• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.439-444
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• 1995

Preparative conditions and characteristics of six-vegetable and fruit juice were studied for the effects of mixing ratio, heat treatment and addition of sugar, salt and organic acid. The vegetables and fruit used were carrot(Ct), cabbage(Cg), pear(Pr), cucumber(Cr), celery(Cy) and dongchimi(Di). From the sensory results of mixing ratio of three of binary mixtures of Cg-Pr(1:3):Ct-Di(1:4):Cr-Cy(3:1), two ratios of 5.0:2.5:2.5(V-6A) and 6.0:2.0:2.0(V-6B) were suggested optimal for six-vegetable and fruit juice. Addition of 2% sucrose and 0.3% NaCl improved the preference significantly. The pH 4.0 for V-6A and pH 3.5 for V-6B were more prefered when pH was adjusted by citric acid. Heating the juice at $100^{\circ}C$ for 100 minutes slightly decreased pH and increased the acidity. Total solids and viscosity were also decreased by heating. All of those changes were more significant in V-6B than V-6A, probably due to lower pH. Heating the juice resulted in a slight decrease in L value and an increase in a and b values. Heating at $100^{\circ}C$ caused an increase in moldy flavor and a decrease in fresh vegetable flavor while heating at $80^{\circ}C$ for 20 minutes changed them little.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.582-587
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• 1997

The changes of ascorbic acid(AsA) and dehydroascorbic acid(DHAA) contents in distilled water, carrot juice, and carrot+vegetable juices under different incubation time and temperature were determined by using high performance liquid chromatography. AsA in carrot juice was more stable than that in distilled water. AsA contents in distilled water and carrot juice were gradually reduced in a time and temperature dependent manner. AsA contents in carrot juice and carrot+ vegetable juices stored in refrigerator(4$^{\circ}C$) for 2 and 24 hours appeared to decrease, but the DHAA contents in all samples increased. Total vitamin C(AsA+DHAA) contents in carrot juice and carrot +vegetable juices remained with the high residue values of 90~97% after incubating at 4$^{\circ}C$ for 2 and 24 hours.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.953-956
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• 1996

The main regularities of the process of strain of the leafstalk boimass of the annual and parennial sown grasses (hard phase) with the simulataneous filtration of the vegetable juice (liquid phase) in the working members of the uninterrupted action(screw press) and the periodic action (Briqueting stamp press) were established . The engineering methods of calculation of the basic constructive -technological parameter of the pres equipment of the given types were worked out.

• Korean Journal of Community Nutrition
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• v.10 no.2
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• pp.183-188
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• 2005

The aim of this study was to assess the effect of 6-week vegetable juice supplementation (360 ml/day) on serum lipid profiles and antioxidant activity in college women. Twenty women (mean age: 21) with normal life style and dietary pattern and who are free of any specific diseases were recruited among the student in S women's university. The subjects consumed vegetable juice to take part in an uncontrolled clinical trial for a 6-week intervention period. While there was no difference in the concentration of total cholesterol and HDL-cholesterol, serum concentrations of TG and HDL/LDL ratio were significantly reduced by $22\%$ (p = 0.013) and $6\%$ (p =0.007) respectively. Significant decrease in manlondialdehyde (p = 0.000) was accompanied by an increase in the activity of serum antioxidant enzymes, such as GSHPx (p = 0.000), SOD (p=0.007). It was also found that total antioxidant status was improved by $5.4\%$ (p=0.009). Serum parameters were all changed without affecting body mass index, waist and hip circumferences, or nutrient intakes after six week of supplementation. This study demonstrated that the supplementation regular meals with vegetable juice can favorably affect serum lipid profiles and antioxidant systems, and hence could contribute to reduce the risks of chronic diseases in college women.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1065-1070
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• 1998

Lactic acid bacteria KL 1, KD 6, KL 4 strains isolated from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for mixed culture fermentation 3 days at 3$0^{\circ}C$, and then their chemical changes were studied during fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 days) or 0.58%(1 day) and with the final pH of 3.3(3 days) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. The contents of vitamin C and carotene were retained and stabilized as 70~80% level of their initial values after 24 hrs fermentation. And also ethanol was produced as of the range in 9.6mg%(W/V) by the mixed culture fermentation of KL 1 and yeast, however, the content of ethanol in single culture fermentation by KL 1 strain was much lower than that of mixed culture. The major components of organic acids in fermented juice by mixed culture were considered as malic(26.0%), lactic(49.9%), succinic and citric acid, whereas these of unfermented juice were malic(53.2%), citric and other acids. On other hand, reducing sugar was decreased from 18.3mg/ml in fresh juice to about 12mg/ml in juice by mixed culture fermentation. Concentrations of fructose, glucose and sucrose were also greatly reduced in fermented juice.

• Journal of the Korean Dietetic Association
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• v.25 no.4
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• pp.281-294
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• 2019

The objective of this study was to develop fermented vegetable juices that possess antidiabetic and antioxidant activities. Lactobacillus plantarum MKHA15 (MKHA15) and Leuconostoc mesenteroides MKSR (MKSR) were applied to ferment onion, cabbage, and tomato juices at $37^{\circ}C$ and $30^{\circ}C$ for 72 h, respectively, and their functionality was tested using the 12 h hour-fermented juice by MKHA15, and 48 h hour-fermented juice by MKSR. Inhibition of ${\alpha}$-glucosidase activity was observed in all fermented juices. The onion juice fermented by MKHA15 showed significantly higher ${\alpha}$-glucosidase inhibition activity compared to other juices. All juices showed more than 70% inhibition of ${\alpha}$-amylase activity. The DPPH radical scavenging activity of onion juice fermented by MKSR showed significantly lower activity than cabbage and tomato juices; however, no difference was observed between the types of starter cultures. The SOD-like activity of cabbage juice fermented by MKSR was the highest among the fermented juices. The juices fermented by MKHA15 showed higher reducing power than those by MKSR. Therefore, we believe that cabbage, onion and tomato juice fermented by MKHA15 and MKSR would be useful in probiotic juices, as they possess antidiabetic and antioxidant activities.

• Journal of Nutrition and Health
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• v.30 no.8
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• pp.952-959
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• 1997

Korean intakes of Vitamin A have not reached RDA for a long time according to the National Nutrition Survey. The pupose of this study was to examine the serum response to short-term carotenoids-rich vegetable juices supplementation. A total of 31 female students were recruited for this study. Their average serum retinol content before supplementation began was 14.74$\mu\textrm{g}$/100ml, and 87% of them had lower than adequate levels. Serum $\beta$-carotene, $\alpha$-carotene, lycopene and lutein contents were 0.77, -, 0.74 and 8.29$\mu\textrm{g}$/100$m\ell$ respectively. The serum responses to 3 kinds of juice supplementation for 3 weeks are summarized as follows. A small but steady increase in serum retinol concentration was detected with the supplementation (p<.05), but the kinds of juice made no significant difference. Serum $\beta$-carotene contents also increased with the supplementation(p<.01), but the kinds of juice again made no significant difference. Serum lycopene increased with the lycopene-containing vegetable juice and tomato juice supplementation, but the increase wasn't significant. There was no change in serum lycopene levels with the lycopene free carrot juice supplementation. Finally, there were no signifnicant changes in serum lutein and $\alpha$-carotene levels with the 3 kinds of juice supplementation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.342-347
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• 1999

The objectives of this study were to investigate biological activities such as nitrite scavenging effect of water and methanol fractions obtained from each green juice(Angelica keiskei, kale, carrot) under different pH conditions, and antioxidant vitamin contents in green juice made of green yellow vegetables. The result shows that nitrite scavenging effect of each green juice was 14.0~91.2% in model system. The methanol fraction provided higher effect than the water fraction. The nitrite degradation was the highest at pH 1.2. Nitrite scavenging effect of methanol fraction obtained from kale juice was 91.2% at pH 1.2 which was the highest among tested samples in this experiments. Consequently, extracts of kale juice were shown to provide the greatest functional properties among the vegetables tested. Contents of vitamine E and C in the extracts of kale were higher than the others.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1484-1487
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• 1998

Superoxide dismutase (SOD)-like activities of sixteen kinds of fruits, vegetable juice and commercial concentrates were measured by pyrogallol autoxidation method. The changes in SOD-like activity by heat treatment and the increase in SOD-like activity of apple juice mixed with fruits and vegetables were investigated. SOD-like activity of broccoli juice was 41.7%, the highest value among tested sample. SOD-like activities of strawberry juice, carrot concentrate, kiwi juice, radish juice and apple juice were 30.2, 30.0, 27.6, 26.7, 24.1 and 14.6%, respectively. SOD-like activity was increased generally after heat treatment at $95^{\circ}C$ until 20 min. SOD-like activity of apple juice was increased $20{\sim}35%$ by mixing with 20% of carrot concentrate, kiwi juice, strawberry juice, broccoli juice, respectively and particularly was increased 48% by mixing with 20% of raddish juice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.612-617
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• 2009

Fresh vegetable juice is a non-heat treated product and the only step to reduce microbial growth is washing. Therefore, the materials for fresh vegetable juice including Angelica keiskei, Brassica loeracea var. acephala, and Daucus carota L. were treated by ozone after the first washing process and investigated for microbial and chemical changes. The number of the total aerobic bacteria in materials after selection step were $8.2{\times}10^5{\sim}5.0{\times}10^6\;CFU/g$, which was a higher contamination level than the limit of Korea food code ($10^5\;CFU/g$). However, after the 1st washing process and ozone treatment, the total aerobic bacterial number was reduced to $4.7{\times}10^4{\sim}6.7{\times}10^4\;CFU/g$, which showed 2 log microbial reduction. After the 2nd washing step followed by ozone treatment, there was no difference in microbial number. The number of colifroms in the materials of fresh vegetable juice were $8.0{\times}10^3{\sim}3.5{\times}10^3\;CFU/g$ initially but showed $1.5{\times}10^2{\sim}3.0{\times}10^2\;CFU/g$ after the ozone treatment (1 log reduction). On the other hand, there was no changes in the contents of ascorbic acid, flavonoids, polyphenols, minerals (cadmium and lead) during all processes. In addition, no color changes were observed during washing process. Therefore, ozone treatment in the materials of fresh vegetable juice decreased the microbial numbers. Also, chemical characteristics of ozone treated sample were not different when compared with control.