• Food Science of Animal Resources
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• v.31 no.1
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• pp.32-39
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• 2011

The effects of additions of lotus leaf (0.1 and 0.5%) and barley leaf powder (0.1 and 0.5%) on the lipid oxidation and microbiological analysis of raw minced pork were investigated after 1, 4, 7, and 10 d at chilled storage. Days of storage caused (p<0.05) decreases in pH values in samples with lotus leaf (LP) and barley leaf powder (BP). $L^*$ and $a^*$ values decreased, and $b^*$ values increased in the treatments with increasing lotus leaf and barley leaf powder contents, respectively. The decrease in $a^*$ values was lowest (p<0.05) in the treatment with 0.1% BP. Thiobarbituric acid reaction substance values and free fatty acids in 0.5% LP were lowest (p<0.05) on day 10. Thus, the addition of lotus leaf powder significantly improved lipid oxidative stability in the raw minced pork during chilled storage of 10 d. Furthermore, the raw minced pork treatments with LP and BP presented low peroxide values and total microbes as compared to control (-) (without LP and BP). These results indicate that LP and BP can be incorporated into raw minced pork as natural additives to retard oxidation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.9
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• pp.5756-5762
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• 2015

This paper has studied the lotus effect of the biomimetic engineering that is inspired from the nature. The biomimetic engineering has been improved with the nanotechnology. This paper has observed the hydrophobic property of the surface of the lotus leaf by using the scanning electron microscope (SEM) and atomic force microscope (AFM). The nano-scale of the hydrophobic lotus leaves are maximized the surface tension of water. The general grass leaf has been compared with the lotus leaf through the SEM and AFM - in the viewpoint of the 2D and 3D morphology. Also, The pre-existing of the hydrophobic theory was investigated and compared with the experimental observations for the lotus leaf.

• The Korean Journal of Community Living Science
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• v.19 no.4
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• pp.611-617
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• 2008

This study was conducted to examine the yield of lotus leaves and roots per one native white lotus grown in Hoesan, Muan of Jeonnam districts, which were promoted by Muan-Gun, Jeonnam as a local speciality. We planted the rhizomes with 2 internodes in a rubber pot in the middle of April. Then on September, 24, 2008, we dug out the main rhizomes and it had grown by 810cm. From the data, the leaf area was $34,442\;cm^2$, the fresh leaf weight was 1,230g, and the dry leaf weight was 235.4g. The weight of the edible fresh stalk and dry weight leaf were 1,325g and 164.3g. Yield of the white lotus root were 1,480g on Sept. 4, 3,880g on Sept. 20 and 4,172g on Oct. 18. Native white lotus are able to be harvested early as September, however, it is be better that it is harvested in the middle of October based on the yield.

• Food Science and Preservation
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• v.21 no.3
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• pp.328-333
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• 2014

The principal objective of this study was to determine the quality characteristics of Maejakgwa prepared with the addition of lotus leaf powder. The moisture, crude ash, crude protein, crude lipid, and carbohydrate contents of the used lotus leaf powder were 2.97%, 8.09%, 22.83%, 0.93%, and 65.18%, respectively. The pH of the Maejakgwas dough decreased significantly as the level of lotus leaf powder increased; however, there were no significant differences in dough values among the test groups. Furthermore, the spread factor values and water contents of the groups increased significantly as the level of the lotus leaf powder concentration. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of lotus leaf powder. In the texture meter test, the hardness increased according to increasing concentrations of lotus leaf powder. Finally, the results of a sensory properties showed that Maejakgwas containing 2% lotus leaf powder had the highest scores. These results suggest that lotus leaf powder can be applied to Maejakgwas to achieve high quality and functionality.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.1044-1054
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• 2020

This study was performed to investigate the effects of lotus leaf hot water extracts treatment on the quality and stability of eggs using impregnation treatment through ultrasonication during storage. A total of 480 eggs were categorized into four treatment groups (n=30 each)-non-treated (CON), soaked for 30 min in lotus leaf hot water extracts without ultrasonication (T1), sonicated in distilled water (T2), and sonicated in lotus leaf hot water extracts (T3)-and stored for 15 d at 30℃. The egg weight, Haugh unit (HU), egg grade, albumen height, yolk color, eggshell thickness, eggshell breaking strength, and weight loss were measured for egg quality assessment. 2-Thiobarbituric acid reactive substance (TBARS) and volatile basic nitrogen (VBN) contents were measured as stability indicators. Additionally, total phenolic contents (TPC), total flavonoid contents (TFC), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were evaluated. The HU, egg grade, albumen height, and yolk color of T3 were significantly higher than those of CON (p<0.05). No significant differences in eggshell thickness and eggshell breaking strength are observed among the groups. The weight loss of T3 was significantly lower than that of the other groups during storage (p<0.05). The application of lotus leaf hot water extracts also significantly reduced TBARS and VBN (p<0.05). The TPC, TFC, and DPPH radical scavenging activity of T3 were significantly higher than those of the other groups (p<0.05). These results suggest that lotus leaf hot water extracts may be useful as a natural ingredient for improving the quality and stability of eggs during storage.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.911-917
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• 2011

This study was to investigate the characteristics of the Yakju fermented with differently-processed lotus leaves such as blanching, steaming, roasting, and drying, and fresh one for control. The total acid content was high (0.82~1.22%) in the lotus leaf Yakju, and lactic acid was the main compound among organic acids. Volatile acid content was high (200~500 mg/L) compared to the results of organic acid composition, and the main volatile acid in lotus leaf Yakju was acetic acid. Though the polyphenol content (616.5~693.1 mg/L) was similar among the Yakju, the Hunter's color value of those were quite different and also had a big impact on the sensory evaluation of color. Therefore, it seems that the enzyme activity of polyphenol oxidase in differently-processed lotus leaves may have an influence on the color of lotus leaf Yakju. In a sensory evaluation of color and aroma, lotus leaf Yakju fermentaed with fresh leaves and roasted ones were preferred to the others, and steamed leaves and roasted ones were the best in taste and overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.499-506
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• 2008

The nutritional composition of the white lotus(Nelumbo nucifera Gaertn) leaf are moisture($1.87{\pm}0.06%$), crude ash($9.57{\pm}0.07%$), crude protein($15.53{\pm}0.4%$) and crude lipid($2.42{\pm}0.1%$) per 100g. The highest mineral content was K and Ca. The principal free sugars in the white lotus leaf was sucrose, fructose and glucose. The total phenolics compounds evidenced maximal levels of $8,842.73{\pm}20.57\;g/100g$. DPPH and hydroxyl radical of scavenging ability of each sample tended to increase with increasing degrees of the sample concentration. The $IC_{50}$ values of the ethanol extract, n-hexane, chloroform, ethylacetate, butanol and water fraction from the white lotus leaf to DPPH radicals were 5.65, 8.5, 8.27, 2.03, 2.3 and $13.7\;{\mu}g/mL$ respectively. The $IC_{50}$ values of the hydroxyl radical scavenging ability of the ethanol extract, ethylacetate, butanol and water fraction were 390, 574, 327 and $378\;{\mu}g/mL$ respectively.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.577-587
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• 2011

In this study, lotus leaf was added to a Takju (Korean milky rice wine) preparation to evaluate its effects on physicochemical and fermentation properties. For rapid saccharification Takju was stored at 25$^{\circ}C$ for 2 days and then temperature was switched to 18$^{\circ}C$ to mature the wine for 21 days. From the start of fermentation to 2-days, the pH of Takju decreased rapidly and acidity increased. Maltose, a byproduct of starch saccharification, increased for 2 days then rapidly decreased. Glucose fluctuated for 7 days and of the 21-days fermentation. The ethanol production rate was highest during the first 7 days, then slowed. Total viable yeast and lactic acid bacterial counts increased rapidly for 2 days and then decreased gradually thereafter. Leuconostoc spp. grew rapidly for 1 day and sharply disappeared with decreasing pH. DPPH radical scavenging activity was significantly higher for Takju prepared with lotus leaf than without. The overall acceptance of Takju tended to increase when it was prepared with lotus leaf.

• Journal of agriculture & life science
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• v.43 no.1
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• pp.43-50
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• 2009

To get basic data for the utilization of white and red lotus as a raw material in functional food, chemical components of its leaf and root were investigated. Leaf had the highest level of nitrogen free extract and root had the highest level of moisture. The mineral analysis showed K(380.44~1,516.34 mg/100g), Ca(36.67~1,323.92 mg/100g), P(84.02~473.13 mg/100g) and Na(57.73~304.07 mg/100g). The rich free sugars in white and red lotus were glucose(161.12~765.15 mg/100g) and frutose (100.57~901.12 mg/100g). Total amino acid contents in leaf and root of white lotus and leaf and root of red lotus were 6,385.57, 1,162.93, 6,003.01 and 1,242.20 mg/100g, respectively. Although the free amino acid compositions of white and red lotus were different, their major free amino acids were glutamic acid, phenylalanine arginine and tyrosine. The ascorbic acid were 248.65 and 20.99 mg/100g in leaf and root of white lotus, 156.92 and 9.32 mg/100g in leaf and root of red lotus. The leaf of white lotus exhibited the highest total phenolic contents at 24.33 mg/g.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.9-18
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• 2011

This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature ($4{\pm}1^{\circ}C$). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.