• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.293-302
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• 2013

We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics and qualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrot extract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and a sensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbic acid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period. However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract, 0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browning during the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, and chewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with the control during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbic acid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning of black carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15% ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.

• Journal of Life Science
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• v.31 no.11
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• pp.1037-1045
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• 2021

The prevalence of obesity is increasing worldwide, and since obesity is associated with dietary factors and sedentary lifestyles, it is a disease that is readily developing in the modern population. Because obesity is accompanied by serious complications such as diabetes and cardiovascular disease, prevention and treatment are important. Currently, drugs such as liraglutide and phentermine are used to treat obesity by suppressing appetite and inducing gastrointestinal motility delay. However, various side effects may occur, including thyroid cancer, cardiovascular problems, and central nervous system disorders. Therefore, to explore an obesity treatment method with relatively few side effects, a method known as "fat browning" was introduced to change white adipose tissue into brown adipose tissue to increase energy consumption. Ongoing studies are attempting to find effective natural substances to safely induce browning. Many natural substances have been identified. The induction of browning by treatment with natural substances generally involves three mechanisms: positive control of browning-inducing factors, inhibition of differentiation into white adipose tissue, and the activation of mechanisms related to browning. In this study, we describe plant extracts with known browning-inducing effects, such as strawberry, black raspberry, cinnamomum cassia, and Ecklonia stolonifera extracts. We also summarize the underlying mechanisms of action identified thus far, including the signaling pathway mediated by these extracts to induce browning. Furthermore, the effects of brown adipose tissue generated through browning on heart disease as an endocrine organ disruptor are discussed.

• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.210-216
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• 2012

The use of suitable sanitizers can increase the quality of fresh-cut produce and reduce the risk of foodborne illnesses. The objective of this study was to compare the washing effects of 100 mg/L sodium hypochlorite (SH) and 500 mg/L acidified sodium chlorite (ASC) on the prevention of enzymatic browning and the growth of microbial populations, including aerobic plate counts, E. coli, and coliforms, throughout storage at $4^{\circ}C$ and $10^{\circ}C$. Fresh-cut zucchini, cucumbers, green bell peppers, and root vegetables such as potatoes, sweet potatoes, carrots, and radishes were used. Compared to SH washing, ASC washing significantly (p<0.05) reduced microbial contamination on the fresh-cut produce and prevented browning of fresh-cut potatoes and sweet potatoes during storage. More effective inhibition of aerobic plate counts and coliforms growth was observed on fresh-cut produce treated with ASC during storage at $10^{\circ}C$. Polyphenol oxidase (PPO) activity of fresh-cut potatoes and sweet potatoes was more effectively inhibited after washing with ASC. The use of 500 mg/L ASC can provide effective antimicrobial and anti-browning treatments of fresh-cut produce, including processed root vegetables.

• Preventive Nutrition and Food Science
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• v.6 no.1
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• pp.16-18
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• 2001

The inhibitory effect of onion extract on mushroon tyrosinase activity was investigated. The enzyme activity was inhibited by 96.3% with th addition of onion extract. The inhibitor action of onion extract toward mushroom tyrosinase activity slightly increased after heat treatment at 10$0^{\circ}C$ for 10 mn (97.5%) and decreased after incubation of the extract at pH 2.3 for 3hrs (79.9%). However, the inhibitor action of the extract after dialysis decreased to18.8%. The onion extract showed drastic inhibition of the browning in mushroom.

• Analytical Science and Technology
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• v.12 no.3
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• pp.256-259
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• 1999

Tyrosinases are related to the enzymatic browning of plants and attract the major scientific interest for the prevention of it. Three tyrosinase isozymes ($P_1$, $P_2$ and $P_3$) from pine needles were purified to homogeneity and characterized the factors that affect their activities. The L-ascorbic acid and ${\beta}$-mercaptoethanol notably inhibited the enzymatic activities of the three isozymes. The sodium diethyldithiocarbamate was a competitive inhibitor of isozymes with the $K_i$ values of $P_1$(0.030 mM), $P_2$(0.015 mM) and $P_3$(0.019 mM), respectively. Their enzyme activities were however, increased by the addition of most metal ions. The optimum pH for the three isozymes was 9.0~9.5 and the optimum temperatures ranged from 55 to $60^{\circ}C$ using L-DOPA as substrate.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.3
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• pp.214-220
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• 1993

Browning of ascidian, Halocynthia roretzi, meat occurres very rapidly when skinned off or cut during processing and it resulted the quality loss of fresh frozen, dehydrated or fermented products. In this study, the causes of color development and prevention of browning were experimented. The browning of ascidian meat may be occurred enzymatically by a tyrosinase contained in meat and viscera which acted specifically on L-tyrosine as a substrate rather than on catechol. Activity of the enzyme in viscera was three times higher than in meat. The optimum pH and temperature on the tyrosinase activity of crude enzyme obtained from ascidian was 6.0 and $30{\sim}35^{\circ}C$, respectively. The enzyme was inactivated heating at $80^{\circ}C$ for 3 minutes or $90{\sim}100^{\circ}C$ for 1 minute and it was inhibited by $0.1{\sim}0.5mM$ solutions at ascorbic acid, sodium hydrogen sulfite, cystein, citric acid, cyanide but only sodium hydrogen sulfite treatment was effective to retard such a high content of enzyme as in case of viscera. In practical use for processing of ascidian meat browning was retarded by dipping the viscera removed ascidian meat in 0.2M citric acid for 5 minutes or $0.2\%$ sodium hydrogen sulfite solution for 1 minute resulting in sulfur dioxide residue less than 100 ppm.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.3
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• pp.283-291
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• 2006

This study examined the development of a low-salt fermented seafood product using an ascidian (Halocynthia roretzi), and the optimum processing conditions and quality characteristics of the low-salt fermented ascidian (LSA). The optimum processing conditions for the LSA were as follows. The ascidian was shelled and its muscle sliced into 5 mm widths. This was soaked in a 10% salt and 1% sodium erythorbate solution for 20 min. The solution was drained and then the muscle was soaked in 0.1% sodium bisulfite solution for 1 min. To this was added a 1:1 mixture of anchovy sauce and rice gruel, and it was fermented at $5^{\circ}C$ for 15 days. The moisture content and salinity of the LSA were 75.0-75.4% and 8.0-8.5%, respectively. During salt-fermentation at $5^{\circ}C$ for 20 days, the amino-N content of the LSA increased, and the texture softened gradually. The viable cell counts in early salt-fermentation were $4.2-4.5{\times}10^4CFU/g$, and this decreased gradually. The ratio of saturated fatty acids tended to increase in early salt-fermentation, while that of polyunsaturated fatty acids decreased slightly. Chemical experiments and sensory evaluation showed that the dipping treatment in 1% sodium erythorbate solution and 0.1% sodium bisulfite solution resulted in a good color and prevented browning of the salt-fermented ascidian meat. Moreover, adding anchovy sauce and rice gruel mixture improved the flavor of the LSA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1312-1317
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• 2008

Physicochemical changes were investigated for the shelf-life extension of cultured wild-ginseng roots during storage with various pre-treatments with blanching, CAMICA-SD and DF-100 and treatments with citric acid and vitamin C. The pH of cultured wild-ginseng roots showed the range of $6.06{\sim}6.42$ at $10^{\circ}C$, but showed higher ranges of $6.08{\sim}6.91$ and $6.08{\sim}8.68$ at 20 and $30^{\circ}C$, respectively. Browning index (a/b) was increased with increasing storage temperature, and the index at 10 and $30^{\circ}C$ were 0.405 and 0.469 after 2 weeks, respectively. Browning index and viable cell number of CAMICA-SD pre-treatment showed little changes compared to pre-teatment with blanching or DF-100. When the cultured wild-ginseng roots were treated with 1.0% citric acid and 0.2% DF-100 after pre-treatments with CAMICA-SD, viable cell number was slightly increased to $4.9{\times}10^2CFU/g$ for 3 weeks storage at $10^{\circ}C$. The mixture of citric acid and DF-100 was also used to prevent the growth of microbiology and to reduce browning reaction, especially enzymatic browning reaction. The mixture might effectively extend shelf life of the cultured wild-ginseng roots.

• Korean Journal of Agricultural Science
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• v.50 no.3
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• pp.497-505
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• 2023

This study evaluated the impact of rain shelters made of plastic film on spring frost damage and fruit quality in Asian pears ('Niitaka') over two years. In 2021, during the coldest spring days (between 0:00 am and 7:00 am), temperatures dropped to -1.20 - 0.43℃ at 120 cm and -1.33 - 0.57℃ at 200 cm above ground level in the control. Conversely, the rain shelter treatment maintained higher temperatures, -0.40 - 0.87℃ at 120 cm and -0.43 - 0.77℃ at 200 cm. Flower damage was significantly lower in the rain-sheltered group, with incidences of 1.3 and 6.9% at 120 and 200 cm, respectively, compared with 18.1 and 22.6% in the control group. Visual observations verified the prevention of frost adhesion on flower organs in the sheltered group, compared with noticeable pistil death and petal browning in the control group. In 2022, when temperatures remained above 0℃, fruitlet stalk length was 5 - 6 mm longer in the sheltered group. The cumulative impact of rain shelters was evident in the improved fruit quality over the two years. This study suggests resilient cultivation strategies in the face of climate change to reduce frost damage, increase productivity, improve fruit quality, and potentially increase incomes of the farmers.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.237-242
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• 1998

This study was carried out to process canned ark shell with highly quality by management of proper processing conditions for prevention of oxidation and discoloration by heating. Ark shell has hemoglobin as blood pigment in red blood shell which same as other cockles. Hemoglobin is easy to come oxidation and browning reaction, and it has large contents of carotenoid as meat pigment. Proximate compositions in ark shell were 76.9% of moisture, 18.1% of crude protein, 1.8% of crude lipid, 1.3% of carbohydrate and 1.6% of crude ash. And contents of carotenoid and hemoglobin were 0.67~1.02mg% and 0.98~1.64g/dl, respectively. When the living ark shell was soaked in 2% NaCl solutions, about 89% of mud was removed after 10 hours soaking, and over 91% was removed when the pH was adjusted to 7.5. Carotenoid pigment were prepared that extracted from ark shell by using acetone. And determined visible spectrum were two peak at 452nm and 687nm, and λmax were 452nm. During thermal treatment at 95$^{\circ}C$, 111$^{\circ}C$, 116$^{\circ}C$ and 121$^{\circ}C$ for 60 minutes, retention ratio of carotenoid were 71.8%, 66.8%, 64.4% and 36.5%, and after 120 minutes retention ratio were 56.6%, 30.6%, 30.3% and 17.2%, respectively. When heated at 95$^{\circ}C$, 111$^{\circ}C$, 116$^{\circ}C$ and 121$^{\circ}C$, formation of browning material were increased at high temperature and long time treatment.