• Journal of the Korean Applied Science and Technology
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• v.32 no.2
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• pp.339-347
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• 2015

This study is to evaluate moisturizing effect and durability of UV A/B blocking activity with multiple (W/O/W) emulsion system. Most of the sun protective products come to be hot issue having both high SPF and long-lasting activity as using special products when is going out, mountain climbing and sports. Also, many consumers prefer the products which have the excellent waterproofing activity of sun care cosmetics as well as the non-sticky feeling that carried out the study of the sensorial science and texture preference. Therefore, development of the specific formulation using this multiple (W/O/W) emulsion technology, it has O/W type hydro skin feel having soft and moist texture when it is treated on the skin. Finally, this formulation is instantly changed to W/O type feel after adsorbed into the skin. The purpose of this study is to get high SPF lasting effect having high water resistance tactivity with high functional multiple (W/O/W) emulsion cream. We used major ingredients, UV-B absorbers were selected with ethylhexyl methoxycinnamate, isoamyl-p-methoxycinnamate, ethylhexylsalicylate, and octocrylene, UV-A absorbers were selected with butylmethoxydibenzoylmethane, bis-ethylhexyloxyphenol methoxy phenyltriazine. SPF effect of O/W type cream was 34.1. SPF effect of W/O/W type cream was 40.6 (increased about 19%). Water resistance effect after 4 hours, SPF effect of O/W type cream was 3.6 (quickly drop down). SPF effect of W/O/W type cream having 81.0 % waterproofing effect was 32.7 (decreased about SPF 7.9). Moisturizing effect of O/W cream at first was superior comparing multiple emulsion. But after 3 hours quickly was drop-down. Moisturizing effect of multiple emulsion was high comparing O/W type and other sun block creams after 4 hours was constantly maintaining water-content.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.244-252
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• 2005

This study was performed far development of new analytical method of beet red in foods. In this study, analysis of beet red in foods has been carried out by detection of betanine and isobetanine, the main color component of beet red as indicator compounds. The qualitative analysis technique consisted of clean-up of the colors with a $C_{18}$ cartridge, separation of the colors by cellulose TLC plate using acetone:3-methyl-1-butanol:distilled water (7:7:6) as a solvent system. Also, the quantitative analysis was performed using X-terra RP at wavelength 538 nm and $0.1\%$ phosphoric acid : methanol (90:10) as a solvent. The quantitative results of beet .ed were as follows:900.22$\∼$27701.60 $\mu$g/g for 60 item in nutrient supplement food, $21.95\∼713.40{\mu}g/g$ for 30 items and N.D. for 18 items in cindy, and $155.85{\∼}505.37{\mu}g/g$ for 12 items in ice creams, $43.52\∼64.75{\mu}g/g$ for 18 items and N.D. for 54 item in sauce, N.D. for 12 items in retort food.

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.524-532
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• 2010

The Na, component of salt, can increase the risk of high blood pressure and hypertension. Especially, children are exposed to an increased risk of high sodium intake, because they often consume Na-rich processed foods and commercially prepared foods in the street. However, the database for the sodium and chloride content for these children's favorite foods is insufficient. In this study, the Na and Cl contents in 89 children's favorite foods were analyzed by using Instrumental Neutron Activation Analysis (INAA) method. The analyzed food items were presented after being classified into 33 kinds of food groups. The Na contents in 100 g children's favorite foods ranged from 0.3 mg to 35.1mg in fruits, 28.9mg to 82.5mg in milks, 127.2 mg to 602.2 mg in breads, cakes, sandwiches, and rice cakes, 2.5 mg to 1169.9 mg in candies, cookies and ice creams, 226.9 mg to 693.7 mg in commercially prepared street foods, and 103.4 mg to 875.8 mg in fast foods of westernized restaurant. Among children's favorite food groups, 100 g fried chicken, hotdog, burgers, and donuts contained an average Na of 536 mg, 553 mg, 794 mg, and 562.2 mg, respectively, so they are classified as 'high Na foods'. In contrast, 100 g fruits and dairy products contained Na an average 4.9 mg and 43.4 mg, respectively, being classified as 'low Na foods'. One serving of ramen, mandu noodle, and burger pizza can supply over 667mg Na, which is one third of the KDRI targeted intake. Likewise, the Cl contents in children's favorite foods were diverse according to food groups. The Cl contents in the analyzed foods differed from the 1.5 times of Na content, which is assumed in general. This study showed that the Na and Cl contents in children's favorite foods are very diverse. Conclusively, a strategy to reduce Na contents in the fast foods such as noodles and westernized restaurant foods is necessary for children health.

• Journal of the Korean Applied Science and Technology
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• v.29 no.3
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• pp.486-494
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• 2012

Nano-emulsion with phase inversion temperature (PIT) emulsifying system was prepared to use rapeseed oil from originating Jeju in order to apply various cosmetic applications. Natural rape seed oil (NRSO) extraction was extracted using n-hexane as a solvent. NRSO extract showed a light yellowish color of viscous liquid as well as yield was $43{\pm}2.5%$. Acid value was $2.76{\pm}0.5$ and gravity was $0.89{\pm}0.05$. Droplet size of PIT-Yuche-NE with 20wt% of rapeseed oil was 50-120nm (average: $82{\pm}5.8nm$) and zeta potential was -29.5mV. It was thermodynamically good stable emulsion due to $(PEG)_{5-30}$fattyacidether. Some conclusions from the result of characteristic experiment were obtained as follows. First, the anti-oxidative activity was measured by free radical scavenging activity using DPPH (1,1-diphenyl-2-picrylhydrazyl radical). Anti-oxidative activity of PIT-Yuche-NE was $37.2{\pm}6.7%$ on 10mg/mL compared with PIT-Toco-NE (Natural tocopherol nano-emulsion, $28.8{\pm}6.5%$ on 10 mg/mL) and PIT-Nokcha-NE (Green tea extract nano-emulsion, $29.6{\pm}7.2%$ on 10mg/mL). Second, the collagen synthesis activity of PIT-Yuche-NE was $148{\pm}15.2%$ compared with PIT-Toco-NE (Natural tocopherol nano-emulsion, $121{\pm}13.5%$ on 10mg/mL) and PIT-Nokcha-NE (Green tea extract nano-emulsion, $95{\pm}12.7%$ on 10mg/mL). Third, the effectiveness of moisturizing activity of Yuche-CRM with Aramo-TS after 6 hours increase $47{\pm}3.9%$ (*p-value￡0.05, n=7) whereas Both Toco-CRM was $30{\pm}5.2%$ (*p-value￡0.05, n=7) and Nokcha-CRM was $35{\pm}4.5%$. Therefore, Yuche-CRM has higher moisturizing effect than other two creams. Finally, Nano-emulsion stabilizing rapeseed oil using PIT emulsifying system of this study can be used to apply cosmetics industry and pharmaceutical industry.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.4
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• pp.301-307
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• 2009

In the previous study, we evaluated and reported about the anti-oxidative activities of extract/fraction of Castanea crenata leaf. Extract/fraction of Castanea crenata leaf showed excellent free radical scavenging activity, cell protective activity and inhibitory activity on tyrosinase and elastase. In this study, in order to investigate the stability of cream containing 0.2 % Castanea crenata ethyl acetate fraction. pH, viscosity, and absorbance were measured under 4 different temperature ($4^{\circ}C$, $20^{\circ}C$, $37^{\circ}C$, $45^{\circ}C)$ and under the sun light at 2 weeks intervals for the 8 weeks. The variations on pH and viscosity of all experimental creams were similar to control cream. The absorbance variation of extract from experimental cream at 353 nm was in the order: under the sun > $45^{\circ}C$ > $37^{\circ}C$ > $20^{\circ}C$ > $4^{\circ}C$. It shows that ethyl acetate fraction in the cream can be oxidized under the sun. The bad smell and discoloration were not shown. Also, physical changes as creaming and cohesion were not shown. Also, transepidermal water loss (TEWL) and water contents in skin were measured. The cream containing Castanea cranata leaf extract was applied to the right lower arm. After 120 min, TEWL of parts was decreased as 29.7 % (experimental cream) and 5.4 % (control cream) respectively. And the water contents in skin were increased 22.6 % (experimental cream) and 24.7 % (control cream) respectively. It was confirmed that a cream containing ethyl acetate fraction of Castanea crenata leaf shows the superior moisturizing effect. The results showed that Castanea crenata leaf extract could be used as a new active ingredient for anti-aging cosmeceuticals.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.308-314
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• 2011

This study surveyed and compared the temperatures established in display stands and food surfaces for cold and frozen foods in large discount stores in Korea. The temperatures established in display stands for cold food ranged with $3.5{\pm}1.8^{\circ}C$ as mean, minimum and maximum were $0^{\circ}C$ and $7^{\circ}C$. However, the surface temperatures of cold food on sale ranged with $10.7{\pm}2.9^{\circ}C$ as a mean, minimum $4.6^{\circ}C$ and maximum $18.4^{\circ}C$. Totally, the surface temperature of cold food on sale was $7.2^{\circ}C$, as a mean, higher than established in display stands for cold food in large discount stores in Korea. 53% of the surveyed cold foods were more than $10^{\circ}C$ in surface temperature and only 47% was less than $10^{\circ}C$. The differences between temperatures were lowest in fruits, salads and vegetables, but highest in milk products. On the other hand, the temperatures established in display stands for frozen food showed a range with $-20.7{\pm}1^{\circ}C$ as a mean. However, the surface temperatures of frozen food on sale showed a range with $-15.4{\pm}5^{\circ}C$ as a mean, minimum $-28^{\circ}C$ and maximum $-4.6^{\circ}C$ (included defrosting). The surface temperatures of frozen food, frozen meats, frozen processed foods and ice creams were $-13.8^{\circ}C$, $-15.9^{\circ}C$, and $-16.8^{\circ}C$, respectively. Only 32.3% of surveyed frozen foods showed less than $-18^{\circ}C$ in surface temperature. In conclusion, the temperatures established on cold and frozen food display stands were less than those of cold and frozen food surfaces on sale. There was also much variation in food surface temperatures during cold and frozen food storage and sales. Therefore, a temperature management system technology use at the distribution level for cold and frozen foods will be developed.

• Journal of Nutrition and Health
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• v.41 no.1
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• pp.77-88
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• 2008

This research was carried out a to investigate the food habit and preference of parents' social and economic level with 681 children (145 of Kindergarten, 300 of Children, 236 of Adolescences) in Seoul and Gyeonggi area using question naires. The parents' income level divided into 2 groups, less than 4 million won and equal or greater than 4 million won. Most of the middle years were over-weighing but kindergarten and adolescences had standard weights. The majority of parents had Bachelor degrees, most of father were office workers, majority of mothers of kindergarten with parents' income level less than 4 million won were professional women and mothers of the rest of the groups were mostly house wives. The middle years with parents income level less than 4 million son were skipping meals most frequently, but other groups didn't show much differences in their eating habits. All age groups showed that they like meats the most and dislike vegetables the worst. All age groups also showed that they mostly eat out 1-2 times a week and the next was 3-4 times a week. All age groups preferred ice creams, fruits, juices and snacks for their desserts. The middle years with parents' income equal or greater than 4 million won also showed high preference on strawberry and chocolate flavored milk, burgers and pizzas. The food s that preferred to eat when dining out were Chinese foods (Ja-jang-myeon and sweet and sour pork) for kindergarten group, Korean foods (kalbi and bulgogi) for the middle years with parents' income level less than 4 million won, family restaurant food (steak and rib) for the middle years with parents' income level equal or greater than 4 million won and Korean foods (kalbi and bulgogi) for the adolescences. The preferred cooking methods were roast (fish and sea weeds) for the kindergarten, roasted meat for the middle years, Kimchi and bean paste pot stew for the adolescences with parents' income level less than 4 million won and roasted meats for the adolescences with parents' income level equal or greater than 4 million won. The results showed that the adolescences with higher parental income lever preferred meats.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.867-876
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• 2005

The microbial contamination of ice cream product commercially available in Korea was determined using ice bar, ice cream, ice milk and non-milk fat ice cream. Irradiation effect on enhancement of microbiological safety was also investigated at doses of 1, 3, and 5 kGy. In all products, yeast and molds were not detected, however, total aerobic and coliform bacteria were detected at 1-2 and 1-1.5 Log CFU/g level, respectively. According to the different flavor used in ice cream, total aerobic bacteria were detected as 2.30, 2.90, and 3.32 Log CFU/g level in vanilla, chocolate, and strawberry ice cream, respectively. Yeast and mold was not detected in vanilla ice cream but 2.30 and 2.70 Log CFU/g in chocolate and strawberry ice cream, respectively. Coliforms were also detected 1-2 Log CFU/g in the ice cream with different flavors. Listeria inocua and Escherichia coli were detected from 3 commercial samples but Salmonella spp. was not detected using API kit. Gamma irradiation significantly reduced the level of the contaminated total aerobic bacteria, yeast and molds and coliform population in the ice creams. These results indicated that irradiation(5kGy or less) is effective to ensure safety of ice cream.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.103-107
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• 2012

We compared between an automated most-probable-number technique $TEMPO^{(R)}$TVC and traditional plating methods $Petrifilm^{TM}$ for estimating populations of total aerobic bacteria in various livestock products. 257 samples randomly selected in local retail stores and 87 samples inoculated with $E.$ $coli$ ATCC 25922, $Staphylococcus$ $aureus$ ATCC 12868 were tested in this study. The degree of agreement was estimated according to the CCFRA (Campden and Chorleywood Food Research Association Group) Guideline 29 and the agreement indicates the difference of two kinds methods is lower than 1 log base 10($log_{10}$). The samples of hams, jerky products, ground meat products, milks, ice creams, infant formulas, and egg heat formed products were showed above 95% in the agreement of methods. In contrast, proportion of agreement on meat extract products, cheeses and sausages were 93.1%, 92.1%, 89.1%, respectively. One press ham and five sausages containing spice and seasoning, two pork cutlets containing spice and bread crumbs, two meat extract product and two natural cheeses and one processing cheese with a high fat content, and one ice cream containing chocolate of all samples showed the discrepancy. Our result suggest that $TEMPO^{(R)}$TVC system is efficient to analyses total aerobic bacteria to compare manual method in time-consuming and laborious process except livestock products having limit of detection.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.2
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• pp.111-115
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• 2007

It is inevitable to use germicidal agents like parabens, imidazolidinyl urea, phenoxyethanol and chlorphenesin to preserve the cosmetics. Although effective in reducing microblological contamination, chemical preservatives are irritative, allergenic and even toxic to human skin. So it is needed to decrease or eliminate usage of preservatives in cosmetic products Glycerin, butylene glycol (BG), prorylene glycol (PG), and dipropylene glycol (DPG) are widely used in cosmetics as skin conditioning agent or solvents. At high concentrations, they have antimicrobial activities, but deteriorate product quality like sensory feeling or safety. The purpose of study is to evaluate the effects of polyols on antimicrobial and preservative efficacy and confirm whether using adjusted polyols can decrease the contents of preservatives without deterioration of the quality of cosmetics. Effects of common polyols on antimicrobial activities of general preservatives were measured. BG and PG significantly (p < 0.05) increased activities of preservatives, but glycerin influenced little. It was inferred from the regression analysis of the results with S. aureus that adding 1% of PG increased activities of preservatives up to $2.1{\sim}8.4 %$ and BG improved activities of preservatives up to $1.8{\sim}8.4 %$. The challenge test results for oil in water lotions and creams showed that BG and PG improved the efficacy of preservative systems up to 40 % at a range of $5.5{\sim}9.9 %$, but glycerin had little effect on it. The measured rates of improvement were analogous to the inferences from regression analysis. It can be concluded that is possible to reduce total chemical preservatives up to 40 %, consequently improve the safety and sensory quality of cosmetics with the precision control of polyols. Added to that, using this paradigm, low preservative contents, praraben-free system, and even preservative-free systems can be expected in the near future.