• Preventive Nutrition and Food Science
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• v.19 no.3
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• pp.178-186
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• 2014

Many recent studies have focused on maintaining a healthy life by preventing and/or postponing the aging process. Numerous studies have reported that continuous exposure to reactive oxygen species can stimulate skin aging and that excessive accumulation of fat can cause an impaired skin barrier and tissue structure alterations. Thus, the maintenance of antioxidant homeostasis and the suppression of adipose accumulation are important strategies for skin anti-aging. Here, we prepared three types of extracts [whole juice, acetone-perchloric acid (PCA), and ethanol] from 20 fruits and medicinal herbs native to the Gyeongnam area of Korea. The total phenolic content of each extract was analyzed, and we observed higher total phenolic contents in the medicinal herbs. Consistent with this, the results of the oxygen radical absorbance activity capacity assay indicated that the in vitro antioxidant activities of the medicinal herb extracts were stronger than those of the fruit extracts. The fruits and medicinal herbs had strong effects on cell-based systems, including $H_2O_2$-induced oxidative stress in human keratinocytes and 3T3-L1 lipid accumulation. Nishimura Wase persimmon, Taishu persimmon, wrinkled giant hyssop, sweet wormwood, Chinese cedar, red perilla, tan shen, hiyodori-jogo, and cramp bark may be natural anti-aging materials with effective antioxidant and anti-adipogenic activities. Taken together, our findings may provide scientific evidence supporting the development of functional foods and nutraceuticals from fruits and medicinal herbs.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.379-386
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• 1989

The soy milk prepared from soy protein concentrate was treated with microbial protease or papain. Growth and acid production by Lactobacillus acidophilus in soy milk containing partially hydrolyzed proteins were investigated. Sensory evaluation of yogurt beverage prepared from protease treated soy milk was also performed. Protease treatment of soy milk enhanced acid production by lactic acid bacteria, particularly in case of microbial pretense and simultaneous treatment by two types of protease showed synergistic effect. pH and number of viable cells were not affected markedly by pretense treatment. Microbial pretense treatment up to 15 minutes or papain treatment up to 45 minutes enhanced acid production, but further treatment up to three hours did not affect the acidity markedly. rho sensory evaluation showed that overall acceptability and taste of soy yogurt beverage were slightly improved when soy milk was treated with microbial pretense of 0.2% or papain of 0.2%. The amount of non-protein nitrogen considerably increased by pretense treatment of 15 minutes and it increased gradually by further treatment up to three hours.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.2
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• pp.187-195
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• 2008

Polyphenol oxidase (PPO) is implicated in discoloration of white salted noodles and other wheat based foods. PPO activity was evaluated to determine the effect on discoloration of noodle dough sheets prepared from 25 Korean wheat flours during storage and to screen experimental lines with low PPO activity in 52 Korean wheats. PPO activity was assayed with whole-seed and performed with L-dihydroxyphenylalanine (L-DOPA) as substrates. Absorbance by L-DOPA assay of 25 Korean wheats was from 0.285 to 1.368 at 475 nm. PPO activity was significantly related with grain characteristics, including 1000-kernel weight and grain colors. In flour characteristics, PPO activity positively correlated with ash and protein content (r = 0.658, P < 0.001 and r = 0.424, P < 0.05, respectively) and negatively correlated with $L^*$ value of flour (r = 0.412, P < 0.05). In the changes of color of noodle dough sheet, $L^*$ and $b^*$ values consistently decreased and $a^*$ value increased during storage. PPO activity negatively correlated with $L^*$ value of noodle dough sheet during storage (r = 0.566, P < 0.01 at 2 hr, r = 0.547, P < 0.01 at 24 hr, and r = 0.509, P < 0.01 at 48 hr). But, no significant relationship was found in between PPO activity, $a^*$ and $b^*$ values during storage. The 52 Korean wheat lines examined in this study were divided into 3 different groups, low (< 0.500), medium (0.501-0.999) and high level (> 1.000), on the basis of the level of PPO activity. Twenty two Korean wheat lines showed low level of PPO activity and Suwon 252, 277 and 280 showed lower PPO activity (< 0.200) than others.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.227-235
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• 2016

Obesity is a major risk factor for various metabolic diseases such as cardiovascular disease, hypertension, and type 2 diabetes mellitus. In this study, we prepared ethanol extracts from Agastache rugosa (ARE), Chrysanthemum zawadskii (CZE), Mentha arvensis (MAE), Perilla frutescens (PFE), Leonurus sibiricus (LSE), Gardenia jasminoides (GJE), and Lycopus coreanus (LCE). The anti-oxidant and anti-adipogenic effects were evaluated. The $IC_{50}$ values for ascorbic acid and LCE against 2,2-diphenyl-1-picrylhydrazyl radicals were $246.2{\mu}g/mL$ and $166.2{\mu}g/mL$, respectively, followed by ARE ($186.6{\mu}g/mL$), CZE ($198.6{\mu}g/mL$), MAE ($337.1{\mu}g/mL$), PFE ($415.3{\mu}g/mL$), LSE ($548.2{\mu}g/mL$), and GJE ($626.3{\mu}g/mL$). In non-toxic concentration ranges, CZE had a strong inhibitory effect against 3T3-L1 adipogenes (84.5%) than those of the other extracts. Furthermore, the anti-adipogenic effect of CZE is largely limited in the early stage of adipogenesis, and we revealed that the inhibitory role of CZE in adipogenesis is required for the activation of Wnt signaling. Our results provide scientific evidence that the anti-adipogenic effect of CZE can be applied as an ingredient for the development of functional foods and nutri-cosmetics for obesity prevention.

• Korean Journal of Community Nutrition
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• v.3 no.3
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• pp.410-422
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• 1998

To promote health status, strategies and interventions to improve nutrition should be based on the proper diagnosis of the subject's eating patterns. The elderly usually have traditional food habits and preferences, and it is very difficult to change them. This study was designed to identify dietary behavior and food preference of the elderly, in order to provide baseline data for the Elderly Nutrition Intervention Program for the Public Health Center. A survey questionnaire was made for use by trained interviewers to query 151elderly people from 5 community elderly centers located in Suwon, Korea. The majority of them ate regularly and partook of all available side dishes. Their major dietary problems were frequent consumptions of salty foods, and eating too quickly. They consumed grains and vegetables regularly, but seldomly ate dairy products, fruits, meat and food prepared with oil. They also tended to eschew ready made processed food, high cholesterol food, and fast food. Also they did not dine out as much as younger people. Desirable eating habit score were not significantly influenced by socioeconomic variables and nutrition-related characteristics. These included nutrition knowledge, Nutritional Risk Index(NRI) and a score of health concerns. However, meal balance scores were significantly higher in the younger group(p<.05), the higher household income group(p<.05). According to stepwise multiple regression analysis, NRI was the most important determinant of a desirable eating habit score for the male elderly, whereas the score of health concerns was mo9st important for female elderly subjects. The greatest predictor of the meal f balance score was nutrition knowledge. The elderly liked sweet tasting food, grains, rice, stews and Korean style soups. They disliked sour food, dairy products, processed food, and bread. The results indicate that the Elderly Nutrition Education Program should focus on increasing consumption of dairy products, fruits and food with oil, prepared by traditional Korean cooking methods. It also suggests that the program planning should consider the socioeconomic status of the elderly, such as income and education level, as well as concern for health.

• Food Science and Preservation
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• v.16 no.4
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• pp.506-511
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• 2009

We investigated changes in quality during storage of cookies prepared with pine needle powder these are functional foods. We chose the quantity of pine needle powder (0%, 3%, 6%, or 9%, by weight) and storage time (1 day, 3 days, or 5 days) as independent variables and conducted sensory tests, measured chromaticity, and investigated physical properties. Differences in sweetness (p<0.05), bitterness and overall preference (both p<0.001), were noted on sensory testing, and were all significant. The degrees of brightness (p<0.001), redness (p<0.001), yellowness (p<0.001), and hardness (p<0.05) increased significantly as pine needle powder content increased, and changes in brightness and redness (both p<0.01) during storage were also significant.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.1060-1077
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• 2021

Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxidant effects may be used as replacements for common chemical additives. Accordingly, in this study, we compared the antimicrobial and antioxidant activities of natural compounds extracted with ethanol and hot water, and emulsion sausage prepared with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid reactive substances (TBARS), and Clostridium perfringens growth during storage. The antimicrobial activities of 49 natural extract candidates against Listeria monocytogenes, C. perfringens, Salmonella spp., and Escherichia coli were analyzed, and six natural materials with excellent antibacterial activities, i.e., Elaeagnus umbellata Thunb. f. nakaiana (Araki) H. Ohba, Punica granatum L., Ecklonia cava, Nelumbo nucifera Gaertner, and Schisandra chinensis (Turcz.) Baill., and Rubus coreanus Miq. were evaluated to determine their total polyphenol contents and DPPH radical scavenging activities. The total polyphenol contents of ethanol extracts were higher than those of hot water extracts, whereas DPPH radical scavenging activity was found to be higher in hot water extracts. The TBARS values of emulsion sausages were significantly increased as storage time increased, and the TBARS values of emulsion sausages prepared with natural extracts were lower than those of control sausages. Natural extract-treated emulsion sausages showed a 99% reduction in bacterial contents compared with untreated sausages on day 2, with greater than 99.9% reduction after day 3. Thus, these results demonstrated that natural extracts could have applications as natural preservatives in meat products.

• Journal of Microbiology and Biotechnology
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• v.29 no.4
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• pp.527-537
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• 2019

Three types of meongge (Halocynthia roretzi) jeotgal (MJ) were prepared with 3 different types of salts (12%, w/v): purified salt (PS), solar salt aged for 3 years (SS), and bamboo salt that had been recrystalized 3 times (BS). One set of MJ was fermented with starters, Bacillus subtilis JS2 and Tetragenococcus halophilus BS1-37 (each 6 log CFU/g), and another set without starters for 42 days at $10^{\circ}C$. The LAB count of the SSMJ (non-starter) was highest at day 28 (2.30 log CFU/g). The pH of the PSMJ and SSMJ was 5.72-5.77 at day 0, and 5.40-5.50 at day 42. BSMJ showed higher pH and lower titratable acidities than other samples. Amino-type nitrogen (ANN) increased continuously, and SSMJ showed higher values than other samples from day 14. Bacterial species of non-starter MJ were examined by culture independent method. Clone libraries of 16S rRNA genes were constructed in Escherichia coli from total DNA from non-starter MJ samples at day 0, 14, and 28. Thirty clones per each sample were randomly selected and DNA sequences were analyzed. Variovorax sp., uncultured bacterium, and Acidovorax sp. were the most dominant group at day 0, 14, and 28, respectively. Lactobacillus sakei and Streptococcus sp. were the next dominant group in SSMJ at day 28. A Streptococcus sp. was detected from PSMJ at day 28. Sensory evaluation for MJ samples at day 28 showed that SSMJ got higher overall acceptability scores. These results showed that solar salt can cause desirable changes in the microbial community of fermented foods, thereby positively affecting their overall quality.

• Journal of Animal Science and Technology
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• v.63 no.2
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• pp.417-425
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• 2021

The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical characteristics and rheological properties of emulsions prepared from different edible insect larvae. Three edible insect species (Tenebrio molitor, Allomyrina dichotoma and Protaetia brevitarsis seulensis) were used to prepare larval emulsions that were formulated with 65% of insect larvae, 20% of pork back fat, and 15% ice. The A. dichotoma emulsion had the highest pH and lightness, redness, and yellowness values, while the T. molitor emulsion had the lowest pH and lightness, redness, and yellowness values. The T. molitor emulsion had the highest hardness, gumminess, chewiness, and apparent viscosity values but the lowest springiness and cohesiveness values. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, T. molitor had the thickest bands, followed by P. brevitarsis seulensis. The differential scanning calorimetry distributions for the T. molitor and A. dichotoma emulsions showed one peak, while that of the P. brevitarsis seulensis emulsion had two peaks. The collective results suggest that T. molitor was the most suitable candidate (of the three tested species) for use as a meat replacement in terms of its physicochemical and rheological properties. It is important that such properties of insect-based emulsions are maintained using various technologies.

• Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.