• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.567-572
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• 2010

This study is to develop vinegar with germinated brown rice and red pepper (Capsicum annuum) for effective use of the rice and red pepper. The vinegar was prepared using the wine fermented from the germinated brown rice supplemented with 10~50% red pepper. Acetic acid fermentation was carried out with 6% (w/v) initial ethanol concentration, at $30^{\circ}C$. pH values decreased from 4.27~4.41 to 3.20~3.59 during acetic acid fermentation. The initial total acidity (0.29~0.41%) changed to 3.68~4.51% after fermentation. Hunter's a (redness) and b (yellowness) values also increased as the addition of red pepper increased to 30%. Major volatile compounds consisted of ethyl acetate, 3-methyl-1-butanol, acetaldehyde, ethanol and acetic acid. Capsaicin content (0.17~0.26 mg%) at the initial changed to 0.16~0.29 mg% at the final of the fermentation. Antioxidant activity decreased from 48.1~79.1% to 36.6~64.9% by the fermentation. The germinated brown rice vinegar added with red pepper had higher acceptance scores than that of the control without red pepper.

• Journal of Life Science
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• v.34 no.5
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• pp.296-303
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• 2024

Vinegar is a fermented food product created by fermenting various sugar- and starch-containing ingredients with microorganisms. It contains a variety of organic acids, sugars, amino acids, esters, and other compounds that contribute to its unique sensory properties. Vinegar is known for its potential benefits, including aiding digestion, lowering blood sugar levels, anti-obesity effects, and antioxidant properties. It is also believed to contribute to improving alkaline body conditions. This study was conducted to develop functional dried vinegar powder from naturally fermented vinegars. Unripe apple, brown rice, and black chokeberry (aronia) were fermented using Gluconacetobacter xylinus for 90-180 days. The filtrate vinegar was spray dried with 37.46% maltodextrin, 5% glucose, 1% citric acid, and 0.04% vitamin C. Analysis of the acidity, color difference, water and soluble solid content, and heat stability of dried vinegar (DV) confirmed that spray drying is a suitable method for powder production. Moreover, the DVs exhibited excellent sensory attributes and solubility. Among the DVs, aronia-DV showed the highest 1,1-diphenyl-2-picryl hydrazyl and 2,2-azobis (3- ethylbenzothiazoline-6-sulfonate) radical scavenging activity (36.7% and 75.3%) and reducing power (0.334) at 0.5 mg/ml concentration, respectively. The nitrite scavenging activity was highest in brown unripe apple-DV, followed by aronia-DV and brown rice-DV. In the anti-thrombosis activity assay, aronia-DV showed the highest prothrombin inhibition. The brown rice-DV exhibited lipid accumulation inhibitory activity in 3T3-L1 adipocytes without cell cytotoxicity. Our results suggest the potential for commercialization of dried vinegar, highlighting its diverse benefits and applications.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1033-1042
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• 2014

To elucidate the novel biological function of Korean traditional vinegars, crude polysaccharides were isolated from vinegars manufactured at home and abroad, and their chemical properties and immuno-stimulating activities were examined. Three kinds of polysaccharides from Korean brown rice vinegar (KBV-0), Japanese brown rice vinegar (JBV-0) and Korean persimmon vinegar (KPV-0) showed higher immuno-stimulating activity. Component sugar analysis indicated that KBV-0 and JBV-0 mainly consisted of mannan, whereas KPV-0 existed as pectic materials. Three polysaccharides did not show any cytotoxicity to RAW 264.7 cell, whereas RAW 264.7 cells stimulated with KBV-0, JBV-0 and KPV-0 showed enhanced production of various cytokines such as IL-6, IL-12 and TNF-${\alpha}$ in dose-dependent manners. However, the activity of KPV-0 was more potent than that of KBV-0 and JBV-0. Also, only KPV-0 augmented FcR II expression related with phagocytosis of macrophages. The results suggest among the tested vinegars, that the Korean persimmon vinegar has the most potent immune-stimulating activity, and it could possibly serve as industrial applications as functional materials.

• Food Science and Preservation
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• v.14 no.3
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• pp.269-275
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• 2007

This paper was study to develop an extract of Elaeagnus multiflora as a beverage component, and was part of a broader research project for at the development of processed foods using extract of Elaeagnus multiflora. Acceptable mixing properties of the beverage were significantly related to brix values, pH, total acidity, and total phenol contents. When brown rice vinegar was used as a supplement, the vinegar contributed only 1% of total acidity content, and the brix was below 5% of acceptable level. Maximal total acidity of the mixed beverage was attained which added 19.2%(v/v) of Elaeagnus multiflora extract and 7.6%(v/v) of brown rice vinegar. The mixed beverage contributed 0.88% of the total acidity content. The maximum condition of brix(11.5) of the mixed beverage was arrived to 24.7%(v/v) of Elaeagnus multiflora extract and 4.9%(v/v) of brown rice vinegar. The maximum polyphenol contents of beverage(14.47 mg%) was achieved which added 25.0%(v/v) of Elaeagnus multiflora extract and 4.3%(v/v) of brown rice vinegar.

• Food Science and Preservation
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• v.30 no.6
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• pp.991-998
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• 2023

This study investigated the antioxidant activity of Aronia vinegar during acetic acid fermentation. As a result of acetic acid fermentation at 30℃ for 30 days with different initial ethanol contents, it was found that adjusting the initial ethanol content to 6% was optimal, at which 4.1% of acetic acid was produced. During fermentation under optimal conditions, the total polyphenol content decreased, but the content was higher than that of the control brown rice vinegar but lower than that of grape vinegar. The contents of flavonoids and tannins showed a decreasing pattern as acetic acid fermentation progressed, but they were higher than those of brown rice vinegar and grape vinegar. The DPPH scavenging activity was higher than 95.7% in all test groups, indicating that it would be possible to produce high-quality Aronia vinegar using the acetic acid fermentation method.

• Food Science and Preservation
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• v.18 no.1
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• pp.26-32
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• 2011

We added Nuruk at various proportions to brown rice Takju, and investigated the quality characteristics of vinegar produced in agitated culture and static culture. The more Nuruk was added, the higher the alcohol concentration. However, when over 30% (w/w) Nuruk was present, the increment in alcohol content was low (maximum 13.5%, v/v). A comparison of the quality of brown rice vinegar produced in agitated culture with that of vinegar produced in static culture showed that titratable acidity in agitated culture vinegar was highest after fermentation with 30% (w/v) Nuruk, at 5.97%. In static culture, the greater the amount of Nuruk added after 16 days of fermentation, the higher the titratable acidity of vinegar produced; this was true upon addition of either 30% (w/v) or 40% (w/v) Nuruk. Free amino acid levels increased in both agitated and static cultures as the level of added Nuruk rose. Moreover, brown rice vinegar produced in static culture had a higher level (7-30%) of total free amino acids than did vinegar produced in agitated culture. In particular, the level of gamma-amino butyric acid, a functional fortifier, was 3-5-fold higher in vinegar produced in agitated culture. The results thus indicate that both the amount of added Nuruk and the type of fermentation affected the level of free amino acid production. A static culture is expected to undergo changes in aroma and sensory characteristics during fermentation, indicating that further research on vinegars is required.

• Journal of Life Science
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• v.20 no.9
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• pp.1345-1352
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• 2010

We investigated the effect of brown-rice vinegar (BRV) ingestion after strenuous Wingate tests on energy substrates during a 2 hr recovery period. For this, seven healthy male adolescents were chosen as subjects. They performed 3 Wingate tests to induce fatigue, after which they ingested brown-rice vinegar (BRV) drink and/or water as a control (CON) after 15 min of the test. Blood was obtained pre-exercise and 30 min, 60 min, and 120 min post-exercise, and blood glucose, lactate, free fatty acids, ammonia, and cortisol were analyzed. After 120 min of recovery period, the 4th Wingate test was conducted to calculate the power recovery ratio of the 3rd and 4th trials. Breathing frequency, oxygen saturation, and heart rate did not show significant changes. Blood glucose level was lower in CON than BRV after 120 min of recovery, and blood lactate and ammonia levels were lower in BRV at 60 and 120 min. The higher free fatty acids were found at 60 and 120 min in BRV. In addition, Wingate power recovery ratio of peak power and peak power/body weight was significantly higher in BRV compared to CON. These results suggested that BRV ingestion after strenuous exercise facilitates fatigue recovery. Therefore, BRV might be effectively used as an ergogenic aid for events in which competitors compete two or more times a day.

• Journal of Food Hygiene and Safety
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• v.18 no.2
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• pp.73-78
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• 2003

This study was to investigate interaction between ionization rate and absorption rate of calcium(Ca) in each feeding Ca sources in rats. The results were as follows. 1. The ionized Ca ions 134 into rats were absorbed in about two hours while Ca from other sources like powdered egg-shell Ca or precipitable Ca carbonate caused more than five hours to be absorbed. This means that the ionization of Ca is essential for the fast absorption in rat. 2. Absorption rate were increased in the rank order to brown rice vinegar-Ca acetate > brewed vinegar-Ca acetate > precipitated Ca carbonate > egg-shell Ca powder by feeding sources in rat and absorption rate of brown rice vinegar Ca was appeared 4 times highly than egg-shell Ca powder. 3. Absorption rate of brewed vinegar Ca acetate were appeared excellent, 1.4 times highly in case of the brewed vinegar at no ventilation condition than ventilation condition. 4. Ca concentration in blood serum was significantly enhanced the increased ionization rate of Ca in the above experiment rat models regardless of dietary Ca levels.

• Food Science and Preservation
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• v.18 no.5
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• pp.803-810
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• 2011

This study was performed to evaluate the quality of the commercial brown-rice vinegars of South Korean and Japanese origins, which were prepared via static acetic-acid fermentation. The major free amino acids of Korean brown-rice vinegars were proline, glutamic acid and phenylalanine, while those of the Japanese were proline, valine, phenylalanine, lysine, ${\gamma}$-aminobutyric acid, alanine and isoleucine. The ${\gamma}$-aminobutyric acid (GABA) and total amino acids (3686.37~4212.27 mg%) contents were found to be significantly higher in the Japanese than in the Korean brown-rice vinegars. The key volatile compounds of the Korean brown-rice vinegars, analyzed with GC-MS, were acetic acid, benzaldehyde, phenethyl alcohol and phenethyl acetate while those of the Japanese brown-rice vinegars were acetic acid, ethyl acetate, ethyl alcohol, isoamyl acetate, phenethyl acetate and benzaldehyde. The volatile patterns of the Korean and Japanese commercial brown-rice vinegars were effectively distinguished from each other using an electronic nose, through which it was also elucidated that the volatiles profiles were similar among the Japanese vinegars but were different among the Korean vinegars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.381-387
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• 2003

This study was performed to establish the fermentation method of non-steamed brown rice vinegar using starch saccharifing enzyme. During vinegar fermentation, initial pH had increased in the higher concentration of alcohol and acetic acid. Final pH was gradually changed to pH 2.90~3.44 from 3.44~4.06. The higher total acidity of brown rice vinegar resulted from the higher alcohol concentration. The total acidity was slightly dropped after gradually increasing from the starting of fermentation. Initial pH was decreased from 3.67 to 3.16. The total acidity was gradually increased from the first day of fermentation with 1.02, it was 1.54 on the second day after fermentation and there was a tendency to decreased after the highest values with 6.53 fermentation for 12 days. In organic acid composition, oxalic, malic, acetic, citric, and succinic acid were detected. The total free amino acid was decreased to 1,121 mg%. The major amino acids were ${\gamma}$ -aminobutyric acid, $\alpha$-aminoadipic acid and alanine, and ${\gamma}$-aminobutyric acid was the highest (539 mg%). The mineral contents such as P and K was high in sample and followed by Mg, Na, Ca.