Korean Journal of Food Preservation最新文献_第2页

The development of a new type of functional fresh apple juice using prebiotic fibers, ginger extract, and cardamom essential oil: Antioxidant capacity and chemical analysis 利用益生元纤维、生姜提取物和豆蔻精油研制新型功能性鲜榨苹果汁:抗氧化能力及化学分析

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI: 10.11002/kjfp.2023.30.5.743

Hamed Hassanzadeh, Mohammadyar Hosseini, Yaseen Galali, Babak Ghanbarzadeh

{"title":"The development of a new type of functional fresh apple juice using prebiotic fibers, ginger extract, and cardamom essential oil: Antioxidant capacity and chemical analysis","authors":"Hamed Hassanzadeh, Mohammadyar Hosseini, Yaseen Galali, Babak Ghanbarzadeh","doi":"10.11002/kjfp.2023.30.5.743","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.5.743","url":null,"abstract":"The formulation of a novel functional fresh apple juice enriched with dietary prebiotic fiber (inulin or polydextrose), ginger extract (GE), and cardamom essential oil (CEO) was carried out based on a combined D-optimal design. In the first stage, sensory evaluation was performed to screen and select the optimum sample for further experiments. The sensory evaluation showed that the sample containing inulin 0.25 g/100 g GE and 0.03 g/100 g CEO had the highest organoleptic score. In the second stage, various chemical experiments, including pH, acidity, formalin index, total phenol, flavonoids, antioxidant capacity, and vitamin C content, were evaluated on the selected enriched apple juices. The addition of GE and CEO caused changes in nutritional characteristics, including antioxidant capacity, total phenol, flavonoids, vitamin C, and IC50, from 35 g/100 g, 350 mg GAE/g, 17 mg/L, 370 mg/kg, and 1,800 mg/kg to 45 g/100 g, 460 mg GAE/g, 21 mg/L, 420 mg/kg, and 1,200 mg/kg respectively. The steady shear flow and dynamic oscillatory shear rheological tests were also performed on the screened samples, and results showed that the addition of dietary fiber in apple juices increased the apparent viscosity, storage modulus, loss modulus, and complex viscosity. In general, adding plant extracts and processed essential oil to apple juice increased the nutritional-nutraceutical value and sensory attributes of apple juice.","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":"136247070","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

Nutritional and functional constituents and antioxidant activity in whole onion (Allium cepa L.) by growth stage 全洋葱(Allium cepa L.)不同生长阶段营养功能成分及抗氧化活性研究

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI: 10.11002/kjfp.2023.30.5.833

Sun-Kyung Lee, You-Seok Lee, Soo-Hyun Ji, Pyo-Hyeon Kim, Ju-Hyun Kim, Seong-Jun Kim, Kyung-Cheol Ma, Jin-Woo Lee

{"title":"Nutritional and functional constituents and antioxidant activity in whole onion (Allium cepa L.) by growth stage","authors":"Sun-Kyung Lee, You-Seok Lee, Soo-Hyun Ji, Pyo-Hyeon Kim, Ju-Hyun Kim, Seong-Jun Kim, Kyung-Cheol Ma, Jin-Woo Lee","doi":"10.11002/kjfp.2023.30.5.833","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.5.833","url":null,"abstract":"Onions are essential vegetables for Koreans’ diet and have various physiological activities. However, problems arise every year due to the imbalance between production and demand. Therefore, in this study, nutritional and functional components, and antioxidant activity were analyzed for each growth period in order to utilize onions at the disposal period. Whole onions harvested before June showed higher values of general ingredients, inorganic ingredients, organic acids, spiraeoside, quercetin, total chlorophyll, and antioxidant activity than bulbs harvested in June. On the other hand, the free sugar content was higher in the bulb of the harvest season in June than in whole onions. The total thiosulfinate content was similar to that of whole onions and bulbs in the early stages of growth. In addition, as a result of comparing the flavonoid compound and antioxidant activity of each onion variety, whole onions harvested at 25 weeks were higher in content than onion bulbs harvested in June. In conclusion, onions before the harvest season in June had excellent utilization value as food. Harvesting before 21 weeks is desirable for growing onions with excellent nutritional value, while harvesting after 23 weeks is recommended for excellent functional components and antioxidant activity in onions.","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":"136247439","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

Effectiveness of controlled atmosphere container on the freshness of exported PMRsupia melon 调气容器对出口PMRsupia甜瓜新鲜度的影响

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI: 10.11002/kjfp.2023.30.5.822

Haejo Yang, Min-Sun Chang, Puehee Park, Hyang Lan Eum, Jae-Han Cho, Ji Weon Choi, Sooyeon Lim, Yeo Eun Yun, Han Ryul Choi, Me-Hea Park, Yoonpyo Hong, Ji Hyun Lee

{"title":"Effectiveness of controlled atmosphere container on the freshness of exported PMRsupia melon","authors":"Haejo Yang, Min-Sun Chang, Puehee Park, Hyang Lan Eum, Jae-Han Cho, Ji Weon Choi, Sooyeon Lim, Yeo Eun Yun, Han Ryul Choi, Me-Hea Park, Yoonpyo Hong, Ji Hyun Lee","doi":"10.11002/kjfp.2023.30.5.822","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.5.822","url":null,"abstract":"This study investigates the effectiveness of CA (controlled atmosphere) containers in maintaining the freshness of exported melons. The melons were harvested on June 5, 2023, in the Yeongam area of Jeollanam-do, Korea. The CA container was loaded with melon samples packed in an export box. The temperature inside the container was set at 4°C, while the gas composition was set at 5% oxygen, 12% carbon dioxide, and 83% nintrogen. Following two weeks of simulated transportation, quality analysis was conducted at 10°C. The melons were inoculated with spore suspensions, and the decay rate was determined to investigate the effect of the gas composition inside the CA container on suppressing the occurrence of Penicillium oxalicum in melons. The results were compared with a Reefer container set at the same temperature. The samples transported in the CA container exhibited lower weight loss. The melon pulp softening, respiration rate, and ethylene production were slower using the CA container. Moreover, the decay rate during the distribution period in the CA container was lower than in the Reefer container. In contrast, the firmness of melons transported in the Reefer container decreased significantly (from 9.03N to 5.18N) immediately after transportation. The soluble solid content (SSC) of melons transported in the Reefer container also decreased rapidly. The results suggested that the CA container is the optimal export container for maintaining the freshness of melons.","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":"136247062","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

Effect of gamma irradiation on post-harvest quality of king oyster mushrooms (Pleurotus eryngii) γ辐射对平菇采后品质的影响

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI: 10.11002/kjfp.2023.30.5.729

Seo-Joon Yeom, Geon-Ah Lee, Sang-Su Kim, Ki-Nam Yoon, Beom-Seok Song, Jong-Heum Park, Woo-Jin Jung, Young-Min Kim, Jae-Kyung Kim

{"title":"Effect of gamma irradiation on post-harvest quality of king oyster mushrooms (Pleurotus eryngii)","authors":"Seo-Joon Yeom, Geon-Ah Lee, Sang-Su Kim, Ki-Nam Yoon, Beom-Seok Song, Jong-Heum Park, Woo-Jin Jung, Young-Min Kim, Jae-Kyung Kim","doi":"10.11002/kjfp.2023.30.5.729","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.5.729","url":null,"abstract":"The consumption of king oyster mushrooms has steadily increased owing to their unique flavor and delicate texture. This study extended the storage period of king oyster mushrooms (Pleurotus eryngii) via gamma irradiation. Irradiated samples (0, 0.5, 1, 2, and 3 kGy) were stored at 4°C with 80% relative humidity for up to 28 days, and the experiments were conducted every 7 day. Microbiological analysis revealed a dose-dependent reduction in total aerobic bacteria, Pseudomonas spp., and yeasts and molds, and gamma irradiation above 2 kGy effectively controlled microbial contamination for up to 28 days. At the 28th day of storage, the irradiated king oyster mushrooms exhibited delayed browning through the reduction of tyrosinase activity. Moreover, firmness reduction (%) was 80.59±1.89% for the non-irradiated group and 42.80±1.28, 34.57±1.13, 31.05±3.24, and 39.73±0.94% for the irradiated group (0.5, 1, 2, and 3 kGy), respectively. These results were supported by the scanning electron microscopy photos, which showed smaller pores in the irradiated group than in the non-irradiated group. This study demonstrated that 2 kGy of gamma irradiation effectively reduces microbial contamination and delays the browning and softening of king oyster mushrooms for up to 28 days.","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":"136247061","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

Use of extraction solvent method to monitor the concentrations of acidic polysaccharides and ginsenosides from red and black ginseng 采用萃取溶剂法测定了红参和黑参中酸性多糖和人参皂苷的含量

Korean Journal of Food Preservation Pub Date : 2023-10-01 DOI: 10.11002/kjfp.2023.30.5.857

Gee Dong Lee

{"title":"Use of extraction solvent method to monitor the concentrations of acidic polysaccharides and ginsenosides from red and black ginseng","authors":"Gee Dong Lee","doi":"10.11002/kjfp.2023.30.5.857","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.5.857","url":null,"abstract":"In this study, the extraction yield, acidic polysaccharides and ginsenosides of red and black ginseng were optimized by using the response surface methodology in consideration of the ethanol concentration and temperature of the extraction. The R2 of the model formula for the yield, acidic polysaccharides and ginsenosides was 0.8378-0.9679 (p<0.1). An optimal extraction yield of 5.29% was reached for red ginseng soluble solids when 1.52% ethanol concentration was used at a temperature of 67.27°C. Additionally, the optimal extraction yield for black ginseng soluble solid was 6.11% when 3.12% ethanol concentration was used at a temperature of 66.13°C. Furthermore, the optimal conditions for extracting acidic polysaccharides from red ginseng were using an ethanol concentration of 4.03% at a temperature of 69.61°C; a yield of 1.86 mg/mL was obtained. The optimal extraction yield for acidic polysaccharides from black ginseng was 1.80 mg/mL when extracted using a concentration of 24.67% of ethanol at a temperature of 71.14°C. An optimal extraction yield of 0.22 mg/mL was reached for ginsenoside Rg1 from red ginseng when 79.92% ethanol concentration was used at a temperature of 70.62°C. The optimal extraction yield of ginsenoside Rg3 from black ginseng was 0.31 mg/mL when ethanol was used at a concentration of 75.70% at a temperature of 65.49°C. The ideal extraction conditions for obtaining the maximum yield of both acidic polysaccharide and ginsenoside from red and black ginseng were using ethanol at a concentration between 35 and 50% at an extraction temperature of 70°C.","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":"136247445","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

Atomisation and vacuum drying studies on Malaysian honey encapsulation 马来西亚蜂蜜胶囊化的雾化和真空干燥研究

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI: 10.11002/kjfp.2023.30.4.589

Nurul Aisyah Rosli, Boon-Beng Lee, Khairul Farihan Kasim, Che Wan Sharifah Robiah Mohamad

{"title":"Atomisation and vacuum drying studies on Malaysian honey encapsulation","authors":"Nurul Aisyah Rosli, Boon-Beng Lee, Khairul Farihan Kasim, Che Wan Sharifah Robiah Mohamad","doi":"10.11002/kjfp.2023.30.4.589","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.4.589","url":null,"abstract":"Malaysian honey is rich in nutrients and bioactive compounds, which can be a healthy alternative to refined sugar in food production. However, liquid honey’s viscous and sticky nature makes it unpreferable in industrial handling. This study, an atomization system coupled with vacuum drying to produce honey powders to overcome the problem. Three types of Malaysian honey, namely Acacia, Gelam, and Tualang, were encapsulated in Ca-alginate gel beads using the atomization system. The density viscosity, and surface tension of the honey-alginate solutions were measured, and the concentration of honey and alginate influenced the physical properties of the solutions. Honey-encapsulated gel beads in the size range of 2.16-2.92 mm were produced using the atomization system with the air-liquid mass flow rate ratios of 0.22-0.31, Weber number (We) of 112-545, and Ohnersorges number (Oh) of 0.35-10.46. Gel bead diameter can be predicted using a simple mathematical model. After vacuum drying, the honey gel powder produced was in the size range of 1.50-1.79 mm. Results showed that honey gel powders with good encapsulation efficiency and high honey loading could be produced using the atomization system and vacuum drying.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135001907","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 characteristics and physiological activities of mulberry (Morus alba) vinegar 桑树醋的品质特性及生理活性研究

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI: 10.11002/kjfp.2023.30.4.691

Eun Jung Yim, Seung Wha Jo, Hyeon Jin Kang, Hyo Bin Oh, Young-Soo Kim, Do-Youn Jeong

{"title":"Quality characteristics and physiological activities of mulberry (Morus alba) vinegar","authors":"Eun Jung Yim, Seung Wha Jo, Hyeon Jin Kang, Hyo Bin Oh, Young-Soo Kim, Do-Youn Jeong","doi":"10.11002/kjfp.2023.30.4.691","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.4.691","url":null,"abstract":"This study aimed to develop high value-added mulberry (Morus alba) vinegar by fermenting mulberry with yeast and acetic acid bacteria, for using it in various foods. To select the optimal strain for mulberry fermentation, different strains were tested and Saccharomyces cerevisiae SRCM101756 and Acetobacter pasteurianus SRCM102419, exhibiting excellent alcohol and acetic acid production ability during mulberry fermentation, were selected for fermentation. Mulberry vinegar was prepared using mulberry wine and the selected acetic acid bacteria, and the physicochemical properties and physiological effects were measured. The pH was 2.98 and total acidity was 4.70% by day 9 of fermentation, establishing the possibility of developing them into vinegars for industrial use. The α-glucosidase inhibition activity of mulberry vinegar increased from 13.22% to 19.19% in the 100-fold dilution, and from 42.35% to 46.11% in the 50-fold dilution, from before fermentation to after fermentation, respectively. The angiotensin-converting enzyme inhibition activity of mulberry vinegar was found to significantly increase from 44.82% before fermentation to 63.88% after fermentation in the 25-fold dilution. Moreover, a significant increase in pancreatic lipase inhibition activity after fermentation was observed. Thus, mulberry vinegar can be used as a functional material in vinegar and other foods.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135001908","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

A comparative study of the physical and cooking characteristics of common types of rice collected from the market by quantitative statistical analysis 采用定量统计分析方法对市场上常见品种大米的物理特性和蒸煮特性进行比较研究

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI: 10.11002/kjfp.2023.30.4.602

Evan Butrus Ilia, Mahmood Fadhil Saleem, Hamed Hassanzadeh

{"title":"A comparative study of the physical and cooking characteristics of common types of rice collected from the market by quantitative statistical analysis","authors":"Evan Butrus Ilia, Mahmood Fadhil Saleem, Hamed Hassanzadeh","doi":"10.11002/kjfp.2023.30.4.602","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.4.602","url":null,"abstract":"Fifteen types of rice collected from Kurdistan region-Iraq were investigated by principal component analysis (PCA) in terms of physical properties and cooking characteristics. The dimensions of evaluated grains correspond to 5.05-8.75 mm for length, 1.54-2.47 mm for width, and 1.37-1.95 for thickness. The equivalent diameter was in the range of 5.23-10.03 mm, and the area took 13.30-28.25 mm2. The sphericity analysis values varied from 0.32 to 0.56, the aspect ratio from 0.17 to 0.39, and the volume of the grain was measured in the range from 4.48 to 17.74 mm3, hectoliter weight values were 730-820 kg/m3, and true density from 0.6 to 0.96 g/cm3. The broken grain ratio was 1.5-18.3%, thousand kernel weight corresponded to 15.88 to 22.42 g. The water uptake ratios for 30 min of soaking were increased at 60°C compared to 30 and 45°C. The PCA was used to study the correlation of the most effective factors. Results of PCA showed that the first (PC1) and second (PC2) components retained 63.4% and 34.8% of the total variance, which PC1 was mostly related to hectoliter, broken ratio, and moisture content characteristics while PC2 was mostly concerned with hardness and true density. For cooking properties, the PC1 and PC2 retained 88.5% and 9.3% of the total variance, respectively. PC1 was mostly related to viscosity, spring value, and hardness after cooking, while PC2 was mostly concerned with spring value, hardness before cooking, and hardness after cooking.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135003690","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 aronia powder on the quality characteristics and antioxidant activity of cookies 野樱草粉对甜饼品质特性及抗氧化活性的影响

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI: 10.11002/kjfp.2023.30.4.642

Eun-Sun Hwang, Soyeon Kim

引用次数: 0

Shelf-life prediction of fresh ginseng packaged with plastic films based on a kinetic model and multivariate accelerated shelf-life testing 基于动力学模型和多元加速货架期试验的鲜食人参保鲜期预测

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI: 10.11002/kjfp.2023.30.4.573

Jong-Jin Park, Jeong-Hee Choi, Kee-Jai Park, Jeong-Seok Cho, Dae-Yong Yun, Jeong-Ho Lim

{"title":"Shelf-life prediction of fresh ginseng packaged with plastic films based on a kinetic model and multivariate accelerated shelf-life testing","authors":"Jong-Jin Park, Jeong-Hee Choi, Kee-Jai Park, Jeong-Seok Cho, Dae-Yong Yun, Jeong-Ho Lim","doi":"10.11002/kjfp.2023.30.4.573","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.4.573","url":null,"abstract":"The purpose of this study was to monitor changes in the quality of ginseng and predict its shelf-life. As the storage period of ginseng increased, some quality indicators, such as water-soluble pectin (WSP), CDTA-soluble pectin (CSP), cellulose, weight loss, and microbial growth increased, while others (Na2CO3-soluble pectin/NSP, hemicellulose, starch, and firmness) decreased. Principal component analysis (PCA) was performed using the quality attribute data and the principal component 1 (PC1) scores extracted from the PCA results were applied to the multivariate analysis. The reaction rate at different temperatures and the temperature dependence of the reaction rate were determined using kinetic and Arrhenius models, respectively. Among the kinetic models, zeroth-order models with cellulose and a PC1 score provided an adequate fit for reaction rate estimation. Hence, the prediction model was constructed by applying the cellulose and PC1 scores to the zeroth-order kinetic and Arrhenius models. The prediction model with PC1 score showed higher R2 values (0.877-0.919) than those of cellulose (0.797-0.863), indicating that multivariate analysis using PC1 score is more accurate for the shelf-life prediction of ginseng. The predicted shelf-life using the multivariate accelerated shelf-life test at 5, 20, and 35°C was 40, 16, and 7 days, respectively.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135001912","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: 1