• Food Science of Animal Resources
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• v.39 no.5
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• pp.792-803
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• 2019

The supplementation with natural ingredients that are rich in polyphenols could improve the quality and functionality of yogurt. Lotus leaf (LL) are abundant in phenolic compounds. We aimed to investigate the effects of LL powder on the quality properties, total phenolic content (TPC), and antioxidant activity of yogurt. Yogurt was supplemented with four different concentrations (0%, 0.2%, 0.5%, and 1%) of LL powder and evaluated for 14 d refrigerated storage. During storage, the titratable acidity (TA) of all LL yogurt groups was higher than that of the control (p<0.05). The $L^*$ and $a^*$ values decreased by LL addition to the yogurts, while the $b^*$ values increased. All LL yogurt groups indicated better viscosity than that of control, and among them, 0.2% LL yogurts had the highest viscosity without significant decrease until the end of the storage duration. The addition of LL into yogurt enhanced the water-holding capacity (WHC) by at least 1.5-fold than that of control for the entire storage duration. The TPC of yogurts gradually increased with the addition of LL (p<0.05) and continued to increase during storage; the 1% LL yogurt at 14 d showed the highest value of $61.94{\pm}1.68{\mu}g$ GAE/g. The DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and reducing power of the yogurts were also significantly enhanced with increasing LL concentrations (p<0.05). These results suggest that lotus leaf may be useful as a natural ingredient for improving the quality and antioxidant activity of yogurt.

• Journal of the Korean Society of Industry Convergence
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• v.22 no.1
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• pp.61-69
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• 2019

All the parts of lotus, including the seed, rhizome, leaf, stalk, petal, anther, pericarp, and fruit receptacle, have been used in traditional medicine system as a health beneficial supplement. However the most usually used from lotus plant is only the root. Therefore in this study, it will be discussed more the utilization of other parts of the lotus, namely the flower of lotus. The petals and stamens of lotus actually are also rich in bioactive components such as flavonoids and alkaloids, are used in the treatment of tissue inflammation, cancer, skin disease, and also for us as antidotes. One of the biotechnological process that can be used to improve the nutritional content, sensory, and also antioxidant activities is fermentation process. The final product desired from the fermentation process in this study is vinegar. The microbial strain powder used is Uinkin fermented powder with three variations of fermentation. The variations given in this study were initial sugar 32%, 24%, and 14% with the same fermentation temperature, $35^{\circ}C$ for 3 months. The results obtained showed that the pH value and sugar content of products during the fermentation process were decreasing during the fermentation process, with total polyphenol content of $283.7{\pm}97.6mg/100g\;QAE$, and total flavonoid content of $3.3{\pm}0.0mg/100g\;QAE$. For the DPPH radical scavenging ability of the fermentation product also increased in a concentration dependent manner, with ORAC activity of the product showed a high activity of $20.7{\pm}0.41{\mu}M$ TE. Therefore, fermentation process can be the one of method for improving the product. The efficiency of lotus flower vinegar fermentation can be reached with an initial sugar condition of 25% (sample B).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.769-776
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• 2022

As an aquatic plant, the lotus leaf Nelumbo nucifera is rich in polyphenols, carotenoids, and flavonoids. We analyzed the chemical (pH, acidity, sugar, alcohol), microbiological (lactic acid bacteria, yeast), and antioxidant activity of Makgeolli supplemented with 5% and 10% lotus leaf (ll) during fermentation for 7 days. The pH of the non-additive group (control) was 3.10-6.03, that of the 5% added group was 3.17-5.77, and that of the 10% added group was 3.27-5.70, which decreased significantly (P<0.05) as the fermentation time elapsed. The acidity and sugar content were 1.89-2.12% and 9.10-12.90 Brix, respectively, which were significantly higher (P<0.05) as the amount of added ll increased. The alcohol content was 5.90-7.20% and was the highest on the seventh day of fermentation. The lactic acid bacteria was 6.07-7.17 log CFU/mL, which was higher in ll Makgeolli. Yeast increased until day 3 and then decreased to 3.27-5.86 log CFU/mL. DPPH (1,1-diphenyl-2-picrylhdrazyl) and ABTS [2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were higher in ll Makgeolli (DPPH 68.72-81.48%, ABTS 90.71-91.67%). In this study, the commercialization potential of ll Makgeolli was expanded by enhancing the quality and antioxidant function of Makgeolli added with ll.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.1-10
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• 2013

This study was conducted to investigate the quality characteristics of dumpling shells with white lotus leaf powder added to them (WLL 0%, 1%, 2%, 3%, 4%). Water binding capacity and moisture content of dumpling shells were not significantly different. Solubility in $50^{\circ}C$, $60^{\circ}C$ and $70^{\circ}C$ of dumpling dough has decreased because of the addition of WLL. Swelling power of all groups has increased because of increased amount of WLL content and temperature. The mass, volume and water absorption rate of cooked dumpling shells decreased while the turbidity of cooked dumpling shells increased with the addition of WLL. L and b value of dumpling shells significantly decreased and a value of dumpling shells significantly increased because of increased amount of WLL contents. Hardness and adhesiveness of dumpling shells significantly increased in WLL2 and WLL3 groups. Cohesiveness, springiness, gumminess and chewiness of cooked dumpling shells were not significantly different according to the additions of WLL. In sensory evaluation, color, flavor, white lotus leaf flavor, taste and overall acceptability significantly increased in WLL3. Stickiness, softness, chewiness of cooked dumpling shells were not significantly different according to the additions of WLL. Overall, the result of this study indicates that the dumpling shell containing 3% WLL powder was most preferred among the groups.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.295-303
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• 2007

A preliminary diet experiment utilizing Jerusalem artichoke's inulin, lotus leaf powder, nettle powder and eucalyptus powder extract indicated that combining all four elements gave the most effective result. Therefore, a study was conducted to evaluate the effectiveness of combined diet for weight loss. In this study, Sprague-Dawley, male white rats about 200 g in weight was fed with high fat diet for 8 weeks in order to induce obesity followed by 4 week administration of combined diet to look into the effect of the diet. After a total of 12 weeks of feeding, factors relevant to weight, blood, and lipid metabolism by liver in the body were researched and histologic change was examined with optical microscope. In terms of weight change, both high fat diet group and regular diet group gained weight from high fat diet for 8 weeks compared to normal group. Then, for another 4 weeks, while normal group and high fat diet group kept gaining weight, combined diet group which was provided with high fat diet for 8 weeks, lost weight to the normal group level after 3 week administration of diet. However, after the 4th week of administration, the group weighted significantly less than the normal group and the efficiency of diet also significantly dropped. In the biochemical analysis of blood, total cholesterol, LDL-cholesterol, triglyceride, glucose, GOT, GPT, ${\gamma}-GTP$ and creatine showed significant increase in high fat diet group and there was no significant difference between diet group and normal group except for GPT, ${\gamma}-GTP$ and creatine. In the biochemical analysis of liver, there was significant increase in LDL-cholesterol, triglyceride of high fat diet group compared to normal group, while there was no significant difference in term of total cholesterol and HDL-cholesterol. Compared to normal group, diet group had higher HDL-cholesterol, while total cholesterol dropped significantly. There was no significant difference in terms of LDL-cholesterol and triglyceride. Besides, in high fat diet group, observation of histologic change in liver and change in ultrastructure showed volume increase of hepatic cell and severe fatty degeneration in hepatic cell around hepatic vein. However in diet group, like normal group, no pathological change was observed in terms of cytoplasm, nucleus and capillary in hepatocyte and the alignment of hepatocyte had regularity thanks to the administration of combined diet. Therefore, combined diet utilizing Jerusalem artichoke's inulin, lotus leaf powder, nettle powder and eucalyptus powder was proven to be an effective measure to prevent and improve obesity as a result of abnormal adipose deposition.

• Journal of Applied Biological Chemistry
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• v.52 no.1
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• pp.8-14
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• 2009

This study was conducted to assess the effects of diet food containing Jerusalem artichoke's inulin, lotus leaf, and herb on weight and body fat. Participants in this study were selected based on the following criteria: BMI over $25kg/m^2$, body fat percentage higher than 25%, abdominal obesity level of 0.85 measured by body composition measurement unit (ZEUS 9.9 PLUS, Korea) total 24 female and male university students over 20 of age were assigned to two different groups: control group and diet group and the study was carried out for 30 days. When we measured what the tester's body weight and height, we used an automatic measure machin which is called IMI-1000 from Immanuel company and when we measured what the hip and wist circumference, we used a tape measure. When we measured body mss index (BMI), body Int, body mass, lean mass, waist/hip ratio (WHB), obesity index, we used a ZEUS9.9 PLUS-Korea which is based on bioelectrical impedance analysis, The food intake was checked by means of diet record method to be input into CAN program in order to analyze nutrient intake. Our findings indicated that the diet group, as compared to the control group, lost weight of approximately 2.5 kg and showed statistically significant difference. In addition the level of body Int, muscle, abdominal obesity, obesity, waist and bottom measurement all showed significant decrease after study period. However, there was no big difference in body fat percentage because both body fat level and muscle level dropped together, Putting all these together, diet food in this study containing Jerusalem artichoke's inulin, lotus leaf powder, and herbs powder including nettle, eucalyptus was found to be effective in significant reduction of weight and body fat and obesity-related body indicators. Also, it is considered that this diet food has potential to prevent and improve effectively obesity from abnormal fat accumulation.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.448-456
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• 2008

In this study, domestic wheat white breads were prepared with the substitution of 1.5, 3.0, 4.5, and 6.0% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared with regard to quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of NNTP in the formulation. As the NNTP contents increased, the pH of dough and bread, baking loss, and lightness decreased, whereas the total titratable acidity of dough and bread increased. The fermentation power of dough expansion increased with increasing incubation time. The NNTP samples evidenced significantly higher specific volume, greenness, yellowness, resilience, and crumb consistency than were observed in the control group. However, hardness and fracturability evidenced the opposite effect. The water content and uniformity of the crumb pores were highest at a substitution level of 1.5%, and were lowest at a level of 4.5%. Crumb color, flavor, and delicious taste decreased with increasing NNTP contents, whereas lotus leaf flavor, astringency, bitterness, and off-flavor increased. Density of the crumb pore and crumb springiness were not significantly different among the samples. Softness, chewiness, and overall acceptability were maximal with the 1.5% substitution, and were minimal in the 6.0% group. In conclusion, our results demonstrate that $1.5{\sim}3.0%$ NNTP may prove quite useful as a substitute for domestic wheat flour in the production of white bread, and may evidence favorable nutritional and functional properties.