This study was carried out to extract ginsenosides in by-products from honeyed red ginseng. Response surface methodology (RSM) was used to optimize the extraction conditions. Based on D-optimal design, independent variables were ethanol (extraction solvent) concentration (30-90%, v/v), extraction temperature (25-70oC), and extraction time (5-11 h). Extraction yield (Y1) and total ginsenosides (Y2) in the extract were analyzed as dependent variables. Results found that extraction yield increased with increasing extraction temperature and time, whereas it was decreased with increasing ethanol concentration. Similar trends were found for the content of ginsenosides in the extracts, except for ethanol concentration, which was increased with increasing ethanol concentration. Regression equations derived from RSM were suggested to coincide well with the results from the experiments. The optimal extraction conditions for extraction yield and total ginsenosides were an extraction temperature of 56.94oC, ethanol concentration of 57.90%, and extraction time of 11 h. Under these conditions, extraction yield and total ginsenoside contents were predicted to be 84.52% and 9.54 mg/g, respectively.

For people who have a food allergy the only way to manage the allergy is to avoid the food allergen. The mackerel is one of the major food allergens, but no immunoassay for the rapid and simple detection of mackerel has been reported. The objectives of this study are to develop and characterize monoclonal antibodies (MAbs) specific to mackerel using thermal stable-soluble proteins (TSSP) as an immunogen and to characterize the MAbs by indirect enzyme-linked immunosorbent assay (iELISA). The mice immunized with mackerel TSSP and showing high titer were used for cell fusion and cloning. The characterization of MAbs produced from hybridoma cells obtained was confirmed by indirect ELISA and western blot. Four MAbs were confirmed to be specific to mackerel without crossreaction to other marine products and livestock products in the both methods. The iELISA and western blot based on the MAbs can sensitively detect 1% mackerel protein in other marine products. These results support that immunochemical methods based on the MAb produced could be used as rapid means to detect low levels of mackerel and to identify mackerel adulterated in food.

This study was conducted to evaluate the risk of overweight and obesity in adolescents consuming snacks frequently from 2007~2009, Korean National Health and Nutrition Examination Survey (KNHANES). The subjects (12~14 years: n=523; 15~18 years: n=614) were presented with food frequency questionnaires, and they were classified according to their gender and frequency of snack consumption. In the age group of 12~14 years, boys and girls (boys OR: 1.11, 95% CI: 0.52~2.39, girls OR: 12.45, 95% CI: 2.26~68.51) who consumed yogurt frequently had a higher risk of overweight and obesity at the highest quartile frequency compared with the lowest quartile after adjustments for multiple confounding factors, including age, physical activity, frequency of eating out and snack consumption, and energy intake. In the age group of 15~18 years, girls (OR: 1.01, 95% CI: 0.34~2.99) consuming fried foods had a higher risk of overweight and obesity at the highest quartile frequency compared with the lowest quartile after adjustments for multiple confounding factors, including age, physical activity, frequency of eating out and snack consumption, and energy intake. Thus, we conclude that frequent consumption of yogurt and fried foods increases the risk of overweight and obesity in adolescents. These findings suggest that the risk of overweight and obesity is associated with the frequency of snack consumption.

The objective of this study was to investigate the effects of combinations of tofu paste and non-starch polysaccharides (NSP) on the oil uptake reduction (OTR) of deep-fat fried cake doughnuts. OTR agents were tofu paste (from grinding tofu with deionized water, followed by passage through a 60 mesh sieve), and five neutral and nine anionic NSPs. A control doughnut (without tofu paste or NSP), tofu doughnut (with tofu paste) and NSP-tofu doughnut (with tofu paste and NSP) were prepared. The moisture and total lipid (TL) content, cross-section image, color characteristic, and specific volume were measured. The tofu and NSP-tofu doughnuts exhibited higher moisture and lower TL content than the control. OTR was 10.8% for the tofu doughnut, and between 13.2% and 41.2% for the NSP-tofu doughnut. The highest OTR (41.2%) was found in the NSP-tofu doughnut with a combination of tofu paste and sodium alginate (NaA). The specific volume of the NSP-tofu doughnuts with combinations of tofu paste with NaA (2.5 mL/g), locust bean gum (2.5 mL/g), and κ-carrageenan (2.4 mL/g) was very close to that of the control (2.6 mL/g). Considering the OTR and specific volume of doughnuts, the combination of tofu paste and NaA would be most effective in reducing the oil uptake of doughnuts during deep-fat frying.

Recently, the area of marine resources has become concerned with sources for the next generation of the bio-industry. Until present, development of the marine resources has remained limited, although a large number of these resources are considered to have potential for various significant biological activities. Most marine sponges, marine algae and coral could be used to create specific compounds for survival against a harsh environment. Therefore, it was necessary that these materials needed to be elucidated with biological activities, such as like anti-inflammatory, anti-viral or anti-cancer effects for their utilization in the bio-industry. In this study, we screened extracts of marine resources for their anti-cancer effect on human colorectal cancer cells. These resources were collected at Kosrae of Micronesia on April, 2013 and extracted with methanol. Cytotoxicity of marine resources was observed. Of a total of 20 specimens, three specimens dose-dependently demonstration inhibition of cell viability. Furthermore, cells treated with these specimens for 48h were induced p53, p21, Bax and caspase-3. The results suggest that they involved p53-mediated apoptosis. Two positive specimens (1304KO-327 and 1304KO-329) were verified as the identical materials, which are Hyrtios sp. Unfortunately 1304KO-207 was not yet classified and needed to identify in the further study. There results suggested that marine resources with positive potential in anticancer effect would be good candidates as useful bio-resources.

This study was to investigate the perception about the popularization of temple food, known as health food and adult disease prevention food as an object of total 248 residents in Youngnam region. From the result of this research above, it may be summed up as follows. This study has found out that the advantages of temple food showed the statistical significant difference according to the gender, age, and size of family (p<0.01). The reason 'because of health food' (66.7%) had such high percentage. The necessity of popularization of temple food had big difference according to the gender and age (p<0.01). In addition, this study has shown the statistical significant difference in the cooking form for popularization by age, and future improvement for popularization by age and size of family (p<0.001). And, this study has found out that the 'traditional way as it is' (57.3%) was high in the cooking form, and 'use of various materials' (27.4%) in the improvement. Furthermore, the necessity of using meat for temple food had significant difference according to the gender and age, and 'need' (33.9%) showed rather higher tendency. The necessity of using osinchae, five forbidden pungent roots like garlic, green onions, Korean leeks, wild chives, and asafetida had significant difference according to the gender, age and size of family (p<0.05, P<0.001). The 'need' (61.3%) was considerably high. Based on the above results, general customers thought that the need for popularization of temple food and use of osinchae was very positive.

This study investigated the effects of the mixing ratio of tofu paste and normal corn starch on the characteristics of gluten-free (GF) muffins. Soft wheat flour for wheat flour-based muffins (control) was replaced with the mixture of tofu paste and normal corn starch (NCS). The mixing ratios of tofu paste and NCS were 1:6.4 (S100), 1:5.1 (S80), 1:3.8 (S60), 1:2.6 (S40), 1:1.3 (S20), and 1:0 (S00), based on their total solid contents. GF muffins of S40- S100 developed the porous, sponge-like structure without crumb collapse. The weight and baking loss did not significantly differ in the control and GF muffins. By decreasing NCS in GF muffin batters, the moisture content, firmness, and crumb redness/yellowness of GF muffins increased, while their volume, specific volume, and crumb lightness decreased. Nevertheless, these characteristics (except for firmness) of S100 were much closer to those of the control. In the preference test, however, S60 (possessing lower attributes than S100 and S80) was most favored among GF muffins, and was very similar in all evaluations (except for appearance) to the control. Overall, the mixture of tofu paste and NCS would be a potential material to replace soft wheat flour in muffins.

This study was conducted to investigate the effect of cold plasma combined with UV-C irradiation against Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes on lettuce. E. coli O157:H7, S. Typhimurium, and L. monocytogenes, corresponding to approximately 5.82, 5.09, 5.65 log CFU/ g, were inoculated on lettuce, respectively. Then, the lettuce was treated with cold plasma, UV-C and combination (cold plasma + UV-C), respectively. The treated lettuce was stored for 9 days at 4oC for microbiological analysis and sensory evaluation. Cold plasma reduced the populations of E. coli O157:H7, S. Typhimurium, and L. monocytogenes by 0.26, 0.65, and 0.93 log CFU/g, respectively. Each microorganism were reduced by 0.87, 0.88, and 1.14 log CFU/ g after UV-C treatment. And, the combined treatment that was treated by cold plasma after UV-C treatment reduced the populations of inoculated microorganisms by 1.44, 2.70, 1.62 log CFU/g, respectively. The all treatment significantly (p < 0.05) reduced the populations of all inoculated bacteria compared to untreated lettuce. UV-C combined with cold plasma was the most effective for reducing the pathogenic bacteria on lettuce, by showing log-reductions of ≥ 2.0 log CFU/g. All treatment was not significantly different until 6 day storage compared to control group in terms of appearance, texture and overall acceptability. Therefore, the combined treatment will be an effective intervention method to control the bacteria on lettuce.

This study investigated the quality characteristics and biological activities of rice germ fermented by Bacillus spp. During the milling process, the contents of rice germ in the rice bran (Control) were adjusted to 30% (RG30) and 70% (RG70). The approximate composition, pH, total acidity, total soluble solid, total sugar, polyphenol and flavonoid contents were measured. DPPH radical scavenging activity, xanthine oxidase (XO) and angiotensin converting enzyme (ACE) activities were also determined. We observed that the moisture content decreased after fermentation, while the crude protein was significantly increased. Fermentation remarkably lowered the pH from 5.83~6.26 to 4.77~4.93, thereby elevating the total acidity. Fermentation also increased the total solid contents, from 0.40~0.87 °Bx to 1.63~2.20 °Bx. The total sugar decreased to 136.81~151.53 mg/mL from 377.56~450.64 mg/mL. Polyphenol contents were the highest in control (0.59 and 0.73 mg/mL before and after fermentation, respectively). Fermentation significantly affected the increase of the polyphenols in both rice germ 30% and 70% samples, from 0.26 and 0.28 mg GAE/g before fermentation, to 0.52 and 0.70 mg GAE/g after fermentation, respectively. There was a slight increase in the flavonoid contents after fermentation. The IC50 value of the electron donating ability, as evaluated by the DPPH method, was the lowest in control (3.77 and 3.36 mg/mL before and after fermentation, respectively). Fermentation increased the XO inhibition activity up to 63.69% in control, 49.81% in rice germ 30%, and 59.32% in rice germ 70%. The ACE inhibition activities were also increased in the fermented control, rice germ 30% and 70%, to 40.51%, 22.69% and 33.91%, respectively.

This study investigated the effects of 27.12 MHz radio frequency (RF) heating on heat transfer phenomena during the thawing process of frozen food. To determine the velocity of the RF thawing machine, samples were frozen at -80oC and subjected to different power treatments. The phase change times (-5 to 0oC) of frozen radish were 30, 26, 13, and 8 min; those of pork sirloin were 38, 25, 11, and 5 min; those of rump were 23, 17, 11, and 6 min; those of chicken breast were 42, 29, 13, and 9 min; and those of tuna were 25, 23, 10, and 5 min at 50, 100, 200, and 400 W, respectively. The heating limit temperatures of the radish, pork sirloin, rump, chicken breast, and tuna samples were 19.5, 9.2, 21.8, 8.8, and 16.8oC at 50 W; 23.5, 15.5, 27.3, 12.3, and 19oC at 100 W; 42, 26.9, 45.7, 22.1, and 39.4oC at 200 W; and 48.5, 54.7, 63.6, 57.3, and 44.9oC at 400 W. These results suggest that high-power RF improves thawing velocity and heating limit temperatures, and that an improvement on the operation of the RF thawing machine, according to food temperatures, is needed.

Antioxidant activities of 80% methanol, water, and 70% ethanol extracts of Lentinula edodes GNA01 were compared and estimated. The yield of Lentinula edodes GNA01 was identified to be in the following order: water>70% ethanol>80% methanol, but there was no significant difference between 80% methanol and 70% ethanol extracts. The highest total phenolic content (TPC) and total flavonoid content (TFC) were found in water extract, and TPC of 80% methanol extract was higher than that of 70% ethanol extract and TFC of 70% ethanol extract was higher than that of 80% methanol extract. Water extract exhibited the strongest DPPH, ABTS radicals, and nitrite scavenging activities, Fe2+ chelating ability, and FRAP among the three extracts. In addition, antioxidant activity of 80% methanol extract was higher than that of 70% ethanol extract in most of the experiments. As a result, antioxidant activity of Lentinula edodes GNA01 showed a difference according to extraction solvent and concentration; nevertheless, water extract exhibiting high polarity had the strongest antioxidant effect. Consequently, water extract from Lentinula edodes GNA01 is anticipated to be useful for the development of a high value-added functional product

The purpose of this study was to investigate the microbiological contamination of water and drinking cups in springs and to estimate the toxin gene, enterotoxin production ability and antibiotic susceptibility of foodborne pathogens. Ten spring water and 34 drinking cups were tested. The average number of total aerobic bacteria and coliform bacteria in spring water were 1.8 log CFU/mL and 1.2 log CFU/mL, and in drinking cups were 4.7 log CFU/ 100 cm2 and 1.7 log CFU/100 cm2. Salmonella spp., Staphylococcus aureus, E. coli O157:H7, Listeria monocytogenes, Vibrio parahaemolyticus, Yersinia enterocolitica were not isolated from all of samples but Bacillus cereus was detected in 5 (14.7%) of 34 drinking cups. The nheA and entFM genes were major enterotoxin genes in B. cereus isolated from drinking cups. All of B. cereus tested in this study produce non-heamolytic enterotoxin but only 2 isolates possessed heamolysin BL enterotoxin producing ability. B. cereus was resistant to β-lactam antibiotics. These results revealed that the sanitary conditions of drinking cups in spring should be improved promptly. The substitution carrying a personal drinking cup for the public drinking cups equipped in springs is suggested to prevent food-borne illness.

Vegetable seed oils (VSOs) have been extracted and used not only as ingredients in food and as sources of dietary lipids, but also as sources of nutraceuticals used to overcome the various oxidative stresses that contribute to the development of diseases, including cancer and other chronic conditions. The chemical compositions and oxidative stabilities of various VSOs were therefore investigated; samples were stored for 35 d, with each oil having been tested under O2 exposure, sealed from O2 exposure and sealed from O2 exposure while containing O2 scavengers. Oxidative stability was evaluated by peroxide value (POV), p-anisidine value (p-AnV), iodine value (IV), and thiobarbituric acid (TBA) value. Perilla seed and flaxseed oil were mostly composed of linolenic acid (45.5% and 59.7%, respectively), whereas pine seed oil was mostly composed of linoleic acid (48.3%). Meanwhile, camellia seed and olive oils contained 80% oleic acid, which correlated strongly with oxidative stability. The POV, p-AnV, and TBA values were the highest under O2 exposure, and the lowest in the presence of O2 scavengers. These results indicate that VOS oxidative stability depends not only on storage conditions, but on unsaturated fatty acid profiles as well.

The purpose of this study was to verify the drying characteristics of steamed sweet potato and to establish optimal drying conditions for far-infrared drying of steamed sweet potato. 4 kg of steamed sweet potato was sliced to thicknesses of 8 and 10 mm, and dried by a far-infrared dryer until a final moisture content of 25±0.5%. The far-infrared dryer conditions were an air velocity of 0.6, 0.8 m/s and drying temperature of 60, 70, and 80oC. The results can be summarized as follows. The drying time tended to be reduced as temperature and air velocity for drying increased. The Lewis and Modified Wang and Singh models were found to be suitable for drying of steamed sweet potato by a far-infrared dryer. The color difference was 35.09 on the following conditions: Thickness of 8 mm, temperature of 80oC, and air velocity of 0.8 m/s. The highest sugar content (59.11 oBrix) was observed on the conditions of a thickness of 8 mm, temperature of 80, and air velocity of 0.8 m/s. Energy consumption decreased on the conditions of higher temperature, slower air velocity, and thinner steamed sweet potato.

The aim of this study was to determine total mercury and methyl mercury level in fishes (Deepsea Fish, Tuna, Billfish) and fishery products. A total of 101 fishes and 44 fishery products samples collected from commercial market in Gyeonggi-do. Total mercury were analysed by mercury analyzer and methyl mercury were analyzed by gas chromatography with electron capture detector. In the fishes, total mercury was detected in all samples and methylmercury was detected in 92 samples of them. The detection rate of methylmercury was 91.1% in fishes. The mean concentration (mg/kg) of total mercury and methylmercury were 1.968 ± 0.505/0.496 ± 0.057 for Billfish, 0.665 ± 0.091/0.252 ± 0.033 for Deep-sea Fish and 0.577 ± 0.085/0.218 ± 0.025 for Tuna, respectively. The Swordfish contains the highest level of total mercury (1.968 mg/kg) and methylmercury (0.496 mg/kg). In Mabled rockfish, the ratio of methylmercury’s contents about total mercury’s contents was the highest as 66.5%. In case of fishery products, frozens made of 100% of raw material contained the highest level of total mercury and methyl mercury. The weekly intake of total mercury and methylmercury was calculated in 4.72% and 5.24% of Provisional Tolerable Weekly Intake (PTWI) respectively. This study showed that the weekly intake of methylmercury from Deep-sea Fish, Tuna and Billfish was less than the PTWI recommended by the Joint FAO/WHO expert committee on food additives.

This study developed a vegetable preference increase program that can be applied at the Center for Children's Foodservice Management (CCFM) for children in child-care facilities and kindergarten and the training performance was evaluated by 192 5-year old children. Teachers considered ‘disliked food’ (3.23±0.85/out of 5) as the most serious nutritional problem and typical disliked food was ‘vegetables’ (54.2%). Based on this finding, to increase the preference for vegetables, a fivephase education program was developed. In this program, each phase was composed of activities to increase children's interest in vegetables by using each sense out of the five senses. Center dieticians had visited and conducted the program in 12 facilities. By using an illustration assessment tool, the training performance was evaluated by comparing the children's knowledge level and their preference changes in vegetables. Consequently, as examined by 10 questions on the knowledge of vegetables, trained children's (in total 192) knowledge of vegetables had considerably increased (p<0.01, p<0.001), and their preference for 15 out of the 16 vegetables, except for carrots, also showed a considerable preference increase after the training (p<0.01, p<0.001). Therefore, this program is considered to have contributed to reducing disliked vegetable eating behaviors.

The release profiles of nisin from nisin-incorporating gel foods and the antimicrobial activities of the gels on the growth of Brochothrix thermosphacta in an aqueous system containing the gels have been investigated. A linear regression model was applied to determine the diffusion coefficient (D) for the diffusion of nisin in the gel. The antimicrobial activities of nisin released from 1, 2 and 3% (w/v) agar gels on the growth of B. thermosphacta in a broth medium with and without nisin were investigated. The D decreased from 1.2×10 -2 to 8.2×10 -3 and 6.4×10 -3 cm 2 /s as the agar concentration in the gel increased from 1 to 2 and 3% (w/v), demonstrating the diffusion rate in the gels can be controlled by the agar concentration in gel. The agar gel incorporating nisin inhibited the B. thermosphacta growth in the broth medium by prolonging the lag phase. The growth inhibition was enhanced by the addition of nisin in the medium. The results of this study exhibited that the gel food is a feasible nisin delivery system with a controlled release achieved by the adjustment of agar concentration in the system, demonstrating the potential of nisin-incorporating gel for preserving particulate-containing drinks.

To determine the contents of sodium and potassium in side dishes, 92 samples from 22 different kinds of side dishes that can be classified into 3 groups were collected in Seoul area and analysed using ICP-OES. The highest sodium content was detected in pepper doenjang muchim, while potassium content was the highest in kong jorim. When comparing the content of sodium and potassium in 3 groups, namely namul, muchim, and jorim, the sodium content of namul group was significantly different from those of jorim and muchim (p-value < 0.05). Sodium intake per serving size was the highest in parae muchim among the samples as estimated to 20.2% of WHO recommendation that is 2,000 mg/day. The amount of sodium by simultaneously intake of soybean sprouts namul, anchovy jorim and parae muchim per one serving size was estimated to 1,000 mg. The potassim/sodium ratios of spinach namul and kong jorim were 1.70 and 0.81, respectively, while that of bracken namul was very low as about 0.1. Foodborne pathogens were not detected out of 92 side dishes.

This study was undertaken to evaluate the quality characteristics and antioxidant characteristics of commercially available mixed grains in Korea. The quality characteristics of mixed grain products studied were the mixing ratio, water binding capacity, water solubility, swelling power, and pasting characteristics. The antioxidant characteristics assessed the total polyphenol, flavonoid contents, DPPH and ABTS radical scavenging activities. The mixing ratio of commercially available mixed grain products consisted of 5~25 kinds of grains, with maximum products containing 15-grain products. The water binding capacity, water solubility, and swelling power in commercially available mixed grain products were 99.83~122.83%, 6.91~39.26% and 7.76~86.92%, respectively. The peak, trough, breakdown, final and setback viscosity were 31.53±20.17 RVU, 25.24±13.22 RVU, 6.29±7.43 RVU, 50.27±25.84 RVU and 18.74±8.68 RVU, respectively. Total polyphenol and flavonoid contents were 817.14~2,524.29 μg GAE/g and 06.36~1,099.09 μg CE/g, respectively. The DPPH and ABTS radical scavenging activities were 31.91~151.70 mg TE/100 g and 28.09~119.92 mg TE/100 g, respectively. Products with high phenol content and radical scavenging activity were found to contain greater proportion of brown rice, colored rice, barley and soybean.

Quality changes of dried sea cucumber (Stichopusjaponicus) after applying a cyclic rehydration and retorting process were investigated during 4 weeks of storage. The length, volume, and weight of dried sea cucumber increased significantly as the number of rehydration cycles increased. Sea cucumber (SC) was bottled in the glass jar and a retort thermal process (121.1oC, 0.15 MPa) was applied. The total thermal processing time (TTT) was 24 min based on the temperature at the cold point. The size and texture of retorted SC were significantly changed until the first week of storage. However, regardless of the number of rehydration cycles, the size and texture of samples at different rehydration cycles showed no significant difference during the whole storage. The length, volume, weight, rehydration ratio (RR), hardness, and chewiness at the maximum degree of swelling during rehydration of dried SC were estimated as 100.86 mm, 38.62 mL, 41.05 g, 6.39 of RR, 249.19 gf, and 4.05 mJ, respectively.