• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.1
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• pp.71-76
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• 2022

In this study, we investigated the antioxidant activity, wound healing, moisturizing and anti-pollution effects of fermented Citrus junos (FCJ) with Lactobacillus rhamnosus as a cosmetic material. For the anti-oxidative activities, the FCJ showed potent DPPH radical scavenging activities. In addition, FCJ increased cell migration compared to the untreated group in scratch-induced wound healing assay. It was confirmed that the amount of filagrin (FLG), a moisturizing factor, increased in FCJ. FCJ prevented the decrease in cell viability, stimulated by PM₁₀ at in vitro. Based on these results, it is believed that various effects of FCJ can provide a scientific basis for the development of cosmetic raw materials.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.438-445
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• 2011

This study was performed to examine the physicochemical characteristics of Korean traditional fermented liquor added with citron juice and the levels (3, 6 and 9%) of citron (Citrus junos) juice during two-step-brewing. The pH of traditional Korean fermented liquor added with citron juice increased after 3 days of fermentation and then the pH values decreased from the sixth day. pH increased again at the end of fermentation. Total acidity increased after 5 days of fermentation until the sixth day, then decreased rapidly but increased slightly up to 12 days. Alcohol content increased to 12.76-14.32% after 12 days of fermentation. As the amount of added citron juice increased, alcohol content decreased. Amino acids increased after 12 days of fermentation. A sensory evaluation appearance, flavor, sourness, sweetness, bitterness and overall acceptance of Korean traditional fermented liquor added with 6% citron showed higher values than those of the control.

• 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 food and cookery science
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• v.13 no.3
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• pp.286-292
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• 1997

The purpose of this study was to investigate the effect of citron (Citrus junos) on Dongchimi (watery radish kimchi) fermentation. Dongchimi with various levels (0, 1, 2, 4, 6％) of citron was fermented at 10$^{\circ}C$ for 36 days. The pH of Dongchimi decreased slowly in all samples during fermentation, however, it was slightly lower in citron-added Dongchimi. Total acidity and turbidity of Dongchimi increased gradually during formentation, in which the level of increase was greater as the ％ of added citron increased. However, the total acidity and turbidity of Dongchimt without citron increased dramatically on 36$\^{th}$/ day of fermentation, and reached the values similar to those of Dongchimi with 6% citron. Reducing sugar content increased gradually up to 15∼23 days of fermentation and decreased rapidly for the rest of the period. The content of vitamin C was much higher in citron-added Dongchimi, and especially it was 4 times higher than that of without citron at the beginning of fermentation. The number of lactic acid bacteria reached the maximum on 15$\^{th}$/ day in citron-added Dongchimi and on 30$\^{th}$/ day in Dongchimi without citron, and decreased thereafter.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.2
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• pp.159-164
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• 2015

To identify new anti-inflammatory and whitening material, this study investigated the whitening and anti-inflammatory effects of the lyophilized powder from 6 oriental plant extracts (OPE; Citrus junos Tanaka, Mori cortex Radicis, Schisandra chinensis Baillon, Coix lachrymajobi var. mayuen, Angelica gigas NAKAI, and Sophora japonica L.) fermented with Streptococcus thermophilus by assessment of cytotoxicity on human dermal fibroblast, inhibitory effect of nitric oxide (NO) prodction, tyrosinase activity and melanin formation. The OPE was fermented with Streptococcus thermophilus at $37^{\circ}C$ for 2 days and the lyophilized powder was manufactured by freezing-dryer. OPE didn't show cytotoxicity at concentration of $500{\mu}g/mL$ using a cytopathic effect reduction method. OPE also exhibited inhibitory effect on nitric oxide (NO) prodction by Griess reagent system. Furthermore, OPE showed inhibitory effect on tyrosinase activity with dose dependent manner, and exhibited significant inhibition of melanin formation by measurement of melanin from culture media (p < 0.05). From these results, 6 OPE extracts showed anti-inflammatory and whitening effect and may be used as an active ingredient for cosmetics.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.462-471
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• 1997

Effect of citron on Dongchimi (watery radish kimchi) fermentation was investigated by sensory evaluation and the measurement of non-volatile organic acids, soluble pectin, and the texture during fermentation up to 36 days. Dongchimi with various levels of citron (0, 1, 2, 4, 6％) was fermented at 10$^{\circ}C$. In sensory evaluation, citron-added Dongchimi showed the higher scores in most characteristics than Dongchimi without citron in which Dongchimi with 2％ citron was the most preferable. The non-volatile organic acids of Dongchimi were identified as lactic acid, oxalic acid, succinic acid, malic acid, and citric acid. There were significant changes in the contents of lactic acid, succinic acid, malic acid, and citric acid during fermentation. Generally, the content of hydrochloric acid-soluble pectin (HSP) of Dongchimi occupied the higher ratio in the total soluble pectin content. Generally, the content of hot water-soluble pectin (HWSP) of Dongchimi decreased and that of sodium hexametaphosphate-soluble pectin (NaSP) increased during fermentation. The hardness of radish in Dongchimi showed the highest score on 23$\^$rd/ day and decreased thereafter.