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. 6 (2023년 12월) 19건
1.
2023.12
구독 인증기관 무료, 개인회원 유료
This study investigated quality characteristics and functionality of rose sparkling wine that were manufactured by secondary fermentation after inoculation of yeast strains. The pH of the samples ranged from 3.96 to 4.05 and total acidity ranged from 0.23 to 0.32%. The alcohol contents of wines ranged from 6.4 to 6.6% and the CO2 pressure ranged from 2.0 to 2.6 bar. The brightness of rose wines ranged from 84.72 to 87.36, the redness from 9.28 to 14.15, and the yellowness from 9.50 to 19.20. The hue value of wines ranged from 1.137 to 1.513 and color intensity ranged from 0.724 to 0.882. Aroma analysis identified 14 alcohols, 22 esters, 4 ketones, 4 acids, and 17 miscellaneous compounds. The total tannin contents and total polyphenol contents of wines were 11.28~12.43 mg% and 24.79~28.20 mg%, respectively. The DPPH radical scavenging activity of wines ranged 63.33 to 67.89% and the ABTS radical scavenging activity of wines 82.16~86.06%. The results of this study provide a basis for establishing the brewing process of rose sparkling wines yeast strains.
4,200원
2.
2023.12
구독 인증기관 무료, 개인회원 유료
To produce an intestinal immunomodulatory beverage containing Centella asiatica extract (CAE), three types of CAE-added beverage prototypes were prepared, and their immunomodulatory activities and marker compounds were analyzed. As a result of the cytotoxicity assessment, all the beverages did not show significant toxicity compared to the control group. Next, the immunomodulatory activities of the beverage prototype were evaluated using the inflammatory model of IL-1β-induced intestinal epithelial cell line. All the samples significantly reduced the production of IL-6, IL-8, and MCP-1 in a CAE concentration-dependent manner. In addition, CAE-added beverages inhibited NO, IL-6, and IL-12 production in LPS-induced RAW 264.7 cells. When the major triterpenoids, as marker compounds for the production of CAE-added beverages, were analyzed by HPLC-DAD, only asiaticoside was detected beyond the limit of quantification, while madecassoside, madecassic acid, and asiatic acid were not detected. The amounts of asiaticoside in CAE-added beverage prototypes were confirmed in No. 1 (19.39 μg/mL), 2 (19.25 μg/mL), and 3 (19.98 μg/mL). In conclusion, the results of this study suggested that CAE-added beverage prototypes induced immunomodulatory effects in the intestinal inflammatory cell line models and asiaticoside could be used as a marker compound for CAE-added beverage production.
4,000원
3.
2023.12
구독 인증기관 무료, 개인회원 유료
This study investigated the antioxidant activities of wine made with aronia (Aronia melanocarpa). The ethanol concentration of the aronia wine was increased up to 7.8±0.1% on the 8th day of fermentation. Compared to other types of wine, the total amount of organic acids was highest in raspberry wine, followed by grape wine, arona wine, and aronia juice. Because, acetic, oxalic, and succinic acids were not detected in the aronia juice, but were detected in the aronia wine, it was determined that they were produced during alcohol fermentation. The polyphenol content in the aronia juice and wine was higher than in the grape wine and raspberry wine and was twice as much in the aroni wine than in the aronia juice. The flavonoid content in aronia juice and wine was higher than in commercial grape wine and raspberry wine. The DPPH radical scavenging ability was higher than 50% in the aronia wine and juice samples. ABTS radical scavenging activity was higher in aronia juice and wine than in raspberry wine and grape wine. The results of this study suggest that the development of wine with high antioxidant activity is possible if wine is made with aronia.
4,000원
4.
2023.12
구독 인증기관 무료, 개인회원 유료
Hypertension caused by high-fat and high-salt diets is is a well-known significant risk factor for cardiovascular and cerebrovascular diseases. In this study, to confirm the relationship between hypertension and immune cells, angiotensin (Ang) II was administered to Dahl salt-sensitive (SS) rats and Dahl salt-resistant (SR) rats. Then the expression of immune cells and the proinflammatory cytokines were compared between the SS and SR rats. It was observed that after administration of Ang II (50ng/kg/min) for three weeks, blood pressure was increased in the SS rats, but there was no significant change in the SR rats. In addition, the expression of T helper (Th) cells and Th 17 cells in the spleen and the expression of Th cell Rorγt and regulatory T regulatory (Treg) cells in the peripheral blood mononuclear cells did not show a significant difference between the two experimental groups even after the administration of Ang II.IL-1β expression was significantly increased in the kidney tissue of the SS rats, while there was no significant difference in the IL-6 expression in all the experimental groups. The results of this study suggest that Ang II induces hypertension by stimulating IL-1β secretion from renal macrophage in SS rats.
4,000원
5.
2023.12
구독 인증기관 무료, 개인회원 유료
The aim of this study was to investigate the hypoglycemic effects of saengshik in Sprague-Dawley (SD) rats and to explore the potential of three commercially available saengshik products (BS, LS, WS) as an alternative diabetic meal. Blood glucose levels were measured at 30, 60, 90, 120, and 150 minutes after the ingestion of experimental materials. In experiment 1, the amount of experimental materials remained the same. We measured blood glucose-related biomarkers as the area under the blood glucose response curve (AUC), glycemic index (GI), maximum concentration (Cmax), and time to reach maximum concentration (Tmax). AUC and Cmax of the experimental group showed significant differences compared to the control group, while GI and Tmax did not show significant differences among the groups but were lower in the experimental group compared to the control group. In experiment 2, carbohydrates were adjusted to the same amount. We measured blood glucose-related biomarkers in the same manner as Experiment 1 and obtained similar results. These hypoglycemic effects appear to be attributed to phytochemicals and dietary fiber found in whole, unrefined grains. These results suggest that saengshik exerts hypoglycemic effects by modulation of glucose-related biomarkers.
4,000원
6.
2023.12
구독 인증기관 무료, 개인회원 유료
This study investigated the quality characteristics and antioxidant activities of salad dressing prepared with Jerusalem artichoke powder (0%, 4%, 8%, and 12%). The pH, soluble solid content, and viscosity increased as the content of Jerusalem artichoke powder increased. The titratable acidity showed no significant differences between samples. The lightness values decreased, while the redness and yellowness values increased with increasing amounts of Jerusalem artichoke powder. The total polyphenol content ranged from 52.00-69.64 μg GAE/g, and increased with the increase in Jerusalem artichoke powder levels. The antioxidant activities measured via DPPH and ABTS radical scavenging activity and reducing power also increased with increasing Jerusalem artichoke powder, at a higher rate than in the control. These results suggest that it is beneficial to add Jerusalem artichoke powder when in salad dressing.
4,000원
7.
2023.12
구독 인증기관 무료, 개인회원 유료
In this study, quality properties of rapeseed oil by different roasting temperatures (140, 160, 180, and 200℃) were investigated. Roasted-pressed oil (RPO) showed a decrease in lightness and an increase in redness and yellowness with an increase in temperature compared to cold-pressed oil (CPO). In addition, the β-carotene and tocopherol content also increased in RPO as the roasting temperature increased. The tocopherol content increased by 18~20% in RPO at 200℃ compared to CPO. This increase in bioactive components led to improved radical scavenging activity dependent on roasting temperature, and RPO at 200°C showed a 2.7-fold improvement compared to CPO. Finally, it was observed that higher roasting temperatures resulted in an extended oxidation induction period, increasing by up to 3.3 times. In conclusion, roasting is an effective method for enhancing the oil functionality of domestic rapeseed varieties. This study provides basic data for producing high-quality oil.
4,000원
8.
2023.12
구독 인증기관 무료, 개인회원 유료
This study evaluated the effects of heat treatment on gastrodin and gastrodigenin content, and antioxidant activities, in Gastrodia elata Blume. Gastrodin and gastrodigenin content was analyzed post-method validation, and antioxidant activity evaluation, including assessing total polyphenol content, DPPH, and ABTS radical scavenging activities, was done. The validation of the analysis method demonstrated excellent linearity. The limits of quantification of gastrodin and gastrodigenin were 2.89 and 3.47 μg/mL, respectively. Moreover, the results of intra- and inter-day precision analysis demonstrated relative standard deviation values, within 5%. The recovery rates for gastrodin and gastrodigenin were 97.22~98.85 and 97.99~99.91%, respectively, indicating good accuracy. Under different heat treatment conditions, gastrodin and gastrodigenin content significantly increased (p<0.05), ranging from 91.15 to 310.27 and 559.66 to 830.02 mg/100 g DW, respectively. Additionally, the total polyphenol content exhibited a significant (p<0.05) increasing trend, ranging from 1,444 to 1,798 mg/100 g DW, as the temperature and time of heat treatment increased. The DPPH and ABTS radical scavenging abilities demonstrated an increasing trend at 120℃ during heat treatment. These research findings are expected to enhance our understanding of the changes in gastrodin and gastrodigenin content, and antioxidant effects in Gastrodia elata Blume during heat treatment.
4,000원
9.
2023.12
구독 인증기관 무료, 개인회원 유료
This study explored a method to enhance the drying process usability of local mangoes by producing foam-mat dried powder under varying drying temperatures (50, 60, 70°C) and foam thicknesses (3, 6, 9 mm). The drying process period ranged from 60 to 390 minutes based on the set conditions, with higher temperatures and thinner foams accelerating drying. Powder chromaticity (L*, a*, and b*) demonstrated a declining trend with increasing drying temperature and foam thickness, exhibiting notable variance in chroma values. The water absorption index varied significantly, between 3.08 to 4.24, under different drying conditions, although the water solubility index remained consistent across foam-dried samples. Powder moisture content ranged from 2.53% to 3.83%, with hygroscopicity escalating with temperature and foam thickness. Vitamin C structure was compromised during the hot air drying process, especially at temperatures above 60°C. Electronic nose analysis distinguished foam-dried powder from freeze-dried powder; however, a thicker foam yielded a scent profile closer to that of freeze-dried powder. The findings provide fundamental data on mango foam drying, which is expected to improve processing and storage tech for local mangoes.
4,000원
10.
2023.12
구독 인증기관 무료, 개인회원 유료
Reported positive ion fragmentation of phenolic acid derivatives in rice (Oryza sativa L.) were summarized based on the literature. A total of eight phenolic acids (4 derivatives of ferulic acid, 3 derivatives of sinapic acid and p-coumaric acid) were isolated and identified from rice (raw and steamed) using UPLC-DAD-QToF/MS. Results revealed that 6-O-feruloylsurose was the major component with 3'-O-sinapoylsucorse being tentatively identified in Oryza sativa L. for the first time as a new hydroxycinnamoyl derivative in rice grains. In our study, raw brown rice had the highest phenolic acid contents with Samkwang showing higher phenolic acid content than Saeilmi and Sindongjin (12.41 vs. 7.89 and 3.10 mg/100 g dry weight, respectively). Of all varieties, brown rice had higher phenolic acid contents than white rice. These contents decreased considerably when rice was steamed whereas, p-coumaric acid and ferulic acid contents were increased. Additionally, contents of rice (raw and steamed) can be used as a fundamental report for new rice varieties.
4,000원
11.
2023.12
구독 인증기관 무료, 개인회원 유료
This research aimed to examine the effects of grapefruit seed extract (GSE) at various concentrations on the microbial safety and physicochemical characteristics of onion puree (0.01~0.1%). The onion puree was kept at 4℃ for 14 days. The results of the study indicated that the addition of GSE did not cause any significant changes in the sample’s brix degree and viscosity in onion puree (p<0.05). However, as the concentration of GSE increased, the pH level decreased. On the other hand, as GSE was added, the lightness of the onion puree increased, while the redness and yellowness decreased. Compared to pure onion puree, the GSE-incorporated onion puree had higher levels of total flavonoid and total polyphenol content, indicating that it helps to maintain antioxidant activities. Based on the microbial safety test, aerobic bacteria, yeast, and mold were absent until day 14 of storage. In conclusion, the study suggests that the addition of GSE to onion puree increases its antioxidant activity and shelf-life.
4,200원
12.
2023.12
구독 인증기관 무료, 개인회원 유료
Changes in Physicochemical and Antioxidant Properties of by Enzyme-Treated Super Sweet Corn Extracts
To improve usability of super sweet corn, extracts were prepared with hydrolytic enzyme and changes in physicochemical and antioxidant properties were analyzed. Soluble solids and reducing sugars contents were higher in all enzyme treatment groups than in the control. When enzyme treatment time increased, contents of soluble solids and reducing sugars were also increased. There was no significant difference in lightness between treatment groups, with redness showing the highest value in the control and yellowness showing the highest value in the invertase treatment group. Free sugar content in the control was the lowest. However free sugar content in the enzyme combination treatment group was increased by more than four times compared to that in the control. Contents of ascorbic acid, flavonoids and polyphenols were higher in the enzyme treatment group than in the control. In particular, the enzyme combination treatment group showed the highest content. DPPH and ABTS radical scavenging abilities were significantly higher in all enzyme treatment groups than in the control. Radical scavenging abilities of cellulase treatment group and enzyme combination treatment group showed high activity. The activity increased when enzyme treatment time increased. The combined enzyme treatment method for super sweet corn was suitable for food processing.
4,000원
13.
2023.12
구독 인증기관 무료, 개인회원 유료
We investigated the anti-inflammatory effects of shiitake mushroom and kelp (SMK) mixture extracts in lipopolysaccharide (LPS)-stimulated murine RAW 264.7 cells. Treatment of RAW 264.7 cells with LPS significantly increased NO (nitric oxide) production, pro-inflammatory cytokines (tumor necrosis factor (TNF)-α, interferon (IFN)-γ, interleukin (IL)-6, and IL-1β), and inflammation-related genes (COX-2 and inducible nitric oxide synthase (iNOS)). In cytotoxicity testing using RAW 264.7 cells, SMK mixture extracts in the range of 1-16 μg/mL did not inhibit cell proliferation. However, SMK mixture extracts significantly inhibited NO production in a dose-dependent manner (p<0.05). SMK treatment significantly decreased TNF-α, IL-6, IFN-γ, and IL-1β levels compared to the LPS group, and similarly, pro-inflammatory cytokine mRNA levels also decreased. SMK mixture extracts reduced the mRNA expression of COX-2 and iNOS in RAW 264.7 cells compared to LPS (p<0.05). The above results show that SMK mixture extracts suppressed the inflammatory response induced by LPS. In particular, the extracts were shown to regulate the inflammatory response by suppressing the expression of inflammatory cytokines and inflammation-related enzymes.
4,000원
14.
2023.12
구독 인증기관 무료, 개인회원 유료
Mulberry fruit is a superior source of polyphenols, especially anthocyanin, and has a long history of use as an edible fruit and traditional medicine. The anthocyanin composition of mulberry fruit from 15 Korean cultivars was analyzed by ultra-performance liquid chromatography diode array detector with quadrupole time of flight/mass spectrometry (UPLC-DAD-QToF/MS) based on a cyanin internal standard. The four glycosides were identified by comparison with authentic standards and published reports. The major anthocyanin was cyanidin 3-O-glucoside (71.7%), followed by cyanidin 3-O-rutinoside (26.6%). The minor components (total of 1.7%) were pelargonidin 3-O-glucoside and pelargonidin 3-O-rutinoside. The total anthocyanin content (mg/100 g, dry weight) of mulberry fruit varied by cultivar and ranged from 471.5±4.0 (Su Hong) to 4,700.2±54.0 (Gwa Sang2). Among the 15 cultivars examined, Gwa Sang2 showed the highest level of cyanidin 3-O-glucoside (3,133.4±32.6), which was 9-fold higher than that of Su Hong (351.5±3.4). In conclusion, anthocyanin profiles, including pelargonidin 3-O-glucoside and pelargonidin 3-O-rutinoside, were reported for the first time from 15 Korean mulberry fruit cultivars. The results will contribute valuable information on pharmaceutical properties, breeding superior mulberry cultivars, and food industries.
4,000원
15.
2023.12
구독 인증기관 무료, 개인회원 유료
This study was performed to investigate antioxidant and anti-inflammatory activities of perilla(Perilla frutescens L.) seed, flower and leaf according to extraction condition. Perilla seed extracts(PSE), perilla flower extracts(PFE), perilla leaf extracts(PLE) was extracted by stirring extraction (STE, 25°C), shaking extraction (SHE, 80°C), and sonication assisted extraction(SAE, , 25°C) with 94% ethanol, 60% ethanol and distilled water, followed by analysis of total polyphenol and flavonoid and testing radical scavenging activities. The highest total polyphenol content (5.47, 9.36, 38.58 mg gallic acid equivalent/g), total flavonoid content(5.77, 8.62, 46.44 mg catechin equivalent/g), ABTS(10.68, 19.46, 63.56 mg trolox equivalent/g) and DPPH(6.51, 7.69, 79.73 mg trolox equivalent/g) radical scavenging activity of PSE, PFE and PLE was observed in the HWE with 60% ethanol,. Among the three extraction method, SHE provided the best results for yield, polyphenol, flavonoid content of perilla seed, flower, leaf in comparison to STE or SAE. SHE with 60% ethanol of perilla seed, flower, leaf more effectively inhibited secretion of nitric oxide(NO) and pro-inflammatory cytokine in RAW 264.7 macrophage exposed to LPS compared to other extraction solvent and method. Therefore, these extracts obtained from perilla seed, flower, leaf could be used antioxidant and anti-inflammatory ingredients in the food industry.
4,000원
16.
2023.12
구독 인증기관 무료, 개인회원 유료
The aim of this study was to determine the quality characteristics of bread with 2%, 4%, 6%, and 8% cuttlefish ink added. The pH of the dough decreased as the addition percentage increased, and the addition of 8% was the lowest. The pH of the bread and the fermentation expansion power of the dough decreased as the addition percentage increased. Moisture and ash content were positively correlated with the addition percentage, and the crude protein and crude ash content were negatively correlated. As the addition percentage increased, the color of the bread became darker, and the bread volume decreased. The inside and outside color of the bread also decreased as the addition percentage increased. The volume and specific volume of bread decreased as the addition percentage increased. The amino acid analysis indicated glutamic acid was the largest, free amino acid analysis pointed out aspartic acid the highest. The springiness, cohesiveness, gumminess, brittleness, and hardness of the bread were positively correlated with the addition percentage. Overall, it seems possible to develop bakery items using cuttlefish ink as a functional ingredient.
4,200원
17.
2023.12
구독 인증기관 무료, 개인회원 유료
Narae Han, Koan Sik Woo, Jin Young Lee, Jiho Chu, Mihyang Kim, Yu-Young Lee, Moon Seok Kang, Hyun-Joo Kim
Hypertension is characterized by excessive renin-angiotensin system activity, leading to blood vessel constriction. Several synthetic compounds have been developed to inhibit renin and angiotensin-converting enzyme (ACE). These drugs often have adverse side effects, driving the exploration of plant protein-derived peptides as alternative or supplementary treatments. This study assessed the phenolic compound and amino acid content and the antioxidant and antihypertensive activity of 5 South Korean staple crops. Sorghum had the highest phenolic compound content and exhibited the highest antioxidant activity. Millet grains, particularly finger millet (38.86%), showed higher antihypertensive activity than red beans (14.42%) and sorghum (17.16%). Finger millet was found to contain a large proportion of branched-chain, aromatic, and sulfur-containing amino acids, which are associated with ACE inhibition. In particular, cysteine content was positively correlated with ACE inhibition in the crops tested (r=0.696, p<0.01). This study confirmed that the amino acid composition was more correlated with the antihypertensive activity of grains than the phenolic compound content. Finger millet mainly contained amino acids, which have higher ACE inhibitory activity, resulting in the strongest antihypertensive activity. These findings underscore the antihypertensive potential of select crops as plant-based food ingredients, offering insight into their biological functions.
4,200원
18.
2023.12
구독 인증기관 무료, 개인회원 유료
Brown rice has various health benefits; however, it is more difficult to cook and has a harder texture as compared to milled rice. In this study, the effect of the sous-vide cooking method on starch retrogradation and textural properties of brown rice was investigated by comparative analysis with conventionally cooked brown rice based on moisture content assay, evaluation of the textural property analysis, and differential scanning calorimetry (DSC). The results of the study are as follows: First, the moisture content of sous-vide cooked brown rice was higher than in the conventionally cooked brown rice. Second, the sous-vide cooked brown rice has lower hardness, higher adhesiveness, and lower retrogradation enthalpy during storage than conventionally cooked brown rice. Finally, the retrogradation properties of cooked brown rice during storage were analyzed by DSC. The enthalpy increased more rapidly in the case of conventional cooked brown rice, reaching 1.58 J/g after 3 days of storage. This indicated that sous-vide cooking is effective in preventing retrogradation of rice during storage.
4,000원
19.
2023.12
구독 인증기관 무료, 개인회원 유료
This study was conducted to investigate whether there were differences in eco-friendly food, home meal replacement (HMR) purchases, and eating-out behavior according to the level of agri-food consumer competence. The data for the study were extracted from main food consumers (n=3,321) in the 2022 Food Consumption Behavior Survey. The competence index was divided into awareness-attitude-practice items, and three groups were classified by competence level. The results showed an agri-food consumer competency score of 70.62, with the highest score for awareness (73.96), followed by practice (69.28) and attitude (66.18). The frequency of purchasing eco-friendly food was higher in the excellent group compared to other groups, and quality and price satisfaction was higher with higher competency (p<0.001). Regarding HMR, the results showed that the shortage group had the lowest HMR consumption rate, and satisfaction decreased as competence decreased (p<0.001). The main reason for eating-out was to enjoy food in all groups (59.0%), followed by a lack of cooking time in the excellent group (15.7%) and hassle with food preparation in the moderate and shortage groups (17.3%, 16.6%) (p<0.001). In short, agri-food consumption competency showed differences by contents and components, and differences in food purchases and eating-out behavior by competency level were found.
5,100원
