• 한국식품영양학회지
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• 제31권3호
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• pp.416-424
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• 2018

The physiologically advantageous aspects of green tea have been identified recently and green tea has been a favorite drink of many people. Due to the increased awareness of green tea's positive effects on human health, the demand for foods containing green tea has increased. This has led to the development of diverse green tea-related beverages; thereby many companies in Korea have put a wide variety of manufactured green tea beverages on the market. However, the components within green tea beverages have not been examined in Korea yet. In this study, we investigated the contents of the physiologically functional materials found in green tea, such as catechin, catechin gallate, epicatechin, epicatechin gallate, epigallocatecin gallate, gallocatechin gallate and caffeine. Fifty-six green tea products purchased from the local grocery stores and cafes were analyzed using high performance liquid chromatography (HPLC) analysis. As a result, all tested products contained catechin and caffeine, although the amount of each component was largely different. The total amount of catechin derivatives in the manufactured green tea beverages purchased from cafes was 263.17 mg/L, while they were 61.99 mg/L in the beverages purchased from the local grocery stores. And, to the almost samples the amount of caffeine was proportional to the amount of catechin.

• 한국식품위생안전성학회지
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• 제24권3호
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• pp.273-276
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• 2009

본 연구는 당 함량이 높고 ($12{\pm}0.1%$) pH가 낮아($3.0{\pm}0.1$) 세균보다는 효모에 의한 변패가 문제시 되고 있은 가능성 음료의 저장성을 향상시키고자 주요 천연항균제 8종의 항균력을 평가하였다. 이에 따라 대표적인 효모균주 Saccharomyces cerevisiae, Zygosaccharomyces bailii, Pichia membranaefciens, Candida albicans, Pichia anomala 5종을 대상으로 $\varepsilon$-Polylysine, 유카추출물, vitamin $B_1$ derivative, scutellaria baicalensis extract, 키토올리고당, allyl Isothiocyanate, 자당지방산에스테르, 올리고당 등 8가지 주요 항균력을 test 하여 최소저해농도 (Minimal Inhibitory Concerntration, MIC)로 나타내었다. S. cerevisiae와 Z. bailii는 올리고당 용액 10 ppm, 자당지방산에스테르 10 ppm, P. membranaefaciens와 C. albicans는 allyl isothiocyanate 10 ppm, P. anomala는 Allyl isothiocyanate 10 ppm, 올리고당 용액 10 ppm 사용 시 가징 높은 항균력을 나타냈다. 0.015% 이상의 안식향산나트륨 참가 가능성 음료에서는 다섯 효모균 모두 증식이 관찰되지 않았다. 종합적으로 S. cerevisiae, Z. bailii, P. anomala의 저항성이 P. membranaefaciens, C. albicans 보다 낮았으며, 균주별 차이는 보였으나 allyl isothiocyanate, 올리고당, 자당지방산에스테르가 큰 항균력을 보였다. 본 연구결과는 기능성 음료의 합성 보존료를 대체할 수 있는 천연항균제의 개발 및 이용에 기초 자료로 활용될 수 있을 것이다.

• 동아시아식생활학회지
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• 제25권2호
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• pp.223-233
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• 2015

The purpose of this study was to categorize dietary lifestyles and analyze intake behavior regarding beverages according to lifestyles of 276 university students in Yeungnam region. Frequency analysis, factor analysis, cluster analysis, reliability analysis, one-way analysis of variance, and ${\chi}^2$ tests were conducted using SPSS V.21.0. In the factor analysis, dietary lifestyles were categorized into one of five factors: health-seeking type, popularity-seeking type, safety-seeking type, economy-seeking type and convenience-seeking type. According to cluster analysis, respondents were divided into four groups: convenience-seeking group, wellbeing-seeking group, popularity-seeking group, and indifference group. Chi-square tests showed that there were significant differences in gender, grade, dwelling status, and monthly allowance according to the four dietary lifestyle groups. The level of dietary habits and percentage of correct answers related to beverages of the wellbeing-seeking group were highest among the four groups. The frequency of beverage intake was significantly different for carbonated drinks, milk and dairy products, and sport drinks according to dietary lifestyle groups. In addition, for beverage preference, there were significant differences in carbonated drinks, sport drinks, tea and functional drinks according to dietary lifestyle groups.

• 혜화의학회지
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• 제21권2호
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• pp.37-48
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• 2013

The review of the literature had been done to investigate the mechanism of the herbal medicines contained in traditional Korean medical books. We had thought the results could provide the theoretical basis of adding herbal medicies to functional drink. This study is a document research in cluding a historical review of traditional beverages from after the period of the Joseon Dynasty, analysis of the characteristics of tradition the herbal medicine of the Joseon entered the new stage at the era of King Sejong. In the reign of Sejong, there had been a noticeable increase in kinds of herbs. Besides understanding the quality of herbs by provinces, the Joseon government also had pushed ahead with increase policy of herbs. The more the standard of living and incomes have increased, the more the concern of our health has been raised. This social phenomenon has affected on the food& beverage industry. The food& beverage industry of Korea has been already reorganized like the ones in developed countries in the early 21st century. Consumers are particular choosing their beverages; they concern their health, convenience, and taste more than ever. We had selected several herbal medicines contained in functional drink, and investigated the mechanism in field of oriental medicine and pharmacology.

• 한국식품저장유통학회지
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• 제19권1호
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• pp.116-122
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• 2012

막걸리 추출물과 타종의 주류들을 대상으로 항산화 활성을 비교하였다. 동일 용량(70 ${\mu}L$ eq)을 기준으로 하였을 때, $ABTS^+$ radical-scavenging 활성은 위스키 > 막걸리 조추출물 > 정종 ${\simeq}$ 막걸리 청징액 > 소주 순이었다. 그러나 동일 알콜 함량(6%)을 기준으로 했을 때에는 막걸리 조추출물 > 위스키 > 정종 ${\fallingdotseq}$ 막걸리 청징액 > 소주 순이었다. 이어 쥐 혈장의 cholesteryl ester hydroperoxide (CE-OOH) 생성 억제능을 평가하였다. 주류의 동일 용량을 기준으로 하였을 때, CE-OOH 생성 억제능은 소주 > 위스키 > 정종 > 막걸리 조추출물 > 막걸리 청징액 순이었다. 한편 동일 알콜 함량을 기준으로 했을 때에는 정종 > 막걸리 조추출물 > 소주 > 위스키 > 막걸리 청징액 순이었다. 그리고 막걸리 조추출물의 용매분획물들[동일 용량 (70 ${\mu}L$ eq) 기준]을 대상으로 CE-OOH 생성 억제능을 평가한 결과, $H_2O$층 ${\fallingdotseq}$ BuOH층 > EtOAc층 > n-hexane 순이었다.

• Preventive Nutrition and Food Science
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• 제19권3호
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• pp.227-233
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• 2014

The discovery of bioactive compounds in foods has changed the dietary lifestyle of many people. Cyperus esculentus (tigernut) is highly underutilized in Africa, yet tigernut extract is highly profitable in Europe. This study aims to add value to tigernut extract by revealing its health benefits and food value. In this study, tigernut tubers were germinated or roasted and the extracts were combined with Moringa oleifera extract (MOE) or Hibiscus sabdariffa extract (HSE) and spiced with ginger to produce functional drinks. The drinks were evaluated for physicochemical characteristics, sensory parameters, and antioxidant potentials. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method, and the antioxidant activity of each beverage was determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The beverages from the germinated tigernut extracts had the highest titratable acidity and the lowest pH, while beverages containing the roasted tigernut extract had the highest $^{\circ}Brix$. Germination and roasting significantly enhanced the total phenolic content of the drinks. The beverage containing HSE and germinated tigernut extract had a total phenolic content of 45.67 mg/100 mL gallic acid equivalents, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibition activity of the beverages prepared with germinated tigernut extracts was significantly higher than the DPPH inhibition activity of the beverages prepared with fresh tigernut extract. The taste and overall acceptability of drinks containing the roasted tigernut extract were preferred, while the color and appearance of drinks with the germinated samples were preferred. Roasting or germinating tigernuts before extraction and addition of MOE or HSE extracts is another way to add value and enhance the utilization of tigernuts.

• Journal of Microbiology and Biotechnology
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• 제32권10호
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• pp.1315-1324
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• 2022

Fermentation is an effective process for providing various beneficial effects in functional beverages. Lactic acid bacteria and yeast fermentation-based biotransformation contribute to enhancement of nutritional value and digestibility, including lactose intolerance reduction and control of infections. In this study, the probiotic fermented fruit juice (PFJ) was produced by Lactobacillus plantarum TISTR 1465, Lactobacillus salivarius TISTR 1112, and Saccharomyces boulardii CNCM I-745 while mixed fruit juice (MFJ) was used as the basic medium for microorganism growth. The potential function, the anti-salmonella activity of PFJ, was found to be effective at 250 mg/ml of MIC and 500 mg/ml of MBC. Biofilm inhibition was performed using the PFJ samples and showed at least 70% reduction in cell attachment at the MIC concentration of Salmonella Typhi DMST 22842. The antioxidant activities of PFJ were determined and the results revealed that FSB.25 exhibited 78.40 ± 0.51 mM TE/ml by FRAP assay, while FPSB.25 exhibited 3.44 ± 0.10 mM TE/ml by DPPH assay. The volatile compounds of PFJ were characterized by GC-MS, which identified alcohol, aldehyde, acid, ester, ketone, phenol, and terpene. The most abundant organic acid and alcohol detected in PFJ were acetic acid and 2-phenylethanol, and the most represented terpene was β-damascenone. The sensory attributes showed scores higher than 7 on a 9-point hedonic scale for the FPB.25, illustrating that it was well accepted by panelists. Taken together, our results showed that PFJ could meet current consumer demand regarding natural and functional, fruit-based fermented beverages.

• 식품기술
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• 제24권4호
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• pp.576-586
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• 2011

• 한국축산식품학회지
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• 제44권2호
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• 한국식품영양학회지
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• 제31권2호
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• pp.293-300
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• 2018

The purpose of this study was to investigate dietary habits, health lifestyle, preference and intake of beverages of Chinese students in Gyeonggi area. Therefore, we try to identify the factors that affect beverage consumption. According to the analysis of the demographic characteristics of male and female Chinese students, there were 155 male students (49.7%) and 157 female students (50.3%). There were statistically significant differences between the residence period and the time of coming to Korea according to sex (p<0.05), but there was no statistically significant difference between the education level, residence type and Korean ability (p>0.05). Analysis of the differences in health-related lifestyle among Chinese students of both sexes showed statistically significant difference in alcohol drinking, smoking, and exercise according to sex (p<0.05), but no statistically significant difference in computer use time (p>0.05). According to the analysis of the dietary habits of the Chinese students, there was a statistically significant difference in the number of meals per day, breakfast, lunch, dinner, snack frequency and number of midnight snacks, but no statistically significant difference in eating out frequency. As a result of the preference test for general beverages, 4.11 points of water, 3.81 points of milk, 3.64 points of fruit and vegetable juice, 3.58 points of tea, 3.25 points of coffee, 3.22 points of carbonated drinks, 2.92 points of functional drinks, respectively. Male students were more likely to prefer water, tea, and health functional drinks while female students had higher preference for fruit, vegetable juice and vinegar drinks (p<0.05). In general, consumption of regular drinks was 4.95 in water, 3.58 in milk, 3.03 in coffee, 2.92 in carbonated drink, 2.91 in fruit and vegetable juice, 2.63 in tea, 2.07 in functional drink, and 1.44 in vinegar appear. Male students had higher intake of water, tea, carbonated drinks, and health functional drinks while female students had higher intake of fruit and vegetable juice (p<0.05). The results of correlation analysis of factors affecting the general drinking of Chinese students are as follows. The intake of tea was related to the period of residence and dietary habits, the intake of milk for breakfast, the number of snacks and midnight snacks for carbonated drinks, and the fruit vegetable juice were related to dietary habits (p<0.01, p<0.05).