An exploratory study on sanitation improvement in school foodservices through consulting at selected schools
일부 학교급식 위생관리 컨설팅을 통한 개선사항 도출 연구
조해림 Hae-lim Cho , 김서진 Seo-jin Kim , 김중범 Jung-beom Kim , 김수연 Soo-youn Kim
41(3) 151-161, 2025
DOI:10.9724/kfcs.2025.41.3.151
조해림 Hae-lim Cho , 김서진 Seo-jin Kim , 김중범 Jung-beom Kim , 김수연 Soo-youn Kim
DOI:10.9724/kfcs.2025.41.3.151
Abstract
Purpose: This study aimed to assess the sanitary management status of school foodservices in Korea and to propose practical strategies for improvement. Methods: Field monitoring was conducted at 34 schools from August to October in 2021 and 2022. A standardized checklist based on the School Foodservice Sanitation Manual was used, and additional assessments included adenoisine triphosphate(ATP) bioluminescence testing and illuminance (Lux) measurements in inspection zones, worktables, and gas stoves. ATP was measured using a luminometer on selected surfaces, including gloves, cutting boards, knives, and refrigerator handles. Results: Key findings revealed frequent deficiencies in maintenance of the facility maintenance, pest control, and proper temperature-humidity regulation. In terms of work hygiene, issues included improper separation of utensils and clothing, inadequate flow in cooking procedures, and failures in temperature control. ATP testing showed high contamination on refrigerator handles and tables, while cutting boards and trays showed relatively better results. Illuminance levels were generally within acceptable standards. However, inspection zones and gas stove areas occasionally failed to meet the required illumination values (Lux). Conclusion: Despite ongoing efforts to improve school foodservice hygiene, this study highlights persistent gaps, particularly in surface cleanliness and lighting adequacy. It is necessary to implement effective educational programs and develop practical training materials to ensure hygienic management of school meal kitchens. Furthermore, continuous field-oriented monitoring should be conducted to sustain and improve sanitary practices.
Key Words
School foodservice, sanitary, monitoring, ATP, illuminance
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Study on nutritional ingredient analysis in meal-kit: sugars, sodium, saturated fatty acid and trans fatty acid
밀키트(Meal Kit)의 영양성분 분석 연구: 당, 나트륨, 포화지방, 트랜스지방 중심으로
이경아 Kyeongah Lee , 최채만 Chaeman Choi , 정선옥 Sunok Jeong , 이새람 Saeram Lee , 황인숙 Insook Hwang , 박주성 Jooseoung Park
41(3) 162-169, 2025
DOI:10.9724/kfcs.2025.41.3.162
이경아 Kyeongah Lee , 최채만 Chaeman Choi , 정선옥 Sunok Jeong , 이새람 Saeram Lee , 황인숙 Insook Hwang , 박주성 Jooseoung Park
DOI:10.9724/kfcs.2025.41.3.162
Abstract
Purpose: This study monitored the levels of sugars, sodium, crude fat, saturated fat, and trans fatty acid per package serving to provide accurate nutritional information to consumers. Methods: The nutritional content was evaluated by converting it into a serving amount per person in meal-kit (HMRs): bulgogi hot pot (n=23), spicy sausage stew (n=33), spicy seafood noodles (n=22), and gambas al-ajillo (n=22). Results: Of 100 meal kits, 83% were marked as meals for two people. The sugar content was highest in bulgogi hot pot (1.9 g/100 g), and the sodium contents were highest in spicy sausage stew (708.7 mg/ 100 g) and spicy seafood noodles (660.9 mg/100 g). The crude fat, saturated fat, and trans fatty acid content ranged from 2.2±2.1 to 16.1±8.6 g/100 g, 0.1±0.1 to 0.5±0.2 g/100 g and 0.0±0.0 to 0.01±0.03 g/100 g, respectively. An analysis of the nutrition contents by converting them into meal servings per person showed that, the proportion of daily nutritional intake was in the range of 2.8%~13% for sugars on average and 31.0%~278.5% for sodium on average, 0.2%~42.8% for crude fat on average, and 0.0%~23.3% for saturated fat on average. Conclusion: This paper provides information to help prevent nutritional imbalances and enhance eating experiences, and serves as foundational data for evaluating the nutritional content of meal kits and building a reliable database in the future.
Key Words
meal-kit, home meal replacements, nutritional content
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Quality characteristics and physiological activity of jelly using soft tofu and sweet potato
순두부와 고구마를 활용한 젤리의 품질특성 및 생리활성
강민서 Min Seo Kang , 이채원 Chae Won Lee , 조나영 Na Young Jo , 임지영 Jiyoung Lim , 한인화 Inhwa Han
41(3) 170-180, 2025
DOI:10.9724/kfcs.2025.41.3.170
강민서 Min Seo Kang , 이채원 Chae Won Lee , 조나영 Na Young Jo , 임지영 Jiyoung Lim , 한인화 Inhwa Han
DOI:10.9724/kfcs.2025.41.3.170
Abstract
Purpose: This study was conducted to investigate the quality characteristics and physiological activities of jellies prepared with soft tofu and sweet potato paste (SP). Methods: The general composition, quality characteristics, and texture properties of the jellies (control, TJ0; SP 0 g and experimenatl groups, TJ5; SP 5 g and TJ10; SP 10 g) were analyzed to evaluate their quality, while antioxidant activity was assessed through measurements of total polyphenol and flavonoid contents, DPPH and ABTS radical scavenging activities, and reducing power. Results: As the amount of SP increased, the moisture content decreased, whereas the ash content increased. Crude protein and crude fat contents decreased. Cooking loss was reduced, and there were no significant differences in turbidity, pH, salinity, and sweetness between the control and experimental groups. In terms of texture, an increase in the amount of SP led to a significant increase in hardness, while resilience decreased. Cohesiveness was lower in the experimental groups, and both adhesiveness and chewiness increased. As the level of SP increased, the total polyphenol and flavonoid contents also increased, along with the DPPH and ABTS radical scavenging activities and reducing power, indicating enhanced antioxidant activity. The cell viabilities were the highest after the treatment with the extracts of jellies at the lowest concentration of 100 μg/mL, with experimental groups having higher cell viabilitiy than control group in cell viability and anti-inflammatory activity. Conclusion: These findings suggest the potential for developing jelly products with soft tofu and SP to enhance their functional properties.
Key Words
soft tofu, sweet potato paste, jelly, antioxidant activity, texture properties
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Physiological activity of the hot-water and 80% ethanol extracts of loquat skin and flesh
비파 과피와 과육의 열수 및 80% 에탄올 추출물의 생리활성
신지안 Jian Shin , 한인화 Inhwa Han
41(3) 181-191, 2025
DOI:10.9724/kfcs.2025.41.3.181
신지안 Jian Shin , 한인화 Inhwa Han
DOI:10.9724/kfcs.2025.41.3.181
Abstract
Purpose: This study evaluated the physiological activities of loquat (Eriobotrya japonica) skin and flesh and their effects on cell viability to explore their potential as functional ingredients. Methods: Extracts were prepared from both skin and flesh using hot water and 80% ethanol. Their quality characteristics (color, pH, sugar content) and antioxidant activities were analyzed. Results: The hot water extract of flesh (LFW) showed the highest a value, while the 80% ethanol extract of skin (LSE) had the highest b value. LFW had the highest sugar content. LSE showed the highest total polyphenol and flavonoid contents, along with the strongest superoxide dismutase(SOD)-like activity. The ABTS and DPPH radical scavenging abilities were also the highest in the ethanol extracts of both skin and flesh. However, the hot water extract of the skin (LSW) demonstrated the greatest reducing power and lipase inhibition. The polyphenol profile identified seven phenolic compounds, with LSE containing the highest total amount. All extracts enhanced immune cell viability. Additionally, both skin and flesh extracts significantly reduced inflammation in LPS stimulated cells at concentrations of 12.5∼200 μg/mL. Conclusion: Loquat skin, typically considered an agricultural by-product, exhibited strong antioxidant, anti-inflammatory, and lipase inhibitory properties, suggesting its potential as a functional food ingredient.
Key Words
physiological activity, cell viability, loquat, skin, flesh
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Improvement effect of Allium hookeri hot water extract on cognitive dysfunction in obese mice induced by high-fat and high-cholesterol diet
고지방 및 고콜레스테롤 식이에 의한 비만유도에 따른 비만 마우스에서 Allium hookeri 열수 추출물의 인지기능 장애 개선 효과
문하린 Ha-rin Moon , 윤정미 Jung-mi Yun
41(3) 192-202, 2025
DOI:10.9724/kfcs.2025.41.3.192
문하린 Ha-rin Moon , 윤정미 Jung-mi Yun
DOI:10.9724/kfcs.2025.41.3.192
Abstract
Purpose: Obesity is associated with cognitive impairment caused by increased oxidative stress that promotes neuronal damage and neuroinflammation. Allium hookeri (A. hookeri), used for food and medicinal purposes in Southeast Asia, has been reported to have antidiabetic, anti-inflammatory, and antioxidant effects. This study aimed to evaluate the effect of A. hookeri water extract (AHWE) on cognitive impairment in high-fat/high-cholesterol-induced obese mice. Methods: 4-week-old male C57BL/6 mice were divided into 4 groups and fed the following diets for 13 weeks: normal diet (CON), high-fat/high-cholesterol diet (HFCD), HFCD +AHWE 300 mg (HFCD+AH300), and HFCD +AHWE 500 mg (HFCD+AH500). The ameliorating effect of AHWE on HFD-induced learning and memory impairment was investigated using Y-maze tests. We measured malondialdehyde (MDA) levels to assess lipid peroxidation and acetylcholinesterase (AChE) activity. We also quantified proteins and mRNA related to the cyclic AMP response element binding protein/brain-derived neurotrophic factor (CREB/BDNF) signaling pathway, crucial for learning and memory, using western blotting and quantitative polymerase chain reactions. Results: The AHWE effectively restored memory function compared to that in the HFCD group. AChE inhibition levels and MDA levels, a biomarker of oxidative stress, were measured in the brain tissue, and these levels were increased in the HFCD group. By contrast, these levels were decreased in the HFCD+AH500 group. The Bax/Bcl-2 expression ratio was dose-dependently inhibited by HFCD+AH500. The expression of nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κ B), tumor necrosis factor-alpha (TNF-α), and cyclooxygenase-2 (COX-2) in the brain tissue was significantly decreased while the expression of BDNF was increased in the HFCD+AH500 group compared to the HFCD group. BDNF participates in neuronal plasticity, which is essential for learning and memory. Conclusion: Our findings suggest that A. hookeri may have the potential as a functional ingredient to prevent the cognitive impairment associated with neurodegenerative diseases by improving high-fat/high-cholesterol-induced cognitive dysfunction.
Key Words
cognitive impairment, obesity, Allium hookeri, inflammation, apoptosis
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Effect of storage temperature and pre-treatment on chemical composition and amygdalin content in Prunus mume sugar extracts
저장 온도 및 전처리가 매실(Prunus mume) 당 침출액의 화학적 조성 및 아미그달린 함량에 미치는 영향
이조원 Jo-won Lee , 이진원 Jin-won Lee
41(3) 203-212, 2025
DOI:10.9724/kfcs.2025.41.3.203
이조원 Jo-won Lee , 이진원 Jin-won Lee
DOI:10.9724/kfcs.2025.41.3.203
Abstract
Purpose: This study aimed to investigate the effects of storage temperature, duration, and the presence or absence of maesil (Prunus mume) seeds on the chemical composition of its sugar extracts. Methods: Samples, prepared by combining maesil and sucrose in a 1:1 (w/w) ratio, were stored at 4℃, 30℃, 40℃, and 50℃ for 35 days. During the storage period, changes in the amygdalin content, free sugars, organic acids, and antioxidant activity were analyzed. Results: The amygdalin content in both SPWM and SPFM significantly decreased (p<0.05) as storage temperature and duration increased. After 7 days at 50℃, the amygdalin content in the maesil sugar extract was reduced by 57.12% in SPWM and by 63.15% in SPFM. At 4℃, both SPWM and SPFM exhibited significantly higher sucrose content. In contrast, at elevated storage temperatures of 30℃, 40℃, and 50℃, the concentrations of fructose and glucose were significantly higher than those of sucrose (p<0.05). Citric acid showed the highest content among succinic, malic, and citric acids in all samples stored for 35 days across various temperature conditions. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of sugar extracts from SPWM and SPFM stored at 40℃ for 28 days was 65.52% and 67.99%, respectively, both of which were significantly higher than those in maesil sugar extracts stored under other conditions. Conclusion: These results indicate that storage temperature has a more significant impact than the presence or absence of maesil seeds in regulating the amygdalin, free sugar content, organic acid and Brix value of the sugar extracts.
Key Words
maesil, Prunus mume, amygdalin, free sugar, fermentation, antioxidant activity
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