Korean Journal of Food Preservation最新文献

Comparison of color and water extracts of Caragana sinica flowers dried at different air temperatures 不同干燥温度下锦鸡儿花颜色及水提物之比较

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI: 10.11002/kjfp.2023.30.5.868

Hye-Jung Choi, Kwang-Sup Youn, Hun-Sik Chung

{"title":"Comparison of color and water extracts of Caragana sinica flowers dried at different air temperatures","authors":"Hye-Jung Choi, Kwang-Sup Youn, Hun-Sik Chung","doi":"10.11002/kjfp.2023.30.5.868","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.5.868","url":null,"abstract":"This study aimed to investigate the drying characteristics of Caragana sinica Rehder flowers, which are basic data necessary for increasing utilization. The flowers were harvested in mid-April and dried at different hot-air temperatures (50-90°C), and the physicochemical properties of the dried flowers were analyzed. It was found that the drying rate was proportional to the air temperature. The visual color of dried flowers was relatively strong in green when dried at 50°C, while browning was relatively severe when dried at 90°C. The greenness (−a* value) of the mechanical color of the powder decreased with increasing temperature, and the yellowness (b* value) decreased with increasing temperature above 70°C. The soluble solids of the hot water extract were maintained at a certain level after increasing up to 70°C, and the pH decreased with increasing temperature. The total polyphenol contents tended to increase with increasing temperature, and DPPH radical scavenging activity did not show a significant change after increasing up to 70°C. These results suggest that the hot-air drying temperature had a significant effect on the physicochemical characteristics of the C. sinica flower. The appropriate hot-air drying temperature was judged to be less than 50°C for maintaining the unique color, and approximately 70°C considering the high hot-water extraction yield and antioxidant capacity.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136247444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical characteristics and volatile profile of novel lemon varieties, Minimon and Jeramon 柠檬新品种Minimon和Jeramon的理化特性和挥发性特征

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI: 10.11002/kjfp.2023.30.5.770

Heejin Kang, Sunmee Lee, Jaecheol Kim, Hyosun Park, Suna Kim

{"title":"Physicochemical characteristics and volatile profile of novel lemon varieties, Minimon and Jeramon","authors":"Heejin Kang, Sunmee Lee, Jaecheol Kim, Hyosun Park, Suna Kim","doi":"10.11002/kjfp.2023.30.5.770","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.5.770","url":null,"abstract":"Although most lemons are imported into Korea, their consumption is increasing. Development of domestic varieties of Jeramon and Minimon is currently underway in an effort to meet the increasing demand for fresh lemons. In this study, an analysis of the physicochemical characteristics of Jeramon and Minimon, including their flavor components and antioxidant properties, was conducted. The results revealed that these new varieties of Korean lemon can be regarded as good sources of antioxidants and phytochemicals. Compared to Sunkist, the most consumed lemon variety in Korea, Minimon contained more than twice as much β-cryptoxanthin, and the content of L-ascorbic acid was more than three-four-fold higher in both Minimon and Jeramon. In addition, results from measurement of DPPH and ABTS radical scavenging activities indicated that Jeramon extract exhibited the highest antioxidant activity. In the volatile profile analysis, the profiles of volatile components showed high similarity among the three lemon samples, and the composition ratio was largely dominated by terpenoids. A markedly higher ratio of d-limonene and thymol was detected in the Minimon variety compared with that in the other two varieties. Collectively, the findings from this study on Korean lemon varieties provide a basis as well as valuable guidance for breeding domestic lemon varieties.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136247068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality properties of texturized vegetable protein made from defatted soybean flour with different soybean seed coat contents 不同种皮含量脱脂大豆粉制备植物蛋白的品质特性

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI: 10.11002/kjfp.2023.30.5.896

Chan Soon Park, Mi Sook Seo, Sun Young Jung, Seul Lee, Boram Park, Shin Young Park, Yong Suk Kim

{"title":"Quality properties of texturized vegetable protein made from defatted soybean flour with different soybean seed coat contents","authors":"Chan Soon Park, Mi Sook Seo, Sun Young Jung, Seul Lee, Boram Park, Shin Young Park, Yong Suk Kim","doi":"10.11002/kjfp.2023.30.5.896","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.5.896","url":null,"abstract":"The texturization characteristics of textured vegetable protein (TVP) were investigated based on the extent of soybean decoating during the pretreatment of defatted soybean flour used for TVP. The raw materials for TVP consisted of 50% defatted soybean flour, 30% gluten, and 20% corn starch. The weight ratios of soybean seed coat to soybean flour were 9%, 6%, 3%, and zero. Extrusion was performed using an extruder equipped with a cooling die, maintaining a barrel temperature of 190°C and screw speed of 250 rpm, Water was injected at a rate of 9 rpm using a metering pump. Regarding the textures of the extruded TVPs produced from defatted soybean flour, an increase in the soybean seed coat content led to a decrease in the apparent fibrous structural layer and an increase in hardness. However, there were no significant changes in elasticity and cohesion. Moreover, as the soybean seed coat content increased, the pH of TVPs decreased. A higher soybean seed coat content also tended to lower the moisture content, increasing water absorption, solids elution, and turbidity. These results suggest that an increased seed coat content reduces the proportion of protein, and the fibers present in the seed coats prevent texturization.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136247446","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Red wine quality of new Korean grape cultivar, Ageude 韩国新葡萄品种“爱格德”的红酒品质

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI: 10.11002/kjfp.2023.30.5.847

Jeong-Sil Choi, Seo-Jun Park, Youn-Young Hur, Dong-Hoon Lee, Su-Jin Kim, Dongjun Im

{"title":"Red wine quality of new Korean grape cultivar, Ageude","authors":"Jeong-Sil Choi, Seo-Jun Park, Youn-Young Hur, Dong-Hoon Lee, Su-Jin Kim, Dongjun Im","doi":"10.11002/kjfp.2023.30.5.847","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.5.847","url":null,"abstract":"This study aimed to investigate the wine properties of new Korean grape cultivar Ageude. To this end, wine was produced using five grape cultivars including Campbell Early and Muscat Bailey A, which are commonly used for winemaking in Korea and Pinot Meunier and Gamay, which are European wine grape cultivars. We conducted a comprehensive analysis of wine quality properties, color, and phenolic compounds and compared the variations observed among these cultivars. The pH and total acid contents were in the ranges of 3.75-4.57 and 0.39-0.58%, respectively. Specifically, the total acid content of Ageude was 0.47% which was not high, when compared to those of other wines. However, the soluble solid content was 7.85 °Brix, which was higher than those of the other wines. In terms of color, the redness, color intensity, and hue values were all considerably high. Moreover, the total phenolic content and total anthocyanin content of Ageude were notably higher than those of the other cultivars. However, it is worth noting that proanthocyanidin was not detected. Based on these findings, Ageude is an excellent cultivar for producing red wine, owing to its high total anthocyanin content and redness due to the absence of proanthocyanidin, it is more suitable for producing short-term aging wine rather than long-term aging wine.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136247440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enzymatic preparation and antioxidant activities of protein hydrolysates derived from tuna byproducts 金枪鱼副产品蛋白水解物的酶解制备及其抗氧化活性

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI: 10.11002/kjfp.2023.30.5.885

Gyu-Hyeon Park, Jeong-Min Lee, Na-Young Lim, Syng-Ook Lee

引用次数: 0

Efficacy of Elaeagnus umbellata leaves on prevention of cadmium-induced toxicity in HepG2 cells 榆叶对镉致HepG2细胞毒性的预防作用

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI: 10.11002/kjfp.2023.30.5.797

Jae-Yeul Lee, Seun-Ah Yang, Won-Bin Bae

{"title":"Efficacy of Elaeagnus umbellata leaves on prevention of cadmium-induced toxicity in HepG2 cells","authors":"Jae-Yeul Lee, Seun-Ah Yang, Won-Bin Bae","doi":"10.11002/kjfp.2023.30.5.797","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.5.797","url":null,"abstract":"Elaeagnus umbellata leaves have been reported to suppress inflammation, allergic responses, lung cancer proliferation and oral bacterial growth. Cadmium (Cd) is a heavy metal that has been found to cause many toxicities, including liver toxicity. The aim of this study was to evaluate the capacity of 70% ethanol extract of E. umbellata leaves (EUL) to protect human hepatocytes from Cd toxicity. After exposure of HepG2 cells to Cd at 10 μM for 24 h, cell viability, expression levels of apoptosis- and antioxidant-related proteins, reactive oxygen species (ROS) accumulation and Cd uptake were assessed. EUL protected HepG2 cells from Cd-induced apoptosis as determined by MTT assay. A decrease in caspase-3 and p-p53 protein levels was observed in cells pretreated with EUL prior to Cd exposure. Furthermore, the Cd-induced increase in intracellular DCF fluorescence was attenuated by EUL, indicating that the Cd-induced apoptosis preventing effect was associated with the suppression of ROS accumulation. Moreover, EUL’s effects on the inhibition of p38, JNK, and AKT phosphorylation also appear to be associated with protection against Cd toxicity. Moreover, EUL upregulated Cd-depressed expression of Nrf2, HO-1, catalase, and MT-1,2 proteins, suggesting that Cd uptake-induced apoptosis in HepG2 cells may be inhibited by EUL’s antioxidative potential.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136247066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of soy defatting on texturization of texturized vegetable proteins 大豆脱脂对植物蛋白构化的影响

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI: 10.11002/kjfp.2023.30.5.875

Chan Soon Park, Mi Sook Seo, Sun Young Jung, Boram Park, Shin Young Park

{"title":"Effects of soy defatting on texturization of texturized vegetable proteins","authors":"Chan Soon Park, Mi Sook Seo, Sun Young Jung, Boram Park, Shin Young Park","doi":"10.11002/kjfp.2023.30.5.875","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.5.875","url":null,"abstract":"In this study, the quality characteristics of texturized vegetable proteins (TVP) produced from defatted soy flour (DSF) were analytically compared with those of texturized vegetable proteins produced with isolated soy protein (ISP) and non-defatted soy flour (SF). The base raw material formulation consisted of 50% soy proteins, 30% gluten, and 20% corn starch. A cooling die-equipped extruder was used with a barrel temperature set at 190°C and screw rotation speed of 250 rpm. With respect to the hardness of isolate soy proteins, that of soy flour and defatted soy flour was 22.4% and 68.8%, respectively, and gumminess was 17.6% and 44.3%, respectively. Defatting increased chewiness, shear strength, and springiness. Moisture content was higher in soy flour than in defatted soy flour, while there were no significant differences in terms of water absorption and turbidity. The pH was higher with soy flour than with defatted soy flour. Concerning color, the L and b values were higher with soy flour, while the a value was higher with defatted soy flour. These results suggest that defatting soybeans can improve the quality of plant-based proteins. Further research is needed to address the quality differences from those of isolated soy proteins.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136247442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of physicochemical and biological properties of python fat (Python bivittatus) 蟒蛇脂肪理化生物学特性的评价

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI: 10.11002/kjfp.2023.30.5.758

Pham Thi Quyen, Le Pham Tan Quoc

引用次数: 0

Effects of impact by mechanical harvesting on storability of onions (Allium cepa L.) 机械采收对洋葱贮藏性的影响

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI: 10.11002/kjfp.2023.30.5.811

Young-Kyeong Kwon, Yong-Jae Lee

{"title":"Effects of impact by mechanical harvesting on storability of onions (Allium cepa L.)","authors":"Young-Kyeong Kwon, Yong-Jae Lee","doi":"10.11002/kjfp.2023.30.5.811","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.5.811","url":null,"abstract":"This study investigated the storability of onions according to manual and mechanical harvesting. Moreover, we simulated the onion-to-onion impact during the mechanical harvesting process and investigated the storability after artificially subjecting the onions to impact treatment. The onion harvesting methods included hand plucking + manual collection, digger + manual, and digger + mechanical collection. The maximum impact height during the mechanical harvesting process was 0.5 m. Immediately after harvesting, no significant difference in the bruise and wound rate among the harvesting methods was observed. Any increased bruise or wound rate because of mechanical harvesting was presumed to be influenced by soil conditions, such as the presence of gravel, and machine operation factors. Furthermore, the storability during the 8.5 months storage showed no significant difference according to the harvesting methods. In treatments by simulating the impacts during the mechanical harvesting process, the impact heights were 0.0 m (0.0 J), 0.25 m (0.86 J), 0.5 m (1.72 J), and 0.75 m (2.57 J), each performed once, and four times at the same position (3.43 J) and four times at different positions (3.43 J) at 0.25 m. Throughout all the treatments, there were no significant differences in the storability during the 8.5 months storage period.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136247064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rheological properties of arabinogalactan solutions related to the carbohydrate composition of different legumes 阿拉伯半乳聚糖溶液的流变特性与不同豆类的碳水化合物组成有关

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI: 10.11002/kjfp.2023.30.5.785

Kyeongyee Kim, Choon Young Kim

引用次数: 0