• 축산식품과학과 산업
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• v.4 no.1
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• pp.33-41
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• 2015

• Proceedings of the Korean Society of Life Science Conference
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• 2007.10a
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• pp.26.1-26.1
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• 2007

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• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.15-22
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• 2007

Health functional foods refer to food which manufactured in the form of a tablet, capsule, granule or pill, using materials and ingredients with useful function for a human body in Korea. It needs to be confirmed as safe. Microbiological analyses on 37 samples of botanical raw materials used in the health functional food were performed. Microbiological analyses and probability of irradiation using PSL on 4 samples of aloe powder products were studied. In health functional food ingredients APC was $10^{3}-10^{6}\;CFU/g$ and coliform counts were $10^{2}-10^{5}\;CFU/g$. Among 37 samples B. cereus were found in 12 samples. Four samples of aloe powder products were tested for possible irradiation using preliminary PSL, Two samples of aloe powder products showed positive on preliminary PSL test for irradiation.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.343-348
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• 2022

This study was performed to establish an analytical method for the standardization of Angelicae Dahuricae Radix as a functional ingredient. We established six compounds including oxypeucedanin hydrate (1), byakangelcol (2), oxypeucedanin (3), imperatorin (4), phellopterin (5) and isoimperatorin (6) as marker compounds of Angelicae Dahuricae Radix. An analytical method using Ultra Performance Liquid Chromatography (UPLC) was established and validated for marker compounds of Angelicae Dahuricae Radix. The specificity was confirmed by the chromatogram from UPLC and the value of coefficient determination was also higher than 0.999, indicating high linearity. The relative standard deviation (RSD) and recovery of marker compounds were less than 5% and in the range of 90- 110%, respectively, which means that this method has high accuracy and precision. Therefore, this analytical method could be used as basic data for the development of functional ingredients for health functional food of Angelicae Dahuricae Radix.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.747-752
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• 2006

This study developed gasiogapidduk to increase the functional value and flavor of traditional Baiksulgi by adding gasiogapi powder. Powdered nonglutinous rice was mixed with powdered leaves (1%, 2%, 3%), powdered stems roots (1%, 3%, 5%), and powdered freeze-dried root extracts (5%, 10%, 15%) of Acanthopanax senticosus, known as the second ginseng, in order to find the combination ratio optimal to the senses. Sensory evaluation and texture characteristic evaluation of gasiogapidduk were used to develop a functional rice cake appealing to the largest number of people. Sensory evaluation consisted of evaluating color, smell, taste and texture, preference quality which reflects overall appeal. Texture characteristics were evalauated on hardness, adhesiveness, cohesiveness, springiness and gumminess. As a result, AE5 mixed with 5% powdered freeze-dried Acanthopanax senticosus extract proved to be the most desirable in both sensory evaluation and texture characteristics.

• Journal of Dairy Science and Biotechnology
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• v.28 no.1
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• pp.43-52
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• 2010

In addition to the nutritional values, milk has a wide range of bioactive compounds which have been found to be increasingly important for physiological and biochemical functions on human metabolism and health. Bioactive components in milk comprise specific proteins, peptides, lipids and carbohydrates. Especially, milk proteins are known to exert a wide range of nutritional, functional, and biological activities. And milk proteins are considered the most important source of bioactive peptides, including antihypertensive, antithrombotic, antimicrobial, antioxidative, immunomodulatory, and opioid peptides. Many ingredients containing specific bioactive peptides derived from milk protein hydrolysates have been launched on the market and are currently under development. In future studies more emphasis should be given to the health-promoting effect in the well-defined human clinical studies for the successful development of function foods based on the milk-derived bioactive components.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.691-709
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• 2007

Concerns on environmental waste problems caused by non-biodegradable petrochemical-based plastic packaging materials as well as consumer's demand for high quality food products has caused an increasing interest in developing biodegradable packaging materials using annually renewable natural biopolymers such as polysaccharides and proteins. However, inherent shortcomings of natural polymer-based packaging materials such as low mechanical properties and low water resistance are causing a major limitation for their industrial use. By the way, recent advent of nanocomposite technology rekindled interests on the use of natural biopolymers in the food packaging application. Polymer nanocomposites, especially natural biopolymer-layered silicate nanocomposites, exhibit markedly improved packaging properties due to their nanometer size dispersion. These improvements include increased mechanical strength, decreased gas permeability, and increased water resistance. Additionally, biologically active ingredients can be added to impart the desired functional properties to the resulting packaging materials. Consequently, natural biopolymer-based nanocomposite packaging materials with bio-functional properties have huge potential for application in the active food packaging industry. In this review, recent advances in the preparation and characterization of natural biopolymer-based nanocomposite films, and their potential use in food packaging applications are addressed.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.43-47
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• 2009

Rheum undulatum and Rheum palmatum have been widely used as food material as well as medicinal ingredients for their therapeutic effects in oriental countries. Many kinds of herbs are being used in the manufacture of functional foods. The objective of this study was to determine polyphenol content, superoxide dismutase (SOD)-like activity, tyrosinase activity, and electron donating ability of R. undulatum and R. palmatum. Total polyphenol content were most effective in 50 and 100% ethanol extracts from R. undulatum and R. palmatum. SOD-like activities of R. undulatum extracts were higher than those of R. palmatum extracts, and water extracts of samples were highest. EDAs of R. undulatum extracts were higher (26.76-44.46%) than those of R. palmatum extracts, while those of both extracts were lower than 1.0 and 0.1% L-ascorbate. And these suggest that the extracts of R. undulatum and R. palmatum can be used as a material in functional food.

• Food Science and Industry
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• v.52 no.3
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• pp.208-219
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• 2019

Probiotics are very closely related to gut microbiome and recognized as beneficial microorganisms for our health. They have various biological effects such as inhibition of pathogenic bacteria, activation of beneficial bacteria, prevention of diarrhea and constipation, enhanced immune activity etc. Prebiotics, non-digestible carbohydrates such as galactooligosaccharide and fructooligosaccharide, are utilized by beneficial gut bacteria such as bifidobacteria and lactobacilli, resulting in production of short chain fatty acids which inhibit pathogenic bacteria in the gut and function for human health. Synbiotics are introduced for synergistic effects when probiotics are combined with prebiotics and now commercially available. At the moment many functional ingredients are developed and commercialized. Probiotics, prebiotics, and synbiotics might be hot items in the functional food market and the values will increase according to the results of human gut microbiome researches. To meet the situation, systematic and scientific studies as well as marketing effects should be accompanied.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.105-105
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• 2022

Unripen mandarin in Jeju Island is known to contain functional ingredients including various flavonoids. This Study was carried out to identify the components of Unripen mandarin extracts and Secondary metabolism by enzyme treatment on Unripen mandarin. We extracted Unripen mandarin using optimal extraction method and selected the most optimal enzyme among commercial enzymes for a Secondary metabolism. As a result, flavonoid components such as Hesperidine and Narirutin, which are known to be contained a lot in unripen mandarin, could be analyzed. However In this extraction method there were no other flavonoid components such as Nobiletin, Tangeretin known to contain in unripen mandarin. However as a result of secondary metabolism a new functional component called Prunin which was not known to be contained in unripen mandarin, was detected as a secondary metabolic product due to enzyme treatment. Through this, it can be confirmed that it would be possible to develop high-value-added products by enzyme treatment on unripen mandarin.