This study examined the effects of drying methods of Aronia melanocarpa on contents of total polyphenols and flavonoids, antioxidant activity and anti-inflammatory activity. As a result, freeze-dried aronia extract (FDAE) significantly exhibited higher contents of total polyphenols and flavonoids (155.76 mg GAE/g and 105.70 mg QE/g) than hot-air dried aronia extract (HDAE) (134.93 mg GAE/g and 82.29 mg QE/g). Also, FDAE showed greater antioxidant activity than HDAE in both DPPH and ABTS. For anti-inflammatory activity, NO production from lipopolysaccharide activated RAW264.7 cell reduced at a dose-dependent manner in both FDAE and HDAE. However, reduction rate of NO production is higher in FDAE (62.7%) than in HDAE (33.5%). These results suggest that comparatively, freezedrying is a better method for preserving the antioxidant and anti-inflammatory activities and of aronia.

Caesalpinia sappan L. is an oriental medicinal plant distributed in the Asia Pacific region including India, Malaysia, and China. The dried heartwood of Caesalpinia sappan has been traditionally used as an analgesic and anti-inflammatory drug. In this study, the effects of extract methods of C. sappan on contents of total polyphenols and flavonoids, antioxidant activity, and cytotoxic activity were evaluated. As a result, hot water extract from C. sappan (CSWE) significantly exhibited contents of total polyphenols and flavonoids (22.6 mg GAE/g and 14.5 mg QE/g) higher than 70% ethanol extract (CSEE) (17.6 mg GAE/g and 13.2 mg QE/g). However, CSEE showed greater antioxidant activity than CSWE in both DPPH and ABTS. Also, the cytotoxicity of C. sappan against three kinds of cancer cell lines was higher in CSEE than in CSWE. These results show that ethanol extract is a better extract method than hot water method to maintain antioxidant and anti-cancer activities.

The aim of this study was to investigate the optimum particle size of rice flour for making rice noodles. Rice noodles were prepared with rice variety such as Milyang 278 because it has 25.4% of high amylose content. The rice grains were pulverized by dry milling and passed through 3 different sized sieves (A: -60 ~ +100, B: -100 ~ +150, and C: -150 ~ +200 mesh). The average particle sizes of A, B, and C were 187.27, 103.79 and 74.88 um, respectively. Rice noodles were prepared at 35% of moisture content, 50/90/90/90°C of barrel temperature, and 200 rpm of screw speed in the twin screw extruder. Textural properties and cooking qualities were evaluated to determine the suitability for making rice noodles. Hardness of the dry noodles prepared with A, B, and C were 2.762, 4.546, and 2.065 N, respectively. Extension (R max) of the cooked rice noodles prepared with A, B, and C were 0.526, 0.857, and 0.534 N while Extensibility (E value) were 15.97, 18.03, and 16.78 mm, respectively. Cooking loss values were 4.47, 2.88, and 2.16%, respectively, while the turbidities of their cooking water were 0.177, 0.073, and 0.088, respectively. As the result the flour passed through -100 ~ +150 meshes was the most appropriate for making rice noodles. Control of particle size in rice flour with high-amylose content can be a useful way for making good quality rice noodles.

The aim of this study was to improve dispersion stability of calcium carbonate (CaCO3) nanoparticles in aqueous medium using alkyl polyglucoside (APG). One hundred milligrams of CaCO3 nanoparticles was mixed with 30 mL of deionized water. Thereafter, APG was dissolved into the CaCO3 nanoparticle mixtures at approximate 0, 0.1, 0.3, 0.5, 0.7, and 0.9%, and subsequently, pH was adjusted to 7.0 and 10.0. Afterward, all CaCO3 nanoparticle mixtures were dispersed by ultrasonic processing treatment for 10 min. Dispersion stability and physicochemical properties of the CaCO3 nanoparticle mixtures were observed by measuring the change of absorbance and mean diameter for 96 h as well as the initial zeta-potential. As results, initial zeta-potentials of the CaCO3 nanoparticles in deionized water at pH 7.0 and 10.0 showed approximately +20 and 0, respectively. The positive surface charge at pH 7.0 had unfavorable impact on the adsorption of APG onto CaCO3 nanoparticles in the aqueous suspensions because APG is nonionic surfactant. Among all samples at pH 10, CaCO3 nanoparticles in 0.5% APG aqueous solution showed the smallest initial mean diameter and the slowest increase in mean diameter and decrease in absorbance. In conclusion, the pH 10.0 and 0.5% APG concentration was the most desirable condition in order to improve dispersion stability of CaCO3 nanoparticles in an aqueous medium.

The objective of this study was to evaluate size-different chitosan nanoparticles as a CO2 indicator. CO2 gas is dissolved to form H2CO3 which makes the solution acidic. Chitosan is acid soluble and its appearance (turbidity) changes depending on pH in aqueous solution. Two size-different chitosan nanoparticles were fabricated by ionic gelation between chitosan (0.30 and 0.50%, w/v) and 0.07% sodium tripolyphosphate (TPP) solution. The sizes of chitosan nanoparticles were 630.77 and 1194.87 nm, respectively. To investigate the effect of chitosan nanoparticles as CO2 indicator, the initial pH of chitosan nanoparticle suspension was adjusted to 8.0. Thereafter, 100% CO2 gas was injected into the chitosan nanoparticle suspension, and the changes of pH and absorbance (600 nm of absorption wavelength) of the suspension over time were measured for 28 min. Absorbance at the appearance transition and its corresponding time was calculated using logistic function (R2> 0.99).As a result, pH of chitosan nanoparticle suspension decreased rapidly under CO2 gas injection for 10 min and finally reached around 6.0. In addition, there was significant difference in appearance transition time which was6.62 and 12.45 min for small- and large-sized chitosan nanoparticle suspensions, respectively. This study suggests that chitosan nanoparticle suspension might be useful as a food quality indicator for CO2 emitting foods such as fermented foods.

본 연구에서는 총백 특유의 향과 항산화 기능 등으로 알 려진 alliin과 allicin의 추출 최적 조건을 정립하기 위해 추 출용매, 추출온도, 추출시간 등을 달리하여 alliin과 allicin 의 함량을 측정하였다. 또한, 총백의 alliinase 활성화 조건 에 따른 allicin의 함량의 변화를 알아보기 위해 생총백을 물과의 혼합비율, 수침온도, 진탕시간을 달리하여 처리하여 allicin 함량을 비교하였다. 결과적으로, alliin은 총백 추출 조건 중 추출용매로 물을 사용하여 40oC에서 2시간 추출 하였을 때, 86.477 mg/g으로 최대함량을 보였으며, allicin의 경우, 70% ethanol, 70oC, 2시간 추출조건에서 1.371 mg/g 으로 최대함량을 나타냈다. 본 실험에서는 총백의 추출 조 건을 alliin의 함량이 크게 감소하지 않고, allicin의 함량이 최대로 추출될 수 있도록 70% ethanol, 70oC, 2시간으로 추출조건을 설정하였다. Alliinase 활성화 처리 조건에서는 생총백과 물을 1:1 혼합하여 40oC에서 30분간 진탕하였을 때, 0.111 mg/g로써 최대의 allicin 함량을 보였다. 본 실험 결과, 다양한 추출조건에서 alliin과 allicin의 함량이 높은 총백추출물을 제조함으로써 원가경쟁력이 높은 총백추출물 기반 기능성 소재 또는 식품을 개발하는데 기여할 수 있을 것으로 사료된다. 또한, alliinase 활성화를 통한 allicin의 최적 추출방법을 확립함으로써, 총백 이외의 마늘, 양파, 대파 등 allium 속 식물을 이용한 allicin 개발을 타겟으로 하는 연구자들뿐만 아니라 전반적인 기능성 식품 산업에 있어서 소재 개발을 위한 기초자료가 될 수 있을 것이다.

The objective of this study is to examine the relationship between tomato consumption and the risk of metabolicsyndrome (MetS) in Korean middle aged women. Data from the combined 2009-2011 Korean National Health andNutrition Examination Survey (KNHANES) was analyzed. Tomato intake was assessed using the algorithms devel-oped to analyze the demographic data of intakes of different tomato based food commodities such as “tomato, raw”,“tomato, tomato juice”, “tomato, tomato canned”, “tomato sauce”, and “tomato ketchup”. Korean women(n=11,251) were subgrouped according to the number of the MetS risk factor (RF 0, RF 1-2, RF 3). Anthropo-metric parameters, lipid profiles, fasting glucose, and tomato intake were analyzed. Corresponding to the number ofthe MetS RF, there was a decrease in tomato intake (18.90±1.78, 16.67±1.23 and 12.84±1.23; P<0.001). Tomatointake showed a negative correlation with systosolic blood pressure, BMI, waist, and triglyceride. HDL cholesterolalso showed a significant correlation with tomato intake (r=0.023, P<0.05). In summary, the results show a rela-tionship between tomato intake and MetS in Korean middle aged women.