푸드테크에서의 식육 단백질 대체식품 활용방안 및 미래 전망

김예지,차지윤,김정헌,김태경,박민경,이재훈,최윤상 한국식품과학회 2023 식품과학과 산업 Vol.56 No.3

Alternative proteins, which can replace traditional animal- derived proteins in the conventional livestock industry, are receiving significant attention through innovative utilization of food tech. Plant-based foods, edible insects, and cell-based foods are typical fast-growing alternative food groups, which are used as meat protein substitutes based on their respective advantages. Plant-based foods continue to be studied for quality improvement by combining various food technologies. As for insect protein, the types of insects used for food are increasing, and processing techniques and utilization methods suitable for each insect are being studied. Cell-based foods are expected to have the most similarity to meat characteristics, and research considering production efficiency and economic feasibility will continue to be necessary. The process of improving product quality and maximizing production efficiency through continuous research on food tech technology, as well as proving the safety of new food groups, will be required.

Factors affecting long-term availability of medicinal plants in India

Singh Preet Amol,Dash Subhransu,Choudhury Abinash,Bajwa Neha 한국작물학회 2024 Journal of crop science and biotechnology Vol.27 No.2

The majority of conventional medications and food supplements are created following the processing of medicinal plants. As majority of the medicinal plants are collected from the forests, the rise in the demand for herbal goods is placing significant strain on the forests while encouraging unsustainable wild harvesting of therapeutic plants. The current study's objective is to gain insight into current debates on the value chain of medicinal or therapeutic plants, role of various Indian acts, i.e., Forest Act, Forests Right Act, export, and other variables affecting the sustainable supply of herbs. A targeted literature search on online databases, scientific studies, and authentic texts was performed to understand the value chain, consumption, export, Indian laws, endangered species, and capacity building institutions, limitations, and future of medicinal plants. The World Flora Online database was used to verify the scientific names of the plants. Value chains for medicinal plants are wide and complex. There is need to weaken the role of middlemen and giving forest gatherers and farmers more negotiating leverage especially through artificial intelligence. The Ministry of AYUSH and National Medicinal Plants Board both play significant roles in India's medicinal plant sector. The different acts and rules pertaining to medicinal plants conservation, usage, transit, and trade should work in harmony and there is need for exclusive medicinal plants policy across India. Maintaining a balance between the protection of medical plant species and a sustainable supply of herbs to support the sector based on medicinal plants while empowering forest gatherers is urgently needed

Application of DNA barcoding for ensuring food safety and quality

지라파트 다완,안주희 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.11

With increasing international food trade, food quality and safety are high priority worldwide. The consumption of contaminated and adulterated food can cause serious health problems such as infectious diseases and allergies. Therefore, the authentication and traceability systems are needed to improve food safety. The mitochondrial DNA can be used for species authentication of food and food products. Effective DNA barcode markers have been developed to correctly identify species. The US FDA approved to the use of DNA barcoding for various food products. The DNA barcoding technology can be used as a regulatory tool for identification and authenticity. The application of DNA barcoding can reduce the microbiological and toxicological risks associated with the consumption of food and food products. DNA barcoding can be a gold-standard method in food authenticity and fraud detection. This review describes the DNA barcoding method for preventing food fraud and adulteration in meat, fish, and medicinal plants.

Anti-carcinogenic and Anti-bacterial Properties of Selected Spices: Implications in Oral Health

( Anjali Ganjre ),( Rahul Kathariya ),( Neeta Bagul ),( Vivek Pawar ) 한국임상영양학회 2015 Clinical Nutrition Research Vol.4 No.4

“Let food be thy medicine and medicine be thy food”, as said by the father of medicine, Hippocrates in 431 B.C. Nature has provided us with a variety of treatment modalities in the form of food. For the first 5,000 years of civilization, humans relied on herbs and foods for medicine. Only in the past 60 years have we forgotten our medicinal roots in favor of patented medi-cines. While pharmaceutical ingredients have their value, we should not overlook the well-documented, non-toxic and inex-pensive healing properties of food. As an individual we consume food several times a day without a complete understanding of its innate qualities. As part of a daily diet, food plays a significant role in helping our bodies function at their best. There are hundreds of extremely nutritious foods, but the items in this article do more than providing healthy nutrients. Many of them consist of ingredients with hidden pharmaceutical qualities ranging from anti-inflammatory to anti-carcinogenic agent. They not only boost our innate immunity but also act as an adjunct to medicines for specific treatment. Prevention and management of symptoms can often be improved significantly through the foods we consume regularly. This paper overviews these benefi-cial traits of food ingredients, consumed on a daily basis, in various oral diseases.

음식 부산물 혼합 가축분퇴비 사용 시 블랙카본과 유용 미생물 적용에 따른 상추 생육 및 토양환경 평가

정영재,이승하,나홍식,김성헌,권순익,심재홍 경상국립대학교 농업생명과학연구원 2022 농업생명과학연구 Vol.56 No.6

Food waste has been widely used to recycle resources for compost and feed because of landfill and ocean disposal were prohibited. Among the recycling methods, the food waste compost produced by composting method is applied to agricultural lands due to improves crop productivity. However, the concentration of salt in food waste compost should be considered because of the effect on crop growth. To reduce the effect of salt, treat with black carbon and Plant-Growth-Promoting Bacteria (PGPB) was considered when the application of food waste compost in agricultural land. Therefore, this study was conducted to investigate changes in the quantity of lettuce (Lactuca sativa L.) and soil characteristics when fertilized black carbon (type of biochar) and PGPB with food waste compost. Treatments were conducted non-fertilizing (NF), inorganic fertilizer (NPK), inorganic fertilizer + food waste compost (NPKF, control), inorganic fertilizer + food waste compost + black carbon (NPKFC), inorganic fertilizer + food waste compost + PGPB (NPKFB), inorganic fertilizer + food waste compost + black carbon + PGPB (NPKFCB). The result of lettuce growth, day after transplanting (DAT) 21, the leaf length was 20.7 cm, leaf width was 20.2 cm and SPAD was 32.0 in NPKFCB and it was highest among the treatment. Also, productivity of lettuce, total leaf numbers were highest at 28.8 in NPKFCB. The quantity index NF was lowest at 84.1 and the highest at 128.7 in NPKFCB. It is observed that nutrients such as K, P and Ca supplied from black carbon and microbial activation helped improve crop productivity. The pH in soil was highest at 6.9 for NPKFB and EC was highest at 1.7 ds m-1 in NPKF. 음식물류폐기물 직매립, 해양투기 등이 금지됨에 따라 음식물류폐기물은 대부분 자원화를 통해 처리되며 퇴비화하여 생산한 음식물류혼합퇴비(이하, 음폐퇴비)는 작물 생산성을 향상 등을 위하여 농경지에 퇴비로 사용한다. 하지만, 염분 집적에 의한 작물 생육이 우려되며 이에 따른 피해를줄이기 위하여 음폐퇴비와 블랙카본, 유용 미생물을 함께 사용하면 염분에 의한 피해를 줄일 수 있을 것으로 기대된다. 이에 본 연구는 음폐퇴비와바이오차의 한 종류인 블랙카본, 유용 미생물을 처리 시 상추의 수량과 토양 특성 변화를 알아보고자 하였다. 처리구는 무비구(NF), 무기질 비료(NPK), 무기질 비료 + 음폐퇴비 (NPKF, 대조구), 무기질 비료 + 음폐퇴비 + 블랙 카본 (NPKFC), 무기질 비료 + 음폐퇴비 + 미생물 (NPKFB), 무기질 비료 + 음폐퇴비 + 블랙카본 + 미생물 (NPKFCB)이다. 상추 생육 조사 결과, 생육 후기인 21일째에 NPKFCB 처리구에서 엽장 20.7 cm, 엽폭 20.2 cm, SPAD-502 32.0으로 가장 생육이 좋았으며, 수량 조사 결과 또한 NPKFCB 처리구에서 주당 총 엽수가 28.8개로 가장많았다. 수량지수는 무처리가 84.1로 가장 낮았고 NPKFCB 처리구에서 128.7로 가장 높았다. 이는 블랙카본에서 공급되는 K, P, Ca 등의 양분과미생물 활성화가 작물 생산성 향상에 도움을 준 것으로 판단된다. 토양 화학성 분석 결과 pH는 NPKFB 처리구에서 6.9로 가장 높았으며, EC는NPKF에서 1.7 dS m-1로 가장 높았다.

시판 식물성 식품의 저장온도 및 저장기간별 세균균속의 변화

박석기,이용욱,나승식 대한보건협회 2000 대한보건연구 Vol.26 No.2

Out of a total of 118 genera isolated from commercially distributed plant foods, 34 genera were identified and among them the predominant genera were Pseudomonas(28.8%) and followed by Bacillus(26.3%), Staphylococcus(11.0%). Out of 1345 isolates from commercially distributed plant foods stored at 10℃, 20℃ and 30℃ for 14 days, 25 genera were identified and Pseudomonas(30.3%), Bacillus(23.4%) and Staphylococcus(8.6%) were predominant. The predominant genus among 491 isolates isolated from commercially distributed plant foods stored at 10℃ was Pseudomonas(35.2%), followed by Bacillus(22.8%) and Staphylococcus(7.9%). The predominant genus among 419 isolates isolated from commercial plant foods stored at 20℃ was Pseudomonas(27.7%) followed by Bacillus(24.3%) and Staphylococcus(7.6%) and the predominant genus among 435 isolates isolated at 30℃ was Pseudomonas(27.4%) followed by Bacillus(23.2%) and Staphylococcus(10.1%). Consequently, Pseudomonas and Bacillus were the most influent bacteria for the storage time and temperature in the commercially distributed plant foods. When it was in the higher storage temperature, Bacillus was highly influenced, and in the lower storage temperature, Pseudomonas was influenced. But the longer the storage time was, the greater the hygienic influence of Bacillus, and the shorter the storage time was, the greater the hygienic influence of Pseudomonas was.

Determination of niacin profiles in some animal and plant based foods by high performance liquid chromatography: association with healthy nutrition

( Jale Çatak ) 한국축산학회(구 한국동물자원과학회) 2019 한국축산학회지 Vol.61 No.3

Vitamin B₃ (niacin) is essential for all living cells and plays a central role in energy metabolism and oxidative phosphorylation. Vitamin B₃, a water-soluble vitamin, is present in the form of nicotinic acid and nicotinamide, a monocarboxylic acid derivative of pyridine. While nicotinic acid is commonly effective in lowering cholesterol levels, unlike nicotinic acid, nicotinamide is ineffective on lipids. Presence rates of nicotinic acid and nicotinamide, which are the available forms of vitamin B₃, are different for each food. However, the studies in the literature are generally based on the analysis of total amount of vitamin B₃ in foods and the studies determining the profile of vitamin B₃ in foods are limited. The aim of the study was to determine the vitamin B₃ profiles of 10 kinds of animal based food and 10 different plant based food samples. In this study, 10 kinds of animal based food samples consisting of veal (veal steak fillet), chicken (breast), turkey meat (thigh), goat meat (leg, belly), lamb (leg, back, arm), mutton (belly), bovine meat (loin) and 10 different plant based food samples namely; barley, rye, wheat (bread), wheat (durum), oat, rice, dried pea, green lentil, red lentil and chickpea were studied by high performance liquid chromatography using post-column derivatization system. The presence rates of nicotinic acid and nicotinamide were determined in the meat samples as 30% and 70% and as 87% and 13% in the cereal and legume samples, respectively. Nicotinic acid levels were found in low amounts in the meat samples. The amounts of nicotinic acid in the cereal and legume samples were significantly higher than the meat samples. Consequently, the plant based foods such as cereals and legumes, with a ratio of 87% nicotinic acid presence, standout as the best source of nicotinic acid and encouraging regular intake of those cereals and legumes containing rich nicotinic acid would remove nicotinic acid deficiency in human.

Gastronomic ethnobiology of “terites”—a traditional Batak Karo medicinal food: A ruminant's stomach content as a human food resource

Endang C. Purba,Marina Silalahi,Nisyawati 한국식품연구원 2018 Journal of Ethnic Foods Vol.5 No.2

Background: Terites is a traditional food of Batak Karo ethnic group, which is cooked with a juice of partly digested food (chyme) of slaughtered cattle. The stomach juice serves as a soup base, cooked together with certain wild and cultivated vegetables, aromatic herbs and possibly also meat. The objectives of this ethnobiological study were to describe terites preparation, document plant species used and to discuss possible implications for the human nutrition. Methods: The data were gathered through individual interviews and group discussions with informants from 6 villages in Karo regency of North Sumatra. The plant specimens were collected in the field and identified taxonomically. Results: A total of 29 plant species belonging to 17 families were used to prepare terites. The main rationale behind consuming this indigenous food was its perceived medicinal value, particularly for the treatment of digestive disorders. Karo people use several lesser-known wild food plants for preparation of this local specialty. To best of our knowledge, consumption of chyme in tropical Asia is so far unique solely to the Batak Karo people. The present ethnographic record of consuming chyme as a medicinal food is also discussed in the context of paleodietary reconstructions. Conclusion: This extraordinary food heritage of Karo indigenous gastronomy, based on traditional knowledge, indicates rich foodscapes and bio-cultural diversity of the Batak Karo ethnic group.

The cultivation of wild food and medicinal plants for improving community livelihood

Innocent Balagizi Karhagomba,Adhama Mirindi T,Timothee B. Mushagalusa,Victor B. Nabino,Kwangoh Koh,Hee Seon Kim 한국영양학회 2013 Nutrition Research and Practice Vol.7 No.6

This study aims to demonstrate the effect of farming technology on introducing medicinal plants (MP) and wild food plants (WFP) into a traditional agricultural system within peri-urban zones. Field investigations and semi-structured focus group interviews conducted in the Buhozi community showed that 27 health and nutrition problems dominated in the community, and could be treated with 86 domestic plant species. The selected domestic MP and WFP species were collected in the broad neighboring areas of the Buhozi site, and introduced to the experimental field of beans and maize crops in Buhozi. Among the 86 plants introduced, 37 species are confirmed as having both medicinal and nutritional properties, 47 species with medicinal, and 2 species with nutritional properties. The field is arranged in a way that living hedges made from Tithonia diversifolia provide bio-fertilizers to the plants growing along the hedges. The harvest of farming crops does not disturb the MP or WFP, and vice-versa. After harvesting the integrated plants, the community could gain about 40 times higher income, than from harvesting farming crops only. This kind of field may be used throughout the year, to provide both natural medicines and foods. It may therefore contribute to increasing small-scale crop producers’ livelihood, while promoting biodiversity conservation. This model needs to be deeply documented, for further pharmaceutical and nutritional use.

대체 단백질을 활용한 미래형 푸드테크 분석 연구

용해인 ( Hae In Yong ),김태경 ( Tae-kyung Kim ),강민철 ( Min Cheoul Kang ),이민혁 ( Min-hyeock Lee ),김미란 ( Mi-ran Kim ),차지윤 ( Ji Yoon Cha ),최윤상 ( Yun-sang Choi ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.5

Purpose: This study was conducted to contribute to the vitalization of the food industry through the analysis of future food technology for producing alternative proteins. The demand for protein is expected to increase due to population growth, but it may be difficult to match protein production compared to the demand. Methods: Food technology for the production of alternative proteins to meet the demand was examined through paper and patent analysis. Results: Meat production that relies on traditional livestock farming cannot meet the growing protein demand, due to climate change and resource depletion. Alternative protein is a future food technology that can replace the traditional livestock industry, which in turn can revitalize the sustainable food industry and contribute to economic growth. Alternative proteins are mainly classified into cultured meat, edible insects, and alternative vegetable proteins. Cultured meat refers to edible protein obtained by collecting live animal cells and multiplying them using cell engineering technology. Proteins extracted from edible insects may also be used in food material. Plant-based protein alternatives include technology that uses plant-derived proteins to manufacture foods similar to livestock foods such as meat and eggs. Through the analysis of future food technology for alternative proteins, we have attempted to examine the competitiveness of original technology that can replace the traditional livestock industry. Conclusion: The results of this study provided information on the development of new source technologies by combining various food technologies involving cultured meat, edible insects, and vegetable protein as replacements for traditional livestock protein.