• Applied Biological Chemistry
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• v.38 no.2
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• pp.141-146
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• 1995

Changes of physicochemical properties of citron juice prepared by two different extraction methods, rotary-crushing and belt-pressing method, were investigated during the storage at $5^{\circ}C$ and $-20^{\circ}C$. Temperature drop of citron juice extracted by belt-pressing method was faster than that of citron juice prepared by rotary-crushing method and its freezing point was $0.8{\sim}0.9^{\circ}C$. During the storage, pH of stored citron juice with rotary-crushing method was increased up to 3.5 after 6 months storage while that of citron juice extracted by belt-pressing method was not changed significantly during the same storage time. Acidity of rotary-crushed citron juice was reduced a little more than that of belt-pressed citron juice during the storage. However, changes of soluble solid content were influenced largely by the storage temperature than by the extraction method. Contents of formol nitrogen and vitamin C were reduced remarkably in all of stored citron juice and $92{\sim}82%$ of farmol nitrogen and $72{\sim}43%$ of vitamin C were remained after 6 months of storage. Among the changes of color value, L values were reduced in the whole stored citron juice and a and b value had a different change pattern respectively according to the extraction and storage temperature. Changes in the content of both amino acid and fatty acid compositions was also observed after same storage period. Especially, in the case of change of fatty acid composition, content of linoleic acid and linolenic acid were reduced after 6 months storage, while those of palmitic acid, stearic acid and oleic acid were increased.

• Applied Biological Chemistry
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• v.23 no.2
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• pp.106-114
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• 1980

The flavor constituents of Korean Milgam were extracted with a nitrogen gas stream under partial vacuum and identified by gas liquid chromatography. By employing the extraction coefficient, it was possible to determine the concentration of components in Milgam as well as in the extracts. Among 53 GLC peaks, 26 components were identified. Ethanol was the most abundant component (140ppm), followed by limonene (120ppm). These two were the most important flavor constituents.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.105-114
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• 2007

This study was aimed at evaluating a proper mixing ratio of making Beaknyuncho(Opuntia ficus-indica var. saboten) Sulgidduk with different types of extraction, a fruit and a stem of Beaknyuncho, and by different making methods. As a result, moisture content was the highest(43.22%) in FP1 and the lowest(38.55%) in SJ60. The low lightness and yellowness are increased with more powder and juice of both fruit and stem added. The mechanical characteristics, hardness, adhesiveness and gumminess were increased as powder and juice were added. And cohesiveness and springiness were decreased. The identification test showed that a sample containing stem juice was the most preferable for taste, chewiness, moistness and after-taste. The preference test showed that a sample containing stem juice was the most preferable for color, texture and overall quality and a sample containing stem powder was preferable for flavor and taste. Both SJ60 mixed with 60% Beaknyuncho stem juice and FP3 mixed with 3% fruit powder proved to be the most desirable in both sensory evaluation and texture characteristics.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.646-648
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• 1991

A possibility of utilizing Chinese cabbage, a kind of renewable resources which is frequently overproduced in Korea, for the production of single cell protein was investigated. Saccharomyces cerevisiae and Candida utilis grew well in cabbage juice producing 4.3 and 5.1 g/l of dried yeast cells, respectively. Freezing fresh cabbage prior to juice extraction did not affect the growth of yeasts and the final cell yield.

• Journal of Microbiology and Biotechnology
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• v.32 no.4
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• pp.464-472
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• 2022

An endo-polygalacturonase (endo-PGase) exhibiting excellent performance during acidic fruit juice production would be highly attractive to the fruit juice industry. However, candidate endo-PGases for this purpose have rarely been reported. In this study, we expressed a gene from Penicillium oxalicum in Pichia pastoris. The recombinant enzyme PoxaEnPG28C had an optimal enzyme activity at pH 4.5 and 45℃ and was stable at pH 3.0-6.5 and < 45℃. The enzyme had a specific activity of 4,377.65 ± 55.37 U/mg towards polygalacturonic acid, and the K_m and V_max values of PoxaEnPG28C were calculated as 1.64 g/l and 6127.45 U/mg, respectively. PoxaEnPG28C increased the light transmittance of orange, lemon, strawberry and hawthorn juice by 13.9 ± 0.3%, 29.4 ± 3.8%, 95.7 ± 10.2% and 79.8 ± 1.7%, respectively; it reduced the viscosity of the same juices by 25.7 ± 1.6%, 52.0 ± 4.5%, 48.2 ± 0.7% and 80.5 ± 2.3%, respectively, and it increased the yield of the juices by 24.5 ± 0.7%, 12.7 ± 2.2%, 48.5 ± 4.2% and 104.5 ± 6.4%, respectively. Thus, PoxaEnPG28C could be considered an excellent candidate enzyme for acidic fruit juice production. Remarkably, fruit juice production using hawthorn as an material was reported for the first time.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.552-556
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• 1994

It was aimed to study the chemical characteristics and volatile compounds of juices extracted by press (PE) and centrifugal extractors (CE). Citrons cut up cross direction were used as samples in PE. Proportion ratio of peel, flesh, and seed of citron were 43.9, 39.4 and 16.7%, respectively. Yield of juice increased with weight to 120g of citron fruit. pH, brix, pulp, oily materials, amino nitrogen and yield of juice extracted by CE were higher than those of juice by PE. Acidity and transmittance of juice extracted by PE were higher than those of juice by CE. Free sugars of citron juice were consisted of fructose, glucose and sucrose. Free sugar contents of juice by CE were twice as much as those of PE. Major volatile compounds of total steam distillation matters of citron juice extracted by PE were dl-limonene, ${\gamma}-terpinene\;{\beta}-farnesene$, sabinene, linalool, ${\beta}-myrcene$ and terpinolene, while those by CE were dl-limonene, ${\gamma}-terpinene$, sabinene, ${\beta}-myrcene,\;{\alpha}-pinene$, linalool and terpinolene. dl-Limonene and ${\gamma}-terpinene$ consisted of $73{\sim}83%$ of total volatile compounds. dl-Limonene of juice by CE increased about 6% that of juice by PE. ${\beta}-Farnesene$ were observed trace in juice by CE but presented in 7% in juice by PE. The results would suggested that chemical characteristics and volatile compounds of citron juice seemed to depend on extraction methods.

• Food Science and Preservation
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• v.12 no.6
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• pp.650-655
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• 2005

To produce a flavonoid-enriched vinegar from onion, vinegar fermentations of onion juice, extraction of flavonoids from onion-dry scale, and change of the flavonoids in vinegar were investigated. Alcohol and vinegar fermentations from the onion juice were effectively improved by using the onion juice heated at $80^{\circ}C$ for 10 min. When various types of onion juices were used for onion vinegar production, the vinegar fermentation of heat-treated onion juice containing $4\%$ ethyl alcohol showed maximal acid production. Flavonoid compounds in onion vinegar made from fresh onion juice was larger than the other onion vinegar. To produce a flavonoid-enriched vinegar, when it was examined the $05\%$ onion-dry scale was added to $6\%$ acetic acid, optimum extraction time was 90 min. And by adding $0.5\%$ onion-dry scale to onion vinegar, quercerin monoglucoside and quercetin contents increased.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.709-712
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• 1994

The volatile components of citron juice juice extracted by three methods, which were Rotary-crushing and screening method (method I), Pressing method (method II) and Belt pressing method (method III), were analyzed with GC and GC/MS. Juice extracted by method III had more components of flavor than those by methods I and II. Also, the contents of total volatile components in method III were about 1.36 and 1.59 times than those in methods I and II, respectively. Limonene in juice extracted by method III was predominantly occupied, amount of which was 76.87%. Other important components were terpene hydrocarbons, such as ${\gamma}-terpinene$, ${\alpha}-terpinene$ and so on.

• Journal of Applied Biological Chemistry
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• v.60 no.2
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• pp.95-100
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• 2017

The physicochemical properties and schizandrin contents of various solvent ($H_2O$, 50% EtOH, 75% EtOH, 95% EtOH) extracts from residue after Omija juice was investigated using total polyphenol contents (TOC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (RAS), anthocyanin contents (ANC), and schizandrin contents level (SCL). Total polyphenol contents, radical scavenging activity, and anthocyanin contents of 50% EtOH extract were the highest among all residue after Omija juice extracts, and was 16.70 mg/mL in the TOC and 86.16% in the DPPH-RAS. This meant that 50% EtOH extract from residue after Omija juice had more available antioxidant matters. As extraction time increases all extract treatments significantly reduced in the ANC contents (p <0.05). Amount of the SCL were observed higher value in 95% EtOH extract of residue after Omija juice.

• The Korea Journal of Herbology
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• v.33 no.1
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• pp.1-7
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• 2018

Objectives : Puerariae Radix extracts are a rich source of isoflavones that affect the activity of hepatic antioxidant enzymes. However, the effect of these extracts on hair growth in human dermal papilla (DP) cells is unknown. The purpose of this study is to compare the effects between juice and water extracts of Puerariae Radix on the mRNA expression levels of hair growth-related genes in dermal papilla (DP) cells. Methods : The antioxidant activity of juice and water extracts of Puerariae Radix was analyzed using an ABTS assay. The cytotoxicity was analyzed using the MTS assay in DP cells. mRNA expression levels of hair growth-related genes in dermal papilla (DP) cells were analyzed using quantitative RT-PCR analysis. Results : Juice and water extracts of Puerariae Radix showed strong antioxidant activity. The cytotoxicity was confirmed to be higher in the juice extract than the water extract, using the MTS assay on DP cells. The mRNA expression levels of CTNNB1, FGF7, and BMP6 were significantly increased after treatment with water extract, whereas the juice extract did not affect the expression of hair growth-related genes. Conclusions : Our study provides evidence that water extract of Puerariae Radix is effective at inducing hair growth, by promoting the mRNA expression levels of hair growth-related genes. Also in the future, studies should be conducted to investigate the effects of Puerariae radix extracts on the various hair growth mechanisms of dermal papilla cells.