Purpose: This study aimed to improve the antioxidant activities of sweet persimmon peel extracts using supercritical carbon dioxide (SFE-CO2 ) as a green extraction (GE) technology, as part of upcycling efforts. It also aimed to demonstrate the effectiveness of GE as an ecofriendly extraction method by comparing it with conventional extraction (CE) techniques. Methods: Sweet persimmon peel extracts were obtained using CE (hot water at 80°C for 6 h or 95% ethanol at room temperature for 24 hours) and SFE-CO2 extraction (50°C for 2 hours, with pressures ranging from 100 to 250 bar). Antioxidant activities (2,2-diphenyl-1-picrylhydrazyl [DPPH] radical scavenging activity and tannin content) were analyzed to evaluate and compare the antioxidant extraction efficiency across different extraction methods. Results: In the CE extraction method, the 95% ethanol extract exhibited 1.2 times higher DPPH radical scavenging activity and 1.5 times higher tannin content than that of the hot water extract. In the SFE-CO2 extraction method, antioxidant activities increased with increasing pressure (100–250 bar), as higher pressures enhanced antioxidant activities and extraction efficiency. At 250 bar, the SFE-CO2 extracts demonstrated 1.6 times higher DPPH radical scavenging activity and 2.0 times higher tannin content than that of the hot water extract, and 1.3 times higher DPPH scavenging activity and tannin content than that of the 95% ethanol extract. These findings highlight the superior efficiency of extraction using the SFE-CO2 method. Conclusion This study demonstrated that SFE-CO2 was an efficient and eco-friendly method for extracting antioxidants from sweet persimmon peels, surpassing conventional methods.It underscores the potential of SFE-CO2 for the sustainable upcycling of sweet persimmon byproducts and the promotion of green technologies to enhance antioxidant activities.

Purpose: This study aimed to improve the antioxidant activities of sweet persimmon peel extracts using supercritical carbon dioxide (SFE-CO2 ) as a green extraction (GE) technology, as part of upcycling efforts. It also aimed to demonstrate the effectiveness of GE as an ecofriendly extraction method by comparing it with conventional extraction (CE) techniques. Methods: Sweet persimmon peel extracts were obtained using CE (hot water at 80°C for 6 h or 95% ethanol at room temperature for 24 hours) and SFE-CO2 extraction (50°C for 2 hours, with pressures ranging from 100 to 250 bar). Antioxidant activities (2,2-diphenyl-1-picrylhydrazyl [DPPH] radical scavenging activity and tannin content) were analyzed to evaluate and compare the antioxidant extraction efficiency across different extraction methods. Results: In the CE extraction method, the 95% ethanol extract exhibited 1.2 times higher DPPH radical scavenging activity and 1.5 times higher tannin content than that of the hot water extract. In the SFE-CO2 extraction method, antioxidant activities increased with increasing pressure (100–250 bar), as higher pressures enhanced antioxidant activities and extraction efficiency. At 250 bar, the SFE-CO2 extracts demonstrated 1.6 times higher DPPH radical scavenging activity and 2.0 times higher tannin content than that of the hot water extract, and 1.3 times higher DPPH scavenging activity and tannin content than that of the 95% ethanol extract. These findings highlight the superior efficiency of extraction using the SFE-CO2 method. Conclusion This study demonstrated that SFE-CO2 was an efficient and eco-friendly method for extracting antioxidants from sweet persimmon peels, surpassing conventional methods.It underscores the potential of SFE-CO2 for the sustainable upcycling of sweet persimmon byproducts and the promotion of green technologies to enhance antioxidant activities.

Purpose: This study aimed to improve the antioxidant activities of sweet persimmon peel extracts using supercritical carbon dioxide (SFE-CO2 ) as a green extraction (GE) technology, as part of upcycling efforts. It also aimed to demonstrate the effectiveness of GE as an ecofriendly extraction method by comparing it with conventional extraction (CE) techniques. Methods: Sweet persimmon peel extracts were obtained using CE (hot water at 80°C for 6 h or 95% ethanol at room temperature for 24 hours) and SFE-CO2 extraction (50°C for 2 hours, with pressures ranging from 100 to 250 bar). Antioxidant activities (2,2-diphenyl-1-picrylhydrazyl [DPPH] radical scavenging activity and tannin content) were analyzed to evaluate and compare the antioxidant extraction efficiency across different extraction methods. Results: In the CE extraction method, the 95% ethanol extract exhibited 1.2 times higher DPPH radical scavenging activity and 1.5 times higher tannin content than that of the hot water extract. In the SFE-CO2 extraction method, antioxidant activities increased with increasing pressure (100–250 bar), as higher pressures enhanced antioxidant activities and extraction efficiency. At 250 bar, the SFE-CO2 extracts demonstrated 1.6 times higher DPPH radical scavenging activity and 2.0 times higher tannin content than that of the hot water extract, and 1.3 times higher DPPH scavenging activity and tannin content than that of the 95% ethanol extract. These findings highlight the superior efficiency of extraction using the SFE-CO2 method. Conclusion This study demonstrated that SFE-CO2 was an efficient and eco-friendly method for extracting antioxidants from sweet persimmon peels, surpassing conventional methods.It underscores the potential of SFE-CO2 for the sustainable upcycling of sweet persimmon byproducts and the promotion of green technologies to enhance antioxidant activities.

This report was prepared to introduce the developed Internet of Things (IoT)-based Smart Food Safety Management System (iMEAL) for children's foodservices registered in the Center for Children's Foodservice Management and report the results of hygiene monitoring through microbial analysis of two foods simulated and distributed based on this system. The program consisted of three menu screens: a foodservice management and meal inspection function, a refrigerator/freezer monitoring function, and a sanitary/safety inspection log function. Data such as cooking temperature, refrigerator and freezer temperature, salinity, and chlorine concentration were collected using IoT sensors or terminals, and hygiene safety inspection diary results (recorded by cooks) were transmitted to the Internet and stored. The APCs (3.78±0.07 log CFU/g) and E. coli (not detected) in stir-fried pork teriyaki sauce and the heating process met cooking standards. Similarly, the APCs (4.05±0.05 log CFU/g) and E. coli (not detected) in cucumber/chomuchim, which was not heated, also met cooking standards. APCs increased over time when cooked food was left for 1 hour, 1.5 hours, or 2 hours but remained acceptedable. Based on hygiene monitoring results of these two foods, using the i-MEAL system resulted in the safe production and distribution of children's food.

Objective: The suicide rate in Korea was the highest among countries in the Organisation for Economic Co-operation and Development in 2019. In a previous study, higher intake of vegetables and fruits was associated with a lower risk of suicidal ideation, and carotene-rich fruits and vegetables lowered the risk of depression. This study aimed to examine the direct relationship between carotene intake and suicidal ideation, adjusting for the effect on depression. Methods: This study used data from the Korea National Health and Nutrition Examination Survey (KNHANES) conducted in 2012, 2013, and 2015. Carotene intake was assessed through a food intake frequency survey with a 24-hour recall. Suicidal ideation and depression were assessed using the mental health section of the KNHANES. We applied logistic regression to assess the relationship between carotene intake and suicidal ideation, adjusting for potential confounders. Results: A total of 5,480 females aged 19–64 years were included in this study. Carotene intake was significantly lower in the suicidal ideation group (3,034.5±1,756.4 μg/day) than in the nonsuicidal ideation group (3,225.4±1,795.1 μg/day) (p=0.015). We found a significant inverse association between carotene intake and the risk of suicidal ideation after adjusting for potential confounders (odds ratio=0.934, 95% confidence interval=0.873–0.999). Conclusion These results suggest that carotene intake may be inversely associated with the risk of suicidal ideation. Our findings may inform the development of new nutritional interventions to prevent increases in the risk of suicide worldwide.

Purpose: This study aimed to analyze the incidence and risk factors of complications following gastric cancer surgery in Korea and to compare the correlation between hospital complications based on the annual number of gastrectomies performed. Materials and Methods: A retrospective analysis was conducted using data from 12,244 patients from 64 Korean institutions. Complications were classified using the Clavien-Dindo classification (CDC). Univariate and multivariate analyses were performed to identify the risk factors for severe complications. Results: Postoperative complications occurred in 14% of the patients, severe complications (CDC IIIa or higher) in 4.9%, and postoperative death in 0.2%. The study found that age, stage, American Society of Anesthesiologists (ASA) score, Eastern Cooperative Oncology Group (ECOG) score, hospital stay, approach methods, and extent of gastric resection showed statistically significant differences depending on hospital volumes (P<0.05). In the univariate analysis, patient age, comorbidity, ASA score, ECOG score, approach methods, extent of gastric resection, tumor-node-metastasis (TNM) stage, and hospital volume were significant risk factors for severe complications. However, only age, sex, ASA score, ECOG score, extent of gastric resection, and TNM stage were statistically significant in the multivariate analysis (P<0.05). Hospital volume was not a significant risk factor in the multivariate analysis (P=0.152). Conclusions Hospital volume was not a significant risk factor for complications after gastric cancer surgery. The differences in the frequencies of complications based on hospital volumes may be attributed to larger hospitals treating patients with younger age, lower ASA scores, better general conditions, and earlier TNM stages.

In this study, a survey was conducted on the development of meal kits for children's foodservice to increase the convenience of the cooking process. It was performed among the foodservice managers in the 141 children’s foodservice facilities registered in the Center for Children’s Foodservice Management about meal-kits in Changwon areas. The survey results were analyzed according to the children’s foodservice scale type. The biggest problem in a foodservice system was “difficult to purchase food ingredients directly every week” (38.4%) in small-scale children’s foodservices, and “difficult to use the served menu without modification” (38.2%) in institutional children’s foodservices (P＜0.001). The most important factor when choosing the meal kit was “quality” (41.1%). Respondents on having an experience with using the meal kit were low at 34.8%, and the reasons for not using the meal kits were “expensive” (67.3%) and “not fresh food ingredients” (18.4%). The main reasons for not using children’s foodservice meal kits were “expensiveness” (64.4%) and “necessity of adding disinfection process” (16.1%). Most of the reasons for not wanting to use children’s foodservice meal kits were that they did not trust the safety of the meal kits. The use of meal kits in children’s foodservices may reduce the preparation process and increase the efficiency of foodservice although the safety and quality of meal kits should be guaranteed. The appropriate hygiene management standards need to be set, and HACCP should be applied to develop meal kits for children’s foodservices.

Presbycusis, or age-related hearing loss, is a prevalent condition characterized by the gradual deterioration of hearing with age. The resulting impairments in auditory function lead to reduced speech perception in noisy environments and often have a negative impact on cognitive, behavioral, and psychosocial functions in the elderly population.Current Concepts: The proposed etiological mechanisms linking presbycusis to cognitive decline or dementia include the common-cause hypothesis, cognitive load hypothesis, cascade hypothesis, and overdiagnosis or harbinger hypothesis. Moreover, the challenges posed by the rapidly aging population in several countries, including Korea, highlight the increasing social impact of hearing loss and dementia. Consequently, interventions for hearing rehabilitation, such as the use of hearing aids and implantable hearing devices, have paramount importance in mitigating the adverse effects of hearing loss on cognitive impairment and dementia.Discussion and Conclusion: The implementation of prevention and rehabilitation programs for hearing loss in the elderly is crucial for alleviating the socioeconomic burden associated with the welfare of the aging population. However, many economically vulnerable elderly individuals reportedly do not use hearing aids, even though they experience considerable inconvenience resulting from hearing loss, primarily due to inadequate financial support. Therefore, implementing a comprehensive national policy to support hearing aid usage among elderly individuals with moderate hearing loss holds significant potential for reducing their risk of cognitive impairment and dementia.

Purpose: We investigated the ophthalmic manifestations observed in patients diagnosed with ocular myasthenia gravis. Methods: In total, 58 patients diagnosed with ocular myasthenia gravis visited the ophthalmology and neurology departments between January 2011 and August 2022. Patients were followed for > 6 months; their ophthalmic manifestations were analyzed retrospectively. Results: The study included 29 males and 29 females with a mean age of 55.52 ± 15.60 years. Among the patients, 31 tested positive for anti-acetylcholine receptor antibodies, resulting in a positive rate of 53.45%. Abnormalities in repeated nerve stimulation tests were observed in 33.33% of the patients. The antibody-positive group exhibited a higher frequency of progression to generalized myasthenia gravis (p = 0.011) and a higher incidence of chest abnormalities (p < 0.001) compared to the antibody-negative group. Horizontal and vertical diplopia were commonly observed in a complex group of patients with diplopia and blepharoptosis (p < 0.001); there was a difference in the pattern of strabismus between the diplopia single group with esotropia and the complex group with exotropia (p = 0.029). In addition, the combination group demonstrated a higher antibody titer (p = 0.034), a higher frequency of abnormalities in repeated nerve stimulation tests (p = 0.022), and a higher incidence of chest abnormalities (p = 0.022). Conclusions The anti-acetylcholine receptor antibody-positive group had a higher incidence of progression to generalized myasthenia gravis; moreover, the complex group of patients with diplopia and ptosis exhibited elevated levels of anti-acetylcholine receptor antibodies and frequently accompanied both horizontal and vertical strabismus.

This study analyzed results of the rounding guidance by applying the nutrition management check list at of the Center for Children’s Foodservice Management (CCFM). Totally, 271 food services for children (65 institutional foodservices, 53 small scale foodservices, 153 family child care homes) were examined to identify the necessity of implementing a nutrition management strategy, and subsequently creating a priority list for nutrition management improvement measures. Of the 13 items examined in the nutrition management check list for children’s foodservices from the Ministry of Food and Drug Safety, 8 performed well, with an overall performance rate of 90% or more. Improvement plans were required for items (all belonging to the menu area) such as ‘Post menu on noticeboard at children’s foodservice’ (62.0%), ‘Use the menu planned by dietician’ (64.9%), ‘Use menu suitable for recipients in children’s foodservice’ (76.8%), and ‘Provide menu to parents’ (79.0%)’. In the analysis of service size, the performance rate for ‘Use menu suitable for recipients in children’s foodservice’ revealed a substantially lower result (P＜0.01) for institutional foodservices (64.6%), as compared to small scale foodservices (71.7%) and family child care homes (83.7%). Since other check list items, did not show much differences by the service size, we ascertained it pointless to establish separate strategies based on different foodservice sizes.