• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.616-621
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• 2007

In order to improve the storage stability of steamed bread, fermented pine needle extract syrup potentially with several functional properties was added in manufacturing the products at levels of 8.3, 11 and 18% based on Brix degree of the dough. The manufactured bread was stored at ambient conditions and measured for quality attributes. Dough added with the fermented pine needle extract syrup maintained its pH and water activity at levels of $5.45{\sim}5.90\;and\;0.94{\sim}0.96$, which are normally suitable for yeast fermentation and for appropriate dough hardness. Addition of the extract syrup increased the bread volume by more than 20%. The bread with higher content of the pine needle extract syrup showed slower increase of bread hardness during storage, suggesting retardation of bread retrogradation. The addition of the pine needle extract syrup in bread dough also inhibited growth of the aerobic bacteria and molds on the bread surface (by $0.8{\sim}24$ in log (CFU/g) at 4 day storage). Use of higher than 11% concentration presented initially a strong fine needle flavor to the bread, which disappeared soon after 2 days. Generally addition of the pine needle extract syrup did not give negative effects on the bread quality including sensory quality. Therefore, the addition of the needle extract syrup could contribute to improving the storage stability and extending the shelf life of the bread.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.689-693
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• 2005

Different masking materials were evaluated for their ability to ameliorate odor of model poultry manure solution by assessing their effects on sensory pleasantness and odor intensity. Results indicated extracts from Eastern red cedar leaves, Loblolly pine needles', and commercial masking agents such as pine extract and odor neutralizer were effective (p<0.05) for masking odor of model poultry manure solution by increasing (p<0.05) pleasantness (82 and 86% increases in pleasantness using red cedar and pine needle extracts, respectively) and decreasing (p<0.05) odor intensity (odor intensity reduction by 66 and 76% using red cedar pine needle extract). The most odor-active compound in Loblolly pine needle extract was ${\alpha}$-terpineol (1,573.8 ug/g) which is responsible for aroma of pine trees (piney) and effective for ameliorating agricultural odors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.244-251
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• 1998

To understand the effect of supplement of water extract of pine needle(WEPN) on shelf-life enhancement of the kimchi, activities of four enzymes and number of lactic acid bacteria, during fermentation of the kimchi, were assayed. Enzyme activities of kimchi fermented for 7 days with supplement by 2% water extract of pine needle showed amylase of 86.4%, protease of 85.8%, polygalacturonase of 61.5% and $\beta$-galactosidase of 58.8% against the control kimchi. WEPN showed weak inhibitory effect when it was applied to the isolated enzymes in vitro then those menifested by the kimchi in vivo. Number of total bacterial cell of WEPN supplemented kimchi increased by 10 folds than control between 7 to 14 days of fermentation. On contrast, number of lactic acid bacteria decreased maximaly to 21% of control by fermentation. The clear zone formed on paper disk by WEPN against L. plantarum was larger than that of Leu. mesenteroides.

• Food Science and Preservation
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• v.9 no.1
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• pp.102-108
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• 2002

The purpose of this study was to investigate antibacterial activity of extracts of Cordyceps spp.(Paecilomyces japonica and Cordyceps militaris), mugwort and pine needle. Fruiting body and mycelium of Cordyceps spp., mugwort and pine needle were extracted with water and 70% ethanol. Antibacterial activities of each extracts against 3 kinds of Gram positive (Bacillus subtilis, Listeria monocytogenes and Staphylococcus aureus) and 3 kinds of Gram negative pathogenic bacteria(Escherichia coli O157 : H7, Shigella sonnei and Salmonella typhimurium) were tested. The yields of water and ethanol extracts of fruiting body (39∼58%) were 2.4 ∼4.4 times higher than mycellium(9∼24%) in Cordyceps sup., while those of mugwort and pine needle were less than 9%. Ethanol extract of P. japonica mycelium(JFE) had antibacterial to S. monocytogenes at 1% level and ethanol extract of C. militaris fruiting body (MFE) had antibacterial to S. aureus at 3% level. Ethanol extract of mugwort was antibacterial against L monocytogenes and S. aureus at 1% level. Water extracts of Cordyceps spp.(P. japonica and C. militaris) and mugwort had no antibacterial activity against tested bacterial strains. Water extract of pine needle had antibacterial activity against all bacterial strains except E. coli and ethanol extract had antibacterial activity against all tested bacterial strains at 1% level. Pine needle extracts had the most wide antibacterial spectrum against bacterial strains used for this experiment. Growth inhibiting activities of pine needle extracts were higher in ethanol extract than water extract for most of tested bacteria in tryptic soy broth.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.40-46
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• 2000

The sensitivity of various pathogenic bacteria(Listeria monocytogenes, Staphylococcus aureus, Aeromonas hydrophila, Escherichia coli O157:H7 and Salmonella typhimurium) to the pine needle and green tea extracts was tested. Water extract of pine needle(PNW), 70% ethanol extract of pine needle(PNE), water extract of green tea(GTW) and 70% ethanol extract of green tea(GTE) were prepared for the test of antibacterial activty. Tryptic soy broth(TSB) containing 0∼2%(w/v) of pine needle and green tea extracts were inoculated with 10$\^$5/∼10$\^$6/ cells/ml of each bacterium and incubated at 35$\^{C}$ for 24 hours. The standard plate count method was used to measure the inhibitory effect of the extracts. Minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC) were derived from the survival curves of pathogenic bacteria. Antibacterial activities of the pine needle and green tea extracts were compared with that of sodium benzoate, a preservative, by clear zone test. L. monocytogenes, S. aureus and A. hydrophila were completely inhibited at 0.4∼1.6% level while E. coli and S. typhimurium were very resistant to the pine needle extracts. Green tea extracts completely inhibited all strains tested at 0.2∼1.0% level and bactercidal to all strains except L. monocytogenes at 0.5∼2.0% level. Antibacterial activities of pine needle and green tea extracts were stronger than that of sodium benzoate. The order of antibacterial activities of pine needle and green tea extracts to the pathogenic bacteria was GTE > GTW > PNE > PNW. This result suggests that green tea extracts can be used as an effective natural antibacterial agent in food.

• Journal of Animal Science and Technology
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• v.53 no.5
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• pp.461-467
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• 2011

The objective of this study was to determine the shelf-life effects and residual nitrite contents of mugwort and pine needle extracts addition in emulsified sausage during cold storage. The sausages were of five types: no mugwort and pine needle extracts added (Control), mugwort water extract added (T1), mugwort ethanol extract added (T2), pine needle water extract added (T3), and pine needle ethanol extract added (T4). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20 and 30 days. As storage time increased, the presence of mugwort and pine needle extracts resulted in decreased pH, CIE $L^*$, and residual nitrite value, but increased TBARS (thiobarbituric acid reactive substance) values, and total plate counts (TPC). Values for pH, TBARS, residual nitrite contents and total plate counts were significantly decreased by the addition of mugwort and pine needle extracts compared to the control (P<0.05). Among all treatments, T4 was more (P<0.05) effective in delaying lipid oxidation compared to other treatment groups. In conclusion, this study demonstrates that addition of pine needle ethanol extract to emulsified sausages tended to improve antioxidant and antimicrobial effects and residual nitrite contents during storage than other treatment groups.

• YAKHAK HOEJI
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• v.43 no.4
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• pp.494-501
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• 1999

The skin whitening effects of pine needle extract, hop extract and chestnut inner shell extract were evaluated both in vitro and in B 16 mouse melanoma cell lines. Each extracts significantly inhibited tyrosinase activity, dopa auto-oxidation and melanin biosynthesis in vitro and in B 16 cell lines. In vitro, hop extract inhibited melanin biosynthesis 15 times stronger than kojic acid at $10{\;}\mu\textrm{g}/ml$ concentration. Each extracts were stronger inhibitors of melanin biosynthesis than kojic acid in B 16 mouse melanoma cell at less than $4{\;}\mu\textrm{g}/ml$ concentration. These results show that extracts fo pine needle, hop and chestnut inner shell could be developed as skin whitening component of cosmetics.

• Mycobiology
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• v.35 no.1
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• pp.39-43
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• 2007

The antifungal effect of pine needle extract prepared by a distinguishable extraction method and the dry distillation method, was examined. The effect of this extract itself was insignificant. The chemical components of pine needle extract were then investigated by gas chromatographic analysis, and four, chemical components, acetol, furfural, 5-methyl furfural, and terpine4-ol, were identified. The antifungal effects of those four chemical components against Alternaria mali (A. mali), an agent of Alternaria blotch of apple, were then examined. It was observed that the minimum inhibitory concentrations (MICs) were 6.25, 0.78, 0.78, and 12.5 (mg/ml) of acetol, furfural, 5-methyl furfural, and terpine-4-ol, respectively. MICs of furfural and 5-methyl furfural had the same order of magnitude as that of an antifungal agrochemical, chlorothalonil. Although furfural itself can not be completely substituted for an antifungal agrochemical, a partial mixture of furfural and antifungal agrochemical may be used as a substitute. The use of agrochemicals for the prevention of plant disease caused by pathogenic fungus such as A. mali could be partially reduced by the application of this mixture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.321-327
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• 2006

This study was performed to investigate the hypoglycemic effect of pine needle extract oil against type 2 diabetes. Six-week-old male C57BL/Ks(db/db) mice were divided into four groups : negative control, pine needle extract oil low dose, high dose and positive control groups, which fed daily for 6 weeks with corn oil, pine needle extract oil 112.5 mg/kg, 450 mg/kg or metformin (150 mg/kg ), respectively. The oral administration of the pine needle extract oil resulted in the significant and dose-dependent decreases of blood glucose levels in comparison with corn oil treatment. The levels of HbAlc showed a tendency of the decrease by the high dose treatment of the pine needle extract oil and were positively correlated with blood glucose levels (r=0.5046, p=0.0023) . However, the levels of serum insulin and C-peptide were not affected by pine needle extract oil or metformin treatments. The levels of serum leptin, which is related with the insulin sensitivity, showed a tendency of the increases by pine needle extract oil treatment and were negatively correlated to blood glucose levels (r=-0.4754, p=0.0052). In conclusion, these results suggest that the pine needle extract oil have a potential for the oral anti-hyperglycemic agent and the mode of action may be related with the improvement of the insulin sensitivity through blood leptin.

• Journal of Microbiology and Biotechnology
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• v.10 no.2
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• pp.227-232
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• 2000

Fresh pine needles were collected and extracted with 95% methanol and the extract was concentrated to determine its antimicrobial activity. The methanol extract had a considerable inhibitory effect on the tested bacteria, such as Esherichia coli 0157;H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus. The methanol extract of pine needles was further fractionated to chloroform, ethylacetate, butanal, and water fractions. Among these four fractions, the butanol and water fractions, which showed a relatively strong inhibitory effect on all of the tested bacteria, were purified and the minimum ingibitory concentration (MIC) was determined for each microorganism. The MIC raged between 25 mg/ml and 45 mg/ml depending on the microorganism. the purified active fractions were applied to sterilized milk as a model food system to define the antimicrobial effectiveness and it was found that the antimicrobial activities in the water fractions were stronger than those in the butanol fractions.