• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1559-1564
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• 2012

Raisins (Thailand), dried mangos (Philippines), and dried figs (Iran) were gamma-irradiated (0~5 kGy), and their quality and detection characteristics were investigated. Microbiological characteristics were at safe levels when samples were irradiated at higher than 3 kGy. In color change after irradiation, dried mangoes were the most sensitive. Photostimulated luminescence (PSL) measurement was not applicable to dried fruits, showing negative or intermediate values for the irradiated samples. Thermoluminescence (TL) measurement was good for dried figs, exhibiting a glow curve in range of $150{\sim}200^{\circ}C$, where the signal intensity was dependent on the irradiation dose. Electron spin resonance (ESR) measurement was suitable for raisins and dried mangos, resulting in dose-dependent radiation-induced sugar radical signals.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1169-1178
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• 1998

This study was performed to purify fig pectinesterase(F-PE) and characterize its in situ activity. Three kinds of F-PE were partially separated by using ammonium sulfate fractionation, Q-Sepharose column, CM-cation exchanger column chromatography, and HPLC. One of those was anionic protein and the others were cationic proteins. All of them had approximate molecular weight of 27,000 and lost rapidly their activity during storage. Therefore alternative crude enzyme was prepared by suspending the freeze dried and milled fig powder in 0.1 M NaCl at pH 7.5. F-PE had the optimum pH of 8.5, the optimum temperature of $50^{\circ}C$ with activation energy of 7,671 cal $mol^{-1}K^{-1}$ and stability up to $55^{\circ}C$ with 10 minutes heating. Optimum activity was obtained in $0.2{\sim}0.4$ M NaCl with optimum solubility at above 0.8 M NaCl.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.498-501
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• 1998

It was determined whether photostimulated luminescence (PSL) is applicable to the detection of post-irradiation of foods by measuring PSL photon counts for unirradiated and irradiated pepper powder, dried herbs, fresh shrimp, potato, soybean, dried fig, chestnut, dried squid, and dried cod. The samples were irradiated with $^{60}Co\;{\gamma}-ray$ source and PSL photon counts were measured for them. The photon counts of unirradiated samples were lower than 2,000 for potatoes and less than 1,000 for the others. The photon counts of the irradiated samples except dried figs (0.5 kGy), chestnuts (0.2 kGy), and dried squid (0.5 kGy) were higher than 1,000, and the photon counts increased with dose. Thus, PSL might be applied to the primary detection of irradiated foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1461-1466
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• 2013

In this study, we ascertained the characteristics of crude protease extracted from fruits (fig, kiwifruit and pineapple) as well as traditional Korean fermentation starters (bio nuruk, traditional nuruk, meju and rice koji) to determine their suitability for industrial application. Crude protease extracted from traditional Korean fermentation starters was found to have a higher optimum temperature ($70^{\circ}C$) and salt concentration (1~3%) but a lower optimum pH (3~6) value compared to the corresponding values for the protease extracted from fruits. On comparison, the total activities of protease per gram unit follow the order: bio nuruk> rice koji> traditional nuruk> fig> pineapple> meju> kiwifruit. Based on our results, we conclude that protease extracted from traditional Korean fermentation starters has potential for application in food industry, for example, as a meat tenderizer for sausage manufacturing and as a protease for cheese production.

• Journal of Aquaculture
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• v.21 no.4
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• pp.309-316
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• 2008

Effects of the various dietary additives on growth and tolerance of abalone Haliotis discus hannai to the stresses were determined in the 16-week feeding trial. Seventy juvenile (an initial body weight of 4.2 g) abalone per container were randomly distributed into 21, 50 L plastic rectangular containers each. The six kinds of experimental diets were prepared: control (CON) with no additive, by-product of green tea (BPG), extract of figs (EF), extract of green tea (EG), commercially available product of Hearok (PH), and Haematococcus (HC). In addition, dry sea tangle (ST) was prepared to compare the efficiency of the experimental diets. Fishmeal, soybean meal and shrimp head meal were used as the protein source, and dextrin, sea tangle powder and wheat flour, and soybean oil and fish oil were used as the carbohydrate and lipid sources, respectively in the experimental diets. The experimental diets were fed to abalone once a day at a satiation level with a little leftover. The feeding trial lasted for 16 weeks. At the end of the 16-week feeding trial, abalone was exposed to the different types of stresses (air exposure, and sudden changes of rearing temperature and salinity). Survival of abalone fed the sea tangle was highest. However, weight gain of abalone fed the EF, EG and PH diets was significantly (P<0.05) higher than that of abalone fed the BPG diet or dry sea tangle. Shell length of abalone fed the all experimental diets was significantly (P<0.05) higher than that of abalone fed the dry sea tangle. Accumulated mortality of abalone fed the sea tangle was low when exposed to the different types of stresses. Also, relatively low mortality was achieved in abalone fed the HC and EF diets. In considering these results, it can be concluded that the various sources of additives is effective to improve production of abalone, and Haematococcus and extract of figs can be considered as dietary additives to improve resistance of abalone against the different types of stresses.

• Food Science and Preservation
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• v.8 no.2
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• pp.169-174
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• 2001

Chemical analysis and optimum preparation conditions for fig jam were investigated. Soluble solids, acid content and vitamin C of fig was 12.20。Brix, 0.14% and 2.27 mg/100g, respectively. Carbohydrate in fig juice was consisted of 54.43% glucose and 44.53% fructose. Potassium content of fig was 178.0 mg/100g. Moisture content and total sugar of fig fruit was 88.35% and 9.47%. In preparation of fig jam, the addition of 0.2% Citrus natsudaidai juice and 0.5% C. lemon juice as acid source was the best in regard with color and flavor determined by sensory evaluation. The ratio of sucrose : honey : oligo sugar(70:20:10) was also the best in addition of sugar source 60%(w/w) in total. Fig jam prepared in this experiment was better than that of commercial products in sensory evaluation, and microbial growth of this product was not recognized for one month at 30$\^{C}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.53-60
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• 1999

Possibility of utilization of fig as a source of vinegar was tested. Alcohol fermentation was conducted by inoculation of Saccharomyces bayanus into fig juice. After 5 days of fermentation at 27oC, fig wine with alcohol content of 13.6%. Then fig vinegar was produced by cultivation of Acetobacter sp. E which was isolated from fig vinegar. Optimum concentration of alcohol, starter content and fermentation temperature for the acid production were 8~9%, 5% and 27~30oC, respectively. More acetic acid was produced by adding 0.5% of yeast extract and 0.01% of Ca pantothenate. Adjustment pH of culture broth with acetic acid and shaking cultivation method were not effective in higher yield of acid production. Addition of sulfite up to 50 ppm did not inhibit for acetic acid fermentation. Addition of 1% bentonite or 1% kakishibu was more effective for the clarification of fig vinegar than any other clarifying agents tested. During aging and racking, acidity, absorbance and tannin content of fig vinegar decreased, while redness and yellowness increased. Aged and racked fig vinegar showed higher sensory score than non aged one in the aspects of color and overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.566-573
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• 2002

In order to obtain the basic data fer the processing adaptability of Korean figs(Ficus carica L.), physicochemical analyses were carried out with Korean common type figs in the different ripening stages. Moisture contents decreased, but the contents of protein, fat carbohydrate and soluble solids increased according to the ripening of fruits. K was detected as the most abundant one of all the minerals and Ca, Mg, Na, Fe, Mn, Zn and Cu were the next in order. The mineral contents decreased slightly with ripening. Especially, Ca, Mg, U, Fe and Zn were higher in the unripened H stage figs. The antioxidative activity was assayed with water and methanol extracts from ripened figs by the DPPH radical scavenging ability. The antioxidative activities of Korean figs were relatively high and increased in a dose dependent manner. The methanol extract showed the higher antioxidative activity than the water one. Therefore, the methanol was the better solvent than water for the antioxidative compounds. These results suggested that Korean figs are relatively the good sources of minerals, especially the Ca and the antioxidative compounds.

• Journal of the Korean Applied Science and Technology
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• v.16 no.4
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• pp.299-306
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• 1999

For the synthesis of new antifungal agents, We have synthesized four new ketoconazole derivatives were synthesized by the reaction of cis-[2-(2,4-dichlorophenyl)-2-(1H-imidazol-1-yl)-1,3-dioxolan-4-yl]methane sulfonate with isolated fig compounds. These compounds were showed strong antifungal activity against C, albicans ATCC 10231. C, utilis. S, cerevisiae ATCC 9763. A and niger ATCC 9029. Among them, sample No.(13) showed potent inhibition activity. Generally, other samples showed biological activity in vitro test. The above results showed the possibility of the development of new antifungal agents.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.6
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• pp.978-980
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• 2010

This study was conducted to observe the cause of injury of fig plant. Nitrogen dioxide gas can be evolved at low pH or reduced in soil. Fig plant cultivated with nutrient solution was wilted or withered. Injury symptom for nutrient solution containing nitrous acid was worse as pH of soil decreased. However, increase in pH of nutrient solution treated with increasing $Ca(OH)_2$ solution prevented nutrient solution from producing nitrogen dioxide gas. Recovery of the fig plant by pH increase indicated that the cause of injury was nitrogen dioxide gas.