• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1147-1151
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• 2001

We investigated stabilities of blue pigment extracted from Gardenia jasminoides at various conditions to check its applicability for beverages. Gardenia blue pigment with maximum absorption at 587 nm was obtained from the reaction of glycine and genipin (aglycone of geniposide). The blue pigment was found to be relatively unstable at acidic pH but very stable at alkaline conditions with half-life values of 102 days and 126 days at PH 9.0 and PH 11.0, respectively. The pigment also showed high thermal stability with half-life value of 55, 18, and 2 days at 50, 70, and 9$0^{\circ}C$, respectively. The addition of inorganic ions, sugars, and amino acids to model beverage containing this blue pigment increased retention rate at room temperature while addition of vitamin C decreased the stability. The sensory evaluation of the model beverage showed that inorganic ions and amino acids increased overall acceptability, indicating that the blue pigments of Gardenia jasminoides can be used as a natural colorant for leverage.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.500-504
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• 1998

The enzymatic transgalactosylation of L-ascorbic acid was investigated to synthesize a chemically stable form of L-ascorbic acid by using commercially available ${\beta}-galactosidases$. Among various enzymes examined, Aspergillus oryzae ${\beta}-galactosidase$ was found to be formed the derivative of ascorbic acid in a high yield from ascorbic acid and lactose. The reaction product was isolated by ion exchange chromatography on a $Dowex\;1\;{\times}\;8$ (Cl - form) resin and Toyopearl HW-40S gel chromatography. The product was identified as $6-O-{\beta}-_D-galactopyranosyl-_L-ascorbic\;acid$ on the basis of various experimental results, viz., UV, IR, $^1H-NMR,\;^{13}C-NMR$ and mass spectral data.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.28-34
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• 2006

Effects of various surface sterilization and washing methods on sterilization of fresh chicory surface were evaluated. Fresh-cut chicory was washed with tap water for 1 min, 100 ppm chlorinated water, and 3 ppm ozonated water using mechanical washing machine for 3 min, packed with bi-axially oriented polypropylene (OPP 0.04 mm) film, and stored for 3 weeks at 4 and $10^{\circ}C$. Tap water washing resulted in approximately 1 log CFU/g reduction of microbial load, and ozonated water and chlorinated water treatments resulted in additional 2 log CFU/g reduction.

• Journal of Korean Biological Nursing Science
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• v.23 no.3
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• pp.199-207
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• 2021

Purpose: The purpose of this study was to investigate effects of NXP031, an inhibitor of oxidation by specifically binding to the complex of DNA aptamer/vitamin C, on dopaminergic neurons loss and the reaction of microglia in an animal model of 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP)-induced subchronic Parkinson's disease (PD). Methods: A subchronic PD mouse model was induced via an intraperitoneal (IP) injection of MPTP 30 mg/kg per day for five days. NXP031 (vitamin C/aptamer at 200 mg/4 mg/kg) and vitamin C at 200 mg/kg were administered via IP injections at one hour after performing MPTP injection. This process was performed for five days. Motor function was then evaluated with pole and rotarod tests, after which an immunohistochemical analysis was performed. Results: NXP031 administration after MPTP injection significantly improved motor functions (via both pole and rotarod tests) compared to the control (MPTP injection only) (p<.001). NXP031 alleviated the loss of dopaminergic neurons in the substantia nigra (SN) and striatum caused by MPTP injection. It was found to have a neuroprotective effect by reducing microglia activity. Conclusion: NXP031 can improve impaired motor function, showing neuroprotective effects on dopaminergic neurons in the SN and striatum of MPTP-induced subchronic Parkinson's disease mouse model. Results of this study suggest that NXP031 has potential in future treatments for PD and interventions for nerve recovery.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.526-529
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• 2001

The study was conducted to investigate quality changes of red pepper by different shelf temperatures after storage at $7^{\circ}C$ for 30 days. Red pepper fruits produced high volume of $C_2H_4$ and $CO_2$ when alternating temperatures exceeded $10^{\circ}C$. Total sugar contents were not different among all the treatments. In contrast, sucrose content decreased about half at higher shelf temperature conditions than at $7^{\circ}C$. Capsaicinoid content was not influenced by alternating temperature, but ascorbic acid content tended to decrease by high shelf temperature after storage at $7^{\circ}C$. Decay did not occur under $13^{\circ}C$, while it occurred in 22.2% of hits at $15^{\circ}C$ and 68.8% at room temperature, respectively. From this results, it is suggested that the optimum shelf temperature of red pepper after low temperature storage should be under $13^{\circ}C$ and that fruits of red pepper stored at $7^{\circ}C$ for 30 days could be sold within 10 days on the shelf.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.231-238
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• 2008

Quality attributes of fresh-cut sesame leaf (Perilla frutescens var. japonica) as affected by hydrocooling and packing were investigated in terms of weight loss, respiration, vitamin C content, total chlorophyll content, microbial load and sensory properties during storage at 4 and $10^{\circ}C$. Fresh sesame leaf was trimmed and washed with cold water (1, $5^{\circ}C$) as well as tap water ($13^{\circ}C$) for 30 sec 3 times and then packaged in PP (polypropylene) film bag and PETE (polyethylene terephthalate) tray, and stored for 9 days at 4 and $10^{\circ}C$. Weight loss was decreased by washing and packing. Respiration rate was increased slowly over the storage at $4^{\circ}C$. Vitamin C content and total chlorophyll contents of sesame leaf packaged within PETE tray decreased gradually during storage. Hydrocooling and packing within PETE tray treatments resulted in approximately $1{\sim}2\;log\;CFU/g$ reduction of microbial load.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.11-16
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• 2004

This study was conducted to increase the value of Aster glehni as a useful food resource. The Hunter L, a and b Values of Aster glehni leaves Were 34.23${\pm}$2.80, -10.59${\pm}$1.80 and 13.29${\pm}$2.51, respectively. The Shearing force and contents of tannin and dietary fiber were 4701.2g, 100.9ppm and 37.1％, respectively. The minerals identified in Aster glehni were Ca (6.93mg/kg), K (45.36mg/kg), Mg (1.70mg/kg), Fe (0.36mg/kg) and Na (1.26mg/kg). Aster glehni Kimchi was packed in polyethylene film (200g) and fermented at 20 and 4$^{\circ}C$. With regards to the color changes, the Aster glehni Kimchi fermented at 20$^{\circ}C$ showed greater increases in the Hunter L, a and b values than a 4$^{\circ}C$. The pH of the Kimchi decreased and acidity increased with storage time at both temperatures. The ascorbic acid contents decreased sharply with storage time and by about 85％ at 20$^{\circ}C$ after 5 days, and 73％ at 4$^{\circ}C$ after 30 days. The reducing sugar content also decreased with storage time at both 20 and 4$^{\circ}C$. The results of the sensory evaluation showed the optimum ripening times of the Aster glehni Kimchi to be 1∼3 days at 20$^{\circ}C$ and less than 20 days at 4$^{\circ}C$.

• Korean Journal of Community Nutrition
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• v.19 no.4
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• pp.297-316
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• 2014

Objectives: This study was performed to investigate the body image, food habits, nutrition knowledge, food intake frequency, nutrient intakes of female university students in Masan. Methods: Two groups (n = 302, nutrition major: 147, non-major: 155) were classified into underweight, normal weight and overweight/obesity groups according to BMI respectively. Results: Height and weight of all subjects were 161.5 cm, 53.2 kg and were 161.5 cm, 55.1 kg, 161.5 cm, 51.3 kg in major and non-major female students, respectively. The BMI and body weight were significantly different (p < 0.001). Significantly higher proportions of underweight students in both study groups had perceived as 'normal' or 'fat' (p < 0.001). Higher proportion of the subjects skipped breakfast and main reason was no time to eat. Nutrition knowledge score was significantly higher in major than in non-major subjects (p < 0.001). Fish intake frequency score was significantly higher in non-majors, while the vegetable intake frequency score was significantly higher in majors. Nutrient intakes were significantly higher the majors compared to non-majors, particularly the intake of calcium (p < 0.05), zinc (p < 0.001), vitamin C (p < 0.001) and vitamin E (p < 0.01). Subjects in both groups did not have adequate nutrient intakes compared to KDRIs. BMI showed a positive correlation with body image, body weight and nutrition knowledge score (p < 0.01). Conclusions: These results suggest that systematic nutrition education program which can be applied in real life is important for the formation of correct choices of food and good eating habits.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.375-379
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• 1995

Contents of ${\beta}-carotene$ and vitamin C in the vegetable(Angelica keiskei) juice were measured as a function of storing temperature$(-18^{\circ}C{\sim}35^{\circ}C)$ and period$(6{\sim}72\;hours)$. Content of ${\beta}-carotene$ was highest in the fresh juice and the degree of destruction of the ${\beta}-carotene$ was significantly increased as the storage temperature increased. Vitamin C in the juice stored at $4^{\circ}C$ decreased less than that of ${\beta}-carotene$. There was no significant difference in fatty acid compositions among in the fresh, freeze-dried juice and juice stored for 72 hours. Antioxidative activities of components extracted from the juice(fresh and stored for 24 hours) followed by incubating for 1 day were higher than that of ${\alpha}-tocopherol$ and then significantly decreased as incubation prolonged.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2019-2027
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• 2013

In this study, we tried to develop a coating agent for the fresh-cut fruits used in cakes. First, the coating agent mixing ratios of sugar, pectin, sodium alginate, carrageenan, xanthan gum, vitamin C, and purified water were selected to be 55, 2, 2, 0.04, 0.1, 0.05, and 40.81% (w/w), respectively. In a freeze-thaw stability of the coating agent, the viscosity remained constant for 3 cycles of freezing and thawing repetition process, but showed a slightly decreasing trend in the 4th repetition process (P<0.05). On the other hand, the sugar content, pH, and chromaticity remained constant even in the 4th repetition process. Pineapple coated with the coating agent had smaller weight loss, hardness changes, and total bacteria distribution compared to the uncoated pineapple (P<0.05). In the chromaticity, both of the two pineapples experienced browning with increasing storage duration, as L value decreases and b value increases. However, when the color difference was compared, the progress of browning for the uncoated pineapple was faster than the coated pineapple. Also, the progress of browning at $4^{\circ}C$ was found to be slower than the progress of browning at $25^{\circ}C$. Therefore, the storage stability of the fresh-cut fruits could be improved by coating the fresh-cut fruits for cakes with the coating agent and storing at a low temperature, which would contribute to extending the shelf-life of cakes.