본 연구에서는 건조농산물의 잔류농약 안전성 조사를 위해 경기도에서 유통되는 건조농산물 110건을 수거하여 다종농약다성분 분석법으로 잔류농약 263종을 검사하였다. 조사 결과 총 10건의 시료에서 10종의 잔류농약이 검출되었으며, 건피마자에서 chlorpyrifos, 건취나물에서 chlorpyrifos, hexaconazole, pyridalyl, 무시래기에서 diniconazole, isoprothiolane, lufenuron, 건곤드레에서 hexaconazole, 건고춧 잎에서 bifenthrin, chlorothalonil, boscalid, pyraclostrobin이 각각 검출되었다. 검출률은 9.1%였으며, 이 중 건피마자 1 건에서 chlorpyrifos가 잔류허용기준을 초과하였고 부적합률은 0.9%로 나타났다. 유효성 검증 실험 결과 검출한계(LOD)는 0.002~0.027 mg/kg, 정량한계(LOQ)는 0.006~0.083 mg/kg 으로 나타났으며, 결정계수(R2)는 0.9964~1.0000으로 나타났다. 회수율은 전반적으로 74.8~118.9%로 나타났다. 2019 년부터 PLS가 시행됨에 따라 농산물에 대한 안전성 관리가 강화되었지만 건조농산물의 경우 잔류허용기준이 미비 하기 때문에 본 연구는 향후 기준 설정을 위한 기초자료로 제공하고자 한다.

In this study, we aim to evaluate the phenoilcs profile of fresh freeze dried whole crop rice (FWCR) sample by HPLC–DAD analysis. Firstly, the fresh whole crop rice (before heading stage) was dried using liquid nitrogen and then powdered sample was extracted using methanol-water. The extract was quantified phenolics and flavonoids content by HPLC-DAD. HPLC-DAD analysis showed that the FWCR contained six phenolic acids including; caffeic, p-coumaric, ferulic, and chlorogenic acid, prophyl gallate in addition to five flavonoids; rutin, vitexin, luteolin, qurecetin and kaempferol. Results indicated that ferulic and p-coumaric acids were the major soluble phenolic acids in FWCR, and their concentrations were 3.1 and 2.65 mg/g DW. It can be summarized that the presence of phenolic and flavonoids in FWCR enhance the palatability and feed intake of ruminants.

Korean sliced rice cakes, or tteokguk, are conventionally dried and rehydrated during their preparation. In this study, the effects of the perforation process and various drying methods (e.g., hot-air drying, vacuum drying, low temperature drying, and freeze drying) on the quality characteristics of tteokguk (rice cake soup) were evaluated. In the experiment, the rehydration capacity and lightness increased as the pore number increased. The hardness, redness, and yellowness of tteokguk, in contrast, tended to decrease as perforations increased. The texture, taste, and overall acceptability scores of tteokguk increased as perforations increased. With respect to drying methods, the rehydration capacity was greatest for vacuum drying. The hardness of tteokguk was lowest for vacuum drying. The redness, yellowness, pH, and sensory characteristics did not differ significantly among tteokguk samples treated through various drying methods. These results suggest that high-quality ready-to-eat Korean sliced rice cakes could be created by perforation and vacuum drying.

바이오존의 대기압 플라즈마를 사용한 쥐치포(Stephanolepis cirrhifer) 중 미생물안전관리 대상인 B. cereus F4810/72 와 S. aureus ATCC 6538의 저감화 정도 및 품질 특성을 관찰하였다. 대기중의 공기를 활용하여 플라즈마 발생을 유도하여 0 분, 1 분, 3 분, 5 분, 10 분 및 20 분 처리하였다. 이후 대상 미생물의 살균력 평가를 위해 표준평판 법을 사용하여 로그 감소값을 계산하고 Color difference meter를 사용하여 Hunter “L”(명도), ”a”(적색도) 및 “b”(황색도)의 차이를 분석했다. 대기압 플라즈마 3분 처리만으로도 이 두 세균을 1 로그 감소(=90% 감소) 시킬 수 있음이 확인되었다. 아울러 최대 20 분 처리시 쥐치포의 명도, 적색도 및 황색도의 차이는 관찰되지 않았다. 그러나, 본 연구에 사용된 대기압 플라즈마의 기타 수산 건어포와 일반 식품에 대한 산업적 적용을 위해서는 추가적인 목적 미생물의 살균력 연구와 각 품질의 특성을 고려한 품질평가 및 관능평가 등의 추가적인 연구의 확대가 필요하다고 사료된다.

This study was conducted to investigate the effects of a powder of steamed and freeze-dried mature silkworms (SMSP), Bombyx mori, on hair growth/loss in vivo in C3H mice. Topically applied SMSP for at least 10 days or longer showed potent hair growth promoting activity. SMSP-treated mice showed increase in hair weight significantly compared with control mice which were not treated with SMSP. Orally administered SMSP also showed hair growth promoting activity, which was lower than that when applied topically. In conclusion, SMSP was identified as a potential candidate for a novel hair-loss preventing and/or hair-growth promoting agent, which shortened the telogen phase to advance the following anagen phase in C3H mice in vivo when SMSP was applied topically for at least 10 days or longer.

This study investigated the sensory characteristics and antioxidative activity of the reduced salt dried bulgogi bibimbap containing AF-343, a dandelion-derived compound extract. A sample with a 30% reduced salt had a sodium amount of 659.01 mg, which was significantly lower than that of the sample before the reduction (p<0.05). The textural hardness of the SW (Standard sample with the AF-343), showed the lowest value of 1.03 N/cm2, indicating that the AF-343-containing sample could have a slightly softer texture than the non-containing sample. In the analytical sensory test, the AF-343- containing samples showed a synergistic effect on the aroma and flavor of bulgogi, with values of 5.7 and 8.4, respectively, which were significantly higher than that of the non-containing sample group (4.3 and 4.4, respectively). The hardness by the sensory test was slightly hard with values of 7.2-8.1 in all samples, indicating that textural improvement was needed. In the acceptance test, all the samples scored with slightly lower values of 4-5 points, highlighting the need for future studies to improve the sensory characteristics of dried bibimbap. The flavonoid contents of AF-343-containing SW and RW sample groups were 68.21 and 64.31 mg GAE/100 g, respectively, which were significantly higher than those of the samples without AF-343 (49.06 and 44.82 mg GAE/100 g, respectively) (p<0.05). The ABTS and DPPH radical scavenging activities were similar to those of the flavonoid contents. As a result, in the production of AF-343-containing reduced-salt dried bulgogi bibimbap, more study on the textural improvement will be needed to achieve better palatability.

The effects of chemical compositions (protein, lipid, and dietary fiber) on the physical properties of dried biji powders were investigated. The raw biji was freeze-dried (control) and hot-air dried (untreated). The untreated biji was further defatted and deproteinated. The prepared biji powders were analyzed for the proximate composition, total dietary fiber (TDF), water absorption index (WAI), water solubility index (WSI), swelling power, solubility (including the quantification of soluble carbohydrate and protein fractions), and final viscosity (using a rapid visco analyzer). Control and untreated biji powders exhibited the similar chemical compositions. The defatted biji possessed higher TDF, although its protein content did not significantly differ for control and untreated ones. The deproteinated biji consisted mainly of TDF. WAI and swelling power increased in the order: deproteinated > defatted > control > untreated biji powders. WSI and solubility increased in the order: control > untreated > defatted > deproteinated biji powders. The similar patterns were observed for soluble carbohydrate and protein fractions. The deproteinated biji revealed the highest viscosity over applied temperatures, while the untreated one was lowest. Overall results suggested that the physical properties of the dried biji powder were reduced by protein and fat, but enhanced by dietary fiber.

This study examined the effects of drying methods of Aronia melanocarpa on contents of total polyphenols and flavonoids, antioxidant activity and anti-inflammatory activity. As a result, freeze-dried aronia extract (FDAE) significantly exhibited higher contents of total polyphenols and flavonoids (155.76 mg GAE/g and 105.70 mg QE/g) than hot-air dried aronia extract (HDAE) (134.93 mg GAE/g and 82.29 mg QE/g). Also, FDAE showed greater antioxidant activity than HDAE in both DPPH and ABTS. For anti-inflammatory activity, NO production from lipopolysaccharide activated RAW264.7 cell reduced at a dose-dependent manner in both FDAE and HDAE. However, reduction rate of NO production is higher in FDAE (62.7%) than in HDAE (33.5%). These results suggest that comparatively, freezedrying is a better method for preserving the antioxidant and anti-inflammatory activities and of aronia.