• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.692-696
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• 2001

To develop natural food preservatives, ethanol and water extracts were prepared from the coriander (Coriandrum sativum L.) and antimicrobial activities were examined against 10 microorganisms which were food borne pathogens and/or food poisoning microorganisms and food-related bacteria and yeasts. Ethanol extract exhibited antimicrobial activities for the microorganisms tested, but not on lactic acid bacteria and yeast. Especially, minimum inhibitory concentrations (MIC) for Bacillus subtilis and Bacillus cereus were as low as 0.25mg/mL. antimicrobial activity of the ethanol extract was not destroyed by the heating at 121$^{\circ}C$ for 15min and not affected by pH. The ethanol extract of coriander exhibiting high antimicrobial activities was fractionated in the order of hexane, chloroform, ethylacetate and butanol fractions to test antimicrobial activity. The highest antimicrobial activity adjust bacteria tested was found in the ethylacetate fraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.97-100
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• 1992

The optimum condition for the extraction of antimicrobial substance from Lithospermi radix was investigated. For the purpose of obtaining basic data for the development of natural preservatives and for the prevention of food poisoning accidents, its antimicrobial activity was tested against several kinds of saprophytic microbes and food poisoning bacteria. The optimum condition for extraction of antimicrobial substance was to steep Lithospermi radix into 95% ethanol for 24 hours at room temperature. Antimicrobial activity was observed at the pH range $5.0{\sim}8.0$, but its activity became stronger at acidic condition. The result of ion exchange chromatography was showed that the antimicrobial activity of anionic portion was more apparent than that of cationic portion. The antimicrobial activity against Gram positive bacteria was stronger than that of Gram negative bacteria and the growth of food poisoning bacteria such as S. aureus and V. parahaemolyticus was inhibited in the concentration of 0.1% for 48 hours. As for mold and yeast, the growth of some kinds of these organisms was inhibited in the concentration of 0.1 % for 48 hours and the growth of nearly all the fungi was inhibited in the concentration of 0.15% for 96 hours.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.829-832
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• 2003

To develop natural food preservatives, ethanol and water extracts were prepared from the cornus (Cornus of officianalis) and antimicrobial activities were examined against 10 microoganisms which were food borne pathogens and/or food poisoning microoganisms, food-related bacteria and yeasts. Ethanol extract exhibited antimicrobial activity for the microoganisms tested, except lactic acid bacteria and yeast. Especially, minimum inhibitory concentrations (MIC) of the ethanol extracts were determined as 0.25 mg/mL against bacteria and 2 mg/mL against target lactic bacteria and yeasts. Antimicrobial activity of the ethanol extracts were not destroyed by the heating at 121$^{\circ}C$ for 15 min and not affected by pH. The ethanol extract of cornus exhibiting high antimicrobial activities were fractionated in the other of diethylether and butanol fractions to test antimicrobial activity The antimicrobial activity adjust bacteria test was highest in the ethanol fraction.

• Journal of Life Science
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• v.15 no.6 s.73
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• pp.847-850
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• 2005

The aim of this study was to increase production of leucocin A, a kind of bacteriocin, in a transformed variety of S. cerevisiae. We investigated optical density, total secreted protein, protease activity, and antibacterial activity for the transformed S. cerevisiae in different carbon sources. The production of leucocin A growth-associated, and antibacterial activity, according to carbon source, was in the order of sucrose, glucose, glycerol, and fructose. Antibacterial activity was $10.6\%$ higher in the presence of sucrose than glucose. This is the first report regarding the effect of carbon sources on the production of leucocin A in transformed S. cerevisiae, as far as we ascertain. Our results could prove useful in the industrial production of natural preservatives.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.652-660
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• 2002

To develop natural food preservatives for extending the shelf-life of jeotkal (salted and fermented seafood), antimicrobial substances were extracted from 32 types of medicinal herbs and edible plants using 95% ethanol. Among the extracts, Glycyrrhizae radix, Curcumae domestica, Galla rhois, and Resina pini showed relatively high inhibitory effects on the growth of the microorganisms isolated from the deteriorated jeotkal. We selected and tested the extract from Recina pini as a natural jeotkal preservative. This ethanol extract was purified partially by adding equal quantity of water, through which 77% of insoluble materials were removed as impurities. In manufacturing modified jeotkal using squid, sucrose and starch syrup were substituted with sorbitol, $glucono-{\delta}-lactone$ was added instead of vitamin C and lactic acid, and sterilized hot pepper was used instead of natural one. The shelf-life of modified jeotkal was prolonged by 4 days compared with the control jeotkal when stored at $20^{\circ}C$, while that of modified jeotkal containing 1.0% partially purified Recina pini extract was prolonged by 6 days compared to the control. The same tests were conducted for the changran (stomach and intestine of Alaska pollack) jeotkal preservation. The shelf-life of the control jeotkal was 24 days, whereas the modified jeotkal and the Resina pini extract-containing modified jeotkal maintained their qualities without changes in microbial and chemical characteristics for 90 days at $20^{\circ}C$ storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1640-1646
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• 2008

In the current food sanitation regulation, food additives are under controlled by the Food Code. The naturally derived preservatives such as benzoic acid and propionic acid can be naturally carried over or produced as metabolites during manufacturing process such as fermentation. To monitor naturally formed benzoic acid and propionic acid levels, a total of 145 samples were classified into berries (prune, cranberry), functional foods (propolis liquid, ginseng product), vinegars (vinegar-based drink, vinegar beverage, vinegar), and salted and pickled products (olive, pickled cucumber, salted/pickled product) and analyzed by HPLC-PDA and GC-FID. From the results, benzoic acid and propionic acid were each detected and identified in 144 samples and 64 samples respectively. The amount of benzoic acid ranged from $4.1{\sim}478.4\;ppm$ in cranberry, from $49.7{\sim}491$ in propolis liquid, and from $2.5{\sim}10.2\;ppm$ in ginseng, and other tested samples contained very small quantity. Also, the amount of propionic acid ranged from $179.8{\sim}951.9\;ppm$ (av. 553.6 ppm) in vinegar (persimmon vinegar 100%), which was the highest level among fermented foods, from $13.7{\sim}247.0$ ppm in propolis liquid, from $2.0{\sim}180.7\;ppm$ in vinegar-based drink, and from $1.6{\sim}76.6\;ppm$ in olive. Vinegar beverage and pickled cucumber each showed 24 and 18 ppm of propionic acid; in contrast, propionic acid was not detected in prune, cranberry, ginseng, and picked/salted products.

• Microbiology and Biotechnology Letters
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• v.42 no.4
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• pp.361-366
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• 2014

In this study, Glycyrrhiza uralensis and Glycyrrhiza glabra extracts, with their countries of origin as Korea (Jecheon), Uzbekistan and China, were prepared under various extraction conditions. There were 8 extraction conditions which the licorice were subjected to, and all conditions had different extraction solvents, temperatures and times. Antimicrobial activity on skin flora was evaluated comparatively by a disc diffusion assay, broth macrodilution assay, and kill time curve assay. Based on the antimicrobial activity of their extract confirmed by disc diffusion assay, we established optimal extraction conditions. The Korean licorice extract (85% ethanol, $40^{\circ}C$, 12 h) showed the best activity amongst the samples examined. In particular, its antimicrobial activity against Propionibacterium acnes was the highest. Minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) of the licorice extracts revealed that the Korean licorice ($156{\mu}g/ml$ and $1,250{\mu}g/ml$) had better antimicrobial activity than that of the Uzbekistani licorice ($625{\mu}g/ml$ and $2,500{\mu}g/ml$) and the Chinese licorice ($625{\mu}g/ml$ and $5,000{\mu}g/ml$). Taken together, it was shown that Korean licorice extracted in group F (85% ethanol, $40^{\circ}C$, 12 h) had the highest antimicrobial activity amongst the licorices from the other countries of origin. These results also suggest that the optimal extraction conditions are 85% ethanol, $40^{\circ}C$, 12 h, and that licorice has a potential application as a natural preservative in cosmetics products, thereby replacing synthetic preservatives.

• Journal of the Korean Wood Science and Technology
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• v.32 no.4
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• pp.8-17
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• 2004

Antifungal, antibacterial, and antioxidative activities of ethanol extracts from 65 families 263 species were investigated to select tree species for the utilization of natural fungicide or preservative resources. The antifungal activities of extracts from wood, leaf and bark were measured as hyphal growth inhibition rate using four plant pathogenic and five wood rotting fungi. High inhibitory effect on the fungi growth was found in five species of Pinaceae (Pinus koraiensis, P. rigida, P. densiflora, P. banksiana. Cedrus deodara), three species of Cupressaceae (Juniperus rigida, J. chinensis, Chamaecyparis obtusa) and three species of Leguminosae (Albizzia julibrisssin, Sophora japonica, Maackia amurensis), respectively. Antibacterial activities of ethanol extracts were determined by means of disc-agar plate diffusion method using three gram-positive and five gram-negative bacteria. The ethanol extracts, which showed prominent effect on the suppression of bacteria growth, were six species of Betulaceae (Carpinus tschonoskii, C. coreana, C. laxiflora, Alnus hirsuta, A. firma, Betula schmidtii), five species of Fagaceae (Castanopsis cuspidata var. sieboldii, Quercus serrata, Q. mongolica, Q aliena, C crenata), four species of Euphorbiaceae (Aleurites fordii, Sapium sebiferum, S japonicum Mallotus japonicus) and three species of Elaeagnaceae (Elaeagnus umbellata, Elaeagnus glanbra, Elaeagnus macrophylla). According to these results, the extracts from Zelkova serrata, Pinus densiflora, Maackia amurensis, Chamaecyparis obtusa and Juniperus chinensis could be available for natural fungicide or food preservatives, because ethanol extracts from these species indicated excellent antifungal and antibacterial activities. In order to test antioxidative activities of ethanol extracts, free radical scavenging method was adopted with 1,1-diphenyl-2-picrylhydrohydrazyl (DPPH). Free radical scavenging activity was proved very high in the extracts of eight species of Rosaceae (Eriobotrya japonica, Prunus takesimensis, P yedoensis, P padus, P armeniaca var. ansu, Chaenomeles sinensis, Stephanandra incisa, Rosa multiflora) and five species of Ericaceae (Rhododenron mucronulatum, R. scblippenbacbii, R. yedoense var. poukhanense, Vaccinium bracteatum, V oldbami), resvectively. It turned out from this study that only six species among 48 species of Rosaceae showed less than 80% free radical scavenging activity. As a consequences, it could be deduced that the components effective on antioxidative activity commonly exist in Rosaceae plant family.

• Korean Chemical Engineering Research
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• v.61 no.2
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• pp.302-311
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• 2023

This study was conducted to evaluate the applicability of castor oil (CSO) as a natural wood preservative. CSO was treated into wood blocks prepared with domestic and imported wood species using a vacuum-pressure method, and then treatability, leachability and decay resistance of the CSO-treated wood blocks were examined. Although CSO was penetrated effectively into wood blocks of all wood species, the CSO-treatability was the highest in Western hemlock, followed by Japanese larch (LA), soft maple and Mongolian oak due to the difference of its anatomical structure. Except for LA, the more retained, the more leached during a saline water-immersing process for 48h. The use of ethanol added to reduce the viscosity of CSO affected negatively the treatability and leachability of wood blocks. Decay resistance, which was evaluated by the weight loss of wood blocks exposed against Fomitopsis palustris (FOP) and Trametes versicolor, of the CSO-treated/leached wood blocks was superior to that of control. Especially, most of wood blocks treated with preserving solution composed of only CSO (CSO-2) did not decayed and showed a very low weight loss against FOP. The decay resistance results from CSO retained in wood blocks after leaching. The retention of CSO could identify using the observation of X-ray microscope. Length of wood strips, which were treated with CSO-2 and then immersed in saline water for 2 weeks, hardly changed in all cutting directions. In addition, weight gain and length-swelling rate of the wood strips were extremely low compared to those of control. These results indicate that moisture resistance of the wood strips was improved by the CSO treatment. It is concluded that the treatment of CSO using a vacuum-pressure method provides the decay resistance and dimensional stability of wood, and thus CSO can be used as a natural wood preservative on various indoor and outdoor circumstances.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.242-249
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• 2015

This study examined the antioxidant and antimicrobial activities of 70% ethanol extracts and water extracts of Allium hookeri root. We evaluated the effects of water extracts of A. hookeri root on storage of seasoned pork added with water extracts at $4^{\circ}C$ for 21 days in order to evaluate its potential as a functional food material. A. hookeri root water extracts displayed antioxidant activities (total polyphenol content and DPPH and ABTS radical scavenging activities) that were superior to those of 70% ethanol extracts. The 70% ethanol extracts and water extracts of A. hookeri root showed antimicrobial activities against food-borne Staphylococcus aureus bacteria that were about 1/400 times greater than that of vancomycin. Chemical composition analysis was conducted on pork seasoned with sauce containing 5%, 10%, and 15% water extracts. Moisture and crude ash contents significantly decreased as the amount of water extracts increased (P<0.05), and the highest crude protein content was in the 10% group. Acidity of seasoned pork increased proportionally in the early stages of storage, whereas it significantly decreased as the amount of water extracts increased after day 12 (P<0.05). Although the total number of bacteria in seasoned pork continuously increased during storage, growth of bacteria was significantly restricted as level of A. hookeri root water extracts increased (P<0.05). In the sensory evaluation, pork seasoned with 10% A. hookeri root water extracts showed the highest scores for taste, texture, and overall acceptance (P<0.05). In summary, A. hookeri water extracts display antioxidant and antimicrobial activities that can improve quality characteristics of seasoned pork and have potential as natural preservatives to restrict bacteria growth. Regarding the amount of extracts, 10% was determined to be the most appropriate level to minimize changes in seasoned pork during storage and improve sensory quality.