• Journal of the Korean Applied Science and Technology
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• v.27 no.2
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• pp.157-167
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• 2010

This study was conducted to investigate the quality characteristics of the natural dishwashing liquid added with the mixture extracts of Curcuma Longa L. (CL), Morus alba (MA) and Ecklonia cava (EC) at various concentrations. The pH and lightness of the natural dishwashing liquid were reduced by adding the mixture extracts, while the turbidity was increased. The natural dish washing liquid added with mixture extracts was shown to display strong antimicrobial activities against L. monocytogenes compared to that of control. Also, it revealed that antioxidant activity was increased depending on concentrations. However, natural dishwashing liquid added with mixture extracts showed the low detergency efficiency. In sensory evaluation, the natural dishwashing liquid containing CL 0.5%, MA 0.25% and EC 0.25% was preferred than the control and it showed negative result in skin patch test. These results suggest that the addition of CL 0.5%, MA 0.25% and EC 0.25% positively improved the qualities characteristics in the natural dish washing liquid.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.442-450
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• 2018

Liquid egg products can be contaminated with Salmonella spp. during processing. A predictive model for the growth of Salmonella spp. in unpasteurized liquid eggs was developed and validated. Liquid whole egg, liquid yolk, and liquid egg white samples were prepared and inoculated with Salmonella mixture (approximately 3 Log CFU/mL) containing five serovars (S. Bareilly, S. Richmond, S. Typhimurium monophasic, S. Enteritidis, and S. Gallinarum). Salmonella growth data at isothermal temperatures (5, 10, 15, 20, 25, 30, 35, and $40^{\circ}C$) was collected by 960 h. The population of Salmonella in liquid whole egg and egg yolk increased at above $10^{\circ}C$, while Salmonella in egg white did not proliferate at all temperature. These results demonstrate that there is a difference in the growth of Salmonella depending on the types of liquid eggs (egg yolk, egg white, liquid whole egg) and storage temperature. To fit the growth data of Salmonella in liquid whole egg and egg yolk, Baranyi model was used as the primary model and the maximum growth rate and lag phase duration for each temperature were determined. A secondary model was developed with maximum growth rate as a function of temperature. The model performance measures, bias factor ($B_f$, 0.96-0.99) and $r^2$ (0.96-0.99) indicated good fit for both primary and secondary models. In conclusion, it is thought that the growth model can be used usefully to predict Salmonella spp. growth in various types of unpasteurized liquid eggs when those are exposed to various temperature and time conditions during the processing.

• Analytical Science and Technology
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• v.36 no.1
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• pp.22-31
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• 2023

As the use of e-liquid cigarettes is rapidly increasing worldwide, it multiplies the potential risk undisclosed to the health of non- and smokers. To reduce the hazard, each country has its own set of regulations for controlling e-liquids. In Korea, the narrow definition of tobacco makes it difficult and have been steadily occurring tax evasion exploiting the difference in natural and artificial nicotine. Therefore, it is very important to distinguish source of nicotine for their regulation. To find biochemical discriminant markers, this study established analysis methods based on high-performance liquid chromatography coupled with diode array detector (HPLC-DAD) and high-performance liquid chromatography coupled with triple Quadrupole mass spectrometry (HPLC-MS/MS) for nicotine enantiomers and tobacco alkaloids targeted using the difference in pathways of nicotine biosynthesis and chemical synthesis. The method was validated by experimenting linearity (R² > 0.999), recovery (80.99-108.41 %), accuracy (94.11-109.73 %) and precision (0.04-8.27 %). Then, the results for discrimination of the nicotine obtained from analysis of 65 commercial e-liquid products available in Korean market was evaluated. The method successfully applied to the e-liquids and one sample labelled 'synthetic nicotine' for tax exemption was found to contain a natural nicotine product. This method can be used to determine whether an e-liquid product uses natural or artificial nicotine and monitor non-taxable e-liquid products. The method is more scientific than the existing one, which relies only on field evidence.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.545-549
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• 2013

Liquid paraffin is a mixture of heavier alkanes derived from petroleum. It can be used as a lubricant in processing machinery, as a coating agent, or as a releasing agent. The purpose of this study was to analyze liquid paraffins in foods by using a gas chromatography-flame ionized detector (GC-FID). Liquid paraffin was extracted from the food samples using n-hexane. Non-polar aromatic or olefinic co-extractives were removed by alkaline permanganate oxidation followed by clean up on an aluminium oxide SPE cartridge before the GC-FID analysis. The results of recovery tests were 91.5-103.2%. Based on this optimized method, we investigated the amount of liquid paraffin in various food samples purchased from domestic markets. The levels of liquid paraffin in bread were $95.5{\pm}156.0$ mg/kg (0.008%), those in capsules were $40.2{\pm}54.5$ mg/kg (0.001%), and those in dried fruits and vegetables were $3.0{\pm}18.1$ mg/kg (0.0001%). No liquid paraffin was detected in fresh fruits and vegetables. We propose that our method can be used to monitor and detect liquid paraffin in foods for food safety management.

• Food Science and Preservation
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• v.18 no.2
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• pp.266-270
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• 2011

The refined chaff liquid smoke purified by the second or third filtering, supplemented with Artemisia extract or Perillae folium extract was investigated by measuring antioxidant and antiatopic activities. In DPPH and FRAP assays, three kinds of chaff liquid smokes had potential in antioxidant activity. Additionally, we assessed for antiatopic activity by using C57BLl6 mice with stimulation of dinitrofluorobenzene and observed that their ear swelling was alleviated by various fractions. Overall, all of the chaff liquid smoke reduced the response of swelling on ear epidermis. Especially, refined chaff liquid smoke supplemented with Perillae folium extract was most active than any other fractions.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.57-62
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• 2004

The purpose of this study was to investigate the possibility of Meles moles application as an edible functional food resource. This study was conducted to estimate the general nutrition composition, amino acid and minerals contents, fatty acid composition of Meles meles oil and the added fermented medicinal herbs liquid, and examine the cell toxicity effects in normal liver and kidney cells. The approximate composition of Meles moles oil was crude fat, 97.64％, crude ash, 1.99％ and crude protein, 0.37％. In the fermented liquid, the approximate composition was moisture, 96.08％, Carbohydrate, 1.53％, crude ash, 0.92％, dietary fiber, 0.65％, crude protein, 0.54％ and crude fat, 0.28％. The amino acid contents were 2.67 and 80.9mg％ in the oil and liquid, respectively. The singularity of the unsaturated fatty acid contents attracted our attention. Especially, the polyunsaturated fatty acid compositions were 32.28 and 54.98％ in oil and liquid, respectively. Negative effects were not found form the results of the cell toxicity respection. These results imply that Meles effects oil and the added fermented medicinal herbs liquid can be used as possible food resources and functional food materials.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1430-1434
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• 2009

The present study used the liquid extraction pretreatment method and developed a liquid chromatographyultraviolet detector (LC-UV) for the simultaneous determination of 14 sulfonamides (SAs) residues in porcine and chicken muscle. Linearity within a range of $50-150\;{\mu}g/kg$ was obtained with the correlation coefficient ($r^2$) of 0.9673-0.9997. The mean recovery of SAs was 55.9-109.7% (relative standard deviations; RSDs 1.7-17.3%) in porcine muscle and 52.8-112.4% (RSDs 2.3-16.9%) in chicken muscle. The limits of detection (LODs) and limits of quantification (LOQs) were 2-32 and $7-96\;{\mu}g/kg$ in porcine muscle, and 4-32 and $13-97\;{\mu}g/kg$ in chicken muscle, respectively. These values were lower than the maximum residue limits (MRLs) established by the European Union. The sum of all SAs residues present should be less than $100\;{\mu}g/kg$.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.235-240
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• 2000

Various separation techniques of antimicrobial compounds from food materials have proven to be ineffective, involving liquid-liquid extraction and chromatography. We established efficient separation procedure for partially purifying antimicrobial compounds from Korean leek. Separation procedures consisted of ultrafiltration, liquid-liquid extraction, TLC and HPLC. Molecular weight of antimicrobial compounds were less than 5,000 dalton. Major compounds were propenyl methyl disulfide, S-methyl methylthiosulphonate and dimethyl disulfide.

• Korean Journal of Environmental Agriculture
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• v.17 no.3
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• pp.234-238
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• 1998

Anaerobic degradation characteristics of dewatered liquid of household food waste including methane conversion efficiency and degradation kinetics were studied in an anaerobic batch reactor of 5 L volume. The ultimate methane production for dewatered liquid of household food waste tested was over 0.31L $CH_4/L{\cdot}dewatered$ liquid of household food waste. The kinetic constant of dewatered liquid of household food waste tested was $0.223d^{-1}/L$. The kinetic behavior of anaerobic degradation was described as a first order series reaction. The determinant of rate-limiting step(DR) that is balanced out from the rates of reaction steps was defined by the logarithmic difference of the maximum acidification rate and the maximum methanation rate. Anaerobic degradation characteristics of organic materials were evaluated by the value of DR. The DR of dewatered liquid of household food waste tested was 1.17.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.978-984
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• 2009

An analytical method for the simultaneous determination of 9 quinolones (QNs) in porcine, chicken, and bovine muscles was developed and validated using liquid chromatography-fluorescence detector (LC-FLD). The samples were extracted using a liquid-liquid extraction (LLE) process. Chromatographic separation was achieved on a reverse phase $C_8$ column with a gradient elution using a mobile phase of 200 mM ammonium acetate buffer (pH 4.5) and acetonitrile (ACN). The proposed method was validated according to the Food and Drug Administration (FDA) guideline for bioanalytical assay procedures. Recoveries of QNs were 83.1-111.9% with relative standard deviations (RSDs) below 15%. Linearity within a range of 30-500 ${\mu}g/kg$ was obtained with the correlation coefficient ($R^2$) of 0.9967-0.9999. The limits of detection (LOD) were 1-16 ${\mu}g/kg$. These values were lower than the maximum residues limits (MRLs) established by the European Union (EU). The present method was successfully applied to determine QNs in edible muscles.