• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.90-96
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• 1998

An experiment to make mixed juices carrying the freshness and other specific characteristics of vegetables and fruits which are useful for the prevention and treatment of various diseases was attempted on the emphases of pretreatment methods, combination of fruits and vegetables, and elimination of microorganisms. Blanch in boiling water prior to extraction for green vegetables, addition of ascorbic acid during extraction for tomatoes and apples, or addition of ascorbic acid after blanch in 3% acetic acid for carrots was effective to keep colors and suspended solids in liquid extract. On the basis of sensory evaluation the extracts from tomatoes, apples. carrots. mallows, watercreses+pine needles, Angelica keiskei Koiz, jujubes and lemons were selected and mixed at the ratio of 3 : 3 : 3 : 1/2 : 1/2 : 1/2 : 1/2 : 1/5. The mixed extracts were pasteurized for 15sec at $96^{\circ}C$ or filtered through a ultramembrane filter. While the centrifuge precipitation and retentates on the membrane filter were autoclaved and combined with ultrafiltrates. The mixed juices showed $pH\;4.07{\sim}4.10$ titratable acidity $66.35{\sim}84.08$, soluble solid $7{\sim}9^0Brix$, reducing sugar $5.42{\sim}6.97%$, glucose $1.96{\sim}2.30%$, fructose $3.46{\sim}4.14%$ and high content of K, Mg and Ca. Ultrafiltration showed better quality scores in color, juice. Peroxidase and microorganisms were inactivated by thermal treatment and ultrafiltration.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.193-199
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• 2003

In order to investigate the meat tenderizing effects of pear, pineapple and kiwifruit, crude protease was prepared from each fruit and treated with actomyosin in a single manner or mixed type in several combination. Actomyosin was incubated with various proteases for 24 hrs under three different pH condition, and its degrading performance was evaluated by the SDS-PAGE. Pear extract showed an active degrading activity for actomyosin at pH 5.3 and 7.0. But, little actomyosin degradation was observed at pH 8.0. Actomyosin was strongly degraded by the treatment of protease from pineapple at all different pHs(5.3, 7.0 and 8.0). Kiwifruit protease extract has shown actomyosin degradation activity 1hr after treatment at pH 5.3 and pH 7.0. Meanwhile, the mixture of pear and pineapple extracts(l:l, w/w) showed much more degradation than the results of singular manner treatment at pH 5.3 and 7.0. When the pear protease was mixed with kiwifruit protease(l:l, w/w), the performance of actomyosin degradation was similar to the results of each single protease treatment. When the mixture was made of pineapple and kiwifruit extracts, actomyosin degradation was almost the same as the result of treatment of pineapple protease only. When those three proteases were mixed together(l:l:l, w/w/w), actomyosin degrading activities was in time dependent manner at pH 5.3. In summary, pear protease can be used potentially as a meat tenderizer when it was mixed with pineapple or kiwifruit rendering proper tenderization of the meat.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.3
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• pp.235-244
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• 2022

In this study, the cell viability, radical scavenging ability, elastase activity, moisturizing activity, and antimicrobial activity of mixed fermented extract of vitamin tree fruit, acai palm fruit, mango, lemon, apricot and blueberry as an active ingredient were measured. The experiment was performed at three concentrations(0.5 / 1.5 / 2%), since cytotoxicity was not shown at these three concentrations. Based on this, a radical scavenging experiment was conducted to compare with L-ascorbic acid, a representative raw material of an antioxidant material. The results showed that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability was 95.1 ± 0.6%, 94.3 ± 0.7%, 95.3 ± 0.6%, 95.1 ± 0.7%, 95.1 ± 0.3%, 95.5 ± 0.3%, and 95.4 ± 0.4% respectively, when the concentration of the mixed fermentation extract was 2%. As the concentration increased at the three concentrations (0.5/1.5/2%) and the content of blueberry extracts increased, sample 7 showed excellent elastase activity at a concentration of 2% to 0.9 cm, such as retinol crystal, and moisturizing activity was also found to be 71.5%, 75.6%, and 81.6%, respectively. Particularly, at the 2% concentration of the mixed fermented extract, the antibacterial activity effect on Propionibacterium was very excellent in sample 7. Therefore, it is considered that it is worth developing the mixed fermented extracts of 2% concentration as a cosmetic component with antioxidant, moisturizing, and antibacterial properties.

• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.196-201
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• 2015

To improve functionality of rice, we manufactured mixed cereals and mixed cereals with taste materials and evaluated their antioxidant component (ascorbic acid, tocopherols, polyphenols and flavonoids) contents and sensory evaluation. Ascorbic acid content in water extract of the control was 6.68 mg%, and mixed cereals were 18.23 and 21.84 mg%, respectively. Ascorbic acid content in methanol extract of the control was lower than those of mixed cereals too. ${\beta}$-Tocopherol was the only tocopherol detected in the control. However, tocopherols detected in mixed cereals were ${\alpha}$-, ${\beta}$-. ${\gamma}$-, ${\delta}$-tocopherol and ${\alpha}$-, ${\gamma}$-tocotrienol, with a highest content of ${\gamma}$-tocopherol. Total tocophenols content of the control was 1.26 mg%, whereas, those of mixed cereals were 19.24 and 39.32 mg%, respectively. Polyphenols contents in water extract of the control was 2.20 mg%, and mixed cereals were 14.38 and 21.91 mg%, respectively. In addition, polyphenols contents in methanol extract of mixed cereals were higher than that of the control, too. Flavonoids were undetected in water extract of the control, but flavonoids contents of mixed cereals were 42.45 and 32.54 mg%, respectively. In methanol extracts, flavonoids contents of the control and mixed cereals were not significantly different. The sensory parameters including taste, flavor, color, texture and overall acceptance of control were lower than those of mixed cereals. Especially, mixed cereals with taste materials was the highest acceptance.

• Journal of Pharmaceutical Investigation
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• v.33 no.1
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• pp.61-65
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• 2003

Silybin is the main component of Cardus marianus extracts originated from Silybum marianum and has a hepato-protective effect. It is a water-insoluble compound and poorly absorbed from the gastrointestinal tract, resulting in very low oral bioavailability(BA). Polymeric mixed-micelle precursor formulation was made to enhance the dissolution rate of silybin, showing the results of pH-independent release profile with increased dissolution. Oral BA of different preparations in rats was evaluated, revealing that the new formulation showed increased BA more than 2-fold and 4-fold compared to the marketed product and Cardus marianus extracts itself, respectively.

• Microbiology and Biotechnology Letters
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• v.37 no.1
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• pp.85-89
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• 2009

For the purpose of the methodological development to convert the food wastes into resources, we have attempted to culture the mushroom hypha, Pleurotus ostreatus. The food-wastes were mixed with distilled water, and the mixture was autoclaved to produce fluid, which was centrifugated and used as the growth media. Concentrations of the food wastes extracts were prepared with 10, 20, 30, 40, and 50%(W/V), and the initial pH were set variously with 4, 5, 6, and 7. These were cultured for 9 days at the temperature of $25^{\circ}C$ and the rotation rate of 120 rpm. The result is that the fluid form of the mushroom hypha have been grown best at the concentration of 30% and the optimal pH was 5 and 6.

• YAKHAK HOEJI
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• v.13 no.4
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• pp.111-120
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• 1969

The determination of $\alpha$-pyrrolidone in ginseng extract by gas liquid chromatography (GLC) was established. $\alpha$-Pyrrolidone in extract was tentatively identified by comparison of the relative retention time of sample peak with those of reference compound and coinjection noted peak enhancement. The .alpha.-pyrrolidone peak elimination was demonstrated by formation of oxime when treated with excess of NH$_{2}$OH ${\cdot}$ HCl and NaOH, allowed to stand at room temperature for 5 minute. The elimination was also observed when samples were treated by the same procedure. The above method was proved to be useful for the determination of $\alpha$-pyrrolidone in ginseng extract and in ginseng extract mixed with 51 plant extracts.

• Proceedings of the Ginseng society Conference
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• 2002.10a
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• pp.145-158
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• 2002

Since immemorial time Panax ginseng has been known as therapeutic, tonic, prophylactic and restorative agent in ancient Korea, China and Tibet and at present time is also used as a food supplement by Western societies (6). Various ginseng preparations in a form of powders, teas, tinctures or extracts, very often mixed with other substances are recommended for attenuation of degenerative processes caused by aging or fatigue, as well as for treatment of various disorders and diseases in several organs (e.g. circulatory and nervous system, liver, kidney). One of the most commonly known properties of ginseng is its possibly positive influence on physical and mental performance and general well being. Because of these adaptogenic properties promoting vitality and resistance to stress ginseng is considered as an ergogenic aid. During almost 40 years in many laboratories attempts have been made to find out whether ginseng can be 'a remedy for today's problems'. The present work is focused on the results obtained in human studies and concerning an influence of ginseng root extracts on exercise and mental performance.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.312.1-312.1
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• 2003

Silybin is the main component of Cardus marianus extracts (Silymarin) originated from Silybum marianum, called as milk thistle. It has a hepato-protective effect and is used clinically for the treatment of liver disease. But it is water-insoluble and is poorly absorbed from the gastrointestinal tract, resulting in very low oral bioavailability. Polymeric mixed-micelle precursor formulation containing surfactants, co-solvents, and block-co polymers with Cardus marianus extracts was made to enhance the dissolution rate of silybin and encapsulated with soft gelatin capsule. (omitted)

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.561-567
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• 2003

As an attempt to develop new functional health beverage by using medicinal herb, Artemisia capillaris, we investigated the effect of scopoletin in Artemisia capillaris on vessel and regional cerebral blood flow (rCBF) of rats ingesting health drink prepared with Artemisia capillaris extracts and various ingredients. Artemisia capillaris extract decreased the vessel contraction and increased rCBF significantly. The extracts were grouped by heat temperature and mixed ratio and tested their respective characteristics. Then each condition was combined and produced the most effective one. The drink produced consisted of Artemisia capillaris extract 42%, honey 9.8%, citric acid 0.035%, cyclodextrin 1.47% and water. Brix, pH and acidity of the product were 9.2, 4.4 and 0.04%, respectively, This drink scored to have highest level on overall acceptance by the sensory evaluation. The above results showed that development of such functional beverage using Artemisia capillaris can be used as a functional material improving blood circulation in beverage industry.