• Korean journal of food and cookery science
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• v.13 no.1
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• pp.56-63
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• 1997

Antimicrobial activity of Sancho (Zanthoxylum schinifolium) was investigated. Methanol extract of dried Sancho was fractionated to hexane, chloroform, ethylacetate, butanol, and aqueous fractions. Chloroform fraction among these fractions showed the highest inhibitory effect on the microorganisms such as Escherichia coli, Bacillus subtilis, Staphylococcus aureus and Lactobacillus plantarum at 1000 $\mu\textrm{g}$/$m\ell$. Chloroform fraction was further fractionated into 4 fractions by silica gel column and thin layer chromatography (TLC). The fraction 3 on TLC exhibited the highest antimicrobial activity. In the 2nd fractionation, subfration 2 was identified as hexadecanoic acid by MS, $^1$H-NMR and IR.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.229-234
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• 2017

For elderly individuals with swallowing difficulties, texture-modified food containing thickeners is needed. The plant materials freeze-dried yam, lotus root, and artichoke were evaluated for their potential use as thickeners and compared to a commercial thickener (corresponding to 0.5, 1, or 2 bag viscosity, respectively). Yam powder showed a high peak viscosity, corresponding to that of rice starch. Although artichoke showed no pasting viscosity, it may be useful as a thickener when combined with xanthan gum. The certain amount of yam, lotus root, and artichoke powders added to commercial soup showed similar viscosities as the addition of 0.5 or 1 bag commercial thickener at $60^{\circ}C$. However, sufficient viscosity corresponding to that of 2 bags of commercial thickener was not achieved by using the plant material itself. Sensory tests by elderly subjects revealed that the soup with yam powder was preferred compared to soup made with other materials.

• Food Science and Preservation
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• v.7 no.3
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• pp.249-255
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• 2000

Soybean curd has been known as one of the most favorite traditional Korean foods as well as being high in protein. Each concentration of added natural materials soybean curds was chosen as 4% of carrot, 10% of cucumber, 1.0% of spinach and 0.05% of green tea powder. The yield of soybean curd containing natural materials was similar to that of non-containing curd. According to add GDL as coagulant, the yield of soybean curd containing natural materials was the highest. The turbidity of added natural material soybean curds was the highest coagulated with $CaCl_2$, but soybean curd containing green tea had the highest turbidity in the coagulated with GDL. In the chromaticity and texture properties of the additive natural materials in yhe soybean curd, the variety of additives had no effect. In the composition of natural materials, the carotenoid and chlorophyll content of soybean curds were high with $MgCl_2$ and $CaCl_2$ but polyphenol was high use of $CaSo_4$ and GDL.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.500-504
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• 2004

This study was designed to investigate the possible utilization of Zanthoxylum schinifolium as a source of decontamination agents. The antimicrobial effect of Zanthoxylum schinifolium extract was investigated against Vibrio parahaemolyticus which is food-born disease organism. Ethanol extract of Zanthoxylum schinifolium was compared with water extract of Zanthoxylum schinifolium to test antimicrobial activities against Vibrio parahaemolyticus by disk method. Ethanol extract was more effective than water ,extract on the antimicrobial activities. It had remarkable antimicrobial activities against Vibrio parahaemolyticus. It was very stable on the wide range of temperature and pH. It turned out by GC-MS that estragole (4-allyl anisole) was a major antimicrobial component of Zanthoxylum schinifolium extract. These results indicated that Zanthoxylum schinifolium extract could protect against bacterial contamination and inhibit a growth of Vibrio parahaemolyticus.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.446-452
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• 1989

The pigment of the Korean cockscomb flower, a betacyanin, was evaluated for its stability in terms of temperature, pH, and its behavior upon exposure to water, light, and air. The pigment was the most stable at pH 4.0, and its activation energy (Ea) for degradation was shown to be 17.55Kcal/mol. In general, sugars protected against color degradation at the concentration of 0.1M. Degradation of this pigment in the presence of food constituents, such as organic acids , metal ions, or antioxidants, at the concentrations normally present in food preparations, can be kept to a minimum by selective adjustment of conditions. This pigment, therefore, has potential value as a food colorant under selected conditions.

• Food Engineering Progress
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• v.15 no.4
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• pp.413-419
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• 2011

For producing a high added-value natural seasoning ingredient, a yeast extract (Yx) was supplemented with a rice protein residue fermented with Bacillus licheniformis (Rfl) or with Bacillus subtilis (Rfs). A rice protein residue was obtained after enzymatic hydrolysis of rice protein which was used for preparing a yeast culture medium. Overall acceptabilities of the supplemented yeast extracts (YxRfl or YxRfs) were higher compared to pure yeast extract. Savory taste like umami was found to increase noticeably by adding a fermented rice protein residue to yeast extract, which was confirmed in taste sensor analysis and in sensory test. Beyond the presence of savory tasting amino acids such as Glu and Asp in a fermented rice protein residue, it is assumed that other soluble peptide fractions remained play an important role in enhancing taste of the supplemented yeast extracts. Thus, the yeast extract added with a fermented rice protein residue could be applied to manufacture a natural seasoning ingredient.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.369-376
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• 2022

This study was conducted to investigate the efficacy of rose hip utilization on various diseases. Rose hips are produced on a shrub native to Europe, and have been used for medicinal purposes and nutritional supplementation for centuries. It is rich in minerals, vitamins, and various functional compounds, including calcium, magnesium, phosphorus, potassium, selenium, vitamin B, vitamin C, and vitamin E, quercetin, catechin, β-carotene, β-sitosterol, polyphenol, flavonoid, taxifolin, ellagic acid, and salicylic acid. Extracts and powders of rose hips have been reported to contain antioxidant, free radical scavenging, and anti-inflammatory activity, and exert beneficial effects including amelioration of osteoarthritis, body fat reduction, anti-obesity activity, anti-bacterial activity, antidiabetic properties, and anti-cancer activity. Therefore, rose hips as a functional natural food may be considered effective for use in treating diseases including obesity, diabetes, osteoporosis, cardiovascular disease, and cancer.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.89-93
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• 2020

Vibrio vulnificus, an opportunistic pathogen, causes septicaemia when raw shellfish and fish are eaten by patients with hepatic diseases or reduced immunity. In this study, we evaluated inhibitory effects of some natural products on V. vulnificus growth using 96-well microplate assay. We found that Phyllanthus emblica L., Rosa chinensis Jacq., Rosa rugose Thub., and Chukrasia tabularis A. Juss. significantly inhibited V. vulnificus growth in Luria-Bertani (LB) broth. Among these four extracts, the inhibition diameter of Chukrasia tabularis was 16.00 ± 0.58 mm in disc diffusion assay on V. vulnificus growth. In addition, these four natural products protected HeLa cells from V. vulnificus-induced cytotoxicity. A cocktail containing these four products showed an inhibitory effect on V. vulnificus growth in seawater and shellfish by reducing its growth by 75.7% and 97%, respectively. These results suggest that these four natural products are safe and effective natural antimicrobial candidates to prevent V. vulnificus infection.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.18-24
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• 2004

Nutritional characteristics and antioxidation effects of Yakju brewed with natural plants(fine tree leaves, bamboo leaves, ginger, cinnamon and licorice root) were tested. With regard to the contents of phenolic compound, Yakju brewed with natural plants was about 1.7 times higher than Yakju which were not brewed with natural plants. In Yakju brewed with natural plants, lactose content was the highest but maltose was not detected. Minerals were detected in the order of P>K>Mg>Ca>Fe and the content of Fe and Na had a little changes during its 30 days storage. Amino acid contents were getting lower during storage. They were about 28% lower compared 3 days with 30 days storage. Electron donating ability of Yakju and its diluents were tested by DPPH. It was found that the electron donating ability of Yakju was lower as the dilution ratio got higher and as the storage terms got longer. Also, Yakju brewed with natural plants has 95.7∼96.7% of electron donating ability during 30 days storage without regard to its dilution ratio. Superoxide dismutase(SOD) like activity was in inverse proportion to dilution ratio and storage days. The highest SOD like activity was shown 51.5% and 53.9% in 3 days storage Yakju brewed with natural plants and in its 2 times diluents, respectively.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.573-579
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• 1996

Crosslinked potato starches (XP), from 2,400 to 1,900 anhydroglucose units per crosslinked (AGU/CL), were prepared by reacting with epichlorohydrin. Some of the physicochemical properties of the XPs were then compared with those of native potato and cowpea starches. Crosslinking decreased moisture, protein and ash contents but had no effect on phosphorus content. Water binding capacities of the XPs increased as the degree of crosslinking increased, and that of the XP with 2,100 AGU/CL approached the value of cowpea starch. The absorption maxima of the starch-iodine complex shifted from 594 to 580 nm. Granule size increased slightly and surface appearance of the granule became rough when crosslinked. Both native and crosslinked potato starches showed B type X-ray diffraction pattern, and the relative crystallinity was not affected by crosslinking. Gelatinization temperature and the heat of gelatinization, measured by differential scanning calorimeter (DSC), did not change within the range of crosslinking tested. From X-ray and DSC data, it was concluded that the crosslinking ocurred in the amorphous region of the starch granule.