• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.235-242
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• 2005

This study investigated the sensory characteristics of mixtures of high-intensity sweeteners for beverage and estimated the shelf life during storage. Sensory characteristics of mixtures of sweeteners (Aspartame/ Acesulfame-K, Aspartame/Sucralose and Acesulfame-K/Stevioside) were evaluated in aqueous (ranging from 90:10 to 50:50) and citrate buffer (ranging from 90:10 to 50:50) solutions. Significant synergistic effects were found in Aspartame/Acesulfame-K and Aspartame/Sucralose mixtures. No significant differences were found in other taste attributes (astringency, bitterness, metallic taste etc.). Aspartame/Acesulfame-K 5:5 solution showed the most acceptable sensory attributes. $Q_10$ values of Aspartame and Acesulfame-K mixture in citrate buffer (ranging from 90:10 to 50:50) solution were calculated from the temperature data (between $40^{\circ}C\;and\;50^{\circ}C$) determined by HPLC. $Q_10$ values were in the range of 2.01-2.25. Their shelf lives were calculated to be lengthened with increasing Acesulfame-K mixture ratio. Their shelf lives in Aspartame/Acesulfame-K 5:5 citrate buffer solution estimated at $20^{\circ}C\;and\;30^{\circ}C$ were 178 days and 88 days, respectively.

• Journal of Conservation Science
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• v.34 no.6
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• pp.595-604
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• 2018

In this study, in a bid to develop natural bioadhesives for paper craft, the hanji industry, and preserving cultural assets, complex polysaccharides were extracted from brown and red algae and used as an ingredient in adhesives. Brown algae include sea trumpet, kelp, sea oak, and sea mustard, whereas red algae include Pachymeniopsis elliptica agar-agar weed, Gloiopeltis tenax, and hunori. The polysaccharides were extracted after transforming them from non-aqueous Ca complexes contained in each of the brown and red algae into water-soluble polysaccharides containing alkali metals with a solubility level of 1. and extracted Subsequently, only the polysaccharides were extracted using alcohol precipitation. The adhesion tensile strengths of kelp, a brown algae, and Pachymeniopsis elliptica, a red algae, were 21.58 and 32.99 kgf, respectively. They thus demonstrated better adhesion than that of solid glue products such as water plants (18.45 kgf) and glue sticks (20.45 kgf). The extraction yield of these polysaccharides is supposed to be determined according to their extracted environments; however, no difference in adhesion strength was seen. Further, it was found that the shapes of polysaccharides were determined by their growing environment instead of extraction environment. Use of multi-step alcohol precipitation method during extraction enabled the removal of the constituents except protein and other polysaccharides, thereby demonstrating a stable outcome without cultivation of mold. Furthermore, there was no occurrence of mold even after production of the adhesives by the simple solution method, which demonstrates the adhesive's potential as an environment-friendly adhesive material.

• Korean Journal of Poultry Science
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• v.49 no.4
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• pp.211-220
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• 2022

Poultry are exposed to extremely high levels of oxidative stress as a consequence of the excessive production of reactive oxygen species (ROS) induced by endogenous and exogenous stressors, such as high-stocking densities, thermal stress, environmental and feed contamination, along with factors associated with intensive breeding systems. Oxidative stress promotes lipid peroxidation, DNA damage, and inflammation, which can have detrimental effects on the health of birds. During the course of evolution, birds have developed antioxidant defense mechanisms that contribute to maintaining homeostasis when exposed to endogenous and exogenous stressors. The primary antioxidant defense systems are enzymatic and non-enzymatic in nature and play roles in protecting cells from ROS attack. Recently, plant flavonoids, which have been established to reduce oxidative stress, have been attracting considerable attention as potential feed additives. Flavonoids are a group of polyphenolic compounds that can be stabilized by binding structural compounds with ROS, and can promote the elimination of ROS by inducing the expression of antioxidant enzymes. However, although flavonoids can contribute to reducing lipid peroxidation and thereby enhance the antioxidant capacity of birds, they have low solubility in the gastrointestinal tract, and consequently, it is necessary to develop a delivery technology that can facilitate the effect intestinal absorption of these compounds. Furthermore, it is important to determine the dietary levels of flavonoids by assessing the exact antioxidant effects in the gastrointestinal tract wherein the concentrations of dietary flavonoids are highest. It is also necessary to examine the expression of transcriptional factors and vitagenes associated with the efficient antioxidant effects induced by flavonoids. It is anticipated that the application of flavonoids as natural antioxidants will become a particularly important field in the poultry industry.