• Journal of agriculture & life science
• /
• v.53 no.3
• /
• pp.41-49
• /
• 2019

Consumers are interested in natural ingredient that replace synthetic antioxidants in meat products. This study was carried out to investigate the effects of astaxanthin (AX) on the oxidative stability and quality characteristics of emulsified sausages during cold storage. Emulsified sausages were prepared as follows: manufactured without AX and BHT (Control), added with 500 mg/kg of BHT (BHT), and added with 80 mg/kg of AX (AX). Addition of AX showed no significant difference in pH, emulsion stability and cooking yield of emulsified sausages (p>0.05). However, the initial color retentivity was the same as that of synthetic antioxidant such as BHT treatment, and the redness was higher when AX treatment was added (p<0.05). The lipid oxidation showed the lowest value in the BHT treatment at the end of storage and the AX treatment also was significant lower than that of control (p<0.05). Hardness was lower in the all treatments at the end of storage than in the control (p<0.05). Therefore, astaxanthin can be used as a color enhancing agent for meat products as well as an natural antioxidant in replacing of BHT which is as synthetic antioxidant.

• Food Science of Animal Resources
• /
• v.32 no.2
• /
• pp.190-197
• /
• 2012

This study was performed to evaluate the extraction method (Yacon ethanol extracts; YEE, Yacon pressed extracts; YPE) and various levels (0.05-1.0%) of Yacon (Polymnia sonchifolia) on antioxidant and antimicrobial activities. In linoleic acid emulsion of YPE, there were higher iron chelation activity and antioxidant activity than those of YEE (p<0.05). A 1,1- diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity and reducing power of both extracts showed a higher rate at 0.5% level. Ground pork patties, which contain 0.5% YEE and YPE, were manufactured and BHT (0.01%) was used as a reference. Physicochemical properties and microbial counts of ground pork patties, containing a different type of Yacon, were evaluated during the 14 d of storage at $4^{\circ}C$. A pH level, and lightness (Hunter L), as well as the yellowness (Hunter b) values of treatments were not different from those of the control (p>0.05), but increased during storage, at $4^{\circ}C$. Lightness values of ground pork patties, with Yacon extracts, showed the highest. TBARS value of ground pork patties that contains Yacon increased with increased storage at $4^{\circ}C$ (p<0.05), and pork patties with YPE or YEE retarded the lipid oxidation, during refrigerated storage, as compared to that of the CTL. Thus, YPE could be used as a potential possibility to inhibit the lipid oxidation of processed meats, during the refrigerated storage.

• Journal of the Korean Applied Science and Technology
• /
• v.37 no.3
• /
• pp.484-495
• /
• 2020

This study is a mixed surfactant (MimicLipid-MSM1000) that forms the same structure as that of the stratum corneum, sucrose distearate, polyglyceryl-2 dioleate, fermented squalane, ergosterol, 10-hydroxystearic acid, mixture consisting of was synthesized. When using 2~5 wt% of this mixed surfactant, it was possible to make an artificial skin mimetic that forms a multi-layer lamellar structure of 5~30 layers. An emulsion was prepared using this mixed surfactant, and a multi-layered lamellar phase was formed and analyzed mechanically. The appearance of this surfactant was a light brown hard wax, the hydrophilic lipophilic balance (HLB) was 12.53, the critical parameter value was 0.987, and the acid value was 0.13. Stability according to pH change was also stable in acidic (3.8), neutral (7.2) and alkaline (10.8). The particle size of the liquid crystal was found to be the most stable maltese cross lamellar crystalline droplet at 5~25mm. The size of the emulsified particles according to the change in the speed of the homo agitator is 2500 rpm (17.9mm±2.6mm), 3500rpm (12.5mm±2.1mm), 4500rpm (6.2mm±1.8mm) particles were formed. Liquid crystal forming particles were observed through a polarization microscope, and the formation structure of the liquid crystal was precisely analyzed with a scanning electron microscope (cryo-SEM). As an application field, it is expected that it will be widely applicable to the development of various prescriptions, such as various skin care cosmetics, makeup care cosmetics, and scalp protection cosmetics, by using a skin-mimicking surfactant.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.43 no.3
• /
• pp.211-221
• /
• 2017

This study was performed to investigate the functional properties and characteristics of Dolnamul (Sedum sarmentosum) as a cosmetic ingredient. Lyophilized sedum powder was extracted with ethanol and stored at $-20^{\circ}C$ for the following experiments. Total polyphenol compounds of the ethanol extract of sedum (SE) was $27.98{\pm}0.34g/kg$(dry weight): epicatechin ($162.14{\pm}5.07mg/kg$), epigallocatechin ($55.99{\pm}2.49mg/kg$), and kaempferol ($47.96{\pm}3.02mg/kg$) were contained in the SE. The SE had organic radical scavenging capacity ($78.43{\pm}1.08%$) and metal reducing power (FRAP value $2.54{\pm}0.12$). FTC and TBARS assays confirmed that the SE inhibited the early stage of lipid peroxidation ($62.03{\pm}0.38%$) as well as the final stage of lipid peroxidation ($55.36{\pm}2.05%$), respectively. The SE (5 mg/mL, dry weight) was proved to have antibacterial effect on the growth of Propionibacterium acnes. The inhibitory percentages of the SE on elastase and collagenase activities were $38.94{\pm}7.09%$ and $78.94{\pm}2.49%$, respectively. Compare to the control group, the SE treated group induced an increase of Col3A1 expression and collagen production ($58.11{\pm}1.07%$). The oil in water emulsion (0.5% SE adding group) showed pH 6.88 and 1.47 g/mL of density. The hardness changes of the SE adding emulsions were not detected during the stored periods at various temperatures ($-20-45^{\circ}C$) for four weeks. It is considered that the SE has antibacterial, antioxidant, and antiaging activities.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.32 no.1 s.55
• /
• pp.45-51
• /
• 2006

In the field of makeup cosmetics, especially, powder-based foundations such as two-way cake, pact and face powder, the quality of which is known to be strongly influenced by the properties of powder, surface treatment technology is widely used as a method to improve the various characteristics of powder texture, wear properties, dispersion ability and so on. The two-way cake or pressed-powder foundation is one of the familiar makeup products in Asian market for deep covering and finishing purpose. In spite of the relent progress in surface modification method such as composition of powders with different characteristics and application of a diversity of coating ingredient (metal soap, amino acid, silicone and fluorine), this product possess a technical difficulty to enhance both of the adhesion power and spreadability on the skin in addition to potential claim of consumer about heavy or thick feeling. This article is covering the preparation and coating method of nano-vesicle that mimic the double-layered lipid lamellar structure existing between the corneocytes of the stratum corneum in the skin for the purpose of improving both of two important physical characteristic of two-way cake, spreadability and adhering force to skin, and obtining better affinity to skin. Nano-vesicle was prepared using the high-pressure emulsifying process of lecithin, pseudo ceramide, butylene glycol and tocopheryl acetate. This nano-sized emulsion was added to powder-dispersed aqueous phase together with bivalent metal salt solution and then the filtering and drying procedure was followed to yield the nano-vesicle coated powder. The amount of nano-vesicle coated on the powder was able to regulated by the concentration of metal salt and this novel powder showed the lower friction coefficient, more uniform condition of application and higher adhesive powder comparing with the alkyl silane treated powder from the test result of spreadability and wear properties using friction meter and air jet method. Two-wav cake containing newly developed coated powder with nano-vesicle showed the similar advantages in the frictional and adhesive characteristics.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.6
• /
• pp.783-788
• /
• 2016

Excessive intake of trans fats is a risk factor for cardiovascular diseases. Previously, we showed that green tea extract lowers intestinal absorption of cholesterol and elaidic acid in rats. This study was conducted to investigate a possible role for sorghum extract on lymphatic absorption of trans fat and cholesterol in rats. Adult male rats with lymph cannulae were infused at a rate of 3.0 mL/h for 8 h via a duodenal catheter with a lipid emulsion containing $146.4{\mu}mol$ of trielaidin, $36.8{\mu}mol$ of trilinoelaidin, $452.0{\mu}mol$ of triolein, $1.0{\mu}Ci$ cholesterol labeled with $^{14}C$ ($^{14}C-cholesterol$), $20.7{\mu}mol$ of cholesterol, and $396.0{\mu}mol$ of Na-taurocholate without or with 100.0 mg of sorghum extract in phosphate-buffered saline buffer (pH 6.4). Lymph was collected hourly for 8 h. No significant difference was noted in lymph flow. However, the lymphatic absorption of elaidic acid and linoelaidic acid for 8 h was significantly lower in rats infused with sorghum extract than in those infused with no sorghum extract. Further, lymphatic absorption of $^{14}C-cholesterol$ was reduced by sorghum extract, which was observed previously. These data indicate that sorghum extract has an inhibitory effect on the intestinal absorption of trans fat and cholesterol. The mechanism(s) by which sorghum extract lowers intestinal absorption of trans fat warrants further study.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.18 no.4
• /
• pp.355-362
• /
• 1989

For the effective utilization of mackerel as a food sauce, the processing conditions of the frozen seasoned mackerel meat and the changes in taste compounds during its frozen storage were investigated. To prepare the frozen seasoned mackerel meat, the mackerel was headed, gutted manually, washed with tap water and deboned with the meat seperator. Then it was mixed with additives such as emulsion curd(32.1%, w/w), table salt(0.5%, w/w), sugar(2.0%, w/w), sodium bicarbonate(0.4%, w/w), polyphosphate(0.2%, w/w), monosodium glutamate(0.2%, w/w), onion powder(0.3%, w/w), garlic powder(0.1%, w/w), ginger powder(0.1%, w/w), soybean protein(3.0%, w/w) and sodium erythorbate(0.1%, w/w). This seasoned fish meat was frozen with contact freezer, packed In a carton box, and then stored at $-25^{\circ}C$. The moisture and lipid contents in the products were 70.8-71.7% and 10.9-11.3%, respectively. The taste compounds of the frozen seasoned mackerel meat were free amino acids(1625.0-1692.0mg/100g), nucleotides and their related compounds(316.6-366.8 mg/100g) as well as total creatinine(270.2-311.8 mg/100g), and small amount of betaine and TMAO. In free amino acids, the predominant ones were histidine, lysine, glutamic acid and arginine. It was supposed from the results that principal taste compounds of frozen seasoned mackerel meat were free amino acids, and that total creatinine, TMAO, TMA and betaine as well as nucleotides and their related compounds also played an assistant role.

• Korean Journal of Food Science and Technology
• /
• v.27 no.2
• /
• pp.151-155
• /
• 1995

In order to understand some physicochemical and functional properties of whey powders, imported and domestic products were analyzed. The pH values of imported whey powder solution were $5.85{\sim}6.33$, while those of domestic $5.70{\sim}6.43$. The titratable acidity values of imported whey powders were $0.11{\sim}0.18%$, while those of domestic products $0.10{\sim}0.24%$. The contents of moisture, crude ash, protein, lipid and lactose of the imported whey powder were $1.31{\sim}2.10%,\;7.37{\sim}7.49%,\;11.54{\sim}12.14%,\;0.82{\sim}1.40%\;and\;64.43{\sim}72.66%$, respectively, while those of domestic products $2.11{\sim}2.81%,\;5.39{\sim}8.03%,\;10.41{\sim}20.03%,\;1.88{\sim}2.54%\;and\;54.32{\sim}68.42%$, respectively. The active SH group contents of imported whey powders were $0.36{\sim}0.82{\mu}M/g$, while those of domestic products ranged $0.29{\sim}4.83{\mu}M/g$. The protein solubility of imported whey powders were $54.50{\sim}82.26%$, while that of domestic products $26.93{\sim}68.44%$. The emulsifying capacity and the emulsion stability of imported whey powders were $5.83{\sim}12.53cm^{2}/g$ and $10.24{\sim}12.45%$, respectively, while those of domestic products $6.19{\sim}11.28cm^{2}/g$ and $7.28{\sim}9.93%$, respectively. The foam overrun and stability of imported whey powders were $4.34{\sim}5.54%$ and $0.49{\sim}0.66%$, respectively, while those of domestic products $2.56{\sim}4.24%$ and $0.15{\sim}0.35%$, respectively.

• Neonatal Medicine
• /
• v.16 no.2
• /
• pp.190-196
• /
• 2009

Purpose: Candida infection has increased in neonatal intensive care units (NICU). However, recent reports on systemic candida infections in preterm newborns are rare in Korea. The aim of this study was to examine the epidemiological features of systemic candida infection in very low birth weight infants (VLBW) over the past five years. Methods: We retrospectively reviewed the medical records of 19 patients with systemic candida infections in VLBW that were admitted to the neonatal intensive care units of three hospitals affiliated with the College of Medicine, The Catholic University of Korea from January 2004 to December 2008. We analyzed the birth weight, gestational age, age at diagnosis, risk factors, co-morbidity, antifungal treatment, and mortality rates among the 19 patients. Results: Systemic candida infections occurred in 19 cases (4.7%) among the VLBW infants. The mean birth weight and gestational age were 959.0$\pm$255.9 g and 26.7$\pm$2.1 weeks. The isolated Candida species were C. albicans (4), C. parapsilosis (9), C. glabrata (2), C. famata (2), and unkown subspecies (2). Most patients had various associated risk factors, including a central venous catheter, broad spectrum antibiotics, parenteral nutrition, intravenous lipid emulsion, endotracheal intubation and $H_2$ blocker therapy. There was no significant difference in the risk factors between newborns that survived and those that died with regard to the systemic candida infection, except for gestational age. Nine (47.4%) out of 19 patients with a candida infection died and four cases (21.2%) were directly related to the candida infection. Conclusion: The prevalence of systemic candida infection is increasing in VLBW infants. The majority of Candida species has shifted to C. non-albicans, especially C. parapsilosis. Because of the high mortality associated with candida infection in the NICU, prophylaxis and early treatment based on epidemiological features is necessary.