Effects of wheat bran-derived arabinoxylan and arabinoxylan oligosaccharides on wheat flour quality characteristics and noodle-making properties 밀기울 유래 아라비노자일란 및 아라비노자일란 올리고당 첨가가 밀가루의 품질 특성과 생면 제조 적성에 미치는 영향
Effects of wheat bran-derived arabinoxylan and arabinoxylan oligosaccharides on wheat flour quality characteristics and noodle-making properties 밀기울 유래 아라비노자일란 및 아라비노자일란 올리고당 첨가가 밀가루의 품질 특성과 생면 제조 적성에 미치는 영향
김윤서 Yunseo Kim , 권미라 Meera Kweon
DOI:10.9724/kfcs.2025.41.6.357
Abstract
Purpose: This study evaluated the effects of wheat bran-derived arabinoxylan (AX) and its enzymatic hydrolysis product, arabinoxylan oligosaccharides (AXOS), on flour, dough, and noodle quality. Methods: Flour was supplemented with 2% AX or AXOS. Water retention capacity, sodium dodecyl sulfate sedimentation volume, and dough- and noodle-making properties were analyzed. Total phenolic content and antioxidant activity were also measured in fresh and cooked noodles. Results: AX significantly increased water retention capacity, whereas AXOS had a relatively minor effect, slightly lower than the control. Both AX- and AXOS-supplemented doughs exhibited delayed development time, with AXOS showing a more pronounced peak. AXOS improved the balance between resistance to extension and extensibility compared with AX. Both AX and AXOS reduced hardness and chewiness in cooked noodles, although the reduction was smaller with AXOS, indicating a less negative impact on texture. Total polyphenol content and antioxidant activity were higher in both supplemented groups than in the control. Conclusion: AXOS is more effective than AX in enhancing noodle quality during production and shows potential as a functional ingredient with health benefits.
Purpose: This study investigated the impact of pine nut powder on the quality characteristics of madeleines. Methods: Madeleines were prepared by adding pine nut powder in the proportions of 0%, 5%, 10%, 20%, and 30%, and the moisture content, pH, sweetness, baking loss rate, texture analysis, antioxidant properties, and sensory evaluations were measured. Results: The moisture content and pH of madeleines tended to decrease with increasing amounts of pine nut powder (p<0.05). There were no significant differences in the sweetness and baking loss rate. The texture characteristics, hardness, springiness, cohesiveness, gumminess, and chewiness values of the madeleines were significantly higher in the control group compared to the groups with added pine nut powder (p<0.05). The Hunter's color L-value and b-value of the madeleines (crust and crumb) were higher in the control group compared to the groups with added pine nut powder, and the a-value was lower (p<0.05). As the content of pine nut powder increased, DPPH and ABTS radical scavenging activity of the madeleines increased (p<0.05). There were no significant differences in the sensory evaluations between the samples with different concentrations of pine nut powder. Conclusion: This study on the effect of pine nut powder on the quality characteristics of madeleines provides basic data for the development of functional confectionery products.
Key Words
madeleine, pine nut, quality characteristics, DPPH radical scavenging activity
Characteristics, antioxidant, and neuroprotective effects of beverage prepared with red radish sprout 적무 새싹을 첨가한 음료의 이화학적 특성, 항산화 및 신경세포 보호 효과
도연호 Yeon Ho Do , 임하은 Ha Eun Lim , 이아영 Ah Young Lee , 김현영 Hyun Young Kim , 김지현 Ji Hyun Kim
Characteristics, antioxidant, and neuroprotective effects of beverage prepared with red radish sprout 적무 새싹을 첨가한 음료의 이화학적 특성, 항산화 및 신경세포 보호 효과
도연호 Yeon Ho Do , 임하은 Ha Eun Lim , 이아영 Ah Young Lee , 김현영 Hyun Young Kim , 김지현 Ji Hyun Kim
DOI:10.9724/kfcs.2025.41.6.375
Abstract
Purpose: This study aimed to evaluate the physicochemical properties, antioxidant activity, and neuroprotective effects of beverages prepared with the addition of red radish (Raphanus sativus L.) sprouts. Methods: Beverages were formulated with different concentrations of red radish sprouts (0-1%), and their quality characteristics were analyzed. Results: As the addition of red radish sprouts increased, the pH and sugar content significantly increased, while lightness (L*) decreased and redness (a*) and yellowness (b*) increased. Total polyphenol content increased in a concentration-dependent manner, and the 1% red radish sprout-added beverages contained total flavonoids. Antioxidant assays showed that beverages containing red radish sprouts exhibited strong radical-scavenging activity, with over 80% inhibition in both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) assays. Treatment with red radish sprout beverages significantly enhanced cell viability and reduced lactate dehydrogenase release in H2O2-induced SH-SY5Y neuroblastoma cells, demonstrating a neuroprotective effect. Conclusion: These findings suggest that red radish sprout beverages have potential as functional beverages for antioxidant and neuroprotective applications.
Key Words
antioxidant, free radical, red radish, neuronal cell, beverage
Effect of different free sugars on the quality of fruit wine made from dried Acanthopanax sessiliflourus extract 유리당 첨가 종류에 따른 건조 오가피 열매 추출물 발효주의 품질 특성
Effect of different free sugars on the quality of fruit wine made from dried Acanthopanax sessiliflourus extract 유리당 첨가 종류에 따른 건조 오가피 열매 추출물 발효주의 품질 특성
이진원 Jin-won Lee
DOI:10.9724/kfcs.2025.41.6.384
Abstract
Purpose: This study investigated the quality of fruit wine made from dried Acanthopanax sessiliflorus(Ogaza) fruit extracts, focusing on the effects of different added free sugars. Methods: Extracts were prepared by adding water to dried Ogaza fruits, and sucrose, glucose, or fructose was added to adjust the initial sugar content to 20°Brix. The fermentation progress was monitored by analyzing sugar content, alcohol levels, pH, titratable acidity, free sugars, total polyphenols, flavonoids, and antioxidant activity. Results: All samples (OPES, OPEG, and OPEF) showed a rapid decrease in sugar content in 2 days, reaching 9.2°Brix (OPES, OPEG) and 11.5°Brix (OPEF). Final sugar levels at 18 days were 7.2°Brix (OPES, OPEF) and 6.8°Brix (OPEG). Alcohol content increased sharply over 2 days, from 7.9% (OPES), 8.5% (OPEG), and 7.1% (OPEF) to a peak of 10.8%, 11.5%, and 9.6%, respectively, in 9 days. The pH decreased from 4.9 to 4.3 in 2 days and remained stable thereafter. Titratable acidity increased from 0.2% to 0.5% by 18 days. Free sugars decreased rapidly within the first day, with glucose consumed more readily than fructose, suggesting glucose was preferentially used during fermentation. Total polyphenol and flavonoid contents gradually declined, reaching 10.6∼10.9 mg% and 17.2∼18.8 mg%, respectively, by 18 days. Despite this, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity remained high (74.5∼76.3%). Conclusion: The type of free sugar added significantly influenced fermentation performance. Fructose, in particular, enhanced efficiency of alcohol production. These results demonstrate the potential of dried Ogaza fruit as a functional fermentation substrate for the development of antioxidant-rich alcoholic beverages.
Physicochemical quality characteristics of commercial low-sugar seasoning soy sauces 시판 저당 맛간장의 이화학적 품질 특성
안재하 Jaeha An , 김보미 Bomi Kim , 김윤서 Yunseo Kim , 황선유 Sun Yoo Hwang , 권미라 Meera Kweon
DOI:10.9724/kfcs.2025.41.6.394
Abstract
Purpose: This study evaluated the physicochemical characteristics of commercial low-sugar seasoning soy sauces (SSS-L), using soy sauce (SS) and seasoning soy sauce (SSS) as controls, to identify their common and distinct quality attributes. Methods: Samples were analyzed for moisture content and water activity, salinity, pH and organic acids, sugar contents (°Brix, reducing sugars, and free sugars), color, free amino acid content, total phenolic content, and ABTS radical scavenging activity. Results: All SSS-L samples except one, exhibited lower salinity levels than SS and SSS. In addition, SSS-L and SSS contained lower amino acids associated with bitterness and sweetness compared with SS. All SSS-L products used allulose as the primary sweetener, which influenced their reducing sugar content. Cluster analysis revealed two distinct groups among the SSS-L samples rather than a single cluster: four SSS-L samples grouped with SSS, while two grouped with SS. Conclusion: SSS-L does not constitute a uniform product group with consistent characteristics; instead, its quality attributes vary substantially depending on the raw materials and manufacturing processes used by each producer. These variations indicate a lack of commonly shared standards among currently marketed SSS-L products, highlighting the need to establish a clear definition and quality criteria for SSS-L within the Food Code.
Mechanistic insights into the Anti-proliferative effect of hygrangenol isolated from Hydrangea serrata in HCT116 cells 수국(Hydrangea serrata)에서 분리된 Hygrangenol의 HCT116 세포 증식 억제에 대한 기전 연구
Mechanistic insights into the Anti-proliferative effect of hygrangenol isolated from Hydrangea serrata in HCT116 cells 수국(Hydrangea serrata)에서 분리된 Hygrangenol의 HCT116 세포 증식 억제에 대한 기전 연구
서아름 A-reum Seo , 홍다은 Daeun Hong , 윤정미 Jung-mi Yun
DOI:10.9724/kfcs.2025.41.6.405
Abstract
Purpose: Hydrangenol, a naturally occurring dihydroisocoumarin from Hydrangea serrata (H. serrata), has been reported to exhibit diverse biological activities against metabolic and infectious diseases. However, its anticancer potential has not been well investigated. This study aimed to evaluate the chemopreventive effects of H. serrata water extract (WHS) and its major constituent, hydrangenol, in human colon cancer HCT116 cells and to elucidate the underlying molecular mechanisms. Methods: HCT116 cells were treated with various concentrations of WHS or hydrangenol. Cell viability was assessed by a 3-(4,5-dimethylthiazol-2-yl)-2,5- diphenyltetrazolium bromide (MTT) assay, and apoptosis was examined using 4′,6-diamidino-2-phenylindole (DAPI) staining and poly(ADP-ribose) polymerase (PARP) cleavage. Western blot analyses were performed to determine the expression of procaspase-3, B-cell lymphoma 2 (Bcl-2) family proteins, extracellular signal-regulated kinase (ERK) and c-Jun N-terminal kinase (JNK) phosphorylation, E-cadherin, cyclooxygenase-2 (COX-2), nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB), sirtuin 1 (SIRT1), histone deacetylase (HDAC)1, and HDAC2. Results: Hydrangenol significantly inhibited the proliferation of HCT116 cells in a dose-dependent manner with a half maximal inhibitory concentration (IC50)value of 399.8 μM. Apoptotic features, including nuclear condensation and PARP cleavage, were observed, accompanied by the downregulation of procaspase-3 and modulation of Bcl-2 proteins, suggesting a mitochondria-mediated apoptotic pathway. Hydrangenol further activated ERK and JNK signaling, increased E-cadherin expression, and reduced COX-2 and NF-κB levels. In addition, hydrangenol restored SIRT1 expression while downregulating HDAC1 and HDAC2, indicating epigenetic regulation. Conclusion: These findings demonstrate that hydrangenol exerts anticancer effects in human colon cancer cells by inhibiting proliferation, inducing mitochondria-mediated apoptosis, suppressing inflammatory signaling, and modulating epigenetic regulators. Collectively, hydrangenol shows potential as a promising therapeutic or chemopreventive agent for colon cancer.
Key Words
Hydrangea serrata, hydrangenol, human colon cancer cells, apoptosis, anti-inflammation
The association between participation in social activity and the nutritional status on the ederly 노인의 사회활동 참여 정도와 영양상태와의 관계
The association between participation in social activity and the nutritional status on the ederly 노인의 사회활동 참여 정도와 영양상태와의 관계
백지수 Ji Su Baek , 허영란 Young Ran Heo
DOI:10.9724/kfcs.2025.41.6.418
Abstract
Purpose: Nutrition is the important factor for health, especially in elderly. In this study, we examined the association between nutritional status and social activity in elderly. Methods: 269 elderly subjects aged ≥ 65 years in Gwangju were participated. Nutritional status was examined using the NQ-E score developed for Korean elderly. Participation in social activity (SA) was assessed using a questionnaire provided by Korea Employment Information Service. General characteristics and health related factors (body mass index, comorbidities, smoking, alcohol consumption and exercise status) are surveyed. The association between NQ-E score and SA level analyzed by hierarchical multiple regression analysis and multiple logistic regression analysis. Results: The mean of NQ-E score was 52.6 ± 9.8 and the mean of SA score was 3.1 ± 1.3. The NQ-E score (p<0.01) and distribution of NQ-E status(p<0.05) was significantly different by SA degree. Hierarchical regression analysis revealed that living arrangement (β=0.180, p<0.01), regular exercise (β=0.261, p<0.001) and SA (β=0.174, p<0.01) were significant influencing factors for NQ-E score in the final model (adjR2=0.130). The odds ratio (95% CI) for NQ-E high status were 4.61 (1.67∼12.71, p<0.01) for regular exercise (ref. no exercise) and 3.55 (1.21∼18.9, p<0.001) for high SA (ref. no SA). Conclusion: participation in SA and regular exercise was positively associated with nutritional status in elderly. To improve the nutritional status of the elderly, a policy approach is needed to increase their participation in SA, which will contribute to improving the health of the elderly.
Key Words
elderly, social activity, nutrition quotient (NQ)
Effects of Men's Cooking Literacy on Dietary Life Satisfaction: Focusing on the Mediating Role of Cooking Interest 남성의 조리문해력이 식생활만족도에 미치는 영향: 조리관심도의 매개효과를 중심으로
Effects of Men's Cooking Literacy on Dietary Life Satisfaction: Focusing on the Mediating Role of Cooking Interest 남성의 조리문해력이 식생활만족도에 미치는 영향: 조리관심도의 매개효과를 중심으로
장진영 Jinyoung Jang , 윤지영 Jiyoung Yoon
DOI:10.9724/kfcs.2025.41.6.430
Abstract
Purpose: This study was conducted to analyze the effect of men's cooking literacy on dietary life satisfaction. Specifically, cooking literacy was classified into functional, relational, and socio-ecological dimensions, and the mediating effect of cooking interest was empirically examined. Methods: The participants were 205 adult men aged 20 to 65 years living in the Seoul-Gyeonggi metropolitan area, and data were collected through an online survey. The data were analyzed using factor analysis, reliability testing, an independent t-test, and Hayes’ PROCESS macro (Model 4, bootstrap = 5,000). Results: Functional cooking literacy significantly influenced cooking interest (B = 0.589, p < .001), and an indirect effect on dietary life satisfaction was identified through cooking interest (B = 0.530, 95% CI [0.240, 0.646]). Relational cooking literacy significantly affected both cooking interest (B = 0.765, p < .001) and dietary life satisfaction (B = 0.275, p < .001), and its indirect effect was also confirmed (B = 0.541, 95% CI [0.424, 0.667]). Socio-ecological cooking literacy significantly predicted cooking interest (B = 0.343, p < .001). Although the direct effect on dietary life satisfaction was not significant, an indirect effect was found (B = 0.304, 95% CI [0.165, 0.436]). In addition, the high-interest group showed significantly higher mean scores than the low-interest group in functional cooking literacy (3.21 vs. 2.19), relational cooking literacy (4.25 vs. 3.43), socio-ecological cooking literacy (3.16 vs. 2.83), and dietary life satisfaction (3.88 vs. 2.72)(all p < .01). Conclusion: These findings underscore the importance of enhancing men's cooking literacy as a key factor for improving dietary life satisfaction and promoting healthier, more sustainable eating habits. Furthermore, the mediating effect of cooking interest was empirically verified, confirming that men's cooking literacy indirectly influences dietary life satisfaction through their interest in cooking.
Key Words
cooking literacy, cooking interest, dietary life satisfaction, men
AI-based food process innovation and sustainable alternative food development: an analysis of research and patent trends AI 기반 식품공정 혁신과 지속가능한 대체식품 개발: 연구 및 특허 동향 분석
박민경 Min Kyung Park , 성정민 Jung-min Sung , 강민철 Min Cheoul Kang , 오선민 Seon-min Oh , 김태경 Tae-kyung Kim , 임만열 Manyoel Lim , 박진룡 Jinryong Park , 박동현 Dong-hyun Park , 이선민 Seonmin Lee , 최윤상 Yun-sang Choi
AI-based food process innovation and sustainable alternative food development: an analysis of research and patent trends AI 기반 식품공정 혁신과 지속가능한 대체식품 개발: 연구 및 특허 동향 분석
박민경 Min Kyung Park , 성정민 Jung-min Sung , 강민철 Min Cheoul Kang , 오선민 Seon-min Oh , 김태경 Tae-kyung Kim , 임만열 Manyoel Lim , 박진룡 Jinryong Park , 박동현 Dong-hyun Park , 이선민 Seonmin Lee , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2025.41.6.440
Abstract
Purpose: This study comprehensively analyzed technological trends and patent landscapes in the field of alternative foods, highlighting policy and industrial implications and anticipated technological achievements. Methods: The analysis examined 759 domestic and international research articles and 566 patents published between 2005 and 2025. Since 2020, research on alternative foods has increased rapidly, with artificial intelligence (AI) technologies being increasingly adopted, particularly in the development of food materials and the optimization of processing. Results: Patent analysis revealed a growing trend among global companies toward hybrid patent strategies that integrate data, processes, and consumer feedback, rather than focusing on single products. Moreover, the United States, Europe, and China are promoting the development of AI-based food industry ecosystems as part of their national strategies. South Korea has proposed policy directions, such as “fostering the food tech industry” and “AI-based digitization of food processes”. These technological and policy developments are driving the alternative food industry beyond simple protein replacement into an innovative pillar of a sustainable food system. Conclusion: This study is significant in that it demonstrates the feasibility of enhancing scientific and technological competitiveness in the alternative food industry, establishing policy support, and advancing the global sustainable food system through AI convergence technologies.
Key Words
alternative food, artificial intelligence, sustainable food system, technological trends, patent analysis, industry transition
리바우디오사이드 M의 자당 등가농도 및 pH 조건에 따른 상대당도 Relative sweetness of rebaudioside M at different sucrose equivalence levels and pH conditions
이수연 Suyeon Lee , 심동석 Dongseok Shim , 박성희 Sunghee Park , 홍재희 Jae-hee Hong
리바우디오사이드 M의 자당 등가농도 및 pH 조건에 따른 상대당도 Relative sweetness of rebaudioside M at different sucrose equivalence levels and pH conditions
이수연 Suyeon Lee , 심동석 Dongseok Shim , 박성희 Sunghee Park , 홍재희 Jae-hee Hong
DOI:10.9724/kfcs.2025.41.6.456
Abstract
Purpose: This study compared the relative sweetness (RS) of rebaudioside M (Reb-M) across different sucrose equivalence values (SEVs) (2, 5, 7, 8.5, and 10% sucrose) and pH conditions to assess its suitability as a natural alternative sweetener in acidic beverage systems. Methods: The RS was measured using a two-alternative forced-choice (2-AFC) test under a pH-unadjusted condition (AQ) and under an acidic condition (AC) adjusted to pH 3.0 with citric acid. Two commercial Reb-M products (Reb-M1 and Reb-M2) from different manufacturers were tested. The RS values were estimated using regression analyses of concentration-response curves constructed from 2-AFC tests. Results: Both Reb-M1 and Reb-M2 showed a gradual decrease in RS as the SEV was increased in AQ and AC. At all SEV levels, the RS values were higher under AC than under AQ. The acid treatment increased RS by 4.2%∼9.9% at SEV 2% and by 19.5%∼43.5% at SEV 5% and above. These results suggest that acidity enhances the perceived sweetness of Reb-M, particularly at higher concentrations, partially mitigating the decrease in RS observed at high SEV levels. Conclusion: Reb-M showed greater sweetness efficiency under acidic conditions, especially at mid- to high-sweetness levels, highlighting its potential to replace sucrose in acidic beverage formulations. More study on their sensory profiles and consumer acceptance under varying SEV and pH conditions is needed to confirm the practical applicability of Reb-M.
Key Words
rebaudioside M, relative sweetness, sucrose equivalence value, citric acid, pH
