• Journal of Food Hygiene and Safety
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• v.37 no.5
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• pp.356-363
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• 2022

To investigate the functional activity of different citrus fruit peels, antioxidant compounds in 70% ethanol extracts of mandarin, lemon, orange, and grapefruit peel powders were identified, and antioxidant and antibacterial activities were quantitated. Mandarin peel contained the highest content of total phenolic compounds and total flavonoid substances (21.46±0.12 mg GAE/g and 11.57±0.05 mg RE/g, respectively). The total phenolic compound content of the three other citrus fruits was 14.16±0.18-18.44±0.07, and their total flavonoid content was 5.51±0.10-7.46±0.09 mg RE/g. DPPH radical scavenging activity was the highest in lemon peel (87.64±0.21%), and mandarin peel displayed the best antioxidant activity with respective ABTS radical scavenging activity and FRAP measurements of 43.20±0.61% and 78.82±1.06 mM TE/g. Grapefruit peel antimicrobial activity increased with treatment time, and was the most potent among the four tested citrus species, inhibiting Staphylococcus aureus by about 4.05 log cycle. These findings demonstrate that mandarin and grapefruit peel can be used to prevent oxidation, improve food storage capabilities, and potentially preserve food quality.

• Geophysics and Geophysical Exploration
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• v.26 no.3
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• pp.138-149
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• 2023

In geoscience and engineering the geological characteristics of sediment strata is crucial and possible if reliable borehole logging and seismic data are available. To investigate the characteristics of the shallow strata in the Korea Strait, laboratory sonic logs were obtained from deep borehole data and seismic section. In this study, we integrated and analyzed the sonic log data obtained from the drilling core (down to a depth of 200 m below the seabed) and multichannel seismic section. The correlation value was increased from 15% to 45% through time-depth conversion. An initial model of P-wave impedance was set, and the results were compared by performing model-based, band-limited, and sparse-spike inversions. The derived P-impedance distributions exhibited differences between sediment-dominant and unconsolidated layers. The P-impedance inversion process can be used as a framework for an integrated analysis of additional core logs and seismic data in the future. Furthermore, the derived P-impedance can be used to detect shallow gas-saturated regions or faults in the shallow sediment. As domestic deep drilling is being performed continuously for identifying the characteristics of carbon dioxide storage candidates and evaluating resources, the applicability of the integrated inversion will increase in the future.

• Food Science and Preservation
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• v.24 no.5
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• pp.565-575
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• 2017

This study was carried out to investigate shelf-life and quality of fresh-cut Dungkunma (Dioscorea bulbifera) in order to elevate utilization of Dungkunma a fresh food. Before vacuum-packaging (in polyethylene/polypropylene film ($100{\mu}m$, $15{\times}20cm$, $75{\pm}2cmHg$) and storaging at $2^{\circ}C$, Dungkunma was peeled out and cut to dice type ($2.0{\pm}0.5cm^3$), and then washed and blanched using hot water (at $90{\pm}2^{\circ}C$ with 2% NaCl solution for 30 sec). Blanched Dungkunma was pre-dried at room temperature, $40^{\circ}C$ and $50^{\circ}C$ for removing surface water. Each peeled dice Dungkunma was packed 50 g in polyethylene/polypropylene film ($100{\mu}m$, $15{\times}20cm$) with vacuum treatment ($75{\pm}2cmHg$) and stored at $2^{\circ}C$ for 90 days. Hardness and adhesiveness of Dungkunma blanched by 2% NaCl and pre-dried at $50^{\circ}C$ (SB50) were the highest, but changes were the least during storage. Lightness and yellowness of stored Dungkunma in all treatments decreased slightly while redness increased during storage. Changes of color of SB50 was the least. Total concentration of aerobic bacteria in SB50 was $1.88{\pm}0.18log\;CFU/g$ during 90 days and E. coli was detected in all treatments during whole storage periods. Dioscin and allantoin contents of SB50 were virtually unchanged during the storage. Consequently, the results of this study suggest that vacuum packaged Dungkunma after blanching using 2% NaCl solution could be effective to prolong the quality of fresh-cut Dungkunma.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.135-140
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• 2014

Pre-storage ultra-violet (UV) light treatment on fresh produce is known to inactivate the contaminated microorganisms, activate the defense system, and delay ripening extending the shelf life. As UV light emitting diode (LED) becomes available at a relatively low price, continuous or intermittent UV treatment during chilled storage is possible in a container or package. This study attempted an in situ UV LED treatment on fresh produce stored under a refrigerated container in order to see its potential in the fresh produce storage and further optimize its application conditions. The effect of in-container UV LED irradiation on the quality preservation of shredded carrots was investigated in the air and modified atmosphere (MA) conditions. Two sets of experiment with Escherichia coli inoculation and with natural microbial flora in the air (two 30 minute on-off cycles of 1 $diode/dm^2$ per day at a location above 2 cm) showed a clear and significant effect of the UV LED irradiation on the suppression of microbial growth: 280 nm was the most effective by maintaining a lower microbial count by at least 0.5 log (CFU/g) throughout the 6 day storage period. The carotenoids content of shredded carrots subjected to UV LED treatment at 365 and 405 nm in the air was higher than that of the control shredded carrots. In MA condition of $O_2$ of 1.2~4.3% and $CO_2$ of 8.4~10.6% being indifferent with LED wavelengths, 280 nm UV LED irradiation was also effective in inhibiting the microbial growth. While there was no observed difference in the carotenoids content between untreated and UV LED-treated shredded carrots in MA, UV LED irradiation at 365 and 405 nm was slightly better in DPPH radical scavenging activity. The use of UV LED in storage container or package seems to give the benefits of preserving the microbial and nutritional qualities of minimally processed fruits and vegetables.

• Journal of the Institute of Electronics Engineers of Korea TC
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• v.48 no.2
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• pp.105-115
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• 2011

User authentication service is an absolutely necessary condition while securely implementing an IT service system. It allows for valid users to securely log-in the system and even to access valid resources from database. For efficiently and securely authenticating users, smart-card has been used as a popular tool because of its convenience and popularity. Furthermore the smart-card can maintain its own power for computation and storage, which makes it easier to be used in all types of authenticating environment that usually needs temporary storage and additional computation for authenticating users and server. First, in 1981, Lamport has designed an authentication service protocol based on user's smart-card. However it has been criticized in aspects of efficiency and security because it uses hash chains and the revealment of server's secret values are not considered. Over the years, many smart-card based authentication service protocol have been designed. Very recently, Xu, Zhu, Feng have suggested a provable and secure smart-card based authentication protocol. In this paper, first, we define all types of attacks in the smart-card based authentication service. According to the defined attacks, however, the protocol by Xu, Zhu, Feng is weak against an attack that an attacker with secret values of server is able to impersonate a valid user without knowing password and secret values of user. An efficient and secure countermeasure is suggested, then the security is analyzed.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.3
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• pp.432-438
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• 2017

Objective: The objective of this study was to evaluate the effect of combinations of $NaNO_2$ and NaCl concentrations on Listeria monocytogenes (L. monocytogenes) growth in emulsion-type sausage. Methods: Emulsion-type sausages formulated with different combinations of $NaNO_2$ (0 and 10 ppm) and NaCl (1.00%, 1.25%, and 1.50%) were inoculated with a five-strain L. monocytogenes mixture, and stored at $4^{\circ}C$, $10^{\circ}C$, and $15^{\circ}C$, under aerobic or vacuum conditions. L. monocytogenes cell counts were measured at appropriate intervals, and kinetic parameters such as growth rate and lag phase duration (LPD) were calculated using the modified Gompertz model. Results: Growth rates increased (0.004 to 0.079 Log colony-forming unit [CFU]/g/h) as storage temperature increased, but LPD decreased (445.11 to 8.35 h) as storage temperature and NaCl concentration increased. The effect of combinations of NaCl and low-$NaNO_2$ on L. monocytogenes growth was not observed at $4^{\circ}C$ and $10^{\circ}C$, but it was observed at $15^{\circ}C$, regardless of atmospheric conditions. Conclusion: These results indicate that low concentrations of $NaNO_2$ and NaCl in emulsion-type sausage may not be sufficient to prevent L. monocytogenes growth, regardless of whether they are vacuum-packaged and stored at low temperatures. Therefore, additional techniques are necessary for L. monocytogenes control in the product.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.5
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• pp.415-420
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• 2010

In Korea, oysters are used as an ingredient of Kimchi (Korean pickled cabbage) in early winter. Although viral contamination of oysters, including contamination by norovirus, can provoke gastroenteric illness, little is known of the epidemiological relationship to outbreaks. We postulated that Kimchi ripening can reduce the infectivity of norovirus, in order to test this hypothesis, we carried out a model experiment. Since norovirus is currently regarded as non-culturable, feline calicivirus (FCV) was used as a surrogate to examine the activation of norovirus with Kimchi ripening. In commercial well-prepared Kimchi, the infectivity ($TCID_{50}$) of FCV decreased by 2 log every 12 hours and reached the limit of detection after 48 hours during over-aging at $25^{\circ}C$. During storage at $4^{\circ}C$, the infectivity ($TCID_{50}$) of FCV decreased slowly and reached 5.00 $TCID_{50}$ after 48 hours. The low pH appears to affect the infectivity of FCV directly via organic acids produced by ripening during over-aging and storage. In neutralized lab-prepared Kimchi (pH 7.0), the infectivity ($TCID_{50}$) of FCV also decreased and reached the limit of detection after 72 hours at $4^{\circ}C$. This indicates that there are substances beside organic acids in Kimchi that originate from the raw materials and are produced during ripening. Among the raw materials, salt-fermented anchovies and garlic showed high direct antiviral activity. The main factor decreasing the infectivity of FCV in Kimchi was the high acidity caused by organic acids, regardless of the type, produced by ripening. Furthermore, unknown secondary products of microorganisms associated with Kimchi ripening and antiviral materials originating from raw material might contribute to the decreased infectivity of FCV, the surrogate of norovirus.

• Food Science and Preservation
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• v.24 no.5
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• pp.576-584
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• 2017

With the goal of developing a new functional fermentation milk using green tea powder (GP), milk was fermented with direct vat set (DVS) starter culture containing Streptococcus salivarius subsp. thermophilus, Lactobacillus paracasei and L. delbrueckii subsp. bulgaricus. We investigated fermentation characteristics and antioxidative activities of fermented milk supplemented with different concentrations (0.5, 1, 2, 3%) of GP. All samples were evaluated for pH, total acidity, viable cell count, and sugar contents. The pH of all samples decreased during fermentation, and the final pH ranged from 4.35 to 4.51. The acidity increased during fermentation, after the fermentation was completed, the titratable acidity was 0.8 to 1.1%. And viable cell count of all samples increased during fermentation, and the final viable cell count was 8.57 to 8.89 log CFU/mL. The sugar content decreased as the fermentation proceeded and finally reached 12 to $13^{\circ}Brix$. And increasing GP, decreased brightness and increased yellowness. Increasing GP concentration added to milk, improved DPPH free radical scavenging activity and ferric ion reducing activity of fermentation milk. The fermentation milk kept their pH, total acidity and viable cell counts standard of fermentation milk during the storage period at $4^{\circ}C$. These findings confirmed the possibility of development of the novel functional fermentation milk through the investigation of the quality characteristics of the fermentation milk added with GP.

• Food Science and Preservation
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• v.15 no.3
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• pp.340-346
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• 2008

This study investigated the microbial safety of apple snails and intermediate-moisture-content apple snail products subjected to various treatments, according counts of total bacteria, Escherichia coli, mold and yeast during storage at 4C Heating of raw apple snails at 95C for 5 min increased the storage period in relation to total bacteria, E. coli, mold and yeast-cell growth. Addition of 10% NaCl and 50% vinegar increased the microbial safety of apple snails. Microorganisms were not detected for 14 weeks in vacuum-packaged intermediate-moisture-content apple snail products stored at either 4C or 30C. These results suggest that heat treatment of raw apple snails, soaking in 10% NaCl and 50% vinegar solutions, and vacuum-packaging increases the shelf-life and microbial safety of apple snail products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.742-749
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• 2009

In order to establish the basic scientific data on the fermentation characteristics of chonggak kimchi (CGK), we studied with CGKs prepared at different seasons and stored at various temperatures ($5{\sim}23^{\circ}C$). Changes in pH and acidity of CGK fermented at different temperatures were typical. However, acidity of summer CGK stored under $15^{\circ}C$ did not reach 1.0% since the amount of reducing sugar in the summer radish was lower by over 1% than the ones from the other seasons. Growths for Leuconostoc and Lactobacillus spp. over 8.0 logCFU/mL were observed in CGKs fermented above $10^{\circ}C$. Changes in Max G, cutting force, of CGK from different seasons were apparent. Max Gs for spring and summer CGK were decreased immediately right after storage while Max Gs for winter CGKs were increased slowly during storage. According to the results of sensory evaluation, CGKs revealed the highest overall acceptability when acidity of kimchi reached $0.7{\pm}0.1%$ under the given fermentation condition. However, CGK prepared with radish from winter or summer season tasted better than the one made in the spring. But the edible periods for winter CGKs were longer, compared with summer CGKs fermented at the same temperature. In conclusion, CGK fermented at $10^{\circ}C$ in the winter season gives a better taste with longer edible duration than the other CGKs.