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.
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.
