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.37 No.6 (2024년 12월) 19건
1.
2024.12
구독 인증기관 무료, 개인회원 유료
In a previous study, beverages containing Centella asiatica extracts (CAE) that exhibited anti-inflammatory effects were prepared. This study aimed to establish the optimal extraction conditions for CAE to enhance its anti-inflammatory activity in functional labeling beverages (FLB-CCS) containing Aloe vera gel powder and Codonopsis lanceolata extract, and to determine their effects on intestinal epithelial cells. Initially, FLB-CCS 1 (containing 3% CAE) and FLB-CCS 2 (containing 1% CAE), which had varying CAE extraction ratios, displayed no significant cytotoxicity in IL-1β-induced inflammatory intestinal epithelial (Caco-2) cells. FLB-CCS 1 significantly more effectively inhibited the production of inflammatory factors, such as IL-6 and monocyte chemoattractant protein-1 (MCP-1), compared to FLB-CCS 2. FLB-CCS 1 also reduced the mRNA expression of genes encoding IL-6 and MCP-1. Additionally, FLB-CCS 1 regulated the expression of IL-1 receptor type 1 by inhibiting the nuclear translocation of the NF-κB transcription factor p65. In conclusion, these results suggest that an increased CAE extraction ratio (FLB-CCS 1) could enhance the anti-inflammatory activity and serve as materials in functional labeling beverages for intestinal health.
4,000원
2.
2024.12
구독 인증기관 무료, 개인회원 유료
This study confirmed the fungal community of rice makgeolli sold in the eastern part of Jeollanam-do using ITS 2 sequence-based metagenome analysis. A total of 18 fungi were found in six makgeolli samples, with Saccharomyces cerevisiae being dominant in all samples at high rates ranging from 96.61~99.96%. The six makgeolli samples were classified into three groups based on the PCoA and UPGMA tree analysis results using the Jaccard distance matrix. Network analysis of the relationships among the 18 identified fungal species helped identify a fungus that demonstrated either a positive or negative correlation with the dominant species, Saccharomyces cerevisiae. This study provides important foundational data for understanding the fungal composition in the makgeolli fermentation process.
4,000원
3.
2024.12
구독 인증기관 무료, 개인회원 유료
The study examined the impact of adding acorn pomace dried powder (APDP) at different levels (0%, 5%, 10%, 15%, 20% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. The findings showed that as the APDP content increased, moisture levels decreased, and pH levels were affected. Color analysis revealed a decrease in lightness (L), while yellowness (b) and redness (a) values increased. Texture analysis indicated an increase in gumminess, hardness, and chewiness, but a decrease in cohesiveness, adhesiveness, and springiness with higher APDP levels. Sensory evaluation of appearance, taste, flavor, texture, and overall preference identified the sample with 10% APDP as the most preferred. Additionally, the antioxidant activity of the garaetteok demonstrated a positive correlation with the increasing APDP content. In conclusion, the incorporation of 10% APDP enhanced the quality characteristics of garaetteok, improving its nutritional value, antioxidant properties, and overall consumer appeal.
4,000원
4.
2024.12
구독 인증기관 무료, 개인회원 유료
This study aimed to evaluate quality characteristics and functionality of liqueurs made from different plum varieties (chu-hui and Blood Plum) with various maceration treatments. Liqueurs were prepared by adjusting plum extraction content and alcohol concentration from 10% to 50%. After 12 weeks of maceration, the pH ranged from 4.08 to 4.77. Both total acidity and soluble solidsincreased with higher alcohol content. Redness(a*), a key factor affecting consumer preference, was higher in blood plum liqueurs (17.15~52.69) than in Chu-hui liqueurs (－0.31~4.69). Antioxidant activity measured by DPPH and ABTS radical scavenging ability peaked at 8 weeks of maceration, showing variations among treatments. When the extraction ratio of plums was below 30%, the color appeared light. Liqueurs treated with 30% Blood Plum for 8 weeks showed the highest commercial potential. This study provides scientific information necessary for establishing a manufacturing process for plum-based liqueurs.
4,000원
5.
2024.12
구독 인증기관 무료, 개인회원 유료
This study aimed to compare effects of cultivation areas (upland and reclaimed land) and harvest time on contents of bioactive components and antioxidant activities of wheat sprouts. Contents of Ca and K were higher in upland, while content of Mg was higher in reclaimed land. Mineral content decreased after winter, regardless of the harvest time. Total dietary fiber increased by 24.3% in reclaimed land and improved by 45.2% after winter, with Ariginheuk showing the highest fiber content (34.41 ± 0.53 g/100 g). Total polyphenols increased by 48.6% in reclaimed, but decreased by 26.7% after winter. Similarly, flavonoids increased by 87.8% in reclaimed land but declined after winter. Content of octacosanol, a key bioactive compound, was 33.2% higher (7.75 ± 0.09 mg/g) in Ariginheuk grown in reclaimed land and decreased after winter. Antioxidant activities measured by ABTS and DPPH assays increased by 51.4% and 82.4%, respectively, in reclaimed land, with pre-winter harvests showing higher scavenging abilities. Overall, reclaimed land generally showed higher contents of bioactive components, with contents of pre-winter harvests being more beneficial. These findings highlight significant differences in wheat sprouts' physiological activities based on cultivation area and harvest time, suggesting that reclaimed land and pre-winter harvesting might offer advantages.
4,000원
6.
2024.12
구독 인증기관 무료, 개인회원 유료
This study was conducted to establish a range of sodium reduction acceptable to consumers through collaboration between food and nutrition experts and franchise restaurants to reduce sodium in franchise restaurants. This study was conducted sequentially in 2018 using focus group interview and in-depth interview with experts, development of low-sodium pizza. Sodium content of low-sodium pizza was then analyzed along with preference evaluation of low-sodium pizza. Results of expert interviews showed that gradual sodium reduction was desirable. Sodium-reduced pizzas were manufactured using sauces and toppings that gradually reduced refined salt and soy sauce. Results of physicochemical analysis showed that sodium contents of pizzas were reduced by 5.3%, 7.9%, and 12.7% in the experimental groups P1, P2, and P3, respectively, compared to the control group (487.43 mg/100g). As a result of evaluating the intensity of pizza taste, saltiness and greasiness were lower in sodium-reduced pizza group, while sweetness and spiciness were higher. The preference and willingness to recommend sodium-reduced pizza were the highest for pizza with a 12.7% reduction. A 7-12% reduction in sodium in currently commercially available pizzas had no effect on taste preference. It is viewed positively by consumers. Thus, such reduction can be applied at a realistic level in franchise restaurants.
4,300원
7.
2024.12
구독 인증기관 무료, 개인회원 유료
Cold-pressed rapeseed oil (CPRO) is a rich source of bioactive components, but it is more susceptible to deterioration due to absence of chemical refining. Proper storage conditions are essential to maintain oil quality. This study evaluated the quality properties of seed-stored oil (SSO) and oil-stored oil (OSO) under various storage conditions. Both the seeds and the CPRO obtained from the ‘Jungmo7001’ and ‘Yuryeo’ varieties were stored for 24 months at 4℃, 25℃, and ambient temperature (AT). After 24 months, the acid value (AV) at 4℃ was lower than at 25℃ and AT. Additionally, the AV increased by 3.0-fold in SSO and 1.9-fold in OSO at AT compared to initial storage levels. OSO was found to be relatively more stable against oxidation than SSO. The canolol content in SSO increased with both storage temperature and period, but this was not observed in OSO. However, no changes in fatty acid composition or tocopherol content were noted based on the storage conditions, indicating that these properties remained relatively stable during storage. These results provide foundational data for the stable distribution of CPRO.
4,200원
8.
2024.12
구독 인증기관 무료, 개인회원 유료
To determine the differences in food quality between fish fed a low fish meal diet containing black soldier fly (Hermetia illucens) instead of fish meal and those fed a general fish meal diet, we analyzed the approximate components, mineral content, amino acid composition, fatty acid composition, color, and texture of Flounder (Paralichthys olivaceus). The analysis of approximate components showed no difference between the two samples, except for moisture content. Mineral contents were measured in the order of K, P, Na, and Mg in both samples, with no difference except for phosphorus (P). A total of 16 amino acids were detected in both samples, with no significant differences in their composition. Additionally, 17 types of free amino acids were identified, with no significant differences between the two samples. The fatty acid composition consisted of 13 fatty acids, with palmitic acid, DHA, and oleic acid being the most prominent, although slight differences in content were observed. The color and texture also showed no differences between the two samples. Overall, there were no significant differences in chemical components or physical characteristics, so it was judged to be insignificant in terms of food science.
4,000원
9.
2024.12
구독 인증기관 무료, 개인회원 유료
This study assessed dried vegetables derived from sweet potato petioles to promote the use of typically discarded aerial parts. The length (18.25 to 35.00 cm) and thickness (4.59 to 6.66 mm) of the petioles varied by variety, with ‘Hophungmi’ and ‘Tongchaeru’ showing promise for dried vegetable processing due to their longer and thicker petioles. In terms of color, ‘Hophungmi’ and ‘Shinmi’ exhibited high lightness, ‘Tongchaeru’ and ‘Hayangmi’ displayed strong redness, and ‘Pungwonmi’ had high yellowness. Rehydration rates and hardness increased over the harvest period, with ‘Pungwonmi’ and ‘Tongchaeru’ demonstrating excellent rehydration capacity. Additionally, ‘Hayangmi,’ ‘Shinmi,’ ‘Tongchaeru,’ and ‘Hophungmi’ maintained lower hardness levels, appealing to consumers who prefer a softer texture. Notably, the substantial polyphenol content (10.70 to 16.20 mg GAE/g) and flavonoid content (4.79 to 8.11 mg CE/g), along with antioxidant activity (DPPH: 1.11 to 2.14 mg, ABTS: 5.51 to 7.78 mg TE/g), indicate their potential as antioxidant-rich functional foods. This research supports the development of dried vegetable products tailored to consumer preferences.
4,000원
10.
2024.12
구독 인증기관 무료, 개인회원 유료
To utilize textured vegetable protein (TVP) instead of meat in kimchi stew, TVP of different sizes were added to kimchi stew under different cooking conditions. Canned Kimchi stew was prepared by adding processed TVP. Physicochemical quality characteristics and antioxidant activities of the broth, kimchi, and meat (or TVP) were measured. The pH and salinity did not show a significant difference between treatment groups in the broth or kimchi. However, the TVP treatment group showed higher pH and lower salinity than the control group. There was no significant difference in color between control group and TVP-treated groups. In terms of texture, the control group had the lowest hardness, gumminess, and chewiness, followed by TVP-1 and TVP-2 manufactured after pre-cooking, which showed lower hardness, gumminess, and chewiness. The smaller the size of the TVP, the lower the hardness, gumminess, and chewiness. Results of shear force were consistent with those of hardness. Contents of flavonoid and polyphenol compounds as antioxidant components did not increase or decrease with the addition of TVP. There were no significant differences in antioxidant activities among experimental groups.
4,000원
11.
2024.12
구독 인증기관 무료, 개인회원 유료
This experimental study aimed to determine the anti-obesity effects of burdock(Arctium lapp L.) extract and processed (Beopje) burdock extract in a high fat diet-induced obesity model. When burdock extract was orally administered at a concentration of 250 mg/kg BW and the Beopje burdock extract was administered at 250 and 500 mg/kg BW, they significantly decreased body weights increased by a high-fat diet, improved food efficiency ratio, decreased adipose tissue weight by site, and significantly decreased blood triglycerides, total cholesterol, and LDL-cholesterol levels. Blood ALT and AST contents as liver function-related indices increased by the high fat diet were significantly decreased by the Beopje burdock extract. Results of histological analysis of the liver showed that the Beopje burdock extract alleviated fatty liver phenomenon induced by a high-fat diet. In addition, levels of blood TNF-α, IL-6, and IL1-β increased by a high-fat diet were significantly decreased by ALB-L and ALB-H. Therefore, Beopje burdock extract can improve obesity in a high-fat diet-induced obese animal model by improving blood lipids and blood biochemical indices, increasing body water, and decreasing body fat more than the burdock extract.
4,600원
12.
2024.12
구독 인증기관 무료, 개인회원 유료
This study evaluated the suitability of using Wickerhamomyces anomalus A1-5 isolated from solid grain fermentation broth for winemaking by comparing the quality and functionality of Campbell Early wine produced with single and mixed inoculations. The pH ranged from 3.43 to 3.68, with the highest value in treatment B. Soluble solids ranged from 5.0 to 7.7 °Brix. Total acidity was measured at 0.42% to 0.47%. Color analysis indicated a significant decrease in lightness with an increase in redness across all treatment groups compared to the control. Among aroma compounds, 8 alcohols, 6 esters, 3 acids, and 11 other compounds were identified, with the control having the highest alcohol content and treatment D having the highest ester content. Tannin and total polyphenol contents ranged from 46.46 mg% to 95.92 mg% and from 87.66 mg% to 147.21 mg%, respectively. Antioxidant activities measured by DPPH and ABTS assays ranged from 33.84% to 69.02% and from 42.43% to 89.18%, respectively, with treatment B exhibiting the highest activities. These results suggest that W. anomalus A1-5 may positively influence the quality and functionality of Campbell Early wine, presenting potential as a novel yeast strain for winemaking.
4,000원
13.
2024.12
구독 인증기관 무료, 개인회원 유료
The leaves and stalks of sweet potato have attracted considerable interest as a health food due to numerous studies reporting the presence of functional compounds and various physiological activities. This study analyzed the functional components in the aerial parts of six domestically developed sweet potato cultivars and compared their antioxidant activities. The total polyphenol content, total flavonoid content, and total phenolic acid content ranged from 76.9 to 148.6 mg GAE/g, 3.98 to 11.90 mg CE/g, and 44.19 to 93.56 mg/100 g, respectively. Among the cultivars examined, 'Gogeonmi' and 'Tongchaeru' exhibited high levels of these compounds, and their DPPH and ABTS radical scavenging activities were superior to those of the other cultivars. The GABA content ranged from 0.59 to 2.55 mg/g, with 'Tongchaeru' and 'Jinhongmi' showing the highest levels. Lutein content ranged from 0.10 to 0.24 mg/g, with 'Tongchaeru' reaching its maximum concentration 90 days post-cultivation. Extracts from 'Tongchaeru' significantly inhibited the secretion of interleukin-6 (IL-6) inflammatory cytokines, with the water extract demonstrating a stronger effect than the pretanol extract. These findings suggest that the aerial parts of sweet potato could serve as excellent functional vegetables and bioactive ingredients for health food applications.
4,200원
14.
2024.12
구독 인증기관 무료, 개인회원 유료
This study was conducted to investigate the quality characteristics of rose pasta sauce added with plant-based meat substitutes and plant-based ingredients. The rose pasta sauces were prepared by varying the proportions of tomato sauce and soy milk-based mayonnaise. As the proportion of soy milk mayonnaise increased and the proportion of tomato sauce decreased, the pH increased and the total acidity decreased. The total polyphenol content of rose pasta sauce ranged from 122.59 to 168.09 mg/100 mL, with higher values found in pasta sauces containing soy milk mayonnaise, particularly in the B treatment (70% tomato sauce, 30% soy milk mayonnaise) and tannin content was also highest in the B treatment (117.61 mg%). ABTS radical scavenging activity ranged from 34.90% to 40.62%, with significantly higher values observed in A, B, and C. DPPH radical scavenging activity ranged from 63.42% to 84.46%, with the highest activity found in the A treatment, followed by the B treatment. These results suggest that the development of rose pasta sauces with plant-based ingredients and meat substitutes can offer diverse applications and potential in the food industry.
4,200원
15.
2024.12
구독 인증기관 무료, 개인회원 유료
This study was conducted in September 2023 to establish proper eating habits and enhance the nutritional knowledge of elementary school students in Daegu during a nutrition camp hosted by the Daegu Metropolitan Office of Education. A total of thirty boys and twenty-three girls participated, with an average age of 11.2 years. The breakfast skipping rate was 11.3%, while 84.9% reported eating out once or twice a week, and 86.8% indicated they consumed delivery food once or twice a week. Regarding snacks, 47.5% of students reported eating snacks twice a day, and 73.6% identified as picky eaters. Furthermore, 66% of the participating students had no prior experience with nutrition education or consulting nutritionists. The students' nutritional knowledge score before the start of the nutrition camp was 14.4 out of 20, and after the end of the nutrition camp, it statistically increased significantly to 16.4 points (p<0.001). The level of nutritional knowledge of students who participated in the nutrition camp improved significantly compared to before the start of the nutrition camp, and this result shows that various activity programs including nutrition education and nutrition counseling can be effective.
4,000원
16.
2024.12
구독 인증기관 무료, 개인회원 유료
To inhibit peroxidation of refrigerated eel, ethanol extracts of ginger and turmeric (30° Soju) were employed as a pre-treatment. The DPPH and ABTS scavenging activities of ginger and turmeric extracts were observed to be significantly higher than that of 5 mM vitamin C (p<0.05). Following the application of ginger or turmeric extracts for a period of 21 days, a reduction in the acid, peroxide, carbonyl, and TBA values was noted in comparison to the untreated samples. Furthermore, no significant difference was observed between the samples containing 5 mM vitamin C and those with ginger or turmeric extract in the peroxide value and TBA measurements. With regard to the carbonyl value, the treatment involving ginger or turmeric extract demonstrated a more pronounced antioxidant effect than the treatment with 5 mM vitamin C (p<0.05). Furthermore, the application of ginger or turmeric extracts resulted in a delay in the peroxidation induction period of linoleic acid and eel oil, thereby inhibiting peroxidation. The antioxidant effects observed were comparable to those of 10 mM vitamin C. In conclusion, the findings of this study indicate that pre-treatment of eels with ginger or turmeric ethanol (30° Soju) extracts effectively inhibits peroxidation during refrigerated storage.
4,000원
17.
2024.12
구독 인증기관 무료, 개인회원 유료
Fine dust absorbed into our body through the skin causes various inflammatory responses in skin cells and accelerates skin aging. This study aimed to investigate the potential of Allomyrina dichotoma larvae, approved as edible ingredients, as inhibitor for fine dust-induced inflammaging. The anti-inflammaging effects of aqueous ethanolic Allomyrina dichotoma larvae extract (ADLE) against ERM-CZ100 were evaluated at the cellular level. Biochemical responses associated with cell damage in human dermal fibroblasts were assessed by measuring intracellular ROS, DNA fragmentation, β-galactosidase activity, cytokines, and protein expression. Exposure to ERM-CZ100 increased ROS production, DNA fragments, and β-galactosidase activity, which reduced cell viability. However, these detrimental effects were significantly mitigated by co-treatment with ADLE. The mRNA expression of inflammatory cytokines induced by ERM-CZ100 was decreased by ADLE treatment, which was further corroborated by a reduction in COX2 protein expression. Additionally, ADLE restored the elevated matrix metalloproteinase (MMP)-1 levels and reduced COL1A1 expression caused by ERM-CZ100 exposure. In conclusion, the results of this study suggested that ADLE not only holds nutritional value as a potential future food resource but also exhibits promising properties as a novel material for treating inflammation. Moreover, it demonstrates a positive effect in preventing skin aging caused by environmental pollution.
4,000원
18.
2024.12
구독 인증기관 무료, 개인회원 유료
The objective of this study was to categorize consumers' food-related lifestyles into various types and discern the differences in consumer preferences for locally sourced ingredients in Home Meal Replacement (HMR) based on food-related lifestyles. The online survey was conducted from December, 2020, involving 474 adults who registered with Macro Mill Embrain. Statistical analyses, including frequency analysis, descriptive statistics, factor analysis, K-means cluster analysis, and one-way ANOVA were applied to the collected data. The findings revealed the ‘convenience-seeking group,’ the 'high interest in food-related lifestyle group,' and the ‘health and taste-seeking group.’ The ‘convenience-seeking group’ showed a high proportion of respondents (65%) didn’t check the origin, whereas the ’high interest in food-related lifestyle group’ (57.5%) and the ‘health and taste-seeking group’ (66.7) had higher proportions of respondents who checked the origin. Regarding the reasons for preferring locally sourced HMR, all three clusters emphasized safety, hygiene, and fresh ingredients as the most critical factors. This study represented the first exploration into consumer preferences for HMR using locally sourced ingredients, segmented by their food-related lifestyles. The findings provided valuable foundational information for the development of HMR using locally sourced ingredients and could be applied to decisions in the food industry and related policy-making.
4,200원
19.
2024.12
구독 인증기관 무료, 개인회원 유료
This study investigated the physiological activities of a 70% ethanol extract of jicama by measuring its polyphenol and flavonoid contents, as well as its DPPH and ABTS radical scavenging activities, and α-amylase and α-glucosidase inhibition activities. The polyphenol and flavonoid contents of the extract were found to be 2.45 GAE/g and 3.98 CE/g, respectively. At a concentration of 5 mg/mL, the DPPH and ABTS radical scavenging activities, along with the α-amylase and α-glucosidase inhibition activities, were 52.32%, 45.60%, 47.44%, and 36.96%, respectively.
4,000원
