• Journal of Food Hygiene and Safety
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• v.38 no.4
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• pp.264-272
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• 2023

The aim of this study was to compare the antioxidant activities and functional contents of Korean conventional and Chinese seed gingers from the Jeollabuk-do Wanju and Chungcheongnam-do Seosan regions. Ginger samples were subjected to steaming treatments for different durations (2-8 h) at 121℃ using an autoclave. The antioxidant activity was evaluated by measuring total polyphenol and flavonoid contents and ABTS and DPPH radical scavenging activities, while functional ingredient contents were analyzed for gingerols and shogaols. The results showed that Wanju conventional seed ginger (WO-2) had the highest total polyphenol (85.24 mg GAE/g) and flavonoid (98.14 RE/100 g) contents, surpassing that of the control in all steamed groups at 6 h. ABTS radical scavenging activity showed a strong correlation with total polyphenol and flavonoid contents. The control groups indicated that Korean conventional seed ginger had 1.0-1.3 times higher gingerol contents compared to Chinese seed ginger. Furthermore, the content of shogaols, considered major functional ingredients, increased significantly with longer steaming durations, reaching the highest content (1,793 mg/kg) at 8 h, which was 1.0-1.8 times higher in Korean conventional seed ginger than that in Chinese seed ginger. These experiments provide valuable data supporting the excellence of Korean conventional seed ginger in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1061-1070
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• 2017

This study examined the physicochemical properties and protective effects of Corni fructus treated with pressurized-steam (through $121^{\circ}C$, $1.2kgf/cm^2$, 0.5 h, 1 h, 2 h, and 3 h) against $H_2O_2$-induced cytotoxicity on L132 cells. The color values of the untreated Corni fructus powder were higher than those of Corni fructus after the pressurized-steam treatment (PSC), and those of PSC improved with a decrease in treatment time. At the observation by pressurized-steam treatment for more than 2 h, the color was changed to black, and its gloss was lost. The major constituents in PSC (2 hours) were the total sugar (468.53 mg/g), reducing sugar (385.55 mg/g), and total phenol (37.32 mg/g), respectively. The main components in the free sugars of PSC (2 h) were fructose, glucose, and sucrose, at 207.72 mg/g, 219.40 mg/g, and 4.31 mg/g, respectively. The gallic acid in the phenol compounds and 5-(hydroxymethyl) furfural in the furan compounds of PSC (2 h) improved with increasing treatment time. The main components in iridoid glycoside of PSC (2 h) were morroniside, loganin, and lognic acid, which improved with decreasing treatment time. The L132 cell growth inhibition activities of all the extracts were significantly higher than that of the control. The protective effects against the $H_2O_2$-induced cytotoxicity on L132 cells of PSC (2 h) was 102.82% (at $1,000{\mu}g/mL$) higher than those of the other extracts. This suggests that Corni fructus by PSC is useful for functional food materials in the food industry.

• Food Engineering Progress
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• v.21 no.2
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• pp.143-149
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• 2017

This study was carried out to investigate antimicrobial activity and characteristics of Asparagus cochinchinenesis which was steamed and fermented with lactic acid bacteria. A. cochinchinensis was prepared to steaming process which was washed and freeze dried. A. cochinchinensis was steamed at $95^{\circ}C$ for 12 h and dried by hot air at $50^{\circ}C$ for 24 h. After steaming process, A. cochinchinensis was fermented with lactic acid bacteria (Leuconostoc mesenteroides 4395, Lactobacillus sakei 383 and Lactobacillus plantarum KCCM 11322). Ethyl acetate extracts of fermented A. cochinchinensis had antimicrobial activities for the respiratory disease bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa and Escherichia coli). A. cochinchinensis had highest antimicrobial activity for the P. aeruginosa which fermented with L. mesenteroides 4395. The minimum inhibition concentration (MIC) of A. cochinchinensis fermented with L. mesenteroides 4395 was 10 mg/mL for S. aureus, S. epidermidis, E. coli and 5 mg/mL for P. aeruginosa. The MIC of A. cochinchinensis fermented with L. sakei 383 and A. cochinchinensis fermented with L. plantarum KCCM 11322 were the same. Total sugar was decreased from $863.33{\pm}17.47mg/mL$ to $722.67{\pm}5.51mg/mL$ during the steaming process. But reducing sugar was increased from $99.36{\pm}1.32mg/mL$ to $109.29{\pm}2.71mg/mL$ during the steaming process. Total sugar was decreased to 301.50-361.42 mg/mL and reducing sugar was decreased to 27.39-62.20 mg/mL during the fermentation process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1748-1752
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• 2004

This study was performed to obtain the good processing in the Relunanniae Radix Preparata. The contents of the Relunanniae Radix and the Relunanniae Radix Preparata produced through different processes were analyzed in the 5-hydroxymethyl-2-furaldehyde (5-HMF), sugar, total nitrogen, crude lipid and ash. 5-HMF was not detected in the Relunanniae Radix, but detected in the Relunanniae Radix Preparata. 5-HMF content was increased gradually with processing times (1∼9 times) and increased expressly in the Relunanniae Radix Preparata steamed for 7 times. Sucrose, fructose and glucose were contained in the Relunanniae Radix, but sucrose was not detected and fructose and glucose were increased largely in the Relunanniae Radix Preparata steamed for 1 time. Fructose and glucose were decreased gradually with processing times (2∼9 times), but the gap of decrease was insignificant. Total nitrogen was changed slightly and crude lipid was decreased slowly with processing times. The ash was suitable to KPⅧ rules (less than 6.0%). From this analysis we found out the content of 5-HMF from Relunanniae Radix Preparata steamed more than 7 times was suitable to KPⅧ rules (more than 0.1%).

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.742-746
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• 2013

This study was conducted to investigate the effect of different steaming and drying temperature conditions on the physicochemical characteristics of pumpkin powder. All the samples were steamed for 30 or 60 s and then were dried using hot air at 40, 50, 60, and $70^{\circ}C$. The moisture content decreased with an increase in the hot-air drying temperature, while the soluble solid content and yield increased. The color values, L, a, and b of the pumpkin powder decreased with increasing hot-air drying temperature. The pumpkin powder, which was steamed for 60 s had the highest water absorption and water solubility indexes. The carotenoid content of pumpkin powder was mostly destroyed with the increase in the steaming and drying temperatures. The total sugar and reducing sugar contents increased with increasing steaming and drying temperatures. Thus, the steaming and dehydration temperature conditions influenced the physicochemical characteristics of the pumpkin powder.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.857-863
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• 2012

This study prepares dried sweet pumpkins to optimize pretreatment conditions of blanching, steaming and microwave heating and to investigate the quality characteristic of each method. The sweet pumpkin blanching treatment of moisture content decreased gradually with increasing temperature, and soluble solids, and weight loss was increased. Color temperature is lower, and a higher value of L value and b value increased. As for the sweet pumpkin steaming treatment of moisture content, it was observed that the longer the steaming time was decreased, sugar content was increased. Change of color in the L value, the longer the steaming time a and b values. Also, as for the microwave treatment of the sweet pumpkin, the longer the time the moisture content decreased, it slightly increased soluble solids and weight loss. Blanching showed the lowest hardness of texture, followed by steaming, and microwaves, in order. Penetration per 20 hours per type was determined by sensory evaluation of sugar, and sugar:fructose(1:2)ratio were higher in the composition.

• Journal of Applied Biological Chemistry
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• v.59 no.4
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• pp.365-372
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• 2016

The objective of the present study was to evaluate the protective effect of red ginseng (RG) according to steaming time on 150 mM HCl/60 % ethanol induced gastric ulcer models in mice. The sample was divided into 3 groups-G (dried ginseng), RG 4 (steamed 4 h and dried ginseng), RG 6 (steamed 6 h and dried ginseng), and determined through in vitro experiments, such as 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid radical scavenging activity, HPLC analysis, total polyphenol, and flavonoid contents. In vitro experiment results were depended on steaming hours. Based on the results, we chose two samples (G, RG 6) and conducted in vivo experiments. Mice were divided into 5 groups: Nor (normal group), Con (acute gastritis mice treated with distilled water), G (gastris induced by HCl/Ethanol treated with 100 mg/kg G), RG 6 (gastris induced by HCl/ethanol treated with 100 mg/kg RG 6), and SC (gastris induced by HCl/Ethanol treated with 10 mg/kg sucralfate). In our results revealed that RG 6 suppressed elevated reactive oxygen species, and inflammatory related makers, such as cyclooxygenase-2, inducible nitric oxide synthase, tumor necrosis factor alpha, and interleukin-1 beta. In addition, gastric lesion area was improved. These results suggest that RG 6 protects the stomach by attenuating oxidative stress and inflammatory response under gastric ulcer conditions. Therefore, RG 6 should be a potential therapeutic agent for the treatment of acute gastric ulcer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1005-1010
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• 2010

This study was carried out to investigate the steaming and wet grinding conditions to save effective compositions and to utilize whole roots of ginseng. The sweetness at the 3 different steaming conditions of non steaming group (A), $95^{\circ}C$/3 hr group (B) and $121^{\circ}C$/15 min group (C) resulted in 7.7, 10.7 and $11.2^{\circ}Brix$, and the browning intensity of 0.37, 1.97 and 1.50, respectively. The contents of crude saponin at the different steam heat treatments were 7.19 (A), 6.99 (B) and 8.83 mg/g (C). When sensory evaluation was conducted, the ginseng products processed at C condition showed the highest scores in the evaluation categories of bitter taste reduction, sweetness and overall acceptance. These results suggest that sensory characteristics of ginseng could be enhanced by the steam heat treatments. When the wet grinding with water addition volume to the steamed ginseng treated at $121^{\circ}C$ for 15 min was also investigated, the smallest particle size resulted from the water addition volume of 300%. The grinding efficiency of ginseng was found to be high at 30 min of grinding time and 3 times of grinding frequency with the mean particle size of $67.66\;{\mu}m$. The content of effective component did not show significant differences by grinding time and grinding frequency. Based on the results, the steam heat treatments ($121^{\circ}C$/15 min) and wet grinding procedures were found to be effective in utilizing whole roots and saving the effective compositions of ginseng.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.381-388
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• 2017

This study was performed to evaluate the effects of Liriopis tuber (SLT) extracts on cookie production conditions for reduction of sugar usage through response surface methodology (RSM). The experimental conditions were designed according to the central composite design with 17 experimental points, including three replicates for three independent variables such as the amounts of SLT extracts, butter, and sugar. The experimental data on quality and sensory evaluation of cookies were fitted with various models, and accuracy of the equations was analyzed by ANOVA. Among various responses, spread ratio, sugar content, lightness, redness, hardness, and sensory properties of color, texture, sweetness, appearance, and overall quality showed significant correlations with the contents of three independent variables. From these results, the optimum formulation of cookies for reduced usage of sugar was calculated as SLT extract 6.84 g, butter 47.20 g, and sugar 36.02 g. Optimized cookies showed improved sensory properties but no difference in sweetness compared to control cookies.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.118-118
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• 2018

인삼은 우리나라에서 오랜 역사동안 많은 연구가 진행되어 왔으며, 현재는 다양한 방법으로 홍삼과 흑삼으로 만들어 식품, 화장품, 의약품 등 다양한 방면으로 사용하고 있다. 본 연구에서 시중에서 구매한 새싹삼(인삼새싹) 잎/줄기에 함유된 진세노사이드(Re, Rg1, Rb1, Rg3, Rh1) 함량을 높이기 위하여 증숙과 초음파 추출조건에 관한 연구를 수행하여 우수한 항노화 소재를 개발하기 위하여 실시하였다. 실험은 새싹삼 잎/줄기를 증숙 온도와 시간의 조건에서 진세노사이드 함량이 가장 높은 조건을 선정하였으며, 선정된 조건의 새싹삼 잎/줄기에 파장과 출력에 대한 조건으로 초음파 추출을 진행하여 진세노사이드가 가장 높은 함량을 보이는 조건을 선정하였다. 그 결과 새싹삼 잎/줄기추출물(GSE; Ginseng Sprout Extract)의 진세노사이드 함량은 4.8 mg/g으로 확인되었으나 증숙공정을 통해 8.82 mg/g으로 함량이 증가되었으며, 상기 증숙된 새싹삼 잎/줄기에 초음파공정을 적용하여 추출한 새싹삼 잎/줄기초음파추출물(SU-GSE; Steaming & dry Ultrasonication-Ginseng Sprout Extract)에서는 최대 10.65 mg/g으로 함량이 증가되었다. 반면, 새싹삼 뿌리의 진세노사이드는 2.30 mg/g으로 확인되었으나 증숙공정을 통해 4.95 mg/g으로 함량이 증가되었으며, 초음파추출공정을 통해 최대 5.82 mg/g으로 함량이 증가된 것을 확인할 수 있었으나, 새싹삼 잎/줄기에 비해 진세노사이드 함량이 낮은 것을 확인하였다. 항노화 소재로의 활용가능성을 평가하기 위하여 새싹삼 잎/줄기추출물 GSE와 SU-GSE에 대한 세포생존률, 항산화 및 항노화에 대한 효능평가를 진행하였으며 GSE의 경우 $100{\mu}g/ml$에서 세포생존률이 82.4%를 보인 반면 SU-GSE에서는 $1,000{\mu}g/ml$의 농도에서 101.8%의 세포 생존률을 보였다. 항산화 활성의 경우 GSE와 SU-GSE $100{\mu}g/ml$ 농도에서 각각 52%와 81%의 항산화 활성을 나타냄으로써 SU-GES의 조건에서 항산화 활성이 우수한 것으로 확인되었다. 또한, 항노화 활성에 대한 실험결과 MMP-1 유전자 발현에 대한 억제율을 비교한 결과 GSE와 SU-GES $100{\mu}g/ml$의 농도에서 각각 18%와 29%의 억제율을 보임에 항노화 소재로의 활용가능성을 확인하였다.