• ALGAE
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• 제35권2호
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• pp.107-121
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• 2020

Mariculture is regarded as the only option to supply the increasing demands for seaweeds as human food, feeds, fodder, and phycolloids in a sustainable manner. Technologies for culturing a range of seaweed species have been developed successively in Korea since the 1970s. In 2017, Korean marine farms produced 1,761,526 t of seaweed. The key focus of the industry is on the production of Pyropia (523,648 t), Undaria (622,613 t), and Saccharina (542,285 t). Pyropia is economically the most important species in Korea, accounting for up to 68% of total production value. As the top exporter of Pyropia in the world, Korea exported up to US $525 million of Pyropia products to 110 countries in 2018. Other economically important genera include Sargassum, Ulva, Capsosiphon, Codium, and Gracilariopsis, all of which are used for food, and Gelidium, Pachymeniopsis, and Ecklonia which are used as raw material for phycocolloid extraction. Significant work has gone into developing more productive strains of key seaweed species, and in 2012 the Korean government began to certify seaweed varieties. To date, 19 seaweed cultivars have been registered including 13 Pyropia, 5 Undaria, and 1 Saccharina. The industry is now seeking not only to increase productivity but also to add value through processing. Convenience foods and snacks have been developed that target health-conscious consumers and utilize the nutritional properties of seaweeds. The industry is also seeking to promote the sustainability of seaweed farming. One seaweed company in Korea obtained the world's first ASC-MSC (Aquaculture Stewardship Council-Marine Stewardship Council) certification in 2019 and more are expected to follow their lead. With continued research support, the Korean seaweed industry plans to continue to expand to meet new market demands at a sustainable pace.

• 한국식품저장유통학회지
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• 제30권6호
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• pp.944-959
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• 2023

This study investigated the essential oil composition of fresh Panax ginseng root and identified novel compounds from ginseng oil. The oil was divided into five fractions (neutral, basic, phenolic, acidic, and aldehydic). In total, 149 constituents, including 29, 19, and 38 compounds in the basic, phenolic, and aldehydic fractions, respectively, were identified by gas chromatography (GC) and GC-mass spectrometry (MS). The primary constituents of the total ginseng volatile oil were α-humulene (13.91% as a peak area), bicyclogermacrene (13.59%), β-caryophyllene (8.24%), α-neoclovene (7.78%), and α- and β-panasinsenes (5.14% and 7.53%). The primary constituents of the basic fraction were 2-isopropyl-3-methoxypyrazine (35.51%), 3-sec-butyl-2-methoxy-5-methylpyrazine (31.54%), 2-isobutyl-3-methoxypyrazine (8.64%), and 2-methoxy-3-methylpyrazine (8.40%), whereas in the phenolic fraction, these were benzoic (25.40%), octanoic (11.57%), nonanoic (9.16%), propionic (6.35%), and decanoic acids (6.16%). The primary constituents of the aldehydic fraction were 4-(2-furyl)-3-buten-2-one (23.41%), benzaldehyde (10.18%), cis-2-heptanal (9.42%), 3-(α-furyl)-propenal (8.51%), and 2-phenyl-2-butenal (7.28%). Among these, the phenylalkenal compounds, including 2-phenyl-2-butenal, 2-methyl-3-phenyl-2-propenal, 5-methyl-2-phenyl-2-pentenal, 5-methyl-2-phenyl-2-hexenals, 2-phenyl-2-octenal, and 2-phenyl-2-nonenal, were newly identified in this study as ginseng volatile constituents. Furthermore, 2-phenyl-2-nonenal was identified as a plant-based volatile constituent for the first time in this study.

• 한국자원식물학회지
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• 제32권2호
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• pp.116-123
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• 2019

본 연구는 참당귀 뿌리의 가공 과정을 통해 분류되는 신, 대미, 중미, 세미 부위에서 지표성분과 항산화 활성을 분석함으로써, 약재로 이용되지 않는 세미 부위의 부산물 활용가능성을 평가하기 위해 수행하였다. 참당귀 뿌리의 가공 시 세미 부위의 회수율은 100kg당 $15{\pm}1.0%$로 비교적 많은 부분을 차지하였다. 지표성분 함량은 참당귀 뿌리의 직경이 작을수록 증가하는 경향성을 나타내었으며, 세미 부위에서 decursin ($4.42{\pm}0.27%$)과 decursinol angelate ($4.46{\pm}0.28%$)의 함량이 가장 높았다. 항산화 활성도 뿌리의 직경이 작아질수록 증가하는 경향성을 나타내었으며, 세미 부위의 항산화 활은 유통되는 한약재와 유사하거나 우수하였다. 세미의 지표성분 함량 및 항산화 활성의 우수성과 회수율을 고려하면, 참당귀 부산물인 세미를 건강기능성 식품, 화장품 등의 추출물 원료로 활용이 가능할 것으로 생각된다.

• Applied Biological Chemistry
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• 제32권4호
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• pp.424-434
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• 1989

식품공장 폐수에는 각종 유기물을 다량 함유하고 있다. 이와 같은 식품공장 폐기물의 미생물학적 처리효과를 검토하는 동시에 폐수 중에서 배양된 곰팡이 균체 단백질을 분리 회수함으로 해서 폐수처리비용을 절검하고, 단백질 함량이 높은 균체단백사료를 개발할 목적으로 식품공장 폐수의 BOD 및 COD를 낮은 수준으로 감소시키고 증식속도가 빠르며 균체수율이 높고 고농도의 단백질을 함유하며 소화율이 높은 균체를 생산할 수 있는 곰팡이로 Aspergillus fumigatus를 분리 선발하였고, 선발된 균주의 최적배양조건인 $35{\sim}40^{circ}C,\;pH\;4.0{\sim}4.5$에서 pilot plant의 연속배양장치를 이용하여 주정공장 폐수를 기질로 하여 일정시간 동안 배양하여 폐수의 BOD, COD를 90% 이상 감소시켜 폐수정화를 도모할 수 있었으며 균체단백질을 기준 배합사료에 첨가하여 실시한 동물사양 시험 결과, 사양동물의 체중증가량과 단백질 이용율이 대조표준 시험구에 준할 수 있는 효과를 보여 주었다.

• 원예과학기술지
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• 제30권4호
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• pp.409-416
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• 2012

The amount of cellular components including soluble sugars, amino acids, organic acids and glucosinolates (GLS) was investigated during radish root processing to develop a radish beverage. The radish root was divided into two parts, white and green tissue, and processed separately by extracting the juice from the fresh tissue and from the boiled tissue to compare differences in the components content among the preparations. The overall palatability of both the fresh and boiled extracts from the green part of the radish was higher than that of the same extracts from the white part. The sweetness of extract by boiling increased and its pungency decreased, thereby the palatability increased by being compared to the fresh radish extract. The sweetness was affected by sucrose not by glucose or fructose of monosaccharides by showing different sucrose contents according to treatment comparing palatability. Malic acid was identified as primary organic acid, and the content was higher in both the fresh and boiled extracts from the white part than in the extracts from the green part of the radish. The fresh extract from the green part of the radish contained more essential amino acids, such as threonine and valine, and more hydrophilic amino acids including glutamic acid, aspartic acid, and arginine than those of the fresh extract from the white part, suggesting the green fresh part is more palatable than the white fresh part. The main sulfur compound was ethylthiocyanate in radish, and others were butyl isothiocyanate, dimethyl-disulfide, and 4-methylthio-3-butylisothiocyanate. The four GLS were detected much more in the fresh green and fresh white parts of the radish because they evaporated during boiling. The contents of the four sulfur compounds were higher in the white fresh part than in the green fresh part, which is likely the reason the pungency was higher and the palatability was lower in the white fresh part than in the green fresh part of the radish. The ascorbic acid content was higher in the fresh extract compared to the boiled extracts from both the green and white parts. Taken together, these findings indicate that fresh radish extract is superior to obtain in terms of retaining desirable nutritional and functional components for health.