• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1273-1278
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• 1998

Conditions for enzyme-protein binding assay (EPBA) were established in order to detect biotin more rapidly and reproducibly than traditional microbiological assay (MBA). EPBA with streptavidin and biotin-KLH conjugate showed cross-reactivities on biocytin, a derivative with biotin activity, at the rate of 109% $(IC_{50}=0.3\;ppb)\;and\;197%\;(IC_{50}=0.8\;ppb)$, respectively, but not on other derivatives with no biotin activities, such as desthiobiotin, diaminobiotin and 2-iminobiotin. Detection ranges of biotin by EPBA with streptavidin and biotin-KLH conjugates were $0.01{\sim}30\;ng/mL\;and\;0.01{\sim}1.0\;ng/mL(ppb)$, respectively. In the spike test with milk, fruit flake and pine-carrot juice, the correlation coefficience between MBA and EPBA with biotin-KLH conjugates was r=0.994. But MBA showed cross-reactivities both on biocytin and desthiobiotin at the rate of 80.1% and 66.7%, respectively. Detection range of biotin by MBA was $0.1{\sim}0.5\;ng/mL(ppb)$. These results strongly suggest that EPBA is efficient for biotin detection in sensitivity, detection range, cross-reactivity and time consuming.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.77-85
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• 2021

Glucosylceramides (GluCer) are known to play an important role in both water retention and epidermal permeability barrier function in the mammalian stratum corneum. In this study, we investigated the effects of pineapple fruit extract containing glucosylceramides (PFEG) on the maintenance and recovery of skin barrier function using atopic dermatitis-induced animal models. Five-week-old male Hos:HR-1 mice were divided into four groups fed on standard diet, unsaturated fatty acids-deficient (HR-AD) diet, and HR-AD diet supplemented with 0.01% or 0.1% pineapple-GluCer. Skin barrier function was evaluated by transepidermal water loss (TEWL), dermal moisture content, moisture content of the stratum corneum and wrinkle formation. The control group (HR-AD administration group) showed increased transepidermal water loss (TEWL), while the epidermal moisture content and the moisture content of the stratum corneum slowly decreased. However, in the PFEG groups (with 0.1% or 0.01% glucosylceramide), the TEWL levels were significantly reduced at 2 weeks. The PFEG also helped maintain skin moisturizing function by significantly suppressing the decrease of the epidermal moisture content and the moisture content of the stratum corneum. These results show that the PFEG is effective for maintaining and improving the function of the skin barrier. Therefore, this study suggests that PFEG is a potential candidate material for skin functional foods.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.142-154
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• 2011

The purpose of this research is to examine the awareness and preference for a variety of Kimchi and Kimchi intake patterns among the students living in Chungbuk province. Four hundred samples, consisting of elementary, middle, and high school students, were surveyed; and a total of 366 usable, completed copies of the questionnaire were used for the research. The collected data were statistically analyzed using SPSS 10.0. The results of the analysis were as follows: First, Kimchi was considered traditional (24.3%), nutritious (20.5%), fermented (l9.2%), and healthy (16.1%). Second, the main reason Kimchi was preferred was its "hot taste" (25.4%), "chewy texture" (17.4%), and "sour taste" (14.0%). The students preferred their Kimchi a little hot, moderately salty, and properly fermented with a moderate amount of seasoning and did not care much about any particular parts of Kimchi. Third, 75.4% of the students ate Kimchi more than twice a day, and 78.0% of the students consumed more than 3 pieces($2.5{\times}3.0cm$) of Kimchi per meal. Fourth, elementary students wanted the school foodservice to develop bite-sized Kimchi while middle school students wanted to eat their favorite parts of Kimchi without the fishy smell. High school students wanted to eat cool and fresh Kimchi. Finally, the students wanted Kimchi to contain the following fruit and vegetables: pears (48.9%), apples (34.2%), and pineapples (30.0%), young radishes (44.9%), turnips (37.5%), and sesame leaves (34.9%). This study concludes that it is necessary to educate young students about traditional Korean food culture, serve them various types of Kimchi, change the service style, and develop new Kimchi recipes to increase Kimchi intake in school foodservices.

• Food Science and Preservation
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• v.24 no.1
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• pp.84-92
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• 2017

Chicken breast jerky (CJ) was prepared by drying chicken breast at $50^{\circ}C$ for 9 hrs after marinating it in a various sweetening sauce including white sugar (WS), brown sugar (BS), rice syrup (RS), fructooligosaccharide (FO), pineapple concentrate (PC), Rubus coreanus extract (RCE), or honey (H), and its physicochemical and sensory properties were investigated. The CJ was found to contain 22.5-25.0% moisture, 41.0-46.6% protein, and 0.4-1.0% fat, which indicates that it could serve as a high-protein and low-fat snack. The type of sweeteners significantly affected the yield, pH, total viable cell count, and water activity of the CJ, showing ranges of 40.9-50.1%, 5.2-5.9, $2.5-6.2{\times}10^4CFU/g$, and 0.74-0.81, respectively. Both the water activity and pH were the lowest in CJ-RCE where of the highest in CJ-WS. The cohesiveness, springiness, and chewiness of the CJ significantly differed depending on the type of sweeteners (p<0.05). CJ-RCE showed the best taste and overall acceptability in a sensory test. After storage at $50^{\circ}C$ for 2 weeks, thiobarbituric acid reactive substance (TBARS) content (58.3 malondialdehyde (MDA) mg/kg) of CJ-RCE was much lower than those of control beef (75.6 MDA mg/kg) and pork jerky (98.0 MDA mg/kg), showing the good oxidative stability of CJ-RCE. Overall, marination in RCE sauce was suitable for the preparation of CJ with good quality in terms of its water activity, fat and protein contents, sensory property and oxidative stability.

• Journal of Food Hygiene and Safety
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• v.37 no.2
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• pp.87-96
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• 2022

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.