• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.631-638
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• 2015

This study evaluated the quality characteristics of semi-dried small squid Idiosepius paradoxus treated with grapefruit Citrus paradisi seed extract (GSE) during refrigerated storage for 6 months. The moisture content and water activity decreased significantly in both control and GSE-treated groups with increasing storage time, but there was no significant difference between groups. During storage, the degree of water activity reduction was lower in the GSE-treated group than in the control. The pH change was similar in both groups during storage. The thiobarbituric acid reactive substances (TBARS) value of the GSE-treated group was lower than that of the control until 4 months of storage, and was subsequently higher than in the control group. The Hunter color L value did not differ significantly during storage between groups, whereas the a and b values decreased significantly (P<0.05) in both groups with increasing storage time. The hardness value of the semi-dried small squid increased with storage time, but there was no statistical difference between GSE treatment and control. There were more viable cells in the control group than the GSE-treated group after 5 months of storage. According to the sensory evaluation, neither the taste, color, odor, nor texture differed statistically during storage between groups, while overall acceptability was significantly lower in the GSE-treated group than the control after 6 months of storage.

• Food Science and Preservation
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• v.10 no.1
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• pp.37-40
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• 2003

Coptis chinensis extract and grapefruit seed extract, natural antimicrobial substances, were applied to the dipping treatment of strawberry and incorporated in the packaging films. Strawberry was steeped in the extract solutions of 50 ppm concentration and packed with the low density polyethylene(LDPE) films incorporated with 1% extracts. During the storage at 5$^{\circ}C$, the qualities of microbial counts, awぶy ratio, texture and chemical attributes were measured for the pretreated strawberry. The LDPE films incorporated with the extracts retarded the growth of aerobic bacteria, lactic acid bacteria and yeast that had been contaminated before the pretreatment, significantly lowed the decay ratio, and gave better retention of textural firmness. The chemical and physical qualities of strawberry were not affected by the packaging films. When strawberry was steeped in the extract solutions, the effects of the packaging film incorporated with the extracts on the qualities of strawberry were accelerated.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.202-206
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• 2006

The oxidation stability of fish oil containing omega-3 polyunsaturated fatty acids (PUFAs), which is very susceptible to oxidative deterioration, needs to be improved before it can be successfully applied to functional foods. The antioxidant activities of 17 species of materials in anchovy oil (AO) were compared and a potent antioxidant was determined to improve the shelf-life of refined AO. Antioxidant activities of the 0.05% (w/w) materials in AO were compared against control during storage at $30^{\circ}C$ for 10 days. While no antioxidant effect was shown in alpha tocopherol against control, 3 species of grapefruit seed extracts (GSEs), astaxanthin (AX), soybean lecithin, and green tea extract showed good antioxidant activities. Especially, GSE B, GSE C, and AX showed significantly high peroxide inhibitory activities (PIAs) of $16.2{\pm}2.1$, $20.{\pm}3.5$, and $17.7{\pm}3.5%$, respectively, after the 4th day (p<0.01). Radical scavenging activities (RSAs) of GSE B, GSE C, and AX were $85.1{\pm}0.8$, $95.3{\pm}0.3$, and $85.9{\pm}0.8%$, respectively. Correlation between PIAs and RSAs was high ($R^2=0.926$) in GSE B, GSE C, and AX. Therefore, we concluded that one of the main antioxidative mechanisms of GSEs and AX must operate through an RSA pathway. The $RC_{50}$ (concentration required for 50% reduction of 1,1-diphenyl-2-picryl-hydrazyl, DPPH) of GSE C was $258\;{\mu}g/mL$.

• Food Science and Preservation
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• v.8 no.3
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• pp.274-278
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• 2001

The antimicrobial extracts of Rheum palmatum and Coptis chinensis root as well as grapefruit seed extract were applied to dipping treatment for keeping qualities of zucchinis, respectively, which were then packed in low density polyethylene films incorporated with 1% antimicrobial extracts and stored at 10$\^{C}$. Dipping and packaging in the antimicrobial agents suppressed the growth of putrefactive microorganisms and the decay ratio of zucchinis. In addition, the loss ratio of ascorbic acid content of zucchinis and their weight were decreased during the storage of zucchinis. Consequently, the combined method of dipping and packaging in antimicmbial agents tumid out to be superior to dipping treatment or film-packaging in the view point of decay ratio and the quality control of zucchinis.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.275-275
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• 2017

Dressing is a seasoned mixture usually used as a stuffing in food. Quality characteristics and antioxidant activity of fruit dressing using lentil legume were investigated. The four groups were divided into D-1(fruit dressing purchased from the local market in Deagu, Korea), D-2 (grapefruit-sugaring dressing prepared with grapefruit sugaring and lentil legume paste), D-3 (vinegar dressing purchased from the local market in Deagu, Korea), D-4 (pineapple-vinegar dressing prepared with pineapple vinegar and lentil legume paste), and then they were analyzed with regard to general compositions, Hunter's color value, mineral and free amino acid content and antioxidant activities. The pH and titratable acidity in all samples ranged from 2.9 to 4.6 and from 0.6 to 1.2%, respectively. The crude protein content were 2.29% for D-2 dressing and 4.03 for D-4 sample, while were not detected D-1 and D-3 samples. In case of Hunter's value, The ' L'and 'a' values of all samples ranged from 45.98 to 56.54 and from -1.59 to 3.30, respectively. The D-4 sample exhibited the higher levels of Ca (215.40 mg/kg), K (1,105.83 mg/kg), Mg (233.63 mg/kg) and Fe (13.78 mg/kg). The levels of heavy metals (As, Pb, Cd and Hg) in all samples were not detected. The contents of total amino acid in D-3 and D-4 samples were 8.269 and 3.419 mg/mL, respectively. The highest contents of total phenols($191.13{\mu}g\;GAE/mL$) and DPPH radical scavenging activity(93.69%, Inhibition) were observed in D-4 sample.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.51-58
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• 2013

Emerging studies suggest that vegetables or fruit juices deemed to be potential alternative base medium for lactic acid bacteria fermentation. Until now, limited studies have been carried out to evaluate such applications. Thus, the objective of present study is that lactic acid bacteria were evaluated for their viability at low pH, growth during storage at low temperature, and $CO_2$ formation. Furthermore, the effects of grapefruit extract with respect to cell viability, sensory ability, and organic acid production were evaluated for these strains. The probiotic properties of the strains, including acid tolerance, bile tolerance, and adhesion to human intestinal epithelial cells (HT-29 cells), prebiotic characteristics, and safety features were examined. All strains survived in MRS medium broth adjusted to pH 3.8, at $10^{\circ}C$ for 6 days, and did not produce $CO_2$ to check post fermentation. The medium of grapefruit extract fermentation by Lactobacillus plantarum CJIH 203 resulted in maximal viable counts, compared with other strains, and the extract subsequently tasted sour due to the presence of lactic acid. Lactobacillus plantarum CJIH203 was highly resistant to artificial gastric juice and intestinal juice, while Lactococcus lactis SJ09 strongly adhered to HT-29 cells. Tagatose showed the greatest ability to enhance the growth of L. plantarum SJ21, relative to the other strains. All strains were verified by safety tests such as hemolysis, gelatin hydration, and urea degradation. Therefore, these strains could be promising candidates for use in reducing excessive post-fermentation and functional products.

• Food Science and Preservation
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• v.7 no.1
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• pp.12-18
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• 2000

As am economical and effective way of antimicrobial film fabrication , antimicrobial agents were coated on the LDPE film with a binder mediu. the fabricated films were then applied tomodified atmosphere packaging of fresh strawberries. A binder of polyamide was selected for the coating medium, based on the stability in water. 1% grapefruit seed extract-coated film showed the antimicrobial activity on the plate media against EScherichia coli, Staphylococcus aureus, bacillus subtilis , Bacillus cereus, Leuconostoc mesenteroides, Micrococcus flavus, Saccharomyces cerevisiae, while one with 10% Coptis chinesis extract inhibited only M. 림편 and one coated with 10% rheum palmatum extract did not inhibit any of 10 strains tested. The packages of fresh strawberries by using antimicrobial agents-coated films created the gas compositions of O2 1.4-5.5% and CO2 5.7-7.9%, and contributed to reduced growth of total aerobic bacteria and yeast/molds on the produced. However, their lower microbial count was not correlated directly with the reduced decay of the fruits.

• Journal of the Korea Society of Computer and Information
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• v.26 no.11
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• pp.157-163
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• 2021

In this study, we investigated the antioxidants activity by measuring electron donating ability and ABTS radical scavenging ability of the extracts from Rutaceae fruits (citron, grapefruit, lemon, mandarin orange, orange, trifoliate) to evaluate its use as a antioxidants in foods and cosmetics. Rutaceae fruits extract were separated in two parts of whole fruit (pulp, pulp fegment membrane, peel) and peel, dried, and then extracted with 70% ethanol. As a result of comparing the antioxidant effect at the concentration of 10,000 ㎍/mL, the electron donating ability was higher in the dried lemon peel extract (DLPE, 88.15%) and the dried citron whole fruit extract (DCWE, 80.44%), and the ABTS radical scavenging ability was highest in lemon peel and dried peel extract at 94.85% (FLPE) and 92.83% (DLPE). In conclusion, it was confirmed that lemon showed the highest antioxidant effect among the Rutaceae fruits(citron, grapefruit, lemon, mandarin orange, orange, trifoliate), and it was confirmed that the dried peel extract had a significant effect. Therefore it is considered that the dried lemon peel extract has the potential to be used as a natural antioxidant material in food and cosmetics.

• Journal of dental hygiene science
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• v.19 no.1
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• pp.1-8
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• 2019

Background: Erosion is a gradual process that occurs fairly quickly, and the full extent of the erosive effects of acidic beverages is not yet clear. The present study aimed to determine the differences in the erosive potentials among four naturally acidic fruit nectars within the same range of titratable acidity and to determine the influence of the components of organic acids on tooth erosion. Methods: Diluted fruit nectars (mandarin 1:1.1, orange 1:1.7, lemon 1:15, grapefruit 1:20) with the same range of titratable acidity (7.9 ml) and their corresponding organic acids (0.05%, 0.1%, 0.3%, and 0.5% citric acid, malic acid, and a citric and malic acid mixture [pH 2.8], respectively) were used. Specimens were placed in conical tubes with 50 ml of each of the test solutions for 1 hour. A microhardness test and scanning electron microscopy were used to measure enamel erosion. Acid separation was carried out using high-performance liquid chromatography to analyze the composition of each test solution. Results: Similar decreases in the Vickers hardness number (VHN) were observed among the groups treated with the following diluted fruit nectars: diluted mandarin nectar ($75.9{\Delta}VHN$), diluted lemon nectar ($89.1{\Delta}VHN$), diluted grapefruit nectar ($91.7{\Delta}VHN$), and diluted orange nectar ($92.5{\Delta}VHN$). No statistically significant differences were found in the enamel surface hardness after erosion (p>0.05). Citric and malic acids were the major organic acids in the test fruits. The lemon and orange groups had the highest malic acid concentrations, and the mandarin group had the lowest malic acid concentration. Conclusion: The titratable acidity and the citric and malic acid contents of the fruits could be crucial factors responsible for enamel erosion. Therefore, fruit-based drinks should be regarded as potentially erosive.

• Journal of Animal Science and Technology
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• v.65 no.1
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• pp.225-243
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• 2023

Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study, six types of natural extracts with excellent antibacterial activity were selected, and their antibacterial and antioxidant activities against four types of pathogens were evaluated in various combinations. In addition, the pH, color, amount of thiobarbituric acid reactive substances (TBARS), and growth of pathogenic microorganisms were analyzed during the storage of sausages treated with various combinations of these extracts. The natural extract mixtures exhibited different antibacterial activities, depending on the combination. Compared to grapefruit seed extract, a mixture of natural extracts extracted with ethanol (M4) reduced the Escherichia coli content by more than 99.9% after 8 days of storage and slowed the growth of Listeria monocytogenes and Salmonella spp. by more than 80% after 14 days. Compared to untreated (NC) and grapefruit extract (PC)-treated sausages, sausages treated with the natural extract mixtures showed a significant decrease in CIE L^* and an increase in CIE a^* and CIE b^* (p < 0.05). The pH value was significantly lower in sausages containing natural extract mixtures than in the NC and PC sausages (p < 0.05). The natural plant extract mixtures significantly prevented lipid oxidation (p < 0.05). In summary, different types of natural extract mixtures have a synergistic effect when used together, suggesting that natural preservatives can generally inhibit the growth of microorganisms and oxidation of processed meat.