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, So Yeon Kim, Young Nam Kim, Sung Don Yang, Wongyun Seo, Seung Yun Han, and Yung Choon Yoo In this study, we investigated the inhibitory effect of the hot-water extract of Gryllus bimaculatus (HW-GB) on the inflammatory responses of lipopolysaccharide (LPS)-stimulated RAW 264.7 cells and bone marrowderived macrophages (BMDM), and partially demonstrated the intracellular mechanisms related to the anti-inflammatory activity of HW-GB. Treatment with HW-GB significantly inhibited the production of nitric oxide (NO) and pro-inflammatory cytokines such as tumor necrosis factor (TNF-α) and interleukin-6 (IL-6) in LPS-stimulated RAW 264.7 macrophages in a dose-dependent manner. Reverse transcription polymerase chain reaction (RT-PCR) analysis revealed that the expression of TNF-α, IL-6, and iNOS (an NO synthase) mRNAs prominently decreased after the HW-GB treatment. In addition, it was shown that HW-GB inhibited phosphorylation of mitogen-activated protein kinases (MAPKs) such as extracellular signal-regulated kinase 1/2 (ERK), jun N-terminal kinase (JNK), and p38 in LPS-stimulated RAW 264.7 cells. In the analysis of IL-1b production from BMDM stimulated with LPS+ATP, HW-BG significantly reduced IL-1b production in a dose-dependent manner through the downregulation of the expression of NOD-like receptor pyrin domain-containing protein 3 (NLRP3) and apoptosis-associated speck-like protein containing caspase recruitment domain (ASC) molecules. In the confocal analysis, it was also observed that HW-GB inhibited co-localization of both NLRP3 and caspase-1, and NLRP3 and ASC in LPS+ATP-stimulated BMDM. Collectively, HW-GB has a strong anti-inflammatory activity and hence can be considered an effective functional food candidate for the prevention and treatment of inflammation-related immune diseases.Key words :
, Sang Duk Yoon , Jieun Shin , Jihyun Kim, and Sang Hoon Lee The AI-based precision nutrition for health (PNH) or personalized nutrition for health (PNH) system as healthcare platform business is expanding due to the paradigm shift from disease treatment to prevention along with the development of related technology, big data and artificial intelligence (AI). In the Covid-19 era, we have learned that AI-based healthcare system is considered the first defensive line for population. The healthcare platform has good chance of success since its service is highly related to the national health promotion to prevent disease. However, to establish successful platform, we need more government support in such areas as a control tower for the database (DB) sharing and verification, investment on research infrastructure to build the clinical data for Koreans, and training for multidisciplinary experts. This review is the first report to emphasize the necessity of the AI-based PNH as healthcare platform. We suggest the future direction or research guidelines of healthcare platform development by considering merits and demerits of current healthcare systems in developed countries and proposing ways to improve them. Also, we prepare the future promising technology against fierce competition to build a DB sharing mechanism and to develop related contents and technologies.Key words :
, Jeonghun Cho , Junghun Kim , Hye Jin Choi , Daseul Lee , Jong Nam Kim , Younghoon Kim , and Sangdon Ryu Kombucha is a fermented beverage that is made up of green tea and a symbiotic culture of bacteria and yeast (SCOBY). Kombucha is well known for its high anti-oxidant activity, digestibility, and for its ability to prevent obesity. Our study used sugar as the primary substrate, and also used 5 secondary substrates (blueberry, pomegranate, zamboa, dried ginseng, omija) for secondary fermentation. We defined the microbiota in the SCOBY and measured the concentrations of many kinds of sugar, acids, and ethanol. Also, the antioxidant activity was measured by a DPPH assay, and the anti-inflammatory ability was measured by nitric oxide (NO) assay. The SCOBY identification process revealed the presence of Acetobacter spp., and yeasts such as Dekkera bruxellensis, Schizosaccharomyces pombe, and Bruxellensis spp. The pH level was between 2~4 after the first fermentation, and the high performance liquid chromatography analysis showed that the sucrose level decreased while the acetic acid level increased, which is presumed to be related to the fermentation process. The blueberry or dried ginseng- based secondary fermented kombucha showed a higher concentration of acetic acid than the other samples of secondary fermented kombucha. The results of the DPPH assay showed that sugar-primary fermented kombucha and sugar-dried ginseng kombucha had the highest antioxidant activity. In the NO assay, kombucha using zamboa and dried ginseng showed the best anti-inflammatory activity. Thus, this study confirmed the physiological characteristics of kombucha and its antioxidant and anti-inflammatory effects depending on the type of substrate added during the production and secondary fermentation.Key words :
and Gi-Hyung Ryu This study aims to investigate the physicochemical and functional properties of promising plant-based proteins used for meat analogs processing. The plant-based proteins were isolated soy protein (ISP), gluten, pea proteins (Pea 1, 2) which are the different manufacturers, and isolated rice proteins (Rice 1, 2), and mung bean protein. The highest water absorption capacity (WAC) and oil absorption capacity (OAC) were observed in and pea protein (Pea 1), while the lowest WAC and OAC were seen in rice protein (Rice 2). Pea 1 had the highest emulsifying activity (EA) and emulsion stability (ES), whereas Rice 2 indicated in the lowest EA and ES. The highest nitrogen solubility index (NSI) was seen in ISP, while Rice 2 had the lowest NSI. Pea 1 had the higher NSI compare with Pea 2. Mung bean protein had the highest the antioxidant properties with DPPH radical scavenging activity and total phenolic content among the plant-based proteins. Pea 2 also had the higher antioxidant properties than Pea 1. Our study revealed that the kinds of plant-based proteins had the different physicochemical and functional properties, which could influence their quality characteristics of raw materials for meat analogs.Key words :
and Gi-Hyung Ryu The purpose of this study was to compare the physicochemical properties of low-moisture meat analog (LMMA) and high-moisture meat analog (HMMA) at varying moisture content levels. The low-moisture extrusion conditions were moisture content of 25, 30, or 35%, barrel temperature of 150°C, and screw speed of 250 rpm. The high-moisture extrusion conditions were moisture content of 55, 60, 65, or 70%, barrel temperature of 160°C, and screw speed of 150 rpm. The integrity index, chewiness, and cutting strength decreased and water holding capacity, nitrogen solubility index (NSI), springiness, and cohesiveness of LMMA increased with increasing moisture content. The degree of texturization of LMMA increased at 25∼30% moisture content and decreased at 30∼35% moisture content. The integrity index, springiness, cohesiveness, chewiness, and the degree of texturization of HMMA decreased and the NSI and cutting strength increased with increasing moisture content. HMMA had a higher integrity index, springiness, cohesiveness, chewiness, cutting strength, degree of texturization, and a lower NSI than LMMA. In conclusion, meat analog produced by the high-moisture extrusion process had a better fibrous structure compared to LMMA.Key words :
, Duri Kim , Ji-Yong Hyun , Hee-Jung Jin , Yun-Sang Choi , Jin-Ho Cho , Byoung Kon Lee , and Ji-Yeon Chun To study the domestic and foreign status of insects in animal feed, we summarized the productivity and possibility related to the utilization of insects as alternative protein feed in livestock production and aquaculture. Insects are reported to have high nutritional value and are rich source of proteins, amino acids, unsaturated fatty acids, vitamins, minerals, and fibers. In addition, they are low-cost and environmentally friendly, and can replace imported expensive resources such as fish and soybean meal. Furthermore, insects can be fed animal manure and food waste, including kitchen and agricultural waste, for breeding. These factors make insects an attractive source of animal feed. Since 2011, research on insects as products for animal feed increased rapidly but has recently shown a steady decline. However, the insect industry is steadily developing. Moreover, the ‘Control of Livestock and Fish Feed Act’ is being revised to revitalize the insect industry, and insect-based feed products are being released. This review will provide the current status of insects as an alternative resource in feed products, and ongoing research and projects. We will further discuss the prospect of the insect industry with these inputs.Key words :
, Eun Seong Shin, Yoo Min Park, Ayeong Ma, Hyelin Yang, ShinHye Kim, and Tai-Sun Shin Many studies have been conducted on the methods of collagen extraction from fish skin. However, the specific composition of the collagen has not been reported so far. This study aimed to identify components other than amino acids in collagen. Collagen was extracted from the skin of tilapia (Oreochroma niloticus), flounder (Paralichthys olivaceus), and red sea bream (Pagrus major) using a commonly used acid extraction method. Thereafter, the component composition of collagen was confirmed. The yield of collagen was 1.11% from tilapia, 1.79% from red sea bream, and 2.06% from flounder. The protein content of all three samples, tilapia (85.39%), red sea bream (87.48%), and flounder (92.06%) collagen was over 85%. Analysis of the amino acid composition revealed that, glycine accounted for the highest proportion in all the samples of fish skin and collagen. The imino acid content was highest in the tilapia skin (151.1 residues) and collagen (210.7 residues). The triglyceride content in the of collagen was less than 0.7% in tilapia (0.37%), sea bream (0.61%), and flounder (0.31%). The major fatty acids in collagen were palmitic acid, stearic acid, and nervonic acid. Calcium in the fish skin accounted for the highest proportion of the mineral composition at 23.96∼466.84 mg/100 g, and the collagen contained a large amount of sodium 189.28∼1,433.52 mg/100 g. The collagen contained galactose, glucose, and mannose, and the galactose and glucose levels were three times higher than those of fish skin. Our study confirmed that the collagen extracted from fish skin contained lipids and minerals even though it was purified.Key words :
, Dagyeong Kim , Youngmin Choi, and Younghwa Kim This study aimed at evaluating extraction methods of vitamin B2 based on temperature, enzyme treatment, sonication, and reflux extraction in various types of foods. The highest content of vitamin B2 was observed when the reflux extraction method was used at 75°C in six food groups. The accuracy and precision of the reflux extraction- high performance liquid chromatography analysis were good with high recovery and low relative standard deviation, which meet the guidelines of the Association of Official Agricultural Chemists. Also, the limits of detection and quantification were 0.004 mg/100 g and 0.013 mg/100 g for riboflavin-5′-adenosyl diphosphate, 0.003 mg/100 g and 0.008 mg/100 g for riboflavin-5′-phosphate and 0.002 mg/100 g and 0.007 mg/100 g for riboflavin, respectively. The content of vitamin B2 in meat, seafood, and mushrooms was significantly higher using the reflux extraction method at 75°C and pepsin-assisted extraction. The content of vitamin B2 in legumes and cereals was significantly higher using the reflux extraction method at 75°C and takadiastase-assisted extraction. However, the enzyme treatment did not affect the vitamin B2 content in vegetables. Thus, enzyme-assisted extraction was effective in extracting vitamin B2 in high-protein and high-carbohydrate foods, including meat, seafood, legumes, cereals, and mushrooms. These results may be useful for providing reliable data about the vitamin B2 content in commonly consumed foods in Korea.Key words :
, Keono Kim, Keup-rae Kim, Jun Ho Kim, Donghui Lee, Siyong Kwon, Junsoo Lee, Keum-ll Jang, Byung Hee Kim, and Jeehye Sung In the Korean food composition database, there is a lack of reliable analytical data on vitamin K1 (phylloquinone) and vitamin K2 (menaquinone). This study sought to investigate the phylloquinone and menaquinone contents of commonly consumed foods in Korea. The vitamin K content of the sample was determined by solvent extraction and enzyme extraction, followed by reversed-phase liquid chromatography using post-column derivatization and fluorescence detection. The analytical method validation parameters, including quality control charts, a reference material, and precision, were determined to ensure the validity of the vitamin K analysis. A total of 46 key foods and 45 latest food consumption trends for commonly consumed Korean foods were selected based on dietary records. A relatively higher amount of vitamin K1 was found in plant-derived foods such as grilled seaweed (913.87 μg/100 g), Korean lettuce kimchi (228.23 μg/100 g), gom-chewi pickle (488.57 μg/100 g), leaf mustard kimchi (128.78 μg/100 g), and green laver (745.12 μg/100 g) compared to other foods. On the other hand, vitamin K2 was abundant in animal-based foods including gizzard (18.23 μg/100 g), boiled egg yolk (18.28 μg/100 g), grilled pork belly (127.29 μg/100 g), and beef rectum (14.79 μg/100 g). The present study provides reliable nutritional information for the development of a Korean food composition database.Key words :
, Hoon Kim, Eun-Jin Jeong, Hyun-Gyeong Kim, Jung-Cheul Shin, Sang-Young Choi, Hyung Joo Suh, Sung-Kwon Moon, and Kwang-Won Yu A liquid culture was fermented using Phellinus linteus mycelium, and 5 fractions were isolated to evaluate the possibility of using them as postbiotic ingredients. The fractions isolated were: Hot-water extract (PL-HW) from whole liquid culture, crude polysaccharide (PL-CP) from PL-HW by ethanol (EtOH) precipitation, hot-water extract (PM-HW) from isolated mycelia, crude polysaccharide (PM-CP) from PM-HW, and exopolysaccharide (EPS) from culture supernatant by EtOH precipitation. Innate immunostimulating activity using the RAW 264.7 cell line showed that EPS induced the most effective production of tumor necrosis factor-alpha (TNF-α), monocyte chemoattractant protein-1 (MCP-1), interleukin-6 (IL-6), and nitric oxide. In addition, adaptive immunostimulating activity using splenocytes isolated from C3H/HeN mice revealed that PL-HW, PM-HW, and EPS induced prominent splenocyte proliferation. Specifically, EPS stimulated the production of Th1-activated cytokines such as TNF-α and interferon-gamma (IFN-γ) in splenocytes, suggesting its effectiveness in cell-mediated adaptive immune activation. General chemical analysis showed that the immunostimulatory EPS was composed of neutral sugar (90.2%), uronic acid (6.1%), protein (1.2%), and polyphenols (2.5%). Component sugar analysis indicated that EPS was composed of a high proportion of glucose (94.9%), and small amounts of mannose (3.8%), galactose (0.9%), and glucuronic acid (0.4%). In conclusion, it was confirmed that glucan-type exopolysaccharide fractionated from the culture supernatant of the P. linteus mycelium can promote both innate and adaptive immune cell stimulation.Key words :
, Min Ju Kim , Mi-Rae Shin , Seong-Soo Roh , Jung-Bok Lee , Ye hei Seo , Hyun Gyu Choi , and Hae-Jin Park This study was conducted to evaluate the protein quality of low-molecular weight water-soluble chicken breast powder (LWCP) by the protein digestibility corrected amino acid score (PDCAAS), which is a combination of the chemical score of the limiting amino acid multiplied by the true digestibility of the protein. The LWCP was hydrolyzed using by foodpro® alkaline protease for 4 hours at 55°C and was then further hydrolyzed with a combination of three enzymes (prozyme 2000P, bromelain, and papain) for 2 hours. Gel permeation chromatography (GPC) was used to measure the molecular weight distribution of the LWCP, isolated soy protein (ISP), and whey protein isolate (WPI). The protein quality of the LWCP was evaluated and compared with vegetable protein (ISP) and two animal proteins (WPI and casein). The protein quality was evaluated using a rodent bioassay of the protein digestibility and the amino acid composition of the LWCP was determined via high-pressure liquid chromatography (HPLC). Test diets were supplied for five days after an adaptation period of 4 days, to an animal model comprising 21∼28 days old SD rats with an average body weight of 70∼80 g. During the balance period, the nitrogen contents in the feces were assayed. As a result of estimating the weighted average molecular weight using GPC, the LWCP was observed to have a smaller value (Mw 675) than those of the ISP (Mw 995) and WPI (Mw 6,666). The protein efficiency ratio and net protein ratio of the LWCP were 2.9 and 4.9, respectively. The PDCAAS value of the LWCP was 128.8% which was significantly higher than those of the ISP and WPI. These results suggest that LWCP appears to be a promising protein source with good biological values and digestibility.Key words :
, Jun-Pyo Hong, Ha-Yeon Song, and Eui-Hong Byun Protaetia brevitarsis seulensis (P. brevitarsis) larvae have traditionally been used in alternative medicine. Although various health benefits have been reported, the immunomodulatory effects of P. brevitarsis extract have so far been unknown. In this study, the immune-enhancing activities of P. brevitarsis larvae hot-water extract (PLW) were investigated using the RAW 264.7 macrophage cell line. The PLW did not exert cytotoxicity at concentrations ranging from 1 to 200 μg/mL in RAW 264.7 cells. The treatment of PLW increased the production of nitric oxide and cytokines [tumor necrosis factor-alpha (TNF-α) and interleukin-6 (IL-6)] at doses of 100, 200 μg/mL in RAW 264.7 cells. Additionally, treatment with PLW (100, 200 μg/mL) led to the increase of surface molecules (cluster of differentiation; CD80/86 and major histocompatibility complex; MHC-class Ⅰ/Ⅱ) expression in RAW 264.7 cells. These immunomodulatory effects of PLW were mediated by mitogen-activated protein kinases (MAPK-extracellular signal-regulated kinase, c-Jun N-terminal kinase, p38 MAPK) phosphorylation and nuclear factor (NF)-κB translocation. In conclusion, these findings provide experimental evidence that PLW can be used as an immunity-enhancing nutraceutical ingredient.Key words :
, Jeong-Hyeon Ahn , Dong-Shin Kim, Sang Suk Kim, Suk Man Park, Su Hyun Yun, Seung-Gab Han, and Hyun-Jin Kim Many new citrus varieties are developed to improve their quality, but the chemical profiles of their peels are rarely investigated. In this study, the peel metabolite profiles of 13 citrus varieties were analyzed using ultra-performance liquid chromatography-quadruple time-of-flight mass spectrometry (UPLC-Q-TOF MS) and their correlation with antioxidant activity was evaluated. Among the citrus peel metabolites, 30 flavonoids, including polymethoxyflavone (PMF), and vitamin C were identified. These flavonoids contributed to the difference between the 13 citrus peels, and their relative contents varied with each variety. Hesperidin, sinestin, nobiletin, tetramethoxyflavone derivatives, and tangeretin were identified as the major flavonoids in citrus peel, while rhoifolin, margaritene, isomargaritene, catharitcin, and fortunellin were detected only in Changshou kumquat. The correlation data between the metabolite profile and antioxidant activity indicated that didymin and some polymethoxyflavones had a positive correlation with antioxidant activity, while the flavonoids in Changshou kumquat had a negative correlation. Based on these data, the 13 citrus varieties were clustered into three groups: Changshou kumquat (cluster Ⅰ), Setoka and Kanpei (cluster Ⅱ), and other varieties (cluster Ⅲ). These results provide information on peel metabolites and their distribution according to citrus varieties. However, further studies on the beneficial effects of each metabolite and citrus peel are necessary.Key words :
, Jae-Ho Kim, and Jang-Eun Lee In the present study, we isolated Saccharomyces cerevisiae boulardii-03 from the traditional Nuruk called Gongbyunggok and then analyzed its probiotic characteristics. The isolated yeast showed non-galactose assimilation, acid tolerance in pH 2.0, and an active growth rate at a high temperature of 37°C, which reveals this boulardii-03 strain has not only the ability to produce alcohol, but also resistance to gastrointestinal conditions. As a result of an in vivo study, the yeast supplementation showed significant anti-inflammatory properties in a mouse model of DSS (dextran sulfate sodium)-induced intestinal inflammation. In addition, after the live-cell administrations, the S. cerevisiae RNA concentration in the mouse cecum was significantly higher than that of the control and the DSS treatment group, which suggests that the boulardii-03 yeast has a superior intestinal survival rate. Thus this opens up the new prospects for the into the development of fermented probiotic food using S. cerevisiae boulardii-03 strain as a starter culture.Key words :
, Jung-Hyun Nam , A-Ra Ko , Hee-Jung Jin , Duri Kim , Chang-Sook Kim , and Ji-Yeon Chun This study investigates the effects of various blanching methods (hot water blanching (HB) or steam blanching (SB)) and thawing methods (room temperature thawing (RT), running water thawing (WT), and microwave thawing (MT)) on the quality attributes of frozen potatoes and carrots. Blanched potatoes and carrots were frozen using individual quick freezing (−35°C), followed by applying various thawing methods. We observed increased thawing speed in the order of RT, WT, and MT. The MT method was about 24 to 70 times shorter than the other methods. The thawing losses were influenced by the blanching methods which affect the drip loss and moisture contents of potatoes and carrots. The blanching process reduced the browning of potatoes but did not affect color of the carrots. No change was obtained in the pH value when considering different blanching or thawing methods. The hardness of potatoes and carrots tended to be lowered by blanching treatment. SB treated potatoes and carrots had high DPPH radical scavenging ability and vitamin C content. Especially, the WT treated potatoes and carrots had the highest total polyphenol content. Our results confirmed that SB is an excellent pre-treatment for potatoes and carrots from the nutritional aspect, and blanching pre-treatment before the freezing process could suppress the quality changes that occur during the thawing processes. Furthermore, we propose that RT after SB treatment for potatoes and carrots is probably the most suitable method to maintain their nutritional quality.Key words :
, Sung Min Moon , Mi Jin Lee , and Chun Sung Kim The objective of this study was to investigate the molecular biological efficacy of aqueous extract of Anthriscus sylvestris leaves (AE-ASL) in alleviating inflammation and improving articular cartilage in Sprague-Dawley (SD) rat experimental models with carrageen-induced paw edema and destabilization of the medial meniscus (DMM). In the carrageen-induced paw edema model, AE-ASL significantly inhibited the protein expression levels of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in the experimental groups (orally administered 50, 100, 200 mg/kg of body weight for weeks) compared to the control group (1% carrageenan-induced paw edema model in rats). In the DMM, AE-ASL (50, 100, 200 mg/kg of body weight for 8 weeks) was orally administered daily and the normal and placebo groups were orally administered drinking water daily. AE-ASL significantly inhibited the protein expression levels of matrix metalloproteinase-1, -3, -13 (MMP-1, MMP-3, MMP-13) and disintegrin and metalloproteinase with thrombospondin motifs 4 (ADAMTS-4) in the experimental groups compared to the groups administered drinking water. Moreover, it was confirmed at each serum level, that the amounts of aggrecan and collagen type II increased in the experimental group compared with the groups administered drinking water. Based on these results, it was confirmed that AE-ASL was effective in alleviating inflammation and improving joints in in vivo experiments. Taken together, the results suggest that AE-ASL may be used as a health functional food for the improvement of articular cartilage.Key words :
and Soyeon KimThe quality characteristics, physiologically bioactive substance content, and antioxidant activity of different color cherry tomatoes (red, orange, yellow, and green) were measured. The moisture, crude protein, and crude fat contents of cherry tomatoes obtained were in the range 92.38∼93.34%, 0.14∼0.16%, and 0.04∼0.06%, respectively, with no difference observed according to color. Sugar content was the highest for red tomatoes (7.50 Brix) and the lowest for green tomatoes (5.80 Brix). The green tomato had the lowest pH of 4.14 and the highest acidity (0.42). Brightness (L*) was the highest in yellow tomatoes and lowest in red tomatoes. The highest values for redness and yellowness were obtained for red and yellow tomatoes, respectively. The tomato color had no effect on the total polyphenol content, but was relatively high in yellow tomato (344.19 μg GAE/g). The total flavonoid content of cherry tomatoes ranged between 62.37∼100.49 μg QE/g and showed the highest value (100.49 μg) in yellow cherry tomatoes. Lycopene was the highest in red tomatoes, and β-carotene was the highest in orange tomatoes. DPPH and ABTS radical scavenging activities were 77.39∼78.07% and 64.08∼65.24%, respectively, showing no significant difference between the colors. Taken together, the above results show that contents of flavonoids and carotenoids differed in cherry tomatoes depending on the color, but the overall antioxidant activity was high, irrespective of color.Key words :
, Bon-Jae Gu , and Gi-Hyung Ryu This study was conducted to determine the effect of yeast content on the physicochemical properties of low-moisture extruded meat analogs. Isolated soy protein (50%), wheat gluten (40%), and corn starch (10%) were mixed to form a base formulation, and then yeast (0% to 50%) was added. The extrusion parameters were barrel temperature (150°C), moisture content (40%), and screw speed (250 rpm). The water holding capacity, texture profile, integrity index, nitrogen solubility index, and amino acid profile were analyzed. The meat analog with a yeast content of 50% was not texturized. The water holding capacity, elasticity, and cohesiveness decreased as yeast content increased from 0% to 40%. The chewiness and integrity index increased with the yeast content increasing from 0% to 30%, but decreased when yeast content went over 40%. The nitrogen solubility index and the DPPH radical scavenging activity increased with the increase in yeast content. Based on these results, it was concluded that 30% yeast content was optimum for texturization.Key words :
, Eun-A Kim , Ye-Rim Lee , Eun-Hyeong Lee , Hyun-Mo Jeong , and Jae-Hoon Shim Long-term refrigerated stored foods such as ketchup and mayonnaise deteriorate in quality due to changes in physical properties during storage. This study tried to address this problem by arresting the quality deterioration during storage using previously developed enzyme-treated, modified starch (CBAC). CBAC has a higher water solubility and an average molecular weight of 106 Da, which is lower than other starches. The ketchup and mayonnaise prepared with the addition of CBAC were softer, and chromaticity experiments confirmed they maintained their original color well compared to other starches. In addition, delamination did not occur even after 3 weeks of refrigeration when ketchup was prepared with the addition of CBAC. The emulsion stability of mayonnaise after refrigerated storage for 4 weeks was high at 99.83% when 100% CBAC was added. The sauce prepared with the addition of CBAC was low calorie and considered suitable for commercialization as it maintained its physical properties well even after long-term storage at low temperatures.Key words :
, Seong-Eun Park , and Hong-Seok Son In the majority of food research studies, sample colors are presented as CIE L*a*b* values. However, it is difficult to estimate the original colors of food samples directly using L*a*b* values. In this study, color images were obtained using a conversion program (Adobe color web tool) to check colors derived using a colorimeter. In addition, the suitability of a cell phone camera as a food color measurement tool was investigated by comparing its results with those obtained using a colorimeter. An initial examination showed that the L*a*b* values of five random colors measured using the colorimeter and cell phone corresponded well with original colors. However, the L*a*b* values of kimchi stems, kimchi soup, banana, and makgeolli obtained using the cell phone were higher than those obtained using the colorimeter, and surprisingly, the cell phone was found to reflect the original colors of 20 food samples better than the colorimeter. Although color measurements obtained using a cell phone camera are not suitable for precise measurements, a cell phone camera might be useful when professional colorimetry equipment is unavailable. This study is meaningful because it suggests a new method for directly presenting color images.Key words :
Myoungsook Lee , Sang Duk Yoon , Jieun Shin , Jihyun Kim, and Sang Hoon Lee
2022; 51(9): 869-885
https://doi.org/10.3746/jkfn.2022.51.9.869
Seon-Ah Son , Eun Seong Shin, Yoo Min Park, Ayeong Ma, Hyelin Yang, ShinHye Kim, and Tai-Sun Shin
2022; 51(1): 71-81
https://doi.org/10.3746/jkfn.2022.51.1.71
Bo-Gyeong Yoo , Jun-Pyo Hong, Ha-Yeon Song, and Eui-Hong Byun
2022; 51(2): 100-106
https://doi.org/10.3746/jkfn.2022.51.2.100
Bomi Park , So Yeon Kim, Young Nam Kim, Sung Don Yang, Wongyun Seo, Seung Yun Han, and Yung Choon Yoo
2022; 51(2): 115-124
https://doi.org/10.3746/jkfn.2022.51.2.115
Myoungsook Lee , Sang Duk Yoon , Jieun Shin , Jihyun Kim, and Sang Hoon Lee
2022; 51(9): 869-885
https://doi.org/10.3746/jkfn.2022.51.9.869
Jeongeun Lee , Jeonghun Cho , Junghun Kim , Hye Jin Choi , Daseul Lee , Jong Nam Kim , Younghoon Kim , and Sangdon Ryu
2022; 51(8): 811-818
https://doi.org/10.3746/jkfn.2022.51.8.811
Print ISSN 1226-3311
Online ISSN 2288-5978
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