• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.117-122
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• 1985

The effects of various factors on the color stability of plum nectar were studied. The data showed that pH and temperature were the most important factors affecting the rate of color loss. The concentration of ascorbic acid affected the rate of color loss in plum nectar. Although the color loss could be influenced by the presence of sugars and their degradation products such as 5-hydroxymethyl-2-furfural(HMF), HMF did not accumulate in sufficient amounts during the storage in the plum nectar to affect appreciably the degradation rate. The pigment was very unstable in the fermented juice and its. spectrophotometric spectrum was changed differently from that of natural plum color material. Materials present in plum nectar itself apparently have an appreciable effect on the rate of color loss.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1041-1049
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• 2015

The purpose of this study was to investigate the quality characteristics of mulberry extracts added with Omija (Schisandra chinensis Baillon) in order to determine the best conditions to enhance sour taste of mulberry extracts during manufacturing. The total acidity of Omija was 5.71%, which was 20 times that of mulberry; sour taste of mulberry extracts could be enhanced by adding Omija during the extraction period. Overall, we observed reduction of pH and soluble solid contents as well as increased total acidity and anthocyanin content with a higher Omija adding ratio. In terms of taste acceptability, which is the most important parameter of beverage development, OC-3 (added with 18.75% Omija) and OC-4 (added with 25% Omija) values were $4.20{\pm}0.75$ and $4.05{\pm}0.80$, respectively, for mulberry extracts with Omija. This result was significantly different (P<0.05) from the control group (without Omija addition), which showed an OC-3/OC-4 value of $2.30{\pm}1.24$. The results of this study indicate that Omija addition at a ratio of 18.75~25% and extraction period of 10~12 days are optimum conditions to improve sour taste when developing mulberry extracts.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.69-69
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• 2018

아로니아(Aronia czarna)는 anthocyanin, polyphenol, flavonoid, cathechine, chlorogenic acid와 같은 생리활성물질이 풍부하게 존재하며 항산화, 항암, 항균, 피부건강개선, 노화방지 등 다양한 생리활성에 대한 효능이 있는 것으로 알려져 있어 건강 및 기능성식품, 화장품 등의 원료 소재로 각광받고 있다. 생물전환(Bioconversion)은 미생물 또는 효소의 생물학적 촉매 반응을 활용하여 기존 소재의 성분을 변환시키는 기술이다, 최근 생물전환을 활용한 천연소재의 생리활성 물질 기능성, 생체이용률, 안전성을 증대시키기 위한 방안으로 많은 연구가 진행되고 있으며 식품, 의약품, 화장품 등 다양한 분야에서 활성화 되고 있다. 본 연구는 젓갈로부터 분리한 균주를 유전학적 특성을 확인하기 위하여 16S rDNA 염기서열을 분석한 뒤 그중 유산균을 발효공정에 활용하였다. 전북 순창에서 수확된 아로니아 분말과 발효공정을 수행하였으며 아로니아 최적 추출조건 선정, 발효공정 전 후 추출물의 기능성 평가를 진행하기 위하여 DPPH radical scavenging activity, Total polyphenol 함량을 확인하여 항산화 효능 및 유효성분 함량을 평가하였다. 또한 대식세포인 Raw 264.7을 사용하여 MTT assay, Nitric oxide (NO) 생성 억제 효능을 확인하여 세포독성 및 항염증 활성을 평가하였다. 실험결과, 젓갈류 발효물로부터 16종의 다양한 균주를 확보하였으며, 그중 L. rhamnosus, L. plantarum, P. pentosaceus 균을 발효 공정에 활용하여 유용 균주를 선정 결과 P. pentosaceus 종 유산균 처리군에서 무처리군 대비 DPPH radical 소거능 및 polyphenol 함량이 증가됨을 확인하였다. 발효공정 후 항산화 활성은 무처리군 대비 약 119%, polyphenol의 함량은 무처리군 대비 약 119%로 증가됨을 확인되었다. 또한 Raw 264.7 세포실험 결과 발효공정 후 독성활성이 감소되는 경향을 확인되었으며, 항염증 활성이 월등히 증가됨을 확인하였다.

• Food Science and Preservation
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• v.21 no.4
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• pp.500-505
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• 2014

This study investigated the effects of the steeping condition and salinity stress on the quality properties of germinated black soybean. The absorbed water content increased drastically in six hours with the increase in the steeping time and the temperature. The pH decreased as the steeping temperature increased. A gradual increase in the dissolution of the anthocyanin was observed with the steeping time. The adequate steeping conditions were found to have been six hours at $25^{\circ}C$, which showed the needed absorbed water content within a short time. The germination percentage of the black soybeans decreased with the increase in the NaCl concentration. The pinitol and total phenolics contents showed the highest values under the concentrations of 0.7% and 0.3-0.5% NaCl, respectively. The flavonoid content was highest at the 0.1% NaCl concentration. Consequently, the salinity stress during the germination of the black soybeans enhanced the pinitol content and lowered the blood sugar, which gives it an advantage as a functional food material.

• Food Science and Preservation
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• v.20 no.1
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• pp.52-61
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• 2013

This study was conducted not only to investigate the effects of rate of addition of dried jujube to Yakju (0, 0.5, 1.0, 1.5, 2.0 percent) but also to examine the quality changes in jujube Yakju during its storage (for 75 days at $35^{\circ}C$). The results showed no significant differences in pH, total acidity, soluble solids, and anthocyanin and alcohol contents of the Yakju right after its fermentation. With the increase in the amount of jujube that was added, the lightness of the jujube Yakju changed from 93 to 94, its redness decreased, and its yellowness significantly increased. The jujube Yakju that was fermented with 1.5-percent dried jujube had high sensory evaluation (selection rate) scores for color, flavor, taste and overall acceptability. It had no significant changes in pH and total acidity during its storage after its heat treatment. Its soluble solids contents tended to decrease with its heat treatment and to increase in its storage period. With respect to its color changes during its storage, the higher the ratio of the jujube that was added, the longer the storage period was, the lightness (L) and redness (a) decreased and the yellowness (b) increased. The polyphenol contents depended on the rate of addition of the dried jujube, but were not affected by the heat treatment and storage period. The organic acids in jujube Yakju were citric acid, succinic acid, lactic acid, malic acid and acetic acid.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.559-564
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• 2016

We investigated the effect of calcium carbonate on the quality of wine obtained from Gaeryangmerou (Vitis. spp.), grapes, which are commonly used in wine making in Korea. Alcoholic fermentation was carried out at $25^{\circ}C$, for 7 days in the presence of 0.1%, 0.2%, and 0.3% calcium carbonate. As calcium carbonate concentration increased, the pH of wine increased, while its total acid content and redness decreased. Calcium carbonate treatment during precipitation and aging is more effective than during fermentation. Concentrations of alcohol, total anthocyanin, polyphenol, and tannin showed no significant differences between controls and deacidified groups. Tartaric and malic acids were found to be the major acids in Gaeryangmerou wine. Calcium carbonate reduced total acidity by precipitating tartaric acid. In the sensory evaluation of the acidity, and overall acceptability, wine treated with 0.1% calcium carbonate was the best. Higher calcium carbonate concentration, was associated with greater reduction in total wine acidity. However, it is necessary to maintain the calcium carbonate concentration within 0.1% since excessive amounts of calcium carbonate can have a negative effect on wine quality.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.297-304
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• 2010

This study examines the physicochemical property and antioxidant activity of wild grape juice, and the result is as follows. Total anthocyanin and color intensity contents of wild grape juice were $17.0{\pm}0.1%$ and $33.9{\pm}1.4%$, respectively. The contents of total phenols and flavonoid in wild grape juice were $25.4{\pm}3.1$ mg/100g, $4.4{\pm}1.4$ mg/100 g, respectively. Total mineral content in wild grape juice was $28.5{\pm}8.4$ mg/l00 g and the potassium content($11.3{\pm}0.3$ mg/100 g) was the highest Electron donating abilities of wild grape juice at concentration of $1,000\;{\mu}L$/mL were $94.8{\pm}1.2%$ Reducing power of wild grape juice at concentration of $1,000\;{\mu}L$/mL was 1.134. The electron donating abilities and reducing power were increased significantly with the sample concentration in the reaction mixture increased The nitrite scavenging ability was dependent on pH of the reaction mixture and sample concentration. The nitrite scavenging ability of wild grape juice was $77.1{\pm}1.1%$ at concentration of $1,000\;{\mu}L$/mL under pH 1.2.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.1
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• pp.65-73
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• 2013

Lip make-up products can be easily taken into body with food. For this reason, those products are requires to meet lots of qualifications compared with other cosmetic products. In addition, concerns about safety on synthesized tar pigments is constantly issued. Thus, demand of natural pigments is gradually increased and many kinds of natural pigments have been developed. However, there are some problems when natural pigments are applied to cometic products instead of synthetic ones. There is a reason that most of natural pigments consist of hydrophilic materials of sort of anthocyanin, but the existing lip make-up products is anhydrous oil dispersion type without water consisting oil and wax. Therefore, when watersoluble natural pigments are applied to anhydrous lip make-up products, color expression is lower and phase separation occurs due to the instability of the product. In addition, natural pigments have disadvantages that they can easily change by pH, heat and sunlight. There are troubles of stability because it is not easy to adjust for these factors in case of anhydrous forms. Aim of study is to develop lip make-up products which have not only safe to human but being high in expression of color by using natural pigments and securing stability of colorant as natural pigments are offered to polyol in oil emulsion. Then, lip make-up products which have heavy moisture while having not dryness that is created when the moisture evaporates are developed.

• Food Science and Preservation
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• v.10 no.3
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• pp.347-353
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• 2003

Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices were investigated. Turnip root slices(4${\times}$1${\times}$0.5 cm) were salted with NaCl and CaCl$_2$, and then soaked into pickling solution added to commercial (pickle P) or manufactured (pickle M) pickling spice, and then stored at 2$0^{\circ}C$. Throughout the whole storage periods, the acidity, pH, saltiness and reducing sugar content of two pickles were 3.1∼3.5%, 1.4∼1.7, 0.2∼0.6% and 25.2∼30.4 mg/mL, respectively. There were no significant differences between two pickles in saltiness, anthocyanin, reducing sugar content, color(Hunter L, a and b value) and hardness. However, acidity of pickle M was higher than that of pickle P throughout the storage time. Sensory results showed that the best edible time was the 14th day of storage, and at that time, scores of pickle M was higher in 리avor(7.3 and 6.9), taste(7.8 and 5.4) and over-all preference(8.0 and 6.1) than those of pickle P, and pickle M maintained good sensory qualities until 28th day of storage, compared to pickle P(p<0.05).

• Food Science and Preservation
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• v.22 no.1
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• pp.91-99
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• 2015

This study investigated the phenolic compounds of must and wine supplemented with different concentrations (0% (no added stems), 1%, 2%, 3%, and 5%) of fruit stems during winemaking using Muscat Bailey A (MBA) grapes. The red color, and total anthocyanin, total polyphenol, and tannin contents of the must and wine significantly (p<0.05) increased with increasing added amounts of grape fruit stems, while the volatile acid content decreased with increasing added amounts of grape fruit stems. Catechin (8.16~23.08 mg/L), gallic acid (2.32~3.28 mg/L), trans-resveratrol (1.38~3.27 mg/L), and ferulic acid (1.51~1.59 mg/L) were detected in the must and wine via HPLC. The bioactive substance contents increased with increasing added amounts of grape fruit stems, except for ferulic acid. The DPPH $IC_{50}$ activity was higher in the wine (12 mg/L) with 5% grape fruit stems than in ascorbic acid (67 mg/L). These results suggest that the fruit stems of MBA grapes can be used as functional materials for winemaking.