Hyunnho Cho

Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour.

This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties. GRF had a lower cook loss among the treatment groups due to an increase in fat and moisture retentions (p<0.05). GRF lowered texture profile values for hardness, gumminess, springiness, and chewiness (p<0.05) of the patties, which are generally beneficial for this product. The beef patties with GRF were juicier and more tender than the control and other treatments (p<0.05). Hedonic scores for juiciness, tenderness and overall acceptability were the highest for the beef patties with 1 and 3% GRFs, suggesting that GRF may be an effective functional ingredient to improve the textural quality of seasoned beef patties.

Anthocyanins in Rubus fruits and antioxidant and anti-inflammatory activities in RAW 264.7 cells

Antioxidant and anti-inflammatory activities of ethanol extracts (E) and anthocyanin fractions (AF) from the 3 Rubus fruits blackberries, Korean raspberries, and black raspberries (BR) produced in Korea were determined. BR contained the highest levels of total polyphenols, flavonoids, anthocyanins, and the highest antioxidant activity. E and AF protected RAW 264.7 cells against H2O2-induced cytotoxicity. AF at 20 µg/mL significantly (p<0.05) decreased intracellular ROS levels (39.1-43.5%) and increased SOD (7.1-35.9%) and GPx (7.5-48.6%) activities in H2O2-treated RAW 264.7 cells, compared with controls. AF also increased Nrf2 protein expression. All AF significantly (p<0.05) reduced H2O2-induced DNA oxidation, compared with controls. AF suppressed NO (32.4-42.9%) and PGE2 (17.4-49.0%) production in LPS-stimulated RAW 264.7 cells along with a decrease in LPS-induced iNOS and COX-2 protein expressions. AF significantly (p<0.05) down-regulated NF-κB expression, compared with controls, via inhibition of I-κBα degradation in LPS-stimulated RAW 264.7 cells.

Physicochemical and Sensory Characteristics of Hot Water Extracts of Codonopsis lanceolata Root Skin and Flesh with Different Heat Treatments

In this study, the physicochemical and sensory characteristics of hot water extracts of Codonopsis lanceolata root skin (RS) and root flesh (RF) subjected to different heat treatments were analyzed to determine whether C. lanceolata RS can be used as a tea material. C. lanceolata RS and RF were roasted, hot-air dried (HDS and HDF, respectively), or steamed and hot-air dried (SHDS and SHDF, respectively). The heat-treated samples were extracted with hot water (90 o C) for 90 min. The hot water extracts of RS and RF had lower L-values and higher b-values than the other samples. The RS extracts had significantly higher polyphenol content and DPPH radical scavenging activities than RF samples. In the sensory evaluation, the color acceptability of the teas made from CS, HDS, and SHDS were found to be significantly different from those of the teas made from their respective flesh samples. The results suggest that the hot water extract of the C. lanceolata RS can be utilized as a tea material.

Antioxidant activities of sea buckthorn leaf tea extracts compared with green tea extracts

The polyphenol, flavonoid, and ascorbic acid contents of sea buckthorn leaf tea extracts, along with antioxidant activities, were compared with green tea extracts under different extraction conditions. Sea buckthorn leaf tea and green tea were extracted using water (SW, GW) and ethanol at room temperature (SE, GE), respectively, and at 80°C (SWH, GWH, SEH, and GEH, respectively). GEH, GWH, SE, and SEH contained more antioxidant compounds and higher activities, and SWH, SEH, GWH, and GEH had elevated antioxidant enzyme activity levels in H2O2-treated RAW264.7 cells. Cells treated with SWH and SEH showed elevated expression of nuclear factor (erythroid-derived 2)-like 2 and maintained the cell glutathione (GSH)/glutathione disulfide (GSSG) ratio at levels similar to H2O2-untreated controls.

Black Raspberry Seed Oil Improves Lipid Metabolism by Inhibiting Lipogenesis and Promoting Fatty-Acid Oxidation in High-Fat Diet-Induced Obese Mice and db/db Mice

The objective of this study was to evaluate the beneficial effect of α-linolenic acid-rich black raspberry seed (BRS) oil on lipid metabolism in high-fat diet (HFD)-induced obese and db/db mice. Five-week-old C57BL/6 mice were fed diets consisting of 50% calories from lard, 5% from soybean, and 5% from corn oil (HFD), or 50% calories from lard and 10% from BRS oil (HFD + BRS oil diet) for 12 weeks. Six-week-old C57BL/KsJ-db/db mice were fed diets consisting of 16% calories from soybean oil (standard diet), 8% from soybean, and 8% from BRS oil, or 16% from BRS oil for 10 weeks. The BRS oil diets lowered the levels of triacylglycerol, nonesterified fatty acids, and total cholesterol in serum and liver of both of the obese and db/db mice as compared with the HFD and standard diet, respectively. mRNA levels of lipogenesis markers including cluster of differentiation 36, fatty-acid-binding protein 1, sterol regulatory element binding protein 1c, fatty-acid synthase, and solute carrier family 25 member 1 in the liver of the BRS oil groups were lower than those in the liver of the HFD and standard groups in the obese and db/db mice, respectively. On the other hand, fatty-acid oxidation markers including carnitine palmitoyltransferase 1A, acyl-CoA dehydrogenase, hydroxylacyl-CoA dehydrogenase α, and acyl-CoA oxidase in the liver of the BRS oil groups were higher than those in the liver of the HFD and standard groups in the obese and db/db mice, respectively. Peroxisome proliferator-activated receptor α mRNA and protein levels increased in the liver and epididymal adipose tissue of the obese and db/db mice fed BRS oil compared with HFD and standard diet, respectively. BRS oil might improve lipid metabolism by inhibiting lipogenesis and promoting fatty-acid oxidation in HFD-induced obese and db/db mice.

Characterisation and food application of curcumin bound to sodium caseinate–polysaccharide electrostatic complexes

Summary Electrostatic complexes between sodium caseinate (NaCas) and high-methoxyl pectin (HMP) or carboxymethyl cellulose (CMC) were used to stabilise curcumin in this study. Effect of pH on the characteristics of the complex was evaluated, finding pH 4 was optimum. Zeta potential of NaCas-CMC (−33.59) was larger than that of NaCas-HMP (−22.19) at pH 4, implying higher colloidal stability. The complexes protected curcumin from heat treatment, and antioxidant activity of curcumin bound to the complexes was similar to that of native curcumin. Incorporation of sucrose partially prevented freeze drying-induced aggregation of the complex, especially for NaCas-HMP. In a model beverage, curcumin bound to the complexes showed higher colour stability. In vitro bioaccessibility of curcumin bound to NaCas-HMP (53.0%) and NaCas-CMC (51.6%) was higher than the native curcumin (21.4%). This study suggests that curcumin bound to the complexes, especially NaCas-HMP-bound curcumin may be used as a potential food colourant where transparency is needed.

Optimization of sterilization conditions for production of retorted meatballs

Sterilization conditions for meatballs in retort trays were determined. Microbiological safety, texture, and sensory attributes were analyzed for 27 sterilization conditions (33 factorial design) using temperature, time, and processing method. Temperature and sterility were monitored using an F0 sensor. Quality factors of water activity, viable cell counts, color, sensory characteristics, and texture were analyzed for retorted meatballs under each experimental condition. Quality attributes were significant (p<0.05) and differentially affected by temperature, time, and method. Linear effects were more important than quadratic and interaction effects. F0 and hardness for quadratic effects were significantly (p<0.01) predicted. F0, the sensory quality of chewiness, and color b values were significant (p<0.05) for interaction effects. Overall, F0 at the coldest point, the sensory quality of chewiness, the degrees of lightness and yellowness, and hardness were significantly (p<0.01) influenced, more by temperature and time than by method. Response surface methodology revealed optimum sterilization conditions for meatballs.