• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1037-1043
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• 2008

In this experiment, citrus juice was fermented by Gluconacetobacter hansenii TF-2, an isolate from tea fungus to develop a new type of acidic beverage. The juice broth is made by fermenting of $11{\sim}17%$ (v/v) juice and sweetened with sucrose (initial sucrose $10^{\circ}Brix$). The fermentation by G. hansenii TF-2 was initiated by adding 5% (w/v) of seed gel (pellicle, tea fungus) which was previously cultured in the same medium (fresh juice broth) and the fermentation was carried out in a dark incubator at $28{\sim}30^{\circ}C$ for about 15 days. During the fermentation a pellicle grew on the surface of the fermenting fluid and acids were produced. Fermented fluid (beverage) was centrifuged at 7,000 rpm for 15 min for further analyses. The highest amount of the other metabolites including organic acids were observed in 5 to 10 days. Major acids were acetic acid (fermented citrus beverage, CB). After 15 days of fermentation, organic acid content such as acetic acid in fermented beverage was measured to be $183.5{\sim}186.6\;ppm$. Free sugars content in CB were 56.8%, 35.1%, 40.7% and 63.2% of unfermented sucrose, glucose, fructose and sorbitol, respectively. When the growth rate of inhibitory effect of the fermented beverage was measured by using several species of food-related bacteria, the beverage fermented with CB exhibited the strongest inhibition against gram-negative (E. coli and Sal. Typhimurium). Its inhibition rate was between $71.9{\sim}94.0%$ at CB. Fermented beverage has shown effectiveness for antimicrobial activity against some species of food-related bacteria.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.875-881
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• 2001

For beverage using Citrus reticulata, Ostrea gigas and medicinal herbs were formulated by determining optimum ratio of mixing to several other ingredients, the results of element and amino acid analyses with Ostrea gigas and Citrus reticulata were as follow. The mineral contents of Ca and Na in Ostrea gigas were 18.8 ppm and highest as 23.8 ppm, respectively. The content of aspartic acid in Citrus reticulata was 14290.431 pmol, and 8 kinds of essential amino acid contained. In the sensory test of beverage using Citrus reticulata, Ostrea gigas, the sensory score(color, taste, flavor) were the best on mixing ratio of Citrus 1g, Amomum 0.25g, Pueraria 0.5g, Ostrea I2g, citric acid 1g, sodium benzoate 0.5g, aspartic acid 0.5g, raw sugar 90g. The general analyses were similar 3 kinds of sample.

• Food Science and Preservation
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• v.15 no.1
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• pp.21-29
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• 2008

This study investigated the fermentation and quality characteristics of a fermented beverage, prepared by semi-anaerobic culture, using sea tangle extract. A central composit design using alcohol(0, 0.5, 1.0, 1.5, 2.0% [all v/v] ), sugar(0, 5, 10, 15, 20% [all w/v] ) and $65^{\circ}Brix$ citrus juice(0, 1.0, 2.0, 3.0, 4.0 % [all v/v] ) was used to find the optimal mix for fermentation. Sensory characteristics, such as color, flavor, taste, sweetness, saltiness, sourness and overall quality, were measured using a response surface methodology computer program. The optimal conditions that produced the highest acidity of 0.94 were 2.0 % ethanol, 10.17 % sucrose and 1.99 % citrus juice. The optimal conditions that produced gel 20.13 nun in thickness were 1.98% alcohol, 10.94% sucrose and 1.62% citrus juice. The overall optimal conditions that satisfied all the sensory requirements for a sea tangle beverage were 1.0% alcohol, 10.0% sucrose and 4.05% citrus juice.

• Horticultural Science & Technology
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• v.30 no.2
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• pp.214-219
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• 2012

This study aimed to develop a new type of functional citrus beverage (Citurs-F) containing flavonoids extracted from the young fruits of satsuma mandarin ($Citrus$ $unshiu$) and matured fruits of Jeju native dangyooja ($C.$ $grandis$). We made beverages that contained 30% of satsuma mandarin extract with different percentages of concentrated dangyooja-derived flavonoid extracts. In sensory evalution, the highest response indices of color, taste and aroma were from the beverages based on the 30% young fruit extracts plus 15% (Citrus-F-15) and 20% (Citrus-F-20) flavonoids extract from the dangyooja using the KILO prep. In the changes of body weight after oral administration of the Citrus-F, the rat group with HF diet plus the Citrus-F decreased the body weight compared to the rat group fed only HF diet. This effect was to be continued for 9 weeks until the end of experiment. In the lipid content in blood, the rat group with oral administration of citrus extractions merely tended to resolve it in serum test. However, all the 0.1% Citrus-F-15 and Citrus-F-20 treated rat groups from the beginning or after 5 weeks appeared the lowest lipid contents in the blood. In the cholesterol contents, the rat group feeding the KILO-prep's extraction from the beginning weren't significantly recognized them in the group but the rat group feeding 0.1% Citrus-F-15 acted to reduce in the cholesterol contents from 5 weeks. The results indicated that the Citrus-F-15 with rich flavonoids might be main source alleviating the vascular diseases and obesity in human diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1838-1842
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• 2016

Kombucha (K) is a fermented beverage made from black tea by symbiotic micro-organisms of bacteria and yeasts. To enhance bio-activities of K, we produced citrus/green tea Kombucha (CK) by adding extracts of citrus peel and green tea obtained from Jeju Island. ORAC assays showed that anti-oxidative capacity of CK increased by approximately 3-folds compared to K. We examined anti-cancer properties of extracts from citrus peel and/or green tea using 5637 human bladder cancer cells and B16F10 murine melanoma cells. Proliferation of B16F10 cells was markedly inhibited at concentrations higher than $10{\mu}L/mL$. At a concentration of $20{\mu}L/mL$, anti-cancer activities of extracts were in the order of citrus peel< green tea< combination of both. Interestingly, a combination of both extracts showed a synergistic effect on inhibition of growth of cancer cells. CK fermented with citrus peel and green tea extracts showed enhanced anti-cancer activity compared to K. Cytotoxicity of CK on RAW 264.7 murine macrophages was negligible up to $100{\mu}L/mL$. Taken together, these results indicate that citrus Kombucha is safe to be developed as a functional beverage.

• 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.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.26 no.1
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• pp.21-25
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• 2014

A drying machine for discarded Citrus scrap was developed in this study. The Citrus produced in Jeju Province was treated as wastes (a) after making a beverage, such as drinking juice, and (b) if the size of the product did not fit with its agricultural product criteria. Various types of drying machine were developed in this study, and different kinds of technologies were combined improve the performance. To enhance the performance, the system was maintained in a vacuum state, and a high frequency micro wave was activated to the waste Citrus scrap, to heat up the moisture inside the Citrus kernels. The frequency of the micro-wave was 2.6 GHz, which is the resonant frequency of the molecules. Experiments were conducted with a vacuum of 50, 100, 150, 300, 500, and 700 mbar. The waste Citrus scrap has two types of status : (a) original scrap, and (b) mixed with blender. As results, specimen (a) shows a 0.13 g/sec evaporation rate, while specimen (b) shows a 0.19 g/sec rate, at 50 mbar of environment vacuum condition. For the drying efficiency, specimens (a) and (b) show 0.15 g/W and 0.24 g/W, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.592-599
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• 2006

This study was carried out to investigate the possibility for utilization and the effectiveness of citrus byproducts on the nutritional composition and sensory score of Jejudo native pig meat. The groups are consisting of the Jejudo native pig loin without citrus byproduct ($JNP-T_0$) and the Jejudo native pig loin fed with 8% and 15% citrus byproduct during growing and fattening period($JNP-T_1$). The contents of moisture, crude protein, crude fat, crude ash, calorie, cholesterol content Mg, P, K, Na, vitamin $B_1\;and\;B_2$, total amino acid, and total free amino acid content were not significantly different between $JNP-T_0$ and $JNP-T_1$(p>0.05). It was found that palmitic acid($25.301{\sim}27.403%$) was the highest one among saturated fatty acid while oleic acid($42.234{\sim}43.061%$) was the highest among unsaturated fatty acid in both groups. In case of sensory score, the color and aroma of raw meat, and the flavor preference of boiled meat of $JNP-T_0$ were higher than those of $JNP-T_1$(p<0.05). But the taste, texture, juiciness and palatability of boiled meat were not influenced by feeding of citrus byproduct.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.227-233
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• 2007

The purpose of this research was to study the effects of the feeding of dietary citrus byproducts on the physicochemical properties and palatability of Hanwoo rump (HR). The samples for experimental samples consisted of the HR not fed without citrus byproducts pulp (CBP-0) and the HR rump fed with citrus byproducts pulp during the fattening period (CBP-1). The control (CBP-0) HR rump was fed by general practical feeding (roughages and concentrates were fed separately), while the CBP-1 was fed in the same manners as CBP-0 until 17 months but with citrus byproducts then fed fer the next 10 months. There were no significant differences in the $L^*$ (tightness), $a^*$ (redness) and $b^*$ (yellowness) of the HR between the CBP-0 and CBP-1 fed groups. There were no significant differences in the pH, VBN content and EDA between the samples, but the TBARS value of the CBP-1 fed group was lower than that of the CBP-0 fed group (p<0.05). There were no significant differences in the water holding capacity, freezing loss, thawing loss, boiling and roasting logs between the CBP-0 and CBP-1 fed groups. There were no significant differences in the hardness, cohesiveness, chewiness and shear force between the samples, but the springiness of the CBP-1 fed group was higher than that of the CBP-0 fed group (p<0.05). There were no significant differences in the sensory scores for the roasted beef between the CBP-0 and CBP-1 fed groups. There were no significant differences in the taste, flavor, juiciness and palatability of roasted beef the between samples, but the tenderness of the CBP-1 fed group was superior to that of the CBP-0 fed group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1422-1429
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• 2016

Kombucha is a slightly sour beverage fermented by symbiotic micro-organisms, including bacteria and yeasts. In this study, we examined the biological activities of citrus Kombucha (CK) produced by addition of citrus extract to original Kombucha (K). After fermentation for 10 days, radical scavenging activity examined by ABTS and DPPH assays increased by approximately 20% compared to that of K. Moreover, content of total phenolic compounds significantly increased by 60% compared to that of K. Cell proliferation assays utilizing MTT showed that CK treatment significantly inhibited growth of bladder cancer cells, T-24 and 5637, in a dose-dependent manner with $IC_{50}$ values of 4 and 7 mg/mL, respectively. Annexin V staining showed that CK treatment led to apoptosis of cells in a dose-dependent manner. T-24 cells were more sensitive to CK treatment than 5637 cells, as 8 mg/mL of CK resulted in 97% apoptosis of T-24 cells. Western blotting showed that CK treatment led to up-regulation of apoptotic proteins, including caspases-3, -8, -9, and PARP, in bladder cells not in K-treated cells. Taken together, these results demonstrate that CK may be developed as a functional beverage.