• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.60-65
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• 2009

Cookies were prepared by adding different levels (0, 5, 10, 15, and 20%) of purple sweet potato powder (PSPP) and their physicochemical and sensory characteristics were examined. With increase of the PSPP level, moisture content decreased and ash content increased (p<0.05). The spread factor of control cookies was higher than that of cookies containing PSPP. The incorporation of PSPP in cookies lowered the lightness and yellowness but increased redness (p<0.05). Texture measurement showed that the addition of PSPP did not affect the hardness of cookies. Results of acceptance test revealed that overall acceptability score was not significantly different between the control and the PSPP added cookies. Therefore, it is suggested that PSPP can be incorporated into cookies up to 20% without affecting the cookie quality. Total polyphenol content and antioxidant activity were assessed to examine the functionality of cookies. In addition, substitution of wheat flour with PSPP yielded cookies with higher polyphenol content and antioxidative activity (p<0.05). The peroxide value (POV) and acid value increased during storage at $60^{\circ}C$ for 80 days. The POV was significantly lower in cookies containing PSPP than the control cookies, suggesting that the addition of PSPP deterred the lipid oxidation (p<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.190-195
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• 2001

The objective of this study consists in finding the ways to make soybean cake (which is made of soaked soybean flour containing protein and lipid) a scientific and practical food even more easily. This study took a measurement of the change of pH, organic acid, microorganism, retrogradation and so soon. observing soybean cake prepared with soybean flour containing 6% of soybean oil at room temperature(19$^{\circ}C$) in two types of packaging, that is to say, $CO_2$ modified packing(CMP) and liner low density poly ethylene(LLDPE) packaging. As storing time went by, packed soybean cake didn't appeared in 12 days, either. Using modified atmosphere packaging soybean cake showed higer pH as well as less organic acid than unpacked. In addition, mould method makes water - activity lower, and it Puts a curb on the development of aerobic perishable microorganism and the retrogradation of rice cake. Unpacked soybean cake showed higher values than CMP Soybean Cake with enthalpy of retrogradation and the longer storing period the greater retrogradation process. Thus, storing or circulation period can be increased effectively without chemical or physical treatment.

• 한국전산유체공학회:학술대회논문집
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• 2008.03a
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• pp.186-196
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• 2008

The dependence of the rheological properties of blood on shape, aggregation, and deformability of red blood cells (RBCs) has been investigated using hybrid systems by coupling fluid with solid models. We present a simple approach for simulating blood as a multi-component fluid, in which RBCs are modeled as droplets of acquired biconcave shape. We used lattice Boltzmann method (LBM) due to its excellent numerical stability as a simulation tool. The model enables us to control the droplet static shape by imposing non-isotropic surface tension force on the interface between the two components. The use of the proposed non-isotropic surface tension method is justified by the Norris hypothesis. This hypothesis states that the shape of the RBC is due to a non-uniform interfacial surface tension force acting on the RBC periphery. This force is caused by the unbalanced distribution of the lipid molecules on the surface of the RBC. We also used the same concept to investigate the dynamic shape change of the RBC while flowing through the microvasculature, and to explore the physics of the Fahraeus, and the Fahraeus-Lindqvist effects.

• 한국전산유체공학회:학술대회논문집
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• 2008.10a
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• pp.186-196
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• 2008

The dependence of the rheological properties of blood on shape, aggregation, and deformability of red blood cells (RBCs) has been investigated using hybrid systems by coupling fluid with solid models. We present a simple approach for simulating blood as a multi-component fluid, in which RBCs are modeled as droplets of acquired biconcave shape. We used lattice Boltzmann method (LBM) due to its excellent numerical stability as a simulation tool. The model enables us to control the droplet static shape by imposing non-isotropic surface tension force on the interface between the two components. The use of the proposed non-isotropic surface tension method is justified by the Norris hypothesis. This hypothesis states that the shape of the RBC is due to a non-uniform interfacial surface tension force acting on the RBC periphery. This force is caused by the unbalanced distribution of the lipid molecules on the surface of the RBC. We also used the same concept to investigate the dynamic shape change of the RBC while flowing through the microvasculature, and to explore the physics of the Fahraeus, and the Fahraeus-Lindqvist effects.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.46-53
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• 2020

Carrots were deep fat fried with sunflower oil (SO), palm oil (PO), and a blend of palm and sunflower oils (PSO with PO:SO as 2:8 or 4:6) at different temperatures (180 and 190℃) and lengths of time (0.5 to 2.5 min). The quality of deep fat fried carrots was determined by the moisture and fat content, color, conjugated dienoic acid (CDA), hydroperoxide, p-anisidine value, and fatty acid composition. The moisture content of fried carrots decreased with increasing frying time, while the fat content increased. The CDA and p-anisidine values of carrots fried with SO were higher than those fried with PO because of greater unsaturated fatty acids content in SO. PSO was a better choice than SO or PO for deep fat frying carrots in the aspects of oxidative stability and ratio of unsaturated to saturated fatty acids. These results indicate that the quality of deep fat fried carrots depends on the type of oil and frying temperature used, as well as the length of time.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.4
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• pp.588-597
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• 2007

Low-fat ground pork patties, LFGPP (<10% total fat) formulated with 0.1, 0.2 and 0.3 percent sodium alginate (SA) were processed and compositional, processing and sensory characteristics were compared with control patties containing 20% fat. The moisture content of raw and cooked LFGPP were significantly (p<0.05) higher than control patties because of greater amount of added water in the formulation. The cooking yield, moisture and fat retention also increased linearly in different treatments of LFGPP. The dimensional parameters such as gain in height, decrease in diameter and shrinkage were significantly (p<0.05) lower in LFGPP in comparison to control. Amongst the sensory attributes, flavour showed a declining trend with the increase in concentration of SA in LFGPP. However, low-fat patties with 0.1% SA rated similar to high-fat control. The lipid profile revealed 49.78 and 43.22% decrease in total lipids and cholesterol content respectively, compared to control. The calorie content was reduced significantly (p<0.05) in LFGPP. The texture profile of LFGPP with 0.1% SA was similar to that of high-fat control. The LFGPP remained stable without any appreciable loss of physico-chemical, microbiological and organoleptic quality during refrigerated storage ($4{{\pm}}1^{\circ}C$) for 21 and 35 days in aerobic and vacuum packaging respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.6
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• pp.886-895
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• 2013

This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolics (44.04 mg GAE/g) and possesses good radical scavenging activity as well as reducing power. Incorporation of guava powder resulted in significant decrease (p<0.05) in pH of emulsion and nuggets, emulsion stability, cooking yield and moisture content of nuggets while ash and moisture content of emulsion were increased. Total phenolics, total dietary fibre (TDF) and ash content significantly increased (p<0.05) in nuggets with added guava powder. Product redness value was significantly improved (p<0.05) due to guava powder. Textural properties did not differ significantly except, springiness and shear force values. Guava powder was found to retard lipid peroxidation of cooked sheep meat nuggets as measured by TBARS number during refrigerated storage. Guava powder did not affect sensory characteristics of the products and can be used as source of antioxidant dietary fibre in meat foods.

• Journal of Pharmaceutical Investigation
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• v.31 no.1
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• pp.43-47
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• 2001

Sterically stabilized liposomes (SSL) have been introduced for longer circulation in blood than conventional liposomes (CL). However, there are a couple of problems in SSL preparation due to the instability of phospholipid and the degradation of drug in aqueous conditions. To solve these problems, it is necessary to go through lyophilization process. Therefore, in this study, effects of lyophilization on SSL were evaluated for physical characteristics changes upon rehydration of lyophilized SSL such as the particle size, efficiency of drug entrapment, turbidity and drug release. SSL containing streptozocin, a water-soluble anticancer drug as a model compound, were prepared with DSPC and DSPE-PEG 2000. The size was controlled to 100 nm by extrusion with polycarbonate membrane, and sucrose was used as a cryoprotectant for lyophilization at the 1:3 (lipid:sucrose) ratio. Upon rehydration of lyophilized SSL, the average size was in the range of $50{\sim}200\;nm$ which is adequate for longer circulation in blood, and the encapsulation efficiency was kept as its initial state. Rehydrated SSL were not adsorbed to rat plasma protein and revealed a similar drug release profile to that of fresh SSL before lyophilization. Therefore, lyophilization could be introduced efficiently to overcome aqueous instability problems of SSL.

• Journal of the Korean Applied Science and Technology
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• v.25 no.3
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• pp.313-321
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• 2008

오래전부터, 많은 여성들은 자신들의 젊음을 연장하고, 외모를 더 아름답게 가꾸고, 이를 죽을 때까지 유지하는 것을 바래왔다. 이에 의사와 약사들뿐만 아니라, 많은 화장품 연구자들도 노화와 관련된 기술개발에 총력을 기울여 왔다. 따라서, 이들 연구자들은 노화방지를 위한 새로운 원료를 찾고, 이를 안정화하고, 피부로 전달하는 기술개발에 항상 관심을 쏟아왔다. 뛰어난 노화방지 화장품 개발을 위해서, Ubiquinone의 일종인 ldebenone에 대해 연구하였고, 이를 비수계 피부유사막 기술을 가지고 캡슐화하고 약물전달하는 연구를 진행하였다. 먼저, 편광현미경(PM, Polarized Microscope), X-선 회절분석(XRD, X-ray Diffractions) 및 시차주사열량계 (DSC, Differential Scanning Calorimetry)를 이용하여 Idebenone을 담지한 피부유사막 액정을 비수계 조건에서 구조 및 열적특성을 조사하였다. 그 결과 비수계 조건에서도 규칙적으로 패킹(Packing)된 지질이중층(Lipid bilayer)과 용매의 연속층으로 이루어진 고밀집된 라멜라(Lamella) 구조의 형성유무와 이때의 상거동을 확인할 수 있었다. 결론적으로 높은 극성도로인해 물분자와 접촉하면 불안정해지는 경향이 있는 Idebenone을 비수계 조건에서 각질층(SC, Stratum Corneum)과 구조 및 조성이 유사한 피부유사막을 디자인하여 안정하게 캡슐화 하였다. 이를 적용한 화장품은 모든 보관조건에서 유화입자의 안정성을 유지함을 확인하였고, Idebenone의 활성역가 또한 $40^{\circ}C$에서 6개월 동안 약 90%이상을 유지하는 우수한 결과를 나타냈다.

• Biomolecules & Therapeutics
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• v.10 no.1
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• pp.1-6
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• 2002

The particle size of medicinal materials is an Important physical property that affects the phar-maceutical behaviors such as dissolution, chemical stability, and bioavailability of solid dosage forms. The size reduction of raw medicinal powder is needed to formulate insoluble drugs or slightly soluble medicines and to improve the pharmaceutical properties such as the solubility, the pharmaceutical mixing, and the dispersion. The objective of the present study is to evaluate physiological activity of amorphous and nano-particle prep-arations of insoluble drug, ursodeoxycholic acid (UDCA), which were made by three types of fine grinding mills. The change of physical properties of ground UDCA was conformed by Mastersiger microplus and X-ray diffraction. We have investigated hepatoprotective effects of the nano-particle preparations of UDCA by plan-etary mill, vibration rod mill and jet mill in $CCI_4$-induced oxidatively injured mouse liver. The results showed that nano-particle preparations of UDCA all decreased reactive oxygen sepecies generation and lipid peroxi-dation in $CCI_4$-induced oxidative stress mice. Among them, nano-particle preparations by vibration rod mill and jet mill showed more significantly hepatoprotective effects compared to intact UDCA and planetary mill-ground UDCA. These results suggest that ground UDCA with vibration rod mill and jet mill shows a high amorphous state and the improved dissolution.