• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.19-25
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• 2020

Turmeric pigments have been used as coloring agents and functional ingredients. In this study, the extraction property and chemical stability of the pigments were evaluated in several preservative solutions containing NaCl, sucrose, and acetic acid. After 72 h of infusion, the protein and polyphenol levels and antioxidant activity of the turmeric extracts in the solutions were less pronounced than those in water. Acetic acid (12%) was more efficient at extracting curcuminoids from turmeric than water, NaCl (20%), or sucrose (25%). Curcumin was highly abundant in all solutions. The relative yield of bisdemethoxycurcumin (BMC) was the highest in acetic acid, whereas that of curcumin was highest in NaCl and sucrose solutions. Curcuminoids were relatively stable in sucrose and acetic acid; among them, BMC had the highest stability. The stability of the curcuminoid solution decreased based on the increase in NaCl content, whereas it was significantly enhanced in sucrose and acetic acid. The observations from this study can be applied to the processing and storage of turmeric-derived products in these preservative agents.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.266-271
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• 2003

Insoluble polyphenol antioxidants, quercetin and catechin, were stabilized through the complexation with cyclodextrin to increase heat and pH stabilities. Comparison of inclusion complex formabilities of quercetin and catechin with ${\alpha}-,\;{\beta}-$, and ${\gamma}-CDs$ revealed ${\beta}-CD$ to be the most suitable result. Optimal molar mixing ratio of ${\beta}-CD$ and quercetin or catechin for inclusion complex formation was found to be 1 : 1. Inclusion complexation was confirmed using differential scanning calorimetry. Solubility of ${\beta}-CD-antioxidant$ inclusion complexes increased compared with native antioxidants, Stability against temperature and pH of ${\beta}-CD-antioxidant$ inclusion complex analyzed revealed antioxidant activities of ${\beta}-CD-quercetin$ and catechin inclusion complexes have higher stabilization compare to raw quercetin and catechin. Peroxide value of linoleic acid dissolved in water decreased substantionally after using ${\beta}-CD-quercetin$ inclusion complex. ${\beta}-CD-antioxidant$ inclusion complex can be used effectively as a fresh-food preservative.

• Food Science and Industry
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• v.44 no.2
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• pp.45-51
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• 2011

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.498-502
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• 1998

In order to develop a natural food preservative, freeze dried plantain (Plantago asiatica L.) was extracted with several solvents, and the antimicrobial activity was investigated. The methanol extract exhibited antimicrobial activites against five strains of bacteria such as Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus. The methanol extract at the concentration of 1.0 mg/ml completely inhibited the growth of B. subtilis and V. parahaemolyticus. Antimicrobial activity of the ethylacetate fraction from the methanol extract was the strongest compared with those of other solvent fractions such as n-hexane, chloroform, n-butanol and water. The ethylacetate fraction showed the inhibitory effect at the concentration of 0.5 mg/disc on the growth of B. subtilis and V. parahaemolyticus.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.2
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• pp.244-248
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• 2015

We explored the efficiency of natural antibacterial agents used to enhance the self-life and sensory properties of shucked and packed Pacific oyster Crassostrea gigas, which are in high demanded. First, we screened natural resources exhibiting antibacterial activity against food spoilage and pathogenic bacteria. Of theses, ignited oyster shell powder (IOS) and the natural food preservative, lactic acid bacteria fermented powder (LBF), were selected for further study considering the efficacy, mass production, and cost. The addition of 0.1% IOS (W/V) and 0.5% LBF (W/V) to shucked and packed oyster optimally extended the shelf-life without affecting the sensory evaluation. The results obtained in this study will provide a clue to enhance self-life in raw oyster products.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.198-211
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• 2016

The objective of this study was to provide basic data that would help develop the natural preservatives that could replace them. This study examined antibacterial activity and preservative effects in soybean curd. When the concentration of Persicaria hydropiper L. was 1,000 ppm in the antibacterial activity by the paper disk law of three cultures(Bacillus subtilis KY-3, Bacillus sp. KY-7, Bacillus methylotrophicus KY-11) selected from 21 kinds of microorganism separated from tofu anaerobes, the clear zone (mm), which was similar to benzoic acid 0.1 M, the comparison group, was measured. The results were as follows. The result of impeding growth in liquid culture indicated considerable suppression of the growth of bacteria in the concentration of 800 ppm and 1,000 ppm respectively. In the measure of MIC, KY-3 and KY-7 were 0.06%, and KY-11 was 0.05%. For the changes in pH by concentration, three cultures and tofu anaerobes were not increased to $10^{5-6}/g$ in 1,000 ppm. In addition, in the search of total number was employed to find the preservative effects of tofu. Therefore, this study expect the Persicaria hydroper L. extract on preservative effects of tofu, which can be easily exposed to food poisoning bacteria in the food safety as well as improving the possibility of natural alternative preservatives.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.121-126
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• 1999

In order to develop a natural food preservative, freeze-dried dandelion (Taraxacum platycarpum D.) was extracted with 99.5% (v/v) methanol, and its antimicrobial activity was investigated. The methanol extract at the concentration of 2,000 $\mu\textrm{g}$/ml completely inhibited the growth of S. aureus. When the solutions of dandelion at 1%, 3% and 5% were added to noodles and rice cakes, less microbial growth was observed compared with the control roup. For the noodles, the 3%-added group was the most superior in terms of color and moistness, and the 1%-added group gained the highest grade in terms of chewiness and overall quality. For rice cakes, the 3%-added group was evaluated to be the favorite.

• Journal of the Korean Applied Science and Technology
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• v.22 no.3
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• pp.212-218
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• 2005

Most of cosmetics are emulsion products that contain the source of nutrition vegetable oil, mineral oil, natural extract and carbohydrate etc. There are many possibilities to be contaminated by microbials. We investigated the effect of antimicrobial and minimum inhibitory concentration(MIC) with thiamine dilauryl sulfate(TDS), which was prepared to use cosmetic lotion formulation. Staphylococcus aureus(S. aureus) and Escherichia col(E. coli) were used as test organism. MIC value of TDS was determined aganist microorganism for the growth inhibition by concentration of TDS. From the MIC results, antimicrobial effect of TDS was generally more effective to gram positive than gram negative. Antimicrobial effect with pH value against some microorganism appeared in the following order : pH 5 > pH 6 > pH 7. It showed strong antimicrobial activities against S. aureus, and weak antimicrobial activities against E. coli. If it was possible to determine the formulations with TDS, it would be effective to reduce the artificial preservatives.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.469-473
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• 2006

Film-forming yeasts generate an undesirable yeasty flavor in fermented vegetables such as kimchi in the presence of oxygen. Antimicrobial materials including garlic oil (GO), heated garlic (HG), and allyl alcohol (AA) were investigated for use as alternative natural food preservatives to inhibit the growth of film-forming yeasts in fermented vegetables. Using the fermentation of cucumber pickles as a model system, GO, HG, and AA were effective in preventing film formation at concentrations of 0.006, 3.0, and 0.02%, respectively. The effectiveness of HG in preventing the growth of a film yeast, Hansenula anomala, was not influenced by pH, while that of potassium sorbate, a typical anti-yeast food preservative, was highly dependent on pH. All tested materials were effective when added at the beginning of fermentation due to their negligible inhibitory activity toward lactic acid bacteria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.14-18
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• 2009

This study was to determine the inhibitory effect against food borne pathogens of ethanol and water extracts from leaf, stem and root of Orostachys japonicus. On the paper disc assay, no detectable bactericidal activity in the water extracts from leaf, stem and root of Orostachys japonicus and ethanol extracts form stem and root of Orostachys japonicus was shown. However, ethanol extract of Orostachys japonicus leaf showed the highest antimicrobial activity. Minimum inhibitory concentration (MIC) of ethanol extracts was determined to range from 0.05 to 0.1% in leaf of Orostachys japonicus against gram positive bacteria and yeast. Antimicrobial activity of ethanol extracts was stable by heating at $121^{\circ}C$ for 15 min, and not affected by pH $2{\sim}10$ except for B. subtilis. These findings suggest ethanol extract from leaf of Orostachys japonicus may be useful as natural preservative.