• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.1-29
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• 2004

본 연구에서 저알레르기 처리 공정은 Autoclaving, 가열처리, micro wave, dry heating, 초음파, 효소, 인산염, 천연효소, 가용화, 복합처리 등의 처리 공정으로 하였다. 저 allergy처리에서 allergy가 완전히 억제되는 것은 가열처리를 한 것으로 쇄양 B(추출액+가열 3분), autoclave 처리, micro파 처리, dry heating처리, 복합처리를 했을 때이다. 또한 천연효소(키위)를 침지한 후 tolergen과 같이 3분간 가열했을 때 allergy가 억제되는 것으로 나타났다. 즉 가열처리로 인한 단백질 구조 변성으로 이러한 결과를 보인 것으로 보인다. 인산염의 경우도 어느 정도 억제가 되는 것으로 보이고 있다. 나머지 처리들은 거의 효과를 보이고 있지 않다. 천연효소와 tolergen(쇄양)을 그냥 처리했을 때에는 allergy 억제효과는 없는 것으로 나타났다. 우유의 저 allergy 처리는 효소, autoclave, micro 파, NaOH 처리, 복합처리에서 감소되는 것으로 나타났다. 이러한 결과는 western blotting으로도 확인되었으며 그 억제율 %은 식육에서는 상당한 가열처리를 통하여 알레르기를 감소시킬 수 있는 것을 볼 수 있으며 또한 인산염, 가용화(NaOH처리)도 저 알레르기 효과가 있음을 알 수 있다. 키위, 쇄양 단독 처리 시 저 알레르기 효과가 없지만 약간의 가열을 통하여 알레르기가 감소됨을 알 수 있다. 우유는 효소나 autoclave 처리만이 저 allergy 효과가 각각 28%, 45%로 적게 나타났다. 모든 복합처리의 경우에서는 그 억제율이 41-96%로 높은 효과가 있음을 알 수 있다. 천연효소처리와 인산염 처리된 식육의 전자현미경적 관찰은 control과 비교시 조직의 변화가 없고 둘다 근육 단백질 구조를 분산시키는 것으로 나타났다. 또한 고기를 단계별 복합처리로 저 allergy 처리는 단계별로 점차적으로 allergy가 감소되었다. 즉 단계별로 억제가 안되는 것부터 억제되는 처리를 복합적으로 처리한 것으로 그 단계는 천연효소처리에 인산염 처리, 여기에 초음파 처리, 마지막 단계로 3분 끓이면 억제율이 68%까지 억제되었다. 이는 단일처리시 전혀 억제를 못하는 처리를 단계별로 한 단계씩 더해가면 allergy 억제효과가 나타난다고 할 수 있겠다. 초음파 처리도 역시 저 allergy 처리 공정에 이용될 수 있는데 이것은 그 처리로 인해 새로운 알러젠이 생성될 수도 있다. 또한 복합처리로 allergy를 감소시키면 연속적이고 동시적으로 하기 때문에 원가를 절감할 수 있다.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.514-520
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• 2001

Naturally occurring sulfur dioxide in medicinal herbs(crude drug materials) and its origin was investigated. Sulfur dioxide content in 28 kinds (101 samples) of medicinal herbs was studied by two different methods, Monnier-Williams and acid-distillation ion chromatography. Generally, less than 5 ppm of sulfur dioxide was found from the tested herbs. In some herbs, Monnier-Williams method showed higher level of sulfur dioxide than acid-distillation ion chromatography probably due to the presence of volatile organic acid presence in herbs. Naturally occurring sulfur dioxide measured in medicinal herbs may be derived from sulfur compounds of medicinal herbs.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.564-573
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• 1997

The addition of antioxidants to fats and oils is one of the most effective ways to prevent oxidation of lipids. The popularity of natural antioxidants has increased because of the possible toxicity of synthetic antioxidants. Common natural antioxidants, tocopherols, retard oxidation at ambient temperatures, but they are ineffective at retarding oxidation at frying temperatures. The need for the development of novel natural antioxidants which are effective at frying temperatures is obvious. Sterols present in vegetable oils and certain herbal plant extracts have been reported to have antioxidant properties. Some sterols have been shown to retard thermal changes at frying temperatures. All the sterol effective at preventing oxidation at frying temperatures have an ethylidene group in their side chain. These effects can be explained by the hypothesis that sterols with a structure that allows them to react with lipid free radicals to form relatively stable free radicals are effective as antioxidants. (Key words :natural antioxidants, sterols, ethylidene group, herbal plant extracts)

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.67-67
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• 2012

식생활 및 사회 환경 변화에 따라 식품 폐기물이 많이 발생하고 있다. 이 폐기물을 처리하는 데 막대한 비용이 소요되고 환경오염도 심각한 상황이다. 이에 식품 폐기물의 자원화를 통해 자원의 부가가치를 높이고, 처리비용 절감과 함께 환경오염 방지, 새로운 유기소재의 확보 등의 효과를 볼 것으로 사료된다. 본 연구는 바나나 껍질로부터 추출한 물질의 다양한 기능성을 조사하고, 인디고의 환원제로서 유효성을 확인하여 천연염색 분야에 식품 폐기물의 활용 방안을 모색하는데 목적이 있다. 이를 위하여 바나나 껍질은 건조 후 증류수로 $100^{\circ}C$에서 1시간 동안 추출, 농축하여 분말로 만들어 사용하였다. 바나나 껍질 추출물의 기능성을 알아보기 위해 총당분석(Phenol- sulfuric method), 항산화(DPPH radicals 소거활성), 황색포도상구균에 대한 항균성 실험(Paper disc diffusion)을 하였다. 또한 인디고 염색시 화학환원제 대신 이 분말을 사용하였고, 그 환원력 측정은 환원 포텐셜과 염색 실험을 통해 평가하였다. 본 연구에서 제조한 바나나 껍질 추출물은 항산화능이 우수하였고, 높은 당 함량을 나타냈다. 황색 포도상구균에 대한 항균성을 지녀 향후 기능성 물질로서 응용가능성이 클 것으로 전망된다. 바나나껍질 추출물은 합성인디고 환원에 효과적이었다. 인디고 환원은 바나나껍질 추출물을 첨가하면서 바로 시작되고, 24시간 경과 후 최대 염착량과 최고 전압값을 나타냈다. 바나나 껍질 추출물의 농도가 높아질수록 인디고 환원력은 높아지고 염착량도 증가하는 것으로 나타났다. 따라서 바나나 껍질 추출물은 인디고 환원에서 화학물질인 하이드로설파이트를 대체하여 사용할 수 있는 효과적인 천연유기환원제로 사용할 수 있을 것으로 기대된다.

• KSBB Journal
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• v.22 no.5
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• pp.271-277
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• 2007

Natural pigments have many applications like colouring agent, pigments, food additives, and antiseptics. At present, instead of synthetic pigments that have contributed to the development of industry, many kinds of natural pigments have been developed. The constituents of gardenia fruits, Gardenia jasminoides ELLIS, are traditionally known as herb medicine and natural dyes/pigments due to the customer is needs. The fruits produce yellow carotenoid pigments and iridoid compounds. The two main components in the yellow pigments are called crocin and crocetin. The extraction mode of yellow pigment from Gardenia is depended upon the extraction time, temperature, and volume of solvent. Red pigments or blue pigments formed from geniposide and amino acids have been reported a lot. Geniposide, the principal iridoid glucoside contained in gardenia fruit, was hydrolyzed to genipinic acid or genipin as a precursor for the pigment by enzymatic or chemical reaction. These red or blue pigments prepared with materials hydrolyzed of geniposide and amino acid and had properties governed by the electrostatic character of the amino acid. The pigments showed good stability to heat and pH but were gradually bleached by light while the other natural pigments are unstable in light, heat, acid, and base solution. The safety of the pigments was considered to be of little virulences in comparison to synthetic pigments.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.546-554
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• 2020

Natural food additives have recently attracted attention as alternatives to synthetic additives. However, little information is available regarding their potential toxicity. In this study, we evaluated ten different natural food additives that are widely used in commercial foods in South Korea based on their actual usage level and daily intake. The results showed that none of the tested natural additives exhibited cytotoxicity in terms of inhibition of cell proliferation/viability and lactate dehydrogenase leakage. Additionally, the tested natural food additives did not generate intracellular reactive oxygen species (ROS), whereas they significantly decreased intracellular ROS levels produced by hydrogen peroxide. Moreover, none of the tested natural additives affected cell proliferation and viability in 2D and 3D intestinal epithelium models. Taken together, the ten natural food additives did not exhibit cytotoxicity in their actual usage levels. These findings can be used to further assess the toxicity of natural food additives.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.448-452
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• 1997

Sensory and physical qualities and palatable compounds of cultured flounder muscle were compared with the wild ones. No differences were seen in the contents of the moisture, lipid, protein between cultured and wild dorsal muscles, however, sensory panels preferred the wild fish to cultured ones because of the texture and taste of wild fish, and they could differentiate the degree of difference in the texture and taste property distinctly. Raw meat of the wild fish was harder and more elastic than the cultured ones, however, the cultured meat was harder and drier than the wild ones once they were cooked. The results of physical properties were similar to the results of sensory evaluation. Alanine was the most abundant compound among the free amino acids which make meat palatable and followed by glutamic acid, proline, methionine, and glycine. There was no difference in total content of free amino acids between two fish muscles. ATP was the most abundant among all nucleotides and their related compounds in both fish muscles followed by IMP, ADP, AMP, however, the total content of those was greater in wild fish muscle (9.4 ${\mu}$mole/g) than in cultured fish muscle (6.7 ${\mu}$mole/g).

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.557-561
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• 2005

Effects of natural preservatives on quality and shelf-life of fresh pork were investigated by evaluating changes in physicochemical properties, sensory evaluation, and mcrobial properties during storage. Acidity and VBN values of pork with preservatives were lower than those of control. Total bacterial count of pork with preservatives was significantly lower than that of control during storage. Sensory results showed pork with preservatives had lower sensory color and off-flavor scores than control. Changes in pH, VBN, total bacterial count, coliform group, and sensory evaluation revealed pork with preservatives showed less quality changes than control during storage, regardless of storage temperature. Results indicated that addition of preservatives to pork increased shelf-life by 7 days at $4^{\circ}C$.

• Food Industry And Nutrition
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• v.10 no.2
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• pp.26-31
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• 2005

천연물 유래 기능성 물질 탐색의 일환으로 녹차 추출물의 산업적 적용을 용이하게 하기 위하여 감마선 조사를 병용하여 추출물의 색도 및 라디칼 소거능을 확인하고, 이 추출 파우더를 돈육 패티에 적용하여 항산화, 색도 및 관능검사를 통해 기호도를 조사하였다. 생리활성을 가지는 녹차 잎 추출물의 라디칼 소거능은 $68.2\%$를 나타냈으며, 20 kGy로 조사했을 경우 비조사구와 큰 차이를 나타내지 않았다. 또한, 감마선조사에 의한 색도의 변화는 감마선 조사 후 $L^{\ast}-value$는 증가했고, $a^{\ast}$- 및 $b^{\ast}-value$는 감소하는 것으로 확인되었다. 또한, 녹차 잎 추출 파우더를 돈육 패티에 적용해본 결과 비첨가구에 비해 라디칼 소거능 및 지질 산화를 지연시키며, 조사된 녹차 잎 추출 파우더를 첨가한 돈육패티가 비첨가구 혹은 비조사된 녹차 잎 첨가구에 비해 저장 기간에 따라$L^{\ast}-value$가 높게 나타났다. 또한, 모든 처리구에서 관능적으로도 큰 차이를 보이지 않았다 그러므로 천연물 유래 녹차 추출물 파우더는 돈육 패티의 기능성 첨가제로서 우수하며, 감마선 조사는 녹차 잎 추출 파우더의 산업적 적용을 용이하게 하는 방법 중의 하나라고 사료된다.

• Food Science and Preservation
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• v.8 no.3
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• pp.264-268
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• 2001

Two antimicrobial extracts of Rheum palmatum L. and Coptis chinesis France root as well as grapefruit seed extract(GFSE) were applied to dipping treatment for green chilli peppers, which were then packed in low density polyethylene(LDPE) films incorporated with 1% antimicrobial extracts and stored 10$^{\circ}C$. Dipping and packaging treatments suppressed the growth of putrefactive microorganisms and the duly ratio of green chilli peppers. In addition, the loss ratio of ascorbic acid content and their weight during the storage was lower with treated green chilli peppers. Consequently, the combined method of dipping and packaging in antimicrobial agents turned out to be superior to dipping treatment or film-packaging in the view point of decay ratio and the keeping qualities of green chilli peppers.