• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1997.04a
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• pp.37-37
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• 1997

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.11-14
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• 2005

White radish was minimally processed, packed with air, $CO_{2}$ (100%), and $CO_{2}/N_{2}$ (25/75%), and irradiated at 0, 1, and 2 kGy, and its microbiological quality and pH were investigated during storage for 2 weeks at $4^{\circ}C$. Irradiation significantly reduced total aerobic, coli-form, and lactic acid bacteria counts. Modified atmosphere packaging (MAP) enhanced microorganism control during storage. Acidity decreased by MAP but was restored during storage, Irradiation did not affect sample pH. Results show irradiation at 2 kGy combined with MAP can enhance microbiological safety and quality of minimally processed radish.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.103-108
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• 2020

Recently, consumer demand for safe but minimally processed food has rapidly increased. For this reason, many food processing industries are applying hurdle technology to enhance food safety, extend shelf life, and make foods appear minimally processed. Meanwhile, studies have shown that a treatment (stress) meant to inactivate foodborne pathogens may trigger adaptation mechanisms and could even offer cross protection against subsequent treatments. Also, certain routine farm practices such as antibiotic and herbicide use could result in the development of antibiotic-resistant pathogens. Such bacteria may be tolerant to food processing-associated stress and be more likely to remain viable in processed foods. In this review, we discuss the correlation between food processing-associated stress and antibiotic resistance. We also discuss molecular mechanisms such as the use of sigma factors, SOS response pathways and efflux pumps as means of cross protection against antimicrobial compounds and other food processing-associated stresses.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.17 no.1
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• pp.13-17
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• 2011

There is a need in food industry to store minimally processed garlic for long time to have it be used just at the time of demand for final product processing. Optimal modified atmosphere packaging is expected to slow down the quality change extending its storage life. In order to find optimal packaging conditions, plastic films of different gas permeability properties (low density polyethylene (LDPE) $30{\mu}m$, polyolefin $50{\mu}m$ (PD 900), polyolefin $20{\mu}m$ (PD 941)) were used for packaging 400 g of minimally processed garlic. Perforated LDPE packages were prepared as control. The packaged products were stored at $1{\pm}1^{\circ}C$ for 52 days. Package treatments were compared in weight loss, decay, surface color, hardness and soluble solid content. While control package had normal atmosphere of air, LDPE, PD 900 and PD 941 packages attained internal concentration of $O_2$ 4.6% / $CO_2$ 12%, $O_2$ 0.9% / $CO_2$ 21% and $O_2$ 0.5% / $CO_2$ 13% after 45 days, respectively. Control packaging had rapid weight loss with high mold decay and great surface color change in 45 days. In PD 900 film packages of lowest gas permeability, the fresh-cut garlic could be stored without mold decay for 52 days. Except control packaging, there were no significant differences in surface color, hardness and soluble solid content among package treatments.

• Journal of Food Hygiene and Safety
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• v.31 no.1
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• pp.8-14
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• 2016

The purposes of this study are to confirm ways to reduce bacteria of minimally processed agricultural products, using antibacterial foods that are easily available in home and to improve bacterial hygienic condition of them. We chose garlic-allicin, ginger-gingerol, green tea-catechin, cinnamon-cinnamic aldehyde, wasabi-allyl isothiocyanate as antibacterial foods and their unique antibiotic materials. We confirmed the better washing effect when these antibiotic extracts were used, compared to washing effect by only distilled water. Their antibiosis was proved by statistical processing. PFGE (Pulsed Field Gel Electrophoresis) of Bacillus cereus shows continuous contamination probability of minimally processed vegetables by same product suppliers and the necessity of systematic measures against bacterial contamination.

• KSBB Journal
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• v.28 no.6
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• pp.356-365
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• 2013

The novel Aloe gels were prepared with dewatering and impregnation by soaking (DIS) processing of Aloe vera leaf slice at four different temperatures (25, 35, 45 and $55^{\circ}C$), using dehydration solution of 40% (w/v) polyethylene glycol (PEG4000). The PEG-impregnation to Aloe vera leaf slice during DIS was observed depending on immersion temperature, and the PEG-impregnated Aloe vera gel (PEG-i-AVG) obtained was characterized using $^1H$ NMR, FT-IR, GPC, XRD and TGA. The PEG-i-AVG had the higher levels of Aloe bioactives (glucomannan and O-acetyl contents) and better quality indices by $^1H$ NMR and FT-IR spectroscopy than those of native Aloe gel. Also, the obtained Aloe gel maintained the bimodal patterns in higher molecular weight region by GPC indicating no degradation of polysaccharide from native Aloe gel. The result observed by SEM confirmed a surface modification by forming the porous structure, and TGA result exhibited better thermal stability than that of native Aloe gel. XRD result revealed that the crystalline structure in Aloe gel was led by incorporation of PEG. Significant decrease of %insolubility and high enhancement of water solubility index were observed, respectively, and highly ordered conformation such as a helix structure was also indicated by Congo red reaction. We concluded that the modification effect for enhancing function of native Aloe gel was successfully obtained by DIS process using PEG as a dehydrating agent. These results suggested that this DIS process had a high potential for developing a new minimally processed product from Aloe vera leaf.

• Nutrition Research and Practice
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• v.16 no.4
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• pp.476-488
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• 2022

BACKGROUND/OBJECTIVES: Dietary sugars intake worldwide is stable or decreasing, but overall sugars intake remains above the recommended level. Some studies suggest that ultra-processed foods (UPFs) drive excessive sugars intake. However, UPF consumption in Korea and its association with sugars intake have not yet been studied. This study aimed to estimate the contribution of UPF consumption to total sugars intake and to investigate the association between UPF consumption and total sugars intake in Koreans. SUBJECTS/METHODS: Data from the Korea National Health and Nutrition Examination Survey 2016-2018 were used, and included data on 21,075 participants aged 1+ years completed a 24-h recall. Food items reported in the 24-h recall were classified according to the NOVA system as UPFs, processed foods, processed culinary ingredients, or unprocessed or minimally processed foods. RESULTS: The average daily energy intake was 1,996 kcal, and UPFs accounted for 26.2% of the total energy intake (% TE). The average total sugars intake was 63.1 g (13.0% TE), and 44.9% of total sugars intake came from UPFs. Among the entire population, 15.8% exceeded the recommended limit for total sugars within 20% TE, and excessive total sugars intake was more prevalent among females (19.5%) and children (21.1%). The prevalence of excessive total sugars intake showed a significantly increasing tendency across the quartiles of UPF energy contribution, ranging from 11.9% in the lowest quartile to 23.2% in the highest quartile. Even after adjustment for sociodemographic variables, UPF consumption was positively associated with the prevalence of excessive total sugars intake (P for trend < 0.001). This association was similar in subgroup analyses by sex and age. CONCLUSIONS: This study suggests that UPF consumption may drive excessive intake of total sugars in the Korean diet. Our findings conclusively establish that restricting UPF consumption may be an efficient way to reduce sugars intake in Korean population.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.239-247
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• 2010

This study was conducted to increase the keeping quality of the minimally processed pear slices during the cold storage. Korean pears, 'Shin-go (Niitaka)', 'Chu-hwang' and 'Won-hwang’ were immersed in 1% ascorbic acid, 0.1% calcium propionate, 1% citric acid, 0.2% N-acetyl cysteine and 0.5 M 4-hexylresorcinol solution for 3 three minutes and then stored at $1{\pm}0.5^{\circ}C$ for 10 days. We have also examined into the firmness and the color difference of pears slices as affected by the application of the anti-browning agents. The firmness of pears slices which that were immersed in 0.1% calcium propionate and 0.2% N-acetyl cysteine solution were not significant at did not differ significantly after 10 days after of cold storage. However, the ${\Delta}E^*$ values of 'Shin-go' slices which that were treated with 0.1% calcium propionate and 0.2% N-acetyl cysteine solution and stored for 10 days decreased by 3.18 and 3.83, when compared with that in of the control, which decreased by 6.36. The ${\Delta}E^*$ values of 'Chu-hwang' slices which that were treated with 0.2% N-acetyl cysteine and 0.1% calcium propionate solution had the slight difference by differed by only 2.09 and 2.14, when compared with that in of the control, which differed by 3.04. The ${\Delta}E^*$ values of 'Won-hwang' slices which that were treated with 1% citric acid and 0.5 M 4-hexylresorcinol were 4.49 and 5.83, respectively, while that in of the control decreased by 8.95. It was assumed that the anti-browning agent treatment had the different activities among varieties of the pear varieties slices, however, application of 0.2% N-acetyl cysteine and 0.1% calcium propionate application had greater the higher antibrowning activity.

• Korean Journal of Community Nutrition
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• v.27 no.6
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• pp.455-467
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• 2022

Objectives: In this study, we suggest a Korean NOVA food classification that can be applied to food consumption among Korean. Based on this suggestion, the nutritional intake of Korean adults from ultra-processed foods (UPFs) was estimated. Methods: Korean commercial food was categorized based on the NOVA food classification criteria through the Korea Food Code and expert meetings. Then, the nutrient intake status of 6,991 participants in the 2018 National Health and Nutrition Examination Survey was analyzed according to the food processing level. Then, 4,152 adult participants (age 19-65) were divided into quartiles on the basis of their intake of UPFs, and the nutrient intakes from UPFs were compared. Results: Korean NOVA Food Classification defines with priority Group I (Unprocessed/ Minimally processed foods) and Group II (Processed culinary ingredients) foods based on the food cooking or consumption. Then, Group III (Processed foods) and Group IV (UPFs) are classified according to whether the characteristics of the raw materials used are maintained or whether the food was consumed before the 1970s. Our analysis results showed that most of the calories in the diet were consumed by Group I (52.7%), followed by Group IV (29.3%). After categorization of the adult participants into four groups according to their energy consumption from UPFs, we found that the highest consumption group (Q4) was younger and had higher percentage of men than women. The comparative analysis of the consumption of ultra-processed foods by Korean adults revealed that participants of a younger age and men consumed higher energy from UPFs than older participants and women, respectively (P < 0.01). Furthermore, the larger intake of UPFs was associated with an increasing trend for a higher intake of energy, sugar, saturated fat (P for trend < 0.001), total fat (P for trend = 0.021), and sodium (P for trend = 0.005), whereas the intake of carbohydrate, protein, and dietary fiber had a decreasing trend (P for trend < 0.001). Conclusions: With the current increase in the consumption of processed and ultra-processed foods, it is important to carefully consider not only nutrient intake but also the level of food processing.

• Food Science and Preservation
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• v.19 no.5
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• pp.626-632
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• 2012

In this study, the changes that occurred in the quality of minimally processed sliced Deodeok (Codonopsis lanceolata) in relation to the packing method during storage at $7^{\circ}C$ were investigated. The storage tests were conducted for seven days using PE sealing, but PP sealing and vacuum packaging preserved the Deodeok for 14 days. On the seventh day, the vinyl-packaged Deodeok showed a remarkable fall in quality with 4.5 °Brix, but the PP-sealed and vacuum-packaged Deodeok showed slight falls with 6.4 and $6.8^{\circ}Brix$, respectively. The PE- and PP-sealed Deodeok did not show significant differences in texture and moisture content for two days, and the moisture content was highest in the vacuum-packaged Deodeok during storage. In relation to the total viable cell and the coliform count, the vacuum-packaged Deodeok showed the lowest rate of increment during storage, followed by the others. Thus, the bubble-washed and vacuum-packaged minimally processed sliced Deodeok was found to have the best quality.