Korean Journal of Food Preservation最新文献_第3页

Physicochemical properties and physiological activity of bean sprouts extract containing Hovenia dulcis Thunb concentrates 含茯苓浓缩液的豆芽提取物的理化性质及生理活性

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI: 10.11002/kjfp.2023.30.4.617

Ji-An Heo, Wool-Lim Park, Hye-Ji Min, Jeong-Ho Kim, Yeong-Seon Won, Kwon-Il Seo

{"title":"Physicochemical properties and physiological activity of bean sprouts extract containing Hovenia dulcis Thunb concentrates","authors":"Ji-An Heo, Wool-Lim Park, Hye-Ji Min, Jeong-Ho Kim, Yeong-Seon Won, Kwon-Il Seo","doi":"10.11002/kjfp.2023.30.4.617","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.4.617","url":null,"abstract":"Reactive oxygen species are the byproducts of metabolic processes in the body, However, excessive amount may cause side effects such as cancer. Therefore, to reduce the production of these species, but their long-term administration at high doses may induce side effects. Hence, natural materials with antioxidant activities are attracting attention. Two of these natural materials are soybean sprouts and Hovenia dulcis Thunb. fruits, but few studies have evaluated the effects of their combination. Thus, we prepared a soybean sprout extract containing 1.5% H. dulcis Thunb. fruit concentrate (BHM) to develop a functional food material derived from natural products and then confirmed its physicochemical properties and physiological activity. Among the organic acids detected in BHM, malic acid exhibited the highest content of 1,451.03 ppm, and the main free sugars were glucose (645.48 ppm) and fructose (738.11 ppm). Taurine was the most abundant free amino acid at a concentration of 11.95 ppm, followed by those of arginine (10.97 ppm) and glutamic acid (10.16 ppm). Analyses of the mineral components revealed large amounts of Zn and Fe in BHM, and the respective total polyphenol and flavonoid contents in BHM were 957.16 and 601.93 ppm. The DPPH radical and H2O2 scavenging activities and reducing power indicated excellent antioxidant efficacy compared to the positive controls. Furthermore, blood alcohol and acetaldehyde concentrations were measured to confirm the hangover-relieving effects of BHM, with both significantly decreased (p<0.05). BHM displays potential for development as a functional food, and the results of this study may be used as basic data in further research.","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":"135003957","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 of Aster glehni extract depending on the concentration and time of enzyme treatment 紫菀提取物的质量特性与酶处理浓度和时间的关系

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI: 10.11002/kjfp.2023.30.4.654

Sun Hwa Kim, Sung Ran Yoon, Yong-Jin Jeong

{"title":"Quality characteristics of Aster glehni extract depending on the concentration and time of enzyme treatment","authors":"Sun Hwa Kim, Sung Ran Yoon, Yong-Jin Jeong","doi":"10.11002/kjfp.2023.30.4.654","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.4.654","url":null,"abstract":"The Aster glehni extract has many therapeutic and medicinal values. Therefore, it is essential to set appropriate conditions for enzyme treatment to efficiently extract A. glehni. In this study, changes in the quality of A. glehni extract depending on the concentration and time of enzyme treatment was investigated to increase its effective utilization. Compared to the control, the pH of the extract of A. glehni its soluble solid content increased with the enzyme treatment. The color of the A. glehni extract changed from green-yellow to reddish-yellow with the increase in treatment duration. The fructose and sucrose contents of the extract were the highest at 7.73% and 6.78%, respectively, in the control group without the enzyme treatment. Glucose and maltose contents were 6.91% and 4.44% in the C group (3.2% enzyme concentration and 60 min for enzyme treatment), respectively. Total polyphenol content, which shows antioxidant activity, was the highest at 7.38 mg GAE/g in the E group (1.6% of enzyme concentration and 120 min for enzyme treatment). 2,2-diphenylpicrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) showed the highest radical scavenging activity in the C group (3.2% of enzyme concentration and 60 min for enzyme treatment). These results enable setting appropriate conditions of enzyme treatment in terms of enzyme concentration and time for the production of dry powders using A. glehni extract.","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":"135003961","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

Comparison of postharvest quality of Aralia elata shoot according to packaging methods 不同包装方法楤木梢采后品质的比较

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI: 10.11002/kjfp.2023.30.4.562

Yonghyun Kim, Narae Han, Hyowon Park, UK Lee, Hyun Ji Eo

引用次数: 0

Potential production strategy for distilled soju by fermenting nonsteamed rice using commercial enzyme products 利用商业酵素产品发酵非蒸米蒸馏烧酒的潜在生产策略

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI: 10.11002/kjfp.2023.30.4.669

Ye Seul Kwon, Jisu Lee, Mi Seong Kim, Sochon Han, Han-Seok Choi

{"title":"Potential production strategy for distilled soju by fermenting nonsteamed rice using commercial enzyme products","authors":"Ye Seul Kwon, Jisu Lee, Mi Seong Kim, Sochon Han, Han-Seok Choi","doi":"10.11002/kjfp.2023.30.4.669","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.4.669","url":null,"abstract":"The production of distilled soju by fermenting nonsteamed rice was evaluated using commercial enzyme products. White koji and modified nuruk had alpha-amylase activities of 31.90 U/g and 3,532.71 U/g, respectively, and gluco-amylase activities of 698.32 U/g and 4,899.58 U/g, respectively. The enzyme products had activities of 5,604.15-225,182.00 U/g and 13,517.41-120,822.41 U/g, respectively. At enzyme concentrations of >800 mg/L, the Chung-moo-purified enzyme had an alcohol productivity of ≥19%. Nurukzyme R400, Sanferm Yied, and Diazyme X4 exhibited alcohol productivities of >19% at concentrations of >600 mg/L. The alcohol content of the vacuum distillates was 41.31%-44.86%. The volatile component with the alcohol content adjusted to 25% was analyzed and principal component analysis was performed. The volatile components in white koji, Diazyme X4, and Sanferm Yield were similar. The modified nuruk treatment group had a relatively high ethyl lactate content compared to the white koji treatment group. The Nurukzyme R400 treatment group had high contents of butyric acid and ethyl butyrate. The Chung-moo-purified enzyme was characterized by a low component content. Thus, when enzyme products were used in nonsteamed rice fermentation, no effect on the alcohol productivity and quality of vacuum distilled soju was observed, suggesting that it can replace white koji and modified nuruk.","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":"135003687","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

Anti-obesity effects of Glycyrrhiza uralensis ethanol extract on the inhibition of 3T3-L1 adipocyte differentiation in high-fat diet-induced C57BL/6J mice 甘草乙醇提取物对高脂饮食诱导的C57BL/6J小鼠3T3-L1脂肪细胞分化的抑制作用

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI: 10.11002/kjfp.2023.30.4.716

Seon Kyeong Park, Jangho Lee, Soo Hyun Park, Yu Geon Lee

{"title":"Anti-obesity effects of Glycyrrhiza uralensis ethanol extract on the inhibition of 3T3-L1 adipocyte differentiation in high-fat diet-induced C57BL/6J mice","authors":"Seon Kyeong Park, Jangho Lee, Soo Hyun Park, Yu Geon Lee","doi":"10.11002/kjfp.2023.30.4.716","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.4.716","url":null,"abstract":"The anti-adipogenic activity of Glycyrrhiza uralensis was investigated by examining the effects of its ethanol extract (GUE) on a mouse model with a high-fat diet (HFD) and 3T3-L1 preadipocytes during adipocyte differentiation. GUE administration for eight weeks significantly reduced weight gain in mice fed an HFD. GUE effectively inhibited 3T3-L1 preadipocyte differentiation and lipid droplet accumulation. This inhibitory effect is associated with the downregulation of key adipogenic regulators, including PPARγ and C/EBPα, and the modulation of adipose metabolism regulators, such as Fasn and Fabp4. LC-Q-TOF-MS analysis identified twelve phenolic and flavonoid compounds, including liquiritigenin and licorice saponin, in the GUE. These findings demonstrate that the anti-obesity effect of the GUE is attributed to the biological activity of its phenolic and flavonoid compounds. Therefore, the GUE has potential anti-obesity activity. Moreover, further studies on the isolation of bioactive components from the GUE and the investigation of the underlying molecular mechanisms of the GUE are required to establish its efficacy in metabolic disorders, including obesity.","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":"135001901","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 of muffins prepared with different types of rice flour 不同米粉制作松饼的品质特性

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI: 10.11002/kjfp.2023.30.4.630

Ji-Hye Chu, Jin-Hee Choi, Eun-Seong Go, Hae-Yeon Choi

{"title":"Quality characteristics of muffins prepared with different types of rice flour","authors":"Ji-Hye Chu, Jin-Hee Choi, Eun-Seong Go, Hae-Yeon Choi","doi":"10.11002/kjfp.2023.30.4.630","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.4.630","url":null,"abstract":"The quality characteristics of muffins with different types of rice flour, such as soft flour (CON), soft rice flour (SRF), floury rice flour (FRF), and rice flour (RF) were assessed by using Image J program, which includes their particle size analysis, moisture content, pH, color, specific volume, baking loss rate, texture. (D[4, 3]) is weighted mean diameter, which is directly obtained in particle size measurements showed large values in the order of rice flour, floury rice flour, soft rice flour, and soft flour. The moisture content was high in the CON and SRF groups with small particle sizes. There was no significant difference in pH, L and b value. The a value was significantly low only in the RF group with large particle size. The smaller the particle size, the higher the specific volume and baking loss rate. Image J showed that the number of pores decreased when fewer smaller particles were the powder, but the pores were larger. Among the rice flours, the SRF group, excluding the CON group, scored high in all the acceptability elements. The results from this study can be used as basic data that can contribute to research on various rice-processed 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":"135001902","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 lemon or cinnamon essential oil vapor on physicochemical properties of strawberries during storage 柠檬或肉桂精油蒸气对草莓贮藏期间理化性质的影响

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI: 10.11002/kjfp.2023.30.4.549

Elise Freche, John Gieng, Giselle Pignotti, Salam A. Ibrahim, Helen P. Tran, Dong U. Ahn, Xi Feng

{"title":"Effects of lemon or cinnamon essential oil vapor on physicochemical properties of strawberries during storage","authors":"Elise Freche, John Gieng, Giselle Pignotti, Salam A. Ibrahim, Helen P. Tran, Dong U. Ahn, Xi Feng","doi":"10.11002/kjfp.2023.30.4.549","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.4.549","url":null,"abstract":"Recently, consumers have gained an interest in natural and minimally processed foods, inciting the food industry to consider using of natural products as preservatives. Strawberries are a widely consumed fruit but are also highly perishable. Therefore, in this study, the physicochemical properties of strawberries (Fragaria×ananassa) were evaluated after a 12-h treatment with lemon essential oil (Citrus×limon) or cinnamon essential oil (Cinnamomum cassia) vapor during storage at 22°C for 4 days in an accelerated shelf-life study and 4°C for 18 days in a validation study. Weight loss was blunted in fruit treated with oil vapor during the first days of storage (p<0.05). Lemon essential oil delayed fruit darkening (p<0.05) but reduced the firmness of strawberries (p<0.05). Strawberries treated with cinnamon essential oil had a higher concentration of reducing sugars (p<0.05), and a decrease of 16.7% visible decay, although the difference was insignificant. Oil vapor treatment did not alter the pH, organic acid content, or soluble solid content during storage compared to the control. Since lemon and cinnamon essential oils have well-documented antimicrobial properties, they may be suitable for the natural preservation of fruit. This study provides new information on using essential oil vapor treatment to preserve fruits, and potentially decrease fruit loss and waste.","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":"135001909","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

Characteristics and anti-obesity effect of fermented products of coffee wine 咖啡酒发酵产物的特性及抗肥胖作用

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI: 10.11002/kjfp.2023.30.4.703

So Hyun Park, Hyeon Hwa Oh, Do Youn Jeong, Young-Soo Kim

{"title":"Characteristics and anti-obesity effect of fermented products of coffee wine","authors":"So Hyun Park, Hyeon Hwa Oh, Do Youn Jeong, Young-Soo Kim","doi":"10.11002/kjfp.2023.30.4.703","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.4.703","url":null,"abstract":"This study was conducted to investigate the fermentation characteristics and anti-obesity effects of acetic acid fermentation products of coffee wine. The live cell counts, soluble solids, pH and total acidity of the acetic acid unfermented coffee wine (AUFCW; day 0, before fermentation) were 6.35 log CFU/mL, 8.10 °Brix, 3.88, and 1.29%, respectively, while the acetic acid fermented coffee wine (AFCW; day 15, after fermentation) were 4.40 log CFU/mL, 8.57 °Brix, 3.07, and 7.45%, respectively. Pancreatic lipase inhibitory activity tended to increase as the acetic acid fermentation period increased. The anti-obesity effects of AFCW on 3T3-L1 cells, which was induced by MDI, were evaluated based on the lipid accumulation rate, leptin expression, and fat production-related gene expression (PPAR-γ and SREBP-1c) at the mRNA level. In the case of AFCW, the lipid accumulation rate and leptin expression were decreased to 69.37% and 50.20% at a concentration of 200 μg/mL, respectively, and the expression levels of PPAR-γ and SREBP-1c at the mRNA level were decreased to 79.89% and 48.81%, respectively. These results indicate that anti-obesity effect of acetic acid fermentation products could be increased by acetic acid fermentation of coffee wine.","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":"135001897","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 of distilled soju using Dae-hong peaches 以大红桃为原料蒸馏烧酒的品质特征

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI: 10.11002/kjfp.2023.30.4.683

Ji-Eun Kang, Young-Mi Kim, Ju-Eun Lee, Bo-Ra Im, Ji-Ho Choi, Gui-Jeong Han, Haet-Nim Jeong

{"title":"Quality characteristics of distilled soju using Dae-hong peaches","authors":"Ji-Eun Kang, Young-Mi Kim, Ju-Eun Lee, Bo-Ra Im, Ji-Ho Choi, Gui-Jeong Han, Haet-Nim Jeong","doi":"10.11002/kjfp.2023.30.4.683","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.4.683","url":null,"abstract":"The study was conducted to confirm the possibility of producing alcohol beverages\u0000 from Dae-hong peaches. Upon examining the quality\u0000 characteristics of distilled soju using\u0000 Dae-hong peaches, the alcohol content was 1.12 to 1.16\u0000 times higher than that from the atmospheric distillation method.\u0000 Soju with 20 % peach extract content had the highest\u0000 alcohol content and the lowest volatile acid content, indicating a low\u0000 possibility of causing irritating odors. Acetaldehyde was 1.3-1.94 times lower\u0000 in vacuum-distilled soju, and methanol was not detected in all\u0000 samples. The absorbance value of furfural, a burnt component generated during\u0000 distillation is high in atmospheric distillation, which can cause irritating\u0000 odors. Upon examining the volatile fragrance components, isoamylalcohol and\u0000 1-propanol were found to be the main components, both of which were the highest\u0000 in the treatment group with 20 % peach extract content. The electronic\u0000 nose analysis revealed that this group showed the most opposing flavor patterns\u0000 to the control group, and when distilled under reduced pressure with 20 %\u0000 addition of Dae-hong peaches can produce high-quality\u0000 soju.","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":"135003689","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

Characterization of bitterness components of ginseng using electronic tongue 人参苦味成分的电子舌表征

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI: 10.11002/kjfp.2023.30.4.663

Kyung-Tack Kim, Sang Yoon Choi

引用次数: 0