• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.3
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• pp.189-196
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• 2007

In order to investigate the potential of very low molecular weight hyaluronic acid(oligo HA) as a cosmetic ingredient, we first measured its cytotoxicity in fibroblast, keratinocyte, and SIRC cell lines. For efficacy test, its moisturizing effect and penetration rate were evaluated in an artificial skin system and Caco-2 cells. Oligo HA did not show any cytotoxicity at a concentration of 300 ${\mu}g/mL$ in fibroblasts and 1,000 ${\mu}g/mL$ in keratinocytes but it showed weak proliferation. In vitro ocular test, oligo HA showed negligible cytotoxicity at the maximum concentrations used(2,000 ${\mu}g/mL$) in SIRC cells. In the test of the single and repeated cutaneous applications, oligo HA under occlusive patch did not provoke any cumulative irritation and sensitization. Oligo HA at a concentration of 0.01 % exhibited a more potent moisturizing effect than hyaluronic acid at a concentration of 0.01 %. In the permeability test using artificial skin and Caco-2 cell lines, hyaluronic acid(M.W. $1.1{\times}10^6$) was hardly observed in the down medium of the inserts. On the other hand, oligo HA(M.W. 5,000) was detected in the down medium up to 16.0 % at 6 h in Caco-2 cell culture and up to 90 % at 6 h in an artificial skin system. These results suggest that oligo HA could be useful as an active ingredient for cosmetics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1315-1319
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• 2012

Red pepper (Capsicum annuum L.) powder is widely used as a spice and flavor ingredient in the food industry. It is well known that during the drying process red pepper undergoes physico-chemical and nutritional changes. The objective of this study was to investigate the quality of red pepper powder according to drying method. Red pepper was dried by far-infrared drying, hot air drying, and polyethylene (PE) house drying. Average moisture content of dried red pepper powder from the three different drying methods was $12.5{\pm}0.3%$. The pH level slightly increased from 4.93 before drying to 5.00~5.54 after drying. Contents of capsaicinoids were highest (224.40 mg/100 g) in the PE house drying method and lowest (191.87 mg/100 g) in the hot air drying ($70^{\circ}C$) method. However, capsaicinoid contents were not significantly different among the various drying methods. Vitamin C content decreased as temperature increased. Drying conditions, particularly temperature, lead to loss of vitamin C in red pepper, resulting in quality degradation. Taken together, these results demonstrate that the content of vitamin C, one of the major factors affecting pepper powder quality, was affected by drying temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.306-312
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• 2013

The purpose of this study was to evaluate the physicochemical and sensory characteristics of white bread and added 2%, 4%, 6%, or 8% Hallabong powder. Dough pH of the control group was 5.65, and it decreased as increasing amounts of Hallabong powder were added. Also, total titratable acidity of dough significantly increased with increases in Hallabong powder. The fermentation power and dough expansion significantly increased with increasing incubation time; the control was highest at 98.67%. White bread pH, specific volume, and baking loss decreased significantly as with increased Hallabong powder content. The bread moisture content was not significantly different between samples, differing only from 40.61~41.83%. Water activity was 0.960 Aw in the 6% Hallabong powder mixture, which was the highest in samples. In color, lightness of crust significantly decreased with increased Hallabong powder content, whereas redness showed the reverse effect. Lightness of crumbs significantly decreased, with increased Hallabong powder content, whereas redness and yellowness showed the reverse effect. In texture, hardness and fracturability significantly increased, while resilience showed the reverse effect. In the sensory evaluation, citrus flavor, bitterness, astringency, and off-flavor significantly increased with increased Hallabong powder content, and the control sample showed the highest score in color, flavor, softness and overall acceptability. The 2% and 4% samples showed more than average scores. Based on these results, Hallabong powder could be considered a functional material. The optimum amount of Hallabong powder to add for baking bread would be 2~4%.

• KSBB Journal
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• v.16 no.6
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• pp.603-608
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• 2001

In this study, we studied on the remeval of toluene vapors in a lab-scale biofilter. Biofiltration was performed in a column fed downflow with contaminated air at ambient conditions. The column was packed with mixture of Peat and Calstene(5:3 vol. Ratio), Synthesized media, Bark and Wood chip, which were inoculated with microbial population of selected stains(Pseudomonas. putida, KCCM 11343, ATCC 12633). The microorganisms were immobilized on the bed medium and then biofilm were formed. The biofilter was operated under the conditions of various inlet toluene concentrations for 180 days and treated up to the elimination capacity of maximum 40 g/㎥hr at the inlet load of 30 g/㎥ hr with percentage removals of 20∼90% and gas retention times between 1 and 2 min. The pressure drop was very negligible through the biofilter columps because its value of 0.054 cmH$_2$O/m was much less than others. The effect of operating conditions such as flow rate, inlet toluene concentration and moisture contents on the performance of the biofilter was sequentially investigated in this study.

• Journal of Bio-Environment Control
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• v.9 no.1
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• pp.40-46
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• 2000

This study was conducted to investigate the comparison of storability on film sources and storage temperature and determine the proper condition for fresh Japanese mint in U storage. The fresh weight in storage was maintained well more than 40$\mu$m ceramic film(CE 40) thickness. The carbon dioxide, ethylene, and acetaldehyde contents in 80$\mu$m ceramic film(CE 80) was higher than those in CE 40. Those were not different among the storage temperatures, rather, those in 3$^{\circ}C$ and 1$^{\circ}C$ storage were higher than those in 1$0^{\circ}C$. The chlorophyll contents loss was promoted by above 5％ water loss and 0.5ppm ethylene contents, but mote than 4％ carbon dioxide contents restrained from degrading chiorophyll. The storage period in 3$^{\circ}C$ was 30 days that was twice longer than those in other storage temperatures. The visual quality was higher in CE 40 at 3$^{\circ}C$, and this plot was lowest in ion leakage that was shown the degree of chilling injury. It was concluded that storage temperature of at 3$^{\circ}C$ and packaged ceramic 40$\mu$m film to increase storability of Japanese mint would be favorable.

• Korean Journal of Poultry Science
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• v.44 no.1
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• pp.41-49
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• 2017

This study was conducted to identify the quality and functional properties of meat and meat batter among commercial broilers and two different ages of spent layers. Breast and whole leg meat samples were prepared from the broilers and spent layers to compare meat quality traits: Commercial broiler (Arbor Acre; 6-week-old) and two different ages of spent layers (Hy-Line; 70 and 95-week-old). Three types of meat batters containing breast meat as 50% of total ingredients were also prepared to analyze processing qualities. The broiler showed the highest water holding capacity (p<0.05) and the lowest cooking loss value (p<0.05) in both meat and meat batter samples. The breast and leg meat of the 95-week-old layers showed the highest shear force value (p<0.05), and also showed the highest shear force and hardness values in the meat batter. Although the oldest layer meat showed tougher textural traits than the 70-week-old layers, no significant differences were found for cooking loss and water loss values in both the meat and meat batter samples. Besides, panelists gave equivalent scores within different ages and parts of the cooked layer meats in the sensory evaluation. Similar ratios of polyunsaturated fatty acids to saturated fatty acids, and omega-6 to omega-3 fatty acids were obtained from both the 70-week-old layer and 95-week-old layer meats. In conclusion, the 95-week-old spent layers, especially for breast meat, had equivalent potential as raw materials for processed meat products compared to the 70-week-old layers.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.222-228
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• 2006

The effects of olive oil addition on the quality characteristics of pound cake was investigated. Olive oil was added to the batter at a ratio of 33, 66 and 100%. The volume of pound cake prepared by adding $33{\sim}100%$ olive oil increased from 841.2 to 1083.2 mL. The volume index of pound cake prepared by adding $33{\sim}100%$ olive oil increased by $3.19{\sim}3.70$ and that of the control was 2.88. The hardness and penetration resulting from the addition of $33{\sim}100%$ olive oil decreased significantly during storage for 1 hour and 72 hours, respectively. The lightness and redness values of the cake decreased with increasing olive oil content. The taste, moistness and overall acceptability of the pound cake with 66% olive oil were the best.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.24-29
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• 2002

The study was performed to investigate the degrees of gelatinization at various processing steps during the preparation of Dangmyuns using sweet potato, potato, corn and tapioca starches, and also determined the rehydration of the freeze dried sweet potato Dangmyun. The degrees of gelatinization after extrusion cooking showed higher value than other processing steps. The degrees of gelatinization after extrusion cooking were 63.5% in sweet potato, 80.0% in potato, 82.3% in corn, and 86.5% in tapioca Dangmyuns. The degree of gelatinization in Dangmyuns after extrusion cooking step decreased as the processing steps, such as cold storage, freezing, thawing, and sun drying, progressed. L values of color in Dangmyuns decreased in the order of corn>tapioca>potato>sweet potato Dangmyuns. The cooking loss decreased in the order of tapioca>corn>potato>sweet potato Dangmyuns. The percentage of weight gain was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. The water absorption rate constant was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. In the rehydration of freeze dried Dangmyuns, freeze dried sweet potato Dangmyun showed better than the others. An increase from 60% to 70% of the added amount of water in the mixing step resulted in an increase of the degrees of gelatinization after extrusion cooking from $63.4{\sim}70.7%$ to $73.8{\sim}75.0%$. An increase of the added water in the mixing step and a decrease of diameter in the extrusion cooking step slightly improved the rehydration in the boiled water of freeze dried sweet potato Dangmyun.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.4
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• pp.373-380
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• 2019

There are many differences in tran-epidermal water loss (TEWL), skin water contents, and skin elasticity, etc between face and forearm skin. In particular, our previous studies showed that elasticity of face skin was significantly differed from forearm depending on full hydration. So, we have studied the surface properties of corneocyte using atomic force microscopy (AFM), assuming that the differences between face and forearm skin would be associated with the surface properties of corneocyte. The surface roughness of corneocyte and villus-like projections (VPs) were measured. Furthermore, qualitative comparison among the surface of face, forearm, and lip corneocyte was performed. Corneocytes were collected by tape-stripping on both face and forearm of 8 volunteers, and the bottom surface of corneocytes were measured at 40 ㎛ × 40 ㎛ using AFM. Results showed that the lower surface roughness of face corneocytes was 388.34 ± 86.189 nm, and that of forearm corneocytes was 662.27 ± 224.257 nm, which confirmed that the lower surface of forearm corneocytes was more rough than that of face corneocytes (p < 0.001). Compared with the amount of VPs, lip corneocytes were the highest followed by face corneocytes, and forearm corneocytes were the lowest. From these results, it is conclued that the surface properties of corneocytes are somewhat involved in the property differences between the face and the forearm skin and VPs can be a useful parameter for the study of corneocyte by site. In addition, AFM is a very useful device for the comparative study of nano-structural differences on the surface of corneocytes. More studies can lead to develop a new evaluation method of corneocytes.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.4
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• pp.353-361
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• 2019

Using Fervidobacterium islandicum AW-1, keratin peptides were produced and confirmed factors related to the scalp and hair. The cytotoxicity and proliferation tests as a function of the concentration of the keratin peptide did not show toxicity and effect on the cellular proliferation in the immortalized human hair dermal papilla cell line. Hair shampoos and hair essences containing keratin peptides were produced, and conducted human patch test. Result showed no skin irritation. The shampoo and the essence were apploed to 2 groups of 30 healthy adults for 4 weeks and showed statistically significant positive results for gloss, hair loss, scalp trouble, and hair roughness by visual assessment. The scalp water content was significantly increased after 2 and 4 weeks compared to before using the shampoo or the essence. Trans-epidermal water loss (TEWL) and the sebum secretion amount in the scalp were significantly decreased after 4 weeks compared to before. The frictional force against combing before and after using the hair shampoo and the essence for normal hair tress and damaged hair tress was significantly changed. The combing force was increased for normal hair tress and decreased for damaged hair tress. In conclusion, we suggest that keratin peptides are appropriated as cosmetic ingredients to be used in hair and scalp related products.