• Title/Summary/Keyword: Food Additives

Search Result 909, Processing Time 0.022 seconds

Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage

  • Lee, Jeeyeon;Sung, Jung-Min;Cho, Hyun Jin;Woo, Seung-Hye;Kang, Min-Cheol;Yong, Hae In;Kim, Tae-Kyung;Lee, Heeyoung;Choi, Yun-Sang
    • Food Science of Animal Resources
    • /
    • v.41 no.6
    • /
    • pp.1060-1077
    • /
    • 2021

  • Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxidant effects may be used as replacements for common chemical additives. Accordingly, in this study, we compared the antimicrobial and antioxidant activities of natural compounds extracted with ethanol and hot water, and emulsion sausage prepared with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid reactive substances (TBARS), and Clostridium perfringens growth during storage. The antimicrobial activities of 49 natural extract candidates against Listeria monocytogenes, C. perfringens, Salmonella spp., and Escherichia coli were analyzed, and six natural materials with excellent antibacterial activities, i.e., Elaeagnus umbellata Thunb. f. nakaiana (Araki) H. Ohba, Punica granatum L., Ecklonia cava, Nelumbo nucifera Gaertner, and Schisandra chinensis (Turcz.) Baill., and Rubus coreanus Miq. were evaluated to determine their total polyphenol contents and DPPH radical scavenging activities. The total polyphenol contents of ethanol extracts were higher than those of hot water extracts, whereas DPPH radical scavenging activity was found to be higher in hot water extracts. The TBARS values of emulsion sausages were significantly increased as storage time increased, and the TBARS values of emulsion sausages prepared with natural extracts were lower than those of control sausages. Natural extract-treated emulsion sausages showed a 99% reduction in bacterial contents compared with untreated sausages on day 2, with greater than 99.9% reduction after day 3. Thus, these results demonstrated that natural extracts could have applications as natural preservatives in meat products.

  • https://doi.org/10.5851/kosfa.2021.e58 인용 PDF KSCI HTML

Effect of Food Simulants on the Properties of LDPE-Nano TiO2 Composite Film in Food Contact Environment (식품 접촉 모사 환경에서 식품유사용매의 LDPE-나노 TiO2 복합필름 재질특성 영향 평가)

  • Lee, Wooseok;Choi, Jae Chun;Park, Se-jong;Kim, MeeKyung;Ko, Seonghyuk
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
    • /
    • v.23 no.3
    • /
    • pp.125-132
    • /
    • 2017

  • The effect of food simulants on properties and light barrier function of LDPE-nano $TiO_2$ composite film has been investigated. LDPE-nano $TiO_2$ composite films were prepared with 5.0wt% $TiO_2$ content by melt-extrusion. To simulate food contact environment, according to KFDA standards and specifications for food utensils, containers and packages, food simulants were selected with deionized water, 50% ethanol, 4% acetic acid and n-heptane and composite films were immersed in each food simulant at $70^{\circ}C$, 30 min except n-heptane ($25^{\circ}C$, 60 min). A variety of material properties, including crystallinity, chemical bonds, surface morphology, mechanical, oxygen barrier and optical properties, of LDPE-nano $TiO_2$ composite film were examined with and without the food simulants treatment. As a result, under regulated migration condition, LDPE-nano $TiO_2$ composite showed extremely stable in all properties tested in the study in contact with food simulants indicating that $TiO_2$ nanoparticles are physicochemically stable and quite compatible with LDPE. Results enable us to anticipate migration of $TiO_2$ will probably not occur. To evaluate influence of migration of $TiO_2$ on food stuffs, their color, pH and acidity were observed as well.

  • https://doi.org/10.20909/kopast.2017.23.3.125 인용 PDF

Safety Management of Food Additives and Contaminants (식품 첨가물과 오염물질의 안전성 관리)

  • 이서래
    • Proceedings of the Korean Society of Food Hygiene and Safety Conference
    • /
    • 1994.06a
    • /
    • pp.7-15
    • /
    • 1994

  • Dietary life of Korean population was greatly improved by the increased food production, enlarged food processing and betterment of food distribution system during the last three decades. On the other hand, food pollution issues have arisen from the increased use of chemicals and advancements in analytical techniques and toxicological information. The health risk of hazardous substances in Korean diet was estimated to be in the decreasing order of heavy metals>pesticide residues>food additives>mycotoxins>radionuclides>PCBs whereas consumers do not recognize it in the same order. It is needed to evaluate the food safety more accurately based on scientific evidences and to adopt reasonable regulatory measures in Korea for the benefits of people's health and national interest.

  • PDF