• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.181-187
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• 2004

Preparations of mesoporous materials using various templates and their applicability have been intensively investigated for many years. We studied on synthesizing mesoporous Ti02 with pores in which sensitive compounds having weak physico-chemical properties such as thermal or UV irradiation and low solubility in solvent are trapped. Prior to trapping OMC in the pores of mesoporous titania, OMC was nano-emulsified in O/W system using Lecithin. Thereafter the OMC was trapped in the pores of mesoporous titania using sol-gel method. Main focus of this work is to prepare OMC-trapped mesoporous titania and to trace the stability and solubility of nano-emulsified OMC in the pores of mesoporous titania, and compared with that of mesoporous silica. OMC-trapped mesoporous Inorganic-Organic hybrid titania showed higher factors in sun protecting and a skin penetration phenomenon was reduced.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.389-397
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• 2015

This study investigated the effects of Perilla frutescens var. acuta water extract (WEP) on the shelf life and physicochemical qualities of cooked beef patties. The WEP contained phenolic compounds (80.65 mg gallic acid equivalents/g) and had half-maximal effective concentrations of 0.437 and 4.509 mg/mL for scavenging of DPPH and ABTS⁺ radicals, respectively. Treatment with 0.6% WEP inhibited the growth of Escherichia coli O157:H7 (p<0.05). Based on the result of the antioxidative potential and antimicrobial potential of WEP, beef patties were prepared with three treatment groups: (1) beef patties without added antioxidant (control); (2) beef patties with 0.02% ʟ-ascorbic acid (BAA); and (3) beef patties with 0.6% WEP (BWEP). The pH and cooking loss of BWEP were lower and higher than those in the control, respectively (p<0.05). When cooked beef patties were stored for 21 d at 4℃, the total number of aerobic bacteria in BWEP was lower than those in the control on all days except day 14 (p<0.05). The TBARS values in BWEP were lower than those of controls on days 7, 14, and 21 (p<0.05). Compared to control and BAA, BWEP had lower L* and b* values and higher a* values throughout the storage period (p<0.05). Except on day 0, acceptability was higher in BWEP than in control and BAA (p<0.05). According to results, WEP can be used as a natural ingredient that improves the shelf life and sensorial qualities of meat products.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.41-49
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• 2012

This purpose of this study was to develop a tea with small red bean which have been known to have effect regarding anti-obesity, fatigue recovery, edema recovery, blood circulation, etc. In order to provide baseline data for small red bean tea we investigated the general components, antioxidative effect and proanthocyanidin analysis in small red beans[Phaseolus angularis W.F. Wight.]. Physicochemical analysis(pH, sugar content, salinity, turbidity), color, anti oralmicrobial activity, content of saponin and sensory test of small red bean with different boiling time in 8 minutes(SR1), 16 minutes(SR2), 24 minutes(SR3), 32 minutes(SR4), 40 minutes(SR5) was also measured. It was shown that the crude fat, carbohydrate, moisture, crude protein, crude ash content of small red bean were 1.0%, 63.9%, 12.8%, 18.7%, 3.6%. DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content increased significantly (p<0.001). The results of analyzed proanthocyanidin was distinguished by characteristic UV-visible spectra with absorption maximum at 320 nm($t_R$ 7.589 min). As the boiling time(8 minutes:SR1, 16 minutes:SR2, 24 minutes:SR3, 32 minutes:SR4, 40 minutes:SR5) of small red beans increaseds, the pH significantly decreased(p<0.001). The sugar content, salinity and turbidity significantly increased(p<0.001). Moreover, Hunter L, a and b values, crude saponin also increased(p<0.001). The results of analyzed activity against oral bacteria, S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a higher antibacterial activities than E. coli and S. aureus. MIC was measured that S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a lower MICs than E. coli and S. aureus. The results regarding sensory test measures, In case of color, refreshing taste and overall quality, SR3 had the highest preference overall among tested samples. In cases conceming odor and taste, SR5 had the highest preference and with regards to sweetness and saltyness, SR4 had the highest preference.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.637-643
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• 2012

This study was performed to increase the utilization of rice and improve the productivity of jochung, traditional food in Korea. Two kinds of jochung products were prepared from steamed rice(SR) and wet-milled rice flour(WRF) by rice cultivated from 2006 to 2010. It is common to add a liquefying enzyme for rice liquefaction(4 $m{\ell}$/1,000 g rice, at $90{\sim}95^{\circ}C$, 3 h) and saccharogenic enzyme with malt(45 g/1,000 g rice, at $55{\sim}57^{\circ}C$, 6 h). In order to evaluate the quality characteristics of jochung, producing rate, pH, solidity, reducing sugar, dextrose equivalence(D.E.), viscosity, total phenolic compound, color value and sensory evaluation were carried out. In terms of the producing rate of jochung, WRF jochung was produced about 7.4% much more than SR jochung. There was no difference in producing rate between the jochung cultivated from 2006 to 2010 rice. The pH varied from 4.86~5.66, solidity was 79.48~82.28%. Color L value was 25.82~27.92, a value of 1.28~2.81, b value were 2.98~4.33. The results of sensory evaluation for jochung, as a whole, received higher score than for the commercial product(Daesang Co., Ltd, Seoul, Korea), overall acceptability score was the highest in the 2008SR. Reducing sugar, dextrose equivalence(D.E.) and total phenolic compounds were determined to be higher WRF jochung than SR jochung, while viscosity was lower WRF jochung than SR jochung. These results are thought to be due to increased surface area of rice by milling. SR jochung manufacturd by wet-milled rice flour will increase the producing rate for jochung, thereby saving manufacturing time and costs.

• Food Science and Preservation
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• v.24 no.5
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• pp.647-657
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• 2017

This study was carried out to investigate the quality characteristics of vinegars containing jaceosidin and eupatilin using Artemisia argyi H. ethanol extract (AEE). 10% malt extract (ME) and water extract of Artemisia argyi H. (AWE) were also prepared for vinegar production. Three kinds of materials were mixed in the same amount to prepare vinegar as follows; CO (ME, water, 18% edible ethanol), SE (ME, water, and AEE), SW (ME, AWE, and 18% edible ethanol) and SM (ME, AWE, AEE). All samples were fermented by Acetobacter pasteurianus A8 at $30^{\circ}C$ for 25 days and analyzed at 10, 15, 20 and 25 days. The pH decreased significantly during the fermentation. pH was lower in SE and SM than CO and SW. The acidity increased significantly during the fermentation, and was highest in SM (4.44%) at 25 days of fermentation. The concentration of acetic acid was higher than other organic acids for all vinegars. Jaceosidin and eupatilin were not detected in both CO and SW, but both were detected in the SE and SM. At 25 days of fermentation, jaceosidin and eupatilin concentrations in SE and SM were 6.49-6.88 mg/kg and 2.23-2.24 mg/kg, respectively. From these results, we confirmed that production of vinegar containing jaceosidin, eupatilin and phenolic compounds can be prepared by using Artemisia argyi H. edible ethanol extract.

• Food Science and Preservation
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• v.19 no.6
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• pp.849-857
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• 2012

This study was conducted to determine the effects of the pretreatment and infrared drying methods on the physicochemical properties and antioxidant activities of dried peaches. The pretreatment methods were the 30 min treatment of NaCl, vitamin C, and soluble Ca (1:5 w/v immersion ratio), and leaving them untreated before infrared drying at $55^{\circ}C$ for 20 hr. The moisture content was lower in the pre-treated group and was significantly lowest in the 0.3% NaCl. The titratable acidity and soluble solid content and acid ratio (SS/TA) were high for the vitamin C and soluble Ca groups. The browning degree and cutting strength of the dried peach were lower in the pre-treated group. The total sugar content in the 0.3% NaCl group was significantly higher than those in the vitamin C and soluble Ca groups. The Ca contents were more effective in the soluble Ca treated group and increased with higher Ca concentration. The sensory evaluation results indicated that the organoleptic scores for the overall preference were higher in the 0.1% vitamin C treated group. The phenolic compounds and ABTS radical scavenging ability were high for the 0.1% vitamin C and 0.1% soluble Ca treated groups. These results suggest that pretreatment affected the qualities of the dried peaches, showing that infrared drying can be applied to the production of high quality dried peach products.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.632-640
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• 2020

In this study, we produced macarons by adding white bean powder at various proportions (0, 25, 50, 75, and 100%). The macarons in the 100% additive group had the highest moisture content, smallest volume, highest weight, and highest sugar and reducing sugar content. The macarons in the 50% additive group had the highest spread factor.Furthermore, their pH and acidity demonstrated the greatest air bubble stability. In the Hunter color system, by adding white bean powder, the L value gradually decreased, whereas the a and b values gradually increased. The hardness, gumminess, and chewiness decreased with the addition of white beans. Flavonoids and total phenolic compounds, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and superoxide dismutase (SOD)-like activity were the highest at 100%. Additionally, their overall acceptability was the highest at 50%. These results suggested that the use of white bean powder to produce macarons have numerous advantages.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.2
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• pp.125-131
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• 2015

Phenyllactic acid (PLA) which is known as antimicrobial compound can be synthesized through the reduction of phenylpyruvic acid (PPA) by lactate dehydrogenase (LDH) of lactic acid bacteria (LAB). LAB producing PLA was isolated from Korea Kimchi and identified to Lactobacillus plantarum SJ21 by 16 rRNA gene sequence analysis. Cell-free supernatant (CFS) from L. plantarum SJ21 was assessed for both the capability to produce the antimicrobial compound PLA and the antifungal activity against four fungal pathogens (Rhizoctonia solani, Aspergillus oryzae, Botrytis cinerea, and Collectotricum aculatum). PLA concentration was investigated to be 3.23mM in CFS when L. plantarum SJ21 was grown in MRS broth containing 5mM PPA for 16 h. PLA production also could be promoted by the supplement of PPA and phenylalanine in MRS broth, but inhibited by the supplement of 4-hydroxyphenylpyruvic acid and tyrosine as precursors. Antifungal activity demonstrated that all fungal pathogens were sensitive to 5% CFS (v/v) of L. plantarum SJ21 with average growth inhibitions ranging from 27.32% to 69.05% (p<0.005), in which R. solani was the most sensitive to 69.05% and followed by B. cinerea, C. aculatum, and A. oryzae. The minimum inhibitory concentration (MIC) for commercial PLA was also investigated to show the same trend in the range from $0.35mg\;mL^{-1}$ (2.11 mM) to $0.7mg\;mL^{-1}$ (4.21 mM) at pH 4.0. The inhibition ability of CFS against the pathogens was not affected by heating or protease treatment. However, pH modification in CFS to 6.5 caused an extreme reduction in their antifungal activity. These results may indicate that antifungal activities in CFS were caused by acidic compounds like PLA or organic acids rather than proteins or peptides molecules.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.280-286
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• 2014

This study investigated to changes in the sensory characteristics of cheonggukjang made with smoked soybean. The total organic acid content of cheonggukjang made with smoked soybeans (CSS) increased to about two times in comparison with cheonggukjang made with non-smoked soybeans (CNS). Among the organic acids, the amount of succinic acid was highest for both CSS and CNS. The total free sugar content of CSS ($228.6{\pm}8.8mg%$) was significantly reduced compared to that of CNS ($350.1{\pm}13.7mg%$). Further, the total free amino acid content of CSS ($10,123.3{\pm}301.4mg%$) was significantly increased compared to that of CNS ($8,912.5{\pm}286.5mg%$). The contents of sweet, savory and bitter taste compounds were significantly elevated in CSS when compared to that of CNS. However, there were no significant differences in the total content of fatty acids in CNS and CSS. The sensory evaluation of aroma, taste and overall quality of CSS were significantly increased compared to that of CNS. Taken together, it was expected that a smoking process is useful for the development of new fermented foods.

• Food Science and Preservation
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• v.18 no.4
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• pp.559-566
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• 2011

In this study, the good brewing conditions for the 24 $^{\circ}Brix$ freeze-concentrated apple wine were investigated. The four selected Saccharomyces cerevisiae strains MM10, SS89, SS812, and WW108, could ferment quickly when brewed with high sugar levels. During the fermentation, the reducing sugar contents slowly declined while the total acid in all the yeasts increased and the final alcohol content was 12-13%, a typical wine's alcohol content. The viable counts were shown to be 6-6.8 log cfu/ml. During the fermentation, the organic acid content was shown to be within the range of 2.36-3.11%, and the free sugar content, except for the SS89 and WW108 strains, was shown to consist only of sorbitol, although fructose was somewhat detected in the SS89 and WW108 strains. Methanol was not detected, or only a trace of it was detected, and the aldehyde content was 107.68-114.27 ppm. As for the fusel oil contents, a trace of propanol was detected. Isobutanol and butanol were present in 40.16-54.65 and 25.47-27.73 ppm, respectively. The isoamy1 alcohol content was shown to be the highest (108.88-217.26 ppm). The final total phenolic compounds were shown to be 0.1-0.16%. The final Hue values were shown to be 1.3-3.6, and the final intensity was 0.1-0.45. The lightness (L) was within the range of 91.78-98.51, the redness (a) was at a neutral position at red and green, and the yellowness (b) was within the range of 2.38-7.7. In the sensory evaluation, the SS812 strain was found to be the best in terms of color, the SS89 strain in terms of odor, and the WW108 strain in terms of taste. Overall, SS812 was found to be the best apple wine.