• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.470-477
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• 1999

The purpose of this study was to choose prinicipal food components contained in diet foods and food additives used for manufacturing processed foods and elucidate their in vivo effects on the growth pattern of Helicobacter pylori. To do this the antibacterial effects of various sources of carbon nitrogen and mineral as an effect agent on Helicobacter pylori were first assessed based upon bacterial growth degree. results show that the source of carbon tested had different effects on bacterial growth of Helicobacter pylori. It was revealed that a promotional effect of monosaccharides resulted in enhanced growth of Helicobacter pylori compared with disaccharides and polysacchrides, in particular glucose was observed to be most effective in growth of Helicobacter pylori among monosaccharides teste whereas mannose to hinder the growth of Helicobacter pylori. Polyols such as sorbitol mannitol maltitol and xylitol was however observed to show no promotion or suppression effect on growth of Helicobacter pylori. Apart from these the sources of amino acid and inorganic nitrogen were chosen and tested to assess the promotion or suppression effect of nitrogen sources on growth of helicobacter pylori. It was found that amino acid such as lysine showed its promotion effect on the growth of Helicobacter pylori while arginine (NH4)2SO4 and NH4Cl showed no effect on its growth. Ammoia and urea were however observed to have a positive effect on the growth of Helicobacter pylori. Among these effect agents lysine and methionine were revealed to show the most positive effect on growth of Helicobacter pylori. Minerals such as MgSO4 KH2PO4 and MgCl2 appered to exert their positive growth effects whereas CaCl2 and CaSo4 had a little effect. In addition FeSO4 FeCl2 and FeCl3 brought suppression on the growth of helicobacter pylori. In studies of the growth of Helicobacter pylori by food additives ascorbic acid showed extreme suppression on its growth,. Sodium nitrate and sodium chloride were also found to be of negative effect on the growth of Helicobacter pylori in rder of degree whereas tocopherol had nothing to do with microbial growth.

• Journal of Animal Science and Technology
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• v.65 no.1
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• pp.225-243
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• 2023

Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study, six types of natural extracts with excellent antibacterial activity were selected, and their antibacterial and antioxidant activities against four types of pathogens were evaluated in various combinations. In addition, the pH, color, amount of thiobarbituric acid reactive substances (TBARS), and growth of pathogenic microorganisms were analyzed during the storage of sausages treated with various combinations of these extracts. The natural extract mixtures exhibited different antibacterial activities, depending on the combination. Compared to grapefruit seed extract, a mixture of natural extracts extracted with ethanol (M4) reduced the Escherichia coli content by more than 99.9% after 8 days of storage and slowed the growth of Listeria monocytogenes and Salmonella spp. by more than 80% after 14 days. Compared to untreated (NC) and grapefruit extract (PC)-treated sausages, sausages treated with the natural extract mixtures showed a significant decrease in CIE L^* and an increase in CIE a^* and CIE b^* (p < 0.05). The pH value was significantly lower in sausages containing natural extract mixtures than in the NC and PC sausages (p < 0.05). The natural plant extract mixtures significantly prevented lipid oxidation (p < 0.05). In summary, different types of natural extract mixtures have a synergistic effect when used together, suggesting that natural preservatives can generally inhibit the growth of microorganisms and oxidation of processed meat.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.810-817
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• 2023

Oysters are a highly consumed seafood throughout Korea, but they have a short shelf life because they support rapid microbial growth due to their of high moisture content and fragile muscle tissue. We examined natural food additives including lactic acid bacteria fermentation powder, rosemary extract, and lemon juice for their ability to preserve raw oyster Crassostrea gigas quality. Samples were stored at 4℃, and microbiological and physicochemical analyses were conducted. Among the natural additives tested, lemon juice was the most effective. Lemon juice was thus applied at different concentrations (50-300 ppm) to quantitatively assess its effect on total viable cell count, pH, glycogen, soluble protein, and turbidity. 200 ppm was confirmed to be optimal, and is projected to extend shelf life by 2 days compared to the control group.

• Journal of the Korea Organic Resources Recycling Association
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• v.3 no.1
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• pp.21-34
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• 1995

For development of microbial additives applicable to in-vessel composting system of food waste, thermophilic bacteria which showed amylase, protease, lipase and cellulase activity were isolated from soil, compost and food waste. Among 81 isolates, the growth characteristic of 20 strains with high enzyme activity were examined. All strains are Gram positive rod with catalase activity and 17 strains are spore formers. At $50^{\circ}C$, most of the strains were able to grow from pH 5 to pH 10 and in presence of 8% of NaCl. In trypticase soy broth, the growth of these strains was greatly increased by aeration, but decreased at elevated temperature above $50^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.717-722
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• 1991

The effects of preparation methods, packaging, and additives on shelf life of appetizer chicken drummettes were investigated. Initial microbial loads of appetizer drummettes affected their refrigerated shelf life. Drummettes cooked to $93.3^{\circ}C$ had lower initial microbial loads and longer shelf life when compared to those cooked to $82.2^{\circ}C$. However, this advantage was not observed when 'rub' was applied during the marinating process. No apparent effect (P>0.05) on the growth of psychrotrophs was found when samples were stored at $3{\pm}1^{\circ}C\;and\;7{\pm}1^{\circ}C$ with or without vacuum packaging. Adding sorbic acid (0.5%) or sodium benzoate (0.5%) in the marinade mixture extended the refrigerated shelf life. The addition of 50 ppm sodium nitrite further enhanced the shelf life. The increased TBA values of drummettes can be reduced by the application of vacuum packaging. The addition of sorbic acid or sodium benzoate in the marinade was not as effective as vacuum packaging in retarding TBA value increase.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.173-184
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• 2021

Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, preconverted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.60-65
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• 2005

Antioxidant films are one active packaging technology that can extend food shelf-life through preventing lipid oxidation, stabilizing color, maintaining sensory properties and delaying microbial growth in foods. Because raw, fresh and minimal processed foods are more perishable during storage or under display conditions than further processed foods, they rapidly lose their original quality. Foods are susceptible to physical, chemical, and biochemical hazards to which packaging films can be effective barriers. Although films incorporated natural (tocopherols, flavonoids and phenolic acids) or synthetic antioxidants (BHT, BHA, TBHQ, propyl gallate) have been extensively tested to improve quality and safety of various foods, food applications require addressing issues such as physical properties, chemical action, cost, and legal approval. Increased interest in natural antioxidants as substitutes for synthetic antioxidants has triggered research on use of the new natural antioxidants in films and coatings. Use of new components (phytochemicals) as film additives can improve food quality and human health. The biosynthesis of plant phenolics can potentially be optimized by active coatings on harvested fruits and vegetables. These coatings can trigger the plants natural proline-linked pentose phosphate pathway to increase the phenolic contents and maintain overall plant tissue quality. This alternate metabolic pathway has been proposed by Dr. K. Shetty and is supported by numerous studies. A new generation of active food films will not only preserve the food, but increase food's nutritional quality by optimizing raw food biochemical production of phytochemicals.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.1
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• pp.134-142
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• 2013

The effect of modified atmosphere packaging (MAP; 30% $CO_2$+70% $N_2$ or 100% $N_2$) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality of pre-cooked hamburger patties during storage at $5^{\circ}C$ for 14 d was evaluated. The addition of the additive mixture reduced aerobic and anaerobic bacteria counts in both 30% $CO_2$-MAP (30% $CO_2$+70% $N_2$) and 100% $N_2$-MAP (p<0.05). The 30% $CO_2$-MAP was more effective to suppress the microbial growth than 100% $N_2$-MAP, moreover the 30% $CO_2$-MAP combined with additive mixture resulted in the lowest bacterial counts. The hamburger patties with additive mixture showed lower CIE $L^*$ and CIE $a^*$, and higher CIE $b^*$ than those with no additive mixture. The 30% $CO_2$-MAP tended to decrease the TBARS during storage regardless of the addition of additives. The use of 30% $CO_2$-MAP in combination with additives mixture was effective for maintaining the quality and extending the shelf-life of pre-cooked hamburger patties.

• International Journal of Internet, Broadcasting and Communication
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• v.14 no.3
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• pp.171-181
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• 2022

Purpose: In this paper, we show our blending ratio of 10 types of Essential Oils that survives beneficial bacteria and kills harmful bacteria in the scalp, and we investigate the possibility of application of our blending ratio to the development of anti-dandruff products and the possibility of being used as a raw material for clinical beauty and customized cosmetics. Methods: The scalp microorganisms used in our study were M. furfur, S. epidermidis, E. coli, and P. nitroreducens. There are a total of 10 Essential Oils such as True Lavender, Lime, Roman chamomile, Rosemary camphor, Cedarwood, Geranium, Clove, Tea tree, Palmalosa, and Peppermint. The antibacterial test of the blended Essential Oil was carried out according to the test method of the standardized evaluation methodology of "Food and Food Additives Code". Since M. furfur is related to the growth of sebum in the scalp, in this study we used the fnLNB and the fnLNA with 20 ㎖ of whole fat cow milk added. Results: The blending ratio of EO, which inhibits dandruff-causing bacteria such as M. furfur, S. epidermidis, E. coli, and does not inhibit P. nitroreducens showing dominant growth in a healthy scalp, was B8(Clove 0.2%, Roman chamomile 0.5%, Tea tree 0.3%), B9(Geranium 0.1%, Palmarosa 0.1%, Roman chamomile 0.5%, Tea tree 0.3%), B10(Clove 0.1%, Geranium 0.1%, Palmarosa 0.1%, Roman chamomile 0.5%, Tea tree 0.2%). Conclusion: It is thought that the blending ratio of BEO obtained as a result of this study can provide a basis for use as an alternative to antibiotics in developing anti-dandruff drugs and emerge as a new alternative to solve scalp microbial imbalance. In order for EO to be used as a useful raw material for anti-dandruff preparation, researches on 1) Standardization (the effects of products differ according to the types, regions, climate, extraction methods, etc.), 2) Antimicrobial effects, 3) Safety, etc., must be established.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.4
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• pp.502-511
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• 1997

This study was to Investigate the consumer's understanding and purchasing foods, which were produced by organic agricultured method. The results of this study were as follows: 1. When shopping foods, the items which were deeply considered were taste of family and food safety. 2 Contaminants which were considered to be dangerous were, in decreasing order, agricultural chemical residue, food additives, environmental contaminant, and microbial hazard. Consumer's perception to agricultural chemical residue In foods was 'be much serious' and over 4.0 by Likert 5 scale. 3. Among of characteristics which was associated with organic farmming foods, taste and nutrition were considered the least important characteristic, whereas safety and good health were considered the most important characteristic. 4. The foods which were thought to be polluted by agricultural chemical residue were, in decreasing order fruit, vegetable, cereal, egg, meat, milk, and fish & shellfish. 5. The respondants' purchasing degree for organic farmming foods was 'often purchase' and 3.44 by Likert 5 scale. These result showed significant difference for age(p＜0.05), for education level (p＜0.05), for income(p＜0.05) and for food expenditure(p＜0.05), respectively 6. The type of organic farmming food which frequently purchased were, in decreasing order, vegetable. fruit, egg, cereal, milk, and meat. The reasons why consumer purchased organic farmming food were, in decreasing order, no pesticide/therbicides, no artifical fertilizer, no growth regulators, residue free, and good quality. 7. 78% of respondants Indicated that they bought organic farmming food in this year increasely or same as last year and 91.9% of respondants Indicated that they plan to buy organic farmming foods in next year.