Myung-Soo Jung
Ewha Womans University · Agricultural and Biological Sciences
About the Lab
Professor Myung-Soo Jung's research lab specializes in sustainable extraction technologies and functional food materials, focusing on eco-friendly methods such as subcritical-water extraction (SWE) and pulsed electric field (PEF) pre-treatment to recover bioactive compounds like polyphenols, flavonoids, anthocyanins, and triterpene saponins from natural sources. The lab investigates the physicochemical behavior of food components under thermal and electrical treatments using advanced analytical techniques such as NMR and spectroscopy, aiming to optimize extraction efficiency and stability. Additionally, the lab develops functional nanocomposites, particularly for food packaging applications, by enhancing the mechanical and barrier properties of polymers with clay fillers and compatibilizers. Their work bridges green chemistry, food science, and materials engineering to advance natural product utilization and sustainable packaging solutions.
Research Overview
Research Output Trend
Figures are computed from collected data and may differ slightly.
Selected Papers
15Subcritical-water extraction is an ecofriendly method for extracting antioxidant compounds only using water. The Subcritical-water extraction was employed for the extraction of bioactive compounds from Orostachys japonicus known as rock pine by investigating the use of various temperatures (110-260 °C) and extraction times (5-20 min). The Subcritical-water extraction condition at 220 °C for 15 min; the total phenolics content (39.9 ± 4.1 mg/g), flavonoids content (11.4 ± 0.6 mg/g), and antioxida
This study determines the optimal extraction conditions for the subcritical-water extraction (SWE) of anthocyanin from blueberries and chokeberries and compares the performance using conventional extraction methods. SWE is carried out under different conditions of extraction temperature (110 °C, 130 °C, 150 °C, 170 °C, 190 °C, and 200 °C), extraction time (1, 3, 5, and 10 min), and solvent pH (water and 1% citric acid). The solubility and stability of anthocyanin from blueberries and chokeberrie
Research Areas
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