• Journal of Life Science
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• v.25 no.9
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• pp.1072-1079
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• 2015

The lees of Korean traditional wine called as Jubak or Sul-jigemi in Korea is byproduct from alcohol fermentation industry, which is remnant of fermentation broth after filtration, centrifugation, distillation, or sedimentation during aging. Since, Korean traditional wines are produced from edible plant sources such as rice, foxtail millet, fruits and medicinal herbs with nuruk (a traditional fermentation starter and starch degrader), the Jubak from rice wine (takju), medicinal herb wine (yakju) and fruits wine are considered as safe byproduct and have various useful bioactivity. Considering the recent rapid increased production of Jubak from takju industry, and the reinforcement of dispose of Jubak as waste material in worldwide, the development of efficient reuse process for Jubak is necessary in traditional wine industry. In this review, the status of current industry, research and patent trends in relation with Jubak production, treatment, utilization and renewal was analyzed and different bioactive compounds including phenolic acids from Jubak were provided. Jubak is not any more waste material, and is the source of bioactive functional materials for food, cosmetics and medicinal industry. To develop the efficient and economic renewal technology including recovery process for bioactive substances from Jubak, systematic collaboration and research among the industry, academy and government is necessary.

• Analytical Science and Technology
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• v.26 no.5
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• pp.299-306
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• 2013

Pyroligneous liquor as a byproduct from charcoal production of bamboo sprout produced damyang-gun has the broad benefits such as improvement of soil quality, plant growth control and is mainly used for the treatment of atopic dermatitis, fungi and many other skin diseases. In this study, flavor compounds of pyroligneous liquor from bamboo sprout produced in Damyang-gun were analyzed and compared using three different methods including direct analysis (DA), headspace solid phase microextraction (HS-SPME) and stir bar sorptive extraction (SBSE). Simultaneously, the analytical conditions of GC-MS for the determination of volatile compounds were optimized. Based on volatile organic compounds detected by GC-MS, SBSE and SPME methods showed higher sensitivity than direct analysis. Major compounds of pyroligneous liquor were cresol, guaiacol, p-ethyl guaiacol and syringol. These phenolic compounds are reported as the useful chemicals with medicinal activity.

• Food Engineering Progress
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• v.15 no.4
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• pp.305-310
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• 2011

Edible films were developed from defatted soybean meal (DSM), a byproduct from the soy product industry, investigating the effects of the concentrations of DSM and glycerol and the treatment of high pressure homogenization (HPH) on color, water vapor permeability, and tensile properties of the films. The physical properties of the developed films (DSM films) were compared to those of the films made of soy proteins isolated from the DSM. DSM films were obtained by drying film-forming solutions prepared with DSM powder, glycerol, and water and with and without HPH at 152 MPa. HPH resulted in the formation of continuous and uniform films. Water vapor permeability of the films increased with increase in the concentration of glycerol and decreased by high pressure homogenization. The increase in the glycerol concentration in the film-forming solution prepared without HPH decreased the tensile strength and elastic modulus of the films. However, this effect was not observed with the HPH-treated solution. DSM films possessed higher tensile strength and percentage elongation than the film of soy protein, implying the potential for the DSM film to be applied to food product as an edible film.

• Journal of Microbiology and Biotechnology
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• v.24 no.11
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• pp.1455-1463
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• 2014

In the past, reactive oxygen species (ROS) have been considered a harmful byproduct of aerobic metabolism. However, accumulating evidence implicates redox homeostasis, which maintains appropriate ROS levels, in cell proliferation and differentiation in plants and animals. Similarly, ROS generation and signaling are instrumental in fungal development and host-fungus interaction. In fungi, NADPH oxidase, a homolog of human $gp91^{phox}$, generates superoxide and is the main source of ROS. The mechanism of activation and signaling by NADPH oxidases in fungi appears to be largely comparable to those in plants and animals. Recent studies have shown that the fungal NADPH oxidase homologs NoxA (Nox1), NoxB (Nox2), and NoxC (Nox3) have distinct functions. In particular, these studies have consistently demonstrated the impact of NoxA on the development of fungal multicellular structures. Both NoxA and NoxB (but not NoxC) are involved in host-fungus interactions, with the function of NoxA being more critical than that of NoxB.

• Textile Coloration and Finishing
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• v.30 no.2
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• pp.141-149
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• 2018

This study aimed to investigate the efficacy of eco-friendly leather dyeing by utilizing food wastes. Natural dyeing of eel skin was attempted using onion peels which have been used commonly for natural dyeing of textile fabrics. Eel skin is a by-product from fishery processing and is used mainly for making leather products. The colorant was extracted from onion peels in boiling water, concentrated, and freeze-dried. Dyeing of eel skin was carried out to study the effects of dyeing conditions, mordant type and mordanting method on dye uptake, color change, drape stiffness and colorfastness. The optimum dyeing conditions were $60^{\circ}C$ of dyeing temperature, 60min of dyeing time at 1:100($H_2O$ 90%: ethanol 10%) of bath ratio. The onion peels produced yellowish color on eel skin. The pre-mordanting was effective than the post-mordanting. As a result of the drape stiffness measurement, the Fe-mordanted sample was somewhat stiffer comparing to other mordanted samples. The light fastness of the non-mordant dye was excellent in 3-4 grade. Drycleaning fastness and rubbing fastness showed excellent results, but fastness was not significantly improved by mordanting.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.733-739
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• 2013

This study investigates the characteristics of mayonnaise adding yuza juice, a byproduct of yuza tea, to it. The mayonnaise was prepared by adding yuza juice at 0(control), 25, 50, 75, 100%. In order to analyze the characteristics of the mayonnaise, we examined the color, viscosity, emulsion stability and sensory acceptability. The L, a, ${\Delta}E$ values of mayonnaise mixed with yuza juice were similar to or lower than control. As the content of yuza juice increased, the viscosity and emulsion stability, that is the physical quality of the mayonnaise, improved significantly(p<0.05). With regard to sensory evaluation, mayonnaise mixed with yuza juice had better flavor, taste, texture and overall acceptability(p<0.05). These results suggest that yuza juice is good ingredient to improve the quality and sensory acceptability of mayonnaise.

• Mycobiology
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• v.37 no.2
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• pp.133-140
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• 2009

To optimally convert corn hull, a byproduct from corn processing, into bioethanol using Pachysolen tannophlius, we investigated the optimal conditions for hydrolysis and removal of toxic substances in the hydrolysate via activated carbon treatment as well as the effects of this detoxification process on the kinetic parameters of bioethanol production. Maximum monosaccharide concentrations were obtained in hydrolysates in which 20 g of corn hull was hydrolyzed in 4% (v/v) $H_2SO_4$. Activated carbon treatment removed 92.3% of phenolic compounds from the hydrolysate. When untreated hydrolysate was used, the monosaccharides were not completely consumed, even at 480 h of culture. When activated carbon.treated hydrolysate was used, the monosaccharides were mostly consumed at 192 h of culture. In particular, when activated carbon-treated hydrolysate was used, bioethanol productivity (P) and specific bioethanol production rate ($Q_p$) were 2.4 times and 3.4 times greater, respectively, compared to untreated hydrolysate. This was due to sustained bioethanol production during the period of xylose/arabinose utilization, which occurred only when activated carbon-treated hydrolysate was used.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.627-631
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• 1996

The antioxidative effects of BHT and rosemary on the hydrolysate from skipjack processing byproduct(SPB) was evaluated by storing at $30^{\circ}C$ for 60 days. Each of 0.02% BHT, 0.01% rosemary, and 0.02% rosemary was added into SPB hydrolysate prior to spray drying and the dried powder was tightly sealed in the laminated film(PET/Al foil/CPP, $5\mu\textrm{m}/15\mu\textrm{m}/70\mu\textrm{m})$ bags for storage. The colometric lightness("L") decreased through the storage period in all treatments while the redness ("a") showed the opposite trend. Changes of pigment were higher in level of hydrophillic brown than in lipophilic brown during storage. The effect of antioxidants, by adding BHT and rosemary, showed in TBA and POV during storage. Especially, the 0.02% rosemary treatment was more effective than 0.02% BHT treated SPB having effect of angiotensin converting enzyme(ACE) inhibiting.yme(ACE) inhibiting.

• Korean Chemical Engineering Research
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• v.54 no.3
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• pp.315-319
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• 2016

This study examined the optimization of hot-water extraction conditions for maximizing the total polyphenol compounds (TPC) extracted from amaranth leaf. The effects of three independent variables, including extraction temperature, extraction time and ethanol concentration on TPC were investigated using central composite design (CCD). The concentration of TPC increased with increased levels of extraction temperature and time. The extraction temperature and the ethanol concentration showed the significant effect on TPC production (p<0.05). The predicted values at the optimized condition were acceptable when compared to the experimental values ($R^2=0.9566$). The optimum extraction conditions were as follows: temperature of $90.1^{\circ}C$, time of 50 min and ethanol concentration of 61.6% (v/v) for the maximum TPC of 12.6 mg GAE/g DM.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.4
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• pp.436-444
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• 2016

Clamshells, which comprise more than 50% of a clam’s weight, are a major byproduct of the clam industry and are mainly composed of insoluble calcium carbonate. This study investigates the use of clamshells as a natural calcium resource. Highly soluble powdered calcium lactate (LCCL) was prepared from the calcined powdered shells of littleneck clams (LCCP) using response surface methodology (RSM) to predict optimum conditions. These conditions, as derived from pH, solubility, and yield of 11 LCCLs manufactured according to the RSM model, were 1.80 M lactic acid and 1.13 M LCCP. The actual values of pH (6.98), solubility (93.99%), and yield (351.23%) under the optimized conditions were as predicted. The derived LCCL exhibited a strong buffering capacity in the range of pH 2.78-3.90 when combined with less than 2 mL of 1 N HCl. The ranges of calcium content and solubility of LCCL were 7.7-17.5 g/100 g and 96.6-98.9%, respectively. Fourier transform infrared spectroscopy (FT-IR) of the LCCL identified it as calcium lactate pentahydrate, and field emission scanning electron microscopy (FESEM) revealed an irregular and rod-like microstructure. These results confirm the potential use of clamshells, converted to highly soluble organic acid calcium, as an additive to enhance calcium content in food ingredients.