curry, spaghetti, etc.), frozen pizza, grilled food, jabchae, instant soup, and so on were construed in a limited sense of the HMR. In addition, 'III. Ready to end-cook' such as frozen dumpling, frozen pork cutlet, seasoned meat, powder-type soup, and so on as well as these two kinds were interpreted in a broad sense of the HMR. In the prospect of HMR industry in Korea, the Korean HMR industry would develop continuously accompanied by increasing of consumers using HMR products. Introduction and generalization of HMRs would serve the convenience for meal preparation and then influence the change of home meal pattern. Nevertheless, it was concerned about that using HMRs might have limitation on solving the problems of dietary life including irregular meal, skipping a meal, and so on and influence the nutrition imbalance. For the development of HMRs, developing various menu and the packaging materials for HMR products, constructing the thorough sanitary management, and strengthening R & D for the HMR of Korean food were the future tasks in Korean HMR industry.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.755-762
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• 2000

Physicochemical properties of commercial sweet potato starches manufactured by 7 different companies were investigated in comparison with corn and potato starches. Crude ash and protein content varied from 0.36 to 1.02%, and from 0.04 to 0.14% based on dry weight, respectively. The protein contents were relatively smaller than that of corn or potato starch. But whiteness of the sweet potato starches was less than that of corn or potato starch. Mean diameter of the sweet potato starch granules varied from 14.23 to $21.08\;{\mu}m$ depending on the company and all sweet potato starches showed bimodal size distributions. Pasting viscosity measured by Rapid Viscoanalyzer(RVA) also showed variations among the starches of different companies. The starch from D company in Korea had the lowest pasting temperature$(74.00^{\circ}C)$ whereas the starch from a phillippine company(P) did the highest one$(80.35^{\circ}C)$. The peak viscosity of sweet potato starches was higher than that of corn starch but lower than that of potato starch. The D company starch also showed the highest peak viscosity(2283 cp) among the starches tested. Paste breakdown by hot shearing ranged from 524 cp (S company) to 1279 cp (HL company). Textural properties of the starch gels appeared significantly different among the starches of different manufacturers. The greatest hardness of the gel was $137.90\;g_{f}$ at 1 day storage whereas the lowest value was $31.53\;g_{f}$. Except the starches from 2 companies (P and S), the sweet potato starches formed very soft and weak gels. P or S company starches formed the gels similar to potato starch. Syneresis by freeze-thawing treatments appeared less for sweet potato starch gels than that for corn starch gels, but greater than that for potato starch gel. The overall properties of the sweet potato starches varied by the manufacturing companies, and ranged between those of corn and potato starches.