• Journal of the Korean Dietetic Association
• /
• v.28 no.3
• /
• pp.195-204
• /
• 2022

The purpose of this study was to provide nutritional information for selecting beverages with low sugar contents. The nutritional data, including the sugar contents of 925 beverages, were collected from the nutrition labels through the official websites of manufacturers and analyzed according to the beverage types. The average price and volume of the beverage products were 1,556.6 won and 224.8 mL, respectively. The volume per price was the highest for carbonated beverages at 351.6 mL/1,000 won. The sugar content was high in the order of carbonated beverages (22.6 g), fruit & vegetable beverages (21.0 g), and mixed beverages (19.1 g). The sugar content per 100 mL was high in the order of fruit juice (10.6 g), fruit and vegetable beverages (9.2 g), ginseng and red ginseng beverages (8.5 g), and mixed beverages (8.3 g). The content of the product per 1,000 won was high in the order of carbonated beverages (23.3 g), fruit and vegetable beverages (23.2 g), and mixed beverages (20.0 g). The number of products with energy from a sugar content of 5% or more compared to the energy reference value was significantly higher in the carbonated beverages (52.2%), fruit and vegetable beverages (33.0%), and mixed beverages (26.5%) than other beverages. The sugar energy ratio of beverage products was highest in the carbonated beverages at 88.9%, followed by fruit and vegetable beverages (87.0%), fruit juices (84.3%), and mixed beverages (76.8%). Overall, beverages with high sugar contents per product, volume, and price were carbonated beverages, fruit and vegetable beverages, and mixed beverages.

• Food Science and Preservation
• /
• v.5 no.3
• /
• pp.270-274
• /
• 1998

In order to enhance the availability of Korean loquat fruit, loquat juice was manufactured and its physicochemical characteristics are measured. The juice of raw fruit and pressed juice after blanching with steam that the pH, sugars, total acids and yields were 3.4, 3.6, and 8.5, 8.0 $^{\circ}$ Brix, and 0.36, 0.34%, and 53.2, 57.4% respectively. Four groups of juices were processed as followed. A ; juice of clarified after filteration, B ; pressed and filtered juice of raw fruit in refrigerated for 50 days, C ; clarified juice of heated at 90$^{\circ}C$ for 2 min., D ; clarified juice of blanched and pressed with raw fruit. Total acids, pH and sugars of A, B, C and D juices were 0.27, 0.35, 0.29 and 0.28%, and 3.80, 3.10, 3.68 and 3.71, and 7.5, 8.5, 8.0 and 8.2 $^{\circ}$Brix, respectively. Juice of B was higher total free sugar and organic acid than others. The chromaticity of D juice was stable than others. In the sensory test of loquat juice, that the product showed excellent result at 11 $^{\circ}$Brix and pH 3.78 when 4% of fructose and 0.05% of citric acid added.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.24 no.1
• /
• pp.125-138
• /
• 1997

Along with recent economic prosperity, the consumption of commercially available beverages has increased dramatically. Beverages on the market are replacing tap water and constituting an increasing large proportion of the total daily fluoride intake. If such changes in the source of fluid intake are not taken into consideration, effective fluoride intake would become difficult in the fluoridated area while there would be confusion as to the basis for proper fluoride supplement prescription in the nonfluoridated area. So, dietary consultation is recommended for every pediatric patient. This study was conducted to provide the reference for dietary consultations on the subject of fluoride supplement using 72 beverages on the market. The fluoride content was measured and the fluoride intake from each age groups was calculated using fluoride ion specific electrode and HMDS-microdiffusion technique. 1. The average fluoride concentration of the 72 beverages was $0.23{\pm}0.10ppm$, from 0.0106ppm to 2.2050ppm. 2. Natural fruit juices, diluted fruit juices, carbonated beverages and mixed beverages showed average fluoride concentration of $0.15{\pm}0.66ppm$, $0.09{\pm}0.11ppm$, $0.15{\pm}0.23ppm$, $0.50{\pm}0.66ppm$, respectively. There were significant differrence between diluted friut juice drinks and mixed beverage, and between the carbonated beverages and mixed beverges(p<0.05). 3. Using available data on the daily total consumption of beverages and the relative consumption of beverages on the market according to age, daily fluoride intake for various age groups was calculated. According to the results, 2 to 3 year-old children need 0.13mgF/day, those between 4 and 6 year-old need 0.15mgF/day, and those between 7 and 10 year-old need 0.17mgF/day.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.40 no.1
• /
• pp.11-20
• /
• 2013

The prevalence and interest of dental erosion seems to be rising in children all over the world. Thus, This study was performed to investigate the prevalence and severity of dental erosion in the primary molars at terminal stage nearing exfoliation, and associated risk factors. An examination was performed on 788 children using modified Linkosalo & Markkanen system, and questionnaires were gained. Association between dental erosion and the risk factors were statistically analyzed with chi-squared test and logistic regression analysis at a significance level of p < 0.05. As a result, 213 children (27%) showed dental erosion, and the mandibular left first primary molar was the most influenced tooth. According to the analysis of risk factors, frequent intake of carbonated drinks and fruit juices showed significant development of erosion (p < 0.05), and using straw for drinking fruit juices showed significant a reduction of erosion (p < 0.05).

• Food Science and Preservation
• /
• v.3 no.1
• /
• pp.23-32
• /
• 1996

Total carotenoid contents, color values and spectrum characterization in the range of UV of fruit juice and organic acid and free sugar contents determined by HPLC were investigated on 10 varieties of Cheju citrus fruits. Carotenoid contents of juice were 0.47-9.20$\mu\textrm{g}$/ml which showed higher with Dangyooja while showed lowest content with Meiwa Kumquat. Lightness (L) of juice was highest in Meiwa Kumquat, and in the order of Sankyool, Navel orange and Hungjin. Redness(a) and yellowness(b) were in the order of Dangyooja, Natsudaidai, Sambokam and Kinkoji. The maximum absorption wavelengths if citrus Juices were variable at 269.5-285.5nm according to varieties and it was observed that were changed by mixing with Juices of other varieties. Major organic acids of citrus juice were citric and malic acid, and citric acid was 64.4-95.1% of total organic acids. Ascorbic acid was high in Navel orange, Sudachi and Dangyooja, and low in Meiwa Kumquat and Hungjin. Major free sugars were sucrose, glucose and fructose. Sucrose was 49.2-75.2% of total free sugars, and high in Sankyool and Meiwa Kumquat. Glucose and fructose were high in Meiwa Kumquat and Navel Orange.

• Korean Journal of Food Science and Technology
• /
• v.32 no.5
• /
• pp.1087-1092
• /
• 2000

Traditional food soybean curd was prepared using the fresh fruit juice of Schizandra chinensis RUPRECHT(Omija) and Prunus mume(maesil), and investigated the optimal preparative conditions(water addition ratio, heating time of mashed soybean and fresh fruit juice concentration), physical properties, sensory evaluation and shelf-life. Soybean curd coagulated with 0.9% Omija juice showed the highest yield at $85^{\circ}C$, 12.5 times water addition and 5 min heating. For soybean curd coagulated with 1.5% Maesil juice showed the highest yield at $85^{\circ}C$, 10 times water addition and 5 min heating. The physical properties (hardness, adhesiveness, chewiness and gumminess) of soybean curd coagulated with juices of Omija and Maesil showed lower values for hardness, adhesiveness, chewiness and gumminess. However sensory scores of both were evaluated higher than those of coagulated with $CaSO_4$. The shelf-life of soybean curd prepared from Omija and Masil juices and then soaked in 0.1% acetic acid was better than that of coagulated with $CaSO_4$ or soaked in distilled water.

• Mycobiology
• /
• v.34 no.4
• /
• pp.219-229
• /
• 2006

Seventeen microbial species including 10 fungal taxa, two yeasts and five bacteria, were isolated from freshly prepared orange, guava and banana juices kept in open bottles at room temperature for 7 days. Eight different essential oils, from local herbs, were tested for their antimicrobial activity against these test organisms. The essential oils of Cymbopogon citratus, Ocimum basilicum and Origanum majorana were found to be highly effective against these microorganisms. Aspergillus niger, A. flavus and Saccharomyces cerevisiae, the most prevalent microorganisms in juice, showed the highest resistance against these essential oils. GC-MS analysis showed that while e-citral, a'-myrcene, and z-citral represent the major components (75.1 %) of the essential oil of Cymbopogon citratus; bezynen,l-methyl-4-(2-propenyl), 1,8-cineole and trans-a'-bisabolene were the main components (90.6%) of Ocimum basilicum; whereas 3-cyclohexen-l-0l,4-methyl-l(l-methylethyl)-(CAS), c-terpinene and trans-caryophyllene represent the major components (65.1%) of Origanum majorana. These three essential oils were introduced into juices by two techniques namely, fumigation and direct contact. The former technique showed more fungicidal effect than the latter one against A. flavus, A. niger, and S. cerevisiae. The essential oil of Cymbopogon citratus by comparison to other test oils showed the strongest effect against these fungi with a minimum inhibitory concentration of $1.5\;{\mu}l/ml$ medium and a sublethal concentration of $1.0\;{\mu}l/ml$. The antimicrobial activity of this oil is thermostable at $121^{\circ}C$ for 30 min.

• Journal of Nutrition and Health
• /
• v.35 no.2
• /
• pp.213-222
• /
• 2002

The alkaline comet assay has been used with increasing popularity to investigate the level of DNA damage in biomonitoring studies within the last decade in Western countries. The purpose of this study was to evaluate the usefulness of the alkaline comet assay as a biomarker of oxidative DNA damage for monitoring in the Korean population, and also to evaluate the effect of nutritional status and lifestyle factors on H2O2 induced oxidative DNA damage measured by the alkaline comet assay in human lymphocytes. The study population consisted of 61 healthy Korean male volunteers, aged 20-28. Epidemiological background data including dietary habits, smoking habits and anthropometrical measurements were collected through personal interviews. After blood collection, the comet assay in peripheral lymphocytes and plasma lipids analysis was carried out and the results analyzed. Tail moment (TM) and tail length (TL) of the comet assay were use\ulcorner to measure DNA damage in the lymphocytes of the subjects. Statistically significant (p < 0.05) positive correlations were observed between DNA damage (TM or TL) and smoking habits expressed as cigarettes smoked per day and pack years (r = 0.311 and 0.382 for TM, r = 0.294 and 0.350 for TL, respectively). There were also significant positive correlations between DNA damage parameter and waist-hip ratio. Higher plasma triglyceride levels were associated with increased damage to DNA. There were no correlations between the consumption frequencies of vegetables and DNA damage to the subjects. However, consumption frequencies of fruit and fruit juice intake were inversely associated with the TM and TL. The results indicate that die comet assay is a simple, rapid and sensitive method for detecting lymphocyte DNA damage induced by cigarette smoking. Consumption of fruit or fruit juices could potentiall modify the damaged DNA in the human peripheral lymphocytes of young Korean men.

• The Korean Journal of Pesticide Science
• /
• v.12 no.3
• /
• pp.256-261
• /
• 2008

Recently, Ussur brown katydid outbreaks caused a serious pest problem in areas of Yeongdong, Chungbuk. This study was performed to control the pest with environment-friendly method. Trap was made of PET plastic bottles that easily found near farmhouse. Attractant materials such as oak (Quercus acutissima) leaf, fruits (peach, apple, grapefruit and pear) sarcocarp or its juices, rice wine (makgeolli) and fish meal were directly applied into the manufactured trap and investigated for the attraction efficacy compared with the funnel trap. During one day, manufactured trap (fish trap) attracted the Ussur brown katydid more than funnel trap. The efficacy of attractant materials were as follows: peach juice (32.7 adults) > rice wine+fish meal (31.3 adults) > rice wine (27.0 adults) > pear juice (19.0 adults) > apple juice (17.2 adults) > fish meal (16.7 adults) > grapefruit juice (14.4 adults) > oak leaf (2.3 adults). The attractive efficacy of fruit juices to ussur brown katydid was more than fruit carcocarps, and the trap hangover 1m in height more than that on ground. The composition of rice wine and fish meal prolonged its efficacy when treated with disinfectant.

• Applied Biological Chemistry
• /
• v.32 no.4
• /
• pp.367-373
• /
• 1989

The effect of gelatin concentration, pH of fruit juice and other factors for the enzymatic clarification of fruit juice by the use of polygalacturonase was studied. The proper addition of gelatin was much effected on clarification by polygalacturonase and optimum concentrations of gelatin for the enzymatic clarification of Zugaru juice, Magnolia Gold juice, Golden Delicious juice, Jonagold juice, Jonathan juice, Campbell Early juice were 0.04, 0.01% 0.02%, 0.06% 0.01%, and 0.04%, respectively. Optimum pH for the clarification by the use of polygalacturonase and gelatin was $3.2{\sim}3.5$ contrary to optimum pH 4.8 of polygalacturonase for the hydrolysis of pectic acid. At the reaction temperature of $45^{\circ}C$ and polygalacturonase concentration of 0.01mg/ml, fruit juices were completely clarified by optimum addition of gelatin for 60min.