• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.712-716
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• 2011

We investigated changes in the extraction yield and whitening activity of polysaccharides from Undaria pinnatifida sporophyll due to gamma irradiation. U. pinnatifida sporophyll was gamma-irradiated at doses of 10, 30, 50, 70, and 100 kGy, then extracted with hot water and precipitated with ethanol to extract polysaccharides. Crude polysaccharide yields increased with an increase in irradiation dosage, but tyrosinase inhibition activity did not change. Melanin synthesis did not significantly differ between B16BL6 cells treated with irradiated and non-irradiated samples. In conclusion, gamma irradiation increased the crude polysaccharide extraction yield but did not change the whitening activity of U. pinnatifida sporophyll. This implies that gamma irradiation can be used to increase yields in the cosmetic industry, thus increasing profits.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.233-239
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• 1988

Vegetable mixed codiments, commercial products prepared using soybean,paste and natto, respectively as the ingredients, were used ina study to evaluate the efficacy of gamma irradiationas a means of decontamination and the emphasis was placed upon the determination of the effect of irradiation on the microbiological and some physicochemical properties of the samples. The number of microorganisms contaminated ranged from $10^{6}\;to\;10^{7}$ cells per gram in mesophilic total bacteria, which were composed of thermophilts and acid tolerant bacteria by over 90%. They were reduced by 3 to 4 log cycles with irradiation at 10 kGy. Gamma irradiation at 5 kGy could eliminate the microbial populations of yeasts and molds ($10^{2}\;to\;10^{3}$ cells per gram) and coliforms ($10^{6}\;to\;10^{6}$ cells per gram of natto condiments). However, total destruction of microorganisms in soybean-paste and natto condiments was shown to be possible at a dose-range more than 10 kGy. Irradiationup to 10 kGy was not detrimental to the physicochemical properties of the sample, such as pH. amino nitrogen, rancidity and color, even though some change was brought about in the content of sulfur-containing amino acids.

• Journal of the Korean Society of Radiology
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• v.14 no.6
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• pp.747-753
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• 2020

The purpose of this study was to examine the potential for the development of radioprotective agent in extracts manufactured by mixing Artemisia asiatica Nakai and Moringa oleifera Lam known as antioxidant food with the appropriate ratio. Their whole body were irradiated 7Gy radiation after oral administration of a mixed extract of Artemisia asiatica Nakai and Moringa oleifera Lam to SD Rat for two weeks. And 1 day, 7days, 21days later, changes in blood cell components, SOD activations and tissue changes in the uterus were observed.It was confirmed that the AM + IR group had a higher tendency to recover leukocyte (p<0.05) and platelet (p<0.05) levels than the IR group. It was also confirmed that SOD activity was increased and cell death was decreased in uterine tissue.Based on these results, the mixed extract of A and B is expected to be useful as a radiation protection agent capable of reducing blood cell and uterine damage caused by radiation exposure.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.258-266
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• 2013

This study was conducted to determine the PSL and TL properties of foods irradiated with electron beam and gamma-ray. 5 kinds of food including cereal, pulse, fish powder, dried vegetable and tea were irradiated at 0 to 10 kGy by electron beam accelerator or $^{60}Co$ gamma-ray irradiator. The PSL analysis showed negative results for most of the non-irradiated samples. Non-irradiated shrimp powder showed intermediate result. Irradiated samples gave negative or intermediate or positive value which presented the limitation of PSL technique. In TL analysis, there were TL glow curves at around $300^{\circ}C$ with low intensity on non-irradiated samples. Maximum peak in the range of $150-250^{\circ}C$ was appeared on irradiated samples. TL ratio obtained by re-irradiation with 1 kGy was less than 0.1 on non-irradiated samples and higher than 0.1 on irradiated samples. Therefore, in PSL measurement, electron-beam irradiated samples could obtain more clear results. TL analysis showed obvious difference between non-irradiated and irradiated samples. But the identification was impossible for the sample of rice and lemon tea. Because of it's low contents of mineral.

• Journal of Radiation Industry
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• v.5 no.4
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• pp.383-391
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• 2011

This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.885-891
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• 2011

We conducted this study to determine the optimum dose of gamma irradiation needed for the sterilization of milk porridge for patients. Milk porridge, known as Tarakjuk, was irradiated with gamma ray at doses of 0, 1, 3, 5, 7, or 10 kGy. The microbial contamination, $D_{10}$ values of isolated microbe spores, color, and viscosity were measured during storage at $35^{\circ}C$. The initial count of total aerobic bacteria was 2.60 log CFU/g in the non-irradiated milk porridge, but coliforms, spore-forming bacteria, yeast, and molds were not detected. The total counts of aerobic and spore-forming bacteria in the non-irradiated and 1 kGy irradiated milk porridge increased with storage period. These microbes were not detected in the milk porridge irradiated with 10 kGy. The $D_{10}$ values of isolated spores from milk porridge were 2.71 kGy (in milk porridge) and 2.21 kGy (in saline solution). All CIE color increased with gamma irradiation, but the sensory value of color did not significantly change. The viscosity of the milk porridge decreased with gamma irradiation and storage period, and the decrease in viscosity with storage period became smaller as the radiation doses increased. Sensory evaluation scores of the milk porridge were above normal (4.0) when irradiated with less than 5 kGy. These results indicate that gamma irradiation could be beneficial for preparing food with higher nutrient density and lower viscosity, especially for gastric tube-fed patients.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.225-232
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• 1988

To improve the storage method for Kimchi, optimal ripening Kimchi was irradiated with doses of 1,3,5 kGy Co-GO gamma radiation, followed by the microbiological, physicochemical and sensory evaluations during storage at $5^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total lactobacilli (anaerobe) increased. The above total aerobic and lactobacilli were reduced by 1 to 3 log cycles with irradiation and at the 90th day after storage the number of total lactobacilli remained $1.30{\times}10^{8}\;per\;ml$ in3 kGy irradiated group. Irradiation treatment at 3 kGy sterilized coli forms and molds contaminating the sample as the level of $2.0{\times}10^{4}\;per\;ml\;and\;5.4{\times}10^{2}\;per\;ml$, respectively and no apparent growth was observed in both control and 1 kGy irradiated groups after 20 days of storage. The population.of yeast, $3.5{\times}10^{3}\;per\;ml$ initially, in, creased steadily during Kimchi storage and at 90 days of storage the number was shown to be $5.6{\times}10^{4}\;per\;ml\;and\;6.5{\times}10^{2}\;per\;ml$ in control and 3 kGy irradiated groups, respectively. 2. In the physicochemical changes during Kimchi storage, pH, acidity and volatile acid of non-irradiated control at the 45th day after storage were 4.0,0.7% and 0.066%, while those of 3 kGy irradiated group were 4.2, 0.59 and 0.06% at the 90th day of storage, respectively. The reducing sugar content of all stored samples changed inversely total acidity content, indicating irradiation delayed the changes of them. The amount of aseorbic acid decreased gradually with the storage time and irradiation dose increase. Textural parameters of 3 kGy irradiated group were superior to those of other groups at the latter stage of storage. 3. Sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend tite shelf-life of Kimchi more than two months as compared to control.

• Korean Journal of Food Science and Technology
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• v.7 no.3
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• pp.148-153
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• 1975

Seven toxigenic molds isolated from deteriorated rice in Korea, Aspergillus clavatus, Asp. flavus var. columnaris, Asp. fumigatus, Asp. ochraceus, Penicillium citrinum, Pen. implicatum, and Pen. islandicum, were examined for their sensitivity toward Co-60 gamma rays for survival. Conidia of all tested species showed survival curves of sigmoidal type, from which decimal reduction doses were found to vary in the range of $14{\sim}33$ krad, induction doses, in the range of $12{\sim}56$ krad and inactivation factors at 200 krad, in the range of $4.6{\sim}12.8$, all at a dose rate of 11.56 krad/min. Dose rate effects on the radiosensitivity of Asp. flavus and Pen. islandicum conidia indicated that the higher dose rate (11.56 krad/min) caused decreases in decimal reduction doses as compared with the lower dose rate (2.67 krad/min).

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1454-1459
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• 2012

An improved detection of radiation-induced paramagnetic faults was developed to identify the irradiation status of basil and clove. The effectiveness of different sample pretreatments, including freeze-drying (FD), oven-drying (OD), alcoholic-extraction (AE), and water-washing and alcoholic-extraction (WAE), were examined. All non-irradiated samples showed a single central signal ($g_0$=2.006), whereas radicals representing two additional side peaks ($g_1$=2.023 and $g_2$=1.986) with a mutual distance of 6 mT were detected in the irradiated samples. AE and WAE produced the best results for irradiated clove in terms of intensities of radiation-specific ESR signals and their ratios to the central signal. However, FD provided the highest intensities of radiation-specific ESR signals for basil, whereas their ratios to the major signal were better in the cases of AE and WAE. Signal noise, particularly due to $Mn^{2+}$ signals, was observed, whereas it decreased in AE and WAE pretreatments. Based on our results, AE and WAE can improve the detection conditions for radiation-specific ESR signals in irradiated samples.

• Journal of Korean Home Economics Education Association
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• v.23 no.1
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• pp.113-141
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• 2011

The purpose of this study was to examine the effects of home economics instruction in food labeling using a motivational(ARCS-Attention, Relevance, Confidence, and Satisfaction) strategy to increase middle school students' learning motivation, recognition and use of food labels. To achieve this purpose, teaching-learning plans of food label instruction using a motivation(ARCS) strategy were developed over four class periods using a pretest-posttest experimental design. The experiment was conducted across two groups as follows: 4 experimental groups that received the motivation(ARCS) strategy instruction, and 3 comparative groups that received lecture type instruction. The pretest-posttest scores of the experimental and comparative groups were compared. The 203 data of questionnaires for the experiment were analyzed and evaluated by Analysis of Covariance(ANCOVA) using SPSS Win 12,0. The results of this study were as follows: First, teaching-learning plans, learning materials, and teacher reference materials for the home economics food label instruction that applied the motivation(ARCS) strategy were developed in five subject areas: nutrition labels, food additives, genetically modified food, irradiated food, and food quality verification labels. Second, students' learning motivation of the two groups showed statistically meaningful differences. Home economics instruction using a motivation(ARCS) strategy was more effective in increasing students' learning motivation than lecture type instruction. Third, as a result of ANCOVA which regulated the recognition of food labels in the pre-experimental design, the recognition of food labels in the post-experimental design showed the meaningful differences depending on the instruction style(motivation strategy and lecture type instruction). In addition, comprehensibility, practical use and educational necessity of food label details showed statistically meaningful differences. Home economics instruction using motivation(ARCS) strategy was more effective than lecture type instruction in improving students' recognition of food labeling. Fourth, as a result of ANCOVA which regulated the use of food labels in the pre-experimental stage, the use of food labels in the post-experimental stage showed meaningful differences between experimental and comparative groups depending on the instruction style. Therefore, home economics instruction in food labeling using motivation(ARCS) strategy was more effective than lecture type instruction in increasing students' use of food labels.