• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.66-72
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• 2010

Pediococcus pentosaceus SA131 was isolated from jeotgal, is the bacteriocin producer against bovine mastitis pathogens, Streptococcus uberis E290, Enterococcus gallinarum E362, and Staphylococcus epidermidis ATCC 12228. The medium composition for pediocin SA131 production by P. pentosaceus SA131 was optimized using response surface methodology. Component of medium was studied as carbon source (glucose, fructose, lactose, glycerol, sucrose, maltose, and mannitol), nitrogen source (beef extract, yeast extract, peptone, malt extract, and tryptone), mineral and surfactant ($MgSO_4$, $KH_2PO_4$, $(NH_4)_2SO_4$, $MnSO_4$, NaCl, sodium acetate, and Tween 80). Through one factor-at-a-time experiment, glucose, fructose, yeast extract, malt extract, NaCl, $MgSO_4$, and Tween 80 were determined as the good ingredient. The effects of major factors for pediocin SA131 production were investigated by two-level fractional factorial designs (FFD). By a $2^4$ FFD, fructose, yeast extract, and $MnSO_4$ were found to be the important factors for the bacteriocin production. Subsequently, a $2^3$ central composite design (CCD) was adopted to derive a statistical model for optimizing the composition of the fermentation medium. The estimated optimum composition for the production of pediocin SA131 by P. pentosaceus SA131 was as follows; 0.13% fructose, 1% glucose, 1.8% yeast extract, 2.58% $MnSO_4$, 0.2% NaCl, and 0.2% Tween 80. The pediocin production under optimized medium was increased to 1,000 AU/mL, compared to the 400 AU/mL in MRS medium.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.3
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• pp.117-121
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• 2007

To optimize the mixing ratio of ingredients to obtain the best sensory qualities, a response surface methodology with a central composite design was performed on hot water extracts using crucian carp Carassius carassius treated with diluted vinegar (pH 5.24-5.30). The optimal solutions for four parameters (overall acceptability, odor, flavor, and taste) were obtained using the second-order response surface regression models. The optimal formulation appeared to be 124.15 g of ginger and 96.09 g of garlic with 1 kg of ground crucian carp meat based on the desirability function technique.

• Applied Chemistry for Engineering
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• v.28 no.4
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• pp.442-447
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• 2017

In this study, we extracted an antioxidant from natural products which are known to have a high antioxidant content and also optimized the extraction process by applying a response surface methodology (RSM). In addition, by measuring the total flavonoids and total polyphenols of the active ingredient extracted persimmon leaf and thistle, the functionality of the active ingredient was evaluated. Both ultrapure water and alcohol were used as extraction solvents and the ratio of ultrapure and alcohol, amount of sample, extraction time, extraction temperature were set as independence variables. Also, the yield, total polyphenols, and flavonoids was set as the response. Optimal extraction conditions were as follows; for persimmon leaf, the extraction time = 3.1 h, ratio of alcohol/ultrapure = 63.4 vol%, and temperature = $54.6^{\circ}C$ while for thistle the extraction time = 2.9 h, ratio of alcohol/ultrapure = 40.7 vol%, and temperature = $68.4^{\circ}C$. Also, the response were as follows; for persimmon leaf, the yield = 27.7%, total polyphenols = 33.2 mg GAE/g, and total flavonoids = 47.8 mg QE/mg dw, whereas for thistle the yield = 27.0%, total polyphenols = 17.9 mg GAE/g, and total flavonoids = 28.8 mg QE/mg dw at the optimal conditions. The overall satisfaction level was 71.7%.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.779-783
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• 2004

New food ingredient was developed to eradicate and protect against re-infection of Helicobacter pylori in fermentation broth of lactic acid bacteria (LAB) showing antimicrobial activity against pathogenic microorganisms such as H. pylori and Listeria monocytogenes. LAB strain CBT SL4 was identified as Pediococcus pentosaceus by 16S rDNA sequencing and its culture broth showed antimicrobial activity of 800 AU/mL against H. pylori in optimized fermentation process. Using thin layer concentration system and spray-typed fluid bed drier system, concentrated powder product showing activity of 12,800 AU/g was harvested. Product showed eradication and protection activities against H. pylori infection on feeding test (50 AU/day) using Mongolian gerbil infection model. After 4 weeks therapy of 8,000 AU/day, ${\Delta}13CO_2$ level (DOB30) decreased about 40% in urea breath test on patient with H. pylori infection. Result show concentrated culture product of P. pentosaceus CBT SL4 has eradicating and protecting activities against H. pylori infection and can be used as food-active ingredient for prevention of gastric and duodenum ulcer caused by H. pylori.

• Natural Product Sciences
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• v.22 no.4
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• pp.270-274
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• 2016

Green tea, the leaves of Camellia sinsneis (Theaceae), is generally acknowledged as the most consumed beverage with multiple pharmacological functions including antioxidant activity. This study was performed to analyze the effect of extraction conditions of green tea on its antioxidant effects using DPPH assay. Three extraction factors such as extraction solvent (EtOH, 0 - 100%), extraction time (3 - 15 min) and extraction temperature ($10-70^{\circ}C$) were analyzed and optimized extraction condition for antioxidant activity of green tea extract (GTE) was determined using response surface methodology with three-level-three-factor Box-Behnken design (BBD). Regression analysis showed a good fit of data and the optimal conditions of extraction were found to be 57.7% EtOH, 15 min and $70^{\circ}C$. Under this condition, antioxidant activity of experimental data was 88.4% which was almost fit to the ideal value of 88.6%. As epigallocatechin gallate (EGCG) is known for the major ingredient for antioxidant activity of green tea, we investigated the effect of EGCG on antioxidant activity of GTE. EGCG showed antioxidant activity with the $IC_{50}$ value of $4.2{\mu}g/ml$ and a positive correlation was observed between EGCG content and the antioxidant activity of GTE with $R^2=0.7134$. Interestingly, however, GTE with 50 - 70% antioxidant activity contain less than $1.0{\mu}g/ml$ of EGCG, which is much lower than $IC_{50}$ value of EGCG. Therefore, we suppose that EGCG together with other constituents contribute to antioxidant activity of GTE. Taken together, these results suggest that green tea is more beneficial than EGCG alone for antioxidant ability and optimal extraction condition of green tea will be useful for the development of food and pharmaceutical applications

• Food Science and Preservation
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• v.30 no.1
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• pp.132-145
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• 2023

In this study, culture conditions were optimized to confirm the feasibility of Acetobacter pasteurianus as a starter for fermentation vinegar. Acetobacter pasteurianus strain can be used as a food ingredient. The optimal temperature and pH conditions of the selected Acetobacter pasteurianus SRCM101388 were 28℃ and pH 6.00, respectively. The response surface methodology (RSM) was used to optimize the composition of the medium, and Plackett-Burman design (PBD) was used to obtain the effective selection of culture medium, resulting in that glucose, sucrose, and yeast extract had the highest effect on increasing biomass. The optimal concentration, which was performed by central composite design (CCD), were determined to be 10.73 g/L of glucose, 3.98 g/L of sucrose, and 18.73 g/L of yeast extract, respectively. The optimal concentrations of trace elements for the production of biomass were found to be 1 g/L of ammonium sulfate, 0.5 g/L of magnesium sulfate, 2 g/L of sodium phosphate monobasic, 2 g/L of sodium phosphate dibasic, and the final optimized medium was pH 6.10. When incubated in a 5 L jar fermenter, the SRCM101388 strain showed a faster-dissolved oxygen (DO) reduction at a lower agitation rate (rpm), and it was able to grow even at reduced DO level when aeration was maintained. The amount of final biomass produced was 2.53±0.12×10⁹ CFU/mL (9.40±0.02 log CFU/mL) when incubated for 18 hours at 150 rpm, 0.5 vvm, pH 6.0, and 28℃.