• The Korean Journal of Food And Nutrition
• /
• v.36 no.5
• /
• pp.354-359
• /
• 2023

A mono-type glycerine fatty acid ester compound was chemically synthesized using medium-chain fatty acids with antibacterial activity, and the physicochemical quality and antibacterial activity of the synthesized glycerine medium-chain fatty acid ester compound were measured. At a reaction molar ratio of MCT(medium chain triglyceride) to glycerine of 1:2.5, 48.15% mono ester was produced. The physicochemical analysis of the synthesized glycerine fatty acid ester compound showed an acid content of 0.38~0.60%, which tended to increase slightly as the glycerine molar ratio increased. The saponification value decreased as the synthesized molar ratio of glycerine increased from 218 to 284. The number of bacteria was measured to confirm the degree of antibacterial activity of glycerine medium-chain fatty acid esters against food poisoning bacteria, Bacillus cereus and Salmonella typhi. The number of bacteria significantly decreased as the MCT:glycerine molar ratio increased. In particular, the antibacterial effect between the treatment groups was the highest when at an MCT:glycerine molar ratio of 1:2.5.

• Animal Bioscience
• /
• v.37 no.2
• /
• pp.274-283
• /
• 2024

Objective: The aim of the study was to evaluate the physicochemical properties (nutrient composition, pH, water content and activity, sorption properties) and mechanical properties (compression force and energy) of granulated feed mixtures with various inclusion levels of crude fibre concentrates ARBOCEL and VITACEL for broiler chickens, i.e. +0.0% (control group - group C), +0.3%, +0.8%, +1.0%, +1.2%. Methods: The feed mixtures were analyzed for their physicochemical properties (nutrient composition by near-infrared spectroscopy, pH with the use a CP-401 pH meter with an IJ-44C glass electrode, water content was determined with the drying method and activity was determined with the Aqua Lab Series 3, sorption properties was determined with the static method) and mechanical properties (compression force and energy with the use TA-HD plus texture analyzer). The Guggenheim-Anderson-de Boer (GAB) model applied in the study correctly described the sorption properties of the analyzed feed mixtures in terms of water activity. Results: The fibre concentrate type affected the specific surface area of the adsorbent and equilibrium water content in the GAB monolayer (p≤0.05) (significantly statistical). The type and dose of the fibre concentrate influenced the dimensionless C and k parameters of the GAB model related to the properties of the monolayer and multilayers, respectively (p≤0.05). They also affected the pH value of the analyzed feed mixtures (p≤0.05). In addition, crude fibre type influenced water activity (p≤0.05) as well as compression energy (J) and compression force (N) (p≤0.001) (highly significantly statistical) of the feed mixtures. Conclusion: The physicochemical analyses of feed mixtures with various inclusion levels (0.3%, 0.8%, 1.0%, 1.2%) of crude fiber concentrates ARBOCEL or VITACEL demonstrated that both crude fiber types may be used in the feed industry as a feedstuff material to produce starter type mixtures for broiler chickens.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.4
• /
• pp.401-404
• /
• 2008

Seolitae Chungkukjang added with different ratios of green tea was prepared to increase the antioxidative activity of Chungkukjang. The physicochemical properties and the radical scavenging effect under in vitro were evaluated. The addition of green tea to Seolitae Chungkukjang (SC) revealed lower pH, green color and decrease in levels of NH3-N. Among the Chungkukjang group with Seolitae or green tea, SC with green tea 5.0% (SCG 5.0) showed the strongest scavenging activity against 1,1-diphenyl-2-picrylhydrazyl with $IC_{50}$ value of $82.1{\mu}g$/mL. In addition, SCG 5.0 exerted the most effective ${\cdot}OH$ scavenging activity. Moreover, SCG 5.0 showed the similar sensory preference to control soybean Chungkukjang. The present study suggests that SC exerts radical scavenging effect, and that the addition of green tea to SC leads to the increase in the antioxidative effect of Chunkukjang.

• Korean Journal of Food Science and Technology
• /
• v.40 no.2
• /
• pp.201-206
• /
• 2008

The physicochemical, sensory and antioxidant activity characteristics of rice wine, yakju added with different ratios of Codonopsis lanceolata (0, 10, 20, and 30%) were investigated. The pH of the rice wine decreased and the total acidity increased with greater additions of C. lanceolata. Furthermore, the total sugar content increased, while the alcohol content decreased with increasing amounts of C. lanceolata. The color L-value had no change, but the color a- and bvalues increased with increasing amounts of C. lanceolata. The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity increased with the addition of C. lanceolata. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 5.53, 5.50, 5.63, and 5.65, respectively, with the addition of 20% C. lanceolata.

• The Korean Journal of Food And Nutrition
• /
• v.36 no.1
• /
• pp.25-32
• /
• 2023

To increase antioxidant activity and physicochemical quality characteristics, four kinds of berries (blueberry (BEB), blackberry (BKB), cranberry (CNB), raspberry (RSB)) with antioxidant activities were used to replace beet (B) in existing ABC juice. In the experimental group, the pH was decreased while the content of soluble solids was increased significantly. Total polyphenol content was significantly increased in all experimental groups compared to that in the control group. The control group had the lowest polyphenol content at 14.723 ㎍ GAE/g, whereas the blackberry replacement group had the highest polyphenol content at 67.12 ㎍ GAE/g. The total flavonoid content was the lowest in the control group at 8.98 ㎍ QE/g but the highest in the blackberry group at 50.47 ㎍ QE/g. All experimental groups showed significantly higher antioxidant activities than the control group. DPPH & ABTS radical scavenging activities were the lowest in the control group at 15.69% and 19.55%, respectively, but the highest in the blackberry group at 48.24% and 59.43%, respectively. SOD-like activity was also the lowest in the control group at 14.12%, but the highest in the blackberry group at 48.18%. When comparing experimental groups, antioxidant activities (DPPH, ABTS, SOD) and antioxidant components (total polyphenols and total flavonoids) were in the order of BKB > CNB > RSB > BEB > Control. In conclusion, the new ABC juice containing four types of berries is enriched in antioxidants with significantly improved antioxidant activities and physicochemical quality characteristics.

• Food Science of Animal Resources
• /
• v.42 no.3
• /
• pp.411-425
• /
• 2022

Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was to investigate the effects of different water contents on the drying and physicochemical characteristics of semi-dried restructured sausages. Sausages were prepared with different initial moisture contents (0%-50%) and drying time (0-580 min). The drying characteristics, including the drying rate, effective moisture diffusivity, and water activity of sausage were significantly improved as the initial moisture content was increased. When the initial moisture content of the sausage was 50%, physicochemical properties, such as color, porosity, shear force, and volatile basic nitrogen, were improved the most along with the decreased drying time. Scanning electron microscopy data showed greater porosity and pore size in sausages with the increase of initial moisture content. Collectively, our data suggest that an increase in the initial moisture content of semi-dried restructured sausages improves their drying characteristics and physicochemical properties.

• The Korean Journal of Food And Nutrition
• /
• v.14 no.6
• /
• pp.596-604
• /
• 2001

Twelve varieties of Korean rice and ten varieties of Japanese rice were selected. After being milled. they were analyzed about various physicochemical properties such as moisture, protein and amylose, a -amylase activity, gelatinization properties. And after being cooked with proper amount of water texture and other physical properties were measured by Texturometer, Tensipresser and Rheolograph-micro. Finally the sensory evaluation test was carried out. The results were as follows. 1. In case of protein contents, amylose contents and $\alpha$-amylase activity, Korean rice had a slightly higher value than Japanese As a consequence. Korean rice showed a little stronger hardness and a little weaker stickiness compared with Japanese rice. 2. Amylose contents showed very high correlation with other physicochemical properties and peak viscosity and gelatinization temperature of RVA, the ratio of stickiness to hardness( -Hl/Hl ) of Texturometer and the tan $\delta$(the ratio of dynamic loss to dynamic viscoelasticity) of Rheolograph-micro showed high correlation with other analyzed properties. 3. The ( -/+)work balance of low compression test(25% ) of Tensipresser analysis(texture analysis on the surface of cooked rice) and tan f of Rheolograph-micro showed very high correlation with sensory evaluation results. By using this parameters as major independent variables, some trials to derive high confidence multiple regression equations were accomplished. By the equations it would be possible to make an approximate pre-estimate of eating quality for unknown japonica rice.

• Food Science and Biotechnology
• /
• v.16 no.5
• /
• pp.740-746
• /
• 2007

Fruit juices such as grape juice are associated with healthy products by consumers because of the many health benefits they provide. Farm produced (FPGJ) and commercially produced grape juice (CPGJ) in South Korea were compared and studied through the evaluation of their physicochemical, functional, and sensory properties. The results of this study show that FPGJ's physicochemical properties are more varied than CPGJ. The pH, titratable acidity, and total soluble solids of FPGJ were higher than CPGJ. FPGJ had a higher mean value for total phenolics ($2,558.20{\pm}50.06\;mg/L$ GAE), total flavonoid ($3,236.80{\pm}56.11\;mg/L$), total anthocyanin ($559.88{\pm}3.51\;mg/L$), and radical scavenging activity (86.48%) than CPGJ, although the differences were significant only with regard to total flavonoid and total anthocyanin. This study also demonstrates that CPGJ is preferred in terms of sensory evaluation. These properties may be used as a basis for the optimization of processing to produce a higher quality grape juice.

• Journal of Microbiology and Biotechnology
• /
• v.17 no.6
• /
• pp.979-984
• /
• 2007

The physicochemical properties of the exopolysaccharide (EPS) produced by marine bacterium Zoogloea sp. KCCM10036 were investigated. Two types of isolated EPSs were shown to have average relative molecular masses $(M_r)\;of\;4.07{\times}10^6$ of CBP (cell-bound polysaccharide) and $3.43{\times}10^6$ of WSP (water-soluble polysaccharide), respectively. When the CBP was utilized as an emulsifier, it stabilized the emulsifier, for up to 148 h. Compared with other commercially available hydrocolloids such as xanthan gum, the Tween series, and Triton, the CBP showed much better emulsifying capability on a water-in-oil system. Phase separation occurred in the Tween series after 24 h, whereas the emulsion was better stabilized by the CBP. The CBP thus has potential as an emulsifying agent in commercial emulsions. The flocculating activity was also greatest at 0.01% (w/v) and decreased at higher concentrations than the optimized concentration of the WSP and CBP. The results also showed that both types of expolysaccharides from Zoogloea sp. had excellent flocculating activity.

• Journal of the Korean Ceramic Society
• /
• v.48 no.1
• /
• pp.6-13
• /
• 2011

In this study, we used activated carbon (AC) and charcoal (CH) as carbon sources with $TiO_2$ powder to prepare spherical carbons containing titania (SCCT) by using phenolic resin (PR) as a bonding agent. The physicochemical characteristics of the SCCT samples were examined by BET, XRD, SEM, EDX, iodine adsorption and compressive strength. The photocatalytic activity was evaluated by measuring the removal efficiency of three kinds of organic dyes: methylene blue (MB), methyl orange (MO) and rhodamine B (Rh.B) under a UV/SCCT system. In addition, evaluation of chemical oxygen demand (COD) of piggery waste was done at regular intervals and gave a good idea about the mineralization of wastewater.