• Food Science of Animal Resources
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• v.30 no.6
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• pp.930-937
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• 2010

This study was carried out to investigate the textural and sensory properties of pork jerky with differently added sources of tenderizer or humectant at final concentrations of 2 or 5% (v/w). Pork jerky treated with 5% glycerol, kiwi, or pineapple had lower moisture content and water activity than that of control pork jerky (p<0.05). The addition of tenderizer or humectant resulted in a lower shear force than that of control (p<0.05). The addition of 2 or 5% glycerol resulted in higher equilibrium moisture content (EMC) than other treatments, and addition of tenderizer or humectant produced a higher EMC than that of control (p<0.05). Furthermore, addition of pineapple and kiwi to the samples affected the structures of the myosin heavy chain and the actin filaments of myofibrillar protein, respectively. Trained panel sensory evaluations indicated that pineapple enhanced the flavor score, whereas tenderness score was improved by the addition of tenderizer or humectant (p<0.05).

• Microbiology and Biotechnology Letters
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• v.46 no.4
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• pp.326-333
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• 2018

In this study, we identified methods to improve heat stability and skin permeability of functional protein biopolymers, such as growth factors, enzymes, and peptides. The biopolymers participate in cellular activation and catalytic functions in vivo. Therefore, when applied to cosmetics, their efficacies are expected to be helpful for skin care. However, they have disadvantages that include instability to heat and low skin permeability due to their high molecular weight. To overcome these problems, we searched for a composition that increases heat stability. Stability was improved using a polymeric humectant having a long polyethylene glycol length, compared with a mono-molecular structure humectant. Next, to enhance skin permeation, a permeation enhancing peptide was selected from a phage library. The permeation enhancing peptide can be commonly used to promote the permeation of growth factors, enzymes, and peptides. Screening was performed on the polymeric humectant formulation. One dominant peptide from the modified-screening method was identified. Furthermore, it was confirmed that the permeability of the peptide was better than that of the peptide developed through a screening system based on phosphate-buffered saline. The data indicate that the polymeric humectant formulation will be helpful for increasing the heat stability of protein ingredients and that skin permeability could be increased by a formulation-specific, penetration-enhancing peptide.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.475-481
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• 1984

Estimation of the penetration rate of humectants has been considered to be important in effective control of food processing when intermediate moisture food is manufactured by the moist-infusion method. In this study, when shark (Isurus glaucus) muscle was soaked in four common humectants (sucrose, sorbitol, glycerol, and propylene glycol), the equation of their penetration rate was drawn as a function of time using high performance liquid chromatography analysis. Penetration rates increased with soaking temperatures and decreased inversely with molecular weights of humectants. The penetrated amounts for 10% humectant solution reached about equilibrium after soaking for 10 hours and for 30% humectant after soaking for about 7 hours. In consideration with the penetration rate of the sample soaked in 10% humectant and complex solution of each 10% humectant, little difference was found between them. When the sample was soaked in 10% humectant and 30% humectant, it seemed to be able to apply the following regression equation to estimate the penetrated amounts: M = a log (c.t)+ b where M = penetrated amounts; c = concentration of humectant; t= soaking time; a, b = constant and c.t should be within $10^3\;-\;4{\times}10^4$.

• Archives of Pharmacal Research
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• v.12 no.2
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• pp.143-147
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• 1989

The urea effect on skin permeation of clonidine was investigated to reduce a log time and to increase a permeability. ICR mouse skin and human skin were used and were assumed to be a two-layer membrane consisted of stratum corneum and viable epidermis. The urea acted as a skin denaturant and humectant in the whole epidermis. Also it enhanced the skin permeability of clonidine about 3.5 times. On the other hand, it enhanced the skin permeability by acting as a humectant in the viable epidermis. But the urea effect on the whole epidermis was shown to be greater than that on the viable epidermis. Therefore, it was found that the effect of urea was greater on the stratum corneum than the viable epidermis. Variation of enhancing effect according to the concentration of urea was not found in the range of 1% to 20%.

• Journal of the Korean Applied Science and Technology
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• v.26 no.3
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• pp.233-239
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• 2009

A reaction device raising a generation yield by efficiently removing water generated in an esterified reaction between diethylene glycol monoethyl ether and succinic acid with mixture of an azeotropic point was newly developed as a new product in development of more stabilized emulsifier with a semi-solid phase(cream) in an emulsified phase of interfacial activity. The bis-(diethylene glycol monoethyl ether succinate(hereinafter, called as BDGS) with a high yield of more than 95% was obtained. As this has a property containing amphoteric emulsified functions such as W/O type or O/W type, etc., and has a merit that can be used regardless of any emulsified phase, there is no need using other emulsified surfactant. therefore, as this has excellent skin wetability in the cosmetics industry, a product having a wider range in quality compatibility or cost saving, etc. as a humectant has been developed.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.4
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• pp.381-388
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• 2018

Various characteristics of Opuntia humifusa (O. humifusa) extract solution obtained under low temperature and reduced pressure were examined and cosmetic essences using the extract solution as a humectant were prepared. The O. humifusa extract solution represented very small surface tension (25 mN/m) and contact angle ($8^{\circ}$), compared with other humectants such as glycerine and 1% hyaluronic acid solution. Also, the viscosity and stickiness of the extract solution were very low. The O. humifusa extract solution made it possible for a small amount of oil to be dispersed stably in water without any surfactant. Unlike other humectants, the viscosity and stickiness of cosmetic essences were reduced as the extract solution content in formulation increased. These results show that the O. humifusa extract solution obtained under low temperature and reduced pressure can be used as a natural humectant that provides moisturizing property and less sticky feeling.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2001.06a
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• pp.84-84
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• 2001

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2001.06a
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• pp.85-85
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• 2001

• Food Science of Animal Resources
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• v.36 no.3
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• pp.326-334
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• 2016

This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (a_w) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of 0, 10, and 15%) and roasting process were applied to enhance quality of jerky product. After spent hen meat was ground, formulated, reformed and then dried in convection oven at 85℃ for 2 h followed by 60℃ for 1 h, all jerky samples showed values of a_w ≤0.85 with total aerobic bacteria, yeast and mold and Staphylococcus aureus counts were reduced to undetectable levels. Moreover, the results showed that the 15% glycerol added jerky showed superior quality, indicated by the lowest a_w, low protein aggregation as evaluated by sorption isotherm and the lowest shear value as compared to sorbitol added and control samples (p<0.05). Regardless effect of humectant, roasting could improve the quality of the jerky via enhanced sensory attributes by increasing color, appearance, flavor and overall acceptability scores (p<0.05). Therefore, spent hen meat could be used as a potential raw material for jerky in which soft product texture obtained by the addition of glycerol and intense flavor resulted from roasting process after drying, leading to sensory acceptance.

• Journal of Veterinary Clinics
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• v.28 no.6
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• pp.607-609
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• 2011

A 6-year-old, neutered female, Cocker spaniel presented with severe abdominal erythema and crusts. These conditions developed 1 month ago. This patient had a history of using humectant spray for several months. Irritant contact dermatitis was diagnosed by history, clinical signs, laboratory and histopathologic examinations (H-E stain). Complete blood count and serum chemistry showed no remarkable findings. Histopathologic examination of skin samples revealed parakeratosis accompanied by acanthosis of the dermis and mild perivascular inflammations of the superficial dermis. Clinical signs were improved after avoidance of suspected offending substance.