Efficacy of Sodium Hypochlorite and Acidified Sodium Chlorite in Preventing Browning and Microbial Growth on Fresh-Cut Produce

Shih Hui Sun,Su Jin Kim,Soo Jin Kwak,Ki Sun Yoon 한국식품영양과학회 2012 Preventive Nutrition and Food Science Vol.17 No.3

The use of suitable sanitizers can increase the quality of fresh-cut produce and reduce the risk of foodborne illnesses. The objective of this study was to compare the washing effects of 100 ㎎/L sodium hypochlorite (SH) and 500 ㎎/L acidified sodium chlorite (ASC) on the prevention of enzymatic browning and the growth of microbial populations, including aerobic plate counts, E. coli, and coliforms, throughout storage at 4℃ and 10℃. Fresh-cut zucchini, cucumbers, green bell peppers, and root vegetables such as potatoes, sweet potatoes, carrots, and radishes were used. Compared to SH washing, ASC washing significantly (p<0.05) reduced microbial contamination on the fresh-cut produce and prevented browning of fresh-cut potatoes and sweet potatoes during storage. More effective inhibition of aerobic plate counts and coliforms growth was observed on fresh-cut produce treated with ASC during storage at 10℃. Polyphenol oxidase (PPO) activity of fresh-cut potatoes and sweet potatoes was more effectively inhibited after washing with ASC. The use of 500 ㎎/L ASC can provide effective antimicrobial and anti-browning treatments of fresh-cut produce, including processed root vegetables.

냉장 저장 중 신선편이 농산물의 품질특성 변화

손시혜(Shih-Hui Sun),김수진(Su-Jin Kim),김기창(Gi-Chang Kim),김행란(Haeng-Ran Kim),윤기선(Ki-Sun Yoon) 한국식품과학회 2011 한국식품과학회지 Vol.43 No.4

본 연구는 신선편이 농산물에서 사용 요구도가 높은 식재료인근채류(감자, 고구마, 당근, 무)와 과채류(호박, 오이, 피망)을 선택하여 절단된 형태와 유통되는 온도에 따라 품질변화 특성을 연구하였다. 냉장저장 중 신선편이 농산물의 수분함량은 10℃에 저장한 세척 절단된 오이, 호박에서만 저장기간에 따라 유의적으로 감소한(p<0.05) 반면 4℃에 저장한 경우 모든 품목에서 저장기간 동안 수분을 보유할 수 있었다. 갈변에 민감한 세척 절단된 감자와 고구마는 두 온도에서 모두 L값(명도)이 감소하였지만 4℃에 저장한 경우 보다 더 완만하게 감소하여 갈변 발생이 늦어지는 것을 확인하였고, 백화현상으로 인하여 쉽게 품질이 변할 수 있는 세척 절단된 당근의 경우 10℃에서만 백화지수가 유의적으로 증가하여 4℃에 저장함으로써 품질을 최대 3일까지 더 유지할 수 있었다. 절단 형태에 따른 경도 변화에서는 사각썰기 형태의 경우 호박에서, 채썰기 형태는 고구마에서 경도 감소율이 가장 크게 나타나 품목의 특성에 따라 경도 변화가 다르게 나타났고, 4℃에 저장할 경우 경도의 감소폭이 완만하고 변화율이 적어 저장기간 동안 조직감이 유지되었음을 확인하였다. 세척 절단된 감자와 고구마는 두 온도에서 PPO 활성도가 증가하여 갈변을 효과적으로 저해시키진 못했지만 저온인 4℃에 저장함으로써 10℃ 보다 낮은 효소 활성도를 나타내었고 갈변 발생을 최대 2일까지 연장시킬 수 있었다. 신선편이 농산물의 미생물학적 품질 변화를 조사한 결과에서는 세척 절단된 오이만 다른 품목에 비해 균수가 낮고 저장 후기까지 일정하게 나타났으며 나머지 6가지 품목(감자, 고구마, 당근, 무, 호박, 피망)은 모두 저장 온도가 높을수록 미생물의 증가 속도가 빠르게 나타나 온도가 미생물 증식에 큰 영향을 주었다. 또한 세척 절단된 피망은 다른 품목에 비해 초기 오염농도가 높았고, 세척 절단된 고구마는 오이와는 다르게 미생물의 성장률이 가장 빠르므로 세척 절단된 고구마와 피망은 저장 시 다른 품목보다 특히 더 많은 주의가 필요할 것으로 사료된다. 본 연구 결과, 신선편이 농산물의 품질은 농산물의 품목에 따라 다르고 유통 및 저장하는 온도에 따라 영향을 받으므로 각각의 신선편이 농산물의 품목에 맞는 온도관리를 통해 품질을 더 오래 유지시킬 수 있는 온도에 보관함으로써 신선편이 농산물의 품질과 안전성을 함께 확보할 수 있으리라 사료된다. We evaluated the quality characteristics of fresh-cut produce (potato, sweet potato, carrot, radish, zucchini, cucumber, and green bell pepper) washed with sodium hypochlorite, which were vacuum packaged, and stored at 4 and 10℃. The L-values of the fresh-cut potato and sweet potato decreased during storage. Lower PPO activities of potato and sweet potato were observed at 4℃ than those at 10℃ and development of potato and sweet potato browning was delayed at 4℃. Total aerobic count and coliform increased continuously at 10℃ during storage. Diced zucchini and shredded sweet potato had the greatest reduction in hardness among the fresh-cut produce during storage. Differences in the rate of quality change were observed according to the kinds and cut types of produce. Thus, a quality maintenance period for each type of fresh-cut produce must be determined, which will lead to the safe use of fresh cut produce in foodservice establishments.

Efficacy of Sodium Hypochlorite and Acidified Sodium Chlorite in Preventing Browning and Microbial Growth on Fresh-Cut Produce

Sun, Shih-Hui,Kim, Su-Jin,Kwak, Soo-Jin,Yoon, Ki-Sun The Korean Society of Food Science and Nutrition 2012 Preventive Nutrition and Food Science Vol.17 No.3

The use of suitable sanitizers can increase the quality of fresh-cut produce and reduce the risk of foodborne illnesses. The objective of this study was to compare the washing effects of 100 mg/L sodium hypochlorite (SH) and 500 mg/L acidified sodium chlorite (ASC) on the prevention of enzymatic browning and the growth of microbial populations, including aerobic plate counts, E. coli, and coliforms, throughout storage at $4^{\circ}C$ and $10^{\circ}C$. Fresh-cut zucchini, cucumbers, green bell peppers, and root vegetables such as potatoes, sweet potatoes, carrots, and radishes were used. Compared to SH washing, ASC washing significantly (p<0.05) reduced microbial contamination on the fresh-cut produce and prevented browning of fresh-cut potatoes and sweet potatoes during storage. More effective inhibition of aerobic plate counts and coliforms growth was observed on fresh-cut produce treated with ASC during storage at $10^{\circ}C$. Polyphenol oxidase (PPO) activity of fresh-cut potatoes and sweet potatoes was more effectively inhibited after washing with ASC. The use of 500 mg/L ASC can provide effective antimicrobial and anti-browning treatments of fresh-cut produce, including processed root vegetables.

Czech instrumentals as shell nouns in L2 pedagogy

Melissa Shih-hui Lin,Karel Šebesta 한국슬라브어학회 2023 슬라브어연구 Vol.28 No.1

Using shell nouns is to facilitate efficiency by avoiding the repetition of long stretches of text (Kolhatkar & Hirst, 2014: 499), and to organize discourse in maintaining its coherence (Schmid, 2000; Flowerdew, 2003a). Identifying such coherence can be helpful for language users and learners in effectively expressing themselves, summarizing text, and retrieving information (Flowerdew, 2003b; Hinkel, 2004). According to Lin (2023), the instrumental case-marking is regarded as a Czech language-specific strategy for the use of shell nouns. As the field of language teaching and learning particularly focuses on the importance of using shell nouns (Schmid, 2018: 123), this study analyzes and discusses Czech shell nouns from the perspective of second language pedagogy. The aim is to investigate how Czech instrumentals are used as shell nouns in L2 data, based on learner corpora from CzeSL-SGT and LCSL. The results show that Czech instrumentals are used less frequently on average in learner corpora than in L1 data. In addition, there are very limited construction patterns of shell nouns used by these learners, and the average distribution of shell noun instrumentals is low. At the end of this study, specific pedagogy strategies derived from the discussion are presented, followed by proposed didactic instructions with a focus on the L1 Chinese learners. To sum up, from the perspective of L2 pedagogy, this study highlights that the appropriate use of Czech instrumentals as shell nouns can enhance Czech writing performance in text organization, as well as reading ability in information tracing and text summarization for learners of Czech.

학교급식 및 외식업체에서의 신선편이 농산물 사용실태 및 요구도 평가

손시혜(Shih-Hui Sun),김주희(Ju-Hee Kim),김수진(Su-Jin Kim),박혜영(Hye-Young Park),김기창(Gi-Chang Kim),김행란(Haeng-Ran Kim),윤기선(Ki-Sun Yoon) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.6

본 연구는 전 지역의 학교급식 영양사와 외식업체 종사자를 대상으로 학교급식 및 외식업체에서의 전처리 농산물 식재료의 사용실태와 농산물 이용의 효율을 높이기 위한 요구도에 관하여 설문조사를 실시하였다. 조사대상자의 업종형태에서는 학교급식이 181명(29.8%)이었고, 외식산업은 64명(26.1%)이었다. 학교급식의 운영형태는 148개교(81.8%)가 직영급식으로, 33개교(18.2%)가 위탁급식으로 운영되었으며, 외식업체는 프랜차이즈 레스토랑(45.3%)이 가장 많았다. 식재료 공급업체 선정 시 중요하게 고려하는 요소로는 학교급식 및 외식업체 모두에서 식재료의 품질이 가장 중요한 것으로 나타났고, 2순위로 중요하게 고려하는 요소로는 학교급식의 경우 공급업체의 위생시설(HACCP인증 여부)이 외식산업의 경우 식재료의 가격으로 조사되었다. 학교급식 및 외식업체에서의 전처리 농산물 식재료 구매 시 어려운 점으로는 식재료의 품질 및 신선도 저하가, 검수 시 어려운 점으로는 식재료의 품질여부를 육안으로 구분하기 어려움이 전처리 농산물 식재료 사용에 있어서는 식재료의 품질에 가장 큰 비중을 두었다. 또한 전처리 농산물 식재료 조리시 가장 큰 문제점은 학교급식에서는 재세척의 필요성이, 외식업체에서는 일정하지 않은 크기인 것으로 나타났다. 학교급식에서 운영형태에 따른 계약기간으로 직영에서는 1개월이 39.2%로 가장 많은 반면 위탁에서는 1년 이상이 81.8%로 가장 많아 운영형태에 따른 계약기간에서 유의적 차이를 보였다(p<0.05). 전처리 농산물 식재료의 사용 확대 가능성에 대해 급식 및 외식에서 각각 44.4%와 58.1%가 앞으로 계속 사용이 증가할 것이며 전처리 농산물 식재료의 크기 규격화도 과반수 이상이 필요하다고 답하였다. 전처리 농산물 식재료의 위생 상태에 대한 불신으로 학교급식의 96.0%, 외식산업의 78.3%가 개봉 후 다시 세척을 하고 있었으며 위생 상태에 대한 불신이 전처리 농산물 식재료의 가장 중요한 문제점으로 지적되었다. 주로 이용하고 있는 전처리 농산물 식재료의 형태에서는 학교급식과 외식산업 모두 일반농산물을 많이 사용하고 있었고, 전처리 농산물 식재료를 사용하는 주된 용도로는 학교급식과 외식업체 모두 볶음과 무침으로 나타났다. 전처리 식재료의 유통기간 연장을 위해 저온 유통과 포장방법에 대한 연구가 요구되어졌으며 또한 향후 식재료의 이용효율을 높이기 위해 학교급식 및 외식업체 모두 포장 개봉 후 갈변 예방법이 필요하다고 하였다. 한편 전처리 농산물 식재료의 처리단계 요구도 조사결과에 따르면 학교급식의 경우 엽채류는 흙먼지제거 단계(36.4%)까지, 외식산업의 경우 다듬기 단계(36.8%)까지 원하였고, 나물류는 학교급식의 경우 40.4%가 데치기 단계까지 원한 반면, 외식업체의 경우 33.3%가 다듬기 단계까지를 원해 업종 간 유의적 차이를 보였다(p<0.05). 이상의 결과를 볼 때 학교급식과 외식업체에서는 전처리 농산물 식재료 사용에 대한 요구도는 크지만 공급업체에 대한 불신, 식재료 안전성에 대한 불안감이 사용률을 저하시키고 있었다. 따라서 이러한 문제점들을 개선시키기 위한 대책으로 정부는 대다수의 식재료 공급업체가 중소기업으로 자체적으로 고품질의 안전한 식재료를 생산할 수 있는 인프라가 매우 부족한 점을 감안하여 안전한 식재료를 생산하기 위한 시설 및 공정별 HACCP 모델 개발 등과 같은 연구지원을 강화하여야 할 것이다. 또한 표준화된 식재료가 생산될 수 있도록 전처리 농산물 식재료의 표준규격 및 기준을 제정하고 안전한 식재료 생산을 위한 공정개선 및 소독제의 효과, 유통기한연장, 품질보존 등 다양한 연구가 앞으로 지속적으로 이루어져야 할 것으로 사료되어진다. The purpose of this study was to investigate the demand and use of fresh-cut produce in school foodservice and restaurant industries. The subjects of this survey study were 200 school nutritionists and 70 cooks or managers in the restaurant industry nationwide. The data were collected by means of self-administered or e-mail questionnaires. Data analysis was completed using the SPSS window (ver. 12.0) program including frequency, χ²-test and t-test. Survey questions assessed the general characteristic of respondents, and the supply, use, and demand of fresh-cut produce in school foodservice and restaurant industries. Over 74% of the subjects have used fresh-cut produce. Most of the school foodservice (84.0%) kept fresh-cut produce for one day, while restaurant industry (28.3%) kept them up to three days. The nutritionists of school foodservice and managers of restaurant industry considered origin and date of production as the most important factor, respectively, when fresh-cut produce were being used. Fresh-cut root vegetable, such as potato and carrot was used mostly. The main reason not to use the fresh cut produce was due to the distrust of the fresh-cut produce safety in school foodservice and cost in restaurant industry. The main problem in fresh-cut produce use was the need of rewashing (29.9%) in school foodservice and irregular size (39.0%) in restaurant industry. These results indicate that the quality standard and size specification must be prepared with production guideline of safe fresh-cut produce.

Catalytic green energy production based on engineered active water innovatively prepared using sunlight-illuminated gold nanoparticles

Shih-Hao Yu,Fu-Der Mai,Wei-Yu Kao,Hui-Yen Tsai,Yu-Chuan Liu 한국공업화학회 2023 Journal of Industrial and Engineering Chemistry Vol.127 No.-

Water is the most common solvent in our daily lives. This solvent has advantages of green environmentalprotection and low cost. Water is conventionally considered to be an inert solvent, yet it is relatively polarand can form a large number of hydrogen bonds (HBs). But this property also inhibits the dissolution ofmany non-polar gases, causing many important electrocatalytic reactions performed in it to have lowefficiencies. In this work, we propose an innovative application of solar energy-generated active purewater (APW) with reduced HBs to enhance chemical reactions and physical procedures. Compared toconventional deionized water (DIW), the generated APW possessed a lower specific heat of ca. 0.96. The swelling degree of artificial skin in APW significantly increased by ca. 29%. Moreover, the densityof an ethanol/APW solution significantly increased by 0.21% due to more free water molecules beingavailable in APW to form stronger HBs with ethanol. Encouragingly, efficiencies of hydrogen evolutionreactions performed in an APW-based acidic solution and oxygen evolution reactions performed in anAPW-based basic solution significantly increased by 42% and 17%, respectively, compared to DIWbasedsolutions. The developed APW based on utilizing solar energy can create a more-effective greenprocess.

Increase in Plasma Glucose Lowering Action of Rosiglitazone by Electroacupuncture at Bilateral Zusanli Acupoints (ST.36) in Rats

Hui-Ching Pai,Chung-Yuh Tzeng,Yu-Chen Lee,Chin-Hsien Chang,Jaung-Geng Lin,Juei-Tang Cheng,Shih-Liang Chang 사단법인약침학회 2009 Journal of Acupuncture & Meridian Studies Vol.2 No.2

Objectives: Hypoglycemia induced by electroacupuncture (EA) is due to an increase of insulin secretion and/or mediation of β-endorphin. We applied EA at the Zusanli (ST.36) acupuncture point (acupoint) in combination with rosiglitazone (TZD) administration to evaluate their effect on plasma glucose and to explore possible mechanisms of action. Methods: Thirty six normal adult Wistar rats were randomly divided into four groups: the 0.1 mg/kg TZD group (0.1TZD), 0.1 mg/kg TZD and EA group (0.1TZD + EA), EA group, and control group. In other experiments, streptozotocin was used to induce type 2 diabetes mellitus in neonatal rats; these were then randomly divided into a 0.1TZD group, 0.1TZD + EA group, and EA group and changes in plasma glucose and insulin concentrations evaluated. Results: A marked hypoglycemic response was observed in the normal rat 0.1TZD, 0.1TZD + EA and EA groups, with the response more significant in the 0.1TZD + EA group than in the 0.1TZD group. Among the diabetic animals, the hypoglycemic responses in the 0.1TZD + EA and EA groups were greater than in the 0.1TZD group. In both the normal and diabetic rats, insulin secretion was increased by EA or 0.1TZD + EA treatment, but not by 0.1TZD. Conclusions: The plasma glucose lowering action of rosiglitazone was increased by EA in both normal and diabetic rats, indicating that the application of EA may enhance the hypoglycemic action of this insulin sensitizer. Objectives: Hypoglycemia induced by electroacupuncture (EA) is due to an increase of insulin secretion and/or mediation of β-endorphin. We applied EA at the Zusanli (ST.36) acupuncture point (acupoint) in combination with rosiglitazone (TZD) administration to evaluate their effect on plasma glucose and to explore possible mechanisms of action. Methods: Thirty six normal adult Wistar rats were randomly divided into four groups: the 0.1 mg/kg TZD group (0.1TZD), 0.1 mg/kg TZD and EA group (0.1TZD + EA), EA group, and control group. In other experiments, streptozotocin was used to induce type 2 diabetes mellitus in neonatal rats; these were then randomly divided into a 0.1TZD group, 0.1TZD + EA group, and EA group and changes in plasma glucose and insulin concentrations evaluated. Results: A marked hypoglycemic response was observed in the normal rat 0.1TZD, 0.1TZD + EA and EA groups, with the response more significant in the 0.1TZD + EA group than in the 0.1TZD group. Among the diabetic animals, the hypoglycemic responses in the 0.1TZD + EA and EA groups were greater than in the 0.1TZD group. In both the normal and diabetic rats, insulin secretion was increased by EA or 0.1TZD + EA treatment, but not by 0.1TZD. Conclusions: The plasma glucose lowering action of rosiglitazone was increased by EA in both normal and diabetic rats, indicating that the application of EA may enhance the hypoglycemic action of this insulin sensitizer.

Positive Symptoms in Antipsychotic-naïve Schizophrenia are Associated with Increased Body Mass Index after Treatment

Shih-Hsien Lin,Huai-Hsuan Tseng,Hsin Chun Tsai,Mei Hung Chi,I Hui Lee,Po See Chen,Kao Chin Chen,Yen Kuang Yang 대한정신약물학회 2021 CLINICAL PSYCHOPHARMACOLOGY AND NEUROSCIENCE Vol.19 No.1

Objective: Weight gain is an important risk factor for morbidity and mortality among patients with schizophrenia. We speculated that positive symptoms, related to dopaminergic hyperactivity and altered mesolimbic function, are associated with weight gain. Methods: Twenty-two antipsychotic-naïve, first-episode patients with schizophrenia were enrolled. The Positive and Negative Syndrome Scale was completed at enrollment and follow-up. Body mass index (BMI) was also measured. Results: The increase in BMI, after 6.04 ± 2.16 years of follow-up, was associated with positive symptoms, but not negative symptoms, before treatment with antipsychotics in antipsychotic-naïve patients with schizophrenia. Conclusion: This finding implied that dopaminergic hyperactivity could be an important factor to predict the treatment outcome. Body weight control is important for the health management of patients with schizophrenia with more severe positive symptoms.

The Molecular Mechanism of Apoptosis Induced by Honeybee (Apis mellifera) venom in Human Melanoma A2058 Cells

Hui-Lien Hsieh,Wu-Chun Tu,Roger F. Hou,Shih-Lan Hsu 한국응용곤충학회 2005 한국응용곤충학회 학술대회논문집 Vol.2005 No.05

Using the Root Cause Analysis (RCA) to Improve the Safety and Integrity of Patients’ Identification

Ying-Hui Wu,Shih-Chin Chen 한국간호과학회 2009 한국간호과학회 학술대회 Vol.2009 No.10