• Food Science and Preservation
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• v.19 no.4
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• pp.470-476
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• 2012

Enzymatic action and microbial growth degrade the quality of fresh-cut lettuce. Browning, a bad smell, and softening during storage are the major forms of quality deterioration. Health-oriented consumers tend to avoid foods treated with chemicals to maintain their freshness. This study was conducted to evaluate the change in the quality of fresh-cut lettuce with combined low-temperature blanching (LB) and ultrasonication (US). The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables; the ultrasonication time (X1), blanching temperature (X2), blanching time (X3), and dependent variable; ${\Delta}E$ value (y). It was found that the condition with the lowest ${\Delta}E$ value occurred with combined 90s US and $45^{\circ}C$ 90s LB (US+LB). The combined treatment group (US+LB) was stored at $10^{\circ}C$ for 9 days with the control group and each single-treatment group, with low-temperature blanching and ultrasonication. Overall, the US+LB group had a significantly high $L^*$ value, which indicates significantly low $a^*$, $b^*$, ${\Delta}E$, browning index, PPO, and POD activity values, and a low total bacteria count (p < 0.05). The US+LB group also had the highest sensory score (except for aroma and texture; p > 0.05).

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.28 no.6
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• pp.375-378
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• 2015

In this study, in order to develop the composition ceramics with the excellent electrocaloric properties, $(Pb_{0.88}La_{0.08})(Zr_{0.65}Ti_{0.35})O_3$ ceramics were fabricated by the conventional solid-state method. Electrocaloric effects of $(Pb_{0.88}La_{0.08})(Zr_{0.65}Ti_{0.35})O_3$ ferroelectric ceramics were investigated and discussed using the characteristics of P-E hysteresis loops at wide temperature range from room temperature to $220^{\circ}C$. The temperature change ${\Delta}T$ due to the electrocaloric effect was calculated by Maxwell's relations, and reached the maximum of ~0.19 at $190^{\circ}C$ under applied electric field of 30 kV/cm.

• KSBB Journal
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• v.28 no.3
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• pp.177-184
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• 2013

This research was to investigate the inhibitory effects of tyrosinase, elastase and collagenase using rapeseed meal extract for the functional cosmetics. Gamma-tocopherol and alpha-tocopherol contents were 304.9 and 212.2 mg/kg, respectively. In the case of delta-tocopherol and plastochromanol-8, they were 12.1 and 35.7 mg/kg, respectively. The total phenol content of methanol extract was the highest (49.6 mg/g) which was about 4.96 fold higher than that of water extract. The maximum nitrite scavenging activities of methanol and acetone extract at pH 1.2 were 85.2 and 80.1%, respectively, at 8.0 mg/mL. When the extract concentration of rapeseed meal increased upto 2.0 mg/mL, cell viabilities did not appear to have any significant cytotoxic effect, irrespective of extracts. Tyrosinase and elastase inhibition activities increased from 25.2 to 42.5% and 25.3 to 48.0%, respectively, as methanol extract concentration increased from 0.5 to 1.0 mg/mL. The collagenase inhibition activities of methanol and acetone extracts at 1.0 mg/mL were 67.2 and 68.0%, respectively. These results showed that the methanol and acetone extract of rapeseed meal can be used as a new source of functional cosmetic agent.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.301-307
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• 2012

We investigated the effects of non-meat protein binders combined with glucono-${\delta}$-lactone (GdL) on the binding properties regarding restructured pork prepared by high-pressure treatment. Soy protein isolate (SPI), casein (CS), whey protein concentrate (WPC), and egg white (EW) were used as non-meat protein binders and compared with the control (no binder) and with the ${\kappa}$-carrageenan (KC) treatment. The compression and depression rates were 2.3 and 37 MPa/s, respectively, and pressurization was conducted at 200 MPa for 30 min at $4^{\circ}C$. After pressurization, the physical properties (pH, water-holding capacity, color, tensile strength, and microscopic structure) of the sample were evaluated. The combination of pressurization with acidification enabled cold-set meat binding, and the binding strength of restructured pork was enhanced by the addition of non-meat proteins. Among binders, SPI demonstrated the best efficiency in binding meat pieces. Therefore, the present study demonstrated that the combination of acidification and pressurization processes with the utilization of non-meat protein binders has a potential benefit in meat restructuring.

• Microbiology and Biotechnology Letters
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• v.47 no.1
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• pp.43-53
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• 2019

The anticancer activity of guava (Psidium guajava L.) leaf extract (GLE) occurs via the induction of apoptosis in cancer cells. However, the mechanism behind GLE-induced apoptosis in the human hepatocellular carcinoma cell line HepG2 remains unclear. In the present study, we investigated the apoptotic effects and mechanism of action of GLE in cultured HepG2 cells. The results showed that GLE induced reactive oxygen species (ROS) synthesis and disrupted the mitochondrial membrane potential (${\Delta}{\Psi}m$). Moreover, GLE increased the expression of apoptotic pathway proteins, such as the cleaved forms of caspase-3, -8, and -9; the translocation of Bax and cytochrome c (cyt-c) from the mitochondria to the cytosol; and the downregulation of Bcl-2. In addition, p53 protein expression was increased upon GLE treatment. These observations indicate that the GLE-induced apoptosis in HepG2 cells is mediated by mitochondrial ROS generation, followed by caspase activation and cyt-c release, suggesting that GLE may be a promising candidate for the development of novel drugs for the treatment of liver cancers.

• Journal of the Korean Society of Clothing and Textiles
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• v.13 no.2 s.30
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• pp.128-136
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• 1989

In order to investigate a practical application of fibrous adsorbents to heavy metal ions, amidoxime fibers, as a particular class of solid chelate agents, were prepared by hydroxylamine treatment for acrylic fibers in a recipe of neutralization. Among the important problems from plant effluents are toxic concentrations of heavy metals such as copper. Accordingly, the properties of Cu (II) adsorption and its chelates were studied. The results obtained are as follows; The fibrous adsorbents have the property of increasing the swelling volumes by amidoximation. The adsorption of Cu (II) ion is characterized by an endothermic reaction, which is estimated as the plus values in the enthalpy change ($\delta$H=1.30 Kcal/mol. and 3.14 Kcal/mol.). The Cu (II) ions are adsorbed in the range of pH $3\~8$ and the maximum adsorptions are occurred about pH 8. Owing to the anions $(NO_3^-,\;Cl^-)$ of copper salts, amidoxime fibers form 1:1 and 2:1 (ligand: metal) chelating complexes with Cu (II). The nitrate anion chelates to amide I (NH) of amidoxime groups and the chlorine anion does to nitrosyl (NO). These effects relate to the crystallization of the complex and the thermal property.

• Korean Journal of Acupuncture
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• v.21 no.1
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• pp.29-40
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• 2004

Objectives : The aim of this study was to examine the effects of electroacupuncture(EA) at the $H_7$ (Shinmun) on normal humans using power spectral analysis. Methods : EEG power spectrum exhibit site-specific and state-related differences in specific frequency bands. In this study, power spectrum was used as a measure of complexity. 32 channel EEG study was carried out in 9 subjects (9 males; age=25,8 years). Results : In alpha band, the power values at Fp2 channels(p<0.05) during the $H_7-acupoint$ treatment significantly were decreased. In beta band, the power values at Fp1, Fp2 channels(p<0.05) during the $H_7-acupoint$ treatment significantly were decreased. In delta and theta band, the power values at the $H_7-acupoint$ treatment significantly was increased than the before-acupuncture treatment. Conclusions : This results suggest that electroacupuncture at the $H_7$ is significantly in beta band of EEG.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.26 no.11
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• pp.801-805
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• 2013

In this study, electrocaloric effects of Pb-free $(Ba_{0.85}Ca_{0.15})(Ti_{0.92}Zr_{0.08})O_3$ ferroelectric ceramics were investigated and discussed using the characteristics of P-E hysteresis loops at wide temperature range from room temperature to $140^{\circ}C$. The remnant polarization $P_r$ and coercive field $E_c$ were decreased with increasing temperature. The temperature change ${\Delta}T$ by the electrcaloric effect was calculated by Maxwell's relations, and reached the maximum of ~0.15 at $120^{\circ}C$ under applied electric field of 30 kV/cm.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.659-666
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• 2003

The purpose of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) that appeare in the literature. For this purpose, the effects on sensory and physical characteristics of Hwajeun in various kinds of dipping syrups (S1 : honey, S2 : rice syrup, S3 : com syrup, S4 : sugar syrup and S5 : sugar) during storage for 24hrs were investigated. This experiment consisted of the measurement of water content, color difference meter, texture analyser and sensory evaluation for acceptance (color, flavor, moistness, softness, chewiness, adhesiveness, sweetness and overall acceptability). The moisture contents decreased with increasing storage time, indicating that S1 had a significantly (p<0.01) high value until 12hrs. The colorimetric values of lightness (L), redness (a) and yellowness (b) decreased and the total color difference values ($\Delta$E) increased with increasing storage time. In the two bite compression test, the hardness of S1 and S3 showed significantly (p<0.0001) lower values than other samples. As a result of the sensory evaluation for Hwajeun prepared with various kinds of dipping syrup, S1 and S3 were most preferred in color, flavor, moistness, chewiness, adhesiveness, sweetness and overall acceptability of sensory evaluation.

• Journal of Korean society of Dental Hygiene
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• v.13 no.2
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• pp.351-360
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• 2013

Objectives : The purpose of this study was to evaluate the effects of tooth bleaching agent contained 15% carbamide peroxide on the color, microhardness and surface roughness of tooth-colored restorative materials by using pH cycling model. Methods : Four types of tooth-colored restorative materials, including a composite resin(Filtek Z350 ; Z350), a flowable composite resin(Filtek P60 : P60), a compomer(Dyract$^{(R)}$ AP ; DY), and a glass-ionomer cement(KetacTM Molar Easymix ; KM). were used in the study. Eighty-eight specimens of each material were fabricated, randomly divided into two groups(n=44): experimental group(15% carbamide peroxide) and control group(distilled water). These groups were then divided into four subgroups(n=11). All groups were bleached 4 hours per day for 14 days using pH cycling model. The authors measured the color, microhardness, and roughness of the specimens before and after bleaching. The data were analyzed with ANOVA and T-test. Results : Z350 and P60 showed a slight color change(${\Delta}E^*$), whereas DY and KM showed significantly color change(p<0.05). Among them, the greatest color change was observed in DY. Percentage microhardness loss(PML) of the distilled water group was 1.8 to 5.1%, and 15% peroxide peroxide group was 5.0 to 25.2%. Microhardness of DY and KM showed a statistically significant decrease(p<0.05). Roughness was increased in all groups after bleaching. Z350 and P60 does not have a significant difference(p>0.05), however DY and KM significantly increased more than the 0.2 ${\mu}m$(p<0.05). Conclusions : The effects of bleaching on restorative materials were material dependent. It is necessary to consider the type of the material before starting the treatment.