Pub Date : 2023-06-01DOI: 10.11002/kjfp.2023.30.3.383
Min-Ji Park, Han-Cheol Lee, Ji-Young Yang, Jung-Beom Kim
The ultra-fast quantitative real-time polymerase chain reaction (qPCR) assay was developed and validated to differentiate the morphologically similar ones, Oncorhynchus keta and Oncorhynchus mykiss. Species-specific primers were designed for the COI genes of mtDNA. The species-specific primers designed for O. keta and O. mykiss were selectively amplified by O. keta and O. mykiss DNA, respectively. The sensitivity of O. keta and O. mykiss primers was 1 ng/μL. Quantitative testing showed that the results met the ‘Guidelines on Standard Procedures for Preparing Analysis Method such as Food’ proposed by the Ministry of Food and Drug Safety. The qPCR method developed and validated in this study for identifying O. keta and O. mykiss has advantages such as speed and field applicability. Therefore, this method is expected to help control forgery and alteration of raw materials in the seafood industry.
{"title":"Development and validation of ultra-fast quantitative real-time PCR\u0000 method to differentiate between Oncorhynchus keta and\u0000 Oncorhynchus mykiss","authors":"Min-Ji Park, Han-Cheol Lee, Ji-Young Yang, Jung-Beom Kim","doi":"10.11002/kjfp.2023.30.3.383","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.3.383","url":null,"abstract":"\u0000 \u0000 The ultra-fast quantitative real-time polymerase chain reaction (qPCR) assay was\u0000 developed and validated to differentiate the morphologically similar ones,\u0000 Oncorhynchus keta and Oncorhynchus mykiss.\u0000 Species-specific primers were designed for the COI genes of\u0000 mtDNA. The species-specific primers designed for O. keta and\u0000 O. mykiss were selectively amplified by O.\u0000 keta and O. mykiss DNA, respectively. The\u0000 sensitivity of O. keta and O. mykiss primers\u0000 was 1 ng/μL. Quantitative testing showed that the\u0000 results met the ‘Guidelines on Standard Procedures for Preparing Analysis\u0000 Method such as Food’ proposed by the Ministry of Food and Drug Safety.\u0000 The qPCR method developed and validated in this study for identifying O.\u0000 keta and O. mykiss has advantages such as speed\u0000 and field applicability. Therefore, this method is expected to help control\u0000 forgery and alteration of raw materials in the seafood industry.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46481476","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 : 2023-06-01DOI: 10.11002/kjfp.2023.30.3.459
S. Cho
The Bayesian network (BN) model was applied to analyze the characteristic variables that affect compliance with safety inspections of farmed eel during the production stage, using the data from 30,063 cases of eel aquafarm safety inspection in the Integrated Food Safety Information Network (IFSIN) from 2012 to 2021. The dataset for establishing the BN model included 77 non-conforming cases. Relevant HACCP data, geographic information about the aquafarms, and environmental data were collected and mapped to the IFSIN data to derive explanatory variables for nonconformity. Aquafarm HACCP certification, detection history of harmful substances during the last 5 y, history of nonconformity during the last 5 y, and the suitability of the aquatic environment as determined by the levels of total coliform bacteria and total organic carbon were selected as the explanatory variables. The highest achievable eel aquafarm noncompliance rate by manipulating the derived explanatory variables was 24.5%, which was 94 times higher than the overall farmed eel noncompliance rate reported in IFSIN between 2017 and 2021. The established BN model was validated using the IFSIN eel aquafarm inspection results conducted between January and August 2022. The noncompliance rate in the validation set was 0.22% (15 nonconformances out of 6,785 cases). The precision of BN model prediction was 0.1579, which was 71.4 times higher than the non-compliance rate of the validation set.
{"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":null,"pages":null},"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}
Pub Date : 2023-06-01DOI: 10.11002/kjfp.2023.30.3.483
Jin Hong Park, S. Jo, Da Hee Lee, Youngmin Park, H. Chang, T. Kang, K. Lee
This study aimed to compare the bioactive compounds in Centella asiatica (C. asiatica) cultivated in a smart farm and a field and their effects on human keratinocyte cells. C. asiatica was collected in Jeju-do, Korea, and cultured in a smart farm and a field. The main bioactive compounds in the two differentially cultured C. asiatica were identified, and their activation in keratinocytes were assessed. Amplification and sequencing of the internal transcribed spacer (ITS) DNA in the nucleus and psbA-H DNA in the chloroplast were performed for species analysis. A comparison of DNA of plants reported in the NCBI GenBank was performed. The ITS DNA and psbA-H DNA sequences of C. asiatica cultivated in a smart farm and a field were consistent with No. MH768338.1 and No. JQ425422.1, respectively. Analysis of the triterpenes was performed using high performance liquid chromatography (HPLC) and as a result, C. asiatica cultured in a smart farm had more triterpenes than those cultured in a field. The effects of C. asiatica grown in a smart farm on cell proliferation and scratch recovery in HaCaT cells were greater than those grown in a field. These results suggest that C. asiatica cultivated in a smart farm can be effectively utilized as a health functional food.
{"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":null,"pages":null},"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}
Pub Date : 2023-06-01DOI: 10.11002/kjfp.2023.30.3.446
Seung-hee Yoo, G. Cha, Dong Gyu Kim, M. Kang
Abstract In this study, the quality characteristics of the representative domestic garlic varieties in Korea (Namdo, Daeseo, Hongsan, and Uiseong garlic) were compared and their changes according to the aging process of black garlic were investigated. Each garlic sample was aged for 15 days according to the manufacturing process of black garlic. The total phenolic compound contents were 85.2-109.7 mg GAE/100 g in raw garlic samples, which increased with the aging period, and Hongsan garlic showed the highest content in both raw and aged black garlic. The content of alliin was 848.3-1,087.5 mg/100 g in raw garlic samples, and it decreased significantly on the 5th day (7.3-20.6 mg/100 g) in aged garlic. The contents of GSAC (γ-glutamyl-S-allyl-cysteine) and GS1PC (γ-glutamyl-S-1-propenyl-l-cysteine) in raw garlic samples were 202.1-541.0 mg/100 g and 311.1-474.3 mg/100 g, respectively, but gradually decreased during the aging process. On the other hand, the SAC (S-allyl-cysteine) and S1PC (S-1-propenyl-l-cysteine) contents of raw garlic were very low in all four varieties, but they were highest on the 5th day of aging and tended to decrease thereafter. On the 5th day of aging, the SAC content of Namdo garlic (208.0 mg/100 g) was highest (p<0.05), and S1PC content was significantly higher in Uiseong garlic (66.2 mg/100 g) than the others.
{"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":null,"pages":null},"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}
Pub Date : 2023-06-01DOI: 10.11002/kjfp.2023.30.3.395
Do Minh Long, L. Quoc, Trần Thị Hồng Nhung, Vuong Bao Thy, Nguyen Le Quynh Nhu
Essential oil (EO) was extracted from the peel of Citrus hystrix DC. originating from Tinh Bien, An Giang province (Vietnam), using steam distillation. The study aimed to determine some physicochemical properties of Citrus hystrix peel EO (ChpEO), including the acid value (AV), saponification value (SV), ester value (EV), density, specific gravity, and freezing point. The chemical composition was also analyzed by gas chromatography-mass spectrometry (GC-MS). Compounds like β-pinene (30.19%), D-limonene (22.15%), and sabinene (21.37%), with antioxidant and antibacterial properties, had a relatively high content. The EO was also capable of inhibiting the growth of both Gram-positive and Gram-negative bacteria, including Pseudomonas aeruginosa (ATCC 27853), Staphylococcus aureus (ATCC 25923), Salmonella typhimurium (ATCC 13311), and Bacillus cereus (ATCC 11778) specifically.
{"title":"Chemical profiles and biological activities of essential oil of\u0000 Citrus hystrix DC. peels","authors":"Do Minh Long, L. Quoc, Trần Thị Hồng Nhung, Vuong Bao Thy, Nguyen Le Quynh Nhu","doi":"10.11002/kjfp.2023.30.3.395","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.3.395","url":null,"abstract":"\u0000 \u0000 Essential oil (EO) was extracted from the peel of Citrus hystrix\u0000 DC. originating from Tinh Bien, An Giang province (Vietnam), using steam\u0000 distillation. The study aimed to determine some physicochemical properties of\u0000 Citrus hystrix peel EO (ChpEO), including the acid value\u0000 (AV), saponification value (SV), ester value (EV), density, specific gravity,\u0000 and freezing point. The chemical composition was also analyzed by gas\u0000 chromatography-mass spectrometry (GC-MS). Compounds like\u0000 β-pinene (30.19%), D-limonene\u0000 (22.15%), and sabinene (21.37%), with antioxidant and\u0000 antibacterial properties, had a relatively high content. The EO was also capable\u0000 of inhibiting the growth of both Gram-positive and Gram-negative bacteria,\u0000 including Pseudomonas aeruginosa (ATCC 27853),\u0000 Staphylococcus aureus (ATCC 25923), Salmonella\u0000 typhimurium (ATCC 13311), and Bacillus cereus\u0000 (ATCC 11778) specifically.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49265783","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 : 2023-06-01DOI: 10.11002/kjfp.2023.30.3.538
Eunsol Seo, Jang-Bin Woo, M. Seo, Jeongmin Woo
This study aimed to assess the in vitro safety of a probiotics mixture (Lactobacillus acidophilus PBS066, Lactiplantibacillus plantarum PBS067, and Limosilactobacillus reuteri PBS072), along with its inhibitory effect on carbohydrate digestion. All three strains met the antibiotic resistance profile of the European Food Safety Authority (EFSA) guidelines. None of the strains exhibited hemolytic activity or cytotoxicity against Caco-2 cells. Strains PBS067 and PBS072 inhibited α-amylase activity, whereas all three strains suppressed α-glucosidase activity, indicating that the mixture might limit carbohydrate digestion in the gastrointestinal tract. These findings support the safety of this probiotics mixture and its potential to modulate carbohydrate metabolism in the gut.
{"title":"In vitro safety and efficacy of probiotics mixture\u0000 on carbohydrate digestion inhibition","authors":"Eunsol Seo, Jang-Bin Woo, M. Seo, Jeongmin Woo","doi":"10.11002/kjfp.2023.30.3.538","DOIUrl":"https://doi.org/10.11002/kjfp.2023.30.3.538","url":null,"abstract":"\u0000 \u0000 This study aimed to assess the in vitro safety of a probiotics\u0000 mixture (Lactobacillus acidophilus PBS066,\u0000 Lactiplantibacillus plantarum PBS067, and\u0000 Limosilactobacillus reuteri PBS072), along with its\u0000 inhibitory effect on carbohydrate digestion. All three strains met the\u0000 antibiotic resistance profile of the European Food Safety Authority (EFSA)\u0000 guidelines. None of the strains exhibited hemolytic activity or cytotoxicity\u0000 against Caco-2 cells. Strains PBS067 and PBS072 inhibited\u0000 α-amylase activity, whereas all three strains\u0000 suppressed α-glucosidase activity, indicating that the\u0000 mixture might limit carbohydrate digestion in the gastrointestinal tract. These\u0000 findings support the safety of this probiotics mixture and its potential to\u0000 modulate carbohydrate metabolism in the gut.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45942701","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 : 2023-04-01DOI: 10.11002/kjfp.2023.30.2.321
Tae Yeon Lee, Y. Yi
The 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.
{"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":null,"pages":null},"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}
Pub Date : 2023-04-01DOI: 10.11002/kjfp.2023.30.2.179
Nethma Samadhi Ranathunga, K. Wijayasekara, E. Abeyrathne
Consumers 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.
{"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":null,"pages":null},"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}
Pub Date : 2023-04-01DOI: 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
Because 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.
{"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":null,"pages":null},"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}
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.
{"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":null,"pages":null},"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}
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