블루베리는 항산화활성, 항암활성, 항염증 등 다양한 생리활성을 나타내는 스틸베노이드를 함유하고 있다. 그러나 스틸베노이드의 생산 소재로서 블루베리를 이용한 산업화 연구는 거의 없는 실정이다. 따라서 고부가가치 가공 식품 및 건강 기능성 식품 개발을 위한 기초 자료를 확보하여 블루베리의 활용 가능성을 확대하고자 블루베리 품종에 대해서 부위별 스틸베노이드 함량을 분석하였다. 본 연구에서는 블루베리의 과피, 줄기, 잎에 함유되어 있는 레스베라트롤, 비니페린, 피노실빈, 테로스틸벤 함량을 HPLC 분석법을 이용하여 측정하였다. 그 결과 4종의 스틸베노이드 함량은 부위별로 유의적인 차이를 보였다. 레스베라트롤은 잎, 과피, 줄기 순으로 각각 2.86, 1.45, 1.38 μg/g이 함유되어 있었고, 비니페린은 줄기, 과피, 잎 순으로 7.19, 2.88, 1.00 μg/g이 함유되어 있었다. 피노실빈 함량은 잎에서 0.09 μg/g으로 가장 높게 측정되었고 과피에서는 0.03 μg/g 함유되어 있었으나 줄기에서는 측정되지 않았다. 테로스틸벤의 경우 과피, 잎, 줄기 순으로 각각 0.14, 0.10, 0.03 μg/g이 함유되어 있었다. 따라서 블루베리 내 스틸베노이드 함량이 부위별로 차이를 보였으며 이를 통해 스틸베노이드를 생산하기 위한 자원으로서 블루베리의 다양한 조직 부위가 활용될 수 있는 가능성을 확인하였다.

Foods are becoming more customized and consumers demand food that provides great taste and appearance and that improves health. Food three-dimensional (3D)-printing technology has a great potential to manufacture food products with customized shape, texture, color, flavor, and even nutrition. Food materials for 3D-printing do not rely on the concentration of the manufacturing processes of a product in a single step, but it is associated with the design of food with textures and potentially enhanced nutritional value. The potential uses of food 3D-printing can be forecasted through the three following levels of industry: consumer-produced foods, small-scale food production, and industrial scale food production. Consumer-produced foods would be made in the kitchen, a traditional setting using a nontraditional tool. Small-scale food production would include shops, restaurants, bakeries, and other institutions which produce food for tens to thousands of individuals. Industrial scale production would be for the mass consumer market of hundreds of thousands of consumers. For this reason, food 3D-printing could make an impact on food for personalized nutrition, on-demand food fabrication, food processing technologies, and process design in food industry in the future. This article review on food materials for 3D-printing, rheology control of food, 3D-printing system for food fabrication, 3D-printing based on molecular cuisine, 3D-printing mobile platform for customized food, and future trends in the food market.

The self-propagating high temperature synthesis approach was applied to synthesize amorphous boron nanopowders in argon atmospheres. For this purpose, we investigated the characteristics of a thermally induced combustion wave in the B2O3 + α Mg system(α = 1.0-8.0) in an argon atmospheres. In this study, the exothermic nature of the B2O3-Mg reaction was investigated using thermodynamic calculations. Experimental study was conducted based on the calculation data and the SHS products consisting of crystalline boron and other compounds were obtained starting with a different initial molar ratio of Mg. It was found that the B2O3 and Mg reaction system produced a high combustion temperature with a rapid combustion reaction. In order to regulate the combustion reaction, NaCl, Na2B4O7 and H3BO3 additives were investigated as diluents. In an experimental study, it was found that all diluents effectively stabilized the reaction regime. The final product of the B2O3 + α Mg system with 0.5 mole Na2B4O7 was identified to be amorphous boron nano-powders(< 100 nm).

An artificial insemination instrument of bumblebee queens was firstly developed. This instrument consists of location tube, transfer tube, holding tube, head product, and probe apparatus for reproductive tract etc. This instrument was designed to minimize stress and damage of reproductive tract of bumblebee queens. The regulator handle apparatus in artificial insemination instrument was used the principle of lever, that manipulates easy, accurate and rapid insemination of bumblebee queens. By using this instrument, the insemination rate was over 90%. This instrument will be useful for the breeding and conservation of excellent character of bumblebees.