• 한국식품조리과학회지
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• 제19권6호
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• pp.737-744
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• 2003

The effects of xylitol and/or erythritol as the alternative ingredients to sugar on the quality characteristics of Yuza tea were studied. The relative sweetness of xylitol and erythritol to a 10％ sucrose solution were 1.10 and 0.71 respectively and there were no change after the addition of the acid and flavoring agent. The sensory characteristics of Yuza tea with xylitol were quite similar in many attributes to Yuza tea with sugar, while Yuza tea with erythritol had many undesirable attributes. Yuza tea with a mixture of xylitol and erythritol(1:1) was less sweet and less acceptable than Yuza tea with sugar. The consumer acceptance test showed that the overall acceptability of Yuza tea made with xylitol was similar to the Yuza tea with sugar. Adding sucralose to the Yuza tea with a mixture of xylitol and erythritol improved the sweetness and overall acceptability in the consumer acceptance test. The pH value of the erythritol Yuza tea was 3.16 and showed a significantly lower value than the 3.39 of sugar and xylitol. The refractive index of the sugar Yuza tea was the highest at 21.03$^{\circ}$Bx. The vitamin C content of Yuzachung with sugar was 34.5mg/100g and the dietary fiber content was 2,80g/100g. Xylitol Yuzachung showed the highest a and b values, but when it was diluted with water to make Yuza tea, the intensity of the color was not significantly different from the Yuza tea with sugar.

• 한국식품조리과학회지
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• 제24권4호
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• pp.460-465
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• 2008

The objective of this study was to evaluate the antioxidant properties and sensory qualities of citron peel tea, and to determine the optimum ratio of citron peel powder for its preparation. Yuza peel powders were prepared with citron peel tea at weight 2 and 3 g, respectively. Then, color values(L-value, redness, and yellowness), total phenol content, total antioxidant activity, DPPH radical scavenging activity, and sensory characteristics were measured in the tea samples. The pH of the citron peel tea decreased with increasing preparation temperature. And as the amount of citron peel powder increased, total phenol content, antioxidant capacity, and radical scavenging activity increased. The level of total phenolics in the tea had a higher correlation with total antioxidant capacity($r^2$ = 0.731). Depending on the level of added yuza powder, significant differences(p < 0.05) were shown for aroma, color, and overall acceptability however, there were no significant differences in sourness and bitterness.

• 한국식품조리과학회지
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• 제29권6호
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• pp.733-739
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• 2013

This study investigates the characteristics of mayonnaise adding yuza juice, a byproduct of yuza tea, to it. The mayonnaise was prepared by adding yuza juice at 0(control), 25, 50, 75, 100%. In order to analyze the characteristics of the mayonnaise, we examined the color, viscosity, emulsion stability and sensory acceptability. The L, a, ${\Delta}E$ values of mayonnaise mixed with yuza juice were similar to or lower than control. As the content of yuza juice increased, the viscosity and emulsion stability, that is the physical quality of the mayonnaise, improved significantly(p<0.05). With regard to sensory evaluation, mayonnaise mixed with yuza juice had better flavor, taste, texture and overall acceptability(p<0.05). These results suggest that yuza juice is good ingredient to improve the quality and sensory acceptability of mayonnaise.

• 동아시아식생활학회지
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• 제14권6호
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• pp.591-597
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• 2004

This study was performed to develop a standardized recipe for yuza pyun made of citron juice that is by-product of citron tea, to increase the utilization of citron. The effects of mungbean starch(15%, 18%) and dilution ratio of yuza extract(100%, 75%, 50%) on the quality characteristics were evaluated. The quality characteristics of the samples were estimated in terms of sweetness, color difference, texture profile analysis and sensory evaluation. Sweetness of the 18% mungbean groups were higher than 15% groups(p<0.001). The values of Hunter color system indicated that higher content of yuza extract tended to increase yellowness significantly(p<0.001). Texture profiles of hardness, adhesiveness, springiness, cohesiveness, gumminess of yuza pyun showed no significant differences among samples. For sensory evaluation, color and sourness were decreased as yuza extract was diluted, whereas elasticity and sweetness were increased. Yuza pyun containing 18% of mungbean starch with 50% diluted extract was the most preferred in overall acceptability. According to multiple regression analysis, color, sweetness, elasticity and sourness(in order) were important control factors in overall acceptability.

• 한국환경농학회지
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• 제36권1호
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• pp.36-42
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• 2017

BACKGROUND: Yuza seed by-product has been produced in a large amount from the agricultural farms in the southern area of Korea. It has been mostly abandoned after commercial process for the production of juice, jam and tea. The study on the reuse of the yuza seed by-product has received much attention as a bio-resource material for the production of active compound in agriculture. METHODS AND RESULTS: Insecticidal rhamnolipid-producing Pseudomonas sp. EP-3 was grown in mineral salt media with the yuza seed by-product at 2, 20, 50 and 100 g/L. The growth of EP-3 was accompanied by a increase in insecticidal activity against green peach aphid. The highest insecticidal activity was observed when EP-3 was grown in the medium containing 50 g/L of the seed sample, producing approximately 996 mg/L of rhamnolipid at 96 h. Palmitic acid, stearic acid, oleic acid and linoleic acid were determined as the major fatty acids of the seed sample. The EP-3 cultures grown on the fatty acid mixture extracted from the seed sample showed a aphid mortality similar to that of cultures grown on the seed sample. The EP-3 cultures grown on 50 g/L of the seed sample showed aphid mortality more than 90% under greenhouse conditions. CONCLUSION: This study suggested that the yuza seed by-product may be used as a renewable material for microbial production of rhamnolipid against green peach aphid.

• 대한화장품학회지
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• 제36권2호
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• pp.137-143
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• 2010

유자(Citrus junos Sieb ex TANAKA)는 북동아시아 지역에서 재배되는 감귤류 종이며, 비타민 C, 플라보이드, 리모노이드를 풍부히 함유하고 있다. 한국에서 재배되는 유자는 차나 음식료품으로 사용되고, 부산물인 씨와 과피는 전량 폐기되고 있다. 이 연구에서는 유자 부산물을 기능성 화장품 소재로서 이용 가능성을 평가하였다. 씨와 과피 에탄올 추출물에서 DPPH (2,2-diphenyl-1-picrylhydrazyl) 라디칼 소거활성 효과는 크지 않았지만 고농도의 phenolic compounds를 함유하고 있다. 각질형성세포(HaCaT Keratinocyte)와 섬유아세포(Normal Fibroblast)에 UVB를 각각 12.5 $mJ/cm^2$, 15 $mJ/cm^2$를 조사한 후 항염효과와 Collagen 합성량, Collagen 분해효소인 MMP-1 (matrix metalloproteinase)의 발현량을 확인하였다. 과피 추출물에서 UVB에 의해 증가된 TNF-$\alpha$를 상당량 줄여주었다. 마찬가지로 과피 추출물은 MMP-1의 발현량을 줄여주고 Collagen의 합성량도 증가시켰다. 한편 유자 추출물의 $\alpha$-MSH (Melanocyte stimulating hormone) 처리에 의해 유도된 멜라닌 생합성 억제효능과 타이로시나제 발현량 감소를 확인하였다. 결론적으로 유자 부산물의 에탄올 추출물질은 항노화, 미백 기능성 화장품 소재로 가치가 기대된다.

• 한국식품영양과학회지
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• 제44권9호
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• pp.1256-1263
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• 2015

본 연구에서는 유자가 선천성 면역력에 미치는 효과를 알아보기 위하여 유자 30% 주정추출물(CJE)을 사용하였으며 선천성 면역에 중요한 역할을 하는 대식세포를 이용해 실험하였다. CJE는 마우스 대식세포인 RAW264.7에서 $1,000{\mu}g/mL$의 최고 농도까지 세포독성을 보이지 않았고, 전사인자 $NF-{\kappa}B$와 염증성 매개물질인 COX-2, PGE2의 활성 및 발 현 증강에 영향을 미치며, 특히 $300{\mu}g/mL$의 농도에서부터 유의적 차이를 보이는 것으로 확인되었다. 산화질소 생성능과 대식세포에서 분비되는 사이토카인인 $TNF-{\alpha}$, $IL-1{\beta}$의 발현을 대조군에 비해 농도 의존적으로 증가시킨다는 결과를 얻었으나, IL-6에서는 통계적으로 약간의 유의성이 있는 증가를 보였고 IL-10은 정상대조군에 비해 거의 유의적인 차이를 보이지 않았다. CJE는 또한 NK 세포의 활성을 농도 의존적으로 증가시키고 비장세포의 증식능도 농도 의존적으로 증가시킨다는 것을 확인하였다. 이러한 결과로 미루어 보아 CJE는 인체의 대식세포 활성의 증가를 통해 선천성 면역력을 증가시킬 것으로 판단된다.