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천연 갈변 억제제 개발을 위한 양파,사과 및 감귤 과피 추출물의 항산화 및 갈변 저해 효과
장민선 ( Min Sun Chang ),안세진 ( Se Jin An ),정문철 ( Moon Cheol Jeong ),김동만 ( Dong Man Kim ),김건희 ( Gun Hee Kim ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.3
This study was carried out to investigate antioxidative properties of various extracts and antibrowning effects of extracts in apple slices were investigated by ΔE value and PPO relative activity. Apples were cut into 1.5 ㎝ thickness and they were dipped in 1% extract solutions(OW: water extracts of onion, OE: 80% EtOH extracts of onion, AW: water extracts of apple, AE: 80% EtOH extracts of apple, MW: water extracts of mandarin orange peel, ME: 80% EtOH extracts of mandarin orange peel) for 1 min. OW showed higher than the other treatments for total phenolic contents(94.35 ㎎/g), PPO inhibition(74.00%). And the highest DPPH free radical scavenging activity(40.27%) measured in ME. ΔE value of apple slices dipped in MW was 2.37 whereas ΔE value of apple slices dipped in AW was 12.12. These results suggest that onion and mandarin orange peel extracts should be a potential source for controlling browning during storage of apple slices.
당이 THP로 단순화된 새로운 아시아티코사이드 유도체의 상처치유효과
장민선,박은희,김희두,Chang, Min-Sun,Park, Eun-Hee,Kim, Hee-Doo 대한약학회 2007 약학회지 Vol.51 No.6
Novel asiaticoside mimetics simplified the sugar moiety by tetrahydropyrans (THP) were designed, synthesized and tested their wound healing effects by tensile strength measurement. From this study, it is speculated that the sugar moiety of asiaticoside could be simplified to tetrahydropyrans without a significant loss of wound healing effect.
세척 쑥갓의 선도 유지에 미치는 세척수 온도와 포장 형태의 영향
장민선(Min-Sun Chang),김병삼(Byeong-Sam Kim),김건희(Gun-Hee Kim) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.2
쑥갓을 1 및 5℃의 냉각수와 10℃의 지하수를 이용하여 세척한 후 PP film bag과 PETE tray에 포장하여 4 및 10℃에서 9일간 저장하며 중량감모, 호흡율, 표면색, 비타민 C 함량, 미생물 분석 및 관능적 품질변화를 조사하였다. 4oC에서 저장한 경우 저장 3일째까지 1 및 5℃의 냉각수로 세척한 쑥갓은 감모의 변화가 적었으며 호흡속도는 1 및 5℃ 냉수 세척 처리하여 PETE tray로 포장하여 4℃에서 저장한 경우 24.76 및 28.42 ㎎ CO₂/㎏/hr로 서로 비슷한 값을 나타내었다. 표면색 변화에 있어서는 처리구별 L, a, b값이 크게 변하지 않았으며 비타민 C는 4oC의 저장고에서 저장한 경우가 10℃에서 저장한 경우보다 비타민 C 함량이 높게 유지되었다. 4℃에서 저장하고 1℃ 냉각수로 세척한 후 PETE tray로 포장한 쑥갓의 총균수는 1.99 × 10⁴ CFU/g, 대장균군수는 2.33 × 101 CFU/g로 무처리구 및 5-10℃ 세척수로 세척한 경우에 비하여 1 log scale 정도 더 낮게 나타났으며 모든 처리구에서 E. coli는 검출되지 않았다. 관능적인 품질에 있어서도 1℃ 냉수로 세척하고 PETE tray로 포장하여 4℃에서 저장한 쑥갓의 신선도가 5 및 10℃의 세척수로 세척하고 저장한 경우보다 효과적인 것으로 나타났다. The effects of hydrocooling and packaging type on the quality attributes of fresh-cut crown daisies (Chrysanthemum coronarium var. spatiosum) were investigated by examining weight loss, respiration, vitamin C content, total chlorophyll content, microbial load, and sensory properties during storage at 4 and 10℃. Fresh crown daisies were trimmed and washed with cold water (1 and 5℃) as well as tap water (10℃) 3 times each for 30 sec. They were then packaged in PP (polypropylene) film bags or PETE (polyethylene terephthalate) trays, and stored for 9 days at 4 and 10℃, respectively. In general, weight loss was reduced as a result of the washing and packaging. The respiration rate increased slowly during storage at 4℃, and the vitamin C and total chlorophyll contents of the crown daisies packaged in PETE trays decreased gradually during storage. Finally, the treatments consisting of hydrocooling and then packaging in PETE trays resulted in approximately 1-2 log CFU/g reductions in microbial load.
장민선(Min-Sun Chang),조순덕(Sun-Duk Cho),배동호(Dong-Ho Bae),김건희(Gun-Hee Kim) 한국식품과학회 2010 한국식품과학회지 Vol.42 No.2
국내산 정제염과 천일염 그리고 수입산 정제염과 천일염 등 6가지 소금에 대하여 안전성을 분석하고, 김치를 제조하여 숙성시키며 품질을 평가한 결과, 실험에 사용한 모든 6가지의 소금에서 DEHP가 검출되었고, 특히 국내산 천일염과 중국산 천일염의 함량이 비교적 높았다. 페로시안화이온과 중금속(Cd, Pb, As, Hg)은 검출되지 않았으며, 사분의 경우는 모든 소금에서 미량 함유되어 있어 식염으로서 안전하였다. 동일한 6가지 소금에 대하여 김치를 제조하여 품질을 분석한 결과 pH는 감소하였고, 산도와 염도는 발효되면서 증가하는 추세였으며, 젖산균 수는 꾸준히 증가하다가 저장 21일째부터 소폭 감소하였다. 관능평가 결과 저장 28일째에는 수입산염보다 국내산염에서 신내가 강하다고 평가되었으며 유의적인 차이는 없었다. 국내산염이 수입산염보다 전반적인 기호도가 높았으나 처리구간 근소한 차이를 보일 뿐 유의적인 차이는 없었다. 즉, 본 연구에 사용한 소금은 식염으로서 모두 안전하였으며, 김치를 제조하여 품질을 분석한 결과 이화학적 평가, 젖산균 수 분석 및 관능평가에서 처리구간의 뚜렷한 차이를 보이지 않았다. This study examined the safety of various salts (domestic purified salt, domestic solar salt, imported purified salt, imported solar salt) as well as the effects on the quality of kimchi fermented during 28 days at 4℃. All salts contained DEHP, but ferrocyanide ion and heavy metals (Cd, Pb, As, Hg) were not detected. Following fermentation, the pH of kimchi was decreased during storage, but total acidity and salinity values increased. There was no considerable differences between the various salts. As the fermentation period increased, the lactic acid bacterial counts increased remarkably. Regarding the sensory characteristics of kimchi during storage, the appearance of domestic purified salt was better than that of domestic solar salt following fermentation. Imported salts produced a strong salty taste initially, but domestic refined salt had the highest salty taste at 7 days. Therefore, there were no considerable differences between the various salts.
장민선(Min-Sun Chang),김건희(Gun-Hee Kim) 동아시아식생활학회 2016 동아시아식생활학회지 Vol.26 No.3
Consumers are more aware of their health and more conscious of environmental conditions nowadays. As such, there is an increasing demand for agri-foods obtained from organic agricultural practices. The present study aims to compare quality characteristics and antioxidant activities between organically and conventionally grown perilla leaf, leaf lettuce, broccoli, and cabbage. The conventionally grown leafy and stem vegetables showed significantly (p<0.05) higher weights and lengths. There was no significant difference in moisture contents of organically and conventionally grown vegetables. The L (lightness), a (redness), and b (yellowness) values of organically and conventionally grown perilla leaf, leaf lettuce, broccoli, and cabbage showed significant differences (p<0.05). Conventionally grown perilla leaf, leaf lettuce, and broccoli showed significantly (p<0.05) higher DPPH and ABTS radical scavenging activities. Overall, the quality characteristics of conventionally grown leafy and stem vegetables were higher than those of organically grown ones. On the other hand, antioxidant activities of organically grown leafy and stem vegetables were higher than those of conventionally grown ones. Further studies are recommended to evaluate other differences such as flavor, organic acid, polyphenol, vitamin, mineral, and bioactivity compounds between organically and conventionally grown vegetables.
연구논문 : 녹차 추출물 및 프로폴리스의 항산화 및 갈변억제 효과
장민선 ( Min Sun Chang ),박미지 ( Mi Ji Park ),정문철 ( Moon Cheol Jeong ),김동만 ( Dong Man Kim ),김건희 ( Gun Hee Kim ) 한국식품조리과학회(구 한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.3
This study was designed to investigate the properties related to browning of hot water and 80% ethanol extracts of green tea (Camellia sinensis) and propolis. The extracts were assessed for polyphenol oxidase (PPO) inhibitory activity and total phenolic and flavonoid contents. In addition, apples were cut into 15 mm thick slices and dipped for 1 min in 0.5% of the green tea extracts and the propolis solutions and stored at room temperature for 24 h. The PPO inhibitory activity of the green tea extracts was better than that of the propolis. The highest DPPH free radical scavenging activity (90.81%), total phenol contents (170.42 mg/mL) and the metal chelating effects (45.93%) were measured in the green tea hot water extracts. The mineral content of the green tea water extracts was 69,328.44 ppm potassium and 2,409.42 ppm magnesium. After 24 h, the △E value of the apple slices treated with the green tea water extracts was the lowest (1.35). The antibrowning effects of the green tea extracts were higher than those of propolis in the apple slices.