• Journal of the Korean Applied Science and Technology
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• v.37 no.4
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• pp.1020-1033
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• 2020

This study attempted to investigate the usefulness of Rhus javanica L., Cinnamomum verum and Rosmarinus officinalis extracts which have antimicrobial and antioxidant effects without any harm on human health as natural preservatives. In terms of extraction, extraction by 70% ethanol and hot-water extraction were used for Cinnamomum verum and Rhus javanica L. respectively. For Rosmarinus officinalis, a mixed method (70% ethanol and hot-water extraction) was adopted. In terms of experimental methods, antimicrobial effects, antioxidant activity through DPPH and safety and stability of cosmetics were assessed, and a challenge test was performed, and the results found the followings: According to an antimicrobial test, good antimicrobial effects were found in bacteria (Rhus javanica L. extract) and fungi (Cinnamomum verum extract). In contrast, the Rosmarinus officinalis extract was set aside because of poor antimicrobial activity. In the mixed extract (Rhus javanica L. + Cinnamomum verum), antimicrobial effects were observed in 'complex C (mixed in a 1:1 ratio)' while both inhibitory and sterilizing effects were found in 5 different test strains at minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). In addition, antioxidant effects were detected in non-mixed extract and mixed extract ('complex C'). Furthermore, a test on cosmetics which adopted '10% complex C' instead of synthetic preservative revealed safety and stability. Therefore, this study has confirmed the potential of the Rhus javanica L., Cinnamomum verum and Rosmarinus officinalis extracts as materials for natural preservatives.

• Microbiology and Biotechnology Letters
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• v.36 no.2
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• pp.101-105
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• 2008

In order to obtain yeast cells producing a bacteriocin OR-7, the 180 bp polynucleotide corresponding to the OR-7 gene including codons for start and stop was chemically synthesized and cloned into pAUR123, an yeast expression vector. Transformed yeast cells exhibited growth inhibition of Bacillus subtilis, Campylobacter jeuni, Escherichia coli and Pseudomonas aeruginosa. This result indicates that yeast cells producing OR-7 possess bacteriocidal properties against both Gram positive B. subtilis and Gram negative C. jejuni, E. coli and P. aeruginosa cells. The recombinant yeast strain constructed in this study can be applied in the food preservative or animal feed.

• Journal of Microbiology and Biotechnology
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• v.22 no.9
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• pp.1218-1223
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• 2012

${\varepsilon}$-Poly-$_L$-lysine (${\varepsilon}$-PL), produced by Streptomyces or Kitasatospora strains, is a homo-poly-amino acid of $_L$-lysine, which is used as a safe food preservative. The present study investigates the combined use of cell immobilization and in situ adsorption (ISA) to produce ${\varepsilon}$-PL in shaken flasks. Loofah sponge-immobilized Streptomyces ahygroscopicus GIM8 produced slightly more ${\varepsilon}$-PL than those immobilized on synthetic sponge, and sugarcane bagasse. Moreover, loofah sponge supported the maximum biomass. Hence, loofah sponge was chosen for cell immobilization. Meanwhile, the ion-exchange resin D152 was employed for ISA. The loofah sponge-immobilized cells produced $0.54{\pm}0.1g/l$ ${\varepsilon}$-PL, which significantly increased to $3.64{\pm}0.32g/l$ after combining with ISA through the addition of resin bags. The free cells with ISA using the dispersed resin yielded $2.73{\pm}0.26g/l$ of ${\varepsilon}$-PL, an increase from $0.82{\pm}0.08g/l$. These data illustrate that the proposed combination method improved production most significantly compared with either immobilization or ISA only. Moreover, the immobilized cells could be repeatedly used and an ${\varepsilon}$-PL total amount of $8.05{\pm}0.84g/l$ was obtained. The proposed combination method offers promising perspectives for ${\varepsilon}$-PL production.

• Korean Journal of Human Ecology
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• v.10 no.2
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• pp.63-75
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• 2007

The results of this study on Purchase Patterns and Recognition of Processed Foods of School Meal Service Dietitians of elementary, junior and senior high schools in Chonbuk and Deagu Area are as follows : First, the rate of single cooking of the schools surveyed is 100% in Deagu and 66.9% in Chonbuk, and Chonbuk has more small-meal service schools which caused a higher labor cost than Deagu, Secondly, schools in Deagu has purchased not completely processed vegetables and fish and shells than Chonbuk, and Chonbuk(66.9%) has served more Kim-chi products than Deagu(41.6%). Thirdly, nutritional effects and preference have been considered as school dietitians make plans for the menu. Fourthly, the opinions of the school dietitians about processed food are in the order of high sodium content, convenience and the use of preservative, and Chonbuk has responded positively to the articles of future oriented quality, cooking usage and variety while Deagu has thought of it as an economical. The expected effects from the use of processed foods are in the order of saving labor time and student preferences. Fifthly, meat products have been frequently used and more frozen meat products have been used in Deagu and senior high school than Chonbuk and elementary and junior high schools, last, preferences on processed food are in the order of frozen sea food, noodles. dried sea food, processed vegetable and fruit, dairy goods and others. Senior high school dietitians have preferred packed meat products and other frozen processed food more than elementary and junior high school dietitians. The rate of serving processed food had a different depending on the number of students. In this study, dietitians recognize the harmful effects of processed foods over the merits, which means that the rate of using processed food is low. The proper usage of processed foods is thought to improve the preference of students, to have cooking time shortened and to help manage the meal service sanitarily and efficiently. Therefore, companies producing processed foods should do their best to develop safety and health oriented foods to gain the credibility, and the government should make new regulations for people to purchase and obtain processed foods without any doubt.

• Journal of the Korean Wood Science and Technology
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• v.29 no.2
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• pp.140-145
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• 2001

Antimicrobial and antioxidative activities on heartwood extractives of domestic species were investigated to develop a natural fungicide or preservative. Six flavanones including pinostrobin, eriodictyol, naringenin, pinocembrin, taxifolin and verecundin were isolated from Prunus sargentii which has been selected due to its high antimicrobial and antioxidative activities among the tested species. According to the results of antifungal test, pinocembrin was evaluated as the highest antifungal compound among the test compounds, which showed 80% of hyphal growth inhibition rate. Antifungal activity of pinocembrin was similar to hinokitiol(${\beta}$-thujaplicin), strong antimicrobial compound isolated from Thujopsis dolabrata. Naringenin followed pinocembrin in its antifungal activity. However, verecundin did not show any antifungal activity. No compound was effective in antibacterial activities. As a result of the measurement of free radical scavenging activity, antioxidative activities of taxifolin and eriodictyol were 2 times that of ${\alpha}$-tocopherol, and antioxidative index of these compounds were even superior to that of ${\alpha}$-tocopherol. In this regard, it could inferred that high antifungal and antioxidative activities of extractives of P. sargentii were derived from pinocembrin, taxifolin and eriodictyol, respectively.

• Journal of the Korean Wood Science and Technology
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• v.38 no.4
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• pp.341-348
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• 2010

Antifungal and antibacterial activities of wood vinegars were investigated in this study in order to apply for the natural fungicides and food preservatives. The antifungal activities of wood vinegars were measured as a hyphal growth inhibition rate using four plant pathogenic, four wood rot and one mushroom pathogenic fungi. Inhibition effect on the fungi growth was explicitly observed at the concentrations higher than 0.5% of unrefined wood vinegar and higher than 1.0% of refined wood vinegar, respectively, suggesting that unrefined wood vinegars showed the higher antifungal activities than that of refined wood vinegars. The highest inhibition effect on the fungi growth was shown in Libertella betulina which is a mushroom pathogenic fungus. In addition, the wood vinegars from Pinus densiflora showed the higher antifungal activities against the plant pathogenic and wood rot fungi than that from Quercus spp.. On the other hand, the antibacterial activities of wood vinegars were determined by a paper disc method using the three gram positive and five gram negative bacteria. The unrefined wood vinegars showed a prominent effect on the suppression of bacteria growth at the concentration of 10%, while the suppression of bacteria growth was not observed in the refined wood vinegars. These results also suggest that the unrefined wood vinegars showed the higher antibacterial activities than the refined wood vinegars. The antibacterial activities of wood vinegars against gram positive bacteria were higher than those of wood vinegars against gram negative bacteria. From these results, it can be inferred that the wood vinegars has the strong antimicrobial activities and can be applied as the natural fungicides and food preservatives.

• Korean Journal of Plant Resources
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• v.26 no.1
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• pp.36-43
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• 2013

Aralia elata Seem. have a typical traditional significance among the wild herbs traditionally. Edible shoots of A. elata will augment consumer's interest due to its high value functional value, eco-friendly and pesticide-free produce. A. elata's root, fruit and bark are used as material of hypoglycemic agent and medicine for diabetes, kidney trouble, acute hepatitis, rheumation arthritis, stomach cancer and gastroenteric trouble. Flavonoid glycoside compound which is separated from A. elata's shoot shows high antioxidative activity. Also, root's identified active materials of antimicrobial was reported to be produced as food preservative and handy antimicrobial. Therefore, this research investigated quantitative morphological characteristics of leaves, spine and bud in naturally dominated and introducted A. elata in south Korea and then considered its principal compound analysis(PCA) and classification analysis(CA) among the 6 improved cultivars and 19 clones. PCA results showed that it show 76% accumulated explanation from four PC. The A. elata clones were classified into five groups; the first group of 15 clones including Yeongok, the second group of 5 clones including Yeoju, the third group of Bonghwa, Ulleung, the fourth group of Yongmunsa, Boseong and the fifth group of Singu. The object of this study will give us invaluable information about breeding by selection of A. elata in south Korea.

• Journal of the Microelectronics and Packaging Society
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• v.22 no.1
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• pp.15-19
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• 2015

We demonstrated an inspection system for detecting discoloration of PCB Cu ball pad with an OSP surface finish. Though the OSP surface finish has many advantages such as eco-friendly and low cost, however, it often shows a discoloration phenomenon due to a heating process. In this study, the discoloration was analyzed with device-independent CIELAB color space. First of all, the PCB samples were inspected with standard lamps and CCD camera. The measured data was processed with Labview program for detecting discoloration of Cu ball pad. From the original PCB sample image, the localized Cu ball pad image was selected to reduce the image size by the binarization and edge detection processes and it was also converted to device-independent CIELAB color space using $3{\times}3$ conversion matrix. Both acquisition time and false acceptance rate were significantly reduced with this proposed inspection system. In addition, $L^*$ and $b^*$ values of CIELAB color space were suitable for inspection of discoloration of Cu ball pad.

• Journal of the Microelectronics and Packaging Society
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• v.21 no.4
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• pp.97-103
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• 2014

Among various lead-free solders, the Sn-58Bi solders have been considered as a highly promising lead-free solders because of its low melting temperature and high tensile strength. However, Sn-58Bi solder has the poor ductility. To enhance the mechanical property of Sn-58Bi solder, epoxy-enhanced Sn-58Bi solders have been studied. This study compared the microstructures and the mechanical properties of Sn-58Bi solder and Sn-58Bi epoxy solder with aging treatment. The solders ball were formed on the printed circuit board (PCB) with organic solderability preservative (OSP) surface finish, and then the joints were aged at 85, 95, 105 and $115^{\circ}C$ for up to 100, 300, 500 and 1000 hours. The shear test was conducted to evaluate the mechanical property of the solder joints. $Cu_6Sn_5$ intermetallic compound (IMC) layer grew with increasing aging time and temperature. The IMC layer for the Sn-58Bi epoxy solder was thicker than that for the Sn-58Bi solder. According to result of shear test, the shear strength of Sn-58Bi epoxy solder was higher than that of Sn-58Bi solder and the shear strength decreased with increasing aging time.

• Journal of the Korea Convergence Society
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• v.8 no.11
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• pp.159-165
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• 2017

We were investigated the content of 7 preservatives for sheet mask samples(n=42) sold in markets of Daejeon metropolitan city in 2016. &3.3%(n=35) of all samples contained at least one of preservatives. In samples of 30.95(n=14) and 2.39%(n=1) was detected with 2 and 3 preservatives. Phenoxyethaol(PE), methylparaben(MP), chlorphenesin(CP) and benzyl alcohol(BA) showed detection rate of 76.19(n=32), 16.67(n=9), 21.43(n=7) and 2.38%(n=1), respectively. Also The content of detected preservative showed range of 0.06~0.71, 0.18~0.35, 0.06~0.71 and 0.32% and was within the maximum allowed amount established by Korean FDA. However ethylparaben(EP), propylparaben(PP) and benzylparaben(BP) in all samples was not detected. These results can be useful for sharing in emotion-fusioned information and supplying right to know of user.