• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.30-38
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• 2011

The elderly is a target group for health functional foods (HFFs). We surveyed 825 Korean elderly (71.4- years-of-age) for HFF use and significant variables for HFF use including demographic characteristics, health related variables, and nutritional beliefs. The prevalence of HFF use was 48.7%, and among all types of HFF, red ginseng products were eaten most frequently, followed by ginseng products, nutritional supplements, and mushroom products. The mean age of users of HFFs was lower than nonusers (p<.01). HFFs were eaten more frequently by subjects from families living with a spouse or unmarried children (p<.01) and those with higher levels of monthly pocket money (p<.001). HFFs were also eaten more frequently by subjects or their spouses with a higher education level (p<.001). The social activity participation ratio (p<.01) of subjects and the HFF usage ratio by the spouse (p<.001) were higher in users of HFF than in nonusers. Dietary assessment scores were not different between the two groups, and users had a more positive view concerning the potential health benefits of HFFs than did nonusers (p<.001). Most users of HFF ate HFFs "when they were healthy" (52.2%) and experienced some effect through HFF use (45.8%). Most users of HFFs received information on HFFs through their families or relatives (38.1%) and most purchased HFFs at the pharmacy or oriental medicine clinic (44.8%). HFF users preferred multivitamin- and Ca-supplements most among the vitamin and mineral supplements belonged to HFFs. The above results show that HFF use is widely spread among subjects, and that use of HFF is influenced by various factors. Thus, practical guidelines for HFF use should be provided for the elderly through elderly focused-nutrition education based upon significant variables and consumption behaviors for their HFF use of present study.

• Korean Journal of Agricultural Science
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• v.49 no.2
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• pp.285-296
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• 2022

Food consumption trends in Korea are becoming more health-oriented, and consumers have become interested in high-quality foods that are also beneficial to health. The goals of this study are to examine consumers' impressions of black garlic and to investigate the preferred optimal attribute combinations related to black garlic. To do this, a survey of 352 consumers was used to analyze the current status of consumer purchases of black garlic. A conjoint analysis was conducted to analyze certain aspects of consumer preferences, such as price, health functional food certification status, processing type, and taste. Consumers' purchase experiences with black garlic were relatively few, but those with purchase experience reported that they consumed it mainly for their health. The results show that consumers are not satisfied with the taste and flavor of black garlic despite their perceiving it as a beneficial food for health. Despite the fact that consumers' purchase intentions were found to be low, it can greatly increase if improvements in price, flavor, and taste can be realized and if offering substantial benefits. The results of the conjoint analysis of the preference attributes of black garlic products are as follows. Consumers considered price among the four attributes as most important. The taste of black garlic and the processing style were similar in terms of importance, and health functional food certification was less important. Finally, the results suggest that continuous improvements in price and flavor are needed to spread the consumption of black garlic.

• Food Science and Preservation
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• v.31 no.3
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• pp.346-359
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• 2024

Although ovalbumin makes up 54% of the total egg white proteins, individual protein usage is rare. The primary applications of ovalbumin in the food industry relate to other proteins, such as whole egg whites. Ovalbumin has remarkable functional properties, such as those of gelation, foaming, and emulsification, which are crucial in the processing of food, however, its application as a standalone functional protein is severely constrained due to separation issues. In recent years, new methodologies for the large-scale separation of ovalbumin have emerged. Meantime, ovalbumin was identified as a good source to produce bioactive peptides with a variety of functional properties, including antibacterial, antioxidant, and angiotensin-converting-enzyme inhibitory actions, according to research. Newly discovered bioactive peptides from ovalbumin can be used in the food sector in addition to their well-known functional properties to create health-promoting products. Benefits extend beyond the food business to numerous other sectors, such as the pharmaceutical and cosmetic industries. Consequently, a gap between the existing and prospective future uses is found. The main goals of this study were to determine some possible factors for the long-term neglect of the major protein and to determine the growing potential for applications of ovalbumin and peptides.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.374-379
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• 2005

The intake of health foods with physiological effects may cause adverse effects due to their intrinsic compounds, external contamination or consumers' eating patterns. To keep pace with the increasing interest on the safety assurance, Health Functional Food Act has been enacted and standards and specifications for 32 products have been proclaimed by Korea Food and Drug Administration in 2004. To reduce the safety problems related with the intake of non regulated health intended food, we classified the health intended foods materials into two groups, as proclaimed health functional food materials and others, and examined the difference of intake patterns on both categories. Among 16,474 health intended foods responded by 5,175 respondents and their household members, 49.2% were categorized as health functional food materials. The average number of total health intended foods intake and health functional foods intake per person were 3.19 and 1.58 respectively. The proportion of health functional foods in total health intended foods per person was higher in the group with less than 20 years old, therefore this age group needs relatively low concern. On the other hand, 40-59 years old females who have taken the highest number of health food items, 30-59 years old males who had the lowest proportion of health functional foods to total health intended food, and their consumed foods such as medicinal plant and animal protein based restoratives need relatively high concern about intake safety of health foods.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.346-354
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• 2014

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.507-515
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• 1996

Television food advertisement is the most effective way to reach to consumers with food and nutritional informations and affect their eating behavior. Therefore, 218 food commercials were reviewed using video tapes and copies to know the present food product trends, food messages they transmit and define misleading food commercials. Messages were focused on the benefit of health promoting substances they contain, especially for functional food components, fortified nutrients, food safety focused on food additives, convenience and differentiation with other products. Overnutrition on specific nutrients could be expected due to nutrient fortified products and misleading of food commercials were also noted. Regarding trends, guidelines provided by television broadcasting company shoud be fortified in the connection of Food Hygine Law and supervision committe should reinforce the food company to summit data for the approval of their advertisement claims. Nutrition educational spot program shoud be produced and broadcasted for the public to protect the consumer from food faddism in near future.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.72-82
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• 2024

This study aimed to develop a scientifically and systematically standardized xylooligosaccharide analytical method that can be applied to products with various formulations. The analysis method was conducted using HPLC with Cadenza C₁₈ column, involving pre-column derivatization with 1-phenyl-3-methyl-5-pyrazoline (PMP) and UV detection at 254 nm. The xylooligosaccharide content was analyzed by converting xylooligosaccharide into xylose through acid hydrolysis. The pre-treated methods were compared and evaluated by varying sonication time, acid hydrolysis time, and concentration. Optimal equipment conditions were achieved with a mobile phase consisting of 20 mM potassium phosphate buffer (pH 6)-acetonitrile (78:22, v/v) through isocratic elution at a flow rate of 0.5 mL/min (254 nm). Furthermore, we validated the advanced standardized analysis method to support the suitability of the proposed analytical procedure such as specificity, linearity, detection limits (LOD), quantitative limits (LOQ), accuracy, and precision. The standardized analysis method is now in use for monitoring relevant health-functional food products available in the market. Our results have demonstrated that the standardized analysis method is expected to enhance the reliability of quality control for healthy functional foods containing xylooligosaccharide.

• Journal of Food Hygiene and Safety
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• v.37 no.6
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• pp.394-399
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• 2022

This study was conducted to estimate hazardous heavy metal content, including lead (Pb), cadmium (Cd), arsenic (As) and mercury (Hg) in 120 collagen products currently marketed in Korea. Hg concentration was analyzed by a gold amalgamation method using a mercury analyzer, while concentrations of Pb, Cd, and As were analyzed by ICP-OES. The average Pb concentration was 0.097 mg/kg. For comparison, respective average concentrations were 0.108 mg/kg, 0.084 mg/kg, 0.131 mg/kg, and 0.149 mg/kg in functional health foods, other processed products, beverages, and fruit/vegetable processed products. The average concentration of Cd was 0.026 mg/kg. All products in which Cd was detected were functional health foods. The average concentration of As was 0.097 mg/kg, with respective average concentrations of 0.091 mg/kg, 0.133 mg/kg, and 0.086 mg/kg in functional health foods, other processed products, and fruit/vegetable processed products. The average Hg concentration was 0.0025 mg/kg, with respective average concentrations of 0.0012 mg/kg, 0.0028 mg/kg, 0.0013 mg/kg, and 0.0031 mg/kg in functional health foods, other processed products, fruit/vegetable processed products, and candies respectively. Heavy metal levels in beverages and candy products with set heavy metal standards were below the set standards. Even products without regulatory standards were found to be relatively safe compared with heavy metal standards set for domestic and foreign foods.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.474-482
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• 2018

The aim of this study was to determine and analyze probiotic contents, pH, and acidity of 120 samples of health functional and processed foods containing lactic acid bacteria distributed in 2017. The changes due to the preservation methods were also determined and analyzed in five probiotic products. Two samples of the 85 health functional food products had lactic acid bacteria at lower levels than the marked amount required to meet Korean food standards, whereas the 35 processed products were all suitable for distribution. The averages for probiotic contents, pH, and acidity were $1.2{\times}10^{10}CFU/g$, 5.35, and 1.29%, respectively. The average count of lactic acid bacteria in the 17 samples with marked amount among the 35 processed foods was $5.8{\times}10^8CFU/g$. The effects of preservation temperature ($-20^{\circ}C$, $4^{\circ}C$, $20^{\circ}C$, and $40^{\circ}C$) and storage period (1, 3, and 6 months) on probiotic content, pH, and acidity were determined for 5 probiotic products. After 1 to 6 months, the average reduction in probiotic content was by 59%; the lowest reduction occurred at $4^{\circ}C$ and the highest reduction occurred at $40^{\circ}C$. In addition, 3 of the 5 products showed a rapid decrease in probiotic content by more than 70% at $40^{\circ}C$ after a storage period of 1 to 3 months. Therefore, from this study results, it is recommended that products containing lactic acid bacteria should be refrigerated and consumed shortly after purchase.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.416-424
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• 2018

The physiologically advantageous aspects of green tea have been identified recently and green tea has been a favorite drink of many people. Due to the increased awareness of green tea's positive effects on human health, the demand for foods containing green tea has increased. This has led to the development of diverse green tea-related beverages; thereby many companies in Korea have put a wide variety of manufactured green tea beverages on the market. However, the components within green tea beverages have not been examined in Korea yet. In this study, we investigated the contents of the physiologically functional materials found in green tea, such as catechin, catechin gallate, epicatechin, epicatechin gallate, epigallocatecin gallate, gallocatechin gallate and caffeine. Fifty-six green tea products purchased from the local grocery stores and cafes were analyzed using high performance liquid chromatography (HPLC) analysis. As a result, all tested products contained catechin and caffeine, although the amount of each component was largely different. The total amount of catechin derivatives in the manufactured green tea beverages purchased from cafes was 263.17 mg/L, while they were 61.99 mg/L in the beverages purchased from the local grocery stores. And, to the almost samples the amount of caffeine was proportional to the amount of catechin.