• Analytical Science and Technology
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• v.37 no.1
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• pp.1-11
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• 2024

In agricultural households cultivating vegetables and fruits, the use of various pesticides to protect crops from diseases and pests or to control weeds is widely practiced enhancing quality and productivity. However, pesticides can pose a threat to consumer health by remaining on the food surface or migrating into the food interior. Households commonly peel off skins, wash with water, or use chemical methods to remove foreign substances including residual pesticides on the food surface. In this study, we measured the washing rate by comparing the pesticide concentrations before and after washing in the leafy vegetable perilla leaves and the fruits strawberries and apples, which were intentionally exposed to pesticides. We compared washing rates using tap water, a baking soda solution, and a commercially available food-specific cleaning solution. The target pesticides for analysis were azoxystrobin, bifenthrin, boscalid, difenoconazole, flubendiamide, and indoxacarb, and the residual pesticide analysis was performed using GC-MS/MS or LC-MS/MS. The removal rates of pesticides were highest with the food-specific cleaner, followed by baking soda and tap water in order.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.262-273
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• 2020

This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork patties supplemented with different of liquid materials: water; oil and water; oil, water, and surfactants; and nanoemulsion. The emulsion itself was characterized and the physicochemical properties of the pork patties, including pH, water content, cooking loss, thawing loss, liquid holding capacity, color, and texture, were analyzed. The size of NEM was 165.70±9.32 nm and NEM had high ζ-potential value indicating that it is stable. NEM patties had the lowest cooking and thawing losses, and the highest liquid retention, all of which affected the tenderness of the patties. Color of the patty was also affected by the addition of NEM. The highest lightness and yellowness and the lowest redness were observed (p<0.05). NEM patties had the lowest values for all texture attributes indicating improved tenderness. Our results demonstrate that NEM has positive effects on pork patties and can help to tenderize food products designed for the elderly. With further study, NEM could be a candidate tenderization agent in the meat industry.

• The Korean Journal of Physiology
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• v.7 no.2
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• pp.21-23
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• 1973

To see if the Panax Ginseng has any influence upon the amount of water and food intake, an experiment was carried out using 30 male rats. The animals were divided equally into the ginseng and the saline groups. For 5 days, animals belonging to the ginseng group received every day 0.5 ml/100g body weight of ginseng extract (4 mg of ginseng alcohol extract in 1 ml of saline), while animals belonging to the saline group received the same amount of saline. After the last medication on the 5th day, each animal was accommodated in a cage which was provided with a food well and a water supplier made of glass tube bent $30^{\circ}$ at the tip. The amounts of water and food consumed in the daytime (from 6 a.m. to 6 p.m.) and at night (from 6 p.m. to 6 a.m. next morning) were measured for 2 days. The ginseng group tended to consume water and food slightly more than the saline group did. However, the difference between the 2 group was far from reaching significancy. The influence of Panax Ginseng upon water and food intake was not evident.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2016.10a
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• pp.183-183
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• 2016

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.623-624
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• 1992

The optimum ratios of added water for rice cooking at different amount of rice contents were studied with electric rice cooker. The optimum ratios of added water were $1.5{\sim}1.6$, 1.5 and 1.4 at 300g, 600g and 900g of rice contents. The optimum ratios of added water decreased as the rice contents were increased.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.63-63
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• 2019

The thinning Green ball apple was extracted using water and ethanol and a phenolic concentration of thinning Green ball apple was $50-200{\mu}g/mL$. The water and ethanol extracts of thinning Green ball apple showed 94.69% and 92.24% 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and 100.30% and 99.16% 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity at phenolic concentration of $200{\mu}g/mL$, respectively. The water and ethanol extracts of thinning Green ball apple showed antioxidant protection factor of 1.76 antioxidant protection factor and 1.76 antioxidant protection factor, respectively. The water and ethanol extracts showed 101.46% and 99.64% anti-oxidative effect on thiobarbituric acid reactive substances at phenolic concentration of $200{\mu}g/mL$. Hence, the water and ethanol extracts of thinning Green ball apple can be considered a potential anti-oxidant. The water and ethanol extracts showed 33.28% and 32.14% hyaluronidase inhibition, respectively, at phenolic concentration of $150{\mu}g/mL$. The water and ethanol extracts showed 47.33% and 40.92% elastase inhibition and 46.19% and 65.58% collagenase inhibition at phenolic concentration of $200{\mu}g/mL$, respectively. About these experiments, thinning Green ball apple was found to exhibit anti-oxidation activity as well as hyaluronidase, elastase and collagenase inhibitory activities. Therefore, thinning Green ball apple can be considered a potential source for functional food.

• Analytical Science and Technology
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• v.9 no.2
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• pp.210-219
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• 1996

Extraction of minerals in deionized water and elimination effect of heavy metals in water by Nohwado Quartz Porphyry were examined. When the Nohwado Quartz Porphyry was immersed and stirred in deionized water at 0.5, 1.0, 1.5 and 2.0% concentration for 3 hours, various minerals concentration of the all stirred water were suitable for potable water. Particularly, when the lead, copper, cadmium and arsenic solution were shaked with Quartz Porphyry at $20^{\circ}C$ for 24 hours, the elimination rate of each mineral was 99.5, 99.9, 95.0 and 66.5%, respectively.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.667-676
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• 2004

The purpose of this study was to estimate the microbial quality of some raw vegetables, and suggest a safer method for their sanitization and pre-preparation in foodservice operations. Baechu-geotjeori was monitored from the ingredient to the final product, during different holding temperature. Three sanitization methods were performed during the pre-preparation (tap water, chlorine water and electrolyzed water). The largest reduction in the microbial counts was shown with the electrolyzed water pre-preparation (after treatment; the total plate counts decreased to 3.34-4.06 Log CFU/g, coliform counts decreased to 1.40-1.45 CFU/g). Prior to immersion in the chlorine water, washing was first peformed to see if the was a larger effective reduction in the microbial counts.

• KSBB Journal
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• v.30 no.4
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• pp.155-160
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• 2015

The present study was to investigate the antioxidant activity in ethanol and water extracts of root and stem of Sargassum coreanum. Antioxidant activities were evaluated by total polyphenol contents, DPPH radical scavenging activity, chelating effect, reducing power, and rancimat method. Total polyphenol contents of ethanol and water extracts were 32.79 mg/g and 15.55 mg/g, respectively. Ethanol extract showed higher DPPH radical scavenging activity than water extract and similar activity to BHT. Reducing power of extracts was increased in a concentration-dependent manner and ethanol extract had more reducing power than water extract. Ethanol and water extracts have little chelating effect at all concentrations. Antioxidant index (AI) of ethanol extract measured by Rancimat was higher than that of water extract, but their AI was lower than that of BHT. These results indicate that ethanol extract of S. coreanum root and stem has more potent antioxidant activity than water extract through DPPH radical scavenging and reducing power, and could potentially be used as a good source of natural antioxidants.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.928-934
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• 2007

Physiochemical properties, such as yield and molecular weight distribution of polysaccharide fractions, of polysaccharides in the enzymatic hydrolysates of purslane were investigated and characterized. A higher amount of micro nutrients, such as potassium (9,413 mg/100 g), phosphorus acid (539 mg/100 g), leucine, alanine, lysine, valine, glycine, and isoleucine, was present in whole purslane. The yield of water soluble polysaccharides (WSP) was 0.29, 7.01, and 7.94% when extracted using room temperature water (RTW), hot-water (HW), and hot temperature/high pressure-water (HTPW), respectively, indicating that HW or HTPW extraction may be effective to obtain WSP from purslane. The average ratio of L-arabinose:D-galactose in the WSP was 37:49, 34:37, and 27:29, when extracted using RTW, HW, and HTPW, respectively. These results indicate that water was a suitable extraction solvent for preparation of the arabinogalactan component of whole purslane. A higher yield and total carbohydrate content was obtained by using Viscozyme L instead of Pectinex 5XL during extraction of the WSP, which indicates that enzymatic treatment of purslane may be an effective method to control the Mw of polysaccharides. Finally, it was confirmed that Viscozyme L is a suitable enzyme for the hydrolysis and separation of polysaccharides obtained from purslane.