Seoul National University · 農学・生物学
Professor Donghwa Chung's research lab specializes in food science and bioprocessing, focusing on the development and characterization of functional food ingredients from marine and plant-based sources. Key research directions include the extraction and application of bioactive compounds—such as tyrosinase inhibitors from sea cucumbers and fermented seaweeds—for health-promoting and cosmetic applications. The lab also investigates the physicochemical properties of probiotic and fermented powders, including moisture sorption, glass transition, and flowability, to enhance product stability and processing efficiency. Additionally, advanced processing techniques like electro-coextrusion for macrocapsule fabrication and fluidized-bed granulation are employed to improve the functionality and delivery of bioactive ingredients.
Figures are computed from collected data and may differ slightly.
The sea cucumber extracts were demonstrated to possess considerable inhibitory potency against the diphenolase activity of tyrosinase, suggesting that the sea cucumber may be a good source of safe and effective tyrosinase inhibitors.
A probiotic powder of poor flowability with high dust content, prepared by spray drying reconstituted skim milk fermented with <i>Lactobacillus rhamnosus</i> GG (LGG), was granulated by fluidized-bed granulation (FBG). The effects of the addition of skim milk powder (SMP) as a fluidizing aid, and of simple moisture-activation with or without dehydration, were investigated with respect to the performance of the FBG process. A fine, poorly fluidizable LGG powder (Geldart Group C) could be fluidize
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