Seo J.Y.,Kyungpook National University |
Jang J.H.,Kyungpook National University |
Kim J.-S.,Podomaul Co. |
Kim E.-J.,Podomaul Co. |
Kim J.-S.,Kyungpook National University
Applied Biological Chemistry | Year: 2016
A major challenge for the food industry is to satisfy the consumer demand for health benefits as well as taste. In this study, we investigated the antioxidant activities of extracts from four anthocyanin-rich jams, as well as their low-sugar versions, which used white grape juice concentrate as a white refined sugar substitute. It was determined that blueberry + Korean black raspberry jam dramatically scavenged 1,1-diphenyl-2-picrylhydrazyl, 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), peroxyl radicals, and reduced ferric ions in the tested jams and contained high amounts of phenols, flavonoids, and anthocyanins. In addition, the antioxidant capacity and content of phenolics, flavonoids, and anthocyanins were retained during the processing of berry jams. Berry jams and their low-sugar jams exhibited inhibitory effects on reactive oxygen species production in HepG2 cells and lipid peroxidation in the liver and brain homogenates. In conclusion, blueberry + Korean black raspberry and raspberry + strawberry jams have strong antioxidant capacities, which are retained in jams containing sugar substitutes. These results suggest that anthocyanin-rich berry jams with natural sugar replacements could be developed as high functional foods and also decrease the risk for metabolic diseases. © 2016, The Korean Society for Applied Biological Chemistry.
Ali H.,Kyungpook National University |
Kim K.W.,Kyungpook National University |
Kwak M.K.,Kyungpook National University |
Kim J.S.,Podomaul Co. |
And 2 more authors.
Computers and Electrical Engineering | Year: 2015
A carbonating tank is continuously operated and filled with water supplied by an immersed flow injecting nozzle. At the same time, CO2 gas is introduced from the gas tank. CO2 gas can be dissolved in water and can form carbonated water with minimum production of gas bubbles depending on various process conditions. Therefore, the flow mixing phenomenon of CO2 and water can be affected by the placement of the injecting nozzle and the flow rate in consideration of the interfacial surface. In this study, the gas-liquid flow mixing with the mass transport inside the carbonation process tank is numerically predicted. The Euler-Euler methodology is used to observe the effects of the design of the injecting nozzle, the gas bubble size, as well as the velocities of liquid and gas on the gas volume fraction, liquid velocity, gas concentration, interfacial area, and mass transfer coefficient. © 2015 Elsevier Ltd.
Yong H.-U.,Incheon National University |
Lee T.-S.,Incheon National University |
Kim J.-S.,Podomaul Co. |
Baek H.-H.,Dankook University |
And 14 more authors.
Food Science and Biotechnology | Year: 2013
A brewing process for rice-grape wine, in which rice powder and grapes are concurrently fermented, was developed. Rice powder was mixed with α-glucosidase, glucose isomerase, and yeast, and then incubated for 2 days at 25°C. Then a mixture of 'Muscat Baily A' and 'Campbe Early' grape must was added to the fermented mixture of rice and maintained at 4°C to allow for complete ethanol fermentation. The rice-grape wine contained 11.6% ethanol, compared to 9.6% ethanol for grape wine. The aroma profile revealed that 2-methyl-1-propanol, 2-methyl propyl acetate, and phenethyl acetate were in greater abundance in the rice-grape wine, whereas ethyl hexanoate, diethyl succinate, and ethyl decanoate were more abundant in the grape wine. The esters formed from fatty acids and ethanol increased during 2 years of storage for both wines. An electronic nose analysis revealed no significant difference in the aromas of the rice-grape and grape wine samples. © 2013 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
Jeon E.-J.,Korea Food Research Institute |
Kim J.-S.,Podomaul Corporation
Korean Journal of Food Science and Technology | Year: 2014
The fermentation characteristics of ice wines made from freeze-dried Muscat Bailey A grapes were determined. Muscat Bailey A grapes were concentrated to 34.8 and 40.8°Bx by freeze drying and were then fermented. The content of reducing sugar was 0.3% in conventional wine after fermentation, but was 21.5 and 23.9% in ice wines at 34 and 40°Bx, respectively. The content of alcohol was 9.6% in conventional wine but was 10.3 and 10.6% in ice wines at 34 and 40°Bx, respectively. It was observed that the red and violet colors of ice wines at 34 and 40°Bx became dominant compared to the controls. In sensory evaluation studies, ice wines at 34 and 40°Bx showed higher intensities in color, flavor, and overall preference. copyright © 2014 The Korean Society of Food Science and Technology.