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 ~ 2026
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
Vol.39 No.4 (2026년 8월) 5건
1.
2026.08
구독 인증기관 무료, 개인회원 유료
이연리
Jerusalem artichoke, bitter gourd, sword bean, beet, greater burdock, and lotus root were dried at 70℃ for 12 h and extracted at 70℃ for 3 min. The resulting extracts were analyzed to determine their pH, color, total polyphenol content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity, and α-glucosidase inhibitory activity. The pH of the hand-made teas ranged from 5.80 to 6.97, indicating overall weakly acidic properties. Greater burdock and beet teas showed high phenolic compound contents. Bitter gourd tea had the highest levels of TPC (44.93±0.28 mg GAE/100 mL) and TFC (13.61±0.31 mg CE/100 mL), whereas sword bean tea had the lowest levels of TPC (15.57±0.37 mg GAE/100 mL) and TFC (4.19±0.07 mg CE/100 mL). DPPH radical-scavenging activity analysis indicated that bitter gourd and greater burdock teas exhibited the strongest antioxidant activities, whereas beet tea exhibited the lowest scavenging activity. Jerusalem artichoke, lotus root, and sword bean teas also exhibited significant scavenging activities. In contrast, α-glucosidase inhibitory activity was highest in bitter gourd tea, followed by that in Jerusalem artichoke, burdock, lotus root, beet, and sword bean teas. Correlation analysis indicated that higher TPC and TFC were associated with superior antioxidant (DPPH) and antidiabetic (α-glucosidase) properties of the assessed hand-made teas.
4,000원
2.
2026.08
구독 인증기관 무료, 개인회원 유료
연제석, 김다영, 이예진, 홍혜정, 김주현, 이경행
This study evaluated the potential of defatted perilla seed residue (DPSR), a byproduct of perilla oil production, as a food upcycling and high-value food ingredient. Extracts were prepared through single or complex enzyme treatments using protease, cellulase and pectinase. These extracts were subsequently incorporated into jellies to analyze their physicochemical quality characteristics, antioxidant composition and activity, and texture profiles. The addition of enzyme-treated DPSR extracts decreased the lightness of the jellies while increasing their redness and yellowness. Among the formulation groups, the protease-based complex enzyme treatment yielded the highest polyphenols and ascorbic acid contents compared to the control, whereas flavonoids contents showed no significant differences among the experimental groups. DPPH and ABTS radical scavenging activities were significantly enhanced compared to the control, confirming that the enzymatic treatment enhanced antioxidant activity and this activity was effectively retained after jelly processing. Texture profile analysis revealed that the soluble components released by the enzymatic treatment reinforced the gelatin gel network, resulting in increased hardness and shear force. In conclusion, protease-based complex enzyme treatment improves the extraction efficiency of bioactive compounds from DPSR and preserves functionality in the final product. These findings serve as foundational data for academic and industrial applications related to food upcycling of agricultural by-products and sustainable food development.
4,000원
3.
2026.08
구독 인증기관 무료, 개인회원 유료
신유리, 신혜원, 이호진
This exploratory cross-sectional study examined screen time, sedentary behavior, Nutrition Quotient (NQ) and weight status among 221 elementary, middle and high school students in Chungbuk, Korea. Weight status was recalculated from self-reported height and weight using the sex- and assumed-age-in-months-specific body mass index LMS values of the 2017 Korean National Growth Charts. Groups were compared using Kruskal-Wallis and Fisher’s exact tests, and associations with weight status were estimated by binary and ordinal logistic regression adjusted for sex and school level, with Bonferroni correction for multiple testing. Total screen time increased across school levels (elementary 220.8, middle 390.4, high 418.7 min/day; p<0.001), whereas sedentary time did not differ. Overweight and obesity combined affected 29.0% of the students and increased with school level (p=0.007). Total screen time differed by weight status (p=0.002) and showed an increasing trend across categories (p<0.001), but this association was attenuated after adjustment and no longer significant; school level was the dominant correlate (high vs elementary, p=0.005). NQ was not associated with weight status. The apparent association between screen time and weight status appears to be largely explained by school level and should be regarded as hypothesis-generating.
4,200원
4.
2026.08
구독 인증기관 무료, 개인회원 유료
Honey Seol, Ki Hyeon Sim
This study evaluated the effects on nutritional composition, mineral content, starch structure, gelatinization behavior, and microstructure of supplementing noodles with 0%, 5%, 10%, 15%, and 20% germinated black quinoa (GBQ) powder. Proximate analysis showed that crude protein, fat, and ash contents increased with increasing GBQ levels, whereas carbohydrate content did not differ significantly among samples. Mineral analysis showed that Fe, Zn, and Mg contents increased whereas Na content decreased with increasing GBQ levels. X-ray diffraction analysis showed similar diffraction patterns among all samples, with a major peak within the 2θ range of approximately 19.8~20.5°. Rapid visco analyzer results indicated a reduction in pasting temperature in the GBQ groups. Peak viscosity tended to increase in the 5~10% GBQ groups but tended to decrease in the 20% GBQ group. Breakdown viscosity tended to increase, whereas setback viscosity was the highest in the 5% GBQ group and tended to decrease with increasing GBQ level. Scanning electron microscopy revealed greater pore formation and structural irregularity on the surface and cross sections of noodles with increasing GBQ supplementation. Overall, supplementation with 5~10% GBQ powder enhanced protein and mineral contents while providing favorable rheological properties with only minor microstructural changes.
4,300원
5.
2026.08
구독 인증기관 무료, 개인회원 유료
김동선, 강순아
In this study, we evaluated the antioxidant activity and lipid oxidative stability of Cornus officinalis powder fermented with Lactobacillus brevis. The powder was inoculated with 100 mL (COF1) or 50 mL (COF2) of L. brevis culture and incubated statically at 30℃ for 48 h; the control (CO) received sterile distilled water. In vitro, the DPPH and ABTS radical scavenging activity and total polyphenol content were the highest in COF2 (p<0.05); TPC increased by approximately 11% over CO, whereas the total flavonoid content showed no significant difference. For lipid stability, fermented extracts were added to soybean oil (200 and 1,000 ppm) and oxidized at 180℃. Suppression of the primary product (CDA) was greatest in the CO, whereas that of the secondary product (p-AV) was most effective in the COF2 (14.4% reduction); however, TBA values increased at 1,000 ppm, likely due to color interference and the pro-oxidant action of polyphenols. The fermented groups in the oil-in-water emulsions oxidized at 60℃ suppressed headspace oxygen consumption and conjugated diene formation more than that in the CO. These results indicate that L. brevis fermentation enhances the antioxidant properties of Cornus officinalis, with inhibitory patterns differing according to the oxidation stage, supporting its potential as a natural antioxidant for oil-processed foods.
4,300원
