• Food Science and Preservation
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• v.20 no.3
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• pp.342-347
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• 2013

In recent years, polyphenol-rich herbs, fruits and processed foods, which are made of plant origin, have attracted much attention due to their potential health benefits. Pomegranate (Punica granatum L.) is an important source of bioactive compounds and has been used to treat diseases because of its medicinal properties. This research was focused on characterizing Korea's national cultivar and a similar product from California, USA. To evaluate their bioactive compounds and pharmacological activities, their anti-oxidation and cancer inhibition properties, as well as their organic acid and free sugar contents, were investigated. The national cultivar had low total sugar and high organic acid contents, contrary to the imported product. The results showed that the peel of national cultivar had high polyphenol and ellagic acid contents compared to imported product. The free radical scavenging capacity was evaluated via 2,2-diphenyl-1-picrylhydrazyl (DPPH) and its positive correlation with the total polyphenol contents was found. The anti-cancer activity of methanol extracts revealed growth inhibition against the prostate cancer cell. These results signify that while pomegranate, national cultivar, is more sour than the imported product, its health benefits could be excellent. Also, the polyphenol compound content of the non-edible part (such as the peel and the seed) was higher than that of the juice. Thus, it is suggested that the byproduct of the juice extraction could be potentially used in other fields such as medicine or dietary agents.

• Food Science and Preservation
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• v.14 no.3
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• pp.263-268
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• 2007

This paper was study to develop an extract of Elaeagnus multiflora as a materials of beverage, and was part of a wider project to use Elaeagnus multiflora for the development of processing foods. This was sought to optimize various sensory characteristics of color and flavor. The highest color score was 5.15 points. This was attained with 5.2%(v/v) Elaeagnus multiflora extract and 3.2%(v/v) brown rice vinegar. The highest flavor score was 4.06 points, and was arrived which added 10.8%(v/v) Elaeagnus multiflora extract and 0.4%(v/v) brown rice vinegar.

• Food Science and Preservation
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• v.22 no.4
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• pp.585-590
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• 2015

As consumers are aware of their health and are more conscious of environmental conditions, there is an increasing demand for organic agri-foods. The present study aims to investigate the physicochemical quality characteristics and antioxidant activity of organic green peppers. The weight, length, moisture content, color (Hunter L, a, b) and hardness were measured for the quality characteristics. In addition, the DPPH, ABTS radical scavenging activities and total phenolic contents were analyzed for the comparison of antioxidant activities between organically and conventionally grown green peppers. The weight and length of the organically grown green peppers were lower than those of the conventionally grown ones. The moisture content of the organically and conventionally grown green peppers was similar. The L and b values of the organically grown green peppers were higher than those of the conventionally grown ones. The DPPH radical scavenging activity of the organically grown green peppers (62.86%) was higher than that of the conventionally grown ones (51.06%). The total phenolic content of the organically grown green peppers was higher than that of the conventionally grown ones, however, there was no significant differences between organically and conventionally grown green peppers (p<0.05). Further studies would be recommended for the evaluation of other characteristics such as flavor, taste, and bioactivity compounds between organically and conventionally grown green peppers.

• Food Science and Preservation
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• v.14 no.6
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• pp.655-661
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• 2007

The biological activities of methanol extracts of Angelica gigas Nakai, such as antioxidation, anticancer and immuno-activity, were investigated in relation to development of functional foods. Anti-oxidation activity in the methanol extracts were assessed by hydrogen donating activity, reducing power and hydroxyl radical scavenging activity. Activities were dose-dependent over concentrations of 0.1, 0.5 and 1 mg/mL, with thehydrogen donating activity being over 50% at 1 mg/mL concentration. The methanol extracts inhibited the proliferation of SW480 cells in a dose-dependent manner, and chromatin condensation and apoptotic bodies were observed by fluorescence microcopy in the cells treated with the extracts for 24 hr. Caspase-3 activity was also increased in a dose-dependent manner in cells treated with the extracts relative to control cells. The extracts did not induce the proliferation of mouse spleen cells or NO production in macrophage cells (RAW 264.7). These results show that the methanol extract had slight anti-oxidative activity and did not increase immuno-activity, but inhibited proliferation of SW480 through apoptosis via a caspase dependent pathway.

• Food Science and Preservation
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• v.22 no.3
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• pp.408-420
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• 2015

This study investigated the effect of heat treatment conditions on the quality and antioxidant activities of Korean traditional actinidia (Actinidia arguta) cultivars puree. Heat treatment on actinidia puree was conducted at $70{\sim}90^{\circ}C$ for 1 min to 5 mins, while a control sample of the actinidia puree was prepared without heat treatment. In all the samples, except for the sample treated at $90^{\circ}C$ for 5 mins, pH and Brix degree was not dramatically changed. Pulp content decreased with increasing temperature and time. L and the a value of color increased with increasing temperature and time. However, the b value showed a reverse tendency with L and the a value. Viscosity and gumminess increased as heat temperature and time increased, though cohesiveness was not significantly changed depending on temperature and time. Coliform and yeast were not detected on all samples and the number of aerobic bacteria and mold decreased as temperature and time increased. Vitamin C and total phenolic content of the puree was not changed for 1, 3, and 5 mins at $70^{\circ}C$ and for 1 and 3 mins at $80^{\circ}C$, but significantly decreased with increasing time at $90^{\circ}C$. Furthermore, the antioxidant activities of the puree, such as DPPH radical scavenging activity, ABTS radical scavenging activity, and FRAP (ferric reducing antioxidant power) showed a similar tendency with total phenolic content.

• Food Science and Preservation
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• v.22 no.6
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• pp.908-914
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• 2015

The objectives of this study were to isolate and characterize low temperature adaptation yeast and to obtain suitable yeasts strains for manufacturing Yakju. In this study, we isolated 482 wild yeasts from fermented foods. Out of these, 5 yeast strains were selected based on increased growth at low temperature ($15^{\circ}C$) and high ${\beta}$-glucosidase activity. To screen the aromatic level of isolates, media containing cerulenin and 5,5,5-trifluor-DL-leucine (TFL) were used. Y297 strain demonstrated tolerance against TFL and produced more than 13% alcohol. Y297 strain was identified a Saccharomyces cerevisiae based on the 26S rDNA gene sequences. Maximum cell growth was observed after 19 hr and 38 hr of incubation at $25^{\circ}C$ and $15^{\circ}C$, respectively. The exponential phase was followed by a lengthy stationary phase, at $15^{\circ}C$, when the cells remained high viable. Y297 strain demonstrated tolerance against alcohol (10%), glucose (60%) and salt(NaCl, 8%). ${\beta}$-glucosidase and esterase activity in Y297 were higher than those of controls at $15^{\circ}C$. Overall, these results indicated that using wild yeast strain, isolated from fermented food, affects the chemical characteristics of the brewed Yakju.

• Food Science and Preservation
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• v.25 no.1
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• pp.155-163
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• 2018

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.

• Food Science and Preservation
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• v.14 no.1
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• pp.67-72
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• 2007

To prepare useful foods from Acanthopanax koreanum, extraction of major constituents by water and ethanol solutions were investigated Reflux extractions of 300 g of dried material of particle size less than 0.5 cm, were carried out in 7.5 L of water, or ethanol solutions (30 -95% v/v) for 9 hr at $100^{\circ}C$. The pH values of extracted solutions were 4.0-6.5. The Color b-value of extracted solutions increased as ethanol concentrations dropped and with longer extraction times. The amounts of material in extracts increased rapidly in the first 2-3 hr of extraction. The extract levels from 30-70% ethanol solutions were 0.27-0.47 g/100 g. The main free sugars of extract were sucrose, fructose and glucose. Eleutherosides were extracted rapidly (within 3 hr), and eleutheroside extraction was best in water or in 30-70% ethanol 95% ethanol solutions were less effective. The eleutherosides were extracted to 97% by water or 30-70% ethanol solutions after 3-5 hr. Acanthoic acid extraction was more affected by ethanol level than by extraction time water achieved only trace extinction. In summary, reflux extraction in 40-70% ethanol for 3-5 hr was adequate for the extraction of functional materials from Acanthopanax koreanum.

• Food Science and Preservation
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• v.21 no.3
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• pp.442-450
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• 2014

In this study, we isolated a cellulase-producing bacterium isolated from traditional Korean fermented soybean paste and investigated the effect of culture conditions on the production of cellulase. This bacterium, which was identified as Bacillus subtilis 4-1 through 16S rRNA gene sequence analysis, showed the highest cellulase activity when the cells were grown at $45^{\circ}C$ for 24 hours in the CMC medium supplemented with 1.0% of soluble starch and 0.1% yeast extract. The initial optimum pH of the medium was observed in the range of 5.0~9.0. The optimal pH and temperature for the production of cellulase from B. subtilis 4-1 were pH 9.0 and $60^{\circ}C$ respectively. In addition, the enzyme showed significant activity in the temperature range of $20{\sim}90^{\circ}C$, which indicates that B. subtilis 4-1 cellulase is an alkaline-resistance and thermo-stable enzyme. This enzyme showed higher activity with CMC as the substrate for endo-type cellulase than avicel or pNPG as the exo-type substrates for exo-type cellulase and ${\beta}$-glucosidase. These results suggest that the cellulase produced from B. subtilis 4-1 is a complex enzyme rather than a mono-enzyme.

• Food Science and Preservation
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• v.23 no.6
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• pp.788-796
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• 2016

This study presented the change of quality characteristics of Doenjang with various salt concentrations (4, 8, 15, and 20%) during 12 months. The pHs of Doenjang during fermentation were gradually increased for 12 months, whereas the pHs of Doenjang with 4 and 8% salt increased rapidly. Titratable acidity of Doenjang with 4 and 8% salt was high at initial time, while Doenjang with 15 and 20% salt was high at the 9 and 12 months. The amino-type nitrogen content of Doenjang with 4 and 8% salt was increased and ${\alpha}-amylase$ activity of all Doenjang was decreased during whole fermentation period. The protease activity of Doenjang with 4 and 8% salt was higher than Doenjang with 15 and 20% salt until 7 months. Total aerobic bacteria number 8.0~9.1 log CFU/g for 12 months, which was steady during fermentation period. Doenjang with 8% salt showed the highest score in umami taste whereas the lowest score in bitterness, astringency, and sourness tastes between 5 and 12 months. In conclusion, Doenjang with 8% salt was a suitable concentration for low-salt fermented foods.