한재준 교수

In the present study, polycaprolactone (PCL) composite films incorporated with various concentrations of grapefruit seed extract (GSE) as an antimicrobial agent were prepared using a twin-screw extruder. Physical characteristics as well as antimicrobial properties of the PCL/GSE composite films were analyzed. The results showed that the surface color of the films gradually changed with increasing GSE concentration. Fourier transform infrared spectra indicated no significant structural changes su

Currently, active research is being focused on the development of future foods that can replace conventional meat. Meat analogues have been drawing considerable attention as possible alternatives to meat. In this study, the possibility of using rice protein isolate (RPI) to create meat analogues was investigated. Therefore, novel textured rice proteins (TRPs), which are meat analogues, were prepared from RPI and soy protein isolate (SPI) as primary raw materials by blending RPI and SPI at ratios

Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. To investigate the effect of SSO content on the physicochemical, mechanical, and optical properties of the films, they were supplemented with various concentrations (0, 0.5, 1, and 2%, w/w) of SSO. Increasing SSO content tended to decre

A new method for encapsulation of micronutrients was successfully developed. The encapsulation matrix consisted of two polymers (alginate and chitosan), which were functionalized by acylation with palmitoyl chloride. The structural modifications of polymers were confirmed by Fourier transform infrared (FTIR) spectroscopy. Beads were formed by ionic gelation, and their mechanical and physical characteristics (puncture strength and deformation, viscoelasticity, water vapor permeability, and rate o

The aim of this study was to improve the fat stability in walnut ( Juglans regia L.) kernels using an edible coating treatment. Coating solutions were composed of soy protein isolate (SPI), carboxymethylcellulose (CMC) and catechin (CT). Walnuts were dipped in coating solution, dried and stored under abuse temperature condition (35 °C) for 21 days. Lipid oxidation was evaluated by peroxide and thiobarbituric acid reactive substance (TBARS) measurements. Results showed a slight decrease in peroxi