Ewha Womans University · Biochemistry, Genetics and Molecular Biology
Professor Myong-Soo Chung's research lab specializes in advanced food processing and preservation technologies, focusing on sustainable extraction methods, food safety, and the development of functional food packaging materials. Key research directions include subcritical water extraction for bioactive compounds, pulsed electric field pre-treatment to enhance extraction efficiency, and the application of nuclear magnetic resonance (NMR) techniques to study molecular mobility and shelf-life stability. The lab also investigates antimicrobial treatments such as chlorine dioxide for fresh-cut produce and develops polypropylene/clay nanocomposites for improved food packaging performance.
Figures are computed from collected data and may differ slightly.
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
ABSTRACT: Twenty‐three powdered foods and ingredients were subjected to 2 treatments: temperature scan from ‐20 to 110 °C within 2 hours, and storage at 37 °C and 55 °C for 60 d. During temperature scans, the spin‐spin relaxation time T 2 values of individual samples were determined using a nuclear magnetic resonance (NMR) technique, resulting in a temperature‐T 2 curve for each sample. Four typical temperature‐T 2 curve patterns were identified and were found to be closely related to the physic
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