Earticle

In recent years, special concerns have been raised about the safety assessment of foods and food ingredientsderived from genetically modified organisms (GMOs). A growing number of countries establish regulations and laws forGMOs in order to allow consumers an informed choice. In this case, a lot of methods have been developed for the detection ofGMOs. However, the reproducibility among methods and laboratories is still a problem. Consequently, it is still in greatdemand for more effective methods. In comparison with the gel electrophoresis, the capillary electrophoresis (CE) technologyhas some unique advantages, such as high resolution efficiency and less time consumption. Therefore, some CE-basedmethods have been developed for the detection of GMOs in recent years. All kinds of CE detection methods, such asultraviolet (UV), laser induced fluorescence (LIF), and chemiluminescence (CL) detection, have been used for GMOsdetection. Microchip capillary electrophoresis (MCE) methods have also been used for GMOs detection and they have shownsome unique advantages.

Monoterpenes, in special limonene and its derivatives, are well studied in the literature due to their severalproperties. They are well recognized as major components of essential oils; some of them, are important industry residues, andothers present some important biological activities. In this review, the biotransformation of the inexpensive limonene intoflavor compounds was briefly reviewed and the main pathways for limonene biotransformation are presented. Furthermore,some important biological properties of these compounds were also considered, like bactericidal activity, induction of immuneresponse, and role in disease prevention, with a little emphasis on some possibilities related to the mechanisms of anticanceraction.

The purpose of this study was to determine the extent of domoic acid (DA) a potent neurotoxin, responsible forthe syndrome amnesic shellfish poisoning (ASP) contamination of various species of bivalve shellfish purchased from fishmarket in Korea and the implications for food safety. Liquid chromatography (LC) methods were applied to quantify DA inshellfish after sample clean-up using solid-phase extraction (SPE) with strong anion exchange (SAX) cartridges. Toxindetection was achieved using photodiode array ultraviolet (LC-UV) and electrospray ionization-mass (LC-ESI-MS). DA wasidentified in 4 bivalve shellfishes of 872 shellfishes collected from March, 2006 to October, 2007 in Korea. DA amount of 3surf clams (Mactra veneriformis) collected at Seoul, Daejeon, and Daegu were 4.13, 1.99, and 1.94mg/kg, respectively. DAamount of 1 pink butterfly shell (Peronidia venulosa) collected at Seoul was 3.02mg DA/kg. The amounts of DA that werepresent in 4 bivalve shellfishes were within EU guideline limits for sale of shellfish (20mg DA/kg).

Water extracts of injinssuk (Artemisia iwayomogi Kitamura) (WE) were obtained from the dried and ground leavesand stems of injinssuk. The WE was further fractionated into crude polysaccharide (C-PS) and nonpolysaccharide fractions(N-PS). The protective activities against the tert-butyl hydro peroxide induced mutangenecity on Escherichia coli PQ37 andreactive oxygen species scavenging activity of the WE, C-PS, and N-PS were studied. The WE obtained from leaves showeda significantly higher inhibitory effect on the mutagenicity than WE from stem. The WE obtained from the leaves havinghigher crude polysaccharide content but lower content of total carbohydrates had significantly higher antimutagenicity thanthat from the leaves with lower crude polysaccharide but higher total carbohydrate contents. Further study showed that C-PSfraction showed markedly stronger antimutagenic effect than N-PS. C-PS was also more effective than N-PS for hydroxylradical scavenging activity, but was similar to N-PS in superoxide radical scavenging activity.

Physicochemical properties of starches isolated from 3 new potato cultivars developed by Potato Valley Ltd. wereinvestigated and compared to those of starch isolated from ‘Superior’ being distributed prominently in Korea. Significantdifferences were observed in physicochemical properties such as granule size, amylose content, phosphorus content, waterbinding capacity, swelling power, solubility, and in vitro digestibility of starches from different potato cultivars. Thermalproperties were evaluated using differential scanning calorimetry (DSC), and onset gelatinization temperatire (To), peaktemperature (Tp), and enthalpies of gelatinization (∆H) of different potato cultivars ranged as 58.0±0.3-61.7±0.4oC, 63.7±0.2-66.5±0.0oC, and 15.6±0.5-17.0±0.3 J/g, respectively. Pasting properties were evaluated using a rapid visco analyzer (RVA),and pasting temperature, peak viscosity, and final viscosity of different potato cultivars ranged as 65.0±0.1-68.9±0.1oC,8,163.7±196.3-9,035.7±6.4 cp, and 4,397.7±166.7-7,025.0±271.3 cp, respectively. Especially, ‘Gogu valley’ starch showedthe highest values in the amylose and phosphorus content among tested potato cultivars and higher water binding capacity,swelling power, and solubility than those of other tested starches. And it also showed high pasting temperature, peak viscosity,trough viscosity, and final viscosity as compared to other tested starches.

Effects of pressure come-up and holding times on the inactivation of Salmonella enterica and Listeriamonocytogenes were evaluated in deionized water, milk, orange juice, and tomato juice with pH 6.76, 6.85, 3.46, and 4.11,respectively. The inoculated samples were subjected to high pressure treatments at 300, 400, and 500MPa for less than10 minat 30oC. At 500 MPa, the numbers of S. enterica and L. monocytogenes in deionized water, orange juice, and tomato juicewere reduced by more than 6 log CFU/mL during the come-up time. Compared to orange and tomato juices, milk showed aconsiderable baroprotective effect against S. enterica and L. monocytogenes. At 300 MPa, the D values for S. enterica in milk,orange juice, and tomato juice were 0.94, 0.41, and 0.45min, while those for L. monocytogenes were 9.56, 1.11, and 0.94 min,respectively. Low pH resulted in a noticeable synergistic effect on the inactivation of S. enterica and L. monocytogenes inorange and tomato juices. Therefore, these results might provide more useful information for designing the entire highhydrostatic pressure (HHP) conditions, taking the come-up time reduction, and food system.

Response surface methodology (RSM) was used for the optimization of antioxidant capacity in gardenia extracts. Theantioxidant capacities of gardenia fruit extracts were investigated by ferric reducing ability (FRA) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging activity (RSA) assays. The optimum extraction parameters for the strongest antioxidantcapacity were the ethanol concentration (EtOH) of 48.9%, extraction temperature of 72.9oC, and extraction time of 29.9 min.Analysis of variance (ANOVA) showed that the quadratics of EtOH and extraction temperature had highly significant effect onthe antioxidant capacity (p<0.001). The antioxidant capacity was correlated with contents of bioactive components [crocin,geniposide, and total phenolic (TP) compounds] in gardenia extracts and mainly attributed to the content of the TP compounds.

By-products of marine organisms including salmon, skate, flatfish, and yellow goosefish were investigated tosearch for new source of chondroitin sulfate (CS). Agarose gel electrophoresis with chondroitinase depolymerization showedthat purified chondroitin sulfate did not contain any other glycosaminoglycans. 1H-nuclear magnetic resonance (NMR) spectrawere acquired to confirm the structure and purity. The average molecular weight ranging from 22 to 64 kDa was determinedby high performance size exclusion chromatography. Disaccharide compositions and purities were determined by strong anionexchange-high performance liquid chromatography (SAX-HPLC) after chondroitinase ABC depolymerization. SAX-HPLCdata exhibited that the purity was from 81.7±1.3 to 114.2±2.5% and the yield was from 1.3 to 12.5%. All analytical resultsindicate that salmon cartilage, skate cartilage, and yellow goosefish bone could be promising sources of CS to substitute sharkcartilage CS in commercial neutraceuticals.

In Brazil canned ‘Biuti’ peach is a very popular form of this sub-tropical fruit. This production represents an importanteconomic agro-activity in Minas Gerais, Brazil during the summer period, in preparation for the Christmas celebrations. The aimof this work was to characterize the ‘Biuti’ peach polyphenoloxidase (PPO), since peach products show enzymatic oxidation ofthe polyphenols by oxidative enzymes, which affects the products during their shelf life. Two different hypothesis for thebrowning problem in processed peaches were studied: the inadequacy of the blanching treatment and the presence of a latentphenolase in the peaches. The PPO was characterized: pH optimum (5.5) and stability (5.5-6.5); optimum temperature at 20oCand 80% of the activity retained after 30 min at 15-40oC. The test for the presence of latent PPO in the processed and cannedpeaches was negative. Ascorbic acid, ß-mercaptoethanol, sodium metabisulfite, and cysteine were efficient in inhibiting the PPO.

tEffect of citrus pectin oligosaccharides produced by irradiation was studied on the ability to improve lipidmetabolism and hypercholesterolemia in mice fed high cholesterol diets. A total of 35 mice were divided into 5 groups andfed the following diets for 6 weeks: normal diet (C), 0.5% cholesterol (CH), 0.5% cholesterol+5% non-irradiated pectin (P),0.5% cholesterol+5% irradiated pectin at 20kGy (PIR), and 0.5% cholesterol+5% irradiated at 20 kGy and dialyzed (PIR-F).CH group had significantly higher serum triglycerides, total cholesterol, and low density lipoprotein (LDL)-cholesterolcontents than pectin oligosaccharide-treated groups (p<0.05). Triglycerides and total cholesterol contents was the lowest in Cand PIR-F and followed by PIR and P group, and CH group had significantly higher LDL-cholesterol. Serum high densitylipoprotein (HDL)-cholesterol content in C group was not different from that in CH and P groups, but lower than that of PIRand PIR-F groups. These results suggest that pectin oligosaccharides produced by irradiation can reduce the levels of serumtriglyceride, total cholesterol, and LDL-cholesterol in the blood of mice fed high-cholesterol diets and therefore, irradiationcan be used as a tool to produce functional oligosaccharides from citrus pectin.

Barley proteins are expected to have unique functional properties due to their high content of alcohol solubleprotein, hordein. Since the barley proteins obtained by conventional isoelectric precipitation method cannot represent hordeinfraction, barley proteins were fractionated to albumin, globulin, glutelin, and hordein with respect to extraction solvents.Functional properties and film-forming properties of solubility-fractionated barley proteins were investigated to explore theirpotential for human food ingredient and industrial usage. The 100g of total barley protein comprised 5g albumin, 23gglobulin, 45g glutelin, and 27g hordein. Water-binding capacities of barley protein isolates ranged from 140-183mL water/100g solid. Hordein showed the highest oil absorption capacity (136mL oil/100g), and glutelin showed the highest gelationproperty among the fractionated proteins. In general, the barley protein fractions formed brittle and weak films as indicated bylow tensile strength (TS) and percent elongation at break (E) values. The salt-soluble globulin fraction produced film with thelowest TS value. Although films made from glutelin and hordein were dark-colored and had lower E values, they could beused as excellent barriers against water transmission.

A new approach for the determination of acrylamide (AM) in foods by solid phase microextraction-gaschromatography (SPME-GC) was established. AM was bromized and transformed to 2-bromoacrylamide (2-BAM). 2-BAMwas then extracted by a commercial SPME fiber, 75-µm Car/PDMS fiber, for GC detection. The influence of extraction anddesorption parameters such as extraction temperature and time, stirring rate, desorption temperature, and time were studiedand optimized. The mass concentration was proportional to the peak area of 2-BPA from 1.0 to 8,000µg/L. The detectionlimit of the SPME-GC for 2-BAM was found to be 0.1µg/L, and the recoveries and relative standard deviations for differentfood samples were 74.5 to 102.0%, and 4.2 to 9.1%, respectively. The presented method was applied to the determination ofAM in fried foods.

An oat gum was extracted from whole seeds of a drought harvested oat (Avena sativa). Oat gum presented a β-glucan content of 65%(w/w) and an intrinsic viscosity of 141 mL/g. Gelling capability of oat gum at different concentrationswas investigated. Gel hardness increased from 0.08 to 0.25 N as the oat gum concentration changed from 5 to 10%(w/v).Whippability, foam stability, emulsion stability, and reduced viscosity of oat gum at different pH were also investigated. Oatgum whippability was maximum at pH 7 (146%), while the higher foam and emulsion stability values were found at pH 9 (88and 96%, respectively). The gum reduced viscosity increased from 715 to 958 mL/g as the pH changed from 7 to 9. Oat gumshows great potential as a gel forming, thickening, and stabilizing agent.

The beneficial effects derived from consuming natural antioxidants may not depend on the action of an individualantioxidant, but rather on the concerted action of several antioxidants naturally present. The aim of this study was to determinethe concentrations and combinations of antioxidants that can produce synergistic effects (SyEs). Quantification of the lipoperoxylradical scavenging capacity of antioxidants was carried out in a homogeneous model system where the free radicals wereproduced by the oxidation of methyl linoleate, initiated by the 2,2'-azobis (2,4-dimethylvaleronitrile). The greatest SyE (2.21,p<0.05) was seen in mixtures of all 4 antioxidants when used with concentrations of 15µM lycopene, 2.5µM vitamin E,0.16µM vitamin C, and 10µM β-carotene. Doubling the vitamin E concentration from 2.5 to 5.0µM in the mixture with all 4antioxidant reduced the SyE to 1.69 (p<0.05). Other combinations produced synergistic effects that ranged from 1.28 to 1.41.

Present work was focused on the influence of methylcellulose (MC) on steady rheology of wheat gliadin solutionand the properties of glycerol plasticized gliadin films. The presence of MC below 0.99 wt% improved viscosity and flowactivation energy of the 10 wt% gliadin solution significantly. In the casting films containing 0.2 g glycerol/g dry protein, theMC component aggregated in the gliadin matrix. The blend films containing less than 7.7 wt% MC exhibited higher Young’smodulus (E) and tensile strength (σb) and lower elongation at break (εb) in comparison with the pure gliadin film, which wasrelated to the intermolecular interaction between MC and gliadins, the brittle fracture of the aggregated MC component, andthe increase in glass transition temperature (Tg) of the gliadin phase. Increasing MC content led to a slight increase in watervapor permeability (WVP) without significant influence on the moisture absorption (MA).

This study investigated the effects of steaming on the antioxidative activities of ray hydrolysates in vitro. Based onthe results of 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, steamed ray hydrolysate possessed significantly higher antioxidativeactivities than raw ray hydrolysates (p<0.05). The 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicalscavenging activity of steamed ray hydrolysate by pancreatin was slightly lower than raw ray hydrolysate at all concentrations.Raw ray hydrolysate displayed moderate hydroxyl radical scavenging activity, while steamed ray hydrolysate showed agreater increase in hydroxyl radical scavenging activity than raw ray hydrolysate at concentrations above 21.33mg/mL, and itreached 58.21% at 42.67mg/mL. The results of this study show that ray hydrolysates have potent free radical scavengingactivities and reducing power, and the steaming has a partial impact on the antioxidative activity of ray hydrolysates.

This study is to investigate the anti-inflammatory effects of the ethylacetate extract of Rehmannia glutinosa(RGEAE). The anti-inflammatory activities using nitric oxide (NO), cytokine, and chemokine production in lipopolysaccharide(LPS)-induced RAW 264.7 cells were checked. Results indicated that RGEAE suppressed the NO, interleukin-6 (IL-6), andmonocyte chemoattractant protein-1 (MCP-1) production in a dose-dependent manner. Inhibition of NO formation was due to adecrease in inducible NOS (iNOS) expression. It was also found that the anti-inflammatory activities of RGEAE resulted from itsinhibitory role on the nuclear factor (NF)-κB activation and reactive oxygen species (ROS) production. Therefore, it is suggestedthat RGEAE has potential as a therapeutic material to attenuate the inflammatory disease such as rheumatoid arthritis.

Effects of perilla leaf extracts (PLE) on adipocytes differentiation of 3T3-L1 cells were examined. Ethanol extractof PLE treatment significantly decreased lipid accumulation, a marker of adipogenesis, in a dose-dependent manner.Moreover, gene expression levels of peroxisome proliferator-activated receptor γ (PPARγ), the key adipogenic transcriptionfactor, were markedly decreased by PLE. PLE also suppressed adipocyte fatty acid binding protein (aP2) and glycerol-3-phosphate dehydrogenase (GPDH), which are adipogenic marker proteins. These results suggest that PLE treatmentsuppressed differentiation of 3T3-L1 adipocytes, in part by down-regulating expression of adipogenic transcription factor andother specific target genes.

Browning of tea infusion is an obstructive factor influencing shelf life of ready-to-drink green tea. Effects oftemperature and illumination on the browning of green tea infusion were investigated. It was shown that both elevatedtemperature and illumination led to the browning of green tea infusion, but temperature had greater effect on infusion colorand level of catechins than illumination. The levels of unoxidized catechins such as (-)-epigallocatechin gallate (EGCg), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECg), (-)-epicatechin (EC), and total catechins remaining in the tea infusionwere significantly correlated to color parameters of the tea infusion. Sodium ascorbate inhibited the infusion browning bysuppressing the oxidation of tea catechins and it is considered to be a more suitable preservative for prolonging shelf life ofready-to-drink green tea than ascorbic acid because it has less effect on tea taste. The effects of temperature and illuminationon the epimerization of catechins were also discussed.

In order to produce vinegar using onions, 12 acetic acid bacteria were screened from the juice of fallen peaches,and a strain showing the highest acetic acid productivity among them was selected and identified as Acetobacter tropicalis No.22. The culture broth containing 2.5%(w/v) of initial sugar concentration showed maximum acetic production after 10 days ofcultivation, and the acetic acid was produced at the highest rate and reached the maximum acidity after 2 to 6 days ofcultivation when the residual sugar and the ethanol concentration were in the range of 1.6 to 2%(w/v) and 0.6 to 1.8%(v/v),respectively. Also optimum conditions for acetic acid production by response surface method using the fractional factorialdesign with 3 variables and 5 levels were involved with initial ethanol content of 4.67%(v/v), initial acidity of 0.03%, andinitial glucose concentration of 2.35%(w/v) and predicted level of acetic acid production at these conditions was 3.77%.

Apple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were usedin cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P were rich in terms of total dietary fiber(TDF) and antioxidant power. The APR-P supplemented cookies had higher spread ratio and lower hardness values than theAPL-P supplemented ones at all addition levels. The color values of the APR-P supplemented cookies were all acceptable.Overall sensory scores of the cookies supplemented with APL-P and APR-P were not significantly different from the controlup to 20% addition. TDF contents of the supplemented cookies increased significantly with increasing addition level (p<0.01).The replacement of flour by APL-P and APR-P in wire-cut cookies showed that the physical characteristics and texturalproperties of the cookies were significantly affected (p<0.01) and APR-P appeared to be a more suitable replacer of flour thanAPL-P. Addition of both fruit powders upto 20% into the cookie formulation were evaluated as acceptable in terms of thesensory properties.

Effects of controlled- and uncontrolled-pH operations on phenylalanine ammonia lyase (PAL) production by arecombinant Escherichia coli strain were investigated at uncontrolled-pH (pHUC) and controlled-pH (pHC) of 5.5, 6.0, 6.5, 7.0,7.5, 8.0, and 8.5 in bioreactor systems. The results showed that the recombinant PAL activity was improved significantly bycontrolled pH strategy. Among the pHC operations, the highest PAL activities were obtained under pHC 7.5 strategy where cellmass (OD600 nm) and PAL activity was 1.3 and 1.8 fold higher than those of pHUC, respectively. The maximum PAL activityreached 123 U/g. The pHC 7.5 strategy made recombinant plasmid more stable and therefore allowed easier expression of PALrecombinant plasmid, which increased PAL production. It was indicated that the new approach (controlled-pH strategy)obtained in this work possessed a high potential for the industrial production of PAL, especially in the biosynthesis of L-phenylalanine.

Production of the antioxidant substances by Bacillus polyfermenticus SCD was investigated using shake-flaskfermentation. The one-factor-at-a-time method was first employed to determine the key ingredients for optimal mediumcomposition, then further investigation of the medium composition was performed using response surface methodology(RSM). The antioxidant activity was measured using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assays. After screeningvarious elements, fructose, tryptone, and MgSO4·7H2O were chosen as the main factors for study in the statisticalexperimental design. Central composite design (CCD) was then used to determine the optimal concentrations of these 3components. Under the proposed optimized medium containing 2.8% fructose, 1.34% tryptone, 0.015% MgSO4·7H2O, 0.5%NaCl, and 0.25% K2HPO4, the model predicted an antioxidant activity of 80.5% (R2=0.9421). The actual experimental resultswere in agreement with the prediction.

Oleuropein content of olive leaf extracts (OLE; ethanol extract) was evaluated by high performance liquidchromatography analysis. Oleuropein contents were 4.21±0.57, 3.92±0.43, 0.32±0.03, 5.76±0.32, and 32.47±0.25mg/100gfor ethanol extract, and hexane, chloroform, ethyl acetate, and butanol fraction, respectively. The removal of DPPH free radicalincreased in OLE and all 5 fractions of OLE in a concentration dependent manner. In order to investigate the antioxidant effectof OLE in vitro, 80%(v/v) ethanol OLE, H2O2, or combined treatment of 80%(v/v) ethanol OLE and H2O2 were applied onmouse embryonic fibroblast (MEF) cells. Cells were damaged by oxidative stress decreased their viability followed byincreasing concentration of H2O2, but co-treatment of OLE and H2O2 showed an increase in cell growth about 20% compare tothe cells treated with H2O2. OLE suppresses cytotoxicity induced by H2O2 in dose dependent manner. OLE treatment on MEFcells was also examined by analyzing cell cycle and apoptotic rate using flow cytometry. Apoptotic and necrotic cellaccumulation was decreased in addition of OLE to H2O2 compare to the oxidative damaged cells. Taken together, these resultsdemonstrated that OLE suppresses cytotoxicity induced by H2O2 and protect cells against oxidative stress on MEF cells.

The most abundant tea catechin, epigallocatechin-3-gallate (EGCG), has been reported to inhibit cell proliferationand induce apoptosis in many types of cancer cells. In the present study, effects of EGCG on the growth of oral epithelial cellsincluding CAL-27 oral squamous carcinoma cells and dysplastic oral keratinocytes (DOK) were investigated. EGCG inhibitedgrowth of CAL-27 cells and DOK with IC50 of 14.4-21.0 and 5.8-14.2µM after 24 and 48hr incubation, respectively. EGCGwas significantly less effective in inhibiting DOK growth. The effects of EGCG, however, were dramatically less pronouncedin the presence of superoxide dismutase (SOD) and catalase. Inhibitory effects of EGCG on CAL-27 cell growth were alsomuch less pronounced in the presence of fetal bovine serum (FBS). EGCG induced caspase-3 activation in both CAL-27 andDOK cells in a serum free condition without SOD/catalase; in the presence of 10% FBS and SOD/catalase, EGCG, even at100µM, did not affect cell growth. The present results indicate that EGCG inhibited oral cell growth with higher potency tomore malignant CAL-27 cells than DOK, and the effects were markedly altered by SOD/catalase and serum content in media.

An analytical method for the simultaneous determination of 9 quinolones (QNs) in porcine, chicken, and bovinemuscles was developed and validated using liquid chromatography-fluorescence detector (LC-FLD). The samples wereextracted using a liquid-liquid extraction (LLE) process. Chromatographic separation was achieved on a reverse phase C8column with a gradient elution using a mobile phase of 200 mM ammonium acetate buffer (pH 4.5) and acetonitrile (ACN).The proposed method was validated according to the Food and Drug Administration (FDA) guideline for bioanalytical assayprocedures. Recoveries of QNs were 83.1-111.9% with relative standard deviations (RSDs) below 15%. Linearity within arange of 30-500µg/kg was obtained with the correlation coefficient (R2) of 0.9967-0.9999. The limits of detection (LOD)were 1-16µg/kg. These values were lower than the maximum residues limits (MRLs) established by the European Union(EU). The present method was successfully applied to determine QNs in edible muscles.

Response surface methodology (RSM) was applied to determine the optimum drying conditions for pork jerky.The physicochemical properties of pork jerky, such as final moisture content, water activity (Aw), pH, and shear force wereinvestigated. In addition, sensory characteristics of pork jerky were evaluated and were used as a parameter for determiningthe optimum condition. Pork jerky samples were dried at different temperatures between 40 to 80oC for the time ranged from0 to 10 hr. The predicted values for moisture content, Aw, and shear force of dried pork samples were in good agreement withthe experimental values with correlation coefficients (R2) of 0.95, 0.96, and 0.97, respectively. Both drying temperature andtime significantly (p<0.01) affected moisture content, Aw, pH, and shear force and their interactions were also significant atp<0.01 except for Aw. RSM showed the optimum drying conditions for pork jerky, based on moisture content, shear force,and sensory evaluation to be 65-70oC for 7-8 hr.

As a principle ingredient in omija-eui, the physicochemical properties of mung bean starch (MBS) paste wereinvestigated and compared to those of rice and corn starch. The amylose and the protein content of MBS were higher thanthose of rice or corn starch while the total sugar content and the swelling power of MBS were lower. In addition, the clarity ofMBS paste was higher than either rice or corn starch paste. Regarding pasting properties, the peak viscosity and cool pasteviscosity of MBS were higher than those of either rice or corn starch. During the freeze-thaw cycle, MBS exhibited higherdegree of syneresis than corn and rice starch, which decreased with high starch concentration and heating temperature. Thepaste properties and freeze-thaw stability of MBS showed a potential for improving the quality of omija-eui.

Sapium japonicum was extracted by a pressurized liquid. Operating parameters such as the type and the ratio ofsolvent to water, temperature, pressure, and number of extractions were investigated as the main variables that influence theextraction efficiencies of total phenolics (TP). MeOH extracted the highest level of TP as 50.4 mg GAE/g compared to 48.8and 27.2 mg GAE/g with H2O and EtOH, respectively. EtOH:H2O (40:60, v/v) was found to be the best solvent for TPextraction as 90.3 mg GAE/g compared to 85.0 and 84.3 mg GAE/g in 40:60 and 60:40 of MeOH:H2O, respectively. TP wereincreased with the increase of the number of extraction steps. TP content was increased by 11% as the extraction temperaturewas increased from 40 (97.4) to 50oC (108.3 mg GAE/g). The optimum extraction conditions of TP were; extraction solvent,EtOH:H2O (40:60, v/v); temperature, 50oC; pressure, 10.2 MPa; 2 extraction steps.

A total of 49 phenolic compounds were identified from the aged red wines made from Cabernet Gernischt (Vitisvinifera L. cv.) grapes, a Chinese characteristic variety, including 13 anthocyanins, 4 pryanocyanins, 4 flavan-3-ol monomers,6 flavan-3-ol polymers, 7 flavonols, 6 hydroxybenzoic acids, 5 hydroxycinnamic acids, 3 stilbenes, and 1 polymeric pigment.Evolution of these compounds was investigated in wines aged 1 to 13 months. Variance analysis showed that the levels ofmost phenolics existed significant difference in between wines aged 3 and 9 months. Cluster analysis indicated that 2 groupscould be distinguished, one corresponding to wines aged 1 to 3 months and the other to wines aged 4 to 13 months. It wasthus suggested that there were 2 key-stages for the development of fine wine quality, at the aged 3 and 9 months, respectively.This work would provide some helpful information for quality control in wine production.