• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.5
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• pp.534-539
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• 2013

To secure the biological safety of live fish and shellfish for raw consumption, the germicidal effects of electrolyzed seawater were evaluated. Upon direct exposure to electrolyzed seawater, coliform group bacteria were killed and decreased to undetectable levels after 1 day. The physicochemical characteristics of the seawater were stable during the test period. A byproduct of chlorine disinfection, trihalomethane, was not generated by the electrolysis of seawater. Vibrio parahaemolyticus infection in a live fish was effectively resolved by electrolyzed seawater and became undetectable after 12-36 h of treatment. Bioaccumulation of coliform group and fecal coliform bacteria in live oysters Crassostrea gigas was removed within 18 h of treatment. This study demonstrated that electrolyzed seawater is an effective and safe germicidal agent for the traditional retail market and can help to prevent outbreaks of foodborne disease associated with the consumption of raw fish and shellfish.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.577-587
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• 2011

In this study, lotus leaf was added to a Takju (Korean milky rice wine) preparation to evaluate its effects on physicochemical and fermentation properties. For rapid saccharification Takju was stored at 25$^{\circ}C$ for 2 days and then temperature was switched to 18$^{\circ}C$ to mature the wine for 21 days. From the start of fermentation to 2-days, the pH of Takju decreased rapidly and acidity increased. Maltose, a byproduct of starch saccharification, increased for 2 days then rapidly decreased. Glucose fluctuated for 7 days and of the 21-days fermentation. The ethanol production rate was highest during the first 7 days, then slowed. Total viable yeast and lactic acid bacterial counts increased rapidly for 2 days and then decreased gradually thereafter. Leuconostoc spp. grew rapidly for 1 day and sharply disappeared with decreasing pH. DPPH radical scavenging activity was significantly higher for Takju prepared with lotus leaf than without. The overall acceptance of Takju tended to increase when it was prepared with lotus leaf.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.256-261
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• 2006

Soybeans were fermented with Monascus sp. to select strain with highest mevinolin production through solidstate fermentation. Monascus pilosus IFO 480 showed highest yield of 2.2 mg mevinolin per g dry weight without citrinin, toxic fungal secondary metabolite, as byproduct. Nutrient broth used for soybean fermentation with Monascus sp. was composed of 3.4 rice powder, 1.1 peptone, 2.6 glycine, 12.9 glucose, initial pH 6.0 (%, w/v). Mevinolin was present in fermentation substrate largely as hydroxy carboxylate form (open lactone, 91.8-96.8%), which is used as hypocholesterolemic agent. Production of mevinolin continued up to 50 days fermentation time at $30^{\circ}C$.

• Journal of Life Science
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• v.29 no.2
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• pp.164-172
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• 2019

In Korea, shiitake mushroom, Lentinula edodes, is cultivated on artificial medium containing oak sawdust and wheat bran. The annual production of spent mushroom substrate (SMS) of shiitake, a byproduct of the mushroom industry, is estimated to reach over 50,000 tons per year. This study aimed to improve the use of SMS as a novel bioresource. Hot water extracts of SMS after the first and third harvest were prepared and their bioactivities evaluated. Hot water extracts of uninoculated medium and shiitake were used as controls. Extracts of SMS showed higher radical scavenging of DPPH anions, ABTS cations, nitrites, and a higher reducing power than those of shiitake or medium extracts. After the first and third harvests at 0.5 mg/disc, SMS extracts showed no antibacterial or antifungal activities against the pathogenic and food-spoilage bacteria and fungi. However, they showed good inhibitory activities against ${\alpha}$-glucosidase at 0.5 mg/ml. In addition, SMS extracts had strong anti-coagulation activities via their inhibition of thrombin, prothrombin, and blood coagulation factors without platelet aggregation activity. Our results suggested SMS should no longer be perceived as a useless byproduct but should be understood as a novel bioresource, the extracts of which could be developed as antioxidant, antidiabetic, and antithrombosis agents.

• Applied Chemistry for Engineering
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• v.21 no.6
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• pp.653-658
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• 2010

Biodiesel is well known for an eco-friendly alternative fuel for petrodiesel. But biodiesel has a disadvantage since it is derived from expensive food resource. In this study, we synthesized the biodiesel from duck's oil which was food trash via transesterification under base catalyst. After analytic result of density, kinematic viscosity, cold temperature characteristics, lubricity and cetane number which were main fuel characteristics, this duck's biodiesel has enough potential to use as fuel except only domestic winter season.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.361-366
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• 2016

The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, $250{\mu}m$) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and ${\beta}$-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holding capacity (WHC) of various blends was increased as a function of BBP but not gluten contents. Goso flour had the highest starch content (78.68%), with peak and final viscosities of 3,099 and 3,563 cp, respectively. Peak and final viscosities, trough, breakdown, and setback of the blends were decreased with the addition of BBP. Noodles made with Backjoong had the highest thickness score, while the hardness of noodles made with blends of Goso or Backjoong and 20% BBP were similar to those made from wheat flour only. The WHC of the samples was strongly correlated with PC, crude fiber, and ${\beta}$-glucan. The PC was not correlated with final viscosity, setback, thickness, hardness, gumminess, or chewiness.

• Preventive Nutrition and Food Science
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• v.17 no.2
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• pp.136-140
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• 2012

Trifoliate orange seed extracts (TSEs) were made using either distilled water (TW), ethanol (TE), or n-hexane (TH), to measure total polyphenol contents, DPPH and ABTS radical scavenging activities, and anti-complementary activity. The results showed that the total polyphenol content showed higher value at TE (235.24 ${\mu}g/mL$, p<0.05) than those of TW (132.65 ${\mu}g/mL$) and TH (165.44 ${\mu}g/mL$) at 10 mg/mL and TE exerted the highest DPPH radical scavenging activity (61.77%, p<0.05), which occurred in the following order: TE TW (56.87%)>TH (39.78%). The results of ABTS radical scavenging activity showed that TW (34.26%) and TE (31.81%) showed similar activities, which were higher than TH (12.74%, p<0.05). Anti-complementary activity of TE (61% at 500 ${\mu}g/mL$) showed a higher activity when compared with the positive control (60% at 1,000 ${\mu}g/mL$) polysaccharide-K (PSK), a known immuno-active polysaccharide from Coriolus versicolor. Consequently, among TSEs, TE is a byproduct from trifoliate orange and could be an important source of dietary polyphenolic antioxidant compounds and immunopotentiating activity, including complement activation.

• Preventive Nutrition and Food Science
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• v.14 no.4
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• pp.323-328
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• 2009

Cryotin F could be used for hydrolyzing shrimp byproducts into bioactive ingredients, which could be used as value-added products. The objective of this study was to investigate the optimum condition for antioxidative activities of the enzymatic hydrolysate produced with Cryotin F using response surface methodology with central composite rotatable design. Shrimp byproducts (shells and heads) were hydrolyzed with Cryotin F. The experimental ranges of the independent variables for 20 experimental runs were 28.2-61.8${^{\circ}C}$ reaction temperature, pH 6-10 and 0.5-5.5% enzyme concentration. The degree of hydrolysis for the reaction products was measured. Their antioxidative activities were measured using 1,1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging activity and Fe-chelating activity. The experimental method with central composite rotatable design was well designed to investigate the optimum condition for biofunctional ingredients with antioxidative activities using Cryotin F because of their high R2 values of 0.97 and 0.95 for DPPH-scavenging activity and Fe-chelating activity, respectively. Change in enzyme concentration did not significantly affect their antioxidative activities (p<0.05). Both DPPH scavenging activity and chelating activity against Fe for the enzyme hydrolysates were more affected by the pH of enzyme hydrolysis than by their action temperature. DPPH-scavenging activity was higher at acidic pH than alkali pH, while chelating activity against Few was inversely affected. Hydrolysate of shrimp byproducts showed high antioxidative activities depending on the treatment condition, so the optimum treatment of enzymatic hydrolysate with Cryotin F and other proteases can be applied to shrimp byproducts (shells) and other protein sources for biofunctional ingredients.

• Journal of Life Science
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• v.20 no.9
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• pp.1358-1364
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• 2010

In this study, the effects of feeding citrus by-products on the quality and fatty acid compositions of chicken eggs were investigated. Two samples of chicken eggs were used for this study: T0 (eggs of chickens that were not fed citrus byproducts) and T1 (eggs of chickens that were fed 4% citrus byproducts). There was no statistically meaningful difference between T0 and T1 in terms of various properties, such as chemical composition, cholesterol content, minerals, vitamins, pigments, and total structural amino acid. The caloric content of the egg yolk was higher in T1 than in T0, and total free amino acid of egg albumin and egg yolk was higher in T1 than in T0 (p<0.05). There was a not significant difference in SFA:UFA ratio between T0 and T1, but the linolenic acid content was higher in T1 than in T0 (p<0.05). The results of this study show that citrus by-products can be used for feed for laying hens by adding them to general feed.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.759-765
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• 2005

This study was carried out to investigate the feeding effects of fermented wild grape by-product on pork meat qualities. The samples consisted of the pork not fed fermented wild grape byproduct(FWG-X) and the pork fed fermented wild grape byproduct(FWG-O). The moisture, crude protein, crude fat and crude ash were not significantly different between samples. The cholesterol and TBARS of FWG-O were lower than those of the FWG-X, and the salt soluble protein extractability of FWG-O was higher than that of the FWG-X(p<0.05). The calorie, cooking loss, water holding capacity, pH and volatile basic nitrogen were not significantly different between FWG-X and FWG-O. The meat colors of the a and b value of FWG-O were higher than those of the FWG-X, and in case of the fat color, the a value of FWG-O was higher than that of the FWG-X. The hardness, springiness, cohesiveness, gumminess, chewiness and shear force were not significantly different between FWG-X and FWG-O. The total amino acid contents of FWG-X and FWG-O were 74.35 and 69.59g/100g protein, respectively, The raw meat color of FWG-O was higher than that of the FWG(p<0.01), and the cooked meat color(p<0.05), taste(p<0.001), flavor(p<0.001), juiciness(p<0.01) and palatability(p<0.01) were superior to those of the FWG-X. This study showed that fermented wild grape by-product decreased the cholesterol content and lipid oxidation with enhancing the sensory score.