• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.5
• /
• pp.435-444
• /
• 2016

This study was conducted to investigate the effects of natural preservatives (G3, G3-1, F3, and F3-1) using Cordyceps militaris on improvement of food quality and safety of noodle during storage. Wheat flour noodle were prepared using three different concentrations of natural preservatives (0.100, 0.200, and 0.400%). Changes in microbial populations, pH value, titratable acidity, and sensory evaluation were measured during storage at $12{\pm}2^{\circ}C$ for 3 days. Overall, use of natural preservatives resulted in lower levels of total mesophilic bacteria, coliform, yeast and mold in noodle compared to the control. In particular, natural preservatives using $2{\times}$ MIC concentrations (0.400%) of F3 and F3-1 were effective at maintaining levels of total mesophilic bacteria for noodle during storage. The pH values of noodle made with F3 and F3-1 were higher than the others. The titratable acidity of noodle with natural preservatives did not significantly change during storage. In sensory evaluation, appearance, color, and overall acceptability of noodle with F3 and F3-1 were preferred than the control. These results could provide useful information for developing an alternative preservation method to improve food quality and shelf-life of noodle using natural preservatives.

• Food Science and Industry
• /
• v.49 no.1
• /
• pp.30-37
• /
• 2016

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.23 no.3
• /
• pp.122-127
• /
• 1997

Chitin and chitosan have been almost neglected until 1960's although they second largest biomass on earth. Chitosan is a partially deacetylated chitin and belongs to the class of cationic biopolymers. We investigated the antimicrobial activity of chitosan as natural preservatives in cosmetic products. Antimicrobial activity of chitosan against some microorganisms was investigated. The results indicated that chitosan had an effectiveness against some bacteria. We found that chitosan had minimum inhibitory concentataions as low as 100 ppm to S. aureus ATCC 6538, E. coli ATCC 1634 and P. aeruginosa KCTC 2004. But there was not effects to Asp. Niger ATCC 1374 at 1,000 ppm. Also, formuias preserved with chitosan have been subjected to preservative efficacy tests to some microorganisms. Formla preserved with 0.5% chitosan had an effective antimicrobial activity against the Gram (+) and Gram (-) bacteria but not fungi. It is possible to dertermine the formulas with chitosan, which would be effective to reduce the artificial preservatives.

• Journal of the Korean Wood Science and Technology
• /
• v.24 no.4
• /
• pp.93-99
• /
• 1996

In order to investigate the extent of fixation of new water-borne preservatives in blocks of pinus densiflora sapwoods the streaming potential through the column with preservative treated wood was measured at various conditions. The rates of leachability of ingredients in the treated wood were estimated by the measurement of electric conductivity of the solution with the leached components. The solution was also analyzed by Atomic absorption spectrophotometer (AA). As a results, the experimental data indicated that the fixation of CCB, CCFZ and ACQ in wood were relatively unstable. The fixation rates of CCB, CCFZ were improved by increasing heat and drying time. The amounts of the leached ingredients were apparently higher in CCB and CCFZ than in CCA, while the rate of leaching of ACQ was not changed at various drying temperature.

• Environmental Analysis Health and Toxicology
• /
• v.18 no.1
• /
• pp.63-67
• /
• 2003

Benzoic acid is produced about 700 tons/year in Korea as of 1998 survey. Most is used as a stabilizer in the processes of synthesis of pharmaceuticals and dyes. It is also used for ingradient of paint, disinfections, and antifungals. Due to the antioxidant activity of benzoic acid, the chemical is also used as food preservatives. Although the chemical is widely used in Korea, exposure levels in air, water, soil or sediment have not been monitored or estimated so that risk evaluation of benzoic acid was not possible. In this study, distribution of the chemical among environmental media was estimated using EQC model based on the chemical-physical properties. In Level I and II of which the chemical are hypothesized in equilibrium and no transfer through the media, more than 93％ of benzoic acid are estimated to be distributed in water. However, in Level III of which non-equilibrium and intermedia transfer could be occurred, the chemical is estimated to distributed to soil, 64％ and water,35% as of total amount.

• Korean Journal of Veterinary Service
• /
• v.24 no.4
• /
• pp.353-358
• /
• 2001

Sorbic acid is one of preservatives that is mostly used in general food. This study was carried out to measure the amount of the sorbic acid in cooked meat produced from meat processing plants in Gyeongbuk province. One hundred and fifty-three samples of cooked meat(42 spices added meats, 56 grinding cooked meats, 2 bacons, 5 jerked meats, 18 sausages, 30 hams) were collected from meat processing plants and analyzed for the concentration of preservative sorbic acid and its salts by using of high performance liquid chromatography(HPLC). Sorbic acid was not detected in spices added meats, grinding cooked meats, bacons, and jerked meats except on ham and sausage. But the concentration range of sorbic acid in sausage was 0.00～1.31g/kg, average 0.44g/kg, and in ham was 0.00～1.31g/kg, average 0.329/kg. There was no sample that sorbate concentration exceeded the legal permitted level 2.0g/kg in cooked meat.

• Journal of Food Hygiene and Safety
• /
• v.7 no.1
• /
• pp.49-52
• /
• 1992

A Liquid Chromatogaphic Method was applied to analyze the following nine preservatives used for foods simultaneously; propionic acid, sorbic acid, benzoic acid, dehydroacetic acid, ethyl p-hydroxy benzoate, propyl p-hydroxy benzoate, i-butyl p-hydroxy benzoate, butyl p-hydroxy benzoate, ethyl salycilate. A cosmosil $5C_{I8}$ was used and 1% phosphoric acid-acetonitrile (60 : 40) was used as the mobile phase. Pretreatment of the food sample with steam distillation improved the resolution of peaks at 220 nm.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.11 no.1
• /
• pp.1-12
• /
• 1985

A strain of Pseudomonas aeruginosa was isolated from the spoiled product and its characteristics on various formaldehyde-releasing preservatives were investigated. This strain, P. aeruginosa FR, could utilize 1.0% of imidazolidinyl urea and 0.2% of DMDM hydantoin as a sole carbon and nitrogen source in the minimal salts medium. With the growth of the strain in minimal salts medium containing imidazolidinyl urea, formic acid was initially accumulated according to the decrease of formaldehyde concentration. It was suggested that formaldehyde dehydrogenase was involved in this oxidation process and could catalyze formaldehyde, imidazolidinyl urea, DMDM hydantoin and quaternium-15, but not bronopol. MICs of this strain to each preservation were 0.03% in formaldehyde, 1.0% in imidazolidinyl urea, 0.2% in DMDM hydantoin, 0.2% in quaternium-15 and 0.1% of EDTA-2Na. But the MICs were diminished about ten times when 0.01% of EDTA-2Na was added to the preservative systems. In actual challenge test, the eyeliner and the pack which contained paraben and imidazolidinyl urea were not able to be protected from this strain, but when 0.05% EDTA-2Na was added the products were sufficiently preserved.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.6 no.1
• /
• pp.25-30
• /
• 1977

• Journal of the Korea Convergence Society
• /
• v.8 no.12
• /
• pp.109-117
• /
• 2017

The purpose of the study aimed to explore the possibility for natural preservative convergence materials by examining the antioxidant activity and antimicrobial effect of 19 wild plants in Jiri Mountain. Total polyphenols were higher in the order of CS(Camellia sinensis L., 87.9 mg GAE/ g), MP(Mentha piperascens Holmes., 85.1 mg), NN(Nelumbo nucifera Gaertn., 65.0 mg) and PD(Pinus densiflora Siebold & Zucc., 52.8 mg). Total flavonoids were high in NN(25.7 mg QUE / g) and MP (25.4 mg QUE / g). CS(58.1%), NN(47.9%), and MP(40.6%) showed high ABTS radical scavenging ability and the result was similar in DPPH radical scavenging ability. The extracts of HC(Hemerocallis coreana Nakai.), PD, and CO(Cornus officinalis Siebold et Zucc.) showed the highest inhibitory effect on the growth of E. coli. The extracts of PK(Pulsatilla koreana Nakai ex Nakai.), SC(Saururus chinensis Baill.), and MC(Smilax china L.) completely inhibited the proliferation of S. aureus, showing the possibility to be developed as natural preservatives and disinfectants.