The antibacterial and antifungal effect of grapefruit seed extract(GFSE) was investigated for its purpose of application to a diverse spectrum of field as sanitizers, disinfectants and preservatives. GFSE showed comparatively high content of such flavoniods as naringin and hesperidin and ascorbic acid. GFSE containing a low level of organic acids is a heavy viscous and water-soluble liquid. As a result of the antimicrobial test of GFSE, Bacillus subtilis and Aspergillus oryzae did not survive at detectable levels when treated with more than 100 ppm of GFSE. The minimum inhibitory concentrations of GFSE for a wide variety of pathogenic and putrefactive bacteria, fungi and yeasts were 100 ppm and 250 ppm, respectively. In the comparable electron micrograph of microbial cells treated with GFSE or not, we could conclude that GFSE destroy microorganisms by disrupting the functions of the cell wall membrane and microbial spores.

국내 연안의 소형어선에서 선외추락 등의 사고 시 대처 방법은 VHF-DSC 무선설비의 경보신호 버튼 조작에 의한 조난 경보 송신과 선박패스 장치(V-Pass)의 경보버튼 작동 또는 비콘 분리에 의한 경보신호 송신 방법이 병행 운용되고 있다. 그러나, 1~2인 승무 소형어선 에서 선외추락 시 승조원이 이들 설비를 직접 조작하여 경보신호를 송신할 방법이 없으나, 외국에서는 VHF-DSC 및 AIS, Bluetooth 등의 기술을 사용한 선외추락 경보장치(MOB)를 이용하여 경보신호를 모선과 타선에 직접 송신하여 대처하고 있다. 외국에서 운용 중인 MOB 장치의 성능 및 기술 분석을 위해 근․장거리 전파환경을 측정한 결과, MOB 장치가 수면 표면에 있을 경우 최대 1해리 이내에서 경보 신호의 수신이 가능함을 확인하였다. 국내 여건에 맞는 MOB 장치는 VHF 통신거리 내의 무선국으로 경보신호를 보내야 하나, 허위의 경보신호를 줄이기 위해서는 선박에 탑재된 VHF-DSC 무선설비와 원격으로 연동되어 운용하는 형태가 가장 적합한 것으로 판단된다. MOB 장치와 VHF-DSC 장치를 연결하기 위한 여러 가지 기술을 검토한 결과, 장치의 소형화 등의 장점이 있는 Bluetooth 방식이 적합하다. MOB 장치에서 비상신호 송신 시, 전용 수신기에서 수신하여 VHF-DSC 무선설비의 외부입력단자를 통해 비상신호를 인지시켜 자체 경보 알람 발생으로 모선에서 인지할 수 있으며, 모선에서 대처하지 못한다면 VHF-DSC 무선설비에 의한 조난경보 신호를 모든 무선국으로 송신하는 방식을 이용하면 국내 연안의 소형어선 등에서 선외추락으로 인한 비상상황에 대처할 수 있을 것으로 판단된다.

반건시의 활용성 증대를 위하여 당액침지형 반건시를 제조하였으며 당 조성에 따른 반건시의 이화학적 특성 및 갈변 저해 효과를 검토하였다. 명도와 채도는 S5(sugar 5%), S10(sugar 10%)에서 높았고 그 이상의 농도에서는 감소하는 경향을 나타내었다. 총당, 환원당 및 유리당 함량은 당의 농도가 증대될수록 증가하였으며, S5는 대조구에 비해 감소하는 경향을 나타내었으나 S10은 유사한 함량을 보였으며 S15 및 S20의 경우 과실에 함유하는 당의 농도가 증가하는 것으로 나타났다. 당액침지형 반건시와 갈변효소간의 관계를 알아보기 위해 폴리페놀 산화효소와 과산화효소를 측정하였으며, 당액 농도가 증대됨에 따라 활성이 저해하는 경향을 나타냈고 S10 이후부터는 유사한 활성을 보였다. 폴리페놀, 플라보노이드, 프로안토시아니딘 및 비타민 C 함량은 다른 처리구와 비교하면 S10이 가장 높은 함량을 보여 식품과 당액 사이에 삼투압 때문에 당액으로 용출되는 함량이 감소하는 것으로 나타났다. DPPH 라디칼 소거활성은 S10에서 65.34%로 가장 높은 활성을 나타내었다. 이상의 결과 당액침지 시 삼투작용으로 적정 농도의 확립이 요구되며 갈변억제 및 영양적인 가치 등의 품질특성을 고려하였을 때 10% 설탕을 첨가한 당액 침지법이 반건시 가공품을 제조하는 데 있어 효과적인 방안이 될 것으로 생각된다.

전기화재의 주요 요소는 전기아크와 스파크로 인한 것으로, 전기화재를 효과적으로 예방하려면 아크차단기(AFCI)의 설치를 법령으로 의무화 되어야 한다. 그러나 우리나라에서는 경제적인 이유와 합리적인 대안의 부재로 인해 현실적으로 어려운 실정으로 추진체계 또한 오랜 시간이 소요될 것으로 예상된다. 이에 대한 합리적인 대안으로 본 연구에서는 응답성과 신뢰성이 우수한 디지털 소자와 반도체 스위칭 소자 등을 이용하여, 선로전압을 상시 감지하고 일정 시간 내 아크나 스파크로 판단되는 이상 파형이 감지되면 화재의 징후로 인식하여 신속하게 전로를 차단하는 직력 아크사고의 감지시스템을 개발하고자 한다. 제안한 전기화재 보호장치는 제어방식이 간단하고 경량, 소형으로 제작이 가능하게 때문에 어디에서나 쉽게 적용이 가능한 장점이 주어진다.

블랜칭 처리조건 확립을 위하여 시간(1, 3, 5 min) 및 용질의 종류[0.1% soluble Ca(Sol-Ca), 0.1% soium bicarbonate(NaHCO3), 0.1% magnesium sulfate(MgSO4)]를 달리한 참취의 품질특성을 비교하였다. 블랜칭 시간이 경과함에 따라 녹색도와 chroma 값은 감소되고 색차는 증가하였으며, polyphenol 함량은 유의적으로 감소하였고 블랜칭 처리시간이 3분 이상 경과될 시 급격히 저하되었다. Carotenoid 함량의 경우 적정 블랜칭 처리 시 함량은 증가하는 반면 ascorbic acid 함량은 유의적으로 감소하는 결과를 나타내어 열적 손실이 동반되는 것으로 관찰되었다. 경도 및 절단력은 처리 시간이 길어짐에 따라 유의적으로 감소하였으며, pectinesterase와 polygalacturonase 저해활성은 3분 이후부터는 불활성화 수치가 증가하여 효소활성을 저해시키는 것으로 나타났다. 총균수 및 대장균군수의 변화를 측정한 결과, 대조구의 경우 5 log CFU/g 수준으로 검출되었으나, 블랜칭 처리한 처리구에서는 2~4 log CFU/g 수준으로 미생물이 감소하였으며, 대장균군수는 검출되지 않았다. Chlorophyll 함량은 증가하는 반면 chlorophyll a 및 b의 비율(Ca/Cb)은 유의적으로 감소하였으며, 관능적 기호특성에서는 외관 및 색상의 경우 블랜칭 처리 시간이 길어짐에 따라 감소하는 경향을 나타낸 반면 향미 및 전반적인 기호도에서는 블랜칭 처리에 의하여 기호특성이 증가하였다가 점차 감소하였으며, 전반적으로 3분간 블랜칭 처리 시 높은 선호도를 나타내었다.

In this study, we investigated the contents of total polyphenol (TP), total flavonoid, and absorbance at 475 nm (OD475) which may produced in solid-fermented leaf of Smilax china L. by Aspergillus oryzae as a new functional components with reddish brown color, contents of water soluble substance (WSS), electron donating ability (EDA), Hunter L*, a*, b* values, sensory overall acceptability (OA) and also, the inhibitory activities (XOI and AOI) against partial purified xanthine oxidase (XO) and aldehyde oxidase (AO) from rabbit liver which were well known to relate the gout, and alcoholic liver disease, respectively in order to optimize water extraction using response surface methodology (RSM). All the R2 values of the second-order polymonials ranged from 0.85 to 0.98, except for the EDA (0.69) and the XOI (0.78). However, the activities of the EDA and XOI were relatively high in the lower concentration of the fermented Smilax china L. leaf. The effects on the water extraction were highest in the concentration, among the dependent variables, and showed significant differences at the 1% level in the TP, TF and WSS contents and the a*, b* and OD475 values, but the OA showed significant differences at the 5% level. The optimal values of AOI, which was the most important functionality in the Smilax china L. that was predicted via RSM, were 59.48% at the 2.19% concentration, a 90.02°C extraction temperature and a 4.03 minute extraction time (R2: 0.93, p<0.007). The ranges of all the dependent variables of the optimal water extraction were 1.6~1.8% for the concentration, 83~93°C for the temperature and 3.4~4.4 minutes for the extraction time; and the optimal water extraction conditions were a 1.7% concentration, an 88°C extraction temperature and a 3.9-min extraction time.

This study was performed to determine the effects of the blanching condition (immersion ratio 1:15 (w/v) for 3 min at 95oC, and solution containing 1% sodium chloride) and selected forming agents (dextrin DE=10, dextrin DE=20, β-cyclodextrin; each forming agents added 5%) on the phytochemical compounds and quality characteristics of Ligularia fischeri leaves. The moisture was not affected by the forming agent. The color of a, b and chroma values were low in the blanching treatment groups and were significantly lowest with β-cyclodextrin (CD). The polyphenol and flavonoid contents in the blanching treatment groups were higher than those in the non-blanching-treatment group. The ascorbic acid content was higher in the non-blanching-treatment group and was significantly highest in the group treated with dextrin (DE=10) whereas the blanching treatment groups showed lower dehydroascorbic acid content than the non-blanching-treatment group. The water absorption was higher in the non-blanching-treatment group and was significantly highest in the group treated with CD. The water solubility in the blanching treatment groups treated with dextrin (DE=20) and CD was higher than that in the blanching treatment group treated with DE=10. The total chlorophyll and chlorophyll a and b contents were high in the blanching treatment group treated with CD, and for the total carotenoid contents, the same tendency as that seen with the chlorophyll content was observed. With regard to the particle diameter, those in the blanching treatment groups were lower than that in the non-blanching-treatment group and was significantly lowest in the blanching treatment groups treated with DE=20 and CD. The result of SEM observation showed that the spray-dried powders in blanching treatment groups treated with the DE=20 and CD forming agents had uniform particle distribution.

This study was performed in order to compare the changes in fruit quality and antioxidant activity depending on the ripeness degree of the banana flesh and peel (unripe, ripe, and over ripe) when stored at room temperature for 6 days. The moisture contents showed differences such as the significantly lower maturity in the over ripe fruit peel and the moisture content increase in the fruit flesh during ripening. During the maturity stage, the L and b values decreased, while the a value increased. During ripening, the titratable acidity (TA) decreased, while the soluble solids contents (SS), sugar acid ratio (SS/TA), total sugar, and reducing sugar contents increased, respectively. Also during ripening, the glucose and the fructose contents increased considerably, thus resulting in the decrease of the sucrose content. In addition, this study revealed that the phenolic substance, which was part of the fruit skin, showed more favorable reaction to radical ability than the fruit flesh. Furthermore, the DPPH, ABTS radical scavenging ability, and reducing power showed better reaction for the fruit skin than for the fruit flesh, and there was a significant increase in the antioxidative activity as a result of the higher levels of phenolic substance. Therefore, maturity played an important role in changing the chemical composition and physiological activity of a banana. The unripe peels could be used as antioxidant ingredients and they could also enhance the biological activity in the utilization of by-products.

This study was conducted to investigate the effects of pretreatment and different packaging methods on the physicochemical properties of cold vacuum-dried peaches. All the dried peach samples were stored such as N2 gas substitution, vacuum and passive packaged with polyethylene (PE) film and oriented polypropylene (OPP)/aluminum (Al)/PE film at 40℃ for 50 days. The weight change, pH, soluble solids content, titratable acidity, soluble solid-acid ratio (SS/TA), delta E, browning degree and phenolic compounds were analyzed. The weight change and pH were lower in the 0.1% vitamin C-treated group and were significantly lowest in the vacuum-treated OPP/AL/PE. The soluble solids content and the SS/TA were higher in the non-treated groups than in the vitamin C-treated groups. According to the packaging methods, the L* values were higher in the vacuum, N2 gas and passive package, in that order. In addition, the browning degree and the delta E value were lower in the pretreated groups and significantly lowest in the vacuum-treated OPP/AL/PE with 0.1% vitamin C group. The phenolic compounds were high for the pretreated groups, according to the packaging methods (vacuum > N2 gas> passive), and the OPP/AL/PE was significantly higher than the PE. These results suggest that different packaging materials and pretreatment methods affected the quality of the dried peaches, and the vacuum- OPP/AL/PE film packaging group showed a high quality.

This study was conducted to determine the effects of the pretreatment and infrared drying methods on the physicochemical properties and antioxidant activities of dried peaches. The pretreatment methods were the 30 min treatment of NaCl, vitamin C, and soluble Ca (1:5 w/v immersion ratio), and leaving them untreated before infrared drying at 55℃ for 20 hr. The moisture content was lower in the pre-treated group and was significantly lowest in the 0.3% NaCl. The titratable acidity and soluble solid content and acid ratio (SS/TA) were high for the vitamin C and soluble Ca groups. The browning degree and cutting strength of the dried peach were lower in the pre-treated group. The total sugar content in the 0.3% NaCl group was significantly higher than those in the vitamin C and soluble Ca groups. The Ca contents were more effective in the soluble Ca treated group and increased with higher Ca concentration. The sensory evaluation results indicated that the organoleptic scores for the overall preference were higher in the 0.1% vitamin C treated group. The phenolic compounds and ABTS radical scavenging ability were high for the 0.1% vitamin C and 0.1% soluble Ca treated groups. These results suggest that pretreatment affected the qualities of the dried peaches, showing that infrared drying can be applied to the production of high quality dried peach products.