• 한국식품과학회지
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• 제42권4호
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• pp.390-397
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• 2010

Residual solvents in foods are defined as organic volatile chemicals used or produced in manufacturing of extracts or additives, or functional foods. The solvents are not completely eliminated by practical manufacturing techniques and they also may become contaminated by solvents from packing, transportation or storage in warehouses. Because residual solvents have no nutritional value but may be hazardous to human health, there is a need to remove them from the final products or reduce their amounts to below acceptable levels. The purpose of this study was to develop and evaluate an analytical method for the screening of residual solvents in health functional foods. Furthermore, the aim of this study was to constitute a reasonable management system based on the current state of the market and case studies of foreign countries. Eleven volatile solvents such as MeOH, EtOH, trichloroethylene and hexane were separated depending on their column properties, temp. and time using Gas Chromatography (GC). After determining the GC conditions, a sample preparation method using HSS (Head Space Sampling) was developed. From the results, a method for analyzing residual solvents in health functional foods was developed considering matrix effect and interference from the sample obtained from the solution of solvents-free health functional foods spiked with 11 standards solutions. Validation test using the developed GC/HSS/MS (Mass Spectrometry) method was followed by tests for precision, accuracy, recovery, linearity and adequate sensitivity. Finally, examination of 104 samples grouped in suits was performed by the developed HSS/GC/MS for screening the solvents. The 11 solvents were isolated from health functional foods based on vapor pressure difference, and followed by separation within 15 minutes in a single run. The limt of detection (LOD), limit of quantification (LOQ), recovery and coefficient of variation (C.V.) of these compounds determined by the HSS/GC/MS were found to be 0.1 pg/mL, 0.1-125 pg/g, 51.0-104.6%, and less than 15%, respectively. Using the developed HSS/GC/MS method, residual solvent from 16 out of 104 health functional products were detected as a EtOH. This method therefore seems t o be a valuable extension ofanalytical method for the identification of residual solvents in health functional food.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2022년도 추계학술대회
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• pp.105-105
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• 2022

Unripen mandarin in Jeju Island is known to contain functional ingredients including various flavonoids. This Study was carried out to identify the components of Unripen mandarin extracts and Secondary metabolism by enzyme treatment on Unripen mandarin. We extracted Unripen mandarin using optimal extraction method and selected the most optimal enzyme among commercial enzymes for a Secondary metabolism. As a result, flavonoid components such as Hesperidine and Narirutin, which are known to be contained a lot in unripen mandarin, could be analyzed. However In this extraction method there were no other flavonoid components such as Nobiletin, Tangeretin known to contain in unripen mandarin. However as a result of secondary metabolism a new functional component called Prunin which was not known to be contained in unripen mandarin, was detected as a secondary metabolic product due to enzyme treatment. Through this, it can be confirmed that it would be possible to develop high-value-added products by enzyme treatment on unripen mandarin.

• 한국식품위생안전성학회지
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• 제25권4호
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• pp.410-417
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• 2010

건강효과나 보건효과를 표방한 다양한 건강기능식품이 시장에 유통되고 있다 이들 제품은 분명한 식품형태의 것으로부터 정체, 캡슐 상 까지여서 의약품과 오인 혼동될 우려가 높으며 전문적 지식이 없는 사람이 통상의 식품으로서 판매하고 있는 일이 많고 건강기능식품용 질병의 치료 목적으로 사용하는 경우도 적지 않다. 건강기능식품제도의 창설이나 법적 규제에 의해 혼란스런 건강기능식품의 상황을 개선하기 위한 노력이 계속되어 왔지만 아직 소비자에게는 제대로 전달되지 않고 있다. 따라서 건강기능식품이 질병의 치료에 이용되는 문제나 위법으로 의약품성분을 첨가한 제품이 유통되는 문제는 끊이지 않고 있고 이러한 문제는 인터넷 등의 정보 전달수단의 발달에 따라 더욱 확대되고 있다. 건강기능식품의 문제는 제품자체의 문제와 이용방법의 문제로 크게 나눌 수 있지만 어느 쪽이나 적절한 정보를 소비자에게 전달해서 그 실태가 틀림없이 인식되어야만 어느 정도 개선 헬 수 있다고 생각된다. 건강가능식품과 관련되어 야기 될 수 있는 문제들은 위법제품, 유해물질 혼입, 알레르기 병자에 대한 투여시 고려되어야 할 사항, 의약품과의 상호작용, 성분표시가 있어도 그 순도와 함량이 극히 애매해 검출되지 않을 수도 있는 문제, 대사활성화가 일어나는 제품, Alkaloid가 함유된 경우 및 비타민 미네랄의 과잉섭취와 부족에 의한 건강피해 리스크 등 많은 경우가 있다. 건강기능식품과 관련한 부작용 사례가 해마다 증가하고 있는 이유는 불량 건강기능식품 업체가 그 효과와 효능을 과장해서 선전하는 것도 중요한 부분을 차지하며 실제로 허위 과대 광고로 인해 적발된 사례가 연평균 821건에 달한다. 식품의약품안전청은 홈페이지를 통해 건강기능식품 문제의 개선과 홍보를 위해 정보를 제공하고 있지만 건강기능 식품의 적정사용과 의약품 건강기능식품 간 상호작용을 피하기 위해서는 개선의 여지가 있다. 건강기능식품문제의 개선을 위해서는 승인된 제품에 대한 정보 부작용 수집의 제도화 및 재평가 제도의 정착, 인체적용 전 시험과 인체적용 시험조건에 대한 표준화가 시급하다. 또한 적절한 정보제공 활동을 위해서는 건강기능식품 의약품 등 이종 데이터간의 유기적 연동을 위한 통합 DB시스템 및 사용자가 데이터를 편리하게 검색할 수 있는 사용자 인터페이스도 요망된다.

• Preventive Nutrition and Food Science
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• 제21권1호
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• pp.1-8
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• 2016

Increasing knowledge on the link between diet and human health has generated a lot of interest in the development of functional foods. However, several challenges, including discovering of beneficial compounds, establishing optimal intake levels, and developing adequate food delivering matrix and product formulations, need to be addressed. A number of new processes and materials derived from nanotechnology have the potential to provide new solutions in many of these fronts. Nanotechnology is concerned with the manipulation of materials at the atomic and molecular scales to create structures that are less than 100 nm in size in one dimension. By carefully choosing the molecular components, it seems possible to design particles with different surface properties. Several food-based nanodelivery vehicles, such as protein-polysaccharide coacervates, multiple emulsions, liposomes and cochleates have been developed on a laboratory scale, but there have been very limited applications in real food systems. There are also public concerns about potential negative effects of nanotechnology-based delivery systems on human health. This paper provides an overview of the new opportunities and challenges for nanotechnology-based systems in future functional food development.

• 한국해양바이오학회지
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• 제1권1호
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• pp.34-39
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• 2006

Molecular biology and microalgal biotechnology have the potential to play a major role in improving the production efficiency of a vast variety of products including functional foods, industrial chemicals, compounds with therapeutic applications and bioremediation solutions from a virtually untapped source. Microalgae are a source of natural products and have been recently studied for biotechnological applications. Efficient genetic transformation systems in microalgae are necessary to enhance their potential to be used for human health. A microalga such as Chlarella is a eukaryotic organism sharing its metabolic pathways with higher plants. This microalga is capable of expressing, glycosylating, and correctly processing proteins which normally undergo post-translational modification. Moreover, it can be cultured inexpensively because it requires only limited amount of sunlight and carbon dioxide as energy sources. Because of these advantages, Chlarella may be of great potential interest in biotechnology as a good candidate for bioreactor in the production of pharmaceutical and industrial compounds for human functional foods. Here, we briefly discuss recent progress in microalgal transgenesis that has utilized molecular biology to produce functional proteins and bioactive compounds.

• 축산식품과학과 산업
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• 제1권1호
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• pp.42-50
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• 2012

• 대한한의학회지
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• 제35권1호
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• pp.68-74
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• 2014

Objectives: To analyze the growth pattern of the functional food market in Korea, and thus produce essential information in mapping out a strategy for Korean medicine. Methods: A survey of literature or analysis reports about market changes related to functional foods in Korea was undertaken. Results: The Korean functional food market has been growing rapidly, to 1.4 trillion won in 2012 compared to 250 billion won in 2004, which is an annual growth rate of about 14%. In particular, individually-approved functional food is worthy of notice regarding its growth rate and functional position, which is similar to herbal drugs. The expanding growth of functional food affects negatively the decrease of herbal drug industry in Korea to date. Conclusions: To compete with functional foods, the Korean medicine community needs to develop patient-friendly and cost-effective herbal drugs, and strategies to adopt them as therapeutic modalities.

• 한국식생활문화학회지
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• 제30권2호
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• pp.241-248
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• 2015

The purpose of this study was to investigate the perception of health functional foods and preference for desired onion peel products. Questionnaires were distributed to 582 adults (34.2% male, 65.8% female) living in Gyeongnam province. The major information sources on biological effects of onions cited by respondents were TV/radio (37.1%), followed by nearby people (32.8%) and Internet (11.0%), in that order. Reducing cholesterol effect was the most important factor in terms of perception and concerns relating to biological function of onions. Over 73% of subjects had experience of eating processed onion products, and among all types of onion products, onion juice (53.5%) was the most frequently eaten. The most considered factors for processing onion peel-derived functional foods were taste & odor (29.6%), convenience of eating (28.9%), and nutrition value (27.1%), in that order.

• 보건의료산업학회지
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• 제5권4호
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• pp.27-39
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• 2011

Many Koreans have been interested in health functional foods(HHFs). Use of health functional foods is growing rapidly. This study aims to identify the determinants of HFFs use focusing on health related factors. The subjects were 24,626 samples from Korea Health Panel in 2008. The subjects were divided into two group: under the 20 years old and 20 old and over. The logistic regression model was used to examine influence of health-related factors on use of HFFs for each group. About thirty percent of the subjects have used HFFs. The larger family size, higher education level of parents, more stable economic status and chronic diseases were positively related to use more HFFs in younger 20 years old. Higher education level, more stable economic status, chronic diseases were more likely to use HFFs in 20 years of age and over. Health related factors such as disability, chronic diseases, admission, and physician visit affect the use of HFFs in both groups. We confirmed that health related factors as well as socio-demographic and economic factors affect use of HFFs. In-depth knowledge about relationship between health related factors and HFFs is required.

• 대한가정학회지
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• 제43권7호
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• pp.23-35
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• 2005

This study examined the consumer complaining behavior after purchasing functional health foods and investigated the variables which influence public and private consumer complaining behavior. The subjects of this study were 206 consumers who were dissatisfied after purchasing functional health foods. The survey was conducted during September. 15-October 6, 2003. Percentiles, frequencies, means, $X^2$ and logistic regression were utilized for data analysis with SPSS program. Major findings were as follows: 1 The groups reporting public complaining behavior were over college graduate, high income workers, professional and clerical workers(demographic variables). Purchasing related variable were high purchasing price, strategy of sales person and. ad, purchasing channel through door to door sales, telemarketing, multi level sales, and home shopping, purchasing purpose of weight control and cosmetic. 2. The groups reporting private complaining behavior were high school graduate, low income workers, housewives and the unemployed(demographic variables). Purchasing related variable were low purchasing price, the case of consumer need, purchasing in the shop, purchasing purpose of health restoration.