Digital fashion represents key technologies for the online environment, and it has been used as a new marketing strategy for the fashion industry. As consumer digital experience has been diversified, research on the effect on consumer attitudes and behavior toward digital fashion needs to be investigated. This study examines the effect of visual tactile and presence of VR fashion stores on consumer attitude via consumer surveys. Visual tactile and presence positively influence consumer experience which includes fantasy, feeling, and fun. In addition, these three experiences positively affect consumer attitude. The moderating effect of cyber motion sickness is discussed. Academic and practical implications for digital fashion are provided.

The gastro-intestinal behaviors of foods influence their physiological functions in the human body. In-vitro methods simulating digestion processes have been extensively used to study the gastro-intestinal behaviors of foods due to more rapid and less expensive advantages. However, there is a lack of systematic studies to monitor the rheological changes of the food digesta in real time. In this study, rice-based products (specifically, extruded noodles) were prepared with three varieties of rice flours with different contents of amylose and their physicochemical properties and in-vitro digestibility were then characterized from a rheological point of view. The rice flours with higher amylose contents exhibited greater stability to dual mixing and higher degrees of starch gelatinization and retrogradation in thermo-mechanical measurements. In addition, greater elastic properties were clearly observed in the high amylose rice samples. The noodles which were produced with high amylose rice flour had a harder texture and reduced cooking loss. When the rheological changes of the extruded rice noodles were monitored in real time during the in-vitro starch digestion, the rice noodle digesta with higher amylose content exhibited greater viscosities throughout the simulated oral-gastric-intestinal digestion steps. The flow behavior of the rice noodle digesta consisted of the Power-law region and infinite shear plateau that were satisfactorily characterized by the Sisko model (R2>0.99). Hence, this study was conducted to investigate the physicochemical and in-vitro digestibility of extruded rice noodles with different amylose contents. These results can provide a promising opportunity for the food industry to research in-vitro digestion and physicochemical characteristics of rice-based products.

The purposes of this research were to develop water-in-oil-in-water double emulsion (DE) for co-loading EGCG and piperine as its marker compounds, and to determine its physicochemical properties. Stable DE was produced based on our previous research. Briefly, for oil phase (O), olive oil, glycerol ester of wood rosin, polyglycerol polyricinoleate, piperine, and for interior water phase (W1), deionized water, gelatin, sodium chloride, ascorbic acid, and EGCG were mixed and heated up to 60°C. Thereafter, W1 was dispersed into O dropwisely followed by magnetic stirring, high-shear homogenization, and ultrasonication, respectively. Produced water-in-oil primary emulsion (PE) was rested at 4°C for 30 min. For exterior water phase (W2), deionized water, sodium chloride, ascorbic acid, and polyoxyethylene sorbitan monooleate were mixed. Thereafter, PE was dispersed into W2 dropwisely followed by magnetic stirring, ultrasonication, and high pressure homogenization, respectively. The structure of DE was observed through optical and transmission electron microscopy. And the influence of applying time of high pressure homogenization on the stability of DE was determined. Also, in vitro release characteristics of DE was investigated by using HPLC. Optimized stable DE would be an attractive delivery system for co-loading both hydrophilic and lipophilic bioactive compounds simultaneously. And, once developed, it can be applied to the various food applications such as beverage in a wide range of formulations.

Ginsenosides are sensitive to various factors such as pH, temperature, ionic strength, etc. However, powdery form of ginseng is good to preserve ginsenosides in it compared to the extracted form. In addition, the ginseng powder can provide pickering effect to control emulsion stability as a substitute of emulsifier forming wall on the surface of oil. A ginseng pickering emulsions was prepared by mixing, MCT oil, polysorbate 80 and ginseng. Thereafter, to homogenize the emulsions magnetic stirrer, homogenizer and ultra sonicator were used. The physicochemical properties, stability, and bioaccessibility of the ginseng pickering emulsion were investigated. Both particle size and polydisperse index of the ginseng pickering emulsion were constant as time elapsed. However, pH and zeta-potential of the ginseng pickering emulsion decreased over time. Moreover, to find out the proper amount of ginseng powder, different ginseng powder weights were added to sample respectively and the physiochemical characteristics were measured. The pH and zeta-potential value tended to decrease following increase of amount of ginseng powder. This result is impacted to food quality and it could be used as a preliminary result in the development of food product.

The purpose of this research was to prepare silibininloaded nano sized liposomes to improve their aqueous solubility and to optimize the preparation method. For the preparation, specific amount of cholesterol was dissolved into ethanol. After that, phosphatidylcholine from egg yolk (~60%) was dissolved into mixture about 20, 40, and 60 mg/mL, and subsequently, silibin in was dissolved into organic phase at approximate 250, 500, and 1000 μg/mL, respectively. The organic phase was regularly injected at 0.9 mL/min into phosphate buffered saline (PBS) using peristaltic pump under stirring. Liposomes were formed spontaneously as soon as lipid phase was in contact with the aqueous phase. Then, the liposome suspension was kept under stirring for 15 min. Thereafter, ethanol was removed by rotary evaporation under reduced pressure. As the result, silibin in loaded liposomes were circular shape which had lipid bilayer at edge of the liposome droplets and were multilamellarvesicles. In addition, average size of silibinin loaded liposome droplets were 148.27, 144.52, and 173.46 nm at 250, 500, and 1000 μg/mL silibinin concentrations, respectively. Zeta potentials of liposome particles were showed about -9.64, -12.03, and -12.79 mV. As concentration of phosphatidylcholine in ethanol increased, droplet size and zeta potential of the liposome increased. The average encapsulation efficiency of obtained liposome suspensions was 57.6%. In conclusion, the liposome preparation method established can be used to encapsulate various hydrophobic bioactives for food application such as beverage.

The purpose of this research was to observe the quality changes of beef and blueberry during frozen storage. Drip loss, thiobarbituric acid reactive substance (TBARS) content, polyphenol content, and moisture content in the beef and blueberry were measured to determine the quality change of beef and blueberry for 29days. As a result, drip loss changed from 2.35 to 3.80%, and TBARS content changed from 0.11 to 0.30 mg MDA/kg beef for 29days. Both results showed that drip loss and TBARS content increased by 1.7times compared to those at initial samples. However, the frozen storage condition in this study is recognized as proper for beef preservation since the TBARS content below 0.46 mg MDA/kg beefis regarded to be edible. Polyphenol content and moisture content changed from 3.07 to 3.11 mg Gallic acid equivalent (GAE)/g blueberry and from 0.44 to 0.27%, respectively. There were no significant differences in polyphenol and moisture contents. In conclusion, frozen storage of beef and blueberry had no adverse effect on their quality for 29 days.

The aim of this study was to investigate the optimum particle size of rice flour for making rice noodles. Rice noodles were prepared with rice variety such as Milyang 278 because it has 25.4% of high amylose content. The rice grains were pulverized by dry milling and passed through 3 different sized sieves (A: -60 ~ +100, B: -100 ~ +150, and C: -150 ~ +200 mesh). The average particle sizes of A, B, and C were 187.27, 103.79 and 74.88 um, respectively. Rice noodles were prepared at 35% of moisture content, 50/90/90/90°C of barrel temperature, and 200 rpm of screw speed in the twin screw extruder. Textural properties and cooking qualities were evaluated to determine the suitability for making rice noodles. Hardness of the dry noodles prepared with A, B, and C were 2.762, 4.546, and 2.065 N, respectively. Extension (R max) of the cooked rice noodles prepared with A, B, and C were 0.526, 0.857, and 0.534 N while Extensibility (E value) were 15.97, 18.03, and 16.78 mm, respectively. Cooking loss values were 4.47, 2.88, and 2.16%, respectively, while the turbidities of their cooking water were 0.177, 0.073, and 0.088, respectively. As the result the flour passed through -100 ~ +150 meshes was the most appropriate for making rice noodles. Control of particle size in rice flour with high-amylose content can be a useful way for making good quality rice noodles.

The purpose of this study is to evaluate the stability of Epigallocatechin gallate (EGCG) - loaded nanostructured lipid carrier (NLC) after Autoclave sterilization. EGCG, glycerolmonostearate (GMS), oleic acid, and lecithin were mixed as solid lipid phase and subsequently it was heated up to 70°C. Thereafter, the solid lipid phase was mixed with the water phase consisting of Tween 80 and deionized water. Then, ultra-sonication(work time, 5 min; pulse on, 4s; pulse off, 2s), high pressure homogenization(600 bar and 3 cycles) process were proceeded to homogenize NLC particles. The particle size and zeta-potential of NLCs was approximate 100 ~ 120nm and -50 ~ -60mV, respectively. In order to investigate the effect of sterilization on the stability of NLCs, Autoclavesterilization was applied to the NLCs suspension at 121°C for 15 min. After the sterilization, the particle size and zeta potentialtended to be maintained or improved. Moreover, after sterilization, crystal shape was formed and it was considered as transformation of the lipid in NLCs (from α to β) because of recrystallization upon heating. In conclusion, sterilization process can be helpful to improve the stability of NLCs.

Garlic (Allium sativum) has been used as a medicinal plant due to its various functionalities such as reduction of cholesterol levels. The purpose of this study was to optimize conditions for the production of microencapsulated garlic powder (MGP) coated with whey protein isolate (WPI) to improve its production yield. WPI was mixed with distilled water followed by magnetic stirring at 500 rpm for 12 h to hydrate it completely. Garlic powder (GP) was added into the WPI mixture. Ratio of GP to WPI was 1:1. Subsequently, GP-WPI mixture was homogenized, and then spray-dried. To maximize the production yield of MGP, variables such as the mixing time and homogenizing condition such as rpm and time were tested. The optimum conditions for producing MGP were found to be as follows: GP and WPI mixing for 1 h and homogenizing at 8100 rpm for 10 min which improved liquid flow rate during spray drying process. The production yield of MGP under optimum conditions was 25.6 g/h. The results of this study might provide scale-up parameters on applications of GP for its commercialization.

The aim of this study was to improve dispersion stability of calcium carbonate (CaCO3) nanoparticles in aqueous medium using alkyl polyglucoside (APG). One hundred milligrams of CaCO3 nanoparticles was mixed with 30 mL of deionized water. Thereafter, APG was dissolved into the CaCO3 nanoparticle mixtures at approximate 0, 0.1, 0.3, 0.5, 0.7, and 0.9%, and subsequently, pH was adjusted to 7.0 and 10.0. Afterward, all CaCO3 nanoparticle mixtures were dispersed by ultrasonic processing treatment for 10 min. Dispersion stability and physicochemical properties of the CaCO3 nanoparticle mixtures were observed by measuring the change of absorbance and mean diameter for 96 h as well as the initial zeta-potential. As results, initial zeta-potentials of the CaCO3 nanoparticles in deionized water at pH 7.0 and 10.0 showed approximately +20 and 0, respectively. The positive surface charge at pH 7.0 had unfavorable impact on the adsorption of APG onto CaCO3 nanoparticles in the aqueous suspensions because APG is nonionic surfactant. Among all samples at pH 10, CaCO3 nanoparticles in 0.5% APG aqueous solution showed the smallest initial mean diameter and the slowest increase in mean diameter and decrease in absorbance. In conclusion, the pH 10.0 and 0.5% APG concentration was the most desirable condition in order to improve dispersion stability of CaCO3 nanoparticles in an aqueous medium.

Food quality indicator is a simple device to communicate information of food quality to consumers. Change of specific gas composition in the headspace of food packaging can be considered as a food quality indication. For examples, level of carbon dioxide (CO2) increases in the headspace of packaged kimchi which is fermented over time during storage. The elevated ammonia (NH3) level inside a food package is an indication of spoilage. In this study, CO2 indicators and NH3 indicators were developed to monitor food quality and their performance were evaluated. Especially, the correlation between the food quality change and the indicator change were studied during storage. Two types (chitosan-based and whey protein isolate-based) of CO2 indicators was developed to monitor the CO2 concentration in the headspace of a food package. The CO2 indicators showed a visual change depending on CO2 level in the package headspace and were installed on the packaged kimchi and the packaged makgeolli in order to notify their ripening stage. NH3 indicators were developed to monitor the headspace NH3 concentration in the packaged fishery products such as fermented skate. The NH3 indicators showed a prominent color change depending on NH3 level as the skate was fermented over time. In addition, the polylactic acid (PLA)-based package box installing NH3 indicator was developed for the fermented skate and the color change of the indicator was evaluated at different storage temperatures over time. In conclusion, the gas indicators incorporated into the package was able to simply inform food quality over time.

Even though klotho deficiency in mice exhibits multiple aging-like phenotypes, studies using large animal models such as pigs, which have many similarities to humans, have been limited due to the absence of cell lines or animal models. The objective of this study was to generate homozygous klotho knockout porcine cell lines and cloned embryos. A CRISPR sgRNA specific for the klotho gene was designed and sgRNA (targeting exon 3 of klotho) and Cas9 RNPs were transfected into porcine fibroblasts. The transfected fibroblasts were then used for single cell colony formation and 9 single cell–derived colonies were established. In a T7 endonuclease I mutation assay, 5 colonies (#3, #4, #5, #7 and #9) were confirmed as mutated. These 5 colonies were subsequently analyzed by deep sequencing for determination of homozygous mutated colonies and 4 (#3, #4, #5 and #9) from 5 colonies contained homozygous modifications. Somatic cell nuclear transfer was performed to generate homozygous klotho knockout cloned embryos by using one homozygous mutation colony (#9); the cleavage and blastocyst formation rates were 72.0% and 8.3%, respectively. Two cloned embryos derived from a homozygous klotho knockout cell line (#9) were subjected to deep sequencing and they showed the same mutation pattern as the donor cell line. In conclusion, we produced homozygous klotho knockout porcine embryos cloned from genome-edited porcine fibroblasts.

The purposes of this study are to develop a chitosan suspension for the carbon dioxide (CO2) concentration indication of packaged food and to investigate the changes in the CO2 indication corresponding to 2-amino-2-methylpropan- 1-ol (AMP) or 2-aminoethanol (monoethanolamine, MEA) addition. Chitosan suspension was prepared by adding chitosan (0.1, 0.2, and 0.4%) to distilled water and subsequently the pH of the suspension was adjusted to 7.0 after the addition of AMP or MEA. Changes in the pH and the turbidity of the chitosan suspension were measured over time under exposure in a normal atmosphere or 100% carbon dioxide environment. The pH of the chitosan suspension exposed at 100% carbon dioxide environment decreased rapidly up to approximately 6.3 in the initial CO2 exposure. The transmittance values of 0.1 and 0.2% chitosan suspensions with 5% AMP increased from 32 to 99% and from 19 to 86%, respectively. The addition of 5% AMP improved the visual indication performance of the chitosan suspension since it increased significantly the width of the transmittance value before and after CO2 exposure. The chitosan suspension with AMP has a potential to be used as a quality indicator of the packaged foods which produce carbon dioxide during storage and distribution.

Silibinin, the major active constituent of silymarin, was known as having hepatoprotective effects against oxidative stress of the liver. However, it has poor oral bioavailability. Therefore, the purpose of this research was to prepare silibinin loaded nano sized liposomes to improve their bioavailability and to optimize the preparation method. Liposomes were prepared by ethanol injection method. An aqueous phase was prepared by adding tween 80 into phosphate buffer saline. Subsequently, a lipid phase was composed of phosphatidylcholine, cholesterol, and silibinin and they were mixed in a mass ratio of 8:1.2:1, respectively, at 60℃ and dissolved in absolute ethanol. After all compounds in the lipid phase was dissolved fully, the lipid phase was injected into an aqueous phase and was stirred at 500rpm, 60℃ for 30 min. Thereafter, ethanol in the mixture was removed by rotary evaporator and subsequently high pressure homogenizer was applied to the mixture at 120 Mpa to obtain nano size liposomes. As a result, silibinin loaded liposomes were obtained and they were circular shape which had lipid bilayer at edge of the liposome droplets and were multilamellar vesicles. Average size of the silibinin loaded liposomes were about 70-110 nm. As the faster injecting speed applied, the smaller particles size showed. In conclusion, the liposome preparation method can be used to encapsulate various functional bioactives for food application such as beverage.

The objective of this study was to evaluate size-different chitosan nanoparticles as a CO2 indicator. CO2 gas is dissolved to form H2CO3 which makes the solution acidic. Chitosan is acid soluble and its appearance (turbidity) changes depending on pH in aqueous solution. Two size-different chitosan nanoparticles were fabricated by ionic gelation between chitosan (0.30 and 0.50%, w/v) and 0.07% sodium tripolyphosphate (TPP) solution. The sizes of chitosan nanoparticles were 630.77 and 1194.87 nm, respectively. To investigate the effect of chitosan nanoparticles as CO2 indicator, the initial pH of chitosan nanoparticle suspension was adjusted to 8.0. Thereafter, 100% CO2 gas was injected into the chitosan nanoparticle suspension, and the changes of pH and absorbance (600 nm of absorption wavelength) of the suspension over time were measured for 28 min. Absorbance at the appearance transition and its corresponding time was calculated using logistic function (R2> 0.99).As a result, pH of chitosan nanoparticle suspension decreased rapidly under CO2 gas injection for 10 min and finally reached around 6.0. In addition, there was significant difference in appearance transition time which was6.62 and 12.45 min for small- and large-sized chitosan nanoparticle suspensions, respectively. This study suggests that chitosan nanoparticle suspension might be useful as a food quality indicator for CO2 emitting foods such as fermented foods.

As one of the staple crops, rice has been widely applied to value-added products, giving the food industry new avenues of use. Although the quality attributes of various rice products have been reported, there is a lack of detailed information on the rheological behaviors of rice products during digestion that are related to their bioaccessibility in the human body. In this study, three rice varieties with different amylose contents were utilized to produce flours and extruded noodles. In-vitro methods simulating starch digestion processes were then established to monitor their oral-gastric-intestinal rheological behaviors. The rice flour with high amylose content exhibited lower values of water absorption index/swelling power and higher pasting parameters that were in good agreement with the Mixolab thermo-mechanical results. The extruded rice noodles showed lower cooking loss and higher hardness with increasing levels of amylose. When the in-vitro viscosities of rice flours and noodles were measured using a rotational rheometer with the custom-made starch cell, their viscosities had a tendency to decrease as the in-vitro digestion progressed. Specifically, the rice samples with high amylose content exhibited higher viscosity than those with low amylose content under the simulated oral, gastric, and intestinal conditions. Hence, this study was conducted to investigate the physicochemical and in-vitro rheological properties of rice flours and extruded noodles with different amylose content. The results provided a promising opportunity for the food industry to study in-vitro digestion of rice-based products with the advantages of being more rapid and less expensive.

질산성질소는 자연계의 질소 순환과정에서 발생되며, 수중에서는 질산성질소가 무기이온인 질산염(NO3 - )의 형태로 존재한다. 질산성질소는 과도한 질소비료시비나 동물의 분뇨에 의해 오염된 지하수에 존재하며, 인체에 노출 시 암과 같은 질병 유발 가능성을 높인다. 본 연구에서는 흡착등온식 및 흡착속도식 모델을 이용하여 질산염 농도 및 시간에 따른 키토산 비드의 수중 질산염 흡착특성을 평가하였다. 질산염의 농도에 따른 흡착실험에서 Langmuir와 Freundlich 식을 이용하여 최대흡착량 및 흡착형태를 산출한 결과, 키토산 비드의 질산염 흡착형태는 Langmuir식에 가장 일치되 는 경향을 보였으며, 이때 키토산 비드의 질산염 최대흡착량은 14.83 mg 질산염/g 키토산비드이었다. 질산염의 시간에 따른 흡착실험에서 1차속도식 및 2차속도식을 이용하여 질산염의 흡착속도 및 확산형태를 평가한 결과, 키토산 비드 의 초기 흡착속도는 외부확산에 의한1차속도식 경향을 보였으며, 일정시간이 지난 후에는 내부확산에 의한 2차속도식 형태의 경향을 보였다. 본 연구에서 수행한 흡착 모델에 따른 수중질산염의 제거 연구는 키토산 비드의 흡착 형태 및 질산염 제거량을 수학적으로 예측하는데 도움이 된다.

Lycopene, one of the major carotenoids in human diet, has been suggested as a healthful phytochemical compound. Recently, it is important to quantify lycopene content in the lycopene-containing foods. However, it has been difficult to analyze lycopene content in the lycopene-containing foods using a HPLC because lycopene is not fully extracted during sample pretreatment resulting in less reliable quantitative data. The aim of this study was to investigate the effect of solvent on lycopene extraction from lycopene-containing foods for HPLC quantitative analysis. Two different solvents such as 100% acetone and methanol/acetone (1:1) mixture were used to extract lycopenefrom a commercial lycopene-enriched tomato concentrate (containing approximate 72 mg/g lycopene). All extracted samples were sonicated for 10 min, centrifuged, and filtered before injection into HPLC. The analysis of lycopene content was performed by an Ultimate3000 series HPLC system using a Unisol C18 column on UV detector at 450 nm. When the lycopene-enriched tomato concentrate was extracted using 100% acetone and methanol/acetone mixture for HPLC analysis, the lycopene contents were 75.88 and 39.84 (mg/g), respectively. As a result of quantitative analysis, acetone was able to extract lycopene fully from the lycopene-containing foods. The HPLC method established in this study might be useful to quantify lycopene in the lycopene-containing foods which are manufactured in various typessuchasbeverage, powder, tablet, and etc

The purpose of this research was to investigate the effect of weighting agent (WA) and high pressure homogenization (HPH) on the stability of water-in-oil-in-water double emulsion (DE). To prepare oil phase (O), olive oil, glycerol ester of wood rosin (WA; variable 1), and polyglycerol polyricinoleate (lipophilic emulsifier), and for interior water phase (W1), deionized water, gelatin, sodium chloride, ascorbic acid, and green tea extract(core material) were mixed and heated. When temperature of O and W1 reached up to 60℃, W1 was dispersed into O dropwisely followed by magnetic stirring at 1500 rpm for 2 min (O:W1=3:1). By applying homogenization at 4000 rpm for 2 min followed by ultrasonication for 4 min, water-in-oil primary emulsion (PE) was produced. And resting PE at 4℃ for 30 min was followed. For exterior water phase (W2), deionized water, sodium chloride, ascorbic acid, and polysorbate 80 (hydrophilic emulsifier) were mixed. When temperature of PE reached at room temperature (24 ± 2℃), PE was dispersed into W2 dropwisely followed by magnetic stirring at 1500 rpm for 15 min (PE:W2=1:3). By applying ultrasonication for 2 min followed by HPH at 500 bar for 1 to 3 times (variable 2), DE was produced. When DE was freshly produced, phase separation occurred at different period of time depending on whether variable 1 and 2 were applied or not (from 5 min to more than a day). The structure of DE was observed through optical and transmission electron microscopy. And relationship between the mean size of oil droplets and the occurring time of phase separation was studied. DE can be used as an appropriate delivery system for co-loading both hydrophilic and lipophilic bioactive compounds simultaneously, and promoting industrialization as well by applying it to food products, for example, beverage.