• 동아시아식생활학회지
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• 제25권3호
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• pp.525-538
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• 2015

The purpose of this study was to evaluate perception, acceptance and satisfaction of dessert menu in elementary school children. Five hundred students (246 male, 254 female) were recruited at the elementary schools in Seoul. The results show that dessert menus of elementary school lunches are needed to satisfy diverse acceptance and preference levels of children. For dessert items chocolate milk among beverage items, peaches among fruits, chocolate cookies among cookies, piece cake among breads and honey rice cake among rice cakes presented high acceptance scores. Furthermore, fruits, ice creams, juices and cookies were the most liked food items. Taste and health of desserts were important factors in perception of dessert. Rice cake (48.6%), a Korean traditional food, was the most preferred food item, followed by tea punch (31.2%), Korean cracker (10.0%) and Shanja (4.0%). Taste (51.4%) was considered as the most important factor for improvement of dessert, and increasing variety of dessert items (43.4%) was considered as the most important factor affecting demand of dessert. It is suggested that continuous update of school dessert menus is needed to meet consumers' demands and health aspects. Furthermore, Korean traditional desserts might be the key for improving satisfaction in desserts in elementary school lunches.

• 한국식품조리과학회지
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• 제16권2호
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• pp.151-159
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• 2000

The effects of bromelain and $\alpha$-chymotrypsin treatments on the functional properties(foaming capacity, foaming stability, emulsifying capacity, and emulsifying stability) of soy protein isolate(SPI) and the addition of various sweeteners(sucrose, sorbitol, xylitol) on the quality attributes(viscosity, overrun ratio, melt-down property, and sensory characteristic) of soy ice cream were studied. SPI was more effectively hydrolyzed with $\alpha$-chymotrypsin than bromelain, resulting in a better foaming and emulsifying capacity. Adding xylitol could significantly improve the viscosity, overrun and melt-down property of soy ice creams while the effect was the lowest in the sucrose addition. Bromelain treatment caused a lower apparent viscosity of SPI suspension compared with $\alpha$-chymotrypsin treatment and untreated. The overrun ratios of the soy ice cream prepared with bromelain and $\alpha$-chymotrypsin treated SPI were 18.9∼25.9% and 24.9∼40.3%, respectively as a result of freezing with agitation for 20 min in an ice cream maker. Comparatively, untreated SPI could bring only 15.8∼21.4% overrun ratios after operating for 15 min. The bromelain treatment caused high melt-down tendency of the product while soy ice cream with untreated SPI showed an opposite trend. In sensory characteristics, no significant differences in the strength of beany flavor were noted among the samples. Sweetness, bitter taste, icy feel, and mouthfeel of the product were greatly affected by the enzyme-treatment of SPI. Soy ice cream added with xylitol after $\alpha$-chymotrypsin treatment was the most acceptable among all samples.

• 한국축산식품학회지
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• 제35권2호
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• pp.156-163
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• 2015

The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of $300^{\circ}C$ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at $-20^{\circ}C$ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH.

• 한국생활과학회지
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• 제23권1호
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• pp.137-148
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• 2014

고지방식이에 의해 경중 정도의 비만과 당뇨가 유발되는 제2형 당뇨동물 모델인 C57BL/6J-ob/ob 마우스에서 콩 이소플라본 단독 또는 콩 이소플라본과 올리고당을 첨가한 우유 아이스크림이 당뇨지표에 미치는 영향을 조사함으로써 콩 이소플라본 첨가 아이스크림의 항당뇨 효능을 조사하였다. 5주령 된 C57BL/6J-ob/ob 수컷 마우스를 1주일간 적응시킨 후 대조군과 설탕 첨가 아이스크림(MS), 콩 이소플라본 첨가 아이스크림(MS-SI), 콩 이소플라본/프럭토올리고당 첨가 아이스크림(MF-SI)을 대조식이에 30% 첨가하여 12주 동안 자유롭게 섭취시켰다. 희생 후 당뇨 지표에 해당하는 경구 당부하 혈당 반응, 공복혈당, 인슐린, C-peptide, $HbA_{1c}$ 및 렙틴 농도와 중성지방, 그리고 비장세포 증식능과 비장세포에서 분비되는 사이토카인인 IL-6과 TNF-${\alpha}$에 미치는 효과를 측정한 결과 군간 유의한 차이를 보이지 않았다. 결론적으로 제2형 당뇨모델 마우스에서 우유 아이스크림에 첨가된 콩 이소플라본이 당뇨 지표에 긍정적인 효과를 나타내지 않았다.

• Biomolecules & Therapeutics
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• 제19권3호
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• pp.357-363
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• 2011

In relieving local pains, ropivacaine has been widely used. In case of their application such as ointments and creams, it is difficult to expect their effects for a significant period of time, because they are easily removed by wetting, movement and contacting. Therefore, the new formulations that have suitable bioadhesion were needed to enhance local anesthetic effects. The effect of drug concentration and temperature on drug release was studied from the prepared 1.5% Carboxymethyl cellulose (CMC) (150MC) gels using synthetic cellulose membrane at $37{\pm}0.5^{\circ}C$. As the drug concentration and temperature increased, the drug release increased. A linear relationship was observed between the logarithm of the permeability coefficient and the reciprocal temperature. The activation energy of drug permeation was 3.16 kcal/mol for a 1.5% loading dose. To increase the skin permeation of ropivacaine from CMC gel, enhancers such as saturated and unsaturated fatty acids, pyrrolidones, propylene glycol derivatives, glycerides, and non-ionic surfactants were incorporated into the ropivacaine-CMC gels. Among the enhancers used, polyoxyethylene 2-oleyl ether showed the highest enhancing effects. For the efficacy study, the anesthetic action of the formulated ropivacaine gel containing an enhancer and vasoconstrictor was evaluated with the tail-flick analgesimeter. According to the rat tail-flick test, 1.5% drug gels containing polyoxyethylene 2-oleyl ether and tetrahydrozoline showed the best prolonged local analgesic effects. In conclusion, the enhanced local anesthetic gels containing penetration enhancer and vasoconstrictor could be developed using the bioadhesive polymer.

• Journal of Pharmaceutical Investigation
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• 제28권3호
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• pp.177-183
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• 1998

Low toxicity, reverse thermal gelation and high drug loading capabilities suggest that poloxamer 407 gels have great potential as a topical drug delivery system. Kojic acid (KA) is an antimelanogenic agent which has been widely used in cosmetics to whiten the skin color. However, it has the drawbacks of skin irritancy due to its acidic pH. Poloxamer gels of different polymer contents were formulated to overcome the problem and compared to the cream type formulations of either w/o/w multiple emulsion cream or o/w type emulsion cream. Using Franz diffusion cells mounted with a synthetic cellulose membrane (MWCO 12,000), drug release characteristics of the formulations were evaluated by the HPLC assay of KA concentration in the receptor compartment of pH 7.4 phosphate buffered saline solutions. Drug release from w/o/w multiple emulsion cream was controlled by oil membrane, showing the apparent zero order release kinetics. The KA release from the poloxamer gels was also controlled by the gel matrix, showing that drug release increased linearly as KA contents increase, but decreased exponentially as the polymer contents increase. In the skin irritancy test, the primary irritancy index(PII) of poloxamer gel base was lower than those of multiple emulsion cream base and o/w cream. Depending on KA contents or polymer contents in the gel. PH values in poloxamer gels were ranged from 1.3 to 2.0, which are interpreted as low or negligible irritation on skin. There was a good correlation between the log value of flux in drug release and PII value in skin irritation. It was possible to conclude that the poloxamer gels containing KA might be a good candidate for an antimelanogenic topical delivery system by virtue of the controlled release of the drug and the reduced skin irritancy.

• 대한화장품학회지
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• 제28권3호
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• pp.171-184
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• 2002

인체실험(in vivo) 방법과의 상관성이 우수한 in vitro 자외선차단지수(SPF) 측정방법을 개발하고자 본 연구를 수행하였다. 표준자외선차단제인 8% homomentyl salicyate(HMS) 제제와 P3 reference standard 제제 및 기능성화장품중 자외선차단화장품을 사용하여 자외선차단지수측정기(SPF 290 analyzer)를 가지고 in vitro 자외선차단지수를 측정하고, 인체실험과의 상관계수를 구하였다. 8% HMS 제제 및 P3 Reference standard 제제의 in vitro SPF 결과는 식약청고시 2001-64호의 규정과 유사한 결과를 나타내었고, 크림 및 로오숀 제형에서는 상관계수 0.9506 및 0.9769로서 인체실험과 높은 상관성을 나타내었다. 메이크업베이스 및 리퀴드파운데이션, 사용시 흔들어 쓰는 로오숀, 압축분말은 각각 상관계수 0.8812, 0.8632, 0.5984를 나타내었으며. 압축분말의 도포를 위해서는 크림베이스와 1:0.8의 비율로 섞는 것이 가장 좋은 결과를 나타내었다 본 실험결과를 통해 사람을 이용한 자외선차단지수 측정방법을 대체할 수 있을 것으로 기대되며, 이 후 자외선차단 화장품의 품질관리에 적용하고, 고시개정의 기초자료로 활용될 수 있을 것으로 기대된다.

• 한국환경보건학회지
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• 제39권6호
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• pp.505-512
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• 2013

Objectives: Ultraviolet (UV) radiation may cause skin cancer, photo-ageing, erythema, and sunburn. Benzophenone (BP) is commonly used to protect skin from UV radiation. In Korea, sunscreen, sunblock, socalled 'blemish balm' (BB) and 'color correcting' (CC) creams, and foundation may contain from 0.5 to 5% benzophenone in order to protect skin from UV radiation. The purpose of this study is to understand the levels of benzophenone derivatives in urine among a group of university students and identify the contribution of cosmetics use. Methods: Forty volunteers (20 women and 20 men) were asked about skin type, frequency of use of cosmetics, and recognition of related health effects, etc. in a survey. Subjects were divided into several subgroups and were compared for concentration of benzophenone-1 (BP-1) and benzophenone-3 (BP-3). Their urine was pretreated with enzyme hydrolysis and solid phase extraction. Determinations of BP-1 and BP-3 in the urine were made with LC-MS/MS. Results: Among the study subjects, 82.5% used basic cosmetics at least once per day, and 77.5% used sunscreens at least once per day. The concentrations of BP-1 and BP-3 of the males were 4.36 ng/mL and 9.16 ng/mL, respectively. Those of the females were 3.98 ng/mL and 5.07 ng/mL, respectively. The use of cosmetics was positively related to urinary benzophenone levels. Conclusions: BP-1 and BP-3 were widely detected among the university students. Cosmetic use was identified as a potential source. Implications of such exposure deserve further investigation.

• 한국환경보건학회지
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• 제39권4호
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• pp.360-368
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• 2013

Objectives: Phthalates are used in a large variety of products including as coatings of pharmaceutical tablets, film formers, stabilizers, dispersants, emulsifying agents, and suspending agents. They have been the subject of great public concern in recent years. The extensive uses of this material have attracted attention and issues regarding its safety have been raised. Methods: In this study, three types of phthalate skin permeation were studied using matrixes such as ointments, creams and lotions in vitro. The absorption of phthalate diesters [Dimethyl phthalate (DMP), Di-n-propyl phthalate (DPP) and Di-n-pentyl phthalate (DNPP)] using film former has been measured in vitro through rat skin. Epidermal membranes were set up in Franz diffusion cells and their permeability to PBS measured in order to establish the integrity of the skin before the phthalates were applied to the epidermal surface. Results: Absorption rates for each phthalate ester were determined and permeability assessment made to quantify any irreversible alterations in barrier function due to contact with the esters. Types of phthalate in vitro experimental results quickly appeared in the following order DMP > DPP ${\geq}$ DNPP. Conclusions: In the experimental results, lotion> cream> ointment, and the permeation rate of lotion with a great amount of moisture was the fastest. Skin permeation rate is generally influenced by the chemical characteristics of a given chemical, such as molecular weight and lipophilicity. As the esters became more lipophilic and less hydrophilic, the rate of absorption decreased.

• 한국식품영양학회지
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• 제31권5호
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• pp.677-688
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• 2018

The purpose of this study was to examine the extent of purchase of processed foods and the awareness about food label among middle school students. This survey was conducted by involving 350 middle school students in Incheon city, Korea from June 17~19, 2015. Middle school students consumed confectioneries, bread, carbonated drinks, and juices and ice creams once or twice a week at the rate of 53.4, 53.0, 40.6, and 36.9%, respectively. The most frequent place, time, and reason to purchase the processed foods were 'convenience store (36.2%)', 'after school (26.8%)', and 'hunger (77.9%)'. The subjects exhibited top priority (57.0%) on the taste at the time of purchasing the processed foods. Interestingly, the girl-students (44.7%) checked the labels of food more than the boy students (34.0%). The reasons for checking the food labels included acquiring significant information about the shelf life (27.0%), price (18.1%), nutrient (19.1%), and food additives (14.1%). Among the food labeling information, the name of the product (55.7%), the date of manufacture (49.3%) and the content (32.6%) were checked mainly by the subjects. In addition, the major reason for not confirming the food labeling was 'the food label was too small or crude (31.9%)'. It is necessary to inform about the processing methods and ingredients of the processed to middle school students so that they can make the correct choice of processed foods. Development of proper education methods on nutrition for middle school students is necessitated for healthy living.