Korean Journal of Food Preservation最新文献_第9页

Biological activity of Polyozellus multiplex extracts and physicochemical and sensory quality characteristics of yanggaeng with its extract powder 多元醇提取物的生物活性及其提取物粉末的理化和感官品质特征

Korean Journal of Food Preservation Pub Date : 2022-12-01 DOI: 10.11002/kjfp.2022.29.7.1105

Dong-Ha Jeon, Eun-Ho Lee, Hye-Jin Park, Gi-Un Cho, Myung-Uk Kim, Seung-Yeol Lee, Byong-Oh Kim, Young-je Cho

{"title":"Biological activity of Polyozellus multiplex\u0000 extracts and physicochemical and sensory quality characteristics of\u0000 yanggaeng with its extract powder","authors":"Dong-Ha Jeon, Eun-Ho Lee, Hye-Jin Park, Gi-Un Cho, Myung-Uk Kim, Seung-Yeol Lee, Byong-Oh Kim, Young-je Cho","doi":"10.11002/kjfp.2022.29.7.1105","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1105","url":null,"abstract":"\u0000 \u0000 Total phenol content (TPC) of Polyozellus multiplex was the\u0000 highest at 97.22±0.91 mg/g when extracted with 70% ethanol. ABTS\u0000 radical cation decolorization of both water and 70% ethanol extract\u0000 samples was greater than 95.00%. The TBARS inhibition activity of\u0000 P. multiplex extracted with 70% ethanol was higher\u0000 than that of water extract samples and anti-oxidation activity was identified as\u0000 80% or more at 50-200 μg/mL TPC concentration.\u0000 The α-glucosidase inhibitory activity of P.\u0000 multiplex showed above 85.0% in both water and 70%\u0000 ethanol extracts at 150 μg/mL phenolics. Hyaluronidase\u0000 inhibitory activity was 46.28% and 27.52% in the water and\u0000 70% ethanol extracts at 200 μg/mL TPC\u0000 concentration, respectively. The white and red yanggaeng color\u0000 values of L, a, and b were all changed with the added extracted powder.\u0000 Rheological analysis of hardness, springiness, and chewiness, demonstrated\u0000 decreases as the extracted powder content increased. However, as the added\u0000 extracted powder increased, cohesiveness was not affected. As a result of the\u0000 sensory test, it was determined that for white and red\u0000 yanggaeng, the addition of 0.5% (white) and\u0000 1.0% or less (red) of the extracted powder is appropriate, respectively.\u0000 Considering the intrinsic color of P. multiplex powder\u0000 extracts, it is thought that it may be desirable to manufacture it based on red\u0000 yanggaeng. Therefore, it was thought that can be expected\u0000 biological activities of yanggaeng prepared with P.\u0000 multiplex extracted powder.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48160937","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 a lytic phage KFS-EC3 infecting multiple foodborne pathogens 感染多种食源性病原体的裂解噬菌体KFS-EC3的特性

Korean Journal of Food Preservation Pub Date : 2022-12-01 DOI: 10.11002/kjfp.2022.29.7.1022

Suhui Kim, Ye-Rim Park, Hye-Suni Jung, Mi-Kyung Park

{"title":"Characterization of a lytic phage KFS-EC3 infecting multiple\u0000 foodborne pathogens","authors":"Suhui Kim, Ye-Rim Park, Hye-Suni Jung, Mi-Kyung Park","doi":"10.11002/kjfp.2022.29.7.1022","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1022","url":null,"abstract":"\u0000 \u0000 The purpose of this study was to characterize lytic and genomic properties of\u0000 phage KFS-EC3 used as a biocontrol agent. The morphology of KFS-EC was observed\u0000 by transmission electron microscopy (TEM). The polyvalent bactericidal activity\u0000 of KFS-EC3 was determined against various host bacteria by enumerating bacterial\u0000 number after phage treatment at multiplicities of infection (MOIs) of 0.001,\u0000 0.1, and 1.0 for 4 h. Finally, whole-genome sequencing was performed and\u0000 annotated to identify its lytic property, safety, and novelty. TEM observation\u0000 revealed that KFS-EC had morphology of myophage with an icosahedral head and\u0000 contractile tail. In addition, KFS-EC3 could reduce E. coli,\u0000 The Salmonella, Shigella sonnei, and their\u0000 bacterial cocktail by ∼3 log CFU/mL, even at the lowest MOI of 0.001. The\u0000 genomic analyses revealed that KFS-EC3 consisted of 167,440 bp and 151\u0000 functional genes, without any genes related to antibiotic resistance, virulence,\u0000 allergenicity, and lysogenicity. Among the genes involved in host cell lysis,\u0000 endolysin, holin, and a receptor binding protein were identified. Furthermore,\u0000 KFS-EC3 was classified into a new phage of the Tequatrovirus\u0000 genus in the Myoviridae family. In conclusion, lytic and safe\u0000 phage KFS-EC3 with a broad host range can be used as a biocontrol agent to\u0000 control foodborne pathogens.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42530655","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

Effects of different drying methods and storage conditions on the reduction of Escherichia coli and the quality parameters of barley sprouts 不同干燥方法和贮藏条件对大肠杆菌还原及大麦芽品质参数的影响

Korean Journal of Food Preservation Pub Date : 2022-12-01 DOI: 10.11002/kjfp.2022.29.7.1047

Song-Yi Choi, Hyobeen Chae, Injun Hwang, Jeong-Eun Hyun, W. Seo, Se-Ri Kim

{"title":"Effects of different drying methods and storage conditions on the\u0000 reduction of Escherichia coli and the quality parameters of\u0000 barley sprouts","authors":"Song-Yi Choi, Hyobeen Chae, Injun Hwang, Jeong-Eun Hyun, W. Seo, Se-Ri Kim","doi":"10.11002/kjfp.2022.29.7.1047","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1047","url":null,"abstract":"\u0000 \u0000 Due to their high nutritional value and functional content, barley sprouts are\u0000 commonly ground into powder for human use. This study investigated the effect of\u0000 drying methods, viz., hot-air drying (HAD), freeze-drying (FD), and infrared\u0000 drying (IRD), and storage conditions for the removal of Escherichia\u0000 coli quality parameters of barley sprouts. Herein, the barley\u0000 sprouts were subjected to HAD, FD, and IRD and stored at different temperatures,\u0000 such as −20, 4, and 25°C, for six months. The changes in the\u0000 colony count of E. coli and food quality indicators, viz.,\u0000 Hunter color, chlorophyll, and saponarin, were measured once a month. The HAD\u0000 and FD were found to reduce E. coli from 7 log CFU/g to 4 log\u0000 CFU/g, whereas IRD eliminated them (limit of detection ⟨ 1 log CFU/g). In\u0000 the case of HAD, the E. coli counts and the quality of dried\u0000 leaves did not change significantly (p>0.05) for six months under all storage\u0000 conditions. Freeze-dried leaves stored at 25 and 4°C showed a decrease in\u0000 E. coli counts from 4.5 to 1.2-1.5 log CFU/g after six\u0000 months (p⟨0.05), and no significant change in quality during their\u0000 storage was observed (p⟩0.05). In the case of infrared-dried samples,\u0000 E. coli was not detected even after six months under all\u0000 storage conditions, storing at −20°C was the best condition for\u0000 the chlorophyll content and Hunter color (p⟨0.05). On the other hand, the\u0000 content of saponarin was constant regardless of the drying method and\u0000 storage.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47800411","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-inflammatory activities of polysaccharides isolated from Aloe saponaria Haw grown in Namhae 海南芦荟皂山楂多糖的抗炎活性研究

Korean Journal of Food Preservation Pub Date : 2022-12-01 DOI: 10.11002/kjfp.2022.29.7.1189

Jae‐Ran Kang, G. Kim, Jung-Hye Shin

{"title":"Anti-inflammatory activities of polysaccharides isolated from\u0000 Aloe saponaria Haw grown in Namhae","authors":"Jae‐Ran Kang, G. Kim, Jung-Hye Shin","doi":"10.11002/kjfp.2022.29.7.1189","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1189","url":null,"abstract":"\u0000 \u0000 To identify the physiological activity of Saponaria aloe cultivated in the\u0000 Namhae-gun, polysaccharides, as the main physiologically active substances, were\u0000 isolated and their antioxidant and anti-inflammatory activities were confirmed.\u0000 Hot-air dried saponaria were extracted with hot water (80°C, 24 h) and\u0000 then the extracts were freeze dried (HWE). HWE was dialyzed using 3.5 kDa\u0000 dialysis membrane and only intra-dialysis solution was taken and freeze dried\u0000 (IDS) for experiment. Total polysaccharide content was higher in IDS (195.32\u0000 mg/g) than HWE however, anthraquinone content was lower in IDS. Total phenolic\u0000 compounds (TPC) contents of HWE and IDS were 594.04 and 1,047.23 mg/100 g,\u0000 respectively. The IC50 values of\u0000 2,2-Azinobis-(3-ethylbenzo-thiazoline-6-sulphonate (ABTS) and\u0000 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities were higher\u0000 1.7 and 1.8 folds in HWE than IDS, respectively. The MTT assay showed that the\u0000 sample concentrations below than 100 μg/mL were\u0000 sufficient to exert anti-inflammatory activity in lipopolysaccharide (LPS)\u0000 induced RAW 264.7 cells. The production levels of nitric oxide (NO) and reactive\u0000 oxygen species (ROS) were significantly decreased in 100\u0000 μg/mL of HWE (p⟨0.01) and IDS\u0000 (p⟨0.001) treated group than those in LPS only treated group. The\u0000 expression levels of tumor necrosis faction (TNF)-α and\u0000 interleukin (IL)-6 were significantly lower in all treated samples than in the\u0000 LPS only treated group. However, there was no significant difference between the\u0000 HWE and IDS-treated group. The expression activity of\u0000 IL-1β was no significant difference among all\u0000 samples.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45561899","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

Analysis of B6 (pyridoxine, pyridoxal, and pyridoxamine) and B12 (cobalamins) vitamers in cooked chicken cuts for revision of the national food composition table 分析熟鸡肉块中B6(吡哆醇、吡哆醛和吡哆胺)和B12(钴胺素)维生素，以修订国家食品成分表

Korean Journal of Food Preservation Pub Date : 2022-12-01 DOI: 10.11002/kjfp.2022.29.7.1091

Yu-Jeong Gwak, Jeong-Sang Kim, J. Chun

{"title":"Analysis of B6 (pyridoxine, pyridoxal, and pyridoxamine)\u0000 and B12 (cobalamins) vitamers in cooked chicken cuts for revision of\u0000 the national food composition table","authors":"Yu-Jeong Gwak, Jeong-Sang Kim, J. Chun","doi":"10.11002/kjfp.2022.29.7.1091","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1091","url":null,"abstract":"\u0000 \u0000 In this study, vitamers of vitamins B6 (pyridoxine; PN, pyridoxal; PL,\u0000 pyridoxamine; PM) and B12 (cobalamins) in cooked or processed chicken\u0000 (n=21) were analyzed and the analytical performance parameters were evaluated.\u0000 The levels of B6 and B12 vitamers were significantly\u0000 different in terms of the breeds, cooking method, and the parts of the chicken\u0000 (p⟨0.05). Ogolgye (boiled) (61.48\u0000 μg/100 g) and roasted chicken wings (131.94\u0000 μg/100 g) showed the highest levels of total vitamin\u0000 B6 (PN+PL+PM) among the four breeds of chiken and\u0000 the cooked or processed chiken, respectively. For cyanocobalamin, Korean native\u0000 chicken (0.40 μg/100 g) and chicken skewers (0.68\u0000 μg/100 g) showed the highest levels among the four\u0000 breeds of chicken and the cooked or processed chiken, respectively. Analysis of\u0000 B6 vitamers using high performance liquid\u0000 chromatography-florescence detector (HPLC-FLD) showed a coefficient of variation\u0000 (CV) of 0.4-4.6% for repeatability and 4.2-5.9% for reproducibility, showing\u0000 good precision. Likewise, vitamin B12 analysis using\u0000 immunoaffinity-HPLC-photodiode array detector (PDA) showed a CV of 5.7% for\u0000 repeatability and 5.9% for reproducibility. Recoveries of B6 and\u0000 B12 vitamers were 94.3-100.2%, showing good accuracy. Unlike many\u0000 previous studies that evaluated PN only, this study provides a more accurate\u0000 estimation of the total B6 content of cooked or processed chiken,\u0000 including the contents of PN, PL, and PM, which can be used to revise the Korean\u0000 food composition table.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47552156","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

Comparison of the quality characteristics and microbial community of traditional doenjang across fermentation places 不同发酵场所传统冬姜品质特征及微生物群落的比较

Korean Journal of Food Preservation Pub Date : 2022-12-01 DOI: 10.11002/kjfp.2022.29.7.1059

Sun-Kyung Lee, J. Lim, You-Seok Lee, S. Ji, Pyo-Hyeon Kim, Kyung-Cheol Ma, Jin-Woo Lee, So-Young Kim

{"title":"Comparison of the quality characteristics and microbial community\u0000 of traditional doenjang across fermentation\u0000 places","authors":"Sun-Kyung Lee, J. Lim, You-Seok Lee, S. Ji, Pyo-Hyeon Kim, Kyung-Cheol Ma, Jin-Woo Lee, So-Young Kim","doi":"10.11002/kjfp.2022.29.7.1059","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1059","url":null,"abstract":"\u0000 \u0000 We investigated the quality characteristics and microbial community found in\u0000 traditional outdoor-type doenjang fermented at different\u0000 temperatures. The quality characteristics that were highly correlated with\u0000 fermentation temperature were analyzed. The average temperature of\u0000 doenjang in the summer was highest in the order of\u0000 fermentation by field in Damyang (JDF), fermentation by smart management\u0000 facility in Damyang (JDS), and fermentation by field in Pyeongchang (JDFP), and\u0000 in winter was the highest in the order JDS, JDF, and JDFP. The b* value\u0000 and the degree of browning were highest in the order of JDF, JDS, and JDFP.\u0000 Among the quality characteristics that affect the degree of fermentation and\u0000 taste, samples with high summer temperature showed high ammonia nitrogen\u0000 content, α-amylase activity, sugar content, organic acid\u0000 content, and acidity and samples with high winter temperature showed high\u0000 protease activity, amino nitrogen content, biogenic amine content, and alcohol\u0000 content. Regarding the microbial community, the level of the\u0000 Enterococcus genus was high in the samples with low winter\u0000 temperatures, while the level of the Bacillus genus was high in\u0000 the samples with high winter temperatures. Additionally, the genus\u0000 Wickerhamiella and Zygosaccharomyces were\u0000 highest in the samples with the lowest temperatures in summer and winter.\u0000 Furthermore, acidity, biogenic amine content, glucose content, and lactic acid\u0000 content were analyzed as major factors influencing the quality characteristics\u0000 of doenjang according to the ripening region and location.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46497456","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

Occurrence of fungi and mycotoxins in peanuts during storage 花生贮藏过程中真菌和真菌毒素的发生

Korean Journal of Food Preservation Pub Date : 2022-12-01 DOI: 10.11002/kjfp.2022.29.7.1035

Jungsun Choi, Ju-Young Nah, Mi-Jeong Lee, Su-Bin Lim, Jangnam Choi, Theresa Lee, J. Jang, Jeomsoon Kim

{"title":"Occurrence of fungi and mycotoxins in peanuts during\u0000 storage","authors":"Jungsun Choi, Ju-Young Nah, Mi-Jeong Lee, Su-Bin Lim, Jangnam Choi, Theresa Lee, J. Jang, Jeomsoon Kim","doi":"10.11002/kjfp.2022.29.7.1035","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1035","url":null,"abstract":"\u0000 \u0000 In this study, we investigated the occurrence of mycotoxigenic fungi and\u0000 mycotoxins in stored peanuts. Two types of peanuts, with and without shell, were\u0000 stored for 12 and 6 months, respectively and the kernels from each type of\u0000 peanut were collected and analyzed bimonthly. The stored peanuts were mainly\u0000 contaminated with Aspergillus, Penicillium,\u0000 and Fusarium species along with at least 26 other genera.\u0000 Fungal frequency increased exponentially to reach 79.1±20.3% at 12 months\u0000 of storage for peanuts with shell, whereas it increased sharply to 100% at 2\u0000 months for peanuts without shell. A. pseudoglaucus, A.\u0000 chevalieri, and P. citrinum were prevalent in\u0000 peanuts with shell, whereas A. flavus, P.\u0000 crustosum, and P. polonicum were the most dominant\u0000 species in peanuts without shell. Mycotoxin analysis revealed that ochratoxin A\u0000 was detected in only one sample without shell (37.31\u0000 μg/kg), while aflatoxins were not detected. Fungal\u0000 isolates known for mycotoxin production were confirmed to be producing various\u0000 levels of mycotoxins in potato dextrose agar medium. Among the tested isolates\u0000 (n=129), 59 (45.7%) produced aflatoxins (0.82-1,213.60\u0000 μg/kg), ochratoxin A (39.35-237.20\u0000 μg/kg), patulin (1.21-803.76 mg/kg), or fumonisins\u0000 (0.27-13.70 mg/kg). To our knowledge, this is the first report on mycotoxin\u0000 production by A. westerdijkiae, A. niger,\u0000 A. welwitschiae, A. tubingensis, and\u0000 P. expansum isolates from Korean peanuts. Overall, these\u0000 results demonstrate the potential risk of not only aflatoxin and ochratoxin A\u0000 but also patulin and fumonisin contamination in stored peanuts.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47660421","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

Validation of an analytical method for the quantification of a marker compound and determination of its biological activities in skate skin collagen peptides 滑板皮肤胶原蛋白肽中标记化合物定量分析方法的验证及其生物活性测定

Korean Journal of Food Preservation Pub Date : 2022-12-01 DOI: 10.11002/kjfp.2022.29.7.1174

Hye-Youn Kim, Gyu-Ok Lee, Jawon Shin, C. Kim, G. Kang, Sang Ho Kim, Huwon Kang, Hak-Sung Lee, Jaeyong Kim

{"title":"Validation of an analytical method for the quantification of a\u0000 marker compound and determination of its biological activities in skate skin\u0000 collagen peptides","authors":"Hye-Youn Kim, Gyu-Ok Lee, Jawon Shin, C. Kim, G. Kang, Sang Ho Kim, Huwon Kang, Hak-Sung Lee, Jaeyong Kim","doi":"10.11002/kjfp.2022.29.7.1174","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1174","url":null,"abstract":"\u0000 \u0000 In this study, we developed and validated a high-performance liquid\u0000 chromatography/photodiode array method for the quantification of\u0000 glycine-proline-hydroxyproline (GPH) as a marker compound in skate skin collagen\u0000 peptides (SCPs). The accurate molecular mass and amino acid sequence of this\u0000 marker were determined using a QTOF mass spectrometer. Chromatographic\u0000 separations were conducted using a 95:5 isocratic mobile phase of 0.1%\u0000 trifluoroacetic acid (A) and acetonitrile/methanol (1:4 v/v, B) at a flow rate\u0000 of 0.3 mL/min; the separated compounds were detected at 214 nm using a\u0000 Jupiter® 4 μm Proteo 90Å\u0000 column. The method was validated for specificity, linearity, limit of detection\u0000 (LOD), limit of quantitation (LOQ), accuracy, and precision. It was found to be\u0000 linear in the range of 1.0-50.0 μg/mL, with a good\u0000 correlation coefficient (R2=0.9999) and excellent specificity. The\u0000 LOD and LOQ were 0.07 and 0.22 μg/mL, respectively. A\u0000 recovery study determined the accuracy of the method, with an average recovery\u0000 of 103.76%, 100.35% and 103.97% of the marker at 10, 15 and\u0000 25 μg/mL, respectively, and a precision study showed a\u0000 relative standard deviation of less than 2%. Additionally, the DPPH and\u0000 ABTS radical scavenging activities of the SCPs increased in a\u0000 concentration-dependent manner, and UV-protective effect was confirmed by human\u0000 keratinocyte (HaCaT cell) viability. Our study thus provides the foundation for\u0000 developing functional foods or cosmetics using SCPs.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45365353","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

Physicochemical properties of scones added with Litsea japonica fruit powder 荔枝果粉添加烤饼的理化性质

Korean Journal of Food Preservation Pub Date : 2022-12-01 DOI: 10.11002/kjfp.2022.29.7.1128

H. W. Lim, So Yeong Kim, Eun Jin Kim, Sunhee Choi, Shin-Youn Joo

{"title":"Physicochemical properties of scones added with Litsea\u0000 japonica fruit powder","authors":"H. W. Lim, So Yeong Kim, Eun Jin Kim, Sunhee Choi, Shin-Youn Joo","doi":"10.11002/kjfp.2022.29.7.1128","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1128","url":null,"abstract":"\u0000 \u0000 This study examined the quality characteristics and antioxidant activities of\u0000 scones prepared using Litsea japonica fruit powder (LJFP). The\u0000 density of scone dough with LJFP was 1.07-1.13 g/mL, and the pH of scone dough\u0000 was the highest in LJFP0. Baking loss rate, volume, and soluble solid content of\u0000 scones did not differ among samples, but moisture content was the highest in\u0000 LJFP0. In terms of color, L* and b* values of scones decreased and\u0000 a* value increased with increasing LJFP content. The texture properties\u0000 revealed that hardness, cohesiveness, gumminess, and chewiness but not\u0000 springiness of scones decreased with the addition of LJFP. The total polyphenol\u0000 contents, total flavonoid contents, and the DPPH and ABTS+\u0000 radical scavenging activities of scones were determined to increase with\u0000 increasing LJFP contents. Reducing power varied from 0.53-1.32. Based on a\u0000 sensory evaluation test, the overall preference, flavor, and texture were the\u0000 lowest in LJFP0. The appearance and color of scones showed higher scores in\u0000 LJFP0 and LJFP1, and taste was the highest in LJFP1. These results suggest that\u0000 adding 0.625-2.5% LJFP is optimal for making scones.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45526856","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

Physicochemical characteristics of frankfurter sausage made with venison 用鹿肉制作的法兰克福香肠的理化特性

Korean Journal of Food Preservation Pub Date : 2022-12-01 DOI: 10.11002/kjfp.2022.29.7.1120

Jong-Uk Kim, N. Lee, U. Choi

{"title":"Physicochemical characteristics of frankfurter sausage made with\u0000 venison","authors":"Jong-Uk Kim, N. Lee, U. Choi","doi":"10.11002/kjfp.2022.29.7.1120","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1120","url":null,"abstract":"\u0000 \u0000 To revitalize the meat processing industry, the physicochemical properties of\u0000 frankfurter sausage prepared using venison were confirmed in this study. The pH\u0000 values of all sausages were within the range of 5.6-6.1. The yield after heat\u0000 treatment showed a significant increase pattern in proportion with the deer meat\u0000 added. The L and b values were significantly decreased with the addition of\u0000 venison. The ΔE value showed a pattern similar to that of the L value.\u0000 The a value was increased with the addition of venison. Hardness, adhesiveness,\u0000 and chewiness tended to increase depending on the amount of venison added,\u0000 whereas elasticity decreased. The total amino acid content increased depending\u0000 on the venison content. The content of essential amino acids compared to total\u0000 amino acids was 40% in all test groups. The content of glutamic acid was\u0000 the highest in all test groups, followed by that of aspartic acid, lysine, and\u0000 leucine. Among the amino acid compounds, sweet, savory, bitter and other\u0000 ingredients all showed the highest in FSV (frankfurter sausage made with\u0000 venison), followed by FSM (frankfurter sausage made with mixed meat) and FSP\u0000 (frankfurter sausage made with pork meat).\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47300384","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}

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