Effects of Added Emulsifiers on Physicochemical Properties of Rosemary Extract Solution

( S. J. Park ),( S. H. Mun ),( Y. R. Kim ) 한국농업기계학회 2016 한국농업기계학회 학술발표논문집 Vol.21 No.2

Rosemary is widely used in many industries due to its aroma and antibacterial activity. However, most constituents of rosemary are hydrophobicity, it is not easy to use in the food industry which is based on hydrophilic properties. Thus, the emulsion system is required. In this study, prior to introduce the emulsion system, various emulsifiers (surfactants) which are components of the emulsion were used to know the effects of them on antibacterial activities of rosemary extract. As a kind of emulsifier, tween20, decaglycerol laurate, decaglycerol myristate and decaglycerol monooleate were used. Samples were prepared by dissolving emulsifiers of different levels (0.1%-4%, w/w) in pH 7 phosphate buffer and adding rosemary extract in it (1,000ppm). Rosemary was dissolved for 3 hours and sample solution was filtered by 0.45um in order to remove the insoluble rosemary. Filtered emulsifier-rosemary solution was measured its optical density(O.D.) value at 285nm to calculate rosemary concentration. To see antibacterial activity, agar diffusion method was used in this study. B.subtilis was dispersed on NB agar plate as strain and sample solution was dropped on paper disc which was located on medium. The solution was spread by diffusion into the medium and inhibited the growth of B.subtilis. The strength of the antibacterial effect was measured as area of inhibition zone (clear zone). Rosemary extract showed poor solubility in normal pH 7 phosphate buffer. However, its water solubility was sharply increased when the emulsifiers were added in buffer. This phenomenon was detected at all emulsifier types and magnitudes of solubility were more increased in sympathy with the emulsifier concentrations. In contrast, the antibacterial activity showed highest value when the emulsifier concentration were in 0.5%-1%. It could be mentioned that emulsifier had amphipathic properties so it helped hydrophobic substance can be dissolved in hydrophilic solution. Nevertheless, large amount of emulsifier enclosed rosemary molecules by forming micelles, it gradually hindered the antibacterial activity of rosemary. The results obtained from this study could be helpful for developing a new rosemary-loaded delivery systems

Rosemary와 유자과피 분말 첨가가 유화형 소시지의 POV, TBARS, 미생물 및 아질산염 소거능에 미치는 영향

이제룡,곽석준,정재두,하영주,어용준,조현소,성낙주,도창희,Lee, J.R.,Kwack, S.J.,Jung, J.D.,Hah, Y.J.,Eo, Y.J.,Cho, H.S.,Sung, N.J.,Do, C.H. 한국축산학회 2005 한국축산학회지 Vol.47 No.4

본 연구는 유화형 소시지 제조시 rosemary, 유자과피 분말 단일 및 rosemary와 유자과피 분말을 혼합 첨가하여 소시지를 제조한 다음 소시지의 POV, TBARS, 미생물 및 아질산염 소거능에 미치는 영향을 비교하고자 실시하였다. 소시지의 POV 값은 rosemary, 유자과피 분말 단일 및 혼합 첨가 소시지가 대조구에 비해 낮았으며, 특히 저장 60일에 유자과피 분말 첨가 소시지가 대조구에 비해 현저하게 낮은 POV 값을 나타내었다(P<0.05). 소시지의 TBARS은 저장 20일과 40일에 rosemary, 유자과피 분말 단일 및 혼합 첨가 소시지가 대조구에 비해 낮았으며(P<0.05), 유자과피 분말 첨가 소시지가 가장 낮은 TBARS를 나타내었다. 소시지의 미생물 수는 저장 20일과 45일에 rosemary, 유자과피 분말 단일 및 혼합 첨가 소시지가 대조구에 비해 낮았다(P<0.05). 소시지의 아질산염 소거효과는 rosemary, 유자과피 분말 단일 및 혼합 첨가 소시지가 대조구에 비해 높은 아질산염 소거효과를 나타냈으며, 특히 저장 20일과 60일에 rosemary 첨가 소시지는 대조구에 비해 현저하게 높은 아질산염 소거효과를 나타내었다(P<0.05). 이상에서, rosemary와 유자과피 분말 첨가 소시지는 대조구에 비해 지방산화와 미생물 성장을 지연시키면서 잔존 아질산염 소거능이 높았고, rosemary와 유자과피 분말 혼합 첨가의 시너지 효과는 발견되지 않았다. This study was carried out to investigate the effects of addition of 0.1% rosemary, 0.9% citron peel powder and 0.1% rosemary combination with 0.9% citron peel powder on the POV, TBARS, aerobic microorganisms and nitrite scavenging of emulsion-type sausages. The POV values of sausage containing citron peel powder were significantly lower than those of control at 60 days of storage. The TBARS values of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 40 days of storage. The aerobic microorganisms count of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 45 days of storage. The nitrite scavenging of sausage containing rosemary were higher than those of control at 20 and 60 days of storage.

로즈마리, 파슬리, 타임, 차이브, 딜 추출물의 항산화 및 항균효과

박랑주,유민정 한국피부과학연구원 2022 아시안뷰티화장품학술지 Vol.20 No.3

Purpose: This study aims to confirm the potential of rosemary, parsley, thyme, chive, and dill extracts as natural antimicrobial agents and incense cosmetic materials by evaluating the antioxidation effects and antimicrobial effects on the skin and related microorganisms. Methods: Rosemary, parsley, thyme, chive, and dill were extracted with 70% ethanol and used as a sample. Antioxidant effects were measured at the total polyphenol and flavonoid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, 2,2'-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging effects and superoxide dismutase (SOD)-like activity effect. And for Staphylococcus epidermidis , Propionibacterium acnes , Corynebacterium xerosis , Malassezia furfur , and Trichophyton mentagrophytes related to the skin, the antimicrobial effect was measured using the paper disc method. Results: Among the rosemary, parsley, thyme, chive, and dill extracts, the total polyphenol and flavonoids were found to be high in rosemary and parsley extracts. DPPH and ABS radical scavenging effects and SOD-like activity effects were confirmed to be in the order of rosemary>parsley>thyme> chives>dill. As a result of measuring the antimicrobial effects at a concentration of 5 mg/mL, S. epidermidis was confirmed to be in the order of parsley=rosemary=thyme>chive=dill, P. acnes was confirmed to be in the order of rosemary>parsley>dill>thyme=chive, C. xerosis was confirmed to be in the order of rosemary>parsley>dill>thyme=chives, M. furfur was confirmed to be in the order of rosemary>parsley>dill>chives>thyme, and T. mentagrophytes was confirmed to be in the order of rosemary>parsley>chives>dill>thyme. Conclusion: Rosemary, parsley, thyme, chive, and dill extracts were confirmed to have antioxidant and antimicrobial effects, confirming their potential as natural antimicrobial agents and incense cosmetic materials. 목적: 로즈마리, 파슬리, 타임, 차이브, 딜 추출물의 항산화 및 피부와 관련 균에 대한 항균효과를 평가하여 천연 항균제 및 향장품소재로서의 가능성을 확인하고자 한다. 방법: 5종의 허브(로즈마리, 파슬리, 타임, 차이브, 딜)을 70% 주정에탄올로 추출하여 시료로 사용하였다. 항산화 효과는 총 폴리페놀과 총 플라보노이드 함량, DPPH 라디컬, ABTS 라디컬 소거능, SOD 유사활성능을 측정하였다. 그리고 피부와 관련된 Staphylococcus epidermidis, Propionibacterium acnes, Corynebacterium xerosis, Malassezea furfur, Trichophyton mentagrophytes에 대해 paper disc법을 사용하여 항균효과를 측정하였다. 결과: 로즈마리, 파슬리, 타임, 차이브, 딜 에탄올 추출물 중 총 폴리페놀과 플라보노이드 함량은 로즈마리와 파슬리 추출물이 높은 함량이 확인되었으며, DPPH, ABTS 라디컬 소거능, SOD 유사활성은 로즈마리>파슬리>타임>차이브>딜 순으로 확인되었다. 항균효과를 측정한 결과 5종의 허브에탄올 추출물5 mg/mL의 농도에서 S. epidermidis는 로즈마리=파슬리=타임>차이브=딜 순으로 확인 되었으며, P. acnes는 로즈마리>파슬리>딜>타임=차이브 순으로 확인 되었다. C. xerosis는 로즈마리>파슬리>딜>타임=차이브 순으로, M. furfur는 로즈마리> 파슬리> 딜>차이브>타임 순으로, T. mentagrophytesn는 로즈마리>파슬리>차이브>딜>타임 순으로 항균효과가 확인되었다. 결론: 로즈마리, 파슬리, 타임, 차이브, 딜 에탄올 추출물은 항산화 및 항균효과가 확인되어 천연항균제 및 향장품 소재로서의 가능성이확인되었다.

Rosemary의 급여가 육계의 생산성, 맹장내 균총 및 깔짚 중 유해가스 발생량에 미치는 영향

손장호 한국유기농업학회 2015 韓國有機農業學會誌 Vol.23 No.2

본 연구는 육계 생산과정에서의 건조 Rosemary 잎 분말의 급여가 육계의 생산성, 맹장내 균총 및 깔짚 중 유해가스 발생량에 미치는 영향에 대해서 조사하였다. 총 216수의 7일령 육계에 대조구, Rosemary 분말 0.5% (5 g/kg diet, T1) 및 1.0% (10 g/kg diet, T2)로 구분하여 35일령까지 총 4주간의 사양 시험을 실시하였다. 사육기간중 증체중 및 사료효율은 Rosemary 급여에 의해서 유의하게 증가하였지만(P<0.05), 처리구간(T1 Vs. T2)에는 유의한 차이가 인정되지 않았다. 사료섭취량 및 도태율은 대조구와 처리구간에 차이는 인정되지 않았다. 21일령과 35일령 모두 맹장내 Lactobacillus의 수는 Rosemary 급여에 의해서 유의하게 증가하였고(P<0.05), E. Coli 및 Salmonella의 수는 유의하게 감소하였다(P<0.05). 혐기성 총 미생물 수는 Rosemary의 첨가에 의한 영향은 인정되지 않았다. 깔짚 내 Ammonia의 발생량은 Rosemary 첨가에 의해서 유의하게 감소하였다(P<0.05). 그러나 처리구간(T1 Vs. T2)에는 차이가 인정되지 않았다. 이상의 결과를 종합해보면, 육계사양에서 건조 Rosemary 잎의 급여는 사료중 영양소 이용율 증가, 소화관내 유익균의 증가 및 유해균의 감소, 및 배설물 중 NH3의 발생량 감소로 인한 증체량 및 사료효율을 개선시킬 가능성이 생각된다. The objective of this study was to evaluate the effect of dietary rosemary on performance, microflora population in cecum and noxious gas emission from litter of broiler. A total of 216 broiler chicks at 7 days old were fed the commercial diet (control), added 0.5% level of dried rosemary leaves (5 g/kg diet, T1) and 1.0% level of dried rosemary leaves (10 g/kg diet, T2) for 4 weeks. The body weight gain and feed conversion ratio were improved by feeding rosemary at 7 to 35 days of age (P<0.05), but there was no difference between T1 and T2. Amount of feed intake and mortality were not different among the three group. There was an increase in the microflora population of Lactobacillus (P<0.05) and decreased in E. coli and salmonella (P<0.05) in the cecum contents at 21 and 35 days of age. Emission of ammonia gas from litter was significantly decreased by supplementary rosemary at 21 to 35 days of age (P<0.05), but there was no difference between T1 and T2. These results indicated that feeding 0.5 to 1.0% level of dried rosemary leaves during broiler production improved in the body weight gain and feed conversion ratio because of increasing nutrient digestibility from feed, also increase in intestinal beneficial bacteria and decrease in harmful bacteria in the cecum contents, and decreasing emission of ammonia gas from litter.

Marta rosemary의 항균작용이 동치미의 발효특성에 미치는 효과

최언호,손선영 서울여자대학교 자연과학연구소 2005 자연과학연구논문집 Vol.17 No.-

동치미의 저장기간을 연장할 목적으로 젖산균에 대하여 항균활성을 보인 marta rosemary를 담금 초기부터 첨가한 동치미는 젖산발효가 지연되는 단점이 발견되어 이를 해결하기 위하여 marta rosemary를 시차별(0, 1, 2일)로 첨가하는 방법이 조사되었다. Marta rosemary의 농도가 동치미의 pH에 미치는 효과를 조사한 결과, 1.0%의 첨가구가 발효기간 중 높은 pH를 보여 실험에 사용되었다. 1.0%의 marta rosemary와 3종의 젖산균을 스타터로 사용하여 동치미를 25℃에서 6일 동안 담금하는 과정에서 marta rosemary를 발효시작부터 첨가한 실험구의 pH는 담금기간 내내 4.0 이상, 산도는 1.62% 이하를 보여 발효가 지연되는 현상을 보였다. 이를 해결하는 방법으로 marta rosemary를 담금 0, 1, 2일 후에 시차별로 첨가한 바, marta rosemary를 담금 1일 후에 첨가한 실험구는 담금 6일까지 동치미의 최적 관능품질에 해당하는 pH 4.2-3.8 이상, 산도 0.1-0.4%를 유지하였다. 결론적으로 marta rosemary의 시차별 첨가는 젖산균의 초기발효를 진행시키고 그 후 젖산균을 적절하게 억제하여 산의 과다생성을 방지하므로 동치미의 가식기간을 크게 연장시키는 것이 가능한 것으로 판단되었다. Dongchimi is a kind of kimchi using radishes and some spices as raw materials. Marta rosemary carrying high antimicrobial activity was added to Dongchimi as an inhibitor of lactic acid bacteria to extend the shelf-life. Addition of marta rosemary at the beginning of fermentation inhibited the growth of lactic acid bacteria to delay the fermentation process of Dongchimi. However, addition of marta rosemary one day later kept the optimal pH of 3.9-4.2 and acid content of 0.4-1.0% during aging. Conclusively, the addition of marta rosemary with time interval during fermentation made the extension of the shelf-life of Dongchimi by means of controlling lactic acid bacteria properly.

Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality

정종현,심관섭,신대근 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.5

The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to evaluate the efficacy of two different ripening durations with and without rosemary powder on salchichon sausage quality, and the treatments were: i) 45 days of ripening without rosemary, ii) 60 days of ripening without rosemary, iii) 45 days of ripening with 0.05% rosemary, and iv) 60 days of ripening with 0.05% rosemary. Significant differences were observed in both moisture and fat content for ripening durations, with the highest moisture and least fat content observed in salchichon modified sausage (SMS) ripened for 45 days. Ripening duration and rosemary addition appeared to influence water activity (aw) of salchichon sausages. The aw of SMS ripened for 45 days was 0.80, whereas the other had aw values <0.80. Lactic acid bacteria were predominant, as Korean traditional fermented red pepper paste was added to sausages; however, the Bacillus cereus population was significantly affected by rosemary powder addition. Chewiness and gumminess decreased significantly due to the addition of rosemary powder compared to SMS without rosemary powder, and both 45 days of ripening and rosemary powder addition influenced the hardness of SMS. In conclusion, ripening duration of SMS for 45 days in the presence of rosemary powder provided superior SMS quality with an economical ripening duration compared to that of ripening with rosemary powder or ripening for 60 days.

Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality

Jung, Jong-Hyun,Shim, Kwan-Seob,Shin, Daekeun Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.5

The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to evaluate the efficacy of two different ripening durations with and without rosemary powder on salchichon sausage quality, and the treatments were: i) 45 days of ripening without rosemary, ii) 60 days of ripening without rosemary, iii) 45 days of ripening with 0.05% rosemary, and iv) 60 days of ripening with 0.05% rosemary. Significant differences were observed in both moisture and fat content for ripening durations, with the highest moisture and least fat content observed in salchichon modified sausage (SMS) ripened for 45 days. Ripening duration and rosemary addition appeared to influence water activity ($a_w$) of salchichon sausages. The $a_w$ of SMS ripened for 45 days was 0.80, whereas the other had $a_w$ values <0.80. Lactic acid bacteria were predominant, as Korean traditional fermented red pepper paste was added to sausages; however, the Bacillus cereus population was significantly affected by rosemary powder addition. Chewiness and gumminess decreased significantly due to the addition of rosemary powder compared to SMS without rosemary powder, and both 45 days of ripening and rosemary powder addition influenced the hardness of SMS. In conclusion, ripening duration of SMS for 45 days in the presence of rosemary powder provided superior SMS quality with an economical ripening duration compared to that of ripening with rosemary powder or ripening for 60 days.

로즈마리와 α-Tocopherol Acetate의 급여가 육계의 생산성 및 냉장 저장 중 계육의 품질에 미치는 영향

이상무,박웅렬,김영직 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3

The effects of rosemary and α-tocopherol, added individually or in combination, on broiler performance, thiobarbituric acid reactive substance (TBARS), total plate count (TPC) and meat color of chicken thigh meat were investigated. Three hundred broiler chicks divided into five groups were fed a basal diet (control) or basal diet supplemented with 5 g rosemary/kg (T1), 10 g rosemary/kg (T2), 200 mg α-tocopherol/kg (T3), or 5 g rosemary/kg + 200 mg α-tocopherol/kg (T4) for 5weeks. Following slaughter, chicken meat was stored at 4oC for 10 days. All treatments did not influence the performance. Rosemary supplementation delayed lipid oxidation in thigh meat during refrigerated storage. T2 was significantly (p<0.05)more effective in delayed lipid oxidation compared to T1, but was inferior to T3. Samples containing a combination of antioxidant had lower TBARS values than those containing the individual antioxidants, indicating a synergistic effect. TPC was significantly increased (p<0.05) in thigh meat of all groups throughout the refrigerated storage. The T3 and control groups showed TPC counts that did not differ from each other during the entire storage period. However, rosemary supplementation was associated with bacterial counts that were significantly lower (p<0.05) than the control and α-tocopherol groups at day 3 of storage and thereafter. For this period, T1 presented TPC counts that were significantly higher than the T2 group (p<0.05). At all storage times, the thigh meat of rosemary-fed chickens was redder than control (higher a*), while no differences in L* and b* values were found. A synergistic effect was obtained from the combination of rosemary with α-tocopherol,whereas individual use of the antioxidants significantly improved color stability compared to the control. 본 시험은 육계 300수를 로즈마리와 α-tocopherol acetate를 급여하여 5주간 사육한 육계의 생산성과 계육의 TBARS,총미생물수, pH, 및 육색을 조사하였다. 육질 분석은 계육을 냉장 보관하면서 실험하였다. 시험구는 무첨가구를 대조구(Control)로 하고, 로즈마리 5 g/kg 급여구를 T1, 로즈마리 10 g/kg 급여구를 T2, α-tocopherol acetate 200 mg/kg 급여구를 T3, 그리고 로즈마리 5 g/kg과 α-tocopherol acetate 200 mg/kg 급여구를 T4 등 5개 처리구로 나누어사양하였다. 육계의 증체량, 사료섭취량 및 사료요구율 등의 생산성은 유의성이 없었다. TBARS는 모든 처리구에서 저장기간이 경과하면서 증가하였고, T2, T3 및 T4에서대조구와 T1보다 유의하게 낮아 로즈마리와 α-tocopherol은 저장성을 향상시키는 결과이었다. 로즈마리 급여량이많은 T2가 T1보다, 로즈마리와 α-tocopherol 혼합 급여구에서 TBARS는 낮았다. pH는 저장기간이 지남에 따라 감소하였고, 처리구간의 유의성은 없었다. 총미생물수는 저장기간이 지나면서 모든 처리구에서 증가하였고, α-tocopherol은 미생물의 감소 효과는 없으나 로즈마리와 로즈마리, α-tocopherol 혼합 급여는 대조구와 T3보다 유의하게 낮았다(p<0.05). 육색은 L*, a*, 및 b* 값은 저장하면서 모두 감소하였고, 로즈마리와 로즈마리, α-tocopherol 혼합 급여구에서 a*값이 유의하게 높았다(p<0.05). 로즈마리 및 로즈마리와 α-tocopherol의 급여구에서 항산화 및 육색의 산화 안정성이 향상되었고, 혼합 급여구에서 시너지 효과가 있었다.

로즈마리와 α-Tocopherol Acetate의 급여가 육계의 생산성 및 냉장 저장 중 계육의 품질에 미치는 영향

이상무,박웅렬,김영직,Lee, Sang-Moo,Park, Woong-Yeoul,Kim, Young-Jik 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3

The effects of rosemary and $\alpha$-tocopherol, added individually or in combination, on broiler performance, thiobarbituric acid reactive substance (TBARS), total plate count (TPC) and meat color of chicken thigh meat were investigated. Three hundred broiler chicks divided into five groups were fed a basal diet (control) or basal diet supplemented with 5 g rosemary/kg (T1), 10 g rosemary/kg (T2), 200 mg $\alpha$-tocopherol/kg (T3), or 5 g rosemary/kg + 200 mg $\alpha$-tocopherol/kg (T4) for 5 weeks. Following slaughter, chicken meat was stored at $4^{\circ}C$ for 10 days. All treatments did not influence the performance. Rosemary supplementation delayed lipid oxidation in thigh meat during refrigerated storage. T2 was significantly (p<0.05) more effective in delayed lipid oxidation compared to T1, but was inferior to T3. Samples containing a combination of antioxidant had lower TBARS values than those containing the individual antioxidants, indicating a synergistic effect. TPC was significantly increased (p<0.05) in thigh meat of all groups throughout the refrigerated storage. The T3 and control groups showed TPC counts that did not differ from each other during the entire storage period. However, rosemary supplementation was associated with bacterial counts that were significantly lower (p<0.05) than the control and $\alpha$-tocopherol groups at day 3 of storage and thereafter. For this period, T1 presented TPC counts that were significantly higher than the T2 group (p<0.05). At all storage times, the thigh meat of rosemary-fed chickens was redder than control (higher $a^*$), while no differences in $L^*$ and $b^*$ values were found. A synergistic effect was obtained from the combination of rosemary with $\alpha$-tocopherol, whereas individual use of the antioxidants significantly improved color stability compared to the control.

Rosemary Fell’s Existential Crisis: Reading Again “A Cup of Tea”

윤희환 한국동서비교문학학회 2007 동서 비교문학저널 Vol.0 No.16

Rosemary Fell's Existential Crisis: Reading Again “A Cup of Tea” Yun, Hee Whan (Kangnam University) Katherine Mansfield’s “A Cup of Tea” tends to be regarded as a charming, humorous, short piece, and Rosemary Fell’s shallow compassion for Miss Smith as well as her unrealistic, hypocritical manner are often criticized. Are these really the story’s key meanings? This paper argues otherwise. Rosemary’s encounter with a street beggar and her bringing the girl home creates tension with Philip, her husband, which, again, makes her uncomfortable and leads her to turn away the girl. While such narrative action provides readers a chance to see who Rosemary Fell is, more important is the revelation of her existential crisis. At the core of her being is an emptiness. Occasionally she feels such a “horrible moment” in her daily life but lacks the strength to face with her true self. So she wraps herself in shopping, parties, shallow reading, etc. In the case of picking-up Miss Smith on a winter street, she even acts benevolent just for fun. We see in Rosemary an extreme case of superficiality, lacking not only in character but in true communication with others. The introduction of Philip at the narrative’s end underlines Rosemary’s insipid marriage. To expose Rosemary’s shallow, meaningless social and private existence, Katherine Mansfield portrays her heroine ironically. But the purpose of her irony is not just to criticize Rosemary’s behavior but to deeply sympathize with her heroine and all Rosemarys in the modern world.