From the experiment result on pharmacetical characteristics and analysis of Garlic extract, some conclusions were obtained as follows. From the results on extract experiment of Garlic, extraction ratio was about 6.0%, and after dried with dry oven from Garlic extract, it obtained about 50%-Garlic extract of solid state. From results on antimicrobial experiment of Garlic extract, number of staphylococcus and fungus in microbe decreased more and more according to time passage. This phenomenon showed that Garlic extract keeps antimicrobial effect. From results on antioxidation experiment of Garlic extract, DPPH scavenging activity of free radical showed that Garlic extract appears more remarkable reduction ability than reference samples. This phenomenon means that antioxidation of Garlic extract appears higher than Vitamin-C and BHA. From results on instrument analysis, inorganic components of K, Na, Ca, Si, Mg, Zn etcs from Garlic extract were detected with ICP/OES and the fatty and aromatic components of trimethyl sulfide, diallyl disulfide, diallyl trisulfide, 2-mercaptobenzothiazole etcs from Garlic extract were detected with GC/MS.

From experiment results on pharmacetical characteristics and analysis of Glycyrrhizin extract, some conclusions are obtained as follows. From results on extract experiment of Glycyrrhizin, it appeared about 8%-extraction ratio as semi-solid state, and after dried in freezing from Glycyrrhizin extract of semi-solid state, it obtained about 70%-Glycyrrhizin extract as solid state of yellow gold color. From results on antimicrobial experiment of Glycyrrhizin extract, number of S-typhimurium and Fungus in microbe decreased more and more according to time passage. This phenomenon shows that Glycyrrhizin extract keeps antimicrobial effect. From results on antioxidation experiment of Glycyrrhizin extract, DPPH scavenging activity of free radical shows that Glycyrrhizin extract appears more remarkable reduction ability than reference samples. This phenomenon means that antioxidation of Glycyrrhizin extract appears higher than Vitamin-C and BHA. From results on instrument analysis, the fatty and aromatic components of 2-pentanone, cyclohexasiloxane, tetrasiloxane, benzoquinoline-2-carboxylic acid etcs from Glycyrrhizin extract was detected with GC/MS and inorganic components of Ca, Mg, Ti, Zn, Fe etcs from Glycyrrhizin extract was detected with ICP/OES.

From the result of pharmacetical characteristics and analysis of Green-tea extract, it could obtain some conclusions as follows. The extract experiment of Green-tea appeared about 10%-extraction ratio as semi-solid state, and after dried in freezing from Green-tea extract of semi-solid state, it obtained about 65% Green-tea extract as solid state. In the results on antimicrobial experiment of Green-tea extract, number of S-typhimurium and fungus in microbe decreased more and more according to the time passage. This phenomenon could show that Green-tea extract keeps antimicrobial effect. In the results on antioxidation experiment of Green-tea extract, DPPH scavenging activity of free radical showed that Green-tea extract appears more remarkable reduction ability than reference samples. This phenomenon means that antioxidation of Green-tea extract appears higher than Vitamin-C and BHA sample. In the results on intrument analysis, the fatty and aromatic components of aniline, acetaldehyde, acetic acid, trichloroethylene, caffeine etcs from Green-tea extract was detected with GC/MS analysis and inorganic components of Ca, Mg, Cu, Mo, Sb, Ti etcs from Green-tea extract was detected with ICP/OES analysis.

We have extracted the natural pine-needles to use ethanol in solvent, and could obtain the refined oil component from pine-needles extract. We have tested the antimicrobial effect from microbe experiment and analyzed with ICP/OES, GC/MS. we could obtain the next conclusion from the result of this experiment. In the first result of this experiment we could know that in case of increasing concentration of pine-needles, the number of microbe decreased more and more. Also we could know that the refined oil component of pine-needles appeared the sterilization effect of S-aureus and E-coli after 96hrs and 120hrs. So we could know that the refined oil component of appeared effect to microbe. In the second result of this experiment we could know that inorganic materials of Ca, Mg, V, Mn etcs from pine-needles detected to ICP/OES analysis and the aromatic compounds from refined oil component of pine-needles was certificated to GC/MS analysis.

This study was conducted to develop functional muffin in which grape seed extract(GSE) was added at 0, 0.5, 1 or 2% levels and to evaluate the quality characteristics. The volume of muffin decreased with the increasing GSE content, but no significant differences were observed. The weight and height of muffins increased with the increasing GSE content. The incorporation of GSE in the product lowered lightness (L value) and increased redness(a value). The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with the increasing GSE levels. Sensory analysis showed that muffin prepared with 0.5% GSE was considered to be as acceptable as control, based on hedonic scale ratings given by untrained taste panel.

To examine the utilization of the soluble proteoglucan in oats as a nutraceutical ingredient, soluble components were extracted from Oat Bran Concentrate (OBC) by varying the experiment factors such as temperature (40
60oC), ethyl alcohol concentration (0~20%), and pH (5~9), and then analyzed for their compositions and viscosity. The total yield of oat soluble extracts ranged between 6.4~17.9 and the contents of β-glucan, protein, lipid, and ash in oat extracts were 21.4~38.3%, 23.2~29.0%, 8.3~11.8%, and 5.9~7.9%, respectively. The extraction yield increased with the extraction temperature, but decreased with the alcohol concentration and pH. The β-glucan and protein contents increased with increasing temperature and decreasing ethanol concentration. However, the pH level did not influenced those contents. The viscosity of 2% oat extract solution ranged between 8.6~83.1 cp at different share rates, showing the pseudo-plastic flow properties. Results suggested that extraction condition could be controlled the purity of β-glucan and protein and applied commercially to the large-scale process.

The film with methylcellulose(MC) and grape seed extract(GSE) were prepared by casting their aqueous solution at 80oC and dryng at 23oC for 48 hrs. Effect of grape seed extract (GSE) on the barrier permeabilities and the thermomechanical property of methylcellulose(MC) film was studied. The barrier permeabilities and the thermomechanical property of MC films containing various contents of GSE were evaluated in terms of water vapor, oxygen permeabilities, and dynamic mechanical analysis(DMA). The rate of water vapor permeability of MC films decreased with GSE contents in the MC films. Also, the rate of oxygen permeability also decreased with GSE contents indicating higher oxygen barrier property of the MC film. The results showed that GSE had a good miscibility with MC and acted as a plasticizer for MC films resuling in lowering the glass transition temperature of the film.

The liquid body foam which added the garlic extract, differs for clothes and kitchen detergent, industrial and domestic detergent, and it has various characteristics as a soft detergent for bath and hair product. The contents of various characteristics in this experiment have tested for the foam formation force, the moisture force and the antimicrobial force. In case of this product adding garlic extrat, we could know the three characteristics. In first case to increase the concentration of Sunfom-S, we could know that the foam formation force increases following to it. In second case to increase the concentration of propylene glycol, we could know that the moisture force increases following to moisturing agent. In third case to increase the concentration of garlic extract, we could know that the antibiosis and preservation efficacy appears between 3.0-4.0wt% and the sterilization efficacy appears more than 5.0wt%. According to the result of this experiment, we could recognize the characteristics concerning to quality of this product.

Changes in titratable acidity, viable cells and sensory properties of curd yogurt during lactic fermentation in milk added with mugwort extract have been studied. Milk added with 5%, 10%, 15% or 20% of mugwort extract was fermented with single or mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus for 24 hours. Addition of mugwort extract markedly stimulated the acid production and propagation of lactic acid bacteria. Among the organism tested, the mixed culture of Lzctobczcillus bulgaricus and Streptococcus thermophilus produced the highest amount of acid, and Lactobacillus bulgaricus showed the highest number of viable cell counts. Sensory property of curd yogurt added with mugwort extract was evaluated as better than reference sample(milk yogurt). The sample prepared by fermenting milk containing mugwort extract at 5% level with Lactobacillus bulgaricus showed the most favorite characteristics.

Fermentation characteristics of kwahaju (a typical Korean traditional alcoholic beverage) base were investigated during fermentation with different contents of nuruk (Korean-style bran koji) extract. The nuruk extract which was prepared by incubating the mixture of nuruk powder and water at 25℃ overnight and by filtering it was used to be 0.6%, 2.7%, 5% and 10% (v/v). Total and reducing sugar contents as well as acidity of the kwahaju base with 0.6% nuruk extract were higher than those with 2.7%, 5% and 10% at the fermentation end. Final pH values of all the base samples were ranged from 3.3 to 4.1. Alcohol concentrations of the base samples with 2.7%, 5% and 10% nuruk extract were higher than those with 0.6%. Microbial growth rate was great and inner temperature was high in the sample with high content of nuruk extract, but fermentation period was short. Total sugar consumption and alcohol production increased as the content of nuruk extract increased, but total acid production decreased. The base sample with 10% nuruk extract showed the most excellent fermentation efficiency. Fusel oil content of the base sample with 2.7% nuruk extract was the highest (457.3 ppm), and those wity 5% and 10% nuruk extract were 438.9 ppm and 442.6 ppm, respectively. The sample with 0.6% nuruk extract had the lowest content (409.5 ppm). Sensory evaluation of both the kwahaju base and kwahaju mix with 25% and 40% alcohol by adding soju (Korean distilled liquor) showed that the base with 2.7% nuruk extract had the highest score, and that the kwahaju mix with 25% alcohol had higher score than that with 40%. The sensory results on overall desirability were consistent to those on color and alcohol concentration, and it turned out that the two factors were important to make kwahaju.

The purpose of this study was to evaluate the quality of fresh-cut lettuce after a washing treatment with aqueous thyme extracts of differing concentration. Four different concentrations of thyme extract were employed: 0.001% (w/v, TEA), 0.005% (w/v, TEB), 0.01% (w/v, TEC), 0.05% (w/v, TED), while distilled water was used as a control. Measurements of O2 concentration, CO2 concentration, total aerobic bacteria, CIE L*, a*, b*, browning index, total phenolic contents and enzymatic activities were investigated on day 0, 1, 3, 5, and 7 at 10 . The O2 concentration in TEB were higher than those in other samples during storage, and the CO2 concentration in TEB and TEC were significantly lower than in other samples on day 7. There was no significant difference in the total aerobic bacteria counts between treatments (p<0.05). The samples treated with TEB and TEC showed higher L* (lightness) values, but lower browning indexes, total phenolic compound levels, and enzymatic activities (polyphenol oxidase, peroxidase) than other samples during storage. Specifically, on day 7, the browning index of Cont reached 0.25, while those in the TEB and TEC were about 0.15. The L* in Cont decreased from 69.50 to 58.92, while TEB and TEC were values of 65.61 and 63.20, respectively. These results reveal that 0.005-0.01% thyme extract was effective as a washing treatment inhibited the browning of fresh-cut lettuce and is thus expected to be a useful natural extract for maintaining the quality of fresh-cut lettuce.

This study was carried out to investigate the quality characteristics and antioxidant activity of yogurt dressing prepared with different amounts (0, 5, 10, 15, and 20%) of black currant (Ribes nigrum L) extract. All samples were evaluated for chemical composition, pH, viscosity, sugar content, color, organic acid content and antioxidant activity. Our findings revealed that with increasing amounts of black currant extract in yogurt dressing, the moisture, crude protein and crude lipid contents decreased. The pH and viscosity gradually decreased, whereas the sugar increased with increase in black currant extract. Further, the lightness (L) value decreased, while the redness (a) and yellowness (b) values increased with increase in added black currant extract. Among the organic acids, the contents of citric acid, malic acid, succinic acid and acetic acid increased, while that of tartaric acid and lactic acid decreased with increasing levels of added black currant extract. The total polyphenol and total anthocyanin contents were 5.90-245.97 mg/100 g and 0.62-190.09 mg/100 g, respectively. In addition, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-thylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities significantly increased with increase in added black currant extract.

This study was carried out to investigate the physicochemical and antioxidant properties of fermented milk with addition of hot water extract of Cordyceps militaris grown upon Tenebrio molitor. The general components of Cordyceps militaris grown upon Tenebrio molitor are moisture 10.85%, crude protein 18.44%, crude fat 2.07%, crude ash 5.46%. The DPPH radical scavenging activities of different solvents were the highest (74.81 EDA%) with hot water extract sample. The acidity of fermented milk was high with increasing amount of extracts. The pH of fermented milk reached 4.60-4.66 after 4 h of fermentation, and the number of lactic acid bacteria was highest (11.70 log CFU/mL) with 1% fermented milk. The moisture content of fermented milk showed no significant difference. In addition, contents of crude protein were not significantly different according to addition amount. Regarding Hunter’s color values, L value decreased as the amount of extract increased, whereas a value and b value increased. The content of free amino acid increased with increasing amount of extract. The DPPH free radical scavenging ability and ABTS free radical scavenging ability of fermented milk were significantly different as the addition amount of extract increased. In the sensory evaluation, fermented milk containing 1% of extract showed the highest preference.

This study investigated quality characteristics of sourdough bread added with different amounts of lactic acid bacteria culture solution (LCBC) and cinnamon extract (Control: water 700 mL, sample A: water 670 mL+LCBC 30 mL, sample B: water 670 mL+LCBC 22.5 mL+Cinnamon extract 7.5 mL, sample C: water 670 mL+LCBC 15 mL+Cinnamon extract 15 mL, sample D: water 670 mL+LCBC 7.5 mL+Cinnamon extract 22.5 mL and sample E: water 670 mL+Cinnamon extract 30 mL). The weight of dough was not significant between samples, and the weight of bread was highest in samples D. The volume and specific volume were the highest in sample C but the baking loss rate was highest in the control (p<0.05). The L value, springiness and cohesiveness were decreased as addition of cinnamon extract increased. However, a value, b value, hardness, gumminess and chewiness were reversed. The sourdough bread produced by adding lactic acid bacteria culture solution improved the volume and texture. It was thought that it is helpful to add lactic acid bacteria culture solution and cinnamon extract for manufacturing a loaf of bread.

This study was carried out to investigate the quality characteristics of vinegars containing jaceosidin and eupatilin using Artemisia argyi H. ethanol extract (AEE). 10% malt extract (ME) and water extract of Artemisia argyi H. (AWE) were also prepared for vinegar production. Three kinds of materials were mixed in the same amount to prepare vinegar as follows; CO (ME, water, 18% edible ethanol), SE (ME, water, and AEE), SW (ME, AWE, and 18% edible ethanol) and SM (ME, AWE, AEE). All samples were fermented by Acetobacter pasteurianus A8 at 30℃ for 25 days and analyzed at 10, 15, 20 and 25 days. The pH decreased significantly during the fermentation. pH was lower in SE and SM than CO and SW. The acidity increased significantly during the fermentation, and was highest in SM (4.44%) at 25 days of fermentation. The concentration of acetic acid was higher than other organic acids for all vinegars. Jaceosidin and eupatilin were not detected in both CO and SW, but both were detected in the SE and SM. At 25 days of fermentation, jaceosidin and eupatilin concentrations in SE and SM were 6.49-6.88 mg/kg and 2.23-2.24 mg/kg, respectively. From these results, we confirmed that production of vinegar containing jaceosidin, eupatilin and phenolic compounds can be prepared by using Artemisia argyi H. edible ethanol extract.

The objective of this study was to investigate the effect of hot water extract of Welsh onion root (HEWO) on growth of lactic acid bacteria and fermentative characteristics of yogurt. The physiochemical characteristics of HEWO such as pH, soluble solid, reducing sugar, total polyphenol content and DPPH radical scavenging activity were studied. The lactic bacterial count in brain heart infusion (BHI) broth with HEWO was about 1 log cycle higher than in control for 24 h at 37℃. The pH of yogurt prepared with HEWO (WY100) and 50% HEWO (WY50) was gradually decreased significantly but increased the viscosity of yogurt with increasing HEWO concentration during fermentation. The viable cells of lactic acid bacteria after fermentation for 24 h were 8.03 (control), 8.77 (WY50), 8.84 (WY100) log CFU/mL, respectively. The DPPH radical scavenging activity of yogurt increased with increasing HEWO concentration. Sensory quality of yogurt prepared with HEWO was higher than that of control. The pH and lactic acid bacteria of all tested yogurts decreased during storage for 10 days at 4℃ but lactic bacterial count of yogurt prepared with HEWO maintained 108 CFU/mL during storage. These results indicated the potential use of HEWO as a valuable resource to improve fermentation and functionality of yogurt.