A new and improved analytical method involving alkaline pyridine extraction was proposed to quantity chlorophyll contents in syrup and candy type chlorella products. The performance of analytical method was compared with the conventional Korea food standard method which involves acetone extraction. The application of sonication chlorophyll extraction form alkaline pyridine sample was also explored. The analytical procedure was validated by evaluating accuracy, precision and reproducibility. For liquid samples, the pyridine extraction method showed higher accuracy and precision compared to acetone extraction method. The CV values of pyridine extract method and the acetone extraction method were 18.82 and 40.0, and the accuracy to theoretical values were 106.3%and 78.1%, respectively. When sonication extraction method was applied to the pyridine extraction, the precision was improved as indicated by reduced CV values from 18.82 to 11.36. The improved performance of pyridine-sonication extraction was also validated by recovery test of chlorophyll that was previously spiked into the sample matrix. For solid matrix, the pyridine extraction method showed better performance in analysis of chlorophyll in solid food matrix (CV = 7.05) compared to conventional acetone extraction method (CV = 30.0). However, the accuracy to theoretical values of pyridine and acetone extraction methods only showed only 62.7% an 40%, respectively. The relatively low accuracy of pyridine extraction method (62.7%) was improved to 99.4% by applying additional sonication extraction method. The improved performance of applying additional sonication extraction was validated by standard deviation,CV values and accuracy to theoretical values.

Steamed rice is usually used as an essential ingredient when Takju or Yakju is brewed in Korea. Alternatively, non-steamed rice can be used to keep thermolabile nutrients and fresh tastes richer in Takju or Yakju. In this study, therefore, the physicochemical properties (ethanol and sugar contents, pH, total acidities, and turbidities)and the fermentative microbial profiles (aerobic mesophillic bacteria (AMB), fungi, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and Escherichia coli and coliforms) have been compared among 4 Takju and 1 Yakju samples brewed using steamed or non-steamed rice. Yakju brewed using non-steamed rice has approximately 2-3 times higher ethanol and sugar contents than other 4 Takjus brewed using steamed or non-steamed rice. The pH and total acidity values of all the 5 samples ranged 3.77-4.30 and 0.12-0.35, respectively. As for turbidities, Yakju brewed using nonsteamed rice was transparent, but other 4 Takjus were not. The AMB and fungal counts for Yakju brewed using nonsteamed rice were approximately 104-fold less than those for 4 Takjus. The LAB counts for Takju and Yakju brewed using non-steamed rice were 103-fold less than those for Takjus brewed using steamed rice. The AAB counts ranged 2-6 log10CFU/mL for all the 5 samples. E.coli and coliforms were not detected. Overall, there was no significant difference in microbial counts among 4 Takjus brewed using steamed or non-steamed rice, but Takju has higher microbial counts than Yakju. All the 5 samples were conclusively considered to be hygienically brewed and processed containing plenty of beneficial microorganisms.

To investigate the toxicological effects of β-glucan, we performed basic studying on β-glucan in Sprague-Dawley (SD) rats. Standard endpoints in this study included mortality, clinical observations, changes of body weights, analysis on food consumption, ophthalmoscopic examination, hematologic examination, serum biochemistry,analysis of organ weights, gross anatomic pathology and histopathology. No clinical signs and mortality were observed in animals treated with beta-glucan throughout the experimental period. The average body weight of each treatment groups showed similar levels at end of experiment. There were no treatment-related changes in mortality,body weights changes, food consumption, ophthalmoscopic examination. Although there were statistically significant differences between the control and treated groups in some relative and absolute organ weights, and hematological and biochemical analysis, the data were in biologically normal ranges and did not show a dose-dependent manner. In the morphological change, hepatic tissue were not showed ballooning degeneration and irregular arrangement of hepatic cell in β-glucan treatment groups with control group. Also, organs weights (liver, heart, kidney and stomach) and hematological indices (WBC, RBC, Hb, Hct and Platelet) did not show statistically significant differences among the experimental groups. In summary of these results, there were no changes in mortality, mean body weight, clinical signs, food consumption. There were no changes in ophthalmological examination, hematology, blood chemistry,necropsy and histopathology. In conclusion, although further investigation of glucan should be performed in the functions registered in many ancient literatures, β-glucan is physiologically safe and may have potential as candidate food for human health.

For the application of nano-sized material in various fields, the evaluation of nano-sized material toxicity is important. In the present study, various concentrations of 200 nm-sized silicon dioxide nanoparticle suspension were intraperitonially injected into mice to identify the toxicity of silicon dioxide nanoparticle in vivo. In the hematological analysis of group II treated with silicon dioxide nanoparticle 100 mg/kg body weight, lymphocytes and monocytes were significantly different compared to the control group. In group III treated with silicon dioxide nanoparticle 200 mg/kg body weight, lymphocytes, monocytes and hemoglobin were significantly different compared to the control group. In blood biochemical analysis of group III, the concentration of AST, ALT, BUN, and creatinine were significantly different compared to the control group. Histopathologic examination of the kidney indicated a mild injury only in mice received 200 mg/kg silicon dioxide nanoparticle. According to the results of the present study, the significant differences in the hematological and blood biochemical analyses and abnormal histopathological findings in the mouse kidney may have been related to exposure to silicon dioxide nanoparticle.

In order to optimize the supercritical fluid extraction (SFE) conditions of ginger oleoresin (GO), we conducted an evaluation of quality properties such as yield (%), color, volatile flavor compounds and gingerol components. The extraction yield gained by SFE increased as extraction pressure and temperature increased. The highest yield was 8.96 ± 0.68% at 500 bar 65℃ extraction condition. The total color difference (ΔE) values decreased at high pressure. In case of the 100 bar pressure conditions, ΔE-values increased as the temperature went up. The analysis of the 6-gingerol, 8-gingerol, 10-gingerol, 6-shogaol and curcumin contents decreased at high temperature conditions of identical pressure and increased at high pressure conditions. The volatile flavor compounds were detected in zingiberene,β-sesquiphellandre, β-phellandre, αγ-curcumene, 2,3-butandiol, β-bisabolene and so on. Also volatile component contents showed difference in each of extraction conditions.

Arcobacter butzleri is one of the aerotolerant Campylobacter species which cause persistent diarrhea,abdominal pain, nausea and vomiting in human. The aim of this study was to determine the growth and survival of A. butzleri under the heat treatment or freezing storage condition. In heat treatment, two Korean isolates of A. butzleri were treated at 40 to 80℃ for various times. In freeze treatment, two Korean isolates of A. butzleri were kept at 4, −20 and −70℃ from 1 to 15 d. The survivability of the A. butzleri Korean isolates significantly decreased at higher than 60℃ heating condition but it didn't show any significant difference in 40℃ treated group. Under the cold stress condition, survivability of A. butzleri were significantly decreased at −20℃ storage. Like other foodborne pathogens,survivability of A. butzleri was controlled by heat and freezing treatment.

In this study, predictive mathematical models were developed to predict the kinetics of Listeria monocytogenes growth in the mixed fresh-cut vegetables, which is the most popular ready-to-eat food in the world, as a function of temperature (4, 10, 20 and 30oC). At the specified storage temperatures, the primary growth curve fit well (r2 = 0.916~0.981) with a Gompertz and Baranyi equation to determine the specific growth rate (SGR). The Polynomial model for natural logarithm transformation of the SGR as a function of temperature was obtained by nonlinear regression (Prism, version 4.0, GraphPad Software). As the storage temperature decreased from 30oC to 4oC, the SGR decreased, respectively. Polynomial model was identified as appropriate secondary model for SGR on the basis of most statistical indices such as mean square error (MSE = 0.002718 by Gompertz, 0.055186 by Baranyi), bias factor (Bf = 1.050084 by Gompertz, 1.931472 by Baranyi) and accuracy factor (Af = 1.160767 by Gompertz, 2.137181 by Baranyi). Results indicate L. monocytogenes growth was affected by temperature mainly, and equation was developed by Gompertz model (−0.1606 + 0.0574*Temp + 0.0009*Temp*Temp) was more effective than equation was developed by Baranyi model (0.3502 − 0.0496*Temp + 0.0022*Temp* Temp) for specific growth rate prediction of L. monocytogenes in the mixed fresh-cut vegetables.

Nivalenol (NIV), deoxynivalenol (DON), T-2 toxin (T-2) and zearalenone (ZEN) are mycotoxins produced by some Fusarium species known to be very frequently contaminated in feed. The study for simultaneous analysis and contamination survey in animal feed carried out. All mycotoxins were analysed by using high performance liquid chromatography tandem mass with internal standard. The limits of detection (LOD) were 2.0 μg/kg,1.0 μg/kg, 1.0 μg/kg and 0.1 μg/kg for NIV, DON, T-2 and ZEN, respectively. Two hundred and thirty nine samples of feed were collected. The average concentration of DON was 212.3 μg/kg, 207.8 μg/kg and 812.1 μg/kg in chicken,pig and cattle feed, respectively. The average concentration of ZEN was 31.2 μg/kg, 35.6 μg/kg and 147.2 μg/kg for them, respectively. Especially, the levels of contamination for DON and ZEN were higher than those of NIV or T-2. And, the levels of contamination for four Fusarium mycotoxins in cattle feed appeared higher than those of pig and chicken feed. It was investigated that the high level of mycotoxin contamination in cattle feed was caused by corn gluten feed of ingredients for feed, mainly.

This study analyzed the maltol quality, composition ratio of fatty acids, and contents of phenolic compounds in white ginseng extracts(four types), red ginseng extracts(five types), Black ginseng extracts(two types), and Chinese ginseng extracts(nine types). By examining patterns in these measurements, we determined the characteristic factors of the extracts and measured the possibility of qualitative analysis. In the analysis of maltol using TLC, white ginseng extracts were not detected while red and Black ginseng extracts were detected, so the possibility of detection was considered as a characteristic factor for qualitative analysis. Regarding the composition of fatty acids, palmitic and linoleic acids were the main fatty acids in theginseng extracts palmitic acid was high in white ginseng extracts while linoleic was low in red ginseng extracts. Regarding the ratio(Pal/Lin) of the two fatty acids, there was a large difference between white ginseng extracts(56.7~64.3%) and red ginseng extracts(32.0~38.5%), and these figures seemed to be characteristic factors for the analysis. For the phenolic compounds, extracts contained maltol, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, and cinnamic acid. White ginseng extracts contained similar percentages of phenolic compounds while red ginseng extracts had high maltol content. According to the measurement results of the percentages of maltol and cinnamic acid, white ginseng extracts showed values below five, whereas red and Black ginseng extracts showed 53~289, which was also a characteristic factor for qualitative analysis. Consequently, we found that we can differentiate between ginseng extracts using characteristic factors that we analyzed in an experiment on white ginseng extracts from China.

The objective of this study was to develop mixed seasoning products with Korean chili peppers(Capsicum annuum L.) and examine their characteristics based on a sensory evaluation. One-hundred chili pepper-related products were collected from American local favorites and analyzed for composition. Four different seasonings were prepared for the value-added seasoning products, and their sensory characteristics were measured. The Korean fish chili seasoning product showed higher overall acceptability, compared to local American seasoning(McCormick). The completed Korean chili seasoning products contained red pepper(20%), various herbs(31.7%), salt(11.5%), mushroom(8.6%), garlic(8.5%), curry, paprika(5.7%), and citron(2.8%). These results suggest the possibility of substituting mixed seasonings from foreign countries into Korean dishes.

We analyzed content and peptides in order to investigate the productivity from Cheonggookjang(fast-fermented soybean paste), fermenting it for 180 hours at 40℃. Results showed that pH was 7.07 at the start and became 7.41 in 24 hours, it eventually increased to 8.63 after 180 hours. Acidity was 0.2 in 12 hours, 0.5 in 12 hours, and then remained on 0.1 thereafter. Total sugar was 1.54㎎/㎖ at the start, but it gradually decreased to 0.76㎎/㎖ after the lapse of 48 hours, and 1.0㎎/㎖ in 120 hours, and finally 0.8㎎/㎖ in 180 hours. Reducing sugar was 0.14㎎/㎖ at the start, and 0.88㎎/㎖ after the lapse of 24 hours, 0.64㎎/㎖ in 48 hours, 0.26㎎/㎖ in 72 hours, and showed no definite change untill 180 hours. The amount of free amino acid was 0.19μM/ℓ at the start, and 4.88μM/ℓ after the lapse of 72 hours, 4.5μM/ℓ in 120 hours, and then it rapidly decreased to 0.23μM/ℓ after180 hours. Absorbance of soluble protein and peptide at 280 ㎚ was 12.4 in 48 hours, 31.12 in 120 hours, and 31.12 in 180 hours. HPLC revealed that in the fermentation process, large molecular proteins are hydrolyzed into small peptides and amino acids, and after the lapse of 48 hours the pattern became almost the same. The protease activity of Cheonggookjang was 0.011 unit/㎖ after the lapse of 36 hours and then it decreased. The result shows as Cheonggookjang started its deamination of amino acid in 100 hours, it is desirable to produce peptide within 100 hours of its fermentation.

This study was conducted to establish process conditions for plant-originated lactic acid production using a mixed culture of plant originated lactic acid bacteria, Lactobacillus sakei B2-16, and Lactobacillus plantarum P23, which were isolated from kimchi, and Bacillus subtilis, which was TP6 isolated from Denjang. Soybean medium was pretreated for 10 minutes at 110℃ and hydrolyzed with 0.2%(w/v) cellulase at 55~60℃ for at least 2 hrs. The quality of the final fermentation product was influenced by the inoculation ratio of the Lactobacillus sakei B2-16, Lactobacillus plantarum P23, and Bacillus subtilis TP6. The optimum microorganism inoculation ratio was 1:0.7:0.3, Lactobacillus sakei B2-16: Lactobacillus plantarum P23: Bacillus subtilis TP6, respectively. The sensory characteristics of the product were a refreshing sourness and a soft flavor.

The purpose of this study was to evaluate the optimum ratio of coffee waste to chocolate for the preparation and investigation of the sensory characteristics of coffee chocolates. Color values(L-value, redness, and yellowness), total flavonoids, radical scavenging activity, and sensory characteristics of coffee chocolates made with various concentrations of additives were measured. The coffee waste powders were added at weight percentages of 0, 1, 2, 3, and 4%. As the ratio of coffee powder to chocolate increased, total flavonoid content and radical scavenging activity increased. In sensory evaluation, significant differences(p<0.05) were shown in taste, bitterness, texture, and overall acceptability depending on the amount of coffee waste powder added. The optimal ratio for sensory acceptability of coffee chocolate was 2% added coffee waste powder.

The principal objective of this study was to evaluate the consumption behavior and perceptions of environment-friendly agricultural products(EAPs) by university students in the Chonbuk area, Korea. Self-administered questionnaires were collected from 309 university students(male 33.0%, female 67.0%). Descriptive and comparative statistical analyses was completed using SPSS v. 12.0. The percentage of subjects who purchased EAPs was 70.9%. Of those, 87.2% had EAPs purchased by their mothers. The most purchased EAPs were vegetables, the primary reason for which was the perception of ``good for health``(73.1%). The main information source about EAPs was ``familes/freinds``. The average scores of ``attitude toward EAPs``, ``knowledge toward EAPs``, ``concern toward EAPs`` were 3.76±0.57, 2.91±0.61 and 3.29±0.43, respectively. With regards to ``attitude toward EAPs``, the scores were significantly affected by ``self-reported health status``(p<0.05). With regard to ``knowledge toward EAPs`` and ``concern toward EAPs``, the scores were significantly affected by ``supplements for health`` (p<0.05; p<0.001). For university students` right choices of EAPs, information and consumer education wthin the university curriculum on these products are necessary.

This study identified the formula of the antioxidant substance separated from the ethyl acetate and the butanol extract and tested the antioxidant properties with the electron donating ability(EDA). Each phase with the fractionated methanol extract from mulberry leaf was screened in advance for the antioxidant substance with EDA. As the result, activity appeared in the ethyl acetate and butanol phase and the antioxidant component was separated. As the consequence, 2 components from the ethyl acetate phase and 1 from the butanol phase were separated, among which the structures of the components from ethyl acetate were determined by wogonin and linarin, whereas the structure of the component from the butanol phase was determined by pectolinarin. In the screening of antioxidant activity by the scavenging effect of the DPPH radical, the wogonin and linarin components from ethyl acetate phase showed more powerful antioxidant property than the component from butanol. The results from this study indicate that the chemical compound separated from the ethyl acetate extract has more powerful antioxidant property than the one separated from the butanol extract. The components separated from the ethyl acetate extract were wogonin and linarin, which are flavonoids, whereas the component from butanol was pectolinarin. Therefore, this study suggested that the feasibility of mulberry leaf as a functional food additive and its value as a natural antioxidant is very high.

Job`s tears(Coix lachryma-jobi L.) chungkukjang powder and wheat bran powder were added to American cookies for practical use as healthy compounds. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts(as ratios of 10%, 20%, 25% to the flour quantity) of Job`s tears chungkukjang & wheat bran powder. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Job`s tears chungkukjang & wheat bran powder and cookies. The quality characteristics of Job`s tears chungkukjang & wheat bran powder American cookie were estimated in terms of bulk density, pH of the dough, spread ratio, color, texture profile analysis, proximate composition, and sensory evaluations. While the spread ratio and the total polyphenol contents, flavonoid contents and DPPH free radical scavenging activity of cookies significantly increased, pH, hardness and L value of the cookies decreased with increasing Job`s tears chungkukjang & wheat bran powder(p<0.01). The consumer acceptability score for the 10~20% Job`s tears chungkukjang & wheat bran powder American cookie ranked significantly(p<0.05) higher than those of the other groups in texture andoverall preference. This suggests that Job`s tears chungkukjang and wheat bran powder are good ingredient candidates for increasing consumer acceptability and functionality of cookies.

This study was conducted to investigate the effect of oral administering kefir on blood glucose levels in diabetic mice. Kefir(10 ㎖/㎏body weight) was orally administered to diabetic mice twice daily for 45 days. Diabetic mice fed saline or 10% skim milk were used as a control. No significant difference in feed intake and weight gain were observed among the treatments. Compared to the saline-fed or skim milk-fed group, blood glucose in the kefir-fed group decreased significantly at 45 days(p<0.05). At 45 days, serum triglyceride and non-esterified fatty acid concentrations in diabetic mice fed kefir decreased significantly compared to those of the saline and skim milk groups(p<0.05). Both high density lipoprotein and low density lipoprotein concentrations were not significantly different among the three treatment groups. In conclusion, the symptoms of diabetic mice improved when kefir was fed for >45 days.

Peeled chestnuts were stored at different temperatures(-10℃ and -20℃) and for different times(0, 10, and 20 min at 90℃) for blanching over a 6 month period. Analyses were conducted for moisture content, total sugar content, browning index, polyphenol compounds, PPO activity, and SEM. Moisture content and PPO activity were increased by storage time. The increments for the samples stored at -20℃ were lower that for the samples stored at -10℃. The Browning index was increased by storage time, and increments for the samples stored at -20℃ were lower that for the samples stored at -10℃. Scanning electronic microscopy(SEM) studies were performed on peeled chestnuts. Results showed that the wrinkle structure of the cell wall was enhanced by storage time, and the level of enhancement was higher at -10℃ than at -20℃.

This study was performed to investigate the in vitro effect of a corn water extract on immune function. Splenocyte proliferation was determined by the MTT(3-[4, 5-dimethylthiazol-2-yl]-2, 5-diphenyl terazolium bromide) assay after preparing asingle cell suspension. Production of macrophage-secreted interleukin(IL)-1β, IL-6, and interferon(IFN)-γ, was detected by ELISA using a cytokine assay kit. After a 48-hr incubation with mitogens(ConA or lipopolysaccharide), mice splenocyte proliferation increased with the addition of a corn water extract supplement at 10, 50, 100, 250, 500, or 1, 000㎍/㎖. Production of IL-1β, IL-6, and IFN-γ increased in treatments supplemented with the corn water extract. In an in vitro study, splenocyte proliferation increased when 50~1, 000㎕/㎖ corn water extract was added. In an ex vivo experiment, the highest production of cytokines by activated peritoneal macrophages was observed in mice orally administered 500㎎/㎏ body weight/day.

The study was conducted to identify the recognition, and the preference for the traditional food provided by secondary school food services in male and female secondary school students in certain areas of Gyeonggi-do. The summarized results are from a survey of 300 students. Forty seven percent of the men and women had BMI indexes within the normal range. In an investigation of satisfaction, and recognition of traditional food, ~81.3% of the total respondents stated that Korean food developed in the context of traditional culture best defined traditional Korean food(p<0.01). In a reason of being concerned about the traditional food, man and woman student who responded "through mass-media" was the most. Concerning the degree of satisfaction with the traditional food provided in school food services, ~67.3% of total respondents responded with "satisfaction", this was double the number of responses indicating "unsatisfaction". In an order of preference of traditional Korean foods provided in school food services, noodles, dumplings, stew, and Jungol rated the highest in preference. Seasoned vegetables, raw vegetables, radishes seasoned with soy, and salted fish were the foods with the lowest preference ratings; the students did not prefer to those foods. Especially, soup(p<0.01), broth(p<0.05), roast(p<0.01), and hard boiled food, and fried food(p<0.05) showed meaningful differences regarding gender preference.