간행물
한국식품영양학회지 KCI 등재 The Korean Journal of Food And Nutrition
- 발행기관 한국식품영양학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-4339 (Print)2287-4992 (Online)
- 수록기간 1988 ~ 2024
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
Vol. 36 No. 5 (2023년 10월) 9건
1.
2023.10
구독 인증기관 무료, 개인회원 유료
In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.
4,500원
2.
2023.10
구독 인증기관 무료, 개인회원 유료
A mono-type glycerine fatty acid ester compound was chemically synthesized using medium-chain fatty acids with antibacterial activity, and the physicochemical quality and antibacterial activity of the synthesized glycerine medium-chain fatty acid ester compound were measured. At a reaction molar ratio of MCT(medium chain triglyceride) to glycerine of 1:2.5, 48.15% mono ester was produced. The physicochemical analysis of the synthesized glycerine fatty acid ester compound showed an acid content of 0.38~0.60%, which tended to increase slightly as the glycerine molar ratio increased. The saponification value decreased as the synthesized molar ratio of glycerine increased from 218 to 284. The number of bacteria was measured to confirm the degree of antibacterial activity of glycerine medium-chain fatty acid esters against food poisoning bacteria, Bacillus cereus and Salmonella typhi. The number of bacteria significantly decreased as the MCT:glycerine molar ratio increased. In particular, the antibacterial effect between the treatment groups was the highest when at an MCT:glycerine molar ratio of 1:2.5.
4,000원
3.
2023.10
구독 인증기관 무료, 개인회원 유료
The major active components of Astragalus membranaceus (AM) are isoflavones, which exist in the form of various glycosides. Nuruk is a traditional fermentation starter in Korea, and is suitable for the biotransformation of isoflavone glycosides because it contains various microorganisms and enzymes. This study was performed to determine changes in the isoflavones and antioxidant properties of AM fermented (AF) with nuruk over 24 hours. AF was sampled after 0, 2, 4, 6, 12, 18, and 24 h of fermentation, and calycosin 7-glucoside, ononin, calycosin, and formononetin content, and the antioxidant properties of AF were analyzed. The total phenolic content increased with fermentation time, and the ABTS radical scavenging activity increased until 6 h of fermentation and then decreased. During fermentation, the isoflavone glycosides decreased significantly as fermentation time increased. The contents of calycosin and formononetin, which are aglycons of calycosin-7-glucoside and ononin, increased from 100.54 μg/g to 276.84 μg/g and from 56.29 μg/g to 123.04 μg/g, respectively, at 18 h of fermentation. Significant correlations were observed between fermentation time, isoflavone content, and antioxidant properties. The results of this study showed that fermentation with nuruk is suitable for the biotransformation of isoflavones in AM.
4,000원
4.
2023.10
구독 인증기관 무료, 개인회원 유료
Changes in contents of free sugars, amino acids, and fatty acids of legumes were analyzed for each phase of in vitro digestion. In addition, contents of resistant starch in raw and digested pulses were compared. Soybeans, kidney beans, cowpeas, and chickpeas were analyzed. An in vitro digestion model was used to analyze contents of nutrients using LC-MS and GC-MS. Stachyose in kidneybean, cowpea, and chickpea increased as the digestion phase progressed. In four types of legumes, raffinose slightly decreased or showed no significant difference between the Oral phase and the BBMV phase. Content of glucose, a monosaccharide, increased during the BBMV phase. During the digestion phase, levels of free amino acids and free fatty acids also increased. Content of resistant starch was reduced compared to that in the raw material. It was 0.01g/100 g food in soybean, 1.06 g/100 g food in red kidney bean, 0.77g/ 100g food in cowpea, and 0.76 g/100 g food in chickpea. It was confirmed that nutrients in the in vitro digestion model were liberated at each digestion phase with changes in the content of resistant starch. These results are expected to be used as fundamental data for obtaining bioavailability of nutrients.
4,200원
5.
2023.10
구독 인증기관 무료, 개인회원 유료
The objective of this study was to investigate the distribution of functional compounds in perilla leaves of various genetic resources and their antioxidant activities. A comprehensive analysis of functional compounds was conducted for 90 genetic resources, focusing on total polyphenol content (TPC), total flavonoid content (TFC), individual phenolic content (IPC), and lutein. Their antioxidant activities were then analyzed based on their radical scavenging capacity using ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl). The TPC content exhibited a range of 13.19 to 35.85 mg gallic acid equivalent/g, whereas the TFC content varied from 11.74 to 46.51 mg catechin equivalent/g. Total IPC was detected in a range of 6,310.98 to 40,491.82 μg/g. Lutein was detected at levels between 70.97 and 597.97 μg/g. ABTS and DPPH radical scavenging activities of perilla leaves ranged from 30.39 to 58.58 mg trolox equivalent (TE)/g and from 7.74 to 46.56 mg TE/g, respectively. Furthermore, correlation analysis demonstrated that rosmarinic acid, a phenolic acid, exhibited a significantly positive correlation with antioxidant activity. These findings suggest that various genetic resource of perilla leaves could effectively mediate antioxidant capacity. Results of this study provide valuable information for use of perilla leaves in Korea as functional food materials.
4,000원
6.
2023.10
구독 인증기관 무료, 개인회원 유료
With the advancement and diversification of the bread industry, eco-friendly products with less sugar and salt, and containing functional ingredients are being developed. To develop healthy bread, Korean pine leaf powder was added in different proportions (0%, 1%, 3%, 5%, and 7%), and the quality characteristics of the bread, namely height, moisture, color value, texture, antioxidant property, and sensory characteristics were evaluated. As the amount of leaf powder was increased in the bread, L-value in the range of 53.45~85.05 (p<0.001) and adhesiveness in the range of 0.13~0.32 mJ (p<0.001) decreased significantly, whereas b-value in the range of 16.75~30.74 (p<0.001), total polyphenol content in the range of 466.83~669.13 ug/mL, ABTS- in the range of 0.46~43.23%, DPPH-radical in the range of 1.39~45.76%, scavenging capacities (p<0.001), color in the range of 3.27~5.40 (p=0.017) and texture in the range of 4.33~4.80 (p=0.006) preferences increased significantly. This study could increase the utilization of Korean pine leaf and the production of healthy food with antioxidant properties.
4,000원
7.
2023.10
구독 인증기관 무료, 개인회원 유료
As the consumption of corn increases, the production of by-products is also increasing. In this study, functional substances and antioxidant activities of corn by-products were investigated to determine their applicability as functional materials. Total polyphenol, flavonoid contents, and ABTS antioxidant activity were the highest in leaves. The total phenolic acid content was the highest in cobs; p-coumaric and ferulic acid were the main components. Phytosterol content in leaves and stems was high at 64 and 50 days after sowing, 261.4 and 274.7 mg/100 g, respectively. β-sitosterol of the leaves and stems was the highest, 149.2 and 138.7 mg/100 g. The total phytosterol content of grains and by-products harvested 106 days after sowing was in the order of: corn silk, husk, grain, leaf, stem, and cob. Among the phytosterols, β-sitosterol was the highest, followed by stigmasterol and campesterol, and the composition was different depending on part. The total phytosterol content was the highest in husk and corn silk, but the stems and leaves, which account for 50% of the total corn biomass, also contained high phytosterol content. Therefore, corn leaves and stems are expected to be used as functional raw materials for the development of functional materials in the future.
4,000원
8.
2023.10
구독 인증기관 무료, 개인회원 유료
This study aimed to determine the anti-obesity effect of adding Wolfiporia extensa Ginns (W) to fermented pollack skin products in an obesity-induced animal model. The experimental groups were the normal diet group (C), high-fat diet group (HF), dried pollack skin (H1), fermented pollack skin (H2), and W of 0.1 (F2-WL), 0.3 (F2-WM), and 0.5 (F2), respectively. It was confirmed that adding W to fermented pollack skin reduced blood triglycerides, total cholesterol, and LDL levels, while increasing HDL levels. Wolfiporia extensa Ginns was effective in controlling weight and improving blood lipids in a dose-dependent manner. In histological analysis, findings of fatty liver induced by a high-fat diet were improved by the addition of H2 and W. Size and density of fat globules in the epididymis were decreased. In addition, the concentration of TNF-α was increased in the high-fat diet group, but decreased by the addition of fermented pollack skin and W. In conclusion, adding fermented dried pollack skin and Wolfiporia extensa Ginns was effective for weight control and blood lipid improvement. Thus, the use of by-products in functional foods is expected to have a high value in the future.
4,300원
9.
2023.10
구독 인증기관 무료, 개인회원 유료
This study investigated the nutritional characteristics of before and after fermentation of domestic soybean (Glycine max L.) by Rhizopus oligosporus. The soybean storage proteins, β-conglycinin (11S globulin) and glycinin (7S globulin), were the most abundant in Seonyu (SY) and Danbaegkong (DBK), with concentrations of 253.4 mg/g and 193.0 mg/g, respectively. For 11S/7S related to sulfur-containing amino acid, DBK had a value of 0.95, making it the most excellent nutritionally among all the cultivars. The free amino acid content significantly increased from 0.04~10.45 mg/g before fermentation to 1.37~16.95 mg/g after fermentation, and the essential amino acid composition increased, confirming an improvement in protein quality after fermentation. Phytic acid, known as a nutritional inhibitor of soybeans, decreased from 1.66~2.13 g/100 g before fermentation to 0.90~1.58 g/100 g after fermentation, suggesting that mineral absorption inhibition was alleviated. In addition, the trypsin inhibitor content is suppressed by 76.20% to 81.25% after fermentation, which is expected to improve protein utilization in the body. This study confirmed some properties of fermented products by Rhizopus oligosporus using domestic soybeans, and these results are presented to serve as the basic data for establishing new uses of Korean soybean cultivars.
4,000원
