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The objective of this study was to evaluate the effect of β-glucan-rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural properties, and sensory evaluation of common wheat pasta. Pasta was prepared from semolina flour and common wheat flour by replacing common wheat flour at 2%, 4%, and 6% with BGRFs. Semolina flour showed significantly higher viscosities than common wheat flour samples. However, all viscosities, except the breakdown viscosity, were reduced with increasing percentages of BGRFs. Replacement of the common wheat flour with BGRFs resulted in a reddish brown colored pasta with a lower L* value and a higher a* value. The common wheat pastas containing up to 4% BGRFs were not significantly different from semolina pasta with regard to cooking loss. Addition of up to 2% BGRFs had no significant impact on swelling index and water absorption. The addition of BGRFs in common wheat flour had a positive effect on the quality of common wheat pasta and resulted in hardness values similar to those of semolina pasta. In a sensory evaluation, cooked pasta with 2% BGRFs had the highest overall acceptability score. In summary, the results showed that common wheat flour containing 4% BGRFs could be used to produce pasta with an improved quality and texture properties similar to semolina pasta. [ABSTRACT FROM AUTHOR]

This study aimed to compare the ginsenosides composition of ginseng depending on cultivated region and processing method. Fresh ginseng roots collected from four major regions of Korea were processed using either air-drying or steaming, and subsequent air-drying. Five ginsenosides including Rg1, Re, Rb1, Rc and Rb2 were the major forms in fresh ginseng, whereas Rb1 and Rg1 were abundant in processed ginsengs. The contents of total ginsenoside decreased with thermal processing and also showed a regional difference between processed ginsengs, whereas fresh ginseng had a regional variation only in Rg1. Unlike another ginsenosides decreased by processing, Rb1 increased with thermal processing. Ginsengs with relatively much higher content of Rc in fresh ginseng had a significant loss by air-drying and had about five times higher content of Rg3 than that of fresh ginseng. This indicates that Rc was transformed into Rg3 during air-drying. Practical Applications Korean ginseng used as a traditional medicine because of various beneficial effects is thermally processed to improve its efficacy. Ginsenoside is an interesting bioactive compound found in ginseng. Processing methods, air-drying or steaming, and subsequent air-drying, changed ginsenosides qualitatively and quantitatively. These results suggest that processing conditions should be carefully employed to enhance or retain the pharmaceutical effects of ginseng products. [ABSTRACT FROM AUTHOR]

Beech mushrooms ( L yophyllum ulmarium) consist of two varieties: brown ( BBM) and white ( WBM). The mushrooms contain ergosterol that can be converted to vitamin D2. WBM and BBM samples were exposed to light-emitting diode ( LED; red, yellow, green, blue, white and blue plus white) and fluorescent lamp ( FL) light by turning the light source on and off for 5 and 10 min, repetitively, for 10 days. LED exposure was more effective for fruit body development than FL exposure. Also, ergosterol contents in WBM exposed to yellow, green and blue LED (171.55, 155.66 and 160.21 mg/100 g, respectively) were significantly higher than those subjected to FL (143.58 mg/100 g). Therefore, considering ergosterol contents and growth of mushrooms together, yellow LED for WBM and blue LED for BBM were selected as the optimal treatments. LED treatment could be used as a new method to cultivate beech mushrooms for industrial production. Practical Application This study was conducted to examine the effects of a LED source on the ergosterol content and growth of white and brown beech mushrooms. Our study showed that LED exposure was more effective for fruit body development than FL exposure. Also, the ergosterol contents in both WBM and BBM exposed to yellow, green and blue LED were higher than those exposed to FL after 10 days. Based on the results in this study, LED treatment could be used as a new method to cultivate beech mushrooms for industrial production as it significantly increases ergosterol content and growth rate. [ABSTRACT FROM AUTHOR]

White jelly mushroom ( T remella fuciformis, WJM) has been used for medicinal purposes due to its diverse physiological activities. This study evaluated the effect of WJM in pork patties on the quality and sensory characteristics of it. Pork patties were formulated by combining minced pork with 0, 10, 20 and 30% of WJM by weight proportion. Moisture content of patties increased with the amount of WJM added and pork patties formulated with WJM had significantly higher cooking yield than control sample. All treatments had a higher lightness (64.31-67.23) and yellowness (14.39-14.60) content than the control (61.73 and 14.20, respectively). Control sample showed lowest score (3.8) in acceptance by oiliness and this value was lower than average (4.0), whereas acceptance by oiliness in samples with WJM increased (4.9-5.8). Therefore, the oil holding capacity of WJM has a positive effect on cooking yield of patty as well as sensory affection. Practical Application The demands of products containing significant amount of fat are inevitable, especially when immediate supply of energy is desirable. Although many ready-to-eat ( MRE) meals with high calories have been developed, the low sensory quality inherent from the greasiness of high-fat products results in an under-consuming problem with MRE. In this study, WJM ( T . fuciformis) is added to pork patties to decrease the greasiness of the cooked products. Based on the results of this study, the oil holding capacity of WJM had a positive effect on cooking yield of patty as well as sensory affection. [ABSTRACT FROM AUTHOR]

White jelly mushroom ( WJM; Tremella fuciformis) has been used for medicinal purposes because of its diverse physiological activities. This study evaluated the effect of WJM on the quality and sensory characteristics of pork patties. In cooked pork patties, moisture content of patties increased with the amount of WJM added, and pork patties formulated with WJM had significantly higher cooking yield than control sample. All treatments had a higher lightness (64.31∼67.23) and yellowness (14.39∼14.60) content than the control (61.73 and 14.20, respectively), because WJM has typically whiteness and lightness values. Control sample showed lowest score (3.8) in preference by oiliness and this value was lower than average (4.0) whereas preference by oiliness in samples with WJM increased (4.9∼5.8). Therefore, the oil-holding capacity of WJM has a positive effect on cooking yield of patty as well as sensory affection. Practical Application The demands of products containing significant amounts of fat are inevitable, especially when immediate supply of energy is desirable. Although many meals ready-to-eat ( MRE) with high calories have been developed, the low sensory quality inherent from the greasiness of high-fat products results in an under-consuming problem with MRE. In this study, white jelly mushroom ( WJM; Tremella fuciformis) is added to pork patties to decrease the greasiness of the cooked products. Based on the results in this study, the oil-holding capacity of WJM had a positive effect on cooking yield of patty as well as sensory affection. [ABSTRACT FROM AUTHOR]

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This study examined the antibacterial mode of action of T axus cuspidata leaf essential oil ( TCEO) against foodborne pathogenic bacteria. Gas chromatography-mass spectrometry analysis of microwave-extracted TCEO resulted in examination of 34 different compounds, representing 81.63% of the total oil. The TCEO (1,000 μg per disc) showed antibacterial effect against B acillus cereus ATCC 13061, S taphylococcus aureus ATCC 12600, L isteria monocytogenes ATCC 7644, S almonella typhimurium ATCC 43174 and E scherichia coli ATCC 43889 as diameters of inhibition zones (22.0 ± 0.4 to 34.0 ± 1.2 mm). The minimum inhibitory concentration and minimum bactericidal concentration values of TCEO against the tested pathogens were found in the range of 250-1,000 μg/mL. Also, the TCEO had potential inhibitory effect on the viable counts of test pathogens. The TCEO revealed its mode of action on membrane integrity as confirmed by marked release of extracellular adenosine triphosphate, 260 nm absorbing materials and potassium ion efflux. The scanning electron microscopy analysis using TCEO further confirmed severe morphological alterations on the cell membrane of test pathogens. Practical Applications Because of frequent foodborne outbreaks and rising concern of consumers on the use of chemical preservatives in foods, the food industry is emphasizing the use of natural antibacterial agents from plant origin as safe food preservatives. Some selected plant materials are used as natural antimicrobials in food systems to prevent the growth of foodborne pathogens, resulting in the extension of shelf life of processed foods. T axus cuspidata leaf essential oil ( TCEO) is shown by this study to elicit its antibacterial action against foodborne pathogens through membrane permeabilization and can be used to control the growth of several foodborne pathogens. Hence, it is anticipated that TCEO may have greater potential for its practical application as an affective food preservative. [ABSTRACT FROM AUTHOR]

Maesil extract, a fruit-juice concentrate derived from Prunus mume prepared by fermenting with sugar, is widely used with increasing popularity in Korea. Biogenic amines in maesil extract were extracted with 0.4 M perchloric acid, derivatized with dansyl chloride, and detected using high-performance liquid chromatography. Among 18 home-made maesil extracts collected from different regions, total biogenic amine content varied from 2.53 to 241.73 mg/L. To elucidate the effects of soaking and fermentation time on biogenic amine content in maesil extract, maesil was soaked in brown sugar for 90 days and the liquid obtained was further fermented for 180 days at 15 and 25 °C, respectively. The main biogenic amines extracted were putrescine and spermidine and the total biogenic amine content was higher at 25 °C than at 15 °C. Soaking at 15 and 25 °C increased the total biogenic amines content from 14.14 to 34.98 mg/L and 37.33 to 69.05 mg/L, respectively, whereas a 180 day fermentation decreased the content from 31.66 to 13.59 mg/L and 116.82 to 57.05 mg/L, respectively. Biogenic amine content was correlated with total amino acid content (particularly, arginine content). Based on these results, we have considered that biogenic amine synthesis can be reduced during maesil extract production by controlling temperature and fermentation time. [ABSTRACT FROM AUTHOR]

Biogenic amines are produced during fermentation and can act as harmful substances. Strains related to the fermentation of maesil extract were identified and Clavispora lusitaniae and Pichia kluyveri were selected to investigate the relationship between biogenic amines and precursors, NaCl or ethanol. Biogenic amines were analyzed by high-performance liquid chromatography. Among precursors added, arginine was most effective for the biogenic amines formation. After 24 h incubation, the content of total biogenic amines increased from 37.60 to 51.75 mL/L for C. lusitaniae and from 2.60 to 33.30 mL/L for P. kluyveri in arginine-added medium. The number of yeast decreased in both NaCl- and ethanol-YM broth added with arginine, but there was no correlation between the number of yeast and biogenic amines. These results suggested that the formation of biogenic amines by yeast was affected by various factors and their interactions rather than a single factor, such as decarboxylase activity and stress factor., Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01328-8., Competing Interests: Conflict of interestThe authors declare no conflict of interest., (© The Korean Society of Food Science and Technology 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)