Miyeokgui (Undaria pinnatifida Sporophyll) Characteristic under Different Relative Humidity: Microbial Safety, Antioxidant Activity, Ascorbic Acid, Fucoxanthin, α-/β-/γ-Tocopherol Contents
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Chemicals
2.2. Experimental Procedure
2.3. Measurement of MC and aw
2.4. Color Value
2.5. Caking Phenomenon
2.6. Microbiological Analysis
2.7. Bioactive Compound Analysis
2.7.1. AA
2.7.2. Fucoxanthin
2.7.3. Tocopherols
2.8. Antioxidant Activity
2.9. Statistical Analysis
3. Results and Discussion
3.1. MC and RH
3.2. Color Value
3.3. Caking Phenomenon
3.4. Microbial Safety
3.5. Bioactive Compound Analysis
3.6. Antioxidant Activity
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
- Hou, X.; Yan, X. Study on the concentration and seasonal variation of inorganic elements in 35 species of marine algae. Sci. Total Environ. 1998, 222, 141–156. [Google Scholar] [CrossRef]
- Jeong, S.C.; Jeong, Y.T.; Lee, S.M.; Kim, J.H. Immune-modulating activities of polysaccharides extracted from brown algae Hizikia fusiforme. Biosci. Biotechnol. Biochem. 2015, 79, 1362–1365. [Google Scholar] [CrossRef] [Green Version]
- Aguilera, J.M.; del Valle, J.M. Structural changes in low moisture foods. In Food Preservation by Moisture Control; Babosa-Canovas, G., Welti-Chanes, J., Eds.; Technomic Publ. Co.: Lancaster, UK, 1995; pp. 675–691. [Google Scholar]
- Fung, A.; Hamid, N.; Lu, J. Fucoxanthin content and antioxidant properties of Undaria pinnatifida. Food Chem. 2013, 2, 1055–1062. [Google Scholar] [CrossRef] [PubMed]
- Synytsya, A.; Kim, W.J.; Kim, S.M.; Pohl, R.; Synytsya, A.; Kvasnicka, F.; Park, Y.I. Structure and antitumor activity of fucoidan isolated form sporophyll of Korean brown seaweed Undaria pinnatifida. Cabohydr. Polym. 2010, 81, 41–48. [Google Scholar] [CrossRef]
- Hosokawa, M.; Kudo, M.; Meaeda, H.; Kohno, H.; Tanaka, T.; Miyashita, K. Fucoxanthin induces apoptosis and enhances the antiprolliferative effect of the PPARγ ligand, troglitazone, on colon cancer cells. Biochem. Biophys. Acta Gen. Subj. 2004, 1675, 113–119. [Google Scholar] [CrossRef]
- Peng, J.; Yuan, J.P.; Wu, C.F.; Wang, J.H. Fucoxanthin, a marine carotenoid present in brown seaweeds and diatoms: Metabolism and bioactivities relevant to human health. Mar. Drugs 2011, 9, 1806–1828. [Google Scholar] [CrossRef] [PubMed]
- Maeda, H.; Hosokawa, M.; Sashima, T.; Funayama, K.; Miyashita, K. Fucoxanthin from edible seaweed, Undaria pinnatifida, shows antiobesity effect through UCPI expression in white adipose tissues. Biochem. Biophys. Res. Commun. 2005, 332, 392–397. [Google Scholar] [CrossRef]
- Lourenco-Lopes, C.; Lourenco-Lopes, C.; Garcia-Oliveira, P.; Carpena, M.; Fraga-Corral, M.; Jimenez-Lopez, C.; Pereira, A.G.; Simal-Gandara, J. Scientific approaches on extraction, purification and stability for the commercialization of fucoxanthin recovered from brown algae. Foods 2020, 9, 1113. [Google Scholar] [CrossRef]
- Terasaki, M.; Kubota, A.; Kojima, H.; Maeda, H.; Miyashita, K.; Kawagoe, C.; Tanaka, T. Fucoxanthin and colorectal cancer prevention. Cancers 2021, 13, 2379. [Google Scholar] [CrossRef]
- Lordan, S.; Ross, R.P.; Stanton, C. Marine bioactives as functional food ingredients: Potential to reduce the incidence of chronic diseases. Mar. Drugs 2011, 9, 1056–1100. [Google Scholar] [CrossRef] [Green Version]
- Wang, L.; Park, Y.J.; Jeon, Y.J.; Ryu, B. Bioactivities of the edible brown seaweed, Undaria pinnatifida: A review. Aquaculture 2018, 495, 873–880. [Google Scholar] [CrossRef]
- Paull, R.E.; Chen, N.J. Postharvest handling and storage of the edible red seaweed Gracilaria. Postharvest Biol. 2008, 48, 302–308. [Google Scholar] [CrossRef]
- Djaeni, M.; Sari, D.A. Low temperature seaweed drying using dehumidified air. Procedia Environ. Sci. 2015, 23, 2–10. [Google Scholar] [CrossRef] [Green Version]
- Shin, H.K.; Hwang, S.H.; Youn, K.S. Absorption characteristics and prediction model of ginger powder by different drying methods. Korean J. food Sci. Technol. 2003, 35, 211–216. [Google Scholar]
- Youn, K.S. Absorption characteristic of green tea powder as influenced by particle size. Korean J. Food Nutr. 2004, 33, 1720–1725. [Google Scholar]
- Perera, C.O. Selected quality attributes of dried foods. Dry. Technol. 2005, 23, 717–730. [Google Scholar] [CrossRef]
- Kim, A.N.; Hu, W.S.; Lee, K.Y.; Koo, O.K.; Kerr, W.L.; Choi, S.G. Effect of vacuum grinding and storage under oxygen free condition on antioxidant activity and bacterial communities of strawberry puree. LWT 2021, 137, 110495. [Google Scholar] [CrossRef]
- Kim, A.N.; Kim, H.J.; Kerr, W.L.; Choi, S.G. The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple. Food Chem. 2017, 216, 234–242. [Google Scholar] [CrossRef] [PubMed]
- Lee, K.Y.; Kim, A.N.; Lee, H.Y.; Pyo, M.J.; Choi, S.G. Micorobial stability and quality characteristics of seaweed powder as affected by relative humidity. J. Agric. Life Sci. 2022, 56, 117–125. [Google Scholar] [CrossRef]
- Lee, K.Y.; Rahman, M.S.; Kim, A.N.; Jeong, E.J.; Kim, B.G.; Lee, M.H.; Choi, S.G. Oil yield, physicochemical characteristics, oxidative stability and microbial characteristics, oxidative stability and microbial safety of perilla seeds stored at different relative humidity. Ind. Crops Prod. 2021, 165, 113431. [Google Scholar] [CrossRef]
- Quitain, A.T.; Kai, T.; Sasaki, M.; Goto, M. Supercritical carbon dioxide extraction of fucoxanthin from Undaria pinnatifida. J. Agric. Food Chem. 2013, 61, 5792–5797. [Google Scholar] [CrossRef]
- Thompson, J.N.; Hatina, G. Determination of tocopherols and tocotrienols in foods and tissues by high performance liquid chromatography. J. Liq. Chromatogr. 1979, 2, 327–344. [Google Scholar] [CrossRef]
- Moon, H.G.; Islam, M.; Chun, J. Analysis of retinol, β-carotene, vitamin E, and cholesterol contents in steamed and braised dishes of the Korean diet. Korean J. Food Preserv. 2019, 26, 796–807. [Google Scholar] [CrossRef]
- Blois, M.S. Antioxidant determinations by the use of a stable free radical. Nature 1958, 181, 1199–1200. [Google Scholar] [CrossRef]
- Re, R.; Pellegrini, N.; Proteggente, A.; Pannala, A.; Yang, M.; Rice-Evans, C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 1999, 26, 1231–1237. [Google Scholar] [CrossRef] [PubMed]
- Benzie, I.F.; Strain, J.J. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Anal. Biochem. 1996, 239, 70–76. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Teunou, E.; Fitzpatrick, J.J. Effect of relative humidity and temperature on food powder flowability. J. Food Eng. 1999, 42, 109–116. [Google Scholar] [CrossRef]
- Estrada-Bahena, E.B.; Salazar, R.; Ramírez, M.; Moreno-Godínez, M.E.; Jiménez-Hernández, J.; Romero-Ramírez, Y.R.; González-Cortázar, M.; Alvarez-Fitz, P. Influence of water activity on physical properties, fungal growth, and ochratoxin A production in dry cherries and green-coffee beans. J. Food Process. Preserv. 2021, 46, e16226. [Google Scholar] [CrossRef]
- Hyun, J.E.; Kim, J.H.; Choi, Y.S.; Kim, E.M.; Kim, J.C.; Lee, S.Y. Evaluation of microbial quality of dried foods stored at different relative humidity and temperature, and effect of packaging methods. J. Food Saf. 2018, 38, e12433. [Google Scholar] [CrossRef]
- Gonzalez-Torralba, J.; Arazuri, S.; Jaren, C.; Arregui, L.M. Influence of temperature and r.h. during storage on wheat bread making quality. J. Stored Prod. Res. 2013, 55, 134–144. [Google Scholar] [CrossRef] [Green Version]
- Kim, H.K.; Park, M.H.; Shin, D.H.; Min, B.Y. Color changes and sorption characteristics of whole red pepper with relative humidity and temperature. Korean J. Food Sci. Technol. 1984, 16, 437–442. [Google Scholar]
- Lee, J.M.; Lim, S.W.; Cho, S.H.; Choi, S.G.; Heo, H.J.; Lee, S.C. Effect of relative humidity and storage temperature on the quality of green tea powder. Korean J. Food Nutr. 2009, 38, 83–88. [Google Scholar] [CrossRef]
- Kim, Y.S.; An, D.S.; Woo, K.L.; Lee, D.S. Moisture sorption isotherm and quality deterioration of dry jujube. Korean J. Posthaw. Sci. Technol. 1997, 4, 33–38. [Google Scholar]
- Kim, A.N.; Lee, K.Y.; Kang, J.Y.; Rahman, M.S.; Heo, H.J.; Choi, S.G. Effect of relative humidity of the microbial and physicochemical characteristics of ‘Samnamul’ (Aruncus dioicus var. kamtschaticus) during storage. Korean J. Food Preserv. 2020, 27, 159–169. [Google Scholar] [CrossRef]
- EFSA Panel on Nutrition, Novel Foods and Food Allegens (NDA); Turck, D.; Castenmiller, J.; De Henauw, S.; Hirsch-Ernst, K.I.; Knutsen, H.K. Safety of water lentil powder from Lemnaceae as a Novel Food pursuant to Regulation (EU) 2015/2283. EFSA J. 2021, 19, e06845. [Google Scholar] [CrossRef] [PubMed]
- Peleg, M. Glass transition and the physical stability of food powder. In Glass State in Foods; Blanshard, J.M.V., Lillford, P.J., Eds.; Nottingham University Press: Nottingham, UK, 1993; pp. 435–451. [Google Scholar]
- Kim, M.H.; Kim, B.Y. Influence of soluble starch pretreatment and particle size on physical properties of powdered onion during storage. Korean J. Food Nutr. 1996, 25, 267–273. [Google Scholar]
- Peleg, M.; Hollenbach, A.M. Flow conditioners and anticaking agents. Food Technol. 1984, 38, 93–102. [Google Scholar]
- Weigl, B.; Pengiran, Y.; Feise, H.J.; Rock, M.; Janssen, R. Comparative testing of powder caking. Chem. Eng. Technol. 2006, 29, 686–690. [Google Scholar] [CrossRef]
- Ruan, R.; Choi, Y.J.; Chung, M.S. Caking in food powders. Food Sci. Biotechnol. 2007, 16, 329–336. [Google Scholar]
- Brannan, R.G. Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels. J. Food Sci. 2008, 73, C36–C40. [Google Scholar] [CrossRef]
- Bernardo, A.P.D.S.; Da Silva, A.C.M.; Ferreira, F.M.S.; Do Nascimento, M.D.S.; Pflanzer, S.B. The effects of time and relative humidity on dry-aged beef: Traditional versus special bag. FSTI 2021, 27, 626–634. [Google Scholar] [CrossRef] [PubMed]
- Onilude, A.A.; Igbinadolor, R.O.; Wakil, S.M. Effect of time and relative humidity on the microbial load and physical quality of cashew nuts (Anacardium occidentale L.) under storage. Afr. J. Microbiol. Res. 2010, 4, 1939–1944. [Google Scholar]
- Kim, J.Y.; Bae, Y.M.; Hyun, J.E.; Kim, E.K.; Kim, J.C.; Lee, S.Y. Microbiological quality of dried and powdered foods stored at various relative humidities. J. East Asian Soc. Diet. Life 2017, 27, 576–582. [Google Scholar] [CrossRef]
- Yang, Y.I.; Jung, S.H.; Lee, K.T.; Choi, J.H. 8,8′-Bieckol, isolated from edible brown algae, exerts its anti-inflammatory effects through inhibition of NF-κB signaling and ROS production in LPS-stimulated macrophages. Int. Immunopharmacol. 2014, 23, 460–468. [Google Scholar] [CrossRef]
- Carr, A.C.; Maggini, S. Vitamin C and immune function. Nutrients 2017, 9, 1211. [Google Scholar] [CrossRef] [Green Version]
- Sachindra, N.M.; Sato, E.; Maeda, H.; Hosokawa, M.; Niwano, Y.; Kohno, M.; Miyashita, K. Radical scavenging and singlet oxygen quenching activity of marine carotenoid fucoxanthin and its metabolites. J. Agric. Food Chem. 2007, 55, 8516–8522. [Google Scholar] [CrossRef]
- Kotake-Nara, E.; Asai, A.; Nagao, A. Neoxanthin and fucoxanthin induce apoptosis in PC-3 human prostate cancer cells. Cancer Lett. 2005, 220, 75–84. [Google Scholar] [CrossRef]
- Das, S.K.; Ren, R.; Hashimoto, T.; Kanazawa, K. Fucoxanthin induces apoptosis in osteoclast-like cells differentiated from RAW264.7 cells. J. Agric. Food Chem. 2010, 58, 6090–6095. [Google Scholar] [CrossRef]
- Sugawara, T.; Matsubara, K.; Akagi, R.; Mori, M.; Hirata, T. Antiangiogenic activity of brown algae fucoxanthin and its deacetylated product, fucoxanthinol. J. Agric. Food Chem. 2006, 54, 9805–9810. [Google Scholar] [CrossRef]
- Kim, K.N.; Heo, S.J.; Yoon, W.J.; Kang, S.M.; Ahn, G.; Yi, T.H.; Jeon, Y.J. Fucoxanthin inhibits the inhibits the inflammatory response by suppressing the activation of NF-κB and MAPKs in lipopolysaccharide-induced RAW 264.7 macrophages. Eur. J. Pharmacol. 2010, 649, 369–375. [Google Scholar] [CrossRef]
- Maeda, H. Nutraceutical effects of fucoxanthin for obesity and diabetes therapy: A review. J. Oleo Sci. 2015, 64, 125–132. [Google Scholar] [CrossRef]
- Jensen, A. Tocopherol content of seaweed and seaweed meal: III─Influence of processing and storage on the content of tocopherols, carotenoids and ascorbic acid in seaweed meal. J. Sci. Food Agric. 1969, 20, 622–626. [Google Scholar] [CrossRef]
- Petersen, E.E.; Schonheyder, F. Some investigations on the decrease in ascorbic acid content of untreated dehydrated vegetables during storage. Arch. Biochem. 1947, 13, 245–252. [Google Scholar]
- Liang, R.; Huang, Q.; Ma, J.; Shoemaker, C.F.; Zhong, F. Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions. Food Hydrocoll. 2013, 33, 225–233. [Google Scholar] [CrossRef]
- Bechoff, A.; Dhuique-Mayer, C.; Dornier, M.; Tomlins, K.I.; Boulanger, R.; Dufour, D.; Westby, A. Relationship between the kinetics of β-carotene degradation and formation norisoprenoids in the storage of dried sweet potato chips. Food Chem. 2010, 121, 348–357. [Google Scholar] [CrossRef]
- Niki, E.; Traber, M.G. A history of vitamin E. Ann. Nutr. Metab. 2012, 61, 207–212. [Google Scholar] [CrossRef] [PubMed]
- Chow, C.K. Distribution of tocopherols in human plasma and red blood cells. AJCN 1972, 28, 756–760. [Google Scholar] [CrossRef]
- Drotleff, A.M.; Ternes, W. Determination of Rs, E/Z-tocotrienols by HPLC. J. Chromatogr. A 2001, 909, 215–223. [Google Scholar] [CrossRef]
- Ball, G.F. Vitamins in Foods: Analysis, Biovailability, and Stability; CRC Press: Boca Raton, FL, USA, 2005; pp. 119–136. [Google Scholar]
- Kanner, J.; Harel, S.; Mendel, H. Content and stability of alpha-tocopherol in fresh and dehydrated pepper fruits (Capsicum annuum L.). J. Agric. Food Chem. 1979, 27, 1316–1318. [Google Scholar] [CrossRef] [PubMed]
- Brigelius-Flohe, R.; Traber, M.G. Vitamin E: Function and metabolism. FASEB J. 1999, 13, 1145–1155. [Google Scholar] [CrossRef] [PubMed]
- Pisochi, A.M.; Pop, A. The role of antioxidants in the chemistry of oxidative stress: A review. Eur. J. Med. Chem. 2015, 97, 55–74. [Google Scholar] [CrossRef]
- Farvin, K.S.; Jacobsen, C. Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast. Food Chem. 2013, 138, 1670–1681. [Google Scholar] [CrossRef]
- Hermund, D.B.; Yesiltas, B.; Honold, P.; Jonsdottir, R.; Kristinsson, H.G.; Jacobsen, C. Characerisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise. J. Funct. Foods. 2015, 19, 828–841. [Google Scholar] [CrossRef]
- Boulom, S.; Robertson, J.; Hamid, N.; Ma, Q.; Lu, J. Seasonal changes in lipid fatty acid, α-tocopherol and phytosterol contents of seaweed, Undaria pinnatifida, in the Marlborough Sounds, New Zealand. Food Chem. 2014, 161, 261–269. [Google Scholar] [CrossRef] [PubMed]
- Holt, S.L.; Kraan, S. Bioactive compounds in seaweed: Functional food applications and legislation. J. Appl. Phycol. 2011, 23, 543–597. [Google Scholar] [CrossRef]
- Tong, T.; Li, J.; Ko, D.O.; Kim, B.S.; Zhang, C.; Ham, K.S.; Kang, S.G. In vitro antioxidant potential and inhibitory effect of seaweed on enzymes relevant for hyperglycemia. Food Sci. Biotechnol. 2014, 23, 2037–2044. [Google Scholar] [CrossRef]
- Yan, X.; Chuda, Y.; Suzuki, M.; Nagata, T. Fucoxanthin as the major antioxidant in Hijikia fusiformis, a common edible seaweed. Biosci. Biotechnol. Biochem. 1999, 63, 605–607. [Google Scholar] [CrossRef]
- Wang, T.; Jonsdottir, R.; Olafsdottir, G. Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds. Food Chem. 2009, 116, 240–248. [Google Scholar] [CrossRef]
- Kim, J.Y.; Kim, M.J.; Yi, B.; Oh, S.; Lee, J. Effects of relative humidity on the antioxidant properties of α-tocopherol in stripped corn oil. Food Chem. 2015, 167, 191–196. [Google Scholar] [CrossRef] [PubMed]
- Chen, B.; Panya, A.; McClements, D.J.; Decker, E.A. New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micelles. J. Agric. Food Chem. 2012, 60, 3524–3532. [Google Scholar] [CrossRef] [PubMed]
- Petra, J.K.; Lee, S.W.; Park, J.G.; Baek, K.H. Antioxidant and antibacterial properties of essential oil extracted from an edible seaweed Undaria pinnatifida. J. Food Biochem. 2016, 41, 1277–1279. [Google Scholar] [CrossRef]
- Rafiquzzaman, S.M.; Kim, E.Y.; Kim, Y.R.; Nam, T.J.; Kong, I.S. Antioxidant activity of glycoprotein purified from Undaria pinnatifida measured by an in vitro digestion model. Int. J. Biol. Macromol. 2013, 62, 265–272. [Google Scholar] [CrossRef] [PubMed]
Storage Time (Week) | Color Value | Relative Humidity (%) | |||||||
---|---|---|---|---|---|---|---|---|---|
11 | 23 | 33 | 43 | 53 | 69 | 81 | 93 | ||
2 | L | 50.13 ± 0.69 Aa | 48.56 ± 1.43 Ab | 49.15 ± 0.64 Ab | 48.77 ± 1.26 Ab | 47.19 ± 0.60 Ac | 44.96 ± 0.39 Ad | 41.27 ± 0.69 Ae | 40.24 ± 0.77 Af |
a | −4.87 ± 0.07 Af | −4.52 ± 0.19 Ae | −4.12 ± 0.30 Ad | −3.86 ± 0.04 Ac | −3.88 ± 0.22 Ac | −2.18 ± 0.15 Bb | −2.07 ± 0.11 Ab | −1.48 ± 0.21 Aa | |
b | 15.47 ± 0.95 Af | 16.68 ± 0.62 Ae | 17.74 ± 0.31 Ad | 18.89 ± 1.05 Ac | 18.93 ± 0.27 Ac | 21.34 ± 1.15 Ab | 21.56 ± 0.59 Aab | 21.95 ± 0.84 Aa | |
3 | L | 49.68 ± 0.07 Aa | 48.92 ± 0.54 Ab | 48.27 ± 0.85 Bb | 48.17 ± 0.37 Ac | 47.03 ± 0.14 Ac | 44.85 ± 0.92 Ad | - | - |
a | −4.98 ± 0.30 Af | −4.77 ± 0.26 Be | −4.20 ± 0.09 Ad | −3.88 ± 0.09 Ac | −2.77 ± 0.26 Bb | −2.17 ± 0.34 Ba | - | - | |
b | 15.47 ± 1.17 Ad | 16.02 ± 0.37 Bd | 17.56 ± 0.24 Ac | 18.30 ± 0.17 Ac | 19.78 ± 0.53 Ab | 21.19 ± 1.06 Aa | - | - | |
4 | L | 49.59 ± 0.99 Aa | 49.76 ± 0.41 Aa | 46.77 ± 0.42 Cc | 46.56 ± 0.92 Bc | 45.23 ± 0.35 Bd | 43.38 ± 0.98 Bd | - | - |
a | −5.26 ± 0.17 Be | −4.86 ± 0.12 Bd | −4.76 ± 0.17 Bd | −4.28 ± 0.26 Bc | −2.47 ± 0.03 Cb | −1.80 ± 0.09 Aa | - | - | |
b | 15.06 ± 0.48 Ac | 15.63 ± 0.90 Bc | 17.54 ± 1.53 Ab | 17.99 ± 1.25 Ab | 20.03 ± 1.43 Aa | 19.40 ± 0.49 Ba | - | - |
Relative humidity (%) | 11 | 23 | 33 | 43 | 53 | 69 | 81 | 93 |
Caking index (%) | 0 | 0 | 0 | 0 | 0 | 88.30 ± 0.11 c | 99.75 ± 0.08 b | 99.98 ± 0.01 a |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Lee, K.-Y.; Kim, J.M.; Chun, J.; Heo, H.J.; Park, C.E.; Choi, S.-G. Miyeokgui (Undaria pinnatifida Sporophyll) Characteristic under Different Relative Humidity: Microbial Safety, Antioxidant Activity, Ascorbic Acid, Fucoxanthin, α-/β-/γ-Tocopherol Contents. Foods 2023, 12, 2342. https://0-doi-org.brum.beds.ac.uk/10.3390/foods12122342
Lee K-Y, Kim JM, Chun J, Heo HJ, Park CE, Choi S-G. Miyeokgui (Undaria pinnatifida Sporophyll) Characteristic under Different Relative Humidity: Microbial Safety, Antioxidant Activity, Ascorbic Acid, Fucoxanthin, α-/β-/γ-Tocopherol Contents. Foods. 2023; 12(12):2342. https://0-doi-org.brum.beds.ac.uk/10.3390/foods12122342
Chicago/Turabian StyleLee, Kyo-Yeon, Jong Min Kim, Jiyeon Chun, Ho Jin Heo, Chae Eun Park, and Sung-Gil Choi. 2023. "Miyeokgui (Undaria pinnatifida Sporophyll) Characteristic under Different Relative Humidity: Microbial Safety, Antioxidant Activity, Ascorbic Acid, Fucoxanthin, α-/β-/γ-Tocopherol Contents" Foods 12, no. 12: 2342. https://0-doi-org.brum.beds.ac.uk/10.3390/foods12122342