• 한국식품저장유통학회지
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• 제10권3호
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• pp.278-283
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• 2003

김치 제조시 위생적 품질 개선을 위하여 ethanol과 천연항균물질인 polylysine의 복합 첨가를 검토하였다. Ethanol 농도를 0.3, 0.6 및 0.9%로 첨가하여 김치를 제조한 후 1$0^{\circ}C$에 저장하면서 3일 간격으로 총균수, 대장균군, 젖산균, 곰팡이 및 효모 등을 비교 측정한 결과, ethanol의 첨가는 대장균군과 젖산균의 생육 억제에 있어 보다 효과적인 것으로 나타났으며, ethanol 농도 0.6% 첨가시부터 미생물 생육 억제 효과가 뚜렷하게 나타났다. 또한 ethanol 0.6%를 첨가하여 담근 김치는 저장중 pH 저하 및 산도 상승에 대한 지연효과를 보여주었고, 저장중 관능특성의 변화에서도 신냄새, 이취, 신맛, 이미, 조직감 및 종합적 기호도의 모든 항목에서 가장 우수한 것으로 평가되었다. Polylysine은 단일 사용시보다는 0.6% ethanol과 복합 첨가했을 경우 미생물 생육 억제에 상승효과를 보였으나 관능평가에서 이미 및 이취를 느끼는 것으로 평가되어 0.6% ethanol 단일 첨가가 미생물 증식 억제 및 발효 지연에 가장 효과적인 것으로 나타났다.

• 한국식품위생안전성학회지
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• 제24권4호
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• pp.348-351
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• 2009

본 연구는 생면산업 현장에서 주로 사용하고 있는 주정(ethanol)의 첨가에 따른 미생물의 증식변화와 유통기한 연장 효과를 과학적으로 평가해보고자 하였다. 이를 위해 ethanol을 0, 1, 2% 첨가하였으며, $10^{\circ}C$ 에서 저장하는 동안에 생면의 총균수의 변화를 측정하였다. 생면의 품질 기준인 6 log cfu/g을 적용하여 유통기한을 추산하였다. 그 결과 ethanol 첨가 생면의 유통 가능기한은 무첨가군의 경우 9.17일, 1% 첨가군의 경우 15.02일, 2% 첨가군의 경우 27.03일로 추정되어 무첨가군과 비교하여 63.8%, 194.8%의 유통기한을 연장효과를 보였다. 따라서, 생면에 주정(ethanol)의 첨가는 유통기한 연장에 효과적인 것으로 평가되었다.

• 동아시아식생활학회지
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• 제13권4호
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• pp.305-312
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• 2003

물김치에 ethanol. 또는 유기산 중 adipic acid, citric acid, acetic acid을 첨가하였을 때 김치의 발효 지연효과를 pH, 산도, 미생물수의 변화를 측정하여 조사하였으며 동시에 ethanol과 유기산을 첨가한 이 김치의 기호성을 살펴보아 다음과 같음 결과를 얻었다. 물김치에 ethanol을 0~5% 첨가하여 pH 변화를 조사한 결과 ethanol 함량이 높을수록 pH의 저하가 지연되었다. ethanol은 특히 발효 초기에 pH 저하 지연효과를 보여 2$0^{\circ}C$의 경우 발효 초기에 ethanol를 첨가하지 않은 김치는 pH 5.7에서 4.13까지 감소하는 반면 ethanol 5%를 첨가한 김치에서는 pH 5.8에서 5.14로 약간 감소하는데 그쳤다. 산도의 경우도 ethanol 함량이 높을수록 산도가 낮게 나타났으며 ethanol를 첨가하지 않은 김치에서는 산도 0.7~0.8%까지 증가하였으나 ethanol 5%를 첨가한 김치에서는 산도가 0.5~0.6%로 산도 증가가 억제되었다. 물김치에서 유기산 종류와 농도를 달리하여 첨가하였을 경우 사용된 유기산 중 adipic acid 첨가시 가장 발효 지연 효과가 컸으며 adipic acid 농도가 높아질수록 pH와 산도 변화가 적었다. Ethanol 2%와 adipic acid 0.1%를 병용 첨가한 결과에서는 유기산만을 첨가한 효과와 유사한 경향을 보였다. Ethanol를 2% 첨가한 물김치의 미생물 변화는 발효 중반이후 미생물 수가 낮게 나타났다. 물김치에 위에 사용된 유기산들을 0.025~0.2% 첨가하였을 때 대체적으로 유기산의 함량이 높을수록 균수가 감소하였으며 유기산 중 adipic acid에서 총균수와 젖산균수의 억제 효과가 가장 컸다. 물김치에 ethanol과 adipic acid을 첨가한 경우가 미생물 균수가 억제에 가장 효과가 있었다. Ethanol과 유기산 농도를 달리하여 제조한 김치의 기호도를 조사한 결과 맛과 향에서 control과 ethanol 2%를 첨가한 김치는 알콜 내, 알콜 맛에서만 유의적인 차이를 나타낸 반면 ethanol 2%와 adipic acid 0.1%를 병용 첨가한 김치는 전 항목에서 유의적인 차이를 나타내었다. 또한, 전반적인 기호도에서는 control이 3.4점으로 ethanol을 첨가한 김치와 같은 기호성을 나타내었고 ethanol 2%와 adipic acid 0.1%를 첨가한 김치도 3.2점으로 유사한 기호성을 보였다.

• Food Science and Biotechnology
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• 제17권6호
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• pp.1365-1367
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• 2008

The antibacterial activity of chitosan against Escherichia coli was investigated in the presence of NaCl, sucrose, and ethanol to assess the potential use of chitosan as a biopreservative in food products containing these components. The inhibitory activity of chitosan decreased slightly upon the addition of NaCl and sucrose, respectively to culture broth containing 100 ppm of chitosan (Mw 3,000), while the addition of ethanol enhanced the inhibitory activity of chitosan on growing cells. The addition of these components to non-growing cells prior to chitosan treatment demonstrated that NaCl protected the cells from the inhibitory activity of chitosan, while sucrose had no effect. Ethanol addition to non-growing cells increased cell death by chitosan treatment. Finally, binding of fluorescein isothiocyanate (FITC)-labeled chitosan to E. coli was measured in the presence of the food components. The FITC-labeled chitosan binding to cells decreased upon NaCl addition, was not affected by sucrose, and increased following treatment with ethanol.

• Applied Biological Chemistry
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• 제34권1호
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• pp.67-74
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• 1991

내당 내알콜성 균주인 S. cervisiae D1을 이용하여 알콜 발효를 할 때 ethanol 생산성을 증대시키기 위하여 발효시 $Ca^{2+}$을 첨가하여 발효에 미치는 영향에 관해서 연구한 결과 다음의 결론을 얻었다. 초기 glucose 농도를 400g/l로 하였을 때 $Ca^{2+}$에 의해 ethanol 생산성이 증가하였고 생균수도 증가하였으며 최적 첨가 농도는 0.8 mM이었다. 초기 glucose농도를 달리하고 발효하였을 때는 $Ca^{2+}$의 영향이 초기 glucose 농도가 높을수록 켰다. Ethanol 첨가에 의해 비증식 속도가 감소하였지만 $Ca^{2+}$을 0.8 mM 첨가시 비증식 속도의 저해가 감소되었다. 또한 ethanol을 첨가하지 많았을 때는 $Ca^{2+}$을 첨가한 경우와 첨가하지 않은 경우의 비증식 속도가 같았다. Ethanol 첨가 농도에 의해 사멸 속도가 증가하였으나 $Ca^{2+}$을 0.8 mM 첨가시 비사멸 속도가 감소하였다. Acidification curve에서도 ethanol 첨가시 final pH가 증가하였으나 $Ca^{2+}$을 0.8 mM 첨가하면 final pH가 감소하였다. 따라서 $Ca^{2+}$ 첨가시 ethanol에 대한 내성이 더 증가된다는 것을 알 수 있었다.

• 한국식품영양학회지
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• 제33권3호
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• pp.251-256
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• 2020

The aging treatment was applied to Rehmannia glutinosa rhizome (RGR) to improve the digestibility by the enzymatic hydrolysis of undigestible sugars. However, RGR spoils easily during the aging treatment. Thus, the purpose of this study was to investigate the influence of ethanol addition as preservatives on sugars and microbial growth of aged RGR. The RGR was treated with the addition of ethanol (0~10%) at 55℃ for eight days. Reducing, free sugars, and total bacterial counts of RGR with ethanol concentrations were analyzed during the aging periods. The aged RGR with 0-2% ethanol appeared spoiled in appearance, and total bacterial counts of these samples increased from 1.1×10⁵ to 2.2×10⁷ CFU and then decreased again. When treated with 4~10% ethanol, the total bacterial counts of aged RGR decreased by more than 99.9% at eight days. In all samples, reducing and digestible sugars increased, and stachyose decreased by the aging treatment. Sucrose content was highest in the 6% ethanol sample (18.2% at six days). These results indicate that the ethanol addition can be applied to the aging treatment of the RGR for improving qualities (sweetness, digestibility, and microbial growth), and can be considered for the stable production of high quality aged RGR.

• 한국분무공학회지
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• 제19권4호
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• pp.155-166
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• 2014

This review will be concentrated on the spray characteristics of bioethanol and its derived fuels such as ethanol-diesel, ethanol-biodiesel in compression ignition (CI) engines. The difficulty in meeting the severe limitations on NOx and PM emissions in CI engines has brought about many methods for the application of ethanol because ethanol diffusion flames in engine produce virtually no soot. The most popular method for the application of ethanol as a fuel in CI engines is the blending of ethanol with diesel. The physical properties of ethanol and its derivatives related to spray characteristics such as viscosity, density and surface tension are discussed. Viscosity and density of e-diesel and e-biodiesel generally are decreased with increase in ethanol content and temperature. More than 22% and 30% of ethanol addition would not satisfied the requirement of viscosity and density in EN 590, respectively. Investigation of neat ethanol sprays in CI engines was conducted by very few researchers. The effect of ambient temperature on liquid phase penetration is a controversial topic due to the opposite result between two studies. More researches are required for the spray characteristics of neat ethanol in CI engines. The ethanol blended fuels in CI engines can be classified into ethanol-diesel blend (e-diesel) and ethanol-biodiesel (e-biodiesel) blend. Even though dodecanol and n-butanol are rarely used, the addition of biodiesel as blend stabilizer is the prevailing method because it has the advantage of increasing the biofuel concentration in diesel fuel. Spray penetration and SMD of e-diesel and e-biodiesel decrease with increase in ethanol concentration, and in ambient pressure. However, spray angle is increased with increase in the ethanol percentage in e-diesel. As the ambient pressure increases, liquid phase penetration was decreased, but spray angle was increased in e-diesel. The increase in ambient temperature showed the slight effect on liquid phase penetration, but spray angle was decreased. A numerical study of micro-explosion concluded that the optimum composition of e-diesel binary mixture for micro-explosion was approximately E50D50, while that of e-biodiesel binary mixture was E30B70 due to the lower volatility of biodiesel. Adding less volatile biodiesel into the ternary mixture of ethanol-biodiesel-diesel can remarkably enhance micro-explosion. Addition of ethanol up to 20% in e-biodiesel showed no effect on spray penetration. However, increase of nozzle orifice diameter results in increase of spray penetration. The more study on liquid phase penetration and SMD in e-diesel and e-biodiesel is required.

• Asian-Australasian Journal of Animal Sciences
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• 제24권5호
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• pp.636-642
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• 2011

The effect of different rates of ethanol additive on fermentation quality of napiergrass (Pennisetum purpureum) and residual water soluble carbohydrate were studied in the experiment. The addition rate of ethanol was 0%, 1.5%, 2.5%, 3.5%, 4.5% on fresh weight of napiergrass. The laboratory silos were kept in the room, then were opened on 1, 3, 5, 7, 14, 30 days after ensiling and the changes of silage quality were analyzed, respectively. There was a fast and large reduction in pH from the 5th day of ensiling to below 4.2 except for the 4.5% treatment. After five days the pH of silage decreased slowly and the pH of the ethanol additions was lower than the control. Lactic acid content of ethanol treatments increased significantly (p<0.05) from the 5th day of ensiling, reaching the highest value on either the 7th day or 14th day. The ethanol additive inhibited the break down of silage protein and the ammonia nitrogen content of ethanol addition silage was significantly (p<0.05) lower than the control after 30 days of ensiling. Within the initial first day of ensiling the water soluble carbohydrate content declined quickly. The efficiency of water soluble carbohydrate usage was higher in silage with ethanol than in the control. The acetic acid of ethanol treatment was significantly (p<0.05) lower than control on first and 14th day, but there was no significant (p>0.05) difference among the ethanol addition silages. The volatile fatty acids content of silage increased gradually from the first day of ensiling and reached the peak on 14th day or 30th day and the content of ethanol addition treatment was significantly (p<0.05) lower than the control. The experimental results indicated that adding ethanol inhibited the use of protein and water soluble carbohydrate of aerobic bacteria and reduced the silage losses during the early stage of ensiling and thus supplied more fermentation substrate for lactic acid bacteria and improved the fermentation quality of napiergrass.

• 한국식품조리과학회지
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• 제31권6호
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• pp.725-732
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• 2015

김치 양념의 유통 중 품질 유지기한 연장 효과를 확인하기 위해 농도별 에탄올이 첨가된 양념을 $4^{\circ}C$에 35일간 저장하면서 pH, 산도, 환원당, 미생물 수, 및 관능적 특성을 확인하였다. 김치 양념에 에탄올을 0~3.0% 첨가하여 pH 변화를 조사한 결과 에탄올 함량이 높을수록 김치 양념의 발효가 지연되어 pH 감소가 적었다. 산도의 경우 에탄올 무첨가 김치 양념은 0.87%에서 1.57%까지 증가한 반면 3.0% 에탄올 첨가 김치 양념은 0.73%에서 0.88%로 에탄올 첨가는 김치 양념의 산도 증가를 억제하였다. 3.0% 에탄올 첨가는 김치 양념의 일반세균수, 유산균수, 효모와 곰팡이 생성을 효과적으로 억제하였으나 pH 저하 지연으로 대장균군 수 감소가 지연되었다. 관능평가에서는 0.5~1.5% 에탄올 첨가는 에탄올 무첨가 김치 양념과 비교하여 유의적인 차이를 보이지 않았다. 하지만 2.0%이상 에탄올 첨가시 에탄올 무첨가 김치 양념에 비하여 관능적 선호도가 낮아짐을 확인하였다. 따라서 이화학적 특성, 미생물학적 특성 및 관능검사 결과를 고려할 때 1.5% 에탄올 첨가가 김치 양념의 관능적 선호도를 유지하면서, 김치 양념의 발효를 지연시키는 최적 첨가량으로 사료되었다.

• 대한한의학회지
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• 제43권3호
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• pp.1-15
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• 2022

Objectives: Myrrh have been used as a traditional remedy to treat infectious and inflammatory diseases. However, it is largely unknown whether myrrh ethanol extract could exhibit the inhibitory activities against particulate matter (PM)-induced skin injury on human keratinocytes, HaCaT cells. Therefore, this study was aimed to investigate the inhibitory activity of myrrh ethanol extract on PM-induced skin injury in HaCaT cells. Methods: To investigate the inhibitory effects of myrrh ethanol extract in HaCaT cells, the skin injury model of HaCaT cells was established under PM treatment. HaCaT keratinocyte cells were pre-treated with myrrh ethanol extract for 1 h, and then stimulated with PM. Then, the cells were harvested to measure the cell viability, reactive oxygen species (ROS), pro-inflammatory cytokines including interleukin (IL) 1-beta, IL-6, and tumor necrosis factor (TNF)-𝛼, hyaluronidase, collagen, MMPs. In addition, we examined the mitogen activated protein kinases (MAPKs) and inhibitory kappa B alpha (I𝜅-B𝛼) as inhibitory mechanisms of myrrh ethanol extract. Results: The treatment of myrrh ethanol extract inhibited the PM-induced cell death and ROS production in HaCaT cells. In addition, myrrh ethanol extract treatment inhibited the PM-induced elevation of IL-1beta, IL-6, and TNF-𝛼. Also, myrrh ethanol extract treatment inhibited the increase of hyaluronidase, MMP and decrease of collagen. Furthermore, myrrh ethanol extract treatment inhibited the activation of MAPKs and the degradation of I𝜅-B𝛼. Conclusions: Our result suggest that treatment of myrrh ethanol extract could inhibit the PM-induced skin injury via deactivation of MAPKs and nuclear factor (NF)-𝜅B in HaCaT cells. This study could suggest that myrrh ethanol extract could be a beneficial agent to prevent skin damage or inflammation.