저장온도가 들깨의 품질특성 및 산화속도에 미치는 영향

이교연,김아나,샤피어라만,이명희,김정인,곽도연,김현진,최성길,Lee, Kyo-Yeon,Kim, Ah-Na,Rahman, M. Shafiur,Lee, Myoung Hee,Kim, Jung In,Kwak, Doyeon,Kim, Hyun-Jin,Choi, Sung-Gil 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.6

The impact of storage temperature on the changes in acid value(AV), peroxide value(POV), color value, total phenolic content(TPC), and antioxidant activity in perilla seed(PS) was investigated. The PS was stored at 25, 35, and 45℃ for four weeks. An increase in the storage temperature resulted in significantly increased AV, POV, redness, and yellowness of the PS. Conversely, TPC, antioxidant activity, and redness of the PS significantly decreased. The changes in the AV and POV followed a first-order kinetic model, and the kinetic parameters such as k, t_1/2, Q₁₀ and Ea were calculated. The k and t_1/2 values decreased with increasing storage temperature and the Q₁₀ values for the AV and POV were 1.56, 1.91, 4.61, and 3.43, respectively. The Ea for the changes in of the AV and POV in the PS were 70.40, 102.63 kJ/mol, respectively. The half-life values for the AV and POV of the PS at 25℃ were 169.52 and 373.18 days, respectively, while the values at 45℃ for those, were 28.47 and 27.93 days, respectively.

황색고구마 및 수박 초임계이산화탄소 추출물이 들기름의 산화안정성에 미치는 영향

이교연,김아나,이혜영,표민정,최성길,Lee, Kyo-Yeon,Kim, Ah-Na,Lee, Hye Young,Pyo, Min Jeong,Choi, Sung-Gil 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.4

This study was carried out to investigate the effects of supercritical carbon dioxide (SC-CO₂) extracts from sweet potatoes (SP) and watermelon (WM) on the oxidative stability of perilla seed oils (POs) over the existing ones. A comparison was done between the oxidative stability of perilla oil (PO) after the addition of 0.1% of SP, and WM extracts and PO without extract. The oxidative stability was measured based on the viscosity, acid value (AV), peroxide value (POV), antioxidant (DPPH) activity, p-anisidine value (p-AV), and fatty acid composition. The viscosities ranges were: PO without extract, from 53.99±0.99 to 74.38±1.61 cps, PO with SP extract, from 53.99±0.10 to 58.73±0.8 cps, and PO with WM extract, from 53.98±0.10 to 56.00±0.70 cps. While the PO containing the SC-CO₂ extracts had significantly lower AV, POV, and p-AV, their antioxidant activity was approximately 10 times higher than that of the PO without extract. There were no significant differences in fatty acid composition between SC-CO₂ extracts added groups and PO without extract (p<0.05). The findings of this study confirmed that the SC-CO₂ extracts from sweet potatoes and watermelon enhanced the oxidative stability of perilla seed oils, and are potential natural antioxidants for use in the food industry.

붉은색 파프리카 분말 첨가량에 따른 들기름 마요네즈의 품질 특성 및 저장 중 산화안정성에 미치는 영향

이교연,한채연,표민정,최성길 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.6

In this study, we investigated whether adding of red paprika powder to mayonnaise improved its quality characteristics and storage stability. The quality characteristics, antioxidant activities, and oxidative and emulsion stabilities of mayonnaise prepared with red paprika powder (RPP) at different concentrations (0.5-3%) were compared to mayonnaise without RPP. The results demonstrate that an increase in RPP concentration significantly decreases the L value of the mayonnaise, whereas its a and b values significantly increased (p<0.05). The pH decreased as RPP increased. Furthermore, the antioxidant activities of mayonnaise were improved by adding RPP, according to the DPPH and ABTS radical scavenging activities, FRAP, and total phenolic content. The mayonnaise containing RPP had a peroxide value approximately 3.62 times lower than that of mayonnaise without RPP. The emulsion stability increased with addition of RPP between 0.5-2%; however, it decreased at, 3%. These results suggest that the addition of RPP (<2%) could improve mayonnaise quality, antioxidant activities, and storage duration.

人毛의 比重에 關한 硏究

李敎然,徐舜鳳 경북대학교 의학연구소 1969 慶北醫大誌 Vol.10 No.1

As hair is one of the important skin appendages, its biological and pathological states are closely related with the skin itself and so the specific gravity of hair, a physico-chemicalls and structurally combined expression, will contribute in the resolution of the basic pathological problems of the skin and hair. Although a little research has been done on this theme in other countries so far no study has been made on the specific gravity of the hair of Korean people, so the specific gravity has been measured for 488 healthy Korean people under various conditions whose ages range from birth to 75 years old and for 102 patients who have skin disease or chronic internal diseases including psoriasis vulgaris, alopecia areata, seborrheic dermatitis, ichthyosis vulgaris, leprosy, pulmonary tuberculosis, hyperthyroidism, and cachectic patients due to various internal diseases. Results obtained are summarized as follows: I. The specific gravity (S.G.) of hair in healthy people. 1. The S.G. of scalp hair ranges from 1.3155 to 1.3531, with 1.3315±0.0003 as the average for all healthy people studied. 2. The S.G. of scalp hair ranges from 1.3173 to 1.3531, with 1.3302±0.0003 as the average for males and 1.3155 to 1.3528, with 1.3324±0.0003 as the average for females. 3. The S.G. of scalp hair in relation to both age and sex. 1) The S.G. of scalp hair is the lowest around the 20 year old group in both sexes. 2) For males the S.G. of scalp hair is the lowest in youth and the highest in old age. 3) For females the S.G. of scalp hair is the lowest in puberty and the highest in childhood. 4) The S.G. of scalp hair in males in higher than in females during puberty, climacteric and old age groups and it is reversed in the other age groups (such as baby and childhood, youth and prime of manhood). 4. Seasonal variation of the S.G. of scalp hair is highest in winter, next in spring lowest in summer. 5. Among the scalp, axillary and public hair, the axillary hair has the highest S.G. and the scalp hair the lowest, with the S.G. of public hair being inbetween. 6. In the observation of scalp hair, there is no remarkable difference in the S.G. according to regions of growth. 7. The S.G. of black hair is higher than white hair. 8. At the root end the S.G. of epilated hair from scalp is higher than non-epilated hair and the S.G. of the end is higher than the root in both epilated and non-epilated hair. Ⅱ. The S.G. of scalp hair as observed in several diseases. 1. In alopecia areata among non-epilated, easily epilated and regrowing hair of the lesion, the S.G. of the latter is highest and no remarkable difference is observed between epilated and non-epilated. The S.G. of both non-epilated and epilated in alopecia areata is lower than that in healthy people. 2. In person with psoriasis vulgaris the S.G. is lower than that in healthy populace. 3. In people with seborrheic dermatitis the S.G. of scalp hair is lower than in healthy people, of the same age groups. 4. In people with ichthyosis vulgaris the S.G. of scalp hair is lower than that in healthy people. 5. In leprosy patients the S.G. of scalp hair is slightly higher than that of healthy person in winter but similar in spring. 6. Between healthy people and those with pulmonary tuberculisis there is no remarkable difference in S.G. of scalp hair. 7. The S.G. of scalp hair in people with hyperthyrodism is lower than in healthy people. 8. No remarkable difference of the S.G. of scalp hair is observed between healthy persons and cachectic patients suffering from various internal diseases.

人毛의 比重에 關한 硏究

李敎然,徐舜鳳 慶北大學校 醫科大學 1969 慶北醫大雜誌 Vol.10 No.1

과열증기처리가 섬애쑥(Artemisia argyi H.)의 이화학적 특징 및 미생물 저감화에 미치는 영향

이교연,김아나,샤피어라만,배원열,허호진,최성길 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.11

This study examined the effect of superheated steam (SHS) treatment on the physicochemical and microbial characteristics of mugwort (Artemisia Argyi H.). The mugwort was treated at steam temperature of 150°C for 10∼40 s. The moisture content and color values decreased with treatment time. The total phenolic and flavonoid contents, and the antioxidant activity of the mugwort samples were increased by the SHS treatment for up to 30 s compared to control samples, but decreased rapidly at 40 s. The phenolic compounds, such as chlorogenic acid, epicatechin, procyanidin B2, and rutin, which were determined by high performance liquid chromatography (HPLC), in response to the SHS treatment up to 30 s, also increased. This is consistent with the results on the flavonoid contents and antioxidant activity. The numbers of total aerobic bacteria, yeast, and mold of mugwort were 4.41 log CFU/g, 4.71 log CFU/g, and 4.59 log CFU/g respectively. On the other hand, no microbes were detected in the samples treated by SHS. In addition, the SHS treatment increased the total soluble contents of mugwort in hot water suspensions. The SHS treatment may be an effective method to improve the nutritional value and reduce the level of microbial contamination of mugwort. 본 연구는 섬애쑥의 전처리로써 과열증기처리 기술을 적용하였으며, 과열증기온도 150°C에서 10~40초 처리에 따라 이화학적 특성 및 미생물 저감화에 미치는 영향을 분석하였다. 이화학적 특성으로는 수분 함량, 색도, 총 폴리페놀 함량, 플라보노이드 함량, 항산화 활성, 총 가용성 고형분 함량을 측정하였으며, 이들의 활성과 밀접한 관련이 있을 것으로 추정되는 페놀 화합물을 HPLC를 이용하여 분석・동정하였다. 수분 함량의 경우 과열증기처리 시간이 늘어남에 따라 수분 함량이 감소하는 것으로 나타났으며, 색도의 경우 과열증기처리 시간에 따라 L 값, a 값, b 값이 감소하는 것으로 나타났다. 총 폴리페놀 함량, 플라보노이드 함량 및 항산화 활성 분석 결과 과열증기처리 시간이 증가함에 따라 일정 수준까지 증가하다가 40초 처리 시간 이후로는 감소하는 경향을 나타내었다. HPLC를 이용한 페놀 화합물 분석에서는 chlorogenic acid, epicatechin, procyanidin B2, rutin이 동정되었으며 총 폴리페놀 함량, 플라보노이드 함량 및 항산화 활성과 마찬가지로 과열증기 30초 처리 시간 이후에 급격하게 감소하는 것으로 나타났다. 미생물학적 특성으로 일반세균과 대장균군 수를 검사하였고 대장균군의 경우 모든 시료에서 검출되지 않았으며 일반세균의 경우 과열증기 30초 처리 시간 이후부터 검출되지 않았고, 효모 및 곰팡이는 과열증기 10초 처리 시간 이후부터 검출되지 않았다. 총 가용성 고형분 함량의 경우 대조구에 비해 과열증기처리구가 추출 시간에 따라 가용성 고형분 함량이 증가하는 것으로 나타났다. 따라서 본 연구는 과열증기를 이용한 기술의 기초자료로 활용될 수 있을 것으로 생각되며, 영양학적 및 위생학적 측면에서 우수한 가공 전처리 기술로 활용될 수 있을 것으로 판단된다. 또한 과열증기처리는 다른 공정에 비해 단시간에 식품 처리가 가능하고 식품의 영양소 파괴를 최소화하는 가열방식이며 미생물 살균 효과가 뛰어나 산업적으로 활용 가치가 높은 처리방법으로 여겨져 향후 이를 활용한 다양한 식품 가공 및 공정에 적용한 연구가 활발히 진행되어야 할 것으로 판단된다.

비산소 분쇄 및 포장이 해조류 분말의 항산화활성, 미생물특성 및 품질특성에 미치는 영향

이교연,이혜영,표민정,최성길 경상국립대학교 농업생명과학연구원 2022 농업생명과학연구 Vol.56 No.4

본 연구는 비산소 분쇄 및 포장이 해조류 분말의 색도, 항산화활성 및 미생물 수에 미치는 영향을 조사하였다. 대조구로는 산소 조건하에서분쇄 및 포장을 진행하였다. 색도는 대조구가 저장기간이 지남에 따라 L값과 b값은 감소하고 a값이 증가하여 갈변현상이 일어나는 것을 확인하였다. 또한, 총 페놀함량 (9.8~8.0mg GAE/100g dw), DPPH (12.57~11.00mg BHAE/100g dw), ABTS (13~8.4mg AAE/100g dw) 및 FRAP (11.2~8.0mg Fe(II)/100g dw)활성이 모두 감소하는 것으로 나타났다. 반면에, 진공-질소치환에 의한 비산소 분쇄 및 포장의 경우 유의적으로차이가 없는 것으로 나타났다. 미생물수는 대장균군, 일반세균수, 효모 및 곰팡이를 분석하였고 대장균군과 곰팡이는 모든 샘플에서 불검출되었다. 대조구는 0~8주차에서 일반세균수와 효모가 각각 1.52~1.96 log CFU/g, 0~1.77 log CFU/g으로 증가하는 것으로 나타났다. 비산소 분쇄 및포장 조건은 0~8주차에서 일반세균수와 효모가 각각 1.52~1.53 log CFU/g, 0~1.25 log CFU/g으로 각각 나타나 일반세균수는 유의적으로 차이가없었으나 효모는 약간 증가한 것으로 나타났다. 따라서, 색도유지, 높은 총 페놀함량 및 항산화 활성 유지, 일반세균 및 효모의 성장 억제를 위해서는진공-질소치환에 의한 비산소 분쇄 및 포장 조건하에서 품질특성과 미생물수를 유지하는데 효과적일 것으로 판단된다.

양파 분말 첨가량에 따른 들기름 마요네즈의 품질 특성 및 저장 중 산화안정성에 미치는 영향

이교연,최성길,한채연,표민정 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.6

The purpose of this study was to investigate the antioxidant activities, quality characteristics, and storage stability of perilla oil mayonnaise (PM) with different levels of onion powder (OP) from 0 to 3%. As the amount of OP increased, the L, a, and b values increased, but pH decreased (p<0.05). The addition of OP raised viscosity (p<0.05). The addition of OP to PM proportionally increased the total phenolic content, and antioxidant activities as measured by DPPH and ABTS radical scavenging activity, and FRAP assay. When compared to PM without OP, PM that contained OP had a peroxide value that was almost 1.94 times lower. The emulsion stability was between 97.62 to 94.92% in the PM without OP and PM with OP groups was 99.60% for 12 weeks. This study showed that the inclusion of OP in PM has the potential to inprove its quality, antioxidant activities, and storage stability.

레드비트 분말 첨가가 두부의 이화학적 및 미생물학적 특성에 미치는 영향

이교연,김아나,샤피어라만,최성길 한국식품저장유통학회 2019 한국식품저장유통학회지 Vol.26 No.6

This study aimed to investigate the enhancing effects of a specified amount of red beet (Beta vulgaris L.) powder on the quality of tofu over existing ones. Thereafter, physicochemical characteristics and microbial safety were compared between tofu prepared addition of red beet powder (RBP) at different concentrations (0.5-2%) and tofu without RBP. No significant differences in sample yield were observed (p>0.05) and, the brix degree and lightness of tofu significantly decreased with an increase in the RBP concentration (p<0.05). Texture analysis revealed that incorporation of RBP significantly increased the hardness of tofu (p<0.05), while the cohesiveness, springiness, and chewiness were not significantly altered. Furthermore, total phenolic content and antioxidant activity of RBP-incorporated tofu were significantly greater than those of untreated tofu on the DPPH radical scavenging assay, ABTS radical scavenging assay, and ferric reducing antioxidant power assay (p<0.05). In the case of microbial safety, RBP-incorporated tofu contained significantly fewer aerobic bacteria and yeast during storage than tofu without RBP (p<0.05). These results suggest that RBP incorporation in tofu increasees its functional quality and shelf-life.

상대습도에 따른 해조류 분말의 미생물 안정성 및 품질특성

이교연,김아나,이혜영,표민정,최성길 경상국립대학교 농업생명과학연구원 2022 농업생명과학연구 Vol.56 No.1

본 연구는 다양한 상대습도(11~93%) 조건에서 해조류의 미생물 안정성 및 품질특성에 미치는 영향을 조사하였다. 미생물 안정성은 저장 중대장균군, 일반세균, 효모 및 곰팡이수를 분석하였다. 일반세균은 상대습도 69~93%에서 4.40~7.00 log CFU/g, 효모 및 곰팡이는 4.20~6.40 log CFU/g로 상대습도 69%이상 조건에서 일반세균, 효모 및 곰팡이의 수가 급격하게 증가하였다. 고결현상은 상대습도 11~53% 조건에서는일어나지 않았으나 69, 81, 93% 조건에서는 각각 86.9, 99.45, 99.98%로 높은 고결현상을 가지는 것으로 나타났다. 색도는 상대습도가 높아질수록L값과 b값이 감소하였고, a값이 증가하여 갈변현상이 일어났다. 또한, 총 페놀함량(9.10~8.66 mg GAE/100 g dw), ABTS 소거능(24.20~24.18 mg AAE/100 g dw), FRAP(15.34~15.33 mg Fe(II)/100 g dw)활성은 저장 중 상대습도 11~33%에서 가장 높게 유지되었다. 그러나, 상대습도43~93%에서 저장 중 총 페놀함량(8.66~4.00 mg GAE/100 g dw), ABTS(22.57~4.50 mg AAE/100 g dw), FRAP(13.06~4.00 mg AAE/100 g dw)활성이 감소하는 것으로 나타났다. 상대습도 81% 조건에서 ABTS 및 FRAP이 1/3배로 감소하였고, 93% 조건에서 총 페놀함량, ABTS 및 FRAP이 각각 1/2배, 1/5배, 1/3배로 감소하였다. 따라서, 일반세균, 효모 및 곰팡이의 성장 억제, 고결현상 방지, 갈변억제, 높은 총 페놀함량과항산화활성 유지를 위해서는 상대습도 53% 이하의 조건에서 보관하는 것이 미생물 안정성 및 품질특성 유지에 효과적일 것으로 판단된다.