• Korean Journal of Food Science and Technology
• /
• v.26 no.5
• /
• pp.573-578
• /
• 1994

Dongchimi as a Korean traditional fermented food was studied for the possibility of developing into as an ion beverage. Reverse osmosis process was applied to the concentration of dongchimi juice in this study. Dongchimi was prepared at different concentrations of salt and fermentation temperatures. Mineral components of concentrated dongchimi juice were analyzed and compared with those of ion beverage products. The changes of sugar contents and mineral contents were studied depending on different fermentation temperatures, periods and salt concentration. The amounts of mineral components such as $K^{+},\;Mg^{2+}\;and\;Ca^{2+}$ were increased during fermentation but slightly decreased in the last period. It was found that the concentrated dongchimi juice could be used as an improved ion beverage in future, since the electrolytic dissociation components were much more in the concentrated dongchimi juice than those in the existing ion beverages.

• Journal of Nutrition and Health
• /
• v.37 no.5
• /
• pp.364-372
• /
• 2004

The purpose of this study was to investigate the possibility of medicinal plants application as an edible functional food resource. We carried out to develop a traditional functional beverage by using hot-water extraction of 4 medicinal plants (Polygonatun sibiricum, Ophiopogonis radix, Lycii fructus, Schizandriae frutcus) and we examined the effects of drink on physiological response during exercise and recovery phase. The subjects were male baseball players, and exercise protocol was performed with 45 minutes treadmill running and 85％ VO$_2$ max intensity. Brix, pH and titratable acidity of developed drink were 9.5％, 3.3 and 0.22％. The approximate nutritional composition of beverage was carbohydrate, 5.98％, total dietary fiber, 0.42％, crude protein, 0.70％, crude fat, 0.20％ and crude ash, 0.20％. Developed. traditional functional beverage contained K (4.00 mg％), Na (3.68mg％), Ca (2.54mg％), Mg (1.60mg％) and Fe (0.29mg％). Developed beverage drinking group showed a lowest heart rate during exercise and recovery phase than the other two group (water group and ion beverage group). In the change of blood lactate concentration, developed beverage intake group showed a significant lowest values during exercise and recovery phase. And blood hematocrit values and osmolarity were lowest in the developed beverage intake group. In these results, exercise performance capacity was expected to improve most highly with the developed drink from composition with medicinal plants. Also developed beverage was effective in recovery of exercise-induced fatigue. Thus developed drink with medicinal plants can be used as a functional material improving decrease fatigue effects in beverage industry.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.1
• /
• pp.141-146
• /
• 1995

The study was conducted for optimum fermenting conditions of Dongchimi(pony tailed chinese radish kimchi) in production of ion beverage. The changes of pH and total acidity were increased as the temperature increased. Non-volatile organic acids, such as lactic acid, citric acid, malic acid and succinic acid were produced in Dongchimi fermentation. The amount of lactic acid was increased higher, followed by citric acid and malic acid. However succininc acid was produced a little of amount at $0^{\circ}C$. Lactic acid producing bacteria number increased in initial period and then decreased in last period of fermentation. During lactic acid producing bacteria was increased, the amouont of lactic acid was increased. The flavor components were tentatively identified as methyl pentane, ethyl thioethene 2, 3-diazaindolizine, dimethyl disulfide. The optimum fermenting conditions of Dongchimi for production of ion beverage were 24~29 days at $0^{\circ}C$, 9~12dyas at $5^{\circ}C$ and 16~22days at $10^{\circ}C$, respectively.

• Korean Journal of Exercise Nutrition
• /
• v.23 no.2
• /
• pp.13-15
• /
• 2019

[Purpose] Functional beverages are a protective or enhancing factor influencing not only public health but also athletic performance. The purpose of this study was to highlight the new conditioning beverage of the Lactobacillus pentosus strain b240 (B240) with electrolytes or proteins, which strengthens immune functions to improve the quality of life. [Methods] ISeveral related studies systematically reviews three main issues associated with conditioning beverages: (a) utilization and availability of the functional beverage; (b) significance of B240 in immune strengthening; and (c) availability and application of conditioning drinks in the daily life and sports field. [Results] Intake of B240 led to greater enhancements, including blood T-helper, NK cell, IgA and IgG level in conjunction with strengthen immune functions. These results speculated that the practical application of B240 contained beverages on physiological health and performance. [Conclusion] BODYMAINTÉ, this novel conditioning beverage is expected biological utility responsible for improved sports performance as a functional drink and has potential health-related implications.

• Korean Journal of Community Nutrition
• /
• v.11 no.4
• /
• pp.469-478
• /
• 2006

In order to investigate the adolescent's beverage drinking pattern and its related ecological factors, a questionnaire survey was conducted with the subjects of 920 middle and high-school students,450 boys and 470 girls, residing in 4 cities of the Chungnam area. Of the subjects 65% liked, or liked very much, beverages and only 3.7% did not like beverages. They drank beverages 4.3 $\pm$ 4.0 times a week on average, but 10.4% of them drank beverages more than twice a day. Male students drank more frequently than the females. The intake frequency of carbonated drinks was 1.7 $\pm$ 2.3 a week which was about 40% of the total beverages. However, more students drank mainly ion beverages (33.6%) than carbonated drinks (28.7%). As the students took more balanced food and ate more regularly, their beverage drinking frequency decreased and those taking carbonated drinks also tended to decrease. The more frequent the students took fast food, the more frequent they drank carbonated beverages. The drinking frequencies for beverages or carbonated beverages were also less in students eating cooked rice with sidedishes as breakfast than in students eating others. The drinking frequency for carbonated drinks showed significant correlations with the students' activities such as the time spent using computers and watching TV got longer, the drinking frequency for soft drinks was also higher. When nutritional knowledge was higher, drinking frequency for carbonated drinks got lower. In conclusion, to make the adolescents improve their attitudes toward drinking beverages and to prevent excessive drinking of carbonated drinks, they should be educated not only on the nutritional knowledge and the proper intake of beverages, but also on good dietary habits including balance, regularity, and types of meals. Proper snacking and fast food consumption also should be taught. Since ion beverages were taken more frequently than carbonated drinks among adolescents, further study is recommended on the impact of excessive intake of ion beverages.

• The Korean Journal of Food And Nutrition
• /
• v.36 no.2
• /
• pp.122-128
• /
• 2023

A beverage was developed using the Abeliophyllum distichum leaf (AL). The beverage was prepared by adding it to apple juice by concentration, and physicochemical quality, antioxidant activities, and sensory evaluation were measured. Soluble solid and reducing sugar content of the control were 12.57 °Brix and 11.40%, respectively, and there was no difference from the group with addition of the AL extract. However, pH was slightly increased upon addition of AL extract. Lightness and yellowness increased when AL extract was added. Verbascoside content was not detected in the control, but it increased as the concentration of AL extract increased. The contents of ascorbic acid and flavonoids were 5.38 and 20.42 mg%, respectively, and there was no significant difference between the groups. However, the content of polyphenols increased as the concentration of the AL extract increased. DPPH radical and metal ion scavenging activity were increased by addition of the AL extract, but there was no difference in the ABTS radical scavenging activity. As a result of the sensory evaluation, there was no difference from the control even wihen the AL extract was added; thus, it was considered that there was no problem with the degree of acceptability when added within about 300 ppm.

• Journal of Korean society of Dental Hygiene
• /
• v.19 no.6
• /
• pp.1077-1087
• /
• 2019

Objectives: The purpose of this study was to analyze the risk of dental caries and erosion associated with beverage consumption by measuring the sugar content and acidity of beverages for children, marketed in general food stores and cooperative living associations in Korea. Methods: Sixty types of children's beverages marketed in Korea were selected for the study. Calories, sodium, and carbohydrates in the nutrients per 100 ml, the sugar content, and pH of each beverage were measured. Frequency analysis, independent t-test, and one-way ANOVA were performed (p<0.05). Results: There was no significant difference in sugar content, calories, sodium, and carbohydrate content of regular and cooperative beverages, but the pH of cooperative beverages was significantly higher. Moreover, the mixed drinks had significantly lower sugar content, calories, and carbohydrates than fruit and juice, but the sodium content was significantly higher. Conclusions: When choosing beverages for children, caregivers should be able to easily access information about their impact on the child's oral health. Efforts should be made to maintain appropriate levels of sugar and acidity in beverages for children.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
• /
• 2001.10a
• /
• pp.140-140
• /
• 2001

A sensitive analytical method based on gas chromatograpy-mass spectrometry with a selected ion monitoring (GC/MS-SIM) with the purge-and-trap concentration and with headspace method (in limited applications) was developed for determining of epichlorohydrin in canned beverages coated with epoxy resin. The calibration curve in the range of $0.5\sim50ng$ had correlation coefficient greater than 0.998 and a detection limit of $0.l\mug/L$ was obtained using a sample volume of 20ml. The predominant ions of epichlorohydrin produced in MSD using electron ionization(EI) were m/z 57 ([M-CI]+) and 62/64 $([M-CH_2O]+)$. In survey of epichlorohydrin in thirty commercial canned beverage samples, none of them was detected.

• Food Science and Biotechnology
• /
• v.15 no.1
• /
• pp.112-116
• /
• 2006

Levels of ethyl carbamate, by-product produced naturally during fermentation, in Korean alcoholic beverages were determined by Gas Chromatography/mass spectrometry/selected ion mode (GC/MS/SIM), and their daily intake by Korean adult group was estimated. In GC/MS/SIM analysis 0.8-10.1, 0.5-0.8, 0.4-0.9, 3.5-689.9, 8.4-30.3, 13.9-30.0, and 1.7-11.7 ppb of ethyl carbamate were detected in soju, beer, takju, fruit wine, cheongju, whiskey, and grape wine, respectively. Maximum daily exposure of ethyl carbamate through alcoholic beverage consumption was 7.41 ng/kg body weight/day for average Korean male, with one soju brand and two fruit wine brands showing high ethyl carbamate level.

• 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.