• Food Science and Preservation
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• v.20 no.4
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• pp.475-481
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• 2013

This study was performed in order to compare the changes in fruit quality and antioxidant activity depending on the ripeness degree of the banana flesh and peel (unripe, ripe, and over ripe) when stored at room temperature for 6 days. The moisture contents showed differences such as the significantly lower maturity in the over ripe fruit peel and the moisture content increase in the fruit flesh during ripening. During the maturity stage, the L and b values decreased, while the a value increased. During ripening, the titratable acidity (TA) decreased, while the soluble solids contents (SS), sugar acid ratio (SS/TA), total sugar, and reducing sugar contents increased, respectively. Also during ripening, the glucose and the fructose contents increased considerably, thus resulting in the decrease of the sucrose content. In addition, this study revealed that the phenolic substance, which was part of the fruit skin, showed more favorable reaction to radical ability than the fruit flesh. Furthermore, the DPPH, ABTS radical scavenging ability, and reducing power showed better reaction for the fruit skin than for the fruit flesh, and there was a significant increase in the antioxidative activity as a result of the higher levels of phenolic substance. Therefore, maturity played an important role in changing the chemical composition and physiological activity of a banana. The unripe peels could be used as antioxidant ingredients and they could also enhance the biological activity in the utilization of by-products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1903-1907
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• 2010

Drying curves for raw Alaska pollack seemed to follow typical food dehydration process with a very short initial settling down period. It was evident that there are some differences in drying rates between each part of fish body showing the highest drying rate for fish head followed by that for fish skin and that for flesh, presumably because of differences in water holding capacity of the components of each part. Specifically, the drying curve of fish flesh revealed that a boundary layer, thereby, a time period, existed which showed a big difference in moisture content and/or water activity as drying proceeds. The boundary layer in fish flesh with high moisture content between the layer contributes to reduce drying rate mainly as a consequence of protein aggregation resulting in hardening of fish flesh. The first boundary layer in this work appeared to show within several hours after initiation of drying. For Hwangtae, a naturally cyclic freeze-thaw dried and aged Alaska pollack which was popular in Korea, manufacturing process, it is clear that periodic moistening of boundary layer in fish flesh prohibits hardening fish flesh in boundary layer and enables steady moisture diffusion from inside of the fish flesh to surface of the fish body.

• Korean Journal of Poultry Science
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• v.41 no.1
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• pp.45-52
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• 2014

This study was conducted to investigate the effect of additions of duck skin as pork fat replacer on the quality characteristics of duck meat sausage during refrigerated storage. The sausage made with only duck meat was severed as the control. Three treatments of sausages were produced with addition levels (T1, 1%; T2, 2% and T3, 3%) of duck skin. Our results showed that the addition of duck skin significantly (p<0.05) decreased the moisture content whereas significantly (p< 0.05) increased the fat content in the sausages. The sausages with duck skin had significantly (p<0.05) higher pH values until 4 weeks of refrigerated storages when compared to the control. CIE $L^*$ value was significantly (p<0.05) higher in T1 and T2 than those of other treatments after 7 days of refrigerated storage. Similarly the sausages with duck skin had significantly (p<0.05) higher CIE $a^*$ values as compared with the control after 4 weeks of refrigerated storage. The sausages with 1% duck skin processed the significantly (p<0.05) highest hardness, springiness, gumminess and chewiness values at all storage days. No differences were found between the control and treatment for color, flavor, taste, texture and overall acceptability. Based on the results obtained in the present study it is suggested that duck skin to levels of 1~2% can be used as fat replacer for manufacture of duck meat sausage with a positive effect on quality and texture characteristics. However, further research in necessary to improve taste and palatability of the products.

• Journal of Applied Biological Chemistry
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• v.60 no.2
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• pp.155-159
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• 2017

This study was to evaluate the effect of the moisturizing cream containing five kinds of plants extracts for human facial improvements such as hydrating ability, transepidermal water loss and erythema reaction. The antioxidant activities of yellowish natural colorants, extracted from five kinds of plants (Ceramium kondoi, Phellodendron amurense, Carthamus tinctorius, Gardenia jasminoides for. grandiflora and Aphis chinensis) were tested. Twenty-one volunteers were subjected to analyze the effects, and each result was determined by treating the complex cream containing plants extracts on their skin in three times. The moisture content on skin was significantly increased more than 50% by treating the cream containing five kinds of plants extracts. The transepidermal water loss was reduced and the level of the skin erythema reaction was improved after treatment of the complex cream. Survey analysis showed that the volunteers had highly satisfaction on the tested creams. The results suggest that the complex cream containing five plants extracts had an improved effect on facial skin, and therefore can be used as moisturizing ingredients in the related industry.

• Journal of the Korean Applied Science and Technology
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• v.33 no.2
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• pp.361-373
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• 2016

This study tested the antioxidant activities and anti-aging effects of an extract of Orostachys japonicus, a herb used as a folk remedy for cancer for a long time. To assess the antioxidant activities of the Orostachys japonicus extract (OJE), the total polyphenol content was confirmed to have a high caffeic acid equivalent weight of 12 g by dry weight of 100g OJE and the total flavonoid content was confirmed that the quercetin equivalent of 1.7 g by dry weight of 100g OJE. DPPH free radical scavenging activity was confirmed a high scavenging activity of 79.7% at a concentration of 1%. To confirm the anti-aging effect of OJE, MMP-1 expression was decreased in $25{\mu}L/mL$ and $50{\mu}L/mL$ similar to control. In a clinical experiment, a group of subjects who used a cosmetic product containing OJE showed a significant increase in the amount of skin moisture from the forehead, left cheek, and chin. The experimental group showed a significant increase in the amount of skin sebum from the chin and maintaining pH balance of normal skin, As a result, the OJE demonstrates the efficacy of natural cosmetic material as antioxidant and anti-aging.

• Journal of the Korean Society of Clothing and Textiles
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• v.20 no.1
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• pp.228-238
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• 1996

The purpose of this study was to evaluate the effect of chacteristics of knit fabrics on the microclimate of the skin simulating system. To determine the effect of characteristics of knit fabrics, vapor state of sweat pulse was simulated in the closed system. Different contents of fibers such as cotton, wool and polyester with different yarn size and knit types were chosen for specimens. The changes of humidity and temperature of air layer in the simulated systems were measured. Buffering indices, $K_d$ and $\beta_r$, were determined by considering $\alpha_p, \DeltaP_{max}, t_{max}, and tan\beta$. Physical properties of knit fabrics such as thickness, porosity, air resistance and moisture vapor transport were measured. Results showed that vapor pressure of wool was lower than cotton or polyester This was attributed to the hydrophilicity of wool which absorbed moisture rather quickly and retained in the knit fabric. The time to decrease vapor pressure was faster for polyester than cotton or wool. As a result, $K_d$ was in the order of wool> polye, item> cotton. $\beta_r$ of wool was rower than cotton or polyester due to its lowers porosity and slower desorption rate. For the yarn size, $K_d$ was in the order of 80's> 60's> 30's; thinner and lighter yarn showed better water vapor transport property. For knit type, buffering capacity of single jersey was better than interlock knit fabric. Statistical analysis showed that the air permeability was the most influential factor far the water vapor transport properties.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.165-175
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• 2008

Pacific saury, Cololabis saira kwamaegi, is a traditional local food of the Eastern sea area centering around Pohang. It is well-recognized as being both tasty and nutritious. Nevertheless, bacterial contamination, excessive dryness, and compositional changes have made it edible only during the winter months. Therefore, to improve its storage, this study examined the effects of storage material, type, temperature, and duration on compositional changes in kwamaegi. The studied samples were kwamaegis that had been dried naturally for 15 days. The storage materials included an A-film, a self-developed multi-film made of polyethylene, polyamide, EVOH, and polyethylene; as well as a B-film made of polyethylene, nylon, polyethylene, nylon and polyethylene. The B films were used after pressing and laminating. The storage types included one whole fish(1G), or 2 divided fish(2G), to increase eating convenience. The 2G type was the muscle portion divided vertically after discarding the jowl, skin, and internal organs. The storage temperatures were $0^{\circ}C$, $-15^{\circ}C$, and $-30^{\circ}C$, and the storage durations were 2, 4, and 6 months. Pathogenic bacteria and rheology were measured to observe general compositional changes. The whole kwamaegi showed a total cell number of $1,565{\pm}112$ CFU/100 g flesh, while the divided Kwamaegi showed significantly greater bacterial numbers at $2,031{\pm}145$ CFU/100 g flesh. Psychrophils and halophils increased significantly while coliform were not found; the number of mesophils also increased, but not significantly. There were no significant cell number variations between the A-film and B-film. At $0^{\circ}C$, both the A-and B-films resulted in cell numbers of $115{\sim}212$ CFU/100 g flesh, revealing just $7.3{\sim}10.4%$ of the initial storage levels. Overall, there were no significant differences between the storage materials. Generally, as the storage temperature and duration increased, the moisture content of the kwamaegi decreased. Also, as storage duration and temperature increased, crude protein and crude lipid contents increased; in addition, they increased proportionally as the moisture content of the fish decreased. There were no significant differences in crude ash content with respect to the storage materials, storage temperatures, or storage durations. Finally, there were no significant differences between the kwamaegi samples naturally dried for 15 days and those stored in the B-film vacuum storage for 6 months for strength, hardness, cohesiveness, springiness, gumminess, and water activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.247-254
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• 2005

The objective of this study is to compare the chemical properties of red ginseng, white ginseng, and extruded ginseng. Six kinds of samples were prepared and examined their chemical components. The comparison among crude ash, crude lipid, and total sugar resulted insignificant difference. White ginseng had lower content of reducing sugar than those of extruded ginseng and red ginseng. Total amino acid was found relatively low in treatment A (sliced whole root and dried at 7$0^{\circ}C$). Total amino acid of treatment C (extruded dry whole root ginseng slices, moisture content 30%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm) was higher than that of treatment B (extruded dry whole root slices, moisture content 25%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm). Crude saponin of treatments A, B, C, D (white ginseng with skin), E (skinless white ginseng), and F (red ginseng) were 4.02, 4.77, 4.12, 3.56, 3.25, and 4.02%, respectively. Ginsenoside was contained similarly as crude saponin. The amount of ginsenoside in the treatment of A, B, C, D, E, and F was recorded respectively at 6.031, 8.108, 6.876, 7.978, 5.591, and 9.834 mg/g. A specific component in red ginseng, $R_{g3}$ was detected in treatment F. Maltol was detected in treatment Band F. Acidic polysaccharide was increased 2∼3% by extrusion process. In conclusion, extruded ginseng had similar components to those of red ginseng.

• Journal of Environmental Science International
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• v.22 no.11
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• pp.1465-1471
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• 2013

To develop the protein materials by the reutilization of dead flatfish from fish farms in Jeju island, the physicochemical characteristics and the functional activities of collagen peptide extracts were investigated. Flatfish skin collagen peptide (FSCP) and flatfish protein hydrolysate (FPH) were manufactured from dead flatfish. The differences of pH, moisture and fat contents between FSCP and FPH were not significant, fat contents were analyzed less than 0.3%, and trans-fat, saturated fat and cholesterol were not detected in both samples. Protein contents of FSCP and FPH showed about 92% and 95%, respectively. In the analysis of amino acids, glycine and hydroxy proline content in FSCP was 24.22% and 6.15%, respectively, showed a typical characteristics of the collagen protein, but essential amino acids contents such as threonine, valine, methionine, isoleusine, leusine and phenylalanine were relatively higher than those of FPH. Average molecular weight of FSCP was measured as 1,102 which was almost equal value with that of tuna collagen peptide. The antioxidant activities and functional properties showed high but did not show significant difference between two samples.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.235-243
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• 2017

We investigated the antioxidant, physicochemical, and sensory characteristics of dried type sodium-reduced Bibimbap using dandelion complex powder (DCP). DCP is known to add moisture to the skin and relieve symptoms of atopic dermatitis. The sodium content of the standard sample was 1,110.87 mg per serving. The sodium was significantly reduced by 30%, resulting in 762.62 mg of sodium for the reduced sodium group (p<0.05). The ash contents of the standard sample group with DCP showed the highest value (3.17%) in all samples and was affected by minerals of DCP (p<0.05). The total flavonoid contents and ABTS radical scavenging activity, indicators of antioxidant, anticancer and antibacterial activities, showed significantly high activities with addition of DCP (p<0.05). In the sensory results, bulgogi and savory flavor of the samples with DCP showed significantly higher values, and samples with DCP received the highest scores for after-taste. All samples were confirmed to be microbiologically safe according to the food code applied to food manufacturers. Pathogenic microorganisms tests were either negative or not detected in all samples.