The objective of this study was to develop a standard for setting a legal system for senior-friendly food. We conducted a web-based survey on 95 food industry workers. Answers to 10 questions in the survey were analyzed using SPSS 19.0. Important factors to consider when it comes to food for seniors are the supply of balanced nutrition, enhancement of functionality, and promotion of convenience. A total of 47 respondents (51.1%) felt the need for a legal system for senior food, and they thought that a certification for senior-friendly food would be advantageous for companies. They said that there should be texture standards to promote ease of chewing, standards for functionality, nutritional standards, and safety standards to certify senior-friendly foods. A total of 41 people (44.6%) said that it was reasonable to classify Japanese food into five levels of senior-friendly foods according to ease of chewing. Certification management received the highest score in implementing an activation plan for senior-friendly food.

This study investigated the effect of natural and chemical food additives on the oxidative quality and shelf life of fried-balls used in Udong. Specifically, we evaluated the antioxidant activity of hot water extracts from broccoli added to fried-balls. When treated with antioxidants, fried-balls exhibited lower acid and peroxide values than that of the control group (untreated fried-balls). In addition, the analysis of GC/MS revealed that the contents of unsaturated fatty acids in the fried balls treated with antioxidants were higher than that of the untreated fried-balls, suggesting that the antioxidants slowed the oxidation. Our results showed that broccoli extract was effective in inhibiting oxidation of fried balls used in Udong. Therefore, these antioxidants might be used as food additives to preserve fried balls and consequently extend the shelf-life.

The purposes of this study was to investigate the effect of high pressure processing (HPP) on a sterilization and microbiological shelf-life of commercial beef patties by varying the pressure level (200, 300, 400, and 500 MPa), treatment time (0-10 min), and storage period (0-16 day at 4oC). The HPP treatment of 200 MPa were ineffective, however the treatment of 300, 400, and 500 MPa reduced the bacterial count by 0.61-1.16, 1.11-1.69, and 2.73-3.86 log (CFU/g), respectively. During 16 days of storage, the viable cell numbers in beef patties treated with 400 and 500 MPa were substantially lower than those in the non-treated control. The control count reached 6.6 log CFU/g after 16 days at 4oC, but after the same storage time, the counts in HPP-treated samples of 400 and 500 MPa were 4.7 and 3.1 log CFU/g, respectively. After an HPP treatment of 200-500 MPa, the pH values were approximately 5.83-6.28. During the 16 days of storage, the pH values in the samples of 400-500 MPa were maintained at initial levels throughout the storage period, regardless of treatment time for HPP.

The objectives of this study were to characterize the physicochemical properties of ginger (Zingiber officinale Rosc.) and the optimum extract processing condition to increase the solubilization efficiency of 6-gingerol and polysaccharides disintegration. The physicochemical properties were investigated under high-pressure enzyme (HP) and enzyme (WB) treatment conditions such as reaction time (1, 2, 3 h), pressure (50, 70, 100 MPa) and sample types, and cell wall degradation enzyme (hemicellulase, cellulase, pectinase, glucosidase, etc.) The effect of high-pressure enzyme treatment depending on sample types was significantly highest in the freeze-dried ginger powder. The optimum condition for high-pressure enzyme treatment was with Pectinex Ultra SP-L (Pec) enzymes for 2 h at 50oC and 100 MPa. Water soluble indexes increased 4.6 and 3.8 times more compared to CON (15.35%) while total polyphenol contents increased by 1.8 and 1.7 times compared to CON (1.43%). The total contents of indicator components such as 6, 8, 10-gingerol and shogaol was 1.53%, increasing 2.7 times more compared to CON (0.57%) with a significant difference (p<0.001). The high-pressure and enzymatic approach described in this study would be beneficial to food industries for developing ginger functional product and materials.

This study was to demonstrate the comparison of immunological activity between vegetable soup made by fresh and extruded radish in in-vitro (bone marrow-derived macrophages and dendritic cells, and mouse splenocytes) and invivo models. In cell survival tests, extruded radish added to vegetable soup (EVS) and non-extruded radish added to vegetable soup powder (NEVS) were treated with bone-marrow derived macrophages, dendritic cells, and mouse splenocytes, and showed no cytotoxic effect at a dose below 1000 μg/mL. EVS treated cells had greater cell proliferation and cytokine [tumor necrosis factor (TNF)-α, interleukin (IL)-6, IL-1β, IL-2, interferon (INF)-γ] production when compared to the NEVS treated group. Cell surface marker (CD 80/86, MHC class I/II) expression in bone marrow-derived macrophages and dendritic cells was evenly increased in the EVS treated group. In in-vivo study, administration of EVS increased for the CD4 and CD8 T cell population in splenocyte and cytokine production (IL-2, IFN-γ, TNF-α) but not Th2 type cytokines (IL-4). Therefore, adding the extruded radish is a more effective method for vegetable soup to increase immunological activity against immune cells.

Quality changes in yakgwa (such as color, moisture contents, acid value, rheological properties, and viable cells) using different types of frying oils was examined for 5 weeks. During the storage period, the lightness and yellowness of all samples were increased and there was no significant difference in redness. After 5 weeks of storage, rice bran oil showed the least color difference. There was no difference in the moisture contents of all samples except for grape seed oil, while the moisture contents of yakgwa fried with grape seed oil was decreased. The acid value increased as the storage period increased regardless of the type of frying oil, and yakgwa fried with rice bran oil and grape seed oil showed a low acid value. The hardness was increased as the storage period increased, but there was no difference in the hardness between the samples. The adhesiveness and resilience were decreased and the chewiness was increased. The total cell count did not increase significantly as the storage period, and there was also no difference in the total cell count between the samples. There was a high level of yeast and mold in comparison to total cell count, and the colony of bacteria was not detected.

This study attempted to establish an ultra performance liquid chromatography (UPLC) analysis method for standard determination of silymarin as a health functional food material in Silybum marianum extraxt (milk thistle). UPLC was performed on a Waters Acquity BEH C18 (50×2.1 mm, 1.7 μm) column using a gradient elution of distilled water and methanol at a flow rate of 0.21 mL/min and detection wavelength of 288 nm. The UPLC method showed high linearity in the calibration curve at a coefficient of determination (r2) of >0.9999, and limit of detection and quantitation for 6 flavonolignans were 0.0167-0.2469 and 0.1648-1.2931 μg/mL, respectively. The recovery of each flavnolignan was in the range of 99.96-100.81%, and the relative standard deviation for precision of each flavonolignan was less than 1.0%. The UPLC method established in this study was more specific for the quantitative determination of silymarin than the HPLC method. Also, since the UPLC method is shorter in the equipment operation time and smaller in the amount of used solvent than the HPLC method, UPLC is expected to have higher energy efficiency and lower environmental impact compared with HPLC.

This study was carried out to determine the effect of biji addition on the quality of extruded isolated soy protein (ISP). ISP-based biji addition (0, 20, 40 and 60%) was extruded at die temperatures 140oC and 150oC and a screw speed of 250 rpm. The moisture contents were adjusted to 35% and 45%. As the content of biji increased from 0% to 60%, springiness, cohesiveness, and cutting strength of the extruded ISP were significantly decreased. When the die temperature increased from 140oC to 150oC and the water content increased from 35% to 45%, the nitrogen solubility index, cutting strength and integrity index decreased. When the biji addition was increased at a barrel temperature of 140oC and a moisture content of 45%, the integrity index of the ISP texture decreased. With an increase in the addition of biji to ISP, rough surface and irregular fiber structure were observed, but regular microfiber structure was not observed.

The O2 and CO2 concentrations in controlled atmosphere (CA) rooms are determined by the respiration of produce like apples and the airtightness of the CA room, with gas in the CA room controlled by O2 and CO2 removal as well as respiration (CO2 increase and O2 decrease). The purpose of this study was to evaluate the validity of the gas exchange model for O2 removal, CO2 removal, the rate of O2 decrease and CO2 increase by respiration of apples, and airtightness of the CA room. It took 17.5 hours to reduce O2 concentration from 20.9% to 2.0% after loading 4.3 tons of Fuji apples into the CA room, which was 4.2 hours longer than the 13.3 hours of the model formula. After the CO2 concentration rose to 0.5% due to respiration, it took 4.7 hours to lower the CO2 concentration to 0.2%, which was 0.6 hours longer than that of the model equation. The rate of CO2 increase by respiration was 0.021%/ h, which was similar to the model equation (0.017%/h). Also after 4.7 hours, the O2 concentration decreased by 0.1% which was also in line with the model equation (0.13%/h).

This study was conducted to evaluate the hangover relieving effect of algae and plant complex extract. The complex extract showed 1,1-diphenyl-2-picrylhydrazyl radical scavenging effect in a concentration-dependent manner and high antioxidant capacity (59.48%) when administered at 120 μg/mL. In addition, alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) activities were increased according to the concentration of the complex extract. A locomotor activity test with an alcohol-complex extract mouse group showed improved motor activities over that of the alcohol-water group at 120 min post-administration. Blood was harvested from each mouse at 120 min post-administration then concentrations of alcohol and aldehyde were measured. The alcohol-extract treated group showed significantly lower (p<0.0001) alcohol (33.48 ± 0.59 μg/mL) and aldehyde (1.54 ± 0.13 μg/mL) concentrations than the alcohol-water treated group. These results suggest that the hangover relieving effects of complex extract results in increased motor activity of mice, which reduces the alcohol and aldehyde concentration in the blood.

The variations of internal temperature, relative humidity (RH) and gas concentration in the pallet modified atmosphere package (MAP), using polyamide (PA) film and linear low density polyethylene (LLDPE) film, were investigated to extend the shelf life of tomatoes and paprikas. The temperature and RH inside the MAP were higher than that in the cold room, but there was no water condensation inside the MA film. The ethylene concentration in the MAP was maintained below 10 ppm. Oxygen level was stabilized at 2 to 5% during the storage and carbon dioxide level was also stabilized at 15 to 20%. The weight loss of the MAP tomatoes and paprikas was lower than that of the control because the RH in the pallet MAP was higher than that of the cold room. The fungal decay rate in the pallet MAP was also lower than that in the control due to a low oxygen concentration rate. There were no significant differences in the soluble solids, titratable acidity and Hunter’s color, but differences did exist in the hardness between the MAP and the control. So, this pallet MAP method was effective at extending the shelf life of tomatoes and paprikas considering the weight loss, fungal decay and hardness.

This study evaluated the physicochemical qualities of washed specialty Bourbon Arabica from major producing areas of Rwanda in comparison with two world renowned Arabica coffees: natural/dry Bourbon from Brazil and washed Typica from Ethiopia. Significant differences in most physicochemical properties were observed between coffee growing areas within Rwanda as well as among the three countries. Washed Bourbon from Rwanda and washed Typica from Ethiopia were denser than the natural Bourbon from Brazil. Natural Bourbon from Brazil was found to be 20% more caffeinated whereas roasted washed Typica from Ethiopia contained about 21% higher caffeoylquinic acid (CQA) than the washed Bourbon from Rwandan. Generally, roasted washed Bourbon coffees from Rwanda showed higher acidity properties than Brazilian and Ethiopian coffees. This study indicated that coffee quality may vary even within the same variety from different origins which is due to conditions applied in different coffee growing areas.

유기용매 나노여과(OSN, organic solvent nanofiltration) 분리막은 폴리이마이드(PI)나 폴리벤질이미디아졸(PBI)과 같은 특수 고분자의 개발, 상업화가 이루어지고 강한 유기용매에 견딜 수 있도록 가교를 통해 분리막의 내구성이 급격하게 향상되면서 저분자량의 합성, 정제 및 농축을 필요로하는 의약, 바이오, 식품산업에 획기적이고 효율적인 분리막 공정으로 주목 받고 있다. 하지만 여전히 고가의 고분자, 가교를 위한 복잡한 프로세스, 다량의 강한 용매 폐수 발생등 상업화를 이루는데 여러 가지 문제점들이 산재하고 있다. 본 연구는 기존 제막방식에서 벗어나 무독성의 용제를 사용하여 단일공정으로 유기용매 나노여과 분리막을 제막하고 그 특성을 연구하였다.

In this study, a relatively effective process is used to sterilize Escherichia coli on the surface of micro-sized calcium citrate powder using nitrogen and argon as process gases in a low-temperature vacuum plasma treatment. The purpose of this study is to confirm and to introduce the effectiveness of homogeneous surface treatment for the sterilization of fine inorganic powder by the rotatable low-temperature RF plasma system designed by ourselves. The results of the test using 3M petrifilm showed that there were no remarkable spots in the case of the surface of plasma treated powder, whereas the untreated powder showed many blue spots, which indicating that the E. coli was alive. After 5 days, in the same samples, the blue spots were seen to be larger and darker than before, while the plasma-treated powder showed no changes. The results from FE-SEM analysis showed that the E. coli was damaged and/or destroyed by reactive species generated in the plasma space, resulting in the E. coli being sterilized. Furthermore, the sterilization effects according to the selected parameters (N2 and Ar; flow rate 30 and 50 sccm) adapted in this study were mutually similar, regardless of such different process parameters, and this indicates that homogeneous treatment of powder surfaces could be more effective than conventional methods. Therefore, the plasma apparatus used in this study may be a practical method to use in a powerful sterilization process in powder-type food.

The Sasang constitution typology was analyzed through SCAT2 and a specialist to examine the correlation between the Sasang constitution and dietary pattern, and the difference in BMI and food preference according to Sasang constitution was determined. The Sasang constitution typology of the subjects was classified by SCAT2 and a specialist. Seventy-four subjects were screened by SCAT2 (SC), and 18 of them were judged by the specialist (SP). The results of SCAT2 and the specialist were consistent in 13 subjects (SS). BMI and food preference among these groups were compared. The concordance rate of SCAT2 and the specialist classification was 72.2%. The BMI in SC was significantly lower in the order of Taeeumin, Soyangin, and Soeumin, but no significant difference was observed between Taeeumin and Soyangin in SP and SS. To analyze the preference of food and the constitutional suitability, the ‘Yin-Yang food preference index’ was developed and compared with the data classified by constitutional food according to existing ideological medical theory. As a result, there were 33 food items that matched in the SP-SS, which was more than that in the SC-SP (4 items), SC-SS (6 items), and SCSP- SS (4 items). Twenty-four of the 33 matched food items were consistent with the existing constitutional food data. In conclusion, SCAT2 is a very useful tool for Sasang constitutional research, but for more objective research, it is recommended that subjects who show consistent results by different methods be targeted.

The purpose of this study was to investigate the relationship between retort food characteristics and consumers’ perceptions and to survey 295 consumers from December 10 to December 20 as the center of consumers who purchase retort food. As a result, most of the consumers who purchase retort food were women and the age were under 25 and 26 to 30 years old. There were many housewives and students in the occupation group and 2 to 3 in the family members. In addition, many graduated from college and many places of purchase were convenience stores and large discount stores. Consumer retort food purchase rate were high by 30-40% in meat products. Fish meat products were high by 30-40% and sauces were high by 20-30%. Instant foods were high by 20-30%, Tang (탕) / Guk (국) / Jigae (찌개) were high by 30-40% and canned food were high by lower than 10%. As a result of the influence of retort food characteristics on positive perceptions only convenience were influential. The effects of the characteristics of retort food on negative perceptions were influenced only by hygiene and standardization.