• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.238-243
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• 1994

Changes of lipid components in modified oleoresin during cooking at high temperature were investigated. In preparation of the modified oleoresin, dried red pepper was milled to 100 mesh of size particle and extracted oily compounds by reduced pressure steam distillation . The rest part was reextracted and concentrated and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleresin red pepper. Non-polar lipid components were quantified 3 times higher in the oleoresin than polar lipid components . The components of non-polar lipd was mainly triglyceride comprising 75.8%. The level of phosphatidyl choline and phosphatidyl ethanolamine were 38.6and 26.1%, respectively. linoleic acid was distinctively abundant (63.1%) and followed by palmitic acid, oleic acid, linolenic acid and stearic acid in the oleoresin. Oxidation of lipid at high temperature was principally affected by temperature rather than oxygen existence . With the result of oxidation , palmitic acid and myristic acid increased, however, oleic acid, linoleic acid, and linolenic acid decreased.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.286-295
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• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.

• Transactions of the Korean Society of Automotive Engineers
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• v.9 no.6
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• pp.16-23
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• 2001

Spray dispersion in high pressure diesel engines have been simulated experimentally with a special emphasis on the effect of swirl by using a liquid injection technique. A constant volume chamber was designed to be rotatable in order to generate a continuous swirl and to have the flow field closely resembling a solid body rotation. Emulsified fuel was injected into the chamber and the developing process of fuel sprays was visualized. The effect of swirl on the spray dispersion was quantified by calculating non-dimensionalized dispersion area according to the spray tip penetration length. The results show that the effect of swirl on the spray dispersion is different between short and long spray penetrations. For short range of spray tip penetration, the effect of swirl on spray dispersion is quite small. However, as the spray tip is penetrated into longer distance in spray chamber, the effect of swirl on spray dispersion becomes larger. These results can be used as a basic data for designing combustion chamber and injection system of direct injection diesel engine.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.418-425
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• 2006

This study was conducted to evaluate extraction properties of crude saponin and ginsenosides, and their effects on sensory properties of emulsified pork sausage. Non-dried ginseng root was boiled in 0 (e.g., 100% distilled water), 20, 40, 60, 80 or 100% ethanol, and powdered by a freezing dry method. Weight of dried powder for the 0% ethanol extraction was 20% of initial non-dried ginseng weight, while $20{\sim}80%$ and 100% ethanol extractions resulted in approximately 15 and 10% of their initial weights, respectively. On the other hand, crude saponin content in the dried powder was linearly increased for a higher ethanol content where 100% ethanol extraction resulted in 123.52 mg/g. LC/MS analysis of crude saponin for quantifying ginsenosides showed that Rb1, Rb2 and Rc were significantly (p<0.05) higher levels for both 80 and 100% ethanol extractions. In the case of Rg1 ginsenoside, 60, 80 and 100% ethanol extractions resulted in significantly (p<0.05) higher levels. Emulsified pork sausages containing 0, 1 or 2% ginseng extracts were smoked or non-smoked and their sensory characteristics and preference were evaluated. Smoking process significantly (p<0.05) decreased juiciness and tenderness, but the treatment significantly (p<0.05) improved flavor and consumer preference. It was particularly noticed that a 2% addition of ginseng extract prevented the adverse effects of smoking process on juiciness and tenderness while the 2% addition significantly (p<0.05) improved consumer preference. The current results implied that addition of ginseng extract in emulsified pork sausage could improve sensory quality.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.672-677
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• 2013

The aim of this study was to develop sample preparation method and evaluate the exact cholesterol content in egg and egg powder purchased from Korean markets, and to determine whether significant differences exist among various egg products, since a variety of products are available in Korean markets and there are no recent databases for cholesterol. To evaluate the cholesterol content in chicken egg sold in Korean local market, a simple method using non-heated saponification to determine cholesterol for emulsified foods was applied. The results of recovery for egg and egg powder were in a range of 92.4-105.0%, with a relative standard deviation between 1.1% and 2.8% by using gas chromatography-flame ionization detector. Therefore, the total cholesterol content in whole egg was estimated between 160.8 and 226.3 mg/egg (AV(average) $186.8{\pm}3.5$), which is similar or lower than previously reported levels. The value for cholesterol in egg powder was estimated between 2.94 and 3.49 mg/g (AV $3.23{\pm}0.15$). We suggested method that can be applicable to chicken egg and egg powder matrix as providing rapid and accurate determination of cholesterol in egg and egg powder. This information will be helpful for processed food producers for deciding food labels of cholesterol content.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.14 no.1
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• pp.63-71
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• 2008

Objectives: We investigated the physical effects of the cosmetics containing Ginkgo biloba. with meridian massage on human skin by using non-invasive instruments. Methods: We made cosmetics containing the extract of Ginkgo biloba. and measured physiological effects such as skin moisturization, blood flow, skin color, sebum secretion, skin evenness of volunteers applied the cosmetic products with meridian massage for 2 weeks. Results: Topical applications of w/o cream that 1 % Ginkgo biloba. was emulsified, showed significant improvement of blood flow, water contents and $L{\ast}$ value of the face skin. And the skin evenness, sebum contents and skin surface smoothness were improved after 2 weeks. Conclusions: The combination of cosmetics containing the extract of Ginkgo biloba. with meridian massage improved the physical properties of human skin during a treatment. Especially the meridian massage played a role of enhancing the effect of the cosmetics containing Ginkgo biloba.

• Archives of Plastic Surgery
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• v.47 no.3
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• pp.217-222
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• 2020

Background Surgical reconstruction of chronic wounds is often infeasible due to infection, comorbidities, or poor viability of local tissues. The aim of this study was to describe the authors' technique for improving the regenerative and antimicrobial potential of a combination of modified nanofat and platelet-rich plasma (PRP) in nonhealing infected wounds. Methods Fourteen patients met the inclusion criteria. Fat tissue was harvested from the lower abdomen following infiltration of a solution of 1,000 mL of NaCl solution, 225 mg of ropivacaine, and 1 mg of epinephrine. Aspiration was performed using a 3-mm cannula with 1-mm holes. The obtained solution was decanted and mechanically emulsified, but was not filtered. Non-activated leukocyte-rich PRP (naLR-PRP) was added to the solution before injection. Patients underwent three sessions of injection of 8-mL naLR-PRP performed at 2-week intervals. Results Thirteen of 14 patients completed the follow-up. Complete healing was achieved in seven patients (53.8%). Four patients (30.8%) showed improvement, with a mean ulcer width reduction of 57.5%±13.8%. Clinical improvements in perilesional skin quality were reported in all patients, with reduced erythema, increased thickness, and increased pliability. An overall wound depth reduction of 76.6%±40.8% was found. Pain was fully alleviated in all patients who underwent re-epithelization. A mean pain reduction of 42%±33.3% (as indicated by visual analog scale score) was found in non-re-epithelized patients at a 3-month follow-up. Conclusions The discussed technique facilitated improvement of both the regenerative and the antimicrobial potential of fat grafting. It proved effective in surgically-untreatable infected chronic wounds unresponsive to conventional therapies.

• Journal of Aquaculture
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• v.7 no.4
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• pp.225-237
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• 1994

Survival and growth rates of flounder larvae fed rotifers and Artemia nauplii enriched by various bio-enrichment techniques were investigated. Enriched materials used in the study were $12\omega-yeast$, 2 commercial emulsified oil and microparticulated products. $\omega-yeast$ were added with one kinds of oils (cuttlefish liver oil, sardine oil, Alaska pollock liver oil, linseed oil) at the level of $5\%,\;15\%\;and\;25\%$. The results are as follows: 1. The growth rate of rotifers cultured with $\omega-yeast$ added $15\%$ cuttlefish liver oil was the best among 12 kinds of $\omega-yeast$ and this performance was almost the same with that of rotifers fed on Chlorella. 2. Survival and growth rates of flounder larvae fed on rotifers and Artemia nauplii enriched with $\omega-yeast$ and the other commercial products were higher than that those of larvae cultured with only Chlorella and non-enriched Artemia. The optimum contents of the cuttlefish liver oil in $\omega-yeast$ for rotifers and Artemia enrichment were $15\%\;and\;25\%$, respectively. 3. Optimum enrichment time and supply amount of $\omega-yeast$ for Artemia nauplii were 6 hr., 1.5 g/g cyst, respectively.

• The Plant Pathology Journal
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• v.25 no.3
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• pp.280-285
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• 2009

Powdery and downy mildews caused by Sphaerotheca fusca and Pseudoperonospora cubensis are the most common and serious diseases of cucumber worldwide. In spite of the introduction of highly effective systemic fungicides, control of these diseases remains elusive. Hence, this study aimed to develop an alternative method to chemicals in controlling the diseases by using different types of cooking oil. Egg yolk, which contains a natural emulsifier, lecithin, was selected as a surfactant to emulsify the oils. Among the different cooking oils used, soybean, canola (rape seed), safflower, sunflower, olive, and corn oils showed over 95% control values against powdery mildew of cucumber in a greenhouse test. In particular, 0.3% canola oil emulsified with 0.08% yolk (1 yolk and 60 ml canola in 20 l spray) was found to be the most effective. The treatment resulted in 98.9% and 96.3% control efficacies on powdery and downy mildews, respectively, of cucumber in the field. Canola oil exhibited direct and systemic effect, wherein powdery mildew of cucumber was suppressed only on treated leaves but not on non-treated leaves in a plant, while mycelia and conidia of the pathogen were severely distorted or destroyed by the treatment. The prospect of using the canola oil and yolk mixture as a natural fungicide is highly promising because of its effectiveness, availability, low cost, simple preparation, and safety to humans and the environment. The use of the canola oil and yolk mixture is expected to be an effective fungicide for use in organic farming and home gardening.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.2
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• pp.346-351
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• 2003

The current studies investigated the therapeutic effects of Ephedra sinica Stapf (ES) herb-acupuncture on the inflammatory responses of rat arthritic joint, which was induced by the intradermal injection of heat-killed Mycobacterium tuberculosis emulsified in squalene to the base of the tail. The measurements of body weight and articular index were exploited as the assessment methods addressing arthritic symptoms, and the expression profiles of cytokines such as TNF-α, IL-1β and IL-6 in the rat joint were analyzed using RT-PCR. The articular indexes of arthritic rats were significantly restored after the treatment with ES herb-acupuncture. Although the clinical symptoms of arthritic rats were apparently alleviated by the ES treatments, their body weights were not recovered. It maybe due to the weight-loss and energy enhancement effects of ES extracts. The expression of TNF-α, IL-1β and IL-6 genes, which were highly stimulated in the knee joints of arthritic rats, were restored to the levels of normal rats after the ES treatment. The therapeutic effect of ES herb-acupuncture was not observed in ES-treated, non-acupoint arthritic group as a sham control. The ES herb-acupuncture into an acupoint ST36 was found to be effective in alleviating the arthritic symptoms in adjuvant-induced arthritis rats as regards the body weight, joint appearance and the expression profiles of inflammatory cytokines.