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Cheigh, Chan-Ick,Park, Mi-Hyun,Chung, Myong-Soo,Shin, Jung-Kue,Park, Young-Seo Elsevier 2012 Food Control Vol.25 No.2
<P><B>Abstract</B></P><P>The purpose of this study was to compare the degree of microbial inactivation and cell damage induced by intense pulsed light (IPL) and short-wavelength ultraviolet (UVC) in <I>Listeria monocytogenes</I> and <I>Escherichia coli</I> O157:H7. The viability of the food-borne pathogens treated with IPL and UVC (254 nm) decreased exponentially with treatment time. Particularly dramatic reductions in <I>L. monocytogenes</I> and <I>E. coli</I> O157:H7 were observed for IPL treatments at energy densities of 376 and 455 W/m<SUP>2</SUP>, with an approximately 7-log reduction for a treatment time of 60–180 s. Also, a 4-log reduction of <I>L. monocytogenes</I> and a 5-log reduction of <I>E. coli</I> O157:H7 were achieved with UVC irradiation for 1200 s. The types and amounts of IPL- and UVC-induced DNA damage in both microorganisms were determined and compared. DNAs from cells irradiated with either IPL or UVC accumulated double-strand breaks (DSBs), single-strand breaks, and cyclobutane pyrimidine dimers, and with a similar pattern; however, more DSBs were detected following UVC than following IPL in both types of microorganism. Transmission electron microscopy observations of IPL- and UVC-induced cell damage clearly indicate that bacterial cell structures were destroyed by IPL treatment but not by UVC treatment.</P> <P><B>Highlights</B></P><P>► Cell damage induced by intense pulsed light (IPL) and UVC irradiation were compared. ► The viability of pathogens decreased exponentially with IPL treatment time. ► More double-strand breaks accumulated in DNA from bacteria treated with IPL than UVC. ► Bacterial cell structures were destroyed by IPL treatment but not by UVC treatment.</P>
Effect of High Pressure Processing on the Microbiological Shelf-life of Beef Patties
( Chan-ick Cheigh ),( You-lee Kang ),( Myong-soo Chung ) 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.2
The purposes of this study was to investigate the effect of high pressure processing (HPP) on a sterilization and microbiological shelf-life of commercial beef patties by varying the pressure level (200, 300, 400, and 500 MPa), treatment time (0-10 min), and storage period (0-16 day at 4℃). The HPP treatment of 200 MPa were ineffective, however the treatment of 300, 400, and 500 MPa reduced the bacterial count by 0.61-1.16, 1.11-1.69, and 2.73-3.86 log (CFU/g), respectively. During 16 days of storage, the viable cell numbers in beef patties treated with 400 and 500 MPa were substantially lower than those in the non-treated control. The control count reached 6.6 log CFU/g after 16 days at 4℃, but after the same storage time, the counts in HPP-treated samples of 400 and 500 MPa were 4.7 and 3.1 log CFU/g, respectively. After an HPP treatment of 200-500 MPa, the pH values were approximately 5.83-6.28. During the 16 days of storage, the pH values in the samples of 400-500 MPa were maintained at initial levels throughout the storage period, regardless of treatment time for HPP.
최찬익 ( Chan Ick Cheigh ),이진희 ( Jin Hee Lee ),정명수 ( Myong Soo Chung ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.3
Thermally processed vegetables have long been considered to have lower nutritional values compared to fresh produce. This consideration is based on the fact that ascorbic acid(vitamin C) or other thermolabile compounds may lose their activity due to oxidation or by consequence of leaching into the water during home cooking or industrial processing, such as by blanching. In this study, major agricultural products such as carrots, broccoli, and potatoes were exposed to steam treatments of different types. Then, changes in color and levels of ascorbic acid, carotene, and moisture in the fresh and steam processed vegetable samples were measured and evaluated. The results clearly showed that steam-processing using a natural convection type method was superior to the other treatments in terms of quality, including color and nutrient retention, among all the vegetables tested.
아임계수를 이용한 사과 과피 플라보노이드의 효율적 추출 및 항산화 활성 평가
최찬익 ( Chan Ick Cheigh ),유서연 ( Seo Yeon Yoo ),정명수 ( Myong Soo Chung ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.3
The effect of subcritical water for the extraction of total polyphenols and flavonoids from apple peel was investigated, and then the antioxidant activity of the extracts was estimated. Maximum yields of total polyphenolic compounds(36.4±1.9 mg quercetin equivalent(QE)/g dried material) and flavonoids(9.9±0.8 ㎎ QE/g dried material) were obtained by subcritical water extraction(SWE) with operating conditions of 190℃, 1,300 psi, and 20 min. Furthermore, the highest antioxidant activity(76.1±1.1%) was observed in the extract obtained from SWE using the same conditions. The flavonoids from the SWE of apple peel were compared to three conventional extraction methods in terms of their extraction efficiency and antioxidant activity. The SWE was significantly more effective than hot water (90℃), methanol, and ethanol extraction for flavonoid yield by 4.7-, 2.2-, and 1.3-fold, respectively, and for antioxidant activity by 11.0-, 4.9, and 2.8-fold, respectively.
추출방법에 따른 감귤 과피 유래 Flavonoid의 추출효율 및 항산화 효과에 대한 비교
최찬익 ( Chan Ick Cheigh ),정원근 ( Won Guen Jung ),정은영 ( Eun Young Chung ),고민정 ( Min Jung Ko ),조상우 ( Sang Woo Cho ),이재환 ( Jae Hwan Lee ),장판식 ( Pahn Shick Chang ),박영서 ( Young Seo Park ),백현동 ( Hyun Dong Paik 한국산업식품공학회 2010 산업 식품공학 Vol.14 No.2
The extraction of polyphenol and flavonoid from citrus peel was performed by the ethanol, sugar, hot water (80oC), and subcritical water extraction methods. The maximum yields of total polyphenolic compounds (27.25±1.33mg QE/g DCP, QE and DCP indicate quercetin equivalent and dried citrus peel, respectively) and flavonoids (7.31±0.41mg QE/g DCP) were obtained by subcritical water extraction (SWE) with operating conditions of 190oC, 1300 psi, and 10 min. The yields by SWE were over 7.2-, and 8.5-fold higher than those of total polyphenols (3.79±0.73mg QE/g DCP) and flavonoids (0.86±0.27mg QE/g DCP) obtained using the ethanol extraction, which showed the highest extraction efficiency among tested conventional methods, respectively. Antioxidant activities of extracts obtained by different methods showed no significant differences. However, the relative antioxidant yield per 1 g dried citrus peel by SWE (190oC, 10 min) was over 9.5-fold higher than that by the ethanol extraction.
연구본문 : 흑미강으로부터 유용 폴리페놀 및 플라보노이드의 추출효율 증진을 위한 아임계수의 효과
최찬익 ( Chan Ick Cheigh ),정은영 ( Eun Young Chung ),고민정 ( Min Jung Ko ),조상우 ( Sang Woo Cho ),장판식 ( Pahn Shick Chang ),박영서 ( Young Seo Park ),이경아 ( Kyoung Ah Lee ),백현동 ( Hyun Dong Paik ),김기태 ( Kee Tae Kim 한국산업식품공학회 2010 산업 식품공학 Vol.14 No.4
The extraction of polyphenol and flavonoid from black rice bran was performed by diverse extraction methods using the sugar solution, ethanol, hot water (80℃), and by subcritical water extraction (SWE) method. By SWE under operating conditions of 190℃, 1,300 psi, and 10 min, the maximum yields of total polyphenolic compounds (35.06±1.28 mg quercetin equivalent (QE)/g dried material and flavonoids (7.08±0.31 mg QE/g dried material) could be obtained. These results were over 11.77- and 12.21-fold higher than those of the ethanol extraction, which showed the highest extraction efficiency among tested conventional methods in total polyphenols (2.98±0.74 mg QE/g dried material) and flavonoids (0.58±0.21 mg QE/g dried material), respectively. Though the highest antioxidant activity (87.14±1.14%) was observed at the dried extract obtained from ethanol method, the relative antioxidant activity per 1 g dried black rice bran by SWE (190℃, 10 min) was over 11.53-fold higher than that by the ethanol extraction.
최찬익(Chan-Ick Cheigh) 한국식품과학회 2014 한국식품과학회지 Vol.46 No.5
본 연구는 최근 매우 우수한 가열 매체로 인정받고 있는 저온스팀(soft steam) 열처리 공정의 natural convection (NC) 방식과 forced convection-boiler (FC-b) 및 forced convection-fan (FC-f) 방식을 이용하여 처리온도(60, 70, 80℃) 및 시간(0-60분)에 따른 감자의 전처리 특성을 비교 평가하고자 하였다. 스팀처리 방식에 따른 가열실 내부의 온도변화와 감자 내·외부의 온도변화, 감자의 cook value, ascorbic aicd 및 수분의 함량과 중량감소율의 변화를 관찰한 결과, 모든 처리조건에서 FC-b 및 FC-f의 강제대류 방식에 비해 자연대류의 NC 방식이 이들 전처리 특성에 대해 우수한 결과를 나타냄을 확인할 수 있었다. 따라서, 본 연구의 결과들은 감자의 가공 및 전처리를 위해 현재 사용되고 있는 기존의 열처리 공정에 대한 대안으로써 NC 방식 스팀처리의 높은 효율성 및 산업적 적용에 대한 가능성을 제시하고 있다. This study aimed to investigate the effects of various soft steam treatments, namely, forced convection-boiler, forced convection-fan, and natural convection, on the pretreatment characteristics of potatoes. In this study, potatoes were exposed to various cooking conditions, including steaming method, treatment time (0-60 min), and temperature (60, 70, 80℃). Then, changes in temperature, cook value, ascorbic acid content, moisture content, and weight loss in the fresh and steam-treated samples were measured and evaluated. The results clearly showed that natural convective steaming was superior to other treatments in terms of heating characteristics, cook value (FC-b: 46.4±1.7, FC-f: 21.8±1.1, NC: 52.1±1.9 min at 80℃), ascorbic acid content (FC-b: 36.5±2.7, FC-f: 28.5±2.9, NC: 48.2%±2.5% at 80oC), moisture retention (FCb: 74.6±0.8, FC-f: 71.5±0.5, NC: 77.6%±0.4% for 60 min at 80oC), and weight loss (FC-b: 13.9±0.8, FC-f: 15.6±0.6, NC: 10.6%±0.7% for 60 min at 80℃) for thermally processed potatoes.
Sporicidal Activities of Various Surfactant Components against Bacillus subtilis Spores
CHO, WON-IL,CHEIGH, CHAN-ICK,HWANG, HEE-JEONG,CHUNG, MYONG-SOO ational Association for Food Protection 2015 Journal of food protection Vol.78 No.6
<P>The sporicidal activities against Bacillus subtilis spores of surfactant components with hydrophilic and hydrophobic properties that can lead to the denaturation of various proteins comprising the spore structure were investigated. The reduction in spore numbers by each of the surfactant components bornyl acetate, geranyl acetate, pinene, p-cymene, camphene, citral, 2,3-dihydrobenzofuran, polylysine, and thiamine dilaurylsulfate at 1% was estimated at 1 to 2 log CFU/ml. The average hydrophile-lipophile balance value of surfactants with sporicidal activity causing a reduction of 1 to 2 log CFU/ml was 9.3, with a range from 6.7 to 15.8, which is similar to the values of various chemical surfactants of 9.6 to 16.7. The results also showed that the surfactants that were hydrophobic were more effective than those that were hydrophilic in killing B. subtilis spores. Furthermore, the sporicidal effect of surfactants like geranyl acetate and γ-terpinene was significantly enhanced in the presence of a germinant, because l-alanine and synergistic cofactors (e.g., K+ ions) trigger cortex hydrolysis in spores.</P>
Mun-Sil Choi,Chan-Ick Cheigh,Eun-Ae Jeong,Jung-Kue Shin,Ji-Yong Park,Kyung-Bin Song,Jong-Hyun Park,Ki-Sung Kwon,Myong-Soo Chung 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.6
Enterobacter sakazakii is a representative microorganism whose presence in infant foods can cause serious disease. The purposes of this study were to determine the inactivation effects of intense pulsed light (IPL) on E. sakazakii and the commercial feasibility of this sterilization method. The inactivation of E. sakazakii increased with increasing electric power and treatment time. The cells were reduced by 5 log cycles for 4.6 and 1.8 msec of treatment at 10 and 15 ㎸ of electric field strength, respectively. The sterilization effects on commercial infant foods were investigated at 15 ㎸. The cell population in an infant beverage, an infant meal, and an infant powdered milk product inoculated with E. sakazakii were inactivated exponentially as a function of time and reduced by 4.0, 2.5, and 1.5 log cycles for 9.4, 7.0, and 7.0 msec of treatment time, respectively.