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반응표면분석법을 이용한 아로니아 식초 제조를 위한 발효조건 최적화
박희전,정소희,윤해훈,정지혜,송지영,Park, Hee-Jeon,Jeong, So-Hee,Yoon, Hae-Hoon,Jung, Ji-Hye,Song, Ji-Young 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.6
This study was conducted to determine the optimal conditions of acetic acid fermentation of aronia using the response surface methodology (RSM). Alcohol content of aronia wine was 13.1% after alcohol fermentation of aronia fruits. The optimal conditions of acetic acid fermentation were determined by five levels of initial aronia alcohol content, initial acetic acid content, and acetic acid bacteria, using the central composite design. The acetic acid yields, residual alcohol contents, pH, and color values (L, a, b) of acetic acid fermentation products were very significantly different ($p{\leq}0.01$), and were 26.34~57.82 g/L, 0.80~1.53%, 3.19~3.43, 47.58~71.00, 31.77~51.15, and 18.45~48.57, respectively. For the results, the optimal conditions of acetic acid fermentation of aronia were 7.78% of the initial alcohol concentration, 1.58% of the initial acetic acid, and 19.39% of the acetic acid bacteria.
박희전 ( Hee Jeon Park ),송지영 ( Ji Young Song ),채규서 ( Kyu Seo Chea ),이희권 ( Hee Kwon Lee ),최혜란 ( Heh Ran Choi ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.1
To promote the utilization of Rubus coreanus Miquel as a functional food, its physicochemical properties were examined during maturation and new beverage was developed based on the results of sugar content and acidity. The sugar content was ranged from 12-18 oBx and the acidity was 0.4 to 0.9%. This study showed that the optimal sugar content was 13-14 oBx and the acidity was 0.5-0.7% for developing Black raspberry beverage. Black raspberry beverage had higher contents of amino acid and mineral and greater antioxidant activity than orange and grape juices.
쌀세정수에서 분리한 전분과 이로 제조한 옥테닐호박산전분의 특성
정소희 ( So-hee Jeong ),박희전 ( Hee-jeon Park ),송지영 ( Ji-young Song ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.6
Purpose: This study prepared and investigated the flour, purified starch, and theirs octenyl succinic anhydride (OSA)-modified starch (3% OSA, pH 8.5, 6h) to compare the properties of various types of starch prepared from rice grain and water used for washing it, and utilize the byproducts produced from the water. Methods: Oil absorption capacity, physicochemical and pasting properties of the samples prepared from the water used for washing rice were analyzed. Results: The flour prepared from the water had higher ash, protein, and lipids but lower total starch content. The water holding capacity, swelling power, and solubility of purified starch of the untreated samples prepared from the water were the highest. These properties of the OSA samples prepared from the rice wash slurry increased. The rapid visco analyser (RVA) results showed that the OSA modification of the purified samples increased the peak, trough, final, and breakdown viscosity and decreased the pasting temperature, but the OSA flour made from the unpurified sample was similar to the unmodified it. The OSA modification did not affect the shapes of the granules and crystallinity pattern as examined using a scanning electron microscope (SEM) and X-ray diffractometer. The oil absorption capacity of the OSA-modified samples was higher than untreated starch, but that of the unpurified flour was similar to its OSA sample. Conclusion: The water used for washing rice is a byproduct of food processing and can be utilized as modified starch and as an emulsifier.
에탄올로 발기부전을 유도한 흰쥐의 성기능 개선에 마카추출물이 미치는 영향
최혜란,이민정,이수정,박희전,송지영,김일수,신대근,Choi, Hye Ran,Lee, Min Jung,Lee, Su Jung,Park, Hee Jeon,Song, Ji-Young,Kim, Il Su,Shin, Daekeun 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.3
The purpose of this study was to examine the effects of Maca water and/or ethanol extract on the nitric oxide (NO) production in human umbilical vein endothelial cells HUVAC and on erectile dysfunction in rats. Maca was extracted due to both solutions, which are water and ethanol. Each Maca extract was applied to HUVAC, and NO production was checked. Additionally, three different dosages (250, 500 and 1,000 mg/kg) of Maca ethanol extract was administered to Sprague-Dawley rats for 4 weeks. All rats were sacrificed and each sample was collected for analysis. The control rats received only the saline vehicle. The NO production of HUVAC was significantly increased by domestic and homemade Maca water extracted at $60^{\circ}C$ group. Both NO generation and testosterone release were not influenced due to the oral administration of Maca. In the EtOH group rats, the number of sperm was reduced compared to that of the control group. All Maca groups had a high number of sperm and each sperm count had increased as a result of the Maca extract dose. The results of this research suggest that Maca has a positive effect on male erectile dysfunction, which need to be examined further in future studies.
권지웅 ( Ji Wung Kwon ),이희권 ( Hee Kwon Lee ),박희전 ( Hee Jeon Park ),송지영 ( Ji Young Song ) 한국식품조리과학회(구.한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.1
This study was carried out to evaluate biological activities concerning extracts according to extraction methods from unripened fruit of Rubus coreanus Miq. The extraction methods were HWE (hot water extraction for 4 hr at 100℃), SFE (extraction for 3 hr at 40℃ under 300 bar, 100% of CO2 fluid), USE (ultrasonification extraction for 4 hr at 50℃ with water), USE+HWE (hot water extraction for 2 hr at 100℃ after ultrasonification process for 2 hr), VE (vacuum extraction for 4 hr at 90℃ under 0.9 bar with water). VE extract showed the highest contents of total polyphenol (178.78±3.79 mg/g) and total flavonoid (40.93±0.68 mg/g). IC50 values of DPPH radical scavenging activity, linoleic acid peroxidation inhibition activity and LDL (low density lipoprotein) oxidation inhibition activity of HWE extract showed the lowest 35.39±0.25 μg/mL, 12.61±0.31 μg/mL and 1.31±0.02 μg/mL among other all extracts, respectively. IC50 values of α-glucosidase inhibitory activities of VE and HWE extracts showed lower 14.34±0.20 μg/mL and 15.83±0.20 μg/mL than those of other extracts, respectively. Specifically, HWE and VE extracts have relatively better biological activities than other extracts; these could be potentially used as a bioactive source for health functional foods.
젖산발효에 의한 복분자, 아로니아, 오디, 블루베리의 이화학적 특성 및 항산화활성 변화
채규서(Kyu Seo Chae),류은혜(Eun-Hye Ryu),박희란(Hee Ran Park),권지웅(Ji Wung Kwon),박희전(Hee Jeon Park),송지영(Ji-Young Song) 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.5
Purpose: This study was carried out to investigate the changes in physicochemical properties and antioxidant activities of berries (black raspberry, black chokeberry, mulberry and blueberry) occurred during lactic acid fermentation. Methods: Berries were fermented at 30°C for 24 hours using Leuconostoc mesenteroides SRL6, after which total polyphenolic, total flavonoid, and total anthocyanin contents, DPPH and ABTS radical scavenging activities, and reducing power were measured. Results: Total acidities of lactic acid-fermented berries increased while pH values decreased. Fermented berries were measured for their total polyphenolic, total flavonoid, and total anthocyanin contents, DPPH and ABTS radical scavenging activities, and reducing power. Contents of total polyphenols and total anthocyanins of berries were slightly elevated after fermentation. Further, DPPH and ABTS radical scavenging activities were elevated after fermentation by Leu. mesenteroides SRL6. Reducing power of fermented berries was higher than that of non-fermented berries. Conculsion: These results suggest that black raspberry, black chokeberry and blueberry fermented by Leu. mesenteroides subsp. mesenteroides SRL6 have potential as functional materials in the food industry.
반응표면분석법을 이용한 아로니아 천연발효종 제조를 위한 조성 최적화
변보영(Bo Young Byun),채규서(Kyu Seo Chae),박희전(Hee Jeon Park),송지영(Ji Young Song) 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.6
Purpose: This study was conducted to determine the optimal composition for natural fementation of aronia starters using dried aronia, sugar and dried milk. Methods: Response surface methodology with a central composite design comprising five levels and three variables was used to identify the optimal combination of dried aronia (X1), sugar (X2), dried milk (X3). The physicochemical properties, viable cell counts, leavening volumes of samples and identification of microorganisms were analyzed. Results: Using the F-test, total titratable acidity was expressed as a quadratic model, whereas the pH, sugar brix, color L-value, a-value and lactic acid bacteria counts were a linear model, and leavening volume were 2FI model. Most strains were identified as Saccharomyces cerevisiae and Enterococcus faecium. Conclusion: The optimum formulations determined by numerical and graphical analyses were both found to be: dried aronia 19.72%, sugar 12.44% and dried milk 1.95%.