• Journal of Animal Science and Technology
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• v.65 no.2
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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).

• Fashion & Textile Research Journal
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• v.19 no.4
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• pp.486-492
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• 2017

This study finds surface color and functions of natural dyeing from Chamaecyparis obtusa leaves which help cure skin problems such as atopic dermatitis. This study also seeks to find dyeing properties and functions of natural colorants derived from Chamaecyparis obtusa and Rubia tinctorum on silk. Dyeing properties and functions are compared between silks dyed with Chamaecyparis obtusa and silks composite-dyed with Chamaecyparis obtusa and Rubia tinctorum. The comparison examines the feasibility of developing healthy and high functional fabrics and wellness of fashion merchandises. Silk dyeing with Chamaecyparis obtuse leaves yields yellow and double coloring from Chamaecyparis obtusa; however, Rubia tinctorum yields yellow/red on silks. Silks dyed with Chamaecyparis obtusa and silks composite-dyed with Chamaecyparis obtusa and Rubia tinctorum show a high level on dry cleaning, ultraviolet protection and deodorization. Especially, the dyed silks from leaves of Chamaecyparis obtusa show a 99.7% antimicrobial effect against staphylococcus aureus ATCC 653B. Silks composite-dyed with Chamaecyparis obtusa and Rubia tinctorum are better known for medicinal herb for dermatitis, and natural colorant, Rubia tinctorum does not improve significantly functions compared with silks dyed with Chamaecyparis obtusa. However, the dyeing properties improve by composite dyeing. This implies that ways to maximize effects of tie-dyeing technique could be developed.

• Korean Journal of Medicinal Crop Science
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• v.28 no.2
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• pp.119-127
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• 2020

Background: The aim of this study was done to identify whether mass produced wild ginseng culture broth prepared from cultivated wild ginseng roots could have an application in enhancing the agricultural utility value of leafy vegetables. Methods and Results: Leafy vegetables Lactuca sativa and Brassica juncea were treated with wild ginseng culture broth. Plants were examined and treatment (100 ㎖) applied twice a week over an eight week period. Total phenolic and flavonoid content of treated plants was then measured. Wild ginseng culture broth treatment resulted in phenolic and flavonoid content of 0.40 mg·GAE/㎖ and 0.36 mg·QE/㎖, respectively in L. sativa. When treated with wild ginseng culture broth, free radical scavenging ability was found to be higher in both L. sativa and B. juncea whereas antimicrobial activity was found to be higher in B. juncea (625 ㎍/㎖) than in L. sativa. Inorganic element analysis of L. sativa and B. juncea showed that Ca and Mg were higher in the wild ginseng broth treatment group, whereas harmful elements such as As were reduced. Conclusions: Rather than discarding the wild ginseng culture broth, it can be used as a fresh biomaterial by reprocessing it as agricultural products that can promote growth and improve functionality in plants.

• Journal of the Korean Chemical Society
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• v.53 no.5
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• pp.547-552
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• 2009

Chitosan, a natural polymer, has been importantly considered as biomedical materials due to its good biocompatibility and various bio-active characteristes. Water soluble chitosan was then copolymerized EGDMA(ethylene glycol dimethacrylate; used as a cross-linking agent for the free-radical copolymerization), MMA (methylmethacrylate), MA (methacrylic acid) in the presence of AIBN (azobisisobutyronitrile) as a radical initiator. The water content and visible transmissibility, ultimate strength of copolymerized ophthalmic polymer were measured to be 24$\sim$59%, 88$\sim$89% and 0.1$\sim$2.4 Kgf, respectively. And also, we tested for antimicrobial activities against staphylococcus aureus, Pseudomonas aeruginosa. They showed that in case of antimicrobial activities, the values including chitosan were much higher than that of the polymers of no including chitosan, suggesting that the copolymer can be used as a novel ophthalmic material of high performance.

• Textile Coloration and Finishing
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• v.31 no.1
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• pp.1-13
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• 2019

In this study, eco-friendly functional leather was developed by recycling wastes such as eel skin, marigold(Tagetas erecta l.), hinoki cypress(Chamaecyparis obtusa). The hot water extracts of marigold and hinoki cypress leaves were freeze-dried at $-80^{\circ}C$ to prepare colorant powder. The dyeing of eel leather with marigold was carried out to investigate the effects of dyeing conditions, mordanting on dye uptake, color, morphological change, and color fastness. Considering shrinkage of eel leather caused by dyeing, the optimum dyeing conditions were $60^{\circ}C$ of dyeing temperature and 60 min of dyeing time at 1:100 of bath ratio, and color of the dyed eel leather was Y to YR Munsell series. In order to prevent the degradation of leather from microbe, we conducted combination dyeing with marigold and hinoki cypress leave colorants. In this case, the combination dyed eel leathers showed excellent antimicrobial activity with above 99% bacterial reduction rate against S. aurieus and K. pneumoniae. It was confirmed that all of the dyed eel leathers were sufficient to meet the Korean Standard for color fastness of leather products. It can be applied practically for the development of eco-friendly functional leather by utilizing some useful active components extracted from plant resources and by recycling food wastes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.559-565
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• 2002

The physiological functionalities such as antimicrobial activity, antioxidative activity, angiotensin-I converting enzyme (ACE) inhibitory activity and bile acid binding capacity were measured for the solvent-fractionated methanol extracts of Alaska pollack sik-hae at various time intervals during fermentation. Two temperature schemes of fermentation were studied: constant temperature of 2$0^{\circ}C$ (A) and stepwise change from 2$0^{\circ}C$ (10 days) to 5$^{\circ}C$ (B). The methanol extracts of Alaska pollack sik-hae showed antimicrobial activities against 9 kinds of micro-organisms including pathogenic and food poisoning strains. Among these, gram positive bacteria, in particular Staphylococcus aureus, showed more sensitivity to the extracts than gram negative bacteria and fungi. Antioxidative activity (EDA$_{50}$) increased until 15 days (A, 0.92 mg/$m\ell$) or 16 days of fermentation (B, 0.94 mg/$m\ell$), and then gradually decreased. ACE inhibitory activity was observed in all fermentation time except 0 day, and bile acid binding capacity at 15 days (A) and 16 days (B) only.

• Journal of the Korean Chemical Society
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• v.62 no.2
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• pp.93-98
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• 2018

Bis-GMA, TEGDMA, and camphorquinone were used as the main material, cross-linking agent, and photoinitiator, respectively. In addition, 2-isocyanatoethyl methacrylate was used as an additive for high strength, while the 3-hydroxypyridine was used as an additive for antibacterial activity. Photopolymerization was also carried out at a 440-480 nm wavelength and at about $1000mW/cm^2$ intensity for about 40 seconds. The breaking strength measurement of the samples showed that the breaking strength increased along with increasing the addition ratio of IEM, while it took less time until the polymerization was complete, thereby suggesting that the degree of polymerization has the tendency to increase. And also, compared to the size of the clear zone formed by ampicillin, the 3-hydroxypyridine group exhibited antimicrobial activity induced by ampicillin. The results of this study suggest that the use of 2-isocyanatoethyl methacrylate as an additive for high strength and 3-hydroxypyridine as an additive for improved antibacterial activity would improve the usability of the fabricated polymer as a dental resin cement material with high functionality.

• Journal of Life Science
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• v.23 no.1
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• pp.44-54
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• 2013

To determine the potential function of Rhus javanica in Korean medicine, it was fermented with each strain of Lactobacillus spp. Each strain of Lactobacillus spp. was inoculated in lactobacilli MRS broth, and 5 mg/ml of methanol extract of Rhus javanica was added. In mouse hippocampal HT22 cells, ethyl acetate extract of R. javanica fermented with L. brevis KCTC 3498 induced heme oxygenase-1 expression and showed a significant cytoprotective effect on glutamate-induced oxidative damage. The cytoprotective effect was related to the transcription of the nuclear factor E2-related factor2 (Nrf2), which is responsible for the induction of heme oxygenase-1 within the nucleus. The antimicrobial, antioxidant, and heme oxygenase-1 expression activities of fermented R. javanica were measured after extraction with ethyl acetate. R. javanica fermented with L. plantarum subsp. plantarum KCTC 3108, L. fermentum KCTC 3112, and L. brevis KCTC 3498 had higher antioxidant activity than nonfermented R. javanica. The fermented R. javanica with L. plantarum subsp. plantarum KCTC 3108, L. casei KCTC 3109 after ethyl acetate extraction showed antibacterial activity against Bacillus subtilis PCI 219, Escherichia coli KCTC 1682, Shigella flexneri KCTC 2517, Vibrio parahaemolyticus KCTC 7471, and Pseudomonas aeruginosa KCTC 2004. An ethyl acetate extract of the fermented R. javanica with Lactobacillus brevis KCTC 3498 exhibited stronger antibacterial activity than a nonfermented one against strains of B. subtilis PCI 219, E. coli KCTC 1682, S. flexneri KCTC 2517, and V. parahaemolyticus KCTC 7471.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.7
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• pp.3317-3326
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• 2011

Physicochemical properties of Achyranthes japonica and Smilax china extracts were investigated for the purpose of functionality research on the natural bio-resources. Extraction contents were order of distilled water>methanol>ethanol solvent, the highest free aminoacids were proline from Achyranthes japonica, phosphoserine and glutamic acid from Smilax china, respectively. BI and TAC by spectrophotometric absorbance were order of methanol>ethanol>water in Smilax china leaf extract, but water>methaol>ethanol in Achyranthes japonica leaf extract. EDA was high in ethanol extract from Smilax china leaf and in methanol extract from Smilax china root, and in water extract from Achyranthes japonica. TBA value of Achyranthes japonica leaf and Smilax china leaf-ethanol extracts on olive oil was 82.1% and 84.0%, respectively, for that of an artificial antioxidant BHT. Antimicrobial effect was observed in Achyranthes japonica stem-methanol extract on Bacillus subtillis, in Smilax china leaf-ethanol extract on Bacillus subtillis, Vibrio vulnificus and Salmonella enterica, respectively. And the adsorption of Pb(II) on Achyranthes japonica was higher than that of Cd(II) on Smilax china under the same metal ion concentration.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.181-190
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• 2017

Functional foods are of great significance since our society is accelerating into aging. An aging society has many physiological metabolic diseases such as hypertension, diabetes, heart disease, cancer, dementia and geriatric diseases. Fundamental treatments for the elderly are almost impossible and the social burden is heavy. If these diseases can be prevented or alleviated by improving dietary habits using functional foods, the significance would be very large. Pomegranate has been found to have 124 different kinds of phytochemicals. Polyphenols have a wide range of protective effects including various physiological metabolic diseases and cancers. It is necessary to develop functional foods such as preservatives and food extenders which can contribute to food safety, required in the food industry, by using such bioactive substances. Pomegranates have been reported to decrease the impact of many serious illnesses. There is a considerable amount of bioactive substances in the peel of a pomegranate, which has potent anticancer, antioxidant, antimicrobial and anti-apoptotic properties. Unfortunately, the peel is typically discarded after processing. Despite knowledge regarding the bioactive substances in the pomegranate peel and peel extracts, including their functionality and diversity, the knowledge is not well known by consumers in general. The aim of this study was to review up to date research trends for processing and developing new functional foods by utilizing nutritional functional substances, favourite food materials, and materials for processing food contained in pomegranate peels and pomegranate peel extracts. This study will summarize the data found in pomegranate peel and pomegranate peel extract literature mainly recently published in Science Direct. There are polyphenolic compounds (ellagitannins, punicalagin, proanthocyanidin, flavonoids, polysaccharides, etc.) in the fruit peel, making up about 50% of the pomegranate's weight. The polyphenol content of a pomegranate fruit peel is 149.91 mg/g, which is about 100 times higher than the juice. Paying attention to the fact that the ellagitannin content (14.22 mg/g) in the fruit peel is also twice as high as that of the fruit juice and seeds, that confirms the possibility of utilizing the peel as a food ingredient capable of developing new, functional bioactive foods.