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Food science and biotechnology 40건

  1. [국내논문]   Quality of Chilled Ready-to-Bake Pizza Stored in Air and under Modified Atmospheres: Microbiological and Sensory Attributes   SCIE SCOPUS

    Singh, Preeti (Chair of Food Packaging, Technical University of Munich ) , Wani, Ali Abas (Department of Food Technology, Islamic University of Science & Technology, 1-Avenue University ) , Goyal, G. K. (Food Packaging Lab, Dairy Technology Division, National Dairy Research Institute)
    Food science and biotechnology v.20 no.1 ,pp. 1 - 6 , 2011 , 1226-7708 ,

    초록

    Modified atmosphere packaging (MAP) studies on microbiological and sensory analysis were conducted to extend the shelf life of ready-to-bake pizza stored at $7{\pm}1^{\circ}C$ . The gas combinations used were: atm1: air (control), atm2: $CO_2$ (100%), atm3: $N_2$ (100%), atm4: 50% $CO_2$ /50% $N_2$ . Total plate count (TPC), yeasts/molds (Y/M), coliforms, lactic acid bacteria (LAB), psychrotrophs, and anaerobic spore formers were estimated at time intervals of 0, 5, 10, 15, and 20 days. TPC and LAB of pizza samples (atm1) reached 7.10 and 8.14 log CFU/g after 10 days of storage, respectively. Coliforms, psychrotrophs, and Y/M were significantly higher (p $CO_2$ ) was the best, followed by atm4>atm3>atm1 respectively, in descending order. MAP conditions under this study may extend shelf life of pizza to considerable amount of time.

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  2. [국내논문]   Evaluation of Antibacterial, Antifungal, and Antioxidant Properties of Some Food Dyes   SCIE SCOPUS

    Siva, Ramamoorthy (School of Bio-Science and Technology, VIT University ) , Palackan, Meera George (School of Bio-Science and Technology, VIT University ) , Maimoon, Lubaina (School of Bio-Science and Technology, VIT University ) , Geetha, T. (School of Bio-Science and Technology, VIT University ) , Bhakta, Dipita (School of Bio-Science and Technology, VIT University ) , Balamurugan, P. (Biotechnology and Management, School of Public Policy and Management, Carnegie Mellon University ) , Rajanarayanan, S. (Department of Biotechnology, St. Michael College of Engineering and Technology)
    Food science and biotechnology v.20 no.1 ,pp. 7 - 13 , 2011 , 1226-7708 ,

    초록

    Natural dyes find use in the coloring of textiles, drugs, cosmetics, etc. Owing to their nontoxic effects, they are also used for coloring various food products. In the present study antimicrobial properties of 8 food dyes against 10 bacteria and 5 fungal organisms were investigated. It was observed that red dyes showed best antibacterial activity while yellow dyes showed better antifungal activity. Dyes obtained from catechu (Acacia catechu) and myrobalan (Terminalia chebula) is not sufficiently effective against the tested microorganisms. In addition to antimicrobial analysis, antioxidant activity by 3 different methods was also investigated. In all the methods, red dye was found to have greater antioxidant activity. It suggest that the addition of these dyes in food not only enhances the value addition by making the food more presentable but also shall address the issue of food supplementation with substances that are good antibiotics and antioxidants, subsequently proving to be health benefactors.

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  3. [국내논문]   Antioxidant Potentials of Skin, Pulp, and Seed Fractions of Commercially Important Tomato Cultivars   SCIE SCOPUS 피인용횟수: 2

    Chandra, Harish Mani (Department of Biotechnology, DRDO-BU, Centre for Life Sciences, Bharathiar University ) , Ramalingam, Sathishkumar (Department of Biotechnology, DRDO-BU, Centre for Life Sciences, Bharathiar University)
    Food science and biotechnology v.20 no.1 ,pp. 15 - 21 , 2011 , 1226-7708 ,

    초록

    The rationale of this study is to compare the levels of different antioxidants present in commercially important tomato cultivars of India, specifically developed to grow in high altitude and plain regions. Major antioxidant components like lycopene, ascorbic acid, phenolics, and quenching capacity of free radicals were analysed in different fractions of tomato fruit, i.e., skin, pulp, and seed fractions. Significant differences in antioxidant components were observed among the fractions of the different cultivars studied. Lycopene content was found to be more in high altitude cultivars ('Sindhu' and 'Shalimar'); however, ascorbic acid and phenolic content were found to be higher in plain region cultivars ('PKM1' and 'CO3'). To evaluate the antioxidant capacity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing/antioxidant power (FRAP) assays were performed. High altitude cultivars showed 10-15% higher DPPH free radical scavenging activity and 20-30% increase in FRAP than the plain region cultivars. Among the different fruit fractions analysed, skin showed the highest level of antioxidants levels and free radical scavenging activities in all the cultivars tested. The difference in the antioxidants level and activity may be attributed to the genetic variability of the cultivars.

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  4. [국내논문]   Exposure Assessment of Staphylococcus aureus in Kimbab, a Ready-to-Eat Korean Food   SCIE SCOPUS 피인용횟수: 1

    Yoon, Sun-Kyoung (Department of Biotechnology, Yonsei University ) , Ghafoor, Kashif (Department of Biotechnology, Yonsei University ) , Kang, Yun-Sook (Korea Food & Drug Administration ) , Sohn, Mun-Gi (Korea Food & Drug Administration ) , Hwang, In-Gyun (Korea Food & Drug Administration ) , Kwon, Ki-Sung (Korea Food & Drug Administration ) , Park, Ji-Yong (Department of Biotechnology, Yonsei University)
    Food science and biotechnology v.20 no.1 ,pp. 23 - 28 , 2011 , 1226-7708 ,

    초록

    The exposure assessment was carried out for Staphylococcus aureus in kimbab by predicting growth of S. aureus and the production of enterotoxin using Food MicroModel $^{\circledR}$ program. Environmental parameters selected were pH 5.5, Aw 0.999, and storage temperatures in the range of 10 to $30^{\circ}C$ . It was predicted that 6.3 hr could be a critical time for enterotoxin production while kimbab was stored at $30^{\circ}C$ . Mild case scenario analysis showed that enterotoxin could not be produced if kimbab was kept at $10^{\circ}C$ during preparation and distribution and then left at $25^{\circ}C$ for 4 hr before consumption. In the worst case scenario, the keeping time at $25^{\circ}C$ was assumed to be 7.0 hr. The level of S. aureus in the worst case was predicted to be $6.8{\times}10^6CFU/g$ which is lower than the critical level ( $7.8{\times}10^6CFU/g$ ) for toxin production.

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  5. [국내논문]   Functional Properties of Protein Isolate Obtained from Physic Nut (Jatropha curcas L.) Seed Cake   SCIE SCOPUS 피인용횟수: 1

    Saetae, Donlaporn (Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi ) , Kleekayai, Thanyaporn (Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi ) , Jayasena, Vijay (Department of Food Science and Technology, School of Public Health, Curtin Health Innovation Research Institute, Curtin University of Technology ) , Suntornsuk, Worapot (Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi)
    Food science and biotechnology v.20 no.1 ,pp. 29 - 37 , 2011 , 1226-7708 ,

    초록

    Physic nut (Jatropha curcas L.) protein isolate was successfully achieved from physic nut seed cake by an alkaline extraction and followed by an isoelectric precipitation. The protein isolate had small amounts of phorbol esters, phytic acid, and saponin without any lectin. Its minimum and maximum solubility were at pH 4.0 and 12.0, respectively. Its water and oil binding capacities were 3.22 g water/g protein and 1.86mL oil/g protein, respectively. Its foaming capacity and emulsion activity showed high values in a range of basic pHs. Its foaming and emulsion stability values decreased with increasing time and exhibited high levels under basic pH conditions. Physic nut protein isolate had unique functional properties in water binding capacity, emulsion activity, and emulsion stability indicating an important role in food systems. It may be applied to salad dressing, mayonnaise, sausage, and meat products. Therefore, physic nut seed cake has a potential to be exploited as a novel source of functional protein for food or feed applications.

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  6. [국내논문]   Determination of 6 Arsenic Species Present in Seaweed by Solvent Extraction, Clean-up, and LC-ICP/MS   SCIE SCOPUS 피인용횟수: 3

    Choi, Hoon (Food Contaminants Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation ) , Park, Sung-Kug (Food Contaminants Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation ) , Kim, Dong-Sul (Food Contaminants Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation ) , Kim, Mee-Hye (Food Contaminants Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation)
    Food science and biotechnology v.20 no.1 ,pp. 39 - 44 , 2011 , 1226-7708 ,

    초록

    The analytical method was developed for the speciation of 6 arsenic species [As(III), As(V), monomethylarsonic acid (MMA), dimethylarsinic acid (DMA), arsenobetaine (AsB), and arsenocholine (AsC)] in sea mustard (Undaria pinnatifida), dashima (Laminaria japonica), and laver (Porphyra tenera) of seaweed. After extraction under sonication with a solution of 50%(v/v) methanol in 1% $HNO_3$ and subsequent clean-up with anion-exchange cartridge, arsenic species were quantified by liquid chromatography with inductively coupled plasma-mass spectrometry. The ion-exchange cartridge is effective to remove a lot of interference. The gradient elution method was used for high resolution of arsenic species and the optimum pH of mobile phase is 6.0 and 6.2. Limit of detection and quantification were set at 0.06-0.12 and 0.20-0.40 ng/mL, respectively. Overall recoveries of arsenic species from fortified samples in seaweed were 81.1-118.8%, except for AsB and AsC in dashima and laver. This proposed method could be useful for quantification and speciation of arsenic species in seaweed as well as other foodstuffs.

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  7. [국내논문]   Antimicrobial and Antioxidant Activity of Spice Essential Oils   SCIE SCOPUS 피인용횟수: 1

    Nanasombat, Suree (Department of Biology, Faculty of Science, King Mongkut's Institute of Technology Ladkrabang ) , Wimuttigosol, Pornpan (Department of Biology, Faculty of Science, King Mongkut's Institute of Technology Ladkrabang)
    Food science and biotechnology v.20 no.1 ,pp. 45 - 53 , 2011 , 1226-7708 ,

    초록

    Essential oils of anise, bastard cardamom, cinnamon, dill, mace, zedoary, prikhom, and bitter ginger were determined for their antimicrobial and antioxidant activities. Of all, cinnamon oil had the highest antibacterial activity. The most sensitive bacteria was Bacillus cereus (0.5mg/mL minimum inhibitory concentration, MIC). Anise, cinnamon, dill, and prikhom exhibited strong antifungal activity against Rhodotorula glutinis, Aspergillus ochraceus, and Fusarium moniliforme. Two oil combinations: i) cinnamon and mace oils and ii) cinnamon and prikhom oils showed a synergistic effect against Staphylococcus aureus, Pseudomonas fluorescens, and Salmonella Rissen (0.32-0.38 mg/mL fractional inhibitory concentration index, FICI). Cinnamon, mace, and prikhom oils had strong antioxidant activity with 0.29-5.66 mg/mL $IC_{50}$ , 61.46-68.52% antioxidant activity, 0.22-2.19 mM/mg reducing capacity, and 78.28-84.30% inhibition by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ${\beta}$ -carotene bleaching, ferric reducing (FRAP), and superoxide anion scavenging activity assays, respectively. These oils contained high amount of total phenolics ( $51.54-140.9{\mu}g$ gallic acid equivalents/mg oil).

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  8. [국내논문]   Physicochemical Properties of Pearled Hull-less Barley Cultivars with Normal and Low Amylose Content   SCIE SCOPUS 피인용횟수: 1

    Lee, Mi-Ja (National Institute of Crop Science, Rural Development Administration ) , Lee, Na-Young (National Institute of Crop Science, Rural Development Administration ) , Kim, Yang-Kil (National Institute of Crop Science, Rural Development Administration ) , Park, Jong-Chul (National Institute of Crop Science, Rural Development Administration ) , Choi, In-Duck (National Institute of Crop Science, Rural Development Administration ) , Cho, Sang-Gun (National Institute of Crop Science, Rural Development Administration ) , Kim, Jung-Gon (National Institute of Crop Science, Rural Development Administration ) , Park, Hong-Kyu (National Institute of Crop Science, Rural Development Administration ) , Park, Ki-Hun (Research and Coordinatin Division, Rural Development Administration ) , Kim, Kee-Jong (National Institute of Crop Science, Rural Development Administration ) , Kim, Hyung-Soon (Department of Environmental & Chemical Engineering, Seonam University)
    Food science and biotechnology v.20 no.1 ,pp. 55 - 62 , 2011 , 1226-7708 ,

    초록

    Five different hull-less barley cultivars of Korea, including normal and low amylose content, were examined both from a chemical and physical perspective. The barley cultivars showed a large variation in whiteness (28.8-39.2), fat (0.69-1.28%), ash (0.77-1.12%), protein (10.1-12.1%), ${\beta}$ -glucan (5.2-8.4%), starch (59.9-68.9%), and amylose (5.3-22.7%) contents. Amylose content was positively correlated with starch content (r=0.723) and negatively correlated with ${\beta}$ -glucan (r=-0.959), ash (r=-0.796), and fat (r=-0.682) content. Among the chemical components of barley, amylose and ${\beta}$ -glucan contents are the most important factors influencing physical properties. Amylose content was related with hardness (r=0.855), adhesiveness (r=-0.642), initial pasting temperature (r=0.924), and setback viscosity (r=0.835). ${\beta}$ -Glucan content was related with water absorption (r=0.581), hardness (r=-0.767), initial pasting temperature (r=-0.947), and final viscosity (r=-0.909). Hardness was highly correlated with setback (r=0.925) and adhesiveness was correlated with final viscosity (r=0.866). The results obtained in this study indicate that there are interesting correlations between chemical composition and physical characteristics of barley cultivars and could be used to predict the physicochemical properties of barley based food products.

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  9. [국내논문]   Spray Drying Microencapsulation of Natural Canthaxantin Using Soluble Soybean Polysaccharide as a Carrier   SCIE SCOPUS

    Hojjati, Mohammad (Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran ) , Razavi, Seyed Hadi (Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran ) , Rezaei, Karamatollah (Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran ) , Gilani, Kambiz (Department of Pharmaceutics, School of Pharmacy, Tehran University of Medical Science)
    Food science and biotechnology v.20 no.1 ,pp. 63 - 69 , 2011 , 1226-7708 ,

    초록

    Microencapsulation of canthaxanthin produced by Dietzia natronolimnaea HS-1 using soluble soybean polysaccharide (SSPS) as a wall material by spray drying method was studied. The SSPS showed very good ability for microencapsulation of canthaxanthin due to its emulsifying properties. The effects of the ratios of core to wall on characteristics of microcapsules were investigated at ratios of 0.25, 0.50, 0.75, and 1.00. The best ratio of core to wall was 0.25 because the microcapsules prepared with this ratio had the smallest size in droplets ( $0.78{\mu}m$ ) and microcapsules ( $7.94{\mu}m$ ), also they had the highest microencapsulation efficiency (90.1%) and the lowest losing during process (10.3%). The stability of microcapsules was examined at $25^{\circ}C$ in light and dark during 16 weeks of storage. The degradation of canthaxanthin was more retarded by microencapsulation and greater canthaxanthin stability was observed in dark than light condition. The results showed the oxidation was more suppressed for the microcapsules prepared from the emulsion having smaller droplets.

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  10. [국내논문]   Antioxidant Activity of 4 Cultivars of Persimmon Fruit   SCIE SCOPUS 피인용횟수: 5

    Jang, In-Cheol (Department of Food Science and Biotechnology, Kyungnam University ) , Oh, Won-Gyeong (Department of Food Science and Biotechnology, Kyungnam University ) , Ahn, Gwang-Hwan (Sweet Persimmon Research Institute, Gyungsangnam-do Agricultural Research and Extension Services ) , Lee, Jong-Hwa (Department of Food Science and Biotechnology, Andong National University ) , Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University)
    Food science and biotechnology v.20 no.1 ,pp. 71 - 77 , 2011 , 1226-7708 ,

    초록

    In this study, the antioxidant activity of persimmon fruit of 4 different persimmon cultivars cultured at Korea was evaluated. There were 3 astringent persimmon cultivars ['Bongok' (BO), Japanese Hatchiya; 'Cheongdobansi' (CB); and 'Dogeunjosaeng' (DJ), Japanese Tonewase] and 1 non-astringent persimmon cultivar ['Seochonjosaeng' (SJ), Japanese Nishimurawase] fruits. After preparing extracts of fruits according to parts (calyx, pulp, and peel) with 4 different solvents (acetone, ethanol, methanol, and water), total phenolic contents (TPC) and antioxidant activity were determined. The extracts of calyx showed significantly higher TPC and antioxidant properties than those of the other persimmon parts. The highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity ( $IC_{50}=43.36{\pm}1.78{\mu}g/mL$ ) and reducing power ( $IC_{50}=81.93{\pm}1.18{\mu}g/mL$ ) were found at acetone extract of SJ calyx, while SJ pulp extracts showed relatively lower antioxidant activities. Astringent persimmons showed relatively higher antioxidant activity than non-astringent persimmons in peel and pulp parts. These results indicated that persimmons have different antioxidant activity depending on cultivars and parts.

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