• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.617-624
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• 2002

Health drinks were prepared with freeze dried powder of 60% ethanol extract (60% EFDP), 60% ethanol extract after hydrolysis with amyloglucosidase (60% AEFDP) and 80% ethanol extract (80% EFDP) from roasted safflower seed. Quality characteristics and antioxidative properties were investigated. Yield of freeze dried powders were ranged in $4.67%{\sim}5.62%$. Brix, pH and titratable acidity of safflower drinks were ranged in $11.4{\sim}14.2%$, $2.83{\sim}3.34$ and $0.09{\sim}0.91%$, respectively. Content of total phenolic compounds was much more in 80% EFDP (117 mg/g) and safflower drink-I (SD-I, 440 ppm) than others. Content of total flavonoid was observed in higher level in 60% EFDP (49 mg/g) and safflower drink-V (SD-V, 138 ppm) than others. Antioxidant compounds such as N-[2-(5-hydroxy-1H-indol-3-yl)ethyl]ferulamide(serotonin-I) and N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide(serotonin-II) exhibited higher contents of 21.09 ppm, 33.56 ppm in 60% EFDP and of 3.83 ppm, 5.81 ppm in safflower drink-II (SD-II) than others. Content of acacetin was much more in 80% EFDP (13.53 ppm) and safflower drink-IV (SD-IV, 1.14 ppm) than others. From the DPPH test to measure antioxidant activity, it was shown that 80% EFDP and SD-I have stronger scavenging activities of 94.58% and 94.88%, respectively, while BHA standard solution does 93.88%. Among drinks, SD-II was revealed to have highest level on overall acceptance, color and flavor through sensory evaluation. These results induced that safflower seed can be used as natural antioxidant and functional food material.

• Journal of Bio-Environment Control
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• v.28 no.4
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• pp.447-453
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• 2019

In this study, the effect of supplying volume and frequency of a nutrient solution consisted with $NO_3-N$ 4.6, $NH_4-N$ 3.4, $PO_4-P$ 3, K 3, Ca 4.6 and Mg $2.2mmol{\cdot}L^{-1}$ on growth and fruit quality of 'Duke' blueberry was investigated. Three years old 'Duke' blueberry bushes cultivated in containers ($60{\times}80{\times}40cm$) filled with 130L peat moss and 40L pearlite (v/v) were selected for the experiment. The growth containers were mulched with sawdust. Two different volumes (4L and 8L) of nutrient solution was tested at three different supplying frequencies (one time, two times, and three times) per week and the drainage quality of nutrient solution and fruit quality of 'Duke' blueberry was evaluated. The optimal drainage rate for the vegetable cultivation is known to be 20-30%. The results revealed that the average drainage rates of 27% and 29% for the nutrient solution supplied in 'Duke' blueberry growth medium at 4L, 2 times/7 days and 4L, 3 times/7days, respectively. The highest shoot diameter (4.2mm) and shoot length (31cm) of 'Duke' blueberry was recorded with the 8L of nutrient solution supplied at 3 times per 7 days. According to the analysis of inorganic components in the drainage of nutrient solution, there was a tendency of absorbing nitrogen at the early stage of growth. The supplying volume and frequency of nutrient solution was not significantly affected on 'Duke' blueberry fruit weight, soluble solids content, and titratable acidity. The highest yield per bush (2.7kg) was recorded for the nutrient solution supplied with 4L at three times per 7 days, while the 4L nutrient solution supplied at one time per 7 days resulted the lowest yield of 1.4kg per bush. Consequently, the tested nutrient solution can be applied for the 'Duke' blueberry bushes with the volume of 4L at three times per week for the better crop growth.

• Food Engineering Progress
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• v.15 no.4
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• pp.346-354
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• 2011

This study was carried out to fortify the antimicrobial activity of yoghurt by adding liquorice extract to it. The liquorice extracts (1 mg/mL) showed relatively high antibacterial activity against H. pylori KCCM 40449 (p < 0.05). The solvent liquorice extracts of minimal inhibitory concentrations (MIC) against H. pylori KCCM 40449 were 25- 100 ${\mu}g$/mL. Lactobacillus amylovorus DU-21 with high EPS production ability were inoulated to milk after the addition of different amounts of liquorice extracts (0.0%, 0.05%, 0.1% and 0.2%). The physico-chemical characteristics of yoghurts added with liquorice extracts were examined. The initial pH, titratable acidity, viscosity and viable cell counts of the yoghurt added liquorice extracts were 3.41-3.51, 1.021-1.091%, 1,686-1,930 cp and 9.41-9.38 Log CFU/mL, respectively. The viscosity and syneresis of yoghurt were better than that of the control. Antimicrobial activity against H. pylori KCCM 40449 increased with increasing addition of liquorice extract. However, the sensory score of yoghurt added with different amounts of liquorice extracts was lower than that of the control (p < 0.05). As a result of the sensory evaluations, the flavor, taste, texture, color and overall acceptability of the yoghurt with 0.05% liquorice extract were found to be much better than those of the other groups (p < 0.05). Overall, the optimal amount of liquorice extract added in the manufacture of yoghurt was 0.05% of the total weight. Further studies on increment of antimicrobial activity and palatability of liquorice extract added yoghurt are necessary.

• Journal of Bio-Environment Control
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• v.28 no.3
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• pp.218-224
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• 2019

This study was conducted to compare the effect of salicylic acid (SA), an ethylene biosynthesis inhibitor, and the 1-methylcyclopropene (1-MCP) fumigation, to prevent fruit quality deterioration and physiological disorders during the shelf-life of Korea's leading export grape variety 'Campbell Early'. The berries treated with SA after 1-MCP fumigation (1-MCP+SA) showed a higher firmness value and titratable acidity than single treatment of SA or 1-MCP. The rate of shattered berry was high as 41.7% for 100ppm ethephon spray, 40.8% for $25{\mu}M$ SA, and 38.2% for 1,000ppb 1-MCP, but showing only 18.7% when the SA was applied after 1-MCP fumigation. The ratio of short brushes less than 1mm was largest at 74.3% for ethephon treatment, while 1-MCP+SA treatment was found to have the longest brush length among all treatments, with a 2-4mm ratio of 22.8% and a 4-6mm ratio of 27.9%. The weight of rachis was found to be the lowest at 2.3g in the ethephon treatment, and the reduction of rachis weight loss per cluster by 1-MCP+SA treatment was evident. In addition, 1-MCP+SA treatment were effective in mitigating stem browning and berry decay during the 16-day storage period at $19^{\circ}C$ in this cultivar, so it is believed that they can be used as a practical post-harvest treatment in grape exportation.

• Journal of Life Science
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• v.28 no.11
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• pp.1347-1353
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• 2018

The fermentation of non-digestible soy meal can convert polysaccharides into many compounds that have a wide variety of biological functions. Bacillus strains are capable of hydrolyzing non-digestible saccharides, such as melibiose, raffinose, and stachyose, found in soy meal components. A highly active ${\alpha}$-galactosidase (${\alpha}$-d-galactoside galactohydrolase, EC 3.2.1.22) was isolated from a bacterium in a traditional Korean fermented medicinal herb preparation. The isolate, T2-16, was identified as Bacillus coagulans based on its 16S rRNA sequence and biochemical properties, and the strain was named Bacillus coagulans NRR-1207. When incubated in 10%(w/v) skim milk, Bacillus coagulans NRR1207 caused a decrease in the pH of the culture medium, as well as an increase in titratable acidity and viable cell counts. This strain also showed higher activities of ${\alpha}$-galactosidase, ${\beta}$-galactosidase, ${\alpha}$-glucosidase, naphthol-AS-BO-phosphohydrolase, and acid phosphatase when compared to other enzymes. It hydrolyzed oligomeric substrates, such as raffinose and stachyose, and liberated galactose, indicating that the Bacillus coagulans NRR1207 ${\alpha}$-galactosidase hydrolyzed the ${\alpha}$-1,6 glycoside linkage. These results suggest that the decreased stachyose and raffinose contents observed in fermented soy meal are due to this ${\alpha}$-galactosidase activity. Bacillus coagulans NRR1207 therefore has potential probiotic activity and could be utilized in feed manufacturing, as well as for hydrolyzing non-digestible soy meal components.

• Journal of Practical Agriculture & Fisheries Research
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• v.18 no.1
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• pp.79-91
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• 2016

Quality factors which characterize 11 kinds of farm-manufactured apple Jangachi and commercial Jangachi, have been studied in order to provide a guideline to improve the quality and marketing strategy of farm-manufactured pickled apples. Moisture content ranged from 74% to 84% and 81% to 91% in Doenjang Jangachi and vinegar Jangachi, respectively; 38% to 64% in Kochujang Jangachi; 57% to 64% in radish Kochujang Jangachi. Moisture content was 89% in Doenjang Jangachi. Even though moisture content of apple Kochujang Jangachi indicated 48% which is lower than that of radish Jangachi, it was higher than that of a persimmon pickled in Kochujang (38%) and that of Japanese apricot Jangachi (49%). pH and titratable acidity, two indicators used to determine the appropriate ripening period of Jangachi, were pH 3.4~5.6, 0.03~0.14%, respectively. The pH ranged from 5.2 to 5.6 in radish Jangachi; 3.4 to 4.1 in Cucumber Jangachi. pH of persimmon Jangachi, Japanese apricot Jangachi and apple Jangachi showed 4.1, 3.5 and 4.1, respectively. Compared with the pH of traditional Jangachi (3.03~5.36), pH of all of the above Jangachi fall into an appropriate range. The brix of apple Jangachi (30%) was 12% to 18% higher than that of Kochujang radish Jangachi, but it was relatively lower than that of persimmon Jangachi (39%) and that of Japanese apricot Jangachi (49%). Salinity of Jangachi varied depending on which marinating material was used. Salinity in the descending order according to each marinating material demonstrated Kanjang (6% to 13%), Doenjang (7%), Kochujang (3% to 4%). Salinity of apple Jangachi was 3.28% which was relatively lower than that of commercial Jangachi which used either Kanjang or Doenjang as its marinating material. Chromaticity test shows that the brightness value of apple Jangachi (54.70) was similar to that of cucumber Jangachi (50.86, 56.02); the redness value and yellowness of apple Jangachi (16.21 and 26.78) were higher than the redness value (7.27 to 11.23) and the yellowness value (10.62 to 14.69) of radish Kochujang Jangachi. Sensory Characteristics value of apple Jangachi, along with radish and cucumber Jangachi in its color, odor and taste (7.00, 7.50, 7.00, respectively) placed high on the list implying higher preference. However, overall preference value of apple Jangachi was 6.83 which was lower than that of Japanese apricot Jangachi or that of radish Jangachi. The result can be explained by the tendency of people preferring crispy Jangachi and points out that the texture of apple Jangachi needs to be improved to gain popularity. Furthermore, for increased sales of apple Jangachi as a niche product, more rigorous market testing is required.

• Korean Journal of Plant Resources
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• v.36 no.5
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• pp.517-526
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• 2023

The harvest time of the late-ripening 'Fuji' apple (Malus × domestica) is variable, depending on the coloration of the fruit skin. Ethephon, a plant growth regulator, promotes the ethylene production and induces physiological responses associated with fruit maturation in climacteric fruit crops, such as apples. This study aimed to investigate the effect of ethephon treatment on fruit characteristics after fruit enlargement, with the objective of proposing an economical and stable harvest control method for 'Fuji'/M.26 apples. Fruit characteristics were assessed at 10-days intervals following the application of 100 mg/L ethephon and mixture of 100 mg/L ethephon and 0.5% CaCl₂ at 145 days after full bloom (DAFB). Starch contents of ethephon-treated (ET) and ethephon with CaCl₂-treated (EC) apples began to decrease from 155 DAFB, and the starch contents of ET and EC at 10 days before harvest were similar to those of control at harvest time. Red coloration of fruit skin in EC was lower compared to ET but higher than control. The average fruit firmness was low in ET, while the control and EC exhibited similar levels of firmness. Fruit sugar acid ratios did not show significant differences between treatments. However, the titratable acidity of EC was significantly lower than that of the control at 10 days before harvest. Moreover, fruit sugar acid ratio of ET and EC at 10 days before harvest in 2021 was similar to their sugar acid ratio at harvest time. Therefore, it was thought that fruit maturation and skin coloration could be accelerated by 10 days from the harvest time through the combined treatment of 100 mg/L ethephon and 0.5% CaCl₂ at the end of fruit enlargement in 'Fuji'/M.26.

• Food Science and Preservation
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• v.31 no.1
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• pp.183-196
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• 2024

This study investigated the protective effect of the aqueous extract of Eucommia ulmoides leaves (AEEL) against high glucose-induced human colon epithelial HT-29 cells. The 2,2'-azino-bis (3-ethyl benzothiazoline-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging activities, ferric reducing/antioxidant power (FRAP), and malondialdehyde (MDA) analyses indicated that AEEL had significant antioxidant activities. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay showed that AEEL increased cell viability against high glucose-, H₂O₂-, and lipopolysaccharide (LPS)-induced cytotoxicity in HT-29 cells. Also, the 2'-7'-dichlorodihydrofluorescein diacetate (DCF-DA) assay indicated that AEEL decreased intracellular reactive oxygen species (ROS) against high glucose-, H₂O₂-, and lipopolysaccharide (LPS)-induced cytotoxicity in HT-29 cells. AEEL showed inhibitory activities against α-glucosidase and inhibited the formation of advanced glycation end products (AGEs). AEEL showed significant positive effects on the viability and titratable acidity of L. brevis. The high-performance liquid chromatogram (HPLC) analysis identified chlorogenic acid and rutin as the major compounds of AEEL. These results suggested that AEEL has the potential to be used as a functional food source to suppress blood glucose levels and protect the gut from high glucose-induced oxidative stress.

• Journal of Bio-Environment Control
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• v.33 no.3
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• pp.148-155
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• 2024

This study aimed to assess the characteristics of fruit quality and seed formation resulting from pollination by four different pollen donors: 'SKK2', 'Deliwoong', 'Pohwa', and 'Chieftain'. The objective was to identify the most effective pollen donor for yielding commercially viable fruits in two cultivars of kiwifruit (Actinidia chinensis var. chinensis): 'Sunfl' and 'Garmhwang'. Over a two-year period, the fruit setting rate for 'Sunfl' and 'Garmhwang' kiwifruit, pollinated by the four donors, consistently exceeded 96%. For 'Sunfl', the heaviest fruit weight was observed when pollinated with 'Deliwoong' for both years, while the lightest fruit was associated with 'Pohwa' in 2021 and 'Chieftain' in 2022. For 'Garmhwang', there was a yearly variation with the heaviest fruit weight linked to 'Deliwoong' in 2021 and 'Chieftain' in 2022. When examining the fruit characteristics of 'Sunfl', the dry matter content was highest when pollinated by 'SKK2', and the soluble solids content peaked with 'Chieftain' in 2021, although no significant differences were observed in 2022. Total and immature seed numbers in 'Sunfl' were highest with hexaploid pollen donors, while the 1000-seed weight was highest with tetraploid pollen donors. For the fruit characteristics of 'Garmhwang', the dry matter content and titratable acidity were highest when pollinated by 'SKK2'. Soluble solids content showed annual variation. Mature and total seed number in 'Garmhwang' were highest with 'Deliwoong' and 'Chieftain', while the immature seed number was lowest with 'SKK2'.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.636-648
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• 2010

Two types of wild grape extracts(WGE) prepared by different methods were added into butter-top bread at different concentrations(0, 5, 10, 15, 20% of water). Then, the resulting breads were analyzed for their physicochemical and sensory properties in order to identify whether or not the WGE-enriched breads were comparable to control bread in terms of qualities and preferences. Wild grape sugar mixture(WGS), which was prepared by osmotic dehydration of wild grape fruits with the same amounts of sugar, presented significantly lower moisture content and titratable acidity as well as higher pH and sugar content compared to wild grape juice(WGJ), which was produced by boiling the fruits in a vacuum jar and squeezing. The pH of the doughs and breads containing WGE tended to decrease with increasing amounts of WGE, and this phenomenon was more appreciable in those containing WGJ than WGS. This was presumably due to the higher contents of tartaric acid in WGJ. For both types of extracts, hardness, gumminess, and chewiness of the doughs decreased with the addition of WGE, nevertheless, which properties were not remained in the resulting breads. This could be partially attributed to the relatively high degree of baking loss and lower pH of the WGE-enriched breads than those of control bread. Contrary to the mechanical analyses, the sensory properties of the breads were dependent on the WGE type. That is, WGJ-enriched bread showed lower consistency and moistness than control bread, which consequently led to relatively lower overall acceptability. However, WGS addition did not adversely affect the sensory properties of the bread. In particular, addition of 5% WGS somewhat improved the physical and sensory qualities of the bread. Thus, WGE-enriched bread could be produced without loss of bread quality when prepared with 5% WGS.