• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.574-578
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• 2015

The purpose of this study was to examine the antimicrobial effects of natural additives on pathogenic microorganisms in commercial chicken during storage. Chicken skin ($20cm^2$) inoculated with Salmonella Typhimurium or Pseudomonas aeruginosa was treated with 2% natural additives, including chitosan, epigallocatechin gallate (EGCG) and garlic, during storage at $4^{\circ}C$ for 12 days. A combination of the three natural additives significantly inhibited growth of S. Typhimurium compared to treatment with chitosan, EGCG or garlic alone (p<0.05). This combination also inhibited growth of P. aeruginosa compared to treatment with one or two of the natural additives (p<0.05). These results suggest that combined chitosan, EGCG, and garlic may be used as an antimicrobial agent in commercial chicken during refrigerated storage.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.546-554
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• 2020

Natural food additives have recently attracted attention as alternatives to synthetic additives. However, little information is available regarding their potential toxicity. In this study, we evaluated ten different natural food additives that are widely used in commercial foods in South Korea based on their actual usage level and daily intake. The results showed that none of the tested natural additives exhibited cytotoxicity in terms of inhibition of cell proliferation/viability and lactate dehydrogenase leakage. Additionally, the tested natural food additives did not generate intracellular reactive oxygen species (ROS), whereas they significantly decreased intracellular ROS levels produced by hydrogen peroxide. Moreover, none of the tested natural additives affected cell proliferation and viability in 2D and 3D intestinal epithelium models. Taken together, the ten natural food additives did not exhibit cytotoxicity in their actual usage levels. These findings can be used to further assess the toxicity of natural food additives.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.152-162
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• 2024

In this study, we investigated the levels of the natural preservatives, benzoic acid, sorbic acid, and propionic acid, in raw unprocessed vegetables. Quantitative analysis of benzoic acid and sorbic acid was performed using high-performance liquid chromatography with a diode array detector (HPLC-DAD) and confirmed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Propionic acid was analyzed using a gas chromatography-flame ionization detector (GC-FID) and confirmed using gas chromatography-mass spectrometry (GC-MS). From a total of 497 samples, benzoic acid, sorbic acid, and propionic acid were found in 50 (10%), 8 (0.2%), and 61 samples (12.3%), respectively. The highest quantity of benzoic acid, sorbic acid, and propionic acid was found in peony root (1,057 mg/kg), nut-bearing torreya seeds (27.3 mg/kg), and myrrha (175 mg/kg), respectively. The background concentration range of naturally occurring preservatives in raw vegetables determined in this study could be used as standard inspection criteria to address consumer complaints and trade disputes.

• Food Science and Preservation
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• v.23 no.5
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• pp.645-653
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• 2016

The objective of this study was to examine quality characteristics of a smoked duck marinated in natural curing agents containing extracts of pear by sugar, celery powder, and vitamin C. We evaluated the composition food additives residue and total plate count, chromaticity, sensory properties, total polyphenol contents, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging effect of general smoked duck (GSD) and natural smoked duck (NSD). The nitrite ion, antioxidant and sodium glutamate of NSD were not detected. The lightness, yellowness and redness of the two smoked duck decreased significantly as growing longer storage days. The total plate count (CFU/g) of coliform bacteria of two smoked duck were not grown. The sensory properties showed that NSD was higher than GSD in the aspect of taste, texture and overall preferences. The total polyphenol contents and DPPH radical scavenging effect of NSD were higher than those of GSD. These results suggested that it was possible to manufacture a smoked duck marinated in natural curing agents including extracts of pear by sugar, celery powder, and vitamin C for the improvement of safety and quality.

• Proceedings of the Korean Nutrition Society Conference
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• 2004.05a
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• pp.136-136
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• 2004

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.18 no.1
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• pp.203-210
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• 2018

Well-Bing Many consumer forms of natural foods that are not chemically processed due to heat are becoming popular. However, it is very difficult to find foods that do not contain chemical food additives in the modern. Also, there are many products that do not have proper marking of ingredients of chemical food additives or are omitted from marking. Based on the annual data on chemical food additive consumption in Korea, this paper will examine the occurrence of cancer, which is emerging by additives, through time series analysis and regression analysis, one of the big data analysis techniques. Of the total population.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.333-338
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• 1999

The lipid stability of walnut added with water extracts of Ganoderma lucidum, Camellia sinensis ana Lycii fructus was studied. The results are as follows：1. when the extracts were added to walnut, the lipid stability was improved. The antioxidative activities of water extract of Camellia sinensis and Lycii fructus were considerably higher than that of Ganoderma lucidum. The antioxidative activity was decreased in the rank order Lycii fructus>Camellia sinensis>Ganoderma lucidum. 2. This clearly suggests that water extract of Lycii fructus at 4$^{\circ}C$ Bx level can be used as an alternative natural antioxidant for the lipid stability of walnut.

• Agrochemical news magazine
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• v.25 no.6 s.199
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• pp.22-26
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• 2004

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.6
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• pp.4032-4038
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• 2014

Vegetable fatty acid solid soap requires a drying process for moisture evaporation and hardness after being manufactured through saponification. Although the soap is manufactured by mixing additives mainly from natural ingredients, existing studies have focused primarily on the usability of vegetable solid soap. Consequently, research into the physical properties of vegetable fatty acid solid soap mixed with natural ingredients has been unsatisfactory. Therefore, this study attempted to compare and observe the changes in the physical properties (pH, surface tension, critical micelle concentration, and cleansing power) of solid soap in accordance with the drying period and additives (tea tree E.O and $TiO_2$) using pH paper, the Du Nouy measurement method, sedimentation method, and ultrasound washer. Regardless of the mixture with additives, vegetable fatty acid solid soap showed the same pH, and there was no change in the pH while maintaining pH 8 beginning from the $2^{nd}$ weeks to $12^{th}$ weeks of drying. In addition, as a result of measuring the surface tension and CMC, regardless of the drying period, only the soap added with $TiO_2$ showed an even value of 62.5mg/L, whereas the other soap specimens showed a decline in CMC to 25mg/L on the fourth week of drying. As a result of measuring the detergency, the removal efficiency of vegetable fatty acid solid soap mixed with tea tree E.O and $TiO_2$ and dried for four weeks was 4.50~4.65%, which was higher than that of the vegetable fatty acid solid soap without additives (3.62~3.92%).

• Applied Biological Chemistry
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• v.47 no.1
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• pp.49-54
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• 2004

Biotransformation process using microorganisms was examined to improve the bioconversion rate for the production of sotolon from the raw material. First, the extraction condition was optimized with regard to solvent type and pretreatment conditions. Dichloromethane was selected as a suitable solvent for the extraction of sotolon and sotolon-related compounds. Second, various microorganisms such as lactic acid-producing bacteria, yeast and fungi were tested for the biotransformation. Among the tested microbes, Agaricus blazei showed the highest conversion rate. Additives including amino acids, salts, and organic acids were investigated to test their effects on bioconversion. When the solution was added by isoleucine, ${\alpha}-ketoglutaric\;acid$, ascorbate, and $FeSO_4$ and later incubated by culture broth containing the mycelium of Agaricus blazei, the sotolon content increased up to about 77 times as compared to that of the raw material.