초록 ▼

○ 연구결과
1세부 :농약독성 및 잔류평가 기술 개발 및 운용
일반재배유자,친환경재배.국내유통 및 수출용 유자 분석 결과 2010년산과 2011년산의 유자차에는 개선된 점을 보이고 있어 향후 농약 분석의 관리를 철저히 시행한다면 유럽 수출에 지장을 없을것이다.2009년산 유자차의 검출 수에 비해 2010년도산과 2011년산 유자차 검출 수는 감소하였으며,그중 Cabendazim은 13건에서 8건으로 2011년에는 4건으로 줄어든 경향을 보였다.위해도 평가 결과에서 노출평가를 실시한 결과,1일 추정섭취량은 각각 0.446m

○ 연구결과
1세부 :농약독성 및 잔류평가 기술 개발 및 운용
일반재배유자,친환경재배.국내유통 및 수출용 유자 분석 결과 2010년산과 2011년산의 유자차에는 개선된 점을 보이고 있어 향후 농약 분석의 관리를 철저히 시행한다면 유럽 수출에 지장을 없을것이다.2009년산 유자차의 검출 수에 비해 2010년도산과 2011년산 유자차 검출 수는 감소하였으며,그중 Cabendazim은 13건에서 8건으로 2011년에는 4건으로 줄어든 경향을 보였다.위해도 평가 결과에서 노출평가를 실시한 결과,1일 추정섭취량은 각각 0.446mg,0.258mg,0.26mg이었으며 1인 1일 허용섭취량(ADE)대비 추정섭취량(EDI)을 계산한 결과 각각 0.353,0.312,0.236이 나왔다.그러므로 ADI에 대한 EDI의 값의 비율이 1을 넘지 않아 유자와 유자차의 섭취가 비교적 안전하다고 판단이 되었다.
2세부:수출용 유자의 저장유통을 위한 multicomponent식용 코팅 기술개발 및 유자가공 의 위생관리 시스템 구축이중층으로 구성된 multicomponent코팅은 방출 속도를 제한하여 결국 multicomponent코팅이 더 실용적인 것으로 나타남.수출용 유자의 저장기간을 예측할 수 있는 모델을 개발하였음.즉,closed system method 조건에서 O₂와 CO₂ 농도를 가지고 enzyme kinetics를 기반으로 한 Michaelis Menten 식과 온도의존성 Arrhenius식으로 호흡률 모델을 개발함.또한 수출용 유자의 저장성 개선을 위한 골판지 포장 상자의 모양 확립 및 적재 조건을 최적화함.
3세부:유자의 피부활성효능 평가 및 이를 이용한 화장품 개발 및 사업화를 위한 기술 개발
유자청 제조 시 폐기되는 부산물이 항산화,항노화 및 미백 화장품 소재로서의 활성과 효능을 갖는지 알아보았는데 유자 과피의 항노화 및 미백효능,유자과피 추출성분의 피부진정 효과 및 자외선 손상 방지의 유자과피추출물이 가지는 항노화,미백 복합기능 극대화 할 수 있는 기존 제품과 차별화된 유자브랜드 화장품 개발 concept을 확립함.
4세부:살균소독수(전기분해수 및 이산화염소수)를 활용한 수출용 유자의 통합형 세척/살균/물기제거 시스템 개발
신선/신선편이 농산물 생산공정의 미생물학적 위생성 향상을 위해 이산화염소수를 아염-염소가스(NaClO₂-Cl_2(g))방식의 기기장치로 생성장치를 제작함.세척처리에 의한 유자의 잔류 농약 및 미생물의 제거 효과와 세척 처리 과정 중 항산화 화합물 양의 변화를 조사하였음.전해수 침지 후 기계세척 할 경우 유자 품질을 유지하면서 잔류 농약을 효과적으로 제거할 수 있는 것으로 나타남.표면 세척 시스템의 조건을 컨베이어 속도 0.092m/min 이하,노즐 회전수 0.043m/s이상에서 세척 시 유자의 미생물과 잔류농약을 효율적으로 제거할 수 있을 것으로 판단됨.
5세부 :수출용 고부가가치 유자가공제품 개발
유자 부산물로부터 유용성분인 펙틴을 화학적 처리 없이 분리해 낼 수 있는 물리적-효소적 복합처리 공법을 개발하였음.유자 부산물로부터 얻어진 펙틴과 유자 분말을 이용하여 스킨케어 제품인 겔 형태의 마스크 팩을 개발하기 위한 모델시스템과 안정성을 구축함.

Abstract ▼

The result in research and developme:
1. monitoring and Risk Assessment of Pesiticide Residues
A. Results of detected sample of pesticides in Yuza Cultivated by Ordinary Culture and Yuza Cultivated by Environmentaly-Friendly Culture
The samples of 50 Yuzas Cultivated by Ordinary Culture and

The result in research and developme:
1. monitoring and Risk Assessment of Pesiticide Residues
A. Results of detected sample of pesticides in Yuza Cultivated by Ordinary Culture and Yuza Cultivated by Environmentaly-Friendly Culture
The samples of 50 Yuzas Cultivated by Ordinary Culture and 30 Yuzas Cultivated by Environmentally-Friendly Culture in Goheung, 16 cultivated area, were detected every year.
1) Results of pesticides levels detected in Yuza cultivated by ordinary culture and Yuza cultivated by Environmentally-Friendly Culture in 2009
2) Results of pesticides levels detected in Yuza cultivated by ordinary culture and Yuza cultivated by Environmentally-Friendly Cullture in 2010
B. Analysis Yuza tea of domestic distribution and export
1) The result of analysis Yuza tea of domestic distribution and export in 2009
2) The result of analysis Yuza tea of domestic distribution and export in 2010
3) The result of analysis Yuza tea of domestic distribution and export in 2011
4) Comparison of the result of analysis Yuza tea of domestic distribution and export during 2009 and 2011
According to MRL(Maximum Residue Level) of Acequinocyl in Yuza tea is 3ppm, the value of Acequinocyl in the result was 0.26~1.05ppm which had no significantly effect on human health. For Spirodiclofen and Carbendazim, as internal MRL of them is 2ppm and 7ppm respectively, there is no influence on residue level. In case of Yuza tea in 2009, MRL of Cabendazim exceeded the standard that is the value of EU is 0.5ppm. However, pesticide residues of Yuza tea produced in 2010 and 2011 had improved on 2009, and it would be no problem with import to EU, if the system of detect pesticides is implemented.
The detecting number of Yuza tea produced in 2010 and 2011 was dwindled compared to Yuza tea produced in 2009. Moreover, the detecting number of CCabendazim had tended to be reduced from 13 cases to 8 cases and from 8 cases to 4 cases each year. Although Acequinocyl and Spirodiclofen of Yuza tea produced in 2009 were detected 7 samples and 5 samples, the detecting number of them was dropped in 2010 and 2011.
C. Risk assessment
Exposure evaluation was conducted based on monitoring results of pesticide residue in order to figure out the degree of risk by detected pesticde residues in sample. Risk assessments were performed using EDI(estimated daily intake) and ADI(acceptable daily intake). The EDI were calculated from the average consumption of person per day and pesticide residues data.
We investigated the comparision between EDI and ADI how much percentage do we were exposed pesticides. The ratio of EDI to ADI was calculated and ADE(acceptable dietary exposure) was calculated as AKI(mg/kg)× Korean average adult weight(55kg).
The results of human exposure to pesticides by Yuza tea intake were shown in Table1-7. The EDI of Acequinocyl, Spirodiclofen and Carbendazim were 0.446, 0.258 and 0.260, respectively. The ratio of EDI to ADI of Acequinocyl, Spirodiclofen and Carbendazim was 0.353,0.312 and 0.236, respectively. If the result exceeds 1, people may have risk potential. It has not effected on human health because the value was relatively low. Therefore, the result of this research was evaluated that detected pesticides do not harmful human beings.
2. Development of multicomponent edible coating for exporting Yuja and HACCP for processing Yuja
Multilayer coating was found to hardly release the embedded components, and then multicomponent coating was employed for the further studies. Carnaubawax-Shellac-locust bean gum was the most effective multicomponment coating for maintaining the freshness of Yuja during storage. The kinetic models of O₂ and CO₂ changes in respiration of Yuja during storage were determined in terms of Michaelis Menten and Arrhenius relations. They could be used to predict the shelf-life of Yuja during shipping or storage. An optimal condition of packaging box and piling configurations was established for exporting Yuja requiring longer shelf life.
HACCP and SSOP were developed for the safety of Yuja processing.
3. Skin physiological activities of yuza and development of cosmetics for commercialization
Total phenolic content, cell viability assay by MTT, anti-inflammation(TNF-α) activity, collagen and MMP assays, assay for secreted melanin and tyrosinase inhibition assay were performed and the results showed that antiaging, antioxidation and whitening activities of yuza extracts were revealed. Yuza EtOH extract was the best with respect of skin physiological efficacies such as antioxidant and antiiflammation activites, which was even better than that of hesperidin, hesperetin, and limonin, the known phytochemicals of Yuza and Citron. From this, it is expected something different in yuza and Citron. From this, it is expected something different in yuza might has a activating ingredient. The pericarp extracts of yuza extracts was analyzed to have high content of phenolic compound (30.53 ± 0.37mg G.A equivalents/g d.w). Anti-inflammatio activity was analyzed by measuring, UV-induced pro-inflammatory cytokines, TNF-α. TNF-α was decreased by over 40% indicating that it has strong anti inflammatory effect. In addition, the pericarp extract stimulated synthesis of collagen and decreased the production of MMPs after irradiation of UVB. Furthermore, the pericarp and seed extracts significantly inhibited secreted melanin and suppressed the tyrosinase expression. Inhibitory effects of yuza extract and its ingredients were mediated by attenuation of apoptosis of human keratinocytes by regulation of cell cycle arrest and activation of cellular signaling pathways.
Through bio conversion technology and complex fermentation process, overall skin physiological activities of Yuza extracts were enhanced probably by conversion of flavonoid glycosides into aglycons. In detail, radical scavenging activity, ability to synthesize collagen and skin barrier function were improved by the fermentation process or direct enzyme treatment.
All of the result revealed that yuza extracts have anti-oxidation, anti-aging and whitening effects. Especially, the pericarp of all yuza by-products could be good candidate to have anti-oxidation, anti-aging, and whitening. Even more,inhibition of lipid production by Yuza extract was confirmed by using adipocytes. The result suggest that Yuza extract could be applied forcosmetic formulations for acne care and slimming cosmetics. Eventually Yuza extract could be developed into a beauty-foodproducts.
4. Development of integrated surface washing system(washing/sterilization/dry) on Yuza(Citrus junos Sieb ex Tanaka)
A. Development of sterilizing water manufacturing system
Optimum concentration of NaClO₂ solution and amount of gaseous Cl₂ was was investigated for production ofaqueous ClO₂ with high yield and purity using gaseous chlorine-chlorite ClO₂ generator which can produce lower concentrations of chlorine dioxide applicable for direct-use in food processing as cleaner/sanitizer. Concentration of NaClO₂ solution and amount of gaseous Cl₂ was varied from 0.01～0.1% and 100～1,000g/hr respectively. Produced concentrations of chlorite, chlorate, FAC(free available chlorine) and chlorine dioxide were increased by increasing of supplied concentration ofNaClO₂ solution and amount of gaseous Cl₂. Optimum concentration of NaClO₂ solution and amount of gaseous Cl₂ was 0.1% and 900 g/hr respectively. (At this concentration, produced) ClO₂ and FAC produced at these concentrations were 882.0 ppm and 8.0 ppm, and chlorite and chlorate were not detected. The yield and purity of ClO2 were 97.0% and 96.0% respectively.
Changes in concentration of ClO₂ and Cl₂ of ACD at 5℃ and 10℃ were not significantly decreased up to 140 min. However concentration of ClO₂ at 25℃ was decreased from 30.6 ppm to 7.6 ppm after 30 min.
Concentration of hypochlorous acid of neutral electrolyzed water produced bycirculation electrolyzation of NaCl was increased with NaCl concentration and electrolyzation time. Concentration of hypochlorous acid of electrolyzed water produced by 0.01% NaCl electrolyte reached to 11.4 ppm after 30 min of electrolyzation, and those reached to 49.6 ppm in 0.02% NaCl electrolyte. pH of produced electrolzyed water was increased by NaCl concentration and electrolyzation time to pH 7～9.
B.Effect of Washing Treatments on Pesticide Residues and Antioxidant Compounds in Yuja (Citrus junos Sieb ex Tanaka)
Thiss tudy investigated the removal efficiency of pesticide residues and microorganisms, and changes of the amount of antioxidant compounds on the citrus fruit yuza(Citrus junos Sieb ex Tanaka)by various washing methods. The washing methods were mechanical washing(MW),mechanical washing after soakingin SAcEW, strong acidic electrolyzed water for 10min(MW+SAcEW) and soaking detergent solution for 10min(DW), with a tap water washing(TW) as the control. After treatment of MW and SAcEW+MW, the microbial count were 3.71 and 2.66 logcfu/g, respectively. Compared with the TW treatment(5.77logcfu/g), MW and SAcEW+MW treatments showed a higher reduction. As a result of pesticideresidue, the SAcEW+MW removed 70.5~98.1% and was the most effective, regardless of the pesticides.The vitamin C and hesperidin contents of treatments were in the range of 346.27~464.14 mg% and 814.76~869.76 mg% respectively. But among the treatments, there was not a significantly different. Antioxdant activities, as measured by DHHP radical, ranged from 20.36 to 21.27% and there was no significant difference from the washing methods. The results of this study demonstrated that the SAcEW+MW was the most effective method for removing residual pesticides without affecting the quality of the yuja.
C.Removal Efficiency of Microorganism and Pesticide Residues by a Using Surface Washing System on Yuja(Citrus junos Sieb ex Tanaka)
This study was conducted to assess the effects of the removal of pesticide residues and microorganisms from yuja using a surface washing system,under the following washing conditions: 0.11,0.42, and 0.73m/s spray rotation speeds; 0.6,0.9, and 1.2 MPa water pressure and 0.046, 0.092, and 0.138m/s conveying speeds. Tap-water treatment was used as the control. The washing efficiency when using squid ink was highly correlated with the conveying speed and the spray rotation speed. In addition, the highest washing efficiency was achieved when the water pressure was 0.9 MPa. The microorganisms were reduced to 0.40 log CFU/g for the tap-water treatment, and all the treatments, except those at the conveying speed of 0.138 m/s and the spray rotation speed of 0.11 rpm (6.07 log CFU/g), produced higher removal efficiencies compared with the tap-water treatment. Reductions of 2.20 and 2.05 log CFU/g were achieved at the spray rotation speeds of 0.42 and 0.73, respectively. The largest reductions were observed when the conveying speed was 0.046 m/s. Higher pesticide residue removal efficiency values were obtained at slower conveying speeds and higher spray rotation speeds. Higher than 50% removal efficiency was achieved when the spray rotation speed was 0.046 m/s for spirodichlofen, deltamethrin, benomyl, thiophanate-methyl, and acequinocyl. Especially, the removal efficiency for benomyl and thiophanate-methyl was more than 90%. It can thus be concluded that the pesticide residues in yuja can be effectively reduced by washing the latter with a less-than-0.092-m/s conveying speed and a higher-than-0.42-m/s spray rotation speed.
5.Development of value-added processed yuza products for export
Yuza emulsion, spray-dried powder,and porous starch powder which improved stability of yuza oleoresin can be applied various food materials and products. The development of foods and cosmetics based on yuza will be able to enhance the utilizability of yuza pomace.
The nutritive yuza jelly fortified vitamins and minerals was prepared using oleoresin which extracted from yuza pomace. Physicochemical properties of yuza jelly prepared by various conditions (oleoresin content, concentrations and type of sweetener) was studied. The yuza jelly is able to encourage the food industry to develop high value-added food products with low sugar and functionality.
Yuza pectin was extracted by combined physical/enzymatic treatments without any use of acidic chemicals. The eco-friendly extraction produced pectin with 55% of galaturonic acid and the extraction yield was 7.3%.
The yuza pectins were incorporated into the cookie formulations by replacing shortening (10,20,and 30%). Especially, the incorporation of pectin into the cakes formulation up to 10% appeared to be effective in making cakes as equal as the control without any significant quality loss. Thus, the yuza pectin as a fat replacer can encourage the food industry to develop high value-added food products with low fat and calorie.
Yuza mask-pack was developed with major ingredients of yuza pectin and yuza powder. The naringin release from the mask-pack was investigated over time. The yuza mask-pack product has potential to expand the utilization of yuza extract and yuza pomace instead of fresh fruit.