In this study the physicochemical properties and antioxidant capacities of ginger (Zingiber officinale Rosc) Jungkwa with different kinds of sweeteners were determined. Jungkwa made with different sugars (sugar, xylitol, honey or oligosaccharides) were compared in aspect of physiochemical properties, antioxidant activities, total phenolic contents and sensory evaluation. Moisture contents Jungkwa treated different kinds of oligosaccarides showed highest value, in the order of honey, xylitol and sugar. L* value of Jungkwa treated with xylitol was the highest, a* value of Jungkwa treated with honey, sugar Jungkwa were higher then others. Free sugar contents of Jungkwa treated with sugar showed the highest value in sucrose, glucose and galactose. Jungkwa with xylitol showed lowest value in all free sugar contents. Hardness and chewiness of Jungkwa treated with xylitol showed the highest value. The antioxidant activity measured by DPPH and ABTS radical scavenging activity and total penolic content were the highest in Jungkwa treated with honey, followed by Jungkwa treated with xylitol, oligosaccharides and sugar. Appearance and color of oligosaccarides and honey treated Jungkwa were preferred. In ginger taste, sweetness, chewiness were highest in sugar treated Jungkwa (not significant difference in treatments). As a result, honey treated Jungkwa has higher antioxidant activity and quality than other sugar treatments.

The effects of ultrasound-assisted extraction (UAE) on the physicochemical and sensory characteristics of coffee beverage were investigated. Coffee powder (4 g) was soaked into 80 mL distilled water and extracted for 15, 30, 60, 120, 180, 240, or 300 sec at 60℃ in an ultrasonic bath (40 kHz, 300 W). Hot-water extraction (HE) at 80℃ for 300 sec was used as a control. Content of soluble solids in coffee beverage prepared by UAE (60~300 sec) was same or higher than those of HE, however, no significant differences were observed among the four beverages extracted for more than 120 sec. Clarity and browning index of beverage prepared by UAE (15 sec) and by HE were significantly higher and lower, respectively, compared to those of the other. Content of phenolic compounds was lower and higher respectively, in beverage prepared by UAE (15 sec, 30 sec) and UAE (60~300 sec) than by HE. DPPH radical scavenging activity was highest in beverage prepared by UAE (15 sec) and HE. Sensory evaluation showed that color, aroma, taste, and overall acceptability were rated with the best score for beverage prepared by UAE (15 sec) and the worst score for beverage prepared UAE (120~300 sec). Therefore, ultrasound-assisted extraction can be used for improving quality of coffee beverage.

To examine the utilization possibility of defective coffee beans, non-defective and defective coffee bean were compared by means of its physiochemical properties and antioxidant capacities measured by DPPH radical scavenging activity, FRAP assay, total phenol contents, functional component (trigonelline, caffeine, chlorogenic acid) contents. After roasting process, pH and soluble solid contents of coffee extracts decreased; L* value decreased while a* and b* values increased. DPPH radical scavenging activities of defective green bean extracts were higher than that of non-defective green bean extracts. Immature green bean extract showed the highest radical scavenging activity. In FRAP assay, green bean extracts ranged from 15.28~21.80 mM TE which was higher than roasted bean extracts which showed 14.81~16.38 mM TE. Total phenol contents of green bean extracts ranged 191.06~256.25 mg% GAE which was higher than that of roasted bean extracts showed 161.91~173.44 mg% GAE. The contents of trigonelline, caffeine, chlorogenic acid in immature green bean extract were the highest, which showed 895.20 mg/L, 825.85 mg/L and 3,836.94 mg/L respectively. Each contents were decreased after roasting process. Results of this study suggest that defective coffee bean can be used as a functional food material.

The influence of different roasting temperatures, times and extraction methods on the quality characteristics of Omija (Schizandra chinensis) seed oils was investigated. Roasted Omija seeds were divided into five groups based on roasting temperature-time conditions: no roasting (Raw) and roasting [R11: 150℃, 10 min, R12: 150℃, 20 min, R21: 250℃, 10 min, R22: 250℃, 20 min (R22)]. Oils from each of the raw and roasted Omija seeds were obtained by solvent (n-hexane) and press (machine) extraction. The L* values decreased, but the a* and b* values increased with increasing the roasting temperature and time. The L* values were lower in the press-extracted oils than in the solvent-extracted oils. The peroxide value (POV) of Omija seed oils decreased with increasing the roasting temperature-time values. The POV value was higher in the press-extracted oils than in the solvent-extracted oils. ABTS (2, 2＇-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) radical inhibition of Omija seed oils was higher in the solvent-extracted oils than in the press-extracted oils, but there were no significant differences between the two oils. The four major kinds of fatty acid methyl esters detected in Omija seed oils were methyl butyrate, methyl hexanoate, methyl arachidate, and methyl eicosanoate. In conclusion, Omija seed oils obtained by solvent extraction and at higher roasting temperature-time values were more effective antioxidants.

본 연구에서는 소비자들의 이해를 돕고자 건강에 좋은 육류로 알려져 있는 백색육(오리고기, 닭고기)와 말고기의 식품학적 성분을 비교하여 기초자료를 얻고자 하였다. 말 고기는 저지방 고단백 저콜레스테롤 육류임을 확인할 수 있었으며, 총 아미노산에 대한 필수 아미노산(어린이)의 비율은 말고기의 등심 부위와 닭고기(가슴살)이 유의적으 로 높은 것으로 나타났다. 말고기의 palmitoleic acid의 비율 은 오리고기 및 닭고기에 비해 최대 2.6배 가량, linolenic acid의 비율은 최대 4.1배 가량 높은 것으로 나타났으며, 유의적 차이가 인정되었다. 다가불포화지방산(PUFA)의 비 율은 말고기가 19.13~21.64%로 오리고기 15.81~16.04%, 닭 고기 15.68~15.85%에 비해 유의적으로 높은 것으로 나타났 으며, 필수지방산의 비율이 19.08~21.59%로 오리고기 15.71~15.91%, 닭고기 15.50~15.69%보다 유의적으로 높았 다. 무기성분 함량은 K, P, Na, Mg, Ca, Zn, Fe의 순이었으며[백색육(다리살) 제외], 말고기의 Fe 및 Zn의 함량이 백색육 (오리고기, 닭고기)에 비해 높은 것으로 나타났다. 이러한 성분 분석결과는 말고기가 닭고기나 오리고기보다 식품영 양적 가치가 더 우수함을 보여주었다.

본 연구에서는 argon 가스포장과 기존의 갈변저해물질 중 그 효과가 입증된 ascorbic acid와 저온 blanching 처리등의 병용처리를 통해 신선편이 감자의 저장 중 품질에 미치는 효과에 대하여 조사하였다. 감자는 박피 후 cube 형태(1.5×1.5×1.5 cm)로 절단하여 증류수에 1분간 세척 후 물기를 제거하여 argon 가스포장(AR), 1% ascorbic acid에 1분간 침지(AA), 1% ascorbic acid에 1분간 침지 후 argon 가스포장(AAR), 35℃에서 30분간 blanching처리(BA), 35℃에서 30분간 blanching처리 후 argon 가스포장(BAR), 아무처리도 하지 않은 것을 대조구(Cont)로 하여 OPP film에 열접합 포장 후 5℃에 저장하였다. Cont, AA, BA구의 O2 농도는 저장기간이 지남에 따라 감소하였으나, argon 가스 포장처리구인 AR, AAR, BAR구에서 O2 농도는 저장기간이 지남에 따라 조금씩 증가하였다. CO2 농도는 저장기간 이 지남에 따라 모두 증가하였다. 색도 분석 결과 argon 가스포장한 AR, AAR, BAR구에서 Cont, AA, BL구에 비해 높은 L*값과 낮은 갈변도 값을 나타내었으며, 총균수를 분석한 결과 Cont구에서 눈에 띄게 높은 총균수를 나타내었고, argon 가스포장처리구인 AR, AAR, BAR구에서 AA, BL구보다 비교적 낮은 총균수를 나타내어 argon 가스포장이 항갈변 뿐만 아니라 호기성미생물의 생육 저해에 효과가 있음을 알 수 있었다. Polyphenol oxidase(PPO) 활성은 Cont구에서 눈에 띄게 높은 PPO 활성을 나타내었고 AR처리구에서 가장 낮은 PPO 활성을 나타내었다. DPPH 라디칼 소거능을 이용하여 항산화 활성을 분석해 본 결과 AA, AAR구에서 눈에 띄게 높은 항산화 활성을 나타내었으며, 나머지 구간에는 큰 차이가 없었다. 따라서 argon 가스포장과 병용처리는 신선편이 감자의 갈변 저해, PPO 활성 저해, 항균 효과 등 품질저하를 방지하는데 효과가 있는 것으로 사료된다.

신선편이 연근의 갈변을 저해하기 위해 감초, 황기 추출물로 블랜칭 처리하여 색도, 경도, DPPH radical 소거능, pH 및 가용성 고형분 함량을 분석하였다. 갈변의 지표인 색도 L* 값의 결과, 감초 또는 황기 추출물을 처리한 구에서 대조구보다 높게 나타났다. 경도의 경우 모든 구에서 유의적 차이가 발견되지 않았으며, DPPH radical 소거능은 모든 구에서 저장 기간에 따라 감소하였으나 감초 추출물 처리구의 활성이 가장 높게 유지되었다. pH는 저장 기간에 따라 모든 구에서 감소하였으나 대조구가 가장 서서히 감소하였으며, 가용성 고형분 함량의 경우 저장 기간이 증가할수록 처리구의 함량은 증가하고 대조구는 그 수준을 유지하였으며 처리구 사이의 유의적 차이는 나타나지 않았다. 이러한 연구 결과를 통해 감초와 황기 열수 추출물의 블랜칭 처리가 신선편이 연근의 품질 열화에는 영향을 주지 않으면서 갈변을 효과적으로 억제함을 확인할 수 있었다.

학교 급식 식재료로 사용되는 농산물 중 잔류농약의 안전성을 평가하고자 서울시내 초, 중, 고등학교 110곳에서 316건의 시료를 수거하여 잔류농약을 분석하였다. 185종의 농약에 대해 GC-ECD, GC-NPD, GC-MSD 및 HPLC-UVD를 이용한 다종농약 다성분 분석법으로 잔류농약을 분석하였고, 분석결과 26건의 시료에서 농약이 검출되었고, 취나물과 들깻잎에서 각각 57.1, 55.6%의 높은 검출율을 나타내었다. 농약 성분별 검출빈도는 프로시미돈, 엔도설판, 아족시스트로빈의 순으로 높게 나타났으며, 2종 이상의 농약이 동시에 검출된 것은 3건이었다. 그리고 검출된 시료 중 잔류 허용기준을 초과한 시료는 6건이었으며 시금치, 취나물, 양배추에서 엔도설판, 깻잎에서는 디니코나졸과 카보후란, 고추에서는 에토프로포스가 잔류허용기준치를 초과하여 검출되었다. 위해성 평가결과 들깻잎에서 검출된 카보후란의 hazard index가 3.8%로 가장 높았으며, 다른 농산물들은 모두 2% 미만을 나타내어 위해도가 매우 낮은 것으로 조사 되었다. 따라서 서울지역 학교급식 식재료로 사용되는 농산물은 비교적 안전한 수준으로 농약관리가 이루어지는 것으로 판단되며, 지속적으로 농약의 안전한 사용을 위한 홍보와 교육이 이루어져야 할 것으로 여겨진다.

쌀쿠키의 품질 향상을 위하여, 밀가루나 글루텐 무첨가 쌀쿠키의 품질특성에 볶음 커피분말의 첨가가 미치는 영향을 구명하였다. 쌀쿠키는 쌀가루 대비 커피분말을 0, 1.5, 3, 6, 12% 각각 첨가하여 반죽을 한 다음 원판으로 성형한 후 오븐으로 170~180℃에서 10분간 구워 만들고 품질특성을 분석하였다. 커피분말 첨가량의 증가와 함께 쌀쿠키의 색도인 L*, b*, C*, ho값은 감소되었고, a*값은 증가됨을 보였다. 기계적 경도와 총페놀 함량은 커피분말 첨가량에 따라 증가하는 경향을 보였으나 첨가량 1.5%와 3% 간에는 유의적인 차이를 보이지 않았다. 항산화능은 커피분말의 첨가량이 증가할수록 높아지는 경향을 나타내어서 첨가량 1.5% 첨가구보다 3% 첨가구에서 유의적으로 높은 수준을 나타내었다. 관능평가 결과로서, 쌀쿠키의 darkness, smell, bitterness, hardness 등은 커피분말의 첨가량이 증가함에 따라 강하게 평가되는 경향을 보였다. Overall acceptability는 커피분말 1.5%와 3% 첨가구가 유의적으로 가장 좋게 평가 되었다. 이로써 쌀쿠키의 항산화능과 기호도의 동시 증대를 위한 커피분말의 첨가량은 3% 정도인 것으로 판단되었다.

신선편이 연근의 갈변도를 분석하는 방법으로써 이미지 분석법에 대한 가능성에 대해서 연구하였다. 우선 신선편 이 연근의 갈변 저해 처리를 위해서 50℃의 증류수에 5분간 블랜칭 처리(DB), 50℃의 1% ascorbic acid에 5분간 블랜칭 처리(AB), 50℃의 1% citric acid에 5분간 블랜칭 처리(CB) 하고, 절단 후 아무 처리도 하지 않은 것을 대조구로 하였다. 갈변 저해 처리 후 0.04 mm의 polyethylene film(25 cm×30 cm)에 열 접합 포장 후 4℃에서 9일 동안 저장하면서 관능 평가, 갈변도, polyphenol oxidase 활성을 분석하였다. 연근 의 갈변도 분석은 사진 자료를 바탕으로 3가지 컬러 모델을 사용하였는데, 우선 RGB와 CIE L*a*b* 컬러 모델에서 각각 의 색 지표를 분석하고 HSV 컬러 모델을 이용하여 갈변 면적을 분석하였다. 관능 평가에서 AB와 CB 처리구가 저 장 9일째까지 갈변 현상이 가장 많이 억제된 것으로 나타났 고, RGB 컬러 모델에서 R, G, B 값이 모든 처리구에서 감소하는 것을 확인하였으며, 특히 AB와 CB 처리구에서 감소하는 정도가 가장 적은 것으로 나타났다. CIE L*a*b*와 HSV 컬러 모델에서는 저장 기간이 지남에 따라서 L*값은 감소하고 a*, b* 값과 갈변 면적은 증가하는 것으로 확인되 었는데 AB와 CB 처리구에서 값의 변화 정도가 가장 낮은 것을 확인 할 수 있었다. Polyphenol oxidase 활성 분석에서 도 모든 저장 기간 동안 AB와 CB 처리구에서 효소의 활성 이 가장 낮게 나타났으며, 위의 결과들을 토대로 유기산과 블랜칭 병용 처리에 의해서 연근의 갈변이 억제되었음을 확인하였다. 관능 평가와 모든 실험 결과 값의 상관관계 분석에서는 최소 0.84 이상의 상관관계가 있었는데, 특히 L* 값이 0.93으로 상관관계가 가장 높은 것을 확인 하였다. 따라서 본 연구에서 실시한 이미지 분석법은 다양한 컬러 모델을 이용하여서 신선편이 연근의 갈변도를 분석하기에 적합한 것으로 판단된다.

The effect of phytoncide solution treatment on the browning and quality of fresh-cut iceberg lettuce during storage was studied. The treatments were applied as four solutions adjusted at 10℃: distilled water (DW) as the control; edible ethanol (EE); 1% (v/v) phytoncide essential oil from pine needle diluted with distilled water (DP); and 1% (v/v) phytoncide essential oil diluted with edible ethanol (EP). Fresh-cut lettuce was dipped in each solution for 60 sec, was rinsed with distilled water, was packaged with an OPP film bag, and was then stored at 4℃ for 12 days. The EP group had a significantly high level of total soluble solids, titratable acidity, and carbon dioxide, and low total bacteria counts, pH, and oxygen. The sensory score of color in the EP group recorded a high value, but the EE and EP groups recorded low scores in aroma and taste during the storage period. Alcohol and phytoncide were vaporized by opening the package for two hours, and the score of the aroma and taste of EP showed no differences from those of the other groups. Based on the above results, it was determined that the phytoncide essential oil diluted in edible alcohol with 1% solution inhibited the browning of and microbial growth in fresh-cut lettuce, and will be a useful natural compound in maintaining the quality of fresh-cut produce.

The effects of dip treatments of chemicals (ascorbic acid, cystein, sodium chloride, magnesium chloride, calcium chloride, histidine: 1% solution) and medicinal herbs (Pueraria thunbergiana, Angelica gigas, Dioscorea japonica, Lindera strychifolia, Cnidium officinale, Astragalus membranaceus: 1% extracts), heat shock (40-60℃ water), and edible coating (albumin, dextrin, sucrose poly ester, whole soy flour: 0.5-4% solution) on the browning degree of fresh-cut 'Fuji' apples were studied. Among the each treatment methods, the surface browning of fresh-cut apples was best retarded by calcium chloride dip, Astragalus membranaceus dip, 45-50℃ heat shock, coating with 3% dextrin or 1% whole soy flour. The results suggest that the treatments of medicinal herbs extracts, heat shock, and edible coating can be used as alternative for the use of chemical agents for the antibrowning of fresh-cut apples

This study was carried out to investigate the food value of K. pictus sprouts. The total ginsenoside content was 67.4 mg/kg. Including Ginsenoside Rg1, a total of five different types were detected by the experiment. The total phenol content was 33.77 mg/100 g. Including seven different type of essential amino acids, the total amino acid content of K. pictus sprouts was 33,744 mg/100 g. The results of the analysis of the free amino acid content showed that the total bitterness was much higher than the total sweetness. From the above results, the food characteristics of K. pictus sprouts could be determined. To improve their consumption, their bitterness must be reduced.

The food functional properties of Pleurotus eryngii cultivated with different wavelengths of light-emitting diode (LED) light were analyzed in this study. The levels of total soluble solids of Pleurotus eryngii increased with all the LED lights, except mixed LED light (B*R, B*G and R*G). Thirty one kinds of components were detected by analyzing the free amino acids. The total free amino acid contents had a slightly higher tendency in the control group, but the ratios of eight essential amino acids among the total amino acids of Pleurotus eryngii cultivated under all the LED lights, including the blue light (blue, B*R, B*G and B*R*G*U) and the green light, were higher than that in the control group. K was the highest-content of mineral, and Mn was the lowest-content. The Ca content increased through cultivation under all the LED lights, except the blue light, but the Fe content (under the green and B*R lights), K content (under the red and UV-A lights) and Mg content (under the R*G, UV-A and red lights) increased under the exclusive LED light. The total phenolic compounds increased by cultivation under all the LED lights, except the UV-A and mixed lights (R*G and B*R*G*U). The DPPH radical scavenging activity was also improved by all the LED lights, except the mixed light (R*G).

Enzymatic action and microbial growth degrade the quality of fresh-cut lettuce. Browning, a bad smell, and softening during storage are the major forms of quality deterioration. Health-oriented consumers tend to avoid foods treated with chemicals to maintain their freshness. This study was conducted to evaluate the change in the quality of fresh-cut lettuce with combined low-temperature blanching (LB) and ultrasonication (US). The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables; the ultrasonication time (X1), blanching temperature (X2), blanching time (X3), and dependent variable; ΔE value (y). It was found that the condition with the lowest ΔE value occurred with combined 90s US and 45℃ 90s LB (US+LB). The combined treatment group (US+LB) was stored at 10℃ for 9 days with the control group and each single-treatment group, with low-temperature blanching and ultrasonication. Overall, the US+LB group had a significantly high L* value, which indicates significantly low a*, b*, ΔE, browning index, PPO, and POD activity values, and a low total bacteria count (p < 0.05). The US+LB group also had the highest sensory score (except for aroma and texture; p > 0.05).

The effect of the wavelength of the light emitted by the light-emitting diode (LED) on the growth characteristics and physicochemical and sensory qualities of Pleurotus eryngii were investigated. Pleurotus eryngii were grown under different light sources: blue light (450 nm), red light (650 nm), green light (525 nm), UV-A (365 nm), and mixed light (B*R, B*G, R*G, B*R*G*UV-A). The quantity of LED light was set up at 50% (LED: 64.9-108.0 p㏖m-2·s-1;fluorescentlight:11.7lux). Fluorescent light was used as control. There were no significant differences in the flesh firmness. In the case of the Pleurotuseryngii cultivated under red, green, and mixed light (R*G), the color of the pileus and the length of the stipe were similar to those of the control group. The sensory scores were not significantly different between the LED lights (red, green, and R*G) and the control. Among the three LED light conditions, the sample cultivated under red light recorded the highest score. The samples under UV-A, blue, and mixed light (B*R, B*G, B*R*G*U) had a dark pileus color and had a short stipe. These results showed that the wavelength of LED light affected the growth and quality characteristics of Pleurotus eryngii, and that using red LED light is preferable for the cultivation of Pleurotus eryngii with better quality.

The effects of ultrasound and ascorbic acid cotreatment on the browning inhibition and microbial growth of fresh-cut Tsugaru apples were investigated. The prepared samples were dipped in distilled water (Cont) or 1% (w/v) ascorbic acid solution (AA) and were then ultrasonicated in distilled water (US) or 1% (w/v) ascorbic acid solution (AA+US). The samples were then packed in a 0.04mm polypropylene bag (20×15 cm) and were stored at 10℃ for eight days. The AA+US treated samples showed high L* and low a*, b* values as well as inactivated PPO activity. The growth of the total aerobic bacteria also inhibited the AA+US treated samples more. The physicochemical properties were not different among all the samples. It was demonstrated in this paper that the ultrasonication treatment with ascorbic acid prevented the enzymatic browning of and microbial growth in fresh-cut Tsugaru apples.

Whole apples were cut with a sharp or dull knife, and whole cabbages and crisp lettuce heads were cut into salad or thin strips with a knife or by hand. The fresh-cut apples, cabbages, and lettuce were packed in low-density polyethylene bags and kept at 4°C, and their qualities were investigated. Browning and softening of the apples that were cut with a sharp knife were more delayed than those of the apples that were cut with a dull knife. The soluble solids and pH of the fresh-cut apples were not affected by the sharpness of the cutting blade. The browning indexes of the fresh-cut cabbages and lettuce were significantly lower in the samples that were cut with a knife than by hand and in the samples that were cut into large pieces. The results suggest that the cutting blade sharpness, cutting tools, and cut types affected the quality of the fresh-cut apples and leafy vegetables, and that the cutting methods which minimized the cutting damage should be used to retard the browning and softening of the produce

Fresh-cut burdock roots were processed at 4 and 25℃, respectively. The fresh-cut burdock roots were treated with different browning inhibitors (3% citric acid, 3% sodium chloride, 0.3% cystein, and 3% sodium acetate solutions), and the changes in their quality and browning characteristics were investigated. The respiration rate and browning index of the cut roots prepared at 4℃ were lower than those of the cut roots prepared at 25℃. The soluble solid content was higher in the cut roots prepared at 4℃ than in those prepared at 25℃. The weight loss and flesh firmness were not affected by the processing temperatures. Among the browning inhibitors, 0.3% cystein showed the best browning-retarding effect. There was no difference in phenolic compound content between the browning-inhibitor-treated roots and the nontreated roots, but the PPO activity was higher in the latter than in the former. Therefore, the processing temperatures of fresh-cut burdock roots affected their quality and browning development, and the combination of a low processing temperature and the use of the proper browning inhibitor should be applied for the higher quality of the produce.