Color characteristics of plant-derived colored food materials and their antioxidant activities depending on the extraction solvents used 식물유래 유색 분말의 색 특성과 추출용매에 따른 항산화활성
Color characteristics of plant-derived colored food materials and their antioxidant activities depending on the extraction solvents used 식물유래 유색 분말의 색 특성과 추출용매에 따른 항산화활성
이지예 Jiyea Lee , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2023.39.4.245
Abstract
Purpose: This study aimed to explore the relationship between the color characteristics and antioxidant activities of plant-derived colored food materials, specifically purple sweet potato, turmeric, pistachio, pumpkin, sweet potato, and carrot powders. Methods: The six types of food materials were extracted using solvents with varying dielectric constants (Dk), namely, water (Dk=80), ethanol (Dk=24.3), and hexane (Dk=1.9). Subsequently, the extracts were evaluated for their antioxidant activities. Results: All six types of materials exhibited high total phenol content (TPC) when extracted using water and ethanol. This indicates that the plants contained a significant amount of reducing compounds with hydrophilic to intermediate polarity. Among the materials, purple sweet potato powder, which had the lowest lightness and the highest redness, displayed the highest TPC, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity in both its water and ethanol extracts. Turmeric powder, characterized by lower lightness and the highest yellowness, showed the highest TPC, total reducing capacity, and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS+) radical scavenging activity in both its ethanol and hexane extracts. Notably, the ethanol extract of turmeric powder exhibited an even higher DPPH radical scavenging activity compared to the positive control of 0.2 mM gallic acid. Pearson’s correlation analysis revealed that the lightness of the materials had significant negative correlation with the ABTS+ radical scavenging activity (ρ=-0.860) and DPPH radical scavenging activity (ρ=-0.834) of the ethanol extracts. Additionally, the redness and yellowness showed a positive correlation with the DPPH radical scavenging activity of the ethanol extracts (ρ=0.945) and with the TPC of the hexane extracts (ρ=0.844), respectively. Conclusion: The results indicate a correlation between the solubility and extraction characteristics of the pigments in plant-derived food materials and the antioxidant activity observed in their solvent extracts. Furthermore, the findings suggest that the plant pigments significantly contribute to the antioxidant activity of the food materials.
Key Words
pigment, antioxidant activity, extraction solvent, dielectric constant, color property
Effect of ethylenediaminetetraacetic acid (EDTA) or organic acids addition on processing quality and microbiology properties of duck blood Ethylenediaminetetraacetic acid(EDTA) 또는 유기산의 첨가가 오리 혈액의 가공 품질특성 및 미생물학적 안전성에 미치는 영향
용해인 Hae In Yong , 김재익 Jake Kim , 김태경 Tae-kyung Kim , 구수경 Su-kyung Ku , 김세명 Se-myung Kim , 차지윤 Ji Yoon Cha , 최윤상 Yun-sang Choi
Effect of ethylenediaminetetraacetic acid (EDTA) or organic acids addition on processing quality and microbiology properties of duck blood Ethylenediaminetetraacetic acid(EDTA) 또는 유기산의 첨가가 오리 혈액의 가공 품질특성 및 미생물학적 안전성에 미치는 영향
용해인 Hae In Yong , 김재익 Jake Kim , 김태경 Tae-kyung Kim , 구수경 Su-kyung Ku , 김세명 Se-myung Kim , 차지윤 Ji Yoon Cha , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2023.39.4.255
Abstract
Purpose: The objective of this study was to determine the effect of the addition of ethylenediaminetetraacetic acid (EDTA) or organic acids on the processing quality and microbiological properties of duck blood. Methods: The control was duck blood without any additions, while the EDTA treatment comprised addition of 0.01% EDTA to duck blood. The treatment with organic acids comprised the addition of 1% of sodium citrate, DL-sodium malate, sodium acetate, sodium propionate, and potassium sorbate to duck blood, respectively. Results: In the EDTA and sodium citrate treatments, the cooking loss and lipid oxidation values were the lowest, while the a-value (redness) was the highest (p< 0.05). The pH values of the duck blood were in the order of control (7.45) > EDTA (7.40) > organic acids (4.30~4.32). Hardness was the lowest in the control and the highest in the sodium citrate treatment. The emulsifying capacity was the highest in the EDTA and sodium citrate, and there were no significant differences between the other treatments. The number of total aerobic bacteria in the control, DL-sodium malate, sodium acetate, sodium propionate, and potassium sorbate showed no significant differences. However, EDTA and sodium citrate were observed to have the lowest number of total aerobic bacteria. Conclusion: The present study demonstrated that 0.01% EDTA or 1% sodium citrate can be used to improve the processing qualities and microbiological safety of duck blood. Thus, using EDTA or sodium citrate can increase the availability of duck blood in meat products.
Key Words
duck blood, edta, organic acids, processing quality, total aerobic bacteria
Quality characteristics of rice muffin added with soybean flour 대두분을 첨가한 쌀 머핀의 품질특성
신수영 Soo Young Shin , 박옥진 Ok Jin Park , 민성희 Sung Hee Min
Quality characteristics of rice muffin added with soybean flour 대두분을 첨가한 쌀 머핀의 품질특성
신수영 Soo Young Shin , 박옥진 Ok Jin Park , 민성희 Sung Hee Min
DOI:10.9724/kfcs.2023.39.4.264
Abstract
Purpose: The purpose of this study was to provide data for products by evaluating the quality characteristics of adding soybean flour to muffins made with rice flour. Methods: Muffins were prepared using 100% rice flour as a control and 10, 20, 30, 40, or 50% replaced with soybean flour. The pH and specific gravity of the dough and the specific volume, baking loss, and moisture content of the muffins were examined. The color and texture of the muffins were measured and the sensory characteristics were evaluated. Results: The pH of the muffins dough significantly decreased the amount of soybean flour added increased(p<0.001) and the specific gravity increased significantly(p<0.001). The specific volume of the muffins decreased significantly as the amount of soybean flour added increased(p<0.01), and the baking loss decreased significantly from the experimental group with 20% added soy flour(p<0.001). The brightness(L) and yellowness(b) of both the crumb and crust of muffins decreased significantly as the amount of soy flour added increased(p<0.001), and the redness(a) increased as the amount of soy flour added increased(p<0.001). In the texture measurements, the hardness(p<0.001), chewiness and brittleness(p<0.05) increased significantly as the amount of soybean flour added increased. In evaluating of the appearance, color, aroma, taste, texture, and overall acceptability of the muffins, the degree of preference decreased as the amount of soybean flour increased(p<0.001) in all items except for the aroma. Conclusion: Up to 20% soybean flour can be added to rice flour in the production of muffins.
Key Words
muffin, rice flour, soybean flour
Quality properties of rice cupcake prepared with different particle distributions using blended Hopyeong rice and starch 호평 쌀가루와 전분 혼합을 통한 입도 분포를 달리하여 제조한 쌀 컵케이크 품질 특성
Quality properties of rice cupcake prepared with different particle distributions using blended Hopyeong rice and starch 호평 쌀가루와 전분 혼합을 통한 입도 분포를 달리하여 제조한 쌀 컵케이크 품질 특성
노준희 Junhee No , 신말식 Malshick Shin
DOI:10.9724/kfcs.2023.39.4.271
Abstract
Purpose: Optimal particle distribution of rice flour for making gluten-free rice bakery products, was determined using blended rice and starch flours. Methods: This study investigated the physicochemical and pasting properties of blended rice and starch flours with different particle distributions (0, 5, 10, 15, and 20 %) and the quality characteristics of the resulting rice cupcakes. Results: Particle sizes of all flours were distributed in two peaks at 5 μm (free starch granules) and 200 μm (cells) fractions. The initial pasting temperature and trough, final and setback viscosity increased while peak viscosity decreased with increasing amounts of starches. As the amount of added starch increases, the hardness of the rice cupcake decreases, resulting in a softer texture. The best product was achieced with 20% starch supplementation. Furthermore, rice cupcakes prepared from blended rice and starch flours with 20% added starch had the highest resilience, resulting in the best product. Conclusion: Based on the above results, it is suggested that particle distribution is an important factor in the production of bakery goods.
Suitability of low-allergy wheat ‘O-free’ flour for making muffins 알러지 저감 오프리 밀가루의 머핀 제조 적합성
김형섭 Hyungseop Kim , 김정언 Jeongeon Kim , 문유진 Yujin Moon , 장정정 Tingting Zhang , 하은빈 Eunbin Ha , 이은정 Eun Jung Lee , 권미라 Meera Kweon
DOI:10.9724/kfcs.2023.39.4.279
Abstract
Purpose: This study explored the suitability of low-allergy wheat “O-free” flour (OF) for making muffins compared with commercial soft wheat f lour (SWF) as a control. Methods: Flour quality characteristics were analyzed by moisture and protein content, solvent retention capacity (SRC), sodium dodecyl sulfate (SDS) sedimentation volume, and pasting properties. The muffin-making performance of the flour was evaluated by moisture content, weight, height, volume, porosity, and color of the muffin. Furthermore, moisture content and firmness of muffins were measured during storage at 4℃ for 7 days. Results: The analysis revealed that OF exhibited higher protein content, SRC, and SDS sedimentation volume compared to SWF. Although pasting viscosity values of SWF were lower than those of OF, their RVA curves were similar in pattern. Interestingly, muffins formulated with "O-free" flour (MOF) demonstrated a significantly larger volume and appeared to have more pores in their cross-section compared to those made with soft wheat flour (MSWF). During storage, the moisture content in both types of muffins exhibited minor changes, showing no significant difference between MSWF (19.5% to 18.0%) and MOF (18.9% to 17.0%). However, MOF displayed lower firmness and a reduced tendency for retrogradation compared to MSWF, indicating its superior quality in terms of muffin texture. Conclusion: Based on the overall findings, "O-free" flour proves to be well-suited for making muffins and can successfully produce excellent-quality muffins with reduced allergens.
Nutrition, hygiene and safety perceptions of consumers toward fish and shellfish based on their purchasing and consuming patterns 어패류의 구매 및 소비 패턴에 따른 소비자 영양, 위생, 안전 인식 분석
석용희 Yong Hee Suk , 이민준 Min June Lee , 민성희 Sung Hee Min , 채선희 Seon Hee Chae , 함선옥 Sunny Ham
Nutrition, hygiene and safety perceptions of consumers toward fish and shellfish based on their purchasing and consuming patterns 어패류의 구매 및 소비 패턴에 따른 소비자 영양, 위생, 안전 인식 분석
석용희 Yong Hee Suk , 이민준 Min June Lee , 민성희 Sung Hee Min , 채선희 Seon Hee Chae , 함선옥 Sunny Ham
DOI:10.9724/kfcs.2023.39.4.288
Abstract
Purpose: Blue food is the subject of global attention. This study investigated perceptions of consumers’ regarding nutrition, hygiene and safety aspects of fish and shellfish based on purchasing and consumption patterns. Methods: The main online survey was performed on November 30 to December 2, 2022, with 250 adults selected by a random sampling method. The sample comprised people who were the major grocery shoppers in their households. Statistical analyses, such as descriptive statistics, factor analysis, correlation, t-test and one-way ANOVA were performed on the collected data. Results: First, the study respondents perceived fish and shellfish as having high nutritional value (4.05/5), convenient (3.67/5), hygienic (3.65/5) and safe (3.64/5) food. Second, their perception of fish and shellfish as nutritious food was associated with gender, age, marital status, family size, number of underage children, and average monthly household income, while their perception of the safety of fish and shellfish was related to gender, age, and marital status. Third, the higher their purchasing frequency, and the higher their fish and shellfish consumption, the higher their perception of these food as nutritionally valuable. Additionally, consumers who purchased fish and shellfish in fresh form had a higher perception of its nutritional value and hygiene management. Consumers who perceived the hygiene management of fish and shellfish to be good showed a higher purchasing frequency. On the other hand, those with higher safety concerns displayed a lower purchasing frequency. Consumers who consumed fish and shellfish at home expressed higher safety concerns. Conclusion: This is the first study to determine the factors that affect consumer perceptions regarding fish and shellfish and specifically covered nutrition, hygiene, and safety aspects. This data is very valuable as a base for the government to develop strategies to promote the consumption of fish and shellfish, while it also provides marketing information for the blue food industry.
Key Words
blue food, seafood, fish & shellfish, consumer perception, purchase pattern
Effect of a case of food and environment education for elementary school students 초등학생 대상 바른먹거리 및 환경교육 사례의 효과
Effect of a case of food and environment education for elementary school students 초등학생 대상 바른먹거리 및 환경교육 사례의 효과
김정원 Jeong-weon Kim
DOI:10.9724/kfcs.2023.39.4.300
Abstract
Purpose: This study investigates the effect of Earth Citizenship Education provided by a non-profit private foundation, for elementary school students. Methods: Earth Citizenship Education, comprising food education and environmental education, was applied and conducted for 22,435 elementary school students (2~6th grades) in Seoul, Kyunggi, Incheon, and Busan. The questionnaires collected before and after the education were statistically analysed using the SPSS 20.0 program, changes in children’s knowledge, attitude, and behavior for each education were then compared. Results: Considering food education, we found that the scores of children’s knowledge, attitude, and behavior increased by 21.1, 29.5, and 11.9 points, reaching a final score of 85.2, 75.2, and 67.3 points out of 100, respectively. The scores of environment education also increased by 12.3, 8.6, and 4.3 points, with final scores of 83.9, 69.6, and 68.6 points, respectively. The average satisfaction and recommendation levels were 87.8 and 79.9 points, respectively, for food education, and 83.3 and 76.3 points, respectively, for environment education. Conclusion: The above results indicate the positive effects of the program on children’s knowledge, attitude, and practices on food and the environment. However, the increased levels in attitude and behavior were generally lower than those of knowledge therefore, we believe that linking the program with the school curriculum, such as Practical Arts, and providing continuous educational intervention would be effective in making children practice what they learn in the program. Furthermore, Earth Citizenship Education would serve as a model of community collaboration for elementary school food education.
Key Words
Earth Citizenship Education, elementary school students, environment education, food education
Taxonomic identification of bacteria and fungi on the surface of field-grown broccoli on Jeju Island 제주에서 재배된 브로콜리의 표면 미생물 탐색
Taxonomic identification of bacteria and fungi on the surface of field-grown broccoli on Jeju Island 제주에서 재배된 브로콜리의 표면 미생물 탐색
김민수 Min-soo Kim , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2023.39.4.311
Abstract
Purpose: This study aimed to describe the taxonomic identification of bacteria and fungi on the surfaces of field-grown broccoli that were collected from four farming regions on Jeju Island. Methods: The total metagenomic DNA was extracted from the samples of broccoli florets, and amplicon sequencing of the 16S ribosomal ribonucleic acid (rRNA) gene and internal transcribed spacer 2 (ITS2) region was performed. Results: In bacteria, the genera Pseudomonas, Rahnella, Acinetobacter, Sphingomonas, Janthinobacterium, and Cloacibacterium were abundant in region A. The genera Pseudomonas and Janthinobacterium were abundant in region B. The genera Rahnella and Pseudomonas were abundant in region C. The genera Pseudomonas, Rahnella, and Acinetobacter were abundant in region D. In fungi, the genera Purpureocillium, Cystofilobasidium, Filobasidium, Aureobasidium, and Antrodiella were abundant in region A. The genera Purpureocillium, Cystofilobasidium, Antrodiella, Filobasidium, Sporobolomyces, and Bulleromyces were abundant in region B. The genera Purpureocillium, Candida, Filobasidium, Cystofilobasidium, Sordariomycetes, Sporobolomyces, and Alternaria were abundant in region C. The genera Purpureocillium, Cystofilobasidium, Filobasidium, Sporobolomyces, and Leucosporidium were abundant in region D. Conclusion: In conclusion, diverse bacteria and fungi were found to be an important component of the phyllosphere microbiota on field-grown broccoli.
