• Journal of Veterinary Clinics
• /
• v.23 no.3
• /
• pp.314-319
• /
• 2006

To determine the antimicrobial and anti-inflammatory efficacy of Opuntia ficus-indica for chronic otitis, we evaluated the effects of topical applications of the methanol extracts with 20 cases of dogs which had chronic malignant otitis by pathogens with antibiotic resistance. The dogs had revealed recurrent symptoms of malignant otitis and were not treated by conventional therapeutic agents. However, in this study, the clinical cure rates of Opuntia ficus-indica was 75% and the average alleviation period was $1.21{\pm}0.42$ week, and the mean recovery period was $1.06{\pm}1.06$ week after the initiation of treatment. As the results of this study, topical Opuntia ficus-indica extracts was found to be highly effective for the treatment of chronic malignant otitis with clinical cure rates of 75% within 1.06 weeks of therapy. Further evaluation of Opuntia ficus-indica extracts will allow us to establish and to optimize the therapeutic strategy for the malignant otitis in veterinary practice, and the potential usefulness of this complementary treatment on recurrent infectious pathology.

• Korean journal of food and cookery science
• /
• v.18 no.2
• /
• pp.179-184
• /
• 2002

This study was carried out to investigate the effects of adding prickly pear (Opuntia ficus-india var. Sabolen) on the quality characteristics of Jeung-Pyun, a traditional fermented Korean rice cake, and to find out an appropriate ratio of prickly pear powder to give a favorable color. Changes in the quality characteristics of prickly pear-added Jeung-Pyun during storage period were also studied. As the addition of prickly pear powder was increased from 1 to 3%, the degrees of expansion and gelatinization of Jeung-Pyun were increased. The degree of gelatinization and hardness were changed slowly during storage at room temperature (20$^{\circ}C$). In sensory evaluation, control Jeung-Pyun samples without prickly pear powder was preferred to that with prickly pear powder, but it was not significant up to 2% prickly pear powder. In the case of Jeung-Pyun containing 2% prickly pear powder, those stored for 12 hr received higher sensory scores than those right after being manufactured. In general, Jeung-Pyun samples with 2% prickly pear powder was favored. The addition of prickly pear powder was likely to improve the preservation property of Jeung-Pyun.

• YAKHAK HOEJI
• /
• v.58 no.6
• /
• pp.364-370
• /
• 2014

The aim of this study was to find optimal ratio of herbal extracts to ameliorate ethanol-induced psychomotor alterations. Four mixtures of Laurus nobilis (L. nobilis), Rosa roxburghii (R.R.) and Opuntia ficus indica (OFI) were pretreated 30 minutes before ethanol administration in rats. Behavioral activities were evaluated. Blood ethanol and acetaldehyde levels were also measured. These effects of mixture of R.R (50 mg/kg)+OFI (100 mg/kg)+L.nobilis (100 mg/kg) were better than those of other mixtures. This mixture could be used as an effective substance to develop a functional food.

• Korean journal of food and cookery science
• /
• v.31 no.5
• /
• pp.623-634
• /
• 2015

This study was performed to analyze the JAR (Just-About-Right) Rating and CATA (Check-All-That-Apply) Method for commercial Yugwa (Korean oil pastry products) containing Baeknyeoncho (Opuntia ficus-indica var. saboten). The survey was conducted with 50 participants, and five kinds of Yugwa samples (Control, B-YG, B-RY, B-WY and B-GB) were used. According to the results of the study with these samples, the B-RY sample received the highest score in 'Try again (6.30/9)' and 'Recommend (6.24/9)'. The Control Sample, which was the traditional Yugwa, received the second highest score (Try again: 5.62/9, Recommend: 5.70/9). The liking attributes for these samples were related to eating convenience, familiar taste, traditional type and size. These findings suggest that the factors to be considered in the development of commercial Yugwa are the maintenance of traditional taste and familiarity in an easy-to-eat size for consumers.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.1
• /
• pp.12-16
• /
• 2011

This study was conducted to investigate the quality characteristics of soybean curd prepared with Opuntia ficus-indica fruit, freeze-dried Opuntia ficus-indica fruit powder, or heat-dried Opuntia ficus-indica fruit powder, without addition of a coagulant. The yield rates of the soybean curd were slightly decreased for the three curds containing Opuntia ficus-indica fruit; this was accompanied by a significant decrease in pH. Furthermore, the hardness and springiness of soybean curds coagulated with added freeze-dried Opuntia ficus-indica fruit powder or heat-dried Opuntia ficus-indica fruit powder were higher than the hardness and springiness of the coagulated controls. However, the cohesiveness and brittleness of two soybean curds were lower than for the controls, while the gumminess of the four soybean curds containing control fruit was the same. In terms of overall acceptability, the preferred soybean curd was the curd containing freeze-dried Opuntia ficus-indica fruit powder.

• KSBB Journal
• /
• v.30 no.2
• /
• pp.63-68
• /
• 2015

This study aimed to develop and optimize a demucilaging process of Opuntia ficus-indica var. saboten (OFI) fruit to increase its usability as functional food ingredient and food additive. Viscozyme and Novozym 33095 as multienzyme complex having a broad spectrum of carbohydrases and pectolytic enzymes, respectively, were used in enzymatic dissolution along with high hydrostatic pressure liquefaction. To optimize the liquefaction process using high hydrostatic pressure liquefying extractor, response surface methodology with 3-factor central composite design was employed with reaction factors such as temperatures (25, 32, 40, 48, and $55^{\circ}C$), pressures (20, 40, 60, 80, and 100 MPa), and times (15, 30, 45, 60, and 75 min). At optimum conditions ($25^{\circ}C$, 100 MPa, and 58.275 min) for high hydrostatic pressure liquefaction process, the processed OFI fruit juice was predicted to have viscosity at 2.917 poise, partly due to the release of free sugars such as fructose and glucose detected using HPLC-ELSA system. The results above suggests that the OFI fruit juice with decreased viscosity may be used for various manufacturing processes of food, beverage, ice cream, and cosmetics.

• Culinary science and hospitality research
• /
• v.23 no.4
• /
• pp.33-42
• /
• 2017

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of Opuntia ficus-indica var. saboten powder (as ratios of 1%, 3%, 5%, 7% to the total materials). According to the results, the pH of yanggaeng decreased significantly with the addition of Opuntia ficus-indica var. saboten powder (p<0.001). Increasing the amount of Opuntia ficus-indica var. saboten powder in the yanggaeng tended to increased $^{\circ}Brix$ value (p<0.01). For color values, lightness (L) values were reduced by increasing the amount of Opuntia ficus-indica var. saboten powder, redness (a) and yellowness (b) while values were increased significantly (p<0.001). Texture measurement scores in terms of hardness, springness, and Adhesiveness for yanggaeng showed that sample groups were lower than those of the control group. Cohesivene and chewiness were higher in the additive group than in the control group. Antioxidant activities, evaluated by DPPH radical scavenging capacity, Nitrites cavenging activity, and total phenolic substances content increased when increased the amount of Opuntia ficus-indica var. saboten powder (p<0.001). Results of descriptive analysis showed that by increasing the amount of Opuntia ficus-indica var. saboten powder, some attributes such as the intensity of the color, sweet, hardness and chewiness increased (p<0.01). It concluded that yanggaeng containing Opuntia ficus-indica var. saboten can be prepared with good sensory properties and antioxidant activities, and the addition of 3% Opuntia ficus-indica var. saboten powder was found to be ideal. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 3% of Opuntia ficus-indica var. saboten powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 3% Opuntia ficus-indica var. saboten powder may be the best substitution ratio for yanggaeng.

• Journal of Life Science
• /
• v.17 no.7 s.87
• /
• pp.915-922
• /
• 2007

In order to discover physiologically active substance, we investigated a powder obtained by processing of Opuntia ficus-indica var. saboten Makino trunk. The powder was treated by sulfuric acid and then extracted by several solvents such as methanol, methylene chloride, ethanol etc. Among them, the best antimicrobial activity was showed by methylene chloride extract. To identify materials exhibiting physiological activation, the acid hydrolyzed extract was separated by 7 fractions through preparative silica gel TLC. The effective fraction exhibiting the best broad antimicrobial activity was identified, named as MBT-01108. From structural analysis of the products extracted to acid hydrolysis, a compound exhibiting the antimicrobial activities is identified to levulinic acid. Levulinic acid isolated from Opuntia ficus-indica var. saboten Makino may be applicable as a natural preservative of food or cosmetic and for prevention of bacterial diseases, an ingredient of acne, ageing and whitening cosmetics and an antimicrobial agent.

• Proceedings of the KAIS Fall Conference
• /
• 2011.05b
• /
• pp.907-910
• /
• 2011

현대인의 식생활에서 편리성, 기능성, 다양성을 부여할 수 있는 신제품 개발로 기능성 소재를 첨가한 새우젓 분말 seasoning/mix를 제조하였다. 일반성분 중 조단백과 조지방 함량은 새우젓분말이 높게 나타났고, 탄수화물은 SFM-3이 높은 것으로 나타났다. 무기질 중 칼슘, 철분, 인의 함량은 다른 첨가군에 비해 새우젓분말이 높은 것으로 분석되었으며, 나트륨 함량은 새우젓 분말이 낮은 것으로 분석되었다. 색도에 있어서 L값은 표고버섯 첨가군이 어두워지는 경향을 보였으며, a값은 뽕잎분말 첨가군이 높게 나타났다. b값은 백년초가루 첨가군이 높은 값으로 나타났으며 대장균은 음성으로 검출되지 않았다.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.6
• /
• pp.695-702
• /
• 2005

To determine the optimum mixing conditions of nopal jelly, samples were prepared with various compounding ratios of gelatin(16, 18, 20, 22 and 24g), sucrose(100, 120, 140, 160 and 180g), Citric acid(2, 3, 4, 5 and 6) using a central composite design. Physical and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates which meet sensory items is gelatin 20.19g, sucrose 141.52g and citric acid 4.04g.