간행물
산업식품공학 KCI 등재 Food Engineering Progress
- 발행기관 한국산업식품공학회
- 자료유형 학술지
- 간기 계간
- ISSN 1226-4768 (Print)2288-1247 (Online)
- 수록기간 1997 ~ 2025
- 주제분류 농수해양 > 식품과학 농수해양 분류의 다른 간행물
- 십진분류KDC 574DDC 664
권호리스트/논문검색
제29권 제1호 (2025년 2월) 10건
1.
2025.02
구독 인증기관 무료, 개인회원 유료
We investigated the biochemical composition and functional properties of garlic sprouted via hydroponic cultivation. Sprout length and sprouted garlic weight increased 6.9-fold (97.94±22.47 mm) and 1.4-fold (9.11±1.32 g), respectively, by day 20. Proximate compositions, including protein, fat, ash, and carbohydrates, were analyzed to determine nutrient changes. Notably, protein content increased from 17.73% to 20.21%. Minerals including phosphorus, potassium, magnesium, and iron varied significantly, supporting metabolic processes. Total free amino acids, particularly arginine and glutamine, increased from 5,301.21 mg% to 6,962.80 mg%, suggesting potential improvements in nutritional value and flavor. Protease activity reached its maximum at 21.26±2.47 mU/mL on day 20, promoting protein hydrolysis, and amylase activity steadily increased, reaching 299.82±0.85 mU/mL, providing energy through starch breakdown. Vitamin C content reached a maximum on day 8 (307.25 mg/kg, suggesting that vitamin C is produced during early sprouting. Phenolic compounds, which are critical for antioxidant activity, reached their highest concentration (42.15 mg/100 g) by day 12, correlating with increases in DPPH and ABTS radical-scavenging activities. These findings indicate the potential of sprouted garlic as a functional ingredient. Future research should optimize hydroponic cultivation conditions to improve bioactive compound content and antioxidant properties, contributing to the development of high-value functional foods.
4,600원
2.
2025.02
구독 인증기관 무료, 개인회원 유료
Lactic acid bacterial (LAB) fermentation is frequently used to enhance the nutritional and functional properties of natural products. Oysters (Crassostrea gigas), a marine bivalve mollusc, have long been used in food applications. In the present study, we explored the effects of LAB fermentation on the physiological activity of C. gigas. To identify new starter strains, we isolated and screened LAB from local specialties in Sacheon, South Korea. Eighteen LAB strains were identified by 16S rRNA gene sequencing, four of which exhibited protease activity. All the four isolates were identified as Latilactobacillus curvatus. Fermentation was carried out in a medium containing C. gigas powder for three days. After incubation, the antioxidant activity in the culture supernatant of fermented C. gigas with L. curvatus GH-118-24 increased by approximately 139.2% compared with that of the non-fermented control. Additionally, the extract of fermented C. gigas for three days showed significant improvements in anti-inflammatory and anti-diabetic effects, with increases of over 71.2% and 253.8%, respectively, compared to the non-fermented extract. These results suggested that the selected LAB strains have potential as starters capable of enhancing the bioactive properties of food, thus highlighting the importance of genetic resources in South Korea.
4,000원
3.
2025.02
구독 인증기관 무료, 개인회원 유료
This study investigated the effects of different emulsification techniques—high-pressure homogenization (HPH) and ultrasonic homogenization (USH)—on the properties of β-glucan-loaded liposomes under varying operational conditions. The results showed that, in HPH, increasing both the pressure (5,000–15,000 psi) and the number of cycles (1–3) gradually reduced the average particle size of the liposomes, with all particles remaining below 200 nm and a polydispersity index (PDI) under 0.1, with no significant differences (p>0.05). Liposomes produced with USH at the lowest energy level (20% amplitude for 1 min) exhibited the largest average particle size (594.63 nm) and greatest size variation. However, increasing the power and duration of USH reduced both the liposome size and PDI, making them comparable to those produced by HPH. Turbidity improved with increasing energy in both methods (p<0.05), although the turbidity ranges differed: HPH ranged 0.243–0.839 and USH, 0.628–1.715. Overall, this study demonstrates that HPH is more effective than USH in producing stable β-glucan liposomes.
4,300원
4.
2025.02
구독 인증기관 무료, 개인회원 유료
This study was conducted to investigate the effects of pretreatments and soybean oil on the physicochemical properties of mung bean starch and the textural properties of gels. Dry heat and microwave heat treatments were used as pretreatments to enhance the textural and storage qualities of mung bean starch gels. Pretreatment and the addition of soybean oil increased the swelling power and solubility of starch; particularly, dry heat treatment significantly increased the solubility of starch. In the RVA test, microwave heat treatment increased pasting viscosity, whereas dry heat treatment reduced pasting viscosity over all temperature ranges. Both pretreatments increased the peak time and gelatinization temperature. Dry heat treatment significantly increased the hardness, gumminess, and chewiness of mung bean starch gels compared to microwave heat treatment, however, reduced cohesiveness and adhesiveness. The addition of soybean oil slightly increased the fracture strain. No significant difference was observed in the water-holding capacity due to pretreatment and oil addition. These results confirmed that the textural characteristics of the mung bean starch gel were affected by pre-heat treatment of the starches.
4,000원
5.
2025.02
구독 인증기관 무료, 개인회원 유료
In this study, the quality of hydroponically grown leafy vegetables (batavia and butterhead) from smart farms was compared with that of soil-grown vegetables. The quality characteristics (weight, size, color, water content, pH, texture, bitter compounds, functional ingredients, antioxidant capacity, microorganisms, and sensory properties) of the two leafy vegetables were analyzed. Significant differences were observed in fresh weight, shear force, and functional ingredients between the two cultivation methods. With regard to weight measurement, hydroponically grown leafy vegetables were lighter compared to soil-grown vegetables (batavia: hydroponic 127.15–138.26 g, soil-grown 219.30 g; butterhead: hydroponic 107.48–127.66 g, soil-grown 237.23 g; p<0.05). In addition, hydroponically grown vegetables had significantly lower shear force values (batavia: 32–82%, butterhead: 49–70%) than soil-grown vegetables, except for one hydroponically grown batavia sample (p<0.05). Analysis of functional ingredients showed that both total polyphenol and total flavonoid contents were significantly higher in the soil-grown vegetables (p<0.05). However, no differences related to the growth system were observed in plant size, color, pH, bitter taste compounds, antioxidant capacity, and the presence of microorganisms between the two cultivation methods. This study provides a database of quality differences between hydroponically grown and soil-grown leafy vegetables, which is valuable for improving the quality of hydroponically grown products.
4,300원
6.
2025.02
구독 인증기관 무료, 개인회원 유료
This study investigated the antidiabetic activity of Salvia plebeia 70% ethanol extract (SPEE) and S. plebeia water extract (SPWE). The effects of SPEE and SPWE on adipogenesis were evaluated using 3T3-L1 adipocytes. Oil Red O staining showed that SPEE inhibited adipogenesis in 3T3-L1 adipocytes. Both SPEE and SPWE were analyzed for their total polyphenol contents (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities, and α-glucosidase inhibition. SPEE exhibited significantly higher TPC and DPPH radical-scavenging activities than SPWE. Next, an oral glucose tolerance test was performed to assess the potential hypoglycemic effects of SPEE in a streptozotocin (STZ)-induced diabetic mouse model. Blood glucose levels in STZ-induced diabetic mice decreased 30 min after treatment with SPEE (300 mg/kg) and SPWE (300 mg/kg). Therefore, this study provides a basis for further investigations into the clinical applications of SPEE as a preventative agent against diabetes.
4,000원
7.
2025.02
구독 인증기관 무료, 개인회원 유료
This study evaluated the effects of the cells alive system (CAS) freezing method and different thawing methods (refrigeration and running water) on the quality of aged Hanwoo shoulder clods. Thawing time was significantly influenced by the thawing method, with running water thawing taking 3 h and refrigeration thawing exceeding 20 h. CAS freezing yielded significantly higher lightness (L*) values during running water thawing than it did during general freezing (p<0.05), likely owing to reduced water loss. CAS-frozen meat exhibited lower volatile basic nitrogen levels and thawing loss (2.05%–2.11%) compared with that of general frozen meat (3.17% –3.79%), indicating superior freshness and reduced quality deterioration (p<0.05). Among the textural properties, springiness was highest in frozen and running water-thawed CAS meat (10.5 mm). In contrast, general freezing combined with refrigeration thawing caused the greatest quality degradation, as reflected by the lowest pH (5.45) and water holding capacity (86.36%), and highest cooking loss (32.98%). These results suggest that CAS freezing combined with running water thawing minimizes changes in quality and enhances springiness, making it an optimal approach for the production of high-quality aged meat.
4,000원
8.
2025.02
구독 인증기관 무료, 개인회원 유료
The impact of harvest time on the physicochemical properties and antioxidant activity of Seolhyang strawberry varieties was evaluated. The Hunter color value, which indicates redness on the surface of strawberries, was significantly higher for strawberries with a third flower cluster. Our results also revealed that the strawberry pH tended to increase significantly with extension of harvest time. Soluble solids in strawberries from the fifth flower cluster were significantly lower throughout the harvest period. Strawberries from the first flower clusters exhibited the highest acidity, while strawberries from the third flower clusters held the lowest acidity. Strawberry antioxidant properties assessment revealed that total polyphenol and anthocyanin content tended to increase with delay of harvest time. Vitamin C content tended to significantly increase with increasing flower cluster number until cluster 4. Fifth flower cluster strawberries showed decreased vitamin C. Sensory acceptability scores for second-flower cluster strawberries were significantly higher than those of the others for appearance, taste, and overall acceptability. This study confirmed important impacts of harvest time on the physicochemical and sensory properties of strawberries. We expect that this data can be used to guide the development of processed strawberry products.
4,000원
9.
2025.02
구독 인증기관 무료, 개인회원 유료
This study examined the effects of partially replacing wheat flour with roasted safflower seed powder (SSP) on brownie quality, using proportions of 0%, 5%, 10%, 15%, and 20%. The addition of SSP had no significant dose-dependent effect on pH. Although the highest moisture content was observed in SSP 20 brownies (8.48%), no significant differences were found among samples. Brownie thickness increased proportionately with the amount of added SSP. Volume and density also increased with higher SSP content. Brightness (L), redness (a), and yellowness (b) values were all highest in SSP 20 brownies, indicating that SSP content affects brownie color. Hardness exhibited an increasing trend, with the control group values at 331.38±12.85 and SSP 20 at 432.70±39.84. Sensory evaluations revealed a highest overall preference for the control group, followed by the SSP 10 group. These findings suggest that the addition of 10% SSP is appropriate for brownies.
4,000원
10.
2025.02
구독 인증기관 무료, 개인회원 유료
To investigate the diversity of industrially useful microorganisms from fermented agricultural products in the Sacheon region, 128 strains were isolated and analyzed phylogenetically. The analysis indicated that the isolates were categorized into three phyla, eight families, 13 genera, and 33 species. The Bacillaceae family, which was the main taxon, comprised 88.3% of the isolates and included four genera and 22 species: Bacillus, Exiguobacterium, Fictibacillus, and Metabacillus. The Caryophanaceae family, which was the second most abundant taxon, comprised 3.9% of the isolates, including two genera and two species: Rummeliibacillus and Sporosarcina. The isolates were examined for hydrolytic enzyme activity (protease, amylase, and lipase), and 118 strains (92.2%) exhibited at least one of these enzyme activities. Furthermore, auxin production was observed in all seven strains. This study demonstrates that the isolated strains have potential applications in the food and agricultural industries in South Korea, highlighting the importance of genetic resources.
4,600원
