Effects of Surfactants on the Formation and Stability of Capsaicin-loaded Nanoemulsions Choi, A.J., National Institute of Horticultural and Herbal Science, RDA, Eumseong, Republic of Korea; Kim, C.J., Korea Food Research Institute, Seongnam, Republic of Korea; Cho, Y.J., Korea Food Research Institute, Seongnam, Republic of Korea ...
Food science and biotechnology,
(Oct 2009), Letnik:
18, Številka:
5
Journal Article
Recenzirano
Food nanoemulsion systems consisting of water and oleoresin capsicum (OC), polyoxythylene sorbitan esters (Tween 20, 40, 60, and 80), propylene glycol (PG), sucrose monostearate (SM), and their ...corresponding mixtures were formulated to use as food vehicles. Tween 80 produced OC nanoemulsions with stable dispersions as one-phase systems, and the dertermined emulsification efficiencies clearly distinguished the ability of the various surfactants to emulsify OC. The nanoemulsions were prepared by both ultrasonication and self-assembly, and the nanoemulsion areas were determined using phase diagrams by measuring the sizes of the emulsions. One-phase nanoemulsions were presented, with a multiple cloudy region and phase separation that were dependent on the particle size of the emulsion. The OC nanoemulsions prepared by ultrasonication using systems of OC/Tween 80/water, OC/Tween 80/water+PG, and OC/Tween 80/water+SM, resulted in particle sizes ranging from 15 to 100 nm. Finally, the nanoemulsions maintained their initial sizes during storage, ranging from 65 to 92 nm.
Cheonggukjang, a popular Korean traditional fermented soyfood, was manufactured by fermenting steamed soybeans in a temperature-controlled room by traditional methods in which steamed soy was exposed ...to rice straw naturally rich in Bacillus species. B. subtilus and B. licheniformis were found to be the major microorganisms present in cheonggukjang made by the traditional method. We analyzed the composition of 12 kinds of isoflavones and their glycosides present in cheonggukjang collected at various fermentation times.
Metabolism of isoflavone derivatives during manufacturing of traditional Meju and Doenjang Jang, C.H. (Kyungpook National University, Daegu, Republic of Korea); Park, C.S. (Kyung Hee University, Yongin, Republic of Korea); Lim, J.K. (Kyungpook National University, Daegu, Republic of Korea) ...
Food science and biotechnology,
04/2008, Letnik:
17, Številka:
2
Journal Article
Recenzirano
Meju, a major ingredient of doenjang which is a popular Korean traditional fermented soyfood, was manufactured by fermenting steamed soybeans in natural environment in which steamed soy was exposed ...to airborne microorganism, in particular, fungi. Total isoflavone content was reduced from 1,849 mg/kg of cooked soy to 816 mg/kg of meju at the 90∨th day of fermentation. Total glycosides and aglycones of isoflavones in meju were 1,827 and 22 mg/kg at 0 day and changed into 487 and 329 mg/kg at the 90∨th day of fermentation, respectively. Meanwhile, the ratio of glycosides to aglycones of isoflavones was not changed during aging of doenjang but remained relatively constant with. 592 and 644 mg/kg aglycones at the 0 and 160∨th day, respectively. When cooked soy was fermented with Aspergillus oryzae and Aspergillus flavus, isoflavone profiles were significantly different from each other while A. oryzae caused more extensive metabolism of isoflavones than A. flavus.
Change of Ginsenoside Composition in Red Ginseng Processed with Citric Acid Yi, J.H., Dong-A University, Busan, Republic of Korea; Kim, M.Y., Dong-A University, Busan, Republic of Korea; Kim, Y.C., Korea Food Research Institute, Seongnam, Republic of Korea ...
Food science and biotechnology,
06/2010, Letnik:
19, Številka:
3
Journal Article
Recenzirano
The purpose of this research was to investigate the composition of ginsenosides and to identify the chemical structures of ginsenosides generated from red ginseng by citric acid pre-treatment (RGC). ...The amount and the composition of ginsenosides in red ginseng (RG) and RGC were determined by high performance liquid chromatography (HPLC) analysis. The content of Rg₃, a well-known bioactive ginsenoside in RGC increased significantly (p less than 0.05) over 2 fold (0.411 mg/g) when compared with RG (0.186 mg/g). Moreover, the structures of 5 novel ginsenosides in RGC were investigated by liquid chromatography/mass spectrometry (LC/MS/MS) analysis. Three peaks were completely fragmentized from their mother ions to aglycones and suggested to be less polar ginsenosides Rk₃/Rh₄, Rk₁, and Rg∧5. This study suggested that by processing red ginseng with citric acid it is possible to enhance the yield of both ginsenoside Rg₃ and less polar ginsenosides.
Thermal Storage and Thermodynamic Characteristics of Phase Change Materials Slurries Kwon, K.H., Korea Food Research Institute, Seongnam, Republic of Korea; Jeong, J.W., Korea Food Research Institute, Seongnam, Republic of Korea; Kim, J.H., Korea Food Research Institute, Seongnam, Republic of Korea ...
Food science and biotechnology,
12/2009, Letnik:
18, Številka:
6
Journal Article
Recenzirano
This study was aimed at developing a low cost cold storage system for agricultural products. Three kinds of slurries: K₁, K₂, and K₃ slurries were developed using phase change materials (PCMs) such ...as tetradecane, octadecane, and sodium polyacrylate to maintain the desired temperature ranges. The slurries were manufactured by in-situ polymerization. Tetradecane and octadecane were capsulated in a core with melamine at the surface. The thermodynamic characteristics of the slurries were measured and analyzed. The latent heats of the K₁, K₂, and K₃ slurries at the melting points were 206.41, 186.88, and 147.91 kJ/kg, respectively. A transportable cold storage container was built to investigate the performance of the slurries as thermal storage media. The temperatures at the insides of the container could be maintained in the ranges of 0-5, 5-10, and 10-15℃ for more than 23, 27, and 60 hr with the K₁, K₂, and K₃ slurries, respectively.
Thirteen commercial antimicrobial products were examined to assess the sporicidal activity against Bacillus cereus spores at room temperature, 60 and 85℃. Neither the antimicrobials showed detectable ...antimicrobial activity against the B. cereus spores nor induced spore germination after the treatment at 0.5 or 1.0%(w/v, v/v) commercial antimicrobial agents at room temperature for 0.5 to 4 hr. However, when the antimicrobials such as chitosan, lactic acid, fermented pollen, grapefruit extract were applied with heat at 85℃ for 30 min, more than 1 log CFU/mL spores were additionally inactivated compared to only heat treatment without antimicrobials. Imposition of 60℃ to B. cereus spores with the higher concentration of 5.0%(v/v) lactic acid or 2.5%(w/v) thiamine dilaurylsulfate for the longer time incubation of 24 hr resulted in 3 log CFU/mL spore inactivation. This work showed that low concentrations of commercial antimicrobials by themselves did not inactivate B. cereus spores. However, when physical processes such as heat were combined together, antimicrobials showed a synergistic effect against B. cereus spores.
Our previous study showed that isoflavone profile of soybean undergoes a significant change during cheonggukjang preparation. In particular, the content of metabolite(s) with similar retention time ...to glycitein under the high performance liquid chromatography (HPLC) condition was significantly increased while the levels of genistein and its derivatives were notably lowered. Therefore, we hypothesized that genistein and its derivatives might be converted to genistein glucosides with similar elution time to glycitein. Our current data suggest that genistein and its derivatives are extensively metabolized into various compounds including genistein glycosides, but not glycitein or its derivatives, by Bacillus species isolated from traditional cheonggukjang. Some of daidzein was also converted into a derivative with shorter retention time by Bacillus amyloliquefaciens 51 and 86-1 but not by Bacillus subtilis 3-5 and 3-17. As metabolism of soy isoflavones, major health-promoting components in soy products, is widely variable depending upon Bacillus species, it is essential to select microorganism that minimizes the breakdown or modification of soy isoflavones in the process of fermented soy product manufacture.
This study was conducted to observe the quality characteristics of cheonggukjang fermented with new small-seed soybeans ('Agakong') according to the degree of germination of the raw soybeans. The ...sprouting rate was 8.6±5.6% after 12 hr of germination, but at 24 hr it increased rapidly to 85.4±4.7%. We confirmed that the total isoflavone content immediately after soaking was 273.9 mg%, which was at least 3 times greater than for common soybeans; content increased at the start of germination, and increased to 338.4 mg% by 24 hr of germination, but then decreased.
Influence of Extrusion on the Solubility of Defatted Soybean Flour in Enzymatic Hydrolysis Cha, J.Y. (CJ Foods RnD, CJ Corporation, Seoul, Republic of Korea); Shin, H.S. (Dongguk University, Seoul, Republic of Korea); Cho, Y.J. (Korea Food Research Institute, Seongnam, Republic of Korea) ...
Food science and biotechnology,
08/2007, Letnik:
16, Številka:
4
Journal Article
Recenzirano
Low-energy processing technology, which enhances the utility of defatted soybean flour (DSF), was developed using extrusion processing. DSF was extruded at different conditions using a twin screw ...extruder and then, dried at 40℃ for 20 hr. The nitrogen solubility index (NSI), viscosity, water solubility index (WSI), and water absorption index (WAI) of DSF increased after extrusion processing. The density of DSF extrudates decreased with the decrease in water content from 53 to 33% and the increase in extrusion temperature from 110 to 160℃.
Phenolic Acids and Antioxidant Activities of Wild Ginseng (Panax ginseng C.A. Meyer) Leaves Seog, H.M. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: hmoon@kfri.re.kr; Jung, C.H. (Korea Food Research Institute, Seongnam, Republic of Korea); Kim, Y.S. (Korea Food Research Institute, Seongnam, Republic of Korea) ...
Food science and biotechnology,
06/2005, Letnik:
14, Številka:
3
Journal Article
Recenzirano
The compositions and antioxidant activities of free and hydrolyzed phenolic acids, which are aglycones of esterified phenolic acids, in wild ginseng leaves were investigated. The contents of free and ...hydrolyzed phenolic acids in the wild ginseng leaves were 422.4±3.5 and 319.6±5.7 mg/100 g, respectively, as gallic acid equivalents. Free phenolic acids were composed of 55.3% benzoic acid derivatives and 44.6% phenylpropanoids. The major constituents of free phenolic acids in the ginseng leaves were syringic (139.4 mg/100 g) and sinapic (131.2 mg/100 g) acids.
