• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.238-243
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• 2002

The effects of concentration and temperature on degradation of anthocyanins of purple-fleshed sweet potato pigment concentrate and a Japanese plum juice were determined over temperature ranges of 60 to $90^{\circ}C$ and 5 to $60^{\circ}C$, respectively. Degradation of anthocyanins in pigment concentrates followed the first-order reaction rate. Activation energies of the pigment solutions ranged 51.29-73.02 kJ/mol, linearly decreasing as concentration increased except the pigment solution of $8.4^{\circ}Brix$ which was not concentrated after extraction. Anthocynins in Japanese plum juice was also degraded by the first-order reaction kinetics with activation energy of 75.80 kJ/mol. Storage life of the beverage was extended with decreasing storage temperature. Pigment was ratained more than 80% until 8 months storage at $5^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.343-347
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• 2019

This study was performed to develop an economical culture method of lactic acid bacteria (LAB) for kimchi fermentation. Leuconostoc mesenteroides WiKim32 was grown to $1{\times}10^9CFU/mL$ and maintained at 8.88 log CFU/mL for four days by culturing in kimchi cabbage juice (KCJ) without supplements and sterilization. Leuconostoc mesenteroides WiKim32 was cultured in 100 mL of KCJ by inoculating with 0.1% starter culture and adding 100 mL of KCJ everyday by adjusting pH to 5.5 using 1 M NaOH at $20^{\circ}C$ for four days. KCJ was prepared by extraction of kimchi cabbage leaves after washing them with citric acid and ethanol. Adjusting pH over 6.0 was favorable for the growth of LAB in the initial stage, but LAB growth was retarded in the later stage. In contrast, adjusting pH below 5.0 was not beneficial for the growth of LAB; therefore, pH was adjusted to 5.5.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.79-84
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• 2014

This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material, storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate count was $4.7{\times}10^4CFU/g$ before washing but it was $1.2{\times}10^2CFU/g$ detected after washing. As a result of testing airborne bacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number of microorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate, 60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standard plate count, Coliform group and Staphylococcus aureus was represented to be high as $6{\times}10^4CFU/cm^2$, $0CFU/cm^2$ and $0CFU/cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was not detected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kier tray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as $8.00{\times}10CFU/cm^2$, $3.0{\times}10CFU/cm^2$, $4.3{\times}10^2CFU/cm^2$, $7.5{\times}10^2CFU/cm^2$, $6.0{\times}10CFU/cm^2$, $8.5{\times}10^2CFU/cm^2$ respectively. As a result of analyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical control point) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.145-150
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• 1997

This study was performed to compare the changes of quality in citron(Citrus junos Sieb) juice between sampleII stored at 5$^{\circ}C$ for 1 year after extraction and sampleI made from raw citrons by the belt-pressing extraction method. Compared with sampleI, the soluble solid of sampleII was decreased more than 1$^{\circ}$brix, and the moisture increased 3%. The acidity reduced from 5.83 to 5.23 at the pH rose from 2.68 to 2.84. Although it decreased more than 50% in vitamin C and over 20~30% in amino acid, the changes of the other proximate components, amino nitrogen and free sugar content were very little at the range 0.1~1.0%. Volatile compounds in citron juices between sampleI and II were analyzed by GC and GC-MS. Sample I and II showed about 70 of volatile compounds. But only 13 compounds were identified by mass spectrometer. Major volatile compounds were aromatic compounds of limonene, terpinene, terpineol and terpinolene. Amounts of volatile compounds in citron juices depended on the storage period. The recovery of volatile compounds of citron juices, reduced 30~50% after storage for 1 year and the trace component disappeared during storage. The sensory characteristics including color, aroma, taste and overall acceptability and sugar recipe were not significantly.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.90-96
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• 1998

An experiment to make mixed juices carrying the freshness and other specific characteristics of vegetables and fruits which are useful for the prevention and treatment of various diseases was attempted on the emphases of pretreatment methods, combination of fruits and vegetables, and elimination of microorganisms. Blanch in boiling water prior to extraction for green vegetables, addition of ascorbic acid during extraction for tomatoes and apples, or addition of ascorbic acid after blanch in 3% acetic acid for carrots was effective to keep colors and suspended solids in liquid extract. On the basis of sensory evaluation the extracts from tomatoes, apples. carrots. mallows, watercreses+pine needles, Angelica keiskei Koiz, jujubes and lemons were selected and mixed at the ratio of 3 : 3 : 3 : 1/2 : 1/2 : 1/2 : 1/2 : 1/5. The mixed extracts were pasteurized for 15sec at $96^{\circ}C$ or filtered through a ultramembrane filter. While the centrifuge precipitation and retentates on the membrane filter were autoclaved and combined with ultrafiltrates. The mixed juices showed $pH\;4.07{\sim}4.10$ titratable acidity $66.35{\sim}84.08$, soluble solid $7{\sim}9^0Brix$, reducing sugar $5.42{\sim}6.97%$, glucose $1.96{\sim}2.30%$, fructose $3.46{\sim}4.14%$ and high content of K, Mg and Ca. Ultrafiltration showed better quality scores in color, juice. Peroxidase and microorganisms were inactivated by thermal treatment and ultrafiltration.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.3
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• pp.487-494
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• 1992

This experiment was conducted to study the effect of addition of Lucerne juice (LJ) obtained by mechanical extraction of freshly harvested crop on the nutritive value of rice straw silage. Rice straw (RS) was ensiled with intact, NaOH or $NH_3$ treated LJ at 3:7 ratio on fresh weight basis (LJ RS, LJ NaOH RS and LJ $NH_3$ RS, respectively). Each alkali was mixed with fresh juice at a level of 4% of rice straw dry matter just before ensiling. Rice straw ensiled with water was prepared as the control (W RS). In the digestion trial, goats were allocated in a $4{\times}4$ Latin-square design and fed the diet containing three parts of RS silage and one part of wheat bran (DM basis). For the goats receiving the control silage, urea was supplemented at feeding time so as to adjust the nitrogen intake except for goats on LJ $NH_3$ RS silage. Crude protein content of RS silage was increased from 5.2 to 9.1% (DM basis) by the addition of intact LJ and to about 24% by $NH_3$ treated LJ. The control W RS silage contained only trace amount of lactic acid and was dominated by acetic and butyric acid. The addition of intact LJ reduced butyric acid content and $NH_3-N/TN$ of the silage whereas the addition of alkalized LJ increased those values and shifted to a butyrate type fermentation. Nutrient digestibilities and nitrogen balance of goats were almost the same when they were fed W RS and LJ RS silage indicating the addition of intact LJ did not improve the nutritive value. The addition of alkalized LJ significantly increased the fiber digestibilities of RS silage and $NH_3$ treatment was more effective than NaOH treatment. Postprandial ruminal $NH_3-N$ and blood urea nitrogen (BUN) concentrations were decreased by feeding LJ NaOH RS silage suggesting ruminal protein synthesis was enhanced along with the increase of energy supply for supply for rumen microbes by the alkali treatment. The advantageous fiber digestibilities of LJ $NH_3$ RS silage compared with those of LJ NaOH RS silage might be attributable to a sufficient nitrogen supply for microbial fiber digestion in the rumen.

• The Korean Journal of Food And Nutrition
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• v.34 no.3
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• pp.263-271
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• 2021

Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult to maintain during storage and distribution. Freezing and freeze-thawing treatments can be utilized for the quality maintenance and processing of cold press juice. In this study, the color, antioxidant properties, and the major components of soaked liquor from Omija with freeze-thawing treatment were analyzed during the extraction periods. Each of the frozen and freeze-thawed Omija samples was soaked in 35% ethanol, extracted for 15 days, and used for analysis. The frozen and freeze-thawed samples showed a tendency toward better color and higher antioxidant activity and major component levels than the controls, and freeze-thawing was the best. The results of this study showed that freeze-thawing treatment improved the color, antioxidant properties, and level of the major components of Omija soaked liquor, and freeze storage is suitable for making soaked liquor.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.38-45
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• 1988

Potential mutagenicity of ten heated edible mountain herbs were examined with spore recassay, Ames test and DNA breaking test. Samples of edible mountain herbs were prepared with water extraction at $100^{\circ}C$ for 20 minutes. With the rec-assay, no significant mutagengic activity could be obtained from all of the samples, but among the eight of metal ions added to sample solution, $Pb^{2+}$ to R. crispus heated juice, $Zn^{2+}$ to L. fischeri and S. bracycarpa heated juice increased mutagenic activity of the samples. With the Ames test and DNA breaking test, all of the samples did not show mutagenicity. However, breaking action was activated on heated L. fischeri, P. japonicus. A. triphylla and A. tataricus juices in the presence of 25mM $Cu^{2+}$. But heated A. elata, H. aurantiaca, A. triphylla, S. bracycarpa and A. scaber juices were inactivated in the presence of 25mM $Fe^{2+}$. Desmutagenic activities against benzo$({\alpha})$pyrene significantly increased as increasing concentration of the heated edible mountain herb juices.

• Food Engineering Progress
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• v.23 no.2
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• pp.112-117
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• 2019

The purpose of this study is to develop a method to cultivate lactic acid bacteria (LAB) as a by-product in the fermentation of kimchi through the use of Chinese cabbage leaves. A method to reduce the initial number of microorganisms using citric acid and ethanol to wash cabbage leaves was investigated. In this experiment, Chinese cabbage leaves were washed using a mixture of 3% citric acid and 7% ethanol and the washed cabbage leaves were juiced and used as a sample. The total microorganisms of kimchi cabbage juice (KCJ) was reduced from log 6.53 CFU/g to log 3.69 CFU/g by washing with citric acid and ethanol, and lactic acid bacteria from log 4.40 CFU/g to log 2.01 CFU/g. The salinity of KCJ was appropriate for the growth of lactic acid bacteria but the pH was too low. The yield of washing, juice extraction, and total were 80.82%, 79.32%, and 64.11%, respectively. KCJ made by washing with citric acid and ethanol was good for the culture broth of lactic acid bacteria.

• Korean Journal of Plant Resources
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• v.22 no.5
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• pp.438-445
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• 2009

This study was conducted to examine the chemical characteristics, antibacterial activity and dyeability of several juices made from Persimmon cv. 'Gyeongsanbanshi'. Young fruits of persimmon were harvested at 1st August, 2006. Fruit juice was extracted soon after harvesting, some of them were stored at $4{\sim}6^{\circ}C$ for 6 months or fermented at room temperature for 6 months. $L^*$ values of vinegar was 43.5 higher than those of fresh juice and fermented liquor. Inorganic matter contents in fresh juice, fermented liquor and vinegar were higher in the order of K ($1696{\sim}2880\;mg$/100 g), Ca ($166.7{\sim}417.9\;mg$/100 g), Mg ($203.9{\sim}214.4\;mg$/100 g), P ($37.9{\sim}109.8\;mg$/100 g), Na ($13.2{\sim}23.3\;mg$/100 g) and Fe ($8.4{\sim}14.2\;mg$/100 g). Cotton fabrics dyed with the fermented liquor and vinegar had the largest inhibitory zone against the gram-positive microorganisms with range of $16.0{\sim}35.0\;mm$. Cotton fabrics dyed with the fresh juice showed $9.0{\sim}9.5\;mm$ inhibitory zone against the gram-negative microorganisms, $15.0{\sim}21.0\;mm$ with the juice stored at $4{\sim}6^{\circ}C$ for 6 months, $22.0{\sim}23.0\;mm$ with the fermented liquor and $9.0{\sim}35.0\;mm$ with vinegar. The hue of cotton fabrics dyed with the fermented liquor had a YR levels, and antibacterial activity of them were 78.5%.