백년초 분말과 백년초 추출물의 항산화능과 친수성에 대한 아르곤 콜드 플라즈마(cold plasma, CP) 처리의 영향을 연구하였고, 두 특성에 대한 최적 CP 처리 조건을 결정하였다. 백년초 추출물 시료는 백년초 분말을 80% 에틸알코올 로 추출한 후 감압 농축하고 동결건조하여 얻었다. CP 처리 조건은 플라즈마 형성 전력(600-900 W)과 처리 시간 (10-40 min)을 변수로 하여 반응표면모델(response surface model, RSM) 중심합성계획법으로 설계하였다. 백년초시료의 항산화능은 α, α-diphenyl-β-picrylhydrazyl (DPPH)-라디칼 소거 활성(%)법으로 측정하였고, CP 처리 조건과 라디칼 소 거 활성의 상관관계를 RSM 분석법으로 분석하였다. 시료의 친수성 관찰은 용해도와 분산안정성측정을 통해 이루어졌 고, 각각은 수용액상에 용해된 고형분의 비율(%, W/W)과 후방 산란의 변화(delta back scattering)로 측정되었으며, 쿼 세틴 함량은 HPLC로 정량분석하였다. 백년초 분말에 대한 최적 CP 형성 전력과 시간은 항산화능을 유지시키고 (p>0.05), 용해도를 2.3%만큼 증가시키며(p<0.05), delta back scattering을 0.47%만큼 감소시킨 856 W에서 36분으로 결 정 되었고, 백년초 추출물에 대한 최적 CP 형성 전력과 시간은 항산화능을 유지시키고(p>0.05), delta back scattering을 0.14%만큼 감소시킨 644 W에서 36분으로 결정 되었다. 최적 CP 처리 조건에서 백년초 분말과 추출물의 쿼세틴 함량 은 각각 2.7 μg/mL과 6.6 μg/mL 만큼 증가하였다(p<0.05). RSM 분석 결과 백년초 추출물의 항산화능은 CP 형성 전력 과 CP 처리 시간 조건에 영향을 받음을 확인할 수 있었으나(p<0.05), 선형 상관성은 보이지 않았다. 본 연구를 통해 CP 처리가 백년초 분말과 백년초 추출물의 항산화능 저감없이 친수성을 개선하는 것을 확인하였다. 백년초 분말과 백 년초 추출물의 식품 적용성을 증대시키는 기술로서 CP 처리의 가능성을 확인하였다.

Although carnosic acid (CaA) is known as one of the useful polyphenolic compounds due to its antimicrobial and antioxidant activities, it is limited to use as aqueous solution because of its low solubility and unstability. The objective of this study was to investigate the capability of CA to improve the solubility of CaA by forming an inclusion complex in comparison with cyclodextrin (CD) and maltodextrin (MD). Enzymatically-produced CA was reacted with CaA in aqueous solution to form a complex using a freeze-drying. And the formation of complex between CaA and CA was identified by X-ray diffraction (XRD), differential scanning calorimeter (DSC) and field emission scanning electron microscope (FESEM). As a result of XRD and DSC analysis, disappearance of characteristics of CaA that was reacted with CA could be indicated the complex formation between CaA and CA. The formation complex of CaA with CA was also confirmed through the change in morphology of CaA and CA in the electron micrograph result. Aqueous solubility of CaA with various concentrations (1, 5, 10, 20, 30%) of CA was measured by absorbance change at 285 nm. As a result, the solubility of the CaA was significantly increased with increasing CA concentration. At 30% CA, the maximum solubility of CaA was 0.095% (w/v) in solution, which was approximately 3 times higher than that of free CaA (0.033%). The effect of inclusion complex with CA on the solubility of CaA was superior than that with CD (0.057%) and MD (0.066%). These results indicated that the effects on the solubility and formation abilities of inclusion complex were associated with host materials and its concentration rate. This study confirmed that the CA can be a viable solution to improve the aqueous solubility of CaA. Further investigation is still needed to understand the effect of inclusion complex with CA.

카나우바 왁스(carnauba wax)에 자몽종자추출물(grapefruit seed extract, GSE)과 오리가노 방향유를 혼합하여 코팅제를 개 발하였고, 개발된 코팅제를 감귤(Citrus unshiu Marc.)에 코팅하여 코팅의 Penicillium italicum (P. italicum) 발생 억제와 감귤 의 저장성 증대에 대한 효과를 연구하였다. 카나우바 왁스에 0.5, 0.8, 1.0%(w/w)의 GSE와 Tween-80 (25% w/GSE w)을 혼 합한 후 10,000 rpm에서 2분간 균질화하여 코팅액을 제조하였다. 제조된 코팅액의 유화안정성과 분산안정성은 각각 입자 크기와 제타전위 그리고 후방산란으로 측정되었다. 코팅되지 않은 감귤과 GSE를 1% 혼입한 카나우바 왁스(GSE-carnauba wax) 코팅액으로 코팅된 감귤은 4°C와 25°C에서 각각 28일과 7일간 저장되었고, 저장 기간 중 이화학적 특성과 P. italicum 의 생장을 관찰하였다. GSE-carnauba wax 코팅액의 입자크기와 제타전위는 다른 코팅액에 비해 유의적으로 각각 작고 높 았으며(p>0.05), 후방산란은 저장 기간이 증대하여도 상대적으로 유지되었다. 25°C에서 저장된 GSE-carnauba wax 코팅액이 P. italicum 생장을 가장 효과적으로 억제하였다(p<0.05). 또한, GSE-carnauba wax 코팅액으로 코팅 처리하여 4°C에서 저장 된 감귤의 중량감소율, CO2 발생량, 경도 감소율은 코팅 처리하지 않은 감귤보다 낮은 것으로 관찰되었다(p<0.05). GSE-carnauba wax 코팅은 저장 중의 저장온도와 관계없이 감귤 껍질의 색도에 영향을 미치지 않았다(p>0.05). 감귤의 당도, 적정 산도 및 pH는 코팅 여부, 코팅액 내 GSE 첨가 여부, 저장 온도 그리고 저장 일수에 영향을 받지 않았다(p<0.05). 저장 일수가 길어질수록 25°C에서 저장된 감귤의 총 폴리페놀 함량, 항산화능은 코팅 여부와 관계없이 감소하기 시작했고 (p<0.05), 아스코브산 농도는 코팅처리 된 감귤에서 더 높았다. 본 연구에서 개발된 GSE-carnauba wax 코팅은 감귤의 P. italicum 생장과 저장 중 품질 저하를 억제하여 감귤의 저장 기간을 효과적으로 연장시킬 수 있을 것이다.

국내의 베리류는 대부분 딸기가 주종으로 여겨지다 해외에서 생산된 베리류의 국내수입으로 인해 다양한 종류의 베리 류가 시중에 판매되어 왔고, 최근 국내에서는 다양한 베리류의 재배가 이루어지고 있다. 베리류는 anthocyanins, flavonoids, phenolic acids 등 다양한 polyphenolic compound와 vitamin C와 E 등을 다량 함유하여 기능성 제품개발 원료로 각광받고 있 다. 또한 베리류 특유의 향과 맛, 색으로 인해 음료의 중간소재로써 많이 사용되고 있다. 그 중 기능성 성분 함량이 높고 대중적으로 잘 알려진 블루베리와 아로니아를 시료로 선택하여 기능성 성분 분석을 실시하였다. 시중에서 판매되고 있는 국내산 블루베리와 아로니아를 제공받아 증류수(물)과 20, 40, 60, 80, 100% methanol (MeOH)로 각각 추출 후, 추출물의 Total phenolics contents(TP), total flavonoids contents(TF), total anthocyanins contents(TA)를 측정하였다. 추출물의 항산화능 을 측정하기 위해 ABTS radical 소거능 및 DPPH radical 소거능을 측정하였다. 그 결과, TP는 블루베리의 경우 127±2-165±1 mg GAE/100g sample으로 나타났고, 60% MeOH 추출물이 가장 높았으며, 아로니아의 경우 452±12-991±15 mg GAE/100g sample로 나타났으며, 40% MeOH 추출물이 가장 높았다. TF는 블루베리의 경우 34±5-61±4 mg CE/100g sample, 아로니아 의 경우 195±24-382±13 mg CE/100g sample 측정되었으며, 각각 60% MeOH과 40% MeOH 추출물에서 가장 높게 나타났다. TA는 블루베리의 경우 81±2-92±11 mg CGE/100g sample, 아로니아의 경우 274±11-462±35 mg CGE/100g sample로 측정되 었으며, 각각 60% MeOH, 40% MeOH 추출물에서 가장 높게 나타났다. 베리류의 항산화능 측정 시, ABTS 라디컬 소거능 은 블루베리의 경우 159±11-206±7 mg VCE/100g sample, 아로니아의 경우 506±125-1,487±162 mg VCE/100g sample로 측정 되었으며, 각각 물 추출물과 60% MeOH 추출물에서 가장 높게 나타났다. DPPH 라디컬 소거능은 블루베리의 경우 116±2-153±5 mg VCE/100g sample, 아로니아의 경우 621±21-1,025±14 mg VCE/100g sample로 나타났고, 각각 60% MeOH, 40% MeOH 추출물에서 가장 높게 측정되었다. 베리류는 TP, TF, TA 및 항산화능을 모두 고려하였을 때, 40·60% MeOH 추출조건에서 기능성 성분 함량 및 항산화능이 가장 높은 것으로 나타났다.

생전분과 검류의 혼합물은 화학적 변성전분의 물리적 기능성을 부분적으로 대체할 수 있는 것으로 보고되고 있다. 본 연구는 생전분과 음이온성 검 혼합물 페이스트의 유변학적 특성에 대한 건열처리의 효과를 탐색하였다. 전분원료 로 감자전분, 고구마전분, 찹쌀전분 및 멥쌀전분을, 음이온성 검류는 carboxymethylcellulose (CMC), low-methoxy pectin (LMP), sodium alginate (NAG), λ-carrageenan (λCG) 과 xanthan gum (XAT)를 사용하였다. 음이온성 검들은 1% (w/w) 용액으로 제조하고 pH 5.5 (NAG)로 조정하여 전분과 혼합한 후 50°C에서 건조하여 전분-음이온성 검 혼합물을 제조 하였다. 전분과 음이온성 검의 혼합율은 건조중량 대비 99:1 이었다. 전분-음이온성 검 혼합물은 130°C의 컨백션오븐 에서 4시간 동안 건열 처리하였다. 건열처리 전후의 전분-음이온성 검 혼합물들은 페이스팅 점도 특성과 점탄특성을 조사하였다. 주어진 음이온성 검에 있어 전분-음이온성 검 혼합물들의 페이스팅 점도 특성은 점도 수준에 있어 차이는 있었으나 각각의 전분원료들이 보유한 고유의 페이스팅 점도특성들의 차이와 유사한 경향을 나타내었다. 감자전분과 고구마전분의 경우에 있어 건열처리 여부에 관계없이 생전분의 페이스팅 점도보다 낮은 수준을 나타내었으며, 건열처 리된 전분-음이온성 검 혼합물들은 무처리 혼합물들보다 낮은 수준을 나타내었다. 전분-음이온성 검 혼합물 페이스트 의 점탄특성은 혼합물들의 페이스팅 점도특성의 최종점도의 경향과 유사하였다. 전반적인 결과들을 종합할 때, 감자 및 고구마전분에 있어 음이온성 검류의 첨가와 이들 혼합물의 건열처리는 적합하지 않았다.

원강(흙을 제거하지 않은 생강)은 수확 후 출하까지 주로 토굴저장을 하고 있으나, 원강의 부패율이 저장 후 5개월 내에 10~50%로 상당히 높고, 출하시기의 선택과 작업상의 번거로움 등의 현장애로사항을 나타내고 있다. 본 연구는 열풍건조에 의한 생강의 건조시간과 생강분말의 영양성분과 항산화력에 대한 생강편 두께의 영향을 조사하였다. 생강 원료는 2015년 11월경 경상북도 영주지역에서 수확하여 13~15°C와 98~100%RH 의 저장고에서 저장된 원강을 2016년 6월경에 구입하였다. 원강은 브러쉬를 이용하여 흐르는 물에서 흙을 제거하여 부패 및 목질화된 부분을 제거한 후 2, 5, 8 mm 두께의 생강편으로 성형하였다. 준비된 생강편들은 중량변화 연속측정용 건조모듈이 장착된 열풍건조기를 이용하여 55°C에서 건조하면서 건조시간을 결정하였다. 영양성분 및 항산화력 분석을 위해 55°C에서 결정된 건조시 간에 따라 건조한 후 100 mesh 선별체망이 장착된 콜로이드밀을 이용하여 분쇄하여 생강분말을 제조하였다. 열풍건조 의 대조군으로 동결건조법을 사용하였다. 제조된 생강분말들은 일반성분(수분, 조단백, 조지방, 조회분, 탄수화물), 지 표성분(6-gingerol 및 6-shogaol), 색도, 갈변도 및 항산화력을 분석하였다. 생강편의 두께가 작아질수록 건조속도는 빨 라졌으며, 건강의 수분함량을 6%로 할 때 2 mm 생강편은 5시간, 5 mm는 7시간, 8 mm는 11시간이 소요되었다. 생강 편 두께에 따라 일반성분은 유의적인 차이를 나타내지 않았다. 6-gingerol과 6-shorgaol에 있어 2 mm와 5 mm 시료들 사이에서는 큰 차이를 나타내지 않았으나 8 mm 시료에서 감소하였고, 열풍건조 시료들 모두 동결건조 시료보다 높은 함량을 나타내었다. 색도와 갈변도는 동결건조 시료와 유의적인 차이를 나타내었으나, 동결건조와 열풍건조 사이의 수치상의 큰 차이는 관찰되지 않았다. 항산화력은 열풍건조 시료가 동결건조의 것보다 높은 수준을 나타내었다. 따라 서 건조생강을 제조할 경우 동결건조보다는 열풍건조가 더 효과적인 방법인 것으로 생각된다.

Raman Spectroscopy is a non-destructive analysis method without complex pre-processing and it can reduce the costs and time. A surface-enhanced Raman scattering (SERS) technique was tried to the detection of Benzo[a]pyrene which is one of the hazardous minor components of foods. To demonstrate the Raman signal enhancement effect by graphene as substrate, thymine was used as the standard material. As a result, the Raman signal of thymine has 102 enhancement. Herein, new SERS trials established to pursue improve the speed, simplicity and suitability of detecting minor components in foods.

Various methods for the detection of E. coli O157:H7 in food have been developed in the past decades. However, current detection methods require specialized instruments and lengthy preparation time. In an effort to achieve a rapid and sensitive detection, we developed a radial chromatography (RC) biosensor integrated with gold nanoparticle (AuNP) conjugated with antibody for the detection of E. coli O157:H7. The immuno-AuNP binds to E. coli O157:H7 creating AuNP-E. coli O157:H7 complexes by specific antigen-antibody interaction. The AuNP-E. coli O157:H7 complexes can be identified clearly from free AuNP by RC based on their mobility on porous matrix. Thus, the AuNP complexed with target bacteria, E. coli O157:H7 could be discriminated from free AuNP by radial chromatography. The results showed that the developed RC biosensor is highly selective to E. coli O157:H7 over non-target bacteria, including Bacillus cereus, Staphylococcus aureus and Vibrio cholerae with a detection limit of 105 CFU/ml. When combined with a pre-concentration step using immunomagnetic beads, we could further enhance the detection limit down to 103 CFU/ml. In this study, we developed a novel method that is rapid, sensitive and applicable for qualitative and quantitative detection of E. coli O157:H7. The detection procedure is simple and the results can be easily determined by naked eyes, suggesting that this system is practical and can be applied to the field diagnosis in food industry for the detection of pathogenic bacteria.

Recently, there is a growing interest of consumers in natural products thus a large number of natural preservatives have been studied as food additives. Among those natural preservatives, rosemary extract are commonly used by the food industry to extend the shelf life of several products. Nevertheless, the incorporation of the rosemary extract in food matrix is highly limited due to the low water solubility and poor chemical stability of constituents of rosemary extract. In this context, it is needed to find a way that can improve the water solubility to incorporate rosemary extract into aqueous system like foods. Hence, in this study we added surfactants that have a relatively high hydrophilic-liphophilic balance number into rosemary extract solution to increase the water solubility of rosemary extract and then investigated the microbial activities of rosemary extract with surfactants. Tween 20, decaglycerol monooleate, decaglycerol laurate and decaglycerol myristate were used in a range 0.1~4% and rosemary-surfactant solution was prepared by dissolving rosemary in surfactant added phosphate buffer (pH 7) as much as extract can be dissolved. Water solubility of rosemary-surfactant solution were examined by observance of the UV-vis spectra. The antimicrobial effects rosemary-surfactant solution on B.subtilis were also examined by paper disc diffusion method. Rosemary extract showed poor solubility in normal phosphate buffer but its water solubility was highly increased when surfactant was added. This tendency was lasted at all types of surfactant. This is because of amphipathic property of surfactant. Antimicrobial effect to B.subtilis was observed when a relatively lower concentration of surfactants were used, however, not in high concentrations. This result might be attributed to the formation of surfactant micelles containing rosemary extract when a relatively higher concentration of surfactants were used. The information presented may be useful for the development of a new rosemary-loaded delivery systems.

Quality changes of carrots thermally processed in a large size (5 kg) retort pouch during 52 weeks of storage period were investigated upon different packaging methods and package shapes. To improve the efficiency of thermal processing (121.1°C, 0.15 MPa), the carrot (i.e., solid) and the broth (i.e., liquid) of carrot soup were separately packed and sterilized. The quality changes of carrot packed without liquid were compared with those with liquid. Two different package shapes such as rectangular parallelepiped and cube were also evaluate to figure out the efficiency of the heat penetration rate for the large size of pouch. The location of cold points and the total thermal processing time (TTT) were different upon the treatment. Fo-values, satisfying the TTT to at least 6 min, were 27, 54, and 114 min from the rectangular parallelepiped, cube and solid/liquid mixed group, respectively. In the mixed groups, the hardness and chewiness of solids (carrot) was significantly smaller than that measured in the other groups as TTT increased. Carrots treated in the rectangular parallelepiped shape showed a significantly higher texture than the cube shape for both immediately after the thermal treatment and during the storage period. Coefficient of variation (CV), which indicates the quality variation within the same treatment, of texture properties obtained from the outside and the center of the sample were compared to evaluate the quality variation within the same treatment. The CV of hardness and chewiness of the rectangular parallelepiped and the cube shape were calculated 7.56 and 47.19, and 29.16 and 65.28, respectively. This demonstrated that more uniform quality could be expected from the thermal treatment in the rectangular parallelepiped shape

Heavy metals are typical contaminant in water and need to be removed because they are non-biodegradable and can accumulate in human body. To remove metal and other contaminants from water, chemical absorbents are widely used due to their low cost. Herein, hybrid materials comprised of amylose and single wall carbon-nanotube (swCNT) was developed as the absorbent for water purification. A high adsorption properties of carbon-nanotubes have been utilized in designing effective absorbent but its poor dispersity in water is a limiting factor for practical use. Single wall carbon-nanotube was hybridized with amylose chain produced by enzyme reaction of amylosucrase and their tendency to self-assemble in aqueous environment. The amylose-swCNT microparticles were characterized by FE-SEM and turned out to be spherical structure with CNTs embedded throughout the amylose matrix. The ability of amylose-CNT microparticles to remove copper was examined. Concentration of copper was decreased after reaction with amylose-swCNT microparticles. Although amount of decreasing copper was less than swCNT on same total mass, Adsorption efficiency of amylose-swCNT microparticles was good because their swCNT content was only 10% of total mass.

Strawberry jelly as a universal design food was developed using strawberry juice (SJ), sugar, xanthan gum (XG), and locust bean gum (LBG). Experimental variables included SJ concentration (30-40% (w/w)), sugar concentration (7.5-10.0% (w/w)), and the ratio of XG/LBG (0.3-4.0% (w/w)), and response variables were textural (hardness, gumminess, chewiness) and color properties. The formulation of strawberry jelly was optimized against hardness and the interactions among variables were predicted using the response surface methodology. Controlled storage test at 5 or 15°C was conducted to determine the values of the jelly at different temperatures. The optimal SJ and sugar concentrations and the ratio of XG/LBG against hardness were 40, 10, and 1.5%, respectively. The color did not change significantly during storage at 5 and 15°C (p>0.05). However, the textural characteristics during storage increased significantly at 5°C (p<0.05) and the hardness was appropriate to be used as a criterion for determining the shelf life of the jelly. The shelf life at 5°C generated from a zero-order kinetics (R²=0.96) was 40 d according to a criterial value, 1.8 N, of hardness. The Q10 value was calculated as 0.6, which allowed prediction of the shelf life values at different temperatures. The results from this study suggested a formulation of strawberry jelly as a universal design food and allowed determination of the shelf life of the food product.

Effects of superheated steam (SHS) temperature (120, 150, 180, 220°C) and time (2, 5, 8, 10 min) on physicochemical properties of garlic chips were examined. Higher the SHS temperature, a faster drying rate was observed due to the lower extent of water condensation on the garlic chip’s surface at the initial stage of treatment. Garlic chips treated at 220°C for 10 min showed the lowest water content and water activity. However appearance of these was inappropriate due to burnt spots on the surface. Scanning electron microscope analysis showed that garlic chips treated at higher SHS temperature showed compressed smooth cell layers at the surface with more compact internal structure due to higher degree of dehydration when compared to chips treated at lower temperature. These results confirmed that SHS could be utilized as an effective drying method for the production of garlic chips. Moreover, it is recommended that SHS treatment combined with other conventional post drying process would result in garlic chips with better quality in terms of color.

Effects of superheated steam (SHS) temperature (120, 150, 180, 220°C) and time (2, 5, 8, 10 min) on product quality attributes of snack-type ginseng chips were studied. Ginseng chips dried at faster rate under a higher SHS temperature. Higher SHS temperature resulted in ginseng chips with lower moisture content and water activity. After SHS treatment, lightness (L values) and redness (a values) of ginseng chips decreased significantly whereas yellowness (b values) of those increased. Although crude saponin content in ginseng chips reduced slightly after SHS treatment, chips treated at 150°C for 5 min had the highest saponin retention among samples. Scanning electron microscope analysis revealed that SHS treatment cause the shrinkage at the surface first, forming compressed cell layers. As treatment proceeded, pores and cavities were formed internally, resulting porous structure. These results suggested that SHS treatment shows great promise in production of snack-type ginseng chips by reducing drying time without any quality deterioratio

본 연구에서는 국내산 냉동 무의 품질 향상 및 보존을 위한 냉동 및 전처리 조건을 수립하고자 하였다. 국내산 무 를 3 cm 정방형으로 세절한 뒤 자연대류 냉동, 과냉각 후 냉동, 알긴산 침지 냉동, 알긴산 코팅 냉동을 실시하였다. 과냉각 후 냉동 처리는 무를 항온 저온 수조에서 느리게 냉각시켜 빙핵 형성이 야기된 이후 냉동고로 옮겨 후냉동을 실시하였다. 알긴산 침지 냉동은 1% sodium alginate 수용액에 무를 침지 시킨 후 즉시 냉동처리를 실시하였고, 알긴산 코팅 냉동은 1% sodium alginate 수용액에 무를 약 1분간 표면에 코팅 한 후 냉동하였다. 모든 냉동 처리구는 -18°C 자연 대류식 냉동고에서 실시하였다. 해동은 유수해동 (20°C)으로 진행하였다. 알긴산 침지냉동과 알긴산 코팅 냉동 처리구는 해동감량, 전단력 측면에서 모두 자연대류 냉동 처리구보다 우수한 결과를 나타내었다. 전단력의 경우, 자연 대류 냉동 처리구는 대조구보다 증가된 결과를 보였으나 알긴산 침지 및 코팅 처리구는 대조구와 유사한 결과를 나타 내었다. 또한 해동감량 역시 자연대류냉동 처리구가 알긴산 침지 및 코팅냉동 처리구보다 높은 값을 나타내었는데, 이 는 냉동 및 해동 과정에서 조직이 파괴되어 야기된 것으로 판단되었다. 알긴산 처리구 간의 특성을 비교하였을 때, 침 지 냉동 처리구가 코팅 냉동 처리구보다 더 우수한 결과를 나타내었다. 이 결과를 토대로 sodium alginate를 통한 전처 리가 냉동 무의 품질유지에 영향을 끼친 다는 것을 알 수 있었고, 최적 조건으로는 1% Sodium alginate 수용액 침지냉 동으로 평가되었다. 따라서 sodium alginate 처리는 냉동농산물의 전처리 방법으로서 품질유지 및 향상에 기여할 것으 로 예상되었다.

Biogenic amines (BAs) are toxic nitrogenous compounds and formed by the microbial decarboxylation of amino acids during fermentation. Consumption of fermented foods high in BAs can pose the adverse health effects. The objective of current study was to develop a reduction method of BAs in fermented soybean paste by applying catechins during fermented koji manufacturing step. Analysis of BAs in fermented soybean paste was conducted using High Performance Liquid Chromatography (HPLC). The levels of Putrescine decreased for 63.7%, 60.1%, 76.1%, 73.4% for 0.3% addition of Epicatechin, Epicatechin gallate, Epigallocatechin, Epigallocatechin gallate, respectively. The levels of Cadaverine decreased for 24.3%, 34.3%, 42.6%, 37.2% for 0.3% addition of Epicatechin, Epicatechin gallate, Epigallocatechin, Epigallocatechin gallate, respectively. Especially, The best reduction effect of BAs appeared for 0.3% addition of Epigallocatechin. Current study demonstrated the potential use of catechins for reduction of biogenic amines in fermented soybean paste model. Finding from this research can practically guide fermented food industry by providing practical application of additives for reduction of BAs.

The pasteurization is employed for extending shelf-life and keeping the quality of products constant. However the pasteurization undesirably accelerates the oxidation of beer which renders volatile compounds concerning off-flavor. The pasteurization conditions was optimized to avoid off-flavor of beer during pasteurization. Under the isothermal condition, thermal destruction kinetics such as D and Z value of Lactobacillus brevis which is reported the most common beer spoilage, was determined. The binomial data (detected or non-detected of off-flavor) was treated with logistic regression to estimate off-flavor development (OFD) times. The temperature dependence of OFD times was established in terms of Arrhenius relationships. Optimized pasteurization temperature and time were found at which OFD times was not detected. The constraint for optimization was that the pasteurization degree should be larger than 5 decimal reduction time. The optimization was conducted through mathematical simulation using kinetics and temperature-dependent models for microbial death and OFD times. The optimized results were validated by the corresponding experimentations, which met the requirements that the concentration of Lactobacillus brevis was 5-Log reduction and the OFD times not detected.

4(5)-methylimidazole (4(5)-MI) is carcinogenic, nitrogen-containing compound, mainly found during the manufacturing of caramel coloring. Hence, presence of 4(5)-MI is well-known in any food products with addition of caramel coloring for desirable sensory characteristics, such as cookies. Limited work has been conducted to develop suitable analytical method and to investigate effect of caramel coloring in cookies. This study aimed at developing the analytical method for quantification of 4(5)-MI and confirming influence of caramel coloring on level of 4(5)-Mi in cookies. Gas chromatography-mass spectrometry (GC-MS) was utilized for qualification and quantification of 4(5)-MI. Sample preparation procedure specialized in bakery products was fully developed in this study. The concentration of 4(5)-MI in 15 commercial cookies and biscuits ranged from 71.5 to 1254.8 ng/g. Correlation equation (y = 706.42x + 21.792) was obtained to estimate effect of caramel colorant on level of 4(5)-MI in cookies. Further, analytical method developed and results of correlation equation can be utilized in future studies on reduction of 4(5)-MI in many food.

청주 제조시 최적의 품질유지를 위한 청징 및 여과방법을 검토하고자, 청징제로 사용되는 벤토나이트와 젤라틴의 사용량을 달리하고, 여과보조제인 활성탄과 규조토의 사용량을 달리하여 청징효과와 품질특성 변화를 파악하였다. 흡 광도에 탁도 분석을 통한 청징효과는 벤토나이트 단독 사용시 젤라틴 단독사용, 젤라틴과의 혼용보다 효과가 컸으며, 벤토나이트 사용량이 많을수록 청징효과는 컸으나 증가폭은 감소하였다. 벤토나이트의 사용량이 많을수록 ethyl acetate와 고급알코올(n-propanol, i-butanol, i-amyl alcohol) 등의 휘발성 향기성분은 소폭 감소하였다. 활성탄과 규조토 의 사용량을 달리한 후 여과포를 거친 여과효과는 규조토의 사용량에 따른 청징효과는 크지 않았다. 반면 활성탄 200ppm 사용시 청징효과가 가장 컸으며 400ppm 이상의 활성탄 사용시는 역으로 탁도가 증가하였다. 활성탄을 많이 사용할수록 ethyl acetate는 감소하였으나 고급알코올의 변화량은 크지 않았다. 벤토나이트 사용량을 달리하고 활성탄 투입(200ppm) 및 규조토를 이용한 여과포에 의한 여과를 동시에 진행하였을 때 벤토나이트 750 ppm 사용시 청징효과 가 가장 큰 것으로 나타났다.

In this study, a two-factor-six-level factorial design was adopted for optimizing brine (saturated salt solution) and water flow rates in electrolyzed water generator in order to produce electrolyzed water (EW) having best performance for vegetable washing. The pH, electro-conductivity, chlorine contents of produced EW were determined. The optimum EW for broccoli sprouts washing was produced at flow rates of brine and water of 100 mL/min and 300 mL/min respectively. The optimum washing time was 20 s based on the quality of washed broccoli sprouts. The microbial counts were decreased by 1.4 log for aerobic bacteria and 1.0 log for yeasts and mold. The functional quality and sensory characteristics of broccoli sprouts were unaffected by the EW washing. The results demonstrated the applicability of EW for the improvement of hygiene of broccoli sprouts without affecting quality.