Understanding the distinct hydro-biogeochemical dynamics of lotic and lentic systems is crucial for integrated watershed management, particularly in regions with complex land-use patterns. This study investigated the spatiotemporal water quality variations in Gunsan City, Republic of Korea. Monthly monitoring was conducted at 17 sites (8 rivers and 9 reservoirs) from May 2024 to May 2025 to analyze 11 physicochemical parameters. Multivariate statistical approaches, including Factor Analysis of Mixed Data and K-means clustering, were employed to elucidate the interactions between water body types and seasonal factors. Factor analysis identified two primary gradients explaining 42.7% of the total variance: anthropogenic nutrient loading (Axis 1) and seasonal metabolic-physical drivers (Axis 2). The study revealed distinct spatial heterogeneity; rivers exhibited significantly higher electrical conductivity and nutrient concentrations (e.g., TN, TP) compared to reservoirs, clustering into a high-pollution group driven by point and non-point sources. Seasonally, rivers showed a marked concentration effect during the dry winter season due to reduced base flow, whereas reservoirs maintained relatively stable water quality attributed to the dilution capacity of larger water volumes. Shallow reservoirs like Backseokje exhibited characteristic water quality pattern, such as hypoxia related to organic matter decomposition and high vegetation cover. These findings suggest that a differentiated management approach is essential: mitigating point-source and non-point-source pollution and securing base flow for rivers during dry seasons, while regulating internal biogeochemical processes and inflows for reservoirs.

This study investigated potential application of Peucedanum japonicum Thunberg root extract as a functional food ingredient by evaluating the quality characteristics and antioxidant activity of tofu containing different extract concentrations. No significant differences were observed in the pH, acidity, moisture content, or color between the control and root extract-treated groups. Textural analysis showed that hardness, cohesiveness, chewiness, springiness, and gumminess decreased, whereas adhesiveness increased with increasing root extract concentrations. Compared with the control, antioxidant activity revealed that 2,2′-azino-bis(3- ethylbenzothiazoline- 6-sulfonic acid) radical scavenging activity, total polyphenol content, and total flavonoid content increased in parallel with the increase in root extract concentrations; however, no significant differences were detected beyond root extract concentration of 7.5%. Sensory evaluation showed that higher root extract concentration resulted in higher bitterness, aftertaste, and texture scores but lower brightness and savory scores. While no preferential decrease was observed with root extract concentration of 7.5% compared with the control, preferential decrease was observed with root extract concentration of 10%. These results suggest that incorporation of P. japonicum root extract does not significantly affect tofu quality characteristics. Therefore, P. japonicum root has a potential to be used as a natural bioactive food ingredient owing to its high consumer acceptability and improved antioxidant activity.

Soybean pulp, a nutrient-rich byproduct of soymilk and tofu production, offers potential functional benefits. This study investigated the effects of soybean pulp supplementation on the nutritional and functional properties of dried sweet potato strips. In order to evaluate these properties, protein and dietary fiber content, color parameters, antioxidant activity, and free amino acid levels were analyzed. Soybean pulp supplementation significantly increased the protein and dietary fiber content, antioxidant activity, and free amino acid levels. In particular, glutamic acid, arginine, phenylalanine, threonine, and histidine were identified as the major contributors to the free amino acid profile influenced by the supplementation. Among the tested concentrations, 3% soybean pulp supplementation was found to be the most effective at enhancing the nutritional and functional attributes. These findings therefore suggest that soybean pulp can serve as a functional ingredient to enhance the nutritional and functional properties of dried sweet potato strips, while offering an environmentally sustainable approach to utilizing food byproducts in functional food development.

본 연구에서는 인구감소에 따른 지방소멸 문제를 극복하고 물 복지 형평성 제고를 위해 충청남도의 먹는물 수질안전성 취약지역 및 소규모수도시설 현황을 조사하고, 먹는물 수질기준을 초과하는 소규모수도시설의 시⋅공간적 분포 특성을 분석하였다. 충청남도는 전체인구의 4.3%가 먹는물 수질안전성 취약지역의 소규모수도시설에서 상수도를 공급받고 있다. 충청남도 전체 소규모수도시설의 88%가 정수처리 과정이 없이 지하수를 그대로 공급하고 있으며, 정수처리공정은 막여과(역삼투), 산화흡착공정이 대부분이었고, 소독공정은 전체의 1.9%를 제외하고 자동투입기가 모두 설치되어 있는 것으로 나타났다. 충청남도 내 소규모수도시설 가운데 먹는물 수질기준(감시항목 포함)을 초과하는 시설은 전체의 7.1%를 차지하였으며, 건강상 유해영향 무기물질에 관한 기준에 속한 수질항목(불소, 비소, 질산성질소, 우라늄)이 전체의 58.3%, 미생물에 관한 기준에 속한 수질항목(일반세균, 총대장균군, 대장균/분원성 대장균군) 이 27.0%를 차지하는 것으로 나타났다. 건강상 유해영향 무기물질에 관한 기준에 속한 수질항목이 초과한 것은 변성암과 화강암이 넓게 분포하는 지질학적 특성 때문이며, 미생물에 관한 기준에 속한 수질항목이 초과한 것은 전문성이 떨어지는 주민대표 등이 대부분 소규모수도시설의 소독공정을 부적절하게 운영⋅관리하였기 때문인 것으로 판단된다.

This study examined the potential of Abeliophyllum distichum leaf powder as a functional food ingredient. A. distichum is endemic to Korea with varioe biological activities. Vegan white chocolate was prepared with 0, 0.25, 0.5, 0.75, and 1% A. distichum leaf powder, and the physicochemical properties, texture, antioxidant activity, and sensory characteristics were analyzed. The total polyphenol content and DPPH radical scavenging activity increased significantly as the amount of A. distichum leaf powder increased, indicating enhanced antioxidant capacity. Color analysis revealed decreases in the lightness (L*) and redness (a*) values and an increase in yellowness (b*), resulting in a darker chocolate color. The pH increased slightly as the level of powder addition was increased, while the soluble solid contents decreased. Texture analysis revealed decreased hardness and increased cohesiveness, resulting in a softer and more compact texture. The sensory evaluation suggested that the overall acceptability was highest in the chocolate containing 0.5% A. distichum leaf powder, with the highest scores for color, aroma, and taste. Higher addition levels reduced the acceptability because of the increased bitterness and color intensity. These results suggest that 0.5% A. distichum leaf powder is the optimal level for enhancing the functional and sensory qualities of vegan chocolate.

An analysis of the quality characteristics of glutinous sorghum financiers revealed no significant difference in moisture content between samples prepared with freshly made batter and those prepared with batter refrigerated for 1, 3, or 5 days. The baking loss rate increased in financiers prepared with batter stored for up to 3 days. Both crumb redness and yellowness decreased significantly with increase in batter storage period (p<0.001). Texture analysis showed that hardness and chewiness were highest in the sorghum financier made with batter stored for 1 day, and decreased with increase in storage time (p<0.001). Quantitative-descriptive analysis showed no significant differences in external color, flavor, moisture, taste, and aftertaste among samples across storage periods. The results of the consumer preference test showed no significant differences in color, aroma, taste, texture, or overall acceptance.

This study investigated the quality and antioxidant characteristics of rice morning bread prepared with the addition of apple peel powder (APP, 0, 4, 8, and 12% w/w). It sought to evaluate the influence of APP on the antioxidant capacity of rice morning bread. The findings are summarized as follows: First, as the APP content increased, the weight of the rice morning bread significantly increased, while the volume and specific volume decreased (p<0.001). Second, the Hunter color values showed that the L value (lightness) decreased, whereas the a (redness) and b (yellowness) values increased significantly. Third, texture profile analysis revealed that hardness and chewiness increased with increasing APP levels, whereas cohesiveness decreased (p<0.001). Fourth, antioxidant activities (measured with 2,2-diphenyl-1-picrylhydrazyl [DPPH], 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS] radical scavenging ability, and ferric reducing antioxidant power [FRAP]) improved significantly. Fifth, the total phenolic content (TPC) of rice morning bread significantly increased with increasing levels of APP (p<0.05). In conclusion, although APP significantly enhances antioxidant properties, given the bread's physical characteristics, a 4% addition is most appropriate. This study suggests that apple peel powder, a sustainable byproduct, is a promising material for developing functional bakery products.

Plant-based patties were manufactured by varying the amount of textured vegetable protein (TVP) added, and their physicochemical quality and acceptability were measured. As the TVP content in the patties increased, the pH also showed a significantly increased. Lightness tended to decrease with higher TVP contents, while redness was highest at 50% TVP. With increasing TVP, the intensity of redness diminished, and browning became more pronounced. Texture and shear force increased alongside the TVP content, enhancing the mechanical stability of the tissue; however, excessive hardness negatively impacted palatability. Antioxidant activity was highest at 60% and 65% TVP, likely attributed to the antioxidant components of soy protein as its concentration increased. In sensory evaluations, the control group (beef patty) received the highest overall acceptance. Among the plant-based patties, the one with 50% TVP received the best ratings for taste, aroma, texture, and overall acceptance. In contrast, flavor and texture scores gradually declined at TVP levels of 55% or higher. Additionally, the inclusion of red beet powder significantly improved the meat color, even at TVP concentrations of 60—65%.

참당귀 묘의 재배는 오랜 육묘 기간이 소요되어 농가의 주 요 애로 기술로 지적되고 있다. 이를 해소하기 위한 대안으로 플러그 묘 육성이 시도되었으나, 다양한 제약 요인으로 인해 연구 수준에 머무르고 있으며 실제 현장 적용은 이루어지지 않고 있다. 일부 농가에서는 플러그 묘 이용 시 참당귀의 주요 성분인 Decursin 함량이 감소하여 품질 저하가 발생한다는 문 제를 제기하기도 하였다. 본 연구는 플러그 트레이 규격별로 육성한 참당귀 묘를 대상으로 정식 후 생육 특성과 주요 성분 함량을 분석하여 참당귀 묘 육성의 기초 자료로 활용하고자 수행되었다. 처리는 관행 방식으로 생산된 참당귀 묘를 대조 구로 하고, 채소용 50공 플러그 셀트레이 및 임업용 트레이를 처리구로 설정하였으며, 육묘 기간은 선행연구결과에 따라 80일로 하였다. 묘의 생육은 트레이 규격이 클수록 양호하였 으며, 정식 후에도 동일한 경향으로 셀 부피가 큰 트레이에서 생체중과 건물중이 무거웠다. 특히 셀 부피가 큰 임업용 대형 트레이에서 육성된 묘는 수학 시 관행묘에 비해 건물중이 약 1.8배 무거웠다. 주요 성분인 Decursin, Decursin angelate, Nodakenin 함량은 육묘 방식에 따른 유의한 차이를 보이지 않았다. 이상의 결과를 종합하면, 플러그묘 활용은 육묘기간 을 단축과 토지 이용 효율 측면에서 유리하며, 특히 셀 부피가 큰 트레이를 이용할 경우 묘의 품질과 정식 후 생육에서 유리 할 것으로 판단된다.

This study analyzed the changes in quality characteristics and functionality of Campbell Early fortified wine based on aging temperature and duration. The pH levels of the wine ranged from 3.74 to 3.87, while total acidity was between 0.40% and 0.49%. After fortification, the soluble solids measured 15.4 to 16.1 °Brix, and the alcohol content remained stable throughout aging, consistently between 24.2% and 24.9%. Color analysis revealed that lightness (L) increased with higher aging temperatures, while redness (a*) decreased. Concurrently, yellowness (b*) and hue values rose, indicating a gradual fading of red color as the wine aged, transitioning toward a yellowish-brown hue. In the free sugar analysis, fructose levels were found to be between 36.24 and 36.71 mg/mL, glucose ranged from 7.67 to 8.51 mg/mL, and sucrose was measured at 1.07 to 1.09 mg/mL. For organic acids, citric acid ranged from 0.013 to 0.027 mg/mL, tartaric acid from 1.033 to 1.228 mg/mL, malic acid from 0.645 to 0.689 mg/mL, and lactic acid from 0.274 to 0.314 mg/mL. Aroma analysis identified a total of 41 compounds, including 9 alcohols, 22 esters, 5 ketones, 2 furans, 1 pyran, 1 acid, and 1 ethane compound. This study highlights the potential for developing premium fortified wines from Campbell Early and suggests that the findings could be beneficial across various sectors of the wine industry.

본 연구는 서리 받은 ‘부유’ 단감(Diospyros kaki cv. Fuyu)의 피해특성 및 잎의 피해율에 따른 과실의 수확 직후 및 저장 중 품질 변화를 조사하였다. 잎의 피해율은 피해정도에 따라 0%, 31-60%, 61-90%, 91-100%의 4단계로 나누어 조사되었다. 서리에 의한 피해는 수관의 외부에서 대부분 발생되었으며, 수상에 착과된 상태에서 피해증상은 서리가 내린 하늘 방향(상향)에 나타났으며, 수확 후 시간이 경과되면서 피해를 받은 부위에 수침현상이 나타나고 갈변되었다. 수확 시, 엽 피해율 91-100%에서 육안으로 관찰되는 피해가 21% 발생하였으며, 61-90%에서는 0.4%로 매우 경미하게 나타났고, 60% 이하에서는 피해가 나타나지 않았다. 서리를 받은 과실은 엽 피해율이 높을수록 호흡률이 증가하는 경향을 보였다. 엽 피해율이 증가함에 따라 전해질 용출율도 증가하였으며 경도는 감소하였다. 저장 후 과실의 피해정도를 조사하기 위해 육안 관찰에서 피해가 나타나지 않은 과실을 5개 묶음 MA (modified atmosphere) 포장하여 -1.3±0.5℃에서 100일간 저장하였다. 저장 후에는 서리를 받았을 것으로 예상되는 기부 부위에서 과육이 함몰된 형태로 나타난 함몰과와 과육 전체가 탄력을 잃고 울렁거리는 울렁과로 두 가지 형태의 장해가 나타났다. 엽 피해율 91-100%에서만 함몰과는 13.0%, 울렁과는 33.0% 발생하였으며, 호흡률과 전해질 용출률이 가장 높고 경도가 가장 낮았다. 엽 피해율이 90% 이하인 과실은 호흡률, 전해질 용출률, 경도가 서리를 받지 않은 과실과 비슷한 경향을 보였으며 육안으로 드러나는 피해가 없었고 과실 품질에도 큰 차이가 없었다.

본 연구는 경상남도 서부 12개 시⋅군에서 2010년부터 2021년까지 수집된 농업용 지하수 7,447개 시료를 대상으로, ｢지하수법｣ 및 ｢환경오염공정시험기준｣에 따라 수질을 분석하고 GIS 기법을 활용하여 부적합 항목의 공간적 분포와 원인을 규명하였다. 전체 표본 중 174개(2.3%)에서 수질 부적합이 확인되었으며, 주요 항목은 NO3-N(35.1%), Cl⁻(33.3%), As(11.5%), Phenol(10.9%) 등이었다. GIS 분석 결과, NO3-N은 남강 하류 시설재배지에서, Cl⁻는 해안 및 기수역 인근에서 주로 검출되어 각각 과다한 질소 비료 사용과 해수 침투의 영향을 받은 것으로 나타났다. 반면, As⋅pH⋅중금속(Cd, Pb 등)은 특정 지역에 집중되지 않고 지질학적 요인과 관련이 있는 것으로 분석되었다. 또한 Phenol⋅CN⋅TCE 등은 산업폐수 유입 가능성이 있으나, 연구지역 특성상 굴착 과정에서 혼입된 오염물질일 가능성이 제기되었다. 본 연구는 항목별 발생 원인에 기반한 맞춤형 관리의 필요성을 제시하며, 향후 정기검사 확대와 방치공 정비 등 제도적 보완을 통해 농업용 지하수의 체계적 관리가 강화되어야 함을 시사한다.

In this study, we aimed to compare the quality characteristics of madeleines prepared by substituting wheat flour with stabilized rice bran (SRB) at levels of 0–40%, and evaluated physicochemical properties and consumer acceptability to investigate sensory characteristics. Volume and baking loss significantly increased, whereas the moisture content significantly decreased with increasing SRB substitution levels (p<0.05). Concerning color, the L* value significantly decreased, whereas the a* and b* values significantly increased with an increasing SRB content (p<0.05). In the texture profile analysis, hardness significantly decreased with higher SRB levels. Moreover, both gumminess and chewiness displayed significant reduction in proportion to the SRB content. In the consumer acceptability test, the control group exhibited the highest score for appearance (7.91±1.25), while the appearance scores of SRBadded samples decreased with an increasing SRB content, suggesting that darker colors negatively influenced consumer preference. However, the SRB 30% group yielded the highest scores in grain flavor and overall acceptability (6.00±2.16 and 6.53±1.68, respectively). Based on the combined results of quality characteristics and consumer evaluation, we determined 30% SRB substitution the most suitable level for madeleine formulation.

This study evaluated the effects of mixed fermentation using the wild yeast Kluyveromyces marxianus NIYC1 (KM) from a medicinal starter culture, indigenous baking yeast Saccharomyces cerevisiae SPC-SNU 70-1, and lactic acid bacteria (LAB) on the physicochemical quality and aroma compounds of bread. Bread was prepared using the sponge-dough method, and proximate composition, specific volume, texture, gas production, pH, total titratable acidity (TTA), and volatile organic compounds (VOCs) were analyzed. The results showed that KM exhibited a higher specific volume and superior gas production during early fermentation compared with the control, improving dough expansion and final volume. LAB demonstrated stable fermentation and a lower increase in hardness during storage, effectively regulating acidity and enhancing flavor complexity. VOC analysis revealed that LAB increased alcohol content, whereas KM promoted fatty and organic acids. Both strains suppressed the production of off-flavor compounds. These findings indicate that mixed fermentation with KM and LAB offers superior fermentation performance, texture, flavor complexity, and storage stability compared to commercial yeast fermentation. This study highlights the industrial potential of underutilized microbial resources and provides foundational data for the development of functional and value-added bakery products.

This study evaluated the applicability of ‘Baromi2’ (B2) rice flour as a functional ingredient in lean bread by replacing wheat flour at levels of 10%, 20%, and 30%. Bread was produced under standardized baking conditions, and its quality characteristics were assessed through physicochemical analyses (including specific volume, texture, and color). The internal crumb structure was also examined to assess gluten network integrity. As the substitution level increased, finished product volume decreased and crumb hardness significantly increased, indicating weakening of the gluten network. Internal structure analysis revealed that higher substitution levels and reduced pore evenness. Among the samples, the 10% substitution level produced bread with the most balanced texture and crumb structure. These results suggest that ‘B2’ rice flour can be used to partially replace wheat flour in lean bread to enhance nutritional diversity and maintain product quality.

In this study, freeze-dried red beet powder was characterized for its physicochemical properties and functional components and subsequently incorporated into rice cookies at levels of 0%, 2%, 4%, 6%, and 8% to assess its effects on quality characteristics and antioxidant activity. As the level of red beet powder increased, moisture content decreased, whereas both the diameter and thickness of the rice cookies increased, resulting in a reduced spread ratio. In terms of color parameters, lightness and yellowness decreased, whereas redness significantly increased with increasing red beet powder content, indicating a distinct visual change in the cookies. Antioxidant activity increased proportionally with red beet powder levels. These findings demonstrate that incorporating red beet powder effectively enhances the antioxidant activity and functional properties of rice cookies.

This study aimed to enhance the value of traditional Korean sweet Dasik by incorporating citrus mandarin powder rich in functional components. Jinmal Dasik was prepared using citrus mandarin powder at concentrations of 0%, 8%, 16%, 24%, and 32%. Quality characteristics, sensory properties, and antioxidant activities of the samples were evaluated. As the citrus mandarin powder concentration increased, moisture and sugar content increased, while pH decreased. Color measurements revealed decreased lightness and increased redness and yellowness. Mechanical texture parameters showed no significant differences among the groups. In sensory evaluation, the 24% sample received the highest scores for appearance, taste, texture, and overall acceptability, while the 24% and 32% samples achieved the highest aroma scores. Quantitative descriptive analysis indicated that higher powder levels increased yellowness, citrus aroma, sweetness, sourness, bitterness, astringency, and moistness, though no significant differences were observed in terms of hardness and chewiness. Principal component analysis supported these trends. The antioxidant activity of Jinmal Dasik, including total phenol and flavonoid contents, DPPH radical scavenging activity, and reducing power, increased with higher levels of citrus mandarin powder. Overall, the addition of 24% citrus mandarin powder was optimal for improving the sensory acceptability, antioxidant activity, and quality attributes of Jinmal Dasik.