• Food Science and Industry
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• v.53 no.1
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• pp.56-68
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• 2020

Recently, chitosan has increased attention in commercial applications in the food industry in terms of its biocompatibility and nontoxicity. In particular, chitosan has been used as a good hosting material for producing nanoparticles due to its unique property of ionic gelation. Chitosan has disadvantages such as low solubility at physiological pH, causing the metabolism of core material in the intestine and gastric juice. To overcome these limitations, various chitosan derivatives such as carboxylated, thiolated, and acylated chitosan have been studied. This review focuses on the changes in the physicochemical properties of chitosan nanoparticles with the introduction of hydrophobic groups, the application of functional nanocapsules as coatings, and their applicability in the food sector. The physicochemical modification of chitosan is expected to be an attractive research field for the development of chitosan applications for food as well as for improving bioavailability in functional food.

• Food Industry And Nutrition
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• v.17 no.2
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• pp.11-19
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• 2012

• Food Industry And Nutrition
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• v.18 no.2
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• pp.1-6
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• 2013

• Food Industry And Nutrition
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• v.11 no.2
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• pp.59-65
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• 2006

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1092-1098
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• 2012

Aroma compounds in sun-dried salt according to saltern material and packaging box were extracted by the headspace and were isolated by using GC-MS. These compounds were identified including ketones, heterocyclic compounds and six other compounds. Major aroma compounds in salts were identified as 4-methyl-2-pentanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, 2-hexanol, benzothiazole, 2,4-bis(1,1-dimethylethyl)-phenol, and 1,3,5-tri-tert-butyl benzene. However, we found no significant differences according to the saltern materials in three salts. Salts stored in Chamaceyparis obtusa (Sieb. et Zucc.) had more diverse aroma profiling than those in Pinus densiflora and Paulownia coreana. We consider that it need to research the development of high value added products for new aromatic salt.

• Journal of Dairy Science and Biotechnology
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• v.23 no.1
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• pp.27-37
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• 2005

The development of functional foods started booming from several years ago in the world. The size of functional materials are in the range of micrometer level. This size can be much smaller into nanometer level to be more effective. We face some problems from the materials, such as flavor, taste, color, viscosity, etc. in functional materials. The problems can be solved by micro / nanoencapsulation technique. This paper showed some results of the research related on the technique for functional milks and dairy products. The nono / microcapsules are the form of liquid instead of solid. Coating materials used were fatty acid esters, and core materials were lactase, iron, ascorbic acid. isoflavone, and chitooligosaccharide. The ranges of capsules are from 100 nm to 200 ${\mu}$m. The sample milks added nano/microcapsules were homogeneous and prevented the defects of core materials. It was observed that nano / microcapsules in milk and dairy products were effective as functional material without defaults. It was indicated that targeted functional foods can be developed further in various foods by nanotechnology.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.173-177
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• 2015

Rosa canina L. is health functional food materials that can help to temporarily relieve symptoms of arthritis. This study has been conducted to develop and validate analytical methods for hyperoside of Rosa canina L.. Methods based on HPLC with ultraviolet detection (UVD) were established through instrumental analytical conditions, and the examination of data, such as domestic and foreign reliable methods and journals. HPLC UVD analysis using Capcell Pak $C_{18}$ MG II column at 353 nm was determined on test through the column, mobile phase. The validation has been performed on the method to determine linearity, accuracy, limits of quantification (LOQ) and repeatability for hyperoside. The method showed high linearity in the calibration curve at a coefficient of correlation ($R^2$) of 0.999, and the LOQ was $0.393{\mu}g/mL$. Relative standard deviation (RSD) values of data from repeatability precision was between 0.6 and 2.6%. Recovery rate test at hyperoside scored between 98 and 99%. These results indicate that the established HPLC method is very useful for the determination of hyperoside in Rosa canina L. to develop a health functional material.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.349-354
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• 2007

The objectives of this study were to systemically identify phenolic compounds in roasted wild ginseng (Panax ginseng C.A. Meyer) leaves and investigate their radical scavenging activities. Seven phenolic compounds were identified by NMR (H, C, COSY, HMQC, HMBC) and mass (EI-MS, FAB-MS) analyses: 5-caffeoylquinic acid, kaempferol, quercetin, 3,4-dihydroxy-benzoic acid, 4-hydroxy-benzoic acid, 3-(3,4-dihydroxyphenyl)-2-propenoic acid, and 3-(4-hydroxy-3-methoxyphenyl)-2-propenoic acid. Their concentrations ranged from 0.4 (3,4-dihydroxy-benzoic acid) to 7.5 mg (kaempferol) per 100 g of roasted leaves. Among these compounds, 5-caffeoylquinic acid, kaempferol, and quercetin were found exclusively in the leaf portions of the ginseng plants. When their antioxidant activities were measured by DPPH and superoxide anion radical scavenging activity, quercetin, and kaempferol were most effective.

• Preventive Nutrition and Food Science
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• v.14 no.4
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• pp.349-353
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• 2009

The effects of packaging materials on preserving the functional component of pine bud beverage stored under UV (ultraviolet) light exposure conditions were studied. The order of UV light blocking properties of the selected packages was: opaque can> opaque PET (polyethylene terepthalate) with green lamination=transparent PET with 10% PEN (polyethylene naphthalate) blending> transparent PET, and did not depend on film thickness in specified range. At 20${^{\circ}C}$, the order of preserving degree of original color and endobornyl acetate, which is quality index of pine bud beverage, was the same as above. Exposure to UV light can cause of deterioration of functional food components, but green color lamination and blending of PEN materials with transparent PET help to preserve the UV sensitive pine bud beverage components. However, the treated PET bottles have poorer preservation capabilities than the opaque cans. Transparent PET with PEN blending, in particular, will be very useful packaging material for colorful functional beverage preservation by helping to protect the ingredients while attracting consumer attention.

• Food Science and Industry
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• v.53 no.4
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• pp.382-389
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• 2020

"Eating cosmetic" market comes to prominence worldwide. Inner Beauty has established itself as the top trend nowadays and is leading the health functional food market. Another noticeable trend other than beauty-from-within is that products using "plant-based" natural botanical raw material are increasing. Based on these trends above, we have developed a plant extract named Agatri® for skin health using Agastache rugosa. By ingesting Agatri®, it is expected that the formation of skin wrinkles is suppressed, and skin elasticity is increased by suppressing the decrease in collagen content caused by ultraviolet rays. At the same time, it is possible to prevent skin aging by improving skin hydration and trans-epidermal water loss (TEWL). The studies show that it significantly increased production of hyaluronic acid and collagen, and decreased production of matrix metalloproteinases (MMPs). And Agatri® has been approved as an "Individually recognized functional ingredient for skin health by the Ministry of Food and Drug Safety, Korea in 2020. As a result, Agatri® is a good solution for those who are in need of skin protection from exposure to UV and aging.