• Journal of Nutrition and Health
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• v.51 no.6
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• pp.599-606
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• 2018

Purpose: Various plants, herbal medicines, and marine foodstuffs have been used in kimchi preparation to improve its overall quality. Teff, which is rich in minerals and starches, facilitates stable blood glucose levels and is well-suited for use in gluten-free products; hence, it can be used to reinforce the mineral composition of kimchi. In this study, we probed the antioxidant activities of hydrolysates prepared by treatment of brown teff with three proteases under different conditions. Methods: The mineral composition of brown teff was determined by inductively coupled plasma spectrophotometry-mass spectrometry, and we established optimal hydrolysis conditions by determining the total phenol and flavonoid contents of teff hydrolysates obtained using three different proteases (protamax, flavourzyme, and alcalase), two different protease concentrations (1 and 3 wt%), and three different incubation times (1, 2, and 4 h). The antioxidant activity of the hydrolysates was further investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, total antioxidant capacity (TAC), and ferrous reducing antioxidant power (FRAP) assays. Results: Brown teff was rich in I, K, Mg, and Ca, and the highest total phenol content ($24.16{\mu}g/mL$), total flavonoid content ($69.08{\mu}g/mL$), and TAC were obtained for 1 wt% protamax treatment. However, the highest DPPH scavenging activity and FRAP values were observed for hydrolysates produced by alcalase and flavourzyme treatments, respectively. Conclusion: Treatment of brown teff with proteases affords hydrolysates with significantly increased antioxidant activities and high total phenol and flavonoid contents, and these antioxidant activities of teff hydrolysates have the potential to enhance the quality and functionality of kimchi in future applications.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1645-1648
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• 2012

Allium hookeri, a member of the onion family, has long been mainly cultivated for food and medicinal use in Southeast Asia countries owing to its various biological properties. However, no studies of the anti-inflammatory effects of A. hookeri extracts have been conducted to date. Therefore, this study was investigated the potential of the methanol extract of A. hookeri to suppress the inflammation in lipopolysaccharide (LPS)-induced mouse macrophage RAW264.7 cells. This study was performed on macrophage cells that were pretreated with $0{\sim}500{\mu}g/mL$ of methanol extract of A. hookeri root prior to LPS treatment. Treatment with methanol extract of A. hookeri root significantly inhibited LPS-induced nitric oxide formation in dose-dependent manner. Treatment of A. hookeri root also significantly decreased LPS-induced TNF-${\alpha}$ and IL-6 production. The results of this study provide new evidence of the anti-inflammatory properties of A. hookeri and indicate that it may have a potential therapeutic use for the prevention and treatment of macrophage derived chronic immune diseases.

• Microbiology and Biotechnology Letters
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• v.37 no.2
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• pp.91-98
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• 2009

As consumption of kimchi has increased, factories have begun to produce this traditional Korean fermented vegetable dish on a large scale. Following the rise in manufacturing, the hygienic conditions under which commercial kimchi is being made have become an issue. We isolated 17 coliform bacteria from commercial kimchi that had not been fully fermented. These bacteria were partially identified as one of seven different species from three genera by 16S rDNA sequence analysis as follows: Enterobacter intermedius, Ent. cloacae, Ent. amnigenus, Klebsiella terrigena, K. ornithinolytica, K. oxytoca, and Hafnia alvei. Lactobacillus paraplantarum KNUC25 has been isolated from over-fermented Chinese cabbage kimchi and its antimicrobial activity reported in the literature. In our study, the KNUC25 strain showed antibacterial activity against isolated coliform bacteria and some pathogenic coliform bacteria through spot-on-the-lawn tests and viable cell tests. Through development and use of a cell-free supernatant of L. paraplantarum KNUC25, we effectively controlled coliform bacteria in commercial kimchi.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.655-658
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• 2006

This study was conducted to investigate the potential use of tomato ketchup as an ingredient to improve color and taste in kimchi with reduced red pepper content about 40%. The quality characterisics were studied for kimchi with or without tomato ketchup during fermentation for 25 days at $10^{\circ}C$. The pH of kimchi with tomato ketchup (KWT) decreased with increasing tomato ketchup content from 5% to 20%. The pH of KWT was lower than that of kimchi without tomato ketchup (KWOT) in the early stage of fermentation and did not show any difference after 10 days of fermentation at $10^{\circ}C$. The tendency of titratable acidity changes in KWT and KWOT was the same as the pH changes. The growth of lactic acid bacteria was more inhibited in KWT than in KWOT until 5 days fermentation and the significant difference between KWT and KWOT did not show after 10 days fermentation at $10^{\circ}C$. In sensory evaluation, the hot taste of the kimchi was decreased but the flavor and overall acceptability were increased significantly by addition of 5 to 10 % tomato ketchup (p<0.05).

• Korean Journal of Organic Agriculture
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• v.21 no.1
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• pp.69-78
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• 2013

This study was carried out to evaluate nitrogen availability of applied fertilizer and to investigate yield and growth of Korean kimchi cabbage as affected by amount of fertilizer and soil fertility in organic farming applied various fertilizers in rainshelter. The head weight of Korean kimchi cabbage cultured in infertile soil (sand loam) with no amendments was very low. and that in fertile soil (clay loam) was higher than in infertile soil (sand loam). The head weight of Korean kimchi cabbage as affected by amount of fertilizer was more variable in infertile soil (sand loam) than in fertile soil (clay loam). Nitrogen availability of applied fertilizer by Korean kimchi cabbage was lower in fertile soil (clay loam) than in infertile soil (sand loam) and the lower that was, the more fertilizer applied. By application of poultry manure compost 20Mg ha-1 and natural mineral materials such as guano, phosphate rock, and potassium magnesium rock equal to amount of fertilizer recommended in conventional farming, the yield of Korean kimchi cabbage in infertile soil (sand loam) with 1% organic matter came up to 90% of the yield in fertile soil (clay loam) with 6% organic matter. Therefore natural mineral materials such as guano for N source, phosphate rock for P source, and potassium magnesium rock for K source may be able to use as environmental-friendly fertilizers in organic Korean kimchi cabbage production in highland.

• Food Science and Preservation
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• v.23 no.7
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• pp.913-922
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• 2016

The aim of this study was to develop a new salting condition that included added maltodextrin (MD) and grape seed extract (GSE) to ensure the microbiological safety and quality of salted shredded Korean cabbage. Response surface methodology (RSM) was used to analyze the effects of four independent variables (NaCl concentration, salting duration, MD concentration, and GSE concentration). The following response variables were evaluated: reduction in total aerobic bacteria, yeast, and mold counts; weight loss and salt content; and taste, texture, and overall acceptability of salted shredded Korean cabbage. The optimal salting conditions include a combination of 10.09~10.32% NaCl, 9.45~10.00% MD, and 234~300 ppm GSE in a ternary salting solution and a salting duration of 5.68~5.94 hr. This optimal combination reduced total aerobic bacterial and yeast/molds counts by 3.33 and 1.45 log CFU/g, respectively, while maintaining high sensory scores for taste, texture, and overall acceptability of the salted shredded Korean cabbage. In addition, the optimal conditions yielded more acceptable weight loss and salt content characteristics. The results suggest that use of the optimized combination of salting conditions can improve the microbiological safety and quality of salted shredded Korean cabbage used for commercial kimchi production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.428-432
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• 2002

Calcium-enriched powder was investigated for use as an ingredient in kimchi formulation to retard the fermentation rate and to fortify the nutritional quality of kimchi. The calcium powder was added to salted Chinese cabbage in the concentrations of 0.5, 1.0 and 1.5%, and then stored at 10$\^{C}$. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation. After a lag period of 2 days, pH and reducing sugar abruptly decreased until 10 days, and then attained to stabilized levels, while acidity increased steadily for 20 days. Addition of calcium powder with 1.5% retarded the change rates of pH and acidity, showing the slowest chance and the highest final pH. Kimchi added with calcium powder maintained a higher reducing sugar content during the whole fermentation period of 25 days. Kimchi samples which were added with 0.5% and 1.0% of calcium powder and fermented at 10$\^{C}$ for 7 days showed better sensory scores in aroma and taste than the other samples.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.1
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• pp.43-51
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• 2024

The addition of oxygen scavengers to food products helps to reduce oxygen exposure, thereby mitigating deterioration, including changes in taste, odor, and color, as well as inhibiting microbial growth. Despite the advantages of the existing non-metallic oxygen removal materials in terms of safety for the human body and suitability for use in microwave ovens, their utilization has been limited due to their slow reaction initiation speed. Therefore, in the current study, sodium metabisulfite was impregnated into various porous media, including halloysite nanoclay, activated carbon, montmorillonite, and silica gel. The oxygen scavenger, produced by impregnating silica gel with sodium metabisulfite, demonstrated a 425% improvement in the initial oxygen removal rate compared to pure sodium metabisulfite. Additionally, sachets containing an oxygen-removing composition with an enhanced oxygen removal rate effectively decreased the oxygen concentration to less than 0.5% on the third day of storage in apple packaging, without elevating carbon dioxide levels. Moreover, it proved effective in preventing the browning of the apple surface. Therefore, the SM/SG oxygen-removal composition can be effectively applied to active food packaging by controlling the oxygen concentration within the packaging.

• Journal of Korean Academy of Nursing
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• v.47 no.4
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• pp.540-550
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• 2017

Purpose: The aim of this study was to identify the effect of Dongchimi juice containing kimchi Lactobacillus as an oral hygiene agent and to compare it with that of chlorhexidine solution (0.12% dilution). Methods: This study employed a pretest-posttest experimental design in which a single group of patients was exposed to two different treatments over a period of time. The study included 32 patients hospitalized at a longterm care hospital in Korea. Data were collected between August 12, 2016 and September 28, 2016. The patients first used chlorhexidine solution as an oral care agent for 1 week. After an interval of 2 weeks, they used Dongchimi juice for 1 week. Each agent was applied 2 times a day depending on the protocol. The oral status of the patients was measured using Beck's Oral Exam Guide (OEG) scores. The number of pathogens in the oral cavity was counted by culture, and the patients' subjective satisfaction score for each oral agent was measured using a visual analogue scale. T-test and Mann-Whitney test were performed to identify significant differences between Dongchimi juice and chlorhexidine solution by using PASW Statistics for Windows, Version 18.0 (SPSS Inc., Chicago, IL, USA). Results: The OEG score was not statistically different with the use of chlorhexidine solution and Dongchimi juice. However, decreasing number of pathogens and the subjective satisfaction score were higher with Dongchimi juice than with the chlorhexidine solution. Conclusion: These findings support the use of Dongchimi juice containing kimchi Lactobacillus as an oral hygiene agent for Korean patients.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.312-321
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• 2007

The purpose of this study was to investigate the preferences, consumption, and eating frequencies of housewives for commercialized traditional basic side dishes. The investigators visited 18 food markets and questionnaires were distributed to 464 housewives in the Busan area. The number of basic side dishes being sold at the markets were in the order of seasoned dried radish (17 markets; mk), salted garlic stalk (15 mk), braised black soy beans (14 mk), braised peppers and dried anchovies (13 mk), and braised lotus roots (12 mk). The housewives' order of preferences was for stir-fried dried anchovies, braised peppers and dried anchovies, braised seasoned beef, salted perilla leaf, and perilla leaf kimchi equal to seasoned sea lettuce, respectively. The order for eating frequency was stir-fried dried anchovies, braised peppers and dried anchovies, salted perilla leaf, and perilla leaf kimchi, respectively. Salted perilla leaf, perilla leaf kimchi, braised crab preserved in soy sauce, salted bean leaves, seasoned dried radish, and seasoned crab were either occasionally or frequently purchased by over 40% of the women. However, the reasons they did not purchase these products included: the excess use of chemical seasonings, unsanitary, unreliable cooking process, unreliable the origin, and high price, in the respective order. If the commercialized traditional basic side dishes were improved to eliminate these problems, 52.2% of the housewives would buy the products, and 65.6% anticipated increasing their use of these products in the future.