• Title/Summary/Keyword: 새싹채소

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Effects of Sample Preparation Methods for the Isolation of Foodborne Pathogens from Sprout Seeds (새싹채소 종자의 전처리 방법이 식중독 세균 검출에 미치는 영향)

  • Kim, Won-Il;Kim, Sun Young;Kim, In-Seon;Han, Sanghyun;Kim, Se-Ri;Yun, Bohyun;Ryu, Jae-Gee;Kim, Hyeon-Ju
    • Journal of Food Hygiene and Safety
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    • v.31 no.6
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    • pp.465-470
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    • 2016

  • Sample preparation methods were evaluated for effectiveness in detecting foodborne pathogens from sprout seeds. The methods included: Rinse.-Test portions were rinsed with 0.1% peptone water, and the pellet after centrifugation was inoculated into pre-enrichment media; and Sprouting.-Seed samples were sprouted before pre-enrichment and sprouted seeds were inoculated into pre-enrichment media. In rinse method, E. coli was isolated from 13 of 280 sample units. In sprouting method, E. coli was isolated from 12 of 135 sample units. E. coli O157:H7, Salmonella spp., and L. monocytogenes were not detected in any of the samples. In the trials for recovering Salmonella enterica from artificially contaminated alfalfa seeds, the soak, rinse, and sprouting methods were evaluated. The detection rates of S. enterica were statistically different according to the amount of the sample tested and selective medium type (P < 0.05).

  • https://doi.org/10.13103/JFHS.2016.31.6.465 인용 PDF KSCI

Effect of Postharvest Treatments on Storage Quality of Buckwheat Sprouts (메밀 새싹채소의 저장품질에 대한 수확 후 처리공정 효과)

  • Lee, Hyun-Hee;Hong, Seok-In;Kim, Dong-Man
    • Korean Journal of Food Science and Technology
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    • v.43 no.1
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    • pp.98-104
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    • 2011

  • The storage quality of fresh buckwheat sprouts, as influenced by pretreatment and packaging within processing steps, was investigated to establish appropriate postharvest handling treatment for the commodity. After harvest, the sprouts were dipped in chlorine water (100 ppm), rinsed twice with clean water, pre-cooled with iced water, de-watered, and packed in plastic trays. Sprout samples taken from each processing step were stored at $5^{\circ}C$ for 6 days to measure quality attributes. Viable cell counts of mesophilic aerobes and coliform bacteria were lower by about 1 log scale in the postharvest treated samples compared to an untreated control, although the initial microbial reduction due to the postharvest treatments was offset by cell growth during storage. All sprout samples showed a decrease of fresh weight by approximately 4% after 6 days of storage. However, moisture and soluble solid contents were maintained at the initial levels of the sprouts. No significant difference in surface color was observed among sample treatments. For sensory properties including discoloration, wilting, decay, and visual quality, there were no significant differences among sample treatments. The present results suggest that proper postharvest processing treatments can exert positive effects on extending the shelf-life of fresh buckwheat sprout.

  • https://doi.org/10.9721/KJFST.2011.43.1.098 인용 PDF KSCI

Antioxidant activities of commonly used Brassica spp. sprout vegetables in Korea (국내 다소비 십자화과 새싹채소 추출물의 항산화 활성)

  • Shin, Gi-Hae;Lee, Young-Jun;Kim, Jae-Hwan;Kim, Young-Hyoun;Kim, Dan-Bi;Lee, Jong Seok;Lim, Jeong-Ho;Lee, Ok-Hwan
    • Food Science and Preservation
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    • v.21 no.4
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    • pp.587-592
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    • 2014

  • Brassica spp. vegetables have been known to have biological activities such as anti-cancer and anti-inflammatory activities. In this study, we investigated the in vitro physicochemical characteristics and antioxidant activities of commonly used Brassica spp. sprout vegetables such as kohlabi (Brassica oleracea var. gongyloides), red radish (Raphanussativus L. var. sativus), broccoli (B. oleracea var. italica), cabbage (B. rapavar. glabra Regel), rape (B. napus), radish (R. sativus), and tatsoi (B. campestris var. narinosa) sprouts. Our results showed that the vegetables with the highest total phenolics contents were the radish sprout ($24.40{\pm}1.24mg\;TAE/g$) and kohlabi sprout extracts ($23.97{\pm}0.46mg\;TAE/g$). Furthermore, the vegetable with the highest total flavonoid content was the radish sprout extract ($15.30{\pm}1.35mg\;CE/g$). However, the kohlabi sprout extract showed the highest DPPH radical scavenging value ($IC_{50}=1.95mg/mL$) and ORAC value (79.03 mM TE/g). In addition,the six kinds of Brassica spp. sprout vegetable extracts, except tatsoi, significantly inhibited the reactive oxygen species (ROS) production and showed that intracellular oxidative stress is closely related tothe accumulation of differentiated adipocytes and fat during the adipogenesis of 3T3-L1 preadipocytes. These results suggest that Brassica spp. sprout vegetables, especially kohlabi and radish sprout extracts, can be used to develop natural antioxidants.

  • https://doi.org/10.11002/kjfp.2014.21.4.587 인용 PDF KSCI