• 한국식품과학회지
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• 제33권5호
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• pp.534-539
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• 2001

굴통조림 가공부산물인 세척수를 효율적으로 이용하기 위하여 굴세척액을 이용한 인스턴트 분말수프의 제조를 시도하였다. 대조구인 굴 열수추출물 분말 수프는 열수추출물 분말에 식염, 분말크림, 유대체 분말, 밀가루, 대두분말, 전분, 글루코스, 양파가루의 일정량씩을 각각 혼합하여 제조하였다. 굴세척액 분말수프는 열수추출물 분말 대신에 세척액 분말을 첨가하고, 기타 첨가물의 경우 굴 열수추출물 분말 수프와 같은 비율로 첨가하여 제조하였다. 굴통조림 가공부산물 유래 분말 수프인 세척수 분말 수프는 탄수화물이 71.1%로 거의 대부분을 차지하였고, 다음으로 조단백질(10.8%), 조회분(8.1%) 및 조지방(3.5%)의 순이었으며, 대조구인 열수추출물 분말 수프와 차이가 없었다. 굴세척액 분말 수프는 휘발성염기질소, 생균수, 대장균군 및 수분활성이 각각 29.4 mg/100g, $4.6{\times}10^4\;CFU/g$, <18 MPN/100 g 및 0.246으로 위생적으로 안전한 인스턴트 식품이었다. 굴통조림 가공부산물 유래 분말수프의 주요 지방산은 16 : 0(31.5%), 18 : 0(10.4%) 및 18 : 1n-9(27.4%) 등이었고, 단백질의 화학가는 59.4%이었으며, 주요 무기질은 철이었다. 관능평가 결과 대조구인 열수추출물 분말 수프에 대하여 세척수 분말 수프의 경우 점도, 색조, 향 및 맛과 같은 모든 항목에서 차이가 없었다. 이상의 이화학적 및 관능적 검사 결과로 미루어 보아 굴통조림 가공부산물인 세척수는 분말화하여 배합농도를 적절히 조절하면 우수한 인스턴트 분말 수프의 소재로 이용 가능하다는 결론을 얻었다.

• 한국축산식품학회지
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• 제34권1호
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• pp.127-132
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• 2014

Optimization of carnosine and anserine extraction from chicken breast was performed using response surface methodology (RSM) to obtain the maximized physiological activities for anti-glycation and anti-oxidation. The optimum extraction conditions were water extraction for 1.6 h in the case of the 20-wk laying hen muscle and water extraction for 2.12 h in the case of 90-wk laying hen muscle. Higher carnosine and anserine contents were measured in the 20-wk laying hen muscle, along with higher physiological activities, which increased in direct proportion with the dipeptide contents. The extracts prepared from the 20-wk laying hen under optimum conditions showed 57% inhibition of advanced glycated end-product formation, 64% inhibition of lipid peroxidation, and 61% of DPPH radical scavenging effects. On the other hand, 52% inhibition of AGE formation, 62% inhibition of lipid peroxidation, and 53% of DPPH radical scavenging effect were demonstrated within the 90-wk laying hen. In addition, the ratio of carnosine was a key indicator for the physiological activities of the extracts.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1476-1480
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• 2009

Antioxidant activities of mulberry leaf extracted with different concentrations of EtOH were investigated. Total phenolic content and electron donating abilities of extract from 70% EtOH were the highest. Extracts obtained from EtOH-water mixture were shown to be significantly higher superoxide dismutase (SOD)-like activities than other treatment (p<0.05). Angiotensin-converting enzyme (ACE) inhibition was the greatest at 50% EtOH concentration (p<0.05). The extracts from 30-70% EtOH exhibited higher ferric reducing ability of plasma (FRAP) value than rest of the concentration (p<0.05). In case of nitrite scavenging activity, much higher scavenging activities were observed when the extraction was performed with EtOH or EtOH-water mixture (p<0.05). The results indicate that concentration of EtOH as extraction solvents can affect the antioxidant activity of mulberry leaf, which may provide useful information on the optimal solvent conditions for the extraction.

• Food Science and Biotechnology
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• 제17권3호
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• pp.637-641
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• 2008

This study investigated the heat stability of L-ascorbic acid (AA) in acetic acid solution. To analyze the degradation of AA using high performance liquid chromatography (HPLC), AA was measured at a wavelength of 244 nm in acetic acid and 265 nm in distilled water. During the storage of AA in acetic acid or distilled water at $37^{\circ}C$, degradation of AA was slower in acetic acid than in distilled water. On examining various ratios of AA to acetic acid, the stability of AA at $100^{\circ}C$ for 30 min was the highest when the concentration of acetic acid was 10 times higher than the concentration of AA. After acetic acid was added into AA degraded by heating, the AA is stabilized by reheating. Ultimately, these results indicate that degraded AA is reduced by hydrogen ions dissociated from acetic acid, and the rate of reduction of degraded AA in acetic acid solution is improved with heat processing.

• Food Science and Biotechnology
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• 제14권6호
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• pp.758-765
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• 2005

Instant powders that only require mixing with water prior to consumption can be produced by extrusion for use in products such as instant beverages. Both extrusion processing conditions and particle size of powder are important to end-product characteristics. In this study, a twin-screw extruder was used under various processing conditions (feed moisture, barrel temperature, and screw speed) to produce extrudates from soft wheat flour, which were ground to powders with particle size ranges of less than 93, 93-145, and $145-249\;{\mu}m$. Effects of adding soy lecithin to wheat flour before extrusion were also investigated. Water absorption, solubility, suspension viscosity, and dispersibility of wheat powders were related to specific. mechanical energy measured during extrusion. Powder particle size was important to instant properties, especially ease of dispersal in water and stability to sedimentation. Addition of lecithin significantly improved dispersibility of powders.

• 한국식품과학회지
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• 제51권3호
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• pp.227-236
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• 2019

Antioxidant activity in water and ethanol extracts of dried Lycium chinense fruit, as a result of the total phenolic and tannin content, was measured using a number of chemical and biochemical assays for radical scavenging and inhibition of lipid peroxidation, with the analysis being extended by applying a bootstrapping statistical method. Previous statistical analyses mostly provided linear correlation and regression analyses between antioxidant activity and increasing concentrations of phenolics and tannins in a concentration-dependent mode. The present study showed that multiple component or multivariate analysis by applying multiple regression analysis or regression planes proved more informative than linear regression analysis of the relationship between the concentration of individual components and antioxidant activity. In this paper, we represented the multivariate analysis of antioxidant activities of both phenolic and tannin contents combined in the water and ethanol extracts, which revealed the hidden observations that were not evident from linear statistical analysis.

• 한국식품영양학회지
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• 제18권3호
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• pp.219-224
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• 2005

녹차에 대한 보이차의 항산화력을 알아보기 위해 물 추출물과 메탄올 추출물의 항산화 효과를 비교$\cdot$조사하였다. 총 폴리페놀의 함량은 물 추출물의 경우 녹차와 보이차가 비슷하였으며 메탄올 추출물의 경우는 보이차의 함량이 녹차의 약 $58\%$정도 밖에 되지 않았다. 전자공여능은 물 추출물의 경우 녹차와 보이차가 거의 유사하였으며 메탄올추출물의 경우 보이차가 녹차의 $54\%$정도였다. SOD 유사 활성은 용매간에 많은 차이가 있었는데 물 추출물의 활성은 $13.46\~14.07\%$로 녹차와 보이차간에는 거의 차이가 없었으나 메탄올 추출물의 활성은 녹차가 $59.63\%$, 보이차가 $48.93\%$로 물 추출물보다 $3\~4$배 높았으며 또한 녹차가 활성이 높았다. 아질산염 소거능은 물 추출물의 경우 녹차와 보이차간에 거의 차이가 없었으며 메탄올 추출물은 보이차가 녹차보다 다소 효과가 높았다. ACE 저해 활성은 물 추출물의 경우 보이차가 녹차보다 약 $38\%$ 정도 활성이 높았으나 메탄올 추출물은 반대로 녹차가 보이차보다 활성이 높았다. 이상의 연구 결과 보이차의 물추출물 항산화력은 녹차와 비슷하였으나 오히려 ACE 저해활성만은 높은 값을 나타내었고 메탄올 추출물에서는 보이차는 녹차보다 항산화력이 전반적으로 낮았으나 아질산염 소거능만은 높았다.

• 한국식품조리과학회지
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• 제16권5호
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• pp.385-389
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• 2000

알로에 베라(Aloe vera)와 아보레센스(Aloe avoresence)를 증류수, 메탄올, 에탄올, 헥산 및 에칠에테르로 각각 추출한 후 이들 용매별 추출물을 수용성 분획과 비수용성 분획으로 분리하여 NDP에 대한 항변이원성을 검색하였다. 알로에 베라와 아보레센스의 수용성 획분 모두 직접 변이원 물질인 NPD에 대하여 4~56%의 항변이 효과를 보였다. 반면, 알로에 베라의 용매별 비수용성 분획은 TA97 및 TA98 균주에서 54~100%의 높은 활성을 보였다. 특히 에칠에테르 추출물은 두 시험균주 모두에서 항변이 활성이 높게 나타났다. 알로에 아보레센스의 비수용성 분획은 74~100%의 높은 항변이 활성을 나타내었는데, 시료를 plate당 20 $\mu$ι 투여했을 때 모든 추출물들이 두 시험균주에서 90% 이상의 높은 항변이 활성을 나타내었다.

• Preventive Nutrition and Food Science
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• 제18권1호
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• pp.50-59
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• 2013

Black jujube was made by aging dried jujube and its physiochemical characteristics, antioxidant activities and ${\alpha}$-glucosidase inhibitory activities were evaluated. The moisture and sugar contents were increased depending on the period of aging times and the pH was reduced thereby increasing acidity. The color of black jujube extract was changed from red to black resulting in decreases of Hunter color values L, a and b. As the aging progressed, sucrose was decomposed by increasing glucose and fructose, indicating higher contents of the total reducing sugars. Among the six different types of organic acids extracted from dried jujube, the levels of oxalic acid and citric acid were increased as the aging progressed. The total polyphenol contents in ethanol and water extracts of dried jujube were 7.74 and 8.12 mg/g, respectively. The water extract of black jujube aged for 48 hr contained the highest polyphenol contents at 16.82 mg/g. The 5'-hydroxymethylfurfural (5'-HMF) contents of black jujube extract significantly increased by longer aging times, and contained higher contents in the ethanol extract than water extract. The ethanol extract of black jujube showed the highest 5'-HMF content with 338.89 mg% after aging for 3 days. Also, $IC_{50}$ values of black jujube aged for 72 hr evaluated by DPPH and ABTS radical assays were 0.54 and 0.59 mg/mL, respectively. ${\alpha}$-Glucosidase inhibitory activities of black jujube at the concentration of 3.33 mg/mL (ethanol extract) increased from 65 to 80 % after aging for 72 hr.

• 한국수산과학회지
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• 제44권2호
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• pp.104-110
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• 2011

This study was conducted to improve the food functional and sensory food quality of Hizikia fusiforme by the fermentation of lactic acid bacteria. Seven strains of lactic acid bacteria isolated from traditional Korean fermented food were inoculated and cultivated in H. fusiforme water extract. Among them, Lactobacillus brevis LB-20, isolated from Kimchi, was selected for further study by considering the results of bacterial growth, DPPH radical scavenging activity, and sensory evaluation. No significant differences in proximate compositions (moisture, crude protein, crude fat, and crude ash) were observed by the fermentation of L. brevis LB-20. The most dramatical change was the conversion from glutamate to ${\gamma}$-aminobutyric acid (GABA) in H. fusiforme water extract fermented by L. brevis LB-20. The GABA content increased approximately 60-fold after 48 hr of fermentation. The bacterial fermentation also resulted in low-molecularization of the extract. The particle size of the fermented extract became approximately 4-fold smaller than that of the law extract. In addition, the analysis of volatile flavor compounds using GC/MS revealed that the bacterial fermentation dramatically removed off-flavors such as acetaldehyde, haxanal, diallyl disulphide and 1-penten-2-ol in the H. fusiforme extract.