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Fruit peels are often produced as a byproduct of processing and are usually disposed of as industrial waste. We conducted a study on the effective use of peels for the food industry using persimmons and mandarins as models. The production of persimmon and mandarin peel pastes, their flavor components, color, polyphenol contents, physical properties, and uses in foods (jam, cookies, and madeleines) were studied. The effects of heat treatment for sterilization, to effectively use persimmon and mandarin peels, were also investigated. The amount of water added to produce the optimum persimmon and mandarin peel pastes was 0.5× and 2.0× the weight of the respective peel samples. The main flavor components, as per GC‐MS spectra of persimmon and mandarin peel pastes, were 4 and 1, respectively. The Folin assay showed the polyphenol contents of persimmon and mandarin pastes as 33.9 mg and 236.3 mg of catechin equivalent per 100 g of fresh fruit, respectively. The persimmon paste specifically improved the physical properties of cookies, whereas the mandarin paste was well suited to all the processed food forms. Heat treatment for sterilization decreased cohesiveness but increased breaking strength and adhesiveness in persimmon and mandarin pastes., Pastes were prepared using Persimmon and mandarin fruit peels, and their heat sterilization property and usefulness as an additive to processed foods were evaluated.

The soluble tannins in Japanese persimmon gives it an unpleasant astringent taste, which can be removed using certain conventional methods. However, these methods are not very efficient and lead to the recurrence of astringency upon heating. Thus, the use of persimmon in processed food is severely limited. Although the effects of heating time and temperature on astringency recurrence have been explored in detail, the effect of the heating method used has not yet been clarified. Considering this, we subjected an astringency-removed paste to various heat treatments, namely, stir frying, boiling, and pressurization, and examined their effect on astringency recurrence. Soluble tannin contents were also determined, and sensory evaluation was conducted. It was observed that stir frying, which is accompanied by moisture evaporation, is superior with respect to the suppression of astringency recurrence and the prevention of syneresis compared with the other two methods. Moreover, the bright orange color and the gummy texture obtained upon stir frying are favorable for commercial purposes. Therefore, it is expected that these findings will lead to the significant improvement of astringent persimmon processing.

Many streets in Europe and the US are lined with horse chestnut trees. However, its fruit is inedible and poorly utilized. Therefore, its effective utilization has been a big issue. For recycling of horse chestnut seed, it was separated into “sarcocarp and endodermis” and “outer theca”; each part was finely ground for analysis of its functions. Ground horse chestnut seed showed excellent antibacterial activity toward Staphylococcus aureus, Escherichia coli, and Streptococcus mutans. Antibacterial activity was particularly strong against E. coli, which is a Gram-negative bacterium. The “outer theca” part showed a higher antibacterial activity than did the “sarcocarp and endodermis” part. It was found that the polyphenol content of the “outer theca” of the horse chestnut fruit was approximately three times that of the “sarcocarp and endodermis”; these polyphenols are believed to play a role in the seed’s antioxidation capacity. The ground outer theca of horse chestnut seed showed oxygen radical absorbance capacity (ORAC) of 531 mmol Trolox equivalent (TE)/g. Antioxidant activity was assumed to contribute to the antibacterial activity. In other words, antioxidant activity was assumed to damage the peptidoglycan layer of the bacterial cell wall. For possible recycling of horse chestnut seed, compounded paper containing the ground outer theca blended with pulp fibers was prepared. In this study, compounded paper containing ground “outer theca” was prepared using a traditional Washi paper-making method. The compounded paper was found to retain high deodorizing activity of the ground theca. Furthermore, although mechanical properties deteriorated as the proportion of the ground outer theca increased, these parameters remained adequate for practical applications. The compounded paper may be expected to have a wide range of applications as a highly functional paper with high gas permeability, deodorant activity, and antibacterial activity.

The effects of various light compositions on the levels of anthocyanin, rutin and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity in buckwheat (Fagopyrum esculentum Moench) sprouts were evaluated. Dark-grown 6-day-old buckwheat sprouts were irradiated with different sources of visible and ultraviolet (UV) light. Particularly, we examined the effect of UV-B at wavelengths of 260–320 nm, 280–320 nm, and 300–320 nm on the production of flavonoid compounds, using multiple fluorescent lights and cylinders that filter out certain portions of the UV-B. The results showed that irradiation with UV-B > 300 nm increased the levels of anthocyanin and rutin, as well as the DPPH radical scavenging activity. When sprouts were irradiated with UV-B light at wavelengths of 260–300 nm, yellowing or withering occurred within 24 h of irradiation, indicating that wavelengths in this range are detrimental to the growth of buckwheat sprouts.

Highly isotactic polypropylene (PP) is currently studied as a cement-reinforcement fiber that could potentially be substi-tuted for asbestos because of its resistance to prolonged high-temperature curing. The higher the isotacticity of the PP fiber is, thehigher the tensile modulus and breaking strength of the cured fiber are. The PP fiber that exhibits a isotacticity of 99.6% (XI) anddraw ratio of 6.0 retains a tensile modulus of 4.23 GPa, even after high-temperature curing at 175 C for 5 h. PP fiber is cut into 6-mm lengths and dispersed throughout a cement mixture to prepare a reinforced cement composite. The mixture is cured in an auto-clave at 175 C for 5 h. The Charpy impact strength and flexural strength of the obtained cement composite tends to increase withincreasing PP isotacticity. V C 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 130: 981–988, 2013 KEYWORDS: composites; crystallization; fibers; polyolefins; moldingReceived 4 October 2012; accepted 24 February 2013; Published online 17 April 2013DOI: 10.1002/app.39260INTRODUCTION

Molecular organogels, comprising small organic gelators in solvents, can be applied for dispersal of optical devices, such as emitters. Phenolic compounds and the surfactant bis(2-ethylhexyl) sulfosuccinate (AOT) are known examples of self-assembly organogels. However, conventional phenol + AOT gels in aromatic and acyclic alkane solvents are optically turbid, which is an obstacle for use as host materials in optical devices. In this study, a variety of aryl alcohol-AOT-solvent sets have been investigated systematically, and the correlation between the molecular architecture and optical transparency of the gels was considered. Accordingly, p-chlorophenol + AOT gels in cyclic alkane solvents were shown to form optically transparent gels. In contrast, aromatic and acyclic alkane solvents gave rise to turbid or opaque gels, even when utilizing the same gelators. AFM, NMR, SAXS, and FTIR were employed to determine the organogel structures. Consequently, we found that the gel transparency strongly depends on the size of the fibrous network of the gel, the structure of which is attributed to higher-order aggregates of the gelators. The average contour length and diameter of the fibrous network, lav and dav, respectively, were determined from AFM images. The transparent gels were shown to have lav = 4-9 μm and dav ≤ 0.3 μm, whereas the turbid gels had lav = 15 μm and dav = 0.4-0.6 μm. Such differences in the size of the fibrous network significantly affected the mechanical response of the gels, as shown by stress-strain measurements.

The influence of replacing Fe 2+ with other divalent cations to inhibit ACC oxidase activity on ethylene production in fruit and on-tree fruit-softening of ‘Saijo’ persimmon was investigated. When studying the effects of spraying treatment of fruit calyx with 1,000 ppm of NiCl2, CoCl2, and CuSO4 solutions (2 days after ethephone treatment) against on-tree fruit softening induced by ethephone, it was determined that a NiCl2 solution at a concentration of 1,000 ppm was most effective for inhibiting fruit softening. Second, when studying the inhibitory effect of spraying NiCl2 solution to prevent on-tree fruit softening, it was observed that treatment during early or mid-September or early October had little effect on inhibiting fruit softening and spraying had no effect after on-tree fruit softening had already occurred. However, by combining the serial application treatment in early September and again in early October, the ethylene concentration in fruit decreased and one-in-three trees treated tended to show inhibition of on-tree fruit softening. The fruit hardiness of flesh receiving two treatments remained higher than that of non-treated fruit. While the possibility of inhibiting on-tree fruit softening by treatment with Nickel solution was shown in this study, further investigation is necessary to clarify and confirm the effect by replication experiments in future years and on other trees.

The mulberry ( Morus alba L.) leaf is a promising dietary source of antioxidants such as quercetin due to its relatively high content of that compound. We investigated effects of an air-drying process on the antioxidant capacity and stability of antioxidant polyphenolic compounds in mulberry leaves. Main compounds playing a central role in antioxidant activities in mulberry leaves are quercetin glycosides and chlorogenic acid. Raw mulberry leaves were air-dried at various temperatures, and antioxidant activity using DPPH radical scavenging assay and levels of antioxidant compounds were measured. DPPH radical scavenging activity and levels of polyphenolic compounds in mulberry leaves air-dried at 60 °C or below were not significantly different from those of freeze-dried mulberry leaves, whereas both values in mulberry leaves air-dried at 70 °C and over decreased significantly. These results indicate that strict temperature control is important in the production of mulberry leaf products to maintain antioxidant activity and levels of polyphenolic compounds.

青果物をフィルム包装する際, 溶着する部分に微細な空隙部を残してガス透過性を調整するパーシャルシール包装を青ウメに応用するため, シール形状について検討した。500gの青ウメを厚さ40μmのOPSフィルムを用い, 袋の大きさを150mm×220mmとし, シール部幅4mmのタテ目で溶着幅0.4mm, 非溶着幅0.6mm (1型) およびシール部幅3mmの斜め目で溶着幅7.6mm, 非溶着幅2.4mm (2型) のシール形状について20℃貯蔵で検討した結果, 2型のシール形状ではガス透過性が不足し, 果皮障害が発生したが, 1型のシール形状では袋内の酸素濃度が約6%, 二酸化炭素濃度が11-18%となり, 果実の黄化および軟化が抑制され鮮度が保持された。一方, 開孔率0.1%の有孔包装では果実の黄化と軟化が著しく, 品質が低下した。

300nm以下の波長をカットした紫外線B領域 (UV-B) を6品種のソバスプラウトに照射し, フラボノイド含量およびその品種間差異を検討した。その結果, (1) UV-B照射により全品種の胚軸伸長が抑制された。 (2) 暗黒下で栽培したソバスプラウトにはアントシアニンおよびイソビテキシンが全く含まれていなかったが, それらはUV-B照射により大幅に増加した。 (3) ルチン, ビテキシン, オリエンチンおよびホモオリエンチン含量は, 品種間差異はあるものの, UV-B照射により増加する傾向が認められた。これらの結果から, ソバスプラウト中のフラボノイド含量を増加させるには, 300nm以下の波長をカットしたUV-B照射が有効であることが考えられる。

The mature leaves of Japanese ‘Saijo’ persimmon (Diospyros kaki Thunb.) are consumed as ingredients in health foods and teas. Levels of ascorbic acid and polyphenols were compared between the mature leaf (M-leaf), young shoot (T-shoot; cultured by water-soaking twigs grown the previous year) and adventitious shoot (A-shoot; obtained from orchard trees). The level of total ascorbic acid (T-AsA) was highest in M-leaves, and though the levels of polyphenols were high in M-leaf and A-shoot, they were remarkably low in T-shoot. Isoquercitrin and astragalin levels were highest in A-shoot, followed by M-leaf, and then T-shoot.

柿葉茶原料として用いることの多い, 6月採取のカキ'西条'の厚さの異なる葉を用いて, AsA含量の低下を抑制する最適蒸熱処理時間を検討し, その判断指標に新梢長を用いることを試みた。その結果, 未展開葉では3分間, 新梢長25-44cmでは5分間, 45cm以上では10分間の蒸熱処理がAsA含量の低下抑制に有効であることが明らかとなった。品種, 採取時期など個別に検討することで, 蒸熱処理時間の判断指標に新梢長を用いることが可能であることが示唆された。

ヤマモモの部位別のラジカル捕捉活性を熱水抽出，エタノール抽出で評価したところ，いずれも葉の活性が最も高く，次いで枝，未熟果であり，種子と成熟果においては活性が著しく低かった．また，活性が最も高かった当年葉について採取時期及び雌雄がラジカル捕捉活性に及ぼす影響について検討したところ，採取地点にかかわらず，7月採取葉の活性値が最も高かった．

The functional components of leaves and their shoots classified into four categories according to length were investigated using Japanese persimmon 'Saijo'. The obtained results are as follows : (1) The total ascorbic acid (T-AsA) content in leaves from long (60-80cm) shoots (5, 310mg/100g DW) was about 1.4-fold that in foliating leaves (F-leaves). The highest T-AsA content (4, 690mg/100g DW) was obtained in medium (40-60cm) shoots (M-shoots). (2) The isoquercitrin contents in leaves were 240-360mg/100g DW and the astragalin content was 200-270mg/100g DW. The isoquercitrin and astragalin contents in shoots were significantly lower than those in leaves. (3) The polyphenol as catechin contents in shoots (5, 100-6, 200mg/100g DW) were lower than those in leaves (6, 000-9, 200 mg/100g DW). The polyphenol content of F-leaves was the highest (9, 200mg/100g DW) and decreased with an increase in the length of donor shoots. The polyphenol content of M-shoots was the highest (6, 200mg/100g DW) among the four shoot categories. In this study, we conclude that shoots as well as leaves are suitable material for health foods as sources of T-AsA, and that F-leaves are suitable sources of functional compounds (Polyphenols).

ヤマモモ葉を用いて製造試験を行い, 製造方法の違いによるアスコルビン酸含量, ポリフェノール含量およびラジカル捕捉活性の差異を検討した。その結果, 以下のことが明らかになった。(1) T-AsAが高いヤマモモ葉茶を製造するためには, 蒸熱処理後に凍結乾燥する方法が最も適する。(2) 可溶性ポリフェノールおよびラジカル捕捉活性を多く残存させるためには, 蒸熱処理を行わずに, 凍結乾燥または機械乾燥する方法が適する。(3) ミリシトリン含量を保持するためには凍結乾燥または機械乾燥を行うか, もしくは1分間の蒸熱処理後に日陰乾燥を行う方法が適する。(4) ヤマモモ葉茶の抗酸化成分はミリシトリン以外の可溶性ポリフェノールであることが示唆された。(5) ヤマモモ葉茶のラジカル捕捉活性は, ほかの市販健康茶より高いことことが明らかとなった。

生育途中のカキ ‘西条’ の葉を材料とした柿葉茶を用いて, 蒸熱処理時間と焙煎処理が370日間保存後の総アスコルビン酸 (T-AsA) 含量およびラジカル捕捉活性に及ぼす影響について検討し, 以下の点を明らかにした.(1) 焙煎未処理の蒸熱5分間処理区で保存期間中のT-AsA含量を最も高く保持できた. それ以上の蒸熱処理時間区ではT-AsA含量の保持効果が低くなった.(2) 対照区 (蒸熱無処理区) では, 保存前の焙煎処理区のみT-AsAを残存させることが出来た.(3) 蒸熱5分間処理区では, 焙煎処理が保存前後いずれでも同程度のT-AsA含量を示した.(4) 柿葉茶のラジカル捕捉活性には, T-AsA以外のポリフェノール成分の関与が示唆された.(5) 以上のことから, 適切な蒸熱処理時間と焙煎処理を行うことで高いT-AsA含量, ラジカル捕捉活性を保持した柿葉茶の製造が可能であることがわかった.

6月中旬のカキ'西条'の葉を利用し,柿葉が有している機能性の低下を抑制する柿葉茶の製造方法を検討した.製造工程の蒸熱時間,乾燥方法を変えて柿葉茶を製造し,常温保存6ヶ月後のAsAおよびDHA残存量,ラジカル捕捉活性及び脱顆粒抑制活性を測定した.機械乾燥前に,10分間蒸熱処理したところ,短時間処理区と比較してAsA残存量およびラジカル捕捉活性は増加した.一方,脱顆粒抑制活性は,いずれの処理区においても強い活性が認められ,乾燥方法および蒸熱時間による有意差は認められなかった.以上の結果から,原料葉の機能性を低下させにくい柿葉茶の製造方法として,10分間の蒸熱処理と,機械乾燥の組み合わせが適していることが推察された.

The inhibition of astringency removal on semidried persimmon fruit treated with 1-methylcyclopropene (1-MCP) was investigated. The rate at which soluble tannin decreased in 1-MCP-treated semidried fruit was less than control fruit, the soluble tannin concentration in dried flesh of 1-MCP-treated fruit was more than 150 mg·100 g−1 on a fresh weight (FW) basis and, with sulfur treatment, reached 270 mg·100g−1 FW [which exceeds the concentration of tannins required to detect astringency (Inari and Takeuchi, 2001)], and the degree of inhibition for astringency removal in semidried fruit was different among cultivars. It is suggested that these phenomena occur by the inhibition of ethylene action for fruit softening by 1-MCP treatment.