• The Korean Journal of Pesticide Science
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• v.17 no.4
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• pp.244-248
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• 2013

This study was carried out to investigate the residual characteristics and calculate processing factor of the environment friendly material matrine in fresh chilli pepper by drying. Spray solution of matrine was prepared by dilution of the commercial product (2% active ingredient) with water at 1 : 1000 (v/v) ratio and sprayed onto chilli pepper plants at seven day intervals. Samples were collected at 0, 1, 3, 5 and 7 days after last application and then dried using a hot air dry oven at $60^{\circ}C$ for 36 hours until the water content was reduced to 14%. Recoveries and storage period stabilities of matrine in the samples ranged from 106.6 to 119.1% and 106.6 to 113.1%, respectively. The residual concentrations of matrine in fresh chilli pepper and dried chilli peppers treated only once were found to be from less than 0.01 to 0.11 and from 0.03 to 0.25 mg/kg, respectively. In case of plants sprayed twice with matrine, the residual concentrations ranged from 0.02 to 0.12 and from 0.04 to 0.4 mg/kg, respectively. Processing factor of matrine in the fresh chilli pepper by drying was found to be from 1.5 to 3.3, indicating that the residual concentration of matrine in dried chilli pepper increased about two or three times by drying.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.365-374
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• 2008

Plastics are comparatively new polymeric materials that are manufactured by chemical synthesis, making them different from natural materials such as wood, paper, stone, metal, and glass. Due to a wide range of properties, including processing capabilities and duration, plastics have become rapidly ubiquitous, being used in all industries, and have improved our quality of life. However, it is true that plastics cause environmental contamination problems that have become important social issues, such as environmental hormone leakage due to incineration or reclamation, difficulty in securing reclamation sites, and deadly poisonous dioxin generated by the incomplete incineration of waste plastic materials. To solve these problems, it is urgent to develop and commercialize degradable plastics that can be stably and conveniently used just as general plastics, and that are easily decomposed by sunlight, soil microbes, and heat generated from reclaimed land after use. This review presents recent worldwide trends in the development and marketing of environmentally degradable plastics.

• Journal of Dairy Science and Biotechnology
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• v.33 no.3
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• pp.167-170
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• 2015

The dairy industry, as part of the broader agricultural sector, is classified as a basic industry to the Korea economy. Basic industries provide income to a region by producing an output, purchasing production inputs, services and labor. An integrated, multidisciplinary approach for the next generation of dairy products with added health benefits represent the direct economic contribution. The commercialization of "nutritional" functional foods can only be successful if the consumer is confident in the scientific validity of the claims. Modern biotechnologies such as genomics, genetic expression and biomarkers of health performance suggested to whole dairy products, such as fluid milk, butter, cheese, ice cream and frozen dessert products (German, 1999). The following definition makes the point that dairy products can provide a nutritional value beyond the basic nutritional requirements: 1) The dairy industry has the opportunity to improve the health and well-being of its customers and/or to reduce their risk of disease through dairy products with added activities. 2) Functional dairy products are those that can be demonstrated to benefit target functions in the body in a way that improves the state of health and /or reduces the risk of disease. They are food products that are consumed as part of a normal diet rather than pills or supplements. 3) Dairy products based on functionality will need to link the scientific basis of such functionality to the communication of its benefit to the general public. 4) Both the efficacy and the safety of the food components with health benefits will require evidence based on the measurement of scientific biomarkers relevant to their biological responses and health end points. 5) Sound evidence from human studies based on intermediate health end points using accepted biomarkers will provide the basis for promotional messages divided into two categories-enhanced function and reduced risk of disease. 6) Success in solving key scientific and technological challenges will only be achieved by interdisciplinary research programs to exploit the scientific concepts in functional dairy science.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.431-436
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• 1985

The major sterol in the unsaponifiable matter (15.9 mg per gram on basis) of the sesame oil was 4-desmethylsterol (55.6%). 4-desmethylsterol consists of sitosterol (29.5%), campesterol (9.8%), ${\Delta}^5$-avenasterol (6.6%) and stigmasterol (5.9%). Between the packing bags kept the sesame seeds in, namly, the cotton and polyethylene bag, the campesterol content of sesame stored in the cotton bag was not nearly changed, whereas stored in the polyethylene bag was increased upto 4 months storage and then decreased until 15 months. The sitosterol content of sesame stored in cotton bag was increased upto 4 months and then decreased sharply until 15 months of storage, whereas stored in the polyethlene bag was not changed upto 4 months and slightly increased upto 9 months and again decreased until 15 months. Between the storage conditions, namly, light and dark storage, the stigmasterol content of the sesame stored under light condition was hardly changed upto 9 months and slightly increased after that, whereas stored under dark condition was increased upto 4 months, decreased upto 9 months and again slightly increased after that. ${\Delta}^5$-avenasterol was not much changed in all the storage conditions.

• Journal of Ginseng Research
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• v.41 no.1
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• pp.85-95
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• 2017

Background: American ginseng (Panax quinquefolius L.) and Asian ginseng (Panax ginseng Meyer) products, such as slices, have a similar appearance, but they have significantly different prices, leading to widespread adulteration in the commercial market. Their aroma characteristics are attracting increasing attention and are supposed to be effective and nondestructive markers to determine adulteration. Methods: The aroma characteristics of American and Asian ginseng were investigated using gas chromatography-mass spectrometry(GC-MS) and an electronic nose (E-nose). Their volatile organic compounds were separated, classified, compared, and analyzed with different pattern recognition. Results: The E-nose showed a good performance in grouping with a principle component analysis explaining 94.45% of variance. A total of 69 aroma components were identified by GC-MS, with 35.6% common components and 64.6% special ingredients between the two ginsengs. It was observed that the components and the number of terpenes and alcohols were markedly different, indicating possible reasons for their difference. The results of pattern recognition confirmed that the E-nose processing result is similar to that of GC-MS. The interrelation between aroma constituents and sensors indicated that special sensors were highly related to some terpenes and alcohols. Accordingly, the contents of selected constituents were accurately predicted by corresponding sensors with most $R^2$ reaching 90%. Conclusion: Combined with advanced chemometrics, the E-nose is capable of discriminating between American and Asian ginseng in both qualitative and quantitative angles, presenting an accurate, rapid, and nondestructive reference approach.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.34-44
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• 2021

Buffalo animals are slaughtered at their early age and carcasses are chilled rapidly which deteriorates its meat quality and decreases the consumer likeliness of buffalo meat. This study investigated the appropriate methods to prevent the quality deterioration of buffalo meat during chilling. Twenty four 18-mon-old buffalo bulls were slaughtered, electrically stimulated and suspended either by hip or achilles tendon. After 24 h postmortem, meat quality characteristics were recorded. Results showed that electrical stimulation (ES) led to rapid decline of carcass pH compared to non-ES method (p<0.05). Furthermore, electrically stimulated meat presented lower shear force accompanied with the higher CIE L⁎, a⁎, and b⁎ values (p<0.05). Suspension methods only affect the meat shear values and were lowered in hip suspended samples. It can be concluded that ES combined with hip suspension can be adopted to prevent the meat quality deterioration of young buffalo bulls during postmortem storage.

• The Journal of Bigdata
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• v.6 no.1
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• pp.83-89
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• 2021

Lifestyle is changing rapidly, and food consumption patterns vary widely among households as dietary and food processing technologies evolve. This paper reclassified the food group of consumer panel data established by the Rural Development Administration, which contains information on purchasing agricultural products by household unit, and compared the consumption characteristics of agricultural products by age group. The criteria for age classification were divided into groups in their 60s and older with a prevalence of 20% or more metabolic diseases and groups in their 30s and 40s with less than 10%. Using the LightGBM algorithm, we classified the differences in food consumption patterns in their 30s and 50s and 60s and found that the precision was 0.85, the reproducibility was 0.71, and F1_score was 0.77. The results of variable importance were confectionery, folio, seasoned vegetables, fruit vegetables, and marine products, followed by the top five values of the SHAP indicator: confectionery, marine products, seasoned vegetables, fruit vegetables, and folio vegetables. As a result of binary classification of consumption patterns as a median instead of the average sensitive to outliers, confectionery showed that those in their 30s and 40s were more than twice as high as those in their 60s. Other variables also showed significant differences between those in their 30s and 40s and those in their 60s and older. According to the study, people in their 30s and 40s consumed more than twice as much confectionery as those in their 60s, while those in their 60s consumed more than twice as much marine products, seasoned vegetables, fruit vegetables, and folioce or logistics as much as those in their 30s and 40s. In addition to the top five items, consumption of 30s and 40s in wheat-processed snacks, breads and noodles was high, which differed from food consumption patterns in their 60s.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1609-1614
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• 2008

To provide scientific information for processing of value-added products from onion, volatile flavor compounds were compared in onions harvested in 6 regions, such as Muan (Jeonnam), Buan (Jeonbuk), Andong (Gyeongbuk), and 3 regions of Gyeongnam around Changnyeong (Yueo, Jangma, Seongsan). A total of 51 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD and they consisted mainly of sulfur-containing compounds (20), aldehydes (4), ketones (5), esters (11), aromatic hydrocarbons (4), nitrogen containing compounds (2), and miscellaneous compounds (5). The sulfur-containing compounds were the major compounds with ranges of $62.6{\sim}80.3%$ of total volatiles, regardless of harvested regions. The amounts of 5 sulfur containing compounds known as having antioxidant activity (2,4-, 2,5-dimetylthiophene, 2-vinyl-1,3-dithiane, 5-methoxy thiazole, and 3,5-diethyl-1,2,4-trithiolane) were the highest in Andong and followed by Yueo, Jangma, Buan, Seongsan, and Muan. However, onions from Buan region had the highest amounts of 5 sulfur-containing compounds known as having anticarcinogenic activity ((Z)-, (E)-methyl propenyl disulfide, (Z)-, (E)-propenyl propyl disulfide, and di-2-propenyl disulfide), followed by Yueo, Andong, Jangma, Seongsan, and Muan.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.143-148
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• 2012

This study evaluated the quality characteristics of white birch (Betula platyphylla var. japonica) sap with different collection times. The changes of browning index, turbidity, pH, total acidity, organic acid, free sugar, crude protein, crude ash, and mineral content were investigated. The browning index and turbidity increased from 0.076 to 0.222 and from 0.048 to 0.138, respectively, with increasing collection time. The pH decreased from 6.09 to 4.72, while total acidity increased with increasing collection time. Citric and malic acids were detected and malic acid increased with increasing collection time. Glucose and fructose as free sugars were detected and their contents were 0.364~0.433% and 0.497~0.664%, respectively. Crude protein and crude ash contents remarkably increased from 3.40 to 32.37 mg% and from 0.01% to 0.04%, respectively, with increasing collection time. Cu, Fe, Ca, Mg, Mn, and K were detected, and increased with increasing collection time. Particularly, K increased remarkably from 5.25 to 37.27 mg/L over time. These results indicate that the optimum processing method to improve the quality of white birch sap is necessary, because the quality of sap decreased as collection time increased, but nutritional value increased.

• Applied Biological Chemistry
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• v.40 no.1
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• pp.85-88
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• 1997

In orther to isolate antibacterial substances from the flower of Chrysanthemum zawadskii Herbich var. latilobum Kitam., the chloroform fraction was fractionated according to the activity against B. subtilis, S. aureus and V. parahaemolyticus. Two antibacterial substances were isolated and purified by preparative TLC and recrystallization. Compound I showed activity against all the tested bacteria and compound II exhibited the activity against B. subtilis and v. parahaemolyticus except S. aureus. Compared to benzoic acid and sorbic acid which are being used as food preservatives, compounds I and II showed about five-fold stronger antibacterial activity against B. subtilis and V. parahaemolyticus. On the basis of spectrometric studies including $^1H-NMR,\;^{13}C-NMR,\;DEPT,\;^1H-^1H\;COSY,\;^{13}C-^1H\;COSY$ and Mass, compounds I and II were identified as angeloylcumambrin B and cumambrin A, respectively. This is the first report of the isolation of angeloylcumambrin B and cumambrin A from this plant.