• 한국식품영양과학회지
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• 제27권1호
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• pp.69-74
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• 1998

자숙가리비의 shelf-life를 연장하기 위하여 열처리하여 탈각한 가리비에 보존제를 첨가한 다음 $5^{\circ}C$에 저장하면서 여러 가지 화학적 및 미생물적 변화를 분석하였다. pH는 저장기간이 증가할수록 감소하였으며, 보존제 첨가군들은 저장 후반에 급격한 pH 감소를 억제하였다. 보존제 첨가는 저장 후분에 있어서 TMA, VBN, 및 TBA 생성을 억제하였으며, 전반적으로 숙성 초기에 있어서 미생물의 성자을 억제하였다. 보존제 첨가는 자숙가리비의 shelf-life를 약 3~7일 정도 연장하였다.

• 한국축산식품학회지
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• 제44권1호
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• pp.146-164
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• 2024

Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.

• 한국식품위생안전성학회지
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• 제10권1호
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• pp.33-39
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• 1995

The antibacterial and antifungal effect of grapefruit seed extract(GFSE) was investigated for its purpose of application to a diverse spectrum of field as sanitizers, disinfectants and preservatives. GFSE showed coparatively high content of such flavoniods as naringin and hesperidin and ascorbic acid. GFSE containing a low level of organic acids is a heavy viscous and water-soluble liquid. As a result of the antimicrobial test of GFSE, Bacillus subtilis and Aspergillus oryzae did not survive at detectable levels when treated with more than 100 ppm of GFSE. The minimum inhibitory concentrations of GFSE for a wide variety of pathogenic and putrefactive bacteria, fungi and yeasts were 100 ppm and 250 ppm, respectively. In the comparable electron micrograph of microbial cells treated with GFSE or not, we could conclude that GFSE destroy microorganisms by disrupting the functions of the cell wall membrane and microbial spores.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.23-28
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• 1998

The objective of this study was to investigate the methods of quality maintenance using modified atmosphere packaging with various quality preservatives at ambient and low temperatures. Ethylene(<1.0ppm) accumulated during modified atmosphere storage of Chinese cabbage using polyethylene film(60$\mu\textrm{m}$) caused quality deterioration such as yellowing and abscission. The addition of potassium permanganate reduced ethylene level and thus extended storage life of l00% at 20$^{\circ}C$ and 140% at 0$^{\circ}C$. To establish the storage conditions of minimally processed sit and vegetables, the experiment was conducted with various quality preservatives and packaging materials. Ceramic film(Zeolite 7%, 60$\mu\textrm{m}$) showed increasing storage life of 50%, reducing total microbial counts of 50% and keeping high appearance quality of minimally processed pears stored at 20$^{\circ}C$ and 0$^{\circ}C$. Minimally processed Chinese cabbage treated with l% CaCl2 at 20$^{\circ}C$, and 1% CaCl2 and 1% NaCl at 0$^{\circ}C$ has a longer storage life of 90% with good maketable quality. Treatment of 1% NaCl for cut Asian penis appeared increased storage life of 100%, decreased cut surface browning and the best overall acceptability by a sensory panel.

• 공업화학
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• 제33권2호
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• pp.179-187
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• 2022

본 연구에서는 1,2-알칸디올계 화합물의 보존력과 친수성을 향상할 목적으로 12개의 탄소 사슬 길이와 아민기를 갖는 1,2-도데실아미노프로판디올(1,2-dodecylaminopropanediol, 1,2-DDAP)의 합성을 설계하였다. 1,2-DDAP는 40 ℃의 에탄올(ethanol) 용매에서 도데실아민(dodecyl amine, DDA)과 3-모노클로로-1,2-프로판디올(3-monochloro-1,2-propanediol, 3-MCPD)의 반응에 의해 제조하였으며, 그 수율과 순도는 1:0.8의 DDA:3-MCPD 몰 비와 2 h의 반응 조건에서 각각 약 56%와 98%였다. 1,2-DDAP의 항균 효과는 1,2-옥탄디올(1,2-octanediol, 1,2-ODIOL) 또는 1,2-데칸디올(1,2-decanediol, 1,2-DDIOL)과 비교하여 10~100배 낮은 농도에서 미생물에 대한 최소억제농도와 최소살균농도 값을 나타내었다. 1,2-DDAP의 친수성을 바탕으로 1,2-DDAP로 물에 난용성인 1,2-ODIOL 또는 1,2-DDIOL을 소량 첨가하여 혼합 보존제를 제조하였다. 항균력 시험에서 혼합 보존제는 1,2-DDAP 단독사용 대비 동등 이상의 미생물 억제효과를 나타내었다. 응용을 위해 로션(화장품 제형)에서 보존 효과를 확인한 결과, 1,2-DDAP는 1,2-ODIOL 또는 1,2-DDIOL과 비교하여 0.3~0.6배의 낮은 농도에서 유사한 항균력을 나타내었다. 따라서 1,2-DDAP의 단독 사용 및 1,2-ODIOL 또는 1,2-DDIOL을 소량 혼합하여 사용하는 것이 제품 내 보존제에 대한 좋은 대안으로 사용될 수 있을 것이다.

• Journal of Microbiology and Biotechnology
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• 제28권11호
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• pp.1814-1822
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• 2018

Most people use cosmetics to protect their skin. Preservatives are often used to prevent their contamination upon use. There has been a great demand for natural preservatives due to recent reports on the side effects of parabens. Therefore, we evaluated the antimicrobial activities of Lonicera japonica and Magnolia obovata extracts and determined their potential as natural preservatives. We found that the 50% ethanol extract from L. japonica had antibacterial activity only against S. aureus and P. aeruginosa, while the ethyl acetate fraction showed antimicrobial activity against all six microbial strains tested. On the other hand, the 70% ethanol extract and the ethyl acetate fraction from M. obovata showed antimicrobial activity against all six strains. A synergistic effect against S. aureus, B. subtilis, and C. albicans was confirmed when two ethyl acetate fractions having antimicrobial activity against all six strains were used in combination. Synergistic activity against B. subtilis was also confirmed through kill-time analysis. High-performance liquid chromatography was performed to identify the components of each extract. Based on the minimum inhibitory concentration and the results of a disc diffusion assay, we confirmed that caffeic acid and luteolin influenced the antimicrobial activity of L. japonica and that the antimicrobial activity of M. obovata was influenced by the interaction of magnolol and honokiol with other components. Therefore, this study suggests that the combination of L. japonica and M. obovata extracts may be used as a plant-derived natural preservative.

• Journal of Pharmaceutical Investigation
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• 제3권4호
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• pp.5-15
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• 1973

An investigation was carried out on a basis of the bacteriological examination with a view to detecting the degree of bacterial contamination for the 77 samples collected from the locally-sold liquid specialties. It's test period was 50 days from July 10 to August 30, 1971. Specially, the survey has put emphasis on the population of general bacteria and the identification of coli-form group, staphylococcus species, streptococcus species, bacillus species, fungi, and yeast species from liquid samples. The results obtained are summarized as follows; (1) For the 77 samples tested, the contamination of general bacteria was found out as minimun 0, i,e., maximum, $12{\times}10^4$ and the total average $45{\times}10^2$ per milliliter. (2) Although streptococcus species could not be detected with the samples, the contamination of the coli-form and staphylococcus species means the strong suggestion of the possibility of pathogenic bacterial contamination. (3) Specially, the products which stay in the neutral pH range and use suspending agents need to care for the microbial contamination in the manufacturing crocess. (4) It is thought necessary to perform the microbiological quality control in the liquid preparations only at least. (5) As the microbial contamination degree in the liquid decreases according to the elapse of time, the microbiological quality control will have to be carried out immediately after the completion of the manufacturing process in order to know the accurate degree. (6) The author thinks that the main reason of the microbial contamination in the liquid is the contamination during the manufacturing process. (7) For the purpose of prevention of the microbial contamination in liquid, therefore, it is more important to make efforts for the rationalization of manufacturing process, the improvement of equipment and environment, the specific training of workers for hygienic knowledges, etc. rather than the use of preservatives for the preparations.

• 대한화장품학회지
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• 제31권1호
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• pp.43-49
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• 2005

최근, 민감성 피부가 증가함에 따라 화장품의 안전성이 매우 중요시되고 있으며, 특히 방부제는 화장품 사용에 따른 부작용을 일으킬 수 있는 주요 자극원의 하나로 알려져 있다. 하지만, 방부제의 세포 독성 피부 투과, 유/수 분배, 항균력 비교 및 이를 통한 피부 자극과의 상관성 분석에 관한 연구는 전무한 실정이다. 본 연구의 목적은 상기의 여러 factor를 고려하여 화장품에서 빈번히 사용되고 있는 방부제의 하나인 phenoxyethanol을 이용한 저자극 방부시스템 개발에 관한 것이다. MTT assay를 통하여 human norm기 fibroblast cell에 대한 독성을 평가해 본 결과, 세포 독성은 propylparaben>butylparaben>ethylparaben>methylparaben>triciosan>phenoxyethanol 순으로 확인되어 phenoxyethanol이 다른 방부제에 비해 낮은 세포 독성을 나타낸 반면, 피부 일차자극을 알아보기 위하여 수행한 인체 첩포시험에서는 triclosan, methylparaben에 비해 높은 피부 자극을 나타내었다. 5 ${\~}$ 8 주령의 웅성 무모생쥐의 피부를 적출하여 in vitro Franz diffusion cell system을 이용한 방부제의 피부 투과도를 측정하여 본 결과, 피부 투과도는 phenoxyethanol > methylparaben > ethylparaben > propylparaben > butylparaben > triclosan 순으로 확인되어 세포 독성이 낮은 phenoxyethanol의 높은 피부 자극이 높은 피부 투과도와 연관성이 큰 것을 확인하였다. 따라서, 본 연구에서는 비교적 독성이 낮은 phenoxyethanol의 피부 투과도를 감소시킬 수 있는 방법을 찾고자 하였으며, 연구 결과, 제형내 polarity가 낮은 oil을 사용할 경우 phenoxyethanol의 피부 투과가 현격히 감소하며, 피부 자극도 감소함을 알 수 있었다. Oil polarity에 따른 Phenoxyethanol의 유/수 분배 측정 결과, Polarity가 낮은 oil에서는 $70\%$ 이상의 Phenoxyethanol이 수상에 존재한 반면, polarity가 높은 oil에서는 약 $70 {\~} 90\%$의 phenoxyethanol이 유상에 존재하였다. 또한, 미생물에 대한 항균력도 phenoxyethanol이 수상에 많이 존재할수록 증가하는 경향을 나타내었다. 따라서, 제형 내 oil tomposition을 변화시킴으로써 phenoxyethanol의 사용량을 줄일 수 있을 뿐만 아니라, 피부 투과를 감소시켜 보다 피부 자극이 적은 저자극 방부시스템 개발이 가능하리라 보여 진다.

• 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.

• 한국미생물·생명공학회지
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• 제27권2호
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• pp.172-178
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• 1999

In this study, we tested possibility of replacing nitrite salts, which were always added during the meat product processing, with the metabolites produced by antimicrobial and red pigment producing Monascus strains. We have already shown that Monascus No. 116 strain has the highest antimicrobial activity among the strains isolated from Ang-Khak. Monascus isolate No. 229 was chosen due to its outstanding red pigment producing ability. The red pigment production by No. 229 was highest in the medium containing 8% sucrose, 2% yeast extract, 0.1% K2HPO4, 0.5% MgSO4. Optimum pH and temperature for the red pigment production were pH 6.2 and 3$0^{\circ}C$, was found in spot or Rf value 0.54 on TLC plate using ethyl acetate-acetone-water (4:4:1, v/v/v) as development solvent system. Isolate No. 116 and No. 229 were cultured in a optimal condition for the antimicrobial activity and red pigmentation. The culture concentrates were applied in situ to the production of instantly processed ham. Mixed application of 89 ppm Na-nitrite and 300 ppm of culture broth concentrate of Monascus isolate No. 116 and 500 ppm of red color produced by Monascus isolate No. 229 showed similar results with the single application of 94 ppm Na-nitrite. These results confirmed that the antimicrobial activity and red pigment of Monascus strains might be valuable to replace Na-nitrite salt in meat processing.