• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.401-406
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• 2000

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change of the food quality in color, which greatly affects the tastes of customers. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, Kiwifruit was enzymatically macerated to separate cells to primary cell wall without damage. Yields of kiwifruit treated with PPase and mechanical maceration were 82% and 60%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 95% of vitamin C, which is the most unstable component in application of the mechanical maceration, remained with intact form for one day after the enzymatic treatment. When the suspensions of kiwifruit macerated with both treatments had been stored at $4^{\circ}C for 6 days, the suspension of kiwifruit mechanically macerated was decolorized. whereas decolorization was not found in the enzymatically macerated kiwifruit. Moreover, the mechanically macerated kiwifruit was greatly deteriorated after heat treatment at $100^{\circ}C for 60 min ; the cell suspension of the exzymatically separated kiwifruit appeared to be stable, indicating the thermal stability. Thus, the PPase treatment could be a better choice for preparation of the highly valuable and functional processed food of kiwifruit as well as for prolonging the preservation period of the processed kiwifruit.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.226-230
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• 1994

In order to compare fall cultivars of Chinese cabbage for kimchi preparation, their physicochemical and organoleptic properties during kimchi fermentation were investigated. When physical characteristics of ten fall cabbage cultivars were compared, `Olympic' had the heaviest average weight and `Chungsan' was the longest in total length. They were also analyzed chemically and compared on water content, vitamin C and reducing sugars. `Noranmat' had the highest water content and `Chungsan' had the highest contents of vitamin C and reducing sugar. Kimchi samples prepared with each fall cultivar were fermented at $4^{\circ}C$ for $40^{\circ}C$ Says, of which pHs and total acid contents were measured and sensory characteristics were compared. Their pHs of `Lipdong' and `Taebok' were lowered most slowly and their pHs of all cultivars were lowered to less than pH 4.0 after the storage of 40 days. Their total acid contents of most cultivars were ranged from 0.55 to 0.59% after the same period. It was shown from the result of sensory eva uation that `Karaksin-1' and `Olympic' were considered to be the best among fall cultivars of Crinese cabbage for kimchi preparation.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.255-258
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• 1986

This study was carried out to determine the shelf-life and quality changes of perilla leaves (Perilla ocimoides L.) in relation to changes in the concentration of biochemical components during storage. The shelf-life of perilla leaves was 2 to 3 days at room temperature and 6 days at $3^{\circ}C$. This was extended to 12 days at room temperature and 20 days at $3^{\circ}C$ by packaging in a 0.01 mm thick polyethylene film sack (PEFS). The ascorbic acid concentration of fresh perilla leaves was 23 mg per 100 g fresh weight. This declined to 16 mg per 100 g fresh weight on the 4th day of storage in all treatments. Ascorbic acid concentrations decreased further to 7 mg on the 8th day at room temperature and 8 mg per 100 g on the 16th day at $3^{\circ}C$ in PEFS. Total and reducing sugar concentrations in the controls were higher than those in the PEFS storage at room temperature. Protein and free amino acid concentrations gradually increased during storage. A higher protein level was maintained in the control than in the PEFS treatment. Changes in nucleic acid concentration and peroxidase and polyphenoloxidase activities during storage were also measured in relation to the changes in quality of perilla leaves.

• Food Science and Preservation
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• v.22 no.3
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• pp.385-391
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• 2015

This study was conducted to develop a spray-dried garlic chives (Allium tuberosum) powder and to evaluate its quality characteristics depending on the treatment of steam blanching pretreatment $100^{\circ}C$, 3 min) and the addition of forming agents (dextrin (DE=10), ${\beta}$-cyclodextrin) during process. The steam blanching pretreatment showed an increase in $L^*$ value while a decrease in $-a^*$, $b^*$, $C^*$, and $h^o$ values of the powder. Moisture content and water soluble index were not affected by the treatment of steam blanching and the addition of forming agents, whereas the particle diameter was the smallest in the steam blanching treatment and dextrin addition. Chlorophyll, phenolic compound, and vitamin C content, and DPPH radical scavenging activity of non-pretreated powder were significantly higher than those of the steam blanching treated powders. However, there was no significant difference between the two forming agents. The sensory acceptability (color, smell, and overall acceptability) of powder treated with steam blanching were significantly higher than those of non-pretreated powders. Therefore, the steam blanching pretreatment of fresh garlic chives affected on the better quality characteristics of the spray-dried powders when compared with non-pretreated powder though it adversely affected the natural chemical quality of fresh garlic chives.

• Food Science and Preservation
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• v.9 no.1
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• pp.85-91
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• 2002

Quality changes of over-wintering satsuma mandarin (Citrus unshiu Marc. var. miyagawa) during storage by chitosan and calcium treatment and type of storage warehouse were investigated. Citrus were treated with 2000-folds diluted iminoctadime-triacetate solution and 1.5% chitosan with 0.5% CaCl$_2$ solutions and were at 30$\^{C}$ far 24 h before storage. The citrus of about 12 kg/26 L plastic container were stored at room temperature, and at 4$\^{C}$ with 87% relative humidity. Chitosan and CaCl$_2$ solution treated citrus fruits were showed lower in decay ratio than the ones without treatment. Also, these chitosan and calcium treated citrus fruits skewed less in weight loss, that seems it also has restraining effect of fruits' transpiration. Decay ratio of citrus with precise temperature and humidity control were lower than the others during storage. Weight loss, moisture content of peel and flesh were decreased slowly during storage. 0.84 ∼0.90% of acid content were decreased on 120 days' storage. Reducing sugar of citrus was decreased rapidly after 90 days, and vitamin C content were also decreased rapidly after 60 days during storage.

• Food Science and Preservation
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• v.9 no.1
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• pp.36-41
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• 2002

We examined the chemical properties of leek and dropwort and prepared the noodles with the dried powder of them, to develope functional processing floods which contain biological active compounds. The groups were divided by the drying methods as follows: hot air drying at 50$\^{C}$ (A), hot air drying after blanching for 30 sec (B), hot air drying after steaming for 2 min (C) and freeze drying (D). We had analyzed the content of vitamin C, total chlorophyll, and phenolic compounds and measured the hunter color values of dried powders individually. The contents of evaluated compounds were higher in A and D than in B and C groups and also the electron donating activity of A and D was stronger than B and C. The cooking properties of noodles prepared with leek and dropwort powder were examined. After cooking, the weight and volume of noodles prepared with powder were lower than those of control The turbidity of noodle soup were increased as the adding ratio was increased. The cutting strength of cooked leek noodles with A and B powder was similar to that of control, in case of dropwort, cooked noodles with D showed similar to that of control. The cutting strength of cooked noodles were decreased as the adding ratio were increased. The electron donating activity of noodles with vegetable powders showed high than that of control The sensory evaluation showed that significant difference between noodles with 2.5 ?/e addition groups and control was not recognized but was recognized between noodles with 5% addition groups and the control.

• The Korean Journal of Mycology
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• v.45 no.2
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• pp.153-159
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• 2017

We isolated 120 strains of wild yeasts from the water and riverside soils of Daejeoncheon and Gapcheon in Daejeon, Korea. We identified Debaryomyces udenii JSF601, Kazachstania telluris JSF602, Trichosporon faecale JSF614, Candida infanticola WJSL0039, Candida palmioleophila WJSL0048, Pichia spartinae WJSL0087, and Trichosporon coprophilum WJSL0093 from Daejeoncheon, and Leucosporidium golubevii WJSL0108 and Ustilentyloma graminis WJSL0118 from Gapcheon, as newly recorded yeast strains in Korea and investigated their microbiological characteristics. All of these previously unrecorded yeasts were oval- or ellipsoidal-shaped with ascospores, except C. infanticola WJSL0039, C. palmioleophila WJSL0048, and D. udenii JSF601. L. golubevii WJSL0108 and U. graminis WJSL0118 grew in vitamin-free medium, and C. infanticola WJSL0039 was halotolerant and grew in 10% NaCl-containing YPD broth. K. telluris JSF602 and P. spartinae WJSL0087 were thermophilic yeasts, which grew at $37^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.29-34
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• 2003

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change in color, which greatly affects the tastes. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, persimmon was enzymatically macerated to separate cells to primary cell wall without damage. Recovery rates of persimmon treated with PPase and mechanical maceration were 95% and 85%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 50% of vitamin C, which is the most unstable component during the mechanical maceration, remained with an intact form for one day after the enzymatic treatment. When the suspensions of persimmon macerated with both treatments were stored at 4$^{\circ}C$ for 9 days, the mechanically macerated persimmon suspension was decolorized, whereas decolorization, was not found in the enzymatically macerated persimmon suspension. Moreover the mechanically macerated persimmon was greatly deteriorated after heat treatment at 10$0^{\circ}C$ for 60 min, whereas cells of the enzymatically separated persimmon suspension appeared to be stable, indicating increased thermal stability Thus, the PPase treatment of persimmon could be a better choice for preparation of highly valuable and functional processed food as well as for increase in preservation period.

• Korean Journal of Community Nutrition
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• v.9 no.4
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• pp.472-482
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• 2004

This study was performed to investigate the effect of vitamin C and E supplementation on blood pressure, plasma lipids, folate, and homocysteine levels in smokers and non-smokers of college male students in Gyeonggi Area. The nutrient intakes were determined by a 24hr-recall method. The subjects were divided into six groups: vitamin C sup-plementation group (n: smokers = 10, nonsmokers = 10), vitamin E supplementation group (n: smokers = 10, nonsmokers = 10), vitamin C and E supplementation group (n: smokers = 10, nonsmokers = 10), respectively. There were no significant differences between the smokers and nonsmokers in terms of anthropometric measurements. Systolic and diastolic blood pressure were significantly higher (p < 0.05) in smokers than that of non-smokers. There was no significant difference in energy and other nutrients intakes between smokers and non-smokers. In plasma lipids levels, smokers had higher plasma triglyceride, LDL-cholesterol, VLDL-cholesterol, total cholesterol concentration than that of non-smokers (p < 0.05). HDL-cholesterol level of smokers had a tendency to be lower than that of non-smokers. In smokers, AI, TPH, LPH were significantly higher than that of non-smokers (p < 0.01). Plasma folate, homocysteine levels were not significantly different between smokers and non-smokers. The effect of antioxidant vitamins supplementation in smokers: In vitamin C supplementation group, HDL-cholesterol level was significantly in-creased (p < 0.01) and AI, TPH, LPH were significantly decreased (p < 0.01). In vitamin E supplementation group, HDL-cholesterol level was significantly increased (p < 0.05). In vitamin C and E supplementation group, LPH was significantly decreased (p < 0.05). The effect of antioxidant vitamins supplementation in non-smokers: HDL-cholesterol level was significantly increased (p <0.05) and AI, TPH, LPH were significantly decreased (p <0.05) by vitamin C supplementation group. Plasma homocysteine level was decreased by vitamin E supplementation group in non-smokers (p < 0.01). The results of this study showed that smoking had a tendency to increase plasma lipids levels that factor into the risk of coronary heart disease. It is considered that antioxidant vitamin supplementation in smokers had a tendency to decrease cardiovascular disease than in nonsmokers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.128-136
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• 2015

This study investigated the effects of low-dose electron beam irradiation treatment on physicochemical and sensorial properties of imported navel oranges during storage at $3^{\circ}C$ for 45 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, and changes in their color values, hardness, Brix/acid ratio, total sugar contents, reducing sugar contents, vitamin C contents, and sensory evaluation were investigated. There were no significant differences between non-irradiated and irradiated samples in terms of color values, Brix/acid ratio, total sugar contents, total reducing sugar contents, and vitamin C contents. Hardness of irradiated sample at 1 kGy decreased significantly in the early storage period, but the difference between non-irradiated and irradiated samples decreased again at the end of storage. For the sensory evaluation, scores of color, sweetness, flavor, and overall acceptability decreased as irradiation dose and storage period increased. Samples irradiated at over 0.8 kGy showed low preference in all scores except color. These results suggest that electron beam irradiation below 0.6 kGy does not affect physicochemical and sensory properties; thus, electron beam irradiation up to 0.6 kGy in imported navel oranges is optimum for minimizing quality changes and disinfestation treatment simultaneously.