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Article ; Online: Optimization and characterization of high internal phase double emulsion (HIPDE) stabilized by with soybean protein isolate, gallic acid and xanthan gum.

Hwang, Woongjun / Lee, Jiseon / Choi, Mi-Jung

International journal of biological macromolecules

2024 Volume 264, Issue Pt 1, Page(s) 130562

Abstract: This study aims to formulate a stable high internal phase double emulsion (HIPDE) using soybean protein isolate (SPI), gallic acid (GA), and xanthan gum (XG). To prepare HIPDE, ... ...

Abstract	This study aims to formulate a stable high internal phase double emulsion (HIPDE) using soybean protein isolate (SPI), gallic acid (GA), and xanthan gum (XG). To prepare HIPDE, W
MeSH term(s)	Emulsions/chemistry ; Soybean Proteins ; Gallic Acid ; Polysaccharides, Bacterial/chemistry ; Water/chemistry
Chemical Substances	Emulsions ; xanthan gum (TTV12P4NEE) ; Soybean Proteins ; Gallic Acid (632XD903SP) ; Polysaccharides, Bacterial ; Water (059QF0KO0R)
Language	English
Publishing date	2024-02-29
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2024.130562
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Article ; Online: Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils

Cho, Youngjae / Bae, Junhwan / Choi, Mi-Jung

Foods. 2023 Jan. 09, v. 12, no. 2

2023

Abstract: This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics. Various vegetable oils, such as castor oil, orange oil, palm oil, ... ...

Abstract	This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics. Various vegetable oils, such as castor oil, orange oil, palm oil, shortening, and margarine, were added to meat analogs. The meat analog was prepared by adding 10, 20, 30, 40, and 50 g of each vegetable oil based on 100 g of textured vegetable protein. The cooking loss, water content, liquid-holding capacity, texture, and antioxidant content of the meat analogs were assessed, and a sensory evaluation was performed. The meat analog with orange oil had a higher water content than the others, regardless of the amount of added oil, and it had a relatively high liquid-holding capacity. The DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of the meat analog with orange oil was higher than that of the others. The sensory evaluation also showed a decrease in soy odor and an increase in juiciness. Therefore, adding orange oil improves the preference, juiciness, soy odor, and quality of meat analogs. Our results demonstrate that orange oil has positive effects on the productivity of meat analogs and can help to improve meat analog consumption.
Keywords	2,2-diphenyl-1-picrylhydrazyl ; antioxidants ; castor oil ; juiciness ; margarine ; meat ; meat analogs ; odors ; palm oils ; sensory evaluation ; texture ; textured vegetable protein ; vegetable oil ; vegetables ; water content
Language	English
Dates of publication	2023-0109
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12020312
Database	NAL-Catalogue (AGRICOLA)

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Article: Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils.

Cho, Youngjae / Bae, Junhwan / Choi, Mi-Jung

Foods (Basel, Switzerland)

2023 Volume 12, Issue 2

Abstract	This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics. Various vegetable oils, such as castor oil, orange oil, palm oil, shortening, and margarine, were added to meat analogs. The meat analog was prepared by adding 10, 20, 30, 40, and 50 g of each vegetable oil based on 100 g of textured vegetable protein. The cooking loss, water content, liquid-holding capacity, texture, and antioxidant content of the meat analogs were assessed, and a sensory evaluation was performed. The meat analog with orange oil had a higher water content than the others, regardless of the amount of added oil, and it had a relatively high liquid-holding capacity. The DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of the meat analog with orange oil was higher than that of the others. The sensory evaluation also showed a decrease in soy odor and an increase in juiciness. Therefore, adding orange oil improves the preference, juiciness, soy odor, and quality of meat analogs. Our results demonstrate that orange oil has positive effects on the productivity of meat analogs and can help to improve meat analog consumption.
Language	English
Publishing date	2023-01-09
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12020312
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Evidence of parental transfer of nanoplastics in pea (Pisum sativum) plants.

Kim, Dokyung / Kim, Haemi / Lee, Jiseon / Choi, Mi-Jung / Kweon, Hee-Seok / An, Youn-Joo

Journal of hazardous materials

2024 Volume 465, Page(s) 133516

Abstract: The increasing abundance of nanoplastics in the environment is a cause of serious concern and its acute and chronic effects on ecosystems need to be thoroughly investigated. Toward this end, this study investigated the parental transfer of nanoplastics ... ...

Abstract	The increasing abundance of nanoplastics in the environment is a cause of serious concern and its acute and chronic effects on ecosystems need to be thoroughly investigated. Toward this end, this study investigated the parental transfer of nanoplastics by chronically exposing Pisum sativum (pea) plants to nanoplastics through soil medium. We observed the presence of nanoplastics in harvested fruits and a subsequent generation of plants replanted in uncontaminated soil using confocal laser scanning microscopy. The fluorescence was located in the cell wall of the vascular bundles, but not in the epidermis, indicating the parental transfer of nanoplastics. In addition, we determined the effects of nanoplastics on the health of subsequent plant generations by estimating the reproductive factors and measuring the content of individual nutrients in peas. Decreases in crop yield and fruit biomass, in addition to changes in nutrient content and composition, were noted. The transgenerational effects of nanoplastics on plants can profoundly impact terrestrial ecosystems, including both plant species and their predators, raising critical safety concerns. Our findings highlight the evidence of parental transfer of nanoplastics in the soil through plants and shows that the chronic effects of nanoplastics on plants may pose a threat to the food supply.
MeSH term(s)	Pisum sativum ; Microplastics/pharmacology ; Ecosystem ; Plant Roots ; Plants ; Soil
Chemical Substances	Microplastics ; Soil
Language	English
Publishing date	2024-01-14
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	1491302-1
ISSN	1873-3336 ; 0304-3894
ISSN (online)	1873-3336
ISSN	0304-3894
DOI	10.1016/j.jhazmat.2024.133516
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Article: Freshness Analysis of Raw Laver (

Lee, Hyeonbo / Park, Dong Hyeon / Kim, Eun Jeong / Choi, Mi-Jung

Foods (Basel, Switzerland)

2023 Volume 12, Issue 3

Abstract: Freezing raw laver is unsuitable for the laver industry due to process characteristics and economic problems. Therefore, this study attempted to investigate supercooled storage to extend the storage period without freezing, rather than refrigeration. To ... ...

Abstract	Freezing raw laver is unsuitable for the laver industry due to process characteristics and economic problems. Therefore, this study attempted to investigate supercooled storage to extend the storage period without freezing, rather than refrigeration. To compare and analyze the storage ability of supercooling, the experiment was performed under refrigeration (5 °C), constant supercooling (CS, -2 °C), stepwise supercooling (SS, -2 °C), and freezing (-18 °C) conditions for 15 days, and the physicochemical changes according to the treatment and period were investigated. All SS samples, which were designed for stable supercooling, were kept in a supercooled state for 15 days. Two samples among the twelve total subjected to CS were frozen. At 9 days, the drip losses of the CS and SS samples were 6.32% and 6.48%, respectively, which was two times lower than that of refrigeration and three times lower than that of the frozen samples. The VBN of the refrigerated samples was 108.33 mg/100 g at 6 days, which exceeded the decomposition criterion. Simultaneously, the VBN of the other treatments was under the decomposition criterion of 30 mg/100 g. However, the VBN of both supercooling samples at 15 days increased to higher than the decomposition criterion. Regarding appearance, the refrigerated samples showed tissue destruction at 9 days, but tissue destruction of the CS and CC samples was observed at 15 days, and tissue destruction of the frozen samples was not observed until 15 days. Consequently, supercooling did not maintain quality for longer periods than freezing, but it did extend the shelf life more than refrigeration, and effectively preserved the quality for a short period.
Language	English
Publishing date	2023-01-22
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12030510
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Article: Storage Stability of Meat Analogs Supplemented with Vegetable Oils.

Cho, Youngjae / Bae, Junhwan / Lee, Jiseon / Choi, Mi-Jung

Foods (Basel, Switzerland)

2023 Volume 12, Issue 19

Abstract: The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage. Here, we aimed to assess the storage ... ...

Abstract	The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage. Here, we aimed to assess the storage stability of vegetable-oil-supplemented meat analogs and analyze the effects of temperature and storage period on their physiochemical characteristics. The meat analogs were prepared by adding 30 g castor oil, orange oil, palm oil, shortening, or margarine vegetable oil based on 100 g of textured vegetable protein. They were then stored at -18 or -60 °C for 6 months and analyzed at one-month intervals. The meat analog supplemented with orange oil had the highest water content (64.85%; 66.07%), hardness (35.48 N; 34.05 N), and DPPH-radical-scavenging activity (30.01%; 30.87%) under -18 and -60 °C, respectively, as well as the highest liquid-holding capacity in different conditions. During frozen storage, temperature barely affected the meat quality. The storage stability of all meat analog samples was maintained for 6 months, although the quality was slightly reduced with an increase in storage duration. Coliform group bacteria were not detected regardless of the storage condition. In conclusion, all results supposed that orange oil can be a promising candidate for improving the juiciness and tenderness of meat analogs, and the quality of samples was maintained for at least 6 months under frozen storage. The findings of this study are relevant to the development and promotion of meat analog as an alternative to animal meat.
Language	English
Publishing date	2023-09-27
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12193586
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Effects of high-pressure processing on the physicochemical properties of prosciutto and microbe inactivation

Lee, Sumi / Lee, Jiseon / Shin, Jihye / Choi, Mi-Jung

LWT. 2023 Sept., v. 187 p.115294-

2023

Abstract: In this study, the effect of high-pressure processing (HPP) conditions (0.1–600 MPa) on the physicochemical properties, inactivation of microorganisms such as hepatitis E virus pathogen, Escherichia coli, and Listeria monocytogenes and total cell number ... ...

Abstract	In this study, the effect of high-pressure processing (HPP) conditions (0.1–600 MPa) on the physicochemical properties, inactivation of microorganisms such as hepatitis E virus pathogen, Escherichia coli, and Listeria monocytogenes and total cell number in prosciutto were evaluated. In the results of appearance and pH, there was no tendency according to level of HPP. The results of hardness were decreased with HPP, and the water content, and water-holding capacity were increased compared to control (0.1 MPa) due to leading to changes in the protein structure of prosciutto. Above 500 MPa, lipid oxidation was significantly decrease and protein oxidation was slightly increase. In the results of microbial analyses above 500 MPa, E. coli and L. monocytogenes were reduced by approximately 4- and 1-log (p < 0.05), respectively and the viral content slightly decreased in HPP samples compared to those in the control. These results indicate that HP treatment above 500 MPa for 9 min is an effective strategy for enhancing food safety, advancing the non-thermal food industry. With further study, it will be necessary to confirm whether HPP treatment has a positive effect on sensory evaluation.
Keywords	Escherichia coli ; Listeria monocytogenes ; Orthohepevirus A ; food industry ; food safety ; hardness ; lipid peroxidation ; oxidation ; pH ; pathogens ; protein structure ; sensory evaluation ; water content ; water holding capacity ; High-pressure processing ; Hepatitis E virus ; Prosciutto ; Pathogen
Language	English
Dates of publication	2023-09
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2023.115294
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Freshness Analysis of Raw Laver (Pyropia yenzoensis) Conserved under Supercooling Conditions

Lee, Hyeonbo / Park, Dong Hyeon / Kim, Eun Jeong / Choi, Mi-Jung

Foods. 2023 Jan. 22, v. 12, no. 3

2023

Abstract	Freezing raw laver is unsuitable for the laver industry due to process characteristics and economic problems. Therefore, this study attempted to investigate supercooled storage to extend the storage period without freezing, rather than refrigeration. To compare and analyze the storage ability of supercooling, the experiment was performed under refrigeration (5 °C), constant supercooling (CS, −2 °C), stepwise supercooling (SS, −2 °C), and freezing (−18 °C) conditions for 15 days, and the physicochemical changes according to the treatment and period were investigated. All SS samples, which were designed for stable supercooling, were kept in a supercooled state for 15 days. Two samples among the twelve total subjected to CS were frozen. At 9 days, the drip losses of the CS and SS samples were 6.32% and 6.48%, respectively, which was two times lower than that of refrigeration and three times lower than that of the frozen samples. The VBN of the refrigerated samples was 108.33 mg/100 g at 6 days, which exceeded the decomposition criterion. Simultaneously, the VBN of the other treatments was under the decomposition criterion of 30 mg/100 g. However, the VBN of both supercooling samples at 15 days increased to higher than the decomposition criterion. Regarding appearance, the refrigerated samples showed tissue destruction at 9 days, but tissue destruction of the CS and CC samples was observed at 15 days, and tissue destruction of the frozen samples was not observed until 15 days. Consequently, supercooling did not maintain quality for longer periods than freezing, but it did extend the shelf life more than refrigeration, and effectively preserved the quality for a short period.
Keywords	Pyropia ; edible seaweed ; freshness ; industry ; refrigeration ; shelf life ; storage time
Language	English
Dates of publication	2023-0122
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12030510
Database	NAL-Catalogue (AGRICOLA)

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Article: The rheological properties and stability of gelled emulsions applying to kappa-carrageenan and methyl cellulose as an animal fat replacement

Lee, Jiseon / Wi, Gihyun / Choi, Mi-Jung

Food hydrocolloids

2023 Volume 136, Issue Part A, Page(s) 108243

Language	English
Document type	Article
ZDB-ID	742742-6
ISSN	0268-005X
Database	Current Contents Nutrition, Environment, Agriculture

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Article ; Online: Effects of lyoprotectant and encapsulated Lactobacillus acidophilus KBL409 on freeze-drying and storage stability

Lee, Jiseon / Ji, Yu Ra / Cho, Youngjae / Choi, Mi-Jung

LWT. 2023 June, v. 182 p.114846-

2023

Abstract: The purpose of this study was to optimize the encapsulated formulation and freeze-drying conditions of Lactobacillus acidophilus KBL409 to improve shelf-life. The optimum freeze-drying conditions was 8% sucrose as a lyoprotectant at −30 °C. In addition, ... ...

Abstract	The purpose of this study was to optimize the encapsulated formulation and freeze-drying conditions of Lactobacillus acidophilus KBL409 to improve shelf-life. The optimum freeze-drying conditions was 8% sucrose as a lyoprotectant at −30 °C. In addition, the free, alginate-encapsulated (Al-), and alginate/chitosan-encapsulated (Al/Chi-) L. acidophilus KBL409 with or without sucrose were prepared and evaluated for the simulated gastrointestinal (SGI) tract, moisture characteristics, and storage stability. The freeze-dried Al/Chi-cells with sucrose displayed the highest survival rate of 0.14% in the SGI tract (p < 0.05). The cells showed sigmoidal sorption isotherms and moisture content of 0.084 kg water/kg solid for Brunauer-Emmett-Teller-monolayer. At 4 °C/60% RH, the glass transition temperature was 12.55 °C, which allowed for 12-week period of glassy state and the highest storage viability of 22.35%. In conclusion, the viability of Lactobacillus acidophilus KBL409 faces distinct challenges for freeze-drying and storage, and encapsulation with lyoprotectant affects various stability and quality attributes of microorganisms.
Keywords	Lactobacillus acidophilus ; encapsulation ; freeze drying ; gastrointestinal system ; glass transition temperature ; shelf life ; sorption ; sucrose ; survival rate ; viability ; water content ; Freeze-drying ; Gastrointestinal test ; Lyoprotectant ; Probiotics
Language	English
Dates of publication	2023-06
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2023.114846
Database	NAL-Catalogue (AGRICOLA)

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