• Food Science and Biotechnology
• /
• v.17 no.2
• /
• pp.421-424
• /
• 2008

Edible red algae paper coated with green tea ext Tact was prepared and determined the microbial growth and quality change of kimbab wrapped with the paper during storage. The paper coated with green tea extract had the antimicrobial activity against Listeria monocytogenes and Escherichia coli. After 12 hr of storage of kimbab, packaging with the paper coated with green tea extract decreased populations of total aerobic bacteria by 1 log cycle. Kimbab wrapped with the red algae paper coated with green tea extract had 5.5 mg malondialdehyde (MDA)/kg after 12 hr, in contrast to the control of 7.4 mg MDA/kg. Kimbab with red algae paper with green tea extract was better than the control in terms of sensory qualities. These results clearly indicate that kimbab can be packaged with red algae paper coated with green tea extract, resulting in extending its shelf life.

• International Journal of Industrial Entomology and Biomaterials
• /
• v.33 no.1
• /
• pp.31-35
• /
• 2016

The influence of commonly used steeping times and temperatures about mulberry tea on a-glucosidase inhibitory activity were studied. The effects of product and preparation variables on the in-cup chemical composition of mulberry tea extracts is of interest because the appearance and taste characteristics and the possible health effects of a tea liquor arise from the chemical components extracted from the leaf during mulberry tea preparation. A comprehensive study was therefore undertaken to determine the contributions of product and provide a basic data for development of high quality mulberry tea products against diabetes. Specific eight mulberry tea were collected from each region of Korea (A-I) and when it was extracted on 85℃ for 2min, a-glucosidase activity was best for 98-102%. According to various temperature and time extraction methods, this study was carried out to optimize teamaking conditions for maximal DNJ extraction from Korean mulberry tea and and it would be of particular interest for people who drink mulberry tea to control blood glucose levels.

• Textile Coloration and Finishing
• /
• v.26 no.4
• /
• pp.353-362
• /
• 2014

This study attempted to determine the effects of fermented green tea extracts on hair by using them in a perm. For this, hair is bleached, and then the fermented green tea extracts and water were supplied to the hair using a mist sprayer. Then the hair was permed, and hair damage was tested. Regarding hair moisture levels and wave formation, specifically, the morphological changes of hair were investigated with the Scanning Electron Microscope(SEM). The study results found the following. In terms of wave formation, the fermented green tea extract-based perm was much better than the general perm. In addition, hair bleaching was more serious in the latter. According to analysis on hair moisture using SEM, hair damage was more prevalent in the general perm as well. Therefore, it was confirmed that green tea extract-based perms cause less damage to the cuticle. In other words, the potential of fermented green tea extracts as a hair cosmetics material was discovered. Furthermore, it appears that the study results contribute to the development of low-irritating scalp and hair care products using the anti-inflammatory and antimicrobial properties of the fermented green tea extracts.

• Journal of Global Scholars of Marketing Science
• /
• v.8
• /
• pp.1-19
• /
• 2001

To develop the traditional tea culture into tourism product, we will review the characteristics of traditional tea culture. Since our ancestor introduced tea, our tea culture has expressed the culture and spirit of ancestors' life and practiced the body and mind. Based on this facts, we want to build the program for applying.the tea culture into the characteristics of tourism products. The program for tea culture is following; reception; visiting the Korean Tea Museum consisting of reception room, tea-related document room, tea pottery room and korean traditional dress room; experiencing tea ceremony, tea traditional foods, natural dyeing, tea pottery making and tea etiquette; seeing visitors out. However, we didn't evaluate the satisfaction of tourists from Japan, China, America and Europe who participated in this program through the objective data. But they understood the excellency and creativity of Korean traditional culture through experiencing Korean invisible-visible culture. Therefore this study intends to develop the program for the attractive and differentiated culture tourism and build the competitive model of Korean culture tourism product.

• Food Science of Animal Resources
• /
• v.32 no.4
• /
• pp.467-475
• /
• 2012

This study was carried out to investigate the effect of the addition level (0 ppm, 400 ppm, 800 ppm, and 1,200 ppm) of green tea extract on the lactic acid bacteria, oxidative stability, and aroma in kimchi-fermented sausage. The sample sausages were fermented at $24^{\circ}C/RH$ 89% until attained to a pH value of 4.9 (for 17 h), and then dried at $10^{\circ}C/RH$ 75-80% for 6 d. The lactic acid bacteria count and pH value were 7.5-7.7 Log CFU/g sausage and 4.30-4.33, respectively, at 6 d of ripening. The results of those did not show significant differences among all treatments. The formation of TBARS (2-thiobarbituric acid reactive substances) was significantly lowered by increasing the addition level of green tea extract. During ripening periods, the CIE $L^*$ and $a^*$ values decreased; however, the $b^*$ value increased due to the addition of green tea extract. Utilizing an electric nose, the aroma pattern was clearly discriminated between green tea extract treatments and the control. Therefore, in kimchi-fermented sausages, the high addition level of green tea extract improved the lipid oxidation stability. In addition, regardless of the addition level, green tea extract changed the aroma while reducing the color stability. Moreover, it did not have any effect on the growth of lactic acid bacteria.

• Biomedical Science Letters
• /
• v.28 no.1
• /
• pp.50-57
• /
• 2022

In this study, we tried to examine the possibility of developing a dental product such as tooth decay prevention and oral hygiene by manufacturing a natural polymer film for oral use. Natural polymer films were prepared from shark byproduct extract (SBE) and gellan gum (GG). As an antibacterial substance, the antibacterial activity of green tea extract against tooth decay-causing bacteria was measured. An film was prepared by adding green tea extract to the composition of SBE and GG. The mechanical, solubility, moisture content and antibacterial function of the prepared film were investigated in detail. Also, the incorporation of GTE into the SBE/GG film improved the physical performance of the film. Increasing the content of GTE improved the antioxidant and antibacterial properties of the film. Formulation of antimicrobial SBE/GG film containing green tea extract was established and these results evidently showed potential for cavity prevention products application.

• Journal of the Korean Wood Science and Technology
• /
• v.36 no.6
• /
• pp.49-58
• /
• 2008

This research was carried out to use green tea leaves powder for scavenging effects of volatile organic compounds on the UV varnishes and adhesives of fancy cherry veneer overlaid on the PF resin bonded Meranti plywood. The results are as follows: 1) Green tea leaves contained 9.85% of polyphenol compounds. 2) FT-IR results showed green tea leaves had effects to react with benzaldehyde and ethyl hexyl alcohol to form a chemical bond. 3) 2.5% of green tea leaves powder content was proper for scavenging effect on the UV varnishes and adhesives of fancy veneer overlaid on the PF resin bonded plywood 4) 20 liters small chamber test indicated excellent emission speed results such as $0.089mg/m^2hr$ of TVOC and $0.001mg/m^2hr$ of HCHO (on 7th day), as compared with standard (less than $0.1mg/m^2hr$ of TVOC and $0.015mg/m^2hr$ of HCHO emission are the excellent grade).

• Journal of the Korea Convergence Society
• /
• v.9 no.7
• /
• pp.149-154
• /
• 2018

This article intended to examine the anti-plaque activity of 4 essential oils of Lavender, Tea tree, Eucalyptus, Lemongrass against Streptococcus mutans. In the results of measuring the anti-plaque effect against Streptococcus mutans, Minimum anti-adhesive concentration of Lavender oil was 1.0% and that of Tea tree, Eucalyptus, lemongrass essential oils was 0.5 %. Also, it was confirmed that the essential oils have the effect of inhibiting acid generation by Streptococcus mutans. It was confirmed that pH of the concentration was lowered by the acid generation under the MAC by measuring pH of the solution after incubating Streptococcus mutans and the essential oils in the thermostatic bath varying their concentration. From these results, the essential oils, particularly, Tea tree, Eucalyptus, Lemongrass essential oils are the natural material inhibiting the plaque generation and the potential that they can be used to develop the oral care products was confirmed.

• Journal of Nutrition and Health
• /
• v.33 no.7
• /
• pp.733-738
• /
• 2000

The purpose of this study was to investigate the effects of green tea on gene expression of superoxide dismutase(SOD) and glutathione peroxidase(GSH-Px) in rat liver exposed to microwave. Sprague-Dawley male rats with 200$\pm$10g body weight were assigned to normal and microwave exposed groups : microwave exposed groups ; microwave exposed groups were divided two groups : microwave(MW) group which was administrated the distilled water and green tea(GT) group which was administrated the green tea extracts. The rats were irradiated with microwave at frequence of 2.45 GHz for 15 min and then the gene expression in the damaged tissue were investigated at 0.1, 3, 4,6 and 8 days after the microwave irradition to compared with the normal group. The level of SOD gene expression in MW group was lower than the normal group within 6 days but that of GT group as higher than MW group. These results may imply that green tea stimulates SOD expression and there by protecting tissues from free radicals. The GSH-Px gene was expressed a little bit lower than the normal group but that of GT group was expressed to higher lever than MW group from 4 days after irradiation. These results suggest that the administration of green tea extract may activate antioxidative gene expressions such as SOD and GSH-Px in rat and that may help to recover liver tissues from microwave damage by removing hazardous free radicals and oxidized by products from cells.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.4
• /
• pp.449-453
• /
• 2007

Using green tea(GT), oolong tea(OT), black tea(BT) and green tea bag(GTB) out of tea products in market, this study quantified polyphenol and catechins as anti-oxidant substances and analyzed their respective anti-oxidant capacities. As a result, more epigallocathechin(EGC) was found in GT and GTB as well as caffein(CAF) in GT and BT. GT contained more epigallocathechin gallate(EGCG) than other tea types. Both FRAP and ORAC, as two methods of analyzing anti-oxidant capacities, showed that GTB had highest anti-oxidant capacities, while OT had lowest of all. By brand, it was found that all the 3 brands of GT had similarly high anti-oxidant capacities, but there were differences in the anti-oxidant activities of GTB and BT depending on brand. Out of catechin components, it was found that epicatechin(EC), epicathechin gallate(ECG) and EGCG were major components affecting anti-oxidant capacities.