Antioxidant activity of pigment extracted from red beet (Beta vulgaris L.) produced in Jeju: A study comparing the extraction conditions 추출 조건에 따른 제주산 레드비트(Beta vulgaris L.) 색소의 항산화 활성 비교
강유리 Yuri Kang , 이서경 Seogyeong Lee , 김현정 Hyun Jung Kim
Antioxidant activity of pigment extracted from red beet (Beta vulgaris L.) produced in Jeju: A study comparing the extraction conditions 추출 조건에 따른 제주산 레드비트(Beta vulgaris L.) 색소의 항산화 활성 비교
강유리 Yuri Kang , 이서경 Seogyeong Lee , 김현정 Hyun Jung Kim
DOI:10.9724/kfcs.2022.38.3.139
Abstract
Purpose: This study evaluates the antioxidant activities of natural pigment extracted from Jeju red beet under different extraction conditions. Methods: Betacyanin and total phenolic contents of red beet pigment extracted with varying concentrations of beet powder (2.5, 3.75, 5.0%), extraction temperature (30, 40, 50℃), and extraction time (6, 9, 12 hr) were analyzed. Additionally, in vitro antioxidant activities were measured, including DPPH free radical scavenging activity, ABTS+ radical scavenging activity, hydrogen peroxide scavenging activity, and the reducing power of the extracted pigment. Results: After extraction, the red beet pigment contained 0.51-4.12 mg/g betacyanin and 29.87-32.82 mg GAE/g total phenolics. The highest betacyanin content was obtained when extracted with the beet powder concentration of 2.5% to water at 30℃ for 6 hr. The DPPH and ABTS+ radical scavenging activities of the extract revealed proportionally higher antioxidant activities with higher total phenolic contents. Conclusion: These results indicate that red beet extract can be used in the food industry as a natural food colorant having antioxidative activity.
Key Words
red beet, extraction, betacyanin, total polyphenolic content, antioxidant activity
Identification of volatile compounds in Welsh onion (Allium fistulosum L.) concentrates using reverse osmosis 역삼투압법으로 제조한 대파 농축액의 휘발성 향기 성분 특성
Identification of volatile compounds in Welsh onion (Allium fistulosum L.) concentrates using reverse osmosis 역삼투압법으로 제조한 대파 농축액의 휘발성 향기 성분 특성
심재언 Zen Shim , 이대희 Dae-hee Lee , 이상미 Sang Mi Lee
DOI:10.9724/kfcs.2022.38.3.146
Abstract
Purpose: This study identifies and compares the volatile compounds in Welsh onion juice and Welsh onion concentrates using reverse osmosis. Methods: Volatile compounds in Welsh onion juice and Welsh onion concentrates were analyzed using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Results: In total, 30 and 31 of volatile compounds were found in Welsh onion juice and Wwelsh onion concentrates by reverse osmosis, respectively. These include alcohols, aldehydes, esters, furans, acids, hydrocarbons, and sulfur-containing compounds. Of these, the sulfur-containing compounds, which are characteristic flavor compounds in raw Welsh onions, were predominant in Welsh onion juice and Welsh onion concentrates. In particular, the contents of some sulfur compounds, such as dimethyl disulfide, (Z)-propenyl methyl disulfide, (E)-Propenyl methyl disulfide, dimethyl trisulfide, (Z)-propenyl propyl disulfide, (E)-propenyl propyl disulfide, methyl propyl trisulfide, dipropyl trisulfide, dimethyl tetrasulfide, and 3,5-diethyl-1,2,4-trithiolane, were higher in Welsh onion concentrates than in Welsh onion juice. Conclusion: These results indicate that sulfur-containing compounds are the major contributors to the unique flavor characteristic of Welsh onion concentrates.
Physicochemical quality characteristics of Gangwon traditional soy sauce depend on fermentation time 숙성기간이 다른 강원도 재래식 간장의 이화학적 품질특성
서정희 Jeonghee Surh
DOI:10.9724/kfcs.2022.38.3.153
Abstract
Purpose: This study investigated the quality characteristics of Gangwon traditional soy sauce fermented at different times to establish a standardized quality index for sales and distribution. Methods: Six traditional soy sauces fermented for 3 to 87 months were collected from a local supplier, and two commercial soy sauces were used as controls. All the sauces were analyzed for physicochemical properties. Results: With increased fermentation time, the salinity and the contents of soluble solids, crude ash, crude protein, crude fat, and sodium in soy sauce were significantly increased (p<0.01), which was attributed to the concentration effect that ensued by moisture loss. Conversely, the carbohydrate contents were significantly decreased (p<0.001), and inversely (ρ = -0.840) correlated with titratable acidity. This indicates the enzymatic breakdown of carbohydrates into organic acids by the microorganisms present in the soy sauce. Free amino acids and amino nitrogen of the traditional soy sauces also increased (p<0.001) with fermentation time, but were significantly (p<0.001) lower than those of the commercial samples. However, the apparent color and the proportion of acidic amino acids that provide flavor were comparable to the commercial soy sauces. Conclusion: When ready for sales, traditional soy sauce has a different chemical composition from commercial soy sauce, except for the quality index associated with sensory attributes. These results provide practical information for setting standardized quality indices and determining optimal fermentation times for the sale of traditional soy sauce.
Key Words
traditional soy sauce, fermentation time, quality index, acidic amino acid
Comparison in the dry noodle-making performance of US soft wheat flours with different gluten strength 글루텐 강도가 다른 미국산 연질밀가루의 건면 제조 적성 비교
Comparison in the dry noodle-making performance of US soft wheat flours with different gluten strength 글루텐 강도가 다른 미국산 연질밀가루의 건면 제조 적성 비교
백나연 Nayeon Baek , 권미라 Meera Kweon
DOI:10.9724/kfcs.2022.38.3.160
Abstract
Purpose: The present study compared the dry noodle-making performance of US soft wheat flours with different gluten strength. Methods: Three flours (weak, medium, and strong gluten strength - W, M, and S, respectively) milled from US Soft Red Winter (SRW) wheat cultivars and a commercial all-purpose flour (control) were analyzed for their physicochemical properties including pasting property, SDS sedimentation volume, solvent retention capacity (SRC), and dry noodle-making performance. Results: The three soft wheat flours were significantly different in SDS sedimentation volume, lactic acid SRC, and gluten performance index, whereas the all-purpose flour had similar SDS sedimentation value and lactic acid SRC to S flour, and gluten performance index similar to the M flour. The peak viscosity of pasting, final viscosity, and peak time of the all-purpose flour were within the range of soft flours. The resistance (R) and extensibility (E) of the fresh noodles were in the order of W
Key Words
US Soft Red Winter wheat flour, SDS sedimentation volume, solvent retention capacity, gluten performance index, dry white-salted noodle
Antioxidant effect of 80% ethanol extract of Jerusalem artichokes obtained by drying methods 건조방법에 따른 돼지감자 80% 에탄올 추출물의 항산화 효과 탐색
김도희 Do Hee Kim , 서정민 Jeong Min Seo , 강명화 Myung Hwa Kang
Antioxidant effect of 80% ethanol extract of Jerusalem artichokes obtained by drying methods 건조방법에 따른 돼지감자 80% 에탄올 추출물의 항산화 효과 탐색
김도희 Do Hee Kim , 서정민 Jeong Min Seo , 강명화 Myung Hwa Kang
DOI:10.9724/kfcs.2022.38.3.170
Abstract
Purpose: This study was undertaken to establish an optimal drying method by examining the antioxidant activity of white and purple Jerusalem artichokes, dried by different methods, and extracted with 80% ethanol. Methods: The antioxidant components of each extract were measured for total phenolic acid and total flavonoid content. The electron donating activity, SOD-liked activity, ABTS radical scavenging activity and reducing power were measured to determine the antioxidant activity of each extract. Results: Total phenolic acid and flavonoid contents were significantly higher in the hot air-dried extract of purple Jerusalem artichoke. The electron donating ability was highest in freeze-dried purple Jerusalem artichokes, whereas the white freeze-dried and purple hot-air dried artichokes showed the same level of activity. The SOD-liked activity was not statistically significant. ABTS radical scavenging ability was determined to be the highest in purple hot air-dried Jerusalem artichoke, but the reducing power was statistically not significant. Taken together, our results show that excluding the electron donating ability, the total phenolic acid content, flavonoid content, and ABTS were highest in the hot air-dried purple Jerusalem artichoke extract. Conclusion: Further to a previous study which reported a high content of anthocyanin in purple Jerusalem artichoke, the results of this study indicate the possibility of developing the hot air-dried purple Jerusalem artichoke as a material with high antioxidant activity.
Key Words
ABTS, different drying, jerusalem artichoke, radical scavenging activity, SOD-liked activity
Physical and emulsifying properties of modified rice starch with octenyl succinate esterification after annealing 어닐링 처리후 제조한 옥테닐호박산 쌀전분의 물리적 및 유화 특성
박희전 Hee-jeon Park , 정소희 So-hee Jeong , 송지영 Ji-young Song
Physical and emulsifying properties of modified rice starch with octenyl succinate esterification after annealing 어닐링 처리후 제조한 옥테닐호박산 쌀전분의 물리적 및 유화 특성
박희전 Hee-jeon Park , 정소희 So-hee Jeong , 송지영 Ji-young Song
DOI:10.9724/kfcs.2022.38.3.178
Abstract
Purpose: This study investigated the effect of annealing on the physical and emulsifying properties of octenyl succinate (OSA)-modified starches(3% OSA, pH 8.5, 6h). Methods: The physical, pasting properties, oil absorption capacity, thermal properties, crystallinity and emulsifying stability of OSA starch prepared after annealing from nonwaxy rice starch, called AnOSA, were analyzed. Results: Annealing treatment increased the water holding capacity, pasting temperature and pasting peak viscosity, but decreased the swelling power and solubility of OSA starch. The onset temperature(To) and peak temperature(Tp) of the AnOSA starches by differential scanning calorimetry (DSC) were increased, but the temperature range decreased due to annealing. The characteristics of native starch and OSA starches by X-ray diffractometry were not altered by annealing. The creaming index of emulsions with AnOSA starches was 0% after 21 days. Conclusion: The OSA starch prepared after annealing of nonwaxy rice starch can be utilized as a modified starch and emulsifier.
Development of school food service menus to cope with the COVID-19 pandemic in Korea 코로나19 감염병 상황의 학교급식 대응 메뉴 개발
민성희 Sung Hee Min , 이민준 Min June Lee , 채선희 Sun Hee Chae , 백선영 Seon Yeong Baek , 서민국 Min Guk Seo , 김태은 Tae Eun Kim , 함선옥 Sunny Ham
DOI:10.9724/kfcs.2022.38.3.186
Abstract
Purpose: The purpose of this study was to develop and evaluate the field applicability of school food services emergency meal menus during COVID-19 pandemic, intending to offer nutritious meals to students. Methods: Field visits were made to schools to investigate food service during the COVID-19 pandemic in August 2020. The homepages of various schools and the New Enterprise Incentive Scheme (NEIS) program were searched for the appropriate menus for the pandemic situation from May 27th to July 31st, 2020. Menus were developed for different grade schools, considering cooking convenience, nutrition, and menu preferences. The menus were nutritionally evaluated using the NEIS program and the field applicability was reviewed through focus group interviews. Results: The field visits revealed that quick decision-making reflecting the pandemic situation and suitable guidance by the school were the most essential requirements. Simple menu plans, precise guidelines, and diverse menus were also needed for nutritional satisfaction and minimization of the cooking/serving time. Thus, we established a new term, ‘emergency meal’, which substituted ‘convenience meal’. Providing the emergency meal menus could lower the infection risk through minimized mask-off time, dispersed serving time, and ensuring time for disinfection with minimized cooking/serving time. The menus categorized separately by school grades included rice balls, fried rice, bibimbap, rice with topping, and noodles. A two-week emergency meal plan was devised based on the school grade. Total calories, nutrient content, and food allergy information for the menus were provided. The feasibility of the suggested menus for the school food service was positively confirmed by the focus group interviews. Conclusion: The emergency meal developed in this study contributed to student mealtime minimization, effective school food production, and ensured time for disinfection under the circumstances imposed by the COVID-19 pandemic while simultaneously meeting the nutritional requirements and preferences of growing children and adolescents.
Key Words
COVID-19, school food services, emergency meal, menu
