The quality of red pepper (Capsicum annuum L.) powder is significantly affected by drying conditions. In this study, we compared the effects of three drying methods, sun drying, heated-air drying, and near-infrared drying, on the capsaicinoids, sugars, fatty acids, tocols, phytosterols, and ASTA value of red pepper powder. Heated-air drying yielded the highest fructose (138.8 mg/g) and glucose (135.1 mg/g) levels, whereas sucrose (5.8 mg/g) was detected in only sun-dried pepper. Capsaicinoid contents were not significantly affected by the drying conditions. Near-infrared drying resulted in a higher ASTA value (87.58±0.28) than heated-air drying (80.03±0.50) and sun drying (59.59±0.39). The drying methods altered the lipid profiles, with saturated fatty acid levels being the highest after heated-air drying (29.83%) and monounsaturated and polyunsaturated fatty acid levels the highest after near-infrared drying (10.34%) and sun drying (64.96%), respectively. Tocopherol and squalene contents were the highest in heated-air- and sun-dried peppers, whereas campesterol, sitosterol, and stigmasterol contents were unaffected by the drying method. These results suggest that drying methods differentially affect the status of bioactive compounds and induce distinct changes in the nutritional and market qualities of red pepper powder. Near-infrared drying appears to be suitable for industrial red pepper powder production because of its superior color retention and ability to maintain comparable bioactive compound levels.
Soybean pulp, a nutrient-rich byproduct of soymilk and tofu production, offers potential functional benefits. This study investigated the effects of soybean pulp supplementation on the nutritional and functional properties of dried sweet potato strips. In order to evaluate these properties, protein and dietary fiber content, color parameters, antioxidant activity, and free amino acid levels were analyzed. Soybean pulp supplementation significantly increased the protein and dietary fiber content, antioxidant activity, and free amino acid levels. In particular, glutamic acid, arginine, phenylalanine, threonine, and histidine were identified as the major contributors to the free amino acid profile influenced by the supplementation. Among the tested concentrations, 3% soybean pulp supplementation was found to be the most effective at enhancing the nutritional and functional attributes. These findings therefore suggest that soybean pulp can serve as a functional ingredient to enhance the nutritional and functional properties of dried sweet potato strips, while offering an environmentally sustainable approach to utilizing food byproducts in functional food development.
Probiotics provide benefits for gut health, immune modulation, and skin and mental health. However, their use is limited by concerns regarding antibiotic resistance, poor intestinal colonization, strain-specific effects, and inter-individual variability. In contrast, postbiotics, including culture broth, are inactivated by heat or pressure yet retain immunomodulatory, anti-inflammatory, intestinal barrier–protective, and antioxidant activities through cell wall components, proteins, and metabolites. They contribute to the alleviation of intestinal inflammation and restoration of gut microbial balance. Postbiotics can serve as alternatives to live probiotics in animal feed by improving productivity, suppressing pathogens, and also reducing stress. Their applications are currently expanding to areas such as anticancer activity, metabolic disease management, gut–brain axis modulation, and oral health. Although postbiotics offer superior safety and stability, challenges still remain, including an insufficient mechanistic understanding, lack of standardized production, and limited large-scale clinical evidence. With further strain-specific mechanistic studies and regulatory establishment, postbiotics have a strong potential as functional ingredients in regard to food and feed applications.
This study investigated potential application of Peucedanum japonicum Thunberg root extract as a functional food ingredient by evaluating the quality characteristics and antioxidant activity of tofu containing different extract concentrations. No significant differences were observed in the pH, acidity, moisture content, or color between the control and root extract-treated groups. Textural analysis showed that hardness, cohesiveness, chewiness, springiness, and gumminess decreased, whereas adhesiveness increased with increasing root extract concentrations. Compared with the control, antioxidant activity revealed that 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, total polyphenol content, and total flavonoid content increased in parallel with the increase in root extract concentrations; however, no significant differences were detected beyond root extract concentration of 7.5%. Sensory evaluation showed that higher root extract concentration resulted in higher bitterness, aftertaste, and texture scores but lower brightness and savory scores. While no preferential decrease was observed with root extract concentration of 7.5% compared with the control, preferential decrease was observed with root extract concentration of 10%. These results suggest that incorporation of P. japonicum root extract does not significantly affect tofu quality characteristics. Therefore, P. japonicum root has a potential to be used as a natural bioactive food ingredient owing to its high consumer acceptability and improved antioxidant activity.
Based on previously established probiotic function of Lactiplantibacillus pentosus SC65, this study aimed to produce synbiotic yogurt using L. pentosus SC65 as a probiotic and fructooligosaccharide (FOS) as a prebiotic. Functional properties of the resulting yogurt were evaluated after incubating for 21 days. The pH of the yogurt slightly decreased with the increase in incubation time, whereas titratable acidity and lactic acid production increased. Syneresis degree in the FOS-containing yogurt decreased as the water-holding capacity increased. Moreover, the antioxidant effect of probiotic-supplemented yogurt was higher than that of nonprobiotic-supplemented yogurt. In addition, RAW 264.7 macrophages showed higher nitric oxide production when treated with probiotic or synbiotic yogurt than when treated with probiotic alone, suggesting that probiotic or synbiotic yogurt is beneficial to human health. Therefore, L. pentosus SC65 shows promise as a candidate ingredient for synbiotic yogurt.
Probiotic candidates require rigorous strain-level safety assessments prior to functional food applications because safety-relevant properties are not universally conserved across strains within the same species. The aim of this study was to evaluate the safety of Levilactobacillus brevis KU15151 in accordance with Food and Agriculture Organization/World Health Organization, European Food Safety Authority (EFSA), and Korean Ministry of Food and Drug Safety guidelines, through phenotypic assays and whole-genome-based analyses. The minimum inhibitory concentrations for all eight evaluated antibiotics were within the EFSA-established cut-off values, and no acquired resistance genes were detected using ResFinder. Phenotypic assessments confirmed the absence of β-hemolytic activity, mucin degradation, gelatin liquefaction, urease activity, indole production, β-glucuronidase activity, bile salt deconjugation, and cytotoxicity towards Caco-2 intestinal epithelial cells at a multiplicity of infection of 250. D- and L-lactic acids were produced at approximately equimolar concentrations, which is consistent with heterofermentative metabolism. Among the eight assessed biogenic amines, only tyramine was detected (79.26 ppm), at less than the published food safety thresholds. VirulenceFinder did not identify any virulence-associated genes. Collectively, these findings suggest that L. brevis KU15151 satisfies the principal safety criteria under the examined conditions, supporting its potential as a probiotic candidate for in vivo validation.
This study examined nondestructive analysis of internal quality characteristics and physical changes in fresh agricultural products using magnetic resonance imaging (MRI) and evaluated its potential as a quality assessment tool. Korean melons, pears, and onions were selected, and changes in internal tissues, damage, and heterogeneity were qualitatively analyzed. After seven days of storage, moisture was redistributed from the flesh to the peel and stem-end regions in melon samples, resulting in increased signal intensity in the two regions on MRI. In pear samples, normal tissues exhibited strong and uniform signal intensity during storage, whereas damaged tissues showed reduced signal intensity and enlarged abnormal regions, owing to moisture loss and tissue degradation, respectively. In onion samples, the signal intensity of the central sprouting region was approximately twice than that of the surrounding shell tissue, and the outer shell tissue exhibited higher signal intensity than the inner shell tissue due to magnetic susceptibility. These results demonstrate that MRI can evaluate the internal quality of fresh agricultural products in a nondestructive manner and grade them objectively, suggesting broad application potentials in agro–food science field.
Obesity is a multifactorial condition resulting from complex interactions between lifestyle factors and genetic predispositions. As genetic susceptibility to obesity differs across ethnic groups, identifying population-specific genetic markers is essential for effective obesity prevention and management. This study reviewed obesity-related genetic studies conducted in Korean populations to identify obesity-associated genetic predisposition markers in this population. An exploratory literature review was conducted on studies published between 2010 and 2025 that utilized data from the Korean Genome and Epidemiology Study (KoGES). A scoping review of 11 eligible studies, including two polygenic risk score studies and nine single nucleotide polymorphism-based studies, identified several genes associated with obesity in the Korean population, including FTO, CD36, ESR1, APOB, SPRY1, NPY, PDGFC, and CAB39. Although KoGES-validated markers have been partially incorporated into domestic genetic testing services, most services predominantly rely on genetic markers originally identified in Western populations. Only a limited number of obesity-associated genetic predisposition markers specific to the Korean population have been consistently validated, and these markers partially differ from those reported in non-Asian populations. Further large-scale KoGES-based studies are required to establish genetic markers optimized for obesity risk assessment in the Korean population.
This study investigated the effects of high pressure (HP) treatment combined with enzymatic hydrolysis on the antigenicity and allergenicity of soybean 2S proteins. HP treatment alone (100–600 MPa) did not induce noticeable changes in the protein profiles or antigenicity. Enzymatic hydrolysis resulted in enzyme-dependent changes in protein degradation and antigenicity. Among the enzymes tested, alkaline protease showed the most substantial degradation of soybean 2S proteins, resulting in the residual antigenicity of < 10%. IgE-binding analysis using sera from patients with soybean allergy further demonstrated that alkaline protease treatment markedly decreased allergenicity to a level comparable to that of the negative control, whereas papain treatment only resulted in limited allergenicity reduction due to partial protein degradation. Alkaline protease treatment conditions were optimized to reduce the enzyme concentration or hydrolysis time while maintaining the low antigenicity level of soybean 2S proteins; however, the ideal conditions were not achieved yet, necessitating further investigation. These findings suggest that alkaline protease-mediated hydrolysis shows promise for hypoallergenic soybean protein production.
This study investigated nutritional composition and bioactive properties of thinned Shinanogold apples to evaluate their potential as functional food and cosmetic ingredients. Thinned Shinanobold apples exhibited markedly higher vitamin C (16.22 mg/100 g), total phenolics (886.27 mg GAE/100g), and total flavonoids (31.54 mg QE/g) levels than mature apples. The antioxidant capacity, assessed using DPPH and ABTS radical scavenging assays, was significantly higher in thinned apples (74% and 72%, respectively) than in mature apples (48% and 52%, respectively). The tyrosinase inhibitory activity, which is important for melanin reduction, and α-glucosidase inhibitory activity, which play a role in delaying glucose absorption, were higher in thinned apples (67% and 70%, respectively) than in mature apples (X and X, respectively), suggesting potential use of thinned apples as skin-whitening and antidiabetic agents. Furthermore, lipoxygenase inhibitory activity was higher in thinned apples (52%) than in mature apples (42%), suggesting potential use of thinned apples as an anti-inflammatory agent. These findings demonstrate that thinned Shinanobold apples contain bioactive constituents with superior activities compared with mature fruits. In addition, these results highlight the potential use of thinned apples as functional food ingredients and cosmetic agents.
This study evaluated the effects of ultrasound (US) treatment using plasma-activated water (PAW) as the medium (UP treatment) and a sequential treatment consisting of US followed by PAW (US→PAW treatment) on the inactivation of indigenous mesophilic aerobic bacteria and the color and antioxidant activity of radish sprouts. The PAW was generated by applying a surface dielectric barrier discharge to 1 L distilled water for 60 min. The UP treatment involved immersing 5 g of radish sprouts in 500 mL of PAW followed by ultrasound treatment (700 W, 19.8 kHz) for 10 min. In the US→PAW treatment, the sprouts were treated with ultrasound and then immersed in PAW for 5, 10, 20, or 30 min. The pH, electrical conductivity, and oxidation-reduction potentials of the PAW were 2.15±0.1, 2,653.3±223.1 µS/cm, and 578.4±25.0 mV, respectively. The UP treatment inactivated the indigenous microorganisms in radish sprouts by 2.4±0.1 log CFU/g and the microbial reduction rates rose from 1.6 to 3.3 log CFU/g as the US→PAW treatment duration increased from 5 to 30 min. The UP-treated radish sprouts had similar colors and antioxidant activity to those treated with water (p>0.05). These results suggest that the UP treatment could potentially be used as an effective microbial decontamination method while maintaining the quality of radish sprouts.
The aim of this study was to compare the saltiness enhancement effect of brewed and low-sodium soy sauces by using sensory evaluation and an electronic tongue and evaluate the sodium reduction potential of low-sodium soy sauce under practical cooking conditions. A total of eight samples, including one Japanese brand (standard, S) and three domestic brands (A, B, and C), each comprising a general brewed soy sauce (GS) and a brewed low-sodium soy sauce (LS), were analyzed. Sensory evaluation and electronic tongue analysis confirmed a stronger saltiness enhancement effect in LS than in GS. The saltiness of the A-LS sample was approximately 31% higher than that of an NaCl solution of equal concentration. In bean-sprout soup application, LS required a higher addition level than GS, but it reduced the total sodium intake by 8%–15%. Overall, in this study, the saltiness enhancement effects of soy sauces were quantitatively evaluated, confirming the potential of low-sodium soy sauces for salt reduction in foods.
The presence of antibiotic resistance in probiotic bacteria has raised concerns about the safety of the strains used in food systems. This study elucidated the molecular mechanisms underlying vancomycin resistance in Enterococcus faecium KU22001 using integrated genomic and physiological analyses. The minimum inhibitory concentration (MIC) for vancomycin was determined using the broth microdilution method and whole-genome sequencing was performed to identify resistance-associated genes. The E. faecium KU22001 had a very high MIC for vancomycin (1,280 mg/L); genome annotation identified vanZ and several multidrug transporter genes, but did not detect canonical van operon genes; and the high-performance liquid chromatography analysis suggested that there was no enzymatic degradation of vancomycin in E. faecium KU22001 under the test conditions. The physiological assays indicated a partial modulation of cell wall permeability, whereas cell membrane permeability remained largely unchanged. In contrast, the inhibition of efflux pumps after adding reserpine reduced the vancomycin MIC by approximately 1,024-fold. These results suggested that efflux pump–driven antibiotic export plays a major role in vancomycin resistance in E. faecium KU22001. Cell wall–associated adaptive responses also contributed to vancomycin resistance.
Protein is an essential nutrient for sustaining human life; however, securing sufficient protein through the traditional livestock industry is predicted to become difficult in the future. Microalgae have high potential as alternative protein sources owing to their efficiency in resource utilization and sustainability. The major challenge in the high value-added use of microalgae is the effective recovery of their small cells. Electro-coagulation technology is a harvesting method that has little direct or indirect effect on microalgae and causes no environmental pollution. To optimize the harvest yield of Scenedesmus obliquus, this study examined how stirring, stirring speed, initial pH, electrode material, current density, current intensity, electrode spacing, and electrode placement affected microalgae recovery and determined optimal harvest conditions. The optimal culture conditions were a stirring speed of 100 rpm, initial pH of 5.0, using aluminum electrodes, current density of 20 A/m2, current intensity of 0.3 A, electrode spacing of 1 cm, and electrode placement of (–) electrode, (+) electrode, (–) electrode. These findings can be used to increase the harvest yield of microalgae as an alternative protein resource.
In this study, the aim was to establish a pre-treatment process to utilize citrus pomace (CP) as a high-value-added material. Frozen CP was thawed under various conditions, including at room temperature, using ultrasound, and immersion at 25℃ and 70℃, and samples from each thawing group were assigned to a non-washed (NW) or a washed (W) group. The samples in the W-CP groups were drained, and all samples were powdered after hot air drying. The samples in the NW-CP groups had a two-fold higher drying yield of CP powder, a significantly lower pH (4.20–4.26), and a higher soluble solids content (1.1–1.3°Brix) than the samples in the W-CP groups. Interestingly, the samples in the W-CP groups had significantly higher swelling capacity (8.18–8.53 mL/g), water absorption index (7.61–7.85 g/g), water holding capacity (8.92–10.30 g/g), and oil holding capacity (2.09–2.30 g/g) than samples in the NW-CP groups (p<0.05). Conversely, the thawing method only significantly affected the thawing rate of the CP, but it did not significantly affect the properties of the CP powder. The results of this study provide basic data for the industrialization and resource utilization of CP, and they suggest that various pre-treatment processes can influence CP standardization.
This study aimed to enhance the value of traditional Korean sweet Dasik by incorporating citrus mandarin powder rich in functional components. Jinmal Dasik was prepared using citrus mandarin powder at concentrations of 0%, 8%, 16%, 24%, and 32%. Quality characteristics, sensory properties, and antioxidant activities of the samples were evaluated. As the citrus mandarin powder concentration increased, moisture and sugar content increased, while pH decreased. Color measurements revealed decreased lightness and increased redness and yellowness. Mechanical texture parameters showed no significant differences among the groups. In sensory evaluation, the 24% sample received the highest scores for appearance, taste, texture, and overall acceptability, while the 24% and 32% samples achieved the highest aroma scores. Quantitative descriptive analysis indicated that higher powder levels increased yellowness, citrus aroma, sweetness, sourness, bitterness, astringency, and moistness, though no significant differences were observed in terms of hardness and chewiness. Principal component analysis supported these trends. The antioxidant activity of Jinmal Dasik, including total phenol and flavonoid contents, DPPH radical scavenging activity, and reducing power, increased with higher levels of citrus mandarin powder. Overall, the addition of 24% citrus mandarin powder was optimal for improving the sensory acceptability, antioxidant activity, and quality attributes of Jinmal Dasik.
A total of 128 halophilic and marine-associated bacterial strains were isolated from environmental marine samples and fermented seafood products collected in the Sacheon region of South Korea. The aim was to secure region-specific microbial resources and evaluate their potential for industrial use. The isolates belonged to 4 phyla, 15 families, 30 genera, and 61 species. The phylum Bacillota, particularly the family Bacillaceae, was the major taxonomic group (62.5%), comprising 14 genera and 36 species, such as Alkalihalobacillus, Bacillus, Caldibacillus, Cytobacillus, Fictibacillus, Halobacillus, Lysinibacillus, Metabacillus, Neobacillus, Oceanobacillus, Priestia, Rossellomorea, Rummeliibacillus, and Ureibacillus. Members of the phylum Pseudomonadota, primarily the family Alteromonadaceae, accounted for 4.7% of the isolates and included the genera Marinobacter and Microbulbifer. All isolates identified as members of the phylum Pseudomonadota were strong auxin producers or showed high extracellular enzyme activities. Functional characterization showed that 86 strains (67.2%) exhibited hydrolytic activity for at least one enzyme (protease, amylase, or lipase), and 32 strains (25%) produced auxin. The functions of the microbial resources in the Sacheon region are highly diverse. Collectively, the isolated strains show potential for application in managing marine environments, bioprocessing, and the fermented seafood industry, underscoring their value as genetic resources for future biotechnological use in South Korea.
In this study, freeze-dried red beet powder was characterized for its physicochemical properties and functional components and subsequently incorporated into rice cookies at levels of 0%, 2%, 4%, 6%, and 8% to assess its effects on quality characteristics and antioxidant activity. As the level of red beet powder increased, moisture content decreased, whereas both the diameter and thickness of the rice cookies increased, resulting in a reduced spread ratio. In terms of color parameters, lightness and yellowness decreased, whereas redness significantly increased with increasing red beet powder content, indicating a distinct visual change in the cookies. Antioxidant activity increased proportionally with red beet powder levels. These findings demonstrate that incorporating red beet powder effectively enhances the antioxidant activity and functional properties of rice cookies.
In this study, we aimed to compare the quality characteristics of madeleines prepared by substituting wheat flour with stabilized rice bran (SRB) at levels of 0–40%, and evaluated physicochemical properties and consumer acceptability to investigate sensory characteristics. Volume and baking loss significantly increased, whereas the moisture content significantly decreased with increasing SRB substitution levels (p<0.05). Concerning color, the L* value significantly decreased, whereas the a* and b* values significantly increased with an increasing SRB content (p<0.05). In the texture profile analysis, hardness significantly decreased with higher SRB levels. Moreover, both gumminess and chewiness displayed significant reduction in proportion to the SRB content. In the consumer acceptability test, the control group exhibited the highest score for appearance (7.91±1.25), while the appearance scores of SRB-added samples decreased with an increasing SRB content, suggesting that darker colors negatively influenced consumer preference. However, the SRB 30% group yielded the highest scores in grain flavor and overall acceptability (6.00±2.16 and 6.53±1.68, respectively). Based on the combined results of quality characteristics and consumer evaluation, we determined 30% SRB substitution the most suitable level for madeleine formulation.
Raw milk contains various microorganisms, necessitating effective sterilization for food safety. As traditional methods of using impellers and magnetic bars in round-bottom flasks remain inefficient and time-consuming, we developed and validated a low- temperature pasteurization technique using a Taylor vortex mixer. In this study, we analyzed raw milk pasteurization efficacy and rancidity and compared the results with those obtained using different types of mixing systems, such as Taylor vortex and conventional mixers. During the experiments, the sterilization temperature and time were varied to measure milk sample acidity via acid-base titration for the quantitative assessment of rancidity and sterilization effects. We assessed microbial survival through specific culture media. The Taylor vortex system demonstrated superior sterilization efficiency with minimal rancidity, which was attributed to its high thermal and mass transfer efficiencies. In summary, we established the Taylor vortex mixer as an effective and quality-preserving alternative for raw milk pasteurization, highlighting its potential use in the food industry.
