• Korean Journal of Medicinal Crop Science
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• v.7 no.1
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• pp.58-62
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• 1999

This study was to determine aromatic constituents and essential oil content in the root of Codonopsis lanceolata grown at different altitudes; Andong(150m), Mt. Hagka(550m) and Mt. Irwol(750m). Soil pH in Mt. Hagka and Mt. Irwol was 5.6 and 6.1, respectively, which was lower than in Andong(150m), but organic matter content was higher than that of Andong with 6.7 to 8.8%. Fresh root yield also increased as cultural region was located at higher altitude. In particular, yield in Mt. Irwol was 281kg/10a. Essential oil content was highest of 0.006% in the Mt. Irwo1. Forty-eight volatile aromatic compounds in the root of Codonopsis lanceolata were identified by GC/MS. Major aromatic compounds were 1-hexanol, cis-3-hexano1. and Trans-2-hexanol. In partucular, Trans-2-hexanol, was highest in Mt. Irwol attaining the 47.22% area. As a result, it was considered that cultural region above 700m in altitude was the most effective for the improvement of essential oil and aromatic constituents in the roots of Condonopsis lanceolata Trautv.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1564-1570
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• 2009

The volatile flavor compounds of kimchi and its sub-ingredients were analyzed using GC/MS. The major volatile compounds of kimchi were identified as sulfide compounds, organic acids and alcohols. It was confirmed that the major volatile flavor compounds of kimchi originated from sub-ingredients such as garlic, ginger, onion and reek. To reduce the characteristic odor of kimchi, the sub-ingredients (garlic, ginger, onion and reek) were chopped into a length of 5 mm and a thickness of 0.3 mm, blanched at 100${^{\circ}C}$ for 2 min, and then soaked in water at 4${^{\circ}C}$ for 12 hr. The effects of soaking of the sub-ingredients on sensory evaluation with regard to characteristic odor of kimchi such as sour and moldy odor were investigated. The sour and moldy odors of kimchi were significantly reduced by the soaking of sub-ingredients. Additionally the addition of soaked sub-ingredients in kimchi had influences on the change of pH, total acidity and lactic acid bacterial count of kimchi during fermentation.

• Journal of Korea Soil Environment Society
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• v.3 no.1
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• pp.65-74
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• 1998

To enhance the washing efficiency of soil polluted by hydrophobic organic compounds, the effects of electrolytes and monomeric organic additives on micelle formation and washing efficiency of mixed surfactant solutions were investigated in this study. The surface tensions and critical micelle concentrations(CMCs) of the single and mixed surfactant solutions[$POE_5$/SDS] supplemented by NaCl were measured to investigate the effects on washing efficiency, and the composition ratios of surfactants and NaCl were optimized for the efficient soil washing system. As the mixing ratio of $POE_5$/SDS was increased to 80%, the mixed surfactant with 0.01M NaCl showed more proportional increase of washing efficiency than the mixed surfactant without any salts. The 3% solution of $POE_5$ and SDS(80%/2o%) with 0.01M NaCl showed the washing efficiency of 90%. However, the washing efficiency was not enhanced by NaCl addition to the single surfactant solution of $POE_5$. The CMC of SDS(0.049%) was higher than that of $POE_5$(0.016%), but the CMCs of mixed surfactants were decreased as the mixing ratio of $POE_5$ was increased. Alcohols having longer chain and branched carbon chain were found to be desirable for the soil washing additives.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.4
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• pp.305-316
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• 2021

This study relates to the development of a new gel sheet mask that finally does not require support based on the reactivity and acid/base reaction experiments of Tamarindus indica seed gum (TG), ethanol, and polyols. When TG and a specific alcohol was mixed at a certain mixing ratio, a transparent gel is formed by reaction with each component, and thus a gel sheet mask without support might be obtained using the mixture. In order to maximize skin tone improvement, a carbonation system of acid and base reactions was introduced, and skin brightness and moisturizing power were evaluated using a spectrophotometer and a moisture measuring device. Through this study, it is expected that the gelation reaction by hydrogen bonding of TG, ethanol, and polyols can be developed into various types, and the gel sheet mask formulation introduced in this study is expected to help develop new products in the future.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.225-234
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• 1979

For the effective utilization of diverse and abundant resource of seaweeds in Korea as a food protein supplment, extraction conditions of water, salt, and alkali soluble proteins were investigated in previous work(Ryu and Lee, 1977: Lee et al., 1977: Lee et al., 1978). The present study as a part of the serial work was thus aimed to find the conditions of isolation and purification of extracted proteins, and to evaluate the nutritional quality of the isolated seaweed proteins in terms of amino acid composition, chemical score, protein score, modified essential amino acid index(MEAAI), and in vitro digestibility presented as pepsin-pancreatin digest residue index (PPDRI). As for the isolation of extracted proteins, TCA treatment was more effective for the proteins from rhodophyceae and Chlorophyceae while the precipitation at isoelectric point was more desirable for Phaeophyceae proteins. In amino acid composition, water soluble protein fraction was superior to the other fractions in Porphyra suborbiculata whereas both water and alkali soluble fractions seemed to bo more benefitial for Enteromorpha linza and Ulva pertusa; the extraction with alcohol-alkali mixed solvent for Undaria pinnatifida and Sargassum fulvellum. Glutamic acid and aspartic acid content was particularly high in all protein fractions examined. The total amino acid content of Porphyra suborbiculata and Enteromorpha linza was almost equivalent to that of dried whole egg although the essential amino acid content was lower. A comparative analysis was made on the inedexes between raw seaweed powder and isolated protein. Chemical score of Porphyra suborbiculata and Ulva pertusa was approximately 35 and 56 in cafes of raw powder and isolated protein respectively while only 10 to 16 for raw powder of Undaria pinnatifida and Sargassum fulvellum and 30 to 35 for their isolated proteins. Protein score of all isolated proteins was in the range of 63 to 73 which indicates that isolated protein would be mere valuable than the fern of raw seaweed powder. Digestibility by means of PPDRI was found to be extremely low in case of raw powder but it could be doubled in case of isolated protein yielding 67 to 70 for Porphyra suborbiculata and Ulva pertusa.

• Journal of Nutrition and Health
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• v.45 no.5
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• pp.479-488
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• 2012

This study aims to investigate the nutritional status of night eaters using the data from 2005 Korean National Health and Nutrition Examination Survey. A total of 3,903 subjects aged 20 and above were divided into 3 groups by using 24-hr recall data according to the night snack calorie intake: non-night snack, night snack less than 500 kcal and 500 kcal and more. Their data were analyzed to find out the difference on the socio-demographic, anthropometric, blood pressure, blood parameters and dietary characteristics. Among the subjects, non-night eaters were 66.0%, night eaters of less than 500 kcal were 28.4% and 500 kcal and above were 5.6%. Male adults, young-aged, higher educated, higher income earner, breakfast skipper and frequent dine-outer (3 times and more a day) were found more in the night eaters with 500 kcal and above. Night eaters above 500 kcal showed higher waist circumference, Glu-FBS, Glu-PP120 and also showed higher daily intake of fat and alcohol per 1,000 kcal and food groups of meat & eggs, beverages and alcohol drinks (p < 0.05), while they showed the lowest carbohydrate energy ratio of $58.3{\pm}13.7$ among the three groups. These results suggest that habitual night snack intake above 500 kcal could lead to abdominal obesity and diabetes due to higher intake of meat, fat and alcohol.

• Korean Journal of Food Science and Technology
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• v.50 no.4
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• pp.407-413
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• 2018

The current study reviews the manufacturing characteristics, upon aging, using different distillation methods with Saccharomyces cerevisiae 88-4 isolated from traditional Nuruk. The alcohol content slightly decreased at 180 days of aging period, under the conditions: -60 cmHg, distilling temperature $50^{\circ}C$, head cut 7%, and body cut 30%. The alcohol content decreased by 2.2% at: -50 cmHg, distilling temperature $60^{\circ}C$, head cut 7%, and body cut 30%. From 2-thiobarbituric acid (TBA) analysis, the TBA values were not found to change significantly in most of the alcohols, but increased at conditions of: -60 cmHg, distilling temperature $60^{\circ}C$, head cut 7%, and body cut 50% and -50 cmHg, distilling temperature $50^{\circ}C$, head cut 7%, and body cut 50%, when initial alcohol levels were low. According to n-propanol, iso-butanol, and isoamyl alcohol analysis, with increasing aging period, the n-propanol and isoamyl alcohol content did not change, although that of iso-butanol decreased. The flavor components showed different results based on the aging period. Results of sensory evaluation showed no significant difference based on aging. The sensory evaluation test was continued for 180 days at a condition of: -60 cmHg, distilling temperature $60^{\circ}C$, and body cut 50%, which had the best overall evaluation ($5.8{\pm}0.9$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1017-1024
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• 2014

This study was carried out to develop mulberry wines fermented with traditional microorganisms (Saccharomyces cerevisiae B-8). S. cerevisiae B-8 is a traditional fermentation microorganism isolated from domestically grown Rubus occidentalis. Each S. cerevisiae B-8 and Fermivin was inoculated into mulberry up to $1{\times}10^9$ CFU/kg, followed by incubation at $25^{\circ}C$ for 10 days. Mulberry fermented with S. cerevisiae B-8 (MBB) had a high alcohol content (16.47%), and the fermentation rate of MBB was faster than that of mulberry fermented with Fermivin (MBF). The total polyphenol and flavonoid contents of MBB were higher than those of MBF. DPPH radical scavenging activity of MBB was as high as that of MBF. ABTS radical scavenging activity of MBF was higher than those of MBB and mulberry juice (MBJ). In addition, reducing power of MBB was much higher than other samples. Flavor constituents of the two fermented wines were analyzed by gas chromatography and mass spectrometry. Twenty-three compounds from the sample were separated and identified as fifteen esters, six alcohols, an aldehyde, and an acetate. Particularly, tetradecanoic acid, ethyl ester of orris and violet flavor were ten times more abundant in MBB than in MBF. Several ester components were two times more abundant in MBB than in MBF. In conclusion, current findings indicate that MBB might have better antioxidant activities with flavor, which contributes to improved wine production with high quality and function.

• Journal of Applied Biological Chemistry
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• v.62 no.1
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• pp.25-30
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• 2019

This study investigated the quality changes in whole super sweet corn during thermal processing to extend its shelf-life. To minimize the reduction of unique texture of whole sweet corn after the sterilization, the alcohol sanitation applied and the cold point of a whole corn ear was determined using a computer simulation. The cold point was located between the corn kernel and the cob. The microorganisms on the surface of sweet corn were reduced by more than 1 log CFU/g after alcohol sanitation, then the whole corn was treated to satisfy the degree of sterilization ($F_{121.1}=4$). The quality of sterilized sweet corn was compared with the control that was treated with steaming. The quality changes of sterilized sweet corn during storage were monitored for 9 months at $25^{\circ}C$. The hardness was maintained within 30% of its initial value. The minimum of hardness was $464.50{\pm}103.35g$ and maximum of hardness was $514.50{\pm}81.83g$. The differences in the sugar content among the samples were found, but the sugar content of corn kernel remained within 30% of the control, ranging from $28.83{\pm}1.05$ to $34.36{\pm}0.42%$. The yellowness was higher than that of control by 5%. The maximum value of yellowness was $34.36{\pm}0.42$. The general bacteria and molds and yeasts in corn kernel stored at $25^{\circ}C$ were not detected after 9 months of storage at $25^{\circ}C$. Therefore, in this study, we have demonstrated that the thermal sterilized method extends the shelf-life of whole sweet corn with minimizing its quality changes over 6 months in room temperature.

• Food Engineering Progress
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• v.21 no.2
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• pp.158-166
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• 2017

Although Semisulcospira libertina is generally regarded as a supplement for the alleviation of alcohol hangover, little is known about its effects on cell metabolism. Therefore, this study was conducted to analyze the constituents of the extracts prepared using different extraction methods and to compare their biochemical properties. The amino acid contents were found to be much higher in acidic and enzymatic hydrolysates than hot water extracts from S. libertina. DPPH radical scavenging activities in acidic and enzymatic hydrolysates were higher than those of hot water extracts. Three types of S. libertina hydrolysate was added to HepG2 cells damaged by acetaminophen (AAP), after which the survival rate of HepG2 cell were measured. In addition, lactate dehydrogenase (LDH) activities in the culture media were evaluated. The survival rates of HepG2 cells were $77.0{\pm}4.3%$ and $81.5{\pm}1.3%$ at 3 h and 5h enzymatic hydrolysates, respectively. These cell survival rates were higher compared to those of the negative control group ($67.8{\pm}4.3%$) treated only with acetaminophen. Cellular toxicities induced by treatment with AAP were also significantly alleviated in response to treatment with the extracts of S. libertina. In addition, the activities of 2 key enzymes that metabolize ethanol, alcohol dehydrogenase and aldehyde dehydrogenase, were upregulated by 4.7- and 2.7-fold respectively in response to treatment with a 3 h enzymatic hydrolysate of S. libertina. Taken together, these results provide biochemical evidence of the method by which S. libertina exerts its biological functions, including the alleviation of alcohol hangover and the protection of liver cells against toxic insults.