• Food Science and Biotechnology
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• v.18 no.5
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• pp.1071-1075
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• 2009

Allyl isothiocyanate (AI), a volatile compound of mustard, has excellent antimicrobial effects, but its volatility hinders its wide usage as an ingredient of food products. Microencapsulation technique, therefore, was applied for delaying the release time of AI. For delaying the release time of AI, the mustard powder, which contained AI, was microencapsulated with 5% modified starch by using fluidized bed processing. The efficiency of the controlled release of AI at various pH was analyzed by the head space (HS) analysis and solid phase microextraction (SPME) method using gas chromatography (GC). Also, modified starch encapsulated powder was added into kimchi for applying in food industry. As the result, the release time of AI was delayed by microencapsulation with modified starch and the higher pH could be the faster release of AI. Also, the period until the pH values and total acidity of kimchi reached up to 4.5 and 0.6%, which give its malsour taste, was extended by microencapsulation. These results showed that modified starch encapsulated powder could prolong the preservation in food system.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.42-49
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• 1988

In order to utilize sea mustard, Undaria pinnatifida, effectively. sea mustard jam was prepared by use of physical properties of polysaccharides, mainly alginic acid and then its chemical composition, nutritive qualifies and the stability of pigments were examined. Suitable processing condition for sea mustard jam was as fellows : as the first stage, fresh sea mustard was scalded for 20 sec at $85^{\circ}C$ and dried sea mustard was dipped for 20 min in cold water for rehydration, then both sea mustards were treated by draining and chopping. Next, after adding 4 fold of $0.5\%\;K_2HPO_4$ solution to weight of chopped sea mustards, the mixed solutions were agitated for 15 min at $95^{\circ}C$, and gelated sea mustards were filterated by pressing. Flow characteristics of those sea mustard jam were regarded mixed type having pseudoplastic type and yield stress. Judging from sensory evaluation, adding $0.375\%$ of saccharin, $2\%$ of sorbitol, $0.25\%$ of citric acid and $0.5\%$ of powder of roasted soybean to sea mustard jam were suitable for enhancing taste and flavor of product. Chemical composition of products were scarcely changed throughtout processing. Jam processed by fresh sea mustard was better than dried one in contents of chlorophyll and total carotenoid pigments. In fatty acid composition, polyenoic acids of $C_{18:3},\;C_{20:4},\;C_{20:5},\;C_{22:6}$ were held high contents as known to have lowering function of cholesterol contents. It was presumed that dominant contents in free amino acids such as lysine, alanine, glutamic acid and organic acids such as citric acid, oxalic acid, $\alpha-ketoglutaric$ acid, lactic acid and succinic acid held important role for the flavor of sea mustard jam.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.716-721
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• 2012

This study was designed to compare the quality characteristics of spray-dried (SD) and freeze-dried (FD) powders prepared with hot water extracts of sea mustard (Undraia pinnatifada) and sea tangle (Laminaria longissima). The moisture content of FD seawed was lower than that of SD, and sea mustard had a higher overall moisture content than sea tangle. The alginic acid content of SD seaweed was significantly higher than that of FD seaweed for both species. There were relatively higher contents of phenolic compounds in SD powders than in FD powders. DPPH radical scavenging ability was significantly greater in SD seaweed, and also, SOD-like activity in SD powders was higher than those of FD powders. However, the nitrite scavenging activity of FD powders of sea mustard (10 mg/mL) was higher than that of SD. In conclusion, spray-dried sea mustard and sea tangle extracts exhibited higher physiological functionalities than their freeze-dried counterparts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.48-53
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• 1995

Changes in the contents of sugar, organic acid, free amino acid and uncleic acid-related compounds of leaf mustard-Kimchi during fermentation at 5~7$^{\circ}C$ were investigated. The leaf mustard-Kimchi was formulated with 4kg leaf mustard, 120g garlic, 80g ginger, 540ml salted anchovies, 1kg green onion, 200g red pepper powder, 200g ground red pepper, 60g whole sesame and 600ml glutinous rice paste. Changes in pH and acidity were relatively slow. Major free sugars were glucose(0.13%) and maltose(0.42%), and residual sugars(0.03-0.04%) were also detected after 32 days of fermentation. Major free amino acids containing more than 26.5mg% were proline, glutamic acid, alanine and histidine. Contents of total free amino acids increased from 244.8 to 397.2mg% by 24 days of fermentation. Of non-volatile organic acid, lactic acid was the most abundant(119.3mg%), and its content increased markedly after 10 days of fermentation. Other organic acids(below 53.1mg%) observed were malic, oxalic and citric acid. Contents of nucleic acid-related compounds were high in the order of hypoxanthine(22.8mg%), IMP(8.3mg%) and GMP(6.9mg%). Hypoxanthine content increased by 10 days(27.3mg%) and decreased thereafter, while the others decreased gradually during the overall period of fermentation.

• Journal of Korean Home Economics Education Association
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• v.12 no.2
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• pp.47-64
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• 2000

The purpose of this study was to search the calcium and iron rich foods in Korean people. The food sources presented in the current home economics textbooks of middle and high school were investigated. And 40 kinds of calcium and iron rich foods were selected by the quantity in 100g edible portion. one serving size and according to 1997 food supply data. Also 3 major food groups of calcium and iron supply in Korean were identified, and 10 rich foods for each food groups were selected. The results were summarized as follows. 1. The food sources of calcium 1) The food sources of calcium presented in the home economics textbooks of middle and high school are milk and dairy products. small fishes such as anchovy icefish and dried strip and green vegetables etc. 2) The calcium rich foods by 100g edible portion were in order of skim milk powder river snail sesame sea mustard. whole milk powder. snapping turtle loach sea tangle(dried) opossum shrimp and sea lettuce(dried). And the calcium rich foods by the calcium content in one serving were in order of river snail snapping turtle opossum shrimp loach spiny lobster skate skim milk powder small alaska pollack freshwater crab condensed milk whole milk powder skate ray and milk. 3) The 3 major calcium supply food groups in Korean were vegetables fish and shellfishes and milk and dairy products. 4) The calcium supply foods according to the quantity of food supply in 1997 was in order of sea mustard, milk anchovy chinese cabbage soybean skin milk powder laver shrimp welsh onion and maize. The vegetables were the important sources of calcium in Korean. 2. The food sources of iron 1) The food sources of iron which are commonly presented in the textbooks of middle and high school were meat liver egg(egg yolk) and green vegetables etc 2) The iron rich foods on the basis of the iron content in 100g edible portion were in order of surf clam marsh clam laver(dried)( sea lettuce(dried), crayfish pelilla seed little neck clam orient hard clam, venus clam, and freshwater carab. And the iron rich foods by the iron content in one serving were in order of surf clam marsh clam crayfish little neck clam orient hard clam freshwater crab venus clam hen cockle green confertii(fresh) pen shell and spiny lobster. 3) The 3 major iron supply food groups in Korean were cereals an cereal products fishes and shellfishes and vegetables. 4) The iron supply food according to the quantity of food supply in 1997 was in order of soybean sea mustard maize rice meat edible viscera laver wheat flour, pook, red pepper, egg and bovine meat.

• Food Science and Preservation
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• v.19 no.4
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• pp.525-531
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• 2012

This study was conducted to evaluate the quality and anti-oxidant characteristics of different granule tea variants (WSMGT: granule tea prepared from sea mustard hot water extract; ASMGT: granule tea prepared from sea mustard autoclave extract; WSTGT: granule tea prepared from sea tangle hot water extract; and ASTGT: granule tea prepared from sea tangle autoclave extract) from sea tangle and sea mustard powder. The Color of WSTGT showed the highest $L^*$, $b^*$ values, and the lowest $a^*$ value. The water absorption binding agents in ASMGT were higher than those in WSMGT, WSTGT. and ASTGT. Binding agents on water absorption in ASMGT were higher than those of WSMGT, WSTGT, and ASTGT. The alginic acid content of ASMGT was highest. The total polyphenol and total flavonoid contents of ASMGT and ASTGT were highest. The electron donating ability and ferrous ion chelating activity in WSTGT greatly increased compared to those in the other granules tea variants. These results suggest that pressure extraction can be used in functional foods.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.69-74
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• 2004

'Mixing' and 'immersion' $CaCl_{2}$ treatment methods were tested for preparation of bio-degradable films using powders of sea mustard (Undaria pinnatifida) (leaf, stem, and sphorophyll), sweet tanlge (Laminaria japonica), and fusiforme (Hizikia fusiforme) by extracting alginate through acid-alkali extraction method. Except fusiforme powder, flexible, free-standing films were produced by both methods using all marine algae powders tested. Except water solubility (WS), surface color, tensile strength (TS), elongation at break (E), and water vapor permeability (WVP) did not show distinct difference between $CaCl_{2}$, treatment methods. Although TS, WVP, and WS of marine algae powder films were lower than those of alginate films, they indicate potential in application as a new source of bio-degradable packaging materials.

• Journal of Life Science
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• v.29 no.12
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• pp.1364-1370
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• 2019

The anti-oxidant activity, sinigrin content, and sensory evaluation of frying batter treated with Dolsan leaf mustard powder (DLMP) were investigated. These endpoints were measured in the control sample (batter without DLMP) and seven other batters with the addition of DLMP in the following quantities: 0.03 g (S-1), 0.02 g (S-2), 0.06 g (S-3), and 0.3 g (S-4, S-5, S-6, and S-7 with different amounts of red pepper powder). The acid value (AV) and peroxide value (POV) were low in the S-4 and S-5 batters; the total polyphenol content was 190.97 mg GAE/g in the control sample and 721.17 mg GAE/g in S-4; and the total flavonoid content of S-6 was 67.82 mg QE/g which was higher than that of the control sample. The anti-oxidant activity was measured by EDA, ABTS, and FRAP assays and was seen to rise as the amount of DLMP increased. Moreover, sinigrin content was higher in S-4, S-5, S-6, and S-7 than in the control, S-1, S-2, and S-3, and there were no significant differences among S-4 to S-7 when just 0.3 g of DLMP was added. Sensory evaluation showed that color, flavor, taste, texture, and overall acceptability values were significantly higher in S-4 and S-5, and that there was no significant difference across the samples. The addition of DLMP is therefore expected to increase the anti-oxidant activity of frying batter which would be effective in improving the storage and quality of the product.

• Journal of Life Science
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• v.12 no.5
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• pp.523-527
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• 2002

This study was carried out to investigate that physiologiral activity was relevence to mocroorganism and contents of sinigrin in Dolsan Leaf Mustard Kimchi (DLMK) during fermentation. DLMK was prepared from Dolsan leaf mustard, green onion, garlic, red pepper powder, ginger and salt. And it was fermented at 2$0^{\circ}C$ for 50days. The number of total microbes were increased until reaching the optimum ripening period and after, that number slowly decreased. And that tendency was agreement with antioxidative activity, And also the contents of sinigrin was increased until the optimally ripened time, then decreased. These results suggests that microorganism was significantly related to the physiological activity, and sinigrin was the one of the physiological active substances by microorganism in DLMK. In particular, 50days fermented DLMK at 2$0^{\circ}C$ was showed the highest contents of crude protein. Coincidently, 50days fermented DLMK might possibly contain high levels of crude proteins produced by various microorganism.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.289-295
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• 2003

This is a part of study on the hydrolysis of seaweed using microorganisms. A microflora sample obtained from a decayed pine tree was purified by pure culture of 4 times. As the result, 16 isolated strains were obtained from the microflora sample and then each strain was incubated in a liquid medium with sea tangle powder for 3 weeks. Ratios of reduced sugar to total sugar of 08A211, 08C221 and 08B121 strains were highest. Accordingly, these three strains were incubated in 3 different liquid media of sodium alginate, sea tangle powder, and sea mustard powder for 3 or 4 weeks. The ratios of reduced sugar to total sugar and cell growth were measured once a week. Cell growth and ratios of reduced sugar to total sugar was highest for 08B121 in all the liquid media.