Fresh-cut apples are easily susceptible to browning and microbial spoilage. In this study, an edible coating prepared from Aloe vera gel containing antibrowning solution was applied preserve the quality of fresh-cut during storage. were treated with both 0.5% cysteine then stored at 4 °C for 16 d. The color, firmness, weight loss, soluble solid content, titratable acidity, analysis, sensory evaluation analyzed coated showed delayed reduced loss softening compared control. also effective in...

Objectives As of March 3, 2020, the Shincheonji religious group accounted for majority Korean cases coronavirus disease 2019 (COVID-19). Nonetheless, most likely cause broad spread COVID-19 among members remains largely unknown. Methods We obtained data laboratory-confirmed related to from press releases by public health authorities and news reports. measured period date illness onset confirmation. Results analysed 59 (median age, 30 years). The estimated median between symptom confirmation...

Slightly acidic electrolyzed water (SAEW), an efficient non-thermal microbial inactivation technique, has been broadly applied to control food safety and quality. This study aimed evaluate the bactericidal effects of SAEW treatments on fresh cut cabbage assess optimal treatment conditions for inactivating Pectobacterium carotovorum subsp. (PCC), which is among most common causes soft rot in cabbage. To this end, multivariate statistical analysis was performed using response surface...

Summary Barley protein ( BP ) was extracted from barley flour, and a film prepared. To improve the physical properties of film, nano‐clay incorporated. Among films prepared, composite containing 4% /1% Cloisite Na + had best property. The grapefruit seed extract GSE prepared used as packaging for button mushroom. Packing mushroom with this inhibited microbial growth during storage. After 7 days storage, mushrooms 0.7% reduced populations total aerobic bacteria yeast moulds by 0.95 0.58 log...

Identification of soft rot disease in napa cabbage, an essential ingredient kimchi, is challenging at the industrial scale. Therefore, nondestructive imaging techniques are necessary. Here, we investigated potential hyperspectral (HSI) processing near-infrared region (900-1700 nm) for classifying cabbage quality using measurements. We determined microbiological and physicochemical qualitative properties intercomparison HSI information, extracted characteristics from images to predict...

The factors of brine time, concentration, and temperature, affect the high-quality production brined cabbage used in Kimchi. Although changes Kimchi quality depending on time concentration have been reported, temperature not explored. Here, we optimized process considering specific conditions (15–25 °C), (10–14%), osmosis duration (14–18 h) affecting characteristics such as pH, titratable acidity, soluble solid content, glucose, fructose, lactic acid bacteria mass transport (salt gain, water...

White colony-forming yeast (WCFY) is a major source of food spoilage. Although it does not cause cytotoxic reactions, WCFY on kimchi results in unpleasant odors that are unappealing to consumers, resulting economic losses and wastage. Chemical physical disinfection methods for have limitations. Surface dielectric barrier discharge (S-DBD) plasma treatment recent innovation shows promise inactivating WCFYs; however, this approach has yet been tested kimchi. Therefore, study, we aimed...

This study was conducted to determine the potential use for salted Kimchi cabbage and kimchi paste by analyzing quality characteristic of prepared with stored them. Salted cabbages were packed 2% brine at 4℃ 8 weeks, respectively. 0 day every week weeks. The salinity titratable acidity lower than control. results salinity, pH moisture contents did not show any significant differences during storage, however, increased. In sensory evaluation, showed higher score in overall preference 4.9~6.1...

Recently, and considering the COVID-19 pandemic, there has been a growing consensus that disinfection of surfaces contaminated with pathogenic viral particles is essential. Chemical disinfectant sprays are effective at preventing spread infectious human noroviruses (Hu-NoVs) in healthcare public areas. We assessed virucidal activity slightly acidic electrolyzed water (SAEW) spray on fomite surfaces. A multivariate statistical assessment combined response surface methodology (RSM) Box-Behnken...

Various studies have investigated the presence of microplastics (MPs) in food and their potential hazardous impact on human health. The frequency exposure to MPs, particularly through consumption manufactured drinking water, is increasing. However, data regarding MP contamination brine brined cabbage used for production kimchi are limited. Here, we quantified MPs process water during cabbage. Pretreatment by performing a filtration step resulted an MP-removal efficiency 98.7-100%; 3671 ± 174...

포도씨박으로부터 추출된 단백질에 다양한 가소제를 첨가하여 포도씨박 단백질(DGP) 필름을 제조하였고, 또한 DGP 필름의 물성을 개선시키기 위해 nanoclay나 젤라틴을 복합필름을 제조하였다. 사용된 가소제 fructose(FRU), sucrose(SUC), polypropylene glycol(PPG) 가운데<BR>SUC와 PPG를 2.5, 0.5% 비율로 첨가한 필름이 가장 필름 물성이 좋았다. 복합필름의 경우, nanoclay(Cloisite Na?)를 첨가함으로써 향상되었는데 5% Cloisite Na?를 인장강도와 신장률이 각각 1.45 MPa, 71.91%였다. DGP와 젤라틴의 복합필름에서는 첨가량이 증가할수록 투습도는 증가하였고, 신장률은 감소하였다. 특히 gelatin 비율이 2%일 때 20.95 MPa와 12.25%로 본 연구결과, 미활용 되고 있는 포도씨박을 이용하여 제조한 가식성 필름은 식품포장재로써의 사용이 가능하다고 판단된다.

The aim of this study was to provide the quality index salted Korean cabbage in a short-term distribution system. Salted cabbages were packaged with or without 2% salt water, and then distributed conventional system (CVS) cold-chain (CCS) for 6 h. material temperature samples water gradually increased 19.57°C 19.43°C CVS, respectively 10.73°C 12.90°C CCS, respectively. Salinity materials CCS did not change, whereas salinities CVS 1.2 1.7 fold higher, Also, slight increase acidity observed...