Pub Date : 2022-12-01DOI: 10.11002/kjfp.2022.29.7.1013
Sawera Asghar, Haris Ayub, N. Khalid
Food irradiation technology (FIT) is a non-thermal processing that covers all significant aspects of food processing and preservation such as shelf-life extension, natural flavour maintenance, chemical-free preservation, and pathogen reduction. Excessive irradiation dosages can have negative consequences on food, which may include a reduction in functional and sensory qualities. On the other hand, the standard dose can have a positive influence, such as phytosanitary treatments, detoxifying aflatoxins, reducing pathogenic microorganism growth, reducing allergenicity of food allergens and increasing the product’s shelf life. Consumer acceptance, prejudice, incorrect information, stringent legal and regulatory restrictions, and a subsequent unwillingness of food makers and the food trade to employ the latest technology are all impediments to FIT.
{"title":"Food irradiation technology: Prospects and future\u0000 applications","authors":"Sawera Asghar, Haris Ayub, N. Khalid","doi":"10.11002/kjfp.2022.29.7.1013","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1013","url":null,"abstract":"\u0000 \u0000 Food irradiation technology (FIT) is a non-thermal processing that covers all\u0000 significant aspects of food processing and preservation such as shelf-life\u0000 extension, natural flavour maintenance, chemical-free preservation, and pathogen\u0000 reduction. Excessive irradiation dosages can have negative consequences on food,\u0000 which may include a reduction in functional and sensory qualities. On the other\u0000 hand, the standard dose can have a positive influence, such as phytosanitary\u0000 treatments, detoxifying aflatoxins, reducing pathogenic microorganism growth,\u0000 reducing allergenicity of food allergens and increasing the product’s\u0000 shelf life. Consumer acceptance, prejudice, incorrect information, stringent\u0000 legal and regulatory restrictions, and a subsequent unwillingness of food makers\u0000 and the food trade to employ the latest technology are all impediments to\u0000 FIT.\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":"43063565","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}
Pub Date : 2022-12-01DOI: 10.11002/kjfp.2022.29.7.1079
Jin-Hee Kim, Song-Yi Choi, Injun Hwang, Jeong-Eun Hyun, S. A. Kim, G. Ban, Se-Ri Kim
This study aimed to investigate the contamination sources of button mushrooms by assessing the microbial load on the mushrooms and in the agricultural inputs that come into contact with the mushroom. A total of 234 samples including mushrooms, compost, casing soil, and tools from A, B, C, and D farms were tested for sanitary indicators (aerobic bacteria, coliforms, and Escherichia coli) and foodborne pathogens (E. coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes). To identify the contamination source, E. coli was isolated and analyzed using MLST (Multi-Locus Sequence Typing). The number of aerobic bacteria remained consistent during composting (⟩7 log CFU/g); however, the occurrence of coliforms and E. coli was reduced to the detection limit (⟨1.0 log). Salmonella spp. and L. monocytogenes were detected in the raw material; however, they were inactivated during composing. More than 6.0 log of aerobic bacteria and 3.0 log of coliforms were observed in the casing soil from A, B, and C farms and in the gloves from the C farm. MLST indicated that the STs of E. coli isolated from casing soil layer and from the harvested mushrooms were identical at ST 189. Therefore, cross contamination occurred through the casing soil layer, and this could contribute to E. coli contamination in mushrooms. It is necessary to practice hygiene guidelines, such as sterilization of casing soil, worker hygiene, and facility sanitation, to minimize the potential of microbial contamination in mushrooms.
{"title":"Evaluation of microbial safety and cross-contamination sources in\u0000 button mushroom (Agaricus bisporus)\u0000 production","authors":"Jin-Hee Kim, Song-Yi Choi, Injun Hwang, Jeong-Eun Hyun, S. A. Kim, G. Ban, Se-Ri Kim","doi":"10.11002/kjfp.2022.29.7.1079","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1079","url":null,"abstract":"\u0000 \u0000 This study aimed to investigate the contamination sources of button mushrooms by\u0000 assessing the microbial load on the mushrooms and in the agricultural inputs\u0000 that come into contact with the mushroom. A total of 234 samples including\u0000 mushrooms, compost, casing soil, and tools from A, B, C, and D farms were tested\u0000 for sanitary indicators (aerobic bacteria, coliforms, and Escherichia\u0000 coli) and foodborne pathogens (E. coli O157:H7,\u0000 Salmonella spp., Staphylococcus aureus,\u0000 and Listeria monocytogenes). To identify the contamination\u0000 source, E. coli was isolated and analyzed using MLST\u0000 (Multi-Locus Sequence Typing). The number of aerobic bacteria remained\u0000 consistent during composting (⟩7 log CFU/g); however, the occurrence of\u0000 coliforms and E. coli was reduced to the detection limit\u0000 (⟨1.0 log). Salmonella spp. and L.\u0000 monocytogenes were detected in the raw material; however, they were\u0000 inactivated during composing. More than 6.0 log of aerobic bacteria and 3.0 log\u0000 of coliforms were observed in the casing soil from A, B, and C farms and in the\u0000 gloves from the C farm. MLST indicated that the STs of E. coli\u0000 isolated from casing soil layer and from the harvested mushrooms were identical\u0000 at ST 189. Therefore, cross contamination occurred through the casing soil\u0000 layer, and this could contribute to E. coli contamination in\u0000 mushrooms. It is necessary to practice hygiene guidelines, such as sterilization\u0000 of casing soil, worker hygiene, and facility sanitation, to minimize the\u0000 potential of microbial contamination in mushrooms.\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":"45538169","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}
Pub Date : 2022-12-01DOI: 10.11002/kjfp.2022.29.7.1150
Geon Oh, June seok Lim, G. Cho, Sun-Il Choi, Xionggao Han, Xiao Men, Se-jeong Lee, Sangmi Jung, M. Kwon, Y. Song, O. Lee, Mooney Ra
This study investigated the physicochemical properties (total soluble solid, salinity, pH, Hunter color value, moisture content, and viscosity), total dietary fiber (TDF) content, free sugar content, and antioxidant activities (total flavonoid content, total phenolic content, and DPPH and ABTS radical scavenging activities) of 11 types of commercial tteokbokki sauce products in Korea. The pH values of the tteokbokki sauce products were 4.62-5.83, total soluble solids were 34.60-59.40 °Brix, and salinities were 2.89-5.77%. The lightness (L), redness (a), and yellowness (b) of the Hunter color value were 23.94–43.08, 4.32–22.49, and 1.67–19.88, respectively. The moisture contents in the tteokbokki sauce products were in the range of 27.73-53.20% and the viscosity values were 373.57–7,246.33 cP. The TDF contents determined by enzymatic-gravimetric method were in the range of 0.64–4.47 g/100 g, and the free sugar contents of the tteokbokki sauce products were 13.45-32.87 g/100 g. The eleven types of tteokbokki sauce products all contained fructose, glucose, and sucrose. The total flavonoid and phenolic contents of the tteokbokki sauce products were 0.12-0.36 mg RE/g and 1.14-1.82 mg GAE/g, respectively. The DPPH and ABTS radical scavenging activities of the tteokbokki sauce products were 32.98-87.41% and 18.45-74.72%, respectively. Pearson correlation analysis revealed that the total phenolic and flavonoid content, as well as the DPPH and ABTS radical scavenging activities were positively correlated (r=0.651-0.918) with the antioxidant activities. These results provide basic data for commercial tteokbokki sauce in Korea.
{"title":"Analysis of physicochemical properties and antioxidant activities\u0000 of commercial tteokbokki sauce in Korea","authors":"Geon Oh, June seok Lim, G. Cho, Sun-Il Choi, Xionggao Han, Xiao Men, Se-jeong Lee, Sangmi Jung, M. Kwon, Y. Song, O. Lee, Mooney Ra","doi":"10.11002/kjfp.2022.29.7.1150","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1150","url":null,"abstract":"\u0000 \u0000 This study investigated the physicochemical properties (total soluble solid,\u0000 salinity, pH, Hunter color value, moisture content, and viscosity), total\u0000 dietary fiber (TDF) content, free sugar content, and antioxidant activities\u0000 (total flavonoid content, total phenolic content, and DPPH and ABTS radical\u0000 scavenging activities) of 11 types of commercial tteokbokki\u0000 sauce products in Korea. The pH values of the tteokbokki sauce\u0000 products were 4.62-5.83, total soluble solids were 34.60-59.40 °Brix, and\u0000 salinities were 2.89-5.77%. The lightness (L), redness (a), and yellowness (b)\u0000 of the Hunter color value were 23.94–43.08, 4.32–22.49, and 1.67–19.88,\u0000 respectively. The moisture contents in the tteokbokki sauce\u0000 products were in the range of 27.73-53.20% and the viscosity values were\u0000 373.57–7,246.33 cP. The TDF contents determined by enzymatic-gravimetric method\u0000 were in the range of 0.64–4.47 g/100 g, and the free sugar contents of the\u0000 tteokbokki sauce products were 13.45-32.87 g/100 g. The\u0000 eleven types of tteokbokki sauce products all contained\u0000 fructose, glucose, and sucrose. The total flavonoid and phenolic contents of the\u0000 tteokbokki sauce products were 0.12-0.36 mg RE/g and\u0000 1.14-1.82 mg GAE/g, respectively. The DPPH and ABTS radical scavenging\u0000 activities of the tteokbokki sauce products were 32.98-87.41%\u0000 and 18.45-74.72%, respectively. Pearson correlation analysis revealed that the\u0000 total phenolic and flavonoid content, as well as the DPPH and ABTS radical\u0000 scavenging activities were positively correlated (r=0.651-0.918) with the\u0000 antioxidant activities. These results provide basic data for commercial\u0000 tteokbokki sauce in Korea.\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":"42622706","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}
Pub Date : 2022-12-01DOI: 10.11002/kjfp.2022.29.7.1164
Jeong-Sil Choi, Y. Kwon, Heui-Yun Kang, Ji-Eun Kang
The purpose of this study was to find brewing yeast suitable for beer from the native. This study was conducted to investigate the brewing properties of beer made using different yeasts isolated from makgeolli or nuruk. Five strains (Saccharomyces cerevisiae N9, N4, YM55, YM53, and YM22) were selected based on the ability to produce alcohol in maltose-containing media. These were then fermented in wort (11 °Brix) at different temperatures (15, 20, and 25°C) for approximately 7 days and then subjected to comparative analysis. The contents of alcohol and soluble solids were within 3.2-4.6 v/v% and 6.5-7.2 °Brix, respectively. S. cerevisiae YM22 produced more alcohol (4.0%) at 15°C while N4 produced more alcohol (4.6%) at 25°C. The pH was the lowest with N4 at 25°C (pH 3.74). Glycerol content was the highest with N9 at 25°C. Among organic acids, citric acid content was the highest in all treatments. In conclusion, yeast strains isolated from makgeolli or nuruk showed potential for beer making and optimal fermentation temperature varied depending on the yeast used.
{"title":"Quality characteristics of beer made using yeasts isolated from\u0000 makgeolli or nuruk","authors":"Jeong-Sil Choi, Y. Kwon, Heui-Yun Kang, Ji-Eun Kang","doi":"10.11002/kjfp.2022.29.7.1164","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1164","url":null,"abstract":"\u0000 \u0000 The purpose of this study was to find brewing yeast suitable for beer from the\u0000 native. This study was conducted to investigate the brewing properties of beer\u0000 made using different yeasts isolated from makgeolli or\u0000 nuruk. Five strains (Saccharomyces\u0000 cerevisiae N9, N4, YM55, YM53, and YM22) were selected based on the\u0000 ability to produce alcohol in maltose-containing media. These were then\u0000 fermented in wort (11 °Brix) at different temperatures (15, 20, and\u0000 25°C) for approximately 7 days and then subjected to comparative\u0000 analysis. The contents of alcohol and soluble solids were within 3.2-4.6\u0000 v/v% and 6.5-7.2 °Brix, respectively. S.\u0000 cerevisiae YM22 produced more alcohol (4.0%) at 15°C\u0000 while N4 produced more alcohol (4.6%) at 25°C. The pH was the\u0000 lowest with N4 at 25°C (pH 3.74). Glycerol content was the highest with\u0000 N9 at 25°C. Among organic acids, citric acid content was the highest in\u0000 all treatments. In conclusion, yeast strains isolated from\u0000 makgeolli or nuruk showed potential for\u0000 beer making and optimal fermentation temperature varied depending on the yeast\u0000 used.\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":"48868708","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}
Pub Date : 2022-12-01DOI: 10.11002/kjfp.2022.29.7.1139
Sung-Ran Yoon, B. So, Jeong-Seob Park, J. Ryu
This study analyzed the changes in total polyphenol and flavonoid contents of Aster glehni based on blanching time and examined the relationships between their contents and antioxidant activities. In addition, vitamin B2 content in green vegetables was determined to use as basic data for the availability of A. glehni. Compared with non-treatment, the total polyphenol and flavonoid contents considerably decreased to 13.05-52.96% and 36.63-81.75%, respectively, with the passage of blanching time (1-5 min). Furthermore, 2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging abilities considerably decreased with the antioxidant activity. Before blanching, vitamin B2 content in A. glehni was 1.17 mg/100 g of dried sample, and at the blanching time of 3 min, it decreased to 0.60 mg/100 g (less than 50%) of dried sample. Therefore, further research should be conducted on either additives or cooking methods to prevent the leakage of physiologically active substances in the cooking water at the time of blanching A. glehni.
{"title":"Changes in antioxidant activity and vitamin B2 content\u0000 of Aster glehni based on blanching time","authors":"Sung-Ran Yoon, B. So, Jeong-Seob Park, J. Ryu","doi":"10.11002/kjfp.2022.29.7.1139","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1139","url":null,"abstract":"\u0000 \u0000 This study analyzed the changes in total polyphenol and flavonoid contents of\u0000 Aster glehni based on blanching time and examined the\u0000 relationships between their contents and antioxidant activities. In addition,\u0000 vitamin B2 content in green vegetables was determined to use as basic\u0000 data for the availability of A. glehni. Compared with\u0000 non-treatment, the total polyphenol and flavonoid contents considerably\u0000 decreased to 13.05-52.96% and 36.63-81.75%, respectively, with the\u0000 passage of blanching time (1-5 min). Furthermore, 2,2-diphenyl-1-picrylhydrazyl\u0000 and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical\u0000 scavenging abilities considerably decreased with the antioxidant activity.\u0000 Before blanching, vitamin B2 content in A. glehni\u0000 was 1.17 mg/100 g of dried sample, and at the blanching time of 3 min, it\u0000 decreased to 0.60 mg/100 g (less than 50%) of dried sample. Therefore,\u0000 further research should be conducted on either additives or cooking methods to\u0000 prevent the leakage of physiologically active substances in the cooking water at\u0000 the time of blanching A. glehni.\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":"47647565","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}
Pub Date : 2022-10-01DOI: 10.11002/kjfp.2022.29.6.1000
Se-Eun Park, Hyo-Jeong Lee, In-Seon Jeong, Seung Kim
Obesity is classified as a low-grade chronic inflammatory disease. Obesity-induced inflammation is associated with the development of insulin resistance (IR). In this study, we investigated the effects of Mesembryanthemum crystallinum extract (MCE) on tumor necrosis factor-alpha (TNF-α)-induced inflammation and IR in 3T3-L1 adipocytes, as well as underlying mechanisms. Lipolysis was monitored by oil red O staining. Glucose uptake was measured by 2-deoxyglucose (2-DG). The production of cytokines and adiponectin was evaluated using enzyme-linked immunosorbent assay (ELISA). Protein expression was measured using western blotting. IR was induced in differentiated 3T3-L1 adipocytes by treatment with TNF-α. MCE treatment decreased lipolysis while increasing adiponectin production. MCE inhibited the production of pro-inflammatory cytokines such as interleukn (IL)-6 and monocyte chemoattractant protein (MCP)-1, as well as the Nuclear factor-κB (NF-κB) translocation. Additionally, MCE increased glucose uptake, prevented the protein expression of phosphorylated insulin receptor supstrate (IRS) and increased the protein expression of Glucose Transporter Type 4 (GLUT4) in a dose-dependent manner. These results demonstrate the potential of MCE in improving chronic inflammation and insulin sensitivity in obesity. Therefore, MCE can be used as a novel candidate for developing functional foods.
{"title":"Mesembryanthemum crystallinum extract ameliorates\u0000 TNF-α-induced inflammation and insulin\u0000 resistance in 3T3-L1 adipocytes","authors":"Se-Eun Park, Hyo-Jeong Lee, In-Seon Jeong, Seung Kim","doi":"10.11002/kjfp.2022.29.6.1000","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.6.1000","url":null,"abstract":"\u0000 \u0000 Obesity is classified as a low-grade chronic inflammatory disease.\u0000 Obesity-induced inflammation is associated with the development of insulin\u0000 resistance (IR). In this study, we investigated the effects of\u0000 Mesembryanthemum crystallinum extract (MCE) on tumor\u0000 necrosis factor-alpha (TNF-α)-induced inflammation and\u0000 IR in 3T3-L1 adipocytes, as well as underlying mechanisms. Lipolysis was\u0000 monitored by oil red O staining. Glucose uptake was measured by 2-deoxyglucose\u0000 (2-DG). The production of cytokines and adiponectin was evaluated using\u0000 enzyme-linked immunosorbent assay (ELISA). Protein expression was measured using\u0000 western blotting. IR was induced in differentiated 3T3-L1 adipocytes by\u0000 treatment with TNF-α. MCE treatment decreased lipolysis\u0000 while increasing adiponectin production. MCE inhibited the production of\u0000 pro-inflammatory cytokines such as interleukn (IL)-6 and monocyte\u0000 chemoattractant protein (MCP)-1, as well as the Nuclear\u0000 factor-κB (NF-κB)\u0000 translocation. Additionally, MCE increased glucose uptake, prevented the protein\u0000 expression of phosphorylated insulin receptor supstrate (IRS) and increased the\u0000 protein expression of Glucose Transporter Type 4 (GLUT4) in a dose-dependent\u0000 manner. These results demonstrate the potential of MCE in improving chronic\u0000 inflammation and insulin sensitivity in obesity. Therefore, MCE can be used as a\u0000 novel candidate for developing functional foods.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"62265211","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}
Pub Date : 2022-10-01DOI: 10.11002/kjfp.2022.29.6.873
Su-Hwan Kim, C. Huh
The goal of this study was to provide basic data for various parts of Rhus verniciflua (R. verniciflua), and based on these data, to suggest the parts thereof that may be used as food material along with the xylem. Analysis of the proximate compositions revealed that the leaves contained mainly carbohydrates; the shoots crude protein; and the stems and seeds contained mainly crude fiber. All these parts were found to be rich in potassium and magnesium in terms of their mineral content. The total urushiol content was the lowest in the seeds at 0.92 mg/100 g. The total polyphenol and flavonoid content were highest in the shoots and leaves, respectively. Physicochemical analysis indicated that the seeds may be used as a food material, along with the xylem. According to DPPH and ABTS scavenging activity analysis, 50% ethanol was considered appropriate as a solvent for seed extraction. Cytotoxicity analysis of the seeds extracted with 50% ethanol confirmed that none of the components were present at cytotoxic levels. The findings of this study provide basic information regarding the use of R. verniciflua seeds as a food source.
{"title":"Comparison of physicochemical properties by different parts of\u0000 Rhus verniciflua and food properties of Rhus\u0000 verniciflua seed","authors":"Su-Hwan Kim, C. Huh","doi":"10.11002/kjfp.2022.29.6.873","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.6.873","url":null,"abstract":"\u0000 \u0000 The goal of this study was to provide basic data for various parts of\u0000 Rhus verniciflua (R. verniciflua), and\u0000 based on these data, to suggest the parts thereof that may be used as food\u0000 material along with the xylem. Analysis of the proximate compositions revealed\u0000 that the leaves contained mainly carbohydrates; the shoots crude protein; and\u0000 the stems and seeds contained mainly crude fiber. All these parts were found to\u0000 be rich in potassium and magnesium in terms of their mineral content. The total\u0000 urushiol content was the lowest in the seeds at 0.92 mg/100 g. The total\u0000 polyphenol and flavonoid content were highest in the shoots and leaves,\u0000 respectively. Physicochemical analysis indicated that the seeds may be used as a\u0000 food material, along with the xylem. According to DPPH and ABTS scavenging\u0000 activity analysis, 50% ethanol was considered appropriate as a solvent\u0000 for seed extraction. Cytotoxicity analysis of the seeds extracted with\u0000 50% ethanol confirmed that none of the components were present at\u0000 cytotoxic levels. The findings of this study provide basic information regarding\u0000 the use of R. verniciflua seeds as a food source.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42708850","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}
Pub Date : 2022-10-01DOI: 10.11002/kjfp.2022.29.6.965
Jinhee Choi, Jianzhi Chu, Hae-Yeon Choi, Hee-Kyung Jeon, Jong-Dae Park, J. Sung
In this study, by replacing makgeolli in jeungpyeon manufacturing with won-ju (raw makgeolli) and standardizing the mixing ratio, it was intended to provide information that could suit consumers’ tastes and utilize the added value of won-ju (R10, R20, R30, R40 means amounts of raw makgeolli). Raw makgeolli content did not significantly differ in moisture content. pH, L value, hardness and gumminess decreased with increasing addition of raw makgeolli, while the b value, adhesiveness, springiness, cohesiveness, and chewiness were increased. The specific volume was the highest following method R30, and the expansion rate was the lowest following method R40. The observation with Image J showed that as the amount of raw makgeolli increased, the pore size became larger, and the number of pores decreased. As for the sensory evaluation and results of jeungpyeon, the R30 group showed the highest score in all items(flavor, appearance, texture, taste, overall acceptability). Therefore, this study suggests that Jueng-pyun produced with the R30 mixing ratio has excellent quality and sensory characteristics. Furthermore, the results can be used as foundation data for the standardization of won-ju jeungpyeon production.
{"title":"Quality characteristics of jeungpyeon with\u0000 different additions of won-ju (raw\u0000 makgeolli)","authors":"Jinhee Choi, Jianzhi Chu, Hae-Yeon Choi, Hee-Kyung Jeon, Jong-Dae Park, J. Sung","doi":"10.11002/kjfp.2022.29.6.965","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.6.965","url":null,"abstract":"\u0000 \u0000 In this study, by replacing makgeolli in\u0000 jeungpyeon manufacturing with won-ju (raw\u0000 makgeolli) and standardizing the mixing ratio, it was\u0000 intended to provide information that could suit consumers’ tastes and\u0000 utilize the added value of won-ju (R10, R20, R30, R40 means\u0000 amounts of raw makgeolli). Raw makgeolli\u0000 content did not significantly differ in moisture content. pH, L value, hardness\u0000 and gumminess decreased with increasing addition of raw\u0000 makgeolli, while the b value, adhesiveness, springiness,\u0000 cohesiveness, and chewiness were increased. The specific volume was the highest\u0000 following method R30, and the expansion rate was the lowest following method\u0000 R40. The observation with Image J showed that as the amount of raw\u0000 makgeolli increased, the pore size became larger, and the\u0000 number of pores decreased. As for the sensory evaluation and results of\u0000 jeungpyeon, the R30 group showed the highest score in all\u0000 items(flavor, appearance, texture, taste, overall acceptability). Therefore,\u0000 this study suggests that Jueng-pyun produced with the R30\u0000 mixing ratio has excellent quality and sensory characteristics. Furthermore, the\u0000 results can be used as foundation data for the standardization of won-ju\u0000 jeungpyeon production.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48120770","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}
Pub Date : 2022-10-01DOI: 10.11002/kjfp.2022.29.6.837
Deokyeong Choe
Sausage is a popular processed meat product and its consumption has significantly increased over the past 20 years. Sodium nitrite is used to impart a distinct red color and cured flavor to sausage during its production. Moreover, sodium nitrite inhibits lipid oxidation and growth of pathogenic microorganisms in sausage. Despite these advantages, it is advisable to replace and reduce sodium nitrite use since sausages with sodium nitrite are classified as a Group 1 carcinogen. The replacement additives should not only impart red color but also control microbial growth because sausage color is an important factor in its marketing and the control of initial microbial concentration during sausage production process is critical for its safety, distribution, and storage. However, only few sodium nitrite alternatives can impart color while inhibiting microorganism growth. To address this issue, use of natural red pigments with antimicrobial activity is being considered. Interest in natural functional pigments, in particular, microbial pigments with physiological activities, has spiked due to their various advantages, such as sustainable supply in large amounts, high yield, and easy down-streaming processing, over those extracted from plants or insects. This review highlights the characteristics of microbe-derived antimicrobial red pigments and their potential application as alternatives to sodium nitrite in sausage processing.
{"title":"Microbe-derived antimicrobial red pigments for color formation and\u0000 microbial growth control in sausage: A mini-review","authors":"Deokyeong Choe","doi":"10.11002/kjfp.2022.29.6.837","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.6.837","url":null,"abstract":"\u0000 \u0000 Sausage is a popular processed meat product and its consumption has significantly\u0000 increased over the past 20 years. Sodium nitrite is used to impart a distinct\u0000 red color and cured flavor to sausage during its production. Moreover, sodium\u0000 nitrite inhibits lipid oxidation and growth of pathogenic microorganisms in\u0000 sausage. Despite these advantages, it is advisable to replace and reduce sodium\u0000 nitrite use since sausages with sodium nitrite are classified as a Group 1\u0000 carcinogen. The replacement additives should not only impart red color but also\u0000 control microbial growth because sausage color is an important factor in its\u0000 marketing and the control of initial microbial concentration during sausage\u0000 production process is critical for its safety, distribution, and storage.\u0000 However, only few sodium nitrite alternatives can impart color while inhibiting\u0000 microorganism growth. To address this issue, use of natural red pigments with\u0000 antimicrobial activity is being considered. Interest in natural functional\u0000 pigments, in particular, microbial pigments with physiological activities, has\u0000 spiked due to their various advantages, such as sustainable supply in large\u0000 amounts, high yield, and easy down-streaming processing, over those extracted\u0000 from plants or insects. This review highlights the characteristics of\u0000 microbe-derived antimicrobial red pigments and their potential application as\u0000 alternatives to sodium nitrite in sausage processing.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43143466","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}
Pub Date : 2022-10-01DOI: 10.11002/kjfp.2022.29.6.976
Chae-Mi Lee, Su-Hwan Kim, Jaehoon Jeong, Yu-ri Choi, Dong-Hun Lee, Chae-Yun Lee, Byung-Ku Choi, C. Huh
The aim of this study was to improve the quality and functionality of Korean soy sauce made with onion juice. At the end of fermentation, the titratable acidity of the soy sauce containing 100% onion juice was the highest at 2.90%. The salt (NaCl) content was highest and lowest in the samples without and with onion juice supplementation, respectively. The protein content ranged from 11.09-12.50%. The sensory evaluation revealed that the soy sauce sample containing 70% onion juice had the highest scove at 5.0-5.8 levels in terms of sweetness, salty taste, delicate flavor, and overall preference. Quercetin content was 1.73 mg/100 g and 1.68 mg/100 g in soy sauce containing 70% and 100% onion juice, respectively. However, quercetin was not detected in the soy sauce without onion juice supplementation. Total polyphenol and flavonoid contents, as well as antioxidant activity, increased proportionally to the amount of onion juice added. Overall, it was confirmed that the addition of onion juice improved the quality and functionality of Korean soy sauce.
{"title":"Quality characteristics and antioxidant activity of traditional\u0000 Korean soy sauce based on the proportion of onion juice","authors":"Chae-Mi Lee, Su-Hwan Kim, Jaehoon Jeong, Yu-ri Choi, Dong-Hun Lee, Chae-Yun Lee, Byung-Ku Choi, C. Huh","doi":"10.11002/kjfp.2022.29.6.976","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.6.976","url":null,"abstract":"\u0000 \u0000 The aim of this study was to improve the quality and functionality of Korean soy\u0000 sauce made with onion juice. At the end of fermentation, the titratable acidity\u0000 of the soy sauce containing 100% onion juice was the highest at 2.90%. The salt\u0000 (NaCl) content was highest and lowest in the samples without and with onion\u0000 juice supplementation, respectively. The protein content ranged from\u0000 11.09-12.50%. The sensory evaluation revealed that the soy sauce sample\u0000 containing 70% onion juice had the highest scove at 5.0-5.8 levels in terms of\u0000 sweetness, salty taste, delicate flavor, and overall preference. Quercetin\u0000 content was 1.73 mg/100 g and 1.68 mg/100 g in soy sauce containing 70% and 100%\u0000 onion juice, respectively. However, quercetin was not detected in the soy sauce\u0000 without onion juice supplementation. Total polyphenol and flavonoid contents, as\u0000 well as antioxidant activity, increased proportionally to the amount of onion\u0000 juice added. Overall, it was confirmed that the addition of onion juice improved\u0000 the quality and functionality of Korean soy sauce.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41784574","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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