• Food Science and Industry
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• v.49 no.2
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• pp.56-62
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• 2016

Although the production of chestnut in Korea is the second largest in the world, domestic consumption of chestnut is very limited. Furthermore, consumption of chestnut in Korea is highly dependent on export to Japan and China. Large amount of chestnut in Korea have been deteriorated and discarded during storage. In order to increase the consumption of chestnut in Korea, it is necessary to know the processing properties of chestnut and its starch. Additionally, through the various investigations such as modification treatment, it will be extended to utilization of chestnut. So far, there is a little information on the processing properties of chestnut; therefore, the expansion of research will bring results to increase the consumption of chestnut.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.746-756
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• 2014

This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.

• Biomolecules & Therapeutics
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• v.23 no.1
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• pp.90-97
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• 2015

Water chestnut (Trapa japonica Flerov.) is an annual aquatic plant. In the present study, we showed that the treatment of water chestnut extracted with boiling water resulted in a significant increase 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and decrease the intracellular $H_2O_2$-induced accumulation of reactive oxygen species. In addition, water chestnut extract (WCE) inhibited lipopolysaccharide (LPS)-induced nitric oxide production and suppressed mRNA and protein expression of the inducible nitric oxide synthase gene. The cytokine array results showed that WCE inhibited inflammatory cytokine secretion. Also, WCE reduced tumor necrosis factor-${\alpha}$- and interleukin-6-induced nuclear factor-${\kappa}B$ activity. Furthermore, during sodium lauryl sulfate (SLS)-induced irritation of human skin, WCE reduced SLS-induced skin erythema and improved barrier regeneration. These results indicate that WCE may be a promising topical anti-inflammatory agent.

• Journal of the Korean Society of Clothing and Textiles
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• v.48 no.2
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• pp.300-311
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• 2024

Amid global environmental concerns, initiatives to adopt sustainable industrial processes have garnered significant attention in diverse sectors. Efforts have centered on utilizing natural resources as dyeing and functionalizing agents in the textile industry. However, the limited color fastness and functional endurance of natural compounds remains a substantial challenge. This research investigated whether ultrasound could enhance the finishing effect of natural compounds on cotton fabrics. Chestnut shell extract was prepared and applied to cotton fabrics using a pad-dry-cure technique, with concurrent application of ultrasonic power. Once integrated into the fabrics, the chestnut shell extract exhibited prolonged health benefits for users. The findings demonstrated that ultrasound treatment during the finishing process facilitated the diffusion of natural compounds from the chestnut shell extract into the fabric structure, resulting in a substantial enhancement of the finishing effect, notably augmenting the antibacterial properties of the treated cotton fabrics.

• Korean Journal of Agricultural Science
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• v.45 no.2
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• pp.298-307
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• 2018

The aim of this study was to enhance the value of the chestnut industry by analyzing the value chain structure. Based on the value chain theory, it is divided into primary activities and support activities. Thus, in total, 27 subjects from Gongju, Buyeo, and Cheongyang were interviewed and self-administered questionnaire. Regarding the value chain structure of the chestnut industry, the primary activities consisted of production followed by cultivation and storing, sorting and packaging, transportation and marketing sales. The support activities were divided into production infrastructure, policy, R&D, and systematization. The primary activities are able to maximize profits through cost reductions. The production was divided into general and environmentally friendly cultivation. Depending on the labor force, it is family-centered labor. However, the installation of harvest nets depends on a hired labor force (40 - 60%) such that it would be necessary to have a mechanized harvest to replace the manpower for the cost reduction. Transportation, marketing sales, and backdoor selling (38.1%) were higher than the existing channels (31.0%) using the National Agricultural Cooperative Federation. The enhancement of value could be created by maximizing profits through the reinforcement of the links between each subject. The production showed strong connections with cultivation/storing, sorting/packing, and backdoor selling and the National Forestry Cooperative Federation. The processing stage is a very simple structure, it would be necessary to have R&D and to support promotions, infrastructure, machines, and sales increases, which should be expanded by connections with other industries like the food industry.

• Fashion & Textile Research Journal
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• v.13 no.6
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• pp.983-989
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• 2011

This study aimed to identify mordant effects of Chestnut hulls. The color of post and pre-mordanted fabrics were measured in terms of H, V, C, $L^*$, $a^*$, $b^*$, and K/S values. In addition, color fastness and antimicrobial activity were evaluated. The pre-mordant concentration of Chestnut hulls for cotton, mercerized cotton and silk was optimized to 50% (o.w.f.) and 70% (o.w.f.), respectively. Post-mordant concentration of Chestnut hulls of mercerized cotton, silk and cotton was optimized to 50% (o.w.f.) and 90% (o.w.f.), respectively. The hue of fabrics was influenced by mordant methods, such as pre-mordant and post-mordant, slightly. Wet cleaning fastness of pre-mordanted cotton and mercerized cotton fabrics was higher than that of post-mordanted fabrics. The wet cleaning fastness of silk fabrics was not affected by the mordant method, and their fastness were proved to be excellent. The dry cleaning fastness of post-mordanted cotton fabrics was higher than that of pre-mordanted cotton fabrics. The dry cleaning fastness of mercerized cotton and silk was proved to be excellent regardless of mordant methods. The antimicrobial activity of Oenothera odorata jacquin dyed fabrics and Chestnut hulls mordanted fabrics was proved to 99.9%, and their excellent antimicrobial activity remained after wet and dry cleaning.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2005.11a
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• pp.221-225
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• 2005

• Journal of Life Science
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• v.24 no.11
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• pp.1193-1199
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• 2014

The aim of this study was to show the antioxidant properties of chestnut (Castanea crenata) bur extracts fermented by Lactobacillus casei. The chestnut has been used as a cosmetic material in Korea for many years. This study showed that reactive oxygen species (ROS) were inhibited by the fermentation materials of chestnut bur extracts. The antioxidant activities were analyzed and expressed as EDA, ABTS, reducing power, SOD-like activity, hydrogen peroxide scavenging activity, superoxide anion radical scavenging activity, and nitric oxide scavenging ability. The antioxidant activities of fermentation materials from L. casei of chestnut bur extracts were higher than those of butylated hydroxyanisole (BHA), epigallocatechin gallate (EGCG), and ascorbic acid (AA). Therefore, we expect that fermentation materials from L. casei of chestnut bur extracts are valuable resources as natural antioxidants and functional cosmetics ingredients.

• Journal of Korean Society of Forest Science
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• v.95 no.6
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• pp.672-679
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• 2006

Postharvest nut quality, and changes of soluble solids content and kernel hardness during cold storage in 13 Korean prevailing chestnut cultivars were investigated to establish the chestnut grading and standardization for marketing and processing industry. Chestnut quality attributes such as nut weight, soluble solids content, kernel hardness, % with the pericarp split, and % of polyembryonic nuts were measured from 2001 to 2005. There were significant difference among cultivars in quality characteristics, and also annual variation within same cultivar, corresponded to the high genetic and environmental variability. During cold storage at $2^{\circ}C$ for 16 weeks, remarkable changes in soluble solids content were observed, and Isseumo showed the highest increase of 8% at 16 weeks of cold storage compared with postharvest. In case of most cultivars except early ripening cultivars, soluble solids content of chestnut increased until 12 weeks during cold storage, followed by decreased gradually thereafter. Kernel hardness of most cultivars except lshizuchi during cold storage increased slightly, but it was not statistically significant. This work would be a useful reference to the quality of each chestnut cultivar for the growers and breeders alike.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.5
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• pp.63-71
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• 2012

This study was carried out to investigate pulping properties of the forest biomass arising from the national forest management operation. The forest biomass was collected and classified into many groups according to their species and age. After the chips were made from the forest biomass, the measurement of chip size and chemical analysis were performed. To make the pulps from the forest biomass, the kraft pulping was applied and thereafter the physical and optical properties of kraft pulps were measured. The pulp fibers from the forest biomass had the similar mean fiber length, but their properties became different according to wood species and ages. Differently from the other species, kraft pulps from chestnut wood had the highest kappa number. Acacia, paulownia and chestnut woods made kraft pulps with lower tensile strength and brightness than the others. It could be concluded that acacia, paulownia and chestnut woods must be screened out in order to make a good quality of kraft pulps while being collected during Forest Management Operation.