• 한국축산식품학회지
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• 제31권1호
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• pp.32-39
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• 2011

The effects of additions of lotus leaf (0.1 and 0.5%) and barley leaf powder (0.1 and 0.5%) on the lipid oxidation and microbiological analysis of raw minced pork were investigated after 1, 4, 7, and 10 d at chilled storage. Days of storage caused (p<0.05) decreases in pH values in samples with lotus leaf (LP) and barley leaf powder (BP). $L^*$ and $a^*$ values decreased, and $b^*$ values increased in the treatments with increasing lotus leaf and barley leaf powder contents, respectively. The decrease in $a^*$ values was lowest (p<0.05) in the treatment with 0.1% BP. Thiobarbituric acid reaction substance values and free fatty acids in 0.5% LP were lowest (p<0.05) on day 10. Thus, the addition of lotus leaf powder significantly improved lipid oxidative stability in the raw minced pork during chilled storage of 10 d. Furthermore, the raw minced pork treatments with LP and BP presented low peroxide values and total microbes as compared to control (-) (without LP and BP). These results indicate that LP and BP can be incorporated into raw minced pork as natural additives to retard oxidation.

• 한국산학기술학회논문지
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• 제16권9호
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• pp.5756-5762
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• 2015

본 논문에서는 자연에서 영감을 얻은 생체 모방 공학 중의 하나인 연잎 효과에 초점을 맞추었다. 생체 모방 공학은 자연의 시스템을 관찰하여 동식물, 곤충 등의 구조와 기능을 모방하여 공학적으로 활용하는 것이다. 나노 기술의 발전은 생체 모방 공학의 발전도 함께 일으켜왔다. 본 과제에서는 연잎 표면의 소수성과 특징에 대해 살펴본 뒤 나노 측정 장비인 SEM (주사선전자 현미경)과 AFM (원자력간 현미경)을 이용하여 측정 후 비교, 분석하였다. 연잎의 표면에는 수많은 나노 돌기들이 존재하며, 그 작은 돌기들이 소수성을 갖게 하고 표면장력을 극대화 시키는 역할을 한다. 연잎의 표면에서는 물방울이 동그랗게 모여 있는 것을 볼 수 있는데 그것을 연잎 효과라고 하며, 나노 돌기로부터 생성된 효과이다. 이러한 연잎의 표면을 배율 별로 2D와 3D로 측정하여 분석하였다. 또한, 그 결과를 기존의 법칙들에 어떻게 적용되는지 살펴보았으며 나아가 소수성을 판별할 수 있는 새로운 방법에 대해 논의하여 보고자 하였다.

• 한국지역사회생활과학회지
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• 제19권4호
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• pp.611-617
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• 2008

This study was conducted to examine the yield of lotus leaves and roots per one native white lotus grown in Hoesan, Muan of Jeonnam districts, which were promoted by Muan-Gun, Jeonnam as a local speciality. We planted the rhizomes with 2 internodes in a rubber pot in the middle of April. Then on September, 24, 2008, we dug out the main rhizomes and it had grown by 810cm. From the data, the leaf area was $34,442\;cm^2$, the fresh leaf weight was 1,230g, and the dry leaf weight was 235.4g. The weight of the edible fresh stalk and dry weight leaf were 1,325g and 164.3g. Yield of the white lotus root were 1,480g on Sept. 4, 3,880g on Sept. 20 and 4,172g on Oct. 18. Native white lotus are able to be harvested early as September, however, it is be better that it is harvested in the middle of October based on the yield.

• 한국식품저장유통학회지
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• 제21권3호
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• pp.328-333
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• 2014

본 연구는 항산화 효과를 비롯한 다양한 기능성이 있는 연잎 분말의 효과적인 활용을 위해 한과의 일종인 매작과를 제조한 후 품질특성을 평가함으로써 현대인의 기호에 맞는 건강식품으로 연잎 매작과의 개발 가능성을 검토하였다. 매작과 반죽의 pH는 연잎 분말 첨가량이 증가할수록 감소하는 경향을 보였으며, 밀도는 연잎 분말을 첨가하지 않는 대조군이 $1.24{\pm}0.02$였으며, 연잎 분말을 첨가한 매작과는 $1.21{\pm}0.02{\sim}1.28{\pm}0.02$의 범위를 나타내었다. 퍼짐성과 수분함량은 연잎 분말 첨가량이 증가할수록 대조군보다 첨가군이 유의적으로 높았다. 매작과의 색도 측정 결과, 연잎 분말 첨가량이 증가함에 따라 명도(L값), 적색도(a값) 및 황색도(b값)는 유의하게 감소하는 경향을 보였다. 매작과의 경도는 대조군에 비해 연잎 분말 첨가군이 유의하게 높게 나타났다. 관능평가 결과, 맛이 가장 좋으며 바삭함이 좋은 3% 첨가군이 전반적이 기호도에서 가장 좋게 평가되었다. 따라서 연잎 분말을 첨가하여 매작과를 제조할 때 밀가루에 연잎 분말을 3% 첨가하는 것이 전반적인 기호도 면에서 가장 적절한 것으로 여겨진다. 이상의 결과에서 매작과에 대한 연잎 분말의 첨가는 전반적인 기호도, 저장성 향상 및 맛 증진에 효과적일 것으로 사료되며, 현대인의 기호에 맞는 건강식품으로 연잎 매작과의 개발 가능성이 높은 것으로 사료된다. 이 연구의 제한점은 연잎 매작과의 항산화성 효과가 제한되었고 주로 품질 특성 부분에 기초하여 조사하였다는 점이다. 따라서 향후 연잎 분말을 첨가한 식품의 생리활성 및 항산화 효과에 대한 보다 심층적인 연구가 필요하다.

• 한국축산식품학회지
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• 제40권6호
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• pp.1044-1054
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• 2020

This study was performed to investigate the effects of lotus leaf hot water extracts treatment on the quality and stability of eggs using impregnation treatment through ultrasonication during storage. A total of 480 eggs were categorized into four treatment groups (n=30 each)-non-treated (CON), soaked for 30 min in lotus leaf hot water extracts without ultrasonication (T1), sonicated in distilled water (T2), and sonicated in lotus leaf hot water extracts (T3)-and stored for 15 d at 30℃. The egg weight, Haugh unit (HU), egg grade, albumen height, yolk color, eggshell thickness, eggshell breaking strength, and weight loss were measured for egg quality assessment. 2-Thiobarbituric acid reactive substance (TBARS) and volatile basic nitrogen (VBN) contents were measured as stability indicators. Additionally, total phenolic contents (TPC), total flavonoid contents (TFC), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were evaluated. The HU, egg grade, albumen height, and yolk color of T3 were significantly higher than those of CON (p<0.05). No significant differences in eggshell thickness and eggshell breaking strength are observed among the groups. The weight loss of T3 was significantly lower than that of the other groups during storage (p<0.05). The application of lotus leaf hot water extracts also significantly reduced TBARS and VBN (p<0.05). The TPC, TFC, and DPPH radical scavenging activity of T3 were significantly higher than those of the other groups (p<0.05). These results suggest that lotus leaf hot water extracts may be useful as a natural ingredient for improving the quality and stability of eggs during storage.

• 동아시아식생활학회지
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• 제21권6호
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• pp.911-917
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• 2011

This study was to investigate the characteristics of the Yakju fermented with differently-processed lotus leaves such as blanching, steaming, roasting, and drying, and fresh one for control. The total acid content was high (0.82~1.22%) in the lotus leaf Yakju, and lactic acid was the main compound among organic acids. Volatile acid content was high (200~500 mg/L) compared to the results of organic acid composition, and the main volatile acid in lotus leaf Yakju was acetic acid. Though the polyphenol content (616.5~693.1 mg/L) was similar among the Yakju, the Hunter's color value of those were quite different and also had a big impact on the sensory evaluation of color. Therefore, it seems that the enzyme activity of polyphenol oxidase in differently-processed lotus leaves may have an influence on the color of lotus leaf Yakju. In a sensory evaluation of color and aroma, lotus leaf Yakju fermentaed with fresh leaves and roasted ones were preferred to the others, and steamed leaves and roasted ones were the best in taste and overall acceptability.

• 동아시아식생활학회지
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• 제18권4호
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• pp.499-506
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• 2008

The nutritional composition of the white lotus(Nelumbo nucifera Gaertn) leaf are moisture($1.87{\pm}0.06%$), crude ash($9.57{\pm}0.07%$), crude protein($15.53{\pm}0.4%$) and crude lipid($2.42{\pm}0.1%$) per 100g. The highest mineral content was K and Ca. The principal free sugars in the white lotus leaf was sucrose, fructose and glucose. The total phenolics compounds evidenced maximal levels of $8,842.73{\pm}20.57\;g/100g$. DPPH and hydroxyl radical of scavenging ability of each sample tended to increase with increasing degrees of the sample concentration. The $IC_{50}$ values of the ethanol extract, n-hexane, chloroform, ethylacetate, butanol and water fraction from the white lotus leaf to DPPH radicals were 5.65, 8.5, 8.27, 2.03, 2.3 and $13.7\;{\mu}g/mL$ respectively. The $IC_{50}$ values of the hydroxyl radical scavenging ability of the ethanol extract, ethylacetate, butanol and water fraction were 390, 574, 327 and $378\;{\mu}g/mL$ respectively.

• 한국식품조리과학회지
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• 제27권5호
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• pp.577-587
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• 2011

In this study, lotus leaf was added to a Takju (Korean milky rice wine) preparation to evaluate its effects on physicochemical and fermentation properties. For rapid saccharification Takju was stored at 25$^{\circ}C$ for 2 days and then temperature was switched to 18$^{\circ}C$ to mature the wine for 21 days. From the start of fermentation to 2-days, the pH of Takju decreased rapidly and acidity increased. Maltose, a byproduct of starch saccharification, increased for 2 days then rapidly decreased. Glucose fluctuated for 7 days and of the 21-days fermentation. The ethanol production rate was highest during the first 7 days, then slowed. Total viable yeast and lactic acid bacterial counts increased rapidly for 2 days and then decreased gradually thereafter. Leuconostoc spp. grew rapidly for 1 day and sharply disappeared with decreasing pH. DPPH radical scavenging activity was significantly higher for Takju prepared with lotus leaf than without. The overall acceptance of Takju tended to increase when it was prepared with lotus leaf.

• 농업생명과학연구
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• 제43권1호
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• pp.43-50
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• 2009

백련과 홍련을 새로운 기능성 식품의 재료로 활용하기 위하여 잎과 뿌리로 구분한 후 화학성분을 측정한 결과는 다음과 같다. 백련과 홍련 잎에서는 가용성 무질소물, 뿌리에서는 수분이 가장 많이 함유되어 있었다. 주요 무기성분으로는 K(380.44~1,516.34 mg/100g), Ca(36.67~1,323.92 mg/100g), P(84.02~473.13 mg/100g) 및 Na(57.73~304.07 mg/100g)이었으며, 가장 많이 함유되어 있는 유리당은 glucose 161.12~765.15 mg/100g) 및 fructose(100.57~901.12 mg/100g)였다. 백련과 홍련의 잎과 뿌리에 함유되어 있는 총아미노산 함량은 각각 6,385.57, 1,162.93, 6,003.01 및 1,242.20 mg/100g이었고, 백련과 홍련의 유리아미노산 조성은 각기 다른 것으로 나타났지만 주요 유리아미노산은 glutamic acid, phenylalanine arginine 및 tyrosine이었다. 백련 잎과 뿌리의 비타민 C함량은 각각 248.65 및 20.99 mg/100g이었으며, 홍련 잎과 뿌리의 비타민 C함량은 156.92 및 9.32 mg/100g이었다. 총 페놀화합물의 함량은 백련 잎에서 24.33 mg/g으로가장 높은 함량을 보였다.

• 한국축산식품학회지
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• 제31권1호
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• pp.9-18
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• 2011

This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature ($4{\pm}1^{\circ}C$). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.