• Korean Journal of Environmental Biology
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• v.35 no.4
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• pp.581-594
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• 2017

Bisphenol A(BPA), known as a typical endocrine disruptor, has been used commercially and widely for plastics and epoxy resins. BPA-based plastic is used extensively for the production of water bottles, food containers, CDs, DVDs, and panels that can be applied in construction. Epoxy resins containing BPA are used for coatings on the insides of water pipes, food cans, and thermal papers that are used in sales receipts. As its estrogenic effects and other adverse health effects have published, BPA has been regulated in many countries, and there have been efforts made to replace BPA. Other bisphenols substitutes such as bisphenol S(BPS) and bisphenol F(BPF) have been used. Currently, BPS- and BPF-based products labeled BPA-free products have been widely consumed. Because of structural similarities with BPA, however, these alternatives also show endocrine disruption effects like BPA, and many studies on adverse health effects of these alternatives are being reported. In this review, we describe the adverse health effects of bisphenols and the current status of regulation.

• Food Science and Preservation
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• v.16 no.6
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• pp.810-816
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• 2009

To identify effective food packaging compounds that could significantly affect the freshness of stored food, the efficiency and performance of porous polypropylene film containing mustard oil as a freshness maintenance ingredient was studied by GC-MS analysis and storage testing of bread. AITC (allyl-isothiocyanate)-emitting properties of films impregnated with mustard oil were evaluated by GC-MS. AITC was extracted from mustard oil, and used as a vapor as an effective antimicrobial agent. Films were prepared under four different conditions (the film types were abbreviated 25SF1, 25SF2, 50LF, and IAF) and the amounts of AITC inside vinyl packs constructed using the four films were measured. The results showed that the 25SF2 film (width 25 mm, length 20 cm) yielded a greater amount of AITC than did the 50LF film (width 50 mm, length 20 cm). We confirmed that the amount of gas emission showed better between layer and layer of the film side than the internal film. In storage testing using various films at $35^{\circ}C$ for 25 days, 25SF2 film provided excellent preservation of bread compared with 50LF film. This was in line with the fact that 25SF2 film yielded the highest amount of AITC. Emission capacities AITC of 2 cm film were measured using bottles various volumes (43 mL, 500 mL, 1000 mL) and both closed and open systems. The AITC content of the film in 43 mL bottle was much higher than that yielded by other films in the closed system, and AITC was rapidly emitted, with relatively low residual gas emission after 4 days in an open system. Mustard oil is a useful freshness maintenance ingredient hence, analysis of AITC emission kinetics from various films were helpful to develop films with optimal antimicrobial effects, and will allow application of such films in food packaging systems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.192-198
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• 2006

Treatment effects of grape fruit stem extracts (GFSE) containing trans-resveratrol on the storage property of fresh jujube (Zizyphus jujube) were investigated. Fresh jujubes were packed in different storage containers [polyethylene terephthalate (PET) and polyethylene (PE)], and treated with GFSE containing trans-resveratrol of 10, 30 and 50 ppm, respectively. The storage vessels filled with $N_2$ gas, and stored in refrigerator $(0{\pm}1^{\circ}C)$ during 18 weeks, and then quality characteristics during storage period were analysed. Ethylene gas increased until 8 weeks and decreased afterward. Decaying of jujube started at $6\~8$ weeks in control, but it did at 14 week storage for the fruits at $50\%$ maturity treated with 10 ppm of GFSE and packed in PE vessel. Soluble solid (Brix degree) and total acidity of fresh jujube slightly increased in all the treatments during storage period. Hardness slightly increased until 4 weeks and decreased afterward. Vitamin C content was at the highest content of $86.8\~273.4$ mg/100g for most of treatments at 2 weeks and decreased afterward. Storage stability was higher for $50\%$ maturity fruits than for the $70\%$ maturity, and higher for PE vessels than PET containers. Storage period of fresh jujube in this experiment ranges in $10\~12$ weeks for $50\%$ maturity fruits treated with 10 ppm of GFSE and packed in PE vessel.

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.333-341
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• 2001

The actual overall migration data obtained from plastic food packaging materials into food simulants under high temperature testing conditions as described in the regulations of European Union, USA, and Korea or Japan were compared. Overall migration values(OMVs) with non-fatty food simulants under high temperature conditions were observed to be generally below 2.5 mg/dm$^2$ except polyamides(CPA and PA 6,6) which were tested at 121$^{\circ}C$ for 2 hrs. As for the fatty food simulants, the OMVs with soybean oil were higher than other simulants. Among the films tested, PVC wrap showed higher OMVs ranging between 23.9 and 54.6 mg/dm$^2$than others. The OMVs were measured at higher level with the elevation of contact temperature and the extension of contact time, and in fatty food simulants rather than in non-fatty simulants. Under similar testing temperature and time conditions. the OMVs tended to be increased in polar films like PA with polar simulants, and contrarily in non-polar films like PO with non-polar simulants. It is noteworthy that a discrepancy with regard to the result of OMVs was observed for some films as a result of different migration testing methods and conditions of each country areas.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.14-19
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• 2017

The objective of this study was to analyze the volatile changes occurring in retort pouches during heating using a mass spectrometry-based electronic nose. The data obtained by the electronic nose analysis was used to generate a discriminant function analysis plot. The plot showed that volatile compounds of the heated water in the retort pouch were increased by the interaction between container and water as the heating time increased. Conversely, volatile compounds of the container itself decreased when only the container was measured separately. This result means that volatile compounds from the packaging material migrated into the water. In the case of heated beef bone soup, volatile compounds were increased compared to the unheated beef bone soup after 20 min of heating. According to the results of GC/MS, nonanal and 3,5-di-tert-butyl-4-hydroxytoluene (BHT) were detected in the heated water and nonanal, heptanal, octanal, and BHT were detected in the heated beef bone soup.

• Food Science and Preservation
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• v.31 no.4
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• pp.612-622
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• 2024

We examined the physicochemical properties and microbial safety of Enoki mushrooms during storage at 5℃ for 9 weeks, with different packaging containers that are corrugated, Al-coated, and without packaging (control). The weight change of Enoki mushrooms in the different containers due to moisture loss was 1.9%, 0.9%, 0.6% for control, corrugated, and Al-coated packaging, respectively. The degree of browning rapidly increased as the storage period increased in the control sample. However, corrugated and Al-coated packaging suppressed the browning degree. The changes of color L-, a-, and b-vlaues were minimal changes in Al-coated packaging. There was no significant difference in the total amino acids, polyphenol oxidase, and peroxidase in corrugated packaging and Al-coated packaging, regardless of the storage period. The microbial growth such as total aerobic bacteria, yeast, and mold of Enoki mushroom during the storage period, were significantly suppressed in Al-coated packaging samples as compared to the control and corrugated packaging. In conclusion, Al-coated packaging has beneficial effects such as preventing moisture loss, maintaining browning degree, inhibiting oxidative enzyme reaction, and ensuring microbial safety of Enoki mushrooms during the storage period. Al-coated packaging is considered effective for extending the shelf-life and improving the storage and distribution of mushrooms.

• Journal of the Korea Organic Resources Recycling Association
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• v.5 no.1
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• pp.43-52
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• 1997

This study was conducted to analysis citizen's attitude and style to the foodwaste from loth Sept. to 30th Sept. in 1996. The research was used questionare method and the analysis was used prequency analysis and cross table method by SPSS (scientific statistics). they answered that the most serious environment problem was waste problem and the best way to settle waste problem was to reduce waste production itself. And they answered that to settle environment problems, it was most important for us to change our life style. But It was not agreed between consciousness and action(execution). Because most of the food-related waste was among household waste, it's settlement was the most importment thing than any other. Nevertheless the seperation of waste was essential to effective incineration, the seperation process was not actually conducted and only a few housewife knew the difference of incinerable and non-incinerable waste. The recycling for the disused dry-cells and garbage is not completly. But we think that if the effective government's recycling counterplan for wastes, foodwaste or wasted dry cell, etc., is estabilished, rates of seperation and collection was increasing. Much usuage of onetime vinyl bag for shopping was become the one of the main cause in increasing the package waste, and so it was needed to use the longlife shopping basket.

• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.315-323
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• 2000

Serious consequences can arise from lack of hygiene in mass catering. Microbiological testing is of value in determining hazards for developing a HACCP plan, and in demonstrating to food handlers the reality of the microbial risk. This studies was performed to describe the overall hygiene of cooking utensils and equipments, employees, and environment in mass catering establishments. Generally, hygienic conditions of cutting board and sanitized dish cloth were better than those of other cooking utensils such as knife, sieve, and peeler. It was found that the cross-contamination of knife might be caused by the use of contaminated sanitizing solution. It was observed that there was considerable variation (10$^1$~10$^{5}$ CFU) of the number of general bacteria for employee's hands. The number of general bacteria were influenced from establishment, employee, and the period of analysis. The number of Coliform group for employee's hands was in the range of 10$^2$~10$^4$CFU only at the first analysis. Total aerial bacteria in working area of mass catering establishments was below 7 CFU/Plate and aerial Staphylococcus sp. was not detected at all except one spot.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.835-848
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• 2015

In the past, Korea had many kinds of jeupjang (succulent jang), a rapidly maturing original Korean jang (fermented soybean paste) of which there is no record in Chinese cookbooks. However, this local delicacy has almost been forgotten. Therefore, we looked for information about jeupjang in cookbooks written prior to the Joseon Dynasty in Korea (1392~1910) and in the 1950s. Among the recipes, there were 34 jeupjangs prepared with vegetables, such as eggplant and cucumber, and 9 without. The main ingredients of jeupjang are soybean, bran (wheat crust), and barley, and wild wheat is also used. Jeupjang is made in small portions to expedite its rapid maturation, but the most common form is egg-shaped, and there is also a flat or round, hilt-shaped version. In most cases, jeupjang consists of a mixture of meju powder (moldy soybean), water, and salt. Other ingredients can include nuruk (moldy bran), bran, wheat flour, an alcoholic beverage, maljang (dried fermented soybeans), ganjang (liquid soy sauce), malt, and takju (Korean murky wine). Jeupjang meju can be fermented in a vessel, most widely in baskets made of straw (sum and dungumi) or willow or interwoven twigs (chirung), but jars can also be used. The leaves of the paper mulberry are generally used for the mat and cover, but straw or leaves of the sumac, mulberry, or pine tree, soy, and fallen leaves are also used. Unlike other jangs, jeupjang is matured at $60^{\circ}C$ to $65^{\circ}C$, using heat emitted from the decomposition of horse dung, haystacks, or manure. Jeupjang became defunct or was transformed into jeomjang, jiraejang, mujang, paggeumjang, makjang, jipjang, and tojang. These jangs differ from jeupjang in that they use rice, malt, or hot pepper powder.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.9-13
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• 2004

Effective methods for extraction of hot taste component in red (capsaicin) and black (piperine) peppers and simultaneous HPLC analysis were established to estimate level of peppers used. Capsaicin and pipeline contents of red and black peppers were 48.75-87.58 and 2900-5520 mg/100 g, respectively, Contents of capsaicin and pipeline in ramen soup base were $2.47{\pm}1.49mg/100g$ and $46.20{\pm}16.10mg/100g$, and estimated levels of red and black peppers were $4.02{\pm}2.37%$ and $1.23{\pm}0.43%$, respectively, In bowl ramens contents of capsaicin and pipeline were $2.02{\pm}1.18mg/100g$ and $41.98{\pm}23.12mg/100g$, and estimated levels of red and black peppers were $3.28{\pm}1.92%$ and $1.09{\pm}0.60%$, respectively. Capsaicin and piperine contents of hot ramens were $4.83{\pm}2.69 mg/100 g$ and $69.49{\pm}20.03mg/100g$, and estimated levels of red and black peppers were $8.62{\pm}4.42%$ and $1.79{\pm}0.58%$, respectively. In bibimmen, capsaicin content was $14.29{\pm}5.72mg/100g$, and piperine was not detected, an indication that only red pepper was used as hot condiment.