• Journal of Applied Biological Chemistry
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• 제60권2호
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• pp.133-136
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• 2017

Fermentation plays a vital role in the nutritional enrichment of food. Korea has a long tradition of adding fermented food to the daily diet and jeotgal is one of the common fermented and salted foods in Korean cuisine. In our study, we added soymilk as an additive to squid jeotgal to improve its functionality. We mixed different concentrations of soymilk (2, 5, and 10 mg/g) with squid jeotgal samples, fermented them for one week, and then tested their antioxidant and anticancer activities to compare with those of squid jeotgal samples without soymilk additive. To investigate the anticancer characteristics, glutathione-S-transferase (GST)-pi enzyme assay was used. To test the antioxidant activities, various assays were performed, including 2,2-diphenyl-1-picryl hydrazyl free radical scavenging activity, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium saltradical cation scavenging assay, and reducing power assay. Samples fermented with a small amount of soymilk showed excellent anticancer activity. The addition of only 2 mg/g of soymilk to squid jeotgal inhibited the activity of GST-pi by almost 50% when compared with the sample with no addition. Moreover, no undesirable bitterness or astringency was noticed. Our results could help to improve the current food status of squid jeotgal and it could be used to reduce the risk of chronic disease along with its basic nutritional function.

• Journal of Animal Science and Technology
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• 제65권2호
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• pp.275-292
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• 2023

Nanotechnology in the food industry can increase the effectiveness of food ingredients. Nanotechnology can increase the bioavailability and absorption of bioactive compounds, enhance their stability, and improve the sensory quality of the product. Processed meat products are easily damaged due to bacterial activity. Advanced nanoemulsions as a meat preservative are nanoemulsions that can be used as preservative agents in meat products, particularly essential oil nanoemulsions, due to their antimicrobial and antioxidant properties. Its application is still limited to foods made from meat products. Therefore, this literature review examines nanoemulsion and its application in meat products and functionality improvement. Also, in the future, nanoemulsions in meat products must be made safe, and the government and businesses must work together to build consumer trust. It can be concluded that essential oil-based nanoemulsion has the potential to be used as an additive in meat products because it can kill bacteria, fight free radicals, improve flavor, and keep food fresh. Nanoemulsion is challenging in the meat industry because it can be toxic due to its tiny droplets (under 200 nm).

• 한국식품저장유통학회지
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• 제7권3호
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• pp.249-255
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• 2000

응고제의 종류에 따른 천연물 첨가 두부의 제조특성을 알아보았다. 수율과 물성, 관능검사결과 등을 고려한 결과 $MgCl_2$는 0.2%, $CaCl_2$ 0.4%, $CaSO_4$는 2.0%가 최적농도로 선택되었다. 또한 천연물 첨가농도는 당근 4%, 오이 10%, 시금치 1.0%, 녹차말차 0.05%를 최적농도로 선정하였다. GDL을 응고제로 사용한 천연물 첨가두부의 색도도 응고제의 종류에 따라서도 차이를 보이지 않았으며 두부의 물성에도 크게 영향을 미치지 않았다. 당근, 오이, 시금치 첨가두부에서 색소의 함량은 $MgCl_2$, $CaCl_2$를 응고제로 사용한 두부에서 함량이 높았으나 녹차 첨가두부의 polyphenol 함량은 $CaSO_4$, GDL를 응고제로 사용한 두부가 높은 값을 보였다.

• 한국식품저장유통학회지
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• 제7권3호
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• pp.256-261
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• 2000

두부의 품질을 고급화하고 다양화하기 위한 방안의 하나로 천연물을 첨가한 두부를 제조하여 기능성의 부여와 함께 기호성을 향상할 수 있는 천연물 첨가두부를 제조하였다. 천연물로는 클로로필과 카로티노이드를 가지고 있는 당근과 오이, 시금치 그리고 카테킨등에 의한 기능성이 확인된 녹차를 천연 첨가물로 선정하였다. 천연물 첨가두부의 수율은 무첨가 두부에 비하여 감소되었으나 색상에 의한 기호성의 증대를 확인할 수 있었다. 천연물 첨가에 따라 두부의 조직특성은 큰 변화가 없었으나 기호도 향상의 효과가 있었다. 최적 첨가 농도는 당근 4%, 오이 10%, 시금치 1.0%, 녹차는 0.05%로 결정할 수 있었다. 저장 중 총균수의 변화는 시금치와 녹차 첨가두부가 저장초기 균의 생육을 저지하여 저장성이 있는 것으로 나타났다.

• 한국식품조리과학회지
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• 제18권3호
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• pp.319-324
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• 2002

In a previous study, we developed a new food additive as an egg yolk antibody (IgY) against carbohydrate digestion enzymer for the regulation of blood glucose level and weight control. The IgY delayed and decreased the increment if blood glucose level after administration of sucrose in human being by 30% in 20∼30 min. We also developed a lipase inhibitor as a water extract of two kinds of herb, Platycodon grandiflorum and Solanum Melongena, Twenty three volunteers were subjected to the intake of the egg yolk IgY Plus the herbal extracts for 50 days. In average, the treated subjects appeared to lose 1.96 kg of body weight and 3.4 kg of body fat mass during the treated period. Furthermore, Panniculus adiposus and breech size were significantly decreased during the experimental period. Above results suggested that the administration of the dietary additives composed of egg yolk IgY and natural herbal extract improve the obesity by the decrement of body weight and body fat mass.

• 한국식생활문화학회지
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• 제35권4호
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• pp.387-391
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• 2020

This study assessed the color, polyphenol content, and sensory characteristics of dressing containing varying concentrations (0, 3, 6 and 9%) of freeze-dried Natto. We determined that the absence of freeze-dried Natto (0%) imparted the highest additive value for both L and a, b. The polyphenol contents obtained were 0.63, 0.69, 0.74, and 0.82 mg/g for 0, 3, 6 and 9% of dressing containing freeze-dried Natto, respectively. The appearance, color, taste, texture, and overall preference of dressings with freeze-dried Natto showed significant differences between the samples. The overall preference was highest at 5.92 points, with dressing containing 9% Natto. The quality characteristics of the 9% added samples exhibited significantly higher values as compared to those of the controls, raising the possibility of development as a health-functional dressing.

• 한국응용약물학회:학술대회논문집
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• 한국응용약물학회 1998년도 Proceedings of UNESCO-internetwork Cooperative Regional Seminar and Workshop on Bioassay Guided Isolation of Bioactive Substances from Natural Products and Microbial Products
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• pp.162-162
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• 1998

Various natural compounds act as antioxidants in protection against lipid peroxidation. Lipid peroxidation yields a variety of decomposition products which have been implicated in not only decreasing the nutritional value of food, but also in developing an off-flavor and toxic substances. As a source of safer and more effective natural antioxidants of natural origin have been widely investigated. Some Indonesian plants have evaluated for their antioxidative activity, and suggested the possible existence of various antioxygenic compounds in them. We attempted to study such antioxygenic compounds with simple method evaluation. As we are interested in the natural product compounds, we examined of several sample such as edible sea-weeds, and some edible fruits. Sea-weed, Eisenia bicyclis, one of the edible brown algae, exhibited the activity. As a traditional food additive consumed by Indonesian, Garcinia parvifolia is used as taste supplement in region West Sumatra, have been studied. Our current studies on the semi-polar fractions shows the activity by the thiocyanate method test. Another sample, Garcinia mangostana, a famous fruit with sweet taste, the part kernel have also evaluated. The acidic fraction of the extract showed antioxidative activity. Some other active components were found in the neutral and BuOH fractions.

• 한국식품위생안전성학회지
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• 제36권5호
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• pp.376-381
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• 2021

Red beet roots (Beta vulgaris L.)는 천연색소로 붉은 색계열의 betacyanins은 75-95%의 betanine와 이성질체인 isobetanine 15-45%으로 존재한다. 본 연구는 비트레드를 사용한 식품에 대해 HPLC-DAD를 이용하여 지표성분인 betanine 및 isobetanine에 대해 분석법을 확립하였으며, 유효성 검증을 위해 직선성, 검출한계, 정량한계, 정확성, 정밀성, 측정불확도를 측정하였다. 캔디류, 빙과류, 코코아 가공품의 matrix에 적용하여 matrix matched calibration법을 사용하였으며 R²이 0.9998 이상으로 높은 직선성을 보였다. 검출한계와 정량한계는 각각 0.16-0.32 mg/L, 0.48-0.97 mg/L으로 확인되었다. 분석법의 정확성 및 정밀성을 검증하기 위해 intra-day 및 inter-day 반복 실험 결과, 회수율은 96.0-103.1 %, 100.0-102.2 %이였으며, RSD는 0.5-3.3 %, 0.9-3.8 %로 산출되었다. 측정불확도는 매트릭스 및 측정 농도에 따라 1.71-12.43%로 평가되었다. 또한, 확립된 분석법의 적용성 검토를 위해서 비트레드 색소를 사용한 가공식품 26종을 분석한 결과, betanine과 isobetanine을 정량 할 수 있었다 (8.4-3,823.4 mg/kg).

• Food Science and Biotechnology
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• 제17권4호
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• pp.692-699
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• 2008

The effects of wasabi stalk on the taste and storage characteristics of baechukimchi were assessed in the final product. Wasabi stalk was added in different ratios: 0, 1, 3, 5, or 7%(w/v) of Chinese cabbage. As the fermentation progressed, the pH of the product dropped. Total acidity increased in all treatments during fermentation. The total vitamin C content increased during the first 8 to 13 days of fermentation. Reducing sugar decreased in all treatment as fermentation continued. The numbers of total cells and lactic acid bacteria increased until they peaked, and then began decreasing as fermentation continued. With regard to acceptability characteristics, the 3% treatment was most favored. With simple regard to the quantitative level of wasabi stalk addition, the 3% treatment was most appropriate under all testing conditions. In conclusion, stalk seems to be an economical and natural additive which has effects on extension of the shelf life of baechukimchi.

• 한국작물학회지
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• 제56권1호
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• pp.18-22
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• 2011

뽕나무 오디함유 천연색소 C3G의 식용색소화 및 안정생산을 위한 최적 전처리 조건은 0.1 % citric acid-70% EtOH로서 오디로부터 제조한 순수 오디색소 분말의 수율은 8%이었다. 실제 농가에서 오디 색소 추출시 추출 시간 및 제조 비용을 대폭 절감할 수 있는 추출 방법을 개발하였다. 오디색소 추출시 품종의 선택이 중요하므로 C3G 함량이 높은 품종을 선택하도록 해야 할 것이다. 오디 색소 분말은 알코올, 물 및 밀가루 등 식품 재료나 가공방법에 상관없이 적색소의 특성이 유지되므로 다양한 식품에 적용하여 고부가가치를 향상시킬 수 있을 것으로 판단된다.