Korean Journal of Food Preservation最新文献_第5页

Development and validation of ultra-fast quantitative real-time PCR method to differentiate between Oncorhynchus keta and Oncorhynchus mykiss 超快速实时荧光定量PCR方法的建立与验证

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2023.30.3.383

Min-Ji Park, Han-Cheol Lee, Ji-Young Yang, Jung-Beom Kim

引用次数: 0

Application of Bayesian network for farmed eel safety inspection in the production stage 贝叶斯网络在养殖鳗鱼生产阶段安全检测中的应用

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2023.30.3.459

S. Cho

{"title":"Application of Bayesian network for farmed eel safety inspection in\u0000 the production stage","authors":"S. Cho","doi":"10.11002/kjfp.2023.30.3.459","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.3.459","url":null,"abstract":"\u0000 \u0000 The Bayesian network (BN) model was applied to analyze the characteristic\u0000 variables that affect compliance with safety inspections of farmed eel during\u0000 the production stage, using the data from 30,063 cases of eel aquafarm safety\u0000 inspection in the Integrated Food Safety Information Network (IFSIN) from 2012\u0000 to 2021. The dataset for establishing the BN model included 77 non-conforming\u0000 cases. Relevant HACCP data, geographic information about the aquafarms, and\u0000 environmental data were collected and mapped to the IFSIN data to derive\u0000 explanatory variables for nonconformity. Aquafarm HACCP certification, detection\u0000 history of harmful substances during the last 5 y, history of nonconformity\u0000 during the last 5 y, and the suitability of the aquatic environment as\u0000 determined by the levels of total coliform bacteria and total organic carbon\u0000 were selected as the explanatory variables. The highest achievable eel aquafarm\u0000 noncompliance rate by manipulating the derived explanatory variables was 24.5%,\u0000 which was 94 times higher than the overall farmed eel noncompliance rate\u0000 reported in IFSIN between 2017 and 2021. The established BN model was validated\u0000 using the IFSIN eel aquafarm inspection results conducted between January and\u0000 August 2022. The noncompliance rate in the validation set was 0.22% (15\u0000 nonconformances out of 6,785 cases). The precision of BN model prediction was\u0000 0.1579, which was 71.4 times higher than the non-compliance rate of the\u0000 validation set.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45129487","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

Quantification of triterpenes in Centella asiatica cultivated in a smart farm, and their effect on keratinocyte activation 智能农场培养积雪草中三萜的定量及其对角质细胞活化的影响

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2023.30.3.483

Jin Hong Park, S. Jo, Da Hee Lee, Youngmin Park, H. Chang, T. Kang, K. Lee

{"title":"Quantification of triterpenes in Centella asiatica\u0000 cultivated in a smart farm, and their effect on keratinocyte\u0000 activation","authors":"Jin Hong Park, S. Jo, Da Hee Lee, Youngmin Park, H. Chang, T. Kang, K. Lee","doi":"10.11002/kjfp.2023.30.3.483","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.3.483","url":null,"abstract":"\u0000 \u0000 This study aimed to compare the bioactive compounds in Centella\u0000 asiatica (C. asiatica) cultivated in a smart farm\u0000 and a field and their effects on human keratinocyte cells. C.\u0000 asiatica was collected in Jeju-do, Korea, and cultured in a smart\u0000 farm and a field. The main bioactive compounds in the two differentially\u0000 cultured C. asiatica were identified, and their activation in\u0000 keratinocytes were assessed. Amplification and sequencing of the internal\u0000 transcribed spacer (ITS) DNA in the nucleus and psbA-H DNA in\u0000 the chloroplast were performed for species analysis. A comparison of DNA of\u0000 plants reported in the NCBI GenBank was performed. The ITS DNA and\u0000 psbA-H DNA sequences of C. asiatica\u0000 cultivated in a smart farm and a field were consistent with No.\u0000 MH768338.1 and No. JQ425422.1, respectively. Analysis of the triterpenes was\u0000 performed using high performance liquid chromatography (HPLC) and as a result,\u0000 C. asiatica cultured in a smart farm had more triterpenes\u0000 than those cultured in a field. The effects of C. asiatica\u0000 grown in a smart farm on cell proliferation and scratch recovery in HaCaT cells\u0000 were greater than those grown in a field. These results suggest that C.\u0000 asiatica cultivated in a smart farm can be effectively utilized as\u0000 a health functional food.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45403067","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 of domestic garlic by varieties and their quality changes during aging of black garlic 国产品种大蒜理化特性及黑蒜陈化过程中品质变化

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2023.30.3.446

Seung-hee Yoo, G. Cha, Dong Gyu Kim, M. Kang

{"title":"Physicochemical characteristics of domestic garlic by varieties and\u0000 their quality changes during aging of black garlic","authors":"Seung-hee Yoo, G. Cha, Dong Gyu Kim, M. Kang","doi":"10.11002/kjfp.2023.30.3.446","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.3.446","url":null,"abstract":"\u0000 \u0000 Abstract In this study, the quality characteristics of the representative\u0000 domestic garlic varieties in Korea (Namdo, Daeseo, Hongsan, and\u0000 Uiseong garlic) were compared and their changes according\u0000 to the aging process of black garlic were investigated. Each garlic sample was\u0000 aged for 15 days according to the manufacturing process of black garlic. The\u0000 total phenolic compound contents were 85.2-109.7 mg GAE/100 g in raw garlic\u0000 samples, which increased with the aging period, and Hongsan\u0000 garlic showed the highest content in both raw and aged black garlic. The content\u0000 of alliin was 848.3-1,087.5 mg/100 g in raw garlic samples, and it decreased\u0000 significantly on the 5th day (7.3-20.6 mg/100 g) in aged garlic. The contents of\u0000 GSAC (γ-glutamyl-S-allyl-cysteine) and GS1PC\u0000 (γ-glutamyl-S-1-propenyl-l-cysteine) in raw garlic\u0000 samples were 202.1-541.0 mg/100 g and 311.1-474.3 mg/100 g, respectively, but\u0000 gradually decreased during the aging process. On the other hand, the SAC\u0000 (S-allyl-cysteine) and S1PC (S-1-propenyl-l-cysteine) contents of raw garlic\u0000 were very low in all four varieties, but they were highest on the 5th day of\u0000 aging and tended to decrease thereafter. On the 5th day of aging, the SAC\u0000 content of Namdo garlic (208.0 mg/100 g) was highest\u0000 (p<0.05), and S1PC content was significantly higher in Uiseong\u0000 garlic (66.2 mg/100 g) than the others.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47745339","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

Chemical profiles and biological activities of essential oil of Citrus hystrix DC. peels 红曲霉精油的化学成分和生物活性。果皮

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2023.30.3.395

Do Minh Long, L. Quoc, Trần Thị Hồng Nhung, Vuong Bao Thy, Nguyen Le Quynh Nhu

引用次数: 0

In vitro safety and efficacy of probiotics mixture on carbohydrate digestion inhibition 益生菌混合物抑制碳水化合物消化的体外安全性和有效性

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI: 10.11002/kjfp.2023.30.3.538

Eunsol Seo, Jang-Bin Woo, M. Seo, Jeongmin Woo

引用次数: 0

Physicochemical properties of kombucha with fruit peels during fermentation 康普茶发酵过程中果皮理化性质的研究

Korean Journal of Food Preservation Pub Date : 2023-04-01 DOI: 10.11002/kjfp.2023.30.2.321

Tae Yeon Lee, Y. Yi

{"title":"Physicochemical properties of kombucha with fruit peels during fermentation","authors":"Tae Yeon Lee, Y. Yi","doi":"10.11002/kjfp.2023.30.2.321","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.2.321","url":null,"abstract":"\u0000\u0000The study investigated the pH, acidity, soluble solids, total sugar, polyphenol, flavonoid, anthocyanin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and color of kombucha with a variety of added fruit peels during the fermentation process. Pear, grape, plum, orange, apple, and golden kiwi peels were added during fermentation. The pH showed a decrease, while an increase in acidity was observed. An increase in soluble solids, which was higher in most experimental groups than the control group, was also observed. A decrease in total sugar was observed over time. However, an increase was observed in reducing sugar. On Day 0, higher total sugar and reducing sugar were detected in the peel addition group compared with the control group. The antioxidant capacity of polyphenol, flavonoid, anthocyanins, and DPPH radicals scavenging increased with fermentation and was higher in all addition groups, except for pear, compared with the control group. Except for grapes and plums containing high levels of anthocyanins, an increase in the L-value was observed over time, and an increase in the a-value of grapes and plums was also observed (p<0.05). The possible utilization of inedible fruit peel in kombucha was shown. Applying inedible fruit peels to kombucha is proposed to increase antioxidant content and modulate color and pH.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43568465","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

Application of bio-preservation to enhance food safety: A review 生物保鲜在提高食品安全中的应用综述

Korean Journal of Food Preservation Pub Date : 2023-04-01 DOI: 10.11002/kjfp.2023.30.2.179

Nethma Samadhi Ranathunga, K. Wijayasekara, E. Abeyrathne

{"title":"Application of bio-preservation to enhance food safety: A review","authors":"Nethma Samadhi Ranathunga, K. Wijayasekara, E. Abeyrathne","doi":"10.11002/kjfp.2023.30.2.179","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.2.179","url":null,"abstract":"\u0000\u0000Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although most people concede that they cannot resolve global food waste issues without preservatives, they prefer products without chemical preservatives. Numerous emerging technologies is now surpassing conventional methods for mitigating microbial food deterioration in response to consumer demand and fundamental health and safety considerations, including biological antimicrobial systems such as using food-grade microorganisms and their metabolites primarily originating from microorganisms, plants, and animals. Microbial compounds, including bacteriocins, bacteriophages, and anti-fungal agents, plant extracts such as flavonoids and essential oils; and animal-originated compounds, such as lysozyme, chitosan, and lactoferrin, are considered some of the major bio-preservatives. These natural compounds can be used alone or with other preservatives to improve food safety. Hence, the use of microbes or their metabolic byproducts to extend the shelf life of foods while maintaining safety standards is known as bio-preservation. To manufacture and consume foods in a safe condition, this review primarily aims to broaden knowledge amongst industry professionals and consumers regarding bio-preservation techniques, bio-preservatives, their classifications, and distinctive mechanisms to enhance food safety.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45855643","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 chlorine dioxide gas fumigation on the storage quality of astringent persimmon (Diospyros kaki T.) Cheongdobansi 二氧化氯气体熏蒸对涩柿子贮藏品质的影响

Korean Journal of Food Preservation Pub Date : 2023-04-01 DOI: 10.11002/kjfp.2023.30.2.190

Jiyoon Kim, Jung Soo Kim, Minhyun Kim, Ji Hye Kim, In-Young Kim, I. Nam, Jong-Kuk Kim, K. Moon

{"title":"Effects of chlorine dioxide gas fumigation on the storage quality of astringent persimmon (Diospyros kaki T.) Cheongdobansi","authors":"Jiyoon Kim, Jung Soo Kim, Minhyun Kim, Ji Hye Kim, In-Young Kim, I. Nam, Jong-Kuk Kim, K. Moon","doi":"10.11002/kjfp.2023.30.2.190","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.2.190","url":null,"abstract":"\u0000\u0000Because of their short harvest season, large quantities of persimmons must often be processed within a limited time. Therefore, new methods to extend their storage life are required. This study examined the effects of chlorine dioxide (ClO2) gas fumigation for various treatment periods on the storage quality of astringent persimmons Cheongdobansi under low-temperature conditions. The conditions consisted of continuous treatment with ClO2, treatment for 2 weeks with ClO2, and no treatment, all of which are stored at low temperatures. Control samples (storage 0 days) without any treatment were prepared and all experiments were conducted for 10 weeks at two-week intervals. The ClO2 gas treatment maintained the moisture content, color value, hardness, soluble tannin content, and sensory characteristics. However, ClO2 gas treatment did not affect the soluble solids, pH, and total sugar content. In particular, continuous treatment with ClO2 maintained the storage quality after 6-8 weeks of storage, particularly the hardness and weakness (sensory evaluation). The results suggest the potential of continuous treatment with ClO2 as a highly effective method for maintaining the freshness of Cheongdobansi.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42128808","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 in vitro luwak coffee produced using enzyme and microbial complexes 利用酶和微生物复合物制备的离体luwak咖啡的品质特性

Korean Journal of Food Preservation Pub Date : 2023-04-01 DOI: 10.11002/kjfp.2023.30.2.287

Hye-Mi Kang, Shin-Yeong Oh, Hye-Min Kang, Joong-Ho Kwon, Yong-Jin Jeong

{"title":"Quality characteristics of in vitro luwak coffee produced using enzyme and microbial complexes","authors":"Hye-Mi Kang, Shin-Yeong Oh, Hye-Min Kang, Joong-Ho Kwon, Yong-Jin Jeong","doi":"10.11002/kjfp.2023.30.2.287","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.2.287","url":null,"abstract":"In vitro luwak coffee was produced using enzyme-microbial complexes. The coffee quality of non-fermented coffee beans (NFC) and fermented coffee beans (FC) was compared. The total free amino acid content was higher in FC than in NFC. The levels of glutamic acid and γ-amino-n-butyric acid in NFC were higher than those in FC; however, the contents of essential amino acids, such as lysine, leucine, and valine, in FC were higher than in NFC. During fermentation, the sucrose content decreased, whereas the fructose and glucose contents increased (p<0.001). The chromaticity of the coffee extract showed higher lightness (L), redness (a), and yellowness (b) values in FC than those in NFC. The caffeine content was significantly lower in FC (696.94±0.04 μg/mL) compared to that in NFC (1,130.22±1.55 μg/mL) (p<0.001). Conversely, the polyphenol and chlorogenic acid contents were significantly higher in NFC than in FC (p<0.001). Electronic nose analysis indicated considerable differences between the volatile aromatic components in NFC and FC. Sensory scores were significantly higher for FC than those for NFC. Therefore, the fermentation of coffee beans using enzyme-microbial complexes altered the chemical components, which promoted the Maillard reaction during the coffee bean roasting process. These results suggest the possibility of producing in vitro luwak coffee with better flavor and lower caffeine content.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135722655","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