강황 분말의 첨가가 마요네즈의 품질특성, 항산화활성 및 산화안정성에 미치는 영향에 대해 평가하였다. 들기름으로 제조된 마요네즈에 강황 분말을 0.5%, 1%, 2%, 3% 농도로 첨가하여 4°C에서 12주 동안 저장하였으며, 강황 분말 무첨가구와 비교하였다. 강황 분말 첨가량이 많아짐에 따라 들기름 마요네즈의 L* (명도) 값은 유의적으로 감소하였고, a* (적색도)는 모든 실험구에서 negative (-)값이었으며, b* (황색도)값은 유의적으로 증가되는 경향이었다(p<0.05). 강황 분말 첨가량이 많아짐에 따라 총 페놀 함량 및 항산화 활성이 유의적으로 증가하였다(p<0.05). 마요네즈를 저장하는 동안 과산화물가는 유의적으로 증가하였으나, 강황 분말 첨가 시료에서는 유의적으로 낮았다(p<0.05). 마요네즈의 유화안정성은 저장 초기에 비해 저장 기간이 길어질수록 감소되는 경향이었으나, 0.5%의 강황 분말 첨가구는 무첨가구에 비해 유의적으로 높은 유화안정성을 보였으며, 1%의 강황 분말 첨가구는 무첨가구와 유의차를 보이지 않았다. 점도는 저장 기간이 경과됨에 따라 감소되었으나, 무첨가구에 비해 1% 이상의 강황 분말 첨가구에서 유의적으로 높았다. 들기름 마요네즈에 강황 분말 첨가 시 항산화 활성 증대 및 과산화물의 생성 억제에 효과적이었으며, 특히 0.5~1% 첨가시 마요네즈의 유화안정성 및 점도 개선에 도움이 될 것으로 판단된다.

The purpose of this study was to investigate the antioxidant activities, quality characteristics, and storage stability of perilla oil mayonnaise (PM) with different levels of onion powder (OP) from 0 to 3%. As the amount of OP increased, the L, a, and b values increased, but pH decreased (p<0.05). The addition of OP raised viscosity (p<0.05). The addition of OP to PM proportionally increased the total phenolic content, and antioxidant activities as measured by DPPH and ABTS radical scavenging activity, and FRAP assay. When compared to PM without OP, PM that contained OP had a peroxide value that was almost 1.94 times lower. The emulsion stability was between 97.62 to 94.92% in the PM without OP and PM with OP groups was 99.60% for 12 weeks. This study showed that the inclusion of OP in PM has the potential to inprove its quality, antioxidant activities, and storage stability.

This study was carried out to investigate the effects of supercritical carbon dioxide (SC-CO2) extracts from sweet potatoes (SP) and watermelon (WM) on the oxidative stability of perilla seed oils (POs) over the existing ones. A comparison was done between the oxidative stability of perilla oil (PO) after the addition of 0.1% of SP, and WM extracts and PO without extract. The oxidative stability was measured based on the viscosity, acid value (AV), peroxide value (POV), antioxidant (DPPH) activity, p-anisidine value (p-AV), and fatty acid composition. The viscosities ranges were: PO without extract, from 53.99±0.99 to 74.38±1.61 cps, PO with SP extract, from 53.99±0.10 to 58.73±0.8 cps, and PO with WM extract, from 53.98±0.10 to 56.00±0.70 cps. While the PO containing the SC-CO2 extracts had significantly lower AV, POV, and p-AV, their antioxidant activity was approximately 10 times higher than that of the PO without extract. There were no significant differences in fatty acid composition between SC-CO2 extracts added groups and PO without extract (p<0.05). The findings of this study confirmed that the SC-CO2 extracts from sweet potatoes and watermelon enhanced the oxidative stability of perilla seed oils, and are potential natural antioxidants for use in the food industry.

본 연구에서는 친유성기의 크기는 같으면서 친수성기의 크기가 다른 계면활성제를 이용한 베타카로틴이 탑재된 에멀션을 제조하여, 에멀션의 계면특성과 산화방지제의 물리적 위치가 베타카로틴의 화학적 안정성에 미치는 영향 을 평가하였다. 계면활성제의 혼합은 에멀션에 탑재된 베타카로틴의 분해속도에 영향을 주었다. 에멀션을 Brij™ 계 면활성제 중 친수성기가 가장 작은 계면활성제(Brij™ S10)와 가장 큰 계면활성제(Brij™ S100)를 몰 비율 1:1로 각 각 3.17 mM의 농도와 1.00 mM의 농도로 제조하였을 때, 에멀션에 탑재된 베타카로틴은 계면활성제를 3.17 mM 농 도로 제조된 에멀션에서 1.00 mM 농도로 제조된 에멀션에 비해 더 급격하게 감소하였다. 친유성 산화방지제 (tert-butylhydroquinone (TBHQ))와 양친매성(lauryl gallate) 산화방지제 모두 에멀션에 포집된 베타카로틴의 화학적 안 정성을 향상시켰으며, 에멀션의 계면활성제의 농도와 계면 조성과는 무관하게 TBHQ가 lauryl gallate 보다 베타카로 틴의 분해를 지연시키는데 더 효과적이었다.

오메가-3 제품의 안전성을 알아보기 위하여, 경기지역에 유통되는 20개의 fish oil과 algae oil을 원료로한 건강기능 식품 오메가-3에 대하여 EPA와 DHA의 함량과 산화 정도를 조사하였다. 산가의 결과값은 0-2.9 mg/g으로 평균 및 표준편차는 0.5 ± 0.6이며 CODEX/FAO의 기준 3.0 mg/g을 적용하였을 때 모두 적합하였으며, 과산화물가의 경우 2.6-14.1 meq/kg로 평균 및 표준준편차는 5.5 ± 2.9이며, 기준 5.0 meq/kq을 적용하였을 때 20건 중 11건이 적합하고 9건이 기준을 초과하였다. 아니시딘가는 국제적인 기준을 20을 적용하였을 때 18건이 적합하였으며 2건이 기준을 초과하였다. 총 산화가는 기준 26을 적용하였을 때 16건이 적합하였으며 4건이 기준을 초과하였다. 오메가-3의 산화에 대한 안전성 확보를 위하여 새롭게 설정되어 3월부터 시행되고 있는 산가 및 과산화물가에 대한 기준 올해 11월 시행예정인 아니시딘가와 총산화가에 대한 시행은 매우 바람직하며 지속적인 감시를 통하여 산화로부터의 안전성 확보에 기여할 것으로 보인다.

육제품에 사용되는 합성 항산화제를 대체할 천연물질에 관한 관심이 높아지고 있다. 본 연구는 냉장 저장 중 아스타잔틴(AX)의 첨가가 유화형소시지의 산화 안정성 및 품질 특성에 미치는 영향을 조사하기 위해 무첨가구인 대조구, 500 mg/kg BHT (Butylated hydroxytoluene), 및 80 mg/kg AX으로 처리하였다. AX의 첨가는 유화형소시지의 pH, 유화 안정성 및 가열 수율에 유의적인 영향을 미치지 않았다(p>0.05). 그러나 육색의 경우 아스타잔틴 첨가구의 초기(day 1) 색상유지력은 합성 항산화제인 BHT와 동일하였고, 적색도는 높게 나타났다(p<0.05). 항산화 능력에서, 처리구간 단백질 산화는 유의 적인 차이가 없었다. 지질 산화의 경우 저장 종료시(day 14) BHT 처리구에서 가장 낮은 값을 나타냈으나 AX 첨가구 또한 무첨가구인 대조구보다 매우 낮게 나타났다(p<0.05). 한편, 경도는 저장 초기에 비해 저장 종료시 BHT와 AX 처리구들에서 대조구에 비해 낮게 나타났다(p<0.05). 그러므로 천연물질인 아스타잔틴은 기존에 사용되는 합성 항산화제인 BHT를 대체하여 항산화제의 역할뿐만 아니라 육제품의 색상 증진제로도 활용 가능할 것으로 판단된다.

바이오디젤은 동물성 유지, 식물성 유지와 그 부산물 등의 원료를 사용하여 지방산 메틸에스테르 형태로 제조된 연료이며, 석유계 에너지를 대체할 수 있는 바이오연료로 각광받고 있다. 그러나 바이오 디젤은 저장 및 유통 과정에서 불포화 지방산 메틸에스테르가 산화되면서 연료의 품질이 저하되거나 자동차 엔진부품을 부식시키는 등의 문제를 일으킨다. 따라서 본 연구에서는 바이오디젤의 품질과 산화 특성이 산화 안정성에 미치는 영향을 알아보고, 이와 관련된 평가 방법에 대해 기술하였다. 또한 바이오디젤의 산화 안정성 단점을 개선할 수 있는 방안을 고찰하였다.

Climate change is believed to increase the amount of dissolved organic matter in surface water, as a result of the release of bulk organic matter, which make difficult to achieve a high quality of drinking water via conventional water treatment techniques. Therefore, the natural water treatment techniques, such as managed aquifer recharge (MAR), can be proposed as a alternative method to improve water quality greatly. Removal of bulk organic matter using managed aquifer recharge system is mainly achieved by biodegradation. Biodegradable dissolved organic carbon (BDOC) and assimilable organic carbon (AOC) can be used as water quality indicators for biological stability of drinking water. In this study, we compared the change of BDOC and AOC with respect to pretreatment methods (i.e., ozone or peroxone). The oxidative pretreatment can transform the recalcitrant organic matter into readily biodegradable one (i.e., BDOC and AOC). We also investigated the differences of organic matter characteristics between BDOC and AOC. We observed the decreases in dissolved organic carbon (DOC) and the tryptophan-like fluorescence intensities. Liquid chromatographic - organic carbon detection (LC-OCD) analysis also showed the reduction of the low molecular weight (LMW) fraction (15% removed, less than 500 Da), which is known to be easily biodegradable, and the biopolymers, high molecular weight fractions (66%). Therefore, BDOC consists of a broad range of organic matter characteristics with respect to molecular weight. In AOC, low molecular weight organic matter and biopolymers fraction was reduced by 11 and 6%, respectively. It confirmed that biodegradation by microorganisms as the main removal mechanism in AOC, while BDOC has biodegradation by microorganism as well as the sorption effects from the sand. O3 and O3 + H2O2 were compared with respect to biological stability and dissolved organic matter characteristics. BDOC and AOC were determined to be about 1.9 times for O3 and about 1.4 times for O3 + H2O2. It was confirmed that O3 enhanced the biodegradability by increasing LMW dissolved organic matter.

A metallic oxide layer of a heat-resistant element contributes to the high-temperature oxidation resistance by delaying the oxidation and has a positive effect on the increase in electrical resistivity. In this study, green compacts of Fecralloy powder mixed with amorphous and crystalline silica are oxidized at 950oC for up to 210 h in order to evaluate the effect of metal oxide on the oxidation and electrical resistivity. The weight change ratio increases as per a parabolic law, and the increase is larger than that observed for Fecralloy owing to the formation of Fe-Si, Fe-Cr composite oxide, and Al2O3 upon the addition of Si oxide. Si oxides promote the formation of Al2O3 and Cr oxide at the grain boundary, and obstruct neck formation and the growth of Fecralloy particles to ensure stable electrical resistivity.

The purpose of this study was to investigate the quality characteristics of roasted peanuts and the antioxidative effect of peanut oil added with sesame oil. Saltiness of roasted peanut increased with increasing salt content. In terms of color value, L and b values decreased as increasing concentration increased, whereas a value increased with increasing salt content. Overall, sensory evaluations proved that roasted peanuts with 15% added salt was preferred over other samples. For peanut oil added with sesame oil, acid values increased during the storage period, whereas samples made with sesame oil had lower values than the control group. Peroxide values increased rapidly for 21 days and then decreased. The acid and peroxide values were lower in peanut oil added with 50% sesame oil compared to peanut oil added with 30%, 10%, and 70% sesame oil, as well as the control. The TBA values of peanut oil made with 50% and 30% sesame oil were lower than those of the control and 70% and 10% sesame oil. According to the Rancimat method, PS-50% (524 min) and PS-30% (453 min) demonstrated longer induction periods as compared to the control (280 min), PS-70% (445 min), and PS-10% (291 min) samples.

Edible insects have gained recognition worldwide as complementary protein sources. Recently, four edible insects were newly allowed to be used as food materials in Korea: the mealworm (Tenebrio molitor), the cricket (Velarifictorus asperses), the white-spotted flower chaffer beetle larva (Protaetia brevitarsis seulensis), and the rhinoceros beetle larva (Allomyrina dichotoma). In this study, we evaluated the oxidative stabilities of these four edible insects during cold storage. The insects were sacrificed by blanching for 3 minutes in boiling water. The blanched insects were then stored at 4℃ in an incubator for 42 days. The color values, titratable acidity, peroxide values, acid values, TBARS, contents of VBN, and total plate counts of the insects were measured at days 0, 2, 4, 7, 10, 14, 21, 28, 35, and 42, respectively. Blanching decreases oxidative stresses during storage. At day 0, the white-spotted flower chaffer beetle larva showed the highest values for acid value, TBARS, VBN, and microbial counts. Most of the oxidative indicators were significantly changed at day 14 in all four insects, possibly related with the growth on all microbial plates. Based on microbial safety and the oxidative stabilities of lipids and proteins, optimal storage conditions for the cricket, the white-spotted flower chaffer beetle larva, and the rhinoceros beetle larva were 10~14 days at 4℃. Likewise, the mealworm showed rapid oxidation after day 14, but poor qualities were not observed until day 28.

In order to improve the high-temperature oxidation stability, sintered 434L stainless steel is studied, focusing on the effect of the addition of metallic oxides to form stable oxide films on the inner particle surface. The green compacts of Fecralloy powder or amorphous silica are added on STS434L and oxidized at 950oC up to 210 h. The weight change ratio of 434L with amorphous silica is higher than that of 434L mixed with Fecralloy, and the weight increase follows a parabolic law, which implies that the oxide film grows according to oxide diffusion through the densely formed oxide film. In the case of 434L mixed with Fecralloy, the elements in the matrix diffuse through the grain boundaries and form Al2O3 and Fe-Cr oxides. Stable high temperature corrosion resistance and electrical resistivity are obtained for STS434L mixed with Fecralloy.