체계적 문헌고찰을 통한 한국인 비원어민 영어교사의 정체성 연구

황은선,이현주 중앙대학교 외국학연구소 2018 외국학연구 Vol.- No.46

The study aims to explore identity issues of non-native Korean teachers of English in elementary, middle and high schools. It also investigates the influence of co-teaching with native English teachers on Korean teachers’ identity. Out of 8 different databases, initially 2,618 studies were identified, and the final 7 studies were included in accordance with eligibility criteria for systematic review. As a result, this study has shown that teachers negotiate their identities according to the contexts of social, pedagogical, and personal experiences. In addition, the power distribution between Korea regular teachers and foreign teachers affects their identity formation and teacher performances. Lastly, it has demonstrated that teachers’ qualification, pedagogical contents knowledge, and class management skills are important aspects which lead to a successful English class rather than teachers’ English proficiency. Therefore, this study shows that native English speakers are not necessarily better teachers and that other variables can be more important factors in English teaching. Also, Korean English teachers can improve their teaching efficacy and build up capable teacher identities.

지리적 표시제의 현황과 전망

황은선 한국외식산업학회 2007 한국외식산업학회 학술대회 Vol.2007 No.1

토마토 분말 첨가 쿠키의 품질특성 및 항산화 활성

황은선,정지성 한국식품영양과학회 2024 한국식품영양과학회지 Vol.53 No.1

본 연구에서는 밀가루 중량 대비 토마토 분말을 2, 4, 6 및 8%로 첨가하여 쿠키를 제조하고 쿠키의 이화학적 품질특성, 기능성 성분의 함량 및 항산화 활성을 측정하여 토마토 분말 첨가 쿠키의 최적 배합비를 선정하고자 하였다. 쿠키의 수분은 토마토 분말 첨가량에 비례하여 감소하였고, 회분과 경도는 대조군과 토마토 분말 2~8% 첨가군에서는 통계적으로 유의적인 차이를 보이지 않았다. 쿠키에 첨가한 토마토 분말 함량에 비례하여 쿠키의 당도와 총산도는 증가하였고, pH는 감소하였다. 토마토 분말 첨가량에 비례하여 쿠키의 명도와 황색도는 감소하였고, 적색도와 갈색화 지표는 증가하였다. 쿠키의 총 폴리페놀, 총 플라보노이드 및 카로티노이드 함량은 토마토 분말 첨가량에 비례하여 증가하였고, DPPH와 ABTS 라디칼 소거능과 환원력으로 측정한 항산화 활성도 토마토 분말 첨가량에 비례하여 증가하는 경향을 보였다. 이상의 결과를 통해 쿠키에 토마토 분말을 첨가하면 폴리페놀, 플라보노이드 및 카로티노이드 함량이 증가하여 항산화 활성을 높일 수 있을 것으로 사료된다. 또한, 수분함량과 경도 등을 고려할 때, 토마토 분말을 밀가루 중량 대비 2~8% 수준에서 첨가하는 것이 일반 쿠키와 큰 차이가 없을 것으로 사료된다. This study was conducted to investigate the quality characteristics, bioactive compound contents, and antioxidant activities of cookies containing 0, 2, 4, 6, or 8% of freeze-dried tomato powder rather than wheat flour. Moisture contents tended to increase with the amount of tomato powder added. However, ash contents and cookie hardness were similar in the control and 2 to 8% tomato powder groups. Furthermore, adding tomato powder increased sugar contents and total acidities, reduced cookie pH, lightness, and yellowness, but increased cookie redness and browning indexes in a dose-dependent manner. In addition, tomato powder dose-dependently increased total polyphenol, total flavonoids and lycopene contents. Finally, antioxidant activity was significantly and dose-dependently increased by tomato powder. These results, show that replacing wheat flour with tomato powder in cookies increases antioxidant activity and has a positive health benefits.

Effects of storage temperature on the bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa) fruit

황은선,염미숙 한국식품저장유통학회 2019 한국식품저장유통학회지 Vol.26 No.5

The fruit of aronia (Aronia melanocarpa, also called the “black chokeberry), which is rich in anthocyanin, polyphenol, and flavonoid content and possesses antioxidant, anticancerous, and anti-inflammatory properties. In this study, the influence of storage temperature and storage period on the phytochemical content and antioxidant activity of aronia was determined. The total polyphenol and flavonoid contents of aronia extract were found to be 308.48 μg gallic acid equivalent/g dry weight and 5.33 μg quercetin equivalent/g dry weight, respectively. HPLC analysis of aronia reveled four anthocyanin peaks corresponding to cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, cyanidin- 3-O-arabinose, and cyanidin-3-O-xylose and three polyphenol peaks corresponding to chlorogenic acid, vanillic acid, and rutin hydrate. Long-term storage at a refrigerated temperature (4℃) reduced the levels the levels of health promoting compounds. We found that the highest amounts of total polyphenols, flavonoids, and anthocyanins were retained in aronia samples stored at -80℃ followed by those stored at -20℃ and 4℃ samples. Furthermore, the samples stored at -80℃ showed the stronger antioxidant activities than those stored at other temperatures. Based on these findings, we concluded that freezing aronia at -80℃ can help preserve its antioxidant activity by maintaining high levels of anthocyanins and other bioactive compounds.

아로니아즙 첨가 스틱 젤리의 품질 특성 및 항산화 활성

황은선,손은명 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.2

The study was conducted to investigate quality characteristics and antioxidant activities of stick jelly prepared using 0, 25, 50, and 100% aronia juice instead of water. The moisture content of stick jelly was 81.88 to 88.22%, with the highest moisture content in jelly without the addition of aronia juice. The addition of aronia juice tended to decrease the moisture content of stick jelly compared to the control group. The ash and crude fat contents of the jelly increased with an increasing aronia juice content. The sugar content, total acidity, and hardness of the jelly increased, while the pH tended to decrease, with and increased aronia juice content. Regarding chromaticity, L* and b* values decreased, and a* values increased with an increasing aronia juice content. The total polyphenol and total flavonoid contents increased with an increasing aronia juice content. The antioxidant activity, measured based on the DPPH and ABTS radical-scavenging activities, and reducing powder were significantly higher in jelly containing the aronia juice than those in the control, and proportionally increased with an increasing aronia juice content. Overall, these findings suggest that aronia juice can be used for stick jelly making.

Tomato-based Products and Lycopene in the Prevention of Cancer: Bioavailability and Antioxidant Properties

황은선 대한암예방학회 2005 Journal of cancer prevention Vol.10 No.2

Epidemiological studies showed that dietary intakes of tomatoes and tomato products are associated with a decreased risk of chronic diseases, such as cancer and cardiovascular disease. This beneficial effect could be related to a high intake of carotenoids such as lycopene or β-carotene. Lycopene is present in tomatoes and tomato products and it is one of the most potent antioxidants among dietary carotenoids. Serum and tissue lycopene levels have been found to be inversely related to the incidence of several types of cancer, including prostate cancer. Although the antioxidant properties of lycopene are thought to be primarily responsible for its beneficial effects, evidence is accumulating to suggest that other mechanisms may also be involved. The bioavailability of lycopene is an essential requirement to sustain its in vivo role. This review outlined the characteristics of lycopene and its bioavailability in human body. (Cancer Prev Res 10, 81-88, 2005)

지리적표시제의 이해

황은선,Hwang, Eun-Seon 한국식품연구원 2008 한맛한얼 Vol.1 No.4

설탕 대체 당류를 첨가하여 제조한 아로니아잼의 품질특성 및 항산화 활성

황은선,뉴안도티,Hwang, Eun-Sun,Tai, Nhuan Do 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.5

설탕과 설탕 대체 감미료를 첨가하여 아로니아잼을 제조하였으며, 제조된 잼에 대한 이화학적 제품특성, 관능적 특성 및 항산화 활성을 분석하였다. 설탕과 에리스리톨을 첨가하여 제조한 잼의 수분 함량(28.4~29.5%)은 유사하였고, 올리고당과 자일리톨을 첨가한 잼의 수분 함량(31.6~32.3%)은 높게 나타났다. pH, 총산의 함량, 당도는 당의 종류와 차이가 없는 것으로 나타났다. 설탕을 첨가하여 제조한 잼의 퍼짐성이 가장 높았으며, 올리고당과 에리스리톨을 첨가하여 제조한 잼의 퍼짐성이 가장 낮았다. 아로니아잼의 명도, 적색도 및 황색도는 설탕을 첨가하여 제조한 잼에서 가장 낮게 나타났으며, 올리고당, 자일리톨, 에리스리톨을 첨가하여 제조한 잼에서 증가하는 경향을 보였다. 첨가한 당류의 종류와 관계없이 아로니아잼에는 폴리페놀, 플라보노이드, 안토시아닌 함량이 높게 나타났으며, DPPH 및 ABTS radical 소거 활성이 높은 것으로 확인되었다. 관능검사에서는 맛, 향미 및 전반적인 만족도 측면에서 자일리톨을 첨가한 잼이 비교적 높은 관능적인 선호도를 갖는 것으로 나타났으며, 에리스리톨은 색, 맛, 질감, 향미, 전반적인 만족도 측면에서 선호도가 낮은 것으로 났다. 이상의 결과를 통하여 아로니아를 함유하는 잼을 제조할 때 자일리톨이 설탕을 대체할 수 있는 주요 당류로 이용할 수 있음을 시사하고 있다. The effects of sugar substances (oligosaccharide, xylitol and erythritol) as alternative ingredients to sucrose on the quality characteristics and antioxidant activities of aronia jam were evaluated. The different types of sweeteners did not influence the pH, total acidity and sugar contents of the jam. The sucrose-containing jam showed the highest spreadness, while the oligosaccharide and erythritol-containing jams showed lower spreadness. In the chromaticity determination, the sucrose-containing jam showed the lowest L, a and b values compared with the other sweetener groups. There were no significant differences in the total polyphenols, flavonoids and anthocyanin contents in the jams. The antioxidant activity indicated by the DPPH and ABTS radical scavenging activities was over 70%. Sensory evaluation indicated the xylitol-containing jam to have the best preference in taste, flavor and overall acceptance. These results suggested that xylitol may be a good sugar substance in aronia jam.

자색고구마 분말을 첨가하여 제조한 크림수프의 품질특성 및 항산화 활성

황은선,김소연 한국식품영양과학회 2022 한국식품영양과학회지 Vol.51 No.12

본 연구는 밀가루 중량 대비 자색고구마 분말을 10~30%까지 첨가하여 크림수프를 제조한 후에 일반성분, 당도, pH, 점도, 색도, 총 폴리페놀, 총 플라보노이드 및 총 안토시아닌 함량, 항산화 활성을 측정하여 자색고구마 분말 첨가 크림수프의 최적 배합비를 선정하고자 하였다. 자색고구마 분말을 0~30%까지 달리하여 제조한 수프의 수분은 79.91~71.51 %로 자색고구마 분말 함량에 비례하여 감소하였고, 회분은 0.38~0.69%로 자색고구마 분말 함량에 비례하여 증가하였다. 조단백질과 조지방 함량 및 당도는 자색고구마 분말 함량에 따른 차이가 나타나지 않았다. 자색고구마 분말을 첨가하지 않은 대조군에 비해 자색고구마를 첨가한 크림수프의 pH는 감소하였으나 첨가군 내에서는 유의적인 차이를 보이지 않았고, 당도는 자색고구마 첨가량에 비례하여 증가하였으며, 점도의 변화는 대조군과 첨가군에서 통계적인 유의성이 없는 것으로 나타났다. 자색고구마 분말 첨가량에 비례하여 크림수프의 명도와 황색도는 감소하였고 적색도는 증가하였다. 자색고구마 분말은 밀가루에 비해 항산화 물질과 항산화 활성이 높게 나타났다. 크림수프에 함유된 총 폴리페놀, 총 플라보노이드 및 총 안토시아닌 함량은 대조군에 비해 자색고구마 분말 첨가량에 비례하여 증가하였다. 또한, DPPH 및 ABTS 라디칼 소거 활성과 환원력으로 측정한 항산화 활성도 자색고구마 분말 함량이 높아질수록 증가하였다. 이상의 결과로 볼 때, 크림수프 제조에 사용하는 밀가루를 대신하여 자색고구마 분말을 10~30% 첨가하여 수프를 제조하면 생리활성물질의 함량 및 항산화 활성을 높일 수 있을 것으로 판단된다.

Effects of Storage Condition on the Bioactive Compound Contents of Korean Cabbage

황은선,장미란,김건희 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.6

The influence of common storage condition (i.e., temperature and period) on the phytochemical contents of Korean cabbage was investigated. The total polyphenol and flavonoid contents of fresh Korean cabbage extract were 308.48 μg gallic acid equivalent/g d.w. and 5.33 μg quercetin equivalent/g d.w., respectively. Seven glucosinolate peaks were detected in Korean cabbage representing progoitrin, glucoalyssin, gluconapin, glucobrassicanapin,glucobrassicin, 4-methoxyglucobrassicin, and neoglucobrassicin based on HPLC and LC-MS analysis. The concentration of total glucosinolates in fresh Korean cabbage was 13.55 μmol/g d.w. Our results suggest that the total glucosinolate content in Korean cabbage did not much change more over 7 days of storage at 4oC but a little bit decreased in stored at ambient temperature. The extractable β-carotene, lutein as well as tocopherol contents in Korean cabbage were decreased by increasing storage period at both temperatures of 4oC and ambient temperature. Longer storage period at ambient temperature may reduce the levels of health promoting compounds. Based on our results refrigeration at 4oC can help preserve the nutritive value of Korean cabbage by maintaining high levels of glucosinolates and other bioactive compounds.