• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.4
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• pp.231-238
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• 2007

In the previous study, the anti-oxidant activity of extract/fraction of Sueada asparagoides (SA) was investigated and the results showed that the ethylacetate (EtOAc) fraction and its aglycone fraction had the best performance on the free radical scavenging activity, reactive oxygen species scavenging (ROS) activity and cell protective activity (J. Soc. Cosme. Scientists Korea, 33(3), 145 (2007)). In this study, the stability of cream containing 0.3% SA EtOAc extract (called extract below) was evaluated. pH, viscosity and absorbance (363 nm) were measured under the 4 different temperatures ($0^{\circ}C,\;25{\circ}C,\;37{\circ}C\;and\;45{\circ}C$) and under the sun light at the 4 week intervals during the 12 weeks in total. The control cream without containing the extract did not show pH change under the different temperatures mentioned above. However, the pH of the cream the extract was decreased 0.08 at the temperature ranges of $0^{\circ}C\;to\;37^{\circ}C$. Under the $45^{\circ}C$ and sun light condition, the pH was decreased 0.51 and 0.66, respectively. The cream containing the extract did not show absorbance change at the temperature ranges of 0 to $37^{\circ}C$ for 12 weeks. Instead, the absorbance of the cream treated under $45^{\circ}C$ and sun light condition was decreased 7.6 % and 7.4 %, respectively. This decrease in absorbance is relatively small compared to the 48.3 % decrease of the extract sampled from the cream using ethanol solution. This indicates that the extract is stabilized in the cream. After treating the cream for 12 weeks under the different temperatures, the viscosity was measured for the cream containing the extract and control cream. The values were increased by 1,748 cPs in average compared to the initial value for the former and by 951 cPs in average for the latter. On the other hand, the viscosity of control cream treated under the sun light for 12 weeks was significantly decreased (4,022 cPs) relative to the cream containing the extract, which showed 2,484 cPs increase in viscosity. This indicates that the SA extract contributes to the stability of the emulsion product by protective effect to maintain the viscosity of the cream against sun light. In addition, any change in color or smell was not observed through 12 weeks of the experimental time period. Thus, it is concluded that it is still not clear in the stability of the cream containing the extract when it is stored for the long time. Accordingly, it is suggested that further study is needed to provide more information to the manufactures, who are seeking for the application of the extract to improve the anti-oxidant activity and stability of cosmetic products.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1348-1359
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• 2013

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ${\omega}$-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• The Journal of the Petrological Society of Korea
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• v.21 no.2
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• pp.263-275
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• 2012

Jurassic Daebo biotite granites, known as one of the main stone resources in the country, are widely and away distributed in the Pocheon and Yangju areas of the mid Gyeonggi massif. The objects of the study are mainly to reveal the unique characteristics of grain size, rock color, mineral composition, physical property and fracture system from the above biotite granites. Biotite granites from the Pocheon area (PG) and Yangju area (YG) are represented by coarse-grained and light gray, and medium to coarse-grained and grayish to light gray, respectively. In modes, main minerals of Qz+Af+Pl (quartz+alkali feldspar+plagioclase) are more increased in the PG, and accessories of biotite are more increased in the YG, which differences can cause the PG more bright light gray than the YG. Specific gravity (SG) shows somewhat more increasing in the YG than the PG. These differences can be caused by more increasing in biotite contents of higher specific gravity compared to the major minerals in the former than the latter. Absorption ratio (AR) and porosity (PR) of the PG and YG show the same values of 0.33 % and 0.86 %, respectively. In the correlations, PR vs SG and AR vs PR show gradually negative and distinctly positive trends, respectively. Compressive strength (CS) and tensile strength (TS) show increasing in the PG (CS: 1,775 $kg/cm^2$, TS: 87 $kg/cm^2$) than the YG (CS: 1,647 $kg/cm^2$, TS: 79 $kg/cm^2$). These strength characteristics could be attributed to the inherent rock textures of them. Abrasive hardness (AH) also shows a little increasing in PG, which can be caused by increase in quartz contents having higher hardness than the other major minerals. Orientations of fracture sets from the PG and YG were compared with those of vertical rift and grain planes in Mesozoic granites of the country. From the overlapped diagram, the distribution pattern between fracture sets and above vertical planes suggests that microcrack systems developed in Mesozoic granites in Korea occur also in the Daebo biotite granite bodies of the mid Gyeonggi massif. From the relation diagram showing the characteristics of fracture patterns for the above two area, PG and YG may have more potentiality for dimension and non-dimension stone resources, respectively.

• The Journal of the Petrological Society of Korea
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• v.16 no.3
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• pp.144-161
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• 2007

The studied Nangsan area is widely covered by the Jurassic biotite granodiorite, which is mainly light grey in color and medium-grained in texture. Results of the regional fracture pattern analysis for the granodiorite body are as follows. Strike directions of fractures show three dominant sets in terms of frequency order. The sets are in an order of a (1) $N80^{\circ}{\sim}90^{\circ}E$ (1st-order)>(2) $N70^{\circ}{\sim}80^{\circ}E$ (2nd-order)>(3) $NS{\sim}N10^{\circ}E$ (3rd-order). Spacings of the fractures are mostly predominant in less than 200 cm. Therefore, the granodiorite of the area has more potential for non-dimensional stones than dimension ones. And orientations of vertical quarrying planes can be also divided into two groups in terms of frequency $N14^{\circ}W{\sim}N16^{\circ}E$ (1st-order) and (2) $N78^{\circ}E{\sim}N88^{\circ}E$ (2nd-order). The orientations of the two groups are more or less different from those of the regional fracture patterns. These can be mainly attributed to the preferred orientations of microcrack developed in the quarries. Of physical properties, specific gravity, absorption ratio, porosity, compressive strength, tensile strength and abrasive hardness are 2.65, 0.28%, 0.73%, $1,628kg/cm^2,\;100kg/cm^2$ and 31, respectively. Contrary to the porosity, both granites of the Nangsan and Sogrisan areas show almost similar values of the abrasive hardness. These can be explained by the differences of Qz+Af modes, which can be regarded as an index for abrasive resistance. Meanwhile, it is anticipated that comprehensive understanding of the orientations of vertical quarrying planes and characteristics of various physical properties will be utilized as an important information for stone resources.

• Food Science and Preservation
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• v.22 no.4
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• pp.465-474
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• 2015

This study was conducted to investigate the physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar. The commercial possibility of these sauces was investigated by sensory and preference evaluations. First, the sensory evaluation of two different particle sizes of soybean paste sauce (Type I, chopped; Type II, ground) was performed. The result of sensory and preference evaluations of soybean paste sauce Type I was higher than those of soybean paste sauce Type II, which the former was used for further analysis. The total polyphenol contents and the 2,2'-azino-bis (3-ethylb enzothiazoline-6-sulfonic acid) (ABTS${\cdot}$+) radical scavenging activities of two sauces were not significantly different (p<0.05). The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of soy sauce was higher than that of soybean paste sauce I(p<0.05). The pH, total bacterial count, saltiness, and hunter's color values of both sauces were not changed during the whole storage period (60 days). Viscosity of the soybean paste sauce I was increased while the viscosity of soy sauce was significantly decreased during the storage periods (p<0.05). From these results, it was suggested that the soy sauce and soybean paste sauce I added with pear extract of pear and sugar would be a suitable sauce for smoked duck and meat foods.

• Food Science and Preservation
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• v.23 no.2
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• pp.211-217
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• 2016

This study was carried out to determine the shelf-life of cricket powder and investigate the changes in its quality during storage. To determine the shelf-life, cricket powder was stored at temperatures of 25, 35, and $40^{\circ}C$ for 6 months. The changes in quality parameters of the cricket powder, such as moisture content, color, acid value, volatile base nitrogen (VBN), fatty acid, growth of microorganisms, and sensory appeal were investigated. The moisture content of the cricket powder increased during storage but did not show any significant difference at 6 months of storage. L value was increased at $25^{\circ}C$ storage but decreased at 35 and $40^{\circ}C$. However, there were no significant different in a and b values. The acid value decreased more rapidly at higher temperatures, while the VBN content was not changed. The major composition of fatty acids of cricket powder were palmitic acid, oleic acid, and linoleic acid. Their content was not changed at various the storage temperatures. No aerobic and coliform bacteria grew in the powder during the whole storage period. Cricket powder stored at $25^{\circ}C$ and $35^{\circ}C$ showed similar scores in sensory evaluation, but it storaged at $40^{\circ}C$ showed the significant difference (p<0.05). Moisture content, acid value, oleic acid, and flavor were selected as the criteria for shelf-life establishment of cricket powder. Based on these parameters, especially the moisture content, the shelf life of cricket powder was likely to be 18 months when stored at $25^{\circ}C$.

• Food Science and Preservation
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• v.22 no.4
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• pp.505-511
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• 2015

This study was performed to investigate the effect of drying temperature on the quality characteristics and antioxidant activity of blueberry. Blueberries were dried at different times and temperatures, including A ($40^{\circ}C$, 72 hr), B ($40^{\circ}C$, 48 h and $50^{\circ}C$, 24 hr), C ($50^{\circ}C$, 72 hr), and D ($60^{\circ}C$, 72 hr). The yield and pH ranges of blueberry were determined to be 17.73~31.17% and 3.20~3.25, respectively. The yield rate of A treatments, soluble solid of D treatments, was the highest. The yield rate and soluble content was the highest in the treatment of A and D, respectively. The moisture content and water activity were significantly decreased with the increase in drying temperature (p<0.05). The L value of A treatment, and a and b values of D treatment were the greatest. In the analysis of texture analyzer, hardness, springiness, cohesiveness, gummiess and chewiness were significantly increased with the increase in drying temperature (p<0.05). In the sensory evaluation of blueberry, the appearance and color were the highest in the A treatment. The moisture, texture and taste was highest in the B treatment. The overall acceptability was in the order of B > A > C >D. The total polyphenol content and DPPH radical-scavenging activity were 9.21~13.05 mg/GAEg and 61.90~81.42%, respectively, which were significantly decreased with the increase in drying temperature (p<0.05). Therefore, the optimum time and temperature for blueberry drying was founded to be B treatment ($40^{\circ}C$, 48 hr and $50^{\circ}C$, 24 hr) among other treatments.

• Food Science and Preservation
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• v.23 no.2
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• pp.174-179
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• 2016

This study was to prepared vinegars using three kinds of pear cultivar with different maturities, 'Wonhwang', 'Niitaka', and 'Chuhwangbae', and investigate their physicochemical characteristics and antioxidant activities. Result showed that the firmness of 'Wonhwang' was much lower than other pear cultivars. No significant difference in soluble solid content was found among three pear cultivars. The total acidity of 'Chuhwangbae' pear vinegar was 4.89~7.98%, which was higher than that those of 'Wonhwang' and 'Niitaka' vinegars. The color of 'Niitaka' vinegar had a lower lightness and redness values, but a higher yellowness value, compared with the other two vinegars. The free sugar contents were mainly composed of fructose, glucose, and sorbitol, with the greatest content of sorbitol in all three peer vinegars. The total phenolics and flavonoids contents were 35.2~55.3 and 8.4~14.4 mg/100 mL, respectively. Antioxidant activity had a positive correlation with total phenolic contents. The DPPH free radical scavenging and $ABTS^+$ radical scavenging activity were 45.0~62.1% and 73.8~78.2%, respectively. From these results, we confirmed that immature pear cultivars such as 'Wonhwang', 'Niitaka' and 'Chuhwangbae' could be used as a raw materials to prepare vinegar regardless of maturity.

• Food Science and Preservation
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• v.18 no.2
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• pp.236-243
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• 2011

We evaluated the nutritional value of 70% ethanol extracts (EE) from fermented cudrania tricuspidata fruit (ECT: EE of C. tricuspidata, EFCT: EE of fermented C. tricuspidata, EFCTL: EE of fermented C. tricuspidata by B. licheniformis, EFCTS: EE of fermented C. tricuspidata by B. subtilis) by determined the total polyphenol and flavonoid contents, antioxidant activities, and inhibitory actions on elastase and tyrosinase. The yields of freeze-dried powder of ECT, EFCT, EFCTL, and EFCTS were 54.22%, 54.43%, 57.51%, and 57.23% (each w/w), respectively. The color of $L^*,\;a^*,\;b^*$ values decreased of fermented cudrania tricuspidata. The fermented EFCTL and EFCTS had relatively higher contents of total polyphenol and flavonoid than those of other extracts. ABTS radical scavenging ability were 94.61%, 95.85%, 94.36%, and 96.69%, respectively. SOD (superoxide dismutase)-like activities were in the order EFCT (32.60%) > EFCTS (27.10%) > EFCT (23.30%) > ECT (22.00%), and nitrite scavenging activity was in order of EFCTS (51.18%) > EFCTL (45.61%) > EFCT (41.93%) > ECT (27.76%), respectively. Ferrous ion chelating activity of EFCTL (67.34%) and EFCTS (60.36%) was significantly the highest, whereas ECT (52.34%) and EFCT (51.73%) had not different significantly. Xanthine oxidase, elastase and tyrosinase inhibitory activities at 0.5% (w/v) solutions of EFCTL and EFCTS were somewhat higher than those of non-fermented ECT. In conclusion, we provide experimental evidence that extracts of fermented cudrania tricuspidata of B. subtilis and B. licheniformis exhibited higher antioxidant activities and inhibitory actions on elastase and tyrosinase compared with non fermented cudrania tricuspidata.

• Food Science and Preservation
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• v.17 no.1
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• pp.1-8
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• 2010

We investigated the effect of freezing on changes in the chemical components of semi-dried red pepper (SDRP). We used storage temperatures of $0^{\circ}C,\;-10^{\circ}C,\;-20^{\circ}C,\;and\;-70^{\circ}C$. After 30 days of storage, capsaicin content had decreased by 40% at $0^{\circ}C$ and by 21% at $-20^{\circ}C$. Initial vitamin C content was 1,358.02 mg%. Compared with control, the $0^{\circ}C$ storage group showed a significant decrease in vitamin C content but no such decrease was noted in the $-20^{\circ}C$ and $-70^{\circ}C$ storage groups after 30 days. ASTA values were not influenced by storage temperature or period, in agreement with previous results. We concluded that storage was effective at temperatures of less than $-20^{\circ}C$. Next, both dried red pepper (DRP) and SDRP were stored at $-20^{\circ}C$ for 12 months. DRP had the lower level of capsaicinoids (55.01 mg%) owing to the long drying time. After 12 months, SDRP capsaicinoid had decreased by 30-33%, compared with a decrease of 54% in DRP. Initial vitamin C contents were 721.48 and 955.25 mg% in DRP and SDRP, respectively, and, after 12 months, vitamin C loss in the SDRP group (37%) was less than that in fresh red pepper (FRP) samples (45%). Initial $\beta$-carotene content was greatest in the FRP group (259.82 mg%), and that of DRP decreased by 20% after 12 months. The color a/b value of SDRP (1.40) was greater than that of DRP (1.00).