Kim et al.: Tyrosinase Inhibitory Effects of Chromenes from Myagropsis myagroidesThe aim of this study was to elucidate the effect of Myagropsis myagroides extract on tyrosinase activity. Inhibition of tyrosinase was observed in the presence of an n-hexane fraction of Myagropsis myagroides. Separation of the n-hexane fraction using silica gel column chromatography yielded the chloroform:methanol (50:1) fraction, which showed the highest tyrosinase inhibitory activity. After several separation and purification steps, sargachromanol G, sargachromanol I, and mojabanchromanol b were obtained. These 3 chromene compounds displayed strong tyrosinase inhibitory activity. It could be concluded that Myagropsis myagroides is a potential source of natural antimelagenic compounds.

Recently, there has been a growing trend to replace animal ingredients used in food with plant-based alternatives for health, environment, and animal welfare. In this study, chickpea aquafaba was used as emulsifier for mayonnaise, and the effect of ultrasound on aquafaba and plant-based mayonnaise was investigated. Aquafaba with chickpea [1:2 (w/w)] was treated by ultrasound in 40 kHz and 200 W for 0, 30, 60, and 90 min. The emulsion property and quality of aquafaba with ultrasonic treatment time (UTT) and plant-based mayonnaise (UTT0, UTT30, UTT60, and UTT90) were analyzed, and compared with mayonnaise using egg yolk (CONT). As the UTT of aquafaba, the protein solubility increased, but emulsion activity index was highest in sample treated for 30 min (p<0.05). These results affected plant-based mayonnaise. The microstructure was confirmed that oil droplet of plant-based mayonnaises were larger than CONT, and size of oil droplet decreased by UTT. The emulsion stability of plant-based mayonnaises were about 7-11% lower than CONT, and among plant-based mayonnaises, UTT30 was the highest at 81.30%, and UTT60 and UTT90 were the lowest. Plant-based mayonnaise had higher viscosity and overall acceptability than CONT, and viscosity decreased by UTT. Optimal UTT had a beneficial effect on the emulsion property of aquafaba and mayonnaise, and a positive role can be expected as plant-based alternative emulsifier.

Kim et al.: Anticollagenase and Free Radical Scavenging Properties of Sargachromanol I The present study investigated the free radical scavenging activity and antiwrinkle properties of methanol extract, hexane, chloroform, ethyl acetate, and butanol partition fractions of Myagropsis myagroides. The methanol extract showed higher free radical scavenging (65.46 % at 0.5 mg/ml) and collagenase inhibitory activity (29.64 % at 1000 μg/ml) than the water extract (16.68 % at 0.5 mg/ml and <5 % at 1000 μg/ml). The hexane fraction exhibited strong free radical scavenging activity (96.36 % at 0.5 mg/ml) and collagenase inhibitory activity (IC 50 of 712.21 μg/ml). The hexane fraction was subjected to silica gel column chromatography, Sephadex LH-20 column chromatography, octadecyl silica Sepak cartridge, and preparative high performance liquid chromatography. Sargachromaol I was isolated, which showed strong free radical scavenging activity (95.82 % at 0.1 mg/ml) and collagenase inhibitory activity (IC 50 value of 54.01 μg/ml). The potential value in preventing skin aging could be confirmed through effects of extract from Myagropsis myagroides on free radical scavenging activity and collagenase inhibitory properties.

This work investigated the effects of various heating methods and conditions on the quality characteristics of lotus root (Nelumbo nucifera G.) snack. The lotus root snacks were processed using the following heating methods: oven heating (OV), microwave heating (MW), air frying (AF), and oil frying (FR). Twenty four samples were prepared based on the various temperatures and time durations used for heating. Based on the results of color and hardness analyses, OV (180℃, 9 min), MW (850 W, 8 min), AF (120℃, 10 min) and FR (180℃, 70 sec) were selected as appropriate conditions for producing the lotus root snacks. AF resulted in low carbohydrate content, crude fat content, and neural detergent fiber content and the highest moisture content. There were no significant differences in hardness among four methods. AF (120℃, 10 min) showed significantly higher L * values, total phenolics contents, and 2,2-dipheny-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid radical scavenging activity than other methods. In addition, water absorption and water solubility indexes were the lowest in AF. Therefore, AF (120℃, 10 min) was considered as an appropriate heating condition for the manufacturing of lotus root snacks.

The caking of powder sauce is a common problem during food processing and storage, and leads to critical issues in products quality. In this study, to address the problem of caking of garlic cream powder sauce, an optimal sauce mixing ratio was selected, and the quality characteristics was analyzed. Moisture content, hygroscopicity, and caking degree were the lowest with 2% silicon dioxide and 2% microcrystalline cellulose treatment (S2C2). In addition, the normalized turbidity and quality characteristics of the garlic cream powder sauce were improved. Anticaking agents (silicon dioxide and microcrystalline cellulose) did not significantly affect the sensory quality characteristics, such as viscosity, color value, flavor, and mouth-feel of the garlic cream powder sauce, and neither did they affect the consumer preference. Thus, it was concluded that S2C2 treated with a combination of silicon dioxide and microcrystalline cellulose during long-term storage is the most effective in preventing caking and maintaining the quality characteristics. Upon examination with a usable range of food additives, it was found that it can also be used as a reference for a particular method for improving the food processing and preservation techniques in the powder sauce industry. Key words：garlic, anticaking agent, silicon dioxide, microcrystalline cellulose, caking