• Toxicological Research
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• 제26권4호
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• pp.285-291
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• 2010

Recently, reproductive and neurobehavioral effects of bisphenol A (BPA) have been documented, and thus a review was requested for BPA management direction by the government. Therefore, this study was performed to establish a Korean tolerable daily intake (TDI) for BPA. An expert committee, consisting of specialists in fields such as toxicology, medicine, pharmacology, and statistics, was asked to evaluate BPA health based guidance values (HbGVs). Although many toxicological studies were reviewed to select a point of departure (POD) for TDI, rat and mouse reproductive studies by Tyl et al. (2002, 2006), which were performed according to GLP standards and OECD guidelines, were selected. This POD was the lowest value determined from the most sensitive toxicological test. The POD, a NOAEL of 5 mg/kg bw/day, was selected based on its systemic toxicity as critical effects. An uncertainty factor of 100 including interspecies and intraspecies differences was applied to calculate the TDI. According to the evaluation results, a TDI of BPA for Korean was suggested at 0.05 mg/kg bw/day. In addition, the BPA exposure level based on food consumption by the Korean population was estimated as 1.509 ${\mu}g/kg$ bw/day, and the HI was evaluated at 0.03 when the TDI of 0.05 mg/kg bw/day was applied. This HI value of 0.03 indicated that hazardous effects would not be expected from BPA oral exposures. Although highly uncertain, further studies on low dose neurobehavioral effects of BPA should be performed. In addition, it is recommended that the 'as low as reasonably achievable' (ALARA) principle be applied for BPA exposure from food packaging materials in newborn infants and children.

• 한국식품영양과학회지
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• 제41권10호
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• pp.1423-1430
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• 2012

본 연구는 장기간 저장하는 동안 고춧가루의 품질변화에 대한 물리적 측정치와 시각적으로 인지하는 관능치와의 상관관계를 규명하고자 하였다. 이를 위하여 빛의 투과 여부가 다른 2종류의 포장재 linear low density polyethylene (LLDPE)과 aluminum/linear low density polyethylene(Al/LLDPE)를 선정하여 저장온도와 기간에 따른 수분함량, 색도, ASTA color value, capsanthin 함량 변화를 측정하고 고춧가루의 시각으로 인지하는 색과 기호도에 대한 관능검사를 실시하여 비교분석하였다. 고춧가루의 초기 수분 함량은 저장고의 상대 습도에 의해 영향을 받으며 저장고의 온도나 포장재의 재질에 따른 차이는 나타나지 않았다. 색차계로 측정한 L, a, b값 중 적색도를 나타내는 a값은 저장기간이 늘어날수록 감소하였고 황색도를 나타내는 b값은 증가하였다. 두 측정값 모두 저온보다는 고온에서 저장 시 더 많은 영향을 받았으며 포장재의 재질별로 유의적인 차이는 나타나지 않았다. 또한 ASTA color value와 capsanthin 함량은 저장기간이 길어질수록 감소하였고 고온에서 저장 시 더 유의적인 차이가 있었으며 ASTA color value는 빛이 투과하는 LLDPE 재질의 포장재에 저장하였을 경우 더 많이 감소하였다. 관능검사 결과 저장 기간이 길어질수록 황색의 강도는 증가하고 매운맛 색과 적색은 감소하여 점차 어두운 적색을 띄며 고온에서 저장 시 더 어두운 적색을 띄는 것으로 평가되었다. 포장재의 재질에 따른 차이는 매운맛 색에 대한 평가에서만 나타났으며 다른 항목에서는 나타나지 않았다. 전체적인 기호도는 적색과 매운맛 색이 감소하고 황색의 강도가 증가할수록 감소하는 것으로 평가되었다. 색소 성분의 물리적 측정치와 관능적 기호도의 상관관계에 대하여 조사한 결과 a값, ASTA color value, capsanthin 함량은 전체적인 외관기호도와 정의 상관관계가 있으며 그중 ASTA color value가 관능적 기호도와 가장 높은 상관관계가 있었다. 따라서 본 연구 결과 고춧가루 저장 시 빛이 통과하지 않는 Al/LLDPE 재질의 포장재에 저장하였을 경우에 품질 변화가 적었고 색소 성분의 물리적 측정치와 관능적 기호도 간에 높은 상관관계가 있는 것으로 나타났으며 고춧가루의 소비자 선호도는 색도계를 이용한 적색도나 ASTA color value, capsanthin 함량에 의해 결정될 수 있다.

• 한국식품조리과학회지
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• 제21권3호
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• pp.339-345
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• 2005

본 연구에서는 노지에 시금치 씨를 뿌려 잎이 처음 나온 후 7, 14, 21, 28, 35일의 성숙시기 및 저장기간과 포장방법에 따른 시금치의 클로로필 함량 변화를 조사하였다. 성숙시기에 따른 총 클로로필 함량은 잎 부위에서는 성숙될수록 높게 나타났고, 줄기 부위에서는 성숙시기에 따라 일정한 함량 변화를 보이지 않았으며 뿌리 부위에서는 잎 부위와 반대로 성숙시기에 따라 감소하였다. 35일 성숙된 시금치 잎은 줄기보다 7.1배, 뿌리보다 99배 많은 함량을 나타내었다. 클로로필 a와 b의 함량비율은 잎의 경우는 3.2-3.7:1, 줄기는 2.5-3.2:1, 뿌리는 0.7-1.4:1를 나타내어 뿌리의 경우 현저하게 낮은 경향을 보였다. 시금치 잎 부위의 성숙시기에 따른 클로로필과 클로로필 관련색소의 변화에서 클로로필 a, b는 성숙될수록 클로로필의 함량이 많아졌고 페오포비드 a의 경우는 성숙시기에 따라 일정한 변화가 없었고, 페오피틴 a는 성숙 7일째는 $5.07\%$, 14일째는 $4.64\%$, 21일째는 $2.69\%$로 소실되어 성숙 28일째는 수치가 나타나지 않았다. 저장기간에 따른 클로로필 함량은 무포장하여 $5^{\circ}C$에서 1, 3, 5, 7, 9일간 저장하였을 때 저장일수가 길수록 클로로필 함량은 완만하게 감소되었고, $20^{\circ}C$에서는 1, 2, 3, 4, 5일 저장하는 동안 급격하게 감소되었다. 총 클로로필의 잔존율을 보면 1, 3, 5일 저장하였을 때 $5^{\circ}C$에서는 96.29, 90.79, $85.74\%,\;20^{\circ}C$에서는 82.75, 44.53, $33.07\%$로 나타나 $5^{\circ}C$에서 5일 저장한 시금치가 $20^{\circ}C$에서 1일 저장한 시금치보다 클로로필의 잔존율이 높아 $5^{\circ}C$에서 저장하는 것이 클로로필의 함량이 보존됨을 알 수 있었다. 시금치를 무포장, 폴리에틸렌백과 신문지로 포장하여 5, $20^{\circ}C$에서 1, 5일 저장하여 비교한 클로로필 함량은 $5^{\circ}C$에서 1, 5일간 저장한 경우는 폴리에틸렌백으로 포장한 시금치가 가장 많은 클로로필을 보유하였고, $20^{\circ}C$에서 1일 저장하였을 때는 폴리에틸렌백으로 포장한 시금치가 가장 높은 클로로필 함유량을 나타냈지만 저장 5일째에서는 무포장하여 저장한 시금치가 가장 높은 클로로필 함유량을 나타내었다. 결과적으로 시금치를 1일 저장할 때 폴리에틸렌백으로 포장하여 저장하는 것이 클로로필의 파괴를 최소화하는 방법이 될 수 있다.

• 한국식생활문화학회지
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• 제18권4호
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• pp.333-345
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• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.

• 한국식품조리과학회지
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• 제30권5호
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• pp.547-555
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• 2014

The purpose of this study is to understand consumer awareness and preference regarding rice cakes by surveying the awareness, preference, and consumption behavior of college students regarding rice cakes, and to survey their perception and usage of rice cakes, thereby using the results as basic data to establish measures to develop Korea's rice cakes. To sum up the study's results, the survey included both male (54.5%) and female (45.5%) subjects. Those aged "20 to 23" accounted for the largest share (67.9%) of total respondents, and those majoring in "humanities and social studies" comprised the largest portion (47.8%). A majority of the respondents resided in "small and medium-sized cities", and most either lived at home or lived away from their families. A majority of the subjects received monthly allowances ranging from 200,000 to 300,000 won. In order of awareness, the most well-known type of rice cake was "injeolmi (rice cake made from glutinous rice and coated with bean flour)", followed by "songpyeon (half-moon-shaped rice cake)", "garaeddeok (bar rice cake)", and "baekseolgi (steamed white rice cake)". The women were better aware of "injeolmi", "baekseolgi", and "garaeddeok" than the men, and "soemeoriddeok" was not commonly known among either gender. In terms of preferences for rice cakes, overall, the subjects liked "injeolmi" and "songpyeon" the most. However, certain differences were found in preferences for rice cakes between the men and women. The women exhibited higher levels of preference for "injeolmi" and "songpyeon" than the men. On the other hand, the men revealed higher levels of preference for "baekseolgi", "jeolpyeon", and "garaeddeok" than the women. The most common answer to important factors for popularizing rice cakes was "a diverse assortment of rice cakes", followed by "the development of creative technologies" and "the taste of rice cakes reflecting consumer needs", in order of importance. Among the important factors to popularize rice cakes, "the development of unique packaging containers for rice cakes" (p<0.05) and "the development of proper packaging materials" (p<0.05) showed statistically significant differences. In the survey of consumption of rice cakes, the most frequent answer to the question "why do you like rice cakes? was "their tastes are good" with 146 respondents, followed by "I have been eating them for long" with 115 respondents. To the question "when do you use rice cakes", the most frequent answer was "I use them in daily life" with 133 respondents, followed by "I use them at special events" with 115 respondents. The women were found to use rice cakes frequently in daily life, whereas the men used them frequently at special events. When asked whether they had the intention to use rice cakes as a meal substitute, 100 men answered that they had no intention, whereas 96 women answered that they had the intention. When asked about the type of rice cake considered suitable for a meal substitute, the most popular answer was "injeolmi" with 108 respondents, followed by "baekseolgi" with 106 respondents.

• 한국식품위생안전성학회지
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• 제33권2호
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• pp.102-109
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• 2018

폴리락타이드 재질의 식품용 기구 및 용기 포장에서 식품으로 이행될 우려가 있는 유해 중금속인 납, 카드뮴 및 비소의 이행량을 측정하고 안전성을 평가하기 위하여 국내에 유통중인 폴리락타이드 시료 총 211건을 수거하였다. 용출실험은 '식품용 기구 및 용기 포장 공전'의 조건에 따라 식품모사용매인 4% acetic acid로 하였으며 온도조건으로 $70^{\circ}C$와 가혹사용조건인 $100^{\circ}C$ 모두 적용하여 이행량을 비교하였다. 납, 카드뮴 및 비소의 이행량은 모두 $70^{\circ}C$보다 $100^{\circ}C$의 조건에서 증가하는 경향을 보였으나, 납의 최대 이행량은 기준 규격과 비교하여 1.0%의 낮은 수준이었고, 카드뮴은 모두 미량이 검출되었으며, 비소의 최대 이행량은 기준 규격 대비 3.9%의 낮은 수준으로 기준 규격을 초과하는 시료는 없었다. 이행량 결과를 바탕으로 납, 카드뮴 및 비소의 일일추정섭취량을 산출한 후 잠정주간섭취허용량 등과 비교하는 안전성평가를 진행하였으며, 국내에 유통되는 식품용 폴리락타이드 기구 및 용기 포장을 통한 납, 카드뮴 및 비소의 일일추정섭취량은 $2.5{\times}10^{-5}{\sim}2.0{\times}10^{-3}{\mu}g/kg\;bw/day$인 것으로 산출되었다. 용출조건별로는 $70^{\circ}C$, 30분에서 카드뮴의 일일추정섭취량이 가장 낮았고, $100^{\circ}C$, 30분에서의 납 일일추정섭취량이 $2.0{\times}10^{-3}{\mu}g/kg\;bw/day$로 제일 높게 나타났으나, 납의 위해도는 인체안전기준($25{\mu}g/kg\;bw/week$)과 비교시 0.055% 수준으로 매우 낮음을 확인되었다. 이를 통하여 국내 유통 폴리락타이드 재질 식품용 기구 및 용기 포장에서의 납, 카드뮴 및 비소의 이행량은 매우 낮은 수준임을 확인하였고, 본 연구의 결과는 향후 식품용 기구 및 용기 포장의 안전관리를 위한 과학적인 근거자료로 활용될 수 있을 것으로 사료된다.

• 한국미생물·생명공학회지
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• 제48권1호
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• pp.12-23
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• 2020

Edible films containing antimicrobial agents can be used as safe alternatives to preserve food products. Essential oils are well-recognized antimicrobials. However, their low water solubility, volatility and high sensitivity to oxygen and light limit their application in food preservation. These limitations could be overcome by embedding these essential oils in complexed product matrices exploiting the encapsulation efficiency of β-cyclodextrin. This study focused on the maximization of β-cyclodextrin production using cyclodextrin glucanotransferase (CGTase) and the evaluation of its encapsulation efficacy to fabricate edible antimicrobial films. Response surface methodology (RSM) was used to optimize CGTase production by Brevibacillus brevis AMI-2 isolated from mangrove sediments. This enzyme was partially purified using a starch adsorption method and entrapped in calcium alginate. Cyclodextrin produced by the immobilized enzyme was then confirmed using high performance thin layer chromatography, and its encapsulation efficiency was investigated. The clove oil/β-cyclodextrin inclusion complexes were prepared using the coprecipitation method, and incorporated into chitosan films, and subjected to antimicrobial testing. Results revealed that β-cyclodextrin was produced as a major product of the enzymatic reaction. In addition, the incorporation of clove oil/β-cyclodextrin inclusion complexes significantly increased the antimicrobial activity of chitosan films against Staphylococcus aureus, Staphylococcus epidermidis, Salmonella Typhimurium, Escherichia coli, and Candida albicans. In conclusion, B. brevis AMI-2 is a promising source for CGTase to synthesize β-cyclodextrin with considerable encapsulation efficiency. Further, the obtained results suggest that chitosan films containing clove oils encapsulated in β-cyclodextrin could serve as edible antimicrobial food-packaging materials to combat microbial contamination.

• 한국식품조리과학회지
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• 제29권2호
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• pp.169-175
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• 2013

The purpose of this study was to provide the basic information necessary to efficiently run a coffee shop. It comparatively analyzes the relative importance and satisfaction of side menu selection characteristics through analyses on customer importance-satisfaction when selecting a side menu as well as their usage behavior of the side menu at coffee shops. According to reason price the analysis result on the differences in the coffee shop side menu importance and satisfaction, there was a difference because the importance of selecting a side menu was higher for the attributes of taste, health, packing & appearance, economics and personnel service compared to satisfaction among which the price of a side menu was found to be the top priority for improvement. The significance of coffee shop side menu for the respondents prior to usage as well as their satisfaction after usage was evaluated in order to comparatively analyze the relative importance and achievement of each characteristic through the IPA. The result indicated that the variables positioned in the Concentrate Here area (II) were related to economic feasibility such as reasonable price, appropriate price of set menu, telecommunication company affiliated service and coupon usage and point accumulation. As for the Keep up the Good Work area (I), there were many variables regarding personnel service including taste of side menu, blending with coffee, clean packing, clean packaging, staff's side menu knowledge, staff's quick response, staff's politeness and staff's sincere response. As for the variables in the Low Priority area (III), health variables on health such as nutritional value, eco-friendly food materials and calories were observed.

• 한국산업보건학회지
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• 제29권2호
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• pp.119-140
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• 2019

Objectives: This study was based on the occurrence of a coffee roasting process-related disorder(bronchiolitis obliterans; published by NIOSH in the US) among workers exposed to chemicals called diacetyl in a coffee processing facility. Flavorings added to coffee contain diacetyl and 2,3-pentanedione, all of which are subject to exposure in a number of food manufacturing processes, including coffee roasting, grinding, and packaging. Therefore, this study aims to review the toxicity to workers related to food processing and food additive manufacturing to prevent occupational diseases. Methods: We surveyed the related literature, domestic and international references, and the status of relevant domestic and foreign professional organizations. The present situation of workers was investigated by reviewing literature on the safety and health of workers in the coffee roasting process using domestic and foreign literature and presentations. Expert advisory opinions were reflected, and experts were consulted by participating in domestic and overseas academic conferences. Results: Most of the fragrance materials for coffee were harmful and hazardous substances according to the GHS classification, and research was carried out through a second external consultation. A literature review on the measurement of air pollutant emissions from coffee roasters and the estimation of air pollutant emissions during coffee roasting examined the characteristics of pollutants emitted during coffee roasting. Conclusions: Two chemicals identified as causing bronchiolitis obliterans in the coffee roasting process are believed to explain why the disease is difficult to treat. This information can be used effectively in the future prevention of this disease. Future studies should clearly identify the potential for toxicity of alpha-diketones and the bases of OELs in relation to the occurrence of obstructive bronchiolitis, including measurement of various organic compounds and alpha-diketones from ground coffee, as well as various coffee grinds and coffee bean varieties. In particular, it is necessary to clarify the current understanding of the dose-response relationship between alpha-diketone and lung disease in workers involved in coffee roasting.

• Safety and Health at Work
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• 제13권3호
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• pp.364-371
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• 2022

Background: Respiratory masks can provide healthcare workers with protection from biological hazards when they have good performance. There is a direct relationship between the visual specifications of a mask and its efficacy; thus, the aim of this study was to develop tools for qualitative assessment of the performance of masks used by healthcare workers. Methods: A mixed-methods design was used to develop a qualitative assessment tool for medical face masks (MFM) and particle filtering half masks (PFHM). The development of domains and items was undertaken using observation and interviews, the opinions of an expert panel, and a review of texts and international standards. The second phase evaluated the psychometric properties of tools. Finally, the validated Mask Qualitative Assessment Tools (MQAT) were used to assess six samples from 10 brands of the two types of masks. Results: MQAT-MFM and MQAT-PHFM shared 42 items across seven domains: "cleanliness," "design," "marking, labeling and packaging," "mask layers," "mask strap," "materials and construction," and "nose clip." MQAT-MFM included one additional item. MQAT-PHFM included another nine items associated with an eighth "Practical Performance" domain, and the valve version had another additional "Exhalation Valve" domain and six items. The evaluation indicated 80% compliance for MFM and 71% compliance for PFHM. "Marking, labeling and packaging" and "Layers" were associated with the least compliance in both types of masks and should be checked carefully for defining mask quality. Conclusion: MQAT can be used for immediate screening and initial assessment of MFM and PHFM through appearance, simple tools, and visual inspection.