• Transactions of the Korean Society of Automotive Engineers
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• v.15 no.6
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• pp.81-86
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• 2007

Biodiesel fuel that consists of saturated and unsaturated long-chain fatty acid alkyl esters is an alternative diesel fuel produced from vegetable oils or animal fats. However, air causes autoxidation of biodiesel fuel during storage, which can reduce fuel quality by adversely affecting its properties, such as the kinematic viscosity and acid value. One approach for improving the resistance of fatty derivatives to autoxidation is to mix them with antioxidants. This study investigated the effectiveness of five such antioxidants in mixtures with biodiesel fuels produced by three biodiesel manufacturers : tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PrG) and $\alpha$-tocopherol. Oxidation stability was determined using Rancimat equipment. The results show that TBHQ, BHA, and BHT were the most effective and $\alpha$-tocopherol was the least effective at increasing the oxidation stability of biodiesel. This study recommends that TBHQ and PrG be used for safeguarding biodiesel fuel from the effects of autoxidation during storage.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.21-24
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• 1978

This study was conducted to find out the co-operative effect of antioxidants (butyl hydroxy anisol, dibutyl hydroxy toluene, propyl gallate, dl-$\alpha$-tocopherol) and organic acid (citric acid, tartaric acid, succinic acid) on the stability of soybean oil by active oxygen method. The results obtained were summarized as follows: 1. When antioxidants and organic acid were used together, the antioxidants activity was more strong than antioxidants were used only. 2. The co-operative effect of citric acid for antioxydants was the strongest whereas succinic acid was the weakest. 3. The co-operative effect of phenolic antioxydants for organic acid was more strong than dl-$\alpha$-tocopherol.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.189-190
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• 2002

The term antioxidant is defined as my substance that, when present at low concentrations compared to that of an oxidizable substrate, significantly delays or inhibits oxidation of that substrate. Synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary-butylhydroquinone (TBHQ) and propyl gallate (PG) may be added to food products to retard lipid oxidation. (omitted)

• Journal of Food Hygiene and Safety
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• v.37 no.5
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• pp.297-305
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• 2022

Antioxidants are food additives that extend the shelf life of food products by preventing lipid rancidity caused by active oxygen. They can either be naturally-derived or manufactured synthetically via chemical synthesis. In this study, method validation of five synthetic antioxidants, namely butylated hydroxyanisole, butylated hydroxytoluene, tertiary butylhydroquinone, propyl gallate, and disodium ethylenediaminetetraacetic acid, was performed using a high performance liquid chromatography-ultraviolet visible detector, and the method applicability was evaluated by analyzing foods containing antioxidants. The coefficient of determination (R²) average was 0.9997, while the limit of detection and limit of quantification were 0.02-0.53 and 0.07-1.61 mg/kg, respectively. The intra and inter-day accuracies and precisions were 83.2±0.7%-98.7±2.1% and 0.1%-5.7% RSD, respectively. Inter-laboratory validation for accuracy and precision was conducted using the Food Analysis Performance Assessment Scheme quality control material. The results satisfied the guidelines presented by the AOAC International. In addition, the expanded uncertainty was less than 16%, as recommended by CODEX. Consequently, to enhance public health safety, the results of this study can be used as basis data for evaluating the intake of synthetic antioxidants and assessing their risks in Korea.

• Journal of Microbiology and Biotechnology
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• v.29 no.11
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• pp.1749-1759
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• 2019

Aspergillus ochraceus biofilm, developed on an inert support, can produce tannase in Khanna medium containing 1.5% (w/v) tannic acid as the carbon source, at an initial pH of 5.0, for 72 h at 28℃. Addition of 0.1% (w/v) yeast extract increased enzyme production. The enzyme in the crude filtrate exhibited the highest activity at 30℃ and pH 6.0. At 50℃, the half-life (T50) was 60 min and it was 260 min at pH 6.0. In general, addition of detergents and surfactants did not affect tannase activity significantly. Tannase has potential applications in various biotechnological processes such as the production of propyl gallate and in the treatment of tannin-rich effluents. The content of tannins and total phenolic compounds in effluents from leather treatment was reduced by 56-83% and 47-64%, respectively, after 2 h of enzyme treatment. The content of tannins and total phenolic compounds in the sorghum flour treated for 120 h with tannase were reduced by 61% and 17%, respectively. Interestingly, the same A. ochraceus biofilm was able to produce tannase for three sequential fermentative process. In conclusion, fungal biofilm is an interesting alternative to produce high levels of tannase with biotechnological potential to be applied in different industrial sectors.

• Food Science of Animal Resources
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• v.20 no.3
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• pp.199-206
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• 2000

축육 생산시 주요 부산물인 돼지 심장근으로부터 항산화제(0.02% propyl gallate, 0.2% asxorbic acid, 0.2% sodium tripolyphosphate) 첨가 세척액(25 mM phosphate buffer, pH 6.0)에 의해 제조된 surimi(5% protein 0.6 M NaCl, 25 mM phosphate buffer, pH 6.0)를 alginate(0.4%), calcium carbonate(0.075%) 및 lactate(0.6%) 등의 첨가에 의해 AC surimi 로 조제한 다음, CMC 또는 MC를 일정수준 (0.5%, 1.0%) 첨가하여 surimi 의 pH, 겔의 보수력과 조리 손실을 비롯하여 겔읨 루성을 비교 검톻였다. CMC 첨가시 pH는 0.2 단위씩 감소하는 경향을 보인데 비해 MC 첨가시에는 뚜렷한 변화를 보이지는 않았다. 조리 손실에 대한 영향을 살펴 본 결과 CMC와 MC 첨가구에서 0.5% CMC 첨가구를 제외하고서는 나머지 세 처리구에서 감소하는 경향이었고, 특히 MC 첨가시에는 대조구에 비해 뚜렷한 감소 경향을 나타내었으나(p<0.05) 첨가수준에 따른 차이는 나타나지 않았다 CMC나 MC의 첨가는 보수력에 대해서는 거의 영향을 미치지 않은 것으로 나타났고, 물성에 대한 측정 결과에서 CMC 첨가시에는 겔의 강도. 경도 및 탄성등은 약간 증가하였으나 유의적인 차이를 나타내지는 않았고 (P<0.05), MC 첨가시에는 뚜렷한 차이를 나타내지 않았으며, 겔 응집성에 대해서는 CMC와 MC 첨가에 의해 서로 다른 경향을 나타내었다.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.547-557
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• 2016

This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.60-65
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• 2005

Antioxidant films are one active packaging technology that can extend food shelf-life through preventing lipid oxidation, stabilizing color, maintaining sensory properties and delaying microbial growth in foods. Because raw, fresh and minimal processed foods are more perishable during storage or under display conditions than further processed foods, they rapidly lose their original quality. Foods are susceptible to physical, chemical, and biochemical hazards to which packaging films can be effective barriers. Although films incorporated natural (tocopherols, flavonoids and phenolic acids) or synthetic antioxidants (BHT, BHA, TBHQ, propyl gallate) have been extensively tested to improve quality and safety of various foods, food applications require addressing issues such as physical properties, chemical action, cost, and legal approval. Increased interest in natural antioxidants as substitutes for synthetic antioxidants has triggered research on use of the new natural antioxidants in films and coatings. Use of new components (phytochemicals) as film additives can improve food quality and human health. The biosynthesis of plant phenolics can potentially be optimized by active coatings on harvested fruits and vegetables. These coatings can trigger the plants natural proline-linked pentose phosphate pathway to increase the phenolic contents and maintain overall plant tissue quality. This alternate metabolic pathway has been proposed by Dr. K. Shetty and is supported by numerous studies. A new generation of active food films will not only preserve the food, but increase food's nutritional quality by optimizing raw food biochemical production of phytochemicals.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.399-403
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• 1999

Effects of heating, pH, organic acids and some salts on color changes of ground garlic, expressed by Hunter color values, were investigated during storage. The organic acids, such as acetic, citric and lactic acids rather enhanced greening, while NaCl affected little. As the pH decreased to 4.0, greening was significantly reduced. Among the several phosphates tested, $Na_{2}HPO_{4}\;and\;Na_{3}PO_{4}$ showed some positive effects and other chemicals, such as BHA, BHT, propyl gallate and glutathione showed little or negative effects on both greening and browning of ground garlic. Heating at $80^{\circ}C$ for up to 10 mins at pH range of $3.0{\sim}5.0$ caused a severe greening mostly, while heating at $90\;and\;100^{\circ}C$ for 30 mins or longer resulted in a decrease in greening and an increase in yellow color of ground garlic.

• Journal of the Korean Ceramic Society
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• v.53 no.6
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• pp.604-609
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• 2016

This study reports on wet-foam stability with respect to porous ceramics from a particle-stabilized colloidal suspension that is achieved through the addition of polymethyl methacrylate (PMMA) using a wet process. To stabilize the wet foam, an initial colloidal suspension of $Al_2O_3$ was partially hydrophobized by the surfactant propyl gallate (2 wt.%) and $SiO_2$ was added as a stabilizer. The influence of the PMMA content on the bubble size, pore size, and pore distribution in terms of the contact angle, surface tension, adsorption free energy, and Laplace pressure are described in this paper. The results show a wet-foam stability of more than 83%, which corresponds to a particle free energy of $2.7{\times}10^{-12}J$ and a pressure difference of 61.1 mPa for colloidal particles with 20 wt.% of PMMA beads. It was possible to control the uniform distribution of the open/closed pores by increasing the PMMA content and by adding thick struts, leading to the achievement of a higher-stability wet foam for use in porous ceramics.