A5100323610- Food Quality and Safety Studies
- Phytoestrogen effects and research
- Probiotics and Fermented Foods
- Garlic and Onion Studies
- Tea Polyphenols and Effects
- Agriculture, Soil, Plant Science
- GABA and Rice Research
- Nutrition, Health and Food Behavior
- Meat and Animal Product Quality
- Polyamine Metabolism and Applications
- Microbial Metabolites in Food Biotechnology
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Fermentation and Sensory Analysis
- Biochemical Analysis and Sensing Techniques
- Genomics, phytochemicals, and oxidative stress
- Gut microbiota and health
- Potato Plant Research
- Animal Ecology and Behavior Studies
- Food Drying and Modeling
- Ion Channels and Receptors
- Plant Physiology and Cultivation Studies
- Pharmacological Effects of Natural Compounds
- Insect Pest Control Strategies
- Biofuel production and bioconversion
World Institute of Kimchi
2019-2024
Korea University
2024
Institute of World Economics
2024
Chonnam National University
2019
Keimyung University
2015
This study investigated the effects of pretreated garlic on fermentation characteristics kimchi; four types kimchi using [raw (RGK), frozen (FGK), blanched (BGK), and blanched-frozen (BFGK)] were prepared; was carried out at 4 °C for 6 weeks. The properties, microbial community composition, metabolic compounds, volatile organic compounds (VOC) investigated. total viable bacterial count in reduced significantly compared to those raw garlic. Latilactobacillus spp. became dominant species all...
Kimchi, a popular traditional Korean fermented food, is produced by fermenting vegetables with various spices and salt. Salt plays an important role in the preparation of kimchi affects its taste flavor. This study aimed to investigate effects salinity on fermentation. The salinities five sets samples were adjusted 1.4%, 1.7%, 2.0%, 2.2%, 2.5%. characteristics each sample, including pH, acidity, free sugar content, amino acid organic microbial community composition, evaluated during...
Kimchi cabbage is a Korean traditional fermented vegetable that rich in nutrients and probiotics. Temperature changes caused microbial growth adversely affect the quality of kimchi. Therefore, controlling preservation temperature important to prevent over-fermentation Supercooling has emerged as an alternative storage method; however, maintaining supercooled state food challenging. In this study, stepwise cooling algorithm for supercooling was developed applied. All samples were maintained...
Abstract Kimchi cabbage, a staple in South Korean cuisine, exhibits taste variations depending on the season of cultivation, with significant implications for kimchi production quality. In this study, we conducted comprehensive metabolomic analyses cabbage grown diverse environments throughout year. We identified 15 primary metabolites, 10 glucosinolates, and 12 hydrolysates, providing valuable insights into metabolic composition cabbage. Using data, developed predictive models quality...
Recently, kimchi has been recognized as a healthy food worldwide, prompting increased interest in its health benefits and quality characteristics. Although commercial is manufactured various countries, little known about differences between the from different countries. To clarify characteristics, minerals, free sugars, organic acids, amino volatile compounds, Korea, China, United States were investigated. The composition of microbial community antioxidant activity compared. Mineral sugar...
In this study, we analyzed the microbial community of traditional fermented foods in Jeju Island to identify distribution useful microorganisms and confirm their anti-inflammatory anti-melanogenic effects determine potential use as cosmetic ingredients. Firstly, examined communities Omphalius rusticus Jeotgal (OR), Spratelloides gracilis (SG), Chromis notata (CN), Turbo cornutus (TC), Trichiurus lepturus intestine (TL), Branchiostegus japonicus Sweet Rice Punch (BJ), Salted Anchovy Sauce...
ABSTRACT In this study, we investigated the effects of number high pressure homogenization cycles and alginate (AG)‐to‐chitosan (CS) ratio on physicochemical properties (mean size, polydispersity index, surface charge, encapsulation efficiency, free radical scavenging) (‐)‐epigallocatechin‐3‐gallate (EGCG)‐loaded nanoparticles. Nanoparticles prepared with chitosan concentrations 0.01% three exhibited a small size (293 nm) zeta potential +37.49 mV, were thus considered to be optimal for...
Jeotgal containing abundant free amino acids plays an important role in the unique savory taste (umami) and flavor kimchi. However, it is also responsible for unpleasant fishy smell high salt content of Therefore, present study aimed to identify alternative jeotgal sources investigate fermentation properties alternatives added The tomato hot-water extract (TH2) dry-aged beef (DBH) were selected as kimchi preparation based on their glutamic acid contents. Characteristics with TH2 alone (JA1)...
The cultivar of red pepper used in kimchi contributes to spiciness, color, and fermentation characteristics. Capsaicinoids are the main components pepper. Therefore, understanding changes metabolites during according capsaicinoid concentration is necessary control quality kimchi. purpose this study was investigate effect capsaicinoids on fermentation. To profile concentrations fermentation, five samples were prepared using different (4, 12, 30.7, 40.9, 50.3 mg/kg) stored at 4 °C for 28 days....
본 연구에서는 구절초를 대상으로 물과 에탄올을 이용하여 확보한 각각의 추출물에 대하여 추출 수율, 폴리페놀 함량, 플라보노이드 linarin ABTS 라디칼 소거능과 DPPH 소거능, α-glucosidase 저해 활성, lipase 활성을 측정하였다. 구절초는 70°C, 50% 주정 추출조건에서 수율과 총플라보노이드 활성이 가장 높았다. 또한, 함량이 구절초 추출물의 생리활성과 상관관계가 있음을 확인하였다. 추출물은 증가함에 따라 항산화, 탄수화물 및 지방 흡수 지연 가지는 것으로 생각한다. 연구를 통하여 구절초의 추출조건에 따른 생리활성을 확인함으로써 향후 이용한 건강기능식품의 소재 등으로 이용 가능할
This study aimed to investigate the effects of salted shrimp on kimchi fermentation. Four types (KWD, KWR, KWC, and KWY), based variety (Detteugijeot, Red jeot, Chujeot, Yukjeot, respectively), were prepared stored at 4°C for 6 weeks. Amino nitrogen content in KWD was significantly higher after 4 weeks (P < .05). Arginine decreased during fermentation process. had highest hypoxanthine among shrimp. However, there no difference levels upon Hypoxanthine tended increase The main metabolites...
Kimchi cabbage is a well-known glucosinolate (GLS)-containing vegetable, but its by-products are discarded despite the presence of GLS. The aim this study was optimization extraction and nanoencapsulation GLS from kimchi to enhance intestinal absorption optimal conditions included steaming thrice as pretreatment, utilizing 70% methanol, ultrasonication at 20% amplitude for 15 min. Under these conditions, 80.11 ± 4.40 mg/100 g obtained yield 81.70 4.73%. optimized by-product extract (KCE)...
Mollusca species shell such as oyster (OS) and snail (SS), are discarded after taking the meat, causes environmental problems. Therefore, recycling waste could potentially eliminate This study aimed to evaluate potential of OS SS natural calcium resources. The minerals, calcium, magnesium, potassium, phosphorus sodium were analyzed in extracts. Among them, content was highest: 36.87 (%) 33.42 extracts, respectively. Further, ionized bioavailable form higher than that CaCO3 under simulated...
Temperature control is critical to prevent overfermentation during the storage, distribution, and export of kimchi. Studies optimize freezing conditions for kimchi are lacking. Thus, present study aimed evaluate optimum storage temperature long‐term storage. Kimchi was frozen at −18°C, −40°C, −80°C 4 months, followed by thawing 2°C until core reached 0°C. Thawing loss maximum samples with increased cell membrane disruption, thus considerably decreasing hardness. Compared stored those −40°C...
Kimchi, a traditional Korean side dish comprising fermented vegetables, has gained increasing attention owing to its flavor and health benefits. However, the effect of preservation methods on quality parameters kimchi juice remains unknown. This study aimed assess impact high hydrostatic pressure (HHP) thermal processing (TP) quality, focusing microbial viability, pH, color, bioactive compounds, volatile profiles. Both HHP TP treatments effectively reduced counts, with at 100°C achieving...
본 연구에서는 이러한 설치류 기피제로의 안전성과 친환경적인 소재를 발굴하기 위하여 향이 좋고 기능성이 풍부한 천연오일 13가지를 이용하여 기피제에 적용가능성에 대해 연구하였다. 먹이 섭취저해율과 서식지 기피활성 시험에서, 세이지(SS), 레몬그라스(CC)에서 높은 기피력을 확인하였다. 또한 설치류에 기피활성이 좋은 4가지 정유를 선발하여 8가지 Gram (-)과 (+)균에 대한 항균활성을 평가한 결과 CC, CZ, SA, SS 에서 몇가지 균을 제외한 대부분의 균에 따라서 이들 오일을 새로운 형태의 기피제로서의 개발이 가능하다. This study was performed to evaluate the rodent repellency and antimicrobial activity of natural oils. Thirteen essential oils were evaluated for repellent efficacy against feed intake suppression...