• Journal of Applied Biological Chemistry
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• v.60 no.2
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• pp.133-136
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• 2017

Fermentation plays a vital role in the nutritional enrichment of food. Korea has a long tradition of adding fermented food to the daily diet and jeotgal is one of the common fermented and salted foods in Korean cuisine. In our study, we added soymilk as an additive to squid jeotgal to improve its functionality. We mixed different concentrations of soymilk (2, 5, and 10 mg/g) with squid jeotgal samples, fermented them for one week, and then tested their antioxidant and anticancer activities to compare with those of squid jeotgal samples without soymilk additive. To investigate the anticancer characteristics, glutathione-S-transferase (GST)-pi enzyme assay was used. To test the antioxidant activities, various assays were performed, including 2,2-diphenyl-1-picryl hydrazyl free radical scavenging activity, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium saltradical cation scavenging assay, and reducing power assay. Samples fermented with a small amount of soymilk showed excellent anticancer activity. The addition of only 2 mg/g of soymilk to squid jeotgal inhibited the activity of GST-pi by almost 50% when compared with the sample with no addition. Moreover, no undesirable bitterness or astringency was noticed. Our results could help to improve the current food status of squid jeotgal and it could be used to reduce the risk of chronic disease along with its basic nutritional function.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.180-187
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• 2010

The aim of this study was to identify essential oils (EOs) and their concentrations that improved the sensory characteristics of Kochujang by analyzing the effect of the essential oil on the sensory characteristics of Kochujang. EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium, which have an outstanding flavor, were added to Kochujang and the resulting products were subjected to sensory evaluation as a function of storage period. The change in the color of Kochujang by the addition of these EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium was not observed. Kochujang's characteristic flavor was decreased by an increase in the concentrarion of EOs; however, no significant difference was observed when 0.0005% EOs were added relative to the none-additive groups (p<0.05). EOs addition did not affect the hot taste of Kochujang and as the additive quantity increased Kochujang's characteristic taste significantly decreased (p<0.05). After a storage period of 12 weeks, the overall preference of Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum was same as the none-additive groups (p<0.05). Therefore, it is suggested that EOs from Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum can be applied as additives to improve the characteristic taste and flavor of Kochujang and the recommended concentration level is 0.0005%.

• Korean Journal of Human Ecology
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• v.21 no.6
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• pp.1211-1222
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• 2012

This research studied the effects of Backryeoncho (Opuntia ficus-indica var. saboten) extract as an additive in kimchi in various amounts (0%, 0.4%, 0.8%, 1.2%), and its acceptance by middle school students in the Jeonju area. The treated kimchi had a higher pH than the untreated kimchi without extract, and the titratable acidity of the kimchi decreased with the addition of the Backryeoncho extract. The degree of salinity decreased in kimchi with the added Backryeoncho extract in a dose-dependent manner. The cutting force and compression force were higher in kimchi where the extract was added during the fermentation period resulting in improved texture of the kimchi. The addition of the extract slowed growth of total bacteria (1.83~2.12 log CFU/mL) and lactic acid bacteria (1.4 log CFU/mL) as compared with the control sample. In the sensory evaluation of overall taste, kimchi with 0.8% extract added demonstrated higher evaluation in overall categories. The acceptability of Backryeoncho extract as an additive in kimchi among middle school students was higher than in the control sample, with an optimum additive of 0.4% extract, based on the lowest volume of leftovers.

• Journal of Animal Science and Technology
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• v.65 no.2
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• pp.275-292
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• 2023

Nanotechnology in the food industry can increase the effectiveness of food ingredients. Nanotechnology can increase the bioavailability and absorption of bioactive compounds, enhance their stability, and improve the sensory quality of the product. Processed meat products are easily damaged due to bacterial activity. Advanced nanoemulsions as a meat preservative are nanoemulsions that can be used as preservative agents in meat products, particularly essential oil nanoemulsions, due to their antimicrobial and antioxidant properties. Its application is still limited to foods made from meat products. Therefore, this literature review examines nanoemulsion and its application in meat products and functionality improvement. Also, in the future, nanoemulsions in meat products must be made safe, and the government and businesses must work together to build consumer trust. It can be concluded that essential oil-based nanoemulsion has the potential to be used as an additive in meat products because it can kill bacteria, fight free radicals, improve flavor, and keep food fresh. Nanoemulsion is challenging in the meat industry because it can be toxic due to its tiny droplets (under 200 nm).

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.7
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• pp.1011-1014
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• 2003

The objective of this work was to evaluate a thermotolerant yeast Issatchenkia orientalis DY252 as a microbial feed additive for ruminants. In the present study, the influence of volatile fatty acids (VFA) and temperature on oxygen uptake rate by I. orientalis DY 252 was investigated. It was evident that the oxygen uptake rate was decreased gradually as the VFA concentrations increased in a range of 30 to 120 mM. Although the oxygen uptake rate was not greatly affected by temperature in the range 37 to $43^{\circ}C$, a maximum value of $0.45mg\;O_2/g$ cell/ min was obtained at $39^{\circ}C$. With regard to the oxygen uptake rate by yeast, viability was found to be less important than the metabolic activity of yeast.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.2
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• pp.127-133
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• 2019

Seahorses have long been used as ornamental and medicinal products. The sea horse Hippocampus abdominalis has a beautiful color and unique shape and is also used for ornamental purposes and as a traditional medicine in China. This study examined the value of H. abdominalis as a health functional food or food additive. H. abdominalis was hydrolyzed using seven proteases: flavourzyme, neutrase, alcalase, trypsin, kojizyme, pepsin and protamex. The yields of all of the enzyme hydrolysates were higher than that of the aqueous extract. Of the enzymatic hydrolysates, seahorse Protamex hydrolysate (SHP) gave the highest yield and had excellent antioxidant and angiotensin-I converting enzyme inhibitory activities. It protected Vero cells against oxidative by 2,2-azobis-(2-amidinopropane) dihydrochloride (AAPH) and antihypertension in Spontaneously Hypertensive Rats. This study attempted to demonstrate H. abdominalis as a health functional food or food additive in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1405-1407
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• 1999

A carotenoid pigment, which was a determinant for food quality, was extracted from a marine halophilic bacteria. The stability of the pigment extract was investigated for a food additive. The optimum temperature for stability was 20oC. The pigment degradation was significantly affected by solvent polarity, however, stable in salvent methanol and ethanol. The pigment degradation was highly sensitive to light and UV exposure.

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.36-42
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• 2010

The method for the determination of ethylenediamine (EDA) and hexamethylenediamine (HMDA) in food simulants was developed, and migration amounts of these compounds was monitored for 124 polyamide (PA) utensils. The diurethane derivatives of EDA and HMDA, which produced by reaction with ethyl chloroformate, were analyzed by using gas chromatograph (GC)/flame ionization detector (FID) and GC/mass spectrometer (MS). The developed method was validated with $0.3\;{\mu}g/mL$ of limit of detection (LOD) for EDA and $0.1\;{\mu}g/mL$ of LOD for HMDA, > 0.999 of linearity($r^2$) and > 88% of recovery. The EDA was detected 1.31 and $02.06\;{\mu}g/mL$ for 2 samples in water. The HMDA was detected $0.29\;-\;0.93\;{\mu}g/mL$ for 3 samples in 20% ethanol and $0.26\;-\;0.44\;{\mu}g/mL$ for 10 samples in n-heptane. These migration levels were below the specific migration limits (SML) of $12\;{\mu}g/mL$ and $2.4\;{\mu}g/mL$ for EDA and HMDA established in EU.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.990-996
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• 1999

In physicochemical property, increasing the raw materials of Samul Chol Pyon, the content of moisture decreased, somewhat in total sugar, crude lipid, ash was increased. The pH of raw material for Samul Chol Pyon was shown at 5.70~5.80, in the mild acidity. Total saturated fatty acid of 50% added to the sample was shown to be four times higher than that of rice powder. The raw materials of Samul Chol Pyon were shown to possess 16 kinds of total amino acids. The content of minerals, K, P, Zn, Mn, Fe, Mg, Ca increased its additive raw material of Samul Chol Pyon. Especially, Na decreased, while K increased its additive raw materials of Samul Chol Pyon. In a limited Na diet, Samul Chol Pyon should be used in the future.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.651-656
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• 2013

In this study, to explore the use of lotus leaf powder, quality characteristics of sponge cake manufactured with different levels of lotus leaf power were investigated. We discovered that the pH, gravity, and cooling temperature of sponge cake increased as the content of lotus leaf power additive increased compared with those of the control group. Likewise, L and b levels of sponge cake increased with increasing level of lotus leaf power; 20% lotus leaf powder appeared to show the highest L and B levels, but levels were lower than those of the control group. Sponge cake levels of hardness, springiness, and cohesiveness increased as the amount of lotus leaf powder additive increased. In sensory evaluation, overall acceptability of 5% lotus leaf powder was the highest. Thus, it is possible to develop sponge cake with improved health-oriented aspects by addition of 5% lotus leaf powder.