• Journal of the Korean Society of Food Culture
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• v.13 no.2
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• pp.119-126
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• 1998

This study was carried out to give some help for housewives recognizing the desirable purchase of processed foods and food additives. This results were abtained as follows; In case of purchase action for processed foods of housewives confirmation of manufacturing date was the highest point(4.62). When housewives bought processed foods they considered the taste of them as first, and frequencies of processed foods intake showed the ratio of 46.6%, also it was shown to be used once a week. The order for use of processed foods were milk, milk products(butter, cheese, yoghurt, lactic bacterium beverage) 40.2% >canned foods 22.6% >meat products(ham, sausage, bacon) 20.9% > jelled fish 16.3%. Most of housewives wanted to have the knowledge and information for food additives at the highest point(4.11). The interest about food additives of housewives was shown to the order of synthetic preservative 3.86 >chemical seasoning 3.74 >synthetic sweetener 3.59 >synthetic coloring agent 3.53. Also, it was shown to be thought that the hazard factors effected on food safety were agricultural chemical residue(30.9%), environmental pollution(25.2, food additives(23.0%), and microorganism contamination(20.9%).

• Mass Spectrometry Letters
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• v.2 no.2
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• pp.37-40
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• 2011

Saccharin is a commonly used artificial sweetener in foodstuffs. However, for its carcinogenic dispute, it has been regulated by government bodies. In this study, isotope dilution mass spectrometry (ID-MS) was introduced for the accurate quantification of saccharin. To employ ID-LC/MS, we obtained its isotope analogue, $^{13}C_1$-sodium saccharin, by customized synthesis. Samples were spiked with $^{13}C_1$-sodium saccharin and analyzed with LC/MS in negative mode. Chromatographic conditions were optimized for the adequate chromatographic retention and separation of saccharin with a $C_{18}$ column. MS was operated with electrospray ionization by the selected ion monitoring (SIM) mode of $[M-H]^-$ for saccharin (m/z 182) and $[M-Na]^-$ for its isotope analogue (m/z 183). To validate the ID-LC/MS method for accurate measurement, we prepared a batch of a candidate material by sortifying quasi-tea-drinks with saccharin and analyzed samples gravimetrically fortified in various levels of concentration. The repeatability and reproducibility of this method was tested by analyzing the reference material. Result show that ID-LC/MS is a reliable method for the quantitative analysis of saccharin.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.551-560
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• 2020

The purpose of this study was to investigate the effects of nine times repetitive steaming and drying process Sunsik diets on antioxidant activity in obese mice fed high fat diets to prevent oxidative stress, using drying materials comprising 23 kinds of cereals (61.5%), beans (30.0%), sweet potato and potato (3.0%), fruits (2.0%), vegetables (3.0%), and stevioside, a natural sweetener (0.5%). We produced three samples: the experimental group was classified into the normal diet group (control), the high fat diet group (HF), and the high fat diet group + the Sunsik group (3HFS, 7HFS, 9HFS) fed to the mice for eight weeks. As a result, the serum, liver lipid peroxide, and nitric oxide levels were significantly higher in the HF group than in the C group at p<0.05 level, and the NO level was lower in the Sunsik supplemented groups. The antioxidant enzyme catalase activity significantly decreased in the HF group at the p<0.05 level compared to the C group. The total antioxidant activity of the C group was significantly higher in serum, liver, and kidney tissues than the HF group (p<0.05). The anthocyanin level in liver and spleen tissue was significantly higher in the group fed Sunsik than in the HF group.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.665-673
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• 2012

The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.517-525
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• 2014

The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.659-674
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• 2011

Saccharin was reported to cause urinary bladder cancer in male rats when fed at high doses in a two-generation study, which led to a ban on the use of saccharin in Canada. However, no carcinogenic effect has been observed in other animal experiments conducted with mice, hamsters, or monkeys. Furthermore, numerous epidemiological studies have indicated that there was no relationship between saccharin consumption and the risk of bladder cancer in the human population. Sodium saccharin produces urothelial bladder tumors in rats by the formation of a urinary calcium phosphatecontaining precipitate, which is not relevant to humans because of critical interspecies difference in urine composition. Consequently, in 1999 IARC (International Agency for Research on Cancer) concluded that saccharin and its salts cannot be classified as to their carcinogenicity in humans. In 2010, the EPA (Environmental Protection Agency) of the United States removed saccharin from its list of hazardous substances. It is expected that the use of saccharin in foods might be expanded because saccharin is currently considered safe.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.166-178
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• 2005

This study was conducted to develop a healthy and functional drink using red ginseng, maekmoondong and omija using Saengmaeksan. Since the red ginseng extract was used as a raw material, it was diluted from 1,000 to 1,500 times using distilled water and the highest sensory score was obtained when the red ginseng extract was diluted to 1,500 times. When the red ginseng extract was mired with omija and maekmoondong, there was no difference between the ratio of 1: 20 : 1, 1 : 21 : 1 and 1: 22: 1 (red ginseng : omija : maekmoondong). In case of sweetener, honey showed the highest sensory store compared to sucrose, pear extract apple extract, sucralose and aspartame. Additionally, the sweetness was evaluated using all sweeteners and 10 brix or 11 brix showed the highest sensory score. Therefore, red ginseng extract was first mixed with omija and maekmoondong in the ratio of 1 : 20 : 1, and distilled water was added to 1,500 times of the amount of red ginseng extract. Honey was finally added to the mixture to obtain 10 brix concentration and this was highly acceptable.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.190-196
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• 2008

This study was performed to aid the development of a reduced-calorie ssanghwa beverage, by using substitutes for high fructose com syrup(HFCS). The relative sweetness levels of HFCS, aspartame, acesulfame-K, and glucosyl stevia solutions were examined in comparison to a 10% sucrose solution in a binary solution model. And the sensory properties of ssanghwa beverages containing aspartame, acesulfame-K, and glucosyl stevia were evaluated at the equi-sweetness to HFCS. In the binary solution model, the relative sweetness of HFCS to sucrose was 0.8, while the values for aspartame, acesulfame-K, and glucosyl stevia were 140, 170, and 100, respectively. Sweet taste and sweet after taste were not significantly different between the HFCS, aspartame, acesulfame-K, and glucosyl stevia solutions. On the other hand, bitter taste, first taste, and overall eating quality were significantly different between the HFCS and aspartame solutions and between the acesulfame-K and glucosyl stevia solutions. Finally, the ssanghwa beverages sweetened with HFCS, acesulfame-K, and aspartame only had slight differences in sensory properties. However, the sensory properties of the beverages sweetened with HFCS and glucosyl stevia, respectively, were significantly different.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.197-203
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• 2008

This study was performed to aid the development of a reduced-calorie ssanghwa beverage, by using substitutes for high fructose com syrup(HFCS). Sensory scores were examined for ssanghwa beverages containing different levels of glucosyl stevia, aspartame, and acesulfame-K(0, 50, and 100%, respectively) in place of HFCS. The results showed that sensory scores were not significantly different for the beverages containing different levels of acesulfame-K, including aftertaste, ssanghwa taste, and overall eating quality. In contrast, the sensory scores of beverages containing 0 and 100% glucosyl stevia were significantly different. Data were also gathered comparing the sensory scores of beverages according to the different types of sweeteners. Bitter taste and astringency were not significantly different between the beverages sweetened with HFCS, KP(containing 50% acesulfame-K and 50% aspartame), SP(containing 50% glucosyl stevia and 50% aspartame), and SK(containing 50% glucosyl stevia and 50% acesulfame-K), respectively. Finally, aftertaste and overall eating quality were not significantly different between the HFCS and SP sweetened beverages.

• Journal of Microbiology and Biotechnology
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• v.21 no.3
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• pp.277-283
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• 2011

Glyoxalase I catalyzes the conversion of methylglyoxal to S-D-lactoylglutathione in the presence of glutathione. The structural gene of glyoxalase I (GLO1) was cloned from an osmotolerant yeast, Candida magnoliae, which produces a functional sweetener, erythritol, from sucrose. DNA sequence analysis revealed that the uninterrupted open reading frame (ORF) of C. magnoliae GLO1 (CmGLO1) spans 945 bp, corresponding to 315 amino acid residues, and shares 45.2% amino acid sequence identity to Saccharomyces cerevisiae Glo1. The cloned ORF in a multicopy constitutive expression plasmid complemented the glo1 mutation of S. cerevisiae, confirming that it encodes Glo1 in C. magnoliae. The responses of CmGLO1 to environmental stresses were different from those of S. cerevisiae, which only responds to osmotic stress. An enzyme activity assay and reverse transcription polymerase chain reaction revealed that the expression of CmGLO1 is induced by stress inducers such as methylglyoxal, $H_2O_2$, KCl, and NaCl. The GenBank Accession No. for CmGLO1 is HM000001.