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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.

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

The physicochemical properties and permeation efficiency of l-ascorbic acid (AA)-loaded nanoparticles (NPs) prepared using N-trimethyl chitosan (TMC) and Ntriethyl chitosan (TEC) were investigated. The sizes of AA-TMC-NPs and AA-TEC-NPs were 568±50 and 150±15 nm, respectively and both zeta potential values were slightly positively charged. The encapsulation efficiency (EE) of AA-TMC-NPs was consistently between 40 and 45%, but the EE of AA-TEC-NPs varied between 18 and 56%. The release rate increased with increased temperatures for both NPs. AA-TMC-NPs exhibited an initial burst release, while AA-TEC-NPs exhibited a controlled release, increasing rapidly after 2 h. The pH-related release pattern was similar to the temperature-related release pattern. The permeation efficiency into Caco-2 cells, in order from lowest to highest, was AA, an AA mixture with TMC, an AA mixture with TEC, AA-TMC-NPs, and AA-TEC-NPs. Both NPs showed potential to enhance the permeability of AA.

Antioxidant activities and physicochemical properties of tteokbokki rice cakes containing different amounts of cinnamon powder were evaluated. The pH and the L values (chromaticity) decreased, and the moisture content and the a (red) value increased with an increasing cinnamon concentration. The b (yellow) value increased at 1% (w/w) cinnamon powder. The hardness and chewiness increased with an increase in the cinnamon powder content, while the adhesiveness and cohesiveness decreased. The antioxidant effects, total polyphenol content, and DPPH and ABTS radical scavenging activities all increased with an increased cinnamon concentration. Cinnamon can promote expansion of tteokbokki markets, and rice consumption.

The gene encoding a putative mannose-6-phosphate isomerase (TnMPI) from Thermotoga neapolitana DSM4359 was cloned and expressed in Escherichia coli. TnMPI showed the highest isomerization activity between d-fructose and d-mannose at 75°oC in 50 mM Tris-HCl buffer (pH 7.5) containing 1 mM of Cu2+. TnMPI can be activated by some divalent metal ions, such as Cu2+, Mn2+, and Co2+. In the presence of 1 mM Cu2+, TnMPI activity on conversion from d-fructose to d-mannose was significantly enhanced up to 271% of that without Cu2+. In addition, its isomerization equilibrium between d-fructose and Dmannose was strongly affected by reaction temperature and pH. As reaction temperature decreased from 95 to 55°C, the equilibrium ratio of d-fructose to d-mannose was gradually shifted from 73:27 to 55:45. As reaction pH decreased from pH 8.5 to 5.5, the equilibrium ratio of Dfructose to d-mannose was shifted from 68:32 to 49:51.

This study compared the quality and antioxidant characteristics of commercial and traditional Doenjangs from various regions of Korea. The pH, salinity, and brix degree of the samples tested ranged from 4.61~6.36, 0.90~1.00% and 0.97~ 1.10 °Bx, respectively. The pH was highest for Doenjang made in the Jeonnam region. No significant differences in the salinity or brix degree of Doenjang from different regions of Korea were found(p>0.05). The L, a, and b-values for color of the Doenjang samples ranged from 52.92~55.00, 0.03~0.62 and -0.74~2.70, respectively. The total polyphenol content(TPC) ranged from 18.71~25.78 ㎎ GAE/㎖, and the 1,1-diphenyl-2-picrylhydrazyl(DPPH) and 2,2-azinobis(3-ethyl benzothiazoline)-6-sulfonic acid(ABTS) radical scavenging activities ranged from 6.43~14.38 and 2.46~7.08 ㎎ AE/㎖, respectively. The TPC was highest for Doenjang from Gyeongnam, while that from Gyeongbuk had the lowest content. The DPPH radical scavenging activity was highest for Doenjang from Jeonnam and lowest for Doenjang from Gangwon. The ABTS radical scavenging activities for Doenjang from Gyeonggi and Gyeongbuk were lower in comparison to samples from other regions. Consequently these results should provide better information for standardizing and improving the quality and functional activity of commercial Doenjang in Korea.

In this study, we developed a rapid Salmonella detection system and confirmed its detection efficiency using modified selective pre-enrichment and the 4-methyl umbelliferyl caprilate (MUCAP) test. Luria-Bertani (LB) medium without auto-fluorescence was modified by the addition of a bile salt mixture and sodium citrate as inhibitors, after which ferrous sulfate and sodium thiosulfate were added for the induction of H2S gas. In a mixed culture of Staphylococcus aureus, Escherichia coli, and Salmonella enteritidis in Salmonella detective modified LB (SDMLB) medium, S. enteritidis dominated regardless of their initial population size. Among 10 bacterial strains, Salmonella and Enterobacter spp. were cultured and distinguished by the H2S test because the Enterobacter spp. was unable to produce H2S gas in SDMLB medium. MUCAP testing produced blue fluorescence only for Salmonella spp. Tests for Salmonella using chicken skin and egg shells revealed the presence of Salmonella spp. Thus, foods carrying Salmonellae were detected rapidly and simply using this method.

Treatment effects of grape fruit stem extracts (GFSE) containing trans-resveratrol or fermented pollen (FP), and ethylene gas scavenging material (EGS) on the storage property of fresh jujube (Z izyphus jujuba forma hoonensis C.S. Yook) were investigated. Fresh jujubes were packed in different storage containers (PE film and Lock & Lock vessel), and treated with GFSE containing trans-resveratrol of 30 ppm or 1% FP, and EGS. The storage vessels were stored in refrigerator (0±1C) during 12 weeks, and then quality characteristics during storage period were analysed. Hardness slightly increased until 4 weeks and decreased afterward. Soluble solid (°Bx) and total titratable acidity of fresh jujube slightly increased in all treatments during storage period. Vitamin C content of fresh jujube slightly decreased in all treatments during storage period. Number of microorganisms decreased until 4 weeks and increased afterward. The decay enzyme activity increased in all treatments during storage period. Storage stability was higher for PE film than Lock & Lock containers. Storage period of fresh jujube in this experiment ranges in 8~9 weeks for maturity fruits treated with 30 ppm of GFSE and ethylene gas scavenging material.

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.