• 동아시아식생활학회지
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• 제15권1호
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• pp.126-135
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• 2005

The purpose of this study was to examine the consumer awareness and information seeking behaviors towards food additives. The data were collected from 506 adults living in Seoul, Daegu and Rusan by self-administered questionnaires. Frequencies and chi-square tests were conducted with SPSS. The results of the survey were as follows: (1) The consumers' concerns towards food additives were high, (2) Especially, many consumers were highly concerned about preservatives among food additives, (3) Two-fifths of the respondents thought the use of food additives had nothing to do with the quality of food, (4) Many respondents tried to consume the food containing less food additives, (5) Most respondents were not satisfied with the labeling of food additives, and (6) Many consumers needed the information about food additives, especially safety of food additives.

• 한국동물위생학회지
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• 제24권4호
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• pp.353-358
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• 2001

Sorbic acid is one of preservatives that is mostly used in general food. This study was carried out to measure the amount of the sorbic acid in cooked meat produced from meat processing plants in Gyeongbuk province. One hundred and fifty-three samples of cooked meat(42 spices added meats, 56 grinding cooked meats, 2 bacons, 5 jerked meats, 18 sausages, 30 hams) were collected from meat processing plants and analyzed for the concentration of preservative sorbic acid and its salts by using of high performance liquid chromatography(HPLC). Sorbic acid was not detected in spices added meats, grinding cooked meats, bacons, and jerked meats except on ham and sausage. But the concentration range of sorbic acid in sausage was 0.00～1.31g/kg, average 0.44g/kg, and in ham was 0.00～1.31g/kg, average 0.329/kg. There was no sample that sorbate concentration exceeded the legal permitted level 2.0g/kg in cooked meat.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.23-28
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• 1998

The objective of this study was to investigate the methods of quality maintenance using modified atmosphere packaging with various quality preservatives at ambient and low temperatures. Ethylene(<1.0ppm) accumulated during modified atmosphere storage of Chinese cabbage using polyethylene film(60$\mu\textrm{m}$) caused quality deterioration such as yellowing and abscission. The addition of potassium permanganate reduced ethylene level and thus extended storage life of l00% at 20$^{\circ}C$ and 140% at 0$^{\circ}C$. To establish the storage conditions of minimally processed sit and vegetables, the experiment was conducted with various quality preservatives and packaging materials. Ceramic film(Zeolite 7%, 60$\mu\textrm{m}$) showed increasing storage life of 50%, reducing total microbial counts of 50% and keeping high appearance quality of minimally processed pears stored at 20$^{\circ}C$ and 0$^{\circ}C$. Minimally processed Chinese cabbage treated with l% CaCl2 at 20$^{\circ}C$, and 1% CaCl2 and 1% NaCl at 0$^{\circ}C$ has a longer storage life of 90% with good maketable quality. Treatment of 1% NaCl for cut Asian penis appeared increased storage life of 100%, decreased cut surface browning and the best overall acceptability by a sensory panel.

• 한국식품영양과학회지
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• 제28권5호
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• pp.997-1002
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• 1999

The aim of the present study was to investigate effects of food preservative addition and changes in composition of herb extract product on the growth of spoilage yeast, Zygosaccharomyces sp. Herbs such as Panax ginseng, Cinnamomum cassia, Lycium chinense, Zyzyphus juiuba and Jingiber officinale were altogether put into water and essence was extracted at 80oC, and then the extract was concentrated at 75oC. The herb extract product was made by adding vitamins, amino acids and honey to the concentrated herb extract. The amount of gas produced from the herb extract product was increased as inoculated cell number increased but decreased as Brix concentration increased. Gases were produced in small amount when incubation was made at 4oC but large amounts of gases were produced at 25 or 40oC of incubation. The gas production and growth of Zygosaccharomyces sp. were measured after browning reaction was induced by heating at 85oC for 12 hours. It appeared that heating treatment did not induce any significant change in the gas production and growth of the cell. The effects of addition of various sugar to the herb extract produce were also invesigated. Amounts of gas production were in the order of glucose>sucrose>oligosaccharide>stevioside. The viable cell count was measured as 6.0$\times$107 CFU/g when glucose was added to the herb extract product. The viable cell counts were 5.0$\times$106, 3.0$\times$103, and 3.0$\times$102 CFU/g in sucrose, oligosaccharide and stevioside added herb extract product, respectively. The amount of gas production from the herb extract product was remarkably reduced by addition of such food preservatives as sodium benzoate and DF 100. TLC(thin layer chromatography) chromatogram of the herb extract showed stability of the herb extract in the above treatments.

• 한국식품과학회지
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• 제18권4호
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• pp.249-254
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• 1986

Escherichia coli와 Salmonella typhimurium의 생육을 억제하기 위하여 TGY, TSB (pH 6)의 액체배지에 potassium sorbate와 sodium benzoate를 각각 최고 허용농도의 1/2량인 0.1%, 0.03%로 처리하고 식염을 내염성 기준 농도인 2%로 첨가하여 보존료의 단독 및 병용효과와 식염과의 상승효과를 진탕 및 정치배양 조건에서 조사하였다. E. coli는 진탕배양보다 정치배양하였을 때 보존료의 단독 혹은 병용효과가 더 컸으며 S. typhimurium은 보존료를 단독처리하였을 때에는 억재효과를 보이지 않았으나 병용처리의 경우에 진탕배양에서는 정균효과를 현저하게 나타내었고 정치배양에서는 유도기를 연장시켰다. 식염의 첨가는 E. coli의 경우, 진탕배양에서는 거의 효과를 나타내지 않았으나 정치배양시에는 potassium sorbate 단독처리구 및 potassium sorbate + sodium benzoate병용처리구에서 항균작용을 현저히 증가시켰다. 식염의 상승효과는 S. typhimurium의 경우에 더욱 현저하였는데 진탕 및 정치배양시에 두 보존료와 식염의 혼합구에서 배양 중의 세균수는 오히려 초기농도보다 점점 감소되는 결과를 나타내었다.

• 한국식품조리과학회지
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• 제23권6호
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• pp.793-799
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• 2007

The purpose of this research related to the development of natural preservatives, in which licorice and spices (clove, fennel fruit and Chungyang green pepper) were extracted with distilled water, and the extracts were tested for their antibacterial and antioxidative activities. The polyphenol contents of the water extracts from licorice, clove, fennel fruit and Chungyang green pepper were 17.4, 21.4, 6.6, and 0.9 mg/g, respectively. The water extracts from licorice and clove demonstrated antibacterial activity against S. aureus. The electron donating abilities (EDA) of the water extracts from the licorice and other spices ranged from 60 to 88% at 1,000 ppm; the highest value was for the licorice followed by fennel fruit, clove, and green pepper. The xanthine oxidase inhibition ratio (XOD) of the extracts ranged from 28 to 50% at 1,000 ppm, where the highest value occured in the cloves, followed by fennel fruit, green pepper, and licorice. The superoxide dismutase (SOD)-like activity ranged from 33 to 53% at 1,000 ppm, and the highest value was for the licorice followed by cloves, fennel fruit, and green pepper. The nitrite scavenging abilities (NSA) at 1,000 ppm of the clove and fennel fruit water extracts were 95% and 65% at pH 1.2, respectively. The NSAs of the extracts were highest at pH 1.2, and decreased with increasing pH. Considering all the obtained results, we have concluded that licorice and spice extracts can be used as natural preservatives in the development of health foods.

• 한국식품조리과학회지
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• 제24권1호
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• pp.52-58
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• 2008

The purpose of this research relates to the development of natural preservatives. Here, Samultang ingredients (Rehmannia glutinosa, Cnidium officinale, Paeonia lactiflora and Angelica gigas) were extracted with distilled water and 70% ethanol, and the antibacterial and antioxidative activities of the extracts were tested. The highest polyphenol contents were found in the water and ethanol extracts of Paeonia lactiflora (100 g) at 843.2 mg and 721.1 mg, respectively (p<0.05). The ethanol extract of Cnidium officinale demonstrated antibacterial activity against L. monocytogenes and S. aureus, and that from Paeonia lactiflora against S. aureus. The electron donating abilities (EDA) of the water extracts ranged from 67 to 84%, and those of the ethanol extracts ranged from 68 to 84% at 1,000 ppm. The superoxide dismutase (SOD)-like activities of the water extracts ranged from 47 to 50%, and those of the ethanol extracts ranged from 50 to 56% at 1,000 ppm. The nitrite scavenging abilities (NSA) of the water extracts at 1,000 ppm of the water extracts ranged from 30 to 49%, and those of the ethanol extracts ranged from 42 to 54% at pH 1.2, respectively. The NSAs of the extracts were highest at pH 1.2, and then decreased with increasing pH. The highest levels of antibacterial and antioxidant activity occurred with the water and ethanol extracts of Paeonia lactiflora, which had the highest polyphenol content among the Samultang ingredients. Over all, the ethanol extracts of the Samultang ingredients had higher activities than the water extracts. Considering the combined results, one can conclude that Samultang ingredient extracts would be useful as natural preservatives in the development of health foods.

• 대한영양사협회학술지
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• 제24권4호
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• pp.330-343
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• 2018

Recently, there has been a growing demand for natural preservatives because of increased consumer interest in health. In this study, we produced Lactobacillus rhamnosus cell-free supernatant (LCFS) and evaluated and compared its antimicrobial activity with existing natural preservatives against pathogenic microorganisms and in chicken breast meat contaminated with Escherichia coli and Staphylococcus aureus. Lactobacillus rhamnosus cell-free supernatant possessed 30 units of lysozyme activity and contained 18,835 mg/L of lactic acid, 2,051 mg/L of citric acid and 5,060 mg/L of acetic acid. Additionally, LCFS inhibited the growth of fourteen pathogenic bacteria, S. aureus, Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus, Listeria innocua, S. epidermidis, L. ivanovii, E. coli, Pseudomonas aeruginosa, Shigella sonnei, Shi. flexneri, Proteus vulgaris, Pseudomonas fluorescens, and Klebsiella pneumoniae. The antibacterial activity of LCFS was stronger than that of egg white lysozyme (EWL), Durafresh (DF) and grapefruit seed extract (GSE). Additionally, LCFS maintained its antimicrobial activity after heat treatment at $50^{\circ}C{\sim}95^{\circ}C$ and at pH values of 3~9. Moreover, LCFS inhibited the growth of E. coli and S. aureus in chicken breast meat. In conclusion, it is expected that LCFS, which contains both lysozyme and three organic acids, will be useful as a good natural preservative in the food industry.

• 한국미생물·생명공학회지
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• 제49권2호
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• pp.192-200
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• 2021

Kunun-zaki, produced by submerged fermentation of a combination of millet and sorghum, is a popular beverage in Northern Nigeria. Owing to the nature of the process involved in its production, kunun-zaki is highly susceptible to contamination by food spoilage microorganisms, leading to inconsistent quality and short shelf-life. In this study, we investigated various food spices, including cinnamon, garlic, and nutmeg, as potential preservatives that could be used to extend kunun-zaki shelf-life. Kunun-zaki varieties were fermented with each of these spices mentioned above and subjected to bacterial, nutritional, sensory, and quality maintenance assessments (using a twelve-member sensory panel to evaluate the organoleptic properties of kunun-zaki). Bacterial counts in the final products ranged between 10^5-7 CFU/ml. We identified two bacterial genera, Weissella and Enterococcus, based on partial 16S rRNA gene amplicon sequencing. Three amino acids, namely leucine, aspartate, and glutamate, were abundant in all kunun-zaki varieties, while the total essential amino acid content was above 39%, suggesting that kunun-zaki could potentially be considered as a protein-rich food source both for infants and adults. The kunun-zaki products were also rich in carbohydrates, crude proteins, ash, crude fiber, and fat, with contents estimated as 81-84, 8-11, 0.8-4.0, 2.9-3.58, and 5.1-6.3%, respectively. However, this nutritional content depreciated rapidly after 24 h of storage, except for kunun-zaki fermented with garlic, which its crude protein and fat content was maintained for up to 48 h. Our results revealed that organic spices increased the nutritional content of the kunun-zaki varieties and could be potentially be used as natural preservatives for enhancing the kunun-zaki shelf-life. However, garlic might be considered a better alternative based on our preliminary investigation. The presence of the isolated microorganisms in the analyzed kunun-zaki samples should be highlighted to raise awareness on the possible health hazards that could arise from poor handling and processing techniques.

• Journal of the Korean Wood Science and Technology
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• 제38권4호
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• pp.341-348
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• 2010

목초액의 농약 또는 식품보존제로서의 이용 가능성을 검토하기 위하여 소나무 및 참나무류 기계식 목초액을 대상으로 항진균 및 항세균 활성을 검정하였다. 그 결과 항진균활성의 경우 미정제 목초액은 0.5% 이상의 농도 에서, 정제 목초액은 1.0% 이상의 농도에서 공시 식물병원균 및 목재부후균의 생장을 완전히 억제하여 미정제 목초액이 정제 목초액보다 항균활성이 높은 것으로 나타났다. 그리고 참나무류 목초액이 소나무 목초액보다 항 균활성이 높아 탄화 원료인 수종에 따라 항균활성의 차이가 있음을 알 수 있었다. 균종별로는 표고 해균인 주홍 꼬리버섯에 대한 항균효과가 다른 공시 균주에 비해 높은 것으로 나타나 균의 종류에 따라 목초액에 대한 감수성이 차이가 있는 것으로 밝혀졌다. 한편, 식품부패균 및 식중독균에 대한 항세균활성을 검정한 결과 소나무 및 참나무류 미정제 목초액의 경우 10% 농도에서 모든 공시 균주에 대해 생육저지환을 형성한 반면 정제 목초액 의 경우에는 저지환을 형성하지 않아 항세균활성도 미정제액이 정제액보다 높은 것으로 나타났다. 균종에 따른 감수성에도 차이가 있어 그람 양성균에 대한 항균활성이 그람 음성균에 비해 상대적으로 높았으나 탄화 원료에 의한 차이는 뚜렷하게 나타나지 않았다. 이상의 결과 목초액은 식물병원균, 목재부후균, 식품부패균 및 식중독 균에 대한 항균활성이 우수하여 유기합성 농약을 대체하거나 식품의 부패를 막기 위한 식품보존제로서 이용이 가능할 것으로 판단되었다.