• International Journal of Internet, Broadcasting and Communication
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• v.13 no.2
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• pp.82-92
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• 2021

Purpose: It has been reported that the diversity and abundance of microbes in the vagina decrease due to the use of antimicrobial agents, and the high recurrence rate of female vaginitis due to this suggests that a new treatment is needed. Methods: In the experiment, we detected that 10% potassium sorbate solution, 1% eucalyptus oil solution, 1% tea tree oil solution, 400 µL/10 mL grapefruit seed extract solution, 100% lactic acid, 10% acetic acid solution, and 10% lactic acid solution were prepared and used. After adjusting the pH to 4, 5, and 6 with lactic acid and acetic acid in the mixed culture medium, each bacterium was inoculated into the medium and incubated for 72 h at 35℃. Incubate and 0 h each. 24 h. 48 h. The number of bacteria was measured after 72 h. Results: In the mixed culture test between lactic acid bacteria and pathogenic microorganisms, lactic acid bacteria showed good results at pH 5-5.5. Potassium sorbate, which has varying antibacterial activity based on the pH, killed pathogenic bacteria and allowed lactic acid bacteria to survive at pH 5.5. Conclusion: The formulation ratio obtained through this study could be used for the development of a feminine cleanser that can be used as a substitute for antibacterial agents. Further, the findings of this study may be able to solve the problem of antimicrobial resistance in the future.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.265-270
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• 1993

In order to retain the freshness of fruits and vegetables and to reduce the rate of disease damage, grafruit seed extract (GPSE), natural microorganism control agent, was applied during the preservation process of fresh fruits and vegetables. GFSE showed an effective inhibitory action against plant putrefactive bacteria and fungi which were involved in the decay of fruits and vegetables. Minimal inhibitory concentrations for GFSE against the microbes were in the range of 50 to 2,000 ppm. Direct observation of microbial cells and spores using electron microscopy showed their function was destroyed by the treatment of the dilute solutions of GFSE. Fresh Welsh onions, onions and red peppers treated with GFSE and stored in polyethylene film (0.1 mm) retained better quality in color and texture than the non-treated control. GFSE was efficient in controlling the germination of potatoes. It was observed that GFSE would reduce disease damages and have bactericidal and fungicidal properties during the storage of such fruits and vegetables as zucchinis, cucumbers, tomatoes and mandarin oranges.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.4
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• pp.297-302
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• 1990

This study was carried out to investigate the antimicrobial activity of the grapefruit seed extract (GFSE) The antimicrobial activity of GFSE was strong enough against such bacteria as Vibrio vulnificus, Vibrio fluvialis, Bacillus cereus, Staphylococcus aureus and Serratia sp. Growth of the above strains was inhibited by the GFSE'S concentration of 50 ppm. The growth of Vibrio vulnificus was completely inhibited by adding the 50 ppm GFSE to the nutrient broth medium with $3\%$ NaCl. The cell counts of Vibrio uulnfficus $5.2\times10^5$ at first in $5\%$ skim milk containing GFSE 0, 10, 30, 50 and 100 ppm were reduced to 35, 48, $5.6\times10^2,\;5.3\times10^3\;and\;9.6\times10^3/ml$ after 120 hours, respectively. And growth of Aspergillus Parasiticus, Asperillus versicolor, Penicillium funiculosum, Py-renochaeta terrestris and Trichoderma viride were inhibited by the concentration of GFSE 100, 50, 100, 10 and 30 ppm, respectively. The shelf life of Mulkimchi containing GFSE 50 and 100 ppm was 20 days longer than the control during storage at $5^{\circ}C\;and\;20^{\circ}C$.

• Food Science and Preservation
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• v.10 no.1
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• pp.37-40
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• 2003

Coptis chinensis extract and grapefruit seed extract, natural antimicrobial substances, were applied to the dipping treatment of strawberry and incorporated in the packaging films. Strawberry was steeped in the extract solutions of 50 ppm concentration and packed with the low density polyethylene(LDPE) films incorporated with 1% extracts. During the storage at 5$^{\circ}C$, the qualities of microbial counts, awぶy ratio, texture and chemical attributes were measured for the pretreated strawberry. The LDPE films incorporated with the extracts retarded the growth of aerobic bacteria, lactic acid bacteria and yeast that had been contaminated before the pretreatment, significantly lowed the decay ratio, and gave better retention of textural firmness. The chemical and physical qualities of strawberry were not affected by the packaging films. When strawberry was steeped in the extract solutions, the effects of the packaging film incorporated with the extracts on the qualities of strawberry were accelerated.

• Food Science and Preservation
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• v.7 no.1
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• pp.12-18
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• 2000

As am economical and effective way of antimicrobial film fabrication , antimicrobial agents were coated on the LDPE film with a binder mediu. the fabricated films were then applied tomodified atmosphere packaging of fresh strawberries. A binder of polyamide was selected for the coating medium, based on the stability in water. 1% grapefruit seed extract-coated film showed the antimicrobial activity on the plate media against EScherichia coli, Staphylococcus aureus, bacillus subtilis , Bacillus cereus, Leuconostoc mesenteroides, Micrococcus flavus, Saccharomyces cerevisiae, while one with 10% Coptis chinesis extract inhibited only M. 림편 and one coated with 10% rheum palmatum extract did not inhibit any of 10 strains tested. The packages of fresh strawberries by using antimicrobial agents-coated films created the gas compositions of O2 1.4-5.5% and CO2 5.7-7.9%, and contributed to reduced growth of total aerobic bacteria and yeast/molds on the produced. However, their lower microbial count was not correlated directly with the reduced decay of the fruits.

• Applied Microscopy
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• v.39 no.4
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• pp.325-332
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• 2009

It has been well known that grapefruit seed extract (GSE) have effects on the deodorization and a wide range disinfectant. But anybody do not research about the decomposition-inhibition effect of GSE. The present study was performed to investigate the decomposition-inhibition effect of GSE by measuring the microscope and electroscope observation with passage of time. A total of 30 healthy Sprague-Dawley (SD) rats weighting from 230 gm to 250 gm were used as experimental animals. One group that do not treated by GSE named control group and the other group that treated by 55% GSE named Experimental group. Under ether anesthesia, right kidney was obtained. Put each sample in $37^{\circ}C$ and humidity $80{\pm}5%$ incubator, we obtained each sample after 0 day, 1 day, 2 days, 3 days, 4 days and 5 days. 4 ${\mu}m$ of paraffin sections were obtained, stained H-E stain and observed by use of a microscope. Morphological change in tissue was similar to control 1 day group and experimental 3 days group. Therefore, decomposition-inhibition effect of GSE continued about 2 days and it protected necrosis. According to above results, the author suggest that 55% GSE is an effective decomposition inhibitor until 2 days on $37^{\circ}C$ and humidity $80{\pm}5%$ conditions.

• Food Science and Preservation
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• v.11 no.3
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• pp.417-423
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• 2004

Botanical antimicrobial agent-grapefruit seed extract mixture (BAAG) have an unknown compounds which exhibit the antibiotic activities aganist microorganisms including bacteria and fungi. We have examined the effects of BAAG on the physiological function of Botrytis cinerea which was isolated from necrotic lesions of decayed fruits and vegetables such as cucumbers, grapes, tomatoes, and red peppers during storage. In the results of enzymatic activities related to the energetic metabolism there was no inhibitory effect of BAAG on the activities of several enzymes in vitro including glucose 6-phosphate dehydrogenase and malate dehydrogenase, while there was inhibitory effect of BAAG on the activities of hexokinase and succinate dehydrogenase. O-nitrophenyl-$\beta$-D-galactopyranoside(ONPG), the artificial substrate of $\beta$-galactosidase was hydrolyzed in the presence of BAAG, indicating that the membrane was pertubated by the BAAG. From the results we suggested that the antibiotic activity of BAAG is due to the change of membrane permeability of the cell. BAAG was fractionated and purified by silica gel and sephadex column chromatography. Among active fractions two peaks were identified as naringin and limonin when they were analyzed by by NMR and Fast atomic bombardment.

• Food Science and Preservation
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• v.12 no.6
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• pp.534-539
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• 2005

Effects of grapefruit seed extract and Ag ion solution on the keeping quality and shelf life of mungbean sprouts were investigated in terms of weight loss, gas composition, hardness, color, ascorbic acid content, and viable cell counts during storage. Packages with $30\;{\mu}m$ polypropylene(PP) film was applied for mungbean sprouts dipped in Ag ion solution, 50 ppm and 100 ppm GFSE, 50 ppm and 100 ppm GFSE in Ag ion solution and stored $5^{\circ}C$. Totally weight loss exceeded $1\%$ and no visible signs of shrivelling of mungbean sprouts were observed. GFSE in Ag ion solution treatment, resulting in mungbean sprouts of better visual quality, weight loss, color, ascorbic acid as compared to the control without dipping. A shelf life of 6 days was achieved with 100 ppm GFSE in Ag ion solution treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1469-1473
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• 2011

The efficacy of antimicrobial agents and heat treatments on spore inactivation was investigated. Grapefruit seed extract (GFE) and ethylenediaminetetraacetic acid (EDTA) were used and as antimicrobial agents, and heat treatments were conducted at $70^{\circ}C$, $80^{\circ}C$, and $90^{\circ}C$ for 30 minutes. Heat treatments at $90^{\circ}C$ were the most effective on spore inactivation as a single treatment and caused a 2.3 log reduction. When combined with a single treatment to discover synergistic effects, 1% GFE with $80^{\circ}C$ heat treatments and 0.5 mM EDTA with $80^{\circ}C$ heat treatments resulted in 2.1 log and 3.2 log reductions, respectively, though they did not show reductions at each single treatment (GFE 1% (v/v), EDTA 0.5 mM, $80^{\circ}C$). So it was concluded that by combining GFE, EDTA in low concentration treatment, and heat treatment, B. cereus spores can be effectively inactivated.

• Food Science and Preservation
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• v.17 no.2
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• pp.196-201
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• 2010

Gelatin films containing grapefruit seed extract (GSE) were prepared by incorporating different amounts (0, 0.6, and 1.0%, w/v) of GSE into film-forming solutions. Film elongation was improved by the addition of GSE, but film tensile strength decreased to 31.96 MPa for film containing 1.0% GSE, compared with 46.39 MPa for the control. Incorporation of 1.0% GSE inhibited the growth of pathogenic bacteria such as Escherichia coli O157:H7 and Listeria monocytogenes. Packaging of strawberries with a gelatin film containing 1.0% GSE decreased the levels of total aerobic bacteria and yeast/molds after 12 days of storage by 1.60 and 1.43 log CFU/g, respectively, compared with control values. Sensory evaluation results indicated that packaging of strawberries with GSE-gelatin film resulted in better sensory scores than those of the control. These results indicate that strawberries can be packaged using gelatin film containing GSE, to extend shelf-life.