• Food Science and Preservation
• /
• v.18 no.4
• /
• pp.584-589
• /
• 2011

This study was conducted to investigate the effects of Taraxacum platycarpum and Chrysanthemum indicum extracts on the browning of apple slices. The inhibition of the PPO activities, total phenolic contents, and DPPH free-radical-scavenging activities was measured from water and from the 80% EtOH extracts of Taraxacum platycarpum and Chrysanthemum indicum as natural antibrowning agents. Apples were cut into 15-mm-thick slices, and each slice was dipped for 1 min in different treatment solutions (1% Taraxacum platycarpum and Chrysanthemum indicum extracts, 1% citric acid) and was stored at room temperature. The inhibition of the PPO activity in the Chrysanthemumin indicum extract was better than that in the Taraxacum platycarpum extract. The highest DPPH free-radical-scavenging activity (76.10%) was found in the 80% EtOH extract of Chrysanthemum indicum. After 24 h, the ${\Delta}E$ value of the apple slices that were treated in the 80% EtOH extract of Chrysanthemum indicum was at the lowest level (2.22). The total phenolic content was 94.07 mg/g, and the total flavonoid content was 102.60 mg/g, in the 80% EtOH extract of Chrysanthemum indicum. The antibrowning effect of Chrysanthemum indicum was higher than that of Taraxacum platycarpum in the apple slices.

• Food Science and Preservation
• /
• v.18 no.4
• /
• pp.475-480
• /
• 2011

This papers were studies the effects of high $CO_2$ concentration pretreatment and ascorbic acid on the browning of fresh-cut apples. The prepared samples were dipped in 1% (w/v) ascorbic acid solution (AA). Fresh-cut apples (3 pieces) were packed in polypropylene bags (0.03 mm, $20{\times}15$ cm), and stored at $10^{\circ}C$ for 16 days. AA-treated samples showed higher L value than those of non-treated and control (dipped in water without $CO_2$ pretreatment), while non-treated samples showed higher hardness than AA-treated sample. Total soluble solids, pH, titratable acidity were not affected by high $CO_2$ pretreatment and AA treatment. These result shows high $CO_2$ concentration pretreatment with dipping in 1% ascorbic acid solution (AA) has an effects on controlling enzymatic browning during the storage of fresh-cut 'Fuji' apples.

• Food Science and Preservation
• /
• v.20 no.2
• /
• pp.166-172
• /
• 2013

The effect of phytoncide solution treatment on the browning and quality of fresh-cut iceberg lettuce during storage was studied. The treatments were applied as four solutions adjusted at $10^{\circ}C$: distilled water (DW) as the control; edible ethanol (EE); 1% (v/v) phytoncide essential oil from pine needle diluted with distilled water (DP); and 1% (v/v) phytoncide essential oil diluted with edible ethanol (EP). Fresh-cut lettuce was dipped in each solution for 60 sec, was rinsed with distilled water, was packaged with an OPP film bag, and was then stored at $4^{\circ}C$ for 12 days. The EP group had a significantly high level of total soluble solids, titratable acidity, and carbon dioxide, and low total bacteria counts, pH, and oxygen. The sensory score of color in the EP group recorded a high value, but the EE and EP groups recorded low scores in aroma and taste during the storage period. Alcohol and phytoncide were vaporized by opening the package for two hours, and the score of the aroma and taste of EP showed no differences from those of the other groups. Based on the above results, it was determined that the phytoncide essential oil diluted in edible alcohol with 1% solution inhibited the browning of and microbial growth in fresh-cut lettuce, and will be a useful natural compound in maintaining the quality of fresh-cut produce.

• Korean Journal of Food Science and Technology
• /
• v.20 no.2
• /
• pp.272-279
• /
• 1988

Kinetics of ascorbic acid destruction and browning were evaluated by the dynamic test using actual drying data in order to apply in the optimization of food dehydration. Radish was chosen as a test material because it has many typical quality characteristics during drying. Radish was dried in the cabinet dryer with being measured in moisture, food temperature, ascorbic acid and browning. Using moisture and temperature history, proposed kinetic model was integrated and parameters of the model were searched by the iteration scheme to show minimum discrepancy between predicted and experimental data. Ascorbic acid destruction and browning were represented by first and zero order reaction respectively. Arrhenius equation was used to describe temperature dependence. Several mathematical functions of moisture dependence were compared in the model simplicity and residual sum of square. Attained kinetic models were analyzed as functions of temperature and moisture. Rate of ascorbic acid destruction was low at high moisture content, increased with moisture decrease to show a maximum at the moisture of $9{\sim}12g/g$ dry solid, and then decreased up to full dryness. Browning rate increased with moisture decrease to show a sharp maximum at $4{\sim}6g/g$ dry solid and decreased with further moisture decrease.

• Applied Biological Chemistry
• /
• v.28 no.4
• /
• pp.261-270
• /
• 1985

This study was carried out he effects of water activity on the nonenzymatic browning reactions of dry milk powders. Samples (Dry Whole Milk DWM, Nonfat Dry Milk NFDM) stored at $55^{\circ}C$ were analyzed for $O_2,\;CO_2$ and $H_2O$ by Gas chromatographic method. The brown color which developed from the Maillard reaction was also measured by a reflective spectrophotometer. And linear regression equations and the correlation coeffcients were determined for $O_2,\;CO_2$ and brown color vs. storage, and the results are as follows. The amount of brown and off-flavor development increase as the water activities increase about 0.44 Aw during storage. Both DWM and NFDM milk products show a plateau in water absorption between the 0.33 and 0.44 water activities. DWM produced more browning than NFDM which may be partially due to the carbonyl amine reaction. The $CaCl_2$ solution may exude a water activity lower than 0.44 and varies greatly with temperatures. Oxygen is depleted as brown color development.

• Journal of Plant Biotechnology
• /
• v.41 no.4
• /
• pp.223-228
• /
• 2014

To establish an efficient proliferation and regeneration of PLBs (protocorm-like bodies) of Phalaenopsis plants, a variety of propagation medium types, various concentraions of sucrose as well as liquid and solid type were tested in this study. Further, activated charcoal, citric acid and ascorbic acid were compared whether these agents are suppose to reduce the browning in culture process using PLBs of Phalanopsis plants. With regard to the proper propagation medium, VW medium showed 1.3 ~ 2 times highr than those of other medium in an index of increasing for fresh weight and 50% higher than those of other medium in the frequency of shoot regeneration. However, regarding liquid and solid types of culture, there were no significant differences in the proliferation of PLBs and regeneration of shoots from PLBs. In the experiment for a variety of sucrose concentrations (0 ~ 50 g/l), 10 g of sucrose showed 30 ~ 50% higher than other concentrations in increasing index and 10 ~ 50% higher in the regeneration of shoots from PLBs. Regarding the reduction of browning in tissue culture via PLBs of Phalaenopsis plants, 1 g of activated charcoal showed only 1.5% browning of PLBs cultured. Whereas, other treatments including citric acid and ascorbic acid showed 6 ~ 16% of browning of PLBs. Therefore, activated charcoal was selected as an efficient anti-browning agents for the culture of PLBs in Phalaenopsis plants. Using above-described results can be contibuted to the establishment of mass propagation system using PLBs of Phalaenopsis plants in the future.

• Korean Journal of Food Science and Technology
• /
• v.45 no.1
• /
• pp.34-39
• /
• 2013

This study was performed to investigate the antioxidant activity of mung beans with heat treatment at $130^{\circ}C$ for 2 h after acid hydrolysis. The browning index of heating after hydrolysis was 2.31 whereas heating before hydrolysis was 0.17. 5-hydromethyl-2-furaldehyde (5'-HMF) content was the highest value of 81.61 mg/g in heating after hydrolysis. The highest total polyphenol content (55.95 mg/g) occurred in heating after hydrolysis and this value was 6.4-fold higher than that of heating before hydrolysis (8.79 mg/g). 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity was the highest value of 22.19 mg AA eq/g sample in heating after hydrolysis whereas heating before hydrolysis was 1.75 mg AA eq/g sample.1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity was the highest value of 3.64 mg Trolox eq/g sample in heating after hydrolysis whereas heating before hydrolysis was not shown. These results suggest that heat treatment of mung beans for increasing the antioxidant activity could be effective after hydrolysis.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.4
• /
• pp.595-600
• /
• 1997

To extend the shelf-life of Kochujang, the effects of anti-browning agents and their optimum concentrations were evaluated using organic acids as synergists. Among the physicochemical analyses, amino nitrogen content exhibited the highest correlation with sensory score. Ascorbic acid and citric acid were selected among the anti-browning agents(ascorbic acid, potassium sorbate, calcium chloride) and organic acids(citric acid, lactic acid, oxalic acid) tested on the basis of the highest amino nitrogen content during storage at 55$^{\circ}C$. The appropriate concentration of ascorbic acid was 0.03% based on amino nitrogen content during storage at 55$^{\circ}C$. Combination of 0.06% citric acid with 0.03% ascorbic acid showed the highest amino nitrogen content during storage at 55$^{\circ}C$. From the results, the 0.03% ascorbic acid and 0.06% citric acid were selected as additives for extending the shelf-life. Control(no additive) and additives(0.03% ascorbic acid and 0.06% citric acid) were tested for physicochemical and sensory analyses during storage at 45$^{\circ}C$ and 55$^{\circ}C$. Amino nitrogen content was also highly correlated with sensory score, The marginal amounts of amino nitrogen for control and additives were 174.9mg% and 173.2mg%, respectively. Degradation rate of amino nitrogen was a first order reaction. Compared to control, the predicted shelf-life for adding additives increased 69% and 56% at 45$^{\circ}C$ and 55$^{\circ}C$, respectively.

• Journal of Plant Biotechnology
• /
• v.50
• /
• pp.169-175
• /
• 2023

A plant regeneration system was developed through shoot organogenesis from in vitro leaf explants of Chrysanthemum morifolium 'Ohblang'. The effects of different concentrations of plant growth regulators and AgNO₃ on efficient shoot regeneration and inhibition of browning were evaluated in chrysanthemum. The explants were cultured on MS shoot induction medium supplemented with 12 combination treatments of 6-benzyladenine (BA) 0.5, 1.0 and 2.0 mg/L, and α-naphthaleneacetic acid (NAA) 0.2, 0.5, 1.0 and 2.0 mg/L in darkness for 6 weeks and cultured under a 16/8 h photoperiod for 6 weeks. The highest shoot regeneration was obtained from the explants cultured on the medium with 1.0 mg/L BA and 1.0 mg/L NAA. Based on this result, AgNO₃ was added to a shoot induction medium containing MS salts, vitamins, 1.0 mg/L BA, 1.0 mg/L NAA, 30 g/L sucrose, and 6 g/L agar to reduce browning of chrysanthemum leaf explants. In the control treatment without AgNO₃, leaf explants turned brown at the cut edge; however, browning was not observed in AgNO₃ treatments. Shoot organogenesis was higher at low concentrations of AgNO₃ and decreased with an increase in AgNO₃ concentration. The explants cultured on shoot induction medium (MS salts, vitamins, 1.0 mg/L BA, 1.0 mg/L NAA) with 1 mg/L of AgNO₃ produced the highest shoot regeneration with 2.6 shoots per explants and a browning index of 0.7. When the regenerated shoots were detached from the explants and cultured on MS medium, the shoots were elongated and rooted successfully.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• v.11 no.2
• /
• pp.423-426
• /
• 2006