• 한국식생활문화학회지
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• 제35권6호
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• pp.577-581
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• 2020

This study examined the physicochemical properties of radish pickle containing different natural preservatives (grapefruit seed extract, green tea extract, rosemary, or olive) stored for 0, 1, 2, 3, and 4 weeks. The hardness and color of the radish pickles with the grapefruit seed extract was higher than the other radish pickles during storage from week 0 to week 4. A 14.52% and 13.80% decrease in hardness and color were observed in the radish pickles with grapefruit seed extract (GFE), respectively. In addition, the total phenolic content was highest in the GFE in natural preservatives. Based on the results, GFE was selected as the optimal natural preservatives, and the growth of total viable bacteria and yeast were evaluated. The total viable bacteria and yeast showed similar patterns to the control. These results are expected to be useful in producing radish pickles with optimal quality and contribute to the development of various foods in the food industry.

• 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.

• 대한화장품학회지
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• 제33권2호
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• pp.111-115
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• 2007

일반적으로 화장품에는 제품의 보존성을 향상시키는 것을 목적으로, 파라옥시안식향산에스텔(paraben, 파라벤), 이미다졸리 디닐우레아, 페녹시에탄올, 클로로페네신 등의 화학 방부제가 배합되어 있다. 화학 방부제는 제형의 안정성 및 방부 유효성이 우수하지만, 독성, 피부자극, 알러지를 유발하는 등의 단점이 있어 배합량을 줄이거나 배제하고도 제품의 안정성 및 유효성이 높은 보존 기술이 요구된다. 종래부터 글리세린, 1,3-부틸렌글리콜(BG), 프로필렌글리콜(PG), 디프로필렌글리콜(DPG) 등의 폴리올류들은 보습성분 및 용매로 범용되고 있으며, 고농도로 사용할 경우 항균력이 있지만, 사용성을 떨어뜨리고, 피부 자극을 유발하는 등 제품의 성능을 저하시키는 문제점이 있었다. 본 연구의 목적은 폴리올류의 조성별 항균, 방부력 영향을 평가하고, 스킨케어 유화제형에서 방부제 함량을 감소시킬 수 있는 폴리올 조성을 도출하여 방부제의 사용량을 감소시키고, 사용성 및 안정성도 개선하는 것이다. 범용적으로 사용되는 폴리올류의 항균 증가력을 측정한 결과 글리세린의 항균 증가력은 미미한 반면 BG, PG의 영향력은 유의(p < 0.05) 하였다. S. aureus를 대상으로 화학 방부제의 항균력 증가를 측정하고 상관성을 회귀분석한 결과 폴리올 1 %를 증량할 때 PG는 $2.1{\sim}8.4 %$, BG는 $1.8{\sim}8.4 %$ 방부제의 항균력을 증가시킬 것으로 추정되었다. 로션, 크림 등 유화제품에서 폴리올에 의한 방부력 증가율을 측정한 결과 글리세린의 경우 5 %까지 함량을 증가시켜도 방부력이 증진되지 않았으며, BG 및 PG는 $5.5{\sim}9.9 %$ 증가할 때 40 % 이상까지 방부력을 증가시켰다. 이상의 폴리올의 항균, 방부 영향력 측정으로 유화 제품에서 폴리올 배합을 조정하여 방부제 사용량을 40 %까지 감소시키고 사용성과 안전성 그리고 제품의 안정성을 개선할 수 있음을 확인하였고, paraben-free, 저방부, 무방부 시스템 도입시 베이스 처방의 기준으로 활용할 수 있을 것으로 기대된다.

• 한국식품위생안전성학회지
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• 제11권3호
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• pp.171-176
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• 1996

Microbial distribution as well as content of salt and preservatives in side dishes was investigated by analyzing cell count of viable cells, coliform bacteria and food poisoning bacteria of sliced squid bokum and anchovy bokum, purchased at 17 different department stores and 2 different traditional market in Seoul, which are most preferred by many consumers to any other side dishes available in the market. 6.2$\times$103~1.2$\times$108 cells/g of viable cell was detected in 19 different samples of the sliced squid bokum, among which samples of the sliced squid bokum and 14 samples of the anchovy bokum contained 103~108 cells/g of coliform group. However food poisoning bacteria were not detected in all the samples tested. Salt content was 2.42~4.89 %w/w and 2.28~6.46 w/w for the sliced squid bokum and the anchovy bokum respectively. Analysis of preservatives by HPLC such as sorbic acid, benzoic acid, dehydroacetic acid and another 6 kinds of esters resulted that 1.0$\times$73.8 mg/100 g of sorbic acid was detected in the 19 samples of the sliced squid bokum, while only 6 samples of the 15 anchovy bokum samples contained sorbic acid.

• Journal of the Korean Wood Science and Technology
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• 제44권6호
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• pp.872-879
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• 2016

Demand of natural interior finishing material has been widely sprayed in nowadays because many weak people as children, pregnant women, and elder people are being struggled with sick house syndrome due to volatile organic compounds such as formaldehyde, toluene, benzene, etc. Our research group developed a no-added formaldehyde adhesive for wood-based panels from mainly rice powder and some additives in the previous study for abating sick house syndrome. Since the rice powder adhesive provides a good source of nutrients with microorganisms, it was suspected a susceptibility of the rice powder adhesive to fungal and sapstain attack. We evaluated anti-sapstain activity of the rice powder adhesives modified by adding wood preservatives. We modified the rice powder adhesive by adding three different types of anti-sapstain preservatives at three different concentrations to assess their anti-sapstin activity. The bonding strengths of the modified rice powder adhesives were still outstanding performance on all samples. Moreover, the plywood manufactured with the modified rice powder adhesive satisfied outdoor use requirement for ordinary plywood (KS F3101, Korean Standard). The results obtained showed that at least 3% of preservative should be added to the rice powder adhesive to obtain effective anti-sapstain activity.

• Journal of the Korean Wood Science and Technology
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• 제20권1호
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• pp.15-22
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• 1992

This study was performed to investigate the corrosion of metal fasteners in waterborne preservative-treated wood. Of all the metal tested, steel exhibited the greatest amount of corrosion across all preservatives and exposure conditions whereas stainless steel was totally inert. Galvanized steel corroded at a much lower rate compared to steel and the corrosion of brass was negligible. Among the preservatives, CCA-Type B was the most corrosive system tested. The sequence for the average corrosivity across all metals was: CCA-type B>CCA-Type C${\geq}$ACC${\geq}$CCA-Type A. Across all metals and retentions the salt formulations were more corrosive than the oxide and the corrosion was increased with the increse in the amount of preservative loadings. The amount of corrosion was also increased with the increase in exposure relative humidity (RH) across all metals and presevatives However, at the 60% RH exposure condition, the corrosion of metals was very negligible. Consequently, it can be concluded that across all metals oxide-type preservatives should be used to prevent the corrosion problem of metal fasteners in contact with treated wood and the use of steel nail preservative-treated wood should be avoided without distinction of end-use location, i.e., exterior or interior, and the use of stainless steel or at least brass nail in damp exterior condition was strongly recommended.

• 생명과학회지
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• 제10권6호
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• pp.591-597
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• 2000

An investigation was conducted to elucidate the effect of sucrose, germicides and abscisic acid (ABA) in the preservatives on postharvest quality, such as fresh weight, solution uptake, vase life, diameter and thickness of flower, and chlorolhyll of leaf in cut chrysanthemum 'Kyoungsubang`. Fresh weight of cut chrysanthemum was highest in 250mg/L aluminum sulfate [{TEX}$Al_{2}(SO_{4})_{3}${/TEX}]+3% sucrose and 250 mg/L 8-hydroxyquinoline sulfate (8-HQS)+ 3% sucrose. Addition of sucrose and germicides inhibited microorganisms growth in solution, and apparently promoted solution uptake. The increased fresh weight seems to attribute to the elevated uptake. Germicide 8-HQS was more effective than {TEX}$Al_{2}(SO_{4})_{3}${/TEX} in the aspect of solution uptake and fresh weight. Treatment of 250 mg/L 8-HQS +3% sucrose showed the longest vase life (24.67±2.52 days) and the lowest rate of leaf chlorosis (or senescence). Addition of {TEX}$Al_{2}(SO_{4})_{3}${/TEX} and sucrose accelerated leaf chlorosis and increased diameter of flower, respectively. Sucrose treatment prolonged the vase life of flowers. Except control and 250 mg/L 8-HQS, content of chlorophyll was rapidly decreased after 6 days at upper, middle and lower leaves in order.

• 한국식품과학회지
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• 제27권2호
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• pp.216-220
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• 1995

김치의 천연보존제로서의 이용가능성을 검토하기 위하여 15종의 식물성 김치재료를 MeOH로 추출, 용매분획하여 얻어진 산성구, 중성구 그리고 수용액구에 대해 김치 주발효미생물인 Leuconostoc mesenteroides, Pediococcus cerevisiae, Lactobacillus plantarum과 Saccharomyces cerevisiae를 대상으로 항미생물활성을 검색한 결과, 마늘과 부추추출물의 중성구에서 뚜렷한 항미생물활성을 나타냈다. 특히 부추추출물은 김치의 숙성 및 산패원인균으로 알려진 Ped. cerevisiae와 L. plantarum에 대해서 현저한 항미생물활성을 나타내, 김치의 천연보존제 및 산패억제제로서 부추추출물의 이용가능성이 시사되었다.

• 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.

• 마이크로전자및패키징학회지
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• 제14권1호
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• pp.1-9
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• 2007

OSP(Organic Solderability Preservatives)표면처리는 저비용, 고신뢰성, 친환경 특성으로 기존의 금속계 표면처리인 Ni/Au 표면처리를 대체할 수 있는 공정으로 관심 받고 있다. 그러나, OSP는 저분자로 구성된 유기물이므로 여러 온도공정으로 구성된 전자패키지공정에서 제품의 변색이 필연적으로 발생하여 전체 양산수율에 미치는 영향은 매우 크다. 본 연구에서 OSP 처리된 제품을 전자패키지 공정별로 발생하는 변색수준에 따라서 시편을 분류 및 채취하여 변색원인분석 및 솔더조인트 특성평가를 수행하였으며, 기존의 표면처리공정인 Ni/Au 처리된 제품과 통계 적으로 비교 분석하였다. 따라서 변색원인에 대한 분석을 통하여 OSP 처리된 전자패키지 제품에 적용 시 발생하는 공정문제점에 대한 해결책을 제시하였다.