This study investigated potential application of Peucedanum japonicum Thunberg root extract as a functional food ingredient by evaluating the quality characteristics and antioxidant activity of tofu containing different extract concentrations. No significant differences were observed in the pH, acidity, moisture content, or color between the control and root extract-treated groups. Textural analysis showed that hardness, cohesiveness, chewiness, springiness, and gumminess decreased, whereas adhesiveness increased with increasing root extract concentrations. Compared with the control, antioxidant activity revealed that 2,2′-azino-bis(3- ethylbenzothiazoline- 6-sulfonic acid) radical scavenging activity, total polyphenol content, and total flavonoid content increased in parallel with the increase in root extract concentrations; however, no significant differences were detected beyond root extract concentration of 7.5%. Sensory evaluation showed that higher root extract concentration resulted in higher bitterness, aftertaste, and texture scores but lower brightness and savory scores. While no preferential decrease was observed with root extract concentration of 7.5% compared with the control, preferential decrease was observed with root extract concentration of 10%. These results suggest that incorporation of P. japonicum root extract does not significantly affect tofu quality characteristics. Therefore, P. japonicum root has a potential to be used as a natural bioactive food ingredient owing to its high consumer acceptability and improved antioxidant activity.

This study examined the potential of Abeliophyllum distichum leaf powder as a functional food ingredient. A. distichum is endemic to Korea with varioe biological activities. Vegan white chocolate was prepared with 0, 0.25, 0.5, 0.75, and 1% A. distichum leaf powder, and the physicochemical properties, texture, antioxidant activity, and sensory characteristics were analyzed. The total polyphenol content and DPPH radical scavenging activity increased significantly as the amount of A. distichum leaf powder increased, indicating enhanced antioxidant capacity. Color analysis revealed decreases in the lightness (L*) and redness (a*) values and an increase in yellowness (b*), resulting in a darker chocolate color. The pH increased slightly as the level of powder addition was increased, while the soluble solid contents decreased. Texture analysis revealed decreased hardness and increased cohesiveness, resulting in a softer and more compact texture. The sensory evaluation suggested that the overall acceptability was highest in the chocolate containing 0.5% A. distichum leaf powder, with the highest scores for color, aroma, and taste. Higher addition levels reduced the acceptability because of the increased bitterness and color intensity. These results suggest that 0.5% A. distichum leaf powder is the optimal level for enhancing the functional and sensory qualities of vegan chocolate.

This study investigated the quality and antioxidant characteristics of rice morning bread prepared with the addition of apple peel powder (APP, 0, 4, 8, and 12% w/w). It sought to evaluate the influence of APP on the antioxidant capacity of rice morning bread. The findings are summarized as follows: First, as the APP content increased, the weight of the rice morning bread significantly increased, while the volume and specific volume decreased (p<0.001). Second, the Hunter color values showed that the L value (lightness) decreased, whereas the a (redness) and b (yellowness) values increased significantly. Third, texture profile analysis revealed that hardness and chewiness increased with increasing APP levels, whereas cohesiveness decreased (p<0.001). Fourth, antioxidant activities (measured with 2,2-diphenyl-1-picrylhydrazyl [DPPH], 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS] radical scavenging ability, and ferric reducing antioxidant power [FRAP]) improved significantly. Fifth, the total phenolic content (TPC) of rice morning bread significantly increased with increasing levels of APP (p<0.05). In conclusion, although APP significantly enhances antioxidant properties, given the bread's physical characteristics, a 4% addition is most appropriate. This study suggests that apple peel powder, a sustainable byproduct, is a promising material for developing functional bakery products.

본 연구는 유칼립투스 기반 복합추출물(Eucalyptus-Based Complex, EBC)의 항산화 및 항염 증 효능을 평가하고, 기능성 화장품 소재로서의 적용 가능성을 검토하고자 수행되었다. EBC는 유칼립투스 오일, 티트리 오일, 로즈마리 오일과 편백·황금 70% 에탄올 추출물을 일정 비율로 혼합하여 제조하였으며, 2,2-Diphenyl-1-picrylhydrazyl(DPPH) 및 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) 라디칼 소거능을 통해 항산화 활성을 측정하였다. 항염증 활성은 lipopolysaccharide(LPS)로 염증 을 유도한 RAW 264.7 대식세포에서 nitric oxide(NO) 생성량과 MTT assay 기반 세포 생존율을 측정하 고, 염증 관련 유전자(iNOS, COX-2, IL-1β)의 mRNA 발현을 real-time PCR로 분석하여 평가하였다. EBC는 100–1000 μg/mL 범위에서 DPPH 및 ABTS+ 라디칼 소거능이 90% 이상을 나타내어 우수한 항산 화 활성을 보였다. MTT 결과, EBC 처리 농도 25 μg/mL 미만에서 세포 생존율이 80% 이상으로 유지되 었으나, 25 μg/mL 이상 농도에서는 생존율이 80% 이하로 급격히 감소하여 사용 농도의 제한 필요성이 확인되었다. 동일한 안전 농도 범위에서 EBC는 LPS로 증가된 NO 생성을 농도 의존적으로 유의하게 감소 시켰고, real-time PCR 분석 결과 iNOS, COX-2, IL-1β mRNA 발현을 유의하게 억제하여 염증 매개인자의 발현을 조절하는 항염증 기전을 갖는 것으로 나타났다. 이상의 결과를 통해 유칼립투스 기반 복합 추출물은 적정 농도에서 산화 스트레스 저감과 염증 반응 조절을 동시에 수행할 수 있는 잠재력을 지니며, 향후 in vivo 및 임상 연구를 통해 검증된다면 민감·염증성 피부를 위한 기능성 화장품 원료로 활용될 수 있을 것으로 판단된다.

감귤식초는 감귤을 주원료로 발효하여 제조한 발효식초 로 항산화 및 생리활성 특성으로 인해 기능성 식품 소재 로서 점점 더 관심을 받고 있다. 본 연구에서는 제주에서 생산된 감귤식초의 항산화 활성을 평가하기 위해 총 폴리 페놀 함량, 총 플라보노이드 함량, 총 카로티노이드 함량, 비 타민 C, 나린진, 헤스페리딘, FRAP 활성, PMA 분석, DPPH 및 ABTS 자유라디칼 소거능, hydroxyl 라디칼 소거 활성 을 포함한 다양한 항산화 활성 관련 지표를 분석하였다. 감귤식초의 총 폴리페놀, 총 플라보노이드, 총 카로티노이 드 함량은 각각 314.93-685.83 μg GAE/g, 328.72- 727.66 μg QE/g, 0.25-0.72 μg/mL으로 나타났으며, 비타민 C, 나리진, 헤스페리딘 함량은 각각 1.43-30.19 μg/mL, 0.89- 9.20 μg/mL, 18.49-85.82 μg/mL로 분석되었다. FRAP 활성 과 PMA 분석은 각각 0.61-2.16 mM TE/g, 0.93-2.84 mM AAE/g으로 측정되었고, DPPH 및 ABTS 자유라디칼 소거 능은 각각 66.32-77.57%, 58.96-84.58%로 비교적 높은 활 성을 나타냈다. 반면, hydroxyl 라디칼 소거 활성은 14.40- 20.74%로 다른 분석 지표에 비해 낮은 수치를 보였다. 이 러한 결과는 다양한 생리 활성 화합물이 감귤 식초의 항 산화 활성에 기여한다는 것을 보여주며, 이는 기능성 식 품 성분으로의 잠재적인 활용 가능성을 시사한다.

This study evaluated the antioxidant and anti-inflammatory effects of the hot-water extract of Allium wakegi Araki roots (ARE). The extract was prepared by reflux extraction, concentration, and freeze-drying. Total polyphenol content (TPC) was measured using the Folin–Ciocalteu method and antioxidant activity was assessed by the DPPH radical scavenging assay. ARE showed dosedependent scavenging activity reaching 62.26±0.95% at 20 mg/mL. RAW 264.7 macrophages were used to examine anti-inflammatory activity. ARE did not exhibit cytotoxicity at concentrations ≤100 μg/mL. Lipopolysaccharide (LPS)-induced nitric oxide (NO) production was significantly reduced by ARE in a dose-dependent manner with the highest inhibition observed at 100, 200 μg/mL. qRT-PCR analysis revealed that ARE suppressed the mRNA expression of iNOS (Nos2) and COX-2 (Ptgs2). Western blot analysis further showed that ARE inhibited LPS-induced p-ERK phosphorylation and reduced the protein levels of iNOS and TNF-α. These results indicate that ARE possesses antioxidant capacity and effectively attenuates inflammation by inhibiting NO production, suppressing pro-inflammatory gene expression, and modulating MAPK signaling. Therefore, ARE may serve as a promising natural ingredient for functional foods targeting oxidative stress and inflammation.

This study developed a calibration model using near-infrared spectroscopy (NIR) for the rapid and non-destructive prediction of functional components—total polyphenols, total flavonoids, and antioxidant activities—in sweetpotato. Analysis of 473 sweetpotato genetic resources revealed significant variation and diversity in total polyphenols (4.67 to 2,419 mg/100g, CV 74.26%), total flavonoids (7.71 to 1,057.67 mg/100g, CV 122.88%), DPPH radical scavenging activity (7.83 to 532.56 mg/100g, CV 111%), and ABTS radical scavenging activity (11.84 to 615.87 mg/100g, CV 70.02%). The NIR spectra (400 to 2,500 nm), following pretreatment and modified partial least squares (MPLS) regression, were utilized to create the calibration model. Cross-validation indicated high predictive performance for total polyphenols (R2 cv 0.895), total flavonoids (0.940), DPPH (0.955), and ABTS (0.940). External validation yielded R2 ev values ranging from 0.623 to 0.726 and RPD values between 1.58 and 2.13, confirming the model's practical applicability for large-scale screening and classification. However, further enhancements are needed to improve the accuracy of quantitative analysis. Future studies should focus on refining the predictive model by incorporating samples from diverse genetic resources and cultivation environments. This research demonstrates that NIR spectroscopy can be effectively employed for the rapid, non-destructive evaluation of sweetpotato functional quality, facilitating the efficient selection of high-value cultivars.

Oil-in-water (O/W) emulsified foods are highly susceptible to lipid oxidation, a reaction predominantly initiated at the oil-water interface where multiple reactive pathways operate simultaneously. In such complex multiphase systems, the efficacy of natural antioxidants is severely limited by their chemical instability and their inability to effectively reach this critical interfacial region. These constraints necessitate the development of structural delivery systems to improve the spatial distribution and persistence of natural antioxidants in emulsified food matrices. Liposomes offer an adaptable nanocarrier platform that enhances interfacial accessibility, protects encapsulated antioxidants from environmental stressors (such as oxygen and metal ions), and modulates their retention and release kinetics. However, the practical application of liposomes in food matrices remains challenging due to the intrinsic structural properties of food-grade phospholipids, the complex interfacial behavior of lipid bilayers, and significant restrictions imposed by current preparation methods. These factors collectively govern the physicochemical attributes essential for liposome performance in complex food environments. This review synthesizes structural and mechanistic perspectives on oxidation in O/W emulsions. It evaluates how liposomal design parameters— including phospholipid composition, cholesterol incorporation, surface modification, and solvent-dependent manufacturing strategies—influence efficient antioxidant delivery. By integrating these critical considerations, this review aims to establish key design principles for advancing food-grade liposomal systems, thereby supporting their potential as an approach to enhance oxidative stability and reduce reliance on synthetic antioxidants.

디클로페낙(Diclofenac, DCF)은 수생 환경에서 빈번하게 검출되는 대표적인 비스테로이드성 항염증제(Non-steroidal anti-inflammatory drug, NSAID)이다. 다양한 수생 생물에 대한 DCF의 생태독성은 보고된 바 있으나, 해양 비표적 생물에 미치는 영향은 아직 명확히 규명되지 않았다. 이에 본 연구는 해양 환경의 주요 1차 소비자인 기수산 물벼룩 Diaphanosoma celebensis를 대상으로 DCF의 급성 및 만성 독성 영향과 더불어 해독, 항산화, 탈피 및 생식 경로의 분자적 기전을 조사하였다. 급성 독성 결과, DCF의 24시간 및 48시간 반수치사농도(LC50)는 각각 121.11 mg/L와 52.18 mg/L이였고, 유전자 발현 분석 결과 항산화 및 해독 기전 관련 유전자의 발현이 농도 의존적으로 유의하게 증가하였다. 그러나 환경 농도를 반영한 아치사 농도 조건의 만성 노출에서는 생식 지표에 유의한 영향이 관찰되지 않았다. 이러한 결과는 D. celebensis가 DCF에 노출 시 산화적 스트레스를 유발하며, 항산화 효소와 해독 관련 유전자는 DCF 독성에 대한 방어 기전에 참여하는 것으로 보인다.

This study aimed to enhance the value of traditional Korean sweet Dasik by incorporating citrus mandarin powder rich in functional components. Jinmal Dasik was prepared using citrus mandarin powder at concentrations of 0%, 8%, 16%, 24%, and 32%. Quality characteristics, sensory properties, and antioxidant activities of the samples were evaluated. As the citrus mandarin powder concentration increased, moisture and sugar content increased, while pH decreased. Color measurements revealed decreased lightness and increased redness and yellowness. Mechanical texture parameters showed no significant differences among the groups. In sensory evaluation, the 24% sample received the highest scores for appearance, taste, texture, and overall acceptability, while the 24% and 32% samples achieved the highest aroma scores. Quantitative descriptive analysis indicated that higher powder levels increased yellowness, citrus aroma, sweetness, sourness, bitterness, astringency, and moistness, though no significant differences were observed in terms of hardness and chewiness. Principal component analysis supported these trends. The antioxidant activity of Jinmal Dasik, including total phenol and flavonoid contents, DPPH radical scavenging activity, and reducing power, increased with higher levels of citrus mandarin powder. Overall, the addition of 24% citrus mandarin powder was optimal for improving the sensory acceptability, antioxidant activity, and quality attributes of Jinmal Dasik.

본 연구는 헬리크리섬(Helichrysum italicum) 에센셜 오일(HIEO)의 항산화 활성과 화장품 소 재로서의 활용 가능성을 평가하기 위해 수행되었다. GC–MS 분석 결과 총 36종의 화합물이 동정되었으며, 주요 성분은 β-ocimene(22.2%), isoitalicene(13.4%), β-elemene(11.5%), neryl acetate(8.5%) 등이었다. 화학적 조성은 세스퀴테르펜 탄화수소(55.6%)가 가장 높은 비율을 차지하였다. 총 폴리페놀과 총 플라보노 이드 함량은 각각 2.121 ± 0.004 mg GAE/g, 11.587 ± 0.131 mg QE/g으로 나타났다. DPPH 라디칼 소거 활성 시험에서는 0.6 -3% (v/v) 범위에서 유의한 항산화 활성이 확인되었으며, 3% (v/v) 농도에서 85.79%의 높은 소거 활성을 보였다. 세포 독성 시험 결과 HDF 세포에서 0.003125- 0.05% (v/v) 처리 시 90% 이상의 세포 생존율을 보여 안전성이 확인되었다. 또한 3% HIEO 세럼을 이용한 1차 첩포 자극 시험 에서도 피부 자극이 관찰되지 않았다. 이상의 결과는 HIEO가 항산화 활성이 높고 피부 안전성이 확보된 화장품 소재로서 활용 가능함을 시사한다.

쉰다리는 제주도에서 쌀 또는 보리와 누룩을 이용해 짧 은 발효 과정을 거쳐 생산되는 전통적인 저알코올 발효 음료이다. 본 연구에서는 제주에서 시판되는 쉰다리의 품 질 특성 및 항산화 활성을 조사하였다. 조사 항목에는 pH, 당도(oBrix), 총산도, 유리당, 유기산, 총 폴리페놀 함량, 총 플라보노이드 함량, FRAP 활성, DPPH 자유 라디칼 소거 능이다. 쉰다리의 pH는 pH 3.25-3.45 범위였고, 당도는 10.6-13.3 oBrix 범위로 나타났다. 총산 함량은 비살균 제 품(0.55-0.67% w/v)이 살균 제품(0.43-0.46% w/v)보다 더 높게 측정되었다. 이러한 차이는 발효 과정 중 젖산은 유 의한 변화가 없었으나 초산이 유의하게 증가한 데 기인한 다. 비살균 제품들의 총 폴리페놀 함량(332.68-371.88 mg GAE/g)과 총 플라보노이드 함량(154.86-261.10 mg QE/g) 은 살균 제품들(각각 452.26-589.69 mg GAE/g, 242.74- 383.61 mg QE/g)보다 낮게 나타났다. 비살균 쉰다리인 C 제품은 FRAP 활성(163.89 μM TE/g)과 DPPH 자유 라디 칼 소거능(43.45%)에서 가장 높은 항산화 활성을 보였다. 본 연구의 결과는 쉰다리가 기능성 음료로서의 가능성을 가지고 있음을 시사한다.

본 연구에서는 동남아시아에서 오랫동안 약용 식물로 사용되어 오고 있는 T. bellirica 추출물의 생리활성을 항산화 기능성에 초점 을 두고 연구하였다. 그 결과, T. bellirica 추출물은 플라보노이드 및 탄닌산과 같은 다량이 폴리페놀 성분을 함유하고 있는 것으로 분석되었고, 시험관과 세포수준에서 모두 ROS 소거 활성을 보이고 항산화효소 활성을 향상시키는 것으로 나타나, 항산화 기능성 소재 로서 잠재력을 제시하였다. 아울러 실질적 섭취수준에서 세포성장 을 저해하지 않고 DNA tail을 형성하지 않으므로, 잠재적 세포독성 및 유전독성 유발 가능성이 낮은 것으로 평가되었다. T. bellirica 추출물의 항산화 기능성에 대한 심도 깊은 연구 및 in vivo 수준에 서의 독성 연구가 추가적으로 요구되나, 이와 같은 결과는 본 추출 물을 안전한 수준에서 항산화 기능성 성분으로 활용하는데 기초자 료로 활용될 수 있을 것이다.

In this study, domestic soybean cultivars were extracted using water, 70% ethanol, and 100% ethanol. The contents of polyphenols, flavonoids, and antioxidant activities of these extracts were measured. For the water extracts, the polyphenol content was significantly higher in the Daewon cultivar compared to the others. Ethanol extracts contained lower levels than the water extracts, and, unlike the water extracts, there was no significant difference between the cultivars. The flavonoid content in the Jinpung cultivar was the highest among the water extracts, and this content was greater in the water extract than in the ethanol extract. In terms of ABTS radical scavenging activity, Daewon and Taekwang exhibited significantly higher activity in the water extracts. The Jinpung cultivar showed the highest activity in the 70% ethanol extract, which was slightly lower than that of the water extract. DPPH radical scavenging activity was found to be higher in Taekwang than in the other cultivars. In the 70% ethanol extract, Taekwang demonstrated high antioxidant activity, similar to that of the water extract. A correlation analysis of antioxidant components and antioxidant activity in soybean cultivars revealed the highest r value of 0.9326 between the contents of flavonoid compounds and polyphenol compounds.

This study investigated the quality characteristics of gochujang based on the amount of green onion added and aimed to propose standardizing the green onion extract content in the gochujang manufacturing process. Green onion extract was used as a substitute for distilled water at 0% (CON), 4% (GO1), 7% (GO2), 10% (GO3), and 14% (GO4) of the total weight of distilled water. Among the quality characteristics, the pH significantly increased only in the GO4 group (p<0.05). Conversely, the moisture content initially decreased before increasing again. The total available solids and Brix significantly increased (p<0.001), as did salinity (p<0.05). In terms of color value, the L value (brightness) significantly increased, while the a value (red) and b value (yellow) significantly decreased (p<0.001). Regarding antioxidant activity, the polyphenol, DPPH, and ABTS+ radical scavenging activities significantly increased with higher extract content (p<0.001), and the flavonoid content also increased significantly. As the extract content increased, overall acceptance improved significantly, with the characteristic intensity evaluation scoring highest in the GO3 group (p<0.001).

The aim of this study was to produce a fermented rice bran extract with enhanced ferulic acid γ-oryzanol contents and high antioxidant activities. The ferulic acid content in the freeze-dried extract of rice bran treated with plantase PT enzyme, increased by 4.1-fold compared to that of untreated sample, the DPPH radical scavenging activity also increased by 1.5-fold and 1.2-fold, respectively. The γ-oryzanol content of the dried powder prepared by inoculating Apergillus oryzae BOT1869 onto steamed rice bran for solid-state fermentation followed by extraction with 80% ethanol, increased 2.3-fold compared to that in an 80% ethanol extract powder of raw materials. The ABTS scavenging activity also increased 1.5-fold. When the ferulic acid content-enhanced extract and the γ-oryzanol content-enhanced extract of rice bran were mixed and subjected to liquid fermentation with Lactiplantibacillus pentosus BOT406 and then freeze-dried, the ferulic acid content of the extract powder increased about 3.0 times compared to that of original extract powder. In addition, its γ-oryzanol content increased about 1.5 times, the DPPH radical scavenging activity increased 1.4 times, and the ABTS radical scavenging activity increased 1.6 times.

Gynura bicolor is a medicinal plant recognized for its antioxidant potential and natural pigments. This study aimed to evaluate antioxidant activities and bioactive compounds’ contents of G. bicolor extracts and solvent fractions prepared using different drying methods and solvent partitioning. Ethanol extracts were obtained from freeze-dried (FD) and hot-air-dried (HD) samples, followed by sequential partitioning with n-hexane (n-Hex), methylene chloride (MC), ethyl acetate (EA), and n-butanol (n-BuOH). Total polyphenol (TP) and flavonoid (TF) contents were measured. Antioxidant activities were assessed via DPPH and ABTS radical scavenging assays. The FD-EtOH extract showed the highest TP (100.8±0.29 mg TAE/mL) and TF (4.72±0.03 mg QE/mL) contents. EA and n-BuOH fractions exhibited significantly higher antioxidant activity than other fractions, suggesting that bioactive compounds were effectively concentrated through selective solvent extraction. These findings indicate that drying and solvent fractionation can significantly affect antioxidant functionality and phytochemical yield. G. bicolor may serve as a promising natural antioxidant and pigment source for functional food and beverage development.