Color stability of anthocyanin color encapsulated with maltodextrin duing cooking 말토덱스트린으로 캡슐화한 안토시아닌 색소의 조리 중 안정성
노준희 Junhee No , 신말식 Malshick Shin
DOI:10.9724/kfcs.2023.39.2.73
Abstract
Purpose: This study aimed to analyze the color stability of anthocyanin pigment encapsulated with maltodextrin during cooking. Methods: Different dextrose equivalents of maltodextrin (DE 1, DE 12, DE 20) were used as the coating materials to enhance the color stability of the anthocyanin pigment, and mixed with purple sweet potato or black carrot peel extract at a ratios of 4:1, and freeze-dried after homogenization. The encapsulated anthocyanin powder was then prepared for use as a rice cake ingredient. Results: With an increase in the DE value, encapsulated anthocyanin powder showed higher lightness and redness value(p<0.05). Rice cake prepared with the addition of encapsulated anthocyanin showed no color change at each of the tested storage conditions, and displayed color stability when compared with the non-encapsulated flour. The antioxidant activity of rice cakes prepared with the addition of encapsulated anthocyanin showed higher antioxidant activity than that of rice cakes prepared with non-encapsulated flour. Conclusion: These results suggest that pigment stability can protect the anthocyanin encapsulation of maltodextrin during cooking.
Key Words
encapsulation, anthocyanin, maltodextrin, purple sweet potato, black carrot peel
Effects of the addition of a mixture of blueberry and green tea powders on the quality characteristics and antioxidant activities of baekseolgi, a heat-processed food 블루베리와 녹차 분말 혼합 첨가가 열처리 가공식품인 백설기의 품질특성과 산화방지 활성에 미치는 영향
Effects of the addition of a mixture of blueberry and green tea powders on the quality characteristics and antioxidant activities of baekseolgi, a heat-processed food 블루베리와 녹차 분말 혼합 첨가가 열처리 가공식품인 백설기의 품질특성과 산화방지 활성에 미치는 영향
한아름 Areum Han , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2023.39.2.83
Abstract
Purpose: This study investigated whether the addition of a mixture of blueberry (BP) and green tea (GP) powders, that was prepared based on the taste offset between sourness and bitterness could improve the quality characteristics and antioxidant activity of a baekseolgi, a heat-processed food. Methods: Ten samples of baekseolgi were prepared with various combinations of BP (3, 5, 7%) and GP (0, 1, 2%) concentrations. The physicochemical properties and antioxidant activity of the baekseolgi samples were measured, and their correlation with BP and GP concentrations was analyzed. Results: The titratable acidity, pH, and color of the baekseolgi reflected the individual characteristics of the powders. Anthocyanin content ranged from 8.5~21.8 μg/g, constituting 1~7% of the total flavonoid content (232.2~590.2 μg/g), and correlated only with the amount of BP (ρ=0.934, p<0.001). However, the antioxidant activities including total reducing capacity (ρ=0.934), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (ρ=0.962), and metal-chelating activity (ρ=0.532) correlated well (p<0.001) only with the amount of GP, presumably due to the superior potency of catechins in GP. Conclusion: This study showed that adding a mixture of BP and GP to foods can enhance antioxidant activity, as BP allows the increased use of GP by offsetting its bitterness.
Key Words
blueberry, green tea, taste offset, antioxidant activity
Effect of microwave drying on the quality characteristics of Zophobas atratus Larvae 아메리카왕거저리 유충의 마이크로웨이브 건조에 따른 품질 특성에 미치는 영향
김예지 Yea-ji Kim , 최영우 Yeong Woo Choi , 김태경 Tae-kyung Kim , 강민철 Min Cheoul Kang , 이재훈 Jae Hoon Lee , 차지윤 Ji Yoon Cha , 최윤상 Yun-sang Choi
Effect of microwave drying on the quality characteristics of Zophobas atratus Larvae 아메리카왕거저리 유충의 마이크로웨이브 건조에 따른 품질 특성에 미치는 영향
김예지 Yea-ji Kim , 최영우 Yeong Woo Choi , 김태경 Tae-kyung Kim , 강민철 Min Cheoul Kang , 이재훈 Jae Hoon Lee , 차지윤 Ji Yoon Cha , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2023.39.2.93
Abstract
Purpose: This study provides information on the processing aptitude of edible insect materials according to the drying method. The aim is improve the processing aptitude for increasing the industrial utilization of edible insects as alternative proteins. Methods: Zophobas atratus Larvae were dried in hot air (HD) at 60℃ for 24 hours, and freeze-dried (FD) at -80℃ for 65 hours. Microwave drying (MD) was used as a sample by drying at 600W for 6 minutes and 30 seconds, at 800W for 5 minutes, and at 1,000W for 4 minutes and 30 seconds. The pH, color, moisture content, water activity, protein content, protein solubility, shear force, rehydration rate, and scanning electron microscopy (SEM) were analyzed to identify the quality characteristics of Zophobas atratus Larvae. Results: Lower values of pH, lightness, redness, and yellowness of dried Zophobas atratus Larvae were obtained in the HD group compared to the freeze-drying and microwave treatment groups. Highest Hue angle was obtained for hot air dried Zophobas atratus Larvae. The moisture content of dried Zophobas atratus Larvae was higher in the microwave treatment groups than HD and FD, whereas higher protein solubility was obtained in the FD treatment group than in the other treatments. The shear force of dried Zophobas atratus Larvae was lower in the FD and microwave 1,000W treatment compared to other treatments. The highest trend of rehydration rate was observed in the FD treatment. Moreover, the results of SEM revealed that the FD treatment group had a lower degree of damage compared to the other groups. Conclusion: Taken together, our results indicate that when drying edible insects, it is possible to increase industrial utilization by applying microwave drying instead of freeze-drying.
Analysis of nutrition education needs for Gwangju residents 광주광역시 지역민의 영양교육 요구도 조사 분석
양은평 Eun Pyeong Yang , 김경윤 Kyoung Yun Kim , 최승희 Seung-hui Choi , 류금비 Geum-bi Ryu , 김옥경 Ok-kyung Kim , 윤정미 Jung-mi Yun
DOI:10.9724/kfcs.2023.39.2.100
Abstract
Purpose: The purpose of this study is to provide basic data for the development of differentiated nutrition education programs in the community for Korean adult men and women in their 20s or older. Methods: A survey was conducted with 250 adult Korean men and women between the ages of 20 and 65 from among the students and staff at Chonnam National University in Gwangju. The questionnaire included five general characteristics (gender, occupation, academic background, average monthly household income, number of household members), and six nutrition education methods(face-to-face, non-face-to-face, lengths of education time, number of education, types of nutrition nutrition education providers, and nutrition education topics). Results: Video media such as YouTube were selected as the most preferred educational medium among non-face-to-face nutrition education methods. The amounts of education time most preferred by the study’s subjects was once a week, and the training time most preferred was 30 minutes to one hour. In addition, nutritionists and clinical nutritionists were the most preferred nutrition education providers and balanced nutrition was the most preferred subject. Conclusion: It is necessary to develop content that is interactive and fun in terms of the educational value from YouTube smart video content for various age groups in the future, and to develop educational programs that can change behavior in real life, rather than simply improving nutritional knowledge.
Physicochemical characteristics and antioxidant activity of yogurt supplemented with Artemisia argyi H. 섬애약쑥 첨가 요구르트의 이화학적 특성 및 항산화 활성
김난경 Nan Kyung Kim , 이아영 Ah Young Lee , 김현영 Hyun Young Kim , 김지현 Ji Hyun Kim , 서원택 Weon Taek Seo
DOI:10.9724/kfcs.2023.39.2.112
Abstract
Purpose: This study investigated the physicochemical characteristics and antioxidant activities of yogurt supplemented with different concentrations of Artemisia argyi H. (A. argyi). Methods: Yogurt was prepared using powdered skim milk, oligosaccharides, and supplementations of varying concentrations of A. argyi (0~2%). Fermentation was achieved using a commercial starter for 18 hr at intervals of 6 hr. Results: During fermentation, the pH of yogurt supplemented with A. argyi decreased from 4.43 to 4.46, with a corresponding increase in acidity. The number of viable cells in the supplemented yogurt was also determined to increased. Yogurt supplemented with 1% A. argyi at 18 hr fermentation had the highest lactic acid content (9.08 mg/g) compared to other concentrations of A. argyi. The total polyphenol and flavonoid contents of yogurt supplemented with A. argyi were also significantly increased in a dose-dependent manner. Furthermore, we also observed a dose-dependent increase in the 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azubi-bus-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activities of the supplemented yogurt. Conclusion: These results indicate that yogurt supplementation with A. argyi is suitable for producing antioxidant-rich fermented milk products.
Study on the method of separating rice protein from rice washing water and improving its solubility 세정수로부터 쌀단백질 분리 및 용해도 향상방법 연구
백만희 Manhee Baek , 문세훈 Saehun Mun
DOI:10.9724/kfcs.2023.39.2.121
Abstract
Purpose: This study evaluated a method for separating soluble rice protein (RP) from rice washing water and improving the water solubility of the obtained rice protein to increase its availability. Methods: RP can be obtained from the soluble fraction of the rice washing water. Sodium alginate (SA), Tween 80 (TW80), and whey protein isolate (WPI) were added to improve the water solubility of RP. Rice bran protein (RBP) was also obtained using the same method. The yield and characteristics of the soluble RP and RBP were compared. Results: SDS-PAGE analysis confirmed that the proteins isolated from rice and rice bran washing water were albumin and globulin, which were water-soluble rice protein fractions. The yield of soluble rice protein was 29 times higher in RBP than in RP. The water solubility of RP was significantly increased by adding TW80 and WPI, with TW80 being the most effective. Conclusion: Based on the results of this study, this method could be applied to food manufacturing using water-soluble rice protein to improve solubility by adding additives to proteins separated from washing water.
Key Words
rice protein, rice washing water, rice bran, albumin, water solubility
Antioxidant activities of five different seaweeds obtained from Jeju 제주산 해조류 5종의 항산화 활성 비교
김소소 Sosoh Kim , 김지연 Jiyeon Kim , 양나현 Nahyeon Yang , 신재홍 Jaehong Shin , 김현정 Hyun Jung Kim
Antioxidant activities of five different seaweeds obtained from Jeju 제주산 해조류 5종의 항산화 활성 비교
김소소 Sosoh Kim , 김지연 Jiyeon Kim , 양나현 Nahyeon Yang , 신재홍 Jaehong Shin , 김현정 Hyun Jung Kim
DOI:10.9724/kfcs.2023.39.2.130
Abstract
Purpose: Seaweeds are important food materials for developing healthy functional foods. We investigated the antioxidant activities of five different seaweeds harvested in Jeju. Methods: The five seaweeds examined were Ecklonia cava, Sargassum fusiforme, Sargassum horneri, Ulva australis, and Ulva compressa. Seaweed samples were collected and their proximate composition and antioxidant activities were analyzed. Results: Comparison of the proximate components revealed that E. cava had the highest levels of carbohydrates (70.33%, dry weight basis) whereas U. compressa had the highest protein content (28.93%) and S. fusiformis had the highest ash amounts (38.20%). The highest total polyphenol content and total flavonoid content at 20.25 mg GAE/g and 17.37 mg QE/g, respectively, were obtained for E. cava ethanol extract (5 mg/mL). E. cava also had the highest antioxidant activities among the 5 different seaweed extracts. Conclusion: Taken together, our results indicate the potential application of E. cava as a natural antioxidant source in the development of healthy functional foods.
