• KSBB Journal
• /
• v.21 no.2
• /
• pp.129-132
• /
• 2006

The importance of natural preservative has increased in recent years. The natural preservatives have been used in the field of foods, cosmetics and pharmacology. In the present work Artemisia sp., well recognized for their effect of antimicrobial activity, were extracted by methanol and water sequentially for selecting only water-soluble compounds that can be used as additives in food and cosmetics. Antimicrobial activities of water extracts from stem and leaf of Artemisia princeps var. orientalis were investigated by the disc diffusion method. Two gram positive bacteria(Staphylococcus aureus and Bacillus subtilis) and three gram negative bacteria(Escherichia coil, Agrobacterium tumefaciens and Pseudomonas putida) were used for antimicrobial activity studies. The water-soluble compounds from methanol extract showed higher antimicrobial activity than only water extract to these bacteria. Comparative evaluation of water-soluble metabolite profiles with caffeic acid that is known as an antimicrobial compound from Artemisia sp. was performed by high performance liquid chromatography with photo-diode array detection.

• Journal of the Korea Furniture Society
• /
• v.28 no.2
• /
• pp.111-117
• /
• 2017

Recently, as people's interest in wood has increased, the use of wood as household and landscape decking materials has increased. As the deck material, imported wood such as synthetic wood, Ipe, and Malas was used in addition to the existing preserved wood, but recently deck use has been activated as part of the activation of domestic materials. As an important quality factor in the selection of such decking materials, various durability along with weatherability for long - term use is required for maintenance. Generally used tropical hardwoods have excellent weatherability and durability without additional preservative treatment. However, the domestic larch is a wood species with a higher specific gravity and durability than ordinary conifers. However, it has not yet been used as a deck material due to lack of comparative studies on its characteristics. Therefore, hardness and durability of wood were measured using six specimens of Ipe, Massaranduba, Malas, Douglas-fir, Larch and Torrefied-Larch. Density Profile was used to measure the density, and Brinell hardness test and resistance test against momentary impact were carried out for the test of resistance to static load. Also, The hardness and durability of wood were measured by castor test with resistance test against dynamic load, as well as, nail down test by experiment on surface hardness and durability. As a result of the experiment, the hardness was increased in proportion to the density, and it was confirmed that the imported lumber was harder and durable than the domestic larch.

• Journal of Food Hygiene and Safety
• /
• v.27 no.4
• /
• pp.401-405
• /
• 2012

The dual effectiveness of Opuntia ficus indica extracts for browning inhibition and microbial inactivation on fresh-cut apples was investigated. Prepared apple slices were treated with 25, 50, 100, 200 mg/mL Opuntia ficus indica extracts, packaged in polyethylene bags, and stored for 10 days at 4, $21^{\circ}C$. Results indicate that Opuntia ficus indica extracts significantly (P < 0.05) inhibited the browning reaction of fresh-cut apples. This treatment also reduced peroxidase activities. The populations of Staphylococcus aureus significantly decreased with increasing extract concentration (p < 0.05). In particular, S. aureus was reduced to non-detectable levels after 2 days in 100 mg/mL treatment at $4^{\circ}C$ and $21^{\circ}C$. Opuntia ficus indica extracts therefore have antibacterial and antibrowning effects. The results suggest that Opuntia ficus indica extracts could be useful as a natural food preservative.

• Korean Journal of Food Science and Technology
• /
• v.38 no.1
• /
• pp.135-139
• /
• 2006

Most bacteria form biofilm as self-defence system, making efficient food sanitization, preservation, and instrument washing more difficult. Biofilm formation of Salmonella, E. coli, B. cereus, and S. aureus was observed during 24 hr food preservations by performing microtiter plate and glass wool assays. Most cells formed biofilm and attached onto glass wool. When biofilm formation and injury were analyzed on the microtiter plate, 10 and 20% acid-injured E. coli and S. aureus, respectively, 30-50% cold temperature $(4^{\circ}C)-injured$ B. cereus and E. coli, and 30-55% 6% sodium chloride solution-injured Salmonella showed significant biofilm formation. Results indicate biofilm formation level differed within species depending on type of stress.

• Korean Journal of Food Science and Technology
• /
• v.34 no.4
• /
• pp.746-749
• /
• 2002

From 7 different medicinal herbs, Rubus coreanus miquel, Therminalia chebula Retz and Rhus javanica was selected by paper disk method against 10 different microorganisms. The ethanol extracts of selected herbs was added into Tofu, and the total viable cell counts was determined. After 4 days, total viable cell count reached to $10^7$ and the Tofu putrefacted. The tested sample added with 0.01% of Terminalia Chebula Retz extract, the shelf-life was extended as 108.8%, with 0.05% was 117.3% and with 0.1% was 132.6%. Among 3 kinds of medicinal herb, Therminalia chebula Retz has better powerful activity than others.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.5
• /
• pp.814-821
• /
• 2000

In order to investigate the possible use of omija extract as natural preservatives for nabak kimchi omija extract was tested for antioxidation and electron-donating ability and further more antimicrobial activites against lactic acid bacteria of nabak kimchi. The concentration of the test sample used were 0.5, 1.0, 1.5, 2.0%. Antioxidative activity measured the TBA value, when omija extract concentration % is higher the antioxidation effect were more evident with the increased omija extract concentrations, and showed a high electron donating activity more than 1.0%. As the result of isolated lactic acid bacteria from nabak kimchi the primary separation tool 117 strains, of these 4 strains which had excellent growth and a strong acid formation capability was selected the second time and Lactobacillus brevis, Lactococcus faecalis, Leuconostoc mesenteriodes, Lactobacillus palantarum were identified. After measuring the antimicrobial activity of the four lactid acid bacteris, except Lactobacillus brevis the other three bacteria showed strong antimicrobial activities. The results suggest the possible use of the omija extract as natural preservative for nabak kimchi.

• Food Science and Preservation
• /
• v.11 no.1
• /
• pp.17-21
• /
• 2004

The antimicrobial effect of mixed solution of botanical antimicrobial agent-citrus product (BAAC) and such a natural additive as aloe, ginseng or Prunus mume extract on the spoilage microorganisms of soybean sprouts were investigated by paper disk method. The mixture (BAAG) of BAAC and ginseng extract showed the remarkable antimicrobial activity in the result of the experiment. Therefore, we used BAAG as pre-soaking and cultivating solution of soybean sprouts. Total bacterial and Escherichia coli cell count of soybean sprouts pre-soaked and cultivated in the BAAG-diluted solution (50 ppm) showed 2.5 ${\times}$ 10 CFU/mL and 1.3 ${\times}$ 10 cfu/mL in comparison with 3.5 ${\times}$ 10$^3$ cfu/mL and 5.8 ${\times}$ 10$^3$ cfu/mL of the control, respectively. BAAG-treated soybean sprouts also showed no slimy brown product and undesirable odor characterized in the control. It was confirmed that BAAG could be a proper pre-soaking and cultivating solution of soybean sprouts.

• Food Science and Preservation
• /
• v.19 no.6
• /
• pp.919-924
• /
• 2012

This study was conducted to investigate the antimicrobial activities and antioxidant activities of the Korean mistletoe extract and its solvent fractions (e.g. n-hexane, ethyl ether, ethyl acetate, butanol). Ethyl ether fraction against Bacillus cereus showed stronger activities than benzoic acid (2.5 mg/mL). The MIC of korean mistletoe extract and slovent fractions were in the range of 6.25-25 mg/mL. The MIC (6.25 mg/mL) of ethyl acetate fraction onto Staphylocossus aureus was the lowest among them. Ethyl ether fraction which showed the strongest antioxidant activities by DPPH (1,1-diphenyl-2-picryl-hydrazyl) and FRAP (ferric ion reducing antioxidant power) methods had the highest total phenolic contents. It is suggested that Korean mistletoe could be utilized as natural preservative material through the study of the active compounds from ethyl ether fraction.

• Korean Journal of Plant Resources
• /
• v.28 no.2
• /
• pp.153-157
• /
• 2015

In this study, we investigated the applicability of functional materials by examining a variety of physiological activities with the extract of Cleyera japonica leaf. Cleyera japonica extract showed a low cytotoxicity against murine melanoma B16F10 cells. In little or no cytotoxicity at concentrations, we showed that the treatment with Cleyera japonica extract resulted in a significant increase in the DPPH radical scavenging activity (IC₅₀, 22.90 ㎎/L), similar to ascorbic acid (IC₅₀, 18.65 ㎎/L) and anti-microbial activities against Bacillus subtilis, Escherichia coli, and Candida albicans. In particular, anti-microbial activities against Gram-positive bacteria was high. These results suggest that Cleyera japonica extract could be used as a natural preservative. Additionally, Cleyera japonica extract showed the inhibition of tyrosinase activity (IC₅₀, 178.90 ㎎/L), similar to kojic acid (IC₅₀, 89.13 ㎎/L) and decreased melanin content (IC₅₀, 101.90 ㎎/L) higher than the control arbutin level (IC₅₀, 100.65 ㎎/L), especially. Therefore, these results indicate that Cleyera japonica extract may be an effective material for functional cosmetics such as skin whitening materials.

• Food Science of Animal Resources
• /
• v.41 no.6
• /
• pp.1060-1077
• /
• 2021

Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxidant effects may be used as replacements for common chemical additives. Accordingly, in this study, we compared the antimicrobial and antioxidant activities of natural compounds extracted with ethanol and hot water, and emulsion sausage prepared with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid reactive substances (TBARS), and Clostridium perfringens growth during storage. The antimicrobial activities of 49 natural extract candidates against Listeria monocytogenes, C. perfringens, Salmonella spp., and Escherichia coli were analyzed, and six natural materials with excellent antibacterial activities, i.e., Elaeagnus umbellata Thunb. f. nakaiana (Araki) H. Ohba, Punica granatum L., Ecklonia cava, Nelumbo nucifera Gaertner, and Schisandra chinensis (Turcz.) Baill., and Rubus coreanus Miq. were evaluated to determine their total polyphenol contents and DPPH radical scavenging activities. The total polyphenol contents of ethanol extracts were higher than those of hot water extracts, whereas DPPH radical scavenging activity was found to be higher in hot water extracts. The TBARS values of emulsion sausages were significantly increased as storage time increased, and the TBARS values of emulsion sausages prepared with natural extracts were lower than those of control sausages. Natural extract-treated emulsion sausages showed a 99% reduction in bacterial contents compared with untreated sausages on day 2, with greater than 99.9% reduction after day 3. Thus, these results demonstrated that natural extracts could have applications as natural preservatives in meat products.