• Korean journal of food and cookery science
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• v.25 no.3
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• pp.317-329
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• 2009

In the study, we determined the optimal ingredient mixing ratio for the preparation of sponge cake containing bamboo (Pseudosasa japonica Makino) leaves. This experiment was designed in according with the D-optimal design of mixture design, which involved 14 experimental points including 4 replicates for three independent variables (sugar 110${\sim}$129%, bamboo leaves 3${\sim}$8%, oil 10${\sim}$25%). The results the F-test, specific gravity, volume and color values (L, a, b) decided a linear model, while the viscosity, hardness and sensory characteristics (color, smell, taste, texture and overall acceptance) decided a quadratic model. The results of our fitness analysis demonstrated that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results demonstrated that increasing amounts of added bamboo leaves induced a reduction in brightness, and increasing redness and yellowness. In addition, increasing amounts of bamboo leaves caused increases in hardness, and thus the softness of the cake decreased. And as the level of added oil increased, softness increased. Cake samples received low sensory evaluation scores when sugar, bamboo leaves, and oil were added above their optimal levels. In the numeric optimization, the optimal ingredient amounts were 121.36% sugar, 4.96% bamboo leaves, and 15.69% oil. The above results demonstrate the feasibility of adding bamboo leaves to sponge cake, and therefore, a bamboo leaves as a functional food.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.159-167
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• 1996

Effect of covering various levels(0, 1, 3, 5 and 7% per Chinese radish weight) of bamboo(Pseudosasa japonica Makino) leaves on the surface of Dongchimi was studied in the course of fermenting at 1$0^{\circ}C$ up to 75 days. Physicochemical, microbiogical, and sensory characteristics of Dongchimi were analyzed at regular intervals of 5 to 7 days during fermentation. Both the degree of pH drop from the initial 6.47~6.54and increase total acid content from the initial 0.004%, with the accumulation of organic acids tended to be more gradual depending upon the amounts of bamboo leaves covered. The increases of total solid content and turbidity were also suppressed in similar patterns, notably after 13 days of fermentation. The growth of total bacteria(1.5$\times$10$^4$cfu/ml, initial)was partly inhibited while that of lactic acid bacteria(1.8$\times$10$^4$cfu/ml, initial)was favorably encouraged by the presence of bamboo leaves. As a result of sensory evaluation, Dong-chimi covered with 1 and 3% bamboo leaves on showed the higher scores significantly(p<0.05, p<0.01, p<0.001) in overall acceptability till 39 days. But after 61 days, those covered with 3 and 5% bamboo leaves were rather preferable than any other one.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.283-290
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• 2018

This study examined the quality characteristics and anti-oral microbial activity of bamboo leaf jelly prepared with different 5 levels (0, 10, 20, 30, and 40%) of bamboo (Phyllostachys nigra var. henonis) leaf extract. The sugar contents of bamboo leaf jelly were increased significantly by increasing the level of bamboo leaf extract. The luminance and Hunter's a values of the jelly samples increased with increasing bamboo leaf extract, but the 40% bamboo leaf jelly had the lowest Hunter's b values. The hardness, adhesiveness, gumminess, and chewiness increased significantly with increasing bamboo leaf extract. Among the mechanical properties, only the flavor of the jelly with 30 and 40% bamboo leaf extract were increased significantly. The extract of bamboo leaves had strong antimicrobial activity against S. mutans, S. sobriuns, P. gingivalis, and P. intermedia at a concentration of 40%. These results suggest that bamboo leaf extract can be useful in the production of high quality jelly.

• Journal of Korean Society of Forest Science
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• v.111 no.1
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• pp.108-114
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• 2022

In bamboo, the nutrient status of tissues and associated soil is an important indicator of nutrient uptake by various bamboo species. In this study, the nutrient concentrations of leaves, roots, and mineral soil at 0-10 cm depths were examined in three bamboo stands [Phyllostachys bambusoides S ieb. et Zucc, Phyllostachys nigra var. henonis Stapf ex. Rendle, and Phyllostachys pubescens (Mazel) Ohwi] at a broad regional scale in southern Korea. In the three bamboo species, species-specific differences were observed in the carbon (C) and calcium (Ca) concentrations of leaves and in the nitrogen (N) and magnesium (Mg) concentrations of roots. Ca concentrations in leaves were significantly higher in P. bambusoides (11.94 g Ca kg^-1) than in P. pubescens (7.83 g Ca kg^-1), whereas potassium (K) concentrations were lowest in P. bambusoides among the three bamboo species. N concentrations in the roots were significantly lower in P. pubescens (5.23 g N kg^-1) than in P. nigra var. henonis (7.72 g N kg^-1). In contrast to bamboo tissues, soil nutrients, such as total N, organic C, exchangeable Ca²⁺, and Mg²⁺, did not differ significantly among the bamboo species. These results suggest that species-specific practices will be required for nutrient management of bamboo stands because nutrient concentrations vary considerably in the tissues of the three studied species.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.459-468
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• 1999

The purpose of this study was to evaluate the effect of bamboo(Idae) leaves on the taste and preservation of Dongchimi. Dongchimi was prepared by the method described in the literatures and fermented at 10$^{\circ}C$ for 75 days. The amounts of bamboo leaves used to cover the Donchimi was 1, 3, 5 and 7% of radish weight. Total vitamin C content increased gradually in the initial stage of the fermentation periods, and then it decreased gradually. Regardless of the amount of bamboo leves, the reducing sugar content increased gradually from the initial stage of fermentation increased rapidly after 8 days of fermentation. As the amount of bamboo leaves increased, the reducing sugar content was retained longer, which reflected the retardation of Dongchimi fermentation. The free amino acid contents in all of the Dongchimi samples were in order of arginine > glutaric acid > aspartic acid > alanine at the initial period of fermentation, but the order changed to arginine > alanine > glutamic acid > valine as fermentation proceeded over 23 days. Among the five non-volatile organic acids identified, the levels of malic acid and citric acid were decreased during fermentation, while those of lactic acid, fumaric acid, and succinic acid were increased. There was a significant increase in lactic acid, succinic acid, malic acid, and citric acid contents during fermentation. The content of water soluble pectin(WSP) was higher than other pectins at the initial stages, but the content of WSP decreased as fermentation proceeded.

• Textile Coloration and Finishing
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• v.24 no.4
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• pp.247-252
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• 2012

The objective of this study was to find an appropriate method and process for protecting the green color in bamboo leaves and subsequent extraction of the green colorants, chlorophyll. Various inorganic salts including cupric sulfate, ferric sulfate, and zinc chloride were employed as green color protectors. Accordingly, the effects of metal salts and treatment conditions on color protection were investigated to find appropriate protector and conditions. And also, the efficacy of bamboo colorants as a natural green dye was evaluated through dyeing and colorfastness tests. Antimicrobial activity of dyed fabrics was measured by shake flask method in terms of bacterial reduction rate using Staphylococcus aureus(ATCC 6538). On the basis of experimental results for stabilizing bamboo leaves colorants, it was confirmed that Cu was the most appropriate metal type considering dye uptake, photostability and light fastness, and its optimum concentration was 0.025%. After the stabilization, the colorants were extracted efficiently at NaOH aqueous solution of 1.00%. It was concluded that bamboo leave has a high potentiality as new resources to produce a natural green dye with antimicrobial functionality.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.1-7
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• 2006

In this study we investigated physicochemical and sensory characteristics of cookies with various levels(0, 3, 6, 9, 12%) of bamboo leaves powder. Spread ratio of control and 3% added sample showed significantly higher value than $6{\sim}12%$ bamboo leaves powder added samples. Loss rate of control showed significantly higher value than other samples. The 'L' and 'b' value was significantly lowed by the addition of bamboo leaves powder. The 'a' value of bamboo leaves powder added samples were significantly lower than control. Share force was increased in proportion to bamboo leaves powder addition level, which had no significance between control and 3% added sample. But Share force showed significantly high level in 9% and 12% added samples. The result of sensory evaluation for color showed the highest preference in 9% added sample and the lowest preference in 3% added sample. Preference of taste was the highest in 9% added sample, hardness was lower by bamboo leaves addition. Overall acceptability was higher in 6% and 9% added samples than others, but they had no significance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1265-1272
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• 2016

The objective of this study was to investigate the antioxidative components and anti-oralmicrobial effect of bamboo (Phyllostachys nigra var. henonis Stapf) leaves. The moisture, crude protein, crude fat, crude ash, and carbohydrate contents were 6.30%, 5.10%, 1.73%, 10.61%, and 76.26%, respectively. Vitamin C content was higher than Vitamin A and E contents. Among organic acids, citric acid content was the most abundant organic acid, followed by succinic acid, acetic acid, malic acid, and formic acid. Total polyphenol and flavonoid contents were 21.66 mg/g and 42.78 mg/g, respectively. Minimum inhibitory concentrations (MICs) of extracts of bamboo leaves for Streptococcus mutans and Streptococcus sobrinus were determined to be 0.04% and 0.16%, respectively. MICs of extracts of bamboo leaves for Porphyromonas gingivalis and Prevotella intermedia were determined to be 0.02%. Extract of bamboo leaves had strong antimicrobial activity against S. mutans, S. sobrinus, P. gingivalis, and P. intermedia at a concentration of 0.32%. At this concentration, extract of bamboo leaves inhibited growth of these pathogenic bacteria up to 60 h. The results of the present study demonstrate the antimicrobial effects of bamboo leaves ethanol extract against oral pathogenic bacteria, suggesting that bamboo leaves could be an effective natural agent for oral hygiene.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.33 no.3
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• pp.69-74
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• 2001

Diaper rash is found on the skin inside of babys diaper area. Most diaper rashes are caused by prolonged contact with the moisture, germs, and ammonia of the stool and urine. Some diaper rashes are caused by fungi infection such as candida albicans and Preteus vulgaris. In this study, Candida albicans was used as a test microorganism and experiment was carried out to inhibit diaper rash. Handsheets were treated with chitosan oligosaccharide, bamboo extractives, as well as mixture of monolaurin as an emulsifier and bamboo extractives. Both shake flask method and halo test were applied in order to examine the antimicrobial activity of each sample. It was found from both results of the halo test and shake flask method that handsheets treated with chitisan oligosaccharide or bamboo extractives showed antimicrobial property. In the treatment of bamboo extractives without emulsifier, no distinct difference in antimicrobial effect was found between bamboo branch and bamboo leaves extractives. In case of mixture of bamboo extractives and emulsifier, the result also suggested that bamboo branch showed better syngergistic effect than bamboo leaves. Both chitosan oligosaccharide and bamboo extractive can be used as antifungal agents against Candida albicans for making diaper.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.1035-1038
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• 1995

Antimicrobial activity of bamboo leaves extract on microorganisms related to kimchi fermentation was investigated. Bamboo leaves were extracted with several ogranic solvents such as methanol, acetone, ethyl ether, and ethyl acetate. The bamboo extract with ethyl acetate showed the strongest antimicrobial activity among them. Strong antimicrobial activities of the extract against microorganisms related to kimchi fermentation and food spoilage indicated that the extract had a wide range of antimicrobial spectrum. The antimicrobial activity was especially strong against Brettanomyces custersii, Klebsiella oxytoca, Pichia membranaefaciens which cause kimchi softening. In addition, the antimicrobial activity of bamboo leaves extract was higher than that of 0.5% and 1.0% sorbic acid, and moreover it was stronger in pH 5 compared to pH 7.