Anthocyanin instability in food matrices during cooking process: A review
조리과정에 따른 식품 중 안토시아닌의 변화
고은미 Eunmi Koh
42(2) 113-127, 2026
DOI:10.9724/kfcs.2026.42.2.113
고은미 Eunmi Koh
DOI:10.9724/kfcs.2026.42.2.113
Abstract
Purpose: Anthocyanins are highly susceptible to degradation under cooking conditions, leading to decolorization. The objective of this study was to gain an in-depth knowledge of the instability of anthocyanins under different cooking conditions. Methods: This review focuses on the latest investigations of the changes in anthocyanins during cooking, both non-thermal and thermal treatments, in real food matrices. Results: Soaking and peeling decreased the anthocyanin levels because they are quite soluble in water and distribute in the skins. Under thermal treatment, the loss of anthocyanins increased with increasing temperature and time. High-pressure cooking resulted in greater anthocyanin degradation than regular cooking. Purple-fleshed sweet potatoes and red cabbage with a higher presence of acylated anthocyanins showed better stability than grains and berries with glycosylated anthocyanins. Conclusion: Appropriate cooking techniques are needed to minimize anthocyanin loss. Elucidating the degradation mechanism of anthocyanins remains a challenge because of the complexity of the physicochemical changes in foods.
Key Words
anthocyanin, cooking, soaking, peeling, thermal treatment
|
K-Food in the era of K-Culture: scientific perspectives on globalization, processing, and sensory quality
K-컬쳐 시대의 K-푸드: 세계화, 가공 및 감각적 품질에 대한 과학적 관점
김예지 Yea-ji Kim , 차지윤 Ji Yoon Cha , 김정헌 Jeong-heon Kim , 금동현 Dong Hyun Keum , 권혁철 Hyuk Cheol Kwon , 이미애 Mi-ai Lee , 최윤상 Yun-sang Choi
42(2) 128-137, 2026
DOI:10.9724/kfcs.2026.42.2.128
김예지 Yea-ji Kim , 차지윤 Ji Yoon Cha , 김정헌 Jeong-heon Kim , 금동현 Dong Hyun Keum , 권혁철 Hyuk Cheol Kwon , 이미애 Mi-ai Lee , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2026.42.2.128
Abstract
Purpose: This review provides a scientific overview of Korean food (K-Food) within the context of Korean culture (K-Culture), focusing on globalization, traditional foundations, modern processing, and sensory quality. This paper elucidates how cultural heritage and food science have jointly supported the global expansion of K-Food. Methods: A narrative review was conducted based on the literature on Korean cuisine, food processing technologies, sensory science, and consumer studies. Traditional knowledge was integrated with recent scientific findings on fermentation, industrial processing, and sensory evaluation. Results: K-Food is characterized by fermentation-based processing, complex seasoning systems, and key sensory attributes, including spiciness, umami, and fermentation-derived aromas. Traditional microbiological and physicochemical transformations underpin product quality and authenticity. Modern processing technologies enable global distribution but can pose challenges related to sensory quality and consistency. Cross-cultural differences in sensory acceptance highlight the importance of identifying the sensory drivers of consumer liking of K-Food using appropriate evaluation methods. Conclusion: The global competitiveness of K-Food relies on harmonizing traditional culinary principles with scientific innovation. Data-driven technologies, sustainable processing, and advanced sensory approaches are essential for developing globally acceptable K-Food products while preserving their cultural identity.
Key Words
K-Food, K-Culture, fermentation, sensory quality, food processing
|
Quality characteristics and retrogradation inhibition of rice cakes prepared using radish juice-treated rice flour with transglutaminase and soy protein isolate
무즙 처리 쌀가루에 트랜스글루타미나아제 및 대두단백질을 첨가한 떡의 품질특성과 노화 억제 효과
Altantungalag Agvaandorj , Yuanzao Li , 송지영 Ji-young Song , 노준희 Junhee No
42(2) 138-150, 2026
DOI:10.9724/kfcs.2026.42.2.138
Altantungalag Agvaandorj , Yuanzao Li , 송지영 Ji-young Song , 노준희 Junhee No
DOI:10.9724/kfcs.2026.42.2.138
Abstract
Purpose: This study examined the effects of combining rice flour treated with radish juice extract, trans-glutaminase (TG), and soy protein isolate on the quality characteristics of rice cakes. Methods: Rice flour of the ‘Alchanmi’ variety was treated with 50% radish juice. Rice cakes were then prepared by mixing the treated rice flour with TG (0.05%) and soy protein isolate (5~15%). Results: The TG and soy protein isolate-treated samples exhibited significantly lower water-binding capacity, higher swelling power, and lower solubility than the untreated rice flour samples (p<0.05). Measurements of the storage stability after the rice cake preparation showed that the hardness decreased in the samples treated with TG and soy protein isolate. In addition, the hardness decreased compared to the untreated samples after 24 h of storage at 4℃, indicating a relatively delayed retrogradation rate. Conclusion: A rice flour treatment with radish juice and transglutaminase can provide an eco-friendly method to enhance the resistant starch (RS) content of rice cakes and delay their retrogradation.
Key Words
radish juice, rice flour, rice cake, starch-protein complex, transglutaminase
|
Effects of freeze-dried Cornus officinalis fruit powder on the saccharification and antioxidant activity of Sikhye
동결건조 산수유 분말 첨가 식혜의 당화특성 및 항산화
이홍비 Hong Bi Lee , 정지숙 Ji Suk Jeung
42(2) 151-161, 2026
DOI:10.9724/kfcs.2026.42.2.151
이홍비 Hong Bi Lee , 정지숙 Ji Suk Jeung
DOI:10.9724/kfcs.2026.42.2.151
Abstract
Purpose: This study examined the effects of freeze-dried sansuyu(Cornus officinalis) powder (FSP) on the saccharification behavior and quality characteristics of C. officinalis-enriched sikhye. Methods: Samples were prepared with 0, 0.5, 1.0, 1.5, and 2.0% FSP, and saccharified at 50℃ for 5 h. Results: After saccharification, the soluble solid content and pH increased, whereas the total acidity decreased. In addition, saccharification was progressively inhibited as the FSP levels increased. The 2.0% FSP sample showed the greatest color difference (dE* = -14.42). In samples supplemented with 0.5%～1.5% FSP, the a* value decreased slightly while the b* value increased after saccharification. Morroniside and loganin contents ranged from 3.26-188.80 μg/mL and 24.91～138.15 μg/mL, respectively. The total polyphenol content (147.34-259.66 μg GAE/mL) was higher than that of the control (120.46 μg GAE/mL). The electron-donating ability ranged from 85.12～100%, and samples containing ≥0.5% FSP exhibited comparable antioxidant activity to 10 ppm BHA (97.16%). Conclusion: Supplementation with 1.0%～1.5% FSP provided the most desirable balance between saccharification and functional quality. Overall adding C. officinalis extract after sufficient saccharification may be preferable for maximizing bioactive compound retention without inhibiting enzymatic hydrolysis.
Key Words
sansuyu, Cornus officinalis, saccharification, sikhye, antioxidant activity
|
Quality characteristics and antioxidant activities of Acorn Muk made with hot water extract of buckwheat tea residue
메밀차박 추출물을 첨가한 도토리묵의 품질특성 및 생리활성
최영서 Young Seo Choi , 임지영 Ji Young Lim , 한인화 Inhwa Han
42(2) 162-172, 2026
DOI:10.9724/kfcs.2026.42.2.162
최영서 Young Seo Choi , 임지영 Ji Young Lim , 한인화 Inhwa Han
DOI:10.9724/kfcs.2026.42.2.162
Abstract
Purpose: This study examined the quality characteristics and antioxidant activity of acorn muk with the hot water extract of buckwheat tea residue. Methods: Acorn muks were prepared with a hot water extract of buckwheat tea residue added at 0%(MB0), 25%(MB25), 50%(MB50), and 75%(MB75). The muks were analyzed for the total polyphenol and flavonoid contents, DPPH and ABTS radical scavenging activities, moisture content, density, salinity, pH, cooking loss, turbidity, brownness, Water holding capacity (WHC), color, and sensory evaluation. Results: The total polyphenol and flavonoid contents as well as DPPH and ABTS radical scavenging activities, increased significantly at higher levels of buckwheat tea residue extract (p<0.05), confirming its richness in bioactive compounds. Quality analysis showed no significant changes in density, salinity, or WHC, while the moisture content, turbidity, brownness, and ΔE increased, and pH and cooking loss decreased (p<0.05). The sensory evaluation indicated a tendency toward higher preferences for flavor, color, taste, texture, and overall acceptability with increasing the extract levels, though without significant differences. Conclusion: This study confirmed that adding a hot water extract of buckwheat tea residue to acorn muk maintains its quality while enhancing antioxidant activity. The sensory evaluation further indicated improved consumer acceptability, underscoring the potential of buckwheat tea residue as a functional food ingredient and a resource for advancing traditional food products.
Key Words
buckwheat tea residue, acorn muk, quality characteristic, antioxidant activity, healthy food
|
Physicochemical stability and quality characteristics of commercial low-sugar seasoning soy sauce under accelerated storage conditions
가속 저장 조건에서의 시판 저당 맛간장의 이화학적 안정성 및 품질 특성
김보미 Bomi Kim , 안재하 Jaeha An , 권미라 Meera Kweon
42(2) 173-184, 2026
DOI:10.9724/kfcs.2026.42.2.173
김보미 Bomi Kim , 안재하 Jaeha An , 권미라 Meera Kweon
DOI:10.9724/kfcs.2026.42.2.173
Abstract
Purpose: This study investigated the physicochemical characteristics and quality changes of seven commercial soy sauce products, focusing on low-sugar seasoning soy sauce with regular, low-salt, and seasoning varieties as comparisons, under accelerated storage conditions. Methods: Samples were analyzed for moisture content and water activity, salinity, sugar content (°Brix and reducing sugars), pH, color, total phenolic content, and ABTS radical scavenging activity, microbial counts (Aerobic bacteria, yeast and mold). Results: Moisture content, salinity, and water activity remained stable across all samples, whereas reducing sugar content decreased after 14 days, likely due to the Maillard reaction. This reaction concurrently led to decreases in pH and lightness, as well as reductions in total phenolic content and antioxidant activity. Microbiological analysis confirmed that bacterial and fungal counts remained at safe levels. Conclusion: Low-sugar seasoning soy sauce exhibited physicochemical and microbiological stability comparable to that of regular soy sauce under the accelerated storage conditions tested, providing essential data for quality standardization and shelf-life establishment.
Key Words
low-sugar seasoning soy sauces, accelerated storage conditions, storage stability, physicochemical quality, shelf life
|
Antioxidant activity and radical scavenging characteristics of soybean paste with different aging periods during additional fermentation with Lactobacillus plantarum
유산균 접종 및 추가 발효에 따른 숙성연령별 된장의 항산화 활성 및 라디칼 소거 반응 특성
최보경 Bogyoung Choi , 서정희 Jeonghee Surh
42(2) 185-196, 2026
DOI:10.9724/kfcs.2026.42.2.185
최보경 Bogyoung Choi , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2026.42.2.185
Abstract
Purpose: This study examined the effects of lactic acid bacteria inoculation and additional fermentation on the antioxidant properties of soybean paste with different aging periods. The objective was to elucidate how the initial aging state of soybean paste influences the antioxidant activity and radical-scavenging reaction kinetics during subsequent fermentation. Methods: Soybean paste aged for 0.3, 2.3, and 8.3 years was inoculated with Lactobacillus plantarum and further fermented at 25℃ and 4℃ for six months. During fermentation, the titratable acidity was monitored to confirm the microbial metabolic activity. The antioxidant activity was assessed using the Folin-Ciocalteu reagent method and DPPH radical scavenging kinetics, including the initial scavenging rate, time required to reach 50% radical scavenging, and maximum scavenging activity. Results: The titratable acidity increased significantly for up to three months in all treatments, indicating active growth and metabolic activity of the inoculated lactic acid bacteria in the soybean paste matrix. At the initial stage, soybean paste with longer aging periods showed higher reducing capacity and faster initial radical scavenging rates. However, during subsequent fermentation, the long-aged soybean paste showed more pronounced deterioration in the radical scavenging kinetics, which was characterized by decreased initial scavenging rates, prolonged time to reach 50% radical scavenging, and reduced maximum scavenging activity. Kinetic analysis of the DPPH scavenging curves revealed mixed fast and slow kinetic behavior in the younger soybean pastes, whereas the long-aged soybean paste predominantly showed slow kinetic behavior characterized by a downward shift of the reaction curves. Conclusion: These results show that the antioxidant characteristics of soybean paste are determined by the concentration of reducing compounds and by the radical-scavenging reaction kinetics. These properties are largely determined by the initial aging stage of the soybean paste.
Key Words
soybean paste, Lactobacillus plantarum, aging period, antioxidant activity, DPPH radical scavenging kinetics
|
Effects of different cooking methods on the quality characteristics of plant-based meat patties
조리방법에 따른 식물성 대체육의 품질 특성
김예지 Yea-ji Kim , 김예은 Ye Eun Kim , 차지윤 Ji Yoon Cha , 김정헌 Jeong-heon Kim , 금동현 Dong Hyun Keum , 박민경 Min Kyung Park , 이선민 Seonmin Lee , 최윤상 Yun-sang Choi
42(2) 197-206, 2026
DOI:10.9724/kfcs.2026.42.2.197
김예지 Yea-ji Kim , 김예은 Ye Eun Kim , 차지윤 Ji Yoon Cha , 김정헌 Jeong-heon Kim , 금동현 Dong Hyun Keum , 박민경 Min Kyung Park , 이선민 Seonmin Lee , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2026.42.2.197
Abstract
Purpose: This study evaluated the effects of different cooking methods on the physicochemical, nutritional, and textural properties of plant-based meat patties and identified the optimal cooking conditions for improving product quality. Methods: Plant-based patties formulated with textured vegetable proteins, plant oils, and binding agents were subjected to five cooking methods: microwave heating (MH), pan frying (PF), steam-convection oven heating (SO), air frying (AF), and deep frying (DF). The quality characteristics including color, pH, proximate composition, water-holding capacity, cooking loss, dimensional changes, and texture profile were measured. Results: The cooking method significantly influenced the quality characteristics of the plant-based patties (p < 0.05). Pan frying and deep frying increased the redness (a*) and yellowness (b*) values, whereas microwave and steam convection oven treatments increased the lightness (L*). The steam-convection-oven-treated samples showed the highest moisture content and water-holding capacity, as well as the lowest cooking loss and minimal dimensional reduction. By contrast, deep frying significantly increased the fat content. Texture analysis indicated that pan frying resulted in the highest hardness, chewiness, and shear force, whereas microwave and steam-convection treatments produced softer textures. Conclusion: Among the cooking methods, steam-convection oven heating was the most effective in retaining moisture, reducing cooking loss, and preserving structural integrity, whereas pan frying enhanced texture, firmness, and color development. These findings provide practical insights into selecting appropriate cooking methods to optimize the quality attributes of plant-based meat products.
Key Words
plant-based meats, cooking method, texture, water-holding capacity, quality characteristics
|
Development of an optimal pretreatment process for salmon skin bugak produced from salmon processing by-products and evaluation of its nutritional characteristics
연어 가공 부산물을 이용한 연어 껍질 부각의 최적 전처리 공정 개발 및 영양학적 특성 평가
박현욱 Hyeon Wook Park , 한양수 Yang Su Han , 박형래 Hyung Rea Park , 김태훈 Tae Hun Kim , 이인경 In Kyeong Lee , 원황하이이엔 Nguyen Hoang Hai Yene
42(2) 207-220, 2026
DOI:10.9724/kfcs.2026.42.2.207
박현욱 Hyeon Wook Park , 한양수 Yang Su Han , 박형래 Hyung Rea Park , 김태훈 Tae Hun Kim , 이인경 In Kyeong Lee , 원황하이이엔 Nguyen Hoang Hai Yene
DOI:10.9724/kfcs.2026.42.2.207
Abstract
Purpose: This study aimed to enhance the utilization of salmon (Salmo salar) skin by-products and to establish optimal processing conditions for developing a fried snack with improved sensory quality and nutritional properties. Methods: Frozen salmon skins were thawed, washed, and pretreated. To improve texture and reduce off-flavors, samples were soaked in milk for 0∼8 h. Glutinous and non-glutinous rice were soaked for 0∼8 h and used as coating materials. After coating, samples were dried at 65 ℃ for 12 h and aged at 100 ℃ for 4 h under humid conditions. Subsequently, samples were stored at 4 ℃ for 3 days to adjust moisture content to 8∼11%. Frying was conducted at 180 ℃ for 20 s. Sensory evaluation was performed by 30 panelists using a 9-point hedonic scale. Results: The optimal condition (10% moisture content, 2 h milk soaking, glutinous rice coating, and 6 h rice soaking) showed the highest overall acceptability (8.7), significantly higher than the control (5.6∼6.4). Crispness (8.6) and softness (8.3) were highly rated, while hardness (3.0) was low, indicating a desirable texture profile. Samples with moisture content below 8% exhibited insufficient expansion and reduced crispness, whereas those above 11% showed soggy and uneven textures due to excessive steam formation. Conclusion: The optimally processed fried salmon skin snack contained 33.1 g/100 g protein, 47.2 g/100 g lipid, 719.6 mg/100 g omega-3 fatty acids, and 18.1% collagen, demonstrating high nutritional value. These findings suggest that salmon skin by-products can be effectively utilized as a high-value functional food ingredient and provide fundamental data for the development of novel snack products.
Key Words
salmo salar skin, fried snack, milk soaking, glutinous rice coating, sensory evaluation
|
Quality characteristics of Sulgidduk with varying levels of Lycii Fructus powder
구기자 분말 첨가 비율에 따른 설기떡의 품질 특성
김효린 Hyorin Kim , 정라나 Lana Chung
42(2) 221-229, 2026
DOI:10.9724/kfcs.2026.42.2.221
김효린 Hyorin Kim , 정라나 Lana Chung
DOI:10.9724/kfcs.2026.42.2.221
Abstract
Purpose: This study evaluated the physicochemical properties, sensory characteristics, and consumer acceptance of Sulgidduk formulated with varying levels of Lycii Fructus powder to determine the optimal addition level for quality improvement. Methods: Samples were prepared with 0% (CON), 1% (LP1), 3% (LP3), 5% (LP5), 7% (LP7), and 9% (LP9) Lycii Fructus powder. The physicochemical properties, including moisture content, pH, color, and texture profile analysis, were measured. The sensory evaluation was performed using a 9-point hedonic scale and a just-about-right (JAR) test. Results: The moisture and pH decreased as the powder levels was increased, whereas the a and b values increased while the L value decreased. The hardness, springiness, cohesiveness, gumminess, and chewiness increased significantly, while the adhesiveness decreased. LP3 was evaluated as “just-about-right” in color, flavor, and texture, while levels ≥5% showed excessive reddish-brown color, tanginess, and herbal flavor, lowering acceptance. LP1 achieved the highest overall and flavor preference scores, and both LP1 and LP3 were comparable to the control. Correlation analysis showed that the compactness, sweetness, and springiness were positively associated with overall acceptance, whereas excessive color intensity, tanginess, and herbal flavor were negatively correlated. Conclusion: The moderate addition of Lycii Fructus powder (1%~3%) improved the sensory balance while maintaining consumer acceptance, whereas excessive addition reduced the product preference. These findings provide foundational data for the quality improvement of traditional rice cakes.
Key Words
Sulgidduk, Lycii Fructus powder, quality characteristics, texture profile analysis, sensory characteristics
|
