• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.647-652
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• 2018

Extracts from bay leaves, Chongbaek (Allium fistulosum L.), Hutgae (Hovenia dulcis Thunb.) fruit, and green tea, using Soju (Korean alcohol, $30^{\circ}$) as a solvent were analyzed for their antioxidative properties. The eels were evenly coated with the extract concentration equivalent to 2% of their total weight and dried for 15 hours at $35^{\circ}C$ using an air blower. The DPPH radical scavenging effect, acid value and peroxide value of semi-dried eel, and linoleic acid peroxidation of eel oil were investigated. The highest level of DPPH radical scavenging was found in green tea extracts, followed by Hutgae fruit extract and bay leaves extract (p<0.05). The acid value and peroxide value of Hutgae fruit extracts coated eels refrigerated for 21 days were the lowest followed by the green tea extract coated eels. During the 20 days reaction period, all four kinds of extracts analyzed were found to effectively decrease linoleic acid peroxidation. Among them, Hutgae fruit and green tea extracts decreased the peroxide content of eel oil steadily and for a longer period when compared to other extracts. In conclusion, pre-application of Hutgae fruit and green tea extracts on eels before drying was found to be effective in delaying peroxidation in eels during the drying process and refrigeration.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.77-81
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• 1998

Rice germ oils were extracted from common and dried rice germ $(80^{\circ}C,\;6\;hr)$, and their oxidative stabilities were evaluated by measuring acid value, peroxide value and fatty acid composition during storage at $40^{\circ}C\;and\;60^{\circ}C$. The acid values of all lipids were slightly changed during storage, but peroxide values (POV) were greatly dependent on storage temperature. The POVs of the dried germ oil and the refined rice bran oil were 146.2 meq/kg and 15.1 meq/kg, respectively after 31 days storage at $40^{\circ}C$. However after 24 days of storage at $60^{\circ}C$, the POVs of the dried germ oil and the refined rice bran oil were 151.7 meq/kg oil and 219.6 meq/kg oil, respectively. Major fatty acids were linoleic (39.8%) and oleic acid (34.7%) in rice germ oil, and oleic (40.1%) and linoleic acid (38.1%) in rice bran oil. The major fatty acid compositions were not greatly influenced by drying and storage temperature but linoleic acid decreased about half during storage.

• Journal of Haehwa Medicine
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• v.20 no.2
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• pp.67-78
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• 2012

Volatile odor substance originating from drying and making dry peel of tangerine from the fruit skin were collected through modern equipment. The anti-microbial activity of the substance against various skin-residing bacteria including acne, dandruff, athelete's foot, and gingivitis inducing microorganisms were tested. Anti-microbial activity was observed in purified oil, where 87 to 92% was D-limonene. Against P. acnes, 103$cfu/m{\ell}$ of P. acnes were suppressed at 0.1% Unshiu oil, and the MIC was measured to be 0.3%. Against P. ovale, a dandruff inducing bacteria, 104$cfu/m{\ell}$were suppressed at 0.1% Unshiu oil, and the MIC was measured to be 0.1%. Against T. rubrum and T. Mentagrophytes, both of which are athelete's foot inducing microorganisms, 83% of T. Mentagrophytes and 99.9% of T. rubrum were suppressed at 0.1% Unshiu oil, and the MIC were 0.3% and 0.05% respectively. Against S. aureus, a skin infection inducing bacteria, 103$cfu/m{\ell}$ of the bacteria were suppressed at 0.1% Unshiu Oil. Against B. subtilis, a non-pathogenic sporulating bacteria, 104$cfu/m{\ell}$ of the bacteria were suppressed at 0.1% Unshiu Oil. Against C. albicans, found in mucous membranes, 104$cfu/m{\ell}$ of the bacteria were suppressed at 0.1% Unshiu Oil. Against Aspergillus niger, an otomycosis inducing microorganism, 99.9% were suppressed at 0.1% Unshiu Oil. The results above indicate that low concentration of purified oil extracted from tangerine had strong antimicrobial activities against bacteria and fungi residing on the skin, and that it may be developed into skin disorder treating products in the future.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.5
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• pp.3304-3311
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• 2014

In the saponification to manufacture plant fatty acid hard soap, the drying process is required for its water evaporation and hardness. This study mixed it with essential oil(E.O) with high volatility instead of adding synthetic flavor. And it comparatively observed the duration of flavor changing to the additive ($TiO_2$) and the drying period of the major flavor component (Linalool, Linalyl acetate) in the essential oil (Lavender E.O) contained in the soap during the soap manufacture by using GC-MS. Advanced researches have mostly dealt with the utility of plant hard soap, and those related with the volatility of flavor have been hardly conducted. Regarding the volatility of linalool contained in the soap, the soap mixed with $TiO_2$ showed a higher reduction ratio up to the 12th week; however, at the point of the 20th week, it reduced to a similar level. Although Linalyl acetate did indicate a slight difference according to the mixture of $TiO_2$, the volatility was shown similar up to the point of the 20th week. During the 20 weeks of drying, the residual rate of linalool was found to be higher than that of Linalyl acetate regardless of the mixture of $TiO_2$. It has been found that the flavor component of lavender essential oil with the duration of two or so days at the room temperature remains for 20 weeks (or 5 months) when it is manufactured through the mixture of plant fatty acid hard soap.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.95-100
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• 1985

Effects of number of washings with solvents on drying rates and physicochemical properties of dried soymilk residues(SMR) were investigated. The dried soymilk residue was prepared by washing the residue with acetone or ethanol, followed by drying at $60^{\circ}C$. Increase of number of washings with a residue/solvent ratio of 1/1.5 resulted in an increase in drying rate and in protein content of the residue while the lipid content decreased. The brightness of the dried residue and the properties of water and oil absorption were also improved by washing with acetone which was advantageous to ethanol for all of the properties measured. Washings more than 3 times with acetone or 2 times with ethanol were found to be less effective in terms of quality improvement. The more addition of dried residue into the mixture of SMR-wheat flour resulted in a linear increase of water and oil absorption characteristics.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.150-162
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• 2002

Perilla, Perilla frutescens. (L.) Britton, is a traditional oil seed crops grown in Korea. The seeds and seed oil is used for edible and some industrial sectors. The seeds of perilla contains 35-54% of a drying oil which is similar to the linseed oil. The fatty acids of seed oil is composed with linolenic acid, linoleic acid, and oleic acid. The majority of fatty acids of the oil is $\alpha$-linolenic acid proportioned 51-71% of the oil. This high linolenic acid makes it unstable of the oil and owing to the fast oxidation. Therefore, the plant breeders are challenges to develope a new varieties with low linolenic acid for edlible oil and high linolenic acid for industrial uses. Perilla foliage is also used as a potherb. The green leaves contains a special flavor, perilla aldehyde, and some abundant minerals and vitamins. The vitamin C and $\beta$-carotene is more available than lettuce and crown-daisy of which used for similar potherb and vegetables in traditional Korean food table. The authors are reviewed and discussed on the current status and prospects of the quality evaluations and researches in perilla seeds and leaves to provide and refers the condensed informations on their quality.

• Journal of the Korean Graphic Arts Communication Society
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• v.30 no.1
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• pp.1-19
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• 2012

According as gradually increasing the demand for eco-friendly at the printing process, it has been progressed fairly development. Especially, the inks are used by soy oil beginning of ink industry for preventing environment, it is possible to make eco-friendly inks with vegetable ester. So it is not necessary to use petroleum-based solvents at all for preventing environment. These eco-friendly inks have a benefits they are able to use the renewable resource. But basically vegetable oils have that reduce the VOC(Volatile Organic Compound) and high viscosity, high solubility properties. So if the vegetable oils use in the ink, set off problem occur on the paper because of slow drying time. In case of vegetable ester, it has similar the molecular weight and kinetic viscosity with hydrocarbon solvent, it is able to control the power of dilution about the resin. So, it has benefit that solve the problem of the existing eco-friendly inks. In this study, different types of ester were made by six types of vegetable oils and used ester in the varnishes and inks properties are comparison with hydrocarbon solvent based ink. By considering the intrinsic properties of vegetable oil, ester used to analyze the changes in ink properties, using ester varnish is applied to study the rheology characteristics and emulsification with inks.

• Journal of Pharmaceutical Investigation
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• v.30 no.4
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• pp.259-266
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• 2000

Vitamin A palmitate, an oily drug which has low chemical stability and is poorly absorbed in the intestine, was formulated into a novel powdered dosage form. This is designated as a redispersible dry emulsion by freeze-drying technique. Before preparing a dry emulsion, vitamin A palmitate oil in solid in water (O/S/W) emulsion with soybean oil and coconut oil using Aerosil 200 as an emulsion stabilizer and polyoxyethylene-polyoxypropylene-blockcopolymer (Pluronic F68) as a surfactant was prepared. The resultants of the stability tests indicated that vitamin A palmitate O/S/W emulsion was improved on increasing the oil content of the formulation. The resultant dry emulsion particles have a good stabilities and free flow properties and readily released the oily droplets to form stable emulsions on rehydration. The drug releasing property from the resultant dry emulsion particles was dependent on factors such as amount of oily carrier(soybean oil) and surfactant(Pluronic F68) formulated. Above 80% of vitamin A palmitate content was released from the dry emulsion for 1 hour. It was deduced that vitamin A palmitate dry emulsion was definitely suitable for oral administration, since small droplets of vitamine A palmitate from the dry emulsion may alter the drug absorption profile resulting in bioavailability enhancement.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.309-323
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• 2019

Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.

• Applied Chemistry for Engineering
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• v.33 no.1
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• pp.44-49
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• 2022

Essential oil was separated from Dendropanax morbiferus (DM) by means of hot water extraction and supercritical extraction, respectively, and the separated essential oil was analyzed qualitatively and quantitatively, and the antioxidant effect of essential oil was investigated. In addition, yields of essential oil and Caryophyllene according to the drying and extraction methods for each part of DM were obtained and compared, respectively. The yield of essential oil was found to be high in the order of bark > leaves > twigs > limb. When the freeze-dried DM leaves were supercritically extracted, the yields of essential oil and Caryophyllene were 23.2 g/kg DM and 429.6 mg Caryophyllene/kg DM, respectively. The essential oil of DM showed an antioxidant effect even at a low concentration, and the concentration of the essential oil of SC₅₀, which means 50% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, was about 0.34%.