• Textile Coloration and Finishing
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• v.19 no.4
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• pp.1-9
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• 2007

In recent years, the application of digital textile printing has increased. The benefits of using this method include the ease of sampling and the production of printed textiles. However, the production process of digital textile printing differs from that of conventional printing. For successful digital textile printing by ink-jet technology, the pretreatment of fabrics is very important in order to overcome the following problems. Low viscosity ink can spread easily on the textile surface leading to poor resolution. As a result, the combination of ink and pretreatment chemicals is still impractical and consequently most fabrics used in digital textile printing will require a pre treated coating in order to prevent the ink colours from bleeding on the fabric. Research presented in this paper shows some preliminary attempts to establish the relationship between the pre treatment and the digital textile printing quality. Various cotton fabrics were treated with pre treatment agents including ingredients like thickener, alkali and humectant, and then ink spread effect and colour yield of printed fabrics by reactive ink were analysed by using an optical microscope and K/S value. The results show that digital textile printing quality on cotton fabrics can be optimized with appropriate pre treatments.

• Journal of the Korean Applied Science and Technology
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• v.39 no.1
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• pp.1-9
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• 2022

1, 2-Octanediol (OD) as a cosmetic additive has been used simultaneously as a preservative and humectant. To solve the skin problem by 1, 2-octanediol (OD), we have synthesized 1, 2-octanediol galactoside (OD-gal) using Escherichia coli β-galactosidase (β-gal). Meanwhile, the optimal amount of β-gal, OD concentration, pH, and temperature for OD-gal synthesis were 4.5 U/ml, 150 mM, 7.0, and 37℃, respectively. Under these conditions, 150 mM OD was converted into about 55.9 mM OD-gal during 24 hours, in which the conversion yield (mole basis) was about 37.2%. In addition, OD-gal of 67.4 mg could be purified from a 9 ml reaction mixture, in which the overall synthesis yield from OD to the purified OD-gal was about 34.1% (weight basis) and 16.2% (mole basis), respectively. We are expecting that these results will be helpful to develop a safer additive in the cosmetic industry as basic data.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.464-482
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• 2024

This study aimed to determine the effects of humectants on moisture content, water activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of jerky. A thorough search for papers published in scientific journals that examined the impacts of humectants on jerky was carried out using Web of Science, Google Scholar, PubMed, and Science Direct. Only 14 studies matched inclusion requirements. They were used in the meta-analysis to synthesise quantitative findings. In the current investigation, jerky produced with beef, poultry, goat, or pork was used. The standardised mean difference (SMD) between treatments with humectants and controls was examined to investigate the effects of humectants using random-effects models. Heterogeneity was investigated using meta-regression. A subgroup analysis was carried out for significant factors. Results revealed that the addition of humectants had no significant impact on water activity, pH, fat, ash, CIE L^*, or CIE a^* (p>0.05). However, humectant addition significantly increased moisture (SMD=1.28, p<0.05), CIE b^* (SMD=1.67, p<0.05), and overall acceptability (SMD=1.73, p<0.05). It significantly decreased metmyoglobin (SMD=-0.96, p<0.05), shear force (SMD=-0.84, p<0.05), and protein (SMD=-1.61, p<0.05). However, it was difficult to get a firm conclusion about how humectants affected the myofibrillar fragmentation index, total plate count, and 2-thiobarbituric acid-reactive substances because there were fewer than ten studies. To sum up, the proper use of humectants in jerky demands careful attention to both type and quantity, needing a delicate balancing act with other contributing factors.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.277-285
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• 2010

The objective of this study was to manufacture spent layer chicken meat products by natural freeze-drying. The spent layers of chickens that were slaughtered at 80 wk were obtained from a local slaughter house and separated into two halves of carcasses. The samples were divided into the following groups: 1) control (non-curing), 2) curing, and 3) curing with 2% trehalose before drying. The cured meats were placed at $2^{\circ}C$ for 7 d and then transferred to a natural drying spot located in Injae City, Gangwondo, Korea. The experiment was conducted from January to March in 2008. The average temperature, RH, and wind speed were $-1.5^{\circ}C$, 63%, and 1.8 m/sec, respectively. The cured treatments showed higher pH, lower Aw and lower shear force value compared with the control. Based on the results of TBARS (2-thiobarbituric acid reactive substances) level and volatile basic nitrogen value, lipid oxidation and protein deterioration were inhibited in curing treatments during drying. Trehalose acted as a humectant because it maintained a lower water activity despite the relatively higher moisture content during drying. The polyunsaturated fatty acids content and sensory attributes were higher in cured treatments than in the control during drying. Most of the bacterial counts in the treated groups were lower by 2 Log CFU/g after 1 mon of drying, and Salmonella spp. and Listeria spp. were not found in any treatment. There was also no microbial safety problem associated with dried meat products. Based on the results of this experiment, dried meat products could be manufactured from precured spent layer chickens by natural freeze-drying during winter.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.2
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• pp.227-234
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• 2012

Recently, the population of toxic and/or unusable jellyfish is increasing during summer along the east coast of Korea, causing massive economical and ecological damage to fisheries, nuclear power plant and marine environment. To solve this problem, this study was carried out using jellyfish as a potential soil additive for horticulture. The jellyfish was solidified and homogenized, then mixed with a commercial bed soil. Allium tuberosum ROTH was planted to control bed soil (BS) and jellyfish powder mixed bed soil groups (Mixed bed soil, MBS), and following parameters were measured during five weeks: water content, electrical conductivity and growth of leaves. At the end of the experiment, bacterial community structures of each pot were analyzed by DGGE. The relative water adsorption of jellyfish powder was about 2.5 times greater compared to its dry weight. The water content of MBS group was significantly higher than BS group 6.5 to 14.2%, and the electric conductivity of MBS group was measured around 2.8 dS/m where BS group was resulted average of 1.8 dS/m. However, the leaves of BS group were grown 30% longer compared to MBS group. DGGE analysis of MBS group was shown in high number of phylum Bacteroidetes and increased diversity of Sphingobacteriia compared to BS group. Jellyfish powder as a soil additive surely will be a good candidate as humectant and microbiota stimulator, although there are several obstacles such as high electrical conductivity and residual alum salt which used for solidification of jellyfish.

• Journal of Life Science
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• v.26 no.5
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• pp.608-613
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• 2016

Recently, it has been reported that some preservatives used in cosmetics lead to skin problems. Among the many cosmetic ingredients, 1, 2-hexanediol (HD) is used as both a preservative and humectant. In order to develop safer ingredients, we studied the synthesis of 1, 2-hexanediol galactoside (HD-G) by a transgalactosylation reaction using β-galactosidase (β-gal)-containing recombinant Escherichia coli cells. The transgalactosylation reaction was carried out under high-lactose conditions for 24 hr. After 12 hr had elapsed, a new spot was identified by thin-layer chromatography (TLC) analysis, and we presumptively designated this new spot as HD-G. Then, we carried out the purification of the presumptive HD-G spot from the reaction mixture by using silica gel chromatography, and its mass was measured by electrospray ionization-mass spectrometry. The purified new spot on the chromatograph was identified a sodium adduct ion ([M+Na]⁺, m/z = 303.1423) of HD-G. In addition, when purified HD-G was hydrolyzed using commercially available E. coli β-gal, it was observed that a galactose molecule was released from HD-G. That is, it was demonstrated that HD-G is a galactoside derivative of HD. Finally, we confirmed that HD-G was enzymatically synthesized by E. coli β -gal as a new molecular entity. In the future, we plan to determine the minimum inhibitory concentrations of HD-G against different bacterial species. The cytotoxicity of HD-G against human skin cells will also be examined. It is expected hopefully that the galactosylation of HD would improve the functionality of HD-G.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.139-147
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• 1981

In this study, by using Landrock method modified by Yokozeki (1973) and Koizumi (1980), water activity ($a_w$) of various model preparations of Kamaboko was measured and ability of lowering $a_w$ of humectants added such as sodium chloride, sugars and polyols was discussed. The results were as follows : 1 The effect of sodium chloride on lowering aw was the highest among all of examined. When $4\%$ sodium chloride as humectant was added to the model Kamaboko, the $a_w$ was reduced to 0.94 or below. 2. Among the sugars, glucose was so effective that it lowered $a_w$ to 0.96 by adding $10\%$, but it would cause browning reaction on the Kamaboko surface. 3. Glycerin was the most effective among the polyols. When it was added by $10\%$, the $a_w$ of Kamaboko was reduced to 0.95. 4. It was more effective to decrease $a_w$ to lower moisture content of model Kamaboko.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.622-629
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• 2015

The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semi-dried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.