• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.892-897
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• 2013

We investigated the acute toxicity from a single dose of crude anti-fungal compounds produced by Lactobacillus plantarum AF1, a lactic acid bacterium isolated from kimchi, on ICR male and female mice in vivo. The test article was orally administered once to both sexes of mice. The mortality rate, clinical findings, autopsy findings, and body weight changes were monitored daily for 14 days. In the oral acute toxicity test, male and female mice were gavaged with four doses (5, 50, 300 or 2,000 mg/kg) of the crude anti-fungal compounds. The oral $LD_{50}$ of the crude anti-fungal compounds was higher than 2,000 mg/kg. No significant changes in general conditions, body weights, clinical signs, or appearance of gross lesions were observed. In conclusion, our results suggest a low toxicity and no-adverse-effects from crude anti-fungal compounds produced by Lactobacillus plantarum AF1 up to 2,000 mg/kg via the oral route.

• Korean Journal of Food Science and Technology
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• v.4 no.1
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• pp.18-23
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• 1972

Fried instant noodles, manufactured on laboratory scale, preserved in sunlight, room temperature, removed package, at $30{\pm}2^{\circ}C$ and corrugated fiber board box to investigate the oxidative stability of fried products under a few factors of storage for 150 days. And obtained results were as follow. 1) Peroxide value P.O.V. and Acid value A.V. of fried instant noodles were increased slightly during the storage in orange color polycello package in the corrugated fiber board box in the dark room as shown in Fig. 1 and 2. They had not rancid odor and showed P.O.V. 18.8 after 150 days. 2) Preserving in room temperature removed package or with polycello package exposed to sunlight, P.O.V. and A.V. increased rapidly up to 100, 5 and they had rancid odor within 30 days. 3) Peroxide value showed increasing tendency on the storage at $30{\pm}2^{\circ}C$ and scattered light and rancid odor appeared from 90 to 120 days. 4) As peroxide value and refractive index increased, iodine value were decreased as Fig. 3. 5) In these test, P.O.V. is correlated with the organoleptic evaluation of rancidity however, they were not coincided exactly.

• Food Science and Preservation
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• v.19 no.2
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• pp.315-321
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• 2012

The $in$ $vivo$ single-dose acute toxicity of $Lactobacillus$ $plantarum$ AF1, a lactic acid bacterium isolated from kimchi, in ICR male and female mice was investigated. The test article was intraperitoneally or orally administered once to both sexes of mice. The motalites, clinical findings, autopsy findings, and body weight changes were monitored daily for 14 days. In the oral acute toxicity test, the male and female mice were gavaged with four doses (5.0, 2.5, 1.25 and 0.625 g/kg) of $Lb.$ $plantarum$ AF1. The oral $LD_{50}$ of the $Lb.$ $plantarum$ AF1 was considered higher than 5.0 g/kg. In the intraperitoneal acute toxicity test, mice were injected intraperitoneally with dosages of 0.7, 0.9, 1.1, 1.3, 1.5, 1.7, 1.9, 2.1, 2.3 and 2.5 g/kg. The intraperitoneal 50% lethal dose ($LD_{50}$) of the $Lb.$ $plantarum$ AF1 was >2.5 g/kg in the male and female mice. No significant changes in the general conditions, body weights, clinical signs, and gross lesions were observed in both sexes of mice to which $Lb.$ $plantarum$ AF1 was administered intraperitoneally or orally. The results suggest that the no-adverse-effect level of $Lb.$ $plantarum$ AF1 is estimated to be more than 5.0 g/kg in the oral route and 2.5 g/kg in the intraperitoneal route.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.29-34
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• 2003

Prunus mume has been used for the folk medicine by many old civilizations to treat food-borne diseases or enteric disorders. This study was carried out to examine the antimicrobial effect of juice from Prunus mume against pathogens such as Escherichia coli, Salmonella enteritidis, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. The juice of Prunus mume had the strongest antimicrobial activity to Sal. enteritidis. The concentrations of Prunus mume juice for the formation of clear zone were 1% for Sai. enteritidis(15.0mm), 3% for Lis. monocytogenes(14.7mm), and 5% for Bac. cereus(14.75mm), Esc. coli(13.45mm) and Sta. aureux(11.9mm). The growth of all tested microorganisms was inhibited apparently in tryptic soy broth containing 3% and 4% Prunus mume juice. And it was found that the Prunus mume juice showed the highest antimicrobial properties, followed by Sal. enteritidis, Bac. cereus, Sta. aureus, Lis. monocytogenes, Esc. coli.

• Journal of Food Hygiene and Safety
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• v.33 no.4
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• pp.272-279
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• 2018

The high pressure processing (HPP) is a technology which can preserve the quality of foods, such as the fresh taste, incense, texture, vitamin content, and so on, by minimizing the heating process. It does so by applying an instantaneous and uniform pressure that is the same as the water pressure that is 60 km deep in the sea. HPP is a technology that can inhibit food poisoning and spoilage caused by microorganisms and is currently an actively studied area. In this study, we investigated the effects of a high pressure treatment (0, 4, 6 min) on sliced ham, which is a typical meat product, at 600 MP a were tested for their effect on freshness. Moisture contents varied from 48 to 69%, salinity varied from 1.07 to 1.11%, and the pH decreased from 6.4~6.5 to 6.1~5.15. However, there was no difference between the control and treatment groups. General bacteria stored at $20^{\circ}C$ after hyper-pressure treatment were found to have no significant microorganisms in all groups until 4 weeks. but exceeded $10^5$ in control group and HPP 6 min treatment group from 5 weeks, At week 7, it was found to exceed $10^6$. The results indicate it was not possible to ingest food in the 4-and 6 minute treatment groups. Coliform was not observed in all groups despite observing for a total of 7 weeks at $20^{\circ}C$ weight test. VBN, a method used to determine the protein freshness of meat, showed a VBN value of less than 1 mg% until the fourth week and a value of 1 to 2 mg% after 5 weeks. The TBA was used as an index of the degree of fat acidosis in the meat tissues. The results showed it was below 0.18 mgMA / kg until the end of 7 weeks; this value was within the range for fresh meat, and there was no difference in treatment group. In this experiment, deformation of the packaging material did not occur and no swelling occurred due to the generation of gas. It is believed that the basic preservation effect was achieved only by blocking with the air due to the close contact of the packaging material.

• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.381-388
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• 2017

In this study, we investigated the levels of natural preservatives of benzoic acid, sorbic acid, and propionic acid in spices. The quantitative analysis was performed using high performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) for benzoic acid and sorbic acid and gas chromatography-mass spectrometry (GC-MS) for propionic acid. The sample was extracted with ethanol using sonication, then centrifuged and evaporated to dryness and redissolved to 1 mL with ethanol to use for the instrumental analysis. The analytical method was validated based on linearity, recovery, limit of detection (LOD), and limit of quantification (LOQ). This method was suitable to determine low amounts of naturally occurring preservatives (benzoic acid, sorbic acid, and propionic acid) in various spices. Benzoic acid, sorbic acid, and propionic acid were found in 165 samples, 88 samples, and 398 samples, respectively from the total of 493 samples. The concentration of benzoic acid, sorbic acid, and propionic acid were ranged at ND-391.99 mg/L, ND-57.70 mg/L, and ND-188.21 mg/L in spices, respectively. The highest mean levels of benzoic acid, sorbic acid, and propionic acid were found in cinnamon (167.15 mg/L), basil leaves (22.79 mg/L), and white pepper (51.48 mg/L), respectively. The results in this study provide ranges of concentration regarding naturally occurring benzoic acid, sorbic acid, and propionic acid in spices. Moreover, the results may use to the case of consumer complaint or trade friction due to the inspection services of standard criteria for the preservatives of spices.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.350-356
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• 2009

In order to develop a natural food preservative, UlGeum (Curcuma longa L.) powder was extracted with ethanol, and its antimicrobial activity was investigated. This ethanol extract showed antimicrobial activity against Bacillussubtilis, Escherichiacoli, and Staphylococcus aureus, and the resulting inhibition zones against the microorganisms by the extract (4 mg/disc) were 11, 10, and 8.5 mm, respectively. To test for further food preservation effects, solutions of the extract were added to rice cakes and noodles at concentrations of 0%, 0.25%, 0.50%, 0.75%, and 1.00%, respectively. Microbial growth was less in the UlGeum ethanol extract-added groups than in the control group. In sensory evaluations, there were significant differences among the groups of rice cakes and noodles in terms of color, taste, flavor, chewiness, and overall acceptability (p<0.05), and the 0.5% added groups received significantly higher scores than the other groups. Furthermore, as storage time increased, the sensory scores of the rice cakes and noodles significantly decreased in all groups (p<0.05). These results suggest that UlGeum is effective for increasing the shelf-life of rice cakes and noodles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1459-1463
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• 2005

Not enough data on nutritional change of foods by gamma irradiation are accumulated. It is known that amounts and digestibility of macronutrients such as carbohydrates, proteins and lipids are not significantly altered by irradiation treatment. However, among micronutrients, vitamins are known to be susceptible to irradiation. This study was conducted to investigate the change of contents of riboflavin in egg powder and niacin in chicken breast. By irradiation of 5 and 10 kGy, riboflavin contents of egg powder were respectively reduced to $80.18\%\;and\;84.80\%$ of non-irradiated sample, and niacin contents in chicken breast were reduced to $85.30\%\;and\;92.60\%$, respectively. These results suggest that the reduction rate by gamma irradiation seems to be lower in niacin content than in riboflavin, and the losses of riboflavin and niacin occur within the range of $20\%$ by irradiation of up to 10 kGy.

• Korean journal of food and cookery science
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• v.8 no.4
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• pp.365-369
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• 1992

To investigate the effect of onion on kimchi fermentation, the changes on the pH, total acidity and total sugar content of kimchi with the addition of different amouts (5%, 10% and 15%) of onion were measured and the odor and taste evaluation was conducted during fermentation at $14^{\circ}C$ for 20 days. As the fermentation period increased, fermentation rate of kimchi contained onion was higher in 5% onion and was lower in 10% and 15% onion than that of control kimchi, sensory evaluation score of onion kimchi was lower in 5% onion and higher in 10% and 15% onion than that of control kimchi.

• KSBB Journal
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• v.23 no.5
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• pp.362-368
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• 2008

High Hydrostatic Pressure assisted (HHP) process enhancement for food and allied industries are reported in this paper review. Recently, considerable research has been devoted to the improvement of mild thermal processing techniques and to the development of alternative mild processing technologies. HHP assisted can enhance existing extraction, processes and enable new commercial extraction opportunities and processes. New HHP processing approaches have been proposed, including, the potential for modification of plant cell material to provide improved bioavailability of micro nutrients while retaining the natural-like quality, simultaneous extraction. Therefore, High Hydrostatic Pressure assisted (HHP) technologies could have a strong presence in the future of the biotechnology industry.