• 화훼연구
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• 제26권4호
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• pp.209-215
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• 2018

본 연구는 국내 플라워샵에서의 절화보존제 사용현황 및 인식을 알아보고자 국내 성인남녀 120명의 플로리스트들을 상대로 설문조사를 진행하였다. 국내 플라워샵에서 일하는 플로리스트들 중 19.8%만이 절화보존제를 사용하는 것으로 나타난 반면, 전혀 사용하지 않은 플라워샵은 45.5%로, 국내 플라워샵에서의 절화보존제 이용이 매우 낮은 것으로 나타났다. 국내 플로리스트들의 절화보존제 주 사용 시기와 목적은 '화훼 상품 보관 시(39.6%)'에 '균 번식 억제를 위해(36.7%)' 가장 많이 사용하는 것으로 나타났으며 절화보존제를 사용하지 않는 이유에 대해서는 필요성을 느끼지 못한다는 응답(51.4%)이 가장 높게 나타나, 절화보존제에 대한 인식이 부족한 것으로 나타났다. 그러나, 절화보존제 사용 경험이 있는 플로리스트들에게서는 절화보존제의 이용 만족도가 높게 나타났으며, 50.5%의 절화보존제 이용 경험자는 재구매 의사가 매우 높은 것으로 나타났다. 일반적으로 국내 플로리스트들의 경우 절화 보존제에 대한 관심이 적지는 않으나(Mean=3.22), 절화보존제의 적은 이용 빈도와 낮은 인지도는 국내 절화보존제 시장이 작고 홍보가 부족하여 나타난 것으로 판단된다. 절화보존제 사용 후 플로리스트들의 높은 만족도와 재구매의사를 보았을 때, 절화보존제에 대한 홍보와 교육을 통하여 국내 플라워샵에서의 절화수명제의 접근성을 높이고 절화 품질 관리에 대한 인식을 고양시킬 수 있을 것이며, 이를 통해 소비자들에게도 고품질의 관상기간이 긴 절화 상품 제공을 통하여 국내 절화산업의 발전을 가져올 수 있을 것이다.

• 한국초지조사료학회지
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• 제16권4호
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• pp.307-314
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• 1996

An experiment was carried out to determine effect of cultivar and preservative on the characteristics and quality of baled oat(Avena sativa L.) hay after 60 days of storage. Ihe main plots consisted of the cultivars such as 'Foothill' and 'Swan', and the subplots consisted of preservatives such as commercial propionic acid(CA), lactic bacteria inoculant(LB) and control(C0). Bale temperature of 'Foothill' oat hay maintained higher than that of 'Swan' oat hay during storage. Bale temperature of oat hay treated with CA remained lowest during the earlier storage period and no significant difference was found among preservatives during the latter storage period. Visual assessment of bale of 'Swan' oat hay was better in the evaluation of mold, odor and color than that of 'Foothill' oat hay after storage. DM content of Foothill oat hay increased markedly than that of 'Swan' oat hay through the storage period. CFU(Colony fodng unit) of total viable micmrganism of oat hay bales was not quite different between preservatives, but that of lactic bacteria of 'Swan' oat hay and 'Foothill' was different by over 16 and lo4, respectively. Total nitrogen content of 'Swan' and 'Foothill' oat hay was 1.45 and 2.22%, respectively(P<0.05) and effect of preservatives on total N content was higher in the order of LB, CA, and CO. ADIN content of 'Swan' was lower than that of 'Foothill'(P

• 한국식품저장유통학회지
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• 제30권2호
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• pp.179-189
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• 2023

Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although most people concede that they cannot resolve global food waste issues without preservatives, they prefer products without chemical preservatives. Numerous emerging technologies is now surpassing conventional methods for mitigating microbial food deterioration in response to consumer demand and fundamental health and safety considerations, including biological antimicrobial systems such as using food-grade microorganisms and their metabolites primarily originating from microorganisms, plants, and animals. Microbial compounds, including bacteriocins, bacteriophages, and anti-fungal agents, plant extracts such as flavonoids and essential oils; and animal-originated compounds, such as lysozyme, chitosan, and lactoferrin, are considered some of the major bio-preservatives. These natural compounds can be used alone or with other preservatives to improve food safety. Hence, the use of microbes or their metabolic byproducts to extend the shelf life of foods while maintaining safety standards is known as bio-preservation. To manufacture and consume foods in a safe condition, this review primarily aims to broaden knowledge amongst industry professionals and consumers regarding bio-preservation techniques, bio-preservatives, their classifications, and distinctive mechanisms to enhance food safety.

• 한국식품과학회지
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• 제37권4호
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• pp.557-561
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• 2005

본 연구에서는 신선돈육에 천연보존제를 첨가하여 지장온도에 따른 품질변화를 조사한 결과를 요약하면 다음과 같다. pH는 모든 시료에서 부패 수준인 pH 8.0을 넘지 않았으나, 대조구 보다는 천연보존제 처리구에서 낮은 pH의 값을 나타내었다. VBN 함량의 변화는 대조구에서 $4^{\circ}C$저장시 저장 20일, $0^{\circ}C$저장시에는 저장 25일이 경과하면 19mg%이상으로 초기 부패수준에 근접하였으나, 천연보존제 처리구는 저장온도에 상관없이 저장 25일까지 안정한 VBN 함량을 나타내었다. 총균수의 경 우 저장온도에 상관없이 대조구보다는 천연보존제 처리구에서 총균수가 낮게 나타났으며, $4^{\circ}C$저장군 대조구에서는 저장 20일이 경과하면서 $3.6{\times}10^6\;CFU/g$의 총균수를 나타내어 초기부패에 도달한 것으로 나타났다. 그러나 mix 처리구의 경우 저장온도와 상관없이 가장 낮은 총균수를 나타내었으며, 대장균군은 온도와 천연보존제 처리 효과가 대장균군을 억제하는 것으로 나타났다. 관능평가는 색깔의 경우에 대조구에 비해 천연보존제 처리구들에서 저장 초기부터 색깔의 유의적인 차이를 나타냈으며, 이취에서도 처리구에 상관없이 저장기간이 경과할수록 모든 시료에서 유의적인 차이를 보였다. 본 연구에서 얻어진 결과를 종합적으로 고려하여 볼 때 돈육 등심을 $4^{\circ}C$ 온도 저장시 대조구에서는 15일 이하, 천연 보존제 처리구는 25일 이상의 품질수명이 예측되었다. 그러므로 대조구보다 천연보존제 첨가에 의한 품질수명의 연장효과는 약 7일 이상으로 사료된다.

• 한국환경보건학회지
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• 제42권1호
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• pp.53-60
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• 2016

Objectives: Preservatives are commonly used in pharmaceuticals, cosmetics and other products to extend the expiration date and prevent the growth of microorganisms. Preservatives are generally effective in controlling mold and inhibiting yeast growth, and against a wide range of bacterial attacks as well. They also adversely affect the quality of sperm and cause precocious puberty in children. This study was performed to analyze seven preservatives used in pharmaceuticals and personal care products. Methods: Five kinds of pharmaceuticals and personal care products (PPCPs) were examined for analysis with a high performance liquid chromatography-diode array detector. Each sample was homogenized and the targeted compounds were extracted with methanol. The suspended particulate was removed by syringe filter. Next, the sample was injected into an HPLC system. The separation of the seven preservatives was achieved with a C18 column and gradient mode. The accuracies were between 73% and 120% and precision was lower than 11.58% (RSD). Results: All of the calibration curves showed good linearity with a coefficient of determination ($r^2$) over 0.999. Among the PPCP samples, the detection rate of preservatives was 32.5% for pharmaceuticals, 44.8% for toothpaste, 76.9% for mouthwash, 40.0% for body lotion and 56.0% for wet tissues. The average concentrations of the preservatives in PPCPs were BA 1141.0 mg/kg, MP 709.8 mg/kg, EP 624.9 mg/kg, PP 216.9 mg/kg, BP 167.8 mg/kg, and TCS 538.2 mg/kg. The most frequently detected preservatives in pharmaceuticals and personal care products were BA, MP and PP. The concentrations of preservatives exceeded Korean regulatory standards in 11 samples of medicines, three of mouthwash and two of body lotion. Conclusion: We found that most of the PPCP samples contained various preservatives. It is necessary to identify which preservatives were used and to determine the level of preservatives in PPCPs and to assess the health risk to susceptible populations such as children.

• 한국초지조사료학회지
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• 제15권4호
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• pp.303-309
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• 1995

An experiment was camed out in 1994 to determine the effects of curing periods and preservatives on the characteristics and forage quality of baled alfalfa(Medicago sativa L.) hay after 60 days of storage. The main plots consisted of the curing periods such as 5 and 7 days, and the subplots consisted of preservatives such as commercial propionic acid preservative, lactic inoculant and control. Temperature during storage remained lower in 7 days cured hay bale than in 5 days and didn't rise over $30^{\circle}C$ in 7 days cured hay bale. After storage, bale with 7 days curing remained in better condition by visual assessment and DM loss of the bale was 21.4% with 5 days curing and 11.8% with 7 days curing. ADF and NDF contents of 5 days cured baled hay were 43.0 and 56.1%. respectively, which were lower than those of 7 days cured baled hay by 1.3 and 1.4%, respectively(P< 0.05). ADF and NDF contents of preservative treated baled hay were higher than those of the control(P<0.05). According to RFV, forage quality of the control and inoculant treated baled hay of 5 days curing, and the control of 7 days curing was classified as 3rd grade, but other baled hay was classified as 4th grade. The total nitrogen content of 5 days cured baled hay was 1.84% and 7 days was 1.38%(P<0.05). Significant differences(P<0.05) in total N content of baled alfalfa hay were found among the preservatives. ADIN/total N of 5 and 7 days cured baled alfalfa hays was 28 and 26%. respectively.

• 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.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.23-28
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• 1998

The objective of this study was to investigate the methods of quality maintenance using modified atmosphere packaging with various quality preservatives at ambient and low temperatures. Ethylene(<1.0ppm) accumulated during modified atmosphere storage of Chinese cabbage using polyethylene film(60$\mu\textrm{m}$) caused quality deterioration such as yellowing and abscission. The addition of potassium permanganate reduced ethylene level and thus extended storage life of l00% at 20$^{\circ}C$ and 140% at 0$^{\circ}C$. To establish the storage conditions of minimally processed sit and vegetables, the experiment was conducted with various quality preservatives and packaging materials. Ceramic film(Zeolite 7%, 60$\mu\textrm{m}$) showed increasing storage life of 50%, reducing total microbial counts of 50% and keeping high appearance quality of minimally processed pears stored at 20$^{\circ}C$ and 0$^{\circ}C$. Minimally processed Chinese cabbage treated with l% CaCl2 at 20$^{\circ}C$, and 1% CaCl2 and 1% NaCl at 0$^{\circ}C$ has a longer storage life of 90% with good maketable quality. Treatment of 1% NaCl for cut Asian penis appeared increased storage life of 100%, decreased cut surface browning and the best overall acceptability by a sensory panel.

• 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.