Manufacture and characterization of optimized red ginseng drinks containing herbal medicine extracts

Food Science and Biotechnology - The optimum mixing ratio of red ginseng, herbal medicine extracts, and oligosaccharides for diabetic improvement was investigated and verified through animal...     

Effect of Ganghwayakssuk (Artemisia princeps Pamp.) on oxidative stability of deep fried chicken nuggets

This study was conducted to examine the antioxidant effects of various levels of added ganghwayakssuk (Artemisia princeps Pamp.) extract on deep fried chicken nuggets. The frying loss, pH, and yellowness values of all treatments were higher than those of the control (p<0.05). Additionally, the lightness and redness values of all treatments were lower than those of the control and as the amount of ganghwayakssuk ethanolic extracts (GEE) increased. At the end of the storage period (day 10), the peroxide values (POV), conjugated dienes (CD), and thiobarbituric acid reactive substances (TBARS) values were lower than those of the control. The sensory evaluation of all samples was not different significantly at the early days of storage (p<0.05). With increases in the storage period, deep fried chicken nuggets containing various levels of GEE had higher overall acceptability than those of the control. The results demonstrate that ganghwayakssuk has strong lipid antioxidation activity added to deep fried chicken nuggets.     

Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork

The antioxidant effect of different kimchi extracts in cooked ground pork during storage for 14 days at 4°C was studied. Cooked ground pork was treated with ascorbic acid, BHT, baechu kimchi (BK), got kimchi (GK), puchu kimchi (PK), and white kimchi (WK) and compared to cooked ground pork without antioxidant. Radical scavenging and chelating activities of kimchi extracts were in the order: GK>PK>BK>WK. Total phenolic contents and flavonoid contents ranged from 32.52 to 46.73 mg of GAE/g and 5.87 to 25.58 mg quercetin/g, respectively. Significantly (P<0.05) lower values of TBARS, peroxide values, and hexanal contents were obtained for GK treated samples compared with cooked pork without antioxidant during refrigerated storage. GK showed good antioxidant activity and was significantly different (P<0.05) from the other treatments. Based on these findings, the natural antioxidants examined may have applications in the development of nutritionally enhanced meat products with enhanced shelf life.     

The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation

The efficacy of varying concentration of mustard leaf kimchi ethanolic extracts (MK) in retarding oxidative rancidity was tested with raw ground pork. Freshly ground pork meat was assigned to one of the following five treatments: control (no antioxidants); AC-0.02 (0.02% ascorbic acid); MK-0.05, 0.1, and 0.2 (0.05%, 0.1% and 0.2% MK, respectively). The pH of the samples decreased and the TBARS values and free fatty acids (%) increased considerably (P < 0.05) during storage. The total bacterial count was lower in MK-0.1 and MK-0.2 than the control during storage. The internal L∗ value and a∗ value decreased (P < 0.05) with the addition of MK. The internal b∗ value of MK treatments were higher (P < 0.05) than that for the control and increased incrementally with MK concentration. The TBARS values and free fatty acids (%) of MK-0.02 was lowest among the treatments. The peroxide value of the control increased until 7 days and reached the maximum value at a certain storage time and decreased thereafter. In the other treatments it increased. All treatments had lower concentration of conjugated dienes (P < 0.05) compared to the control sample, after the first day. Mustard leaf kimchi ethanolic extracts exhibited a protective effect against lipid oxidation in raw ground pork.     

Standardization of ginseng processing for maximizing the phytonutrients of ginseng

This study was designed to optimize the process conditions, such as steaming, drying, and extracting, for obtaining the maximum content of prosapogenin (Rg3, Rg2, Rh1, and Rh2) from red ginseng, which has antitumor and anti-cancer properties. The steaming process was performed in an autoclave and the drying and extracting processes were done in dryer and heat extractor, respectively, and content of each prosapogenin was analyzed by HPLC. In the steaming process, prosapogenin values did not show any significant increase at 80 or 90°C, but tended to increase sharply as the steaming period became longer at 100°C, and the maximum value was obtained at 100°C with 6 h of steaming without any significant difference between local Gyeonggi areas. Drying red ginseng at 70°C for 24 h was the optimal condition to enhance prosapogenin extraction without affecting the quality. Maximal crude saponin and prosapogenin contents were obtained using 70% ethanol as the solvent at 70°C in the extracting process. Using these standardization processes such as steaming, drying, and extraction, maximum prosapogenin values could be obtained at ginseng factories.

     

Direct methane cracking using a mixed conducting ceramic membrane for production of hydrogen and carbon

The direct cracking of methane can be used to produce CO_x and NO_x-free hydrogen for proton exchange membrane fuel cells. Recent studies have been focused on enhancing the hydrogen production using the direct thermocatalytic decomposition of methane as an attractive alternative to the conventional steam reforming process. We present the results of a systematic study of methane direct decomposition using a mixed conducting oxide, Y-doped BaCeO₃, membrane. A dense disk-shaped BaCe_0.85Y_0.15O₃ membrane was successfully prepared and covered with Pd film, as the catalyst for the methane decomposition. For the methane thermocatalytic decomposition, the methane gas was employed as reactant on the membrane side with a pressure of 10² kPa and rate of 70 ml/min at the reaction temperatures of 600, 700, and 800 °C. The hydrogen was selectively transported through the mixed conducting oxide membrane to the outer side. In addition, the carbon, which is a by-product after methane decomposition, showed the morphologies of sphere-shaped nanoparticles and the transparent sheets.     

Hydrogen storage in microwave-treated multi-walled carbon nanotubes

Multiwalled carbon nanotubes (MWCNTs) treated by microwave and heat treatment were used for hydrogen storage. Their storage capacity was measured using a quadruple quartz crystal microbalance in a moisture-free chamber at room temperature and at relatively low pressure (0.5 MPa). Deuterium was also used to monitor the presence of moisture. The hydrogen storage capacity of the microwave-treated MWCNTs was increased to nearly 0.35 wt% over 0.1 wt% for the pristine sample and increased further to 0.4 wt%, with improved stability after subsequent heat-treatment. The increase in the storage capacity by the microwave treatment was mostly attributed to the introduction of micropore surfaces, while the stability improvement after the subsequent heat treatment was related to the removal of functional groups. We also propose a measurement method that eliminates the moisture effect by measuring the storage capacity with hydrogen and deuterium gas.     

Optimization of processing conditions and evaluation of shelf-life for jeonbokjang products

The objectives of this study were to identify appropriate manufacturing conditions and determine the shelf-life of cold-stored jeonbokjang, and to study the functional properties of oriental herbal jeonbokjang. Blanching abalone at 100°C for 1 min produced the highest sensory scores, and the optimum formulation of jeonbokjang sauce was 49.56% water and 18.62% starch syrup along with other fixed ingredients. During the storage time of 4 weeks at 5°C, the texture of jeonbokjang became firmer, and salinity, total acidity, and L value decreased, whereas pH, volatile basic nitrogen (VBN), and the number of microorganisms increased. The storage experiment indicated that the shelf-life of cold-stored jeonbokjang was 3 weeks at 5°C. Another optimum formulation for oriental herbal jeonbokjang was identified using optimizing technique; 50% water, 12.5% starch syrup, and 8.33% oriental herbs. Oriental herbal jeonbokjang (100 g) had 122.44 mg vitamin C equivalent (VCE) of antioxidant capacity and 140.89 mg garlic acid equivalent (GAE) of total phenolics.     

Pervaporation separation of binary organic–aqueous liquid mixtures using crosslinked PVA membranes. III. Ethanol–water mixtures

The application of the pervaporation process in biotechnology is rapidly growing. A two stage pervaporation process could be applied to the downstream processing of ethanol fermentation. In this paper, the second stage process—a water-selective process—was investigated in detail using the crosslinked poly(vinyl alcohol) membranes with the low molecular weight of poly(acrylic acid) as the crosslinking agent. The ratio of poly(vinyl alcohol) and poly(acrylic acid) in the membrane was 90/10, 85/15, and 80/20 by weight. The prepared membranes were tested to separate the various compositions of the water–ethanol mixtures, specially 50/50 solution at 60°C and 30/70, 20/80, 10/90, and 4.4/95.6 solutions at 60, 70, and 75°C. For water: ethanol = 50 : 50 solution, the separation factor α_w/e = 260 at 75°C was obtained by using a PVA/PAA = 80/20 membrane. The permeation rate and the separation factor at the azeotropic point of a water–ethanol mixture showed 30 g/m²/h and 5800 at 75°C, respectively, when a PVA/PAA = 80/20 membranes was used. © 1995 John Wiley & Sons, Inc.