• 식품과학과 산업
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• 제40권4호
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• pp.40-48
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• 2007

• 식품과학과 산업
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• 제41권3호
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• pp.78-86
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• 2008

• 식품과학과 산업
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• 제46권3호
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• pp.20-28
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• 2013

• 대한약학회:학술대회논문집
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• 대한약학회 2001년도 Proceedings of International Convention of the Pharmaceutical Society of Korea
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• pp.208.1-208.1
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• 2001

• 한국축산식품학회지
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• 제41권1호
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• pp.172-172
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• 2021

• Preventive Nutrition and Food Science
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• 제4권2호
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• pp.152-158
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• 1999

Polystyrene is frequently used for food packaging because of its eaxy processing rigidity , and low cost. Styrene, which is present in detectable amouts in the polymer, is usually considered to be the substance responsible for the possible tainting of a polystyrene-packed food by migration. The contamination of foods and beverages by trace amounts of materials which have migrated from plastics use din packaging is a concern both on the grounds of adversely affecting product quality and of food safety. These lead to increasing attention to the potentional hazards of a large variety of plastic materials and foods. In this paper we reviewed the history of Styrene and various analytical methods of sample preparation and detection to assess the extent to which styrene is present in food-grade polystrene materials and to what extent it leaked into foods and food stimulants.

• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.253-256
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• 2001

Irradiation of food is not only used for sanitation purposes but can be used for processing techniques to reduce or eliminate toxic or undesirable compounds on food. Irradiation wag effective to reduce the allergenicity of food by modification of the structure of proteins causing allergy reactions. Volatile N-nitrosmaine was reduced or eliminated by irradiation in the model system study and the breakdown products by irradiation did not recombine under human stomach conditions (pH 2,3, and 4,37$^{\circ}C$). The possibility of residual chlorophyll b reduction by irradiation was also found, and the model study indicated that irradiation be used to destroy chlorophyll b, resulting in protection from photooxidation in oil without acceleration of lipid oxidation during irradiation. In this paper, several on-going research projects for the application of food irradiation as a new processing technique are introduced, including reduction of food allergens, breakdown of volatile N-nitrosamine and residual chlorophyll b.

• Journal of Microbiology and Biotechnology
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• 제30권1호
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• pp.79-84
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• 2020

This study investigated the characterization and functionality of Undaria pinnatifida root (UPT) extracts, degraded using a crude enzyme from Shewanella oneidensis PKA1008. To obtain the optimum degrading conditions, the UPT was mixed with alginate degrading enzymes from S. oneidensis PKA 1008 and was incubated at 30℃ for 0, 3, 6, 12, 24, and 48 h. The alginate degrading ability of these enzymes was then evaluated by measuring the reducing sugar, viscosity, pH and chromaticity. Enzymatic extract at 24 h revealed the highest alginate degrading ability and the lowest pH value. As the incubation time increased, the lightness (L ^⁎) also decreased and was measured at its lowest value, 39.84, at 12 hours. The redness and yellowness increased gradually to 10.27 at 6 h and to 63.95 at 3 h, respectively. Moreover, the alginate oligosaccharides exhibited significant anti-inflammatory activity. These results indicate that a crude enzyme from S. oneidensis PKA 1008 can be used to enhance the polysaccharide degradation of UPT and the alginate oligosaccharides may also enhance the anti-inflammatory effect.

• Food Science and Biotechnology
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• 제18권2호
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• pp.506-512
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• 2009

The antimicrobial activity of water and ethanol extracts from 30 species of algae was measured using the agar diffusion method and minimum inhibitory concentration (MIC) test. In agar diffusion method, the 95% ethanol extracts from 12 of the algae showed growth inhibition against the tested microorganisms. In particular, Ishige okamurai, Ecklonia stolonifera, Sargassum siliquastrum, Sargassum thunbergii, Colpomenia bullosa, and Ecklonia cava had strong antibacterial activities against Gram-positive bacteria at 4 mg/mL. In the results of the MIC test, S. siliquastrum showed the most antimicrobial activity, where its MIC values ranged from 0.005 to 0.0075% against Listeria monocytogenes, Clostridium perfringens, and Basillus subtilis. In the thermal stability test, for the ethanol extracts of I. okamurai, E. cava, S. siliquastrum, S. thunbergii, and C. bullosa, the extracts proved to maintain high antimicrobial activities when they were treated at $121^{\circ}C$ for 15 min. In the pH stability test, the antimicrobial activity of the S. siliquastrum ethanol extract was stable from pH 2 to 10, whereas the activity of the other species ethanol extracts were weakened under pH 10 against several microbes.

• Fisheries and Aquatic Sciences
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• 제25권3호
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• pp.175-186
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• 2022

Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in the form of soup. It is also commercially available as a home meal replacement. In this study, we developed a seasoning key base with a high degree of sensory preference from sea mustard using the extrusion cooking process. Extrusion cooking conditions were optimized through response surface methodology. Barrel temperature (X₁, 140℃-160℃) and screw speed (X₂, 158-315 rpm) were set as independent variables, and overall preference was determined as the dependent variable (Y, points). An optimal condition was obtained at X₁ = 148.5℃ and X₂ = 315 rpm, and the dependent variable (Y, overall acceptance) was 7.95 points, similar to the experimental value of 7.81. Umami taste had a relationship with the overall acceptance of sea mustard seasoning. In the electronic nose and tongue, increased sourness and umami intensities were associated with the highest sensory score. The samples were separated well by each characteristic via principal component analysis. Collectively, our study provides imperative preliminary data for the development of various seasonings using sea mustard.