• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1402-1408
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• 2012

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as food. In this study, antioxidant activities, proximate composition and physiochemical characteristics of mulberry pomace were evaluated and compared with those of mulberry fruit or mulberry concentrate. Mulberry fruit was pressed and filtered. The filtrate and residue were used as mulberry juice and mulberry pomace, respectively. Mulberry juice was evaporated, after which a concentrate ($24.7^{\circ}Brix$) was obtained. Moisture contents of mulberry concentrate, freeze-dried mulberry, and pomace were 68.7%, 6.03%, and 7.32%, respectively. Reducing sugar contents were 45.7% in freeze-dried mulberry, 24.5% in pomace, and 30.9% in mulberry concentrate. The pH and acidity of the three samples ranged from 5.80~5.92 and, 0.035~0.080%, respectively. Carbohydrate and crude ash contents were the highest in mulberry fruit, whereas crude protein, fat, and fiber contents were the highest in pomace. Redness of the Hunter color system was 4.7 in mulberry and 4.3 in pomace. Total phenolic content was the highest in mulberry fruit, whereas total flavonoid content was the highest in pomace. Antioxidant activities (DPPH, hydroxyl, and ABTS radical scavenging activities) were enhanced in the order of mulberry fruit> pomace> mulberry concentrate. Especially, antioxidant activities, such as DPPH and hydroxyl radical scavenging activities, of mulberry pomace were similar with those of mulberry fruit. Based on these results, freeze-dried mulberry pomace may be considered as a functional as well as an additive material for food processing.

• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.181-186
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• 2021

In this study, the physical characteristics, antioxidant activity, and stability of muffins prepared with acai berry concentrate-loaded nanocapsules were evaluated. The size of the acai berry nanocapsules significantly increased with higher chitosan and lower Arabic gum concentrations. Based on the total phenolic content and antioxidant activity, the free acai berry concentrate showed significantly stronger antioxidant activity than that of the acai berry concentrate-loaded nanocapsules using chitosan and Arabic gum because of the entrapment of encapsulated acai berry. The physicochemical and textural properties of the muffin prepared with acai berry concentrate-loaded nanocapsules did not show notable differences compared with the control muffin. However, the stability of acai berry concentrate in terms of total phenolic content and antioxidant activity was effectively enhanced by nanoencapsulation while baking the muffin. This study suggested that acai berry concentrate-loaded nanocapsules are potential ingredients for bakery products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.5
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• pp.409-415
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• 1993

For the use of sea mustard in snack food as the supplement of minerals and nutrients, three types of product like sweet jelly, jam and candy were prepared adding fresh sea mustard homogenates, dried sea mustard powder and sea mustard extract, respectively. That were prepared by four different ways, cold water extract, hot water extract, $1\%$ NaOH extract and $95\%$ ethanol extract. The extract contains plenty of particulary iodine and calcium in hot water extract and other nutrients. Judging by sensory evaluation, color, flavor and taste of jam, sweet jelly and candy added with sea mustard, products were satisfactory to attractive snack food for children and these could be useful as the source of minerals and nutrients.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.47-55
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• 2009

Gochujang sauces were prepared with 5, 10, 15, and 20% concentrated pomegranate juice(CPGJ) and analyzed with the control for quality characteristics such as proximate composition, viscosity, pH, acidity, $^{\circ}Brix$, $^{\circ}Brix$/acidity ratio, color, and sensory qualities in order to determine the optimal ratio of CPGJ in the formulation. Moisture content, crude ash, viscosity, pH, Brix/acidity decreased, while acidity, Brix increased with increasing CPGJ content. In terms of color, lightness and yellowness decreased as CPGJ content increased however, the control group had significantly(p<0.05) higher redness than the CPGJ samples. For the sensory evaluation, color was not significantly(p>0.05) different among the samples. As the CPGJ content increased, flavor, viscosity, and overall acceptability decreased, whereas sourness, acrid taste, bitterness, astringency, and off-flavor increased. In conclusion, the results indicate that the addition of 10% CPGJ to Gochujang sauce is optimal, and provides good physiological properties as well as reasonably high overall acceptability.

• Journal of Environmental Health Sciences
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• v.28 no.5
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• pp.77-85
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• 2002

The objective of this study was to evaluate the performances of the ASBR under critical conditions of solid-liquid separation, caused by extremely high solids concentration, for wider application of the ASBR to various wastes. The ASBRs and completely-mixed daily-fed control runs were operated using a municipal mixed sludge at 35$^{\circ}C$ and 55$^{\circ}C$. Conversion of completely-mixed daily-fed reactor to sequencing batch mode and changes in HRT of all ASBRs were easily achieved without adverse effect, regardless of digestion temperature. Solids accumulation was remarkable in the ASBRs, and directly affected by settleable solids concentration of the feed sludge. Noticeable difference in solids-liquid separation was that flotation thickening occurred in the mesophilic ASBRs, while gravity thickening was a predominant solid-liquid separation process in the thermophilic ASBRS. Solids profiles at the end of thickening step dramatically changed at solid-liquid interface, and slight difference in solids concentrations was observed within thickened sludge bed. Organics removals based on subnatant or supernatant after thickening always exceeded 80% in all reactors. Thickened sludge volume and gas production of the ASBRs affected mutually. Gas production increased as thickened sludge accumulated, and continuous gas evolution during thickening could cause thickened sludge to expand or resuspend. Thickened sludge volume exceeding a predetermined withdrawal level resulted in loss of organic solids as well as biomass during withdrawal step, leading to decrease in gas production ind SRT. Such an adverse mutual effect was significant in gravity thickening, while it was not sensitive in flotation thickening. Changes in organic loading had no significant effect on organic removals and gas production after build-up of solids in the ASBRs.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.504-514
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• 2017

This study was carried out to investigate the emulsifying properties of concentrated red ginseng extract (CRGE). First, we determined the interfacial tension of CRGE at the oil-water interface. Second, oil-in-water emulsions were prepared with CRGE and then their physicochemical properties such as fat globule size, zeta-potential, dispersion stability, and microscopic characteristics were determined. It was found that interfacial tension gradually decreased with increasing CRGE concentration, indicative of some surface activity. In emulsions, fat globule size was decreased as CRGE concentration increased, showing a critical value ($d_{43}$ ≒ $0.39{\mu}m$) at ${\geq}3.5wt%$ of CRGE. In addition, pH and NaCl also influenced on fat globule sizes; they were increased in acidic conditions ($pH{\leq}3$) or in higher NaCl concentration (${\geq}0.4M$) and these results were interpreted in view of the change in zeta potentials. The dispersion stability by separation analyzer ($LUMiFuge^{(R)}$) showed that it was more stable in emulsions with higher CRGE concentration (i.e., ${\geq}3.5wt%$). In conclusion, CRGE was surface-active and it could be used as an emulsifier in preparation of food emulsions.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.9-16
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• 1987

This study was designed to determine the amino acid composition and to investigate microstructure by scanning electron micrographs of silkworm larvae protein and modified silkworm larvae protein concentrate. The results were as follows: 1, The protein contents of soybean and silkworm larvae protein concentrate were 70.3% and 84.1%, respectively. 2. In general, the essential amino acid content of silkworm larvae protein concentrate were higher than soybean protein concentrate as well as FAO provisional scoring pattern. Silkworm larvae protein concentrate was especially high in lysine and methionine indicating that it could be a good supplemental source for cereals and beans. Succinylation and acetylation resulted in no difference in most amino acid content. 3. The scanning electron microscopic observations revealed that silkworm larvae protein concentrate had smooth surface topography while defatted silkworm larvae flour showed different shapes and sizes with relatively rough surfaces. Acylated silkworm larvae protein concentrate exhibited less cellularity and denser than protein concentrate. However, succinylated silkworm larvae protein concentrate showed especially good texture indicating that it could increase the functional properties of silkworm larvae protein concentrate.

• Analytical Science and Technology
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• v.14 no.3
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• pp.274-285
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• 2001

In this study, the thermal desorption-cryofocusing-gas chromatographic(TD-C-GC) method was developed for determination of volatile organic compounds(VOCs) in ambient air and was applied at the municipal solid waste landfill sites. On-column cryofocusing was possible only with a 100 ml dewars bottle in TD-C-GC method with a stainless steel column. However, high operating pressure was needed for purging VOCs from the absorbent trap, which was able to solve by pressure programming with a electric pressure controller. By using both pressure and temperature programming brought increasing of resolution power in on-column cryofocusing method, but the high pressure caused a leakage of sample tube with repeated use. A loop cryofocusing devise was also developed and compared with the direct on-column method. In loop cryofocusing method, VOCs were concentrated on a 0.8mm i.d. loop which is located between the injector and separation column by using liquid nitrogen. In order to purge VOCs from the absorbent trap, only 0.4 psi of pressure was need in the loop cryofocusing method. Dual detection system was applied for the analysis of VOCs; a FID was used for hydrocarbons and a FPD was used for sulfur-containing compounds. Qualitative analysis was done by on-column cryofocusing GC-MS system. Among the large number of VOCs, toluene was the most abundant. Hydrogen sulfide, dimethyl sulfide, carbon disulfide, dimethyl disulfide and methyl propyl disulfide were detected at landfill site by FPD.

• Korean Journal of Plant Resources
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• v.20 no.4
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• pp.342-347
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• 2007

The present study was conducted to examine the effect of prunus mume extract on the Kimchi fermentation. The physicochemical and microbiological properties of Kimchi with the addition of various levels(0, 0.1, 0.3 or 0.5%)of prunus mume extract was measured up to 30 days at $4^{\circ}C$. pH was decreased sharply in control after 2 days . A typical decreasing pattern in pH values was noted in all treatments during the initial 18 days of fermentation followed by a gradual decrease afterwards. Total acidity was decreased by the addition of prunus mume extract. Reducing sugar content was reduced to approximately 70% by day 10-12 in prunus mume extract treatments. Total vitamin C content was reached to maximum on 6 days of fermentation and then decreased in all treatments. Reducing sugar and total vitamin C contents were slightly increased by the addition of prunus mume. Total viable cell number increased to reach peak on day 8 and then slowly decreased during the fermentation. Lactobacillus cell number in control treatment continued to increase to reach peak on day 12, while the numbers in prunus mume treatments reached peak on day 8-12 and then gradually decreased throughout the fermentation. The results of this study indicate that prunus mume extract causes to delay the Kimchi fermentation by slowing down pH drop and inhibiting the Lactobacillus cell growth.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.9
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• pp.3994-4000
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• 2011

The principal objective of this study was to evaluate the quality characteristics of black ginseng mook prepared with different 5 levels(0, 1, 2, 3, and 4%) of black ginseng extract. We conducted the pH, sugar content, Hunter's color values, the mechanical characteristics and a sensory evaluation analysis of black ginseng mook. The more black ginseng extract was increased, the sugar contents of black ginseng mook were significantly increased. We noted that the luminance and Hunter's b values of black ginseng mook samples were decreased the more black ginseng extract was increased, but in Hunter's a values was reverse. With regard to the mechanical properties of the black ginseng mook samples, the more black ginseng extract was increased, the score of hardness, gumminess and chewiness were significantly decreased, but adhesiveness was increased. In color, taste, flavor and overall quality, the score of 3% black ginseng mook was significantly higher than those of the all.