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Polydiacetylene-based Colorimetric Sensors to Detect Food Spoilage
Rona Chandrawati 한국고분자학회 2021 한국고분자학회 학술대회 연구논문 초록집 Vol.46 No.2
Polydiacetylenes (PDAs) are a class of conjugated polymers with unique optical properties that make them excellent materials for the construction of colorimetric sensors. Diacetylene monomers polymerize when exposed to 254 nm UV light and polymerization typically yields blue-phase PDAs. Chemical/biological recognition events can induce a blue-to-red color transition of PDA detected by the naked eye. We report the synthesis and applications of PDA that enables low-cost monitoring of food spoilage (e.g. milk, meat and fruit). We investigated a range of monomers with different lengths of alkyl spacer and tail. To fabricate the film sensors, we stabilized PDA in polymer matrix. We successfully demonstrated the sensor application by integrating them into food packaging stored at -20 °C, 4 °C, and room temperature. The PDA sensors will provide a real-time indication of food quality, surpassing the function of traditional use-by dates that provide an indication of expected shelf life.
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( Rona M Ata-lawenko ),( Yeong Yeh Lee ) 대한소화기기능성질환·운동학회(구 대한소화관운동학회) 2017 Journal of Neurogastroenterology and Motility (JNM Vol.23 No.2
Gastrointestinal sphincters play a vital role in gut function and motility by separating the gut into functional segments. Traditionally, function of sphincters including the esophagogastric junction is studied using endoscopy and manometry. However, due to its dynamic biomechanical properties, data on distensibility and compliance may provide a more accurate representation of the sphincter function. The endolumenal functional lumen imaging probe (EndoFLIP) system uses a multi-detector impedance planimetry system to provide data on tissue distensibility and geometric changes in the sphincter as measured through resistance to volumetric distention with real-time images. With the advent of EndoFLIP studies, esophagogastric junction dysfunction and other disorders of the stomach and bowels may be better evaluated. It may be utilized as a tool in predicting effectiveness of endoscopic and surgical treatments as well as patient outcomes. (J Neurogastroenterol Motil 2017;23:164-170)
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Review : Evaluation of Gastroesophageal Reflux Disease Using the Bravo Capsule pH System
( Rona Marie A Lawenko ),( Yeong Yeh Lee ) 대한소화기기능성질환·운동학회(구 대한소화관운동학회) 2016 Journal of Neurogastroenterology and Motility (JNM Vol.22 No.1
Gastroesophageal reflux disease (GERD) is a disease predominantly seen in the West but there is a rising trend in Asia. Ambulatory 24-hour catheter-based pH monitoring has been the de facto gold standard test for GERD that correlates symptoms with acid reflux episodes. However, drawbacks such as patients` discomfort, and catheter displacement render the test as cumbersome and errorprone. The Bravo pH wireless system is designed to be user-friendly and has an added advantage of prolonged pH monitoring. The system is comparable to the catheter-based pH monitoring system in terms of diagnostic yield and symptom-reflux association. Indications include evaluation of patients with refractory GERD symptoms and prior to anti-reflux surgery. Bravo utilizes a wireless pH-sensing capsule with a complete prepackaged system, and a data processing software. The capsule may be positioned indirectly using endoscopic or manometric landmarks or under direct endoscopic guidance. Optimal threshold cut-off values are yet to be standardized but based on available studies, for the Asian population, it may be recommended for total % time pH < 4 of 5.8 over 48 hours. Cost is a limitation but capsule placement is relatively safe although technical failures may be seen in small percentage of cases. (J Neurogastroenterol Motil 2016;22:25-30)
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Rona Bae,Ji-Hyun Lee,Seung-Koo Lee 한국원예학회 2011 원예과학기술지 Vol.29 No.6
Plum is a climacteric fruit and softening is a serious problem for storage and transportation. Thus 1 μL?L<SUP>-1</SUP> of 1-methylcyclopropene (1-MCP) was applied to plums to prolong their shelf life and maintain quality. Japanese plums (Prunus salicina cv. Formosa) were stored at 20℃ and 0℃ for 14 days and 46 days respectively, with or without 1-MCP treatment. Fruits were treated with 1 μL?L-1 1-MCP at 10℃ for 24 h. Ethylene production and respiration rate were strongly inhibited in 1-MCP-treated fruits at 20℃. It was also observed that there was less ethanol and acetaldehyde evaporation in 1-MCP-treated fruits stored at 20℃ compared to those in control fruits not treated with 1-MCP. Fruit qualities, such as firmness, titratable acidity (TA), skin color, and decay, changed more slowly in 1-MCP-treated fruits stored at 20℃ than in untreated fruits. There were no differences in the ethylene production or respiration rate between the groups of fruits stored at 0℃ throughout the experiment. Chilling injury wa s also inhibited by the application of 1-MCP during storage at 0℃. When the fruits stored at 0℃ with or without 1-MCP were transferred to 20℃ after 25 days, the differences in ethylene production and respiration rate, firmness, TA, TSS, and acetaldehyde and ethanol evaporation between the initial (after being stored at 0℃ for 25 days) and the final measurements (after being stored at 0℃ for 25 days and then transferred to 20℃ for three days) were lower in 1-MCP treated fruits than in non-treated fruits. The postharvest application of 1-MCP in Formosa plums showed positive effects at both 0℃ and 20℃ storage conditions with regard to quality, such as low ethylene production and low respiration rates, firmness, TA, ethanol, and acetaldehyde evaporation, chilling injury, and decay.
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Rona Bae,Young-Kyu Lee,Seung-Koo Lee 한국원예학회 2012 원예과학기술지 Vol.30 No.4
The amount of cellular components including soluble sugars, amino acids, organic acids and glucosinolates (GLS) was investigated during radish root processing to develop a radish beverage. The radish root was divided into two parts, white and green tissue, and processed separately by extracting the juice from the fresh tissue and from the boiled tissue to compare differences in the components content among the preparations. The overall palatability of both the fresh and boiled extracts from the green part of the radish was higher than that of the same extracts from the white part. The sweetness of extract by boiling increased and its pungency decreased, thereby the palatability increased by being compared to the fresh radish extract. The sweetness was affected by sucrose not by glucose or fructose of monosaccharides by showing different sucrose contents according to treatment comparing palatability. Malic acid was identified as primary organic acid, and the content was higher in both the fresh and boiled extracts from the white part than in the extracts from the green part of the radish. The fresh extract from the green part of the radish contained more essential amino acids, such as threonine and valine, and more hydrophilic amino acids including glutamic acid, aspartic acid, and arginine than those of the fresh extract from the white part, suggesting the green fresh part is more palatable than the white fresh part. The main sulfur compound was ethylthiocyanate in radish, and others were butyl isothiocyanate, dimethyl-disulfide, and 4-methylthio-3-butylisothiocyanate. The four GLS were detected much more in the fresh green and fresh white parts of the radish because they evaporated during boiling. The contents of the four sulfur compounds were higher in the white fresh part than in the green fresh part, which is likely the reason the pungency was higher and the palatability was lower in the white fresh part than in the green fresh part of the radish. The ascorbic acid content was higher in the fresh extract compared to the boiled extracts from both the green and white parts. Taken together, these findings indicate that fresh radish extract is superior to obtain in terms of retaining desirable nutritional and functional components for health.
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Bae, Rona,Lee, Ji-Hyun,Lee, Seung-Koo Korean Society of Horticultural Science 2011 원예과학기술지 Vol.29 No.6
Plum is a climacteric fruit and softening is a serious problem for storage and transportation. Thus $1{\mu}L{\cdot}L^{-1}$ of 1-methylcyclopropene (1-MCP) was applied to plums to prolong their shelf life and maintain quality. Japanese plums (Prunus salicina cv. Formosa) were stored at $20^{\circ}C$ and $0^{\circ}C$ for 14 days and 46 days respectively, with or without 1-MCP treatment. Fruits were treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP at $10^{\circ}C$ for 24 h. Ethylene production and respiration rate were strongly inhibited in 1-MCP-treated fruits at $20^{\circ}C$. It was also observed that there was less ethanol and acetaldehyde evaporation in 1-MCP-treated fruits stored at $20^{\circ}C$ compared to those in control fruits not treated with 1-MCP. Fruit qualities, such as firmness, titratable acidity (TA), skin color, and decay, changed more slowly in 1-MCP-treated fruits stored at $20^{\circ}C$ than in untreated fruits. There were no differences in the ethylene production or respiration rate between the groups of fruits stored at $0^{\circ}C$ throughout the experiment. Chilling injury was also inhibited by the application of 1-MCP during storage at $0^{\circ}C$. When the fruits stored at $0^{\circ}C$ with or without 1-MCP were transferred to $20^{\circ}C$ after 25 days, the differences in ethylene production and respiration rate, firmness, TA, TSS, and acetaldehyde and ethanol evaporation between the initial (after being stored at $0^{\circ}C$ for 25 days) and the final measurements (after being stored at $0^{\circ}C$ for 25 days and then transferred to $20^{\circ}C$ for three days) were lower in 1-MCP treated fruits than in non-treated fruits. The postharvest application of 1-MCP in Formosa plums showed positive effects at both $0^{\circ}C$ and $20^{\circ}C$ storage conditions with regard to quality, such as low ethylene production and low respiration rates, firmness, TA, ethanol, and acetaldehyde evaporation, chilling injury, and decay.
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복숭아( Prunus persica) 수확 후 아산화질소(N₂O) 처리가 품질에 미치는 영향
나현석(Hyunseok Nah),배로나(Rona Bae),이승구(Seung Koo Lee) 한국원예학회 2012 원예과학기술지 Vol.30 No.1
This experiment was conducted to find out the effects of nitrous oxide (N₂O) on the postharvest quality of 'Janghowon hwangdo' peach fruits. Fruits were harvested at commercial maturity for marketing in late September, and treated with 70% N₂O + 20% O₂ + 10% air, 80% N₂O + 20% O₂, and 90% N₂O + 10% O₂ for 48 h, and then stored at 15℃. No significant treatments for soluble sugar and titratable acidity contents were detected. However, good appearance and taste in peach fruit were maintained better in 80% N₂O treatment than in air treatment. The treatment with 90% N₂O had negative effects on weight loss and taste because of rotting by anaerobic fermentation. 80% N₂O treated fruit had significantly higher fungus (Botrytis cinerea) growth inhibition of saprogenic approximately than air treatment until 12 days of storage. The browning and rotting at surface of peach were also retarded when peaches were treated with 80% N₂O before they were artificially wounded. The activity of polyphenol oxidase (PPO) was inhibited about 80% in peach of 80% N₂O treatment compared with in air treatment. The result showed that 80% N₂O treatment was able to extend the shelf life of peach fruits through maintaining taste and inhibition of softening and browning by rotting and wounding during storage.
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