In this study, effect of mixing ratio of -carrageenan and glucomannan on quality characteristics of jelly incorporated with omija concentrate were analyzed. Through previous studies, the concentration of the gelling agent was fixed at 1.5% of the weight of the jelly. As a control, omija concentrate jelly using a single gelling agent was prepared. The texture of the jelly using glucomannan alone could not be measured because it was difficult to maintain its shape. The texture was changed according to the mixing ratio of -carrageenan and glucomannan. When -carrageenan was mixed with glucomannan, the water holding capacity was increased. Jelly prepared in mixing 2:1 ratio of -carrageenan and glucomannan was observed to have the highest hardness, springiness, gumminess, cohesiveness, and chewiness. Also, in order to manufacture omija jelly that maintains high water retention for a long period of time, it is optimal to mix -carrageenan and glucomannan at a ratio of 1:2.

This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X1), and the sugar content (X2). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.

Putrescine은 일반적으로 미생물의 활동에 의해 발생되며, 신선함의 척도로서 사용된다. 그러나 동결건조된 로열젤리에 대한 putrescine 의 분석법은 아직 확립되지 않은 실정이다. 본 연구에서는 C18 컬럼을 이용하여 동결건조 로열젤리 내 putrescine을 분석하기 위한 UPLC 분석 법을 확립하고자 하였다. 새롭게 확립된 분석법은 7분 이내에 putrescine을 분석 가능하였으며, 이러한 분석법을 검증하기 위해 특이성, 직선성, 정밀성, 정확성, 정량한계, 정성한계 등을 평가하였다. 본 연구를 통해 동결건조 로열젤리의 신선한 정도를 평가하기 위한 분석법을 제공하였으 며, 추후 안전성의 척도에 대한 자료로서 활용 가능할 것으로 기대되어진다.

Corni Fructus (CF) is a fruit of Cornus officinalis Sieb. et Zucc. and has been used as traditional oriental medicine. It has various functional qualities such as being antioxidative, anti-inflammatory, antidiabetic, antihyperglycemic, and immunity-regulating. In the current study, CF was extracted from two conventional extract solvents (distilled water (DW) and 70% ethanol) with/without high-speed homogenization (HSH) treatments. The extract was characterized by measuring the total polyphenol contents and antioxidant activities. The HSH treatment significantly improved the total polyphenol content (from 28.4±0.9 mg/mL to 35.5±0.9 mg/mL), ABTS (from 59.8±0.4% to 78.4±2.7%), and DPPH radical scavenging activities (from 50.8±1.4% to 59.7±2.8%) of the DW extract and showed a level similar to that of 70% ethanol extract. The CF extracts were further used to prepare functional jelly with gelatin and other components such as pectin, fructooligosaccharide, and citric acid. The jelly’s hardness, springiness, gumminess, and cohesiveness were characterized using a texture profile analysis (TPA).

Various jellies were produced depending on the type and concentration of gelling agent (nine types), which added a single or double agent in jelly production. Firstly, jelly was manufactured using nine different single gelling agents and characterized. Secondly, six suitable gelling agents were selected to combine double gelling agents among nine gelling agents. To find the optimum gelling agent condition, jelly was intentionally made around 3.6-3.7 pH and 4- 5 N fracturability. A total of 1.2% gelling agent (both single and double agents) was suitable for making jelly (3.6- 3.7 pH, 4-5 N fracturability). According to the analytical result, the optimum single gelling agent was κ-carrageenan and gellan gum, while a suitable combination of double gelling agents was κ-carrageenan and gellan gum at ratios of 1.0:0.2, 0.8:0.4, and 0.6:0.6 and agar and locust bean gum at ratios of 0.8:0.4, 0.6:0.6.

This study compared and analyzed the quality characteristics and antioxidant activity of the commercial stick-type jelly of pomegranate (P1-P3), green apple (G1-G3), and red ginseng (R1-R3). The pomegranate group's pH showed a relatively low range (3.38-3.61), and the red ginseng group showed a relatively high range (4.14-4.96). The total acidity of commercial stick-type jelly was in the range of 0.31-4.60, and this value satisfied the total acidity standard of candy prescribed in the Ministry of Food and Drug Safety. Water content in the commercial stick-type jelly was lowest in P1 (45.99%) and highest in R3 (83.16%). The pomegranate group was significantly higher than the other samples for sugar content and turbidity (p<0.05). Fracturability was measured only in G2 and G3 with significantly lower hardness values (p<0.05), while the pomegranate group showed significantly higher values for hardness, adhesiveness, cohesiveness, gumminess, and chewiness compared to other samples (p<0.05). In DPPH free radical scavenging activity and total phenolic content results, the pomegranate group tended to have a high value, especially P3, which showed significantly the highest DPPH free radical scavenging activity (p<0.05). These results show that various commercial stick-type jelly products have different characteristics according to such factors like raw material and manufacturer.

This study aimed to investigate the antioxidant activities and quality characteristics of jelly added with Orostachys japonicus juice. The moisture content and the soluble solids content of the jelly samples decreased significantly with increasing content of O. japonicus. The pH was highest in the control samples, and the pH significantly decreased with the addition of increasing amounts of O. japonicus. In terms of the chromaticity measurements, the lightness value and redness value was highest in the control sample, and it decreased as the amount of added O. japonicus increased, whereas the yellowness value increased with increasing levels of O. japonicus added. The gumminess and chewiness of the jelly increased with the addition of increasing amounts of O. japonicus. On the other hand, the cohesiveness and adhesiveness of the jelly did not show statistically significant changes. The total polyphenol and DPPH radical scavenging activities of the jelly with 100% O. japonicus added were significantly higher than those of the jelly with 0% O. japonicus added. Regarding the sensory evaluation, the sample with 75% O. japonicus added was perceived to have the best color, flavor, O. japonicus flavor, chewiness, and overall preference.

The purpose of this study is to investigate the physicochemical properties of jelly made from fermented red ginseng concentrate (FRGC) that can be easily absorbed and digested for the health promotion of the elderly. The pH of the jellies tended to decrease with increasing concentration of FRGC. Soluble solid content has significantly higher value when added more than 2%, and the water content of the sample was significantly lower when the FRGC was added 4%. As the amount of FRGC was increased, the total color difference increased, and the hardness of samples decreased significantly. On the other hand, the total ginsenoside contents of the FRGC was 45.50 mg/g. As the concentration of FRGC increased, the content of polyphenol and flavonoids increased. The increasing pattern of polyphenols and flavonoids showed a similar trend. As the content of FRGC increased, ABTS free radical scavenging activity significantly increased (p<0.05), and in the control, the minimum value (62.6 AEAC) and the 4% sample were highest (116.2 AEAC). DPPH radical scavenging activity was like that of ABTS radical scavenging activity. However, there was no significant difference in DPPH radical scavenging activity of 3% and 4% red ginseng jelly.

This purpose of this study was to investigate the quality characteristics of jellies added with lemon myrtle extract. Lemon myrtle leaves were extracted for 0, 3, 5, 7, 9 minutes, respectively, in 90℃ water and used for jelly preparation. The moisture content of control showed the lowest value and the content increased significantly as the extraction time of lemon myrtle increased. The pH of L0 was significantly high and increased significantly with the increase of extraction duration time. The lightness value was the lowest in the L3. The redness showed the lowest value in the L9. The yellowness showed the lowest value in the L0. In texture properties the hardness of L9 showed the highest value and the lemon myrtle extraction duration increased significantly. The cohesiveness was highest in the L0 and lowest in the L5. Gumminess and chewiness increased significantly with increasing extraction duration. Total polyphenol content was the highest in the L5 and the jellies with lemon myrtle extracts were significantly higher than the L0. DPPH radical scavenging activities increased significantly with increasing extraction duration. The ABTS radical scavenging activity of the L0 was the lowest. In the sensory evaluation overall preference, color, sweetness, texture, and lemon myrtle flavor did not show any significant differences among the samples.

Royal jelly (RJ) is a gelatinous substance that bees produce to feed bees and queen bees. It’s frequently sold as a dietary supplement to treat a variety of physical ailments and chronic diseases. While it has long been used in traditional medicine, its applications in Western medicine remain controversial. The inhibitory effect of royal jelly on osteoarthritis was investigated in primary cultured rat cartilage cells and monosodium-iodoacetate (MIA)-induced arthritis rat model 10-hydroxy-2-decenoic acid (10-HAD) is the main fatty acid present in RJ. Among the criteria for RJ quality analysis, 10-HAD content has been proposed as a freshness parameter. We investigated the effect of RJ on the improvement of osteoarthritis on SD rats and they were divided into five groups. In this study, we examined the effect of enzymatic royal jelly (ERJ) administration on osteoarthritis. To determine the antiinflammatory effects of RJ, tumor necrosis factor alpha (TNF-α) and Interleukin-6 (IL-6) expression were measured after lipopolysaccharide (LPS) activation in RAW 264.7 cells. In in vivo animal study, osteoarthritis was induced by intra-articular injection of MIA into knee joints of rats. As a results, ERJ showed that TNF-α and IL-6 levels were decreased by ERJ treatment in a dosedependent manner. In conclusion, ERJ extract was able to inhibit articular cartilage degeneration by preventing extracellular matrix degradation and cartilage cell damage. It was considered that ERJ extract may be a potential therapeutic treatment for degenerative osteoarthritis.

The aim of this study was to investigate the antioxidant activities and quality characteristics of jelly added with 0%, 8%, 16%, 24%, and 32% rhubarb stem juice (RSJ). The moisture content and water activity of jelly samples increased significantly with increasing content of RSJ. The pH was highest in control samples; and the more the amount of RSJ added, the lower. Hunter color value of the jelly showed that L was highest in control samples, but it was not significant in RSJ-added samples. The A value was increased significantly with the addition of RSJ. Hardness, gumminess, and chewiness was highest in samples with 0~8% RSJ, and it decreased by increasing RSJ addition. DPPH radical scavenging activity results showed 60% activity in samples with 32% RSJ. ABTS radical scavenging activity was lowest in control samples and samples with 8~32% RSJ showed 70~80% activity, but it was not significant in samples with 8~32% RSJ. The total polyphenol was increased respectively with increasing levels of RSJ. In terms of consumer acceptance, overall acceptability did not show any significant difference among samples, and the color showed the highest value in samples with 32% RSJ and the lowest value in samples with 8% RSJ.

This study examined the quality characteristics of jelly prepared with green grape juice (GJ). The pH, oBrix value, color, texture, and sensory evaluation of the jelly were measured. The pH of the jelly significantly decreased with increasing amount of GJ over the range of 3.25-5.27. The oBrix value of the jelly showed a significantly higher result as the amount of GJ increased (p<0.001). Lightness (L) and redness (a) decreased with increasing amount of GJ, and yellowness (b) increased. In the texture measurement, the GJ-100 sample group with a high substitute rate of GJ showed high hardness, gumminess, and chewiness (p<0.001). The results of principal component analysis (PCA) showed that the sample groups with high GJ content were classified as having relatively strong yellowness, sweet aroma, metallic aroma, grassy aroma, sweetness, sourness, green grape skin taste, and astringency. In the acceptance test, the GJ-50 sample group was evaluated to be high in flavor (p<0.001) and overall acceptance (p<0.01). However, sample groups consisting of 50% or more GJ were evaluated to be significantly strong in terms of astringency. Therefore, further study needs to be conducted about improving astringency in the future.

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.