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  • The Korean Society of Food Preservation  (5)
  • 1
    Online Resource
    Online Resource
    Evaluation of antioxidant activity of alcohol-free Moru wine using on-line HPLC
    The Korean Society of Food Preservation ; 2019
    In:  Korean Journal of Food Preservation Vol. 26, No. 1 ( 2019-02-28), p. 115-122
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 26, No. 1 ( 2019-02-28), p. 115-122
    Abstract: In this study, the chemical composition and antioxidant activities of Moru wine and alcohol-free Moru wine were evaluated. To prepare the alcohol-free analogue, Moru wine was subjected to either atmospheric distillation (NA-AD) or vacuum distillation (80 mbar, 55℃, NA-VD). Among the three different preparations of Moru wines, namely, Moru wine, NA-AD, and NA-VD, the total acidity was the highest in NA-VD, while the soluble solid content was the highest in Moru wine. The total phenolic content, total flavonoid content, and ABTS radical scavenging activity were the highest in NA-AD. The three different preparations of Moru wines were examined by an on-line high-performance liquid chromatography (HPLC)-2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS)-based assay to identify the compounds responsible for the radical scavenging activity of wines. The results obtained for NA-AD and NA-VD in the on-line screening HPLC-ABTS assay were similar. At least 10 different compounds, namely, gallic acid, protocatechuic acid, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, t-ferulic acid, rutin, naringin, and t-cinnamic acid, were identified from Moru wine, NA-AD, and NA-VD. Gallic acid (10.35-24.69 μg/mL) and syringic acid (9.29-43.98 μg /mL) were found to be the major polyphenols in Moru wine, NA-AD, and NA-VD.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    Uniform Title: On-line HPLC법에 의한 무알코올 머루 발효액의 항산화능 평가
    URL: Article
    DOI: 10.11002/kjfp.2019.26.1.115
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2019
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    Online Resource
  • 2
    Online Resource
    Online Resource
    Antimicrobial activity and stability of Prunus mume fruit extract against Streptococcus mutans KCCM 40105 strain
    The Korean Society of Food Preservation ; 2021
    In:  Korean Journal of Food Preservation Vol. 28, No. 3 ( 2021-06), p. 426-436
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 28, No. 3 ( 2021-06), p. 426-436
    Abstract: In this study, natural materials with antibacterial activity against the Streptococcus mutans KCCM 40105 strain were selected, and the most efficient extraction conditions were observed. The active substance was stable under various treatment conditions. Of the 10 food materials groups, only Prunus mume fruit showed antibacterial activity against S. mutans strains. The antimicrobial activity by the various extraction solvents was 18.66 mm (clear zone diameter) in the ethanol extract and 20.18 mm in the water extract. Measurements of the antibacterial activity according to the mixing ratio of the two solvents revealed the 30% ethanol extract to have the highest activity (20.49 mm). Measurements of the minimum inhibitory concentration (MIC) showed activity at a concentration of 3.0 mg/mL. The stability to heat was observed, but the extract was not active at pH 6.0 or higher. The antimicrobial activity of the 30% ethanol extract of P. mume treated with enzymes was the same with both 10 ppm and 100 ppm of the nine enzymes. On the other hand, the activity tended to decrease slightly at 1,000 ppm. The activity of the catazyme enzyme and hydrogen peroxide treatment decreased at the treatment concentration of 100 ppm.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    Uniform Title: 매실 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균활성 및 안정성
    URL: Article
    DOI: 10.11002/kjfp.2021.28.3.426
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2021
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    Online Resource
  • 3
    Online Resource
    Online Resource
    Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’
    The Korean Society of Food Preservation ; 2021
    In:  Korean Journal of Food Preservation Vol. 28, No. 2 ( 2021-04), p. 240-251
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 28, No. 2 ( 2021-04), p. 240-251
    Abstract: A simple technology to manufacture ‘Nuruk’ with pigmented rice and ‘Yakju’ with improved quality and functionality was developed. Yakju (designated WY and PY, respectively) was prepared with white rice flour Nuruk (WN) and pigmented rice flour Nuruk (PN), and their qualities were compared. The enzyme activities of Nuruk revealed that PN had higher β-amylase activity (1,186.67 Saccharogenic acitivty, SP/g) and higher protease activity (378.90 tyrosine mg/min) than WN. During 11 days of fermentation, the pH of PY was steady in the range of 4.77-4.58, whereas the pH (4.82) of WY decreased to 3.90 on day 3 of fermentation and then increased to similar pH of PY until the fermentation was completed. The titratable acidities of PY and WY increased to 0.40-0.48%. The ethanol content of PY and WY increased to 13.43% ad 13.23%, respectively, on day 5, after then PY showed higher ethanol content than WY until day 11 of fermentation. The organic acid content of PY (1,225.87 mg%) was higher than that of WY (1,021.69 mg%). The antioxidant activities of PY were twice as high as those of WY, and the total polyphenolics and total flavonoid contents of PY were also higher (35.96 mg% and 19.01 mg%, respectively) than those of WY (16.29 mg% and 6.36 mg%, respectively). Sensory scores on color, flavor and taste, and overall preference were higher in PY than in WY.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    Uniform Title: 유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성
    URL: Article
    DOI: 10.11002/kjfp.2021.28.2.240
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2021
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    Online Resource
  • 4
    Online Resource
    Online Resource
    Quality characteristics of ‘Kochujang’ made with pigmented rice flour ‘Nuruk’ by various fungal strains during aging
    The Korean Society of Food Preservation ; 2020
    In:  Korean Journal of Food Preservation Vol. 27, No. 6 ( 2020-10), p. 694-703
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 27, No. 6 ( 2020-10), p. 694-703
    Abstract: In this study, pigmented rice flour ‘Nuruk’ was prepared using various fungal strains to improve the quality of Korean traditional ‘Kochujang’, and the quality characteristics during the aging of ‘Kochujang’ made with the ‘Nuruk’ were confirmed. The pH of ‘Nuruk’ was highest using Aspergillus oryzae pigmented rice flour ‘Nuruk’ (N2) at 5.83, and the highest acidity was Aspergillus niger pigmented rice flour ‘Nuruk’ (N3) at 2.69. The crude ash content was 1.10-1.14% from the ‘Nuruk’ made with pigmented rice flour, which was higher than the 0.42% from ‘Nuruk’ made with white rice flour. The pH of ‘Kochujang’ decreased gradually from 0 to 90 days as aging progressed. The titratable acidity was 2.76-3.71%, which increased with increasing aging period. During the aging of ‘Kochujang’, the water content increased by 2-3%. The reducing sugar content decreased from 0.33 to 3.25% after 60 days of aging and increased to 3.85 to 4.94% at the end of aging. Regarding the color values, the ‘Kochujang’ made with white rice flour ‘Nuruk’ showed higher overall L, a, and b values than the ‘Kochujang’ made with pigmented rice flour ‘Nuruk’. A sensory evaluation of six kinds of ‘Kochujang’ revealed the ‘Kochujang’ made with N2 ‘Nuruk’ to have the highest preference in all evaluation items.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    Uniform Title: 곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성
    URL: Article
    DOI: 10.11002/kjfp.2020.27.6.694
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2020
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  • 5
    Online Resource
    Online Resource
    Physicochemical properties and isoflavone content of Chaga Cheonggukjang with Lactobacillus acidophilus KCTC 3925 starter
    The Korean Society of Food Preservation ; 2018
    In:  Korean Journal of Food Preservation Vol. 25, No. 2 ( 2018-04-30), p. 221-228
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 25, No. 2 ( 2018-04-30), p. 221-228
    Abstract: This study was conducted to investigate the quality characteristics and changes in isoflavone content of Cheonggukjang with added Chaga mushroom by secondary fermentation at 40℃ for 48 h with or without a starter, Lactobacillus acidophilus KCTC 3925. Cheonggukjang samples were divided into three groups: Control (unsterilized Cheonggukjang fermented without a starter), NS (unsterilized Cheonggukjang inoculated with L. acidophilus KCTC 3925), and YS (heat-sterilized Cheonggukjang inoculated with L. acidophilus KCTC 3925). The approximate composition of the three types of Cheonggukjang was 49.79-51.44% moisture, 4.54-4.72% crude ash, 43.21-44.37% crude protein, 11.58-13.65% crude fat, 37.41-40.07% carbohydrate, 31.92-33.82% dietary fiber. The mineral content included 5.43–9.64 mg% Na, 1,792.86–1,824.39 mg% K, 253.69–326.09 mg% Ca, 619.37–691.20 mg% P, 92.59–110.59 mg% Fe, and 0.01–0.02 mg% Cd. Free amino acid contents of NS (2,520.92 mg%) and YS (2,421.94 mg%) were significantly higher than that of the control (2,236.76 mg%). Amino-type nitrogen content for the three types of Cheonggukjang ranged from 837.20-920.27 mg% with no significant difference. Ammonia-type nitrogen content ranged from 137.09-169.36 mg%. Supplement of Cheonggukjang with L. acidophilus KCTC 3925 increased production of aglycone isoflavons compared to that of control. Therefore, our results show that fermenting Chaga Cheonggukjang with L. acidophilus KCTC 3925 leads to improved quality characteristics and increased isoflavone aglycone content.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    Uniform Title: Lactobacillus acidophilus KCTC 3925균을 종균으로 사용한 차가버섯 청국장의 품질특성 및 isoflavone 함량 변화
    URL: Article
    DOI: 10.11002/kjfp.2018.25.2.221
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2018
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