Optimizing oxidative stability and quality in fish balls: the synergistic effects of cooking methods and turmeric powder addition.

This study examined the effects of cooking methods (boiling, steaming, pan-frying, oven-roasting, and microwave cooking) and turmeric powder (TP) addition on the physicochemical properties and oxidative stability of fish balls. Higher cooking temperatures increased moisture evaporation. Pre-cooking before freezing reduced hydroperoxide and malondialdehyde levels in fish balls over 4 months of storage, especially noticeable in boiled, pan-fried, and oven-roasted fish balls.

Effects of Sweet Potato Powder Selected Based on the Polar Paradox Hypothesis on Oil Oxidation in the Preparation of Deep-Fried Croquettes.

This study investigated whether sweet potato powder (SPP) and purple SPP (PSPP) could prevent oil oxidation during deep-frying. A volume of soybean oil was repetitively used for deep-frying croquettes coated with either SPP or PSPP. An aliquot of the fried oil was collected (SPP and PSPP oils) before and after each frying to analyze moisture and lipid oxidation products (LOPs).

Methods to improve rice protein dispersal at moderate pH.

Dispersion of rice protein (RP) at a neutral pH is highly important for its application in the food industry. We analyzed the solubility of RP at different pH conditions and found higher solubility at pH < 3 and pH > 8 than at a neutral pH. Furthermore, at pH 2, the RP solubility improved from 30 to 63% with sonication; however, the samples precipitated when the pH was increased from 2 to 7.

Parboiling improved oxidative stability of milled white rice during one-year storage.

Parboiling was investigated to improve the long-term oxidative stability of milled white rice beyond its current application to paddy brown rice. White rice was steamed at 105°C for 20 min, 120°C for 5 min, or 120°C for 20 min without soaking in water, followed by drying at 70°C for 3 h. During oneyear storage at 25 and 4°C, acid value as an index of oxidative deterioration of rice remained relatively constant in parboiled rice samples, while significant increases were observed in raw rice with higher acid values at 25°C compared with 4°C.

Influence of Sulfur Fertilization on the Antioxidant Activities of Onion Juices Prepared by Thermal Treatment.

Two onions (Sulfur-1 and Sulfur-4) cultivated with different sulfur applications were thermally processed to elucidate the effects of heat treatment on browning index and antioxidant activity. Sulfur-4 onion had higher sulfur content compared with the Sulfur-1 onion. After thermal processing, browning intensity was different between the two onions juices, with lower values observed for Sulfur-4 onion juice.

Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste.

Bioconversion of aglycone-formed isoflavones from glycoside-formed isoflavones by commercial lactic acid bacteria in fermented soybean paste was evaluated. Enterococcus faecium KCTC 13410 showed the most resistant capacity and Lactobacillus acidophilus KCTC 3925 had a sensitive susceptibility at a high NaCl concentration (13.2%) in fermented soybean paste.

Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea.

200 soybean oils used in school meals for deep frying were investigated to elucidate factors influencing lipid oxidation in the oils. The mean levels of moisture along with primary and secondary lipid oxidation products were significantly different among the oils used by the six schools. When comparing lipid oxidation products of frying oils used for four different food groups (vegetables, fish, meat or carbohydrate-rich foods), differences were found among them, with the values for the carbohydrate-rich group being the lowest.

Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice.

Background: Two cultivars of black rice were investigated for the effects of different cooking methods on anthocyanins, total phenolic compounds and antioxidant activities.

Results: There was a significant loss of anthocyanins during cooking: roasting resulted in the greatest decrease (94%), followed by steaming (88%), pan-frying (86%) and boiling (77%). Contents of phenolic compounds decreased drastically after cooking, with significantly lower retention in the black rice cultivar that had higher amylose content.

Release properties of gel-type W/O/W encapsulation system prepared using enzymatically-modified starch.

A gel-based encapsulation system was developed by incorporating W/O/W emulsions and 4-α-glucanotransferase (4αGTase) treated starch capable of thermoreversible gel formation, and its physical and release characteristics were investigated as functions of preparation conditions and temperature. Release properties of the W/O/W gels were affected by stability and encapsulation efficiency (EE) of W/O/W emulsions embedded within. Lower EE caused by longer sonication time increased fast release dye portion, which resulted in higher dye release rate, even though emulsion stability improved at longer sonication time.

Fatty Acid Composition as a Predictor for the Oxidation Stability of Korean Vegetable Oils with or without Induced Oxidative Stress.

This study was designed to investigate whether the fatty acid composition could make a significant contribution to the oxidation stability of vegetable oils marketed in Korea. Ten kinds, 97 items of vegetable oils that were produced in either an industrialized or a traditional way were collected and analyzed for their fatty acid compositions and lipid oxidation products, in the absence or presence of oxidative stress. Peroxidability index (PI) calculations based on the fatty acid composition ranged from 7.

Antioxidant and Anti-inflammatory Activities of Butanol Extract of Melaleuca leucadendron L.

Melaleuca leucadendron L. has been used as a tranquilizing, sedating, evil-dispelling and pain-relieving agent. We examined the effects of M.

Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets.

The purpose of this study was to create water-in-oil (W/O) and water-in-oil-in-water (W/O/W) emulsions containing gelled internal water droplets. Twenty weight percent W/O emulsions stabilized by a nonionic surfactant (6.4 wt % polyglycerol polyricinoleate, PGPR) were prepared that contained either 0 or 15 wt % whey protein isolate (WPI) in the aqueous phase, with the WPI-containing emulsions being either unheated or heated (80 degrees C for 20 min) to gel the protein.

Estimated intakes of isoflavones and coumestrol in Korean population.

The dietary intakes and sources of isoflavones and coumestrol were estimated for each age group of Koreans based on data from the Korean Nutrition Survey conducted in 1998. For quantitative data on the levels of isoflavones and coumestrol, our previous study monitoring phytoestrogens in 220 Korean leguminous foodstuffs was employed and the median value for each food was adopted. The total isoflavones and coumestrol intake per capita was estimated as 23.

Effect of emulsifier type on droplet disruption in repeated shirasu porous glass membrane homogenization.

The influence of various emulsifier types (anionic, nonionic, and zwitterionic) on the mean particle size, transmembrane flux, and membrane fouling in repeated membrane homogenization using a Shirasu porous glass (SPG) membrane has been investigated. Oil-in-water (O/W) emulsions (40 wt % corn oil stabilized by 0.06-2 wt % sodium dodecyl sulfate (SDS) or 0.

Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes.

Oil-in-water (O/W) emulsions containing small oil droplets (d32 approximately 0.22 microm) stabilized by sodium dodecyl sulfate (SDS)-fish gelatin (FG) membranes were produced by an electrostatic deposition technique. A primary emulsion containing anionic SDS-coated droplets (zeta approximately -40 mV) was prepared by homogenizing oil and emulsifier solution using a high-pressure valve homogenizer (20 wt % corn oil, 0.

Seasonal variations of fatty acid compositions in various Korean shellfish.

Seasonal variations of fatty acids in various Korean shellfish were investigated in relation to the changes in total fatty acids contents, the ratio of polyunsaturated fatty acids to saturated fatty acids (P/S), and that of n-3 fatty acids to n-6 fatty acids (n-3/n-6). A distinct seasonal pattern was found in total fatty acids contents with maximal values in early summer and minimal values in late summer. The percentage of monounsaturated fatty acids was lowest in most species throughout the year.