• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.317-323
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• 2004

Photostimulated Luminescence (PSL), Electron Spin Resonance (ESR) and Thermoluminescence (TL) analysis were conducted to detect irradiation treatment of imported whole and ground spices. The screening by PSL detected no irradiation treatment, except un the ground thyme and bay leaves which exhibited photon counts in the intermediate level. Irradiation of the two spices was detected after irradiating them at 1.0, 3.0, 5.0 and 10.0 kGy, and then subjecting them to PSL analysis, which resulted in the significantly low photons of non-irradiated spices compared to that at 1.0 kGy, indicating that the photon counts varied depending on the amount of inorganic mineral debris in the spices. To confirm a successful detection by using PSL, ESR and TL methods, some spices were selected, irradiated at 5.0 and 10.0 kGy, and subjected to the detection methods. PSL identified the irradiated spices except the cassia, which showed very weak PSL sensitivity, but was identified by ESR analysis. Also, the ESR and TL exhibited the typical signals induced by irradiation treatment and were able to successfully detect all of the irradiated spices. In addition, we found a positive correlation between the intensity of ESR and TL signals and irradiation doses.

• Food Science and Industry
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• v.51 no.3
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• pp.245-258
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• 2018

Natural and synthetic antibacterial materials are used in foods to avoid bacterial contamination-induced food poison and deterioration. Due to the human and environmental safety, natural products including plant extracts have been extensively added into foods as antibacterial materials. Since some of core molecules comprised in those plant extracts are hardly dissolved in aqueous phases or food matrixes, nanotechnological approaches have been suggested to overcome such obstacles. Here we report domestic and international various types of plant- or non-plant-origin antibacterial materials that have been commercialized and used for the food industry. To improve solubility and stability of such antibacterial materials, nano-encapsulation or nano-complexation methods are also investigated focusing on the utilization of dextrins and proteins as coating materials.

• Natural Product Sciences
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• v.22 no.3
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• pp.180-186
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• 2016

This research is to estimate the toxicity of Atractylodis Rhizoma Alba (ARA) in F344 rats and to find a dose level for the 13 weeks toxicity study. A hot water extract of ARA (ARWE) was administered orally to F344 rats at dose levels of 0 (vehicle control), 500, 1000, 2000, 3500, and 5000 mg/kg/day for 2 weeks. Each group was composed to five male and five female F344 rats. According to the result, there were no ARWE-related adverse changes in mortality, body weights, food consumption, urinalysis, hematology, clinical chemistry, gross finding at necropsy, and organ weight examination. Salivation was observed in 3500 and 5000 mg/kg/day in male and female rats but it could not have found any relationship with ARWE administration. Based on our findings, ARWE may not cause toxicity in rats under the experimental conditions. Therefore, dose level of 5000 mg/kg/day as a highest treatment group in 13-week exposure study is recommended for further toxicity assessment.

• The Korea Journal of Herbology
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• v.23 no.1
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• pp.63-74
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• 2008

Objectives : This study has been carried out to understand the effect of Uncooked Korean Food(F-DM) on blood glucose and antioxidant enzyme activities in streptozotocin-induced Diabetic Rats. Methods : SD rats were separated into four groups(each with 20 rats). Except normal two group, the other two groups were injected into intra-peritoneal with streptozotocin 60 mg/kg. Experimental group was eated Feed with 25% F-DM for 4 weeks. The change of plasma glucose level, body weight were observed. After 4 weeks, liver and kidney weight, antioxidant enzyme activities, survival rate were observed with histological changes on liver, kidney and pancreas. Results : In experimental group, body weight and survival rate increased, plasma glucose level were decreased significantly. Liver and kidney weight, XOD activity were decreased in experimental group compared to control group. GSH-px and CAT activities, insulin- immunoreactive granules in p-cells were increased significantly in experimental group compared to control group. Conclusions : This study shows that the F-DM might be effective for treatment of diabetes and its complications, as well as reduction of the oxidative stress.

• Journal of Microbiology and Biotechnology
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• v.19 no.12
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• pp.1644-1649
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• 2009

This study investigates the buffering effects of calcium salts in kimchi on the total acidity, microbial population, and dextransucrase activity. Calcium chloride or calcium carbonate was added to dongchimi-kimchi, a watery radish kimchi, and the effects on various biochemical attributes were analyzed. The addition of 0.1% calcium chloride produced a milder decrease in the pH after 24 days of incubation, which allowed the lactic acid bacteria to survive longer than in the control. In particular, the heterofermentative Leuconostoc genus population was 10-fold higher than that in the control. When sucrose and maltose were also added along with the calcium salts, the dextransucrase activity in the kimchi was elevated and a higher concentration of isomaltooligosaccharides was synthesized when compared with the control. Calcium chloride was determined as a better activator compound of dextransucrase than calcium carbonate, probably because of its higher solubility. Therefore, the results of this study confirm the ability of the proposed approach to modulate the kimchi fermentation process and possibly enhance the quality of kimchi based on the addition of dietary calcium salts.

• Journal of the Korean Applied Science and Technology
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• v.32 no.3
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• pp.418-426
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• 2015

Total phenol contents, total flavonoid contents and antioxidant activity of 70% methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts from onion (Allium cepa L.) peels were studied. The $IC_{50}$ values of DPPH (2,2-diphenyl-1-picrylhydrazyl) radical and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity in 70% ethanol extract were remained to be lowest followed by 70% methanol extract and CM extract. And the total phenol content ($113.56{\pm}0.86mg\;CAE/g$), total flavonoid content (49.63 mg QE/g) and ferric reducing antioxidant power value were also found to be the highest. In contrast, 70% methanol extract possessed the strongest antioxidant activity by ${\beta}$-carotene bleaching assay. CM extract displayed the lowest antioxidant activity compared with other extracts. Onion peels exhibited strong antioxidant activity and abundant phytochemicals, which could be used in a various food products to add phytochemicals and promote good health.

• Preventive Nutrition and Food Science
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• v.18 no.1
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• pp.67-75
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• 2013

Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars-IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.3
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• pp.296-301
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• 1992

From the leaves of Ixeris sonchifolia (Compositae), luteolin and its glucoside and apigenin glucuronide were isolated and their structures were characterized on the basis of spectral data. Besides these flavonoids, the composition and relative content of free amino, acids and related compounds, compared to standards determined under identical conditions was also investigated using automatic amino acid analyzer. Major free amino acids were glutamic acid, aspartic acid, serine, proline, valine and arginine.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.754-760
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• 2005

The purpose of this study was to investigate Chinese university students' in Beijing perception for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145 (45.7%) and female 172 (54.3%) college students of residing in Beijing. Nationality of Kimchi answered Korea 83.3% of all the participants, and have eaten Kimchi was 59.0%. Male purchased commercial Kimchi 39.7%, and female restaurant 44.9% (p< .05). The first answered 'it was taste' 52.1% when commercial Kimchi purchased, and packing size of commercial Kimchi was 50g 50.0%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 79.1%, Mu Kimchi 68.4% and Oi Kimchi 63.6%, also preference of Kimchi was Baechu Kimchi 44.3%, Mu Kimchi 29.3% and Oi Kimchi 19.2% in order. After have eaten Kimchi answered good 64.6% (p< .05), Kimchi liked reason were the highest 'refreshing taste' 42.4%, unliked were 'oder (of garlic, ginger and anchovy juice, etc)' and 'too spicy' 33.3%, respectively. Improvement on consumption extention of Kimchi answered 'not too salty' 30.2%, 'not too hot' 28.5% and 'not too strong seasoning' 22.7%. Perception for Kimchi answered the highest mean (3.95) 'Kimchi is a good side dish with cooked rice'.

• Food Science and Preservation
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• v.24 no.8
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• pp.1088-1093
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• 2017

This study was conducted to investigate the effects of drying methods for Citrus junos peels on quality characteristics of the hot-water leachate from teabags containing those peels. Fresh peels were hot-air ($50^{\circ}C$), cold-air ($30^{\circ}C$), or freeze-dried ($-45^{\circ}C$), powdered to a size of 40 mesh, packaged with a paper sachet, and then the packaged teabags were leached for 10 min with hot-water ($70^{\circ}C$). $L^*$ value (lightness) and $-a^*$ value (greenness) of the peel powder were the highest in the freeze-dried samples. Soluble solids and titratable acidity of the teabag leachate were in the following order; cold-air, freeze, and hot-air dried samples. Among free sugar contents in all samples, fructose content was the highest, followed by glucose and sucrose. Fructose and glucose contents were not affected by drying methods. There was no significant difference in the flavonoid content among the peels dried using three drying methods. DPPH radical-scavenging activity of the leachate was the highest in the cold-air dried sample. These results suggest that cold-air drying would be an effective method to enhance the quality of hot-water leachate of teabags prepared from C. junos peels.