The physicochemical and antioxidant properties of cookies prepared using powders of barley sprout (BS), lemon balm (LB), and green tea (GT) were studied. The same dough density was maintained in all the sample groups. The experimental group to which the natural ingredients containing antioxidants were added did not show any significant change in the appearance of cookies compared to the control. LB and GT cookies showed significantly lower hardness compared to the control (p<0.05). Control showed the lowest antioxidant effect when assessed with 2,2-diphenyl-1-picrylhydrazyl. (DPPH) and this gradually increased in the order of BS, LB, and GT. The antioxidant activity of GT was 7 times higher as compared to the control (p<0.05). The antioxidant activity assessed using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) also showed results similar to that seen with DPPH. GT showed a significantly higher total phenol content, about 2-3 times higher compared to the control (p<0.05). GT had significantly higher total flavonoid content than that of the control (p<0.05). Thus, the addition of natural antioxidant ingredients such as sprout barley, lemon balm and specifically green tea, in the preparation of cookies, resulted in excellent antioxidant activity with similar physicochemical quality characteristics. The study suggests that it is possible to develop cookies that are competitive in terms of nutritional and physiologically active functions.

본 연구에서는 높은 항산화, 항염증, 피부 미백 및 멜라닌 생성억제 활성을 지닌 톱니모자반 추출물(학명 Sargassum serratifolium, ESS)의 저장 안정성을 향상시킬 목적으로 oil-in-water (O/W) 나노 에멀젼을 제조하였다. 톱 니모자반으로부터 추출되어 농축, 탈염 및 탈당 과정을 거친 ESS의 주성분은 지용성 성분으로 높은 항산화 활성 때문 에 산화가 쉽게 일어남으로써 기능성 화장품 소재로써의 단점이 있다. 본 연구에서는 이전의 연구에서 확립된 PEG 400, 폴리옥실 캐스터오일 (EL) 및 Poloxamer 407의 농도를 적용하여 MES가 함유된 O/W 나노에멀젼을 제조하였다. 확립된 조건에서 제조된 나노에멀젼의 평균 크기는 16 ~ 22 nm로 나타났으며, 나노에멀젼은 항산화, NO 생성억제 능, 멜라닌생석억제능 alc MMP-1 생성억제능이 우수한 것으로 나타났다. 저장기간에 따른 이들 효능을 분석한 결과 5 사이클의 시간 변화에도 큰 차이가 없었으므로 장기간 저장에 따른 활성변화가 없음을 나타내었다.

This study investigated the antioxidant properties of the Radix isatidis extract and the effect of substituting it with sodium nitrite (SN) in a pork patty. The antioxidant activity of the Radix isatidis water extract (RIWE) was compared to those of the methanol and chloroform extracts (RIME and RICE, respectively). Patties were prepared with five different treatments: (1) a control with no RIWE and SN, (2) T1 with 150 ppm SN, (3) T2 with 100 ppm SN + 0.1% RIWE, (4) T3 with 50 ppm SN + 0.3% RIWE, and (5) T4 with 0.5% RIWE. They were used to compare the oxidation stability for 12 days at 4℃. The extraction yield of RIWE was 3.2 and 18.7 times higher (p<0.05) than those of RIME and RICE, respectively, but RIWE had the lowest (p<0.05) 1,1`-diphenyl-2-picrylhydrazyl radical scavenging activity, superoxide dismutase-like activity, and total reducing ability. Patties with RIWE and SN exhibited lower (p<0.05) pH values after 12 days, compared to the control. After 4 days, the 2-thiobarbituric acid reactive substances content was lower (p<0.05) in T1, T2, T3, and T4 than in the control. The oxidation-reduction potential value was the lowest (p<0.05) in T3 and T4 after 4 days (p<0.05). T1, T2, T3, and T4 had a lower (p<0.05) volatile basic nitrogen content after 12 days, compared to the control. These findings suggest that RIWE has an antioxidant effect similar to that of SN, but further research on its antimicrobial effect may be required to determine if it is a good substitute for SN.

This research investigated the quality properties of yogurts added to barley (1, 2, and 3%) and tagatose or sucrose. After inoculation of S. thermophilus, pH, titratable acidity (TA), viscosity, and viable cell count were measured at 4 h intervals for 16 h and color value, antioxidant activity, and sensory evaluation were determined after fermentation in triplicate. In the case of yogurt containing only tagatose or sucrose, the pH was hardly decreased, but when 2-3% barley was added, the pH reached below 4.5 before 16 h. In addition, TA and viscosity tended to increase as barely was added. Viable cell count increased slowly in yogurt with tagatose, but rapidly increased when barley was added. As barley content increased, yellowness, redness, and antioxidant activity tended to increase, and significantly higher antioxidant activity in barley tagatose yogurt. Sour strength increased and significant difference in the sweetness was not observed when barley amount increased. Although there was no significant difference in overall acceptability, tagatose yogurt containing 3% barley scored the highest in preference. In conclusion, the fermentation rate of yogurt inhibited by the addition of tagatose is improved by the addition of barley, and the growth rate of lactic acid bacteria is considered to play a role.

The purpose of this study was to investigate the quality and antioxidant properties of three fermented sweet potato cultivars (Shinyulmi, Hogammi, and Shinjami) using lactic acid bacteria. During the fermentation, the pH was lowered and the titratable acidity increased. The viable cell counts of lactic acid bacteria increased 8.44-9.62 log CFU/g. Organic acid content (especially lactic acid) of sweet potatoes increased by fermentation. Also, γ-Aminobutyric acid increased more than 8.6 times by fermentation in all samples. The total polyphenol and flavonoid contents of sweet potato, showed insignificant changes in all samples by fermentation. ABTS radical scavenging activity of all samples slightly decreased by fermentation, but not significantly. DPPH radical scavenging activity decreased slightly by fermentation except Shinyulmi. However, when compared with the varieties, Shinjami showed the highest activity. The reducing power of Shinjami decreased slightly by fermentation, but activity was the highest among all samples. Based on these results, most of the chemical properties and functionality of fermented sweet potato are retained after fermentation, although some antioxidant activity decreases. We suggest that three fermented sweet potato cultivars (Shinyulmi, Hogammi, and Shinjami) using lactic acid bacteria can be used in various applications because of their effective functional properties.

In this study, bread was prepared using various amount of ‘Fuji’ apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) ‘Fuji’ apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of ‘Fuji’ apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

probiotics strains promoting the health are a collection of microorganisms that improve or restore microbial populations in the intestines. In this study, Leuconostoc probiotics was isolated from fermented gimchi and identified. Angelica dahurica, containing abundantly antioxidant activity, imperator, is a wildly grown species of angelica native. Before fermentation, total phenolics compound were 48.83 ± 4.9 GAE mg /g in the Angelica dahurica extract. After fermentation total phenolic compounds were 97.7 ± 12.6 GAE mg/g. The total amount of phenol in the fermented product was 30.2% higher than that before fermentation. The total flavonoid content before fermentation was 9.86 ± 4.3 mg / g and the total flavonoid content was 37.17 ± 7.4 mg/g after fermentation, which was 82.3% higher than before fermentation. The DPPH radical scavenging activity, superoxide radical scavenging activity, hydroxy radical scavenging activity and Fe++ chelating antioxidative activity of the Angelica dahurica extract were 41.6 ± 7.1%, 65.7 ± 8.4%, 55.26 ± 9.4% and 17.5 ± 4.6%, respectively. After fermentation, they were 60.3 ± 12.6%, 78.8 ± 8.3%, 56.9 ± 4.9% and 36.6 ± 8.9%, respectively. Therefore, the present study suggests that the fermentation using the probiotics strain of the Angelica dahurica extract can be used as a functional health food and cosmetic material with increased antioxidant capacity.

This study evaluated the quality characteristics of rice cookies prepared with different amounts (0, 3, 6, 9%) of hibiscus powder. The pH of cookie dough decreased as the amount of hibiscus powder increased. Additionally, the moisture content and spread factor were higher in groups containing hibiscus powder than in the control groups. Furthermore, the L-value decreased with increasing hibiscus powder, while the a-value increased. The incorporation of hibiscus powder into cookies decreased hardness. Additionally, consumer acceptance testing revealed that the addition of up to 6% hibiscus powder was desirable in terms of overall acceptability. The total phenol content of the control groups was 12.32 mg GAE/100 g, while the levels in the groups containing hibiscus powder ranged from 23.32 to 59.86 mg GAE/100 g. Finally, DPPH and ABTS radical scavenging activity increased with increasing hibiscus powder level. Taken together, the results of this study indicate that amending cookies with 6% hibiscus powder can improve antioxidant activities without affecting sensory quality.

본 연구에서는 고조리서에 나온 용안육 다식의 제조방법을 토대로 현대인의 입맛에 맞게 0%, 25%, 50%, 75%, 100% 비율로 배합비를 변형시켜 다식을 제조한 후에 항산화 활성과 품질 특성을 평가하였다. 용안육 다식의 수분함량과 pH는 용안육을 첨가할수록 감소하였고(p<0.001), 당도는 증가하였다(p<0.001). 색도는 용안육의 첨가량이 증가할수록 명도인 L값은 감소하는 경향을 보이는 반면에 적색도인 a값과 황색도인 b값은 증가하는 경향을 보였다(p<0.001). 기계적 조직감은 용안육 첨가량이 증가함에 따라 경도, 부착성, 응집성, 탄력성, 씹힘성 등이 모두 증가하는 것으로 나타났다(p<0.001). 관능검사에서는 색, 향, 맛, 조직감, 전반적인 기호도에서 용안육을 50% 첨가하는 것이 가장 기호도가 높은 것으로 나타났다(p<0.001). 항산화 활성 결과에서는 총 페놀 함량과 플라보노이드 함량, DPPH 라디칼 소거능, 환원력, superoxide anion 라디칼 소거능 모두 용안육 첨가군이 무첨가군보다 항산화 활성이 높은 것으로 나타났다(p<0.001). 이상의 연구결과를 종합하여 볼 때에 용안육을 50% 첨가하여 다식을 제조하는것이 전반적인 기호도가 가장 높으면서 품질 특성과 항산화 활성이 우수할 것으로 보여진다.

The change of quality characteristics and antioxidant properties of black soybean flours after germination and roasting treatment were evaluated. The moisture content of roasted black soybean flours decreased significantly according to roasting temperatures and times, and the crude ash, protein, and fat contents increased. The water binding capacity of roasted black soybean flours with and without germination increased significantly according to roasting temperatures and times; however, water solubility index and swelling power decreased. The lightness of roasted black soybean flours was significantly decreased, and the redness and yellowness increased. The phenolic compounds and radical scavenging activity of roasted black soybean flours increased with increasing roasting temperatures and times. The total polyphenol contents of roasted black soybean flours with and without germination were 5.43-7.81 and 4.52-6.17 mg GAE/g, and total flavonoid contents were 2.90-3.50 and 2.34-3.01 mg CE/g, respectively. The DPPH radical scavenging activity of roasted black soybean flours, with and without germination, was 254.98-415.05 and 171.95-295.15 mg TE/100 g, and the ABTS radical scavenging activity was 459.74-596.37 and 422.95-526.85 mg TE/100 g, respectively. As a result, it is necessary to establish quality standards for each application by considering the quality characteristics and antioxidant properties of roasted black soybean flours.

The objective of this study was to compare physicochemical, microbial, and antioxidant properties of domestic and imported wheat kernels for bread making. Two domestic (JK1, 2) and three imported (ND, DNS, and CWRS) kernels were compared. Domestic kernels had higher moisture contents, and lower ash and protein contents (p<0.05). In grain characteristics, JK1 had 13.62% of damaged kernels, which was the highest among the samples (p<0.05). JK2 was similar to imported kernels in the ratio of sound kernels, foreign materials, and damaged kernels. Kernel size of JK1, 2 was larger than the imported kernels; therefore, kernels area and perimeter were higher by the image analyzer. Domestic kernels hid lower total aerobic counts the imported kernels (p<0.05). Domestic kernels and DNS had no yeast, while NS and CWRS had yeast in kernels. DNS (3.08 mg gallic acid equivalent (GAE)/g) had the highest total polyphenol content (TPC), followed by JK1 (2.81 mg GAE/g). JK2 had the lowest amount of TPC as 2.26 mg GAE/g. Total flavonoid content (TFC) was the highest in DNS as 0.44 mg catechin equivalent (CE)/g and JK2 was the lowest as 0.12 mg CE/g. Domestic wheat kernels had lower protein content and lightness than the imported wheat kernels so that flour from domestic wheat kernels may have lower quality for baking.

This study added stevia leaf powder at ratios of 0.5, 1.0, 1.5, and 2.0 percent to Omija-pyun (Schisandra chinensis Jelly) as a natural low-calorie sweetener instead of sugar which is added to Omija-pyun in considerable amounts to evaluate quality characteristics and antioxidant activities compared to the control group with the addition of sugar. Moisture content of Omija-pyun expanded by increasing the measurement of stevia leaf powder (p<0.001), pH (p<0.01) and sugar content (p<0.001) decreased. L-values and b-values revealed a tendency to increase by adding more stevia leaf powder, but a-value revealed a tendency to decrease (p<0.001). Hardness (p<0.001) and chewiness (p<0.05) decreased by adding more stevia leaf powder. Based on the consumer preference evaluation, Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of color and flavor (p<0.001). The control group and Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of taste and texture (p<0.001). There were significant differences in the organoleptic properties except hardness between the samples by quantitative descriptive analysis. The control group revealed the highest preference in terms of redness and transparency, and redness and transparency tended to decrease by adding more stevia leaf powder (p<0.001). Organoleptic properties on bitterness and sourness were enhanced by adding more stevia leaf powder in the principal component analysis (PCA). Regarding antioxidant properties, total phenol compounds and flavonoid contents of Omija-pyun increased by adding more stevia leaf powder, and DPPH radical scavenging capacity also increased (p<0.001). Based on results, it is preferable to serve Omija-pyun with the addition of 1.0 percent stevia leaf powder instead of sugar within the context of quality and antioxidant activity.