Enzymatic hydrolysis increases ginsenoside content in Korean red ginseng (Panax ginseng CA Meyer) and its biotransformation under hydrostatic pressure.

Background: Enzymatic hydrolysis and high hydrostatic pressure (HHP) are common processing techniques in the extraction of active compounds from food materials. The aim of this study was to investigate the effects of enzymatic hydrolysis combined with HHP treatments on ginsenoside metabolites in red ginseng.

Results: The yield and changes in the levels of polyphenol and ginsenoside were measured in red ginseng treated with commercial enzymes such as Ultraflo L, Viscozyme, Cytolase PCL5, Rapidase and Econase E at atmospheric pressure (0.

Effect of isomaltulose used for osmotic extraction of fruit juice substituting sucrose.

This study evaluated the applicability of isomaltulose as a sucrose substitute in the osmotic extraction of fruit juice. Isomaltulose (20 mM) significantly reduced the uptake of a fluorescent tracer-2-[N-(7-nitrobenz-2-oxa-1,3-diaxol-4-yl) amino]-2-deoxyglucose. Juice extracted by isomaltulose had similar pH and titratable acidity values to those of the other sugars.

Portable Agrichemical Detection System for Enhancing the Safety of Agricultural Products Using Aggregation of Gold Nanoparticles.

Organophosphorus (OP) and triazole chemicals have been commonly used as insecticides and fungicides to protect agricultural foods from harmful insects and fungi. However, these agrichemicals sometimes remain after distribution and can cause serious health and environmental issues. Therefore, it is essential to detect OPs and triazole chemicals in agricultural products.

Influence of steeping solution and storage temperature on the color change of garlic.

Unlabelled: The objective of this study was to investigate the browning of garlic under different steeping conditions and storage temperatures. The brown indices of steeped garlics showed lowest values (7.3 and 7) in 25% and 50% EtOH at 7 d of storage.

Selective increase in pinolenic acid (all-cis-5,9,12-18:3) in Korean pine nut oil by crystallization and its effect on LDL-receptor activity.

The aims of this study were to obtain concentrated pinolenic acid (5,9,12-18:3) from dietary Korean pine (Pinus koraiensis) nut oil by urea complexation and to investigate its cholesterol-lowering effect on the LDL-receptor activity of human hepatoma HepG2 cells. Pine nut oil was hydrolyzed to provide a low-pinolenic acid-containing FA extract (LPAFAE), followed by crystallization with different ratios of urea in ethanol (EtOH) or methanol (MeOH) as a solvent to produce a high-pinolenic acid-containing FA extract (HPAFAE). The profiles of HPAFAE obtained by urea complexation showed different FA compositions compared with LPAFAE.

Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky.

The objective of this study was to investigate the influence of temperature (50, 60, and 70 degrees C) and moisture content (18, 21, and 24%) on the quality ofjerky products from ostrich meat. The jerky products were evaluated by physicochemical and sensory methods. The tensile strength of the samples prepared to 24% w.

Thermal kinetics of color degradation of mulberry fruit extract.

The effects of temperature and pH on color degradation kinetics of the mulberry fruit extract were investigated. The absorbance at 510 nm was decreased with increase of heating time, but that at 420 nm was increased with the increase of heating time at 100 degrees C. The change of the browning index (A510/A420) was increased with increase of pH and was lower at pH 2.