• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.163-170
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• 2022

Aronia (Aronia melanocarpa cv. Viking) contains high amounts of anthocyanins, which are susceptible to heat. This study was conducted to identify an efficient coating material for encapsulating aronia extract to enhance the stability of anthocyanins during cooking. Maltodextrin, maltodextrin+gum Arabic, and maltodextrin+carboxymethyl cellulose were chosen as the coating materials, mixed with aronia extract at a ratio of 2:1, and freeze-dried after homogenization. The encapsulated aronia extract was then used as a sulgidduk ingredient. Sulgidduk prepared with the encapsulated aronia had significantly higher values for redness, anthocyanin retention, total phenolic content, and antioxidant activity compared to sulgidduk prepared with non-encapsulated aronia. In addition, the sensory evaluation revealed that sulgidduk prepared with encapsulated aronia produced better color and taste. These results indicate that the encapsulation of aronia extract improved the stability of the anthocyanins in aronia, and encapsulated aronia can be used as a functional colorant in the food industry.

• Journal of the Korean Society of Clothing and Textiles
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• v.41 no.2
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• pp.212-223
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• 2017

This research investigated the screen printing method for natural indigo dye on cotton fabric. We examined four types of thickening agents (arabic gum, guar gum, indalca, and CMC) based on their ability to retard the oxidation of natural indigo print paste while the paste remained on the screen frame. The results indicated that the retardation of arabic gum towards oxidation was the greatest among the four types of thickening agents. The highest K/S value of the printed cotton was observed with a dye concentration of 50g/L fermented indigo powder. The best printing results were obtained when the duration of dye efficiency was tested for the 10 minutes of the dye paste remaining on the screen with a thickening agent concentration of 26.56% that represented 530 cps viscosity. The test of colorfastness to washing and rubbing of the printed cotton resulted in grade 5, and the colorfastness to sunlight resulted in grade 4. Chinese traditional Naminwhapo printing was reproduced on cotton fabric using the natural indigo printing method derived from this study.

• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.683-694
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• 2018

The ginseng extract was dried and added forming agents using lactose, glucose and arabic gum to enhance convenience and consumer acceptability. As the addition of lactose increased, the absorption of ginseng granule decreased and the solubility tended to increase as the amount of glucose added decreased. The amount of solubilized saponin from the ginseng granules was affected more by the addition amount of ginseng concentrate than by the kind and amount of the forming agents added. Absorption and solubility tended to increase with increasing amount of arabic gum, and there was no significant difference in color change(p<0.05). The optimal mixing ratio of ginseng granules according to addition of forming agents was 10% of ginseng concentrate, 80% of lactose, 5% of glucose and 5% of arabic gum.

• Parasites, Hosts and Diseases
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• v.21 no.1
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• pp.87-94
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• 1983

Kala-azar는 우리나라에는 분포하지 않는 것으로 인정되고 있으나 과거 중국에서 감염되어 국내에서 관찰된 보고가 있는 질병이다. 최근에 중동 지방에서 감염되어 귀국하고 발병하였다고 생각되는 예를 보고한다. 서울에 주소를 둔 26세의 한국인 남자가 1년간 사우디 아라비아에서 건설기능공으로 근무하고 1981년 9월 귀국하여 약 8개월 후인 1982년 5월 경부터 심한 피로감, 전신쇠약, 복부의 수물등을 느끼기 시작하였다. 환자가 국립서울병원을 거쳐 서울대학교병원에 1982년 9월 17일 입원할 당시에는 간과 비장이 모두 14cm정도 만져질 만큼 부어있었고, 심한 체중 감소(4개월간 14kg의 감소), 적혈구, 백혈구, 혈소판등 모든 혈구의 감소등이 관찰되었다. 간생검을 통해 amastigote가 관찰되고 이는 투사전자현미경을 통해서 전형적인 amastigote형으로 확인되었다. 환자는 국외에서 구한 약제인 sodium antimony gluconate(Pentostam )와 각종 보조요법에 의해 치료를 받았다. 퇴원 직전에 시행한 간생검에서 괴사된 간 조직이 섬유화로 대치된 것이 확인되었고 충체는 관찰되지 않았다. 이 Kala-azar 에는 1952년 만주에 유입되어 보고된 3예 이후로는 처음 관찰된 것으로 중동에서 유입된 것으로는 첫번째 보고례이다. 최근 급격히 늘어난 해외 인력진출을 감안하면 해당 지역의 열대 풍토병에 대한 다각적인 대책이 절실히 요청된다.

• Applied Chemistry for Engineering
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• v.19 no.1
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• pp.66-72
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• 2008

Manganese hydrogen phosphate hydrate, $MnHPO_4{\cdot}2.25H_2O$, is a major constituent of the pre-conditioning compositions for the manganese phosphate coating treatment over carbon steel substrate. This compound is conventionally produced by the synthesis in the aqueous solution process followed by the filtration and drying processes and a series of size reduction and classification processes in dry state. However, it is evident that the conventional process is neither environment-friendly nor cost-effective. In this work, a new process principle was examined based on the controlled double-jet precipitation technology to produce the manganese chemical product of fairly uniform particle size distribution in an aqueous solution media. The effects of stabilizing agents were comparatively studied by the scanning electron microscope analysis in a uniformity point of view of the resulting particle size. Polyvinylpyrrolidone and Gum Arabic were excellent in controlling the crystal growth step, resulting in fairly uniform size distributions of the particles from the controlled double-jet process.

• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.181-186
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• 2021

In this study, the physical characteristics, antioxidant activity, and stability of muffins prepared with acai berry concentrate-loaded nanocapsules were evaluated. The size of the acai berry nanocapsules significantly increased with higher chitosan and lower Arabic gum concentrations. Based on the total phenolic content and antioxidant activity, the free acai berry concentrate showed significantly stronger antioxidant activity than that of the acai berry concentrate-loaded nanocapsules using chitosan and Arabic gum because of the entrapment of encapsulated acai berry. The physicochemical and textural properties of the muffin prepared with acai berry concentrate-loaded nanocapsules did not show notable differences compared with the control muffin. However, the stability of acai berry concentrate in terms of total phenolic content and antioxidant activity was effectively enhanced by nanoencapsulation while baking the muffin. This study suggested that acai berry concentrate-loaded nanocapsules are potential ingredients for bakery products.