현재, 국내에서는 가공식품인 식용유지에 대한 잔류농약 허용기준이 설정되어 있지 않아 잔류농약은 식용유 품질평 가의 사각지대라 할 수 있다. 본 연구에서는 식용유지에서 가열증류법을 이용하여 68종의 농약을 대상으로 추출 및 정 제법을 최적화하여 GC-MS/MS 분석법을 확립하였다. 가열 증류법은 가열온도 및 시간의 영향을 받았으며 이동상의 역 할을 하는 질소의 유량과 용출용매의 종류에는 큰 영향을 받지 않는 것으로 나타났다. 본 연구에서 잔류농약의 결정 계수(R2)는 0.99 이상으로 나타났고, 정량한계(LOQ)는 0.01- 0.02 mg/L이었으며, 대두유를 이용하여 0.01, 0.02, 0.1, 0.5 mg/L 수준으로 회수율 실험 결과 평균 회수율(n=5)은 66.1- 120.0%이었고 상대표준편차는 ±10%이하로 나타났다. 또한 실험실내 일간정밀도는 11%이하로 조사되어, 식품의약품안 전평가원의 ‘식품등 시험법 마련 표준절차에 관한 가이드라 인(2016)’에 적합한 수준임을 확인하였다. 따라서 본 연구에 서 개발한 시험법은 식용유지의 잔류농약 안전관리를 위한 시험법으로 활용이 가능할 것으로 기대된다.

Trifludimoxazin은 triazinone 계열 제초제로 프로토포르 피리노겐-IX 산화효소(protoporphyrinogen oxidase, PPO)를 억제하며 벼와 광엽 잡초를 방제하는 데 사용된다. PPO의 결핍은 세포막의 손상을 일으켜 식물을 시들게 한다. Trifludimoxazin의 농산물 중 잔류허용기준은 미국에서 아몬 드에 대하여 0.15 mg/kg, 땅콩 등 9종에 대하여 0.01 mg/ kg으로 설정되어있으며, 모화합물을 잔류물의 정의로 설 정하여 관리하고 있다. 코덱스(CODEX), 유럽(EC) 일본 (JFCRF)에서는 잔류허용기준(MRL)과 잔류물의 정의가 설 정되어 있지 않다. 호주(APVMA)에서는 trifludimoxazin과 대사체 M850H001의 합을 잔류물의 정의로 설정하였으며, MRL은 보리와 밀에 0.01 mg/kg으로 설정되어 있다. 국내에서 신규 등록 예정임에 따라 본 연구에서는 농산물 중 trifludimoxazin의 잔류량을 분석하기 위한 공정시험법을 마련하고자 하였다. Trifludimoxazin의 물리 화학적 특성을 고려하여 아세토니트릴을 추출용매로 사용하는 Quick, easy, cheap, effective, rugged and safe (QuEChERS)법을 이용하 여 추출 및 정제조건을 확립한 후 LC-MS/MS를 분석기기 로 선정하였다. Trifludimoxazin의 결정계수(R2)는 모두 0.99 이상으로 우수하였으며 정량한계는 0.01 mg/kg으로 나타났 다. 대표 농산물 5종(현미, 감자, 대두, 감귤, 고추)에 대하여 정량한계, 정량한계 10배, 정량한계 50배 수준으로 처리하 여 회수율 실험을 한 결과 평균 회수율은(5반복) 73.5-85.3% 로 나타났으며, 상대 표준편차(RSD)는 3.8% 이하로 나타 났다. 본 연구는 국제식품규격위원회 농약 분석법 가이드 라인의 잔류농약 분석 기준 및 식품의약품안전평가원의 식 품등 시험법 마련 표준절차에 관한 가이드라인(2016)에 적 합한 수준이며, 향후 공정시험법으로 활용될 예정이다. 본 연구에서 개발한 시험법에 대해 농산물 125건을 대상으로 잔류농약 모니터링을 한 결과 trifludimoxazin의 잔류량이 확인되지 않았다.

곤충은 지구상의 생물 중에서 가장 많은 종을 차지하고 있다. 또 인류보다도 훨씬 오래 된 지구의 선점자이며, 환경에 대한 적응력이 뛰어나 전 세계적으로 서식하고 있다. 현대 에 접어들면서 곤충은 사람들에게 식품(식용 곤충), 치유(소리, 정서곤충) 등의 다양한 효 과를 제공하고 있지만, 사람들은 그 효과에 대해서 잘 알지 못하고 징그럽다고 생각하는 것이 대부분이다. 그래서 우리는 곤충 중에서도 울음소리로 사람들의 마음을 치유하는 소 리곤충(귀뚜라미, 여치)를 주제로 본 연구를 하였다. 본 연구는 무작위의 성인 30명을 대 상으로 소리곤충(귀뚜라미, 여치)에 대한 인지 정도를 알아보고 실제 성인들이 소리곤충 (귀뚜라미, 여치) 울음소리의 효능에 대해서 알고 있는지, 알지 못한다면 그 효능에 대해 서 알리기 위한 것이 목적이다. 이에, 본 연구를 위하여 설문지 법을 사용하였으며, 대상 자는 무작위 대상의 남녀 30명(여:18, 남:12) 이었다. 설문조사 결과로는 응답자의 과반 수가 소리곤충 울음소리에 대해서 긍정적인 답변을 보였다. 하지만 소리의 호감도에 비해 직접 소리곤충을 키울 의향이 있다는 사람은 5명(20%)밖에 되지 않았다. 이에 성인들을 대상으로 귀뚜라미나 여치 등을 키우는 체험이 활성화된다면 더욱 긍정적인 결과가 나올 것으로 판단한다.

핵심정서(core affect) 이론에 따르면, 정서는 정서가(valence)와 각성가(arousal)의 독립적인 두 차원의 구성으로 이루어진다(Russell, 2003; Russell & Barrett, 1999). 기존 정서 연구에서는 정서를 유발하는 여러 시청각 자극들이 핵심정서 차원에 위치한다는 사실을 밝혀냈다. 하지만 기존 연구에서 사용된 대부분의 자극은 시각과 청각에 국한되 어 있었으며, 미각 자극들을 활용한 연구는 많지 않았다. 이에 본 연구에서는 정서유발 자극으로서 미각 자극을 활용 하여 유발된 정서가 미각 자극의 속성에 따라 핵심정서 차원에 표상되는지 알아보고자 하였다. 실험 자극으로 실생 활에서 접할 수 있는 식품들을 4가지 기본 맛 유형(단맛, 쓴맛, 신맛, 그리고 짠맛), 그리고 2가지 맛의 강도 설계로 자극을 선정하였다. 참가자들에게 각 자극을 제시하고, 자극에 대한 맛 평정과 참가자가 느낀 정서를 평정하도록 하였다. 수집된 자료는 일변량분석방법인 반복측정변량분석과 다변량분석방법인 다차원척도법(multidimensional scaling) 및 분류분석(classification)으로 분석하였다. 변량분석 결과, 참가자들은 단맛을 지각할수록 긍정적인 정서 를, 쓴맛 혹은 짠맛을 지각할수록 부정적인 정서를 경험하였다. 각성가 결과에서는 맛의 강도가 강할수록 더 높은 각성 경험이 보고되었다. 다차원척도법 분석 결과, 1차원에서 단맛 대 쓴맛 그리고 짠맛 대비를, 2차원에서 쓴맛과 짠맛 구분을 확인하였다. 벡터 피팅 결과는 핵심정서이론의 설명대로 1차원이 정서가, 2차원이 각성가 차원으로 구 성되었음을 지지하였다. 분류분석 결과 참가자들의 정서 반응을 통해 미각 자극의 맛 유형을 유의미하게 예측할 수 있었다. 본 연구의 결과는 미각 자극도 자극 속성에 따라 핵심정서차원에 위치한다는 것을 시사한다.

반려동물을 키우는 가구 수가 증가함에 따라 펫푸드(반려동물 식품) 산업이 급속하게 성장하고 있다. 이에 본 연구는 국내외 펫푸드(반려동물 식품) 연구와 산업 현황을 살펴보 고, 국내 펫푸드 산업에 활용할 수 있는 기초 연구자료를 제공하는데 목적이 있다. 펫푸드 산업은 반려동물 문화가 발달한 선진국 중심으로 발달되어 있으며, 반려동물 산업에서 지 출 비중이 매우 큰 분야이다. 해외의 경우 펫푸드관련 소비자 연구가 다각적으로 시행되 며, 제품개발을 하고 있다. 하지만 국내의 경우 국내 소비자 연구나 제품개발이 부족한 실정으로 국내 소비자 대상에 맞는 소비자 분석과 제품개발 연구가 필요하다.

Microbial proteases are more economical than plant- and animal-derived proteases due to their ease of production and high activity. This study aimed to optimize the production of proteases from fermentative food-derived microorganisms. Five strains with proteolytic activity among 50 Bacillus sp. were first screened. Two strains with high protease activity were identified: Bacillus amyloliquefaciens SRCM 102139 and Bacillus subtilis SRCM 104999. SRCM 102139 strain and SRCM 104999 strain had the highest protease activity in 0.8% glucose and 0.3% yeast extract, and in 0.8% starch and 0.1% soy peptone, respectively. The production of protease for two strains was optimized by the Central Composite Design (CCD) under response surface methodology. The optimal conditions for protease production in SRCM 102139 were 0.5% and 0.347%, pH 6.0, for carbon (glucose) and nitrogen (yeast extract springer 0202) sources, respectively, with a predicted value of 0.929 U/mL. Additionally, the optimal conditions for protease production in SRCM 104999 were 0.5% and 0.5%, pH 6.7, for carbon (starch) and nitrogen (soy peptone HSP-349) sources, respectively, with a predicted value of 0.431 U/mL. The actual protease activities of SRCM 102139 and SRCM 104999 under the established conditions were 0.926 U/mL and 0.428 U/mL, respectively, closely matching the predicted values.

This study investigated the hazard factors based on imported food non-compliance and global food hazard information for the last 4 years to suggest imported food safety management. Food safety management on utensils or packaging containers is appropriately managed for the compounds derived from them. Food safety management on health-functional foods, processed foods, and agricultural products is concentrated on ingredient contents, food additives, and pesticide residuals. Additional hazards are illegal compounds, mycotoxins & pesticide residuals, hygieneindicator microorganisms and food-borne pathogens in health-functional foods, processed foods, and agricultural products, respectively. The continuous increase in hazards related to safety and hygiene in global food hazard information needs additional attention. To reduce the hazard factors, this study proposes that imported food be limited to products certified by HACCP or an equivalent food safety management system because registering foreign food facilities for processed and health-functional foods is mandatory. Additionally, the customs clearance inspections should focus on the hazard factors derived from the global food hazard information system. This study suggests a global food hazard information system that could derive frequently issued hazard factors at a given period and newly issued hazard factors in aspects, such as food items, subcategories, and exporting countries.

A novel L. harbinensis VF was isolated from fermented vinegar and identified through biochemical characteristics and 16S rRNA sequencing analysis. Characteristics of probiotics were studied for acid and bile salt tolerances, hemolytic activity, antibiotic resistance, antimicrobial activity, cell surface hydrophobicity, and aggregation. The survival rates of the isolate were maintained at 68.9% and 95.6% after 3 h incubation at pH 2.0 and 2.5 and were over 74% at bile salt concentrations of 0.3% and 0.5%. The hemolytic activity was confirmed to be -hemolysis. The isolate showed broad antibiotics-resistance in over 12 antibiotics except for trimethoprim/sulfamethoxazole, compared to L. plantarum (KCTC 3108), used as control, and previously reported L. harbinensis. Antimicrobial activity was confirmed against pathogens, B. cereus, E. coli O157:H7, L. monocytogenes, and S. typhimurium, except S. aureus, and it was attributed to produced organic acids (low pH). The hydrophobicity for xylene and chloroform were 16.7% and 20.4%, respectively, lower than those of L. plantarum (41.2% & 49.9%). The auto-aggregation and coaggregation with pathogens were 83.8% and 49.2-87.6% at 24 h incubation, respectively, higher than those of L. plantarum. From this study, L. harbinensis VF is likely to be used as a probiotic strain and is a strong candidate for commercial application.

This study measured the biochemical properties, antioxidants, free sugars, organic acids, trigonelin, chlorogenic acids, and caffeine content of coffee prepared using different extraction methods by adding dried apple powder to develop high-quality functional drinks. Espresso had the highest soluble solids content and brownness at 9.17±0.88oBrix and 1.85±0.57. Its organic acid content was higher in the sample groups than in the control group, whereas the espresso group was highest in citric acid at 2184.11±0.01 mg/mL, malic acid at 2181.35±0.03 mg/mL, fumal acid at 40.42± 0.01 mg/mL, lactic acid at 32.04±0.02 mg/mL, and formic acid at 49890 mg/mL. Additionally, it had the highest sucrose, glucose, fructose, and sorbitol contents (p<0.05). In the trigonelin content, the sample groups showed a higher content than the control group, with the order being espresso > mokapot > water drip > frenchpress > sippon > hand drip (p<0.05). In the content of chlorogenic acid and caffeine, the sample groups showed higher content than the control group, with the order of espresso > mokapot > water drip > siphon > frenchpress > hand drip (p<0.05). As a result, espresso was found to be suitable for developing coffee drinks in manufactured coffee with different extraction methods.

This study selected the optimal conditions for enzyme treatment that can promote the extraction of functional components from Salvia plebeia (SP) and confirmed solubilization characteristics, functional component contents, and applicability evaluation in pilot-scale, antioxidative, and anti-inflammatory activity. The optimal conditions of pectinase, 1%, and 2 h (P) were determined through the enzyme treatment of SP. The water-soluble index and total polyphenol content were the highest in P compared to 100oC reflux condition for 2 h (CON). Component analysis performed using liquid chromatography-mass spectrometry revealed that flavonoid contents were increased 6.6-9.5 times in the P compared to CON. There was no difference in component content when comparing the measurement lab-scale and pilot scale. CON and P indicated cytoprotective effect against H2O2-induced RAW 264.7 cells. CON and P pre-treatment also reduced the production of nitric oxide and proinflammatory cytokines in LPS-induced RAW 264.7 cells. Furthermore, P showed higher antioxidant and anti-inflammation activities than CON. These results suggested that P has a higher concentration of bioactive compounds through enzyme treatment than that obtained from CON. Thus, it can be used as a primary material for industrial utilization, such as developing functional food materials using SP.

Black Soldier Fly Larvae (Hermetia illucens, BSFL) is an environmental purification insect utilized as an animal feed source due to its high protein content. BSFL need to be dried to preserve quality, and the optimal drying method should be cost-effective. In this study, various drying methods (hot air (HD), freeze (FD), vacuum (VD), and combined-drying (CD)) were applied to BSFL, and then BSFL powders were characterized. Crude protein content was highest in HD and lowest in CD, and there was no significant difference in crude fat content (p>0.05). In the measurement of the total amino acid content of BSFL, glutamic acid and aspartic acid were the highest regardless of the drying method. The total amino acid content was the highest in HD and the lowest in CD. Total polyphenol content was higher in VD and FD than in HD and CD. Also, hydrogen peroxide and DPPH radical scavenging showed similar results. In the antioxidant measurement results, VD and FD showed higher antioxidant capacity, but considering cost-effectiveness, HD was the most available method for drying BSFL.

Tempeh is a traditional Indonesian food that is fermented soybeans with Rhizopus spp. and contains high-quality protein. In this study, tempeh and yeast were set as independent variables following the central composite design to optimize the nutritional quality and sensory characteristics of high-protein loaf bread added with tempeh. The optimal mixing ratio was calculated through the response surface methodology. The optimal mixing ratio of tempehadded loaf bread was 11.27 g of tempeh and 5.46 g of yeast. A comparative analysis of the quality characteristics between the tempeh-added loaf bread and the control group produced by the optimal recipe showed that tempehadded loaf bread contained higher protein content, lower carbohydrates and fats, and lower calories. Among amino acids, essential amino acids such as aspartic acid, threonine, glycine, alanine, lysine, and histidine were significantly higher in tempeh-added loaf bread. Among fatty acids, butyric acid, capric acid, myristic acid, palmitic acid, palmitoleic acid, and heptadecanoic acid were significantly higher in tempeh-added loaf bread, while lauric acid, linoleic acid, and linolenic acid were significantly lower. This study confirmed the suitability of tempeh as an ingredient for protein-enhanced loaf bread and the potential possibility of it being utilized in bakeries.

Dongchimi is one of the most representative types of watery kimchi in Korea. Although the scope of application of dongchimi has been expanded, research on the quality of dongchimi is insufficient compared to that of baechu kimchi. This study aimed to find the optimal manufacturing condition of high-acidity dongchimi and investigate the effects of potassium citrate (P) and sugar (S) on quality. Different dongchimi samples (Control, S, P) were prepared and stored at 15oC for 15 days. Among the various sugars, sucrose made the highest acidity of dongchimi. When potassium citrate was added as a pH buffer, the acidity was 2.2 times higher than the control group. In the PS group, where sucrose and potassium citrate were added, the acidity and organic acid content were 3-fold and 3.7-fold higher, respectively, than those in the control group. As a result of the analysis of the free sugar content, the metabolism of lactic acid bacteria was expected to be relatively more activated in the PS group. Therefore, this study could be utilized in the dongchimi manufacturing industry or as primary data for other dongchimi research.

This study aimed to identify and characterize lactic acid bacteria strains with antimicrobial activity against Proteus mirabilis, a gram-negative bacterium associated with Parkinson’s disease, Crohn’s disease, and nosocomial infections. Among the 987 lactic acid bacteria strains isolated from various sources, strain no. CHK903 showed high antimicrobial activity against P. mirabilis. Phylogenetic tree analysis based on the 16S rRNA gene and scanning electron microscope analysis identified the selected strain as the rod-shaped Weissella cibaria. The culture supernatants of W. cibaria CHK903 showed antimicrobial activity against some pathogens. Two antimicrobial compounds with molecular weights 189 and 365 Da were partially purified from the culture supernatants of W. cibaria CHK903 using Biogel P2 gel permeation column chromatography. The culture supernatants of W. cibaria CHK903 also showed significant antibiofilm properties, inhibiting biofilm formation by 90% and removing pre-formed biofilms by 60%. These findings suggest the potential therapeutic use of W. cibaria CHK903 as a natural antimicrobial against P. mirabilis-related infections.

The purpose of this study was to evaluate the effect of nutrition education on dietary knowledge, dietary attitudes, and dietary behavior of elderly by analyzing changes before and after nutrition education. This study was conducted in Seoul from March 2022 to December 2022 for 50 elderly (6 male, 44 female) who participated in nutrition education for 8 weeks at three senior welfare centers (Seodaemun, Seongbuk, Jongno). A total of 35 responses were used in the final analysis. Statistical analysis was conducted using descriptive statistics, paired t-test, and Wilcoxon’s signed rank test by age, hypertension, and dislipidemia to find effect of nutrition education on their nutritional knowledge, dietary attitudes, and dietary behavior. Results showed that nutrition education had a significant effect on the elderly. In particular, for those with chronic diseases such as hypertension and dislipidemia, the difference after education was significant, indicating significant changes in dietary habits. This study is expected to provide basic data for the development of a systematic nutrition education program for the elderly in the future.

본 연구는 농식품 소비자패널을 대상으로 설문조사를 실시하여 소비자의 소비성향에 따른 저탄소인증농산물의 소비행태를 살펴본다. 소비자의 소비성향을 윤리적 소비성향과 합리적 소비성향으로 구분하여 집단을 구성하였고, 집단 간 소비행태 차이를 분석하였다. 윤리적 소비성향 집단과 합리적 소비성향 집단 간에 저탄소 농산물 인증제의 인지도, 탄소발생 감소를 위한 노력, 탄소중립 개념 인지도 및 저탄소인증농산물에 대한 구매의도 는 유의미한 차이가 있는 것으로 나타났다. 따라서 저탄소인증농산물의 소비활성화를 위해서 합리적 소비성향을 가진 소비자들의 저탄소인증농산물 구매를 유도할 수 있는 방안을 마련할 필요가 있다.

The purpose of this study was to examine changes in serving frequency of elementary school meal before and after the COVID-19 pandemic. Number of menus provided in June and July of 2019 and 2020 were compared for 300 elementary schools in Korea. As a result, the serving frequency of la carte and dessert was increased after COVID-19. In addition, frequencies of main dishes such as pork cutlet, chicken, sweet and sour pork, hamburger steak, and so on using processed food were increased after COVID-19. Because of the longer serving time due to staggered serving, cook's working time for serving meals became longer. Therefore, it was judged that the number of servings of processed food was increased rather than the menu with a large amount of preprocessing work. Moreover, among desserts, fruits showed increased serving frequency. Serving frequencies for juice and dairy products were also increased. However, increased servings of juice and dairy products could increase sugar intake. Thus, a careful plan for menu composition is needed to provide balanced nutrients to students under emergency situations such as an infectious disease.

In order to investigate the optimal UVB (ultraviolet B) treatment conditions for vitamin D2 enhancement of freeze-dried ear mushroom, sample size (below 300 μm~whole), UV treatment temperature (30~60℃), treatment density (6.25~50.0 mg/cm2) and the samples mixing frequency (1~32 times) were treated differently. After that, chromaticity, vitamin D2 and ergosterol (vitamin D2 precursor) contents were investigated. As a result of the investigating, effective UVB treatment conditions for vitamin D2 enhancement are as follows. The sample sizes were 2~4 mm and finely crushed pieces. The treatment temperatures were 50℃ and 60℃. The treatment density was 12.5 to 25.0 mg/cm2, and the number of sample mixing was 8 times or more. As the amount of vitamin D2 increased by UVB treatment, the ergosterol content generally tended to decrease. However, under some UVB treatment conditions, the vitamin D2 content was not high despite the decrease of ergosterol content. Under the conditions set in this experiment, it was possible to obtain ear mushrooms with enhanced vitamin D2 up to 26,968.7 μg/100 g. Therefore, it is thought that the ear mushroom is highly likely to be used as a vitamin D source and nutritionally fortified food ingredient.

A beverage was developed using the Abeliophyllum distichum leaf (AL). The beverage was prepared by adding it to apple juice by concentration, and physicochemical quality, antioxidant activities, and sensory evaluation were measured. Soluble solid and reducing sugar content of the control were 12.57 °Brix and 11.40%, respectively, and there was no difference from the group with addition of the AL extract. However, pH was slightly increased upon addition of AL extract. Lightness and yellowness increased when AL extract was added. Verbascoside content was not detected in the control, but it increased as the concentration of AL extract increased. The contents of ascorbic acid and flavonoids were 5.38 and 20.42 mg%, respectively, and there was no significant difference between the groups. However, the content of polyphenols increased as the concentration of the AL extract increased. DPPH radical and metal ion scavenging activity were increased by addition of the AL extract, but there was no difference in the ABTS radical scavenging activity. As a result of the sensory evaluation, there was no difference from the control even wihen the AL extract was added; thus, it was considered that there was no problem with the degree of acceptability when added within about 300 ppm.