• Food Science and Preservation
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• v.18 no.6
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• pp.930-937
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• 2011

To develop natural preservatives or functional health foods from soybeans (Baektae and Taekwang), the antioxidant and fibrinoytic activities of the water and 70% (v/v) ethanol extract of soybeans and fermented soybean paste (Chungkukjang) were examined. The polyphenol contents of water extracts from Baektae and Baektae Chungkukjang were 189.25 mg/100 g and 814.58 mg/100 g, respectively, whereas those from Taekwang and Taekwang Chungkukjang were 210.23 mg/100 g and 834.23 mg/100 g. The polyphenol contents of the water extracts from Chungkukjang was 4.0~4.3-fold higher than those from soybean. The electron-donating abilities (EDAs) and superoxide dismutase-(SOD)-like activities of the water and ethanol extracts from Chungkukjang were higher than those of the extracts from soybean. Both extracts were found to have had fibrinolytic activity, and the highest activity was present in the water extracts of Baektae Chungkukjang. The polyphenol contents and antioxidative and fibrinolytic activities of the extracts from Chungkukjang were higher than those of the other soybean extracts. These results indicate that Chungkukjang can be used as a material for health foods or natural antioxidants.

• Food Science and Preservation
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• v.19 no.4
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• pp.510-518
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• 2012

In this research, to modernize traditional food and to make functional bokryung-byung, bokryung-byungwas made with Poriacocos Wolf powder added. During its storage, its moisture content ranged from 42.89 to 44.85%. The control group had the highes tmoisture content (44.85%), and it was reduced significantly as the Poriacocos Wolf powder in creased. The longer the storage period was, the lower the pH and the higher the acidity was. The total bacterial count increased from 2.70 to 3.00 Log CFU/g right after the manufacture and increased rapidly on the fourth day of the storage with more than 7.00 Log CFU/g. There was no difference between the control group and the bokryung-byung, though. The Hunter's color value after the manufacture, with the increase in the added Poriacocos Wolf powder, showed a significantly reduced brightness, but significantly increased redness and yellowness. Their chromaticity did not change, how ever, during their storageat a temperature of $20^{\circ}C$. The hardness, solidity, gumminess, and cohesiveness of the bokryung-byung increased, unlike in the control group, and its brittleness increased. In terms of the overall preference, the preference for the control group was high, but was higher when 5 % Poria cocos Wolf powder was added during the manufacture of the bokryung-byung. As a result of these correlations, it is believed that elastic and chewy dduks are preferred and bokryung-byungs could be developed as functional dduks.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.55-64
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• 2014

This study was performed to determine the effects of drying methods on the quality and physiological activities of blueberry. Blueberries(Vaccinium ashei) were dried by hot-air ($60^{\circ}C$), cyclic low pressure ($50^{\circ}C$), and freeze drying methods. They contained high properties of carbohydrates(68.48~80.00%), crude protein(1.63~5.41%), crude fat(0.58~1.25%), and ash(0.71~1.11%) regardless of the drying methods. There were no differences in pH according to the drying methods. Browning index increased as the drying temperature increased. The L, a values of the freeze-dried sample were higher than those of the other dried samples, whereas the b value of the cyclic low pressure dried sample was higher than that of the other samples. The free sugar contents of the hot-air sample were higher than those of the other samples. Vitamin C content of the freeze dried sample was higher than that of either the hot-air or cyclic low pressure dried sample. The contents of total polyphenols and anthocyanins were higher in the freeze dried sample. The DPPH radical scavenging activity of freeze drying sample was higher than that of either the hot-air or cyclic low pressure dried sample. The result indicated that there were no differences in product quality depending on the freeze-drying and cyclic low pressure drying methods.

• Journal of Food Hygiene and Safety
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• v.34 no.4
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• pp.396-403
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• 2019

Ion-exchange chromatography and ultrafiltration were used to extract anserine from salmon (Oncorhynchus keta). The salmon anserine showed DPPH radical scavenging activity in the range of 7.30% to 31.05% in a dose-dependent manner. This reducing power of salmon anserine also increased as the concentration increased. Metal chelate activity, superoxide dismutase - like activity, and thiobarbituric acid reactive substances assay showed similar results. The anserine also suppressed the increment of the peroxide value and linoleic acid during storage periods. These results suggest that salmon anserine might be useful as a natural antioxidant in various foodstuffs.

• Korean Journal of Community Nutrition
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• v.24 no.1
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• pp.60-76
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• 2019

Objectives: The purpose of this study was to develop a systematic and standardized "The Survey on School Foodservice Program" that can identify the current status of school meals on the nationwide level. Methods: This study was carried out in six steps of the analysis of report/investigation data related to school foodservice in metropolitan and provincial offices of education, analysis of preceding research related to the actual status of school foodservice, field verification of the actual condition of the school foodservice site, development of a draft of "The Survey on School Foodservice Program", pilot study of a draft of "The Survey on School Foodservice Program", and suggestions of a final model of "The Survey on School Foodservice Program" from August to December, 2017. Statistical analysis was performed for frequency analysis and descriptive analysis using the SPSS program ver. 23. Results: A draft of "The Survey on School Foodservice Program" was developed by analyzing the current status of report/research data on school meals in metropolitan and provincial offices of education, analyzing the preceding research on school meals, and identifying the actual conditions at school foodservice sites. To verify the validity of the school foodservice survey questionnaire, 1,031 schools were sampled from a total of 10,251 schools and the pilot test of '2017 School Foodservice Survey' was conducted. The final model of "The Survey on School Foodservice Program" consisted of 12 survey sections, 29 survey categories, and 433 survey items, and the survey cycle was set for one year and three years for each survey item. Conclusions: Based on the objective statistical data through "The Survey on School Foodservice Program", it is possible to develop the school foodservice policy, which will help establish the reliability of the school meals.

• The Journal of the Korea Contents Association
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• v.21 no.4
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• pp.454-462
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• 2021

The purpose of this study was to identify learners with poor learning in basic cooking practice subjects for college students majoring in cooking, operate a basic practical ability improvement program, and apply an action learning teaching method. We tried to analyze the subjective perception of learners using the Q methodology. In addition, it was intended to improve the major competencies for the operation of practical programs related to cooking training, field training, and employment of learners. The survey was conducted from May 1st to 20th, 2020 for first-year students in C cuisine major. As a result of the analysis, a total of three types were derived. Type 1 (N=7): Self-directed learning effect type, Type 2 (N=8): Problem Solving Effect Types, Type 3 (N=6): Peer learning effect type, each unique feature type Was analyzed as. Through the progress of this study and the derivation of implications, it is expected that it will be useful data for the application of teaching and learning methods related to practical work and program operation in cooking-related departments.

• Fisheries and Aquatic Sciences
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• v.24 no.1
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• pp.19-31
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• 2021

Seaweeds are a potential source of minerals, essential amino acids, fatty acids, proteins, and various bioactive compounds such as antioxidants. The higher water content of seaweeds reduces the shelf life and this requires the appropriate drying method. The drying conditions play a major role in the conservation of nutrient composition in dried seaweeds. In recent years, the seaweed industry has used many different drying methods with advantages and limitations. Hybrid hot-water Goodle dryer (HHGD) which is a special dryer mixed with hot-water and a Korean traditional heating system (Goodlejang) might be a solution to avoid these limitations. The present study evaluated the effect of drying conditions in HHGD on nutrient composition and bioactivities of brown seaweeds. Moreover, freeze-dryer (FD) and HHGD were employed in this study to compare the dried outputs obtained from four brown seaweed species. The present study aims to evaluate the effect of the hybrid hot-water Goodle drying method (HHGDM) on the nutritional composition and antioxidant activity of dried seaweeds. AOAC standard methods were used to analyze the proximate composition of dried samples and their 70% ethanol extract. The intracellular and extracellular antioxidant activities were evaluated using Vero cells and electron spin resonance (ESR) spectrometer respectively. High performance liquid chromatography, apoptotic body formation, and in-vivo experiments were used for further confirmation of the quality of dried output. The proximate composition results obtained from drying in HHGD and FD did not exhibit any significant difference. Moreover, the seaweed extracts from the dried seaweeds by HHGD and FD dryings were also not different and both significantly down-regulated in-vivo and in-vitro oxidative stress. Furthermore, the high performance liquid chromatography results revealed that the two dryers did not make the major peaks different in the chromatograms. Freeze-drying method (FDM) provides elevated quality for dried output, but there are limitations such as high cost and low capacity. The results from a novel HHGD did not provide any significant difference with the results in FD and expressed a potential to avoid the limitations in FD. Overall, these findings solidified the applicability of HHGD over FD.

• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.174-180
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• 2021

The optimal recipe for manufacturing composite honey-based herbal pills mainly comprising Rubus coreanus powder (RCP), black mulberry powder (BMP), and vitamin C was investigated. Honey-based herbal pills were prepared by mixing these powders, binding them with honey, and then forming a round shape. The experiment was designed based on the D-optimal mixture design, which included 12 experimental points with one replicate for three independent variables as follows: RCP (10~35%), BMP (10~35%), and vitamin C (5~10%). In addition, the dependent variables (total phenolic and flavonoid content and antioxidant activity) were measured and used to optimize the manufacturing conditions. The results showed that high amounts of RCP were correlated with high total flavonoid content, whereas the addition of high amounts of vitamin C resulted in higher antioxidant activity. In conclusion, an optimized formulation for the honey-based herbal pill was found to contain 35% RCP, 10% BMP, and 10% vitamin C.

• Journal of the Korean Applied Science and Technology
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• v.38 no.3
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• pp.651-661
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• 2021

Eruca sativa, called arugula, is a perennial plant in the Brassicaceae family, an edible plant commonly used in Italian cuisine. To study as a cosmetic material application E. sativa was extracted with 70% ethanol (ES). Then ES was fractionated using n-hexane, chloroform, ethyl acetate, n-butyl alcohol and water (EHex, EEA, ECHCl₃, EBuOH and EDW). EEA showed mushroom tyrosinase inhibitory activity. ES, EEA and EBuOH showed inhibition of tyrosinase activity. As a result, ES is expected to have skin whitening efficacy. ES was applied to 0.05, 0.1% the toner and emulsion formulation to test the stability. The anti-microbial activity of eight bacteria and fungi including Staphylococcus aureus and Propionibacterium acnes which cause dermatitis and acne was evaluated. EEA showed effects in all of microorganisms. The toner and emulsion containing ES with 0.05, 0.1% were passed in the challenge test. At -20, 4, 25, 55 ℃ and daylight, there was no significant change on pH, viscosity for 4 months. However, emulsions had phase separation phenomenon at 55 ℃, so the base formulation needs improvement. In addition, through the skin penetration test, EEA penetrated 0.058% in 6 hr, predicting the clinical efficacy. This means that E. sativa can contribute whitening agent and the synergistic effect of preservatives.

• The Korea Journal of Herbology
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• v.29 no.2
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• pp.15-21
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• 2014

Objectives : The purpose of this study was to investigate inhibitory effects of steamed Polygonatum odoratum extract (POE) on differentiation and adipogenesis in 3T3-L1 adipocytes. Methods : Polygonatum odoratum (P. odoratum) extract was extracted with ethyl acetate. Total phenolic and flavonoid contents in POE were measured for antioxidant activity. The spectrophotometric method was used to determine the DPPH and ABTS radical scavenging activity and ferric-reducing antioxidant potential (FRAP). MTT assay was examined for cell toxicity, oil red O staining was performed for intracelluar adipogenesis in differentiated 3T3-L1 adipocytes. Western blot analysis for measurement of CCAAT/enhancer-binding protein ${\alpha}$ ($C/EBP{\alpha}$), peroxisome proliferator-activated receptor${\gamma}$ ($PPAR{\gamma}$) and AMP-activated protein kinase (AMPK) expressions were performed. Results : The results revealed that POE has antioxidant activities. Contents of total polyphenolics and flavonoids were $50.83{\pm}1.52$ GAE mg/100g dry weight of POE and $17.05{\pm}2.47$ RE mg/100g dry weight of POE, respectively. DPPH radical scavenging activity, and FRAP in 10 mg/ml concentration were $92.1{\pm}0.6%$, $244.8{\pm}9.0{\mu}M$ Fe(II) and ABTS inhibition in 5 mg/ml concentration was $84.8{\pm}4.1%$. Treatment of POE in adipocytes inhibited the differentiation and adipogenesis of 3T3-L1 adipocytes compared to those of vehicle control. Additionally, protein expressions of $C/EBP{\alpha}$ and $PPAR{\gamma}$, major transcription factor for the adipogenic genes, were significantly decreased compared to those of vehicle control (p<0.05). Futhermore, phosphorylation of AMPK was increased in 3T3-L1 adipocytes treated with POE compared to that of vehicle control (p<0.05). Conclusions : we demonstrate that steamed P. odoratum extract (POE) has potentiating antioxidant activities, inhibits differentiation and lipid accumulation and also induces energy expenditure in adipocytes, which may contribute to antiobesity property.