Earticle

Soybean curd (SC) is prepared through the elimination of water-insoluble components and molding by pressing.However, whole soybean curd (WSC) is made without the elimination of water-insoluble components and pressing. Therefore,it was considered that the components contained in WSC might be different from those in SC and we compared their contentsof various components, hardness, and morphological features for this study. Ash, dietary fiber, and niacin contents weresignificantly higher in WSC than in SC. In addition, the carbohydrate and vitamin K1 contents of WSC tended to be higherthan those in SC, whereas the hardness of WSC was lower than that of SC. Moreover, electron microscopic analysis showedthat the morphological characteristic of WSC consisted of considerably more fine retiform tissues in comparison to SC. Basedon their compared nutrition, functional, and quality characteristics, it was suggested that WSC might be superior to SC.

Maillard reaction products (MRPs) were produced from aqueous solution of various sugars with hydrolyzed wheatgluten (HWG) with different temperatures, pressures, pH values and solvents. The physicochemical properties of MRPswere investigated and DPPH and hydroxyl radical scavenging activity and sensory properties were also assessed. MRPsfrom ribose and HWG evidenced the highest preference for meaty flavor and antioxidant activity and also evidencedhigher antioxidant activity with larger pH reductions and higher browning index increases than were observed in otherMRPs. The antioxidant activities were increased with increased reaction temperature and pressure. The most preferredmeaty flavor was obtained from MRPs with ribose at 140oC in an oil bath with the pH adjusted to 9 in water as a solvent,and heated for 30mins.

The identification characteristics of irradiated commercial Ramen soup were investigated depending on radiationsources and doses by electron spin resonance (ESR) spectroscopy. Two commercial powder soups (RS-1, RS-2) were irradiatedat 0 to 20kGy under ambient conditions by both a Co-60 gamma irradiator and an electron beam (EB) accelerator, respectively.Crystalline sugar-induced multi-component signals with g-values of 2.010/2.011, 2.006, 2.002 and 1.999 were detected inthe irradiated Ramen soup (RS-1, RS-2), whereas Mn2+ signals were observed in non-irradiated samples, thereby distinguishingeach other. Under the same analytical conditions, the intensity of ESR signals was higher in EB-irradiated samples thanthe gamma-irradiated ones. Determination coefficients (R2) between irradiation doses and corresponding ESR responseswere above 0.9665 in all the samples, and the magnetic field of specified g-value remained constant. The predominant ESRsignals of g2 (2.010-2.011) and g3 (2.002) increased with corresponding doses of irradiation (R2=0.9750-0.9981).

The verification of irradiation treatments, using dried garlic and cabbage treated at 0-20kGy, was investigatedby analyzing the photostimulated luminescence (PSL), electron spin resonance (ESR) and thermoluminescence (TL)characteristics of the samples. The PSL results showed that the photon counts/60 sec of the non-irradiated dried garlic andcabbage were 287-337, corresponding to negative, while those of the irradiated samples were 7511-54063 photon counts/60 sec, corresponding to positive, making it possible to discriminate the non-irradiated from the irradiated samples. In ESRanalysis, the dried garlic irradiated at 20kGy exhibited cellulose radicals, whereas the irradiated dried cabbage showedcrystalline sugar-induced multi-component signals, which were not found in the non-irradiated samples. The ESR signalintensity significantly increased as the irradiation dose increase (R2=0.9369-0.9926). The TL glow curves of theirradiated samples appeared at a temperature interval of 150-250, which were significantly different from those of non-irradiated samples, showing a significant increase in TL signal intensity with irradiation dose (R2=0.9670-0.9768). Toenhance the reliability of the results, the first glow curve (TL1) was compared with the second glow curve (TL2) obtainedafter a re-irradiation step at 1kGy. The TL ratio (TL1/TL2) was in good agreement with the reported TL threshold values forboth the non-irradiated (<0.1) and irradiated (>0.1) samples.

Cheongyukjang, a Banga food, is a heavy soy-soup prepared by boiling cheonggukjang, sea foods, and meats.Soybeans roasted at 140oC for 21.0min and 220oC for 6.0min, respectively, were used for cheonggukjang preparation.Distributions of isoflavones in raw soybeans, roasted soybeans, cheonggukjang, and cheongyukjang were analyzed by highperformance liquid chromatography. The total isoflavones in roasted soybeans, cheonggukjang and cheongyukjang wereabout 79-80, 56-65, and 47-50% of those in raw soybeans, respectively. Roasting caused significant increases in acetylderivatives and β-glucoside isoflavones, and significant decreases in malonyl derivatives (p<0.05). The major isoflavonesin cheonggukjang and cheongyukjang were β-glucosides. Succinyl-β-daidzin and succinyl-β-genistin, which are recognizedas new metabolites of isoflavones, were not detected in raw and roasted soybeans. Peak areas of succinyl-β-genistin werehigher than thse of succinyl-β-daidzin, in both cheongyukjang and cheonggukjang.

Sliced ginger samples were dried using 30, 50, and 80% maltodextrin, respectively, as a dehydrating agent. Themoisture content of the maltodextrin-treated ginger decreased with increasing concentrations of maltodextrin. The dehydratedginger was compared with hot air-dried and freeze-dried ginger samples in terms of rehydration ratio, gingerol content, color,and sensory characteristics. The rehydration ratio of the maltodextrin-treated ginger was superior to those of the hot-air driedor freeze-dried ginger. In addition, the maltodextrin-treated ginger had the highest content of 6-gingerol among the samples.Color as well as sensory scores for odor, texture, appearance, and overall acceptance were greater for the maltodextrin-treated ginger compared to the hot-air dried or freeze-dried ginger. These results indicate that drying ginger with maltodextrinis very efficient because good rehydration capacity is retained and minimal cell destruction can be achieved.

Samhaeju is a traditional Korean noble rice wine, in which its processing is performed at low temperatures foran extended fermentation time and with three brewing steps. In this study, Samhaeju was prepared by different brewingmethods that were modified from the method in the literature. Chemical composition of samples were determined toevaluate the quality of the Samhaeju. The Samhaeju was analyzed for pH, total acids, amino nitrogen, Hunter color values,free sugars, organic acids, and volatile components. Before the addition of the second and third mashing, pH values haddecreased slightly and total acids had rapidly increased. Free sugar and amino nitrogen contents were high in final product.After addition of the third mashing as the advanced step, a dilution effect was shown. Glucose (A: 0.77-7.0%, B: 0.77-3.81%) was a major free sugar, and lactic acid (A: 0-2,840mg%, B: 0-3,375mg%) was a major organic acid during theentire period of fermentation. Based on principal component analysis of electronic nose data for the components, the stagesof Samhaeju fermentation were primarily separated along the first principal component (PC, proportion : 98.67%). The firstPC component (PC1) was moved from negative value(-6.16) to positive value(9.00) with increasing fermentation time. Thechange patterns for pH and total acid during the fermentation period were similar to those of PC1 from the data obtainedby electronic nose based on mass spectrometry.

This paper proposes an analytical method for determining amounts of polycyclic aromatic hydrocarbons (PAHs;benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenzo[a,h]anthracene, benzo[g,h,i]perylene) in coffees beans. Soxhlet extraction and liquid/liquid extraction were tested for the quantification of seven PAHs.Soxhlet extraction was followed by cyclohexane extraction and used a silica cartridge. Liquid/liquid extraction was followedby n-hexane extraction and utilized a florisil cartridge. The extracts were analyzed by HPLC-fluorescence detection (FLD)with a Supelcosil LC-PAH column. The PAH recoveries ranged from 78.68 to 96.28% for the liquid/liquid extraction, andfrom 67.47 to 84.60% for the Soxhlet extraction.

In an effort to determine the effect of ingredients on the sensory characteristics of dongchimi, 10 different samplesof dongchimi were prepared in various combinations of 4 ingredients most notably red pepper, garlic, ginger, and green onionand their physicochemical, microbiological, and sensory characteristics were assessed. Each ingredient utilized for thepreparation of dongchimi did not affect changes in pH and titratable acidity, but exerted significant effects on sensory scoresof overall acceptability, acid odor, salty, and hot taste. In cluster analysis using the ‘Ward' method, dongchimi samples wereclassified into three groups. The first group was the samples prepared with a variety of ingredients including garlic, and thesecond group included samples prepared with the sole ingredient, except for red pepper. The third group had features similarto those of the sample prepared without other ingredients. It was determined that garlic played a crucial role in the sensoryproperties of dongchimi, and the addition of various ingredients enhanced hot taste and reduced acid odor, sourness, moldyodor, and carbonated taste by their interaction.

The principal objective of this study was to determine the optimum manufacturing conditions of egg white withhigh foaming property for the production of angel food cakes. The egg whites were desugarized and powdered at pre-determined pHs and drying temperatures. The physicochemical properties of the produced cakes were measured and sensoryevaluations were conducted on a 9-point scale. The volume and textural properties of cakes produced from spray-dried eggwhites did not differ from those of the cakes prepared from the control egg whites. The pH of batter and the specific gravityof foam and batter with egg white powder at pH 6.74/66.5oC did not differ from those of the control, whereas the oneprepared with commercial powder lost the characteristics of cake to a significant degree. The overall acceptance scores of eggwhite powder of pH 6.74/66.5oC and commercial powder were 6.25 and 2.33 as compared to the control (6.42). These resultsindicate that the egg white powder that was desugarized, pH-adjusted to 6.74, and dried at 66.5oC might be utilized to prepareangel food cakes with the desirable physicochemical and sensory attributes.

Epidemiological studies showed that high trans-fat consumption is closely associated with getting the risks ofcardiovascular disease. The objective of this study was to produce trans-free fat through lipase-catalyzed interesterification, asa substitute for the cream margarine commonly used in industry. Optimum conditions for interesterification in a packed bedenzyme bioreactor (PBEB) were determined using response surface methodology (RSM) based on central composite design.Three kinds of reaction variables were chosen, such as substrate flow rate (0.4-1.2mL/min), reaction temperature (60-70oC),and ratio of fully hydrogenated canola oil (FHCO, 35-45%) to evaluate their effects on the degree of interesterification.Optimum conditions from the standpoint of solid fat content (SFC) were found to be as follows: 0.4 mL/min flow rate, 64.7oCreaction temperate, and 42.8% (w/w) ratio of FHCO, respectively. The half-life of immobilized lipase in PBEB with twostages at 60oC (1st stage) and 55oC (2nd stage) was about more than 30 days as estimated by extrapolating the incubation timecourse of tristearoyl glycerol (TS) conversion, whereas the half-life of the enzyme in PBEB with single stage at 65oC wasonly about 15 days. Finally, the results from SFC analysis suggest that trans-free fat produced in this study seems to be asuitable substitute for the cream margarine commonly used in industry

Soybean grits, fortified with various bioactive components, were produced by solid-state fermentation using Bacillussubtilis HA. α-Amylase activity gradually increased during fermentation over 5days. Fibrinolytic and protease activities werehighest in the soybean grits fermented for 7days. The grits fermented for 5 days also showed the highest tyrosine content,indicating a higher peptide content. Peptides of low molecular weight (below 3,000 daltons) and browning pigments increasedwith increasing fermentation time. The fermented soybean grits showed higher contents of total phenolic compounds, toapproximately 18mg/g. DPPH free radical scavenging effects were higher in the soybean grits fermented for 3days. Also,ABTS radical scavenging effects were greater in the fermented grits compared to the unfermented grits. Overall, the soybeangrits fermented by solid-state fermentation for 5days showed enhanced production of bioactive compounds and greaterantioxidant properties.

Four different mixing ratios of Rose rugosa Thun and Vitis amurensis (Moru) were prepared. These includedRose rugosa Thun two vs. Moru one (Moru 33), Rose rugosa Thun one vs. Moru two (Moru 67), Rose rugosa Thun onevs. Moru five (Moru 83), and Moru (Moru 100). Their physiochemical changes were investigated during 28 days offermentation followed by aging. The final brix, pH, and total titratable acidity values of the four experiments were in thefollowing ranges: 6.0-8.2oBx, 3.87-4.03, and 0.94-1.18%, respectively. Final ethanol contents were 6.5% in Moru 33, 11.8%in Moru 67, 11.1% in Moru 83, and 11.4% in Moru 100. As the amount of Rose rugosa Thun increased, anthocyanincontent, color intensity, organic acid, and free amino acid concentrations were reduced. These findings demonstrate thatthe supplementation of Rose rugosa Thun to Moru prior to alcohol fermentation may help change the acidity, colour, andtaste in the final product.

We assessed the effect of surimi gel, which is prepared from the king oyster mushroom (pleurotus eryngii) andcuttlefish meat paste (KCP) on lipid metabolism and antioxidant activity in high-cholesterol-fed rats. Three groups of 3-week-old male Sprague-Dawley rats were fed on a diet containing 1g cholesterol/kg for 6 weeks. We administered onlya high-cholesterol diet to the control group, one group was fed on surimi gel containing cuttlefish paste and king oystermushrooms, and another group was fed with general boiled fish meat paste (GFP), which is commonly sold in marketplaces.Plasma and hepatic lipid profiles were measured, and the antioxidant status of the liver was assessed. The plasmatriglyceride concentration did not differ significantly among the groups. Supplementation with KCP resulted in lower plasmaand hepatic cholesterol concentrations and atherogenic index as compared to the control group and GFP, whereas theplasma high-density lipoprotein-cholesterol concentration was elevated. Moreover, the KCP-supplemented animals evidencedgreater bile acid excretion. The KCP groups evidenced significantly lower plasma and hepatic levels of thiobarbituric acid-reactive substances as compared to the control group. Besides, hepatic antioxidant enzyme activities, including catalase andsuperoxide dismutase, were significantly higher in the KCP group. In conclusion, KCP was quite effective in improving thelipid metabolism and reducing oxidative stress by upregulating the hepatic antioxidant enzymes in high-cholesterol-fed rats.

The effects of the salts fortified with seaweed functional components on blood pressure, serum minerals, andhematochemicals in spontaneously hypertensive rats (SHR/NCrj) and normotensive rats (WKY/NCrj) were investigated. SHRand WKY rats were assigned to four groups, with 8 and 6 rats in each group: laver salt (A), fucoidan+laver high salt (B),fucoidan + laver low salt (C) and refined salt as a control (D). The final blood pressure (BP) of SHR and WKY species incontrast with reference BP were low in groups A and C as compared with control group. In terms of serum mineral content,Na+ levels were similar in SHR and WKY, but K+ levels were higher in the group B in SHR. Serum triglyceride levels werelower in groups A and C, but the levels of HDL- and LDL- cholesterol were significantly higher and lower in group A thanthose of controls, respectively (p<0.05). These results demonstrated that the salts fortified with laver might suppress bloodpressure in rats, and also may improve mineral and lipid metabolism.

This study was conducted to evaluate the effects of the salts fortified with Hizikia component on blood pressureand mineral composition in spontaneously hypertensive rats (SHR/NCrj) and normotensive rats (WKY/NCrj). The two speciesrats were assigned to three groups and were fed with drinking water to which Hizikia salts were added for 6 weeks. The finalblood pressures (BP) among groups of SHR were increased to 12, 4, and 21%, respectively. In terms of urine and fecalminerals, the Na+ contents in two species were significantly higher in the control than in the salt groups, and vice versa withregard to the K+ contents. The amount of excretion mineral was higher in urine than in feces. The Na+, Ca++ and Mg++contents of the liver in SHR were higher in the control than in the salt groups (p<0.05). The Na+ content of the kidney inSHR was higher in the control than in the salt groups, but the content was shown an opposite trend in WKY. The K+ contentswere higher in the low salt group (p<0.05). These results may indicate that the salts fortified with the Hizikia component maybe useful in lowering systolic blood pressure owing to the maintenance of positive mineral metabolism.

This study identified microbial risk factors in agricultural products processing center (APC) through the microbialhazard analysis to introduce good agricultural practices (GAP) system in APCs. Samples were collected from surroundings(basket, tray loader, weighing cup, collector, box) and workers by swabbing (glove and cloth) and glove juice method (hand)to enumerate total bacteria, coliform, Staphylococcus aureus, Escherichia coli, Escherichia coli O157:H7 and Salmonella. Thelevels of total bacterial and coliform populations recovered from surroundings were 2.4-5.7log CFU/100cm2 and 2.3-5.7logCFU/100cm2 or hand for surroundings, and workers, respectively samples were 2.3-5.7log CFU/100cm2 or hand. Escherichiacoli populations were determined to be below detection limit. S. aureus and Salmonella populations recovered fromsurroundings were 3.0-4.4log CFU/100cm2 and close to detection limit, respectively. Corresponding bacterial populations toworker's samples were 2.8-5.2log CFU/100cm2 or hand (S. aureus) and below detection limit (Salmonella). Bacterialpopulations of APC certified facilities were similar (p≥0.05) with those of uncertified facilities. These results showed thatthis study should be useful in development of GAP models to improve microbial safety in APCs.

To conduct a risk assessment of AFB1 intake, AFM1, which is a metabolite of AFB1 in the human and porcineurine, was determined by competitive direct ELISA (cdELISA). The detection limit of cdELISA using anti-AFM1 antibodyand AFB1-HRP conjugate was 10pg/mL. The recoveries of AFM1 were 117-167% after the addition of AFM1 in the humanurine in a range of 3-100pg/mL. 165 samples (95.5%) of those obtained from 172 persons evidenced measurable levels ofurinary AFM1. The detected AFM1 ranges were 0-11.6pg/mL and the average level of AFM1 contamination was 2.74±1.89pg/mL. The estimated amount of AFM1 excretion in the human urine was 3.97ng/day and the estimated AFB1 intakeamount was 79.4ng/day. The probable daily intake (PDI) of AFB1 by the subjects was estimated to be 1.28ng/kg.bw/day,which was higher than the tolerable daily intake (TDI, 0.15ng/kg.bw/day). In the case of porcine urine, the AFM1 rangedbetween 0.97-26.7pg/mL and the average contaminated AFM1 was 10.62±4.39pg/mL. The estimated amount of AFM1 excretionin the porcine urine was 27.6ng/day, and the estimated AFB1 intake amount was 551ng/day.

Toll-like receptors(TLRs) are pattern recognition receptors(PRRs) that recognize pathogen-associated molecularpatterns(PAMPs) and regulate the activation of innate immunity. All TLR signaling pathways culminate in the activationof NF-κB, leading to the induction of inflammatory gene products such as COX-2. Licorice (Glycyrrhiza uralensis) hasbeen used for centuries as an herbal medicine. Isoliquiritigenin(ILG), a simple chalcone-type flavonoid, is an active componentpresent in licorice and has been used to treat many chronic diseases. However, the mechanism as to how ILG mediateshealth effects is still largely unknown. In the present report, we present biochemical evidence that ILG inhibits the NF-κB activation induced by TLR agonists and the overexpression of downstream signaling components of TLRs, MyD88,IKKβ, and p65. ILG also inhibits TLR agonists-induced COX-2 expression. These results suggest that anti-inflammatoryeffects of ILG are caused by modulation of the immune responses regulated by TLR signaling pathways.

The efficacy of ozone water in reducing food-borne pathogenic bacteria on High Density Polyethylene (HDPE)and wooden chopping boards in food industry was investigated in this study. 1-5 log reductions of E. coli O157:H7, S.aureus, S. Typhimurium, and B. cereus were observed with increasing concentrations of ozone water. The immersion treatmentevidenced superior capability to inactivate food-borne pathogens than washing treatment. The Gram-negative bacteria, suchas E. coli O157:H7 and S. Typhimurium, evidenced lower resistance against ozone water than was seen with the gram-positive bacteria, which included S. aureus and B. cereus. The sterilizing effects of ozone water on HDPE chopping boardswas superior to that on wooden boards. This result might be utilized to remove food-borne pathogens from food contactsurfaces in the food industry.