http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Thinzar Aung,양해일,은종방 한국차학회 2019 한국차학회지 Vol.25 No.3
Pickled tea (Laphet) is a well-known ethnic food of Myanmar. It is traditionally made by fermenting tea leaf (Camellia sinensis), and has a unique taste and flavor, which differs from the tea infusion preparation with water. It is consumed as a vegetable salad by mixing with fried nuts and beans, and also as a snack. The Myanmar populace consume raw and preserved pickled tea as well as crushed spicy pickled tea (Shu-shae). Nowadays, tea producers create and market numerous innovative foods based on pickled tea. The production of tea in Myanmar has increased annually. Moreover, local tea production companies are adopting advanced technologies to expand their market internationally. Due to its historical and sociocultural value, Laphet is an inseparable part of Myanmar culture and social life. Although it comprises high amounts of polyphenols and flavonoids, studies on the fermentation mechanism, chemical constituents and health impacts of Laphet are yet to be widely developed. This paper provides literature reviews on the production, chemical constituents, biological effects, and traditional consumption of pickled tea (Laphet) in Myanmar.
Bioactive compounds and antioxidant activities of Quercus salicina Blume extract
Thinzar Aung,Marie Anna Dominique Bibat,Chang-Cheng Zhao,은종방 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.4
Quercus salicina Blume (QS) is an oak species that is indigenous to Japan and Korea. Historically, extracts of leaves, stems, barks and buds from the QS tree had been extensively utilized as herbal medicines. As rich sources of natural antioxidants, QS extracts could prevent oxidative stress and the occurrence of related neurodegenerative diseases. In pharmaceutical applications, decoction or infusion of comminuted QS powder is prepared as an herbal tea for oral use. Various extraction methods and extracting mediums showed the potential antioxidant activities of QS extracts, as well as the different types and levels of bioactive compounds found in them. Due to their functional properties and possibly low-level of cytotoxicity, the potential application of QS extracts as a novel food ingredient could be considered. In this review paper, a brief overview about QS extracts and their bioactive components, antioxidant activities, toxicity and technological applications is described based on previous works.
Thinzar Aung,Mi Jeong Kim 한국식품영양과학회 2023 Preventive Nutrition and Food Science Vol.28 No.4
At present there is heightened demand for beverages that functionally improve human well-being. Wheat and wheat derivatives are excellent sources of nutrients and bioactive phytochemicals including phenolic compounds, dietary fiber, gamma amino butyric acid, and amino acids. Generally, wheat flour has been used extensively in baking and confectionery production, and wheat germ, and bran are byproducts that can be used to fortify some foods. However, limited attention has been paid to the use of wheat and wheat derivatives for beverage production. Our study therefore aimed to fill this gap by comprehensively exploring various aspects of wheat beverages. This review scrutinizes the use of wheat and wheat derivatives in beverage preparation, including processing methods, sensory perception, and biological properties, and also sheds light on the challenges and future perspectives of the wheat beverage industry. Our study offers valuable insight into the use of wheat for the design of functional, nonalcoholic plant-based beverages.
김성미,Thinzar Aung,김미정 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.4
Enhancing the bioactive components and antioxidant activity via germination is important to increase the nutritional profiles of legumes. This study focused on optimizing chickpea germination conditions, including soaking time, germination temperature, and germination duration, to maximize the bioactive components (total phenolic and flavonoid concentrations), antioxidant activity (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity), and soluble protein content. For statistical analysis, response surface methodology, a Box–Behnken design, was applied to optimize three levels each for soaking time (6, 12, and 18 h), germination temperature (20, 25, and 30℃), and germination duration (2, 4, and 6 d). As a result, the optimal germination condition was determined to be 6 h of soaking time and germination at 30℃ for 6 d. This showed optimal responses for total phenolic content (1.63 mg GE/g), total flavonoid content (0.45 mg CE/g), antioxidant activity (3.22 μM TE/g), and soluble protein content (89.23 mg/g). The optimized process parameters were validated by comparing the predicted values from the response surface methodology with actual experimental values to confirm the accuracy of the model, which showed less than 8% error. Overall, this study provided optimized germination conditions to enhance the nutritional value of chickpeas through experimental and statistical approaches.
Ju Eun Lee,Bo Ram Kim,Seung Soo Park,Sung Mi Kim,Thinzar Aung,Mi Jeong Kim 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
This study aimed to investigate an effective extraction method for the physicochemical properties and biological activities of collagen fractions. The collagen from Alaska pollack skin was extracted with enzyme-assisted extraction (EAE), ultrasound-assisted extraction (UAE) or combination of EAE+UAE, and collagen extract was fractionated with >3 kDa, 3∼10 kDa, 10∼30 kDa, and <30 kDa. Collagen fractions were evaluated for yield, amino acid compositions, SEM, FTIR, DPPH, TEAC, FRAP, and NO production. Higher extraction yields were observed on EAE+UAE (50.4±1.7%). Also, the DPPH values were the highest in EAE or EAE+ UAE <30 kDa fractions, however, control or UAE >3 kDa fractions showed higher TEAC and FRAP values than others. The EAE >3 kDa fraction was effective in anti-inflammatory with the lowest NO production among the samples. Considering the structural characteristics, SEM images of the collagen fractions showed cracked or irregular shape as the molecular weight decreased, and flat or stable structure as the molecular weight increased. The FTIR spectra results showed amide Ⅰ, Ⅱ, Ⅲ, and A regions in all samples, indicating a typical collagen Ⅰ type band.