• Korean journal of food and cookery science
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• v.31 no.4
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• pp.405-412
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• 2015

To develop a color stable and fine bamboo leaf powder (BLP) as a functional green biomaterial, bamboo leaf (BL) purchased from Sasa borealis and cultivated in Damyang, Jeonnam was treated with different conditions and BLP was evaluated. The four treatments comprised of boiling in water, in zinc chloride, sodium bicarbonate, and vinegar solutions, BLP4 was treated with 2% $ZnCl_2$ for 1 h, BLP5 was treated with 1% $ZnCl_2$ for 2 h, and BLP6 was treated with 1% $ZnCl_2+10%$ NaCl for 1 h. The particle size distribution, ash content, water binding capacity, and color change after heating in acidic solution were compared to commercial fine green tea (GTP) and bamboo leaf powders (CBLP). The particle size (cumulative 90%) of BLP was finest in BLP4 followed by BLP6 < BLP5 < GTP < CBLP. The water binding capacity of GTP was the highest and that of BLP was negatively correlated with particle size. After heating in acidic solution, the color of commercial GTP and CBLP changed from bright green to olive green, but the treated BLPs remained bright green. Especially, the -a (greenness) values for the commercial powders decreased from 11.2-13.6 to 3.1-3.8, while those of the treated BLPs did not change.

• Journal of Nutrition and Health
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• v.44 no.6
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• pp.465-473
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• 2011

Dietary fatty acids are under intense research to identify anti-atherogenic mechanisms, so we investigated green tea powder (GT) as a protector against atherogenesis originating from lipid peroxidation such as 4-hydroxynonemal (4-HNE) and malondialdehyde (MDA) in different dietary fatty acid-treated apo E KO mice. Growth rate and dietary efficiency were lower in apo E KO mice with or without LA compared to wild type. Plasma total cholesterol (TC) and triacylglycerol (TG) did not correspond to values in other tissues, but TG in heart tissue decreased significantly by GT after linoleic acid (LA) or docosahexaenoic acid (DHA) was administered. LA induced apoptosis as evidenced by changes in aorta morphology and immunohistochemistry. Lipid peroxides (LPO) was increased in apo E KO mice with or without LA corresponding to the accumulation of 4-HNE or MDA in the proximal aorta above the atria. GT consumption tended to reduce the primary causal mechanism of atherogenic phenomena such as oxidizability in both LA and DHA treated atherogenic mice. A high polyunsaturated fatty acids (PUFA) diet involved the changes on stress-induced apoptotic signaling by increasing caspase 3, cytochrome c, and nuclear factor-${\kappa}B$ in the heart tissue, but decreasing the bcl-2 protein. However, GT remarkably reduced the expression of apoptotic signaling, in contrast to the PUFA diet. Therefore, the potential of GT as an anti-atherosclerotic dietary antioxidant was tested in this study.

• Preventive Nutrition and Food Science
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• v.16 no.2
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• pp.104-109
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• 2011

Recently, we have demonstrated that green tea extract (GTE) decreases the intestinal absorption of benzo[a]pyrene (BAP), which is an extremely lipophilic food contaminant. The present study was conducted to examine if an enteral infusion of GTE would influence the biliary secretion of BAP and lipids in rats. Female rats were fed an AIN-93G diet with or without (control) GTE at 5 g/kg diet for 4 week. Following the 4-week dietary treatment, rats with bile duct cannula were infused continuously for 8 hr at 3.0 mL/hr via a duodenal catheter with a lipid emulsion containing $4.0\;{\mu}mol$ BAP labeled with $^{14}C$ ($^{14}C$-BAP), $20.7\;{\mu}mol$ cholesterol, $452\;{\mu}mol$ triolein, and $3.1\;{\mu}mol$ ${\alpha}$-tocopherol, and $396.0\;{\mu}mol$ Na-taurocholate with or without 76.1 mg GTE powder in PBS buffer (pH, 6.4). Bile was collected hourly via bile cannula for an 8 hr period. Our results showed that bile flow did not differ between groups. However, the biliary secretion of $^{14}C$-BAP was significantly enhanced by GTE infusion, compared with those infused with the lipid emulsion alone. However, GTE did not affect the biliary outputs of cholesterol, fat, phospholipid and ${\alpha}$-tocopherol. These findings indicate that GTE has a profound stimulatory effect on the biliary excretion of BAP in rats, without affecting other biliary lipids. The mechanism(s) by which GTE enhances the biliary secretion of BAP remains to be investigated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.344-349
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• 2001

The removal of chlorine from aqueous solutions on dried Chlorella vulgaris(DCV) and green tea powder(GTP) were investigated as a function of contact time, pH and initial chlorine concentration. Removal by DCV and GTP reached equilibrium after 3hrs and 0.5hr, respectively. Optimum removal pH values of DCV and GTP were determined as above 10. Both Langmuir and Freundlich adsorption models were suitable for describing the short-term removal of chlorine by DCV and GTP. According to Langmuir adsorption isotherms the maximum removal capacity of DCV (2.75mg $Cl_2/mg$) was nearly two times greater than those of GTP (1.53mg $Cl_2/mg$) and activated carbon (1.47mg $Cl_2/mg$). These results suggested that Chlorella vulgaris biomass might potentially be used as an alternative to traditional water treatment materials for removal of residual chlorine in drinking water or process waste-water.

• 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.32 no.7
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• pp.1011-1020
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• 2003

The present study was conducted to examine sensory characteristics of non-fermented tea and fermented teas with fermented times of 0 hr (green tea), 10 hrs (mild fermented tea), 17 hrs (medium fermented tea), 24 hrs (black tea), respectively. The lightness of tea powder and tea extract got lower, and the redness and the yellowness of those got higher as tea was more fermented. The result of sensory evaluation about the extracts of non fermented tea and fermented teas showed that the preference of flavor got higher in the more fermented tea but one got lower in a mild fermented tea according to temperatures, respectively. The preference of taste got higher at 60∼7$0^{\circ}C$ extracts in the green tea and got the highest at 80∼9$0^{\circ}C$ extracts in the medium fermented tea and black tea. A total of 76 flavor components was detected in non fermented tea and the total contents of those were 129.9 mg/kg. The major components were linalool, geraniol, nerolidol, benzyl alcohol, and linalool oxide. A total of 76 flavor components was detected in the mild fermented tea and total contents of those were 159.1 mg/kg. The major components were geraniol, linalool, linalool oxide, ethanol, benzyl alcohol, etc and were similar in those to the non fermented tea. A total of 79 flavor components was detected in the medium fermented tea and total contents of those were 455.6mg/kg. The major components were ethyl acetate, 3-methylbutanal, ethanol, (E)-2-hexenal, geraniol, linalooloxide. A total of 79 flavor components was detected in the Black tea and total contents of those were 680.5 mg/kg. The major components were 3-methylbutanal, ethyl acetate, geraniol, ethanol, (E)-2-hexenal, hexanal, linalooloxide. The amounts of flavor components was increased, but the amounts of aldehyde compounds was remarkably increased according to the degree of fermentation.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.90-95
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• 2002

This study was conducted to determine the desirable thawing method and storage time of Nokchaborijook(gruel made of barley, rice powder and Green tea) which made of optimum conditions as the 5.8% Green tea and 15 seconds grinding time. Decision on desirable storage time(10, 20, 30, 40, 50days), thawing method(water bath, microwave oven) of frozen Nokchaborijook were determined by sensory evaluation and physicochemical attributes. As the storage time became longer, moisture and flavonoid contents were decreased. Viscosity, the ratio of water seperation, spreadability of Nokchaborijook which stored at 30 days showed great differences between the two thawing method. Among the sensory characteristics, desirability for overall, flavor, and texture were decreased as the storage time became longer. As a result of consumer test, Nokchaborijook thawed at water bath was more desirable than Nokchaborijook thawed at microwave oven. According to the results, frozen Nokchaborijook can be using as a supplement of dietary fiber and flavonoid for the health and be using convenience food.

• Journal of Mushroom
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• v.15 no.2
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• pp.88-93
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• 2017

This study was carried out to establish a cultivation technique for increasing the ${\gamma}$-aminobutyric acid (GABA) content in the fruit body of mushrooms by adding processed by-products. For the oyster mushroom 'Heucktari', addition of green tea powder, sea tangle powder, and green tea dregs resulted in very poor primordia formation, fruit body growth, and increased GABA. However, addition of 10% schizandra berry dregs and 1% rice bran to the basal substrate induced 100% and 10% increases, in GABA content in the fruit bodies compared to the control treatment without by-product, respectively. In addition, fruit body growth and primordia formation were greatly increased by these treatments. Therefore, GABA content was increased when the substrate was prepared by mixing an appropriate amount of schizandra berry dregs and rice bran.

• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.7-16
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• 2009

Appenzeller cheese samples were prepared by addition of 0.5, 1.0, and 2.0% green tea (Camellia sinensis, CS) powder and control cheese. We examined various quality characteristics of the novel cheese, such as viable-cell counts, pH, water-soluble nitrogen (WSN), non-casein nitrogen (NCN), non-protein nitrogen (NPN), and catechin level during maturation for 16 weeks at $14^{\circ}C$. To develop a Korean natural cheese containing green tea powder, we also analyzed the changes in the polyacrylamide gel electrophoresis pattern, chemical composition, and sensory qualities. The viable cell counts of the samples were not significantly different. Until the $3^{rd}$ week, the pH of the CS cheese decreased with an increase in the maturation time. However, the pH gradually increased by the $12^{th}$ week, while WSN, NCN, NPN also increased. The WSN, NCN, NPN, and catechin values for the CS cheese samples were significantly higher than the values for the control cheese. The polyacrylamide gel electrophoretic pattern of caseins for the CS cheese indicated that this cheese degraded more rapidly than the control cheese did. In the sensory evaluation, cheese with 1.0% CS powder showed the highest scores in taste and appearance and good scores in flavor and texture. These results indicate that 1.0% CS is the optimal value for addition to cheese, and cheese containing 1.0% CS shows good physiological properties and reasonably high overall sensory acceptability.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.55-60
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• 1991

The scientific research results on the Korean traditional non-alcoholic beverages published in the literatures were reviewed. A total of 79 research papers were collected; 11 papers were on green tea, 38 on tea analog, 3 on rice tea, 4 on roasted cereal powder, 9 on malt saccharified rice beverage, 1 on ginger-fruit drink, 10 on fruits drink and 5 papers on others. Most of the researches were concerned to the chemical composition and processing conditions. More researches are needed on the quality requirements of the ingredients, the keeping qualify of the products and the industrialization of the traditional processing methods.