• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.52-61
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• 2009

In this study, we evaluated the effects of sesame powder on the fermentation of Baechukimchi, by assessing sensory, physicochemical, and microbiological properties during up to 25 days of fermentation. The Baechukimchi, with various levels [0, 1, 2, 3, 4%(w/w)] of sesame powder, was fermented at $10^{\circ}C$. The product containing the control and 1% sesame powder evidenced the highest scores for appearance and smell. Taste and texture were highest in the 1% and 2% sesame powder, and the overall acceptability was highest in the 2% sesame powder sample. During fermentation, titratable acidity increased while pH gradually decreased. pH was higher in the sample with sesame powder than in the control, and the titratable acidity increased with increasing sesame powder content on day O. Reducing sugar increased sharply during fermentation, and then gradually decreased. In particular, the 2% sesame powder sample maintained the highest content. Total vitamin C was slightly increased at initial fermentation and then steadily decreased. The total polyphenol content and antioxidant effect of the experimental groups with added sesame powder were higher than those of the controls. Additionally, the time required to achieve maximum levels of lactic acid bacteria, as determined by log numbers of cells and total viable cells, were more delayed in the experimental groups with added sesame powder than in the controls. Our results indicated that the Baechukimchi with $1{\sim}2%$ added sesame powder was acceptable.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.4
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• pp.321-328
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• 2016

In this study, we investigated identification of anti-oxidative constituents from Ficus erecta var. sieboldii King (F. erecta) leaves. DPPH and $ABTS^+$ radical scavenging activities were screened for the ethanol extract and solvent fractions, and ethyl acetate fraction showed the most potent scavenging activities. Five constituents were isolated from the ethyl acetate fraction of F. erecta leaves; monoolein (1), oleic acid (2), lutein (3), afzelechin (4), catechin (5). The chemical structures of the isolated compounds were elucidated based on the spectroscopic data including NMR spectra, as well as comparison of the data to the literature values. As far as we know, all of the compounds 1 ~ 5 were isolated for the first time from this plant. Studies on DPPH and $ABTS^+$ radical scavenging activities were conducted for the isolated compounds. Among them, afzelechin (4) and catechin (5) showed strong DPPH and $ABTS^+$ radical scavenging activities, whose activities were comparable to a positive control vitamin C. Also, the content of catechin isolated from this plant was determined by HPLC and it was about 3.8 mg/g for the 70% ethanol extract and 20.8 mg/g for the ethyl acetate fraction. From these results, F. erecta leaves extract could be potentially applicable as anti-oxidant ingredients in cosmetic industries.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.325-329
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• 2014

To maintain the quality of sweet persimmon during storage, the samples were treated with a combination of 50 ppm $ClO_2$ and 0.1% fumaric acid after harvest, packaged with low density polyethylene film, and stored at $1{\pm}1^{\circ}C$ for 35 days. The combined treatment reduced the populations of total aerobic bacteria, yeast and molds by 1.82 and 2.07 log CFU/g, respectively, compared to the control. During storage, hardness of all samples decreased, but total soluble solids and weight loss were not significantly different among treatments. In addition, high-quality dehydrated sweet persimmon was prepared using red algae extract as a dehydrating agent. The rehydration ratio and vitamin C content of red algae extract-treated sample were greater than those of hot-air dried sample. These results suggest that the combined treatment of $ClO_2$ and fumaric acid can be useful for maintaining microbiological safety of sweet persimmon during storage and dehydration of sweet persimmon slices using red algae extract is an efficient drying method for the preparation of high-quality dehydrated sweet persimmon.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.392-398
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• 2004

The application of Dongchimi added with Wasabi for the improvement of quality was scientifically explored by reviewing the optimum level and its effect on the physicochemical property of product of fermentation. The final weight percentage of Wasabi in Dongchimi was adjusted to 0, 3, 5, 7 and 9%, per radish, each respectively. Following the fermentation of Dongchimi, the 7% treatment contained the highest pH and the lowest total acidity. The total vitamin C and reducing sugar content increased initially to the certain time of fermentation depending on the level of Wasabi, and the 7% treatment decreased later. The optimum levels of Wasabi in Dongchimi obtained through experiments were 5% and 7% per added radish weight, preferably 7% for fermentation-retarding effect of the product.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.39-43
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• 2007

The characteristics of the Baikkimchi sauce made from natural pigments according to the preservation period were explored. For this research, two Baikkimchi sauces were made. One was made of Baikkimchi and only side materials (Sauce I). The other was made of Baikkimchi, side materials and 1.5% of orange paprika powders (Sauce II). There was no significant change in pH and the total acidity. The color showed better stability in the sauce II, the one with the natural pigments. As the preservation period increased, vitamin C content and the viscosity decreased. In addition, the number of lactic acid bacteria became rather reduced. Sevral sensory features were different significantly according to the preservation period, and the one with source II showed better features overally.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.2
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• pp.267-271
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• 2012

An experiment was conducted to evaluate the effects of one alpha-hydroxycholecalciferol ($1{\alpha}$-OH $D_3$) on growth performance, tibia quality, and skin and meat color in broilers fed calcium (Ca)- and phosphorus (P)-deficient corn-soybean meal diets. A total of 288 male Ross broilers, at 21 days of age, were randomly assigned to three treatments with eight cages per treatment. Three levels of $1{\alpha}$-OH $D_3$ (0, 5, and 10 ${\mu}g$/kg) were added to a basal diet (0.50% Ca, 0.13% non-phytate phosphorus (NPP), and 0.35% total phosphorus (tP)) without vitamin $D_3$. As a result of this study, the addition of $1{\alpha}$-OH $D_3$ increased body weight gain (p<0.001), feed intake (p = 0.007), feed efficiency (p<0.001), tibia weight (p = 0.002), length (p<0.001), breaking-strength (p = 0.012), ash (p<0.001), Ca (p<0.001), and P content (p = 0.004). Dietary $1{\alpha}$-OH $D_3$ enhanced breast meat yellowness (p = 0.015) and the length and weight of the small intestine of the broilers. Moreover, $1{\alpha}$-OH $D_3$ decreased serum Ca concentration (p = 0.074) and breast meat redness (p = 0.010). These results indicate that the $1{\alpha}$-OH $D_3$ improves growth, tibia quality, and meat color in broilers fed Ca- and P-deficient corn-soybean meal diets.

• Journal of Convergence for Information Technology
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• v.8 no.5
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• pp.29-36
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• 2018

Ulmus davidiana supercritical fluid residue EtOH extracts(USCFR) and ethyl acetate solvent fraction (USCFREA) of supercritical extraction foil were investigated in order to examine the recycling of supercritical extraction foil in the process of studying Ulmus davidiana branch supercritical extract. Experiments were performed for the determination of total phenol content. The $IC_{50}$ value(ppm) of DPPH radical scavenging activity and ABTS radical scavenging activity was $7.42{\pm}0.09$, $7.50{\pm}0.05$, $22.94{\pm}0.09$, $6.43{\pm}0.10$, and USCFREA, respectively, as compared with the positive control (vitamin C) with values $17.80{\pm}0.14$ and $5.34{\pm}0.06$, respectively. The antioxidative activities of USCFR and USCFREA were confirmed to be superior to the positive control group. In anti-allergic activity studies, both USCFR and USCFREA showed concentration-dependentanti-allergic activity, and USCFREA showed strong anti-allergic activity even at very low concentrations. Thetotal phenolic contents (ugEG, ugGA; ppm) of USCFR were $134.17{\pm}0.13$, $132.02{\pm}0.24$ and USCFREA were $154.77{\pm}1.05$ and $153.18{\pm}1.10$, respectively. Based on the above results and strong antioxidant activity, USCFR and USCFREA hold the potential to be considered as basic research materials for the development of therapeutic supplements based medicines or functional cosmetics related to chronic inflammatory skin immunity diseases.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.159-165
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• 2012

In this study, the chemical characteristics of $Aralia$ $continentalis$ Kitagawa (AcK) $leaf-kimchi$ prepared using different seasonings were examined during storage. In the analysis, no visible changes in the degree of total vitamin C, reducing sugar and total chlorophyll in the $AcK$ $leaf-kimchi$ preserved products were observed over the storage period, and showed a relatively high retention rate was reported. Among the chemicals in the $AcK$ $leaf-kimchi$ preserved products, dietary fiber decreased with the storage period, the soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) decreased, and the total dietary fiber(TDF) remained unchanged (5.27~5.56%). Total chlorophyll decreased after the $1^{st}$ month, increased after the 3rd month and then decreased again. The total soluble solid content increased throughout the storage period.

• Applied Biological Chemistry
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• v.40 no.2
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• pp.117-122
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• 1997

The conditions of cold storage of Citrus unshiu Marc. var. miyagawa produced in Cheju were investigated. Compared to the citrus fruits stored at room temperature, the content of soluble solids, total sugar, vitamin C and specific gravity decreased slightly on the fruits stored at $4^{\circ}C$ and 87% relative humidity. Decay ratio and weight loss were below 10% on keeping freshness relatively till late of March during cold storage. Weight loss, decrease of firmness and soluble solids occured gradually during cold storage. Nevertheless seal-packaging with 0.02 mm LDPE film or wax-coating of citrus fruits were effective on weight loss and appearance, decay ratio increased for long-term storage. It was needed to control humidity in cold chamber for preventing from decay and weight loss. Edible part ratio was decreased gradually by respiration, and peel and tissue of fruits were softened slightly by 60 days of cold storage. Decay ratio and weight loss of full-ripened citrus fruits were little during the storage for 100 days, compared to the fruits harvested early. Appearance and taste of citrus fruits stored for 4 month were good relatively, but decay occured rapidly on seal-packaging fruits putting out of cold room for a few days. Because of the difficulty of long-term storage for early variety of Citrus unshiu, the conditions and periods of cold storage would be determined after considering the physicochemical properties of fruits.

• Food Science and Preservation
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• v.24 no.2
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• pp.181-186
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• 2017

This study was conducted to investigate the weight loss, firmness, external color and vitamin C (VC) content of tomatoes (Lycopersicon esculentum) using non-destructive method to measure identical tomato samples during 15 days storage at low temperature and high humidity. Tomatoes were harvested at the light red stage, sorted, box packed and then stored in thermo-hygrostat ($10{\pm}1^{\circ}C$, $90{\pm}10%RH$). The quality changes in weight loss, firmness and external color were measured every 3 day interval. Weight loss was increased by $1.13{\pm}0.15%$, but it may not be considered to affect quality. Surface color of fruit was changed, especially in lightness and hue angle value. The color values were analyzed by analysis of variance (ANOVA), and the results were significant (p<0.001). Firmness of fruit declined during storage, but it did not decrease in direct proportion. On the storage of day 15, firmness was decreased to 40% of initial state. At last, all the experiment data are summarized and the relationship between firmness and weight loss is analyzed to construct a linear regression mathematical model that can predict the weight loss with the firmness value measured by non-destructive method. This research result could be useful in helping tomato exporters and suppliers to get real-time quality factor by using proposed method and regression model.