• Journal of the Korean Society of Fashion and Beauty
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• v.5 no.4
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• pp.130-138
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• 2007

The aim of this study was to assess the cosmeceutical activies of four kinds of Korea herb medicine extracts using in cosmetics and related industries. The cosmeceutical activities of extracts were investigated by tyrosinase inhibition, astringent, anti-bacterial and MTT assay for cell viability. In the whitening effect, PA that the highest tyrosinase inhibition activity showed 56% at 10 ppm in ethanol extract. Also water and ethanol extract of RE showed 54%, 68% at 1,000 ppm, respectively, but LE and CA showed lower effect. Astringent effect of water and ethanol extract of PA appeared over 60% at 1,000ppm concentration but other extracts showed no astringent effect. In the anti-bacterial test, water and ethanol extract of PA showed no anti-bacterial effect against all microorganisms. But water and ethanol extract of RE showed anti-bacterial effect on Staphylococcus aureus, ethanol extract of showed on Staphylococcus aureus and Propionibacterium acnes, ethanol extract of CA showed on Candida albicans. The resUlt of stability test showed that the emulsion of containing PA were very stable at various temperature and sun-light test. Viscosity and pH of emulsion did not change. From the results of human patch test to assess the safety of cosmetics containing PA there was no negative reaction on skin was found.

• International journal of advanced smart convergence
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• v.8 no.3
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• pp.27-38
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• 2019

I reviewed about dyeing fastness and functional properties of the non-mordant dyed cotton and iron mordant dyed cotton with astringent persimmon juice. In the UV-VIS spectrum of astringent persimmon juice, the maximum absorption wavelength of the juice was 272.0 nm, which was a characteristic peak of tannin. In dyeing fastness, light fastness of the non-mordant dyed cotton was a little low at grade 2~3. But by the iron mordant treatment, the light fastness was good at grade 4. Dry cleaning fastness to discoloration and contamination was excellent at grade 4~5 for both the non-mordant dyed cotton and iron-mordant dyed cotton. Their rub fastness were grade 3 and grade 2~3 respectively, in the dry condition, and grade 2~3 and grade 3 respectively, in the wet condition. In the perspiration fastness of the non-mordant dyed cotton, the discoloration from acidity and alkalinity was grade 3~4 and grade 3, respectively, and contamination from acidity and alkalinity was relatively good at grade 4. Meanwhile, in the perspiration fastness of the non-mordant dyed cotton, discoloration from acidity and alkalinity was fair, both recording grade 3~4, and contamination from acidity and alkalinity was very good, both recording grade 4~5. In the ultraviolet protection effect of the non-mordant dyed cotton and iron-mordant dyed cotton, the ultraviolet protection factor was both 50+, both of which showed an excellent ultraviolet blocking effect. And the protection rate of UV-A appeared 98.4% and 99.1%, respectively, and the protection rate of UV-B showed 98.7% and 99.2, respectively. In addition, both exhibited an excellent deodorization rate over 99.9% or more, irrespective of the passage of time. Also, both showed an excellent antimicrobial activity over 99.9% or more against Staphylococcus aureus and Klebsiella pneumoniae.

• Food Science and Preservation
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• v.12 no.3
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• pp.299-304
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• 2005

The two major tannins were separated by Sephadex LH-20 and MCI-gel CHP-20 from peel of astringent persimmon fruits. Purified tannins were identified to (+)-catechin and (+)-gallocatechin by NMR, IR spectrum and FAB-mass spectrum. The removal rate of turbidity, T-N, T-P and CODcr in wastewater with lime and (+)-gallocatechin was higher than those of (+)-catechin because (+)-gallocatechin has more hydroxyl groups. As increasing concentration of tannins from peel of astringent persimmon fruits, the removal rate of turbidity, T-N, T-P and CODcr were increased. Synergistic activity by mixed tannins(catechin+gallocatechin) was also observed.

• Journal of the Korean Society of Costume
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• v.28
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• pp.205-212
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• 1996

This paper is to study the characteristics of fabrics dyed with astringent unripe persimmon juice. The cotton silk rayon and nylon fabrics were dyed with astringet unripe persimmon juice. The structures of natural fabrics dyed fabrics and dyed fabrics followed by washing were examined by scanning electron mi-croscopy. Surface reflexibility of VIS trans-mittance of UV VIS and NIR were analyzed. The study conclues as follows: 1. Colour of cotton fabrics dyed with persim-mon juice became darkended as a function of exposing time to sunlight. That colour was chaged after washing. 2. Blocking effect of ultraciolet light and visible ray was increased in all dyed fabrics. Especially dyed cotton fabric blocked UV light perfectly and the blocking effect was still remained after 9 washings. 3. Persimmon juice dyeing produced coating effect to fabrics besides dyeing effect accord-ing to the scanning electron micrographs. In a word the cotton fabric dyed with per-simmon juice has blocking effect of UV light stiffness. Therefore I think persimmon juice dyeing is a very useful textile finishing and ex-pect a wide application of the technique in fu-ture.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.16 no.2_3
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• pp.35-42
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• 2010

The effect of different containers on preservation of the fresh produces of banana, non-astringent persimmon, strawberry, cherry tomato and enoki mushroom was evaluated by storage test at controlled chilled temperature. Korean earthenware containers (onggi) glazed and/or unglazed were compared with plastic box and chinaware (or glass bottle). Glazed onggi was effective in preserving banana, persimmon and cherry tomato, while there was only marginal or little benefit with strawberry and enoki mushroom. The positive effect of glazed onggi on the freshness keeping for these ethylene-sensitive commodities is reasoned to come from adsorption of ethylene by the onggi, which needs to be tested by further study.

• The Korea Journal of Herbology
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• v.22 no.3
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• pp.85-91
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• 2007

Objective : In this study, anti-oxidant and cosmeceutical activities of Isatis tinctoria L. extracted from water, ethanol and supercritical fluid condition were confirmed to investigate cosmeceutical activities for utilization as cosmetic ingredient. Methods: Anti-oxidant and cosmeceutical activities were investigated by using electron donating ability, xanthine oxidase, tyrosinase, astringent effect. Result : Isatis tinctoria L. extracts by supercritical fluid, water and ethanol showed good electron donating ability which were 82.7%, 62.6% and 44.8% at the concentration at 1,000ppm, respectively. Xanthine oxidase activity related with purine metabolism was inhibited by ethanol extract about 52.3% at the concentration at 1,000ppm. Tyrosinase inhibition effects, by supercritical fluid extract, ethanol extract and water extract, were 83.3%, 52.9% and 41.2% respectively at 1,000ppm. In the measurement of astringent effect, supercritical fluid extract at the concentration to 5,000ppm showed 85.7% in related activity. The water extract showed 95.9% nitrite scavenging activity at 5,000ppm. Conclusion : According to these results, it is possible that the extract of Isatis tinctoria L. can be used as a new natural material of cosmetic industry.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.478-486
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• 2017

To find the effect of packaging materials(LDPE $60{\mu}m$, Ceramic $30{\mu}m$ and $60{\mu}m$) to enhance the shelf-life of de-astringent persimmon, the fruits used were the astringent persimmons of "Cheongdobansi" and astringency was removed in $CO_2$. De-astringent persimmon were stored in MA for 140 days at $5^{\circ}C$. During storage, the concentration of oxygen was decreased to 5.2%, while the concentration of carbon dioxide was increased to 5.2% from 18 days. But the concentration of oxygen and carbon dioxide was maintained at a constant concentration until the end of storage. The rate of weight loss was gradually decreases for the storage time elapsed and has better in ceramic $60{\mu}m$ packaging than other packaging materials. Fruit hardness and color value were well maintained in ceramic $60{\mu}m$ packaging. Tannin content and soluble solid were not significant difference among the packaging conditions. Ethanol and acetaldehyde content were decreased during early period of storage and then increased. As a result of objective analysis, de-astringent persimmon storage in ceramic $60{\mu}m$ was more effective than other storage conditions.

• Journal of Applied Biological Chemistry
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• v.55 no.4
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• pp.207-215
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• 2012

Phenolic compounds of $17.9{\pm}1.0mg/g$ were extracted from Ulmus pumila with 70% ethanol. The elastase inhibitory activity related with forming wrinkle was shown an excellent wrinkle improvement effect in 70% ethanol extracts as 55.5-69.5% at phenolic concentration of $50-200{\mu}g/mL$. The tyrosinase inhibitory activity related with skin-whitening was 24% in 70% ethanol extracts at phenolic concentration of $200{\mu}g/mL$. The astringent activity of 70% ethanol extracts was shown activity of 71% at phenolic concentration of $200{\mu}g/mL$ therefore it is judged that there is a high effect on pores reduction of the skin. The hyaluronidase inhibitory activity of U. pumila extracts was confirmed anti-inflammation effect of 80% at phenolic concentration of $50{\mu}g/mL$. Antimicrobial activity of U. pumila water extracts was shown each 8.7, 10.0, 11.1 and 11.8 mm clear zones on Propionebacterium acnes at phenolic concentration of $50-200{\mu}g/mL$. The stability of the multi-functional cosmetic (lotion) added U. pumila extracts was very stable for 28 days without changing of pH and viscosity also it's stable on temperature and sun lights. As the concentration of extracts was increased, the color of lotion was getting dark, but the sensory evaluation was high at score of 8.5.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.45-49
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• 2010

To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying ($SK{\rightarrow}D$), 3) steaming followed by drying ($ST{\rightarrow}D$), 4) drying followed by roasting ($D{\rightarrow}R$), 5) soaking and then drying followed by roasting ($SK{\rightarrow}D{\rightarrow}R$), 6) steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow$}. The tannin content of the lotus root was lowest when it was treated by steaming followed by drying ($ST{\rightarrow}D$). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow}R$) showed the highest preference with respect to astringent and roasted taste.

• Current Research on Agriculture and Life Sciences
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• v.33 no.2
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• pp.65-68
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• 2015

Hunter's color value "a" in dried-persimmon of table and full ripe fruit was higher than that in unripe fruit. In case of soluble solid content, full ripe fruit was $50^{\circ}Brix$, the highest degree, while unripe fruit was $40^{\circ}Brix$, the lowest degree. PPO activation of unripe fruit was 4.7, which was higher than table-ripe fruit (0.7) and full ripe (1.0). Polyphenol oxidase activation remained even while drying, but there was no difference in PPO activation degree as drying period increased. Total phenol content of unripe fruit was 101.4, which was higher than table-ripe fruit (57.5) and full ripe fruit (67.4). Total phenol content level increased as drying period increased, which was based on fresh weight. Hardness of unripe and table ripe fruit continued to decrease until three weeks during softening. After that, hardness was high and it started drying. However, in full ripe fruit, hardness increased after two weeks and softening was fast during the drying period, and its weight reduction rate was lower than that of unripe and table ripe fruit.