• Food Science and Preservation
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• v.24 no.7
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• pp.934-941
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• 2017

The objective of this study was to investigate the effect of corrugated packaging coated with aluminum (Al) on quality characteristics of red paprika during storage at $25^{\circ}C$. Characteristics such as weight loss, hardness, total phenolic content, antioxidant activities, polygalacturonic acid (PG) activity, and oxidative enzyme activities (polyphenol oxidase and peroxidase activities) of paprikas, packed in corrugated packaging with or without Al-coating were compared as a function of storage time. Al coating inside of corrugated box was found to inhibit PG activity, resulting in prevention of weight loss and maintenance of hardness of paprika during storage, compared to the control sample. This may be due to Al coating treatment that enhance moisture-proof property and hinder gas transmission of corrugated packaging. Furthermore, paprika in Al-coated-corrugated packaging was lower in oxidative enzyme activities than the control, which caused higher total phenolic content and antioxidant activities during storage. As a results, the Al coated-corrugated packaging can be used as a functional packaging material to extend the shelf-life and improve the storage quality of paprika by preventing their respiration and transpiration.

• Food Science and Preservation
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• v.20 no.3
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• pp.379-385
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• 2013

To establish the optimal manufacturing conditions of soybean koji, soybean Koji prepared with Aspergillus oryzae 6-M-1 and Bacillus subtilis 3-B-1 isolated from traditional Korean meju. During 7 days of making Koji, the amount of amino-type nitrogen was getting more increase. The amount of amino-type nitrogen of Koji prepared with A. oryzae 6-M-1 was 686.16 mg% (w/w), that of Koji with B. subtilis 3-B-1 was 643.46 mg% (w/w) at seventh day of making Koji. The ${\alpha}$-amylase activity of Koji prepared with A. oryzae 6-M-1 was 1472.54 unit/g, that of Koji with B. subtilis 3-B-1 was 791.00 units/g on the seventh day of the making. The acidic protease activity of Koji prepared with A. oryzae 6-M-1 was 309.00 unit/g, that of Koji with B. subtilis 3-B-1 was 135.88 unit/g at 7th day of making. The amount of amino-type nitrogen and enzyme activities of soybean Koji prepared with A. oryzae 6-M-1 and B. subtilis 3-B-1 were produced more than those of wheat flour Koji made in factory. Sensory evaluation on a commercial doenjang and doenjangs prepared with A. oryzae 6-M-1 and B. subtilis 3-B-1 was not significantly different at p<0.05.

• Food Science and Preservation
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• v.15 no.3
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• pp.332-339
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• 2008

This study was performed to investigate the sorption characteristics and shelf-life of coated ascorbic acid Stability of ascorbic acid, which oxidizes easily during storage and processing, was achieved by applying a fluidized bed coating using Zein-DP and HPMC-FCC as covering materials. The monolayer moisture content calculated using the GAB equation showed a higher level of significance than when calculated using the BET equation. The fit to the isotherm curve was in the order of Halsey, Caurie, Oswin and Khun. The equilibrium relative humidity prediction model was established in terms of time and water activity, it had higher significance. The stability of the coated ascoribic acid during storage was investigated in terms of radical-scavenging activity, which decreased with increasing time of storage and was more affected at higher storage temperatures. The quality reduction rate constant (k) was calculated by a first-order reaction rate. The reaction rate constant increased with increasing storage temperature. The shelf-life of Zein-DP-coated ascorbic acid was estimated to be 45.83 days at 20C and 63.19 days at 10C, and the shelf-life for HPMC-FCC-coated ascorbic acid was estimated to be 28.84 days at 20C and 36.14 days at 10, the ascorbic acid was 24.52 days at $20^{\circ}C$ and 27.22 days at $10^{\circ}C$, respectively. Therefore, the fluidized bed coating effectively increased the stability of ascorbic acid.

• Food Science and Preservation
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• v.18 no.3
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• pp.358-365
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• 2011

The antioxidant and neuronal cell-protective effects of hot water extract from commercial buckwheat tea (CBTE) were evaluated. The 2,2'-azino-bis(3-ethyl-benzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, ferric reducing antioxidant power (FRAP), and malondialdehyde (MDA) inhibitory effect of the CBTE increased in a dose-dependent manner. The Intracellular reactive oxygen species (ROS) accumulation that resulted from hydrogen peroxide ($H_2O_2$) treatment more significantly decreased when CBTE was present in the media than when the PC12 cells were treated only with $H_2O_2$. In the neuronal cell viability assay using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-tetrazoliumbromide (MTT), the aqueous extracts showed a protective effect against $H_2O_2$-induced neurotoxicity, and the lactate dehydrogenase (LDH) release into the medium was also inhibited by CBTE. The total phenolics of CBTE was 9,608.10 mg/100 g, and the major phenolic compounds were rutin (13.42 mg/100 g) and quercitrin (0.90 mg/100 g). These data suggested that CBTE, including the aforementioned phenolics, may be useful in reducing the risk of neurodegenerative disease.

• Food Science and Preservation
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• v.19 no.4
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• pp.577-585
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• 2012

This study was conducted to establish the extraction conditions for the optimization of the biological activities of black garlic using the response surface methodology (RSM). The extraction conditions were based on the central composite design, with 15 kinds of variations in the extraction temperature (50-$90^{\circ}C$ ), extraction time (3-15 hrs), and ethanol concentration (0-100%). The total phenol, flavonoids, thiosulfinate contents, and anti-oxidant activity of black garlic extract were significantly higher at the J condition ($90^{\circ}C$ for 9 hrs with a 50% ethanol concentration). In this condition, the biological activities such as DPPH radical scavenging (66.10%), ABTS radical scavenging activity (75.02%), and reducing power by of FRAP (375.4 ${\mu}M/mL$) were excellent. Overall, the extraction conditions for the optimized biological activities of black garlic via RSM were expected to be at $89.68^{\circ}C$ for 9.79 hrs with a 55.72% ethanol concentration. The actual values were 96.4-114.8% of the predicted values.

• Food Science and Preservation
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• v.17 no.5
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• pp.720-726
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• 2010

The in vitro antioxidant activities and neuronal cell protective effects of 60% (w/v) methanolic extract from Houttuynia cordata were investigated. The contents of total phenolics and quercitrin in the extract were 17.71 mg/g and 75.80 ${\mu}g$/g, respectively. DPPH and ABTS radical-scavenging activities were 87.79% and 99.27%, respectively, when the extract was tested at 5 mg/ml. The FRAP (ferric reducing/antioxidant power) assay showed a dose-dependent increse in activity. In a cell viability assay using MTT, the extract protected against $H_2O_2$-induced neurotoxicity. Lactate dehydrogenase (LDH) leakage was also inhibited by the extract, as was lipid peroxidation as shown using the mouse brain homogenate test. These data indicate that a 60% (w/v) methanolic extract of Houttuynia cordata has in vitro antioxidant activities, and ingestion there of may reduce the risk of developing neurodegenerative disorders.

• Food Science and Preservation
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• v.30 no.2
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• pp.235-246
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• 2023

Yellowball (Citrus hybrid cv. Yellowball ) is a new citrus hybrid between Haruka (C. tamurana × natsudaidai ) and Kiyomi (C. unshiu × sinensis) and is known to possess strong antioxidant activity. However, detailed information on the antioxidant components of its peel has not yet been reported. This study evaluated the antioxidant activity of the peel and identified the antioxidant components by fractionating a methanolic extract of Yellowball peels using liquid-liquid extraction with n-hexane, ethyl ether (ether), ethyl acetate (EA), butanol, and water. The phenolic contents and antioxidant activities of the n-hexane, ether, and EA fractions were higher than those of the other fractions, and these fractions were further separated by semi-preparative high-performance liquid chromatography (HPLC). Four antioxidant peaks, EA1, EA2, EA3, and He1, were isolated and analyzed using ultra-performance liquid chromatography-quadrupole-time- of-flight mass spectrometry (UPLC-Q-TOF MS). Sinapoyl glucoside and hesperidin were identified in EA2 and EA3, respectively, and a polymethoxylated flavone (PMF) complex (5-hydroxy-3,6,7,8,3',4'-hexamethoxyflavone, natsudaidain, tetrameth- oxyflavone, and tangeretin) was identified in He1. A compound in EA1 with m/z 223.0246 [M-H] could not be identified and was named unknown2. The antioxidant activity of unknown2 (IC₅₀=69.17 ㎍/mL) was similar to that of Trolox, which was noted as a major antioxidant in Yellowball peel. Further studies on the antioxidant capacity of Yellowball peel are required; however, these results provide a foundation for using Yellowball peel as an antioxidant.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.89-101
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• 1995

Kimchi is a fermented Korean vegetable product prepared using mafor raw materials (oriental cabbage and radish) and other ingredients through a series of processes of grading, brining, blending, and fermentation. Kimchi fermentation is initiated by various microorganisms originally present in the raw materials, but the fermentation is gradually dominated by lactic acid bacteria. Thus, the complex biochemical activities obviously occur during, before and after kimchi fermentation and their biochemical characteristics greatly differ, depending on the raw materials and processes used. This review covers in detail the numerous biochemical characteristics of sugars, organic acids, amino acids, vitamins(B complex, carotene and ascorbic acid), pectic substances, flavor components and others during preparation and preservation of kimchi.

• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.5
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• pp.513-526
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• 2011

This study investigates the factors of LOHAS (Lifestyles of Health and Sustainability), to segment consumer groups by LOHAS and identify the differences of LOHAS groups in the purchase of LOHAS fashion products. A total of 398 people aged from 20s to 50s were surveyed in September, 2009. The data were analyzed with factorial analysis, ANOVA, LSD, Chi-square, Cronbach' ${\alpha}$, using the SPSS 12.0. The survey showed: 1) Seven LOHAS factors (environment preservation, family centered, pursuit of rural life, preference of environmentally friendly products, interest in health, pursuit of leisurely life, and soul & body balance), 2) LOHAS consumers were classified into five segments (health interest, well-being, LOHAS, unconcerned, and naturalist). The distribution of age level, education level, and the type of job were different among LOHAS groups; and 3) Experiences of purchasing LOHAS AS fashion products in the past and intention to purchase LOHAS fashion products in the future were different among LOHAS groups.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.7
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• pp.3195-3201
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• 2012

Aims: This study was designed to describe the personal life experiences of breast cancer survivors regarding their efforts to recover and preserve their health in Taiwan. Method: The study utilized a qualitative research method, wherein purposive sampling, one-on-one, face-to-face, in-depth semi-structured interviews were conducted. The data were then analyzed using content analysis. Data were saturated after interviewing 15 cancer survivors. Results: Three common themes emerged: introspection on the cause of the cancer, realization of a harmonized lifestyle, and reflecting on the strong will to survive. Conclusions: These findings are helpful in understanding the relationship between breast cancer survival and individual efforts to restore and preserve health.