• Journal of the Korean Chemical Society
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• v.54 no.4
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• pp.443-446
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• 2010

HPLC analysis of a commercial herb drink marketed as a functional food revealed to contain an unauthorized substance similar to sildenafil, the active ingredient of the prescription drug Viagra$^{(R)}$ approved for the treatment of male erectile dysfunction. In order to identify the illegal additive, the herb drink was extracted with methylene chloride, and the extract was purified further using semipreparative HPLC. The chemical structure of the isolated substance was elucidated based on IR, LC/MS-ESI, and NMR spectroscopy, which showed the characteristics similar to sildenafil with minor modification. The only difference was the substitution of the methylpiperazine moiety of sildenafil to the hydroxyethylpiperazine group of the illegal additive.

• International Journal of Industrial Entomology and Biomaterials
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• v.47 no.2
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• pp.73-78
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• 2023

Currently, Hyphantira cunea Drury, the fall webworms (FWW), is one of the most severe insect pest for various landscaping trees and mulberry trees. In this study, we investigated whether FWW might be managed by Sodium saccharin (SAC) which is a food additive and not toxic to humans and environment. We found that FWW larvae treated with various concentrations of SAC showed dose-dependent delayed development and low survival rates. The lethal-concentration 50% of FWW larvae to SAC was 0.03 M. We also confirmed that SAC can be used to control FWW larvae attacking mulberry trees in the field. Compared to not-treated or tap-water-spraying control groups, SAC-spraying groups showed significantly higher mortality rates of FWW larvae (56.2%). Thus, SAC can be used for control FWW larvae in mulberry trees.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.387-394
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• 2009

This study was performed to determine the quality characteristics of Jeungpyun with the addition of soy yogurt (0%,3%, 6%, 9%, 12%). The proximate composition analysis showed that moisture contents of Jeungpyun were 49.87${\sim}$51.60%, and crush protein, lipid and ash contents were 2.58%, 0.21${\sim}$0.33% and 0.58${\sim}$1.05%, respectively. The pH ofJeungpyun was higher as the additive increased. Volume and symmetry index were higher as the additive increased, but uniformity index was no significant difference. L value and a value were the lowest in control group and increased with soy yogurt addition, while b value was decreased as amount of soy yogurt. Hardness, cohesiveness, gumminess were the highest in 9% group, springiness was the lowest in 9% group. In surface structure of Jeungpyun observed by SEM, cell size was the smallest and the cell uniformity was most regular in 12% group. According to sensory evaluation, appearance, taste and overall acceptance were highest in Jeungpyun with 9% soy yogurt. Therefore, Jeungpyun containing 9% soy yogurt was most preferable.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.404-408
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• 2012

This study was performed to investigate the effects of laying productivity and egg quality according to providing germinated and fermented soybean (GFS) as feed additive. Among the strain, we selected Monascus purpureus KCCM 12002 so that inoculated in soybean and fermented for 48 h at $20^{\circ}C$. A total of two-hundred forty 70-wk-old Hy-Line Brown layers were divided into four groups (4 treatment${\times}$6 replication${\times}$10 birds each) and fed diets containing 0 (as control) (T1), 0.5% (T2), 1.0% (T3) or 2.0% GFS (T4) for 6 wk. The laying productivity, egg quality and blood property in the egg yolk were experimented. There were no significant differences in the laying productivity, relative liver and spleen weights, egg yolk color and eggshell strength among another groups. The eggshell color, eggshell thickness and haugh unit significantly increased in the GFS-supplemented group (p<0.05) compared to control. However, no significant differences were observed in the blood property after supplementation. The amount of lactic acid bacteria present during storage increased by providing of GFS (p<0.05) compare to control group. Our study results suggested that GFS can be used as a favorable feed additive and feedstuff for the productivity of high quality eggs and promoted relative industry.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.9
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• pp.1341-1347
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• 2002

An experiment was conducted to determine effects of oral administration of $Diakur^{TM}$ (an additive of glucose and electrolytes for young calves) on growth performance and some physiological responses in male broilers reared in a high temperature. A 2 by 3 factorial arrangement test of 2 temperatures (24 and $36^{\circ}C$) and 3 levels of oral administration of the glucose and electrolytes additive, $Diakur^{TM}$, (0, 150 and 300 mg/day/100 gBW) were applied in the experiment. Male broiler chicks (2 weeks of age) were assigned to six groups and received dietary and temperature treatments for 7 days. The additive of glucose and electrolytes was suspended with water and intubated into crop twice a day (08:00 and 17:00). Oral administration of the additive prevented decreases in food intake and growth rates in broilers due to exposure of the hot environment. Oral administration of the additive also improved a lowered electrolyte ($Na^+$ + $K^+$ - $Cl^-$) balance in plasma, low mitogenic response of blood mononuclear cell and an increase in glucose concentration due to exposure to the high environmental temperature. Oral administration of the additive increased rectal temperature regardless of environmental temperatures. On the other hand, blood pH, $pCO_2$ and $HCO_3$ - concentration, and plasma creatine kinase activity were not affected by the oral administration. The results suggested that oral administration of the glucose and electrolytes additive, $Diakur^{TM}$ during heat stress did not only prevent decrease in growth performance, but also normalized some physiological and immunological responses in male broilers.

• Food Science and Industry
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• v.42 no.3
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• pp.20-27
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• 2009

• Food Science and Industry
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• v.42 no.3
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• pp.2-7
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• 2009

• Food Science and Preservation
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• v.15 no.4
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• pp.505-511
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• 2008

Recipes for cookies and muffins made with soybean paste and sun-dried salt were established and characteristics of the foods were investigated. On Hunter's color scale, 'L' values decreased and brightness was lowered as additive levels increased, whereas the 'a' value(redness) increased and the 'b' value(yellowness) decreased. The hardness of a control muffin was 1843 g and this increased as additive levels rose. Cookies showed the same tendency. Elasticity was not proportional to paste content whereas crispness increased as additive levels increased. Sensory evaluations of cookies and muffins with different soybean paste contents(0-8%, w/v) showed that additive at 1% (w/v) was best and additive at 8%(w/v) was unacceptable. All products scored poorly 48 h after preparation; freshness needs to be investigated further.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.957-967
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• 2012

The purpose of this study is to offer youth with the basic materials for developing nutrition education programs and to help domestic science teachers in schools implement effective dietary education by examining their awareness of food additives. In the source of acquiring knowledges on food additives, the results were through mass media, technology and home economics teachers, and family members in order. The majority of students thought that they don't need the education about food additives. As effective teaching methods, they first selected the use of visual media, followed by experimental cooking classes, field trip, and inquiry lessons using processed foods. As a result of analyzing the education on food additives in accordance with demographic factors, more number of female students, compared to male students depicted the need for education on food additives. Further, the lower the cost students spend on purchasing processed foods per day, the higher the necessity of the education they indicate. The necessity of education content on food additives showed significant difference depending on the cost of buying processed foods, and the degree of interest and help real-life according to gender indicated significant differences. The satisfaction with education on food additives, which was implemented in home economics education revealed significant differences according to gender. This study aims to provide the basic data for the development and research of educational programs regarding good eating habits among the general youth. However, there are limitations to the presentation of the practical training program. For this reason, based on the results of this study, further studies should follow this study in order to develop and study educational programs related to food additives for teaching and learning purposes.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.376-381
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• 2021

Red beet (Beta vulgaris L.) is a root vegetable and a popular functional food ingredient of dark red-purple appearance due largely to betacyanins, principally betanine (75-95%) and its isomer, isobetanine (15-45%). This study developed an analytical method for beet red in terms of betanine and isobetanine in processed food products labeled with beet red as a food additive. High Performance Liquid Chromatography-Diode Array Detector (HPLC-DAD) was used with a C₁₈ column. Linearity, limit of detection (LOD), limit of quantitation (LOQ), accuracy, precision and uncertainty in measurement were calculated for method validation. Matrix-matched calibration was applied to the candy, ice cream, and cocoa product, respectively, and R² was ≥0.9998, showing a high level of linearity. The LOD and LOQ were 0.16 to 0.32 and 0.48 to 0.97 mg/L, respectively. As a result of repeated intra-day and interday experiments to validate the accuracy and precision of the analytical method, the recovery rates were 96.0-103.1% and 100.0-102.2%, respectively and the RSD% was 0.5-3.3% and 0.9-3.8%, respectively. Moreover, the measurement uncertainty was estimated to be 1.71-12.43% depending on the matrix and the measured concentration. In this study, betanine and isobetanine were quantified (8.4-3,823.4 mg/kg) by applying the developed analytical method to processed food products (n= 26; e.g., candy, ice cream, and other processed foods) labeled with beet red as a food additive.