• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.4
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• pp.417-423
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• 2002

The edible films were prepared from the protein of alaska pollack, Theragra chalcogrmma. Effects of plasticizer, cross linker and laminated film on physical properties such as tensile strength (TS), elongation (E) and water vapor permeability (WVP) of films were investigated. In adding various kinds of plasticizers, TS of the films prepared with propylene glycol (PG) was the highest, and followed sorbitol, polyethylene glycol 200 (PEG 200) and glycerol. Elongation of the films prepared with glycerol was the highest, then sorbitol, PEG 200 and PG. WVP of films showed lower in order of PG, sorbitol, glycerol and PEG 200.75 decreased with the increment of plasticizer concentration, but elongation increased, The addition of both PG and PEG 200 effected weakly on elongation, so they were inadequate as plasticizer for the film. Mixtures of glycerol and sorbitol, which showed opposing both TS and elongation in the films, could control the physical properties of the films. With increasing relative humidity, TS decreased, while elongation and equilibrium moisture content increased. By adding the cross linkers such as ascorbic acid, citric acid and succinic acid, TS and m of films increased, while elongation decreased. Ascorbic acid, citric acid, succinic acid were most effective for TS at 0.2, 0.1 and $0.1\%, respectively. Laminated film with alaska pollack protein and corn zein improved TS above two times, reduced WVP about $20\~30\%$, as compared with the Elm from alaska pollack protein. Two films did not show the difference to oxygen permeability, but they showed about tenfold greater oxygen resistance than polyethylene film. Laminated film showed higher b and $\Delta$E value of color difference, lower a and L value than the film from alaska pollack protein.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.964-969
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• 2009

To improve hygienic quality of vegetable fresh juice containing non-thermal process materials, an irradiation technology ($0{\sim}5\;kGy$) was applied and microbiological and physicochemical changes were evaluated during storage. The initial number of total aerobic bacteria of vegetable fresh juice containing non-thermal process materials was $4.8{\times}10^3\;CFU/mL$ and the number was increased during storage. At day 7, the number reached $3.0{\times}10^5\;CFU/mL$. However, the samples gamma-irradiated at $1{\sim}5\;kGy$ were $1.2{\times}10^2{\sim}1.0{\times}10^3\;CFU/mL$, which was lower than that of control and higher than 3 kGy irradiation, showing more than a decimal reduction. The lightness and yellowness of irradiated sample was higher than control but no difference was found among storage days; whereas, redness was decreased by gamma irradiation with no difference found among storage days. Ascorbic acid and carotenoid contents were decreased by irradiation treatment and increase of storage days. There were no changes in flavonoid contents; however, the content of polyphenols was increased by irradiation of sample.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.861-865
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• 2005

2,4-Dinitrophenylhydrazine (DHP), indophenol, and HPLC methods, which are generally used to analyze vitamin C, were evaluated by comparing changes in vitamin C contents in various samples kept at 10 and $20^{\circ}C$. Amount of total ascorbic acid (TAA) in yoghurt A kept at $10^{\circ}C$, as measured by DNP method, decreased from 26.7mg/100mL for early period to 22.8mg/100mL for final period of storage, whereas, on 3rd and 10th storage days, increased contrary to general results. Using indophenol, TAA measured at 28.6 and 9.5mg/100mL, and 30.5 and 14.6mg/100mL using HPLC far early and final periods, respectively. With indophenol and HPLC, TAA amount showed steady tendency to decrease. In conclusion, HPLC is the most suitable method to analyze vitamin C content, and indophenol method can be also used during early storage stage.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.31 no.1 s.49
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• pp.121-125
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• 2005

Most of the cells, specially in the skin, free radicals and reactive oxygen species induced aging, accompanying with diseases. The pinaceae family is very familiar plant with Korean spirit. However, those plants were not estimated for natural products in manufactural process. We employed 4 different plants, Pinus koraienis S et Z. Pinus banksiana LAMBERT. Pinus rigida MILL. Pinus densiflora S. et Z. in pinceae family. The ethanol extracts were prepared for three different parts of plant, wood, bark and leaf, respectively. In this study, we carried out free radical and superoxide radical scavenging assay to investigate the anti-oxidative activity The bark and leaf part of plants showed similar anti-oxidant effect. L-ascorbic acid and $\alpha$-tocopherol at $10{\mu}g/mL$. Also we tried to investigate inhibitory effects of elastase activity in in vitro experiments on pinaceae plant extract as a matters for functional cosmetics. Among those plants, the bark of Pinus rigida MILL. and Pinus densiflora S. et Z. showed inhibitory effect. The cell viability was evaluated with MTT assay. The potential relationship was shown between the cell viability and anti-oxidant effect because the anti-oxidant effects were positively correlated wvith the cell growth in MTT assay. As the results in our experiments, we expect the potential activities of pinaceae as a material of functional cosmetics.

• Preventive Nutrition and Food Science
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• v.17 no.4
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• pp.286-292
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• 2012

We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid content (TCC), total polyphenol content (TP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. Results showed that the proximate composition, AsA content, TCC, TP, and antioxidant activities were significantly (p<0.05) affected by the cooking procedure; the loss rate varied among individual compounds. Boiling and steaming significantly reduced AsA content (24.3~66.5%), TP (13.9~54.9%), and antioxidant activity (21.7~60.5%) in red pepper, while stir-frying and roasting slightly reduced AsA content (2.7~25.9%), TP (1.8~4.9%), and antioxidant activity (4.9~17.9%). The highest loss was observed after boiling, followed by steaming, roasting, and stir-frying. Stir-frying and roasting better preserved AsA content, TCC, TP, and antioxidant activity. In conclusion, dry-heat cooking methods such as stir-frying and roasting may be preferred to retain the nutrient compositions and antioxidant properties of red pepper.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.809-813
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• 2008

The objective of this study was to determine storage stability and antioxidant effect of T1, ascorbic acid (0.6%); T2, ethanol extracts of Bacillus polyfermenticus (5%); T3, mixture with ascorbic acid (0.3%), and ethanol extracts of B. polyfermenticus (2.5%) during the storage period. The pH of sausage decreased constantly during storage (p<0.05). Thiobarbituric acid reaction substance (TBA) values were lower in all treated samples compared to the control (p<0.05). Longer storage periods resulted in higher TBA values (p<0.05). Volatile basic nitrogen (VBN) value in T1, T2, and T3 were significantly lower than control (p<0.05). The $L^*$ value of T1, T2, and T3 had higher than control. The $a^*$ value of T2 was significantly lower than control, T1, and T3 during storage period (p<0.05). The $b^*$ value of T2 had significantly higher compared to the other sausage samples during storage period (p<0.05). Total microbial counts in the sausages samples significantly increased as storage period increased (p<0.05). Further studies are needed to develop various meat products to extend the storage stability using B. polyfermenticus SCD.

• BMB Reports
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• v.43 no.10
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• pp.688-692
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• 2010

In a previous study, we recently claimed that dihydrotestosterone (DHT)-inducible dickkopf-1 (DKK-1) expression is one of the key factors involved in androgen-potentiated balding. We also demonstrated that L-ascorbic acid 2-phosphate (Asc 2-P) represses DHT-induced DKK-1 expression in cultured dermal papilla cells (DPCs). Here, we investigated whether or not L-threonate could attenuate DHT-induced DKK-1 expression. We observed via RT-PCR analysis and enzyme-linked immunosorbent assay that DHT-induced DKK-1 expression was attenuated in the presence of L-threonate. We also found that DHT-induced activation of DKK-1 promoter activity was significantly repressed by L-threonate. Moreover, a co-culture system featuring outer root sheath (ORS) keratinocytes and DPCs showed that DHT inhibited the growth of ORS cells, which was then significantly reversed by L-threonate. Collectively, these results indicate that L-threonate inhibited DKK-1 expression in DPCs and therefore is a good treatment for the prevention of androgen-driven balding.

• Archives of Pharmacal Research
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• v.20 no.2
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• pp.148-154
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• 1997

The antioxidant activity of Artemisia iwayomogi was determined by measuring the radical scavenging effect on 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical. The methanol extract of A. iwayomogi showed strong antioxidant activity, and thus fractionated with several solvents. The antioxidant activity potential of the individual fraction was in the order of ethyl acetate > n-butanol > water > chloroform > n-hexane fraction. The ethyl acetate and n-butanol soluble fractions exhibiting strong antioxidant activity were further purified by repeated sitica get and Sephadex LH-20 column chromatography. Antioxidant chlorogenic acid was isolated as one of the active principles from the n-butanol fraction, together with the inactive components, 1octacosanol, scopoletin, scopolin, apigenin $7, 4^{I}$-di-O-methylether, luteolin $6, 3^{I}$-di-O-methylether (jaceosidin), apigenin methylether (genkwanin), 2, 4-dihydroxy-6-methoxyacetophenone $4-O-{\beta}-$D-glucopyranoside and quebrachitol. The antioxidant activity of chlorogenic acid was comparable to that of L-ascorbic acid, which is a well known antioxidant.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.717-723
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• 2009

Thermal degradation characteristics of sucrose was investigated. A 20% sucrose solution was heated to temperatures of $110-150^{\circ}C$ for 1-5 hr. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugars, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) of the heated sucrose solutions were evaluated. With increasing temperatures and times, the L-, a-, and b-values decreased; however, total color difference (${\Delta}E_{ab}$) increased. The pH and sucrose contents decreased, and fructose and glucose contents increased with increasing heating temperature and time. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF contents increased with increasing heating temperatures and times. EDA (%) and the AEAC of the heated sucrose solutions increased with increasing heating temperature and time. The heated sucrose solution was more effective than unheated sucrose solution, having higher EDA (90 fold), and AEAC (13 fold).

• Journal of Food Hygiene and Safety
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• v.12 no.1
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• pp.15-19
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• 1997

The stability of monascin yellow pigment isolated from Monascus purpureus was determined over a period of storage for the wide range of pH, various metal ions and antioxidants. The absorption maximum of monascin pigment was 385 nm. Monascin pigment was more stable in acid solutions than in alkaline (pH 9 and pH 11) during storage period. It was also observed the reduction of absorption was occur after 3 days storage. The stability of monascin pigment was not changed by adding the various metal ions of the concentration of 10-4 M, however, it was unstable by adding the Zn2+, Al3+ and Fe3+ of 103- M concentration. The antioxidants. BHA, BHT, cysteine and L-ascorbic acid, have no effects on the stability of monascin yellow pigment. Thus, it may be concluded that the monascin pigment is stable and useful food additives as the natural colorant except for the alkaline food and food containing the Zn2+, Al3+ and Fe3+.