• Journal of Biosystems Engineering
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• 제43권3호
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• pp.211-218
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• 2018

Purpose: The present study investigated the nutritional and organoleptic characteristics of two African leafy vegetables (ALVs)-jute mallow (Corchorus olitorius L) and cowpea (Vigna unguiculata)-at various drying temperatures. Methods: The thin-layer drying of cowpea leaves and jute mallow was studied at various temperatures ($40-100^{\circ}C$) in a convective laboratory dryer, and the nutrient profiles of the dried vegetables were determined. The nutrients considered were vitamins B2 and C, and ${\beta}$-carotene. The level of vitamin C was determined by high-performance liquid chromatography (HPLC), whereas the levels of ${\beta}$-carotene and vitamin B2 were determined by titration. Results: ${\beta}$-carotene was the most stable nutrient, whereas vitamin C was the least stable nutrient in both cowpea leaves and jute mallow. The drying parameters-temperature and time-revealed that temperature had the most profound effect on vegetable nutrient stability. Organoleptic tests were carried out on the fresh and dried vegetable; there were no significant differences in preference between the fresh and dried ALVs (95% confidence interval). Conclusions: The present study revealed that the vegetables can be preserved by drying, and the study could be used as a guide for effective drying of those vegetables.

• 대한화장품학회지
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• 제26권1호
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• pp.199-212
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• 2000

A series of novel ascorbic acid derivatives, polyethoxylated ascorbic acid (PEAA) were synthesized by coupling ascorbic acid with polyethylene glycol (PEG) of two molecular weights (MW: 350 and 550) at the C-2 or C-3 hydroxyl group (2PEAA350, 3PEAA350, 2PEAA550, 3PEAA550) to increase the stability and retain the activity, as a skin whitening agent. Their stability, scavenging activity against free radical, inhibitory activity against tyroxinase and inhibitory activity of melanin synthesis in Bl6 melanoma cell of PEAAs were evaluated in viかo and compared with those of ascorbic acid and 3-O-ethyl ascorbic acid (3OEAA), a Con stable vitamin C derivative. Among PEAAs, 2PEAA350 and 2PEAA550 tad high scaveniging activity against See radical, inhibitory activity against tyrosinase and inhibitory activity if melanogenesis but low stability, 3PEAA350 had high stability and moderate scavenging activity against free radical, infibitory activity against tyrosinase and inhibitory activity of melanogenesis. The stability, scavenging activity against free radical and inhibitory activity of melanogenesis of 3PEAA350 were higher than those of 30EAA. The most stable 3PEAA350 among PEAAs was nontoxic in various toxicological tests. These results suggest that PEAA would be a good whitening agent far enhancing stability and bioavailability.

• Bulletin of the Korean Chemical Society
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• 제33권8호
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• pp.2560-2566
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• 2012

The present study investigates how the thermal stability of retinol (vitamin A) encapsulated in polyester nanoparticles is influenced by the types of polyester used for the nanoparticles. A variety of polyester-retinol nanoparticles were prepared with various polyesters like: poly(ethylene adipate), PEA; poly(butylene adipate), PBA; poly(hexamethylene adipate), PHMA; and three polycaprolactones, PCL, of different molecular weights ($M_n$ ~10, 40, and 80K). The chemical stability of retinol in these nanoparticles, monitored in an aqueous solution at $25^{\circ}C$ and $40^{\circ}C$ for 4 weeks, was high in the following order of the nanoparticles prepared with PHMA > PCL 40K > PCL 10K > PCL 80K > PBA~PEA at $25^{\circ}C$ and PCL 10K > PCL 40K > PHMA > PCL 80K > PEA > PBA at $40^{\circ}C$. More importantly, this study has also found that the thermal stability of the retinol in the nanoparticles was closely connected with the melting temperatures of polyesters and polyester nanoparticles. The results were further discussed with possible factors - such as sample preparation condition (or history) and miscibility between the polyesters and retinol - affecting $T_m$ of the polyesters and the nanoparticles.

• 한국자원식물학회지
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• 제21권6호
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• pp.435-439
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• 2008

Due to the fact that tocopherols and tocotrienols have antioxidant and anticancer properties, the commercial utilization of unsaponifiable fractions in rice bran is increasing. These nutraceutical compounds, however, are fairly unstable and readily break down when exposed to oxygen or lighting conditions. To compare the relative sensitivity of vit E isomers to heat and oxygen, concentrated unsaponifiable fractions extracted from crude rice bran oil were exposed to various temperature, oxygen (nitrogen-balanced), and bathing solvent conditions and resultant concentration changes in ${\alpha}$- and ${\gamma}$-tocopherols (T) and tocotrienols (T3) were evaluated. Each isomer exhibited different heat stability. Among them, ${\alpha}$-T3 degraded more rapidly compared to other vit E isomers while ${\alpha}$-T was the most stable isomer. Oxygen level also showed significant impact on each isomer's stability where severe reductions of ${\gamma}$-T (by 20%) and ${\gamma}$-T3 (by 29%) were observed under 2% oxygen conditions, while under 0% oxygen conditions no degradation could be observed even after exposure to $95^{\circ}C$ for 4 hours. When various blending solvents were mixed with concentrated unsaponifiable fractions, organic solvents such as isooctane and hexane were more effective in maintaining the stability of ${\gamma}$- T3 compared to edible oils, among which com oil was more efficient than soybean and rice bran oils.

• 한국식품저장유통학회지
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• 제5권4호
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• pp.320-325
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• 1998

본 연구에서는 석량, 미원 2품종의 풋콩을 실험재료로 사용하여 냉동 저장전 전처리 기술의 일환인 blanching 및 염장처리를 행하여 냉동저장 중 어떠한 영향을 미치는지를 조사하였다. 품질평가로는 수분함량, 색도, Vitamin C 함량의 변화, peroxidase와 lipoxygenase 활성 및 경도를 살펴보았다. 수분함량의 변화는 무처리 경우에는 현저한 감소를 보여주었으나, blanching 처리구와 염처리구는 저장기간 중에도 큰 변화를 변화를 보이지 않았다. Vitamin C 함량에서는 blanching 처리한 것이 열에 의한 영향 때문에 무처리한 것보다 함량이 줄어든 반면 염장 처리구에서는 높은 비타민 C 함량을 나타내었다. 또한 콩의 맛에 관여하는 효소인 peroxidase와 lipoxygenase의 경우 전처리 공정으로 blanching이나 염처리만으로는 충분히 불활성화 시키지 못하였으나, -2$0^{\circ}C$의 냉동저장 후 lipoxygenase활성은 90%정도 불활성화 된 것으로 나타났다. 그리고 경도를 살펴본 결과, 미원과 석량 모두 blanching처리구가 다소 높은 경도를 보인 반면, 염처리구에서 미원은 경도가 급격히 감소하는 경향을 볼 수 있었으며, 석량의 경우는 약간 감소하는 경향을 보였다. 이상의 결과, 본 연구에서는 염처리조건으로 2%, 180분 동안 염장 처리한 것이 가장 적당한 것으로 나타났다. 그리고 풋콩을 수출용으로 저장하기 위해서는 저장에 앞서 전처리 공정이 필요하며, blanching이나 염처리를 한다면 풋콩의 품질변화를 최소화하고 저장 기간을 연장시킬 수 있으며, 또한 콩의 조리 시 염의 첨가로 조직을 연화시켜 cooking시간을 단축시킬 수 있으리라 기대된다.

• Asian-Australasian Journal of Animal Sciences
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• 제21권7호
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• pp.1059-1066
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• 2008

This study was carried out to investigate the effects of dietary sulfur (S) and vitamin E (Vit E) supplementation on the quality of beef from longissimus muscle of Hanwoo bulls. Eleven, 29 months-aged Hanwoo bulls were randomly divided into three feed supplementation groups (S (n = 4), Vit E (n = 4) and S+Vit E (n = 3)). S was given as much as 12 g/head/d and Vit E was given as much as 1,200 IU/head/d; both supplements were given for 3 months prior to slaughter. At 24 h post-slaughter, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter, the M. longissimus from each carcass was collected and stored at $4{\pm}0.2^{\circ}C$ for 10 days. There were no significant differences in yield and quality grades of carcass and proximate composition, physical properties and aroma pattern of meat among all groups. At 5 days of storage, the TBARS value of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than other groups; and at 10 days of storage, the TBARS value of meat from cattle with Vit E and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with S supplementation. At 5 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from cattle with Vit E supplementation; and at 10 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from other groups. At 10 days of storage, the redness value of meat from cattle with S supplementation was significantly higher (p<0.05) than from cattle with Vit E supplementation and the hue-angle value of meat from cattle with S and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with Vit E supplementation. Dietary Vit E supplementation had a better effect on lipid stability whereas dietary S supplementation had a better effect on OxyMb stability. The dietary combination of S and Vit E created the highest protection for beef from myoglobin oxidation and thus improved the color stability of meat.

• 한국식품저장유통학회지
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• 제14권4호
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• pp.364-368
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• 2007

가공이나 저장 중 쉽게 산화되는 특성을 갖는 비타민 C의 안정성과 가공적성을 향상시키고자 Zein-DP와 HPMC-FCC를 코팅제로 한 유동층 코팅법을 이용하여 코팅한 비타민 C 분말의 품질 특성에 대하여 조사하였다. 유동층 코팅은 비타민 C의 입자크기($80{\sim}100\;mesh,\;100{\sim}140\;mesh$)와 코팅액의 혼합비(1:1.6, 1:2.5, 1:3(w/w))를 달리하여 실시하였다. 코팅효율은 $80{\sim}100\;mesh$의 경우가 $100{\sim}140\;mesh$보다 높았고 코팅액의 혼합량이 많을수록 감소함을 보였다. 코팅된 필름의 두께는 $80{\sim}100\;mesh$의 경우가 $100{\sim}140\;mesh$보다 두꺼웠으며, 코팅된 입자의 입도분포도는 코팅액 혼합비 1:3에서 가장 좁았다. 코팅분말의 DPPH 소거능은 코팅 전 입자크기와 코팅액 혼합비에 따른 큰 차이를 보이지 않았다. 상기의 코팅된 분말의 품질 특성에 코팅물질의 종류는 거의 영향을 미치지 않았다. 이로써 비타민 C의 유동층 코팅에 적합한 조건으로 비타민 C의 입자크기는 $80{\sim}100\;mesh$, 비타민 C와 코팅 액의 혼합비는 1:3(w/w)으로 판단된다.

• 한국식품영양과학회지
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• 제44권12호
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• pp.1813-1818
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• 2015

본 연구에서는 높은 불포화지방산 함유율로 말미암아 항산화 성분을 함유하고 있음에도 불구하고 산패에 대한 위험성을 내포하고 있는 포도씨유에 다량의 항산화 성분을 함유한 것으로 알려진 포도씨추출물을 첨가하여 포도씨추출물 함유 포도씨유의 90일 동안의 저장 중 산화 안정성을 측정하였고, 갈색화, 비타민 E, 지방산 조성 및 폴리페놀 함량 변화를 조사해 보았다. 포도씨추출물을 첨가한 포도씨유의 경우 무첨가 포도씨유보다 저장기간 동안 과산화물가, 산가 및 공액이중결합가가 모두 낮아 포도씨추출물이 포도씨유의 산화 안정성에 기여하는 것으로 나타났다. 저장 중 흡광도 증가량 역시 포도씨추출물 첨가 포도씨유가 무첨가 포도씨유에서보다 적게 나타났고, 비타민 E 이성체의 감소량 또한 무첨가 포도씨유에서보다 포도씨추출물 첨가 포도씨유에서 적게 나타났으며, 지방산 조성 변화 역시 무첨가 포도씨유에서보다 포도씨추출물 첨가 포도씨유에서 적게 나타났다. 한편 저장 중 폴리페놀 함량 감소량은 포도씨추출물 함유 포도씨유에서 가장 크게 나타났다. 따라서 포도씨추출물은 저장 중 포도씨유의 산화 안정성에 기여하는 것으로 확인되었으며, 다만 그 능력은 합성항산화제인 butylated hydroxytoluene보다는 낮은 것으로 조사되었다.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
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• pp.280-285
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• 2003

The cosmetic industry associated L-ascorbic acid (LAA) or not with its salts and esters, to be employed for fighting the cutaneous aging process. In large part, in the segment of cosmetics, the salts and esters of the LAA alone are employed more frequently than the pure LAA, since the former are chemically more stable, but result in less effective products. The present work refers to a process for stabilizing LAA in an aqueous medium, which includes the step of placed the LAA in contact with Polyvinylalcohol (PVA) through weak force like Van der Waals interaction. The PVA provides stability for LAA aqueous solution, which is stable for 106 days with a LAA content decrease only of 10% w/v.

• Animal Bioscience
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• 제35권4호
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• pp.567-576
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• 2022

Objective: An experiment was conducted to determine the effect of algae-based antioxidant containing Se yeast (EconomasE^®) on the growth performance, visceral organ weight, meat quality, and oxidative stability of broiler chickens. Methods: Nine hundred sixty, day-old male broiler chickens (Cobb, 43.97±0.55 g) were divided into three dietary treatments and allocated into 12 deep litter pens in a completely randomized design giving 4 replicate cages for each treatment. Three dietary treatments were: i) control (CON, basal diet with sufficient nutrient), ii) vitamin E (VitE, basal diet supplemented with 100 IU VitE), and iii) Algae-based antioxidant containing Se yeast (EcoE, basal diet supplemented with 0.2% algae-based antioxidant containing Se yeast: EconomasE^®). Maize soybean meal based basal diets were formulated to meet or exceed the nutrition requirement for broiler chickens. Chickens were fed ad-libitum experimental diets during the 42 days experiment period. On days 21 and 42, body weight and feed intake were measured to calculate the feed conversion ratio of the chickens. Intestine and visceral organs were measured together with meat quality and oxidative stability on days 14 and 42. Results: Chickens fed with EcoE showed improved (p<0.05) growth performance, meat quality, and higher (p<0.05) oxidative stability compared to the chicken fed on CON. Moreover, broiler chickens fed with EcoE showed similar (p<0.05) growth performance with better (p<0.05) meat quality and higher oxidative stability compared to the broiler chickens fed VitE (p<0.05). Conclusion: The algae-based antioxidant containing Se yeast can be supplemented into commercial broiler diets as a substitution of VitE while maintaining growth performance with enhancing meat quality and oxidative stability of the broiler chickens.