• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.568-577
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• 2017

Vegetables and fruits contain a great deal of vitamins, minerals, dietary fiber and phytochemicals. Therefore, healthconcious consumer prefer beverage made from fresh fruits and vegetables due to their health benefits. This study was conducted to investigate differences in nutritional composition and sensory characteristics of juices depending on the apparatus used: either a low-speed juicer or high-speed blender. All ingredients could be made into juice without addition of water using the low speed juicer. However, addition of water was necessary to produce juice with the high-speed blender. Phenol and flavonoid content, were higher in juice made with the low-speed juicer than that produced with the high-speed blender and were correlated with DPPH radical scavenging ability. Protease activity of pineapples juices was not significantly different for the two methods, but protease activity of kiwi juice was about 8 times higher in juice made with low-speed juicer than that made with the high-speed blender. SOD activity also tended to be higher in the juice made with low-speed juicer. The concentration of dissolved oxygen in the juice made with high-speed blender was higher than that of juice made with a low-speed juicer and was correlated with color change. In addition, the high-speed blender caused an increase juice temperature, but temperature was not changed during use of the low-speed juicer. The noise level of the low-speed juicer was low, but the high-speed blender had high noise intensity comparable to that of railway or aircraft noise. In the sensory evaluation of juice, juice made with the low-speed juicer was preferred over juice made with the high-speed blender. As a result, the overall quality of the juice produced using the low-speed juicer was superior.

• KSBB Journal
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• v.29 no.3
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• pp.145-154
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• 2014

A fresh vegetable and fruit juice has become a new healthy food available for detoxification, dieting and health. This paper presents the useful information about the quality changes of fresh juice according to different juicer. Quality of fresh juice could be evaluated by several factors such as juice yield, enzyme activity, antioxidant activity, polyphenol contents, and anti-inflammatory activity. The juice yields of 12 different vegetables and fruits were compared using 6 different juicers and it was observed that the yield of slow juicer was better than that of conventional blender. Among 12 samples, the juice yield of grape is the best and the pH of the juice was in the acidic range of 3 and 4. Kiwi and grapefruit were the best in terms of protease enzyme activities by Hemoglobin units on the tyrosine basis and Spectrophotometric acid protease unit and papain units on the tyrosine basis of KFDA protocols. The total polyphenol contents were also high in kiwi and grapefruit. The antioxidant activity by diphenyl-1-picrylhydrazyl (DPPH), superoxide dismutase (SOD), and radical scavenging assay were high in the order of kiwi, grapefruit, grape, tomato, and orange. Anti-inflammatory activities were also assay for 12 samples with 6 juicers. It can be concluded that of fresh fruit and vegetable juice provides a source of antioxidant components and enzymes with high activity. And the enzyme activities could be used as one of the quality indicator of fresh juice. Concerning the juicers used in this study, slow juicer could be recommended to prepare the fresh juice in terms of the juice quality.

• KSBB Journal
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• v.10 no.3
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• pp.335-342
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• 1995

Solid and liquid phase peroxidases were extracted from Chinese cabbage roots by using commercial juicer in order to use peroxidases from agricultural waste for industrial applications. Since peroxidases are distributed into 66% in liquid (juice) and 34% in solid phase (pulp), enzymes from both phases were applied to investigate the enzymatic removal of phenol from waste water. After contacting 150 ppm Phenol solution with liquid phase enzyme (1,800 unit/$\ell$) for 3 hours in a batch stirred reactor, 96% of phenol could be removed through polymerization and precipitation. Also, phenol could be removed from initial 120ppm to 5ppm by applying solid phase enzyme in an air lift reactor ($600 unit/\ell$). Almost equivalent efficiencies of phenol removal were observed between two systems, even though only one third of the enzymes in batch stirred reactor was applied in airlift reactor. The possible reason for this phenomenon is because peroxidases exist as immobilized forms in solid phase.

• International Journal of Industrial Entomology and Biomaterials
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• v.48 no.2
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• pp.86-97
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• 2024

Alkaline- or salt-assisted extractions have been widely used to extract edible insect proteins, however, there is a need for extraction techniques that balance cost-efficient production as well as preserving the protein properties. Mealworm proteins (Tenebrio molitor larvae) were extracted using three different extraction methods-alkali (AMP), salt (SMP), and water (WMP)-and then physicochemical and techno-functional properties were examined. AMP had high yield, protein, and amino acid contents, whereas WMP had high moisture, ash, and fat contents. SDS-PAGE showed a wide range of molecular weights in WMP whereas mostly low molecular weights were observed in AMP and SMP. AMP had poor protein solubilities compared to SMP and WMP across all pHs. AMP had enhanced water-holding capacity and emulsion stability, whereas WMP had improved oil-holding capacity and foaming properties. WMP formed a gel with and without the transglutaminase. The physicochemical and techno-functional properties demonstrated that water-soluble mealworm protein was superior to alkali-and salt-soluble mealworm proteins. Considering the cost efficiency and minimal impact on the environment as well, a cold press juicer could be utilized for mass production of mealworm protein compared to the conventional methods of protein extraction using alkali and salt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1316-1323
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• 2016

The aim of this study was to evaluate proteolytic and antioxidant activities of fresh pineapple and kiwi juices extracted using a slow-speed masticating household juicer during low temperature storage. While over 90% of vitamin C and total polyphenols in both juices were retained after storage for 30 days at $-20^{\circ}C$, reduction of 56.8% for vitamin C and 31.9% for total polyphenols in pineapple juice were detected after storage at $4^{\circ}C$. In the case of kiwi juice, 32.9% of vitamin C and 22.4% of total polyphenols were lost. A high initial content of vitamin C in kiwi juice resulted in a slower reduction rate than that for pineapple juice. A similar result was obtained for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Proteolytic activities of both juices were maintained efficiently with less than 10% loss during storage for 30 days at $-20^{\circ}C$. Protease stability of pineapple juice was better than that of kiwi juice during storage at $4^{\circ}C$, and the same result was obtained when boiled chicken breast was used as a substrate. From these results, when storing pineapple and kiwi juices, which are widely used as a natural meat tenderizer and digestive aid, cold storage at $-20^{\circ}C$ seemed to be more suitable for maintaining antioxidant and proteolytic activities than cold storage at $4^{\circ}C$.

• Preventive Nutrition and Food Science
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• v.18 no.2
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• pp.133-138
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• 2013

This study was performed to compare the quality and functionality of broccoli juice as affected by extraction method. Broccoli juice was extracted using method I (NUC Kuvings silent juicer), method II (NUC centrifugal juicer), and method III (NUC mixer), and the quality properties of the broccoli juices were analyzed using three different methods. Additionally, the antioxidative, anticancer, and anti-hyperglycemic activities of broccoli juice prepared by the three different methods were investigated in vitro. The broccoli juice made by method I contained the highest polyphenol and flavonoid contents at 1,226.24 mg/L and 1,018.32 mg/L, respectively. Particularly, broccoli juice prepared by method I showed higher DPPH and ABTS radical scavenging activities than those of the other samples. Additionally, broccoli juice made by method I showed the highest growth inhibitory effects against HeLa, A549, AGS, and HT-29 cancer cells. Broccoli juice prepared by method I had the highest ${\alpha}$-glucosidase inhibitory effects. These results indicate that there are important differences in chemical and functional qualities between juice extraction techniques.

• Preventive Nutrition and Food Science
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• v.19 no.2
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• pp.108-114
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• 2014

Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Results revealed that juices that had been prepared by blending whole fruits had stronger antioxidant activities and contained larger amounts of phenolic compounds than juices that had been prepared by juicing the flesh fraction of the fruit. However, the concentration of ascorbic acid in apple, pear, and mandarin orange juices was significantly (P<0.05) higher in juice that had been processed by juicing, rather than blending. The juices with the highest ascorbic acid (233.9 mg/serving), total polyphenols (862.3 mg gallic acid equivalents/serving), and flavonoids (295.1 mg quercetin equivalents/serving) concentrations were blended persimmon juice, blended mandarin orange juice, and juiced apple juice, respectively. These results indicate that juice extraction techniques significantly (P<0.05) influences the phytochemical levels and antioxidant capacity of fruit juices.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.166-173
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• 2017

This study was performed to compare the vitamin A, E, ${\beta}-carotene$, polyphenol content, and DPPH radical scavenging activity of carrot, apple, and blueberry juices as affected by extraction methods using slow juicer (HJ), no vacuum blending (NVJ) and vacuum blending (VJ). Juice yields of carrot, apple, and blueberry were 100% in NVJ and VJ groups. Vitamin A content of all juices was the highest in VJ group. Vitamin E content in carrot and apple juices increased most in the HJ group, followed by the NVJ and VJ group; Vitamin E content in blueberry juice was higher in the NVJ group than VJ or HJ group. ${\beta}-carotene$ and polyphenol content in all juices were highest in the VJ group. In addition, the differences between vacuum blending and non-vacuum blending were only shown on apple and blueberry juices. Polyphenol content in carrot and blueberry juices increased most in the HJ group, followed by the NVJ, and VJ groups, and in apple juice, polyphenol content was higher in the VJ group than the HJ or NVJ group. DPPH radical scavenging activity in the VJ group was significantly higher than the NVJ group. The results of this study showed the vacuum blending method had outstanding antioxidative nutrients compared to other juicing methods.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.111-127
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• 2022

This study examined how chicken breed affects consumer behavior. The breeds evaluated were a Korean native chicken (KNC) and a commercial broiler (CB). Consumer behavior was measured by evaluating sensory attributes (taste, odor, and texture) and purchase behaviors [satisfaction, purchase intention, and willingness to pay (WTP)]. The sensory evaluation was conducted using healthy Korean consumers (n=100). The chicken was cooked in baeksuk (Korean traditional chicken soup), which is a seasonal summer health food in Korea. The participants evaluated sensory attributes and purchase behaviors between blinded samples of baeksuk (CB) and unblinded samples of baeksuk (KNC). The sensory evaluation involved chicken breasts and legs. The participants considered KNC as having a more umami taste, a chewier and juicer texture, and a less metallic odor than CB. Moreover, when participants were given KNC breed information, they expressed higher satisfaction, purchase intention, and WTP. The results of this study contribute to consumer behavior literature by revealing the effects of breed information on consumer sensory perceptions and purchase behaviors. Furthermore, the findings provide evidence that branding KNC is one way to increase its demand and low market share while contributing to sustainable consumption.

• KSBB Journal
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• v.31 no.1
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• pp.8-13
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• 2016

Excessive alcohol consumption can cause hangover symptoms, such as headache, drowsiness, dizziness, gastrointestinal distress, and anxiety. The aim of this study was to investigate alcohol metabolizing enzyme activities and antioxidant activities of fruit-vegetable juices containing Angelica keiskei prepared using a low speed masticating juicer in vitro. The acceleration rate of alcohol dehydrogenase (ADH) by A. keiskei-cherry tomato juice (ACJ) and A. keiskei-green grape juice (AGJ) were $163.8{\pm}4.3%$ and $148.2{\pm}6.9%$, respectively. The acceleration rate of aldehyde dehydrogenase (ALDH) by ACJ and AGJ were $185.6{\pm}9.5%$ and $161.1{\pm}4.8%$, respectively. Total polyphenol of ACJ and AGJ were $111.1{\pm}1.6mg/dL$ and $100.8{\pm}2.9mg/dL$, respectively. DPPH radical scavenging activities of ACJ and AGJ were $62.0{\pm}0.5%$ and $61.3{\pm}0.4%$, respectively. Thus, these results indicate that alcohol degrading enzyme activities can be enhanced by fruitvegetable juices containing A. keiskei.