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

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.42-49
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• 2023

To enhance the efficacy of Abeliophyllum distichum leaves, extracts were prepared using different solvents for hydrolytic enzyme-treated Abeliophyllum distichum leaves. Physicochemical quality and antioxidant activity were measured. Soluble solids, reducing sugar, ascorbic acid, flavonoids, and polyphenols contents showed the lowest values in the control without enzyme treatment. However, they showed high contents in ethanol extract. In the case of enzyme treatment, their values were higher than those of the control. In particular, verbascoside content increased about 220 times more than that of the control group when treated with enzymes and extracted with 50% ethanol. pH was lowered upon enzymatic treatment. Regarding DPPH radical scavenging activity, for enzyme-free, 25% ethanol extract showed the highest activity among extracts with different solvents. For cellulase and pectinase-treated leaves, water extract showed the highest DPPH radical scavenging activity among extracts with different solvents. For leaves treated with enzyme combination, 50% ethanol extract showed the highest DPPH radical scavenging activity among extracts with different solvents. Regarding ABTS radical scavenging activity, it was generally higher in the 50% ethanol extract than in the water extract and 25% ethanol extract. In particular, verbascoside content was increased when the extract was prepared by co-treatment with enzymes and 50% ethanol.

• Animal Bioscience
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• v.36 no.10
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• pp.1596-1603
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• 2023

Objective: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50℃ to 80℃) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60℃ increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50℃ and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60℃ for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.115-126
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• 2007

This study was conducted to preserve the quality of Gangjung (Traditional Korean cookies) during storage with the addition of sorbitol in Gangjung dough. Sorbitol was added with different levels (0, 1.5, 3%) in the Gangjung dough and the Gangjung samples were stored for different periods (1, 16, and 31 days). Compared to the control group, the Gangjung samples with sorbitol groups had higher moisture content, expansion ratio, and ceil size. As the storage was extended, peroxide values, hardness, fracturability, chewiness and stickiness to teeth were increased, while cohesiveness, moistness, and degree of melting were decreased. From the PCA in the sensory analysis, Gangjung with addition of 3% sorbitol stored for 1, 16, and 31 days showed high levels in moistness, cohesiveness, degree of expansion, cell size, and degree of melting, whiie Gangjung in control group stored for 16 and 31 days showed high levels in fracturability, heated oil flavor, chewiness, and stickiness to teeth. The moisture content of Gangjung was significantly increased as the level of sorbitol was increased. The changes of physicochemical and sensory characteristics by storage were increased in control groups the most, 1.5% sorbitol groups the next, and 3% sorbitol groups the least. Therefore, the sorbitol added groups could be delayed in the quality deterioration during storage, especially in the texture, and could be increased in the preservation of Gangjung.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.555-564
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• 2001

The optional ingredient jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0% Per radish. Physicochemical characteristics were determined during fermentation for 45 days at 10$^{\circ}C$. As the fermentation of Dongchimi proceeded, the pH decreased with the increase of total acidity; however, the decreasing rate was slowed down by increasing the level of jasoja. The delayed pH drop of Dongchimi was limited only for the initial period of fermentation and the ultimate pH became almost comparable even for the 1% treatment. The total vitamin C content increased initially to a certain level depending on the level of jasoja, and then decreased later. Dongchimi with 0.5% jasoja contained the highest level of total vitamin C and reducing sugars. In case of 1% treatment, the typical pattern of an initial high content followed by a gradual decrease in reducing sugar was destroyed by a rapid fermentation at the later stage. Turbidity level, along with total solid contents of the liquid part of Dongchimi increased in all treatments as the fermentation proceeded although the extent was rather suppressed by jasoja. As a result of fermentation, the colorimetric lightness values decreased, with the intial increase followed by the decrease at a certain point in redness and yellowness and the increase in color difference values (ΔE). Overall, fermentation with 0.5% jasoja for 11 to 30 days appeared to improve the quality of Dongchimi.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.768-777
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• 2013

Physicochemical characteristics and analysis of functional constituents of mulberry (Morus alba L.) fruit juices were investigated according to four different mulberry cultivars, including iksuppong, daeseongppong, cheongilppong and kwasangppong. Among the four mulberry cultivars examined, the small-sized cheongilppong had higher soluble solid content and lower titratable acidity, whereas the big-sized daeseongppong had higher titratable acidity and lower soluble solid content than other mulberry cultivars. Cheongilppong had higher contents of fructose and glucose, while daeseongppong had higher contents of citric and malic acids than the other mulberry cultivars. Kwasangppong had higher contents of two anthocyanins, cyanidin 3-glucoside and cyanidin 3-rutinoside, while cheongilppong had lower contents of two anthocyanins than the other mulberry cultivars. Daeseongppong had higher contents of resveratrols, flavonoids and moracin, whereas cheongilppong had higher levels of protocatechuic, chlorogenic and caffeic acids than the other mulberry fruits. Of the four mulberry cultivars, daeseongppong and cheongilppong had higher contents of GABA and DNJ, respectively, than the other mulberry cultivars. These results provide useful information to food technologists for the development and standardization of high quality mulberry juices as well as their processed foods.

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.592-595
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• 2019

Paprika (Capsicum annuum L.) contains various phytochemicals, including carotenoids, ascorbic acid, tocopherol, flavonoids, and phenolic compounds, as well as natural food colorants. Very little information is available regarding wine produced from different colored paprikas. The objectives of this study were to prepare wines from red, orange, and yellow paprika and evaluate their physicochemical characteristics. The alcohol concentration, pH, titratable acidity, and reducing sugar content were not significantly affected by the type of paprika. Hunter's color values varied with the color of paprika. The total mineral content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging potential of red paprika wine were significantly higher; however, the total polyphenol content of yellow paprika wine was significantly higher than that of the other wine samples. This study suggested that paprika could be used to prepare wine and red paprika might be appropriate for producing good-quality wine.

• Food Quality and Culture
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• v.1 no.1
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• pp.1-5
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• 2007

Physicochemical qualities and consumer acceptability of chocolate layer cake were studied with varied levels of rosemary powder at 0, 0.2, 0.4 and 0.6%. The ash content of the cake increased from 2.30 to 3.10%, as the amount of rosemary powder increased from 0 to 0.6%, and the carbohydrate content of the cake decreased as the addition of rosemary powder increased. There were no significant differences in moisture contents and pH values among the samples and the pH values of all samples were within the typical pH range of 7.5-8.0 for chocolate layer cakes. Water loss from the control cake was greater than that from the cakes with rosemary powder supporting the suggestion that the addition of rosemary powder to the chocolate layer cake could increase moisture retention of the cake. Consumer acceptability of all the samples showed higher preferences of more than 7 points. Rosemary aroma, mint flavor and after taste were highly positively correlated with the fat content. Fat and ash content of the cake, which tended to increase in proportion to the rosemary powder content, were negatively correlated with acceptance of herb flavor, sweet taste, moistness, softness and intensity of softness but positively correlated with intensity of herb flavor. With the results above, trials on chocolate layer cake using rosemary powder were successfully performed within the ranges tested.

• Journal of Pharmaceutical Investigation
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• v.40 no.spc
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• pp.9-17
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• 2010

Polymorphism has been recognized to be a critical issue throughout the drug product development process. Most of solid phase drugs have polymorphism, which has generated a great deal of interest and the field has been evolving rapidly. Preferably, thermodynamically most stable form of a drug substance is selected to obtain consistent bioavailability over its shelf life and various storage conditions. Moreover, it has the lowest potential for conversion from one polymorphic form to another. However, metastable or amorphous forms may be used intentionally to induce faster dissolution rate for rapid drug absorption and higher efficacy. For pharmaceutical industry, polymorphism is one of the key activities in form selection process together with salt selection. This article introduces the main features in the investigation of solid form selection especially polymorphic behavior with thermodynamic backgrounds, physicochemical properties with solubility, dissolution, and mechanical properties, and characterization techniques for proper analysis. The final form can be recommended based on the physicochemical and biopharmaceutical properties and by the processability, scalability and safety considerations. Pharmaceutical scientists especially in charge of formulation need to be well aware of the above issues to assure product quality.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.77-83
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• 2010

The study was conducted to investigate the effect of particle size on the physicochemical properties of egg yolk-rice porridge. The pH of egg yolk-rice porridge was decreased when compared to that of the control, while the lightness and yellowness was increased as the rice particle size increased. The viscosity of whole particle egg yolk porridge was highest among the three porridges at $40^{\circ}C$. The protein content of the egg yolk-rice porridge was increased three-fold, when compared to that of the rice porridges. The total amino acid content of egg yolk-rice porridge was 1,500.6 mg/100 g, while that of rice was 1,147.5 mg/100 g. The Lys and Thr content of the amino acid content of egg yolk-rice porridge were also increased. Sensory evaluation results revealed that the half particle size rice egg yolk-rice porridge had the highest scores in color, taste and over-all preference. Based on these results, the half particle size egg yolk-porridge had good quality with respect to both the physicochemical and nutritional properties.