• 한국식품조리과학회지
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• 제25권3호
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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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• 제1권2호
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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.

• 한국식생활문화학회지
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• 제33권3호
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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.

• 한국산림과학회지
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• 제111권1호
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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.

• 한국식품조리과학회지
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• 제15권5호
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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.

• 한국염색가공학회지
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• 제24권4호
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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.

• 한국식품영양학회지
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• 제19권1호
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• pp.1-7
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• 2006

대나무 잎 분말을 0, 3, 6, 9 및 12% 첨가하여 제조한 쿠키의 물리적 특성과 관능적 특성을 조사하였다. 퍼짐성은 대조군과 3% 첨가군이 대나무 잎 분말 $6{\sim}l2%$ 첨가군에 비하여 유의적으로 높았다. 손실율은 대조군만이 여타 시료군에 비하여 유의적으로 높았고 대나무 잎 분말 첨가군 간에는 유의적인 차이가 없었다. 쿠키의 색도 변화를 측정한 결과 L (명도)값은 대나무 잎 분말의 첨가비율이 높을수록 유의적으로 낮아졌다. 적색도(a)는 대조군에 비해 대나무 잎 분말 첨가군들이 유의적 낮았으나 6%, 9% 및 12% 첨가군간의 유의성은 없었다. 황색도(b)는 대나무 잎 분말의 첨가 비율이 높을수록 유의적으로 낮아졌다. 전단가는 대나무 잎 분말의 첨가 비율의 증가와 더불어 높아졌는데 대조군과 3% 첨가군과는 유의적인 차이가 없었으나 9%와 12% 첨가시 큰 폭으로 증가하여 각각 $2,251.7{\pm}612.4$와 $2,202.5{\pm}929.7dyne/cm^2$ 이었다. 색에 대한 평가 결과 대나무 잎 분말 9% 첨가군이 유의적으로 높은 선호도를 나타내었으며, 3% 첨가군의 경우, 선호도가 가장 낮았다. 맛은 대나무 잎 분말 9% 첨가군에 대한 선호도가 가장 높았고, 쿠키를 씹었을 때 딱딱함을 평가한 결과 대나무 잎 분말의 첨가량이 많을 수록 선호도가 오히려 낮아지는 경향을 보였다. 촉촉함, 대나무향, 전체적인 선호도에 있어서는 통계적인 유의차가 없었다. 전체적인 선호도에서도 대나무 잎 분말 6%와 9%가 다소 높게 나타났으나 여타 시료군과 유의적인 차이는 없었다.

• 한국식품영양과학회지
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• 제45권9호
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• pp.1265-1272
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• 2016

본 연구에서는 죽엽(솜대)의 항산화 성분을 조사하고 구강질환 세균에 대한 죽엽 추출물의 항균 활성을 검토하였다. 죽엽의 일반성분은 탄수화물 76.26%, 조회분 10.61%, 조단백질 5.10%, 수분 6.30%, 조지방 1.73%였고, 비타민 A 및 E의 함량에 비하여 비타민 C 함량은 월등히 높게 나타났다. 유기산 중 citric acid 함량이 가장 많이 함유되어 있었고 다음으로 succinic acid, malic acid, acetic acid, formic acid 순으로 검출되었다. 총 폴리페놀 및 플라보노이드 함량은 각각 21.66 mg/g, 42.78 mg/g으로 나타났다. Streptococcus mutans에 대해 죽엽 추출물 0.04% 이상에서, Streptococcus sobrinus에 대해서는 0.16% 이상에서, Porphyromonas gingivalis와 Prevotella intermedia에 대해서는 0.02% 이상에서 강한 항균 활성이 인정되었다. S. mutans, S. sobrinus, P. gingivalis, P. intermedia는 죽엽추출물 0.32% 농도에서 각각 60시간까지 억제됨을 관찰할 수 있었다. 따라서 본 연구 결과는 죽엽 에탄올 추출물이 구강질환을 유발하는 세균에 대하여 우수한 항균작용을 나타내고 있으며, 따라서 죽엽이 구강질환 예방에 긍정적인 효과가 있을 것으로 생각한다.

• 펄프종이기술
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• 제33권3호
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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.

• 한국식품과학회지
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• 제27권6호
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• pp.1035-1038
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• 1995

김치의 발효 및 연부, 부패에 관여하는 미생물에 대한 대나무 추출액의 항균성을 측정하기 위하여 김치 초기 숙성균인 Leuconostoc mesenteroides, 김치의 산패에 관여하는 Lactobacillus plantarum, 김치 연부에 관여하는 것으로 알려진 Brettanomyces custersii, Klebsiella oxytoca, Pichia membranaefaciens 등을 사용하여 항균효과를 측정하였다. 먼저, 추출용매의 종류에 따른 대나무잎 추출물의 항균성을 조사하기 위하여, methanol, diethyl ether, acetone, ethyl acetate를 용매로 대나무잎을 추출하였다. 대나무잎 30g을 잘게 잘라서 각각의 용매에 3일간 침지한 후, 농축하여 얻은 추출물을 이용하여 김치발효 미생물에 대한 항균성을 조사하였다. 그 결과, ethyl acetate추출물의 항균활성이 가장 뛰어났으며, 특히, 김치의 연부에 관여하는 Brettanomyces custersii, Klebsiella oxytoca, Pichia membranaefaciens에 대하여 강한 항균력을 보였고, 이 항균력은 미생물의 생육 pH가 7일때보다 pH 5일 때 높은 것으로 나타났다. 또한, 대조구로 사용한 0.5%와 1% sorbic acid보다도 더 높은 항균력을 보여 주었으며, 일반 식품 오염 미생물인 E. coli, B. subtilis, S. aureus 등에 대해서도 높은 항균력을 보여주어 광범위한 항균 spectrum을 나타냈다.