• Food Science and Preservation
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• v.21 no.4
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• pp.593-599
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• 2014

This study was conducted to determine the antioxidant potentials of some available plants to source alternate antioxidants and antibiotics. The antioxidant activity was evaluated by determining the antioxidant activity reducing powers and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities of extracts from some local edible native plants. The DPPH radical scavenging activity of the extracts was found to have been 0.41-94.84%. The Elsholtziasplendens NAKAI extract ($85^{\circ}C$, ethanol, accelerated solvent extraction) showed the highest level of antioxidant activity. Eight samples of plant extracts were evaluated for their antimicrobial activities against three microflora (Bacillus subtilis, Escherichia coli, and Candida albicans) using disc diffusion assay. Two samples (Geranium krameri FR. Et SAV. and Cleyera japonica Thunb.) had much more intensive antimicrobial activities than the control. However, their DPPH free radical scavenging activity levels were only 14.50 and 13.85, respectively. It is suggested that they could be used as natural preservatives against bacterial contamination in cosmetics and foods, in place of the common synthetic preservatives currently used.

• Food Science and Preservation
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• v.20 no.1
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• pp.111-120
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• 2013

Sprassis crispa was cultivated using soybean curd whey, and its antimicrobial activities were examined against those of eight microorganisms that were foodborne pathogens or food-poisoning bacteria. The culture broth of soybean curd whey was superior in mycelium content (17.76 g/L) to that of the defined culture broth, and the ${\beta}$-glucan content was about 10.64 percent (w/w). The antimicrobial activities of the culture broth were confirmed against those of B. cereus, St. aureus, L. monocytogenes and S. typhimurium using the paper disk method. The antimicrobial activity was also maintained after the heat treatment and alcalase treatment. The filtrate with less than 3 kDa M.W. also showed the antimicrobial activity against four strains: B. cereus, St. aureus, L. monocytogenes and S. typhimurium. The minimum inhibitory concentration (MIC) was about 1.26 mg/mL in the B. cereus and 12.6 mg/mL in the St. aureus and L. monocytogenes. The S. typhimurium showed a MIC of 62.8 mg/mL. Thus, the culture of Sparassis crispa using soybean curd whey provides a thermally stable antimicrobial agent that can be used as a natural preservative in the biofood industry.

• Food Science and Preservation
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• v.15 no.3
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• pp.340-346
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• 2008

This study investigated the microbial safety of apple snails and intermediate-moisture-content apple snail products subjected to various treatments, according counts of total bacteria, Escherichia coli, mold and yeast during storage at 4C Heating of raw apple snails at 95C for 5 min increased the storage period in relation to total bacteria, E. coli, mold and yeast-cell growth. Addition of 10% NaCl and 50% vinegar increased the microbial safety of apple snails. Microorganisms were not detected for 14 weeks in vacuum-packaged intermediate-moisture-content apple snail products stored at either 4C or 30C. These results suggest that heat treatment of raw apple snails, soaking in 10% NaCl and 50% vinegar solutions, and vacuum-packaging increases the shelf-life and microbial safety of apple snail products.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.752-755
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• 2003

The antimicrobial activity of fresh garlic juice against Escherichia coli O157:H7 was investigated. When E. coli O157:H7 was cultured for 18 hr in the trypticase soy broth containing 1%, 3%, and 5% garlic juice, viable cell number of E. coli O157:H7 was reduced to $2.3{\times}10^2\;CFU/mL$ at 5% from $7{\times}10^8\;CFU/mL$ at the non-treated culture, respectively. The inhibitory effects of the ground beef treated with 3%, 6%, and 10% garlic juice against E. coli O157:H7 was significantly enhanced with approximate 2 log-reduction compared to that of ground beef without garlic. There was no significant difference in the inhibition of E. coli O157:H7 among the groups with different amounts of garlic juice (p<0.05). These results suggest that garlic juice may function well as a natural preservative in food system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1433-1438
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• 2010

This study was carried out to investigate the antioxidative and antimicrobial activities of internal organs of Aplysia kurodai (AK). The internal organs of AK were extracted with methanol (AKM), which was then further fractionated into four subfractions by using solvent partition method, affording hexane (AKMH), methanol (AKMM), butanol (AKMB), and aqueous (AKMA) soluble fractions. The antioxidative activity of fractions from AK was investigated by measuring the scavenging activities of AK against DPPH radical, peroxynitrite ($ONOO^-$) and reactive oxygen species (ROS). Among the various solvent fractions, AKMB showed a marked scavenging effect against DPPH radical, peroxynitrite ($ONOO^-$) and reactive oxygen species (ROS). The antimicrobial activity was increased in proportion to its concentration by the paper disk method. Among the various solvent fractions, AKMM fractions of AK showed the strongest antimicrobial activities. The methanol extracts exhibited antimicrobial activity against all organisms tested, while the hexane extracts showed antimicrobial activity only against Proteus vulgaris. The results suggest that the AK may be suitable for development as a food preservative and alternative antioxidant.

• Journal of the Microelectronics and Packaging Society
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• v.16 no.3
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• pp.11-17
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• 2009

The drop impact reliability comes to be important for evaluation of the life time of mobile electronic products such as cellular phone. The drop impact reliability of solder joint is generally affected by the kinds of pad and reflow number, therefore, the reliability evaluation is needed. Drop impact test proposed by JEDEC has been used as a standard method, however, which requires high cost and long time. The drop impact reliability can be indirectly evaluated by using high speed shear test of solder joints. Solder joints formed on 3 kinds of surface finishes OSP (Organic Solderability Preservation), ENIG (Electroless Nickel Immersion Gold) and ENEPIG (Electroless Nickel Electroless Palladium Immersion Gold) was investigated. The shear strength was analysed with the morphology change of intermetallic compound (IMC) layer according to reflow number. The layer thickness of IMC was increased with the increase of reflow number, which resulted in the decrease of the high speed shear strength and impact energy. The order of the high speed shear strength and impact energy was ENEPIG > ENIG > OSP after the 1st reflow, and ENEPIG > OSP > ENIG after 8th reflow.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.485-489
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• 2008

In this study, the fried fish paste was prepared from Alaska pollack meat paste added with propolis. The quality characteristics were analyzed by peroxide value, gel strength, color, viable cell count and sensory evaluation. The fried fish paste product had lower peroxide value and viable cell count after frying compared to the one without propolis. The antioxidant and antispoiling ability of propolis in fried fish paste increased with content of propolis. Gel strength increased with increasing addition of propolis. L-value decreased but a-value and b-value increased with the addition of propolis. In sensory evaluation, 0.17% propolis had the best score in overall acceptability. These results indicate that the fish paste could be prepared by adding the propolis for high quality and functionality. Consequently, propolis can be applied as a food preservative or additive.

• Journal of the Korean Wood Science and Technology
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• v.28 no.2
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• pp.32-41
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• 2000

Antimicrobial and antioxidative activities on heartwood extractives from Zelkova serrata were investigated to develop a natural fungicide or preservative. The ethanol extract from Z. serrata was fractionated in the order of petroleum ether, diethylether and ethylacetate to determine antimicrobial activity. The highest antimicrobial activity against the tested microorganisms was found in the petroleum ether soluble fraction. An active antimicrobial compound was isolated from petroleum ether soluble fraction, and identified as 7-hydroxy-3-methoxycadalene by $^1H$-, $^{13}C$-NMR and EI-MS spectrometry. This compound showed higher antifungal activity, but lower antibacterial activity than hinokitiol(${\beta}$-thujaplicin), strong antimicrobial compound isolated from Thujopsis dolabrata. Antioxidative activity was also higher than ${\alpha}$-tocopherol and similar to BHT(butylated hydroxytoluene), one of the strongest synthetic antioxidant. As a result, it was concluded that 7-hydroxy-3-methoxycadalene isolated from Z. serrata had strong antifungal and antioxidative activities.

• Journal of the Korean Wood Science and Technology
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• v.37 no.6
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• pp.487-496
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• 2009

The sapwood of yellow poplar is very bright while its heartwood is usually greenish which changes to dark brown with weathering. This difference in color value between sapwood and heartwood causes difficulty in using yellow poplar as higher value added materials such as interior finish and furniture part. In this study, hot-water treatment, vacuum-heat treatment and oven-heat treatment were carried out to reduce the difference in color value between heartwood and bright sap wood and to increase durability. FT-IR analysis, contact angle measurement and decay test were carried out to find out the mechanism of functional group change and the increment of durability by heat treatment. The result of decrement ratio of color difference were 45.7% by hot-water treatment, 26.8% by vacuum-heat treatment, and 60.2%, 87.8%, and 88.8% by $180^{\circ}C$, $200^{\circ}C$ and $220^{\circ}C$ oven-heat treatments respectively. Furthermore, it has been found that oven-heat treatment causes decrement of mass loss by decay in this study. It is suggested that oven-heat treatment could be environmentally friendly preservative treatment without chemicals.

• Journal of Food Hygiene and Safety
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• v.21 no.4
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• pp.269-273
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• 2006

Potassium Sorbate (PS) is a potassium salt version of sorbic acid, which has antimicrobial and fungistatic features in foods. Therefore, PS is used as a food preservative against fungi and mold. PS has been found to be non-toxic even when taken in large quantities given its trait to be broken down in the body into water and carbon dioxide. Gap Junctional Intercellular Communication (GJIC) is essential in the maintenance of tissue homeostasis during development and differentiation. This study was made of the effects of PS on GJIC in WB-F344 rat liver epithelial (WB) cells. We found dramatic decrease of cell viability in time- and dose-dependent manners when WB cells were treated with PS. The effect of PS on GJIC is strong inhibition, and it took place in parallel with a hyperphosphorylation of connexin 43 expression. The finding that PS interferes with gap junction functionality should be considered with respect to the mechanism of PS-induced hepatotoxicity.