• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.244-248
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• 2004

Ethanol extract of Agrimoniae Herba showed strong antimicarobial activity againt Listeria monocytogenes, Staphlococcus aureus, Salmonella typhimurium, Escherichia coli and Aeromonas hydrophila subsp. hydrophila The growth of tested organisms was significantly inhibited above 4 log in tryptic soy broth with about 0.12%(w/v) of Agrimoniae Herba after incubation for 12 hrs at 37$^{\circ}C$. Antimicrobial activity of Agrimoniae Herba was decreased by heat treatment at above 8$0^{\circ}C$. But Agrimoniae Herba showed strong inhibitory effect after heat treatment at 121$^{\circ}C$ for 15 min. The growth of L. monocytogenes was inhibited by addition of 0.6% Agrimoniae Herba in food system (ham homogenate).

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.498-502
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• 1998

In order to develop a natural food preservative, freeze dried plantain (Plantago asiatica L.) was extracted with several solvents, and the antimicrobial activity was investigated. The methanol extract exhibited antimicrobial activites against five strains of bacteria such as Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus. The methanol extract at the concentration of 1.0 mg/ml completely inhibited the growth of B. subtilis and V. parahaemolyticus. Antimicrobial activity of the ethylacetate fraction from the methanol extract was the strongest compared with those of other solvent fractions such as n-hexane, chloroform, n-butanol and water. The ethylacetate fraction showed the inhibitory effect at the concentration of 0.5 mg/disc on the growth of B. subtilis and V. parahaemolyticus.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.700-709
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• 2002

To develop a natural food preservatives from medicinal herbs (62 species), antimicrobial test was performed with hot water and ethanol extracts against Escherchia coli, Listeria monocytogens and Candida albicans by paper disk method. And its result as a first screening test, 7 kinds of medicinal herbs were selected, and more precise analysis was conducted at last 3 kinds of medicinal herbs was finally selected. Therminalia chebula Retz and Rhus javanica has a broad antimicrobial spectrums and has a low MIC values. In growth inhibition test, they showed a very strong antimicrobial activity aganist Listeria monocytogens. If there has a elaborate approaches in its characteristics and properties, some good result must followed in making a powerful natural antimicrobial preservatives.

• Food Science and Industry
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• v.51 no.4
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• pp.270-277
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• 2018

The rising global demand for food and beverages with higher protein content provides manufacturers with great opportunities for innovation and premium positioning of their products as healthy choices. However, the market price volatility and supply risks associated with animal-based proteins can quickly erode margins and profitability. A diversified protein strategy that includes plant-based soy protein greatly improves your ability to predict profitability over time, while maintaining or even improving product quality.

• Food Engineering Progress
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• v.21 no.4
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• pp.391-402
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• 2017

The purpose of this study was to improve the nutrition and the permeability of functional plants by using cryogenic grinding technology. Barley sprouts, Curcuma longa L., Dendropanax morbifera LEV., Phellinus linteus were dried, ground and extracted in different temperature conditions. Powder size of barley sprouts and Curcuma longa L. were about $50{\mu}m$ and Dendropanax morbifera LEV. and Phellinus linteus were about $20{\mu}m$. Cryogenic ground of Barley sprouts preserved 18.27-124.65% of nutrients such as protein, ash, carbohydrate, beta carotene, minerals, vitamins. Cryogenic grinding powder of Curcuma longa L. show high nutrients retention rate of lipid and carbohydrate. Permeability was measured by Parallel Artificial Membrane Permeability Assay (PAMPA) to predict passive gastrointestinal absorption. Permeability of saponarin, which is marker compound of Barley sprouts, is 9.88 times higher in cryogenic grinding powder than ambient grinding powder. Curcumin permability is 3.1 times higher than ambient grinded powder. As a result, particle size, nutrition, protein digestion degree and permeability demonstrated a positive relationship with the decreasing grinding temperature for the powders. These results confirm that the cryogenic grinding method had good suitability to increase functionality of plants, since it could minimize the heat generated while processing and effectively reduce the particle size.

• Bulletin of Food Technology
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• v.15 no.2
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• pp.70-75
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• 2002

형질전환식물체기술 (transgenic plant technology)은 산업용 단백질 생산에 있어 경쟁력이 높으며, 그 주요 특징으로 최종 목적물의 저렴한 가격, 종자형태로의 안정적인 단백질 보존, scale-up의 손쉬움 등을 들 수 있다. 이 기술에는 유전자조작 (genemanipulation)에서 육종 (breeding)에 이르는 제단계가 포함되고 기존 화학공정의 대체에 의한 환경오염 방지 등의 혜택도 기대된다. 본 란에서는 분자량, 생체활성과 세포내 위치가 상이한 $\beta$- glucuronidase (GUS), avidin, laccase, trypsin을 예로 들어 형질전환식물체기술의 다양함을 설명하고자 한다.

• The monthly packaging world
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• s.282
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• pp.108-109
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• 2016

식품의약품안전처는 화장품 중 일부 살균 보존제 성분에 대한 자체위해평가 결과 및 제외국(EU) 조치사항 등을 반영해 사용 시 주의사항에 표시 문구를 신설함으로써 화장품 안전관리를 제고하고자 "화장품법" 제10조 제1항 및 제4항 규정에 따른 "화장품 사용 시의 주의사항 표시에 관한 규정"(식품의약품안전처 고시 제2014-78호, 2014. 2. 12)을 개정 고시했다. 다음에 주요내용과 부칙 등에 관해 살펴보도록 한다.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.266-271
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• 2003

Insoluble polyphenol antioxidants, quercetin and catechin, were stabilized through the complexation with cyclodextrin to increase heat and pH stabilities. Comparison of inclusion complex formabilities of quercetin and catechin with ${\alpha}-,\;{\beta}-$, and ${\gamma}-CDs$ revealed ${\beta}-CD$ to be the most suitable result. Optimal molar mixing ratio of ${\beta}-CD$ and quercetin or catechin for inclusion complex formation was found to be 1 : 1. Inclusion complexation was confirmed using differential scanning calorimetry. Solubility of ${\beta}-CD-antioxidant$ inclusion complexes increased compared with native antioxidants, Stability against temperature and pH of ${\beta}-CD-antioxidant$ inclusion complex analyzed revealed antioxidant activities of ${\beta}-CD-quercetin$ and catechin inclusion complexes have higher stabilization compare to raw quercetin and catechin. Peroxide value of linoleic acid dissolved in water decreased substantionally after using ${\beta}-CD-quercetin$ inclusion complex. ${\beta}-CD-antioxidant$ inclusion complex can be used effectively as a fresh-food preservative.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.79-84
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• 2002

Changes of microbiological and physicochemical characteristics of gamma irradiated Doenjang with low salt were studied. Samples were prepared by mixing the Doenjang and the Chungkukjang with 6% and 8% of salinity. The mixture was irradiated by gamma-ray with dose of 0, 5, 10, 20 kGy, and each sample was stored at $25^{\circ}C$ for 8 weeks. The results showed that the Bacillus cell was inactivated by $10^4-10^5\;cells/g$ with dose of 10 kGy, and yeast and Lactobacillus group were nearly eliminated by 10 kGy. The general quality of gamma irradiated low salt Doenjang, such as amino nitrogen, protease activity, and pH, were more stable than that of control during storage periods. The sensory evaluations showed that 8% (salt)-5 kGy and 6% (salt)-10 kGy irradiated samples were more acceptable than market purchased Doenjang. Therefore, it was considered that gamma irradiation was effective for maintaining better quality of low salt Doenjang and suitable radiation dose was 5 kGy in 8% salted, and 10 kGy in 6% salted sample.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.991-996
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• 2003

Determination of regional microbial contamination in the process of rice rolled in dried laver (Kimbab) and effects of gamma irradiation on the improvement of hygienic quality and shelf stability were investigated. Total aerobic bacterial distribution of raw materials of Kimbab were; 10$^{6}$ ∼10$^{7}$ CFU/g in dried laver, 10$^3$ CFU/g in cucumber and below 10 CFU/g in steamed rice, ham, fried egg, and salted radish. Total coliform bacteria were 10$^3$ CFU/g in dried laver and detected below detection limit (10 CFU/g) in other raw materials. And it was arithmetically calculated that the levels of total aerobic bacteria and coliform bacteria in Kimbab does not exceed 10$^{5}$ CFU/g and 10$^1$ CFU/g under the aseptic process, respectively. However, microbial contamination levels in just prepared Kimbab in a market were about 10$^{6}$ CFU/g of total aerobic and coliform bacteria. Therefore, it was considered that microbial contamination of Kimbab is mainly originated from environmental uptake during the preparation. The representative media for putrefying bacterial growth were steamed rice. Coliform bacteria were mainly increased in ham and fried egg during storage. The bacteria in dried laver were radio-resistant and survived at 3 kGy of gamma irradiation. Coliform bacteria on EMB agar plate were eliminated at the dose of 2 kGy. The sensory acceptability of 2 kGy irradiated Kimbab was stable and the Kimbab can be preserved for 24 hour at 15$^{\circ}C$. Therefore, it was considered that optimal irradiation dose for radicidation of Kimbab was 2 kGy.