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( Hyun-woo Lim ),( Kwang-young Song ),( Jung-whan Chon ),( Dongkwan Jeong ),( Kun-ho Seo ) 한국유가공학회(구 한국유가공기술과학회) 2019 한국유가공기술과학회지 Vol.37 No.3
Raphanus raphanistrum subsp. sativus (radish) powder contains several bioactive com-pounds and is widely used in the food industry. In this study, we examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of commercially available milk, yoghurt, and kefir containing different concentrations of R. raphanistrum subsp. sativus powder. The organoleptic characteristics of commercially available milk, yoghurt, and kefir was significantly different with respect to taste, flavor, color, texture, and overall acceptability in the treated group (1%, 2%. 3%. and 4%) compared to the control (0%; p<0.05). In addition, the scores of taste, flavor, color, texture, and overall acceptability decreased in proportion to the increase in amount of radish-powder in commercially available milk, yoghurt, and kefir. When 1% R. raphanistrum subsp. sativus powder was added to commercially available milk, yoghurt, and kefir, they showed good results in organoleptic characteristics compared to the control group. Therefore, our results could be used as the basis for estimating changes in organoleptic characteristics on supple-mentation of various dairy products with R. raphanistrum subsp. sativus.
( Hyun-woo Lim ),( Kwang-young Song ),( Jung-whan Chon ),( Dongkwan Jeong ),( Kun-ho Seo ) 한국유가공학회(구 한국유가공기술과학회) 2019 Journal of Dairy Science and Biotechnology (JMSB) Vol.37 No.3
Seeds and leaves of Raphanus raphanistrum subsp. sativus (radish) are known to contain “raphanin,” which has the potential to inhibit pathogenesis associated with foodborne pathogenic bacteria and fungi. In this study, ethanol extracts from R. raphanistrum subsp. sativus (radish) powder was evaluated for antimicrobial action against 6 different foodborne pathogenic bacteria. The current study demonstrated the potential of R. raphanistrum subsp. sativus (radish) in inhibiting the growth of Salmonella enteritidis 110, Cronobacter sakazakii KCTC 2949, Bacillus cereus ATCC 10876, and Staphylococcus aureus ATCC 6538. However, these antimicrobial action were not observed against Listeria monocytogenes ATCC 51776 and Escherichia coli 23716. Hence, this study indicates that R. raphanistrum subsp. sativus (radish) could be used as a natural biopreservative with antimicrobial effects for improving food safety, and as a functional food in the commercial food industry.
( Seung-yong Park ),( Eun-kyung Jung ),( Nami Joo ),( Hyun-soo Shin ),( Ji-sun Shin ),( Da-bin Myoung ),( Kyung-tae Lee ) 한국유가공학회(구 한국유가공기술과학회) 2019 Journal of Dairy Science and Biotechnology (JMSB) Vol.37 No.2
The present study aimed to investigate the effects of skin care foods on the synthesis of pro-collagen type Ⅰ C peptide and suppression of matrix metalloproteinase (MMP)-1 secretion through an in vitro study using fibroblasts (Hs68 cells) and keratinocytes (HaCaT cells). Among the three skin care foods developed in this study, three beans cookie and avocado yoghurt influenced the production of pro-collagen type Ⅰ C peptide and suppressed MMP-1 secretion; however, tiger nut Galsu drink did not exhibit these effects. All skin care foods, including three beans cookie and plain yoghurt (50 μg/mL, p<0.001) influenced the suppression of MMP-1 in addition to other commercially available breast milk production support foods examined, such as Heath Heather (50 μg/mL, p<0.001), Happy Mama (50 μg/mL, p<0.01), BioLys (50 μg/mL, p<0.001), Enfamama (25 μg/mL, p<0.0001), and Pregnagen (25 μg/mL, p<0.001). Avocado fruit yoghurt (25 μg/mL, p<0.05), avocado fruit jam yoghurt (50 μg/mL, p<0.01), Enfamama (100 μg/mL, p<0.05), and Pregnagen (100 μg/mL, p<0.05) influenced the production of pro-collagen type Ⅰ C peptide and suppressed MMP-1 secretion. This result indicates that only avocado jam yoghurt significantly influenced both the prevention of skin keratinization and acceleration of recovery of skin fibrous structure. Therefore, avocado is a favorable ingredient for nutrition-balanced dietary foods or an essential ingredient in products for revitalization of human skin.
( Woan-sub Kim ) 한국유가공학회(구 한국유가공기술과학회) 2019 Journal of Dairy Science and Biotechnology (JMSB) Vol.37 No.2
This study investigated the effects of heat-treated and non-heat-treated bovine lactoferrin on the growth of Lactococcus lactis subsp. cremoris JCM 20076. The addition of heattreated and non-heat-treated bovine lactoferrin in adjusted MRS medium stimulated the growth of Lc. cremoris JCM 20076. Heat-treated bovine lactoferrin had a greater impact on the growth of Lc. cremoris JCM 20076 compared to that with non-heat-treated bovine lactoferrin. Bovine lactoferrin heated at 65°C for 30 min stimulated the growth of the bacteria more than that heated at 80°C for 5 min. Furthermore, the growth of Lc. cremoris JCM 20076 increased substantially with heat-treated bovine lactoferrin at a concentration of 1 mg/mL.
( Se-hyung Kim ),( Jung-whan Chon ),( Kwang-young Song ),( Dongkwan Jeong ),( Kun-ho Seo ) 한국유가공학회(구 한국유가공기술과학회) 2019 Journal of Dairy Science and Biotechnology (JMSB) Vol.37 No.2
Aronia melanocarpa (black chokeberry) powder containing various bioactive compounds is widely used in the food industry. We examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of market milk, yogurt, and Kefir containing different concentrations of Aronia melanocarpa powder. In market milk, the scores of all categories except color were the same or lower in market milk containing 0.5%, 1.0%, 1.5%, or 2% Aronia melanocarpa powder than the control group (0%). No statistical difference in color and flavor was observed between Kefir and yogurt. However, there was a statistical difference between the control and treated groups in taste, texture and, overall acceptability (p<0.05). As the content of Aronia melanocarpa powder increased, color, flavor, taste, and overall acceptability scores generally decreased. Yogurt and Kefir, with the addition of 1% Aronia melanocarpa powder, displayed the highest scores.
( Se-hyung Kim ),( Hyun-woo Lim ),( Jung-whan Chon ),( Kwang-young Song ),( Kun-ho Seo ) 한국유가공학회(구 한국유가공기술과학회) 2019 Journal of Dairy Science and Biotechnology (JMSB) Vol.37 No.4
The objective of this study was to evaluate the sensory profiles of market milk, yogurt, and kefir, supplemented with the powder of Hibiscus sabdariffa Linnaeus (Roselle) in 1% increments, ranging from 0% (control) to 4%. In this study, there was no statistically significant difference in titratable acidity and pH between the treated groups and the control group. All samples were evaluated in five categories by thirteen appraisers. Compared to the control group, the best sensory profiles were observed in the market milk sample supplemented with 1.0% of Hibiscus sabdariffa Linnaeus (Roselle) powder, in the yogurt samples supplemented with 2.0% and 3.0% of Hibiscus sabdariffa Linnaeus (Roselle) powder, and in the Kefir sample supplemented with 3% of Hibiscus sabdariffa Linnaeus (Roselle) powder. According to statistical analysis of the sensory profiles obtained in this study, there was a statistical difference in the taste, flavor, color, and overall acceptability of market milk; in the taste, color, texture, and overall acceptability of yogurt; and in the taste, color, and overall acceptability of Kefir, between the treated groups and the control group (p<0.05). In the future, when Hibiscus sabdariffa Linnaeus (Roselle) powder is used as a food additive for dairy products, studies on improvement of biofunctionality, as well as of sensory profiles in dairy products must be carried out.
( Se-hyung Kim ),( Jung-whan Chon ),( Kwang-young Song ),( Dongkwan Jeong ),( Kun-ho Seo ) 한국유가공학회(구 한국유가공기술과학회) 2019 Journal of Dairy Science and Biotechnology (JMSB) Vol.37 No.2
The objective of this study was to evaluate the organoleptic profiles of Kefir and yogurt supplemented with Mentha piperita's (peppermint) oil. The organoleptic profiles of Kefir and yogurt were evaluated by 15 trained panelists between 20 to 50 years of age. The products of Kefir and yogurt were prepared with Mentha piperita's oil at concentrations of 0%, 0.1%, 0.3%, 0.5%, and 1.0%. Taste, color, and overall acceptability scores were the same or lower in Kefir supplemented with 0.1%, 0.3%, 0.5%, or 1.0% Mentha piperita's oil than the control group (0%). The scores of all categories were higher for yogurt containing 0.1% Mentha piperita's oil than the control group. Taste, color, and overall acceptability decreased in proportion to the added amount of Mentha piperita's oil. Further studies are needed to evaluate the functionalities and effectiveness of Mentha piperita's oil in promoting human health.