Effect of Ginseng Powder Supplementation on the Physicochemical Properties, Antioxidant Capacity, and Sensory Characteristics of Cream Soup.

Ginseng has been used as a medicinal herb in Asian countries for hundreds of years. It contains many kinds of ginsenosides as major active ingredients and is known to have neuroprotective, anti-inflammatory, antitumor, and antidiabetic properties. In this study, we have developed cream soup with different concentrations (0%, 3%, 5%, 7%, and 10%) of ginseng powder (GP) and determined the quality characteristics (color, viscosity, salinity, etc.) and antioxidant activity, along with sensory parameters. After the addition of GP, significant differences in salinity, L* and a*color value, DPPH, and ABTS were found among different concentrations of GP. Cream soup supplemented with GP 10% exhibited the highest values for DPPH and ABTS (83.5% and 87%, respectively), while the contents of total phenolic and saponin were 0.651 ± 0.02 (mg Gallic acid Equiv./g, DW) and 0.797 ± 0.05 (mg Diosgenin Equiv./g, DW), respectively. Moreover, there were no significant changes for °Brix value, pH, acidity, and total flavonoids content compared to control. The sensory characteristics indicated bitterness with the increase in the concentration of GP. However, a non-significant difference was observed between the control and supplemented samples for color, viscosity, and overall preference. Therefore, the supplementation of GP to cream soup could exhibit health benefits and increase the demand for ginseng to promote public health as functional food material.

Association of the Healthy Eating Index with Metabolic Abnormalities among Middle-Aged Adults Living in Single-Person Households in Korea.

This study aimed to analyze the association between the dietary lifestyles and health outcomes among middle-aged (40-64 years old) and elderly (65 years old and older) individuals living alone using the Korean Healthy Eating Index (KHEI). The study was conducted with 1442 participants (475 men and 967 women) aged 40 years and older living in single-person households using the Korea National Health and Nutrition Examination Survey from 2016 to 2018. The KHEI scores were calculated based on the 24-h recall data of dietary intake. Among women living alone, the total KHEI score of the participants aged 40-64 years was 65.92, which was significantly lower than the 70.66 of those aged 65 years and older (p = 0.0152). In addition, the total score in the adequacy domain was significantly lower among the 40~64-year-old group than those aged 65 years and older (p = 0.0011). Among the elderly in single-person households, the odds of diabetes in the T1 group were 2.08 times higher than those in the T3 group according to the KHEI (95% confidence interval: 1.36-3.17). The results of this study are expected to be used as baseline data to establish nutrition, home meal replacement utilization, and health policies for the elderly living alone.

Anti-Melanoma Activities and Phytochemical Compositions of Sorbus commixta Fruit Extracts.

Sorbus commixta Hedl. (Rosaceae family) has a long history as a medicinal plant in East Asian countries. In this study, we evaluated the effect of S. commixta fruit extracts prepared with different ethanol concentrations on anti-melanoma activity, and the extraction yield of phenolic compounds and flavonoids. Using the partitioned fractions from the EtOH extract, we found that the butanol fraction (BF) possessed strong cytotoxic activity against SK-MEL-2 cells (human melanoma cells) but not against HDFa cells (human dermal fibroblast adult cells). Additionally, BF-induced cell death was mediated by the inhibition of the mitogen-activated protein kinase/extracellular regulated kinase (MEK/ERK) signaling pathway, coupled with the upregulation of caspase-3 activity in SK-MEL-2 cells. Furthermore, HPLC analysis of polyphenolic compounds suggested that S. commixta fruits contained several active compounds including chlorogenic acid, rutin, protocatechuic acid, and hydroxybenzoic acid, all of which are known to possess anti-cancer activities. Although this study has been carried out by cell-based approach, these results suggest that S. commixta fruits contain promising anti-melanoma compounds.

Influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally contaminated hamburger patty and loaf bread.

This study aimed to investigate the influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally contaminated hamburger patty and loaf bread, respectively. The sodium reduction rate of hamburger patty and loaf bread was 20% and 30%, respectively, and experimental samples were kept at 4 °C, 25 °C, and 40 °C for 60 h. The microbiological analysis included the colony count of total microbes and B. cereus. The water activity (Aw), titratable acidity (TA), and pH were assessed as factors that inhibit microbial growth. In this study, Aw, TA, and pH of all samples were affected by the growth of total microbes and B. cereus during the storage period. Hence, these results suggested that sodium reduction in processed foods should be preferentially applied as a potent inhibition strategy after accurate assessment of inhibitors for different food types.

Influence of Mineral Supplementation on the Results from Analysis of Flavonol Glycoside Content in Ginkgo biloba Dietary Supplements.

Flavonoids are a major component of Ginkgo biloba extract (GBE). Several studies have investigated chelate formation and the redox reaction between flavonoids and metal ions; however, the effect of mineral supplements on the results from the analysis of the flavonol glycoside content in products containing GBE dietary supplement remains unknown. In this study, the effects of commonly used mineral supplements on the recovery of quercetin from GBE-containing dietary supplements were investigated using conventional methods of flavonol glycoside determination. Mineral supplements containing Zn (II), Mn (II), and Fe (II) did not affect quercetin recovery, whereas Cu (II) and Fe (III) significantly reduced recovery (P<0.05). Quercetin oxidation was prevented by adding an antioxidant to the diluent (extraction solvent). Among the tested synthetic antioxidants, tert-butyl hydroquinone (TBHQ) promoted the greatest increase in quercetin recovery. The flavonol glycoside content of commercially available GBE-containing dietary supplements was analyzed using a conventional diluent or a diluent containing 20 mg/mL TBHQ. The amount of quercetin recovered from products containing Cu (II) was found to decrease with increasing hydrolysis duration and the duration in the final test solution state using the conventional diluent, while the TBHQ-containing diluent yielded consistent quercetin contents (P<0.05). These findings suggest that quercetin, a major aglycone of GBE flavonol glycosides, can be oxidized by Cu (II) and Fe (III) during the analytical process and, therefore, the total flavonol glycoside content may be underestimated. The addition of TBHQ to the diluent can improve the accuracy and reproducibility of flavonol glycoside content analysis in GBE-containing dietary products supplemented with minerals.

Stability of chitosan nanoparticles for L-ascorbic acid during heat treatment in aqueous solution.

This study investigated the stability and characteristics of L-ascorbic acid (AA)-loaded chitosan (CS) nanoparticles during heat processing in aqueous solutions. AA-loaded CS nanoparticles were prepared by ionic gelation of CS with tripolyphosphate (TPP) anions. The smallest CS nanoparticles (170 nm) were obtained with a CS concentration of 1.5 mg/mL and a TPP concentration of 0.6 mg/mL. As the concentration of AA increased from 0.1 to 0.3 mg/mL, the particle size increased, while the zeta potential decreased, and the encapsulation efficiency of AA remained within a fixed range (10-12%). During heat processing at various temperatures, the size and zeta potential of the particles decreased rapidly in the first 5 min and then slowly fell to the regular range. At the beginning of the release profiles, the burst release-related stability of the surface increased with the temperature. Then, the release of the internal AA was constantly higher with a longer release time. Consequently, it was confirmed that the stability of AA-loaded CS nanoparticles was affected by temperature but that the internal stability was greater than the surface stability. These results demonstrate the stability of CS nanoparticles for AA during heat processing and suggest the possible use of AA-loaded CS nanoparticles to enhance antioxidant effects because of the continuous release of AA from CS nanoparticles in food processing.

Morphology and adhesion of Campylobacter jejuni to chicken skin under varying conditions.

The adhesion of Campylobacter jejuni to chicken skin, along with the associated morphological changes under aerobic conditions at 4, 25, and 37 degrees C and microaerobic (O2 5%, CO2 10%, N2 85%) conditions, were investigated using confocal laser scanning microscopy (CLSM), flow cytometry, and plate counting. The morphological change of C. jejuni from a spiral shape to a coccoid form or VBNC form (viable but nonculturable form) progressed rapidly under aerobic conditions at 25, 37, and 4 degrees C. As regards adhesion, the C. jejuni cells were mostly located in the crevices and feather follicles of the chicken skin, where the cells in the feather follicles floated freely in the entrapped water, even after the skin was rinsed quite thoroughly. CLSM also revealed the penetration of some spiral-shaped C. jejuni cells into the chicken skin. Even after changing their shape at various temperatures, coccoid-form C. jejuni cells were still found in the crevices and feather follicles of the chicken skin.

Effects of a Pre-Filter and Electrolysis Systems on the Reuse of Brine in the Chinese Cabbage Salting Process.

In this study, the effects of a pre-filter system and electrolysis system on the safe and efficient reuse of brine in the cabbage salting process were investigated. First, sediment filter-electrolyzed brine (SF-EB) was selected as brine for reuse. Then, we evaluated the quality and microbiological properties of SF-EB and Chinese cabbage salted with SF-EB. The salinity (9.4%) and pH (4.63) of SF-EB were similar to those of control brine (CB). SF-EB turbidity was decreased (from 0.112 to 0.062) and SF-EB residual chlorine (15.86 ppm) was higher than CB residual chlorine (0.31 ppm), and bacteria were not detected. Salinity (2.0%), pH (6.21), residual chlorine (0.39 ppm), chromaticity, hardness, and chewiness of cabbage salted with SF-EB were similar to those of cabbage salted with CB. The total bacterial count in cabbage salted with CB was increased as the number of reuses increased (from 6.55 to 8.30 log CFU/g), whereas bacteria in cabbage salted with SF-EB was decreased (from 6.55 to 5.21 log CFU/g). These results show that SF-EB improved the reusability of brine by removing contaminated materials and by sterilization.

Thermal degradation characteristics and antioxidant activity of fructose solution with heating temperature and time.

This study investigated the thermal degradation characteristics of fructose. A 20% fructose solution was heated to 110-150°C for 1-5 hours. Chromaticity, pH, organic acid, 5-hydroxymethylfurfural (HMF), fructose content, electron-donating ability (EDA) (as a percentage), and ascorbic acid (AA) equivalent antioxidant capacity (AEAC) of heated fructose solutions were evaluated. With increasing heating temperature and time, the L-value decreased, and the a- and b-values increased to 120°C for 4 hours and 2 hours, respectively, and then decreased thereafter; however, total color difference increased. The pH and fructose content decreased. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF content increased with increasing heating temperature and time. Antioxidant activity increased with increasing heating temperature and time (no antioxidant activity in 20% fructose solution). The EDAs after heating at 130°C for 3 and 4 hours were 17.21% and 31.73%, respectively, and the highest antioxidant activity was 94.57% (150°C for 4 hours). The AEAC was 1.71 mg of AA eq/g before heating and 24.43 mg of AA eq/g after heating at 150°C for 4 hours. These results suggest that heat treatment may be a useful method for increasing the antioxidant activity of fluid foodstuffs such as fruit juices and fructose-containing foods.