Drying characteristics of mulberry fruit according to storage condition using far-infrared ray dryer for the production of semi-dried mulberry fruit

( Hyun-bok Kim ),( Wan-taek Ju ),( Gyoo Byung Sung ),( Myeong-lyeol Lee ),( Sang-deok Seo ) 한국잠사학회 2017 International Journal of Industrial Entomology Vol.35 No.1

Using the relatively low-cost, far-infrared dryer inhibiting the destruction of a variety of physiologically active components of the mulberry fruit, we have studied to make semi-dry mulberry fruit that can be kept at room temperature for a long time. By adjusting the temperature of the far-infrared dryer step-by-step, we developed a semi-dry method of maintaining the shape of the mulberry fruit. In addition, by drying the coating of honey after removing the juice generated by the mulberry fruit thawing process improved the acceptability of the taste of fruit. We conducted heat treatment mulberry fruit into a 95℃ infrared dryer 5 hours to thaw the frozen mulberry fruit. After 10 to 20% of honey coating, the primary drying (95℃, 5 hours) was implemented. then, the secondary drying was conducted after controlling the temperature of the far infrared dryer 60 ℃, for 10 hours. These manufacture process was able to obtain semi-dried mulberry fruit. Dry weight ratio and moisture content were around 25%, and around 16% level respectively. It was to enable long-term storage at room temperature. Therefore, it is suggested that the method of using the far-infrared drying machine to manufacture semi-dried mulberry fruit can be a way to improve the farm income if applied to the farm.

Inhibitory Effects of Mulberry Fruit on Intestinal Disaccharidase Activity and Hyperglycemia in Streptozotocin-Induced Diabetic Rats

Hong, Jung-Hee,Kim, Sang-Woon,Choi, Kyung-Ho,Choi, Sang-Won,Rhee, Soon-Jae The Korean Nutrition Society 2004 Nutritional Sciences Vol.7 No.4

The current study examined the effects of freeze-dried mulberry fruit on disaccharidase activity in the small intestine and the lowering of blood glucose in streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley male rats were randomly assigned to one normal and three streptozotocin (STZ)-induced diabetic groups. The diabetic groups were fed a mulberry fruit-free diet (DM-group), 0.3% mulberry fruit diet (DM-F group) or 0.6% mulberry fruit diet (DM-2F group). After they were fed the experimental diets for three weeks, diabetes was induced with an intraperitoneal injection of streptozotocin 50 mg/kg b.w before sacrificing 9 days later using the same experimental treatments. Analyses of anthocyanins, flavonoid and 1-deoxynojirimycin (DNJ) of lyophilized mulberry fruit were carried out and the major anthocyanins were rutin (142.5 mg), isoquercitrin (10.3 mg), quercetin (5.8 mg), morin (1.6 mg) dihydroquercetin (3.83 mg), cy-3-O-glucopyranoside (230.45 mg) and cy-3-O-rutinoside (131.5 mg) on the basis of 100 g dry weight. Total DNJ content was 2.39 mg/g dry weight of lyophilized mulberry fruit. Blood glucose level decreased in the diabetic mts fed the mulberry fruit supplement. The content of the liver glycogen increased in the diabetic mts fed the mulberry fruit supplement. Disaccharidase activity in the proximal part of the intestine, such as that of maltase, sucrase and lactase in the mulberry fruit supplementation groups, were lower than that of the DM group. These results suggest that mulberry fruit possess a suppressive effect on hyperglycemia, possibly by inhibiting the activity of disaccharidase in the small intestine of rats.

오디 첨가한 식혜의 품질특성에 관한 연구

김정수(Jung Soo Kim) 한국조리학회 2012 한국조리학회지 Vol.18 No.2

The results of influence on the saccharification and Sikhea by adding mulberry fruit in this study are as follows. pH was decreased with the amount of mulberry fruit increased during the saccharification period. A significant change was not found after 4 hours of saccharification. It is considered that 4-5 hours was proper for saccharification because brix increased by more than 1 brix per hour up to 4 hours while there were little change after 5 hours. L was decreased while a and b values were increased in the Hunter` value of mulberry fruit Sikhea. The DPPH free radical scavenging activities and SOD- like activity of mulberry fruit Sikhea were increased as the addition quantity of mulberry fruit increased. Anthocynin color pigment in mulberry fruit has the inhibiting effect on microbes. The preferences of mulberry fruit Sikhea were 10% < 30% < 15% < 20% < 0% < 25%, and less than 25% of mulberry fruit addition seems to be desirable. The addition of mulberry fruit will help decrease the amount of sugar to use in Sikhea because the sugar level of Sihkea increases with the addition of mulberry fruit. It will also improve the preference for Sihkea by giving it better color and sourness.

Drying characteristics of mulberry fruit according to storage condition using far-infrared ray dryer for the production of semi-dried mulberry fruit

Kim, Hyun-bok,Ju, Wan-Taek,Sung, Gyoo Byung,Lee, Myeong-Lyeol,Seo, Sang-Deok Korean Society of Sericultural Science 2017 International Journal of Industrial Entomology Vol.35 No.1

Using the relatively low-cost, far-infrared dryer inhibiting the destruction of a variety of physiologically active components of the mulberry fruit, we have studied to make semidry mulberry fruit that can be kept at room temperature for a long time. By adjusting the temperature of the far-infrared dryer step-by-step, we developed a semi-dry method of maintaining the shape of the mulberry fruit. In addition, by drying the coating of honey after removing the juice generated by the mulberry fruit thawing process improved the acceptability of the taste of fruit. We conducted heat treatment mulberry fruit into a $95^{\circ}C$ infrared dryer 5 hours to thaw the frozen mulberry fruit. After 10 to 20% of honey coating, the primary drying ($95^{\circ}C$, 5 hours) was implemented. then, the secondary drying was conducted after controlling the temperature of the far infrared dryer $60^{\circ}C$, for 10 hours. These manufacture process was able to obtain semi-dried mulberry fruit. Dry weight ratio and moisture content were around 25%, and around 16% level respectively. It was to enable long-term storage at room temperature. Therefore, it is suggested that the method of using the far-infrared drying machine to manufacture semi-dried mulberry fruit can be a way to improve the farm income if applied to the farm.

Drying characteristics of mulberry fruit according to storage condition using far-infrared ray dryer for the production of semi-dried mulberry fruit

김현복,주완택,성규병,이명렬,서상덕 한국잠사학회 2017 International Journal of Industrial Entomology Vol.35 No.1

Using the relatively low-cost, far-infrared dryer inhibiting the destruction of a variety of physiologically active components of the mulberry fruit, we have studied to make semi-dry mulberry fruit that can be kept at room temperature for a long time. By adjusting the temperature of the far-infrared dryer step-by-step, we developed a semi-dry method of maintaining the shape of the mulberry fruit. In addition, by drying the coating of honey after removing the juice generated by the mulberry fruit thawing process improved the acceptability of the taste of fruit. We conducted heat treatment mulberry fruit into a 95oC infrared dryer 5 hours to thaw the frozen mulberry fruit. After 10 to 20% of honey coating, the primary drying (95oC, 5 hours) was implemented. then, the secondary drying was conducted after controlling the temperature of the far infrared dryer 60 oC, for 10 hours. These manufacture process was able to obtain semi-dried mulberry fruit. Dry weight ratio and moisture content were around 25%, and around 16% level respectively. It was to enable long-term storage at room temperature. Therefore, it is suggested that the method of using the far-infrared drying machine to manufacture semi-dried mulberry fruit can be a way to improve the farm income if applied to the farm.

The Effects of Mulberry Fruit on the Antioxidative Defense Systems and Oxidative Stress in the Erythrocytes of Streptozotocin-Induced Diabetic Rats

Hong, Jung-Hee,Ahn, Jung-Mo,Park, Sang-Won,Rhee, Soon-Jae The Korean Nutrition Society 2004 Nutritional Sciences Vol.7 No.3

The current study examined the effects of mulberry fruit on the antioxidative defense systems and oxidative stress in the erythrocytes of diabetes-induced rats. Sprague-Dawley male rats were randomly assigned to one normal and three streptozotocin (STZ)-induced diabetic groups. 1be diabetic groups were fed a mulberry fruit-free diet (DM-group), 0.3% mulberry fruit diet (DM-F group) or 0.6% mulberry fruit diet (DM-2F group). Diabetes was induced with STZ after three weeks of the experimental diets. 1be rats were sacrificed 9 days later for examination of the antioxidative defense systems and oxidative stress in the erythrocytes. Means of cy-3-Ο-glucopyranoside, cy-3-Ο-rutinoside, rutin, isoquercitrin, quercetin, morin and dehydroquercetin contents were 230.45, 131.5, 142.5, 10.3, 5.8, 1.6 and 3.83mg per l00g dry weight, respectively, in the mulberry fruit. Mulberry fruit strengthened the antioxidative defense systems through increased activity of the antioxidant enzymes, such as glutathione peroxidase (GSH-px) and catalase (CAT), in the erythrocytes of the diabetes-induced rats. Accrdingly, mulberry fruit was found to reduce the accumulation of thiobarbituric acid reactive substance (WARS). Therefore, mulberry fruit was found to be excellent for strengthening the antioxidative defense system and reducing damaging oxidative substances in the erythrocytes of the diabetes-induced rats.

Flavonoids analysis in leaves and fruits of Korean mulberry cultivar, Baekokwang having white fruits

( Sora Lee ),( Soo Hyun Kim ),( Bonwoo Koo ),( Hyun-bok Kim ),( You-young Jo ),( Haeyong Kweon ),( Wan-taek Ju ) 한국잠사학회 2020 International Journal of Industrial Entomology Vol.41 No.2

Morus alba has white and/or purple fruits with a very sweet taste and low acidity. Most Korean mulberry trees have purple fruits. However, Baekokwang is a unique mulberry genetic resource in Korea with white fruits. In this study, flavonoids contents of Baekokwang mulberry leaf and fruit were analyzed using ultrahigh performance liquid chromatography coupled with diode array detection and quadrupole time-of-flight mass spectrometry (UPLC-DAD-QTOF/MS) technique. UPLC-DAD-QTOF/MS chromatogram showed that 15 flavonoids and 9 flavonoids were isolated and identified from the mulberry leaf and fruit. Total flavonoids contents of Baekokwang leaves and fruits were 812.7 mg and 35.0 mg, respectively. Baekokwang leaves had 4 major flavonoids including quercetin 3-O-(6''-O-malonyl) glucoside, 235.3 ppm, kaempferol 3-O-(6''-O-malonyl) glucoside , 132.3 ppm, kaempferol 3-O-rutinoside (nicotiflorin), 108.1 ppm, and quercetin 3-O-rutinoside (rutin), 103.8 ppm. Baekokwang fruits had 3 major flavonoids including quercetin 3-O-(6''-O-malonyl) glucoside, 13.0 ppm, quercetin 3-O-rutinoside (rutin), 7.8 ppm, and kaempferol 3-O-rutinoside (nicotiflorin), 5.7 ppm. From the above results, mulberry leaves have rich flavonoids compared to its fruits.

Comparison with various mulberry leaves` and fruit`s extract in lipid accumulation inhibitory effect at adipocyte model

( Hyun-bok Kim ),( Jung Dae Lim ),( Ae-jung Kim ),( Yong-soon Kim ),( O-chul Kwon ) 한국잠사학회 2017 International Journal of Industrial Entomology Vol.35 No.1

In relation to the global increase trend of obesity population, there is a demand for the development of foods having high functional activity by mass-extracting anti-obesity active substances using mulberry product such as leaf and fruit. Therefore, we evaluated the anti-obesity efficacy according to varieties by using the mulberry leaves and fruit extracts. At the same time, high active varieties were selected. For this purpose, the effects of the extracts of the mulberry leaf and fruit on 3T3-L1 adipocyte differentiation were examined. As a result, in the case of mulberry leaves, the lipid accumulation inhibitory rate of `Cheongolppong` was higher than that of the control at 500 mg/ml treatment. And in the case of the extract of mulberry fruit, `Daesim` showed the highest lipid accumulation inhibitory rate compared with the control at 50 times of diluted extract.

Flavonoids analysis about mulberry fruit of Korean mulberry cultivar, 'Daeshim'

Ju, Wan-Taek,Kwon, O-Chul,Kim, Yong-Soon,Kim, Hyun-Bok,Sung, Gyoo-Byung,Kim, Jong-gil Korean Society of Sericultural Science 2018 International Journal of Industrial Entomology Vol.37 No.2

Mulberry fruit is a new income product in Korea sericulture due to the increase of fruit consumption. However, flavonoids of Korean mulberry cultivar for fruit production did not reported yet. In this study, the typical mulberry cultivar, 'Daeshim' was analyzed using ultrahigh performance liquid chromatography coupled with diode array detection and quadrupole time-of-flight mass spectrometry (UPLC-DAD-QTOF/MS) technique for flavonoids analysis. Nine flavonoids were isolated and analyzed from Daeshim using UPLC-DAD-QTOF/MS chromatogram. According to quantitative analysis, rutin (66.1 mg/100g DW) and quercetin 3-O-(6"-O-malonyl) glucoside (26.7 mg/100g DW) were abundant in mulberry fruit. Our results might be used as basic information for mulberry consumption.

Flavonoids analysis about mulberry fruit of Korean mulberry cultivar, ‘Daeshim’

( Wan-taek Ju ),( O-chul Kwon ),( Yong-soon Kim ),( Hyun-bok Kim ),( Gyoo-byung Sung ),( Jong-gil Kim ) 한국잠사학회 2018 International Journal of Industrial Entomology Vol.37 No.2

Mulberry fruit is a new income product in Korea sericulture due to the increase of fruit consumption. However, flavonoids of Korean mulberry cultivar for fruit production did not reported yet. In this study, the typical mulberry cultivar, ‘Daeshim’ was analyzed using ultrahigh performance liquid chromatography coupled with diode array detection and quadrupole time-of-flight mass spectrometry (UPLC-DAD-QTOF/MS) technique for flavonoids analysis. Nine flavonoids were isolated and analyzed from Daeshim using UPLC-DAD-QTOF/ MS chromatogram. According to quantitative analysis, rutin (66.1 mg/100g DW) and quercetin 3-O-(6”-O-malonyl) glucoside (26.7 mg/100g DW) were abundant in mulberry fruit. Our results might be used as basic information for mulberry consumption.