• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.187-194
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• 2021

This study aimed to optimize the preparation method of citron (Citrus junos Sieb.) beverages with hibiscus using response surface methodology (RSM). The experimental conditions were established using a central composite design with three independent variables as follows: ratios of citron (40~60%), citric acid (0.34~0.94%), and hibiscus (0.3~0.7%). The results indicate that an increase in the citron ratio contributed to increased sweetness and as the concentration of citron and hibiscus increased, the brightness of the citron beverage decreased and the yellowness increased. The citron ratio showed a significant correlation with the ABTS radical scavenging capacity. Among the 15 experimental groups, 4 representative samples showing statistical significance were selected, and sensory tests were performed, in comparison with commercially available products. As a result of the sensory test, four beverages prepared with the selected recipes showed higher preference than commercial beverages, and optimal recipe conditions were 40% citron, 0.34% citric acid, and 0.5% hibiscus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1555-1564
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• 2014

This study investigated the effects of combined treatment of immersion liquids (adjusted pH 4.5 with Citrus junos concentrate (CL), pH 5.5 with Prunus mume concentrate (PL), or no pH adjustment, pH 6.5, control) and high hydrostatic pressure (HHP, 450 MPa) on shelf-life and quality of mackerel. In this study, we measured changes in viable cell counts, pH level, volatile basic nitrogen, thiobarbituric acid reactive substances, color analysis, volatile organic compounds, and sensory evaluation of mackerel at $4^{\circ}C$ for 20 days. CL/HHP and PL/HHP treatments reduced viable cell counts by 3 log cycles during storage compared to the control. Mackerel treated with CL/HHP and PL/HHP showed significantly lower TBARS and VBN levels as compared to the control. After combined treatment, lightness and whiteness increased but redness decreased. VOCs tests showed that contents of alcohol, acid, and ketones in mackerel fillet treated with CL/HHP and PL/HHP were relatively reduced. Especially, CL/HHP and PL/HHP suppressed production of sulfur. In the sensory evaluation, aroma, taste, salinity, hardness, and springiness of mackerel treated with combined HHP showed higher scores than the control. These results suggest that immersion liquids and HHP treatments may increase shelf-life of mackerel and maintain quality during storage at $4^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.496-502
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• 2005

The chemical properties and nitrite scavenging ability were analyzed which on a citron (Citrus junos) of 4 kinds purchased in different regions [Namhae (I, II), Tongyoung and Koheung] in Korea. Four kinds of organic acids were determined. Citric acid contents in flesh and peel of citron were $10.2\pm0.14\~17.7\pm0.17\;g/100g$. The organic acid content was the highest in citron purchased from Koheung. Total mineral content in citron was in a range of $2,844.3\~4,022.4$ mg/100 g, the potassium content was the highest in the range of $1,332.4\pm2.31\~2,308.5{\pm}3.25\;mg/l00g$. The major free amino acid from citron were proline, asparagine and glutamic acid. And the highest in peel of citron purchased from Tongyoung by 326.9 mg/100 g. However, the kinds and contents of chemical components in citron were somewhat different among various regions. The electron donating ability using DPPH method of citron juice was more than $80.0\%$ at the concentration of $0.1\~0.2\%$ and it was stronger by increased the juice concentration in the reaction mixture. SOD-like activity showed $10.2\pm0.50\~20.1\pm0.77\%$ at the concentration of $0.01\~0.2\%$. The nitrite scavenging ability was pH and sample concentration dependent. It was the highest at the pH 1.2 and more than $73\%$ in $0.1\~0.2\%$ citron juice. On the contrary in all concentration of added citron juice lower than $27\%$ at pH 4.2.

• Journal of Life Science
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• v.26 no.5
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• pp.563-570
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• 2016

Onion vinegar has an undesirable flavor and taste that results from alcohol and acetic acid production from fermentation. In this study, we have used onion vinegar to develop an onion vinegar beverage with better sensory quality. The objective of this study was to determine the optimum blending ratio by using response surface methods to produce an onion vinegar beverage containing Yuza (Citrus junos Sieb ex Tanaka). The optimal formula for a fermented onion beverage was determined using a central composite design by the response surface methodology. The independent variables were obtained by regression analysis of the reaction surface of brown sugar, apple extracts and Yuza extracts. The optimum mixing ratio for onion vinegar:water:brown sugar:apple extracts:Yuza extracts was 6.0:77.6:4.9:9.2:2.3 (w/w). The actual overall acceptance was 7.08 under optimum conditions, which was close to the maximum predicted value of 6.96. The concentration of phenolic compounds, total flavonoids, and quercetin present in the onion vinegar beverage was 14.8 mg/100 g, 2.6 mg/100 g and 1.4 mg/100 g, respectively. The onion vinegar beverage showed antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Enterobacter aerogenes. It also showed antioxidant effects, with a DPPH radical inhibition rate of 18.2% and superoxide dismutase (SOD)-like activity of 11.5%. In conclusion, the onion vinegar beverage described here seems to have nutritional value and potential biological activity.

• Journal of fish pathology
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• v.23 no.3
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• pp.389-398
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• 2010

Effects of various concentration of yuzu Citrus junos Siebold ex Tanaka in the diets on growth, blood chemistry and disease resistance of olive flounder were determined. Fifteen hundred fish averaging 200~270g were fed on moist pellet containing yuzu at the concentrations of 0%(control), 2.5%, 5% and 7.5% for 3 months. After feeding trial, weight gain of fish fed 2.5% and 5.0% yuza diet was higher than those of fish fed 0% and 7.5% yuza diet but not significant(P>0.05). No differences in hematological and physiological indices of olive flounder were found among the experimental diets except for total cholesterol. Serum lysozyme activity was not significantly different among fish fed experimental diets but bactericidal activity of fish fed 7.5% yuza diet was significantly different from those of fish fed 0, 2.5 and 5% Yuza diets. Survival rates of fish fed 2.5% yuza diet at experimental infection with Edwardsiella tarda and Streptococcus sp. were higher than those of the other experimental groups but not significant. In conclusion, Dietary inclusion of 2.5~5% yuzu seems to have positive effects for fish health condition and disease resistance.

• Journal of Microbiology and Biotechnology
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• v.15 no.5
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• pp.924-929
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• 2005

Boiled-water extracts from 101 Korean medicinal plants were tested in vitro for their inhibitory activity against influenza virus type A by means of a modified hemagglutination inhibition test. Thirteen of the 101 extracts exhibited strong anti-influenza virus type A activity at concentrations of less than $780\;{\mu}g/ml$. Out of the above 13 extracts, MW-40 (Chaenomeles speciosa), MW-88 (Citrus junos), and MW-100 (Zingiber officinale) exhibited marked antiviral activity in the concentration range of $0.195\;{\mu}g/ml$ to 100 mg/ml, $0.0487\;{\mu}g/ml$ to 100 mg/ml, and $0.0487\;{\mu}g/ml$ to 100 mg/ml, respectively. The extracts MW-88 and MW-100 were not cytotoxic to red blood cells, whereas MW-40 showed very weak cytotoxicity in the concentration range of 50 mg/ml to 100 mg/ml. Therefore, the present results demonstrate that boiled water extracts of 2 Korean medicinal plants, MW-88 and MW-100, have strong anti-influenza virus type A activity and no cytotoxic effects, and they may inhibit attachment of the virus to the cell and may be used for prophylaxis.

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.419-427
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• 2020

The purpose of this study was to investigate the qualitative changes of the citron by identifying the type of solution and addition of the solution to prevent the browning reaction of the citron in a way that inhibits the browning of the citron. The browning inhibitor solution was investigated using the individual and mixture, and the results of the degree of browning and chromaticity showed that vitamin C+NaCl+cyclodextrin (CD) had the lowest browning of 0.52. In chromaticity, the ΔE values indicate that the higher the value, the greater the change in color, and the lowest value of the vitamin C+NaCl+CD mixture was 47.0, indicating that there was minimal browning compared to other treatment. The active change of the polyphenol oxidase (PPO) in the citron increased enzyme activity as the browning progressed, and the vitamin C+NaCl+CD solution was the lowest at 68.40 μ/g among the anti-browning solution. Based on these research results, it seems that the CD mixing solution can be used as a citron browning inhibitor.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.460-465
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• 2008

The objective of this study was to evaluate the antioxidant properties and sensory qualities of citron peel tea, and to determine the optimum ratio of citron peel powder for its preparation. Yuza peel powders were prepared with citron peel tea at weight 2 and 3 g, respectively. Then, color values(L-value, redness, and yellowness), total phenol content, total antioxidant activity, DPPH radical scavenging activity, and sensory characteristics were measured in the tea samples. The pH of the citron peel tea decreased with increasing preparation temperature. And as the amount of citron peel powder increased, total phenol content, antioxidant capacity, and radical scavenging activity increased. The level of total phenolics in the tea had a higher correlation with total antioxidant capacity($r^2$ = 0.731). Depending on the level of added yuza powder, significant differences(p < 0.05) were shown for aroma, color, and overall acceptability however, there were no significant differences in sourness and bitterness.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.222-227
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• 2008

The objective of this study was to evaluate the antioxidant activity of yuza chocolate,and to determine the optimum ratio of yuza powder for its preparation. Yuza peel and flesh powders were added to chocolate at weight percentages of 0, 3, and 6%, respectively. Color values (L-value, redness, and yellowness), total phenol content, total antioxidant capacity, DPPH radical scavenging activity, and sensory characteristics were then measured in the samples of yuza-containing chocolate. As the amount of yuza powder increased, total phenol content, antioxidant capacity, and radical scavenging activity increased. Depending on the level of yuza powder, significant differences (p <0.05) were shown in aroma, taste, bitterness, and overall acceptability however, there were no significant differences in texture. In terms of sensory acceptability, the addition of 3% yuza peel powder to chocolate was optimal.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.236-243
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• 2023

The purpose of this study was to investigate the effects of sterilization, storage period and washing yuzu, according to the washing method, during the storage period. The results showed that the fungus size increased as the storage period increased, and no mold occurred in the yuzu washed with ozone water until 20 days. After 30 days of storage, a mold of 124.1±13.9 mm² was observed. The no-treatment sample had a fungus of 814.5±72.8 mm² in size on day 0 and the fungus the largest fungus was 6,362±636.7 mm² on day 30. In the case of water treatment, the fungus was 286.4±31.5~4,836.4±484.6 mm² in size. The results of the study confirmed that washing yuzu with ozone water has a sterilizing effect.