본 연구는 발효노니 다당체 추출물(Vitalbos)을 건강기능 식품 소재로 활용하기 위해 DAA, 총당 함량, 단당류 3종 (galacturonic acid, glucose 및 galactose)을 지표성분으로 설정하고, 지표성분에 대한 효과적인 분석법 설정 및 검 증을 위해 수행되었다. 기존에 보고된 분석법 검증 방법 을 수정하여 특이성, 직선성, 정밀성, 정확성, 검출한계 (LOD) 및 정량한계(LOQ)를 고성능 액체크로마토그래피와 페놀-황산법을 이용하여 측정하였다. 그 결과 DAA 및 단 당류 3종의 표준용액과 Vitalbos의 머무름 시간이 일치하 였으며 스펙트럼 또한 동일하여 분석법의 특이성을 확인 하였다. 지표성분의 검량선 상관계수(R2)는 0.9995-0.9998 범위로 0.99 이상의 우수한 직선성을 나타냈다. Intra-day 및 inter-day 정밀도는 0.14-3.01%의 범위로 5% 미만의 우 수한 정밀도를 나타냈고 회수율은 95.13-105.59% 범위에 서 우수한 정확도를 보였다. DAA 분석의 LOD와 LOQ는 각각 0.39 μg/mL 및 1.18 μg/mL이었으며 총당 함량의 LOD 및 LOQ는 각각 0.84 μg/mL 및 2.55 μg/mL로 측정 되었다. 단당류 3종에 대한 LOD는 0.48-0.81 μg/mL의 범 위였으며, LOQ는 1.45-2.44 μg/mL 범위에서 정량분석이 가능한 것으로 나타났다. 분석법 검증 결과, 특이성, 직선 성, 정밀성 및 정확성 모두 우수한 분석법임을 검증하였 으며, LOD와 LOQ 또한 Vitalbos 분석에 적합하였음을 확 인하였다. 검증된 분석법을 이용하여 Vitalbos의 지표 성분 함량을 측정하였을 때, DAA, 총당 함량, galacturonic acid, glucose 및 galactose의 함량은 각각 2.31±0.06 mg/dry weight g, 475.92±5.95 mg/dry weight g, 72.83±1.05 mg/dry weight g, 71.63±2.44 mg/dry weight g 및 67.30±2.31 mg/dry weight g으로 측정되었다. 본 연구에서 검증된 분석법을 사용했을 때 Vitalbos의 지표성분 3종에 대하여 우수한 재현성으로 정 량분석이 가능하였으며, 건강기능식품 소재로의 품질관리에 기여할 수 있을 것으로 판단된다.

Introduction As one of the visual elements in advertising, typeface elicits psychological associations that might have an impact on ad effects and can convey a significant meaning with cognitive and emotional responses. Previous studies illustrate that typeface influences consumers’ perceptions of advertised products, has an impact on readability and memorability of ads (Childers & Jass, 2002), and generates brand personality (Grohmann, Giese, & Parkman, 2013). Therefore, typeface has the potentiality to change the effect of advertising, and could be one of the critical elements to enhance the ad effectiveness by matching with other elements in advertising (McCarthy & Mothersbaugh, 2002). The purpose of the current study is to examine how representative type styles (e.g., Sans-serif, Handwriting, and Serif) can influence consumers’ psychological perception (i.e., warmth and competence), to explore what underlying mechanism exists between typefaces and the ad effectiveness, and to investigate the impact of typeface in ads considering congruence of typeface with the communicator’s perceived power for more effective communications. Theoretical Development The findings of related research support that fonts evoke specific consumer’s perceptions and emotion (Grohmann et al., 2013). Serif typefaces such as Times New Roman were perceived as elegant, charming, emotional, and interesting and Sans-serif typefaces such as Helvetica or Arial were considered manly, powerful, smart, upper-class, and high readability (Grohmann et al., 2013). In terms of the features of typefaces, handwriting typefaces have a curved appearance and they are irregular, unplanned, and characterized by slanted and curved strokes, while Sans-serif typefaces are usually planned and drawn by straight and angular strokes. According to the studies on font in psychology (Jiang, Gorn, Galli, & Chattopadhyay, 2016) and design (Bartram, 1982), circular shapes activate a softness association such as love, warmth, and harmony and angular shapes activate a hardness association such as coldness, aggressiveness, and conflict associations. The research on the transference of some impressions from typefaces illustrates that psychological associations related to type font in ads are transferred to the advertised product or brand (Grohmann et al., 2013). Previous research, based on the Construal Level Theory (Trope, Liberman, & Wakslak, 2007), demonstrated that psychological distance influences individuals’ perceptions and engagement. According to each stream of prior literature on typefaces’ association and Construal Level theory, we predict that handwriting typefaces are associated with closer psychological distance and it reduces the social distance between consumers and the message in marketing activities. In contrast, Sans-serif typefaces are angular and typically associated with professionalism, justice, competence, and power and it may increase the social distance. The current study deals with warmth and competence in consumers’ perceptions. Based on the preceding discussion and research questions, a hypothesis leads to the following. H1: Sans-serif typeface would be more likely to provoke competence perception, whereas handwriting typeface arouses much warmer and more friendly feeling. Variables influenced by typeface Based on the findings of Study 1, the following research question and hypotheses could be built up on the potential variables that influence the effectiveness of typeface: RQ 1. How many reliable and interpretable factors are there among the following variables: Handwriting and Sans-serif typefaces, the perceived power, engagement, and attitude toward typeface? In addition, how much variance in the set of variables is explained by the factors? what kind of underlying mechanism between typefaces and the effectiveness of typeface is such there? H2: Typeface (Sans-serif) would be more likely to provoke (a) perceived power, in turn, positively influences (b) engagement toward the typeface. H3: Typeface (Sans-serif) would be less likely to provoke (a) engagement toward the typeface, in turn, positively influences (b) attitude toward the typeface. H4: Perceived power would be more likely to provoke (a) engagement toward the typeface, in turn, positively influences (b) attitude toward the typeface. Typeface and the perceived spokesmodel’s power in ads Including typeface, as a visual imagery in an ad, a spokesmodel can generate psychological perceptions in persuasive communication. According to the agentic-communal model of power theory, the power of communicators has an influence on the persuasion process (Dubois et al., 2016) and attitudinal and behavioral responses. However, the communicators’ power would be different by individuals’ perceptions or experiences for the category of people (e.g., employee or expert). Therefore, it would be critical to consider the communicators’ power as ‘perceived power’ in communication. The previous study suggested high-power communicators, compared to low-power communicators, are more inclined to generate responses or arguments related to competence. In addition, low-power communicators are more inclined to generate responses related to warmth (Dubois et al., 2016). Based on each stream of literature of typefaces (Grohmann et al., 2013) and communicators’ power (Dubois et al., 2016), the following hypotheses occur. H5. When an ad includes a handwriting typeface in a headline copy, if consumers perceive low power from the spokesmodel’s in ads, by the matching (congruence) effects, it leads to a more favorable attitude toward the ad, ad engagement, and purchase intention than when an ad is employed by sans-serif typeface in a headline copy. H6. When an ad includes a sans-serif typeface in a headline copy, if consumers perceive high power from the spokesmodel’s in ads, by the matching (congruence) effects, it leads to a more favorable attitude toward the ad, ad engagement, and purchase intention than when an ad is employed by handwriting typeface in a headline copy. Overview of Research Design Three separated experiments were conducted to investigate all hypotheses. Study 1 was examined to test the effect of typeface across three representative typefaces such as Sans-serif, Serif, and handwriting, on psychological responses (i.e., warmth and confidence) (H1). Study 2 was conducted to explore the interrelations between the factors and the model with other strong potential effects (RQ1 & H2, H3, and H4). Study 3 was conducted to investigate the effects of typeface along with a spokesmodel in an ad on ad attitude, engagement, and behavioral intention (i.e. purchase intention) (H5 & H6). Research Design in Study 1 Participants were exposed to all 15 typefaces in each 3 font-style (i.e., sans-serif, handwriting, and serif). To test and choose an appropriate typeface in consumer’s perceptions and psychological associations (i.e., warmth and competence) among several typefaces, there were sans-serif (e.g., Arial, Helvetica, Oswald, Quarrion, etc.), handwriting (Bradley, Children, Dandelion, etc.), and serif (Time New Roman, Soria, Courier, Playfair, etc.). Results and Discussion The results of repeated ANOVA (Analysis of Variance) showed that participants perceived different level of competence (F (1.40, 54.63) = 17.23, p < .001, Partial η2 = .31) and warmth (F (1.28, 49.96) = 10.32, p < .01, Partial η2 = .21) depending on typefaces. The post-hoc analyses indicated that participants were more likely to perceive competence in Sans-Serif (M = 4.89, SD = 1.15) and Serif (M = 5.07, SD = 1.04) than in handwriting typeface (M = 4.23, SD = 1.22). On the other hand, participants perceived higher warmth in handwriting (M = 4.75, SD = 1.26) and Serif (M = 4.47, SD = .96) than in Sans-Serif typeface (M = 4.01, SD = 1.08). Model fit for competence was Wilks’ λ = .58, F (2, 38) = 13.82, p < .001, Partial η2 = .42 and model fit for warmth Wilks’ λ = .61, F (2, 38) = 12.11, p < .001, Partial η2 = .39. Study 1 examined the effects of three kinds of font-styles across each typeface on warmth and competence. The findings provide distinct evidence that Sans-serif font-style provokes more competent associations than others (i.e., serif and handwriting) and handwriting font-style generates more warm associations than others. Research Design in Study 2 Given that a certain font-style is more associated with psychological perceptions (warmth vs. competence), the next step was to ascertain whether is the relationship of the variables (i.e., attitude toward typeface, engagement, and perceived power of typeface) (RQ1, H2, H3, and H4). Participants were exposed to two typeface-conditions by using handwriting typeface (i.e., Tornac) and sans-serif typeface (i.e., Nimbus) with several text phrases. Factor analysis was conducted to determine what underlying structure exists for measures on the following variables: typeface, the perceived power, engagement, and attitude toward typeface and to summarize the structural equation modeling among the set of variables. Results and Discussion To check the structural equivalence of measures, reliability test, correlation analysis, and confirmatory factor analysis (CFA) were conducted. Reliabilities for all measurements indicated acceptable levels: perceived power (a = .89) (Dubois et al., 2016), engagement toward the typeface (a = .95), attitude toward the typeface (a = .94). The correlations analysis showed that there is no violation of multicollinearity among the variables (r ≤ .62). A CFA was conducted to confirmed the measurement model fit. The results of CFA indicated that the measurement model had a good fit to the data, χ2 (41) = 55.38, p > .05, χ2/df = 1.35, GFI = .94, CFI (comparative fit index) = .99, TLI (Tucker-Lewis index) = .99, RMSEA (root mean square error of approximation) = .05, SRMR (root mean square error of approximation) = .04. For study model analysis, the Amos 23 with 5,000 bootstrap samples for mediation analyses was employed to analyze the proposed study model. Figure 1 indicate the result of path analysis. The results of the analysis showed that people perceived stronger power in Sans-Serif than in handwriting typeface (β = .43, p < .001, SE = .22, 95% CI [.00, .86]), but they were likely to engage in handwriting than in Sans-Serif typeface (β = -.34, p < .001, SE = .23, 95% CI [-.79, .11]). Perceived typeface power is positively associated with the typeface engagement (β = .60, p < .001, SE = .60, 95% CI [.44, .76]). Indirect effect of typeface on engagement through perceived power was significant (β = .26, p < .001, SE = .06, 95% CI [.16, .38]). Insignificant effect of typeface on engagement become significant when mediator, perceive power, was included in the model. The result shows a full mediation model. Engagement toward the typeface is a significant predictor of attitude toward the typeface (β = .62, p < .001, SE = .07, 95% CI [.48 .76]). Indirect effect of power on attitude toward typeface through engagement was significant (β = .28, p < .01, SE = .07, 95% CI [.24, .51]), but indirect effect of typeface on attitude through engagement was not significant (β = -.21, p > .05, SE = .05, 95% CI [-.15, .04]). Research Design in Study 3 An experimental study between-subjects randomized factorial design, 2 (typeface: handwriting vs. sans-serif) x 2 (perceived power of the communicator in ads: high vs. low), was used to test the proposed Hypotheses 5 and 6. Results and Discussion Regression analyses were conducted to test proposed hypotheses, controlling for the differences of communicators’ characteristics (e.g., a business woman vs. a housewife). Even though ad stimuli were developed by two conditions on communicator’s power, there are individual differences from the perceived power toward each spokesmodel in ads. Therefore, we measured and analyzed the perceived power. The results (Table 1) revealed that perceived communicators’ power positively influences ad engagement (β = .19, p < .05), attitude toward to ad (β = .41, p < .001), and purchase intention (β = .38, p < .001), but typeface does not. Different from the expectation, typeface and perceived communicator power did not interact to generate advertising effectiveness. Conclusion Study 1 obviously revealed that handwriting typefaces are associated with warmth and Sans-serif typefaces provoke competence in consumers’ perception. Study 2 illustrated that there were strong relationships between typeface and the perceived power toward typeface, between typeface and engagement through the perceived power toward typeface, and between the perceived power toward typeface and attitude toward typeface through engagement. Engagement toward the typeface is a significant predictor of attitude toward the typeface. Moreover, there were relatively relationships between typeface and engagement; between engagement and attitudes toward typefaces. The result of Study 3 shows that advertising audiences are more likely to process other visual information (e.g., photo images) than typefaces (e.g., a headline copy) in order to indicate audiences’ responses in advertising contexts and to generate advertising effectiveness. The current research has demonstrated that the strong effects come from a typeface itself might eventually dissipate when woven with other visual elements such as photo images in ads, even though the current research previously indicates that there are influential effects come from typefaces such as warmth and competence and the relationship with the perceived power.

Fish skin peptide-loaded liposomes were prepared in 100 mL and 1 L solution as lab scales, and 10 L solution as a prototype scale. The particle size and zeta potential were measured to determine the optimal conditions for the production of fish skin peptide-loaded liposome. The liposome was manufactured by the following conditions: (1) primary homogenization at 4,000 rpm, 8,000 rpm, and 12,000 rpm for 3 minutes; (2) secondary homogenization at 40 watt (W), 60 W, and 80 W for 3 minutes. From this experimental design, the optimal conditions of homogenization were selected as 4,000 rpm and 60 W. For the next step, fish peptides were prepared as the concentrations of 3, 6, and 12% at the optimum manufacturing conditions of liposome and stored at 4ºC. Particle size, polydispersion index (pdI), and zeta potential of peptide-loaded liposome were measured for its stability. Particle size increased significantly as manufacture scale and peptide concentration increased, and decreased over storage time. The zeta potential results increased as storage time increased at 10 L scale. In addition, 12% peptide showed the formation of a sediment layer after 3 weeks, and 6% peptide was considered to be the most suitable for industrial application.

Cryoprotectant is a substance used to protect biological tissue from freezing injury. However, there was few research paper on application of cryoprotectant in food stuff although its benefits was approved from the biological cell tissues. The objective of this study was to investigate the effect of the sugar addition as a cryoprotectant on the properties of frozen soybean sprouts. Before freezing process, the samples were blanched at 100°C for 1 min to observe the influence of blanching treatment. The blanched or non-blanched soybean sprouts was immersed in sugar solution as cryoprotectant, and continuously, the samples were frozen at -18°C for 24 h. Their physicochemical properties such as drip loss, hardness, color and cellular tissue were analyzed after thawing in running water. In our study, the drip loss of blanched sample without sugar was 43%, and comparatively, blanched one with sugar was 20% which was the lowest value among all samples. There was no significant difference of hardness between sample with sugar and without sugar. From our results, it was supposed that sugar can protect the soybean sprouts during freezing process regardless blanching process.

Soybean peptide (SP) exhibited low intestinal absorption at oral administration due to its fragile structure under gastric digestion. Therefore, we have attempted to encapsulate peptide by cross-linkage interaction between positive charged chitosan (CS) or chitosan oligosaccharide (CSO) and negative charged peptide. The CS (or CSO) with SP nanoparticles were prepared by using ultrasonification technique. The objective of this study was to find the optimal processing method by changing concentration, pH, and homogenizing conditions. We measured physicochemical properties such as particle size, zeta-potential, encapsulation efficiency (EE%), release rate (RR) and antioxidant ability of samples. The results showed that the optimal processing method was using 0.5% (w/v) CSO (diluted by pH 3 Acetic acid buffer) mixed with 0.5% (w/v) SP (diluted by pH 6 buffer) by 9:1 ratio. Afterwards, using high-speed mixer at 12,000 rpm for 3 min, and then passed 2 times through an ultrasonicator (50% power, 3 min). In this way for processing, the particle sizes of CSO/SP nanoparticles were approximately 300 nm, zeta-potential were approximately 45 mV. In addition, the EE% and RR of CS/SP nanoparticles was higher than the CSO/SP nanoparticles. The increase in antioxidant ability of SP was attributed to the affected by CS/CSO microcapsules. In conclusion, this research can befoundation for the manufacturing process of CS/SP nanoparticles, and it was expected that the future application of this nanoparticle in food matrix.

Excessive salt intake in body induces health risks resulting high blood pressure or heart diseases. Therefore, the low salt concentration and sale tasted food is needed by means of the modification of manufacturing process. The purpose of this study was to study the effect of inhomogeneous salt localization in bread to enhance the saltiness encapsulated salt. The 0, 0.5, 1, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted at 2% by addition of salt. After baking the bread, the moisture content, loaf volume, fermentation rate, color, texture analysis, salt release rate and sensory test were measured. From this study, moisture content has no significant difference between control and treatments (p>0.05), except for 2.0% LS. Lightness of all treatments was higher than control (p<0.05), whereas, there were no significant difference in hardness (p>0.05). From the sensory test, the bread added 2.0% LS was showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt was represented at 2.0% LS. In conclusion, the salty intensity of bread can be enhanced by the salt localization using encapsulation of salt.

Recently, semi-dried sweet potato is popular as a natural snake for children’s dessert. The drying condition was optimized to obtain high quality of sweet potato by oven drying process. The mashed yellow and chestnut sweet potato was dried using the oven drier at different temperature (50, 60, 70, and 80°C) then evaluated for the moisture content, appearance observation, texture properties, and sugar contents and sensory test in every 2, 6 and 12 hours. During the dehydration and drying process, the ending point of moisture content divided in three zone from 0-2 hour, 4-6 hour and 8-12 hour. The moisture content was dramatically decreased from 0 hour - 8 hour, but after 8 hour there is no significant decrease. Yellow sweet potato dried at 80°C for 6 hours was investigated as good product base on the sensory test, hardness value, and color appearances as compared to chestnut potato.

In this study, we investigated the effects of different pre-treatment conditions such as blanching and drying process to improve its quality. Bracken samples were treated by drying (70°C for 40 min), blanching (100°C for 2 min) or mixed (blanched and dried [BD]), respectively. These treated samples were analyzed for their physicochemical properties such as pH, color and microbial growth. The pH of bracken increased from 6.6 to above 6.9 through all treatment. From color observation, the L* and b* values increased after drying process, whereas, the a* values decreased. Water contents of bracken decreased by about 80% from 93% through drying process. After samples treated by pre-treatments, hardness increased, especially after drying process. For the microbial study, raw bracken had 5.6 log CFU/g of aerobic bacteria and 2.8 log CFU/g of total coliform. Blanched and BD samples had about 2 log CFU/g of aerobic bacteria and 1.8 log CFU/g of total coliform, acceptable for food. From our results, it is concluded that the properties of blanched samples had similar to raw samples to guarantee for microbial safety. From the obtained results, the blanching process without drying process is necessary to apply freezing process as pretreatments.

In the food industry, freezing storage has been an important process for maintaining the properties of food materials. In order to maintain the quality of blanched Colocasia esculenta (L.), Schott stem, packaging, freezing, and thawing methods were optimized by determinations of the physicochemical properties. For the comparison of packaging method, Colocasia esculenta (L.) Schott stem packed by air containment had the lowest significant differences of properties such as hardness and drip loss compared to the control samples. Overall, the drip loss of Colocasia esculenta (L.) Schott stem had lower value at fast freezing rate (immersion freezing). Considering the result of the drip loss, high frequency thawing was more effective than other thawing methods. Therefore, it was supposed that samples treated by air-containing packaging, immersion freezing, and high frequency thawing used the optimal method to maintain the original quality of Colocasia esculenta (L.) Schott stem.

Food freezing preservation is an important process due to its high quality and long shelf-life. In order to improve the quality of frozen sweet potato stem, the freezing rate, thawing, and packaging method was optimized by the determination of physical properties. There was no significant difference among the treatment of freezing rate. Further, the drip loss of sweet potato stem was higher at a relatively fast freezing rate (immersion freezing) than at slow freezing rate (natural convection freezing at -20 or -40oC). For the comparison of packaging methods, the aircontaining packaged sweet potato stem had the lowest significant differences from the result of color, pH, and hardness. From the result of the drip loss, the high frequency and microwave using thawing samples were more effective than room temperature and water thawing. Therefore, fast freezing and thawing rate with air-containing package were recommended to obtain the better quality of sweet potato stem.

There are a lot of types of wild vegetables such as Colocasia esculenta (L.) Schott stem in Korea. However, the consumption of these wild vegetables is restricted because their storage decreased dramatically after harvest. To maintain original quality of vegetables, pre-treatments such as blanching and drying are important. But conditions for these treatments were still not optimized for many vegetables including Colocasia esculenta (L.) Schott stem. Thus, the objective of this study was to set up an optimal pre-treatment method for freezing storage. Colocasia esculenta (L.) Schott stems were peeled and cut equally (10 cm) for sample preparation. Dried samples (D) were dried at 90℃ for 3 h. Blanched samples (B) were blanched in hot water at 100℃ for 2 min. Blanched and dried samples (BD) were blanched and dried as same protocol. Physicochemical properties were analyzed to evaluate the quality including texture, moisture content, total color difference and viable cell count. Raw sample had 6.85 kg/cm 3 of hardness and 78.75 of chewiness whereas B was 6.83 kg/cm 3 of hardness and 7.8 of chewiness. B had the similar value compared to raw samples. Moisture content of raw sample was 94.4% and that of B was 94.1%, though there were not any significant differences between them. ΔE value of B showed lower value than those of the others. Viable cell counts and total coliforms were not detected after treatment, while raw sample had 5.39 log CFU/g of viable cell count without total coliform. Therefore, pre-treatments are essential for microbial safety of samples. All results considered, it is supposed that blanching is the optimal pre-treatment to sustain its original quality of Colocasia esculenta (L.) Schott stems before freezing.

The objective is to investigate effect of liposome coated hemicellulose on softening of carrot. To encapsulate hemicellulose in nanoliposome, 2% hemicellulase and 2% lecithin were processed by using high-speed homogenizer (10,000 rpm, 3 min) and ultrasonification (200 W, 54%). The carrot were cut into cylinder type (3×1 cm) and then immersed in distilled water (DW, control), hemicellulase (He) and nanoliposome coated hemicellulose (He/NL) for 48 h at 4oC. The final concentration of hemicellulose is 1% (w/v). The droplets properties of He, NL, He/NL analyzed using zeta-sizer. Moreover, the carrots treated different immersed solutions were characterized by measuring hardness, color, microstructural observation and enzyme activity (glucose contents). For the results, hardness of carrot immersed in He or He/NL solution decreased after 48 h by 47% or 31% (outline of carrot) and 35% or 31% (center of carrot) respectively compared to control (7,240 g). The total color difference value of all samples increased over immersion time. For microstructural observation, cell was destroyed after 24 h at He solution. For the enzyme activity, glucose contents of carrot in He solution increased than it in He/NL at 0 h sample however the enzyme activity was no significant difference with immersion time.