This study aimed to provide basic evidence regarding the development of materials by analyzing the physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain-fermented Cordyceps militaris grown on Tenebrio molitor. Among the solvents tested, DPPH radical scavenging activity was the highest in the hot water-extracted sample after 30 min of extraction. Moisture content decreased, whereas crude protein and fat content increased, after lactic acid bacteria-mediated fermentation. Sodium, magnesium, calcium, and zinc contents increased, with potassium levels attaining the maximum value, whereas free amino acid content decreased after the fermentation. Among Hunter's color values, a value increased to 66.7→149.92 after fermentation, whereas the L and b values decreased to 15.79→-15.75 and 54.45→0.01, respectively. Cordycepin content assay increased from 7.02 mg% to 8.66 mg%. The DPPH free radical scavenging activity of the fermented product was 91.92 EDA%, which was higher than that of the extract (84.69 EDA%). The ABTS free radical scavenging and superoxide dismutase (SOD) activities were also higher in the fermented products.

This study was carried out to investigate the physicochemical and antioxidant properties of fermented milk with addition of hot water extract of Cordyceps militaris grown upon Tenebrio molitor. The general components of Cordyceps militaris grown upon Tenebrio molitor are moisture 10.85%, crude protein 18.44%, crude fat 2.07%, crude ash 5.46%. The DPPH radical scavenging activities of different solvents were the highest (74.81 EDA%) with hot water extract sample. The acidity of fermented milk was high with increasing amount of extracts. The pH of fermented milk reached 4.60-4.66 after 4 h of fermentation, and the number of lactic acid bacteria was highest (11.70 log CFU/mL) with 1% fermented milk. The moisture content of fermented milk showed no significant difference. In addition, contents of crude protein were not significantly different according to addition amount. Regarding Hunter's color values, L value decreased as the amount of extract increased, whereas a value and b value increased. The content of free amino acid increased with increasing amount of extract. The DPPH free radical scavenging ability and ABTS free radical scavenging ability of fermented milk were significantly different as the addition amount of extract increased. In the sensory evaluation, fermented milk containing 1% of extract showed the highest preference.

This study was conducted to enhance the utilization of Ligularia fischeri as a food ingredient. The effects of the location of cultivation and the harvest time on the components were examined. The crude fats and proteins in greenhouse samples (GL) were 2% higher than those in open field samples (OL). The fat content was found to increase from 4.31% to 5.27% as the harvest time was delayed. The Na contents were more than two times higher in GL than in OL. Moreover, the amount of free sugars in leaves differed slightly according to the harvest time but decreased overall as the harvest time was delayed. The total polyphenols increased from 202.53 to 389.16 mg% in OL and 293.57 to 439.40 mg% in GL as the harvest time was delayed. The levels of total flavonoids in OL and GL ranged from 105.58 to 202.79 mg% and 135.84 to 216.96 mg%, respectively. These increased from 0.3 to 2 times upon delaying the harvest time. The samples were also analyzed for the presence of five catechin compounds, namely, (-)-epigallocatechin (EGC), (+)-catechin (CE), (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG), and (-)-gallocatechin gallate (GCG). EGC and CE were detected in both OL and GL, while EGCG, ECG, and GCG were detected only in OL at low concentrations. The 4-Ο-caffeoylquinic acid content in GL was higher than that in OL, except in the early stages of harvesting.