• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.16 no.1
• /
• pp.30-39
• /
• 1990

Angelica gigas extract and Cnidium of ficinale extract in Bath essence were determined by high performance liquid chromatography with a UV detector by use of Bondapak C-18 column. Decursin and Ligustilide were used as indicator ingredient for analysis of Angelica gigas extract and Cnidium of ficinale extract. Each indicator ingredient was isolated from each plant and purified using silver-ni-trate treated silica column. Their structure were conformed with IR, NMR and HPLC. The recoveries of Angelica gigas extract and Cnidium officinale extract added to Bath essence sample were 96.5-109.5% and 112-115%.

• Food Science and Biotechnology
• /
• v.17 no.3
• /
• pp.655-658
• /
• 2008

Although arabinose isomerase (E.C. 5.3.1.4), a commercial enzyme for edible tagatose bioconversion, can be expressed in an Escherichia coli system, this expression system might leave noxious by-products in food. To develop an eligible tagatose bioconversion with food-safe system, we compared the tagatose production activity of immobilized arabinose isomerase expressed in Bacillus subtilis (a host generally recognized as safe) with that of the enzyme expressed in E. coli. A 48% increase in tagatose production (4.3 g tagatose/L at $69.4\;mg/L{\cdot}hr$) was found using the B. subtilis-expressed immobilized enzyme system, compared to the E. coli-expressed enzyme system (2.9 g tagatose/L). The increased productivity with safety of the B. subtilis-expressed arabinose isomerase suggests that it is a more eligible candidate for commercial tagatose production.

• 보존과학연구
• /
• s.27
• /
• pp.129-143
• /
• 2006

This report is on a scientific investigation of 3 pairs of 금제태환이식 which were excavated from 황남대총 납분. 태환 is a main part of 태환이식 and it could be classified with 4 types in how to produce, especially how many the golden petal was used. In this investigation, they,3 pairs of 금제태환이식 from 황남대총 남분, were in 3 of 4 types and also I could find that this result was not on the technical progress but on the ingredient of metal. Also, In the result of ingredient assay, I could find that although they were in one pair of 태환 one piece was made in gold and silver alloy and the other piece was made in 99.5 percent of pure Ag with gold amalgam plating. And the another pair was getting red from others because of making in 33percent of Ag and 77 percent of gold, high Ag content. And All pairs of 태환 have a small quantity of Copper. As above, although they are one pair they have the difference of how to produce and the difference of volume and ingredient content, it means that these pairs of 태환 from 황남대총 남분 were made in pressure of time. From now on, if we investigate the ingredient and how to produce of 태환이식 in the local comparative analysis, namely natural science method, we can find out the metal art technique and the social aspect of the ancient times as not analogical inference but scientific basis.

• Food Science of Animal Resources
• /
• v.44 no.1
• /
• pp.119-131
• /
• 2024

BIOVITA 3 bacterial species (BIOVITA 3), a probiotic blend powder containing Clostridium butyricum IDCC 1301, Weizmannia coagulans IDCC 1201, and Bacillus subtilis IDCC 1101, has been used as a food ingredient for gut health. However, its efficacy in improving constipation has not been reported. Therefore, we aimed to investigate the functional effects of oral administration of BIOVITA 3 as well as its component strains alone (at 1.0×10⁹ CFU/day) in Sprague-Dawley (SD) rats with loperamide-induced constipation. The study included fecal analysis, gastrointestinal transit ratio, histopathological analysis, short chain fatty acids (SCFAs), and metagenome analysis. As results, the BIOVITA 3 group showed significant improvements in fecal number, water content, gastrointestinal transit ratio, and thickening of the mucosal layer. In the SCFAs analysis, all probiotic-treated groups showed an increase in total SCFAs compared to the loperamide-constipated group. Changes in microbial abundance and the diversity index of three groups (normal, constipated, and BIOVITA 3) were also defined. Of these, the BIOVITA 3 showed a significant improvement in loperamide-constipated SD-rats. This study suggests the possibility that BIOVITA 3 can be applied as an ingredient in functional foods to relieve constipation.

• Journal of the Korean Applied Science and Technology
• /
• v.32 no.4
• /
• pp.694-701
• /
• 2015

In order to get stabilized pure retinol in skin care cosmetics, developing the three layered matrix bead capsules were studied. This study relates to make a cosmetic composition using the three layered matrix capsule that could increase the stability of the active ingredient. A primary encapsulation, vitamin A (pure retinol) of active ingredient was perfectly capsulated into water-in-oil (Water-in-Oil: W/O) emulsion vesicle using PEG-10 dimethicone copolyol emulsifier. A secondary encapsulation of multiple emulsion of the water-in-oil-in-water (W/O/W) emulsion blending W/O emulsion using sucrose distearate of surfactant was developed using homogenizing emulsifying system. Pure retinol of active ingredient was stably capsulized to inside the W/O/W-multiple emulsion in order to load the triple matrix capsulation. By coating it with a polymer matrix base, encapsulated in the triple layered type, which were developed bead encapsulation of 2~10mm uniformly size. To show beautifully appearance capsulated bead type, these finish particles in this triple matrix layer were developed as a gold, green, dark brown, silver and blue color were encapsulated in the bead types. Structural particle certification of triple matrix layer was observed through SEM analysis. Stability of pure retinol was remained stable more than 99.7% for 30 days at $42^{\circ}C$ incubating conditions compared with non-capsule. This technology was applied in different formulations such as various sizes and colors that by applying the skin care cosmetics. In the future, this technology to encapsulate an unstable active ingredient, we expect to be expanded this application in the food and drug as a time delivery system.

• Conservation Science in Museum
• /
• v.12
• /
• pp.53-58
• /
• 2011

This study investigated ingredient of the pigment of wall painting piece of women parade of Gaemachong Goguryo that the National Museum of Korea kept. XRF, a non-destructive analyzer, was used to investigate ingredient of the pigment. At the analysis, not only cinnabar/ vermillion(HgS) but also hematiae(Fe₂O₃) was used to produce red, and carbon was done to produce black, and lead white was done to produce white. The face was painted by mixture of not only cinnabar/ vermillion but also hematiae: No coloring was done depending upon situation.

• The Korean Journal of Food & Health Convergence
• /
• v.9 no.4
• /
• pp.19-23
• /
• 2023

The integration of ChatGPT, an AI-powered language model, is causing a profound transformation within the food industry, impacting various domains. It offers novel capabilities in recipe creation, personalized dining, menu development, food safety, customer service, and culinary education. ChatGPT's vast culinary dataset analysis aids chefs in pushing flavor boundaries through innovative ingredient combinations. Its personalization potential caters to dietary preferences and cultural nuances, democratizing culinary knowledge. It functions as a virtual mentor, empowering enthusiasts to experiment creatively. For personalized dining, ChatGPT's language understanding enables customer interaction, dish recommendations based on preferences. In menu development, data-driven insights identify culinary trends, guiding chefs in crafting menus aligned with evolving tastes. It suggests inventive ingredient pairings, fostering innovation and inclusivity. AI-driven data analysis contributes to quality control, ensuring consistent taste and texture. Food writing and marketing benefit from ChatGPT's content generation, adapting to diverse strategies and consumer preferences. AI-powered chatbots revolutionize customer service, improving ordering experiences, and post-purchase engagement. In culinary education, ChatGPT acts as a virtual mentor, guiding learners through techniques and history. In food safety, data analysis prevents contamination and ensures compliance. Overall, ChatGPT reshapes the industry by uniting AI's analytics with culinary expertise, enhancing innovation, inclusivity, and efficiency in gastronomy.

• Culinary science and hospitality research
• /
• v.19 no.4
• /
• pp.211-230
• /
• 2013

The purpose of this study was to investigate importance and performance about the quality attributes of bean coffee and instant coffee for the Koreans and the Mongolians. The survey was conducted in Seoul and Gyeonggi Province, Korea and in Ulaanbaatar, Mongolia from April to May, 2012. The questionnaire was distributed to 380 Koreans and 380 Mongolians, and 253 and 250 copies were collected from the Koreans and the Mongolians, respectively, for statistical analyses. For the importance-performance analysis(IPA), 14 quality attributes of bean coffee and instant coffee were investigated. The main results of this study were as follows. In the importance and performance comparison about the bean coffee quality, taste, aroma, quantity, price, hygiene, freshness and shelf life were more important to the Koreans than to the Mongolians. On the other hand, nutrition and ingredient were regarded as more important attributes for the Mongolians. Also, price, nutrition, temperature and ingredient were better performance to the Mongolians than to the Koreans. In the importance and performance comparison about the instant coffee quality, quantity and price were more important to the Koreans than to the Mongolians. However, nutrition and temperature were more important to the Mongolians. Moreover, nutrition, temperature, variety and freshness were better performance to the Mongolians than to the Koreans. According to the IPA results of 14 quality attributes of bean coffee, the selection attributes with high importance but low performance were price and shelf life for the Koreans, while nutrition, hygiene and ingredient for the Mongolians. For instant coffee, the selection attributes with high importance but low performance were hygiene and concentration for the Koreans, while concentration and ingredient for the Mongolians.

• Korean journal of food and cookery science
• /
• v.28 no.1
• /
• pp.67-76
• /
• 2012

This study examined the optimal ingredient mixing ratio for the preparation of steamed cake containing mugwort (Artemisia princeps var. orientalis) powder. After preliminary studies, the following ingredient ranges were determined; 110~129% sugar, 3~8% mugwort powder, 10~25% oil. Among the different mixture designs, the D-optimal design was chosen for analysis. The results of F-test, specific gravity, viscosity, volume and color values (L, a, b), hardness decided a linear model, while the sensory characteristics (color, taste, texture and overall acceptance) decided a quadratic model. The fitness analysis results showed that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results showed that increasing amounts of mugwort powder decreased the brightness, and increased redness and yellowness. As the level of added oil increased, the softness of the cake increased. Cake samples received low sensory evaluation scores when sugar, mugwort powder, and oil were added above their optimal levels. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method presented as: sugar, mugwort powder, and oil at 120.7%, 5.1%, and 16.2%, respectively(flour weight basis). The above results demonstrate the feasibility of adding mugwort powder to sponge cake, and therefore, the commercialization of mugwort powder cake marketed as a functional food is deemed possible.

• Korean Journal of Food Science and Technology
• /
• v.41 no.2
• /
• pp.162-166
• /
• 2009

In an effort to determine the effect of ingredients on the sensory characteristics of dongchimi, 10 different samples of dongchimi were prepared in various combinations of 4 ingredients most notably red pepper, garlic, ginger, and green onion and their physicochemical, microbiological, and sensory characteristics were assessed. Each ingredient utilized for the preparation of dongchimi did not affect changes in pH and titratable acidity, but exerted significant effects on sensory scores of overall acceptability, acid odor, salty, and hot taste. In cluster analysis using the 'Ward' method, dongchimi samples were classified into three groups. The first group was the samples prepared with a variety of ingredients including garlic, and the second group included samples prepared with the sole ingredient, except for red pepper. The third group had features similar to those of the sample prepared without other ingredients. It was determined that garlic played a crucial role in the sensory properties of dongchimi, and the addition of various ingredients enhanced hot taste and reduced acid odor, sourness, moldy odor, and carbonated taste by their interaction.