Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Current research status and analysis methods on the effects of food surface properties on particulate matter adsorption

식품 표면 특성에 따른 미세먼지 흡착 연구 현황 및 분석 방법

  • Lim, Dayoung (Food Technology Major, Graduate School of International Agricultural Technology, Seoul National University) ;
  • Park, Sun-Young (Department of Food Science and Biotechnology, Chung-Ang University) ;
  • Lee, Dong-Un (Department of Food Science and Biotechnology, Chung-Ang University) ;
  • Chung, Donghwa (Food Technology Major, Graduate School of International Agricultural Technology, Seoul National University)
  • 임다영 (서울대학교 국제농업기술대학원 바이오식품산업전공) ;
  • 박선영 (중앙대학교 식품생명공학과) ;
  • 이동언 (중앙대학교 식품생명공학과) ;
  • 정동화 (서울대학교 국제농업기술대학원 바이오식품산업전공)
  • Received : 2021.01.20
  • Accepted : 2021.03.12
  • Published : 2021.03.31
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Abstract

Air pollution caused by particulate matters (PM) has become a global issue. PM is known to threaten human health by causing respiratory and cardiovascular disease. PM can be introduced to human gastrointestinal track through food intake, causing inflammation and changes in gut microbiota. Even at low PM concentrations, prolonged exposure to PM can cause significant accumulation of PM in food products. The adsorption of PM onto food surfaces is expected to be strongly influenced by the properties of food surfaces, but few studies have been reported. This paper examines several important food surface properties that may affect the interactions between PM and food surfaces, including surface wettability, surface charge, and surface microstructure. Understanding the adsorption of PM onto food surfaces can provide useful guidance for classifying PM-sensitive foods and controlling food chains, including cultivation, processing, preservation, and cooking, to ensure food safety against PM.

미세먼지는 식품, 특히 식용작물이나 길거리 식품 등을 통해 인체에 유입될 가능성이 높은데, 위장관에 유입될 경우 염증을 유발하거나 장내 마이크로바이옴에 변화를 가져와 건강을 해칠 수 있다는 연구결과가 최근 보고되었다. 낮은 농도라 하더라도 미세먼지에 장시간 노출 될 경우 많은 양의 미세먼지가 식품에 축적될 수 있으므로 현대사회에 부응하는 수준의 식품안전을 위해서는 미세먼지에 대한 고려도 반드시 필요하다. 미세먼지가 식품 표면에 흡착하는 것은 여러 요인들의 영향을 받는 복잡한 현상으로 예측되지만 아직 이러한 현상에 관련된 체계적 연구는 거의 보고된 바가 없다. 미세먼지의 식품 흡착 현상은 식품 표면의 특성에 크게 영향을 받을 것으로 예상되는데, 농약 등 화학물질이나 미생물의 식품 흡착에 대한 연구보고를 고려할 때 특히 표면 젖음성, 표면 전하, 표면 미세구조 등의 요인들이 미세먼지의 식품흡착에 큰 영향을 줄 것으로 예상된다. 식품의 표면특성이 미세먼지 흡착에 미치는 영향을 이해한다면, 미세먼지에 취약한 식품군을 분류하고 재배, 저장, 조리 등의 환경을 조정하여 보다 효과적으로 미세먼지로부터 식품안전을 확보할 수 있으리라 판단된다.

Keywords

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