• Journal of Applied Biological Chemistry
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• v.54 no.1
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• pp.21-25
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• 2011

A lactic acid bacterial strain showing high acid production in saccharified-rice suspension was isolated from Kimchi. This strain was analyzed by API 50 CHL kit and 16S rRNA sequencing analysis and identified as Leuconostoc mesenteroides 310-12. Saccharified-rice suspension was fermented using L. mesenteroides 310-12 strain at $30^{\circ}C$ for 15 h. The changes of pH, titratable acidity and viable cell number during fermentation were determined. The pH and titratable acidity were reached to pH 3.57 and 0.40% after 15 h fermentation, respectively. The viable cell population of L. mesenteroides 310-12 was rapidly increased to $8.9{\times}10^8$ CFU/g during the 15 h of cultivation. The contents of lactic acid and acetic acid were determined to be 0.077% and 0.065% after 15 h fermentation, respectively. The rice-based fermented beverage was manufactured by blending L. mesenteroides 310-12 fermented broth and some food additives. When this beverage was stored at $4^{\circ}C$, the viable cells population was decreased to $1.0{\times}10^7$ CFU/g and pH was nearly maintained for 25 days.

• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.187-194
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• 2021

This study aimed to optimize the preparation method of citron (Citrus junos Sieb.) beverages with hibiscus using response surface methodology (RSM). The experimental conditions were established using a central composite design with three independent variables as follows: ratios of citron (40~60%), citric acid (0.34~0.94%), and hibiscus (0.3~0.7%). The results indicate that an increase in the citron ratio contributed to increased sweetness and as the concentration of citron and hibiscus increased, the brightness of the citron beverage decreased and the yellowness increased. The citron ratio showed a significant correlation with the ABTS radical scavenging capacity. Among the 15 experimental groups, 4 representative samples showing statistical significance were selected, and sensory tests were performed, in comparison with commercially available products. As a result of the sensory test, four beverages prepared with the selected recipes showed higher preference than commercial beverages, and optimal recipe conditions were 40% citron, 0.34% citric acid, and 0.5% hibiscus.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.403-409
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• 2004

Onion, licorice, abgelia root, Chinese date, pine needle, and mulberry leaf were used to extract functional components far onion complex drink. No differences were observed between water extraction at room temperature and methanol extraction in electron-donating ability (EDA), thiosulfinate content (TSC), and ascorbic acid content (AAC), whereas water extraction resulted in higher nitrite-scavenging ability at pH 1.2 and 3.0, and lower superoxide dismutase-like ability than methanol extraction. Level of water extracts prepared by hard-boiling for 3 hr at above $100^{\circ}C$ was higher in all functional abilities except TSC than those prepared at room temperature. Optimal conditions for water extraction and storage were $100-120^{\circ}C$ for 6 hr and low-temperature storage, respectively.

• 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.

• Journal of Food Hygiene and Safety
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• v.23 no.1
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• pp.26-30
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• 2008

Polycyclic Aromatic Hydrocarbons(PAHs) contamination arises from several source including processing of food(smoking, direct drying, cooking) and environmental contamination of air, water or soil. A red ginseng is produced by steaming the root followed by drying. The methodology involved extraction with n-hexane and washing with water, clean-up on Sep-Pak Florisil Cartridges and determination by HPLC/FLD. The mobile phase was a mixture of acetonitrile and water in 8:2 by the isocratic elution and the excitation wavelength of fluorescence detector was 294 nm and its emission wavelength was 404 nm. The average recovery was about 105% and the relative standard deviation was 0.5. The levels of benzopyrene in the selected red ginseng beverage samples were not detected.

• Proceedings of the KAIS Fall Conference
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• 2010.11b
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• pp.733-736
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• 2010

제주조릿대 잎 열수 추출 진액을 첨가한 식초음료를 개발하기 위해 항산화 활성을 관찰하였다. 항산화활성은 DPPH radical 소거활성, Hydroxyl radical 소거 활성 실험을 진행하였다. Base 식초를 선택하기 위한 쌀 식초와 사과식초의 DPPH 라디칼 소거활성에서는 식초 원액에 비해 제주조릿대를 첨가하였을 때 쌀 식초는 최대 68.07%증가하는 것을 확인 할 수 있었고, 사과식초의 경우 78.74% 증가하는 것을 확인할 수 있었다. 맛, 향, 단가, 항산화활성을 통하여 사과식초를 Base식초로 선택하였으며, Base식초와 제주조릿대 진액의 혼합비를 결정하기 위하여 배합율에 따른 항산화활성 연구에서는, DPPH 라디칼 소거활성의 경우 제주조릿대의 비율이 높아짐에 따라 DPPH 라디칼 소거능 역시 증가하는 것을 확인 할 수 있었다. Hydroxyl 라디칼 소거활성의 경우, 제주조릿대 진액의 비율을 증가시킬 수록 활성이 조금씩 떨어졌으나, 대조군인 석류와 블루베리 식초에 비해서는 10%이상 높은 소거활성이 있는 것을 확인할 수 있었다.

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.308-314
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• 2001

This study was conducted to determine the content of heavy metals in canned foods and soft drinks available on the Korean markets. Trace metals (Pb, Cr, Cd, and Sn) were detected in 24 kinds, 120 samples by Atomic Absorption Spectrophotometer. The average concentration of heavy metals in canned foods was in the order of Sn (6.930 ppm)>Cr (0.050 ppm)>Pb (0.030 ppm)>Cd (0.008 ppm), which was the same order in soft drinks as Sn (3.519 ppm)>Cr (0.080 ppm)>Pb (0.024 ppm)>Cd (0.001 ppm). The total contents of heavy metals in canned fruits and fruit juices were relatively higher than those in cans and drinks made of vegetable and fish. It can be supposed that the high acidity owing to the organic acid of fruit itself promotes to extract metals from can materials, and although fish usually contains more heavy metals than vegetables, canned fish revealed low level because internal organs and most of skin which had more heavy metals than meat were removed throughout canning process. Because processed foods such as canned foods and soft drinks are very popular with the children and adolescence according to the change of life style and eating habit, and the possibility of exposure to heavy metals by the habitual intake of these is increasing simultaneously, it is suggested that more practical study about the process of exposure and the amount in each step is needed fur the assessment of safety.

• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.165-172
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• 2002

Studies were carried out to observe the influence of the Aralia continentalis Kitagawa root on blood pressure and blood constituents of the 24 hypertensive elderly(10 men and 14 women aged over 60). Total subjects were divided into three groups according to taking antihypertensive medications(A), antihypertensive medications and mixing beverages with the Aralia continentalis Kitagawa root(B) or mixing beverages with Aralia continentalis Kitagawa root(C). The systolic blood pressure of C group was significantly lower than that of A and B groups. The diastolic blood pressure of C group was lower than A and B groups. The blood glucose level of C group was a little lower than that of A and B groups. The level of TG increased more in A group than C group and decreased in B group. The levels of T-cholesterol and LDL-cholesterol lowered in B and C groups and HDL-cholesterol level was higher in C group. The GOT, GPT and T-bilirubin levels of C group were significantly higher than others. Mixing beverages with Aralia continentalis Kitagawa root did not affect on blood protein and non-protein nitrogens. In conclusion, mixing beverages with Aralia continentalis Kitagawa root had an effect on lowering blood pressure, blood glucose, T-cholesterol and LDL-cholesterol concentrations.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.1
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• pp.739-744
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• 2020

This study evaluates the erosive potential and effects of mixed alcohols by analyzing the pH, titratable acidity, and fluorescence loss degree (△F). Following alcohol groups were investigated: Soju, Calamansi+soju, Yakult+soju, Cola+soju, and Energy drink+soju. The ratio of soju:beverage in the alcohol mixtures was 7:3. Ed. Notes: The sentence lacks clarity. Please review if the edit correctly portrays the meaning. If not, please revise appropriately. Measurement of the pH and titratable acidity (the amount of 1M NaoH solution required to raise to pH 5.5 (TA5.5) and 7.0 (TA7.0)) of alcohols was achieved by stirring with pH meter. The erosive effect of the alcohol mixtures on bovine tooth (△F) after 1, 2, 4, and 6 hours exposure were analyzed by quantitative light-induced fluorescence (QLF-D). All the mixed alcohols in this study showed an acidic pH, lower than 4.5. The average pH of mixed alcohols was 3.17 ± 0.50 whereas the pH of Soju was 8.6 ± 0.01. The TA5.5 and TA7.0 values of the mixed alcohols were 0.5~18 and 0.5~23.5, respectively. △F of the three tested mixed alcohol groups (except yakult+soju group) were observed to increase in a time-dependent manner. The calamansi mixed alcohol had the highest acidity potential and erosive effect among the tested groups. Taken together, the results indicate that the mixed alcohols have a strong erosive effect and potential on dental enamel.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.655-662
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• 2016

Ginsenosides are major constituents of ginseng and are known to be responsible for its pharmacological properties. This study aimed to investigate the detoxification effect of a mixture containing black red ginseng powder, red ginseng extract, Puerariae radix extract, and Hovenia dulcis extract, on SD (Sprague Dawley) rats treated with 30% ethanol. Thirty minutes before treatment, the animals were orally administered different concentrations of the mixture or water. Results revealed that the concentration of ethanol in blood serum was significantly decreased in the black red ginseng mixture treated group in a dose-dependent manner, as compared with that of the control group. The blood level of acetaldehyde increased until 1 hr after alcohol administration, but the levels rapidly decreased later. Furthermore, ADH and ALDH activities in the hepatic tissue were also increased in the black red ginseng mixture administered group, than in the control group. These results indicate that the black red ginseng mixture has the ability of decomposing alcohol by increasing the ADH and ALDH activities responsible for alcohol metabolism.