• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.67-67
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• 2012

식생활 및 사회 환경 변화에 따라 식품 폐기물이 많이 발생하고 있다. 이 폐기물을 처리하는 데 막대한 비용이 소요되고 환경오염도 심각한 상황이다. 이에 식품 폐기물의 자원화를 통해 자원의 부가가치를 높이고, 처리비용 절감과 함께 환경오염 방지, 새로운 유기소재의 확보 등의 효과를 볼 것으로 사료된다. 본 연구는 바나나 껍질로부터 추출한 물질의 다양한 기능성을 조사하고, 인디고의 환원제로서 유효성을 확인하여 천연염색 분야에 식품 폐기물의 활용 방안을 모색하는데 목적이 있다. 이를 위하여 바나나 껍질은 건조 후 증류수로 $100^{\circ}C$에서 1시간 동안 추출, 농축하여 분말로 만들어 사용하였다. 바나나 껍질 추출물의 기능성을 알아보기 위해 총당분석(Phenol- sulfuric method), 항산화(DPPH radicals 소거활성), 황색포도상구균에 대한 항균성 실험(Paper disc diffusion)을 하였다. 또한 인디고 염색시 화학환원제 대신 이 분말을 사용하였고, 그 환원력 측정은 환원 포텐셜과 염색 실험을 통해 평가하였다. 본 연구에서 제조한 바나나 껍질 추출물은 항산화능이 우수하였고, 높은 당 함량을 나타냈다. 황색 포도상구균에 대한 항균성을 지녀 향후 기능성 물질로서 응용가능성이 클 것으로 전망된다. 바나나껍질 추출물은 합성인디고 환원에 효과적이었다. 인디고 환원은 바나나껍질 추출물을 첨가하면서 바로 시작되고, 24시간 경과 후 최대 염착량과 최고 전압값을 나타냈다. 바나나 껍질 추출물의 농도가 높아질수록 인디고 환원력은 높아지고 염착량도 증가하는 것으로 나타났다. 따라서 바나나 껍질 추출물은 인디고 환원에서 화학물질인 하이드로설파이트를 대체하여 사용할 수 있는 효과적인 천연유기환원제로 사용할 수 있을 것으로 기대된다.

• 가정의 벗
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• v.36 no.4 s.416
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• pp.30-30
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• 2003

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1122-1127
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• 2017

Currently, the consumer trends are increasing towards "natural" in all food systems. Therefore, in the flavor industry, the production of flavor esters by "natural" methods are needed. On the other hand, "natural flavor" is expensive to produce because of the limited natural source. Recently, the flavor obtained from the enzyme or microbial could be represented as "natural flavor". Ethyl butyrate is used most frequently as a fruity aroma in drinks and the processed food industry. In this study, ethyl butyrate was synthesized enzymatically using the ester synthetase obtained from the waste of pineapple and banana peel. The ethyl butyrate production optimization was analyzed using a response surface methodology. The enzyme reaction variances were composed of the ethanol content, butyric acid content, and reaction time. As a result, in ester synthetase obtained from banana peel, the maximum predicted production amounts were 45.8199 mM at an ethanol content of 38.7050 mM, butyric acid content of 50.9019 mM, and reaction time of 4.3662 h. In ester synthetase obtained from pineapple peel, the maximum predicted production was 65.1087 mM at an ethanol content of 54.6502 mM, butyric acid content of 58.7638 mM, and reaction time of 4.7436 h. In conclusion, ethyl butyrate production was shown the more useful using the ester synthetase obtained from pineapple peel than that from banana peel.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.78-92
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• 2016

This study investigated the quality characteristics of white pan bread with banana addition. This analysis was through mixograph and stickiness of dough, fermentation rate, TPA, crumbScan image analysis, color, moisture contents and acceptance test. Mixograph peak time presented 4~5 minutes on every sample. However, CON, B10 and B20 sample presented more than 60%, and B30, B40 presented less than 60% at peak value (%). The result indicated that banana addition increased as the stickiness decreased. The fermentation rate generally increased, but the sample B40 decreased after 75 minutes. The result of crust and inside color, CON was the highest on lightness L value, B40 was the highest on both red a value and yellow b value. The result of pH showed that B40 was the lowest, and more banana addition made pH decreased. Thus, adding banana influences negatively on volume and cost of the product. The image analysis through crumbScan did not show any significant difference on crust thickness and distortion of crumb fineness. On the other hand, CON value was 774.33 that was the lowest, and B40 value was 927.66 which is the highest on the density of crumb fineness. Hardness showed a significant difference; B40 was the lowest, and Control was the highest. Moisture contents generally had a noticeable difference; CON value was the highest, and banana addition increased as the value decreased. At the result of acceptance test, one of the sensory tests, B20 showed the highest grade, and B40 showed the worst. Based on the above results of characteristic difference, banana addition could influence volume of the bread negatively.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.89-90
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• 2001

식품에서의 갈변현상은, 외관을 손상시킴으로 인해 상품가치를 저하시킬 뿐만 아니라 경우에 따라서는 독성물질을 생성하는 등의 문제를 일으킨다. 대표적인 것으로 사과ㆍ바나나의 껍질을 벗긴 후에 진행되는 갈색화 또는 수산물에서의 새우ㆍ가재류의 흑변 현상이 잘 알려져 있다. 이러한 현상은, polyphenoloxidase(PPO, EC 1.14.18.1)에 의해 유리 tyrosine등의 phenol성 화합물이 quinone체로 산화하고, 생성 된 quinone 또는 유도체들은 중합되어 melanine색소를 형성하는 것이 원인으로 알려져 있다. 현재, 화학적 합성품인 4-hexylresorcinol의 침가가 흑변 현상의 방지책으로서 인정되어 있으나, 최근 소비자들의 사고를 고려할 때, 안전성이 높은 천연물 유래의 유효한 첨가물의 개발이 요망되고 있다. (중략)

• Journal of Life Science
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• v.28 no.7
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• pp.802-810
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• 2018

Aging is accompanied by changes in the body, such as graying hair, wrinkles, and black spots composed of lipid peroxides and proteins. Melanin is a polymer substance produced by an oxidation polymerization reaction from tyrosine, and it determines the color of hair and skin. It has been reported that melanin is synthesized by melanocyte, and its excessive production by reactive oxygen species is associated with aging. The purpose of this study was to determine the direct effects of Musa paradisiaca peel ethanolic extract (MPEE) on antioxidative activity and melanin synthesis. It was observed that the antioxidant activity of MPEE was similar to that of vitamin C, a positive control, in both DPPH radical scavenging assay and reducing power assay. In order to examine cytotoxicity prior to cell experimentation, 3-(4,5-dimethythiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay was performed for B16F1 cells. MPEE was not cytotoxic at $32{\mu}g/ml$ or less. In addition, MPEE increased melanin synthesis in live cells in addition to tyrosinase activity and melanin synthesis in dihydroxyphenylalanine (DOPA)-oxidation assay in vitro. Moreover, MPEE increased melanin synthesis in cells aged by pretreatment with $H_2O_2$. The expression levels of tyrosinase-related protein (TRP)-1, TRP-2, and superoxide dismutase (SOD)-2 by western blot analysis were increased in the presence of MPEE. These results suggest that MPEE could promote the melanin synthesis as an antioxidative substance.

• Journal of the Korean Society of Clothing and Textiles
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• v.48 no.4
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• pp.707-728
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• 2024

This study aimed to assess the colorizing properties of bacterial cellulose (BC) using plant-based dyes, namely spinach, beet, and banana peel, and determine the dyeing conditions of each dye based on color strength (K/S) values. Tannic acid and walnut shell powder were utilized as bio-mordants, and their effects on the dyeability of BC were compared to metallic mordants. Additionally, the type of mordant and the mordanting method were assessed according to their rubbing fastness and dry-cleaning fastness. The K/S values of the colorized and mordanted BCs were also compared to examine their mordanting conditions. Finally, the mordanting conditions for spinach, beet, and banana peel dyeing were selected as post-mordanting with tannic acid, meta-mordanting with tannic acid, and post-mordanting with walnut shell powder, respectively. Based on the results, the selected mordanting conditions improved both rubbing fastness and dry-cleaning fastness of BCs to grade 5, and the light fastness achieved grade 4-5. The tensile strength and flexibility of the dyed BCs were also enhanced and comparable to that of untreated cowhide leather.

• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.52-59
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• 2006

This survey was conducted to monitor the current status of pesticide residues in imported agricultural products circulated in Gwangju, 2005. A total of 108 samples was analyzed by multiresidue method. Of these samples, 32 were citrus fruits, 60 were tropical fruits and grapes, and 16 were vagetables. The origin was Philippine for 39 samples, U.S.A. for 36, China for 12, New Zealand for 11, Chile for 6, etc. The overall rate of detections was 30.6% and no samples had violative residues. Of citrus fruits,20 samples (62.5%) had residues and the residues were thiabendazole, imazalil, chlorpyrifos, etc. Of tropical fruits and grapes, 13 samples (12.0%) had residues and the residues were azoxystrobin, chlorpyrifos, carbendazim, captan, etc. 16 of vagetables had no detectable pesticide residues. Thiabendazole (71% in oranges and 56% in grapefruits) and imazalil (50% in oranges) were found in citrus fruits, which were frequently used as post-harvest pesticides. And azoxystrobin which is one of strobilurin fungicides, was often detected in mango, tropical fruit(27%).

• Journal of the Korea Convergence Society
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• v.8 no.9
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• pp.127-133
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• 2017

The purpose of this study is to confirm the effect of natural tooth whitening using fruits that can be easily accessed in real life by increasing interest in tooth whitening in modern society. Twenty premolar teeth were divided into five groups (n=4). Strawberry (A), lemon (B), banana skin (C), baking soda (D) and whitening toothpaste (E) were treated with a toothbrush on the enamel surface. The tooth surface was treated with a toothbrush at the same time for 3 minutes for breakfast, lunch, and dinner, then washed with sterile distilled water, and stored in saline solution. This procedure was repeated for 4 weeks, and the color change of teeth was observed at intervals of one week. After 4 weeks, there was a significant difference in tooth color change after 3 weeks(p<0.05). Among them, strawberry and lemon showed higer effects to whitening toothpaste. It is believed that strawberries and lemons have a higher whitening effect than whitening toothpaste. Whitening toothpaste may be replaced with a safe natural whitening effect using strawberries and lemons instead of chemical ingredients that may be harmful to human body.