• 한국축산식품학회지
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• 제42권2호
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• pp.280-294
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• 2022

This study aimed to evaluate the effectiveness of propolis extract as a natural preservative for livestock products in term of chemical and microbiological characteristics by meta-analysis. The stages carried out in this study were identification, selection, checking suitability, and the resulting selected articles were used in the meta-analysis. The selection results obtained a total of 22 selected journal articles consisting of 9 articles for analysis of the antimicrobial activity of propolis extract and 13 articles for analysis of the chemical and mirobiological characteristics of livestock products. The articles were obtained from electronic databases, namely Science Direct and Google Scholar. The model used in this study is the random-effect model involving two groups, control and experimental. Heterogeneity and effect size values were carried out in this study using Hedge's obtained through openMEE software. Forest plot tests and data validation on publication bias was obtained using Kendall's test throught JASP 0.14.1 software. The results showed that there is a significant relationship between propolis extract with the results of the antimicrobial activity (p<0.05). In addition, the results of the application of propolis extract on the livestock products for the test microbes and the value of thiobarbituric acid reactive substances (TBARs) showed significant results (p<0.05). Conclusion based on the random-effect model on the effectiveness of antimicrobial activity of propolis extract and their apllication as a natural preservative of the chemical and microbiological characteristics of livestock products is valid by Kendall's test (p>0.05). Propolis in this case effectively used as natural preservatives in livestock products.

• 한국식품조리과학회지
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• 제19권1호
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• pp.114-120
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• 2003

The purpose of this study was to investigate the effects of the addition of various amounts (0, 1, 3, 5%) of Mokdanpi(P. suffruticosa) powder on the shelf life and the physicochemical, sensory characteristics of rice cakes and noodles to examine the possibility of using Mokdanpi as a natural food preservative for food products. The decrease in the moisture content of rice cake and noodle samples during storage was much less in Mokdanpi-added groups than the control group. The color L value increased and a and b values decreased in the rice cake samples, and color L value, b value decreased and a value increased in the noodle samples during storage. The microbial growth was less in Mokdanpi-added groups than the control group. In sensory evaluation, there were no significant differences among the control and 1, 3%-added groups in terms of color, flavor, taste, moistness, cohesiveness and overall quality; however, 5%-added groups received significantly less score than others (p＜0.05). As the storage time increased, the sensory scores decreased significantly in the control and 1 %-added groups of both rice cakes and noodles (p＜0.05), but no changes were observed in 3, 5%-added samples. The results suggested that Mokdanpi is effective in increasing the shelf life and inhibiting the staling of rice cakes and noodles.

• 한국축산식품학회지
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• 제44권1호
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• pp.146-164
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• 2024

Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.

• 한국식품조리과학회지
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• 제7권4호
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• pp.23-34
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• 1991

This study was to investigate consumer recognition of food safety and food additives. The results of this study are as follows: 1. When shopping for food, the food safety was rated as foremost concern for the respondents and the details checked most often were manufacture date, packing condition and axpiration date, respectively. When asked their opinion about harmful factors in relation to food safety, the most important consideration was food additives. The highest rating for credibility regarding the sources of information on food was given to scientists in university and institute, lowest one was given to food manufacturer. 2. Government regulation on the use of food additives was known to exist, but control of the uses of food additive was considered inadequate by 60% of the respondents. These results showed significant differences for age (p<0.05), for education level (p<.01) and for income (p<.05) respectively. 3. 47.9% of the respondents indicated that they were willing to purchase the additive free foods, although it was expensive. More than 70% made an effort to eat food with less food additive and were concerned about possible effects of food additives on health, showing significant differences for age (p<0.05), for education level (p<0.05) and for income (p<0.05). 4. Labeling for food additive found on food package was shown to be unsatisfactory, showing significant difference only for income (p<0.05) and more information about food was needed by over 91.3% of the respondents, showing significant difference for education level (p<0.05). 5. Although approximately 80% of the respondents were concerned about artificial preservative, artificial flavor, artificial color and artificial sweetener, the concern about artificial preservative was the highest. Primary causes that respondents felt fear toward food additives were the unknown harms and cancer, and primary sources that respondents got information on food were televison and radio, respectively. From these results, it was shown that consumer considered food safety important and they felt a great deal of concern about food additives.

• Animal cells and systems
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• 제12권1호
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• pp.41-46
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• 2008

A bacterium strain called Bacillus coagulans was isolated from an industrial wastewater drainage and selected for its antimicrobial activities against bacteria and fungi. Characterization studies strongly suggested that this strain is Bacillus coagulans. Antimicrobial activity was found against gram-positive, gram-negative bacteria and yeast strain. Maximal activity was observed after 24 h when incubated at $30^{\circ}C$ and pH 8. The activity was found to be stable at $75^{\circ}C$ for 30 min and at pH range of 2-12. Analysis of the antimicrobial compound by SDS-PAGE suggested a molecular mass of approximately 7.5 KDa. The substance was characterized as a bacteriocin, because of its proteinaceous nature and low molecular weight. Our bacteriocin could potentially be used as a food preservative, because of its thermostable property and broad antimicrobial spectrum.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2002년도 생물공학의 동향 (X)
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• pp.349-350
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• 2002

햄은 부패에 의한 폐기율이 높은 식품으로서 본 연구에서 개발한 식물유래 천연방부제들 즉 향나무, 대나무, 소목, 쑥 등의 알콜추출물의 첨가에 의한 실용화 가능성이 높았다.

• 한국식품영양과학회지
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• 제28권1호
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• pp.167-171
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• 1999

The production of emulsion sausage generally contain nitrite as a curing agent for preservative effect and color as well as flavor development. This investigation describe a study on the inhibitory effect of chitosan against some spoilage bacteria and substitution effect of nitrite in sausages. Among of the chitosan, M.W. 120KDa of chitosan has shown an antimicrobial effect. When 0.2% of chitosan and half of normal nitrite content were added to sausage, effect of preservative quality was same that added to normal content of nitrite in sausages. Sausage added to 0.5% of chitosan has been a good storage property even though without nitrite. The growth of most of bacteria was inhibited 80% or more at 0.01~0.2% of chitosan. These results indicated that M.W. 120KDa of chitosan as a natural material could provide sausage protection and very reduced or substituted amount of nitrite against spoilage bacteria.

• 한국식품위생안전성학회지
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• 제10권3호
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• pp.139-145
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• 1995

In order to develop a natural food preservative, the root bark of Morus alba was extracted with several solvents, and then antimicrobial activity was investigated. The optimum extracting condition for the antimicrobial substance from the sample, minimum inhibitory concentration (MIC) of the extracted substance against microorganisms were also examined. The antimicrobial activity of the ethanol extract form the sample was stronger than those of the extracts by the other solvents such as water, methanol. ethyl acetate and acetone. The optimum extracting condition for antimicrobial substance from the sample was shaking extraction twice for 5 hours at room temperature in case of 7 times of absolute ethanol added to the crushed root bark of Morus alba. The ethanol extract from the root bark of Morus alba had strong B. cereus, L. monocytogenes and S. aureus. Especially, Bacillus species was the most susceptible to the extracted substance. The ethanol extract showed antimicrobial activity against Gram negative bacteria(MIC, 160~1600 ug/ml) and yeasts(MIC, 1600 ug/ml) such as C. albicans and S. acidifaeciens. The extract also showed growth inhibition against molds such as A. niger, A. parasiticus, A versicolar and T. viride.

• 한국생활과학회지
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• 제16권1호
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• pp.205-218
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• 2007

The purpose of this study was to provide informations on what middle school students know and think about food additives, and their purchase behavior of processed foods containing food additives. The data were gathered by questionaries from 360 students attending in the 3 randomly selected middle schools around Gyeonggi Province. The valid 340 out of 360 questionaries were analysed by SPSS/WIN 12.0. As a result, the middle school students showed low interest in 4 kinds of representative food additives such as synthetic seasoning, artificial sweetener, artificial dye, and synthetic preservative. They thought that the food additives is necessary but not improve the quality of food, and may have harmful effects on health. The students who has mother of university graduate, and taught by text book A showed the highest interest. Most students rarely checked the indication of food additives on the processed food package, and they hardly put any effort to avoid the processed foods containing food additives. According to the results of this study, the students were not aware and did not know about the food additives enough, and needs to be educated more and in detail in home economics class.

• 한국식품위생안전성학회지
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• 제26권3호
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• pp.266-272
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• 2011

The safety of liquid-type herbal preparations (47 samples) and beverages containing herbal medicines (18 samples), which are distributed in Gyeonggi province was studied by analyzing heavy metals, benzo(a)pyrene, preservatives and sugar content and to explain the differences between medicine and food based on the labeling standards. The herbal preparation is regarded as medicine and can be differentiated from the beverages containing herbal medicine, which is food, based on the fact that the herbal preparation should be labeled with usage, dosage, efficiency and effect. The mean concentrations of Pb, As, Cd, Hg were found to be 0.014 mg/kg, 0.113 mg/kg, 0.004 mg/kg and 0.003 mg/kg in herbal preparation and 0.009 mg/kg, 0.122 mg/kg, 0.003 mg/kg and 0.002 mg/kg in beverages containing herbal medicines, respectively. In 10 cases of herbal preparations and 6 cases of beverages containing Rehmanniae Radix Preparata (Sukjihwang), benzo(a)pyrene was not found. According to preservative test on herbal medicine, dehydroacetic acid was found less than the indicated content in 6 cases out of 37 cases, which labeled with preservatives, and benzoic acid, dehydroacetic acid and methylparaben were contained with 164.0~198.0 mg/kg, 149.8~272.5 mg/kg and 88.4 mg/kg, respectively, in 3 cases out of 10 cases, which was not labeled with preservatives. Among 16 cases of beverages containing herbal medicines, 3 cases of preservative-labeled beverages had the preservatives, and the rest of all, which was not labeled with preservatives, did not show that they contain any preservative, therefore, it was suitable for the labeling standards. As a result of sugar content test, preservative-labeled products were not appreciably different from the others.