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  1. Article ; Online: Effects of Puffing, Acid, and High Hydrostatic Pressure Treatments on Ginsenoside Profile and Antioxidant Capacity of Mountain-Cultivated Panax ginseng

    Kim, Jang-hwan / Shin, Jae-Sung / Kim, Wooki / Lee, Hyungjae / Baik, Moo-Yeol

    Foods. 2023 May 28, v. 12, no. 11

    2023  

    Abstract: The purpose of this study was to investigate the effects of puffing, acid, and high hydrostatic pressure (HHP) treatments on the ginsenoside profile and antioxidant capacity of mountain-cultivated Panax ginseng (MCPG) before and after treatments. Puffing ...

    Abstract The purpose of this study was to investigate the effects of puffing, acid, and high hydrostatic pressure (HHP) treatments on the ginsenoside profile and antioxidant capacity of mountain-cultivated Panax ginseng (MCPG) before and after treatments. Puffing and HHP treatments decreased extraction yield and increased crude saponin content. The combination of puffing and HHP treatment showed significantly higher crude saponin content than each single treatment. Puffing treatment showed the highest ginsenoside conversion compared with HHP and acid treatments. Significant ginsenoside conversion was not observed in HHP treatment but was in acid treatment. When the puffing and acid treatments were combined, Rg3 and compound K content (1.31 mg and 10.25 mg) was significantly higher than that of the control (0.13 mg and 0.16 mg) and acid treatment (0.27 mg and 0.76 mg). No synergistic effect was observed between acid and HHP treatments. In the case of functional properties, the puffing treatment showed a significant increase in TFC (29.6%), TPC (1072%), and DPPH radical scavenging capacity (2132.9%) compared to the control, while acid and HHP combined treatments did not significantly increase; therefore, the synergistic effects of HHP/puffing and acid/puffing treatments were observed in crude saponin content and ginsenoside conversion, respectively. Consequently, puffing combined with acid or HHP treatments may provide new ways to produce high-value-added MCPG with a higher content of Rg3 and compound K or crude saponin compared to untreated MCPG.
    Keywords Panax ginseng ; acid treatment ; antioxidant activity ; ginsenosides ; high pressure treatment ; synergism
    Language English
    Dates of publication 2023-0528
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12112174
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  2. Article: Increases in Ginsenoside Rg3, Compound K, and Antioxidant Activity of Cultivated Wild

    Choi, Gwang-Su / Shin, Jae-Sung / Kim, Wooki / Baik, Moo-Yeol

    Foods (Basel, Switzerland)

    2022  Volume 11, Issue 19

    Abstract: Cultivated ... ...

    Abstract Cultivated wild
    Language English
    Publishing date 2022-09-20
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods11192936
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  3. Article: Effects of Puffing, Acid, and High Hydrostatic Pressure Treatments on Ginsenoside Profile and Antioxidant Capacity of Mountain-Cultivated

    Kim, Jang-Hwan / Shin, Jae-Sung / Kim, Wooki / Lee, Hyungjae / Baik, Moo-Yeol

    Foods (Basel, Switzerland)

    2023  Volume 12, Issue 11

    Abstract: The purpose of this study was to investigate the effects of puffing, acid, and high hydrostatic pressure (HHP) treatments on the ginsenoside profile and antioxidant capacity of mountain- ... ...

    Abstract The purpose of this study was to investigate the effects of puffing, acid, and high hydrostatic pressure (HHP) treatments on the ginsenoside profile and antioxidant capacity of mountain-cultivated
    Language English
    Publishing date 2023-05-28
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12112174
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  4. Article ; Online: Optimization of pea protein and citrus fiber contents for plant based stirred soymilk yogurt using response surface methodology.

    Shin, Jae-Sung / Kim, Beom-Hee / Kim, Hyun-Seok / Baik, Moo-Yeol

    Food science and biotechnology

    2022  Volume 31, Issue 13, Page(s) 1691–1701

    Abstract: This study investigated the optimization of pea protein (PP) and citrus fiber (CF) contents with the goal of producing a clean-label plant-based stirred soymilk yogurt that is free of additives. If CF is absent, a greater PP concentration tends to ... ...

    Abstract This study investigated the optimization of pea protein (PP) and citrus fiber (CF) contents with the goal of producing a clean-label plant-based stirred soymilk yogurt that is free of additives. If CF is absent, a greater PP concentration tends to produce soymilk yogurt with improved physical properties (viscosity, flowability and water holding capacity). A CF concentration of 0.1% helped to improve the physical properties necessary in the production of stirred yogurt; however, an increase in CF concentration to 0.2% or higher would instead cause the physical properties to become unfavorable. The lactic acid bacteria (LAB) count was unaffected by CF content and increased proportionally with PP content. Response surface methodology was employed to investigate how the physical properties were affected by the mixing ratio, and an optimization technique was used to obtain the optimal yogurt mixing ratio. According to the optimization process, the optimal contents of 4% PP and 0.1% CF was obtained with a desirability of 87.1%. This result could provide the basic and fundamental information for developing clean-label plant-based stirred soymilk yogurt as a reference in the future.
    Language English
    Publishing date 2022-10-01
    Publishing country Korea (South)
    Document type Journal Article
    ZDB-ID 2000008-X
    ISSN 2092-6456 ; 1226-7708
    ISSN (online) 2092-6456
    ISSN 1226-7708
    DOI 10.1007/s10068-022-01180-2
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  5. Article: Applicable Plant Proteins and Dietary Fibers for Simulate Plant-Based Yogurts.

    Shin, Jae-Sung / Kim, Beom-Hee / Baik, Moo-Yeol

    Foods (Basel, Switzerland)

    2021  Volume 10, Issue 10

    Abstract: Effects of plant proteins and dietary fibers on the physical properties of stirred soy yogurt were investigated. Buffering capacity against lactic acid was not affected by the protein concentration for any of the four proteins that were examined: isolate ...

    Abstract Effects of plant proteins and dietary fibers on the physical properties of stirred soy yogurt were investigated. Buffering capacity against lactic acid was not affected by the protein concentration for any of the four proteins that were examined: isolate soy protein (ISP), pea protein (PP), rice protein (RP), and almond protein (AP). Three proteins other than AP exhibited an increase in buffering capacity (dB/dPH) following a physical treatment, whereas AP saw a decrease in buffering capacity. Furthermore, physically treated PP revealed a significant increase in viscosity, reaching up to 497 cp in the pH 6.0~6.2 range during the titration process. Following fermentation, PP produced the highest viscosity and coagulum strength with no syneresis. In the case of dietary fiber, Acacia Fiber (AF) was completely dissolved in the solvent and did not affect the physical properties of the fermented coagulum. Soy fiber (SF) was also not suitable for fermented milk processes because precipitation occurred after the physical treatment. In the case of citrus fiber (CF), however, syneresis did not occur during storage after the physical treatment, and the viscosity also increased up to 2873 cP. Consequently, PP and CF were deemed to be a suitable plant protein and dietary fiber for stirred soy yogurt, respectively.
    Language English
    Publishing date 2021-09-28
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods10102305
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  6. Article ; Online: Conversion of gingerols to shogaols in ginger (Zingiber officinale roscoe) by puffing.

    Kim, Yoon-Tae / Shin, Jae-Sung / Ye, Sang-Jin / Kim, Ji Hye / Eom, Seok Hyun / Baik, Moo-Yeol

    Food chemistry

    2024  Volume 452, Page(s) 139425

    Abstract: Effect of puffing on conversion of gingerols to shogaols, physicochemical properties as well as antioxidant and anti-inflammatory activities of puffed ginger was investigated. Puffing significantly increased extraction yield and the highest value was 12 ... ...

    Abstract Effect of puffing on conversion of gingerols to shogaols, physicochemical properties as well as antioxidant and anti-inflammatory activities of puffed ginger was investigated. Puffing significantly increased extraction yield and the highest value was 12.52% at 980 kPa. The significant decrease in gingerols and increase in shogaols were occurred after puffing, respectively. Especially, 6-shogaol was dramatically increased from 4.84 to 99.10 mg/g dried ginger. Puffed ginger exhibited the higher antioxidant activities (analyzed by DPPH, ABTS, TPC, and TFC) than those of control, and they were significantly increased with increasing puffing pressure. In case of anti-inflammatory activity, puffed ginger did not inhibit NO production, but significantly inhibited TNF-α and IL-6 productions. Among gingerols and shogaols, 6-shogaol showed significantly strong correlations with both antioxidant and anti-inflammatory activities. Consequently, puffed ginger can be applied to functional food industry, which dramatically increased the contents of 6, 8, 10-shogaols, the main bioactive compounds in ginger.
    Language English
    Publishing date 2024-05-01
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2024.139425
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

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  7. Article ; Online: Optimization of pea protein and citrus fiber contents for plant based stirred soymilk yogurt using response surface methodology

    Shin, Jae-Sung / Kim, Beom-Hee / Kim, Hyun-Seok / Baik, Moo-Yeol

    Food Sci Biotechnol. 2022 Dec., v. 31, no. 13 p.1691-1701

    2022  

    Abstract: This study investigated the optimization of pea protein (PP) and citrus fiber (CF) contents with the goal of producing a clean-label plant-based stirred soymilk yogurt that is free of additives. If CF is absent, a greater PP concentration tends to ... ...

    Abstract This study investigated the optimization of pea protein (PP) and citrus fiber (CF) contents with the goal of producing a clean-label plant-based stirred soymilk yogurt that is free of additives. If CF is absent, a greater PP concentration tends to produce soymilk yogurt with improved physical properties (viscosity, flowability and water holding capacity). A CF concentration of 0.1% helped to improve the physical properties necessary in the production of stirred yogurt; however, an increase in CF concentration to 0.2% or higher would instead cause the physical properties to become unfavorable. The lactic acid bacteria (LAB) count was unaffected by CF content and increased proportionally with PP content. Response surface methodology was employed to investigate how the physical properties were affected by the mixing ratio, and an optimization technique was used to obtain the optimal yogurt mixing ratio. According to the optimization process, the optimal contents of 4% PP and 0.1% CF was obtained with a desirability of 87.1%. This result could provide the basic and fundamental information for developing clean-label plant-based stirred soymilk yogurt as a reference in the future.
    Keywords Citrus ; lactic acid ; pea protein ; response surface methodology ; soymilk ; viscosity ; yogurt
    Language English
    Dates of publication 2022-12
    Size p. 1691-1701.
    Publishing place Springer Nature Singapore
    Document type Article ; Online
    ZDB-ID 2000008-X
    ISSN 1226-7708
    ISSN 1226-7708
    DOI 10.1007/s10068-022-01180-2
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

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  8. Article: Applicable Plant Proteins and Dietary Fibers for Simulate Plant-Based Yogurts

    Shin, Jae-Sung / Kim, Beom-Hee / Baik, Moo-Yeol

    Foods. 2021 Sept. 28, v. 10, no. 10

    2021  

    Abstract: Effects of plant proteins and dietary fibers on the physical properties of stirred soy yogurt were investigated. Buffering capacity against lactic acid was not affected by the protein concentration for any of the four proteins that were examined: isolate ...

    Abstract Effects of plant proteins and dietary fibers on the physical properties of stirred soy yogurt were investigated. Buffering capacity against lactic acid was not affected by the protein concentration for any of the four proteins that were examined: isolate soy protein (ISP), pea protein (PP), rice protein (RP), and almond protein (AP). Three proteins other than AP exhibited an increase in buffering capacity (dB/dPH) following a physical treatment, whereas AP saw a decrease in buffering capacity. Furthermore, physically treated PP revealed a significant increase in viscosity, reaching up to 497 cp in the pH 6.0~6.2 range during the titration process. Following fermentation, PP produced the highest viscosity and coagulum strength with no syneresis. In the case of dietary fiber, Acacia Fiber (AF) was completely dissolved in the solvent and did not affect the physical properties of the fermented coagulum. Soy fiber (SF) was also not suitable for fermented milk processes because precipitation occurred after the physical treatment. In the case of citrus fiber (CF), however, syneresis did not occur during storage after the physical treatment, and the viscosity also increased up to 2873 cP. Consequently, PP and CF were deemed to be a suitable plant protein and dietary fiber for stirred soy yogurt, respectively.
    Keywords Acacia ; Citrus ; almond protein ; coagulum ; dietary fiber ; fermentation ; lactic acid ; pH ; pea protein ; rice protein ; solvents ; soy protein ; titration ; viscosity ; yogurt
    Language English
    Dates of publication 2021-0928
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods10102305
    Database NAL-Catalogue (AGRICOLA)

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  9. Article: Self-assembly kinetics of short-chain glucan aggregates (SCGA)

    Kim, Jihyun / Oh, Seon-Min / Kim, Hui-Yun / Choi, Jong-Hyun / Shin, Jae-Sung / Bae, Ji-Eun / Ye, Sang-Jin / Baik, Moo-Yeol

    Food chemistry. 2023 Mar. 01, v. 403

    2023  

    Abstract: Self-assembly (formation and crystallization) kinetics of short-chain glucan aggregates (SCGAs) prepared at isothermal conditions (4, 20, 40, and 60℃) with or without nucleation (4℃, 1 h) were investigated. The fastest formation and crystallization rates ...

    Abstract Self-assembly (formation and crystallization) kinetics of short-chain glucan aggregates (SCGAs) prepared at isothermal conditions (4, 20, 40, and 60℃) with or without nucleation (4℃, 1 h) were investigated. The fastest formation and crystallization rates of SCGA were observed when short-chain glucan was stored at 4℃ and 20℃, respectively. SCGA was not formed at 60℃. However, nucleation resulted in SCGA forming-ability at 60℃. Moreover, nucleation increased the yield in all temperature conditions. SCGA with nucleation decreased the crystal melting transition temperature range. All SCGAs had nanosized particles (<500 nm) with B-type crystal patterns regardless of temperature and nucleation. Consequently, self-assembly temperature and presence of nucleation step could change the physicochemical characteristics of SCGA, and manipulation of the nucleation step is expected to be an effective method to increase the yield of SCGA and produce SCGA at high temperature.
    Keywords crystallization ; food chemistry ; glucans ; nanomaterials ; temperature
    Language English
    Dates of publication 2023-0301
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2022.134361
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    In stock of ZB MED Bonn / Germany

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  10. Article ; Online: Self-assembly kinetics of short-chain glucan aggregates (SCGA).

    Kim, Jihyun / Oh, Seon-Min / Kim, Hui-Yun / Choi, Jong-Hyun / Shin, Jae-Sung / Bae, Ji-Eun / Ye, Sang-Jin / Baik, Moo-Yeol

    Food chemistry

    2022  Volume 403, Page(s) 134361

    Abstract: Self-assembly (formation and crystallization) kinetics of short-chain glucan aggregates (SCGAs) prepared at isothermal conditions (4, 20, 40, and 60℃) with or without nucleation (4℃, 1 h) were investigated. The fastest formation and crystallization rates ...

    Abstract Self-assembly (formation and crystallization) kinetics of short-chain glucan aggregates (SCGAs) prepared at isothermal conditions (4, 20, 40, and 60℃) with or without nucleation (4℃, 1 h) were investigated. The fastest formation and crystallization rates of SCGA were observed when short-chain glucan was stored at 4℃ and 20℃, respectively. SCGA was not formed at 60℃. However, nucleation resulted in SCGA forming-ability at 60℃. Moreover, nucleation increased the yield in all temperature conditions. SCGA with nucleation decreased the crystal melting transition temperature range. All SCGAs had nanosized particles (<500 nm) with B-type crystal patterns regardless of temperature and nucleation. Consequently, self-assembly temperature and presence of nucleation step could change the physicochemical characteristics of SCGA, and manipulation of the nucleation step is expected to be an effective method to increase the yield of SCGA and produce SCGA at high temperature.
    MeSH term(s) Glucans ; Kinetics ; Crystallization ; Temperature ; Transition Temperature
    Chemical Substances Glucans
    Language English
    Publishing date 2022-09-20
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2022.134361
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

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