• Korean Journal of Food Science and Technology
• /
• v.49 no.6
• /
• pp.617-624
• /
• 2017

Chocolate, one of the most popular confectioneries in the world, is known for its aromatic flavor and high antioxidant activities. In this study, we investigated the effects of fermentation with commercially available lactic acid bacteria, ABT-5, on the flavor and antioxidant activities of dark chocolate. During 24 h fermentation, pH decreased from 5.52 to 3.97 and total acidity increased from 0.51 to 1.85%, whereas total polyphenol and flavonoid contents as well as DPPH and ABTS radical scavenging activities remained unchanged. Furthermore, compared with control HepG2 cells treated with unfermented dark chocolate, those treated with the fermented dark chocolate showed significantly lower levels of reactive oxygen species and higher viability under $H_2O_2-induced$ oxidative stress. Finally, GC-MS and headspace GC-MS analysis detected 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2-furanmethanol, known to enhance flavor, in the fermented dark chocolate. Collectively, these results suggest that ABT-5-fermented dark chocolate could be utilized for developing value-added dark chocolate products.

• Korean Journal of Food Science and Technology
• /
• v.52 no.3
• /
• pp.304-309
• /
• 2020

Different types of storage containers, such as polypropylene (PP), stainless steel (STS), and ceramic were used for kimchi storage at 0℃ in a refrigerator, and the characteristics were compared for 32 days. The pH of kimchi samples in PP and STS containers reached 4.59 and 4.53, respectively at day 16, while a pH of 4.92 could be observed in ceramic containers. This trend persisted until day 32. Titratable acidities of the PP and STS container contents reached 0.83 and 0.82%, respectively, on day 16, while it reached 0.73% in the case of the ceramic container contents. The viable cell counts of lactic acid bacteria in kimchi samples in PP, STS, and ceramic containers fluctuated and finally reached 4.87, 5.44, and 5.35 Log CFU/g, respectively. Weissella koreensis occupied a large portion of the kimchi sample of the ceramic container on day 20 based on the metagenomic analysis. Taken together, ceramic container might be desirable for the storage of kimchi in low temperature refrigerators.

• Food Science and Preservation
• /
• v.19 no.5
• /
• pp.659-664
• /
• 2012

The fermentation and quality characteristics of Cheonggukjang with Chinese cabbage, which is produced as a by-product in the kimchi industry, were investigated. Cheonggukjang was prepared with cooked soybean without Chinese cabbage (control), with 10% Chinese cabbage (A10), and with 20% Chinese cabbage (A20), respectively. The A10 and A20 pH values did not show a significant difference compared with the control during fermentation for 72 h. The total aerobes of the Cheonggukjangs reached 8.65 (control), 8.73 (A10), and 9.11 (A20) log CFU/mL after fermentation for 72 h at $37^{\circ}C$, respectively. The numbers of lactic acid bacteria were found to be 5.62 (A10) and 5.87 (A20) log CFU/mL during fermentation for 72 h at $37^{\circ}C$, but lactic acid bacteria were not detected in the control. The amino nitrogen and viscous substance contents of A10 and A20 were lower than those of the control. The total polyphenol contents and DPPH radical scavenging abilities of the tested Cheonggukjang were increased by fermentation. The increasing ratio of polyphenol and the DPPH radical scavenging ability of A10 were higher than those of the control and of A20. The sensory quality of A10 was higher than that of the control and of A20 in taste, color, and overall acceptability.

• Food Science and Preservation
• /
• v.22 no.6
• /
• pp.796-803
• /
• 2015

The physicochemical properties and storage stability of blueberries fermented by lactic acid bacteria were investigated. The viable cell count of lactic acid bacteria slowly increased to 5.96 log CFU/mL after 72 hr of fermentation. The pH decreased whereas titratable acidity increased after fermentation. The contents of total anthocyanin (31.52 mg/100 g) and cyanidin-3-glucoside (C3G) (5.41 mg/100 g) after 72 hr of fermentation were higher than those of non-fermented blueberries (16.10 mg/100 g and 2.21 mg/100 g, respectively). The L and a value decreased, and the b and ${\Delta}$E value increased. The total polyphenol and flavonoid contents of fermented blueberries (2.21 g/100 g and 0.91 g/100 g, respectively) were higher than those of non-fermented blueberries (1.13 g/100 g and 0.49 g/100g, respectively). The DPPH radical scavenging activity and superoxide radical scavenging activity of the fermented blueberries were 30.74%, and 52.76%, respectively. The ferric reducing antioxidant power of the fermented blueberries ($256.42{\mu}M/g$) was higher than that of non-fermented blueberries ($191.52{\mu}M/g$). Anthocyanin and C3G content was stable in fermented blueberries after 42 days of storage. The results suggest that blueberries fermented by lactic acid bacteria have the potential to be functional materials in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.11
• /
• pp.1731-1736
• /
• 2014

The quality characteristics, enzyme activity, and antioxidative activity of fermented wild grass juices were investigated during fermentation and ripening for 6 months. Fermented wild grass juice was prepared from wild grasses (Oenothera biennis, Portulaca oleracea, and Rhus verniciflua) and sugar. Wild grasses and sugar mixed at the same ratio (1:1, w/w) and ripened at $20^{\circ}C$ for 3 months after fermentation for 3 months at $20^{\circ}C$. The $^{\circ}Bx$ of all fermented wild grass juices (FWGJ) decreased during fermentation. The pH of all FWGJ decreased gradually during fermentation and did not show any significant difference during ripening. Viscosity of FWGJ increased during fermentation but decreased during ripening periods in all tested samples. Total viable cell of FWGJ decreased after fermentation for 1 month, whereas lactic acid bacteria were not detected during fermentation. Enzyme activity was lower than 1 unit during fermentation and ripening period in all tested FWGJ samples. Enzyme activity of commercial FWGJ (Acanthopanax sessiliflorum, Oenanthe javanica, Plantago asiatica L., Platycodon grandiflorum, Orostachys japonicus A.) showed lower activity of 1 unit following invertase, cellulase, and amylase activity.

• Journal of Applied Biological Chemistry
• /
• v.53 no.1
• /
• pp.51-55
• /
• 2010

A lactic acid bacterial strain showing fast growth and high acid production in Korean pear puree was isolated from Kimchi. This strain was analyzed by API 50 CHL kit and 16S rRNA sequencing analysis and identified as Leuconostoc (Ln.) mesenteroides KACC 91495P. Korean pear puree was fermented using Ln. mesenteroides KACC 91495P strain at $30^{\circ}C$ for 18 h. The changes of pH, titratable acidity and viable cell number during fermentation were investigated. The pH and titratable acidity were reached to pH 3.86 and 1.09% after 18 h fermentation, respectively. The viable cell population of Ln. mesenteroides KACC 91495P was rapidly increased to $2.0{\times}10^9\;CFU/g$ during the 9 h of cultivation. The contents of lactic acid, acetic acid and malic acid were determined to be 0.213, 0.259, and 0.217% after 18 h fermentation, respectively. The content of polyphenolic compounds, known as antioxidants, in pear puree were enhanced by Ln. mesenteroides KACC 91495P cultivation. The level of total polyphenolic compounds was increased to around 140% of initial concentration. When the fermented pear puree was kept at $4^{\circ}C$, pH, titratable acidity and number of viable cells population were nearly maintained for 13 days.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.19 no.5
• /
• pp.557-562
• /
• 2018

Unlike live ammunition which has killing power due to the use of high explosives, training ammunition has only the limited explosive effect needed for training purposes, so the risk of accidents is lowered. Because training ammunition is used in large quantities during military drills, the problem of environmental pollution occurs. As most of the waste is left out in the training field, using bio-degradable polymers such as Polylactic Acid (PLA) can provide a solution to these environmental issues. However, bio-degradable polymers such as PLA usually have poor thermal and mechanical properties compared with other general purpose polymers, so they need to be improved before they can be used for military purposes. In this study, Talc is added to the PLA used for the parts of Training Grenades to improve some of their properties and the changes of their thermal and mechanical properties were verified. In the case of the 1 wt.% ~ 5 wt.% PLA/Talc blends, the thermal properties were improved in proportion to the content of Talc, but the best mechanical properties were observed for the 1 wt.% and 3 wt.% PLA/Talc blends.

• Food Science and Preservation
• /
• v.23 no.6
• /
• pp.825-831
• /
• 2016

This study was carried out to investigate the quality characteristics of fermented milk containing Rhus verniciflua seed (RVS) extracts (0.0%, 0.1%, 0.3% and 0.5%) and antioxidant activity of RVS extracts. The proximate composition of RVS was moisture (4.76%), crude ash (1.40%), crude fat (5.33%) and crude protein (11.10%). A total polyphenol content of 70% ethanol extract of RVS ($554{\pm}2.64mg/g$) was higher than that of RVS water extract ($145{\pm}3.47mg/g$). 70% ethanol extract ($1103{\pm}6.42mg/g$) of RVS showed higher content in the total flavonoids ($37{\pm}2.30mg/g$) and activities on DPPH free radical scavenging (73.23%) and ABTS free radical scavenging (83.47%) when compared with water extracted of RVS. The quality characteristics, such as pH, titratable acidity, and the number of lactic acid producing bacteria were not remarkably different between the fermented milk samples subjected to treatments with and without the addition of RVS extracts.

• Korean Chemical Engineering Research
• /
• v.49 no.4
• /
• pp.438-442
• /
• 2011

Mechanical and morphological properties of poly(acrylonitrile-butadiene-styrene) (ABS) and poly(lactic acid) (PLA) blends containing compatibilizers were investigated. Poly(styrene-acrylonitrile)-g-maleic anhydride) (SAN-g-MAH), poly(ethylene-co-octene) rubber-maleic anhydride (EOR-MAH) and poly(ethylene-co-glycidyl methacrylate) (EGMA) were used as compatibilizers. Mechanical properties such as tensile, flexural and impact strengths of ABS/PLA (80/20, wt%) blends were found to be increased when the SAN-g-MAH, EOR-MAH and EGMA were used. The maximum values for mechanical properties of the ABS/PLA (80/20) blend were observed when SAN-g-MAH was used as a compatibilizer at the concentration of 3 phr. From morphological studies of the ABS/PLA (80/20) blends, PLA droplet size was decreased by the addition of the compatibilizers used in this study. From the results of mechanical and morphological properties of the ABS/PLA (80/20) blends, SAN-g-MAH (3 phr) was found to be the most effective compatibilizer among the compatibilizers used in this study.

• Journal of Digital Convergence
• /
• v.13 no.4
• /
• pp.387-393
• /
• 2015

The purpose of this study is investigating the effects of combination of policosanol intake and combined exercise to the defence mechanism and the changes of fat cell control hormones by analyzing the changes of inflammatory markers LDH and CPK, and Leptin when having policosanol intake and combined exercise together against obese women for 12 week. These groups are randomly assigned to the control group, policosanol intake group, combined exercise group and combined treatment group with 12 obese women in esch group and they performed muscular resistance exercise and an aerobic exercise which was walking twice a week. After 12 weeks the LDH showed significant differences(p<.01) at exercise period, and also showed the significant differences(p<.05) in the effect of the interaction between exercise period and group. The changes in Leptin showed significant differences(p<.001) at exercise period. In summary, carrying out together of the aerobic exercise, muscular resistance exercise or policosanol intake can be considered to have the beneficial effects to prevent various disease which caused by inflammatory maker and Leptin and it also increases its effects.