• 보존과학회지
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• 제25권2호
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• pp.197-206
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• 2009

천연보존제는 주로 식물에서 추출된 항균물질로 만들어지며 부패되기 쉬운 식품의 보존제나 천연화장품, 약품등에 주로 사용되고 있다. 본 연구는 현재 천연화장품의 보존제로 개발되어진 천연보존제를 직물에 처리하여 이것이 섬유문화재 보존에 적용이 가능한지를 탐색하고 평가하는데 그 목적이 있다. 따라서 천연보존제로 처리한 직물의 특성을 알아보고자 천연보존제 1%로 처리한 면직물과 견직물에 대해 실험한 결과 색 및 인장강도의 변화가 극히 미약하고 중성에 가까운 pH를 나타내었으며 우수한 항균성과 항곰팡이성을 가지는 것으로 나타났고 견직물에 피해를 주는 Bacillus cereus에 대해서도 우수한 항균활성을 나타내었다. 또한 섬유문화재에 적용시키기 위한 예비실험으로 출토직물 편을 천연보존제 1%로 처리한 직물로 싸서 72시간 보관한 후 출토직물편의 미생물 실험결과 미생물의 증식이 확연히 준것을 알 수 있었다.

• 식품산업과 영양
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• 제4권2호
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• pp.5-16
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• 1999

• 한국포장학회지
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• 제11권2호
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• pp.101-107
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• 2005

The term 'antimicrobial' packaging encompasses any packaging technique(s) used to control microbial growth in the food product. These include packaging materials and edible films and coatings that contain antimicrobial agents, and also techniques that modify the atmosphere within the package. In recent years, antimicrobial packaging has attracted much attention from the food industry because of the increase in consumer demand for minimally processed, preservative-free products. Reflecting this demand, the preservative agents must be applied to packaging in such a way that only low levels of preservatives come into contact with the food. The film or coating technique is considered to be more effective, although more complicated to apply. New antimicrobial packaging materials are being developed continually. Many of them exploit natural agents, to control common food-borne microorganisms. Current trends suggest that in due course, packaging will generally incorporate antimicrobial agents and the sealing systems will continue to improve. The focus of packaging in the past has been on the appearance, size and integrity of the package. A greater emphasis on safety features associated with the addition of antimicrobial agents is perhaps the next area for development in packaging technology.

• 한국식품과학회지
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• 제52권1호
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• pp.19-25
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• 2020

본 연구에서는 염, 당, 초산에 의한 가공, 저장, 조리 방법을 적용하여 NaCl, sucrose 및 acetic acid 등 3가지 용액에 강황을 침지시켜 추출물의 화학적 특성 및 쿠쿠미노이드 성분의 추출 정도를 분석하였다. NaCl (0-20%), sucrose (0-25%) 및 acetic acid (0-12%) 용액에서 강황분말을 3일간 침지한 결과, 단백질과 폴리페놀의 용출량, 용출액의 산화방지 효과는 물 추출에 비해 감소하였으나 acetic acid (12%) 용액에서 황색도와 쿠쿠미노이드 색소의 추출량은 현저히 증가하였다. 또한 각 침지용매에 심황색소를 분산시켜 쿠쿠미노이드 성분의 화학안정성과 분산안정성 등을 분석하였다. 심황색소의 잔류량은 NaCl (20%)에서 20%정도로 현저히 감소하였으나 sucrose (25%)와 acetic acid (12%) 침지액에서는 각각 88.6, 91.6%가 유지되었다. 심황색소의 sucrose 침지액 상에서는 저장시간과 sucrose 농도에 따라 H₂O₂의 양이 유의적으로 증가하였다. 한편 각 침지용매 상에서 분산안정성을 평가한 결과 NaCl 농도의 증가에 따라 심황색소의 용해도가 감소하였으나, sucrose와 acetic acid 상에서는 이들의 농도 증가에 따라 심황색소 용액의 분산 안정성이 유의적으로 증가하였다. 본 연구는 NaCl, sucrose 및 acetic acid 용매에서 심황색소의 화학안정성과 분산안정성의 화학적 행태에 대한 결과를 제공하며, 이러한 성질이 해당 용매를 이용한 강황의 가공, 저장, 조리 등의 처리에서 고려되어야 함을 시사한다.

• Reproductive and Developmental Biology
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• 제37권1호
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• pp.9-16
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• 2013

Artificial insemination (AI) has been performed widely in swine industry using fresh liquid sperm instead of frozen type of sperm. However fresh sperm are not able to preserve more than three days with optimal motility and other sperm parameters for the successful fertilization, since in vitro stored sperm has an oxidative stress that resulted increase of abnormality and acrosome reation. To overcome these major problems, novel preservative formulation is needed to neutralize the oxidative stress and to provide suitable physiological environment for sperm in in vitro. In this study, naturally derived substances such as Poncirus trifoliate (Trifoliate orange), Garcinia mangostana (Mangosteen), pig placenta and testis extracts were tested as sperm preservative agents. Placenta extracts (PE), trifoliate orange extracts (TOE), testes extracts (TE) and mangosteen extracts (ME) were applied to analyze specific parameters for sperm motion characteristics individually and combinatorial. Each individual extract treatment can accelerate the sperm motility but noticeably TOE, TE and ME treatments exhibited the considerable and significant preservation of sperm motility. PE, TE and ME showed a significant (p<0.05) increase in ALH after one week. Further we evaluated the five different combinations of these extracts on sperm motility and its motion characteristics. Surprisingly even after one week ME, TOE and TE combination significantly preserved the sperm motility about 75%. It is noteworthy that unlike individual extract treatment, combination of ME, TOE and TE simultaneously protect the sperm motility and its motion characteristics. Taken together these data conclude that addition of ME, TOE and TE can be effective for preservation of pig sperm.

• 한국식품과학회지
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• 제27권2호
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• pp.257-263
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• 1995

As a primary step to develop natural preservative for extending the shelf-life of kimchi, the effect of 102 edible plants, 21 antimicrobial agents and related compounds on kimchi fermentation was studied. Among 42 oriental medicinal plants tested, Baical skullcap and Assam indigo were found to be highly effective for maintaining the fresh state of kimchi. Although Bugbane, Red mangolia, Bushy sophora, Szechuan pepper, Chinese quince and Scisandre significantly inhibit the growth of Lactobacilli, their effect was not high enough to be used as raw materials for kimchi preservative. When the effect of 32 herbs and spices was tested, peppermint, cinnamon, lemon balm, clove, hop, rosemary, sage, horseradish and thyme showed high antimicrobial activity against kimchi microorganisms. Among them, the effect of clove ranked top. When it was added to fresh kimchi, initial cfu value ($2.4{\times}10^{6}cfu/g$) changed little even after 2 day's fermentation ($2.6{\times}10^{6}cfu/g$). Sensory test was not a good criteria to evaluate the effect of herbs and spices, since their highly specific flavors affected the taste of kimchies. Twenty eight fruits, vegetables and related plants were tested, but only leaves of pine tree, persimmon and oak leaves showed a significant bactericidal effect, finally contributing to the storage of kimchi. In addition, when 21 natural preservatives and other compounds were added individually to fresh kimchi, nisin and caffeic acid could inhibit fermentation.

• 한국식품영양과학회지
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• 제30권2호
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• pp.243-249
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• 2001

본 연구는 독성과 안정성의 문제가 없는 천연식품 보존제의 개발을 위하여 신걸나무 잎 추출물을 이용하여 천연보존제로서의 특성 및 간으성을 조사하였다. 신갈나무 잎 에탄올 추출물은 그람양성균에 대해서 $250\;\mu\textrm{g}/mL$, 그람음성균에 대해서는 $500\;\mu\textrm{g}/mL$ 농도에서 40시간 동안 식중독균의 증식을 억제하였다. 신갈나무 잎 추출물의 항균활성 물질은 pH와 열에 매우 안정하였다. 신갈나무 잎 에탄올 추출물과 합성보존제가 솔잎 음료, 당근 쥬스, 된장 및 막걸리의 보존성에 미치는 영향을 비교한 결과, 솔잎 음료 및 당근 쥬스의 경우 0.1% 첨가시 합성보존제와 유사한 미생물 생육억제 효과를 나타내었고, 된장은 추출물을 2~3% 첨가하였을 경우 7주까지는 미생물 중식이 억제되어 에틸알코올과 비슷한 보존효과를 보였다. 막걸리의 경우는 추출물 0.5% 이상 첨가시 합성보존제인 안식향산과 유사한 미생물 생육 억제효과를 나타내었다. 따라서 이와같은 결과로 미루어 보아 신갈나무 잎은 향후 천연보존제의 원료로서 사용할 수 있을 것으로 기대된다.

• Journal of Animal Science and Technology
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• 제65권2호
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• pp.275-292
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• 2023

Nanotechnology in the food industry can increase the effectiveness of food ingredients. Nanotechnology can increase the bioavailability and absorption of bioactive compounds, enhance their stability, and improve the sensory quality of the product. Processed meat products are easily damaged due to bacterial activity. Advanced nanoemulsions as a meat preservative are nanoemulsions that can be used as preservative agents in meat products, particularly essential oil nanoemulsions, due to their antimicrobial and antioxidant properties. Its application is still limited to foods made from meat products. Therefore, this literature review examines nanoemulsion and its application in meat products and functionality improvement. Also, in the future, nanoemulsions in meat products must be made safe, and the government and businesses must work together to build consumer trust. It can be concluded that essential oil-based nanoemulsion has the potential to be used as an additive in meat products because it can kill bacteria, fight free radicals, improve flavor, and keep food fresh. Nanoemulsion is challenging in the meat industry because it can be toxic due to its tiny droplets (under 200 nm).

• 한국식품영양과학회지
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• 제28권1호
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• pp.100-106
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• 1999

Use of chemical preservative for controlling harmful microorganisms in food products has been debated due to public concerns about food quality because of perceived toxic and carcinogenic potential. Thus, use of non toxic natural antimicrobial agents has become essential. This study was investigated to determine the antimicrobial activity of water or ethanol extract of commercially available tea, and of solvent fractionated ethanol extracts obtained from steamed green tea. Both of water and ethanol extracts of green tea(steamed or roasted), oolong tea and black tea exhibited strong antimicrobial activity against gram positive and negative bacteria, but not effective against yeast and mold. Also, antimicrobial activity of ethanol extract of 4 different kinds of tea was stronger than that of water extract. Among 4 different tea, ethanol extract of steamed green tea was further fractionated. One thousand g/disk buthanol extract had the strongest antimicrobial activity against bacteria and mold. The concentration of the antimicrobial activity of buthanol extract in tested microorganisms ranged from 125~1000 g/disk except for Rhizopus javanicus. Antimicrobial activity of buthanol extract of steamed green tea was not destroyed by heating at 100oC for 60 min and at 121oC for 15 min, which is very stable over heat treatment. The inhibitory effect of the buthanol extract on the growth of Listeria monocytogenes and Staphylococcus aureus was investigated. Growth of both strains was started in the presence of 250 and 500 g/ml after 12 and 24 hour respectively, whereas complete inactivation of both strains was occurred in the presence of 1000 g/ml.

• 한국수산과학회지
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• 제48권2호
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• pp.244-248
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• 2015

We explored the efficiency of natural antibacterial agents used to enhance the self-life and sensory properties of shucked and packed Pacific oyster Crassostrea gigas, which are in high demanded. First, we screened natural resources exhibiting antibacterial activity against food spoilage and pathogenic bacteria. Of theses, ignited oyster shell powder (IOS) and the natural food preservative, lactic acid bacteria fermented powder (LBF), were selected for further study considering the efficacy, mass production, and cost. The addition of 0.1% IOS (W/V) and 0.5% LBF (W/V) to shucked and packed oyster optimally extended the shelf-life without affecting the sensory evaluation. The results obtained in this study will provide a clue to enhance self-life in raw oyster products.