• Fisheries and Aquatic Sciences
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• 제25권6호
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• pp.335-349
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• 2022

To optimize the hydrolysis conditions in the production of antioxidant hydrolysates from tuna cooking juice concentrate (TC) to maximize the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, TC containing 48.91% protein was hydrolyzed with Alcalase 2.4 L, and response surface methodology (RSM) was applied. The optimum hydrolysis conditions included a 2.2% (w/v) Alcalase concentration and 281 min hydrolysis time, resulting in the highest DPPH radical scavenging activity of 66.49% (0.98 µmol Trolox/mg protein). The analysis of variance for RSM showed that hydrolysis time was an important factor that significantly affected the process (p < 0.05). The effects of different drying methods (freeze drying, hot air drying, and vacuum drying) on the DPPH radical scavenging activity and amino acid (AA) profiles of TC hydrolysate (TCH) were evaluated. Vacuum-dried TCH (VD) exhibited an increase in DPPH radical scavenging activity of 81.28% (1.20 µmol Trolox/mg protein). The VD samples were further fractionated by ultrafiltration. The AA profiles and antioxidant activities in terms of the DPPH radical scavenging activity, 2,2'-azino-bis(3-ethylbenzthiazoline)-6-sulfonic acid (ABTS) radical scavenging activity, ferric reducing antioxidant power, and ferrous ion chelating activity were investigated. Glutamic acid, glycine, arginine, and cysteine were the major AAs found in the TCH fractions. The highest DPPH radical scavenging activity was found in the VD-1 fraction (< 5 kDa). The VD-3 fraction (> 10 kDa) exhibited the highest ABTS radical scavenging activity and ferric reducing antioxidant power. The ferrous ion chelating activity was the highest in VD-1 and VD-2 (5 to 10 kDa). In conclusion, this study provided the optimal conditions to obtain high antioxidant activities through TCH production, and these conditions could provide a basis for the future application of TCH as a functional food ingredient.

• KIEAE Journal
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• 제17권5호
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• pp.43-50
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• 2017

Purpose: Residential cooking(gas or electricity) emits many air pollutants. For Removal of these contaminants, range hood is play an important role in the cooking activities. However, deterioration about performance of range hood can be occur in used range hood which is not verified on performance by testing balancing and adjusting in apartment. So, purpose of this study is to improve the range hood against cooking-generated contaminations. Method: To improve hood, survey of range hood which mounted in apartment have to conduct at first. In this study, the survey was conducted for 3 steps. First, Visual inspection for conditions of range hood. Second, questionnaire of operating and maintenance method. Third, interview with user about need for improvement, complainant. Finally, we integrated the survey for range hood and introduced the probable cause of deterioration through this comprehensive survey. Result: Result of measurement for air volume for range hood, A measured air volume has reduced by 41.4, 38.0, 32.0% each step from rated air volume. There are lots of reasons of this phenomenon including to maintenance, air path of duct, lower-cost devices, exhaust ports. For solve this problem, guideline about operating hood, user in apartment will have to supply with maintenance information at first.

• 한국식품영양과학회지
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• 제37권9호
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• pp.1190-1195
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• 2008

수산 가공 부산물을 천연 기능성 소재로 개발하기 위한 기초 자료를 마련하고자 문어 자숙액 에탄올 추출물을 전자선 조사하여 이에 대한 항산화, 항고혈압 및 미백효과를 평가하였고, 이와 더불어 대조군(0 kGy)의 생리활성과 비교하였다. 전자선 조사 문어 자숙액 에탄올 추출물의 색도를 측정한 결과 감마선 조사와는 달리 조사선량이 증가함에 따라 색상이 변화되었음을 확인하였다. DPPH 라디칼 소거능은 전자선 조사선량의 증가에 따라 유의적으로 증가하였으며, 이러한 소거능의 증가는 단백질의 항산화력의 증가가 원인인 것으로 판단되었다. ACE 및 tyrosinase 저해 활성 측정결과 조사선량이 증가함에 따라 각 활성이 증가하였다. 따라서 수산가공 폐자원인 자숙액이 전자선 조사에 의하여 생리활성이 개선된 기능성식품 소재로 활용될 수 있으며, 또한 전자선 조사의 산업적인 활용이 더욱 활발할 것으로 기대한다.

• 농업과학연구
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• 제39권2호
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• pp.299-306
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• 2012

This study conducted an internet survey to explore consumers' behaviors for reducing food wastes and to examine factors affecting their actions. Consumer survey demonstrates that food preparers at home purchase foods two or three times a week on average and most of food wastes are generated in the process of cooking preparation. Results show that consumers who purchase foods at supermarket reduce food wastes by frequently buying a small amount of foods and checking the expiration date. Consumers with higher income diminish food wastes by purchasing appropriate amount of foods. Interestingly, if husband and wife work together for a living, they are more active for decreasing food wastes compared to a single worker.

• 생명과학회지
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• 제18권1호
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• pp.109-113
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• 2008

본 연구는 미더덕류의 새로운 가공제품 개발에서의 기초자료를 제공할 목적으로 미더덕과 흰멍게 생시료 및 가열조리 후의 생리기능성을 비교 검증하였다. DPPH소거능으로서의 항산화능($EDA_{50}$)은 생시료에서는 미더덕(8.46 mg/ml)이 흰멍게(12.05 mg/ml) 에 비해 활성이 높았으나, 가열조리 후에는 흰멍게는 생시료보다 오히려 1.3배 활성이 증가하였고, 미더덕에서는 70%의 잔존활성을 보였다. 생 미더덕은 B. subtilis, B. cereus 및 E. coli에서 항균활성 이 나타났으며, 가열조리 후에는 E. coli를 제외하고는 활성이 나타나지 않았다. 반면 흰멍게는 가열 후에도 생시료와 마찬가지로 S. typhimurium 균을 제외한 모든 균에 활성이 있었으며, 농도 (1,000-1,500 ppm)에 의한 차이는 없었다. ACE저해능은 나타나지 않았으며, 혈전용해능은 항산화능과 마찬가지로 생시료는 미더덕이 활성이 높았고, 가열 조리후에는 흰멍게의 경우 1.4배의 활성이 증가하였다.

• 한국식품영양과학회지
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• 제45권9호
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• pp.1338-1343
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• 2016

본 연구는 기능성 소재로서 레드 렌틸 분말의 이용 가능성을 알아보기 위해 렌틸 분말을 밀가루 대비 0, 15, 30, 45% 첨가하여 제조한 국수의 품질 특성을 평가하였다. 레드 렌틸 분말 첨가가 증가함에 따라 국수의 중량, 부피, 수분흡수율, 탁도는 증가하였다. 색도는 레드 렌틸 분말의 첨가량이 증가할수록 L값은 감소하고 b값과 a값은 증가하는 결과를 나타내었다. 물성은 레드 렌틸 분말 첨가량이 증가할수록 경도, 탄력성, 응집성, 검성 및 씹힘성은 감소하였고 부착성은 증가하였다. 레드 렌틸 분말 첨가량이 증가할수록 DPPH 라디칼 소거능과 폴리페놀 함량은 증가하였다. 관능검사 결과 레드 렌틸 분말 45% 이상 첨가할 시 관능적인 선호도를 떨어뜨리는 것으로 나타나 레드 렌틸 분말을 30% 첨가하여 국수를 제조하는 것이 가장 최적 첨가량인 것으로 생각된다.

• 대한지역사회영양학회지
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• 제9권2호
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• pp.225-232
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• 2004

The objective of this study is to investigate how patients satisfaction are affected by satisfaction with the patient menu and differentiated service resulting from QI activities and to evaluate the efficiency of QI activities. In order to improve satisfaction with menus through QI activities, this study strengthened meal round, examined the quantity of food waste produced by patients, diversified one-dish menus and used seasonal food as much as possible to reflect patients ′tastes to the maximum. With regard to cooking, additionally, it strengthened sampling and standardized recipes to maintain the constancy of taste and cooking/seasoning. From July 2003, dining time was changed from 08 : 00 to 07 : 30 for breakfast and from 17 : 30 to 18 : 00 for dinner. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The goal of QI was to improve food service by raising the score of "Satisfaction with Offered Menus" from 3.49 before QI to 3.55 after QI and differentiating nutrition service at the VIP ward. The score of "Satisfaction with offered menus" after QI was 3.56, and services related to the VIP ward were 7 dishes per meal, meal round once per day and the use of a napkin for a spoon in setting the table. In addition a variety of dishes were used in order to heighten the visual effect. Among the 10 items included on the patient satisfaction questionnaire, 8 items showed higher scores before QI. "Taste of meals" (p ＜ 0.05), "Satisfaction with offered menus" (p ＜ 0.05), "Kindness of meal serving assistants" (p ＜ 0.05) and "Cleanliness of clothes ＆ features" (p ＜0.05) of VIP ward were significantly higher than those of a general ward.

• 한국환경보건학회지
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• 제42권2호
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• pp.118-125
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• 2016

Objectives: The traditional type of residence in used in Mongolia, called a ger, is an important residential form and applies coal combustion for cooking and heating. The combustion of coal in ger is the major source of indoor air pollution. The purposes of this study were to measure indoor air pollution in ger and determine the effect of cooking and heating activities. Methods: Indoor temperature, relative humidity, particulate matter less than $2.5{\mu}m$ ($PM_{2.5}$) and black carbon (BC) were continuously measured for 24 hours in eight ger. The measurements were conducted in January or February 2015. Heavy metals in $PM_{2.5}$ filter samples were analyzed by ICP-MS. Results: Average indoor temperature and relative humidity were $19.6{\pm}4.6^{\circ}C$ and $21.4{\pm}5.2%$, respectively. The average indoor $PM_{2.5}$ concentration in the eight ger was $119.8{\mu}g/m^3$ and ranged from 69.4 to $202.7{\mu}g/m^3$. The peak concentrations of $PM_{2.5}$ and BC during cooking and heating periods were several times higher than the 24- hour average concentration. Conclusion: The major contributor to indoor $PM_{2.5}$ and BC concentrations in the ger was coal combustion for cooking and heating.

• 인간식물환경학회지
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• 제22권2호
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• pp.119-126
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• 2019

This study was conducted to examine effects of community gardening on job stress and job satisfaction experienced by public officials in general administration working in a 24-hour shift. The subjects were public officials at the Center for Missing Children in the Department of Women and Adolescents at the National Police Agency. The center receives initial reports of disappearance of missing children, the elderly with dementia, and people with intellectual disabilities, sends out the report to each police station, and clears the report after the missing individual is found. Twelve public officials working at the center in a double shift (full day off after a night shift, four-day interval) were grouped into four teams and total 11 of them participated in the experiment. They engaged in autonomous community gardening activities such as sowing seeds, cultivating plants, harvesting, or cooking in the workplace for five weeks from August 19 to September 22, 2018. The findings were as follows. After five weeks of autonomous gardening activities, job stress of the subjects decreased significantly. Their mean scores of job satisfaction and organizational commitment under organizational effectiveness showed a significant increase after the activities. Finally, there were significant differences in their self-esteem after participating in the gardening activities in the workplace. These results suggest that gardening activities in the workplace can help to manage job stress and quality of work life for shift workers.

• 한국식품영양과학회지
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• 제42권9호
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• pp.1370-1377
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• 2013

쌀은 우리의 중요한 주식으로 대부분 취반과정을 통하여 호화시킨 형태로 섭취하는 것이 일반적이다. 따라서 본 연구에서는 백미, 현미, 발아현미 세 종류 쌀을 이용하여 총 폴리페놀 함량(TPC)과 항산화 활성(DPPH 라디칼 소거능, TRAP, ORAC assay) 및 항유전 독성을 분석하고 호화과정에 따른 생리활성의 변화를 살펴보고자 하였다. 총 페놀함량에서 현미와 발아현미는 호화 후 함량이 유의적으로 감소하였으나 백미는 유의적으로 증가하는 경향을 나타내었다. DPPH 라디칼 소거능의 $IC_{50}$값을 비교한 결과, 백미는 호화과정을 거친 후에는 최고 농도를 제외한 농도에서 활성이 나타나지 않아 $IC_{50}$값을 산출할 수 없었으며 발아현미의 경우 호화전 3.3 mg/mL에서 호화 후 4.2 mg/mL로 증가한 반면, 현미는 호화 전 3.5 mg/mL에서 호화 후 3.1 mg/mL로 증가하였다. 총 항산화능을 측정한 TRAP 분석에서는 호화 전 백미와 발아현미의 경우 $16.7{\mu}g/mL$에서부터 농도 의존적으로 수치가 증가하였으나, 현미의 경우 백미와 발아현미에 비해 낮은 TRAP 수치를 나타내었다. 호화 후 백미는 TRAP 수준이 낮아진 반면 현미와 발아현미의 TRAP 수준은 높아지는 것을 확인할 수 있었다. ORAC assay 결과 또한 세 가지 종류의 쌀을 비교하였을 때, 호화 전의 경우 백미가 $5.1{\pm}0.2{\mu}M$ TE로 가장 높았으나 호화 후 백미의 활성은 감소한 반면 현미와 발아현미는 증가하여 TRAP과 유사한 경향을 나타내었다. 산화적 스트레스에 의한 DNA 손상 억제 효과는 백미의 경우 호화 전과 후 모두 양성대조군과 유의적인 차이를 나타내지 않았다. 반면 현미와 발아현미의 경우 호화 전후에 상관없이 양성대조군에 비해 DNA 손상을 보호하는 효과를 나타내었으며 각 시료의 농도 간 유의적 차이는 없는 것으로 나타났다. 이상의 결과를 종합해보면, 호화과정을 거친 후 쌀을 섭취 시 백미보다 현미 또는 발아현미를 섭취하는 것이 건강에 더 유익할 것이라고 판단된다.