Texture Properties of Lepidium meyenii Walpers for the Elderly Base on Enzyme Treatment Dah-Sol Kim, Ju Hong Park Natural Product Communications, 2026 Objective/background Although Lepidium meyenii Walpers is recognized as a nutrient-dense root with potential benefits for older adults, its dense and fibrous texture limits direct consumption by those with reduced chewing and digestive capacity. Developing softer preparations of root crops is therefore an important strategy for improving nutritional accessibility in aging populations. Methods This work evaluated the role of enzymatic treatments in modifying the texture of Lepidium meyenii tissue. Three hydrolytic enzymes—cellulase, polygalacturonase, and α-amylase—were applied individually, and the resulting physicochemical attributes were compared with untreated controls. Results The antioxidant and antidiabetic properties of Lepidium meyenii were notably demonstrated. All enzyme applications contributed to a measurable reduction in tissue hardness. In particular, cellulase treatment induced pronounced structural changes, including enlarged and irregular pore formation, which appeared to be a major factor in texture softening. Conclusion These findings suggest that enzymatic modification may be a viable strategy to produce elder-friendly forms of Lepidium meyenii and similar root vegetables, enhancing their usability in dietetic products while also supporting interest in natural bioactive constituents.
Antioxidant Capacity and Phytochemical Screening in Different Parts of Abelmoschus Manihot Dah-Sol Kim, Nami Joo Natural Product Communications, 2026 Objective/Background This study aimed to investigate the antioxidant activity and phenolic compound profiles of flowers and leaves of Abelmoschus manihot , recognizing that different plant organs may exhibit distinct metabolic compositions. The research focused on part-specific phytochemical differences, emphasizing the need for foundational knowledge before considering any practical use. Methods Qualitative and quantitative analyses were conducted using a range of in vitro assays to assess antioxidant capacities, including total phenolic and flavonoid contents, ferric reducing antioxidant power (FRAP), DPPH and ABTS radical scavenging activities, and SOD-like enzyme assays. High-performance liquid chromatography coupled with high-resolution mass spectrometry (HPLC-HRMS) was employed to identify and quantify phenolic compounds in both flowers and leaves. Results Although the leaves showed numerically higher total polyphenol content and FRAP values, and the flowers exhibited greater mean values of flavonoids and radical scavenging capacity, these differences were not statistically significant (p > .05). SOD-like activities were similar for both tissues. 74 phenolic compounds were identified in leaves and 64 in flowers, with isoflavones and hydroxycinnamic acids abundant in leaves and hyperoside, hirsutrin, rutin, and myricetin predominant in flowers. Conclusion The distinct antioxidant profiles and metabolite compositions of A. manihot flowers and leaves provide useful foundational data for further research. However, the biological significance, safety, efficacy, and practical utility of these characteristics must be validated with additional in vivo and clinical studies prior to any application in food, medicine, or health-related fields.
Comparison of Antioxidant Capacity by Cooking Method of Apios (Apios americana Medicus) and Its Applicability as an Elder-Friendly Food Dah‐Sol Kim, Ju Hong Park Food Science and Nutrition, 2025 Considering the deteriorated chewing ability among the elderly people, this study aimed to develop elder‐friendly foods that comply with the hardness standards set by Korean industrial standards (KS). First, we sought to establish an optimal cooking method by analyzing the antioxidant activity of Apios. Second, a gelling agent was incorporated into Apios cooked using the optimal method (sous‐vide) to make a mousse that meets KS hardness requirements by controlling its rheological properties. Third, we aimed to develop an elder‐friendly sous‐vide Apios that considers gastronomic characteristics by utilizing 3D printing technology. As a result, the loss rate of antioxidant capacity in the sous‐vide Apios was the lowest. A gelling agent was added to the sous‐vide Apios to achieve the desired hardness for KS, leading to the derivation of the regression equations: “Y = 1837.2X + 2829.2” for gelatin and “Y = 2937.1X + 1445.2” for agar. After preparing a mousse‐type sous‐vide Apios with KS's second‐level hardness based on these regression equations, optimal printing conditions were established to ensure stable output from the 3D printer. Considering these results, it is believed that the development of 3D‐printed elder‐friendly foods, which control rheological properties for easier chewing, will meet the diverse needs of elderly consumers. Furthermore, this innovation is expected to contribute to the growth of the elder‐friendly food industry by utilizing domestic agricultural resources such as Apios.
Changes in nutritional properties based on cooking methods of pili nuts (canarium ovatum engl.) and their applicability as elder-friendly food Dah-Sol Kim, Ju Hong Park Cogent Food and Agriculture, 2025 This study investigated the influence of different pretreatment methods on the nutritional composition of pili nuts, with the aim of identifying optimal intake strategies for developing elder-friendly foods. Saturated fatty acid (FA) content increased across all cooking methods, whereas unsaturated FA content rose following roasting but decreased after boiling. Roasting resulted in the smallest reduction in antioxidant activity, making it the preferred processing method. Based on these outcomes, a pudding that complied with the Korean Standard (KS) for texture-modified foods was formulated using roasted pili nuts. Regression analysis determined the appropriate gelling agent concentrations for each KS level: gelatin—Level 1: 7.707–67.822%, Level 2: 3.249–7.302%, Level 3: ≤2.979%; agar—Level 1: 15.289–102.640%, Level 2: 8.812–14.308%, Level 3: ≤8.419%. These formulations enable customization according to the dietary needs and mastication abilities of older adults, improving both nutritional value and consumption convenience. The findings suggest roasted pili nuts as a promising functional ingredient for health-promoting diets in aging populations, while emphasizing the need for further research on large-scale production feasibility and clinical health outcomes.
Physicochemical, antioxidant, and texture characteristics of enzymatically treated apios (Apios americana) for the elderly Soo Hyun Kim, Ju Hong Park, Dah-Sol Kim, Nami Joo International Journal of Food Properties, 2024 Apios is a legume known to be nutrient dense. However, it is difficult for older adults to consume due to chewing difficulties. In this study, we analyzed its nutritional contents and antioxidant capacity and improved its texture through enzymatic treatment (polygalacturonase, cellulase, and α-amylase) to make it more palatable for older adults. Apios has been shown to have higher antioxidant capacity than other tubers, which is beneficial for geriatric health. Enzyme treatment (ETG1 7.12 h, ETG2 9.64 h, ETG3 over 6.48 h) made the texture suitable for consumption by the elderly. SEM analysis showed that the pore size increased and the cell wall was disrupted, resulting in irregular cell tissues. These changes can facilitate mastication and improve nutrient intake. Therefore, the enzyme-treated Apios is easy to chew, so it will be able to improve the intake of nutrients that the elderly need. In addition, it is expected to contribute to the expansion of the elder-friendly food industry by applying enzyme treatment to personalized food development considering different chewing abilities of the elderly.
Quality Characteristics of Loaf Bread Added with Tempeh Hee Jeong Eo, Dah-Sol Kim, Nami Joo Food Engineering Progress, 2023 Tempeh is a traditional Indonesian food that is fermented soybeans with Rhizopus spp. and contains high-quality protein. In this study, tempeh and yeast were set as independent variables following the central composite design to optimize the nutritional quality and sensory characteristics of high-protein loaf bread added with tempeh. The optimal mixing ratio was calculated through the response surface methodology. The optimal mixing ratio of tempehadded loaf bread was 11.27 g of tempeh and 5.46 g of yeast. A comparative analysis of the quality characteristics between the tempeh-added loaf bread and the control group produced by the optimal recipe showed that tempehadded loaf bread contained higher protein content, lower carbohydrates and fats, and lower calories. Among amino acids, essential amino acids such as aspartic acid, threonine, glycine, alanine, lysine, and histidine were significantly higher in tempeh-added loaf bread. Among fatty acids, butyric acid, capric acid, myristic acid, palmitic acid, palmitoleic acid, and heptadecanoic acid were significantly higher in tempeh-added loaf bread, while lauric acid, linoleic acid, and linolenic acid were significantly lower. This study confirmed the suitability of tempeh as an ingredient for protein-enhanced loaf bread and the potential possibility of it being utilized in bakeries.
Nutritional composition of Sacha inchi (Plukenetia volubilis) according to cooking method and its application as an elder-friendly drink Dah‐Sol Kim, Fumiko Iida, Nami Joo International Journal of Food Science and Technology, 2023 Summary Sacha inchi ( Plukenetia volubilis ) can be a great source of nutrition for the elderly since it contains great conditions of bioactive substances such as antioxidants and essential amino acids. Therefore, this study aimed to set up an optimal pretreatment method of Sacha inchi and to develop viscous beverage products for the elderly. As a result, roasting Sacha inchi had a significant effect on improving the essential amino acid content and antioxidant ability rather than raw and boiled one. However, because ageing threatens to choke older people even if they drink non‐viscous water, a viscous roasted Sacha inchi breeze was developed for the elderly. Therefore, it was confirmed that all thickening agents used in this study could be applied as elder‐friendly foods suitable for Korean Industrial Standards, and the regression equation for viscosity changes according to thickenrs concentrations was ‘ Y = 75 312 X −35.394’ for xanthan gum, ‘ Y = 61 413 X −201.33’ for locust bean gum, ‘ Y = 4200.7 X −7.2438’ for carrageenan, and ‘ Y = 999.85 X + 3.141’ for gum arabic. In conclusion, this study can help prevent suffocation and improve nutritional imbalance by developing viscous drinks using Sacha inchi for the elderly with weak oesophageal muscles.
Nutritional composition of Cassava (Manihot esculenta) and its application to elder-friendly food based on enzyme treatment Dah-Sol Kim, Fumiko Iida International Journal of Food Properties, 2023 Cassava (Manihotesculenta) is known as one of the most nutritious root vegetables, but the texture is relatively hard and tough for the elderly, making it difficult to eat. So, this study attempted to identify the nutritional properties of Cassava and the change in texture according to enzyme treatment to confirm the possibility of using Cassava as anelder-friendly food suitable for the Korean Industrial Standard (KS).To this, the nutritional composition and physiological activity wereanalyzed, and the effect of enzymes (cellulase, polygalacturonase,and α-amylase) on the texture properties of Cassavas was studied. Asa result, Cassava contained various bioactive nutrients such asminerals, essential fatty acids, antioxidants, and anti-diabetessubstances. In all experimental groups, hardness was significantly decreased as the enzyme treatment time increased. Based on KS, when Cassava was treated with cellulase + α-amylase for 3.07 h, α-amylase + polygalacturonase for 3.69 h, and polygalacturonase + cellulase for 4.06 h or more, it showed soft hardness that could be chewed with theelderly's tongue. In addition, it was observed that the microstructure changed as the shape of the tissue was deformed, arrangement became irregular, and size and number of pores increased. In conclusion, root vegetables such as Cassava can be softened tosuit KS using enzymes to promote consumption of elderly consumers andhelp balance nutrition. In addition, considering that Korea isentering a super-aged society, it is thought that this study canprovide positive help to the development of the elder-friendly food industry.
Kaniwa (Chenopodium pallidicaule)’s Nutritional Composition and Its Applicability as an Elder-Friendly Food with Gelling Agents Dah-Sol Kim, Fumiko Iida Gels, 2023 (1) Background: This study attempted to develop an elder-friendly food suitable to the Korean Industrial Standard (KS) after identifying the nutritional characteristics of Kaniwa; (2) Methods: The nutrient composition and physiological activity of Kaniwa were analyzed, and the concentration of the gelling agent (guar gum, locust bean gum, and xanthan gum) to be added to Kaniwa mousse was derived through regression analysis to suit KS hardness level 1 to 3; (3) Results: It was found that Kaniwa not only had a good fatty acid composition but also had good antioxidant and anti-diabetic properties. Moreover, it was found that in order to have the hardness to chew Kaniwa mousse with the tongue, it was necessary to add less than 1.97% guar gum, 4.03% locust bean gum, and 8.59% xanthan gum. In order to have a hardness that can be chewed with the gum, it was found that 2.17~4.97% guar gum, 4.45~10.28% locust bean gum, and 9.48~21.96% xanthan gum should be added; (4) Conclusions: As the aging rate and life expectancy increase, support for developmental research related to the elder-friendly industry should be continuously expanded in preparation for the upcoming super-aging society.
