• Food Science and Preservation
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• v.22 no.1
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• pp.84-90
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• 2015

The physicochemical properties and protease activities of spray-dried pineapple juice powders were investigated. The pH, soluble solids, and protease activity of the pineapple juice were pH 5.43, $12.8^{\circ}Brix$, and 4.82 unit/mL, respectively. The optimum pH and temperature of the protease activity from pineapple juice were pH 7.0 and $50^{\circ}C$, respectively. The microencapsulation of pineapple juice was achieved using maltodextrin and alginic acid through spray-drying. The L value and moisture content of the spray-dried powder were higher than those of the freeze-dried powder. The particle size of the freeze-dried powder ($501.57{\mu}m$) was higher than that of the spray-dried powder ($42.58-53.32{\mu}m$). The water absorption and water solubility of the powders were 0.41-0.87, and 90.45-99.76%, respectively. When compared, the protease activities were found to be in the following order : FD (1,297.47 unit/g) > SD-MA-1 (692.08 unit/g) > SD-MA-2 (664.66 unit/g) > SD-MA-3 (642.65 unit/g) > SD-M (633.51 unit/g). In the in vitro dissolution study measurements were conducted for 4 hr in pH 1.2 simulated gastric fluid and pH 6.8 simulated intestinal fluid, using a dissolution tester at $37^{\circ}C$ in 50 rpm. The protease survival of the 3.74-15.69% microencapsulated pineapple juice powders improved with an increase in the treatment concentration of alginic acid.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1228-1235
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• 1997

This study was conducted to standardize the proper ingredient ratios of chinese cabbage kimchi by the sensory evaluation, chemical properties, and functional properties of antimutagenic effect and inhibitory effect on the growth of cancer cells from the ratios obtained from literatures. The standardized ratios of ingredient from the literatures was 13.0 of radish, 2.0 of green onion, 3.5 of red pepper powder, 1.4 of garlic, 0.6 of ginger, 2.2 of anchovy juice, 1.0 of sugar and the final salt concentration 2.7 in the proportion of 100 salted chinese cabbage. The standardized ratio of the ingredients exhibited better overall acceptability and less moldy smell and moldy flavor than any other ratio of ingredient in the sensory evaluation. The standardized kimchi with the above ratios of the ingredients, at final salt concentration of 2.5%, showed high reducing sugar contents and Leuconostoc sp. counts. All juices of the chinese cabbage kimchi showed not only high antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also strong inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay, especially these functional properties were the most effective at each standardized ratio of the ingredients. From the taste, chemical and functional properties, the standardized ratios of ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger. 2.2 anchovy juice, 1.0 sugar and the final salt concentration 2.5 in the proportion of 100 salted chinese cabbage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.999-1005
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• 2011

This study was conducted to investigate the quality characteristics of tofu (soybean curd) prepared with added Cheongyang hot pepper juice (CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the control tofu were 82.98%, 10.26%, 4.86%, and 0.41%, respectively. The moisture content of tofu decreased according to the level of added CPJ, whereas the crude protein, crude lipid, and crude ash contents increased. The yield of tofu prepared with 5% CPJ significantly increased relative to that of control tofu. The turbidity and acidity increased with increasing concentration of CPJ, whereas pH decreased. The Hunter's color values of the tofu were significantly lower in L and a values and significantly higher in b values with increasing concentration of CPJ. The hardness, adhesiveness, and springiness of the tofu samples did not differ significantly according to the level of added CPJ. Capsaicin, dihydrocapsaicin, total polyphenol contents, and antioxidant (DPPH radical and ABTS radical scavenging activity) activities were significantly increased with increasing concentration of CPJ. Sensory evaluation indicated that the tofu prepared with 5% CPJ was not significantly different from the control tofu. Overall, CPJ could be used as an effective ingredient to improve the sensory and antioxidant properties of tofu without affecting the quality properties.

• Journal of The Korean Society of Clinical Toxicology
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• v.1 no.1
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• pp.34-39
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• 2003

Carisoprodol (CSP) is commonly prescribed as a skeletal muscle relaxant. Recently, we encountered 7 suicidal cases in which carisoprodol was detected. We developed a rugged, sensitive, and specific method for the determination of CSP and meprobamate (MPB) by GC and GC/MS. Postmortem blood concentrations of CSP and MPB ranged 22.9-124.4 ,$\mu$g/ml and its metabolite, 26.8-144.5 ,$\mu$g/ml respectively. Among 7 cases studied, Only CSP was ingested in 4 cases and combination of CSP and dextromethorphan was ingested in 2 cases according to the case history and one case was with ethanol. The order of the tissue concentration of CSP and MPB was liver> kidney > brain, and the concentration of MPB was higher than that of CSP in all tissues. The MPB /CSP concentration ratios of urine, bile juice, liver, kidney, brain and blood were 15.7, 4.0, 1.2, 1.4, 1.4 and 1.0 respectively. There was a big difference in concentration of CSP and MPB in 7 cases due to differences in the amount of dose administered and time to death after dosing.

• Analytical Science and Technology
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• v.36 no.4
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• pp.170-179
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• 2023

Starvation, diabetes, alcoholism and hypothermia cause ketoacidosis in the human body; therefore, the cause of death can be determined by analyzing ketone bodies in the blood of the deceased. In the case of decomposition of the cadaver, however, since collecting intact blood is impossible, ketone body analysis is performed using the spleen. However, the index for diagnosing ketoacidosis is based on blood concentration, and its correlation with ketone bodies present in the spleen remains unknown. In particular, since decomposition proceeds rapidly during summer, when temperature and humidity are high, understanding the correlation between ketone bodies in the blood and spleen is important to estimate the state at the time of death from a decaying body. Therefore, in the present study, the correlation between ketone bodies in the blood and spleen of the deceased was explored. Ketone bodies (beta-hydroxybutyric acid [BHB] and acetone) in the blood and spleen were analyzed and compared from autopsies (>100 mg·L^-1 BHB, blood basis) conducted at the Daejeon Forensic Research Institute from June to December 2021. Moreover, the concentration of ketone bodies in the spleen juice and tissues was compared assuming the scenario of extreme decomposition. Ketone retention concentration in the blood and spleen was positively correlated, and the ratio of BHB concentration in the spleen to BHB concentration in the blood ranged from 0.52 to 1.08 (mean = 0.85 ± 0.12), although the ratio may vary depending on the degree of decomposition of the corpse.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.64-69
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• 2001

In order to use onion pomace produced from concentration processing of onion juice, dried onion pamace and dried onion were mixed with corn grits at levels of 10, 20, and 30% and extruded in a twin-screw extruder. The physical properties of the extruded onion snack were investigated. The expansion ratio of the extruded onion pomace snack and onion snack and onion snack decreased with onion content. The water absorption index decreased with the onion content. The lightness and the redness of the onion snack decreased and increased as the incorporation level of onion increased, respectively. Native corn grits showed crystalline peaks at 15.2$^{\circ}$, 17.3$^{\circ}$, 17.9$^{\circ}$ and 23.3$^{\circ}$. However, the onion snack did not show the crystalline peaks as native corn grits and showed small peaks at 12.9$^{\circ}$ and 19.8$^{\circ}$. The onion snack showed lower gelatinization temperature and enthalpy than raw corn grits regardless of the onion contents. The rupture strength of the onion pomace snack and onion snack increased with the onion concentration.

• KSBB Journal
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• v.4 no.3
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• pp.253-258
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• 1989

It was investigated that the influent sugar concentration and the dilution rate have an influence on the ethanol fermentation characteristics at steady state in a chemostat culture of K. fragilis using Jerusalem Artichoke juice as substrate. And also the optimum condition of high ethanol productivity and low residual sugar output in the ethanol production by K. fragilis, was clarified to be given at a dilution rate of 0.22/hr and at an influent sugar concentration of 85g/l.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.181-184
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• 2003

We investigated the effect of ethanol on the production of cellulose and acetic acid fermentation by Gluconacetobacter persimmonensis KJ145. Results showed that bacterial cellulose productivity was highest when 2% ethyl alcohol was added to apple-juice medium. For acetic acid production, 7% ethyl alcohol was needed. Optimal concentration of ethyl alcohol was 5% for simultaneous production of bacterial cellulose and acetic acid. For simultaneous production of bacterial cellulose and acetic acid, optimal nitrogen source and optimal concentration were corn steep liquor and 15% (w/v), respectively Optimal culture time for simultaneous production of bacterial cellulose and acetic acid was 14 days. At the optimal condition, Cluconacetobacter persimmonenis KJ145 produced 7.55 g/L of bacterial cellulose (dry weight).

• Journal of Pharmaceutical Investigation
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• v.19 no.3
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• pp.131-136
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• 1989

This study was attempted to investigate the dissolution rate and the bioavailability after oral administration of commercially available aspirin tablets in normal volunteers. The dissolution test was conducted in artificial gastric juice using basket method with three aspirin preparations (A, B and C) which were chemically equivalent. The results were as follows; The dissolution rate was higher in the order of three different brand B>A >C. Area under the blood concentration and peak blood concentration were larger in the order of brand A>B>C. Absorption rate constant and peak time were larger in the order of brand B>A>C, and there was a little difference in elimination rate constant and biological half-life. The correlation of the dissolution rate and absorption rate constant, as well as correlation of the dissolution rate and peak time showed significant linear relationship respectively. From the results of this experiment, it can be concluded that the bioavailability of aspirin tablets showed much difference according to commercial preparations, and that the bioavailability of aspirin tablets in human may be predicted from the results of dissolution rate studies.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.11a
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• pp.41-41
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• 2011

The aims of this study were to examine the efficacy of phytochemicals of Rumex crispus as anti-oxidant and anti-browning agent. The bioactive properties of Rumex crispus as natural colorants were studied by total phenolic contents, DPPH radical scavenging, ABTS radical scavenging,lipid peroxidation, cell viability, singlet oxygen quenching and photoprotection effect. Among all of the results ($IC_{50}$: the concentration of various extracts required to exert 50% reducing effect), the higher activity of the extract was found in the ethyl acetate and butanol extracts. Anti-browning activity was evaluated by monitoring the change $L^*$, $a^*$, $b^*$ values and total color differences(${\Delta}E$). It was found that ethyl acetate and butanol extracts effectively inhibited browning in apple juice at a concentration below 0.3 mg/ml. Rumex crispus extracts used natural colorants could be of good resources as anti-oxidant and anti-browning agents. The results suggest that our study may contribute to the development of natural and functional materials with potential application to reduce oxidative damage.