Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Development of Natural Dishwashing Liquid containing the Curcuma Longa L., Morus alba and Ecklonia cava extracts

강황, 상백피 및 감태 추출 혼합물을 첨가한 천연 주방세제 개발

  • Jung, Ji-Yeon (Dept of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Dept of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Dept of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Dept of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kwak, Ji-Hee (Dept of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Choi, Moon-Kyoung (Dept of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Min-Jee (Dept of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Ahn, Dong-Hyun (Dept of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 정지연 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 곽지희 (부경대학교 식품공학과/식품연구소) ;
  • 최문경 (부경대학교 식품공학과/식품연구소) ;
  • 김민지 (부경대학교 식품공학과/식품연구소) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2010.04.15
  • Accepted : 2010.06.14
  • Published : 2010.06.30
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Abstract

This study was conducted to investigate the quality characteristics of the natural dishwashing liquid added with the mixture extracts of Curcuma Longa L. (CL), Morus alba (MA) and Ecklonia cava (EC) at various concentrations. The pH and lightness of the natural dishwashing liquid were reduced by adding the mixture extracts, while the turbidity was increased. The natural dish washing liquid added with mixture extracts was shown to display strong antimicrobial activities against L. monocytogenes compared to that of control. Also, it revealed that antioxidant activity was increased depending on concentrations. However, natural dishwashing liquid added with mixture extracts showed the low detergency efficiency. In sensory evaluation, the natural dishwashing liquid containing CL 0.5%, MA 0.25% and EC 0.25% was preferred than the control and it showed negative result in skin patch test. These results suggest that the addition of CL 0.5%, MA 0.25% and EC 0.25% positively improved the qualities characteristics in the natural dish washing liquid.

Keywords

References

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