• Food Science and Biotechnology
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• v.18 no.3
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• pp.808-812
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• 2009

The ${\alpha}-glucosidase$ inhibitory and antioxidant effects of water chestnut (Trapa japonica Flerov.) were assessed to explore its possible use as an anti-diabetic agent. Methanol extracts of the fruit shell and meat of water chestnut were assayed for inhibitory activity against yeast ${\alpha}-glucosidase$ and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Effect of fruit shell extract on postprandial glucose response was assessed. Compared with fruit meat, shell extract showed stronger inhibition against ${\alpha}-glucosidase$ with an $IC_{50}$ of 273 ${\mu}g/mL$. Oral administration of fruit shell extract (500 mg/kg) significantly lowered the postprandial area under the glucose response curve to starch (1 g/kg) in streptozotocin (STZ)-induced diabetic rats (p<0.01). Compared with fruit meat, shell extract showed stronger scavenging activity against DPPH, with an $IC_{50}$ of 27.1 ${\mu}g/mL$. The results indicate that the fruit shell of water chestnut was effective in controlling postprandial hyperglycemia and exerted an antioxidant effect. Therefore, water chestnut may be useful in treating diabetes.

• The Korean Journal of Community Living Science
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• v.16 no.1
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• pp.65-72
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• 2005

To increase dyeability of cotton fabric to the chestnut shell dyeing, we had several dyeing experiments with the experimental fabrics which was pre-treated by soybean, NaOH, KOH. Three kinds of experimental cotton fabrics were used and chestnut shell dyebath was made for the experiment. Munsell's color HV/C and color differences ΔE of dyeing fabrics were compared between pre-treatment and none pre-treatment dyeing fabrics. The main results were as follows ; Color differences of dyeing fabrics pre-treated with soybean, NaOH, KOH were higher than those of none pre-treated dyeing fabrics. In case of pre-treatment with soybean, the concentration of the soybean bath affected the color differences but not affected in case of pre-treatment with NaOH & KOH. Munsell's color of pre-treatment fabrics with soybean, NaOH, KOH were same with the none pre-treatment fabrics. Colorfastness of the pre-treated fabrics were same degree, but only in case of soybean pre-treated fabrics were low in fastness of washing(change) & perspiration(acidic change).

• Food Science and Preservation
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• v.6 no.4
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• pp.429-434
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• 1999

This study was undertaken to investigate preparation possibility of chestnut mooks added chestnut shell. Three types of chesetnut starches which were flesh starch(FS), inside shell containing starch(ISS), and shell containing starch(SCS) and acorn starch(AS) as control were used to preparation of mook. The crude tannin contents of chestnut starches was about 25% of that in acorn starch. In the textural properies, hardness of mooks was increased in proportion to the increasing concentration of starches. Hardness md cohesiveness of mooks with chesnut starches were higher than those of acorn starch. Color properties of mooks with OSS were similar to that of AS. Sensory evaluation by 9-point method indicated that the nooks with ISS had greater intensities in all investigation items. The total scores were higher in order of ISS, AS, FS and SCS. The mook with ISS had homogeneous and porous structure by SEM.

• Journal of the Korea Organic Resources Recycling Association
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• v.8 no.4
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• pp.111-120
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• 2000

Chestnut processing plants have wasted large amounts of chestnut inner skin waste, which contains chestnut flesh. To review the availability of the chestnut flesh as a food ingredient, We have analyzed the physiochemical characteristics of the chestnut powder extracted from inner skin waste. Then, we have examined on tastes and other sensory tests using breads, noodles and jellies made from various percents of chestnut powder. The results are as follows; The water absorbing capability and amylose degradability of the powder from the inner skin waste are 40% and 8% higher than those of the core chestnut powder, respectively. Also, the power from the inner skin waste shows similar characteristics with one of the core chestnut in iodine reaction. The breads, noodles and jellies from the chestnut powder have similar characteristics in flavor, hardness, elasticity, cohesiveness, adhesiveness, chewing property, and gumminess with the traditional ones.

• Food Engineering Progress
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• v.21 no.4
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• pp.351-359
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• 2017

This study investigates the quality characteristics of dough and bread added with 6% chestnut shell powder and extruded chestnut shell powder at various conditions. As extrusion process variables, melt temperature ($110^{\circ}C$, $130^{\circ}C$, $150^{\circ}C$) and moisture (25% and 30%) were controlled. Total dietary fiber content was slightly increased in extruded chestnut shell powder group. In the farinogram, absorption was significantly increased in the group of 25% moisture content and 30% moisture content (p<0.05). After 2 hours and 3 hours, the leavening heights of dough for control showed a similar tendency to that of dough with extruded chestnut shell at a melt temperature $150^{\circ}C$ and with moisture content of 25% and 30%. Specific volume was the highest at a control of $3.74{\pm}0.08cc/g$ and extruded chestnut shell powder group was slightly higher than the chestnut shell powder group. Firmness after 1 day on control of $107.42{\pm}14.52g$ was similar to that of the bread with extruded chestnut shell at a temperature of $150^{\circ}C$ and moisture content of 25% for $113.33{\pm}6.17g$. In conclusion, the extrusion-cooking of chestnut shell powder improved the quality characteristics of dough and bread. The optimum combinations of conditions in tested range were melt temperature at $150^{\circ}C$ and moisture content at 25%, and melt temperature at $130^{\circ}C$ and moisture content at 30%.

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.110-110
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• 2001

Inner shell of chestnut (Castanea Mollissima, Fagaceae) is well-known anti-wrinkle agent, which has been used for long time in the treatment of skin aging. In this study, the extract of chestnut inner shell (CMIE) and its major component, ellagic acid (EA), were studied for their protective effects against free radical generation and hydrogen peroxide-induced oxidative DNA damages in the mammalian cells.(omitted)

• The Korean Journal of Food And Nutrition
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• v.37 no.3
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• pp.152-161
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• 2024

This study investigated the influence of incorporating chestnut inner shell powder (CISP) at varying levels (0%, 3%, 6%, 9%, and 12% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. Findings revealed a decrease in moisture content and pH with increasing CISP content. Color analysis indicated a reduction in lightness (L) and yellowness (b) values, while redness (a) values increased. Textural properties displayed an increase in hardness, chewiness, and gumminess, but a decrease in springiness, adhesiveness, and cohesiveness with increasing CISP levels. Sensory evaluation for appearance, taste, flavor, texture, and overall preference revealed the sample containing 6% CISP to be the most favorable. Moreover, the antioxidant activity of the garaetteok exhibited a positive correlation with increasing CISP content. In conclusion, incorporating 6% CISP resulted in improved quality characteristics for garaetteok development, offering enhanced nutritional value, antioxidant properties, and overall consumer preference.

• Journal of Biosystems Engineering
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• v.29 no.1
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• pp.45-52
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• 2004

The chestnut is a well-blown and important forest product in Korea. The annual production of chestnut is about 95,000 tons and its cultivating area is 80,000 ha. However, the peeling process of outer and inner skins of chestnut is very difficult due to hardness and adhesiveness of chestnut skin. The purpose of this study was to develop a prediction model for flame peeling characteristics of domestic chestnuts, and to evaluate an optimization model to determine the operation conditions of the chestnut flame peeling system. The results of this study were summarized as follows. It was found that the flame peeling characteristics of domestic chestnuts were by the flame temperature, and the flame time. The peeling ratio and the heating depth were increased as the flame temperature and the flame time were increased. The peeling ratio and the heating depth were increased linearly when those were less than 85 % and 2 mm respectively. As the hardness of chestnut shell was decreased, the peeling ratio was increased. A simulation model was developed to predict the peeling ratio and the heating depth based on the hardness of the chestnut shell, the flame temperature, and the flame time of the peeling system. The model was evaluated by comparing the measurement and the prediction of the peeling ratios and heating depths, and showed the good relationship.

• KSBB Journal
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• v.14 no.2
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• pp.141-145
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• 1999

The study was conducted for the efficient utilization of biomaterials such as Chestnut shell which was wasted tremendously as an agricultural by-products. This biomaterials were examined for their removal rate of heavy metal ions as adsorbents in wastewater by batch adsorption experiments. In this experiment, the heavy metal ions used were $\Cd^{2+},\;Fe^{2+},\;Cr^{6+},\;Mn^{2+},\;Cu^{2+}$ and $Pb^{2+}$. The range of time for the removal rates of heavy metal ions were observed about 10 min. The range of high pH for the removal rates of $\Cd^{2+},\;Fe^{2+},\;Mn^{2+},\;Cu^{2+}$ and $Pb^{2+}$ ere observed 7.0-9.0. The range of high pH for the removal rate of $Cr_{6+}$ was observed 2. In the case of raw chestnut shell, the removal rates of $\Fe^{2+},\;Mn^{2+},\;Cu^{2+}$ and $Pb^{2+}$ were above 70 percent. The removal rates of heavy metals in formaline pretreated chestnut shells except $Cd_{2+}$ were above 50 percent and in phosphorylating chestnut shells except $Cr_{6+}$ were above 60 percent. Chestnut shells pretreated by formaline and phosphorylating were not so good enough for improvement of removal rates with pH change in mixed heavy metal solution.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.2
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• pp.266-271
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• 2010

Obesity occurred by energy imbalance, is increasing regardless of race, sex, age, and related to the metabolic syndrome, diabetes and cardiovascular disease. Since adipose tissue plays a critical role in regulating energy homeostasis, understanding of adipogenesis pathway and finding of regulatory mechanism for adipogenesis can be helpful to manage obesity as well as obesity-related diseases. In this study, to investigate the effects of Chestnut Inner Shell(CIS) extract on the adipogenesis in 3T3-L1 preadipocytes, 3T3-L1 preadipocytes were differentiated with adipogenic reagents for 9 days in the absence or presence of CIS extract ranging from 10 - 100 ${\mu}g/m{\ell}$. The effect of CIS extract on 3T3-L1 differentiation was examined by measuring intracelluar lipid droplet and triglyceride contents. CIS extract remarkably inhibited lipid accumulation(about 45% inhibition at 100 ${\mu}g/m{\ell}$ of CIS extract) and slightly decreased triglyceride contents(about 15% decrease at 100 ${\mu}g/m{\ell}$ of CIS extract) in 3T3-L1 preadipocytes at the concentration showing no cytotoxicity. These results demonstrated that CIS extract significantly inhibit adipogenesis and can be used for the regulation of obesity.