• Food Science and Preservation
• /
• v.16 no.2
• /
• pp.299-303
• /
• 2009

To explore the preservation parameters of a prototype anti-inflammatory drink containing a Helianthus annuus seed extract, we first examined sweetness, pH and color changes, and temperature effects during preservation. Over 25 days, pH rose slightly from 3.50 to 3.65. Small color changes in L, a, and b values occurred on prolonged storage. Temperature most affected storage properties, which differed considerably at $10^{\circ}C$ and $40^{\circ}C$. Microbiological safety tests showed that the prototype drink was safe; neither general bacterial contamination nor Escherichia coli growth occurred. We concluded that the prototype drink was biologically and microbiologically safe on preservation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.6
• /
• pp.820-825
• /
• 2010

The functional food components from various Basidiomycota were investigated to improve human intestinal microflora, especially associated with obesity. EtOH extract from Gyrophora esculenta fruit body and Coriolus versicolor judae mycelia showed antimicrobial activities on Eubacterium limosum, Clostridium perfrigens, Clostridium paraputrificum, Clostridium difficile and Clostridium ramosum, and on Bacteroides fragilis, respectively. Although the 80% EtOH extract from G. esculenta fruit body and hot-water extract from C. versicolor judae mycelia did not reduce weight of the rats in the high fat diet, these extracts showed stability at high temperatures and at wide pH ranges. In the rat group of feeding 80% EtOH extract from G. esculanta fruit body, Bifidobacterium spp. were increased and Clostridium spp. and Eubacterium spp. were decreased compared to the high fat feeding group. Also sensory evaluation was carried out for the development of prototype drink product. These results demonstrated the possibilities of C. versicolor judae and G. esculenta as a functional food components to control intestinal microbial flora.