• Food Science and Preservation
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• v.7 no.1
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• pp.38-43
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• 2000

Changes in firmness and pectin contents during maturation and sotrage of Stsuma mandarin (Citrus Unshiu Marc. var. miyagawa) were investigated. Firmness of fruits was decreased quickly from 1,176.8g-force to 503.6g-dorce. Satsuma mandarin was stored at 3$^{\circ}C$ and 85%${\pm}$5% relative humidity. Firmness were decreased from 538.9g-force to 336.9g-force during storage. Alcohol-insoluble solid(AIS) of peel and flesh were decreased quickly from 27.04g/100g to 12.30g/100g, and from 2.67g/100g to 1.91g/100g during maturation of fruits. During storage of fruits, AIS of peel was decreased from 14.32g/100g to 12.06g/100g . During maturation of fruits, water soluble pectin (WSP) of peel were increased from 420.82mg/100g to 601.62mg/100g as wet basis. Hexametaphosphate soluble pectin (HMP) was also increased from 450.17mg/100g to 577/53mg/100g. hydrochloricacid soluble pectin (HSP) was decreased from 1938.30 mg/100g to 695.14mg/100g. During storage of fruits, HMP and HSP of peel was decreased from 507.82mg/100g to 695.14mg/100g. During storage of fruits, HMP and HSP of peel was decreased from 527.82mg/100g to 275.47mg/100g , and from 672.28mg/100g to 351.36mg/100g, respectively. WSP of peel was increased from 543.70mg/100g to 584.31mg/100g. Total pectin substance (TPS) of peel was decreased from 2809.79 mg/100g to 1874.29mg/100g during maturation, and from 1723.80mg/100g to 1211.14mg/100g during storage, respectively. Composition ratio of pectin was in order of WSP>HSP>HMP.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.53-57
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• 2013

This study was performed to examine the possibility of water extracts for several medicinal plants, such as Amomum tsao-ko, Alpinia oxyphylla, and Citrus unshiu, as an active packaging ingredient for prevention of lipid oxidation. Chicken breast meats were packed with medicinal plant extracts incorporated carrageenan based films and their physico-chemical and microbial properties during storage at $5^{\circ}C$ were investigated. In chicken meat samples packed with A. tsao-ko (TF) or A. oxyphylla (OF) extract incorporated carrageenan based films, pH value, thiobarbituric acid reactive substances (TBARS), and the population of total microbes were significantly lower than those of the negative control (film of no extract was incorporated, CF) after 5 d of storage (p<0.05). Especially, TBARS value of TF ($0.12{\pm}0.01$ mg malonaldehyde/kg meat) was significantly lower than chicken meat samples packed with positive control (ascorbic acid incorporated film, AF, $0.16{\pm}0.01$ mg malonaldehyde/kg meat) at 3 d of storage, and it means TF has enough antioxidative activity to prevent the lipid oxidation of chicken meat. However, there was no consistent effect on VBN values of chicken meats packed with medicinal plant extracts incorporated films during storage. Based on the obtained results, it is considered that A. tsao-ko extract has potential for being used as a natural antioxidant ingredient in active packaging areas.

• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.149-153
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• 2021

Mandarin peel (MP) is a by-product of the processing of citrus juice or other products. This study aimed to investigate the potential anti-obesity effect of an enzymatic extract of MP on the inhibition of adipogenesis in 3T3-L1 adipocytes. The enzymatic extract (MPCE) was prepared using the commercial food-grade carbohydrase Celluclast. Lipid accumulation and triglyceride levels were significantly lower in MPCE-treated cells than in untreated cells. In addition, MPCE treatment reduced the protein expression levels of peroxisome proliferator-activated receptor-γ, CCAAT/enhancer-binding protein α, sterol regulatory element-binding protein 1, and fatty acid-binding protein 4. These results suggest that MPCE inhibits adipogenesis by downregulating the expression levels of adipogenesis-related proteins. Therefore, the current findings demonstrate that MPCE possesses potent anti-obesity properties and could be a potential ingredient in functional food industries.

• Korean Journal of Environmental Agriculture
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• v.33 no.4
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• pp.344-349
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• 2014

BACKGROUND: Purpose of the study was to establish the extinction coefficients of chlorophyll a and b in N,N-dimethylformamide(DMF) and Dimethylsulfoxide(DMSO) solvents and to find out the conditions of optimal extraction temperature and time in citrus leaves. METHODS AND RESULTS: Chlorophyll a and b standards were dissolved in DMF and DMSO. Extinction coefficients of chlorophyll pigments were determined and their contents were quantified using spectrophotometer. Chlorophyllous pigments of citrus(Citrus unshiu Marc. cv. Okitsu wase) leaves were extracted at 25, 40, 60 and $80^{\circ}C$ for 4, 6, 8, 24 and 48 hours to determine the optimal extraction condition. CONCLUSION: The extinction coefficients of chlorophyll a(Chl a) and chlorophyll b(Chl b) of DMF extracts for high extinction wavelength were 663.8 and 647.2 nm. Similarly, the high extinction wavelength of DMSO extracts were 665.8 and 649.0 nm for chl a and b respectively. Chl a, Chl b and total chlorophyll content of DMF extracts were Chl a = $12.10A_{663.8}-2.74A_{647.2}$, Chl b = $21.94A_{647.2}-5.06A_{663.8}$ and total $Chl=19.193A_{647.2}+7.04A_{663.8}$. Similarly, Chl a, Chl b and total Chl of DMSO extracts were Chl a = $14.53A_{665.8}-5.40A_{649.0}$, Chl b = $26.98A_{649.0}-7.11A_{665.8}$ and total $Chl=21.58A_{649.0}+7.43A_{665.8}$. The chlorophyll extracts of DMF and DMSO were very stable in dark. High chlorophyll contents of citrus leaves were found at $80^{\circ}C$ extraction for 6 hours in DMF and at $80^{\circ}C$ extraction for 24 hours in DMSO. However, the chlorophyll content was decreased significantly after 8 hours in DMF extraction while it was remained up to 30 hours in DMSO extraction.

• Food Science and Preservation
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• v.18 no.2
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• pp.184-190
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• 2011

Limonoid UDP-glucosyltransferase (LUGT) is an enzyme that converts limonoids into their corresponding glucosides and ultimately ameliorates limonoid bitterness in Citrus species. In this paper, the LUGT gene was cloned via PCR from 10 Jeju Citrus species. All the deduced glucosyltransferase proteins harbored a highly conserved plant secondary product glucosyltransferase (PSPG) motif within the C terminal region. Phylogenetic analysis based on the amino acid sequence comparison of the LUGT proteins from 10 Citrus species generated three distinct types. The expression patterns of LUGT gene in three representative species from each type were quite different with that of C. unshiu Marc. cv. Miyagawawase(Gungcheon), which his without distinctive juice delayed bitterness. Ourresultssho wth at some Citrus speciessuchas Citrusleiocarpa HORT(Bingul), Citruserythrosa HORT (Dongjunggul), and Citrustachibana TANAKA(Honggul) end emicin Jeju maybe susceptible to intense juice delayed bitterness due to delay inexpression of LUGT.

• Applied Biological Chemistry
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• v.32 no.4
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• pp.416-423
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• 1989

In order to produce clear and favorable citrus wine from Citrus unshiu produced in Cheju island, chemical and microbiological processes for alcoholic fermentation were investigated. The ratio of pressed juice passed below 100 mesh sieve and peel of mandarin orange were 55.9% and 25.6% respectively. Orange juice for fermentation source contained 8.85% total sugar, 1.43% total acid and 0.056% volatile acid. Pressed juice was adjusted to 24 degree Brix with cane sugar, and was fermented at $20^{\circ}C$ for one month. Starter screened and selected was Saccharomyces cerevisiae IAM 4274. As principal fermentation proceeded for one week, suspended solids began to precipitate slowly after then. After fermentation, clear citrus wine consisted of about 8 degree Brix residual sugar, $13.3{\sim}14.4%$ ethanol, $0.78{\sim}1.11%$ total acid, $0.05{\sim}0.07%$ methanol and $2.25{\sim}3.29%$ extract, was obtained. Color, flavor and taste of citrus wine found good with panel test. Citrus wine which was treated with fungal enzyme derived from Aspergillus niger CCM-4 was cleared much faster, and could be filtered more rapidly than the untreated. The enzyme-producing strain was isolated from field soil of Cheju island and identified.

• Journal of Bio-Environment Control
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• v.20 no.3
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• pp.204-210
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• 2011

This experiment was conducted to investigate the effect of water states (water, osmotic potential and turgor pressure) of fruit vesicle and leaf on soluble solids and organic acid contents of fruits of 'Shiranuhi' mandarin hybrid, M16 A line during the fruit maturing season in plastic house cultivation. The 'Shirauhi' grafted on 'Swingle citrumelo', strong strength of rootstock, produced fruit with lower soluble solids and organic acid content than 'Trifoliate' orange rootstock. The fruits vesicle water potential and turgor pressure measured before dawn in 'Swingle citrumelo' were higher tendency than the 'Trifoliate' orange, but osmotic potential values were lower than the 'Trifoliate' orange. The changes of leaf water potential were very similar to the fruit. The results suggest that in the 'Shirauhi' fruits grafted on two rootstocks changes of soluble solids and organic acid content of the fruit were influenced by the leaf water potential and the osmotic potential of the fruit vesicles, which might be caused by the difference of root distribution between two rootstocks.

• Food Science and Preservation
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• v.19 no.1
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• pp.7-11
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• 2012

This study was conducted to determine the effects of the humidity and gas composition on the quality of satsuma mandarins during their heat treatment, in an effort to reduce their acidity. To come up with different humidity and gas conditions, various plastic films were used. The fruits were wrapped with an 18-${\mu}m$ high-density polyethylene (HDPE) punched film, a 30-${\mu}m$ low-density polyethylene (LDPE) film, or a 100-${\mu}m$ LDPE film just before treatment at $30^{\circ}C$ for 55 hours. After heat treatment, the titratible acidity (TA) was significantly reduced while the soluble-solid content (SSC) showed no differences, which resulted in increased SSC/TA ratios in all the treatments. The fruits that were not wrapped with a film, however, which had low RH, developed higher ethanol and acetaldehyde contents than those wrapped with an 18-${\mu}m$ HDPE punched film, which had high RH and a similar gas composition. Among the films, the higher the $CO_2$ concentration in the film was, the more the ethanol and acetaldehyde contents increased, which induced more off-flavor. It was thus concluded that high humidity and normal gas composition are favorable conditions for heat treatment to reduce the acidity of satsuma mandarins.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.6
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• pp.806-811
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• 2012

This study was conducted to evaluate effects of plant extracts on methanogenesis and rumen microbial diversity in in vitro. Plant extracts (Artemisia princeps var. Orientalis; Wormwood, Allium sativum for. Pekinense; Garlic, Allium cepa; Onion, Zingiber officinale; Ginger, Citrus unshiu; Mandarin orange, Lonicera japonica; Honeysuckle) were obtained from the Plant Extract Bank at Korea Research Institute of Bioscience and Biotechnology. The rumen fluid was collected before morning feeding from a fistulated Holstein cow fed timothy and commercial concentrate (TDN; 73.5%, crude protein; 19%, crude fat; 3%, crude fiber; 12%, crude ash; 10%, Ca; 0.8%, P; 1.2%) in the ratio of 3 to 2. The 30 ml of mixture, comprising McDougall buffer and rumen liquor in the ratio of 4 to 1, was dispensed anaerobically into serum bottles containing 0.3 g of timothy substrate and plant extracts (1% of total volume, respectively) filled with $O_2$-free $N_2$ gas and capped with a rubber stopper. The serum bottles were held in a shaking incubator at $39^{\circ}C$ for 24 h. Total gas production in all plant extracts was higher (p<0.05) than that of the control, and total gas production of ginger extract was highest (p<0.05). The methane emission was highest (p<0.05) at control, but lowest (p<0.05) at garlic extract which was reduced to about 20% of methane emission (40.2 vs 32.5 ml/g DM). Other plant extracts also resulted in a decrease in methane emissions (wormwood; 8%, onion; 16%, ginger; 16.7%, mandarin orange; 12%, honeysuckle; 12.2%). Total VFAs concentration and pH were not influenced by the addition of plant extracts. Acetate to propionate ratios from garlic and ginger extracts addition samples were lower (p<0.05, 3.36 and 3.38 vs 3.53) than that of the control. Real-time PCR indicted that the ciliate-associated methanogen population in all added plant extracts decreased more than that of the control, while the fibrolytic bacteria population increased. In particular, the F. succinogens community in added wormwood, garlic, mandarin orange and honeysuckle extracts increased more than that of the others. The addition of onion extract increased R. albus diversity, while other extracts did not influence the R. albus community. The R. flavefaciens population in added wormwood and garlic extracts decreased, while other extracts increased its abundance compared to the control. In conclusion, the results indicated that the plant extracts used in the experiment could be promising feed additives to decrease methane gas emission from ruminant animals while improving ruminal fermentation.

• Food Science and Preservation
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• v.16 no.5
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• pp.644-649
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• 2009

We investigated quality changes in Setoka ([Citrus unshiu$\times$Citrus sinensis]$\times$Citrus reticulate]$\times$[Citrus reticulata$\times$Citrus sinensis]) wrapped in 30-m pore size low-density polyethylene film (LDPE) and stored at different temperatures. LDPE wrapping effectively inhibited weight loss, and fruits seemed fresh even after room temperature storage. The decay rate was higher at room temperature and with LDPE wrapping. The respiration rate of LDPE- wrapped fruits was somewhat higher than that of control samples. Thus, no modified atmosphere packaging (MAP) effect was observed when 'Setoka' citrus was studied. Acidity decreased at a constant but different rate with each storage method used, and these rates were correlated with respiration rates. Soluble solid content (SSC), however, increased during 45 days of storage a subsequent rapid decrease was then observed.