• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.324-330
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• 2017

The aim of this study was to determine quality characteristics of the curry sauce fortified using Curcuma aromatica Salisb. powder with and without fermentation. Here, the sensory, physicochemical, and antioxidant activity characteristics of the fortified curry sauces were measured. The L, b values of the samples containing the fermented C. aromatica Salisb. were significantly higher than those of the control (p<0.05). The total phenol content of the experimental groups was significantly higher than that of the control (p<0.05). There were no significant differences between the control and the sample fortified with fermented C. aromatica Salisb. (FC1) in the acceptance attributes of curry, spiciness and bitterness. Furthermore, the overall acceptance was similar enough to show no differences between the control and FC1. Thus, we can conclude that the curry sauce fortified using the fermented C. aromatica Salisb. by 1% was successfully developed in the competitive HMR market to promote antioxidant activity without decreasing the sensory characteristics.

• Journal of Life Science
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• v.25 no.1
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• pp.75-83
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• 2015

Curcuma longa L. (CL), a traditional medicinal plant, is well known as a functional food ingredient. The major component of CL is a curcumin of anthocyanin family that has multi-functions such as antimicrobial, anticancer, and antioxidant activity. In this study, fermented milk containing CL was prepared using a mixed strain culture (Bifidobacterium bifidus, Streptococcus thermophilus, Lactobacillus acidophilus), and its physicochemical properties were characterized. In addition, inflammatory cytokine-modulating effects of the fermented milk were also investigated. As regards the properties of fermented milk, the growth rate of lactic acid bacteria in fermented milk containing CL was found to be remarkably more rapid than control. During fermentation, caseins and whey proteins were observed to be partially hydrolyzed, and lactic acid and acetic acid were produced in larger amounts than in the control. The sensory score of fermented milk containing CL was lower than control, owing to its bitter taste and strong flavor. RAW 264.7 cells treated with CL fermented milk supernatant showed no cytotoxicity. Inflammatory cytokines such as tumor necrosis factor-alpha (TNF-${\alpha}$) and interleukin-6 (IL-6) were significantly produced by fermented milk with CL, compared to control. The secretion of nitric oxide (NO) from RAW 264.7 cells significantly increased relative to the control. Results from the present study suggested that CL could be used as a natural immunomodulating ingredient for making yogurts, beverages, and other products.

• Journal of Animal Science and Technology
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• v.53 no.1
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• pp.75-81
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• 2011

This study was designed to investigate the effects of fermented turmeric extract on body weight, abdominal fat mass and biochemical markers related to obesity in rats fed high fat diet. Turmeric and brown sugar was equally mixed and fermented for one year. Wistar rats (weighing about 125 g (15 rats)) were divided into three groups: high fat diet (20.9%) and brown sugar 7.2% (HFD), turmeric powder in replace of corn starch 12.8%, brown sugar 7.2% (TP), fermented turmeric powder 20% (FTP) for four weeks. The final body weight was about 425g. The retroperitoneal fat weights in TP group showed the tendency to decrease regardless of feed intake in the rats. Serum levels of total cholesterol and LDL-cholesterol in the FTP group showed the lowering tendency than those of the HFD group (p<0.05). Serum levels of leptin, adiponectin and aspartate aminotransferase (AST) in the FTP group was significantly (p<0.05) lower than that of the HFD group, and serum level of tumor necrosis factor-$\alpha$ (TNF-$\alpha$) in all the groups were similar. These results suggest that fermented turmeric extract might be effective to prevent obesity in rats fed high fat diet.

• KOREAN POULTRY JOURNAL
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• v.48 no.9
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• pp.124-127
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• 2016

경남 함안군 군북면에 위치한 희만농장(대표 고희만)은 강황, 자가 발효 미생물, 비타민 등으로 닭의 면역력을 증가 시키고 특수 맞춤 사료로 고품질 계란을 생산하고 있다. 이와 함께 가정배달 및 택배서비스로 산란 후 24시간 이내에 계란을 소비자에게 직접 전달하고 있기도 하다. 한편, 지역 소외계층에게 계란과 닭고기를 기부하는 등 선행도 앞장서고 있는 희만농장 이다. 이번호에는 국립농산물품질관리원 주최 농식품명품선발대회에서 계란부문 최우수상을 받았고 대통령표창 2회 수상에 빛나는 고희만 대표를 만나 농장운영 상황에 대해 들어 보았다.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.299-306
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• 2016

Purpose: Curcuma aromatica Salisb., commonly known as turmeric, has long been used as a powerful health-promoting anti-inflammatory or antioxidant that supports cellular health of the human body. The objective of this study was to compare the antioxidant and antimicrobial activities of the samples with or without fermentation. Methods: Antioxidant activities of the samples were compared using total phenol, flavonoid contents, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Antimicrobial activities were also examined using the paper disc method and minimum inhibitory concentration (MIC). Results: Organic acid content of the C. aromatica Salisb. fermented with Aspergillus oryzae (FCAS) showed a significantly higher value of 0.41% than that of the typical sample without fermentation (CAS) which showed a value of 0.27% (p<0.001). Total phenol and flavonoid contents of the CAS and FCAS did not show significant differences. However, ABTS cation radical scavenging activity and DPPH radical scavenging activity were significantly increased in the samples with fermentation (p<0.001, p<0.01), respectively. The samples of the disc showed inhibited growth of gram positive Bacillus cereus (FCAS 3.70 cm and CAS 2.73 cm) and Staphylococcus aureus (FCAS 2.70 cm and CAS 1.97 cm). MIC of the FCAS (0.25-0.50, 0.5-1.00 mg/mL) was higher than that of the CAS (1.00-2.00, 2.00-3.00 mg/mL), respectively. Conclusion: C. aromatica Salisb. with fermentation showed higher antioxidant and antimicrobial activities in this study. Thus we conclude that fermentation can be a helpful process for more effective application of C. aromatica Salisb. with fermentation in the health-promoting food industry.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.117-125
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• 2020

The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. were investigated. Sensory properties of the samples were examined, and the correlation between the physicochemical, antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH range for the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higher than the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savory aroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showed similar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powder was developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could be a highly valued product in the increasingly competitive muffin food industry.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.600-608
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• 2016

Purpose: To investigate the antioxidant, physicochemical sensory, and microbial safety qualities of sunsik containing fermented Curcuma longa L. powder. Methods: Quality characteristics of samples were measured using pH, moisture content, crude ash content, color and sensory evaluation. Antioxidant activities of samples were compared using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) cation radical scavenging activities. Microbial safety of samples were tested for Aerobic plate counts, Salmonella spp., Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli O157:H7. Results: The pH of samples was between pH 5.51 and pH 5.64, which was significantly lower than the optimum microbial living range. The DPPH and ABTS radical activities of sunsik containing 0.8% fermented Curcuma longa L. were significantly increased compared to that of the control (p<0.05). In sensory intensities, sunsik containing 0.8% fermented Curcuma longa L. showed significantly (p<0.05) similar savoy aroma and flavor, spicy aroma, spicy hot flavor, sweet flavor, and throat swallowing values to those of the control samples. Samples of sunsik added 0.8% and 1.2% fermented Curcuma longa L. showed significantly similar overall acceptance values to those of the control. All samples tested were found to free of microbes and microbiologically safe according to the food code standards. Conclusion: The sunsik added with 0.8% or 1.2% fermented Curcuma longa L. powder were successfully developed. we conclude that the developed sunsik with the fermented turmeric powder can be potentially high value products in the highly competitive sunsik food industry.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.44-50
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• 2021

Physicochemical and antioxidant properties of the three different calorie types of HMR curry rice using fermented turmeric were analyzed in this study. The general tumeric added sample groups showed significantly higher carbohydrate content than the fermented turmeric sample group. In all sample groups, the ratio of protein, fat, and carbohydrate was found to be appropriate according to the nutritional composition ratio as one meal recommended by the Ministry of Health and Welfare. The brightness L value of the general turmeric-added sample group was measured to be significantly brighter than the fermented turmeric-added sample group. The fermented turmeric sample group showed a slightly lower pH value than the general sample group due to organic acids generated during fermentation. As a result of analyzing the radical scavenging activity of ABTS, LFTC, MFTC, and HFTC of the fermented turmeric group were 40.20, 40.46, and 36.16%, respectively, compared to those 32.41, 37.75, and 36.16% of LNTC, MNTC and FNTC of the general sample groups, respectively, consistently indicating that more free radicals were generated in the fermented sample group (p<0.01). Relatively unstable to heat and acid, DPPH scavenged radicals showed similar results to those of ABTS radical scavenging activity in terms of activity. Similar results were also shown in the measurement of total flavonoid and phenol content, which are known to have antioxidant antiviral and anticancer effects. Thus we could conclude that pilot products of the high quality varied calorie levels of HMR Bibimbap set with tumeric, which is helpful for antioxidant action have been developed to meet various customer needs.

• Journal of Animal Environmental Science
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• v.17 no.3
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• pp.171-180
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• 2011

The researchers have tried to reduce ruminal methane gas ($CH_4$) and to convert it into beneficial nutrient for several decades. This study was conducted to screen the methane-reducing vegetables among lettuce, hot pepper, spring onion, onion, turmeric, sesame leaf, garlic, radish sprout, leek and ginger nutritiously on the in vitro ruminal fermentation. The heat-treated vegetables at the 10% of substrate (timothy) were used to reduce methane production on the in vitro anaerobic experiment of 0, 6, 12, 24 and 48 h incubation time. Total gas production, pH, ammonia, $H_2$, $CO_2$, $CH_4$, and volatile fatty acid (VFA) were measured as indicators of in vitro fermentation product containing methane gas. All treatments except garlic showed a tendency to increase in total gas production. The result of ammonia showed that garlic and hot pepper affected rumen bacteria concerned protein metabolism and that lettuce and spring onion increased ammonia production. Garlic decreased $CH_4$ production in inverse proportion to $H_2$. Lettuce, spring onion, onion, garlic, radish sprout, leek and ginger increased propionate of VFA. Garlic balanced the ruminal fermentation in the pH, $H_2$, $CH_4$, acetate and propionate. This results showed that methane production at in vitro study was inhibited by heat-treated garlic supplementation. In conclusion, this study suggests that ruminal fermentation covering methane production might be controled by proper vegetables.