• Journal of Bio-Environment Control
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• v.12 no.4
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• pp.240-244
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• 2003

The purpose of this study was to investigate a proper $Ca^{2+}\;:\;K^+$ ratio in nutrient solution to produce marjoram and oregano by hydroponics. Two herbs were grown for 40 days with the $Ca^{2+}\;:\;K^+$ ratio of 3.5;13, 4.5:11(standard herb's nutrient solution), 5.5:9 and 6.5:7mM${\cdot}L^{-1}$ of herb's nutrient solution developed by European Vegetable R &D Center, Belgium. The ratio of 5.5:9, and 6.5:7 mM${\cdot}L^{-1}$ showed better results in growth of marjoram than other treatments. Vitamin C contents and amounts of esential oil were the highest in the ratio of 5.5:9 and 6.5:7, respectively. Inoregano, the growth and vitamin C contents were the highest in the ratio of 5.5:9 and 6.5:7 mM${\cdot}L^{-1}$, respectively. The content (%) and amount (mg/plant) of essential oil were the highest in the ratio of 6.5:7mM${\cdot}L^{-1}$. These results indicated that 5.5:9 and 6.5:7 mM${\cdot}L^{-1}$were proper $Ca^{2+}\;:\;K^+$ ratio of nutrient solution of marjoram and oregano, respectively, by hydropoinics.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.609-614
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• 2006

Quality changes in mustard leaf kimchi were investigated during storage for 60 days at $5^{\circ}C$. As the storage period changed from 0 to 60 days, the pH and reducing sugar content of mustard leaf kimchi decreased, while the total acidity and hunter's color increased. The vitamin C content in mustard leaf kimchi decreased gradually from 10 to 30 days and then markedly increased after 40 days. The total dietary fiber content and antioxidative activity were significantly higher in fresh mustard leaf kimchi than in fermented kimchi. The major volatile components of mustard leaf and mustard leaf kimchi were determined to be allyl isothiocyanate, 3-butenyl isothiocyanate and phenylethyl isothiocyanate. The contents of allyl isothiocyanate and phenylethyl isothiocyanate, the two major functional components, in mustard leaf kimchi were determined to be 43.72 and $36.17\;{\mu}g/g$ dry weight basis, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.678-688
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• 2007

In this study, we investigated the effects of ripened tomato on the Baechukimchi fermentation, by measuring sensory, physicochemical, and microbiological properties during fermentation up to 28 days. The Baechukimchi, with various levels [0, 10, 20, 30%(w/v)] of ripened tomato, was fermented at $10^{\circ}C$. The product containing 20% ripened tomato showed the highest scores for overall acceptability, sour taste, texture, sour smell, and color. The intensity characteristic scores related to sour smell and sour taste were the highest in the control, and the texture score was highest in the 20% ripened tomato sample. During fermentation, total acidity increased while pH gradually decreased. The reducing sugar and total vitamin C contents of the experimental groups with added ripened tomato were higher than those of the control. Also, the time periods to reach maximum levels of lactic acid bacteria, by log numbers of cells and total viable cells, were more delayed in the experimental groups with added ripened tomato than in the control. Overall, the results indicate that a 20% addition of ripened tomato to Baechukimchi during fermentation can enhance sensory qualities and extended the palatable period of the product.

• Journal of Bio-Environment Control
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• v.26 no.2
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• pp.133-139
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• 2017

This study investigated the effects of NaCl and jasmonic acid (JA) on the growth and physiological responses of spearmint (Mentha spicata L.). Spearmint was hydroponically grown for 3 weeks in modified Hoagland solution containing 0 (untreated control), JA ($20{\mu}M$ JA pretreatment), NaCl (50 mM NaCl treatment) and JA + NaCl ($20{\mu}M$ JA pretreatment + 50 mM NaCl treatment). Growth characteristics, chlorophyll, vitamin C, proline contents, DPPH scavenging activity and inorganic ion contents were evaluated. As a results, there were significant decreases in the plant height, leaf length, leaf width, and fresh weight of plants, treated with NaCl compared with control. On the other hand, the dry matters of shoot and root treated with JA + NaCl combination were better than control or NaCl treatment. Chlorophyll a and b contents in JA treatment was the highest. Vitamin C, antioxidant activity, and proline content in shoot were increased in NaCl treatment which showed low level of growth rate. The K/Na ratio, which is known to indirectly reflect the balance of ion uptake, was higher in a single treatment of JA than the control group, while lower in salt treatment (NaCl and JA + NaCl) because of high $Na^+$ absorption. In conclusion, these results showed that moderate stress treatment such as low level salt treatment and plant growth regulator jasmonic acid (JA) application would be potential strategies to improve the quality of spearmint by inducing the accumulation of secondary metabolites containing high antioxidant activity and essential oil.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.6
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• pp.2735-2742
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• 2013

The purpose of this study is to assess the association of vitamin D and pulse pressure in Korean adults. The data for analysis were obtained from Korea National Health and Nutrition Examination Survey 2010. PP showed a significant positive correlation with Age(p<0.01), TG(p<0.01), TC(p<0.01), FBS (p<0.01), BMI(p<0.01) and Waist measurement(p<0.01). PP showed a significant negative correlation with HDL-C(p<0.01), Height(p<0.01), Weight(p<0.01) and 25(OH)D(p<0.01). When a multiple linear regression analysis was performed, PP was considered as the dependent variable, Age, Height, Weight, Waist measurement, BMI, TC, TG, HDL-C, FBS and 25(OH)D as independent parameters, PP maintained a significant association only with Age(p<0.001), Waist measurement(p<0.001), FBS(p<0.001), 25(OH)D(p<0.001), TC(p<0.001), Weight(p<0.001), HDL-C(p<0.001). In conclusion, Our results suggest that vitamin D decrease may contribute to higher PP. To maintain standard level of vitamin D may be expected that decrease in incidence of coronary arterial disease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1219-1224
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• 2007

In this study, we explored the application of Wasabi addition to baechu kimchi with regard to quality improvement, by reviewing the optimum Wasabi level and its effects on the product physicochemical characteristics during fermentation. The final weight percentages of Wasabi in the baechu kimchi were adjusted to 0, 2, 3, 4, and 5% per weight of baechu, respectively, and the samples were fermented for 35 days at $10^{\circ}C$. Following fermentation, the treatments over 3% Wasabi contained the highest pH and lowest total acidity values. Total vitamin C and reducing sugar content increased initially, up to certain fermentation times depending on the level of Wasabi contents within the treatments over 3% Wasabi, and decreased afterwards. The water soluble pectin content increased as the fermentation period increased; however, it decreased with increasing levels of Wasabi. In conclusion, the optimum levels of added Wasabi in the baechu kimchi were 3% and 5% per weight of baechu, to have a fermentation-retarding effect on the product.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.50 no.2
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• pp.103-110
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• 2024

Lipid nanoparticles (LNPs) are a stable and an effective system that protects cell-impermeable biologically active compounds such as nucleic acids, proteins, and peptides against degradation caused by subtle environmental changes. This study focuses on developing LNPs encapsulating gallic acid (GA), an antioxidant, to effectively prolong the half-life of tetrahexyldecyl ascorbate (THDC), a oil-soluble vitamin C derivative. These LNPs were synthesized in small, uniform sizes at room temperature and pressure conditions using a microfluidics chip. Compared to liposomes manufactured under high pressure and high temperature conditions through conventional microfluidizers, LNPs manufactured through microfluidics chips had excellent dispersion and temperature stability, and improved skin absorption as well as improved oxidative stability of fat-soluble vitamin C derivatives. Future studies will focus on ex vivo and in vivo evaluations to study skin improvement to further validate these results.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.375-379
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• 1999

This study was designed to develop non-thermal pasteurized fresh apple juice by applying pulsed electric field (PEF) treatment. The effect of non-thermal PEF treatment on physicochemical and sensory properties of apple juice was examined by measuring changes in vitamin C contents, colors, flavors and sensory properties. Color of PEF and heat treated apple juices was not significantly different from each other. Vitamin C content of PEF treated apple juice was close to that of fresh apple juice, but was much higher than that of heat treated apple juice. Heat treated apple juice lost 70% of flavor components, whereas PEF-treated apple juice lost only 15%. Sensory scores of PEF treated apple juice were significantly higher than heat-treated one in flavor, taste and overall acceptability. In conclusion, PEF treated apple juice had superior physico-chemical and sensory properties to heat-treated one.

• Food Engineering Progress
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• v.14 no.1
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• pp.27-34
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• 2010

Multilayer edible coatings was applied to lemon with beeswax-hydroxypropyl methylcellulose (BW-HPMC), soybean oil-carboxymethyl cellulose (SBO-CMC), and carnaubawax-shellac-locust bean gum (CW-SL-LBG), respectively. The multilayer was composed of two layers of the same material, but the outer layer only contained vitamins C and E as antioxidants. Coating amounts built on lemon peel were measured to be large in the order of CW-SLLBG> BW-HPMC> SBO-CMC. The coated lemons were stored at 30${^{\circ}C}$ for 12 days. CW-SL-LBG showed the least change during the storage in weight loss, rotten rate, firmness, and browning. Whereas SBO-CMC had the least change in pH, soluble solid amount, and titratable acidity. In a sensory test, CW-SL-LBG was evaluated to be the best in the attributes such as spoilage, glossiness, color, firmness, and flavor. Overall CW-SL-LBG was judged to be the best for multilayerd coating with vitamin C and E on lemon.

• Food Science and Preservation
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• v.14 no.2
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• pp.113-118
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• 2007

A LED (light emitting diode) was attached inside the cold $(4^{\circ}C)$ compartment of a home refrigerator to investigate a possible effect on freshness prolongation of cabbage over 10 d of storage. The LED increased chlorophyll synthesis, inhibited vitamin C degradation and increased the content of phenolics, compared to values measured in cabbages stored in an identical refrigerator without the LED. In the refrigerator with the LED, the color of cabbage leaves remained green for a period fourfold longer than that seen in a conventional refrigerator. Vitamin C content was twice that of a conventionally stored cabbage, and phenolic consent was 14% higher in the LED-illuminated vegetables.