• Food Science and Preservation
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• v.11 no.3
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• pp.417-423
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• 2004

Botanical antimicrobial agent-grapefruit seed extract mixture (BAAG) have an unknown compounds which exhibit the antibiotic activities aganist microorganisms including bacteria and fungi. We have examined the effects of BAAG on the physiological function of Botrytis cinerea which was isolated from necrotic lesions of decayed fruits and vegetables such as cucumbers, grapes, tomatoes, and red peppers during storage. In the results of enzymatic activities related to the energetic metabolism there was no inhibitory effect of BAAG on the activities of several enzymes in vitro including glucose 6-phosphate dehydrogenase and malate dehydrogenase, while there was inhibitory effect of BAAG on the activities of hexokinase and succinate dehydrogenase. O-nitrophenyl-$\beta$-D-galactopyranoside(ONPG), the artificial substrate of $\beta$-galactosidase was hydrolyzed in the presence of BAAG, indicating that the membrane was pertubated by the BAAG. From the results we suggested that the antibiotic activity of BAAG is due to the change of membrane permeability of the cell. BAAG was fractionated and purified by silica gel and sephadex column chromatography. Among active fractions two peaks were identified as naringin and limonin when they were analyzed by by NMR and Fast atomic bombardment.

• Food Science and Preservation
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• v.12 no.6
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• pp.534-539
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• 2005

Effects of grapefruit seed extract and Ag ion solution on the keeping quality and shelf life of mungbean sprouts were investigated in terms of weight loss, gas composition, hardness, color, ascorbic acid content, and viable cell counts during storage. Packages with $30\;{\mu}m$ polypropylene(PP) film was applied for mungbean sprouts dipped in Ag ion solution, 50 ppm and 100 ppm GFSE, 50 ppm and 100 ppm GFSE in Ag ion solution and stored $5^{\circ}C$. Totally weight loss exceeded $1\%$ and no visible signs of shrivelling of mungbean sprouts were observed. GFSE in Ag ion solution treatment, resulting in mungbean sprouts of better visual quality, weight loss, color, ascorbic acid as compared to the control without dipping. A shelf life of 6 days was achieved with 100 ppm GFSE in Ag ion solution treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1469-1473
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• 2011

The efficacy of antimicrobial agents and heat treatments on spore inactivation was investigated. Grapefruit seed extract (GFE) and ethylenediaminetetraacetic acid (EDTA) were used and as antimicrobial agents, and heat treatments were conducted at $70^{\circ}C$, $80^{\circ}C$, and $90^{\circ}C$ for 30 minutes. Heat treatments at $90^{\circ}C$ were the most effective on spore inactivation as a single treatment and caused a 2.3 log reduction. When combined with a single treatment to discover synergistic effects, 1% GFE with $80^{\circ}C$ heat treatments and 0.5 mM EDTA with $80^{\circ}C$ heat treatments resulted in 2.1 log and 3.2 log reductions, respectively, though they did not show reductions at each single treatment (GFE 1% (v/v), EDTA 0.5 mM, $80^{\circ}C$). So it was concluded that by combining GFE, EDTA in low concentration treatment, and heat treatment, B. cereus spores can be effectively inactivated.

• Food Science and Preservation
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• v.17 no.2
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• pp.196-201
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• 2010

Gelatin films containing grapefruit seed extract (GSE) were prepared by incorporating different amounts (0, 0.6, and 1.0%, w/v) of GSE into film-forming solutions. Film elongation was improved by the addition of GSE, but film tensile strength decreased to 31.96 MPa for film containing 1.0% GSE, compared with 46.39 MPa for the control. Incorporation of 1.0% GSE inhibited the growth of pathogenic bacteria such as Escherichia coli O157:H7 and Listeria monocytogenes. Packaging of strawberries with a gelatin film containing 1.0% GSE decreased the levels of total aerobic bacteria and yeast/molds after 12 days of storage by 1.60 and 1.43 log CFU/g, respectively, compared with control values. Sensory evaluation results indicated that packaging of strawberries with GSE-gelatin film resulted in better sensory scores than those of the control. These results indicate that strawberries can be packaged using gelatin film containing GSE, to extend shelf-life.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.99-107
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• 2009

The study was performed to evaluate the product quality and shelf-life effect of low-fat comminuted sausages (LFS) manufactured with sodium lactate (SL, 2%), grapefruit seed extract (GSE, 0.2%) and Lentinus edodes (LE) powder (0.25%) alone or in combination. Addition of LE powder lower than 0.25% did not affect the product quality and sensory characteristics (p>0.05). However, LFS containing 2% SL in combined with 0.2% GSE inhibited the growth of inoculated Listeria monocytogenes during refrigerated storage for 8 wk. During refrigerated storage, pH decreased until 2 wk of storage and then increased thereafter. In addition, lightness decreased up to the 1st wk and then increased thereafter. However, redness value was the lowest at 8 wk, and expressible moisture (%) was decreased with increased storage time. Purge loss (%) was gradually increased over 8 wk of storage. Microbial counts of Listeria monocytogenes increased as storage time increased. Based on these results, LFS could be manufactured with LE powder (0.25%) and the addition of SL (2%) in combination with GSE (0.2%) inhibited the growth of Listeria monocytogenes during refrigerated storage of LFS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1239-1244
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• 2003

Microcapsules were prepared by coacervation method using acetone/liquid paraffin system to control the ripening of kimchi. Eudragit E100, which was soluble at below pH 5.0 in aqueous solution, was used to make microcapsules to be sensitive to acidity of kimchi. The microcapsules with Eudragit E100 containing grapefruit seed extract (GFSE) showed the highest yield of 92.13%, the size of microcapsules was decreasing as increasing the amount of aluminium stearate, a dispersing agent. Morphology of the microcapsules determined by scanning electron microscopy showed spherical forms. GFSE, encapsulated antimicrobial agents, was quickly released at acidic buffer (pH 4,5,6) within 1 storage day. However, 70% of encapsulated GFSE in Eudragit E100 microcapsules was continuously released at pH 7 till 3 days, and it was sustained till 9 days. Characteristics of kimchi containing microcapsules of GFSE were analysed with ripening period. Decease of pH in kimchi was retarded with the added GFSE microcapsules till 2 days of fermentation, but GFSE did not affect pH in kimchi after 3 days. Total numbers of microorganisms and lactic acid microorganisms in kimchi were decreased with increasing the amount of the added GFSE microcapsules, however, the effect of controlled released GFSE from pH sensitive Eudragit E100 microcapsules was hard to detect. These results suggest the possibility of pH sensitive microcapsules for high qualify of kimchi.

• 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.