새우는 지질과 칼로리가 낮은 고단백질 공급원으로, 분말 또는 소스 형태로 가공되어 다양한 식품에 첨가된다. 그러 나 새우 알레르기가 있는 환자가 섭취할 경우 심각한 건강 상의 위험을 초래할 수 있으며, 특히 가공식품에 포함된 알 레르기 유발물질은 인지하고 섭취를 피하기 어렵다. 이에 따 라 가공식품 중 새우를 신속하고 정확하게 검출할 수 있는 분석법 개발이 요구된다. 본 연구에서는 새우의 열안정성 수 용성 단백질(TSSP)의 존재를 확인하고, 이를 이용하여 생산 한 다클론성 항체(pAb)를 기반으로 간접 효소결합면역흡착 분석법(indirect ELISA)을 개발하였다. 생산된 pAb는 Penaeus japonicus, Metapenaeus joyneri, Penaeus chinensis, Pandalus borealis, Penaeus monodon 등 5종의 새우에만 특이적으로 반응하였으며, 다른 식품 성분과 교차 반응을 보이지 않았 다. 개발된 pAb 기반 indirect ELISA의 검출한계(LOD)는 0.001%였다. 또한 삶음(100oC, 60분), 멸균(121oC, 60분), 튀 김(170oC, 8분) 처리된 새우 시료에서도 검출이 가능하여, 다양한 조리 조건 적용 후에도 검출이 가능함을 확인하였다. 이러한 결과는 새우 TSSP가 열처리 식품에서 새우 혼입 여 부를 식별할 수 있는 항원 및 바이오마커로 활용될 수 있 음을 시사한다. 더 나아가, 본 연구에서 개발된 pAb는 가공 식품에 혼입된 새우 검출을 위한 면역분석 및 바이오센서 개발에 유용한 생체수용체로 활용될 수 있다.

본 연구는 불안 애착과 회피 애착이 음주 동기에 미치는 영향에서 고 통 감내력(또는 고통 과잉 감내력)과 정서조절 곤란의 매개 효과를 검증 하였다. 성인 355명을 대상으로 한 설문 결과, 불안 애착은 정서조절 곤 란~음주 동기와는 정적 상관을, 고통 감내력과는 부적 상관을 보였다. 회피 애착은 고통 과잉 감내력~정서조절 곤란과 정적 상관을 보였으나, 음주 동기와는 유의하지 않았다. 매개분석 결과, 불안 애착과 음주 동기 사이에서 정서조절 곤란은 단독 매개를, 고통 감내력-정서조절 곤란은 순차적 매개 효과가 확인되었다. 반면, 회피 애착과 음주 동기 사이에서 는 고통 과잉 감내력과 정서조절 곤란의 단독 및 순차적 매개 효과가 나 타났고, 회피 애착이 음주 동기에 미치는 직접 효과는 유의하지 않아 완 전 매개로 확인되었다. 마지막으로 본 연구의 시사점과 한계점을 논의하 였다.

As global interest in K-Culture rises, this study investigates changes in British perceptions of K-Food over the past decade, focusing on kimchi, gochujang, and Korean hot dogs (K-Dogs), using articles from The Guardian. A keyword search for “Korean food and drinks” yielded 93 relevant articles, which were analyzed based on the Korean Wave (Hallyu) period classification. Notably, the number of K-Food articles surged from 12 in the third wave period to 81 in the fourth. Across the dataset, 99 types of Korean food were mentioned in 195 total references. The fourth period highlighted the influence of KCulture, with items like Jjapaguri and Buldak Bokkeum Myun gaining popularity through K-Movies and mukbang content. While kimchi’s representation in the third period was limited in variety and use, the fourth period saw broader application— featured in pasta, cocktails, and other local dishes—indicating a shift toward culinary integration. These findings offer meaningful insights into the evolving global perception of Korean cuisine and provide a foundation for developing strategies to position K-Food as part of daily diets worldwide.

본 연구는 경상북도(경북; 안동시, 청송군, 영주시, 의성군), 경상남도(경남; 밀양시), 전북도(전북; 장수군), 경기도(경기; 파주시), 강원도(강원; 정선군) 등 한국의 8개 주요 사과 생산지에서 기후변화가 ‘후지' 사과의 수확시기와 과실품질에 미치는 영향을 분석하고자 하였다. 사과 과수원은 경북지역은 위도 36도, 경남과 전북지역은 35도, 경기와 강원지역은 37도에 위치하였다. 그리고 사과의 착색기인 10월 최저 기온은 청송 5℃, 장수 6.4℃, 정선 5.7℃로 전반적으로 낮았으며, 지리적 차이와 관계없이 과실의 수확시기에는 약 10일 정도의 차이가 있었다. 수확시 과실의 경도는 경북과 경남지역 과실은 56.6-64.1 N으로 다소 낮았던 반면, 전북, 경기, 강원지역은 67.8-72.2 N으로 높게 나타났다. 한편, 지역 간 산 함량 및 내생 에틸렌 발생량은 유의한 차이를 보이지 않았으며, 과피의 적색도 또한 청송 25.8, 정선 27.5, 파주 26.2로 비교적 낮은 수준을 보여 재배지 간 뚜렷한 차이는 관찰되지 않았다. 8개 지역의 과실을 수확후 180일간 저온저장하였을 때 안동, 밀양, 파주지역의 과실 경도는 59.4-64.5 N으로 높게 유지되었고, IEC는 87.0-112.5 μL·L-1으로 낮은 경향을 보였다. 그리고 산 함량은 저장기간이 길어지면서 감소하였고, 가용성 고형물 함량은 변화를 보이지 않았다. 따라서 RCP 4.5와 8.5 시나리오에서 기온 상승에 대한 우려에도 불구하고, 현재까지 한국 사과재배 지역에서 ‘후지’ 사과의 과실품질에는 유의미한 차이가 관찰되지 않았다.

The cosmetics industry expects low irritation and skin improvement effects by utilizing natural ingredients and botanical extracts. In particular, Poncirus trifoliata fruit extract is a traditionally recognized ingredient with proven pharmacological efficacy and contains various bioactive compounds. According to previous studies, Poncirus trifoliata fruit has been reported to possess antioxidant, whitening, and skin-improving effects. In this study, the antioxidant and whitening efficacy of Poncirus trifoliata fruit extract was evaluated according to different extraction solvents, and the formulation stability of a cleanser containing this extract was analyzed. The antioxidant activity of Poncirus trifoliata fruit extract was confirmed by measuring DPPH and ABTS⁺ radical scavenging activity, while its whitening efficacy was assessed through tyrosinase inhibition activity. Additionally, the total polyphenol and flavonoid content was measured, confirming its strong antioxidant effects. These findings suggest that Poncirus trifoliata fruit extract may contribute to anti-aging and skin-whitening effects. To evaluate the stability of a cleansing formulation containing Poncirus trifoliata fruit extract, pH and viscosity changes were measured over 28 days under temperature conditions of 5°C, 25°C, and 45°C. The results indicated a decline in stability over long-term storage. Therefore, further studies are required to optimize the extract concentration and improve the formulation for enhanced long-term stability. This study suggests that Poncirus trifoliata fruit extract has potential as a functional cosmetic ingredient for skin whitening and anti-aging and can serve as fundamental data for future research on stability enhancement.

This study has investigated the physicochemical and sensory characteristics of muffins supplemented with 0%, 5%, 10%, 15%, and 20% roasted safflower seed powder (SSP) in order to assess its applicability as a functional ingredient in baked goods. As the SSP content increased, the pH of both the batter and the muffins significantly decreased, whereas the height, volume, and specific volume of the muffins increased. Moisture content and baking loss rate were not significantly affected. Color analysis revealed that the L* and b* values decreased, whereas the a* values and total color difference (ΔE) significantly increased with higher SSP levels. Texture profile analysis showed that the hardness, gumminess, chewiness, and resilience decreased as SSP increased, whereas springiness improved. In the sensory evaluation, the overall preference was highest for the control (7.30), followed by the SSP 15 group (5.77), thus indicating that excessive SSP addition negatively affected consumer acceptance due to a darker color and rougher texture. However, the SSP 15 formulation achieved a favorable balance between health functionality and sensory quality. These results suggest that up to 15% SSP can be effectively incorporated into muffins in order to improve their functional value without compromising product quality or consumer satisfaction.

This study examined the effects of partially replacing wheat flour with roasted safflower seed powder (SSP) on brownie quality, using proportions of 0%, 5%, 10%, 15%, and 20%. The addition of SSP had no significant dose-dependent effect on pH. Although the highest moisture content was observed in SSP 20 brownies (8.48%), no significant differences were found among samples. Brownie thickness increased proportionately with the amount of added SSP. Volume and density also increased with higher SSP content. Brightness (L), redness (a), and yellowness (b) values were all highest in SSP 20 brownies, indicating that SSP content affects brownie color. Hardness exhibited an increasing trend, with the control group values at 331.38±12.85 and SSP 20 at 432.70±39.84. Sensory evaluations revealed a highest overall preference for the control group, followed by the SSP 10 group. These findings suggest that the addition of 10% SSP is appropriate for brownies.

Component-specific information is crucial for identifying sources of PM2.5 in indoor environments. However, profiles of PM2.5 at various locations, including subway tunnels are limited. This study aimed to evaluate the relationships between PM2.5 and its component across tunnels, platforms, and outdoor environments at underground subway stations in Incheon. The study was conducted at six underground subway stations in Incheon. PM2.5 concentrations were measured twice at each station, simultaneously covering the tunnel, platform, and outdoor areas. Carbon (two types), ion (eight types), and metal components (20 types) were analyzed using each analytical instruments. The mean PM2.5 concentration in the tunnel was 33.0±15.7 μg/ m3, significantly higher than the concentrations observed on the platform (12.9±4.6 μg/m3) and outdoors (13.1±7.6 μg/m3). The proportion of total metal concentrations in PM2.5 was highest in the tunnel (57.8%), followed by the platform (22.2%) and outdoor areas (11.3%). Significant correlations between the platform and tunnel were observed for organic carbon, SO4 2–, NO3 –, NH4 +, Ba, Mn, Fe, and Se. Significant correlations between the platform and outdoor were observed for SO4 2–, NO3 –, NH4 +, and Ti, while the tunnel and outdoor showed correlations for SO4 2– and NH4 +. PM2.5 concentrations and total metal concentrations were highest in the tunnel. While PM2.5 concentrations on the platform and outdoors were similar, total metal concentrations were higher on the platform than outdoors. From the platform’s perspective, the concentrations of Ba, Mn, Fe, and Se were only associated with the tunnel, while SO4 2–, NO3 –, and NH4 + had tendency of correlations between both the tunnel and outdoors. The findings suggest that for platform PM2.5 concentrations, Ba, Mn, Fe, and Se may serve as indicators of tunnel-originating PM2.5, while SO4 2–, NO3 –, and NH4 + may serve as indicators for outdoor sources.

To utilize textured vegetable protein (TVP) instead of meat in kimchi stew, TVP of different sizes were added to kimchi stew under different cooking conditions. Canned Kimchi stew was prepared by adding processed TVP. Physicochemical quality characteristics and antioxidant activities of the broth, kimchi, and meat (or TVP) were measured. The pH and salinity did not show a significant difference between treatment groups in the broth or kimchi. However, the TVP treatment group showed higher pH and lower salinity than the control group. There was no significant difference in color between control group and TVP-treated groups. In terms of texture, the control group had the lowest hardness, gumminess, and chewiness, followed by TVP-1 and TVP-2 manufactured after pre-cooking, which showed lower hardness, gumminess, and chewiness. The smaller the size of the TVP, the lower the hardness, gumminess, and chewiness. Results of shear force were consistent with those of hardness. Contents of flavonoid and polyphenol compounds as antioxidant components did not increase or decrease with the addition of TVP. There were no significant differences in antioxidant activities among experimental groups.

To determine the differences in food quality between fish fed a low fish meal diet containing black soldier fly (Hermetia illucens) instead of fish meal and those fed a general fish meal diet, we analyzed the approximate components, mineral content, amino acid composition, fatty acid composition, color, and texture of Flounder (Paralichthys olivaceus). The analysis of approximate components showed no difference between the two samples, except for moisture content. Mineral contents were measured in the order of K, P, Na, and Mg in both samples, with no difference except for phosphorus (P). A total of 16 amino acids were detected in both samples, with no significant differences in their composition. Additionally, 17 types of free amino acids were identified, with no significant differences between the two samples. The fatty acid composition consisted of 13 fatty acids, with palmitic acid, DHA, and oleic acid being the most prominent, although slight differences in content were observed. The color and texture also showed no differences between the two samples. Overall, there were no significant differences in chemical components or physical characteristics, so it was judged to be insignificant in terms of food science.

This study investigated the properties of starch isolated from Betaone barley (high β-glucan content of 11.32%), waxy-type Hwanggeumchal barley, and non-waxy type Hyeyang barley using water or 0.2% NaOH. Starch isolated with NaOH contained 4.79% damaged starch, 0.17% protein, 0.01% β-glucan, and 0.20% crude fat, while starch isolated with water contained 2.95%, 1.91%, 0.10%, and 0.31%, respectively. The starch granule were oval in shape, with particle sizes ordered as follows: Betaone (4.9 μm), Hwanggeumchal (8.9 μm), and Hyeyang (13.6 μm). Thermal properties revealed, that gelatinization onset, peak, and end temperatures increased with particle size. NaOH isolation was found to be more effective than water isolation in removing proteins, but resulted in higher levels of damaged starch and partially disrupted the crystalline structure.

도모익산(domoic acid) 군 독소는 기억상실성 패류중독 (amnesic shellfish poison, ASP)을 유발하는 해양생물독소 이다. 도모익산은 주로 규조류 Pseudonitzchia sp. 에서 생 성되어 이매패류의 체내에 축적되어 독화된다. 우리나라 연안에서는 봄철과 가을철에 Pseudonitzchia sp.의 출현이 보고되고 있으며, 수산물 내 도모익산 군 독소의 함량 기 준을 설정하여 관리하고 있다. WHO와 EFSA에서는 선제 적 안전관리를 위하여 인체노출안전기준안을 제안하여 관 리하고 있다. 본 연구는 도모익산 군 독소의 이화학적 특 성, 분석법, 인체 노출 사례와 국내외 관리 현황 등의 자 료를 검토하여 도모익산 군 독소의 체계적인 모니터링과 안전관리의 기반을 마련하고자 수행되었다.

To utilize textured vegetable protein (TVP) in food manufacturing, TVP was soaked in salt solutions of different concentrations. Physicochemical quality characteristics of TVP were then measured. When TVP was soaked in a salt solution, the pH tended to increase compared to the control. However, the pH decreased after 18 hours of soaking. The salinity of the control decreased slightly from the initial value depending on the soaking time. The group treated with salt solution showed higher salinity than the control. Water absorption capacity of the control increased as the soaking time increased. However, water absorption capacity of the group treated with salt solution decreased as the concentration of salt solution increased. Lightness of the group treated with salt solution showed less change than the control during soaking. The redness increased as the concentration of salt solution increased. The yellowness increased compared to the control during soaking. Hardness, gumminess, and chewiness of the control decreased during soaking in water. The group treated with salt solution showed significantly higher hardness, gumminess, and chewiness as the concentration of the salt solution increased. However, adhesiveness, elasticity, and cohesiveness generally did not show significant differences among samples.