아로니아 분말 첨가 쿠키의 품질 특성 및 항산화 활성

황은선,김소연 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.4

This study was conducted to determine the quality properties, phytochemical compounds, and antioxidant activities of cookies prepared by replacing wheat flour with 0%, 2%, 4%, and 6% aronia powder. The moisture content of the cookies decreased as the amount of aronia powder added increased. In contrast, the ash, crude protein, and crude fat content of the cookies did not differ between the control cookie and the cookies prepared with 2-6% aronia powder. The spreadability, leavening rate, loss rate and pH decreased with increasing aronia powder content. Compared to the control cookie, the lightness of the cookies decreased, but the redness and yellowness of the cookies increased as the amount of aronia powder added increased. The total polyphenol content of the cookies increased with increasing aronia powder content. The antioxidant activity of the cookies increased significantly as to the amount of aronia powder added increased compared to that of control cookie. Based on the these results, it is concluded that adding aronia powder to cookies increases antioxidant activity.

지리적 표시제의 현황과 전망

황은선 한국외식산업학회 2007 한국외식산업학회 학술대회 Vol.2007 No.1

Effects of storage temperature on the bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa) fruit

황은선,염미숙 한국식품저장유통학회 2019 한국식품저장유통학회지 Vol.26 No.5

The fruit of aronia (Aronia melanocarpa, also called the “black chokeberry), which is rich in anthocyanin, polyphenol, and flavonoid content and possesses antioxidant, anticancerous, and anti-inflammatory properties. In this study, the influence of storage temperature and storage period on the phytochemical content and antioxidant activity of aronia was determined. The total polyphenol and flavonoid contents of aronia extract were found to be 308.48 μg gallic acid equivalent/g dry weight and 5.33 μg quercetin equivalent/g dry weight, respectively. HPLC analysis of aronia reveled four anthocyanin peaks corresponding to cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, cyanidin- 3-O-arabinose, and cyanidin-3-O-xylose and three polyphenol peaks corresponding to chlorogenic acid, vanillic acid, and rutin hydrate. Long-term storage at a refrigerated temperature (4℃) reduced the levels the levels of health promoting compounds. We found that the highest amounts of total polyphenols, flavonoids, and anthocyanins were retained in aronia samples stored at -80℃ followed by those stored at -20℃ and 4℃ samples. Furthermore, the samples stored at -80℃ showed the stronger antioxidant activities than those stored at other temperatures. Based on these findings, we concluded that freezing aronia at -80℃ can help preserve its antioxidant activity by maintaining high levels of anthocyanins and other bioactive compounds.

지리적표시제의 이해

황은선,Hwang, Eun-Seon 한국식품연구원 2008 한맛한얼 Vol.1 No.4

호박고구마 분말 첨가가 쿠키의 품질특성, 항산화 활성 및 아크릴아마이드 저감화에 미치는 영향

황은선,박태영 한국식품영양과학회 2022 한국식품영양과학회지 Vol.51 No.12

본 연구에서는 밀가루 중량 대비 호박고구마 분말을 2%, 4% 및 8% 첨가하여 쿠키를 제조하고, 쿠키의 이화학적 품질특성, 기능성 성분의 함량 및 항산화 활성을 측정하여 호박고구마 분말 첨가 쿠키의 최적 배합비를 선정하고자 하였다. 쿠키의 수분은 호박고구마 분말 첨가량에 비례하여 감소하였고, 회분은 증가하는 경향을 나타냈다. 쿠키의 조단백질 및 조지방 함량도 대조군과 호박고구마 분말 2~8% 첨가군에서는 통계적으로 유의적인 차이를 보이지 않았다. 쿠키에 첨가한 호박고구마 분말 함량에 비례하여 퍼짐성, 팽창률, 손실률은 감소하였고 pH는 감소하였다. 호박고구마 분말 첨가량에 비례하여 쿠키의 명도(L*값)는 감소하였고 적색도(a*값) 및 황색도(b*값)는 증가하였다. 총 플라보노이드 함량은 호박고구마 분말 첨가량에 비례하여 증가하였고, DPPH와 ABTS 라디칼 소거능과 환원력으로 측정한 항산화 활성도 호박고구마 분말 첨가 비율이 증가함에 따라 높아지는 경향을 보였다. 아크릴아마이드 함량은 대조군에 비해 호박고구마 분말 첨가량에 비례하여 감소하였다. 이상의 결과들로 볼 때, 쿠키에 호박고구마 분말을 첨가하면 항산화 활성을 높임과 동시에 제조과정 중에 생성되는 아크릴아마이드 저감화에 긍정적인 영향을 미치는 것으로 사료된다.

아로니아즙 첨가 스틱 젤리의 품질 특성 및 항산화 활성

황은선,손은명 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.2

The study was conducted to investigate quality characteristics and antioxidant activities of stick jelly prepared using 0, 25, 50, and 100% aronia juice instead of water. The moisture content of stick jelly was 81.88 to 88.22%, with the highest moisture content in jelly without the addition of aronia juice. The addition of aronia juice tended to decrease the moisture content of stick jelly compared to the control group. The ash and crude fat contents of the jelly increased with an increasing aronia juice content. The sugar content, total acidity, and hardness of the jelly increased, while the pH tended to decrease, with and increased aronia juice content. Regarding chromaticity, L* and b* values decreased, and a* values increased with an increasing aronia juice content. The total polyphenol and total flavonoid contents increased with an increasing aronia juice content. The antioxidant activity, measured based on the DPPH and ABTS radical-scavenging activities, and reducing powder were significantly higher in jelly containing the aronia juice than those in the control, and proportionally increased with an increasing aronia juice content. Overall, these findings suggest that aronia juice can be used for stick jelly making.

체계적 문헌고찰을 통한 한국인 비원어민 영어교사의 정체성 연구

황은선,이현주 중앙대학교 외국학연구소 2018 외국학연구 Vol.- No.46

The study aims to explore identity issues of non-native Korean teachers of English in elementary, middle and high schools. It also investigates the influence of co-teaching with native English teachers on Korean teachers’ identity. Out of 8 different databases, initially 2,618 studies were identified, and the final 7 studies were included in accordance with eligibility criteria for systematic review. As a result, this study has shown that teachers negotiate their identities according to the contexts of social, pedagogical, and personal experiences. In addition, the power distribution between Korea regular teachers and foreign teachers affects their identity formation and teacher performances. Lastly, it has demonstrated that teachers’ qualification, pedagogical contents knowledge, and class management skills are important aspects which lead to a successful English class rather than teachers’ English proficiency. Therefore, this study shows that native English speakers are not necessarily better teachers and that other variables can be more important factors in English teaching. Also, Korean English teachers can improve their teaching efficacy and build up capable teacher identities.

가열시간에 따른 돼지감자차의 품질 특성 및 항산화 활성

황은선,손은명 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.6

This study aimed to evaluate the physicochemical characteristics, bioactive compound component content, and antioxidant activity of Jerusalem artichoke tea. The Jerusalem artichoke was dried at 70℃ for 5 h, then roasted in the oven for 2, 4, and 6 min, respectively. The control group had a moisture content of 11.92%, whereas the sample heated in the oven for 2-6 min had a rapidly declining moisture content. Oven-heated samples had higher levels of crude protein and fat than the control samples. Longer heating periods reduced the pH of the Jerusalem artichoke while increasing the sugar content and turbidity of the tea. The brightness of the tea decreased as the heating time increased, while the redness, yellowness, and browning index increased. Compared to the control group, the total polyphenols and flavonoids eluted in tea increased 1.04 to 4.34 times and 1.09 to 2.70 times, respectively, with the heating time of the Jerusalem artichoke. The elution of antioxidant substances and the antioxidant activity of the tea also was also increased with the heating duration. Therefore, the results revealed that the antioxidant content and activity of Jerusalem artichoke tea are highest when heated for approximately 6 min after removing any excess moisture.

마른 김을 첨가하여 제조한 흑미 쿠키의 품질특성 및 항산화활성

황은선,뉴안도티,Hwang, Eun-Sun,Tai, Nhuan Do 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.4

The objective of this study was to determine the quality, characteristics, and antioxidant activities of black rice cookies prepared with different amounts of dried lave powder. Flour was substituted with dried laver powder used in different amounts as follows: 1.25, 6.25, and 8.75%. The moisture, ash, and crude protein contents of cookies were increased when using higher amounts of dried laver powder. The total polyphenol contents increased with the increasing levels of dried laver powder. The antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than the control, and it proportionally increased as the amount of dried laver powder increased. Finally, the sensory evaluation showed that the cookies made with 6.25% dried laver powder had the highest score. Based on these results, it was suggested that dried laver may be a useful ingredient for improving the quality and antioxidant potential of cookies.

Effect of Oral Administration of Fucosterol from Hizikia fusiformis on DNCB-induced Atopic Dermatitis in NC/Nga Mice

황은선,박상용,신현섭,이동길,이태후 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.2

Fucosterol was extracted and purified from thebrown algae Hizikia fusiformis. We assessed the antiinflammatoryeffects of fucosterol on 2,4-dinitrochlorobenzene(DNCB)-induced atopic dermatitis (AD)-like lesions inNC/Nga mice. Fucosterol decreased the lipopolysaccharideinducedproduction of nitric oxide in mouse macrophagecells. Oral administration of fucosterol (200 mg/kg weight/day) decreased the frequency of scratching, epidermalthickness of the dorsal skin, and number of degranulatedmast cells. In addition, fucosterol treatment decreasedlevels of DNCB-stimulated serum immunoglobulin E(IgE). Compared to the control concanavalin A, fucosterolinhibited levels of IL-4 and TNF-α and increased secretionof IFN-γ, in the media of cultured splenocytes. Takentogether, our results suggest that fucosterol may attenuateAD-like lesions by exerting anti-inflammatory effects,including inhibition of IgE and inflammatory cytokines,which modulate the Th1/Th2 balance.