This study evaluated the physicochemical and functional properties of powders from three edible mushrooms (Pleurotus eryngii, Pleurotus ostreatus, and Hericium erinaceus) according to particle size, aiming to determine their applicability as plant-based minced meat analogs. Color and salinity analysis revealed that P. eryngii powder possessed the highest lightness (L* 86–88) and the lowest salinity (1.7–1.8%), offering high flexibility in formulation. In contrast, P. ostreatus coarse powder exhibited a very dark color (L* 19), and H. erinaceus showed higher salinity (3.97–4.40%) and moisture content. Water holding capacity (WHC) and oil absorption capacity (OAC) were significantly higher in coarse powders (40–80 mesh) than in fine powders (4–8 mesh) across all species, with H. erinaceus coarse powder exhibiting the highest values, suggesting its potential to enhance flavor and Maillard reaction. Texture profile analysis (TPA) of the reconstituted particle-type analogs demonstrated that P. eryngii coarse powder yielded the highest gumminess and chewiness, making it the most suitable matrix for mimicking the texture of real minced meat. Conversely, P. ostreatus powder exhibited poor binding capacity and lowest TPA parameters, proving unsuitable as a structural builder. In conclusion, combining P. eryngii coarse powder as a primary structural matrix with H. erinaceus powder as a functional and flavor-enhancing additive presents an optimal strategy for developing high-quality meat analogs.

This study aimed to comparatively evaluate the physicochemical and functional properties of Aspergillus oryzae and Rhizopus oryzae as potential alternative protein sources. Crude protein content, microstructure, pH, color, antioxidant activity, and emulsifying properties were analyzed. The crude protein content of A. oryzae was significantly higher than that of R. oryzae after freeze-drying (p<0.05), and like that of commercially available freeze-dried Fusarium venenatum. Optical microscopy revealed intertwined thin fibrous networks in both strains, regardless of freeze-drying, suggesting a meat-like structure. The pH of A. oryzae was higher than that of R. oryzae both before and after freeze-drying, and both mycelia showed significantly lower pH values after freeze-drying (p<0.05). For color, only the L* (lightness) value increased significantly after freeze-drying in both strains (p<0.05). In antioxidant assays, R. oryzae showed significantly higher DPPH radical-scavenging activity and reducing power than A. oryzae (p<0.05). For emulsifying properties, A. oryzae showed a higher emulsifying activity index (EAI), whereas R. oryzae showed a higher emulsifying stability index (ESI). These results suggest that A. oryzae and R. oryzae have potential as alternative protein sources and provide fundamental information for future mycoprotein applications.

This study investigated how extraction temperature (60, 90, and 120℃) affected the yield and functional properties of mealworm (Tenebrio molitor) larvae oil (MO). Extraction yield was comparable at 60 and 90℃ but declined at 120℃, while oil purity consistently exceeded 99.5%. MO was rich in unsaturated fatty acids, especially oleic and linoleic acids, with the highest total unsaturated fatty acid content observed at 90℃. Tocopherol content peaked at 60℃, suggesting temperature-sensitive preservation of these bioactive compounds. Antioxidant activity was greatest at 90℃ and correlated with flavonoid content. Oxidative stability during storage was enhanced at 4℃ but diminished at 25℃, with higher antioxidant levels improving this stability. MO demonstrated dose-dependent antibacterial activity against Staphylococcus aureus, Staphylococcus epidermidis, and Cutibacterium acnes. Furthermore, MO showed no cytotoxicity in RAW 264.7 cells and significantly inhibited both nitric oxide production and tyrosinase activity. These findings indicate that MO holds promise as a functional ingredient for food and cosmetic applications, with 90℃ being optimal for overall functionality and 60℃ for maximizing tocopherol preservation.

Graphene oxide frameworks (GOFs) constitute a novel class of three-dimensional porous materials assembled by grafting molecular linkers onto graphene oxide sheets. Through careful selection of linker type, length, and concentration, as well as fine-tuning of reaction conditions, one can precisely modulate GOF porosity, surface area, thermal resilience, and electronic and mechanical performance. These versatile, tunable properties render GOFs highly attractive for a range of applications, including membrane desalination, gas capture, catalytic transformations, and biomedical uses. This review systematically examines contemporary advancements in GOF research, with an emphasis on innovative synthesis strategies, structure–property correlations, and emerging applications across multidisciplinary domains.

This study was conducted to develop high-functional, gluten-free plant-based meat patties using Phellinus linteus HN009K mycelium-cultured oats (PMO) and to investigate their quality characteristics. The results showed that the crude protein content of PMO increased by approximately 14.4% compared to the uncultured control (UCO). Notably, the β-glucan content exhibited a significant 3.9-fold increase, demonstrating a synergistic effect between the mushroom mycelium and the oat substrate. Texture Profile Analysis (TPA) revealed that as the PMO content increased, the hardness of the patties decreased, providing a tender mouthfeel, while the chewiness was significantly enhanced compared to the control, successfully mimicking a meat-like texture. Furthermore, the patties containing 20% PMO showed significantly improved antioxidant activity and maintained the immune-active components derived from P. linteus. In conclusion, PMO is a promising core material that simultaneously enhances the nutritional value and textural properties of plant-based meat analogs. These findings provide foundational data for the development of high-value-added alternative protein foods.

기능성 화장품 연구에서는 피부 개선 효과를 유도하는 유효 성분 탐색과 함께 소재 안전성 과 제형 적용 가능성을 동시에 고려하는 접근이 요구되고 있다. 최근 합성 원료를 대체할 수 있는 천연 유래 소재에 대한 관심이 증가함에 따라, 항산화, 항염 및 피부 보호 활성을 지닌 천연물 기반 화장품 소재 개발이 활발히 이루어지고 있다. 상황버섯 (Phellinus linteus)과 동백나무꽃 (Camellia japonica L.) 은 각각 다양한 생리활성을 지닌 천연물로 보고되어 왔으며, 미네랄수는 피부 친화적인 기반 원료로서 화장품 제형에서의 활용 가능성이 제시되고 있다. 본 연구에서는 상황버섯 추출물, 동백꽃 추출물 및 미 네랄수를 단일 소재로 각각 평가함과 동시에, 이들 소재를 조합한 미네랄수 기반 복합물을 제조하여 기 능성 화장품 소재로서의 잠재력을 비교·분석하였다. 생리활성 평가 결과, 상황버섯 추출물은 항산화, 미 백 및 항주름 활성에서 유의한 효과를 나타내었으며, 동백꽃 추출물은 항산화 활성을 나타냄을 확인하였 다. 또한 각 시료에 대한 세포 독성을 평가한 결과를 바탕으로 복합물을 제조하였다. 제조된 복합물은 12.5% 및 25% 농도에서 항염증 효능을 나타내어 염증 반응 억제 효과를 확인할 수 있었다. 본 연구 결과를 통해, 상황버섯 추출물, 동백꽃 추출물 및 미네랄수를 조합한 미네랄수 기반 복합물은 생리활성 과 세포 안전성을 동시에 만족하는 기능성 화장품 소재로서 활용 가능성이 있음을 시사한다.

In this study, proteins were extracted from sesame and perilla meals (agricultural by-products) by using hot-water defatting and acid precipitation, and their functional properties were compared with those of a commercial soy protein isolate (SPI). According to the SDS-PAGE results, the sesame meal protein extract (SMPE) exhibited a higher content of hydrophobic amino acids than the perilla meal protein extract (PMPE), alongside a relatively lower intensity of the 7S globulin band. SMPE showed 1.41-fold higher solubility than SPI at pH 10 and 1.72- and 1.66-fold higher emulsifying activity indices (EAIs) at pH 8 and 10, respectively. PMPE exhibited similar trends in solubility and EAI as SPI at the corresponding pH values. However, the emulsifying stability indices of SMPE and PMPE were lower than that of SPI. In particular, the fat absorption capacity of SMPE was significantly higher than those of SPI and PMPE, likely because of its higher content of hydrophobic or nonpolar amino acid residues. These results suggest that SMPE and PMPE are promising alternative protein sources for food applications and may promote value-added utilization of plant-derived by-products in the food industry.

In this study, conjugates were prepared via dry heat-induced glycosylation with maltodextrin (MD) to enhance the functional properties of sesame meal protein extract (SMPE). With the progress of conjugation, the specific protein bands of SMPE decreased and new bands appeared in the higher molecular weight range (approximately 170 kDa). The FT-IR spectra confirmed the structural modifications resulting from Maillard reaction-driven covalent bonding between SMPE and MD. The solubility and emulsifying properties—emulsifying activity index (EAI) and emulsifying stability index (ESI)—of the conjugates showed little variation with dry-heat treatment time, but they were significantly influenced by the dextrose equivalent (DE) of MD. Solubility was highest when SMPE was conjugated with MD of DE 4–7 at both 12 h (19.38%) and 24 h (20.54%) and decreased as DE increased. Notably, the three-way ANOVA results showed that the emulsifying properties improved significantly with higher DE of MD. The EAI and ESI of SMPE conjugated with MD of DE 16.5–19.5 increased by 1.52- and 1.41-fold, respectively, when compared with the control SMPE. These findings suggest that the SMPE-MD conjugates have promising potential for applications in food systems that require enhanced emulsifying properties.

Iron oxide (ε-Fe2O3) is emerging as a promising electromagnetic material due to its unique magnetic and electronic properties. This review focuses on the intrinsic properties of ε-Fe2O3, particularly its high coercivity, comparable to that of rare-earth magnets, which is attributed to its significant magnetic anisotropy. These properties render it highly suitable for applications in millimeter wave absorption and high-density magnetic storage media. Furthermore, its semiconducting behavior offers potential applications in photocatalytic hydrogen production. The review also explores various synthesis methods for fabricating ε-Fe2O3 as nanoparticles or thin films, emphasizing the optimization of purity and stability. By exploring and harnessing the properties of ε-Fe2O3, this study aims to contribute to the advancement of next-generation electromagnetic materials with potential applications in 6G wireless telecommunications, spintronics, high-density data storage, and energy technologies.

The global pet market is continuously growing as the number of single-person households increases along with the preponderance of the nuclear family, so pet-related industries are steadily growing. In addition, the market related to the health of companion animals is also increasing significantly. Regarding the health of companion animals, it is reported that the incidence of adult diseases, like humans, is growing mainly due to activities in indoor environments and the lack of exercise due to the lack of time for companion animals. This paper studies the antioxidant properties of Jerusalem Artichoke extract, which can be used as a raw material for functional foods related to adult diseases in companion animals by using substances extracted from Jerusalem Artichokes grown by the first author. Samples to be tested were extracted from hot water extraction and ethanol extraction methods according to conditions. To confirm the antioxidant properties, absorbance analysis, thin-layer chromatography (TLC) analysis, polyphenol measurement, flavonoid measurement, and radical scavenging ability measurement by DPPH were performed to determine whether the raw materials applied in this paper could be used. It was confirmed that Jerusalem Artichoke extract is a suitable additive raw material for functional pet food.

This study aimed to prepare kombucha, a fermented tea beverage, containing Dendropanax morbiferus (DM) leaves and roots, and analyze its antioxidant and intracellular activities. We compared the pH change, total acidity, radical scavenging activity, and oxygen radical absorbance capacity (ORAC) of kombucha fermented with black tea alone and that with added DM leaves or roots during fermentation. Using RAW 264.7, we evaluated the effects of kombucha containing different DM parts on nitric oxide (NO) production and inflammation-related cytokine content in cells. Kombucha containing ethanol extracts of DM leaves (BTK-E-DML) and roots (BTK-E-DMR) showed higher radical scavenging activity and ORAC 3 d after fermentation than that prepared from black tea alone (BTK-Ori). In an in vitro experiment using RAW 264.7, samples were treated with 8 mg/mL kombucha considering cytotoxicity; the lipopolysaccharide (LPS)-induced NO content significantly reduced after BTK-E-DML and BTK-EDMR treatments compared with that after BTK-Ori treatment. Additionally, the levels of interleukin-6 and tumor necrosis factor-alpha, which were LPS-stimulated inflammatory cytokines, significantly decreased in cells treated with BTK-E-DML and BTK-E-DMR 15 d after fermentation compared with those treated with BTK-Ori. In conclusion, these results demonstrate that kombucha fermented with the leaves and roots of DM increases antioxidant activity and can significantly regulate inflammatory responses at the cellular level.

The physical and antibacterial properties of ophthalmic lenses fabricated by copolymerization with hydrogel monomers using two types of graphene were measured, and their usability as contact lens materials was analyzed. For polymerization, silicone monomers, including SID-OH, 3-(methacryloxy)propyl tris(trimethylsiloxy)silane, and decamethylcyclopentasiloxane, were used, and N,N-dimethylacetamide, ethylene glycol dimethacrylate as a crosslinking agent, and azobisisobutyronitrile as an initiator were added. Also, graphene oxide nanoparticle (GON) and graphene nanoplate (GNP) were used as an additive, and the physical properties of the lenses fabricated after copolymerization were evaluated. The fabricated lenses satisfied the basic physical properties of general hydrogel contact lenses and showed the characteristics of lenses with high water content, and the disadvantage of very weak durability, due to low tensile strength. However, it was confirmed that the tensile strength and antibacterial properties were greatly improved by adding GON and GNP. With GON, the oxygen permeability and refractive index of the fabricated lenses were slightly improved. Therefore, it was determined that the graphene materials used in this study can be used in various ways as a contact lens material.

The purpose of this study was to develop a functional beverage by using Caragana sinica extract and Tremella fuciformis Berk, which have high physiological effects such as anti-diabetic, antioxidant, anticancer, anti-lipidemic and anti-inflammatory. To this end, we used various mixing ratios of Caragana sinica extract, Tremella fuciformis Berk, and isomalto oligosaccharide, and measured the physicochemical properties of those beverages. The analyses showed the following: moisture content of those beverages using Caragana sinica extract and Tremella fuciformis Berk was 50.51~67.64%, pH was 5.19~5.38, and crude fat content was 0.28~0.52%, crude protein content was 1.26~1.80%, ash content was 0.47~0.80 and sugar content was 8.55~26.98°Brix. The lightness (L) of the beverages was 37.70~58.11, the redness (a) was 6.88~16.94, the yellowness (b) was 13.72~23.68, the total polyphenol content was 2.07~3.46 mg/g, and the total flavonoid content was 0.37~0.42 mg/g. Based on the results, it was confirmed that the nutritional components and total polyphenols of functional beverage using Caragana Sinica Extract, Tremella Fuciformis Berk and isomalto oligosaccharide were high at a mixing ratio of 1:1.3:25%. These results will increase the use of Caragana Sinica Extract and Tremella Fuciformis Berk, as functional materials in the future, and provide a framework for the manufacturing of diluted beverages comprising mineral water and carbonated water.

Cassia tora seed was processed by germination and roasting to develop a germinated Cassia tora tea. The effects of extraction temperature on antioxidative compounds in tea extracts were examined and compared to four different commercial Cassia tora tea products. The contents of antioxidative compounds, such as phenolics, flavonoids, and β-carotene, increased as the extraction temperature increased (5 to 80oC), subsequently increasing in vitro antioxidant activities (DPPH and ABTS radical scavenging activities). Germinated Cassia tora tea had higher antioxidative activity than selected commercial Cassia tora teas, and the difference was significant at low extraction temperature. Therefore, the germinated Cassia tora tea could contribute to a new type of tea product with enhanced bioactive and antioxidative activities by adopting appropriate processing and extraction conditions.