• Food Science of Animal Resources
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• v.31 no.5
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• pp.763-771
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• 2011

The effects of replacing tallow with plant oils on the chemical composition, physical properties, fatty acid composition, and sensory properties of beef patties were investigated. Beef patties were produced with seven different formulations: control (tallow, 100%), rice-bran oil replaced (TR) and olive oil replaced (TO) (each at 20%, 40%, and 60% substitution). Fat content of beef patties increased, whereas moisture content decreased with increased TR and TO. Beef patties had increased lightness and yellowness but decreased pH and redness compared to those in the control (p<0.05). The thiobarbituric acid reactive substances (TBARS) values of all beef patties increased during cold storage. The TBARS values in the replaced TR or TO were similar to or lower than those in the control after 3 d. Saturated fatty acid content of beef patties decreased as the level of TR and TO increased, whereas unsaturated fatty acid content increased. Monounsaturated fatty acids were higher in TO and polyunsaturated fatty acids were higher in TR. The overall acceptability scores showed no significant differences between the control and replaced TR or TO over 7 d of storage.

• Food Science and Preservation
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• v.19 no.3
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• pp.433-437
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• 2012

The fusel oils and the volatile flavor compounds of two potato sojues, one of which was produced with the traditional distillation apparatus(soju-gori) and the other, with the reduced pressure distillation system, were examined. The fusel oil content was high in the potato soju that was distilled under reduced pressure (potato soju(II)). The relative ratio of the isoamyl alcohol to the isobutyl alcohol and the n-propanol was 3.1:0.8:1.0 in the potato soju that was distilled with soju-gori (potato soju(I)), and 4.0:1.2:1.0 in potato soju(II). The chromatograms of the volatile components apparently differed between potato soju(I) and potato soju(II). Potato soju(I) contained four kinds of alcohol, six kinds of ester, n-valeraldehyde, and acetic acid. Potato soju(II) contained seven kinds of alcohol, 14 kinds of ester, two kinds of aldehyde, acetic acid, and three other compounds. Potato soju(II) significantly scored higher for flavor property than potato soju(I).

• Journal of Microbiology and Biotechnology
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• v.33 no.6
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• pp.771-779
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• 2023

Biofilms are a significant concern in the food industry. The utilization of plant-derived compounds to inactivate biofilms on food contact surfaces has not been widely reported. Also, the increasing negative perception of consumers against synthetic sanitizers has encouraged the hunt for natural compounds as alternatives. Therefore, in this study we evaluated the antimicrobial activities of ethanol extracts, acetone extracts, and essential oils (EOs) of seven culinary herbs against Salmonella enterica serotype Typhimurium and Listeria innocua using the broth microdilution assay. Among all tested extracts and EOs, the ethanol extract of Piper betle L. exhibited the most efficient antimicrobial activities. To evaluate the biofilm inactivation effect, S. Typhimurium and L. innocua biofilms on pitted and smooth stainless steel (SS) coupons were exposed to P. betle ethanol extract (12.5 mg/ml), sodium hypochlorite (NaClO; 200 ppm), hydrogen peroxide (HP; 1100 ppm), and benzalkonium chloride (BKC; 400 ppm) for 15 min. Results showed that, for the untreated controls, higher sessile cell counts were observed on pitted SS versus smooth SS coupons. Overall, biofilm inactivation efficacies of the tested sanitizers followed the trend of P. betle extract ≥ BKC > NaClO > HP. The surface condition of SS did not affect the biofilm inactivation effect of each tested sanitizer. The contact angle results revealed P. betle ethanol extract could increase the surface wettability of SS coupons. This research suggests P. betle extract might be utilized as an alternative sanitizer in food processing facilities.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.652-660
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• 2010

The aim of this study was to develop a KDPS (Korean dietary pattern score) to assess dietary patterns and diet quality of Koreans from a food culture perspective. The KDPS was applied to dietary data collected during the Korean National Health and Nutrition Examination Survey of 2007, and the validity and reliability of the KDPS were evaluated. The targets of the study included 2,278 Korean adults aged 20n89 years. The KDPS was developed using the sum of the scores of 13 components. Each component scored up to 10 points and there was a total of 130 points. The first seven components were for the KSMS (Korean-style meal score) and assessed the dietary balance based on the 3-Chup Bansang daily basic table setting. The components numbered 8 to 13 were for the FGS (food group score), which measured the degree of compliance with the six major food groups based on the Korean recommendation for one serving size of grains, meats, vegetables, fruits, milk, and oils. This KDPS was verified through content validity, concurrent-criterion validity, principal components analysis, and a reliability analysis. The results showed that content validity and construct validity were high. The KDPS developed in this study adhered to the Korean dietary pattern and a healthy diet intake. Furthermore, this study presented an integrated index by scoring the Korean style table setting in addition to evaluating meals from a nutrition perspective. This study can be extended to develop a score for assessing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.279-288
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• 2017

This study investigated the manufacturing of fermented soybean oil using a fermenting strain commonly processed for soybeans [Bacillus amyloliquefaciens (BA), Bacillus subtilis (BS), Lactobacillus acidophilus (LBA), and B. subtilis+L. acidophilus (BLO)] and evaluated its anti-obesity activities. Cytotoxicity of four kinds of fermented soybean oils was not observed in 3T3-L1 preadipocytes at 10 and $50{\mu}g/mL$. Triglyceride content was reduced by 20.6% in the BLO group at a treatment concentration of $50{\mu}g/mL$. The simultaneous treatment of fermented soybean oil and differentiation induction medium decreased $PPAR{\gamma}$ and $C/EBP{\alpha}$ gene expression at a concentration of $50{\mu}g/mL$ and blocked adipocyte differentiation by increasing adiponectin gene expression. The inhibitory effect of adipocyte differentiation was greatest in the BLO group. C57BL/6J mice were examined for 4 weeks after being separated into seven groups [normal diet group (N), high fat diet group (C), group fed high fat diet combined with regular soybean oil (SO), group fed non-fermented soybean oil (NF), and groups fed high fat diet combined with 5% fermented soybean oil (BA, BS, LBA, and BLO)] to identify the effects of soybean oil on body weight, serum lipid, adiponectin, insulin, and leptin levels in mice with high fat diet-induced obesity. The body weight and serum lipid level of the C group increased drastically compared to those of the N group. In contrast, the group fed a diet combined with fermented soybean oil showed decreases in weight, serum total cholesterol, LDL-cholesterol, and triglyceride levels compared to those of the C group. Moreover, soybean oil was found to be effective in the BLO group. In conclusion, fermented soybean oil has positive effects in prohibiting adipocyte differentiation increased by high fat diet and improving serum lipid composition. Therefore, fermented soybean oil can be used as a functional food material with anti-obesity activity.

• Journal of Life Science
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• v.18 no.2
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• pp.167-174
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• 2008

Antimicrobial activity of Zanthoxylum piperitum was investigated against Streptococcus mutans that causes dental caries. Although the methylene chloride extract of seeds exhibited higher antimicrobial activity than other organic solvent extracts, including methanol, ethyl acetate, and hexane extracts of pericarps or seeds of Z. piperitum, essential oils prepared from both seeds and pericarps possessed more potent inhibitory activity than the methylene chloride extract of seeds. The minimal inhibitory concentrations (MICs) of the essential oils of seeds and pericarps were 0.3 mg/ml and 4.0 mg/ml against S. mutans, respectively. When the seed essential oil was further separated into seven fractions (CS-SD-A${\sim}$CS-SD-G) by thin layer chromatography (TLC), all fractions exhibited lower antimicrobial activity than the essential oil. To understand the antimicrobial ingredients of Z. piperitum, seeds the gas chromatography-mass spectrometry (GC-MS) data of the methylene chloride extract of seeds was compared with those of the seed essential oil (CS-SD). Whereas the methylene chloride extract of seeds contained carvacrol (0.24%), ${\beta}$-caryophyllene (1.72%), and ${\alpha}$-humulene (0.88%), which were previously known to inhibit growth of S. mutans, the seed essential oil contained sabinene (1.57%), linalool (1.55%), citronellal (13.67%), terpinene-4-ol (0.45%), citronellol (3.69%), geraniol (0.9%), linalyl acetate (1.35%), ${\beta}$-caryophyllene (1.35%), ${\alpha}$-humulene (0.78%), and ${\delta}$-cadinene (0.67%) in this regard. These results indicate that Z. piperitum seeds possess various inhibitory substances against S. mutans, and an effective method to isolate the active ingredients from the seeds is to prepare the essential oil. These results also suggest that the essential oil of Z. piperitium seeds may be applicable to preventing dental caries.

• Korean Journal of Weed Science
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• v.30 no.3
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• pp.191-198
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• 2010

The objective of this study was to find herbicidal compounds from seven different plant essential oils such as amyris (Amyris balsamifera), cajuput (Melaleuca cajeputi), geranium (Pelargonium graveolens), lavender (Lavendula spp.), mandarin (Citrus reticulata), pine (Pinus spp.) and rosemary (Rosmarius officinale), and determine their herbicidal activities. The in vitro herbicidal activity of cajuput essential oil was the highest among six essential oils ($GR_{50}$ value, $425{\mu}g\;g^{-1}$) and major chemical components in cajuput essential oil were eucalyptol (37.2%), ${\alpha}$-terpineol (11.6%), benzaldehyde (5.2%), linalool (4.1%), ${\alpha}$-pinene (2.5%) and ${\beta}$-pinene (2.4%), and their $GR_{50}$ values were 2,731, 500, 50, 372, 4,363, and $4,671{\mu}g\;g^{-1}$, respectively. Soil application of cajuput essential oil and benzaldehyde did not show any herbicidal activity at 80 kg $ha^{-1}$. When cajuput essential oil was applied to foliar at 80 kg $ha^{-1}$, narrow-leaved plants such as sorghum (Sorghum bicolar), barnyardgrass (Echinochloa crus-galli), and southern crabgrass (Digitaria ciliaris) were killed 100%, however, broad-leaved plants indian jointvetch (Aeschynomeme indica), velvet leaf (Abutilon theophrasti), cocklebur (Xanthium strumarium), Japanese morningglory (Calystegia japonica) were not killed, indicating the cajuput essential oil was effective to control narrow-leaved plants. Herbicidal activities of benzaldehyde at 80 kg $ha^{-1}$, to those plants were 20, 60 and 95%, respectively. Overall data showed that the herbicidal activity of cajuput essential oil was in part due to benzaldehyde.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.738-744
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• 2017

Effect of dietary inclusion of microalgae, diatom-dominant, oil extracts (MOE) on growth, body composition and shell color of juvenile abalone Haliotis discus was investigated. One thousand four hundred and seventy juvenile abalone were distributed into 21 plastic rectangular containers. Seven experimental diets were prepared: MOE0, MOE0.01, MOE0.05, MOE0.1, MOE0.5, MOE1 and MOE2 diets containing MOE at the concentrations of 0, 0.01, 0.05, 0.1, 0.5, 1 and 2% at the expense of mixture of squid liver and soybean oils, respectively. The experimental diets were fed to abalone in triplicate once a day with a little leftover for 16 weeks. Weight gain and specific growth rate of abalone fed the MOE1 and MOE2 diets were higher than those of abalone fed the all other diets. The shell length and soft body weight of abalone fed the MOE2 diet were longer and heavier than those of abalone fed the all other diets. Crude protein and ash content of the soft body of abalone were affected by dietary inclusion of MOE. The shell color of abalone fed the all experimental diets was different from that of wild abalone. In conclusion, dietary inclusion of MOE improved growth of abalone, but did not shell color of abalone.

• Applied Biological Chemistry
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• v.17 no.1
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• pp.63-80
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• 1974

The chemical components of Citrus junos produced in Korea were divided into two parts; common and special components respectively. In the former the relation between the physiological effects of the plant and its ripening process was observed periodically while the latter was analyzed the ripening fruits for their effective utilization as food. The results are summarized as follows: 1. The analytical result of seasonal change showed that the rind ratio was higher than the flesh ratio and on a regional basis, the rind ratio was higher in the islands than on land areas. 2. In the experiment the moisture was increased until the third period, but afterwards it was made constant. While the content of crude fat, cellulose, ash, total acid and soluble non-nitrogen material were decreased until the third period and the cotent of cellulose and total acid were continuousely redused until the last period. In con trast with the above the content of reducing sugars was increased but the content of crude fat, cellulose, ash, crude protein and soluble non-nitrogen material were increased until last period. 3. The content of vitamin C was richer in the rind than in the flesh, in the Korean species than in the Japanese. 4. Free sugars; xylose, fructose, glucose were richer in the rind than in the flesh. 5. The content of volatile organic acids was richer in the rind than in the flesh. Among them, volatile acids, acetic acid, formic and n-valeric acid were found in the rind and formic acid, acetic acid and propionic acid were deteceed in the flesh. 6. The total content of non-volatile acids was richer in the flesh than in the rind. In the kind of non-volatile acids, citric acid,glutaric acid, malic acid, tartaric acid, oxalic acid, malonic acid, succinic acid and an unknown acid were found in the rind and citric acid, malic acid, succinic acid, oxalic acid, glutaric acid and malonic acid in the flesh. 7. Three kinds of aromatic components: D-limonene, ${\alpha}-pinene$, p-cymene and seven other kinds of unknown aromatic components were detected in neutral essential oils. Among them, D-limonene seemed to be main aromatic component in the fruits. 8. From the above results it is confirmed that both rind and flesh of the ripened fruit could be utilized for food effectively, and unripened fruits are suitable for producing citric acid, ripened fruits are also useful for producing juice.