• 제목/요약/키워드: Korean pineapple

검색결과 92건 처리시간 0.026초

사상체질분류검사지(QSCC II)에 의해 사상체질이 분류된 대학생의 식품 기호도 조사 연구 (A Study on the Association between Sasang Constitutions and Food Preference)

  • 최선미;지상은;홍정미;안규석;고병희
    • 한국한의학연구원논문집
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    • 제7권1호
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    • pp.105-114
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    • 2001
  • This study was carried out to investigate correlation with food preference of subjects in three constitution groups on the view point of constitutional medicine. The constitutions of 124 college students(male 80, female 44) was classified by QSCC II method. Food preference of the subjects was surveyed in accordance with suggested foods for each constitution and was analyzed using Hedonic scale. The distribution of the constitutional revealed that Soeum individuals accounts 53%, followed by ; Soyang 19%, Taeum 28%. For men, sorghum, potatoes, beef, scombroid, oyster, saury, octopus, codfish, walleye pollack, shrimp, croaker, pineapple, eggplant, leek, pumpkin, toenjang, draft beer, diluted liquor, coffee, cocoa were statistically different in food preference score by sasang constitution(p<0.05). For woman, chicken, pollack roe, a walleye pollack, persimmon, jujube, melon, citron, celery, burdock, vinegar, bean-paste soup, draft beer, ginseng, honey were statistically different in food preference score by sasang constitution(p<0.05). Association of sasang constitutions and food thought to be harmful or healthy to each constitution was analyzed. But Food preference score of food thought to be harmful or healthy were not statistically different in score among sasang constitutions. This results suggested that food intake patterns of subjects were associated with sasang constitutional food in parts.

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음식물 쓰레기를 줄이기 위한 체계화 연구(I) -상용식품의 폐기율 조사와 급식소의 유형별 음식물 쓰레기량과 교육에 의한 개선효과- (The Systematic Study on Reduction of Food Waste Products(I) -Survey on Waste Rates of Frequently Consumed Korean Foods and Effect of Education on Kitchen Wastes of Institutional Foodservices -)

  • 전예숙;최미경
    • 동아시아식생활학회지
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    • 제9권1호
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    • pp.55-63
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    • 1999
  • This research was conducted to estimate waste rates of 69 food items after pre-preparation and amounts of food wastes disposed and it's reduction effect by education in some institutional foodservices for reduction of the food wastes. The result are as follows: 1. The waste rates were 55.40% for sweet corn, 5.73% for potatoes, 19.14% for sweet potatoes, and 33.47% for chestnuts. 2. The waste rates of fruits were 0.21-49.36%. Food items with over 40% waste rate were banana, watermelon, and pineapple. 3. The waste rates of vegetables were 1.14-52.90%. The number of foods with under 10% waste rate were 14 items(red pepper, green pepper, chard, and so on), 10-20% was 9 items(perilla leaf, chinese cabbage, ginger root, and so on), 20-30% was 5 items(root of chinese bellflower, garlic, radish-leaves, burdock, welsh onion-large type), 30-40% was 3 items(shepherd's purse, head lettuce, kale) and over 40% was 3 items(water dropwort, crown daisy, mallow). 4. The waste rates were 24.30% in chicken, 9.53-13.79% in eggs, and 9.30-55.32% in fishes. The waste rates of vegetables and fishes were higher than those of other food groups. 5. There were significantly different in amount of food wastes disposed (g/person/day) to institutional foodservices (hospital>industrial institution> Korean restaurant>elementary school). The amount of food wastes disposed, especially amount in pre-preparation phase, after education for reduction of food wastes was significantly reduced. Since these study results show significant deviations in food waste rates and education effect, there should be more studies for standard waste rates of each food and systematic education method for reduction of food wastes.

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전통 식초의 종류와 제조방법에 관한 문헌 연구 (Literature review on type and manufacturing methods of korean traditional vinegar)

  • 박은희;최찬영;권훈주;김명동
    • 식품과학과 산업
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    • 제49권4호
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    • pp.94-99
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    • 2016
  • 식초는 신맛을 내는 역할에 집중되어 개발되고 산업화되어 발효 식초보다는 합성 식초가 발달하였다. 최근 다양한 영양성분을 함유하고 있는 발효 식초에 대한 소비자들의 관심이 발효 식초 산업의 성장을 증가시키고 있다. 미용에 관심이 많은 여성소비자들을 겨냥한 파인애플, 자몽, 알로에 등 다양한 외국산 과일을 사용하는 식초가 개발되어 판매되고 있으나, 쌀과 같은 지역 특산물을 이용하는 전통 발효 식초는 과일 식초에 비하여 성공적인 상업화가 드문 편이다. 따라서 지역에서 생산되는 다양한 농산물을 활용하여 부가가치가 높은 기능성 식초 제품을 개발하고 상업화하기 위한 보다 체계적인 기반 연구가 필요하다. 본 연구에서는 우리나라의 고문헌을 바탕으로 전통 발효 식초의 종류와 제조방법에 대해서 고찰하였다. 우리나라 고유의 전통발효 식초 제품을 개발하기 위한 연구가 필요한 것으로 사료된다.

후쿠시마산(産) 농산물 수요감소에 대비한 농산물 수출전략 (Export Strategies Against Decreasing Demand of Fukushima's Agricultural Porducts)

  • 홍길종
    • 아태비즈니스연구
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    • 제9권2호
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    • pp.105-121
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    • 2018
  • In 1995, the WTO started to ease the trade barriers. Globalization has accelerated. The opening of the agricultural products market is rapidly gaining momentum with the conclusion of an FTA. The acceleration of this FTA is expected to be a threat to Korea's agriculture, and a new strategy is needed. At the beginning of the nuclear accident, mainly radioactive materials are found in the surface layer of the soil. Over time, the concentration of the plant gradually increases. After 5 years, it becomes noticeable. In March 2016, it will be five years after the nuclear accident. Radioactive contamination is very likely to occur in agricultural products produced in the Fukushima area at this time. In this period, agricultural products produced in the Fukushima region are expected to generate supply disruptions in Japan, and imports to replace them will increase. Therefore, it is necessary to establish a mid- and long-term strategy for exporting to Japan by analyzing the competitiveness of Korean agricultural products. In this study, standardization index was derived by using agricultural price ratio, TSI, export CAC. Based on this, we analyzed the competitiveness of each item in the Japanese market. The analysis shows that garlic is the most competitive product in the Japanese market. Also, strawberry, tomato, and cucumber were found to be competitive. On the other hand, Kiwi, pineapple, soybean, onion, potato, etc. As a result of the analysis, the following strategies were proposed for the export of agricultural products with high competitiveness. First, it is necessary to develop technology to suppress deterioration of export transportation quality. Second, continuous supply of local consumption pattern information is required. Third, it is necessary to expand exports by processing fresh food. Fourth, it suggested the establishment of export base and strengthening of support system.

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Mitigating effect of dietary bromelain on inflammation at the injection site of food-and-mouth disease vaccine

  • Ko, Eun Young;Jeong, Hyun Kyu;Son, Jung Ho;Kim, Younghoon;Jung, Samooel
    • 농업과학연구
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    • 제45권4호
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    • pp.725-732
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    • 2018
  • The vaccination for foot-and-mouth disease (FMD) is an effective way to control FMD. However, the injection of FMD vaccine causes abnormalities in pork meat by the incidence of lesions at the injection site. This study was conducted to investigate the inhibition effects of dietary bromelain, a natural protease derived from pineapple stems, on the incidence of lesions at the vaccination site on pigs. A total of 335 pigs (LYD [Landrace ${\times}$ Yorkshire ${\times}$ Duroc]; 7-week-old) were randomly allotted to two dietary treatments: control (basic diet) and bromelain treatment (diet supplemented with bromelain 1 kg/ton). The injection of FMD vaccine was conducted on 56- and 84-day-old pigs. Pigs with the bromelain treatment were fed a diet supplemented with bromelain for 14 days from 5 days before the vaccine injection. After slaughtering the pigs, the number of carcasses that had abnormal meat at the injection site of the vaccine and the amount of abnormal meat, discarded meat, and trimmings were recorded. Pork from the bromelain treated pigs had a lower incidence of abnormal meat caused by vaccine injection as well as a lower amount of abnormal meat, discarded meat, and trimmings than those of the control (p < 0.05). Our result suggests that dietary bromelain could improve the quality of pork meat by inhibiting incidence of lesions at the vaccine injection site.

Antibacterial Activity of Selected Fruit Juices against Multidrug-Resistant Bacterial Pathogens Involved in Urinary Tract and Sexually Transmitted Infections among Tribal Women in Madhya Pradesh, India

  • Poonam Sharma;Juhi;Vaishali Halwai;Sainivedita Rout;Rambir Singh
    • 대한약침학회지
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    • 제26권3호
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    • pp.265-275
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    • 2023
  • Objectives: The aim of this study was to evaluate the effect of fruit juices on Multi-Drug Resistant (MDR) bacterial pathogens involved in Urinary Tract Infections (UTIs) and Sexually Transmitted Infections (STIs) among tribal women in the district Anuppur, Madhya Pradesh, India. Methods: Fresh juices of lemon (Citrus limon), amla/Indian gooseberry (Phyllanthus emblica), pineapple (Ananas comosus), mosambi/sweet lime (Citrus limetta), orange (Citrus sinensis), kiwi (Actinidia deliciosa), and pomegranate (Punica granatum) fruits were evaluated for in vitro antibacterial activity against bacterial pathogens involved in UITs and STIs among tribal women. Physico-chemical analysis of fresh fruits was also carried out by measuring the pH, moisture, protein, fat, crude fibre, carbohydrate, and ascorbic acid content. Results: Lemon and amla juice showed better antibacterial activity against the pathogens as compared to other juices. MIC results fruit juices against UTIs and STIs pathogens vary depending on the specific pathogen and juice chemical constituents. The physico-chemical analysis showed that the moisture content was highest in mosambi (90%), followed by orange (87%). Ascorbic acid content was found highest in amla (540 mg/100 g), followed by kiwi (90.3 mg/100 g). Pomegranate showed highest concentration of carbohydrate (15.28 g/100 g), fat (1.28 g/100 g), and protein (1.65 g/100 g). Lemon juice had lowest pH of 2.20, followed by amla 2.67. Conclusion: The lemon juice showed highest antibacterial activity against MDR bacterial pathogens involved in UTIs and STIs among tribal women in district Anuppur, Madhya Pradesh, India. The low pH of lemon may be responsible for its high antibacterial activity as compared to other juices.

Phytotherapy in periodontics as an effective and sustainable supplemental treatment: a narrative review

  • Abeer Saad Gawish;Mohammed Sherif ElMofty;Safa Jambi;Doaa Felemban;Yassmeen SalahEldin Ragheb;Shadia Abdelhameed Elsayed
    • Journal of Periodontal and Implant Science
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    • 제54권4호
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    • pp.209-223
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    • 2024
  • Purpose: Periodontal disease is a chronic condition caused by microbial infection and mediated by the host's immune response. Phytotherapy is a therapeutic approach that utilizes a renewable resource capable of supplying less expensive medicines for the world's growing population. This review aimed to present clinical evidence on the use of complementary medicinal herbs in the treatment of periodontal diseases. Methods: Different databases were searched using the terms "herbal" and "periodontitis." All included studies were examined with a focus on herbal indications, type, and prescription length. Dentists' therapeutic and prophylactic herbal prescribing habits were also assessed. Results: Various herbs such as turmeric, neem, aloe-vera, pomegranate, catechu, tulsi, cloves, lemon grass, green tea, tea tree oil, peppermint, garlic, pineapple, oak bark, babul, bakul, sage, coriander, moringa, amla, guava, and grape seed extract have been used in the treatment of periodontitis. These herbs have been reported to exhibit a range of therapeutic effects, including anti-inflammatory, antiplaque, antihalitosis, antiresorptive, antioxidant, antibacterial, antifungal, antiviral, and antimicrobial properties. These components can be utilized in various forms such as mouth rinse, gel, oil, toothpaste, aqueous extract, mouthwash, or tooth powder. Conclusions: Several readily available herbal formulations are now available on the market and have been shown to be effective as supplemental periodontal phytotherapy. However, these should be used under the supervision of a dental professional to ensure optimal benefits and effectiveness. Therefore, it is necessary to improve the understanding of suggested herbal prescription practices among dental professionals.

위합성용액에서 과일주스에 노출한 Non-O157 Shiga Toxin-Producing Escherichia coli의 산 저항성 평가 (Acid Resistance of Non-O157 Shiga Toxin-Producing Escherichia coli Adapted in Fruit Juices in Simulated Gastric Fluid)

  • 김광희;오덕환
    • 한국식품영양과학회지
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    • 제45권4호
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    • pp.577-584
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    • 2016
  • 다양한 환경에서 분리된 시가독소 생산성 대장균(Shiga toxin-producing E. coli, STEC, n=18)을 초산혼합용액(AAS;400 mM, pH 3.2, $30^{\circ}C$)에 노출한 후 산 저항성을 측정하였다. 또한, 선정된 4종류의 non-O157:H7 STEC균을 사과주스, 파인애플주스, 오렌지주스, 딸기주스(pH 3.8)에 정봉하여 $4^{\circ}C$$20^{\circ}C$에서 24시간 산 적응시킨 후 위합성용액(SGF, pH 1.5)에서 2시간 동안 생존능력을 평가하였다. Non-O157:H7 STEC를 AAS에 노출했을 때 O111 혈청형의 STEC는 평균 0.12 log CFU/mL 감소하여 다른 혈청형에 비하여 가장 강한 산 저항성을 나타냈고 O157:H7 STEC와 유의적 차이가 없었으며(P>0.05), O26 혈청형의 STEC는 가장 민감한 것으로 나타났다. 반면, AAS에 glutamic acid를 첨가하였을 경우 모든 STEC는 혈청형과 관계없이 초산에 매우 강한 저항성을 나타내었다(P>0.05). SGF에서 생존능력을 측정한 결과, 06E0218(O157:H7)은 다른 non-O157:H7 STEC 균들보다 생존능력이 낮았고 03-4669(O145:NM)가 가장 강한 생존능력을 나타내었다. 한편, 과일주스 중에서는 파인애플주스에 산 적응된 STEC가 SGF에 가장 강한 생존능력을 나타내었다. $4^{\circ}C$의 과일주스에 STEC를 산 적응시켰을 경우 $20^{\circ}C$보다 SGF에 대한 생존능력이 현저하게 높았다(P<0.05). 따라서 과일주스에 의한 non-O157:H7 STEC의 산 적응력 증가는 위장관 내 생존율 및 식중독 발생을 높일 수 있으므로 이에 대한 적절한 연구와 안전관리 옵션을 제공할 필요가 있을 것으로 판단된다.

믹서의 종류에 따른 영양소 함량 변화에 대한 연구 (Study on the Change of Nutrients Contents according to the Use of various Multi-Functional Grinder)

  • 최병범;김천흠;김영순
    • 한국조리학회지
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    • 제20권6호
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    • pp.262-274
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    • 2014
  • 다용도 믹서류를 사용하는 과정에서 발생할 수 있는 비타민, 미네랄, 항산화 성분과 같은 영양소 함량의 변화에 대하여 연구하였다. 비타민 C 및 $B_1$은 HPLC로 그 함량을 측정하였으며, 항산화능은 DPPH를 사용한 자유 라디칼(free radical) 소거 활성을 이용하여 측정하였다. 미네랄(Zn, Mn, Fe, Mg, K, Ca)의 함량은 ICP-Mass를 이용하여 측정하였다. 실험 결과, 비타민 C는 핸드 블렌더로 3분 처리 시 귤 44.06 mg/kg, 오렌지 132.1 mg/kg, 파인애플 12.79 mg/kg으로 대조군에 비해 각각 12%, 7%, 및 12%의 비타민 C 함량 손실이 있었다. 또한, 다지기 믹서로 3분 처리 시, 귤 41.89 mg/kg, 오렌지 131.51 mg/kg, 파인애플 16.76 mg/kg이고, 대조군에 비해 각각 16%, 8% 및 17%의 손실을 보였다. 비타민 $B_1$은 비타민 C와 마찬가지로 감소하는 경향을 보였으나, 유의성 있는 결과는 나타나지 않았다. 귤의 항산화능 활성 측정 결과, 귤의 free radical 소거 활성능은 믹서로 처리 시(대조군) 57.27%, 핸드 블렌더 56.53%, 다지기 믹서 55.15%로 나타났으며, 오렌지 주스의 경우, 믹서로 처리 시(대조군) 63.03%, 핸드 블렌더 59.53%, 다지기 믹서 54.16%의 항산화능을 보였다. 핸드 블렌더는 자유 라디칼(free radical) 소거 활성능이 대조군에 비해 약 60%, 다지기 믹서는 약 10% 감소된 것으로 나타나서 핸드 블렌더의 사용이 다지기 믹서의 사용보다 항산화능의 감소가 큰 것으로 확인되었다. 식품 시료 16종을 대상으로 믹서를 이용하여 조리 과정에서 미네랄 용출 함량을 측정한 결과, 이들의 유의적인 변화는 없는 것으로 관찰되었다(p<0.05).

2008년 국민건강영양조사에 근거한 과채류 주스 음용으로부터 한국인의 일인당 하루 총페놀, 총플라보노이드 및 항산화능 섭취량 추정 (Estimation of Daily Per Capita Intake of Total Phenolics, Total Flavonoids, and Antioxidant Capacities from Fruit and Vegetable Juices in the Korean Diet Based on the Korea National Health and Nutrition Examination Survey 2008)

  • 이봉한;김선영;조치흥;정대균;전옥경;김대옥
    • 한국식품과학회지
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    • 제43권4호
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    • pp.475-482
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    • 2011
  • 본 연구에서는 2008년도 국민건강영양조사 자료를 분석하여 우리나라에서 가장 많이 소비되는 상위 7종류의 과채류 주스(사과, 포도, 감귤, 오렌지, 석류, 파인애플, 토마토)를 선정하고, 이 주스들의 총페놀, 총플라보노이드 및 항산화능 함량을 정량 분석하였다. 2008년에 실시한 국민건강영양조사의 자료 분석을 통해 오렌지 주스(6.31 g/capita/day), 포도 주스(2.28 g/capita/day), 토마토 주스(1.50 g/capita/day), 감귤 주스(1.23 g/capita/day), 사과 주스(1.05 g/capita/day), 석류 주스(0.17 g/capita/day), 파인애플 주스(0.05 g/capita/day) 등 7가지 과채류 주스의 하루 일인당 주스 소모량을 산출하였다. 총 7종류의 과채류 주스의 섭취를 통해서 얻어진 일인당 하루 섭취량의 경우, 총페놀 섭취량은 11.70 mg GAE/capita/day, 총플라보노이드 섭취량은 1.65 mg CE/capita/day, 그리고 항산화능은 10.42 mg VCE/capita/day(DPPH 분석법)와 13.21 mg VCE/capita/day(ABTS 분석법)였다. 일인당 하루 총페놀 섭취량, 총플라보노이드 섭취량 및 항산화능 섭취량 추정은 과채류 주스의 페놀성 화학물질 등의 생리활성성분의 농도뿐만 아니라 일인당 하루 과채류 주스 소모량에도 영향을 받는 것으로 나타났다.