Physiological Function and Development of Beverage from Grifola frondosa

이재성,; 이종숙,

doi:10.3746/jkfn.2007.36.10.1241

Cited by 6 publications

(1 citation statement)

References 11 publications

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“…2008). In a study focused on developing a drink with Grifola frondosa water extract, oligosaccharide and green tea extract (Lee and Lee 2007) as well as a study focused on Hericium erinaceum (Kwon et al . 2003), the optimum mixture ratio was determined solely by sensory evaluation, without the use of mathematical calculations.…”

Section: Resultsmentioning

confidence: 99%

DEVELOPMENT AND OPTIMIZATION OF A DRINK UTILIZING CITRUS (CITRUS UNSHIU) PEEL EXTRACT

Kim

Baik

Hahm

et al. 2011

J Food Process Engineering

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S Citrus (Citrus unshiu) peel extracts were utilized to develop a drink using a mixture design and optimization process. The contents of narirutin and hesperidin in the citrus peel extracts, as determined by high‐performance liquid chromatography, were 10.25 and 7.65 mg/g, respectively. Residual pesticides in the citrus peel, such as chlorobenzilate, diethofencarb, malathion, methiocarb and carbaryl, were not detected. Heavy metals, including lead (Pb) and cadmium (Cd), were determined as 16.00 and 6.55 µg/g prior to washing the citrus peels, and 5.83 and 5.83 µg/g after washing, respectively. Development of the drink with citrus peel extract was carried out using fructo‐oligosaccharide syrup and water. The interaction effects of these ingredients were investigated using a modified distance‐based design and analyzed by linear regression models, nonlinear regression models and trace plots. Optimization of the mixture ratio was determined with statistical modeling using 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging activity, total flavonoid content and taste tests, all of which are important target constraints in a drink. Every constraint demonstrated a nonlinear canonical form. The response trace plot revealed that DPPH radical scavenging activity, total flavonoid content and taste tests were quite sensitive to citrus peel extract content in the drink. The optimal formulation of the drink was set at 1.974% citrus peel extract, 27.543% fructo‐oligosaccharide syrup and 70.364% water. PRACTICAL APPLICATIONS Citrus peels extract can be utilized to functional drinks having a narirutin and hesperidin. Mixture design and optimization process enables us to attain the optimal mixture ratio with drink ingredients for the drink. Numerical optimization process can be effectively applied in other food mixture systems.

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Section: Resultsmentioning

confidence: 99%

DEVELOPMENT AND OPTIMIZATION OF A DRINK UTILIZING CITRUS (CITRUS UNSHIU) PEEL EXTRACT

Kim

Baik

Hahm

et al. 2011

J Food Process Engineering

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Optimization of blue berry extraction for beverage production using enzyme treatment

Ji¹,

Im²

2017

Korean Journal of Food Preservation

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In this study, we tried to establish the best method for fresh blueberry beverage production using enzyme treatment as well as low temperature extraction. During extraction of physiologically functional materials, we used low temperature to prevent nutritional loss by heat. In addition, we investigated optimal blueberry extraction conditions using various enzyme treatments (cellulase, pectinase, cellulase:pectinase (1:1) mixture) to increase extraction efficiency and reduce turbidity. A variety and ratio of enzymes, extraction temperature, extraction time, and shaking speed were considered for the best extraction efficiency rate. We observed high extraction efficiency rates of 85.72-86.55% and 87.06-87.93%, respectively, upon cellulase or pectinase treatment. In addition, a mixture of cellulase:pectinase (1:1) showed an extraction efficiency rate of 86.84-88.14%. The best extraction efficiency rate was observed when crude blueberry was treated at 45°C (87.91%), for 3 h (87.88%), in a 90 rpm shaker (89.19%). Sugar content and acidity of blueberry extract were not affected by the various treatments. However, total phenolic compounds were detected upon pectinase treatment (18.62 mg/g). Only fructose and glucose as free sugars were found in all samples regardless of treatments and extraction conditions.

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Quality Characteristics of Codonopsis lanceolata Tea Manufactured with Sugar

Jin¹,

Wang²

2013

Journal of the Korean Society of Food Science and Nutrition

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Physiological Function and Development of Beverage from Grifola frondosa

Cited by 6 publications

References 11 publications

DEVELOPMENT AND OPTIMIZATION OF A DRINK UTILIZING CITRUS (CITRUS UNSHIU) PEEL EXTRACT

DEVELOPMENT AND OPTIMIZATION OF A DRINK UTILIZING CITRUS (CITRUS UNSHIU) PEEL EXTRACT

Optimization of blue berry extraction for beverage production using enzyme treatment

Quality Characteristics of Codonopsis lanceolata Tea Manufactured with Sugar

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