• 식품과학과 산업
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• 제51권1호
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• pp.26-36
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• 2018

Terahertz (THz) represents the portion of the electromagnetic radiation between the microwave and the infrared region and is within the frequency range of 0.1-10 THz. The ability of THz waves to pass through a wide variety of packaging materials, combined with their ability to characterize the molecular structure of many substances makes it an attractive tool for the application of food quality and safety management. This review provides current information on application of THz spectroscopy/imaging technology for food quality and safety management. The THz spectroscopy/imaging technology has been shown to be useful for detecting foreign bodies, vitamin/moisture, pesticides, antibiotics, melamine etc. However, major barriers to the adoption of THz spectroscopy/imaging for food quality and safety management include THz signal loss in heterogeneous food matrices, high costs of sources and detectors, and absence of a library for the wide group of food compounds. Further research is needed to overcome these barriers.

• Toxicological Research
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• 제32권1호
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• pp.65-72
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• 2016

Man-made cadmium (Cd) emissions can be transported between environmental matrices and the food chain. Food is the primary source of Cd exposure among general population as a consequence of the bioconcentration of Cd from soil. Chronic Cd exposure has been reported to be associated with chronic kidney disease, osteoporosis, diabetes, cardiovascular disease and cancer. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) established the safe level of Cd intake as provisional tolerable monthly intake (PTMI) of $25{\mu}g/kg\;bw$ in 2010. The major food groups that contribute to the most Cd exposure are rice and grains, shellfish and sea food, meat including edible offal, and vegetables. A number of studies reported the high Cd contaminated levels in foods from polluted areas in Thailand. The results are of high concern since the contaminations occur in foods that are major Cd contributors. Thus, in this review, the current situations of Cd contaminated foods in polluted areas of Thailand are summarized. In addition, the Cd intakes from selected scenarios are estimated to assess the potential health risk to consumers and the suggestions are also included.

• Toxicological Research
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• 제31권3호
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• pp.273-278
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• 2015

The aim of this study was to develop an efficient quantitative method for the determination of acetaldehyde (AA) and formaldehyde (FA) contents in solid and liquid food matrices. The determination of those compounds was validated and performed using gas chromatography-mass spectrometry combined by solid phase micro-extraction after derivatization with O-(2,3,4,5,6-pentafluoro-benzyl)-hydroxylamine hydrochloride. Validation was carried out in terms of limit of detection, limit of quantitation, linearity, precision, and recovery. Then their contents were analyzed in various food samples including 15 fruits, 22 milk products, 31 alcohol-free beverages, and 13 alcoholic beverages. The highest contents of AA and FA were determined in a white wine (40,607.02 ng/g) and an instant coffee (1,522.46 ng/g), respectively.

• 식품과학과 산업
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• 제55권1호
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• pp.58-73
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• 2022

최근 저칼로리 식품에 대한 수요로 인해 청량 음료 등 다양한 식품에서 비영양 감미료 사용이 증가하고 있다. 소비자들은 혈당 조절이 가능하고 치아 부식 위험이 적으며 낮은 칼로리를 갖는 대체 감미료를 찾고 있으며, 설탕에 비해 감미도가 높은 비영양 감미료가 식품에 널리 사용되고 있다. 식품에 허용되는 감미료 목록 및 함량 기준은 국가마다 다르며, 규제기관과 식품 산업체 등은 감미료가 사용된 제품을 모니터링하여 전세계 규정을 준수하는지 확인하는 것이 중요하다. 또한, 식품첨가물로서 감미료를 국민들이 얼마나 섭취하며, 이로부터 안전성에는 문제가 없는지에 대한 섭취량 평가를 실시하려면 식품 매트릭스에 따른 정확하고, 재현성 있는 분석법이 수반되어야 한다. 즉, 식품산업의 품질 관리, 시장 감시 및 모니터링 등에 적용되는 다양한 감미료를 동시에 분석하기 위해서는 효율적이고 신속한 분석법의 개발이 필수적이고, 해당하는 매트릭스에 따라 용매 추출, 정제 등 적절한 전처리 단계를 수행하는 것이 중요하다. 본 연구에서는 비영양 감미료를 중심으로 최근 분석 동향을 조사하고, 각 식품 유형에 적합한 추출방법을 선택하는 데에 도움이 되도록 방법 및 결과를 제시하였다. 또한 국내 및 국외 공인시험법을 조사하고, HPLC, LC-MS/MS를 이용한 다성분 동시분석에 대한 기술과 FT-IR 등을 이용한 비파괴 분석 기술까지 종합적으로 정리하였다.

• 한국식품위생안전성학회지
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• 제38권5호
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• pp.297-304
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• 2023

본 연구는 패류 독소 중 기억상실성 독성을 유발하는 domoic acid의 분석법 개선, 검증 및 분석적용성을 살펴보았다. SAX 카트리지 정제, 검체 및 추출용매 양의 변경과 더불어 이동상을 용매구매 조건으로 변경시킨 분석법은 지중해담치, 홍게 그리고 멸치의 세 가지 매트릭스를 대상으로 세 농도에 대하여 식품공전법과 비교하여 유효성을 검증하였다. 그 결과 변경된 분석법은 LOD 0.02-0.03 mg/kg, LOQ 0.05-0.09 mg/kg, 일내 및 일간 정확도 86.2-100.4%와 일내 및 일간 정밀도 0.2-4.0%로 CODEX가이드라인을 만족하는 우수한 분석능을 나타내었다. 특히 변경된 시험법에서는 domoic acid와 유사한 머무름 시간을 갖는 방해물질이 검출되지 않아 위양성 결과를 방지할 수 있을 것으로 생각된다. 더 나아가 본 분석법이 국내 유통 중인 수산물을 대상으로 적용될 수 있는지 확인하고자 식품공전의 기억상실성 패독 분석법과 함께 수산물에 적용하여 분석하였다. 그 결과 5종의 수산물 87건 중 공전시험법으로 분석했을 때 domoic acid가 검출된 시료는 없었으나 변경된 분석법을 통하여 멸치 1건에 대하여 0.14 mg/kg의 domoic acid이 미량 검출되었다. 따라서 본 연구에서 확립된 분석법은 수산물 중 domoic acid 분석에 활용이 가능할 것으로 보인다.

• Mycobiology
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• 제43권2호
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• pp.93-106
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• 2015

Alternaria species are common saprophytes or pathogens of a wide range of plants pre- and post-harvest. This review considers the relative importance of Alternaria species, their ecology, competitiveness, production of mycotoxins and the prevalence of the predominant mycotoxins in different food products. The available toxicity data on these toxins and the potential future impacts of Alternaria species and their toxicity in food products pre- and post-harvest are discussed. The growth of Alternaria species is influenced by interacting abiotic factors, especially water activity ($a_w$), temperature and pH. The boundary conditions which allow growth and toxin production have been identified in relation to different matrices including cereal grain, sorghum, cottonseed, tomato, and soya beans. The competitiveness of Alternaria species is related to their water stress tolerance, hydrolytic enzyme production and ability to produce mycotoxins. The relationship between A. tenuissima and other phyllosphere fungi has been examined and the relative competitiveness determined using both an Index of Dominance ($I_D$) and the Niche Overlap Index (NOI) based on carbon-utilisation patterns. The toxicology of some of the Alternaria mycotoxins have been studied; however, some data are still lacking. The isolation of Alternaria toxins in different food products including processed products is reviewed. The future implications of Alternaria colonization/infection and the role of their mycotoxins in food production chains pre- and post-harvest are discussed.

• Food Science and Biotechnology
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• 제18권1호
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• pp.66-72
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• 2009

An aqueous ribose-cysteine model system (initial pH 5.6) was conventionally heated to the same browning at varying temperatures ($120-180^{\circ}C$), supercritical carbon dioxide (SC-$CO_2$, 20 MPa) was also applied on the same matrices for same periods at each temperature and about 20% reduction of the absorbance at 420 nm was observed as compared with sole thermal treatment. The headspace volatiles from Maillard reaction mixtures were analyzed by solid-phase microextraction (SPME) in combination with gas chromatography and mass spectrometry (GC-MS), and predominated with sulfur containing compounds, such as thienothiophenes, polysulfur alicyclics, thiols, and disulfides. Reaction temperature exhibited complex effects on volatiles formation and those effects became further complicated by the SC-$CO_2$ treatment. The formation of noncarbonyl polysulfur heterocyclic compounds and thienothiophenes was generally favored at high temperatures. Most volatiles were inhibited in SC-$CO_2$ as compared with thermal treatment alone, however, the well-known meaty aromatic compounds, such as thiols and disulfides, were obviously enhanced.

• 한국독성학회:학술대회논문집
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• 한국독성학회 2002년도 Current Trends in Toxicological Sciences
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• pp.130-130
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• 2002

Polychlorinated biphenyls (PCBs) are persistent environmental contaminants that elicit a broad spectrum of toxic effects in mammals and other vertebrate species. Because of their lipophilicity, chemical stability and resistance to biodegradation, PCBs tend to accumulate in the human body via food chain and environmental matrices including human adipose tissues, blood and milk.(omitted)

• Toxicological Research
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• 제31권3호
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• pp.289-297
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• 2015

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.

• Asian Pacific Journal of Cancer Prevention
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• 제17권1호
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• pp.15-23
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• 2016

Polycyclic aromatic hydrocarbons (PAHs) are primarily formed as a result of thermal treatment of food, especially barbecuing or grilling. Contamination by PAHs is due to generation by direct pyrolysis of food nutrients and deposition from smoke produced through incomplete combustion of thermal agents. PAHs are ubiquitous compounds, well-known to be carcinogenic, which can reach the food in different ways. As an important human exposure pathway of contaminants, dietary intake of PAHs is of increasing concern for assessing cancer risk in the human body. In addition, the risks associated with consumption of barbecued meat may increase if consumers use cooking practices that enhance the concentrations of contaminants and their bioaccessibility. Since total PAHs always overestimate the actual amount that is available for absorption by the body, bioaccessibility of PAHs is to be preferred. Bioaccessibility of PAHs in food is the fraction of PAHs mobilized from food matrices during gastrointestinal digestion. An in vitro human digestion model was chosen for assessing the bioaccessibility of PAHs in food as it offers a simple, rapid, low cost alternative to human and animal studies; providing insights which may not be achievable in in vivo studies. Thus, this review aimed not only to provide an overview of general aspects of PAHs such as the formation, carcinogenicity, sources, occurrence, and factors affecting PAH concentrations, but also to enhance understanding of bioaccessibility assessment using an in vitro digestion model.