• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.1
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• pp.1-9
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• 2020

We evaluated the applicability of baking soda, charco'al, coffee, and green tea as a natural deodorant in Kimchi packaging. Moreover, to evaluate the potential usage of these deodorants in packaging materials and confirm their applicability in high-temperature melt-extrusion processing, the thermal stabilities of the deodorants were investigated, and heat-treated deodorants were evaluated in terms of the deodorizing function compared with non-treated deodorants. Aroma patterns were decreased after deodorizing treatment with all-natural deodorants. Dimethyl disulfide, methyl trisulfide, and diallyl disulfide, the most significant odorous Volatile organic compounds (VOCs) of Kimchi, decreased after treatment with the deodorants. In particular, baking soda and charcoal showed the highest efficiency in removing odorous compounds and VOCs from Kimchi, even after high-temperature processing. The acetic acid removal rates for both baking soda and charcoal were 99.9±0.0%. The heating process increases the deodorizing effects of baking soda. Sensory evaluation results showed that there is a significant increase (p < 0.05) in the overall preference for Kimchi samples packaged with charcoal and baking soda. This study provides useful information for the deodorization effects of natural deodorants for Kimchi smell and their applicability for packaging materials.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1667-1678
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• 1999

Certain parts of 190 kinds of medicinal herbs and 171 kinds of original materials of food were extracted by methanol. The extracts were tested their microbial inhibition activities against several food spoilage microorganisms, Micrococcus luteus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Escherichia coli, Saccharomyces cerevisiae, Candida albicans, Penicillium citrinum, Aspergillus flavus and Aspergillus niger. The methanol extracts of Cornus officinalis, Evodia officinalis, Glycyrrhiza glabra, Salvia miltiorrhiza. Schizandrae fructus, Coptidis rhizoma, aroma hop and bitter hop were shown inhibitory effect on certain species of gram(+) bacteria. Aroma hop and bitter hop were shown inhibitory effect on certain species of gram(-) bacteria. The methanol extract of Salvia miltiorrhiza exhibited a strong antibacterial activities. It was purified by solvent fractionation, silicagel column chromatography, prep. TLC, prep. HPLC. The purified active substance was identified as cryptotanshinone by EIMS, $1^H-NMR,\;{13}^C-NMR$ and DEPT. Cryptotanshinone showed a strong antibacterial activity against gram positive bacteria $(MIC\;:\;3.91{\sim}62.50\;{\mu}g/mL)$. Especially, this compound was the most strong activity against Bacillus subtilis $(MIC\;:\;3.91\;{\mu}g/mL)$.

• Journal of Life Science
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• v.26 no.3
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• pp.346-352
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• 2016

Aroma inhalation therapy has traditionally been used not only in alternative medicinal treatment but also in psychotherapy. In the first stage of the study, the in silico molecular binding affinity of the major ingredients of Smart-Wave (SW) on the active site of the odorant-binding protein (OBP) was compared with that of citrate anions. The binding affinity of the chemical mixture formula of the major ingredients of SW on the OBP was relatively higher than that of citrate anions. In addition, nasal inhalation of SW had a positive effect upon changes in brain waves. Eighteen healthy volunteers participated in the experiment. The study consisted of measurements of the brain’s meditation level recordings in the pre- and post-SW inhalation periods as compared with negative (EV) and positive (HB) control groups. After SW inhalation, all the subjects stated that they felt “fresher” and that the SW trial group had significantly changed the brain’s meditation in a positive way. SW inhalation also converted EV-induced unstable brain meditation wave patterns into more stable patterns. Collectively, the results of this empirical study strongly suggest that the SW mixture activates the OBP and controls the mental state by regulating brain waves. The results provide scientific evidence that the SW formula has potential as an effective mental-stress controller.

• Journal of Pharmacopuncture
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• v.19 no.4
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• pp.329-335
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• 2016

Objectives: Safranal is a pharmacologically active component of saffron and is responsible for the unique aroma of saffron. The hypotensive effect of safranal has been shown in previous studies. This study evaluates the mechanism for the vasodilatory effects induced by safranal on isolated rat aortas. Methods: To study the vasodilatory effects of safranal (0.2, 0.4 and 0.8 mM), we contracted isolated rat thoracic aorta rings by using $10^{-6}-M$ phenylephrine (PE) or 80-mM KCl. Dimethyl sulfoxide (DMSO) was used as a control. The vasodilatory effect of safranal was also evaluated both on intact and denuded endothelium aortic rings. Furthermore, to study the role of nitric oxide and prostacyclin in the relaxation induced by safranal, we incubated the aortic rings by using L-NAME ($10^{-6}M$) or indomethacin ($10^{-5}M$), each for 20 minutes. Results: Safranal induced relaxation in endothelium-intact aortic rings precontracted by using PE or KCl in a concentration-dependent manner, with a maximum relaxation of more than 100%. The relaxant activity of safranal was not eliminated by incubating the aortic rings with L-NAME ($EC_{50}=0.29$ vs. $EC_{50}=0.43$) or with indomethacin ($EC_{50}=0.29$ vs. $EC_{50}=0.35$), where $EC_{50}$ is the half maximal effective concentration. Also, the vasodilatory activity of safranal was not modified by endothelial removal. Conclusion: This study indicated that relaxant activity of safranal is mediated predominantly through an endothelium-independent mechanism.

• The Korean Journal of Pain
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• v.22 no.3
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• pp.206-209
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• 2009

Background: The essential oil of Ocimum basilicum (EOOB) has a pleasant aroma and is known to have antimicrobial and insecticidal activities. In addition, it is used as a pain reliever in folk medicine. However, there are few reports on the antinociceptive activities of EOOB. Methods: This study examined the antinociceptive effects of EOOB using formalin and a plantar test in mice. In the formalin test, EOOB (50 mg/kg, 100 mg/kg, 150 mg/kg) was administered intraperitoneally and the licking time of the mice was measured. In the plantar test, intraperitoneal EOOB (50 mg/kg, 100 mg/kg) was administered and the withdrawal latency was measured using the Hargreaves method. Results: In the formalin test, EOOB (50 mg/kg, IP) showed significant decreases in licking time in the second phase. On the other hand, in the plantar test, there were no significant effects in any of the groups examined. Conclusions: These results support the traditional use of EOOB for the treatment of painful conditions. However, there is a need for more research to determine the active chemical constituents and the precise mechanism.

• Journal of Korean Public Health Nursing
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• v.18 no.2
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• pp.276-285
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• 2004

The purpose of this study was to help in explaining the necessity of education on complementary and alternative medicine(CAM) and opening relevant curriculums in nursing education by grasping the kinds of CAM in which nursing students want to be opened. Data were collected from September 27, 2003 through October 20, 2003. A group of 865 nursing students were surveyed using questionnaires in seven universities whose curriculums on CAM have not been available. Collected data were statistically analyzed by using SAS 8.02 system, and the study results are as follows: 1. The average of subjects' behavior toward CAM was 3.52 of the total 5 with practical affairs 3.79. medical treatment 3.79, social concerns 3.84, and communication 3.78. 2. Most nursing students $(90.6\%)$ did not precisely understand the meaning of CAM although they had heard of it. Most of them $(85.5\%)$ had no experience of applying CAM. The study also revealed that more qualified CAM lecturers in the future are needed: specialist in the relevant field $(83.2\%)$, doctor and herb doctor $(6.5\%)$, clinical nurse $(6.0\%)$ and professor of the department of nursing science $(4.3\%)$. 3. Concerning students' behavior toward CAM, there were statistically significant difference between students from agrarian and fishing villages (F=4.91. p=.007) and the others. 4. CAM courses that students want were therapeutic touch (massage) $(22.9\%)$. aroma therapy $(14.8\%)$, manual healing methods $(14.7\%)$, treatment of blood vessel $(8.3\%)$, foot reflexology $(7.9\%)$, and heart remedy $(6.8\%)$. In conclusion, the study indicated that nursing students had positive attitudes toward CAM and for this. healers should have a frank talk with patients in order to maximize symptom-relieving effects. However, the study showed that most nursing students did not understand the exact meaning of CAM. Considered the fact that improvement of both health status and quality of life will be an important issue in the future, active introduction and education of CAM in nursing curriculum are a matter of necessity.

• Journal of Environmental Science International
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• v.19 no.4
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• pp.517-525
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• 2010

Horticultural therapy is a complementary therapy by trained professionals utilizing plant and horticultural activities as media to pursue the positive change of clients, which resulting from stimuli of plant nature, activities, and interaction with other people. Outdoor horticultural activities provide clients with the opportunities of the contact to nature such as fresh air and sunlight as well as plants. But the importance of plant nature to client's health has not been fully acknowledged compared to that of therapist's role and activities in horticultural therapy in Korea. In horticultural therapy it is possible for client to participate on the various levels from passive viewing to active gardening according to the client's ability. Therefore it is necessary for horticultural therapists to consider the therapeutic factors of plant nature to maximize the therapeutic effect of horticultural therapy. The purpose of the research is to clarify the therapeutic factors in the contact of client with plant nature and to emphasize those importance in horticultural therapy. From the review of the experimental researches five therapeutic factors were revealed: Natural light, plant natural view, natural sound, aroma(volatile oils of plants), and plant itself. This paper raises the importance of outdoor activities in horticultural therapy and the necessity for severely handicapped clients to the contact with plant nature, though passively.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.459-472
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• 2020

The purpose of this study was to evaluate the physicochemical components and antioxidant activities of wheat sprout powder prepared by the enzymatic hydrolysis and lactic acid bacteria treatment. The four kinds of pre-treatment were: no treatment (WP), treated with enzyme (WPE), treated with lactic acid bacteria (WPL), and treated with enzyme and lactic acid bacteria (WPEL) were applied to the wheat sprout powder. The WPEL had higher total free amino acid and essential amino acid content than the other samples. As for the volatile aroma of the wheat sprout powder, 29 types of compounds were identified in the WP and WPL, 28 types in the WPE, and 27 types in the WPEL, respectively. The total polyphenols and flavonoids contents, in the wheat sprout powder was enhanced with the enzyme and the lactic acid bacteria pre-treatment. The WPEL had highest DPPH radical scavenging activities. The overall acceptability was the highest at 6.24 points in the WPEL. Based on these observations, it was confirmed that the enzyme and lactic acid bacteria pre-treatment could improve the antioxidant activities and active component of the wheat sprout powder.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.378-386
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• 2015

We investigated the antioxidant, physicochemical, and sensory characteristics of dried type sodium reduced chicken bibimbap using dandelion complex extract powder of AF-343 (DCEP) as a home meal replacement. The DCEP is known to add moisture to the skin and to relieve the symptoms of atopic dermatitis. The sodium content of the standard sample was 1,190 mg per serving. The sodium was significantly reduced by 30%, resulting in 820 mg of sodium for the reduced-sodium group (p<0.05). The ash contents of the standard sample group with the DCEP showed significantly the highest value at 6.01% in all of the samples as affected by the minerals of the DCEP (p<0.05). Sensory characteristics of savory aroma, savory flavor, cooked vegetable flavor and hardness in all the samples did not show significant differences, implying that addition of DCEP and 30% sodium reduction did not have undesirable effects on those sensory attributes. Furthermore, chicken flavor, which was a bit oily in the standard samples tended to decrease slightly, leaving a desirable savory flavor increased in the reduced sodium groups. In acceptance tests, the samples did not show any significant differences, indicating that the DCEP added sodium-reduced samples may be potentially acceptable to consumers. Total flavonoid contents, ABTS and DPPH radical scavenging activity, indicators of biologically active ingredients such as antioxidant, anticancer, and antibacterial activities significantly increased with the amount of DCEP added (p<0.05).

• Food Engineering Progress
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• v.13 no.4
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• pp.302-307
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• 2009

In this study, four Korean black raspberry wines were developed from different regions in Korea; Gochang (G), Heongsung (H), Jeongup (J), and Sungchang (S). Their flavor profiles were determined using a combination of volatile analysis and sensory evaluation. From the volatile analysis of the developed wines, 8 acids, 17 alcohols, 12 esters, 9 terpenes, 3 aldehydes and ketones, and 4 miscellaneous compounds were identified. Preferences of appearance, aroma, full-body, and overall acceptability in the developed wines were determined using 9-point hedonic scale by 43 panelists, compared with one commercial black raspberry wine (Sunw). The sweetness, sourness, astringency levels were also evaluated using 9-point just-about-right (JAR) scale. The mean overall acceptability score of Sunw (5.58) was the highest among the tested wines, followed by G (4.81), S (4.44), H (4.41), and J (4.13) (p<0.05). Sweetness levels in the developed wines were overall lower than JAR level, while sourness and astringency levels were overall higher than JAR level.