• Food Science and Preservation
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• v.5 no.1
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• pp.7-12
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• 1998

Chestnuts(Castanea cretana, Eunki) were used for quality evaluations from the physiological and physicochemical points of view during storage under different temperatures and relative humidities for 8 months. Quality criteria included spouting, rotting, weight loss, and the changes in moisture, total sugar, reducing sugar, and total vitamin C of the stored sample. Sprouts(roots) were developed in about 2 months in all stored samples which had been mixed with sawdust(50% moisture) and stored under the conditions of 2∼25$^{\circ}C$ and 62∼95% RH. The sprout development was more significant in the storage temperature of Pit(9${\pm}$6$^{\circ}C$, 80${\pm}$5% RH, PT)and room(16${\pm}$7$^{\circ}C$, 85${\pm}$10% RH, RT) than low(3${\pm}$1%, 80${\pm}$5% RH, LT)and ambient(14${\pm}$11$^{\circ}C$, 67${\pm}$5% RH, AT). The rates of rotting and weight loss were appreciable in the order of PT, AT, RT and LT, and those of LT were 1∼2%. The use of wet sawdusts resulted in the increase of moisture contents in stored samples, thereby causing the rotting phenomena. Some chemical components of stored samples were found liable to the changes according to storage conditions, that is; total sugars showed a decreasing tendency along with a temporary increase during storage, and both reducing sugar and vitamin C were similarly accumulated in the samples stored at low temperature conditions. The results indicated that long-term storage of chestnuts will be possible in either cases of the application of low temperature following sprout-inhibition treatment or the use of lower temperature than 0$^{\circ}C$ to suppress its sprouting during storage.

• Journal of the Korean Applied Science and Technology
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• v.32 no.4
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• pp.694-701
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• 2015

In order to get stabilized pure retinol in skin care cosmetics, developing the three layered matrix bead capsules were studied. This study relates to make a cosmetic composition using the three layered matrix capsule that could increase the stability of the active ingredient. A primary encapsulation, vitamin A (pure retinol) of active ingredient was perfectly capsulated into water-in-oil (Water-in-Oil: W/O) emulsion vesicle using PEG-10 dimethicone copolyol emulsifier. A secondary encapsulation of multiple emulsion of the water-in-oil-in-water (W/O/W) emulsion blending W/O emulsion using sucrose distearate of surfactant was developed using homogenizing emulsifying system. Pure retinol of active ingredient was stably capsulized to inside the W/O/W-multiple emulsion in order to load the triple matrix capsulation. By coating it with a polymer matrix base, encapsulated in the triple layered type, which were developed bead encapsulation of 2~10mm uniformly size. To show beautifully appearance capsulated bead type, these finish particles in this triple matrix layer were developed as a gold, green, dark brown, silver and blue color were encapsulated in the bead types. Structural particle certification of triple matrix layer was observed through SEM analysis. Stability of pure retinol was remained stable more than 99.7% for 30 days at $42^{\circ}C$ incubating conditions compared with non-capsule. This technology was applied in different formulations such as various sizes and colors that by applying the skin care cosmetics. In the future, this technology to encapsulate an unstable active ingredient, we expect to be expanded this application in the food and drug as a time delivery system.

• Applied Biological Chemistry
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• v.45 no.3
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• pp.179-184
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• 2002

To examine utilization of Korean black soybean as a natural pigment, the effects of temperature, carbohydrate, organic acid, vitamin C and metal ion were investigated. Korean black soybean pigment was more stable than other anthocyanin pigments when temperature was abused. There was no darkness effect in carbohydrate. In organic acid, the color intensity was increased. The vitamin C addition negatively affected on color of anthocyanin. Among the metal ions tested, $Cu^{2+}$ and $Zn^{2+}$ was not affected but $Mn^{2+}$ makes it unstable. Results indicate that Korean black soybean pigment was more stable than other anthocyanin pigment in various environment at pH 3.

• BMB Reports
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• v.42 no.11
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• pp.743-746
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• 2009

L-ascorbic acid (Vitamin C) and peptide are both useful compounds for collagen biosynthesis in cosmeceuticals (cosmetic and pharmaceutical fields). The instability of these compounds, however, limit their application in these industries. In this report, we describe the development of a novel compound, Stabilized Ascorbyl Pentapeptide (SAP), which physically is much more stable than L-ascorbic acid in water. The inhibitory effects of this SAP compound on tyrosinase and melanin synthesis is comparable to that of L-ascorbic acid. Importantly, the SAP compound displays no cytotoxicity at a high concentration (5 mM). The ability of SAP to promote collagen biosynthesis is greater than that of L-ascorbic acid or the KTTKS peptide alone. Considering the in vitro stability and functional effects, our data strongly suggest that the SAP compound is a good candidate not only as a cosmetic ingredient, but also as a wound healing agent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.2
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• pp.7-12
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• 1982

B-vitamin contents in ginsengs ranged from 55.9 to 65.5 r/g and from 13.2 to 14.5 r/g for niacin and niacin amide, from 4.9 to 5.4 mr/g for cobalamine, and from 3.9 to 8.2 r/g and from 6.9 to 8.2 r/g for riboflavin and thiamine regardless processing. Especially, cobalamine was detected in ginseng. It is found that the contents of B-vitamins somewhat decreased according to processing methods, washing-dried and steaming-dried of fresh ginseng. Niacin, niacin amide and cobalamine decreased by $6{\sim}9%$. Therefore, it is approved that B-vitamins were stable in processing methods.

• Nutrition Research and Practice
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• v.17 no.4
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• pp.597-615
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• 2023

Healthy aging can be defined as an extended lifespan and health span. Nutrition has been regarded as an important factor in healthy aging, because nutrients, bioactive food components, and diets have demonstrated beneficial effects on aging hallmarks such as oxidative stress, mitochondrial function, apoptosis and autophagy, genomic stability, and immune function. Nutrition also plays a role in epigenetic regulation of gene expression, and DNA methylation is the most extensively investigated epigenetic phenomenon in aging. Interestingly, age-associated DNA methylation can be modulated by one-carbon metabolism or inhibition of DNA methyltransferases. One-carbon metabolism ultimately controls the balance between the universal methyl donor S-adenosylmethionine and the methyltransferase inhibitor S-adenosylhomocysteine. Water-soluble B-vitamins such as folate, vitamin B6, and vitamin B12 serve as coenzymes for multiple steps in one-carbon metabolism, whereas methionine, choline, betaine, and serine act as methyl donors. Thus, these one-carbon nutrients can modify age-associated DNA methylation and subsequently alter the age-associated physiologic and pathologic processes. We cannot elude aging per se but we may at least change age-associated DNA methylation, which could mitigate age-associated diseases and disorders.

• Applied Chemistry for Engineering
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• v.19 no.6
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• pp.604-608
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• 2008

In this work, the basic research for nano-capsulation of L-ascorbic acid (Vitamin C) in nonaqueous system was carried out. 500 nm-sized nano-capsules were prepared in nonaqueous system, and the emulsified capsule had mean size of 410 nm. The stability test on the temperature and the storage periods was performed at 4, 20, and $30^{\circ}C$ for 30 days. After 5 days, L-ascorbic acid was extricated 5.1, 9.3, and 12.5% at each temperature, but only 1~2 % was extricated after the time span. Likewise, the results of the skin susceptibility on women and men, each 10 persons, revealed that the very thin allergy was shown from only a woman after 2 days, but it was not shown from the others.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.77-85
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• 2015

This study investigated the physicochemical properties and antioxidative activity of soymilk added with buckwheat sprout (SBS), and sensory properties of SBS were analyzed with control soymilk (CS). Moisture content decreased while protein, ash, and lipid contents increased according to content of buckwheat sprout. Solids content and viscosity tended to increase with addition of buckwheat sprout from 0% (CS) to 2.5% (2.5SBS), 3.5% (3.5SBS), and 4.5% (4.5SBS). SBS was found the significant pH drop from 7.08 to 6.43, 6.34, and 6.21. Suspension stability of soymilk slightly decreased with addition of buckwheat sprout. Hunter's color value L of SBS decreased while a and b values increased in comparison with CS. Rutin content was measured 23.78 mg/100 g (2.5SBS), 39.68 mg/100 g (3.5SBS), and 44.80mg/100 g (4.5SBS). Vitamin C content in SBS was higher than CS. Daidzin content increased as buckwheat sprout was added. Total phenolic content increased from 100.95 mg/100 g (CS) up to 315.71 mg/100 g (4.5SBS). For free radical scavenging activity, SBS was significantly higher than CS. In conclusion, SBS can be used as a functional food with higher amounts of rutin, vitamin C, total phenolics, and daidzin. 2.5SBS and 3.5SBS also showed better overall quality characteristics.

• Journal of agriculture & life science
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• v.45 no.4
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• pp.121-133
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• 2011

Effects of roasting on vitamin E content, color, microstructure and moisture of peanuts, and vitamin E content in peanut oils prepared from the roasted peanuts were investigated. Runner-type peanuts were roasted at 140, 150, and $160^{\circ}C$ for 10-20 min. As roasting temperature and time increased, the CIELAB $L^*$ value of peanuts decreased while $a^*$ and $b^*$ values increased, resulting in formation of the golden brown color of roasted peanuts. Moisture ratio (M/Mo) and color $b^*$ value of peanuts roasted at 140 to $160^{\circ}C$ showed a correlation of $b^*=21.61\;(M/Mo)^2-40.62\;(M/Mo)+34.12$ ($R^2=0.9123$). Overall changes in the tocopherol contents of peanuts and peanut oils were significantly affected by roasting temperature and time (p<0.05). Roasting at $140^{\circ}C$ caused a slight increase in the levels of tocopherols of peanuts over roasting time up to 20 min (p<0.05). There was no significant change in the tocopherol levels of peanuts during roasting at $150^{\circ}C$ for 20 min (p>0.05). At $160^{\circ}C$, the levels of tocopherols significantly decreased during the initial 10 min of roasting (p<0.05) while there was no extended loss after 10 min, resulting in about 5, 12, 20, and 10% losses of ${\alpha}$-, ${\beta}$-, ${\gamma}$- and ${\delta}$-T, respectively. After 20 min, total tocopherols decreased by 18%. However, tocopherol contents of pressed peanut oils significantly decreased at all roasting temperatures (p<0.05). After roasting peanuts at $160^{\circ}C$ for 20 min, about 84% of initial ${\alpha}$-T in peanut oils was retained. ${\alpha}$-T was the most stable to roasting while ${\gamma}$-T was the least. Swollen epidermal cells on the inner surface and broken cell walls of parenchyma tissue of peanut cotyledon were observed in peanuts after roasting at $160^{\circ}C$ for 15 min. Severe changes in microstructure of peanut by roasting would contribute to vitamin E stability because of exposure of oil droplets in peanuts to oxygen.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.272-277
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• 1998

In order to study storage stability of fresh jujube fruits (Zizyphus jujuba Miller) controlled atmosphere storage, polyethylene film packaging and non-packaging were compared. Jujube fruits were stored on the following gas compositions: 1.5% carbon dioxide and 5, 8, 10, 12% oxygen at $7^{\circ}C$, respectively. And 0.05 mm PE packaging and non-packaging were stored at $1^{\circ}C,\;4^{\circ}C\;and\;7^{\circ}C$. Safe storage period of Bokjo jujube fruits was four weeks when stored in CA condition of $O_2\;10%\;and\;CO_2\;1.5%$ in terms of their overall quality. The rate of weight loss was not much changed either by storage method of CA or by PE film packaging. In surface color the a value of jujube fruits increased but L and b values decreased during the storage period. Hardness showed the trend of increase in all the treatment for 2 weeks of storage while in CA it decreased more than the others after 4 weeks of storage. Soluble solids and titratable acidity were changed slightly. Vitamin C contents were gradually decreased in all treatments, but non-packed jujubes at $1^{\circ}C$ were slightly increased.