간행물
한국식품저장유통학회지 (Korean J. Food Preserv.) KCI 등재 SCOPUS 한국식품저장유통학회지 The Journal of Korean Society of Food Preservation
- 발행기관 한국식품저장유통학회
- 자료유형 학술지
- 간기 연7회
- ISSN 1738-7248 (Print)2287-7428 (Online)
- 수록기간 1994 ~ 2018
- 주제분류 농수해양 > 식품과학 농수해양 분류의 다른 간행물
- 십진분류KDC 521DDC 630
권호리스트/논문검색
제25권 제3호 (2018년 6월) 15건
1.
2018.06
서비스 종료(열람 제한)
In this study, the physicochemical properties of aromatic rice prepared using different milling recoveries and roasting procedures were investigated. As a result, we found that the L value of different milling recoveries of aromatic rice (BA-1, BA-2, BA-4, and BA-6) increased as the aromatic rice (BA-0) decreased, while the a and b values decreased as the different milling recoveries increased. The major contributors to the different milling recoveries of aromatic rice were total polyphenol (28.11-33.84 mg/100 g), amylose (24.97-31.06 mg/100 g), total starch (68.27-73.04%) content. In addition, three different roasting methods were applied; the aromatic rice was roasted at 250℃ for 0 min (BAR-0M), 15 min (BAR-15M), or 30 min (BAR-30M). As a result, the color in terms of the L value decreased, whereas the a and b values increased. Also, the total phenolic and flavonoid contents in BAR-30M (41.65 mg/100 g and 22.30 mg/100 g, respectively) were higher than those in BAR-0M (33.00 mg/100 g and 20.78 mg/100 g, respectively). Similarly, the amylose and total starch contents in BAR-30M (26.10 g/100 g and 81.81%, respectively) were higher than those in BAR-0M (22.10 g/100 g and 74.26%, respectively). Furthermore, the DPPH, superoxide radical scavenging activity, and ferric reducing antioxidant potential of BAR-0M at 5,000 μg/mL were found to be 67.78%, 52.90%, and 0.79 mM, respectively. Based on these results, we can conclude that in order to provide the best physicochemical characteristics of aromatic rice, it should be manufactured in the following conditions: 20% milling recovery of the aromatic rice and roasting at 250℃ for 30 min.
2.
2018.06
서비스 종료(열람 제한)
This study investigated the quality characteristics of milk bread with blueberry starter for the development of various bakery products. Blueberry starter was added to milk content at levels of 10, 20, 30, 40, and 50% to produce milk bread. As fermentation time increased, the pH of the blueberry starter decreased, whereas the titratable acidity and sugar level increased. The dough volume during fermentation was the highest for the group containing 40% added blueberry starter and the lowest for group containing 10% added blueberry starter. In the group containing 30% and 40% added blueberry starter, The volume, specific volume and baking loss of milk bread were the highest, while moisture content was the lowest. With regard to the crumb color value of the milk bread with blueberry starter, the L value decreased and the a and b values increased as the amount of blueberry starter increased. Hardness, gumminess and chewiness were the lowest in the group with 40% added blueberry starter. The results of this study indicate that the optimal amount of blueberry starter for the preparation of milk bread is 30-40%.
3.
2018.06
서비스 종료(열람 제한)
The purpose of this study was to evaluate the quality of fresh-cut lettuce after a washing treatment with aqueous thyme extracts of differing concentration. Four different concentrations of thyme extract were employed: 0.001% (w/v, TEA), 0.005% (w/v, TEB), 0.01% (w/v, TEC), 0.05% (w/v, TED), while distilled water was used as a control. Measurements of O2 concentration, CO2 concentration, total aerobic bacteria, CIE L*, a*, b*, browning index, total phenolic contents and enzymatic activities were investigated on day 0, 1, 3, 5, and 7 at 10 . The O2 concentration in TEB were higher than those in other samples during storage, and the CO2 concentration in TEB and TEC were significantly lower than in other samples on day 7. There was no significant difference in the total aerobic bacteria counts between treatments (p<0.05). The samples treated with TEB and TEC showed higher L* (lightness) values, but lower browning indexes, total phenolic compound levels, and enzymatic activities (polyphenol oxidase, peroxidase) than other samples during storage. Specifically, on day 7, the browning index of Cont reached 0.25, while those in the TEB and TEC were about 0.15. The L* in Cont decreased from 69.50 to 58.92, while TEB and TEC were values of 65.61 and 63.20, respectively. These results reveal that 0.005-0.01% thyme extract was effective as a washing treatment inhibited the browning of fresh-cut lettuce and is thus expected to be a useful natural extract for maintaining the quality of fresh-cut lettuce.
4.
2018.06
서비스 종료(열람 제한)
This study aimed to investigate the germination characteristics of Saeilmi unhulled rice affected by different steeping (at 35℃) and germination (at 30℃) time. At first, the 24 h-germinated unhulled rice (GUR) were prepared by germination for 24 h after steeping for 8, 16, and 24 h. Next, the 24 h-steeped GURs were obtained by germination for 20, 24, 28, and 32 h after steeping for 24 h. Sprout lengths of GUR were more evenly distributed as steeping and germination time increased. Among 24 h-GURs, the thiamin, niacin, and GABA contents were the highest in 8 h-steeped GUR while the folate content was the highest in 24 h-steeped one. For 24 h-steeped GURs, their levels varied with germination time: the highest contents were observed in 24 h-GUR for the thiamin and the niacin contents (534.6 and 1,281.5 μg/100 g), in 32 h-GUR for folate (58.93 μg/100 g), and in 20 h-GUR for GABA (16.3 mg/100 g). The glucose content of GUR increased upto 7 times depending on the steeping and germination time: the highest level was observed in 20 h-GUR after 24 h-steeping. °Brix of saccharified solution prepared from GURs increased with germination time: the highest was observed in 28 h-GUR after 24-steeping. These results suggest that nutritional, functional, and saccharification properties of rice could be effectively improved by germination, especially with steeping for 24 h at 35℃ coupled with germination for 24 h at 30℃.
5.
2018.06
서비스 종료(열람 제한)
This study was conducted to compare the volatile flavor compounds of Artemisia annua L. after extraction by simultaneous steam distillation extraction (SDE) and solid-phase micro extraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. Via SDE and SPME processes, 79 (1,254.00 mg/kg) and 39 (488.74 mg/kg) compounds were identified respectively. The compounds extracted by SDE included 27 alcohols, 13 aldehydes, 22 hydrocarbons, 3 esters, 12 ketones, 1 oxide and 1 N-containing compound, on the other hand, using the SPME method, 7 alcohols, 5 aldehydes, 1 ester, 18 hydrocarbons, 7 ketones, and 1 oxide were extracted. The major volatile flavor compounds of Artemisia annua L. isolated by the two methods were caryophyllene oxide, -caryophyllene, camphor, -selinene, -muurolene, 1,8-cineol, (E)-pinocarveol and pinocarvone. β β γ The sesquiterpene named caryophyllene oxide was the most abundant volatile flavor compound with relative contents of 234.16 mg/kg and 195.44 mg/kg obtained by the SDE and SPME methods, respectively. Among the identified volatiles, sabinene, β-pinene, α-terpinene, γ-terpinene, yomogi alcohol, myrtenol, (Z)-nerolidol, p-cymen-8-ol and eugenol were detected by the SDE method only while (E)-anethole and α-cubebene were detected by the SPME method only. This study confirmed that the composition and contents of the volatile flavor compounds vary between different extraction methods. More volatile flavor compounds were identified using the SDE method than the SPME method.
6.
2018.06
서비스 종료(열람 제한)
This study aimed to determine the elemental compositions of selected edible wild plant species, Hemerocallis fulva, Allium victorialis, Syneilesis palmata and Ligularia fischeri. The samples were dried, crushed, and subjected to microwave-assisted digestion. The macro and micro elements were analyzed by inductively coupled plasma-optical emission spectrometery (ICP-OES), and ICP-mass spectrometry (ICP-MS), respectively. The macro elements in the analyzed species decreased in the order K Ca P Mg S Fe Zn Na, and the micro elements ˃ ˃ ˃ ˃ ˃ ˃ ˃ followed the order Mn˃Ba˃Rb˃Cu˃Ni˃Ga˃Li˃Cr˃V˃Co˃Be˃Se. The percentage ratio of calcium content for potassium in the samples was 42.9% (A. victorialis) > 42.4% (S. palmata) > 33.8% (L. fischeri) > 25.3% (H. fulva). The calcium content was 13.7, 10.9, 6.4, and 2.9 times higher than the phosphorus content in S. palmata, L. fischeri, A. victorialis, and H. fulva, respectively (p<0.05). Manganese was the most predominant among the trace minerals, and it followed the order of A. victorialis > H. fulva > L. fischeri > S. palmata. In general, these wild plants are richer in calcium as compared to other common vegetables, and hence can be considered a good source for calcium that is lacking in Korean food products.
7.
2018.06
서비스 종료(열람 제한)
In this study, we established the pre-treatment conditions that could increase the γ-aminobutyric acid (GABA) content during barley germination. In the process, three different barley samples were prepared, which differed in the pre-treatedment processes. The specimens were stored at 50 for 1 h after being kept in water at room temperature for 4 h (HKW sample), kept in sufficient water for 4 h (KW sample), or left untreated (CO sample). After the pre-treatment, the barely samples were germinated for 35 h. A sample was taken from each batch in 5-h intervals, extracted with water, and physicochemical characteristics and radical scavenging activity were measured. As a result, we found that the contents of phenolic compounds (18.02-30.63 mg/100 g) and flavonoids (1.87-4.63 mg/100 g) were higher in HKW, showing similar trends. Also the GABA contents in the HKW and KW samples were higher than that in the CO sample. Furthermore, the radical scavenging activities of DPPH and ABTS were the highest in the HKW sample, having values in the ranges of 58.49-77.40% and 54.57-88.10%, respectively. All in all, we found that in order to increase the antioxidative activity and GABA content of the barley samples, it would be suitable to pre-treatment the specimens after the post-immersion heat treatment. In addition, pre-treating the KW samples is appropriate only after immersion time. Lastly, the optimum germination time of the batches was found to be 20-25 h.
8.
2018.06
서비스 종료(열람 제한)
Dendropanax morbifera Leveille (Araliaceae) is an endemic species growing in the south-western part of South Korea that has been used in folk medicine and health functional food. In this study, we investigated an extract of quercetin in Jeju D. morbifera by varying different parts (fruit, sprouts, leaves, sprigs, and branches), harvest times, and extraction solvents. In addition, we aimed to establish a simple and reliable HPLC/UV analytical method to determination of quercetin for the quality control and base line data of the Jeju D. morbifera extract as a health functional food ingredient. The analytical specificity was determined with retention time and photo diode array (PDA) spectrum by analyzing quercetin using HPLC and comparing the results to those of extracts. This analytical method for quercetin was validated for its limit of detection (LOD), limit of quantitation (LOQ), precision, and accuracy. A high linearity in the standard calibration curve was obtained, with a coefficient of determination (R2) of 0.9996. Also, the LOD and LOQ values were found to be 0.28 μg/mL and 0.85 μg/mL, respectively, and the recoveries of quantified compounds ranged from 97.91% to 104.10%. Furthermore, the relative standard deviation (RSD) values of data from the intra- and inter-day precision analyses were less than 1.36% and 3.65%, respectively. As a result, the highest quercetin content among the extracts of Jeju D. morbifera leaves was found to be 20.14 mg/g, which was extracted at harvest in May (cultivation period 10 years) with 60% EtOH. All in all, we believe that the results obtained would be helpful in the development of nutraceutics and natural medicines and for the quality control of D. morbifera.
9.
2018.06
서비스 종료(열람 제한)
Domestic fruit wines, including apple, grape, Moru, and Korean black raspberry wines, contain a wide variety of phenolic compounds with different antioxidant activity. In this study, we established a simple and reliable on-line HPLC-ABTS assay system for determination of the antioxidative characteristics of fruit wines. The quantitative analytical assay of the antioxidative properties of fruit wines was carried out using an HPLC equipped with reverse-phase C18 column, employing acetonitrile and water as gradient mobile phase at a flow rate of 0.4 mL/min and a detection wavelength of UV 320 nm (1st detector) and UV 734 nm (2nd detector). Among fruit wines, Moru wine showed the highest total phenolics and flavonoids content, as well as radical scavenging activity. The differences in radical scavenging activities were attributed to the structural differences in phenolic compound contents. In addition, between on-line HPLC-ABTS analysis and ABTS assay using a spectrophotometric assay gave a coefficient of determination (R2) of 0.9527. All in all, the present study demonstrates that the established on-line HPLC-ABTS method is simple and reliable, and can thus be used for the determination of the antioxidative characteristics of fruit wines.
10.
2018.06
서비스 종료(열람 제한)
Su-Bin Lim, Myung-Uk Kim, Kyeung-Il Park, Eun-Ho Lee, Ye-Jin Kim, Eun-Bi Cho, Byeong-Oh Kim, Young-Je Cho
The objective of this study was to identify the anti-oxidation, astringent, and inhibition effects of wild Ligularia fischeri on hyaluronidase and angiotensin conerting enzyme (ACE). In order to identify the total phenolic compound (TPC), various solvents were used for extraction showing hot water extract with the highest value of 14.42 GAE mg/g. In addition, ABTS radical scavenging activity measurements revealed an anti-oxdiation effect of 98.64-99.84% a hot water extract concentration of 50-200 μg/mL and a radical scavenging activity of 95.14-98.96% at a 60% ethanol extract content. If expressed in antioxidant protection factors (PF), the hot water extract showed 0.59-1.02 PF and the 60% ethanol sample displayed 0.30-0.74 PF. To identify the bio-activity effect, the hyaluronidase inhibition effect was determined as 4.66-35.00% in a 50-200 μg/mL hot water extract. Considering ACE inhibition effect, the hot water extract and 60% ethanol sample showed 0-64.24% and 46.12-69.64% inhibition effect, respectively. Lastly, when taking into account the astringent effect, the hot water extract with 50-200 μg/mL TPC concentration showed 15.68-26.92% and the 60% ethanol sample with an equal concentration exhibited 49.48-86.84%, which indicates the possibility to apply this product as a cosmetic source for pore contraction. Therefore, wild Ligularia fischeri extract can be used for anti-inflammation, high-blood pressure prevention, and as a source for health functional food with anti-oxidative properties.
11.
2018.06
서비스 종료(열람 제한)
The aim of this study was to investigate functional food material for the antioxidant and biological activities of untreated and steam-treated Corni fructus extracts in extraction solvents (through hot-water extraction, 50% ethanol extraction, and 50% methanol extraction). The yield of UCH (hot-water extract of untreated Corni fructus) was 47.45% and it was higher than those of extracts (13.20-27.18%) obtained by the other extraction methods. The total phenolic and flavonoid contents were 12.23 g/100 g (SCE, 50% ethanol extract of steam-treated Corni fructus) and 5.08 g/100 g (SCE), respectively, and the total sugar content was 71.32 g/100 g (SCH, hot-water extract of steam-treated Corni fructus). The main organic acid components of the extracts were oxalic acid, citric acid, malic acid, formic acid, and gallic acid. The DPPH and ABTS radical scavenging activities of SCE at 1,000 μg/mL were 72.37% and 43.15%, respectively. The ferric-reducing antioxidant power of SCE at 1,000 μg/mL was 689.49 μM. The extracts were investigated for their function in L-132, RAW 264.7, HeLa, and MCF-7 cell lines. The SCE performed better than the other extracts in terms of its protective effects against oxidative stress in L-132 cells and increased the production of NO. Further the SCE showed antitumor activities against HeLa and MCF-7 cancer cells. Therefore, the SCE extracts is a good functional food material for the prevention of woman disease. Therefore, in our study, the SCE extracts is good functional food material for the prevention of oxidant, immunological, and tumor related disease.
12.
2018.06
서비스 종료(열람 제한)
In vitro antioxidant activity and oxidative stability in bulk oil of coriander seeds ethanol extract
The aim of the study was to confirm whether the coriander seeds ethanol extract (CSEE) exhibited effective antioxidant activity and oxidative stability in corn oil. The results showed that the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) cation radical scavenging activity were 24.4, 55.0, and 81.0, and 8.9, 16.8, and 34.3% at the concentrations of 0.25, 0.5, and 1.0 mg/mL, respectively. The ferric reducing antioxidant power (FRAP) reduction power was 284.1 μM ascorbic acid equivalent/g extract, and the total phenol content (TPC) was 31.9 μM tannic acid equivalent/g extract. Furthermore, the TPC showed positive correlations with the DPPH radical scavenging activity, ABTS cation radical scavenging, and FRAP value (p<0.01). oxygen radical absorbance by fluorescein (ORAC) analysis showed that the antioxidant activities of trolox 50 μM and CSEE 100 μg/mL were 3.1 and 4.4 times higher than those of blank AUC, respectively. In addition, CSEE reduced the amounts of conjugated diene and ρ-anisidine by 8.3 and 40.8%, respectively, in the oxidized corn oil. Thus, the coriander seeds ethanol extract is confirmed to have effective antioxidant activity and oxidative stability in corn oil, and it can be used as a natural antioxidant for preservation in food processing.
13.
2018.06
서비스 종료(열람 제한)
This study was conducted to examine the utilization potential of grape stems as nutritional supplements, and the physiological functionalities of 70% ethanol extracts from grape fruit stem (GFS) were investigated. Each experimental group was prepared with different methods and included GFSF (GFS prepared with freeze drying), GFSI (GFS prepared with infrared drying), GFSH (GFS prepared with heat air drying), and GFSS (GFS prepared with sun drying). The respective yields of freeze-dried powders for the GFSF, GFSI, GFSH, and GFSS were 59.27%, 57.13%, 58.57%, and 58.87%, respectively. Total polyphenol contents in the GFSF were significantly greater than those in the other extracts, whereas total flavonoid contents in the GFSI were higher than those in the other extracts. The contents of proanthocyanidin-related substances were ranked in the order of GFSF > GFSI > GFSH > GFSS. The thin layer chromatograph (TLC) analysis of catechin showed that the GFSF, GFSI, GFSH, and GFSS were detected in the same band. The electron donating ability with 500 μg/mL (w/v) solutions of GFSF, GFSI, GFSH, and GFSS amounted to 93.14%, 93.07%, 92.64%, and 86.95%, respectively, and the reducing powers (OD 700) were 1.933, 1.765, 1.455, and 1.200 absorbance units, respectively. Additionally, the ABTS radical scavenging ability showed the same tendency that was observed with the electron donating ability and reducing power. The angiotensin-converting enzyme (ACE) inhibitory activity and tyrosinase inhibitory activity with 500 μg/mL (w/v) solutions of GFSF and GFSI were higher than those of GFSH and GFSS. In conclusion, the infrared drying technique is the superior method for the enhancement of biological activity for by-product utilization.
14.
2018.06
서비스 종료(열람 제한)
Min-Jeong Lee, HyungWoo Kim, WooJu Kim, JinUk Jang, JeongUk Seo, KyoungMin Gwak, Jinjong Myoung, Mi-Kyung Park
Continuous outbreaks of Shigella spp. have raised concerns about the lack of rapid and on-site applicable biosensor method for Shigella detection. Since a bacteriophage has recently been employed as an emerging bio-recognition element in biosensor method, Shigella sonnei-specific bacteriophage was isolated and purified from a slaughterhouse with the final concentration of 2.0×1012 PFU/mL in this study. Analysis of purified S. sonnei-specific bacteriophage using transmission electron microscopy indicated that it possessed an icosahedral head with a relatively long non-contractile tail. It was therefore classified as a member of the Siphoviridae family. Head width, head length, and tail length were 69.9±11.2 nm, 77.5±8.8 nm, and 264.4±33.9 nm, respectively. The genomic DNA size of the S. sonnei-specific bacteriophage was determined to be approximately 25 kb by using 0.4% agarose gel electrophoresis. In specificity test with 43 food-associated microorganisms, the S. sonnei-specific bacteriophage exhibited a clear plaque against S. sonnei only. In addition, the S. sonnei-specific bacteriophage was stable within a wide range of pH values (pH 3-11) and temperatures (4-37 ). Thus, the present study demonstrated the excellent specificity and stability of the S. sonnei-specific bacteriophage as a novel bio-recognition element for S. sonnei detection in foods.
15.
2018.06
서비스 종료(열람 제한)
Ji Won Seo, Hee-Jong Yang, Su-Ji Jeong, Myeong Seon Ryu, Gwangsu Ha, Seong-Yeop Jeong, Do-Youn Jeong
When used as a starter in the manufacture of Meju, it is expected that the quality of the soup products can be improved. In this study, we isolated Lactobacillus strain having possible safety and food-industrial benefits as a starter. Four hundred and seven isolates were screened from Meju, and chemically characterized for their antibacterial activity against Bacillus cereus, non-productivity of biogenic amine, and hemolysis. Eight of the isolates were selected upon chemical characterization, and their antioxidant and β-glucosidase activity was measured. Finally, we selected, and measured its enzyme activity and antibiotic resistance. Next, we investigated its cell growth, showed maximum biomass of 3.5 g/L after 28 h of culture. The ingredients of the medium to improve biomass were selected using the Plackett-Burman design (PBD) and central composite design (CCD). The results obtained using PBD revealed molasses, yeast extract, and maltose to be significant factors determining the biomass of the L. brevis SCML 432 strain. The CCD was then applied with three variables found from PBD and the optimum values were predicted to be 5.5% molasses, 1.5% yeast extract, and 2.0% maltose, and the maximum biomass was predicted to be 11.2 g/L. Through model verification, we confirmed that the predicted and actual results were similar, with about 3.2-fold improvement in the biomass from 3.5 g/L to 11.3 g/L when compared to that obtained in basal medium. These results suggest that SCML 432 has high potential in the food industry as a starter.
