This study investigates the influence of the type of lipid phase (corn oil [CO], palm oil [PO], MCT oil [MO], lemon oil [LO]) on the physical characteristics and bioactive peptide (BP) encapsulation in food-grade water-in-oil-in-water (W/O/W) double emulsions. The stabilities of the double emulsions were analyzed for droplet size characteristics, viscosity, dynamic rheological properties, encapsulation efficiency (EE), and release rate of BP (at different temperatures: 4, 25, 37, and 60oC) for 28 days. The encapsulated BP acts as an active substance in the osmotic balance and destabilization of the double emulsion system. For the effect of the oil phase, double emulsions prepared with PO showed the best droplet stability without phase separation (D50 < 1 m) and high BP retention (EE > 60%). In the release rate at high temperatures (60oC), the BP released from double emulsions was in the order of MO > CO > LO > PO over time. In contrast, the BP release from double emulsions at low temperatures (< 37oC) had no difference depending on the oil type. Therefore, the information obtained from this work is useful for preparing stable, functional food or cosmetic products from double emulsions using a BP.

The physicochemical properties of the emulsions prepared with four different proteins (pea protein isolate, whey protein isolate, soy protein concentrate, and soy protein isolate) were characterized in terms of particle size, rheological property, and freeze-thaw stability, while the feasibility of the protein-stabilized emulsions as a fat replacer was evaluated. Confocal laser scanning microscopic analysis showed that O/W emulsions were successfully prepared with all the proteins; however, the smallest particle size and excellent syneresis were observed in the WPI-stabilized emulsions. The use of WPI-stabilized emulsions as an alternative for shortening up to 50% level did not lead to differences in the muffin batters’ specific gravity and viscoelastic properties. After baking, the substitution of shortening with the WPI emulsions at up to 50% by weight did not significantly affect the muffins’ specific volume and texture characteristics.

본 연구에서는 우수한 미백 및 주름 개선 기능을 갖는 천연 유래 해초추출물 톱니모자반 추출물(학명 Sargassum serratifolium, MES)의 저장 안정성과 피부투과성을 향상시키는 목적으로 oil-in-water (O/W) 나노 에멀젼 구조를 적용하였으며 나노에멀젼에 대한 최적의 제조 조건을 연구하였다. 톱니모자반으로부터 추출되어 농축, 탈염 및 탈당 과정을 거친 MES의 주성분은 소수성의 활성성분으로 구성되어 있어 산화가 쉽게 일어나고 화장품 성분으로 사용하기에는 적합하지 않다. 본 연구에서는 PEG 400, 폴리옥실 캐스터오일 (EL), Poloxamer 407 등 다양한 계면활성 제와 첨가제 성분을 사용하여 MES가 함유된 O/W 나노에멀젼을 제조하였다. 그 과정에서 사용된 구성성분의 배합순 서와 화학적 조성 비율이 미치는 영향을 체계적으로 연구하였다. 최적화된 조건에서 제조된 나노에멀젼의 평균 크기는 20 ~ 30 nm 범위로 나타났으며, 시간 변화에 따른 나노에멀젼의 멜라닌 합성 억제 효율 성능은 5 사이클의 시간 변화에도 큰 차이가 없었다. 이것은 나노에멀젼의 우수한 장기간 저장 안정성과 피부투과성을 시사한다.

막유화(membrane emulsification, ME)는 SPG 막과 같이 균일한 크기의 세공을 갖는 막을 사용하여 좁은 입도분 포의 에멀젼을 제조하는 기술이다. 본 연구에서는 막유화법으로 형성시킨 다중 에멀젼을 사용하여 폴리카프로락톤(PCL) 마 이크로캡슐의 제조를 연구하였다. 먼저 초음파 유화기로 W1/O 단일 에멀젼을 제조한 후, premix 막유화를 적용하여 W1/O/W2 다중 에멀젼을 형성시킨 후 용매 증발을 통해 모델 약물인 BSA가 담지된 PCL 마이크로캡슐을 제조하였다. 연속상 에 대한 분산상의 비율(D/C ratio), PCL 농도, 유화제 농도, 모델 약물의 농도, 막간 압력차 등 막유화 변수가 제조된 마이크 로캡슐의 입경과 입도 분포에 미치는 영향을 실험하였다. Premix-ME를 적용하여 평균 입경 5~6 μm의 균일한 크기를 갖는 모델 약물 BSA의 함침량이 약 26%인 다중 코어형 PCL 마이크로캡슐을 제조할 수 있었다.

The membrane emulsification (ME) is a technology for producing emulsions with narrow size distribution by using the well-defined porous membranes such as the SPG membrane. In this work, the preparation of polycaprolactone (PCL) microcapsules by using the multiple emulsion membrane emulsification method was studied. After the making of W1/O single emulsions by sonication, then W1/O/W2 multiple emulsions were prepared by ME method. The effects of various parameters such as the ratio of disperse/continuous phase (D/C ratio), the contents of PCL, emulsifier and model drug and the transmembrane pressure on the size and distribution of PCL microcapsules were investigated. The uniform PCL microcapsules with about 5～6 μm of mean size were obtained. The model drug (BSA) release properties of the obtained PCL microcapsules also were tested.

Glabridin (from licorice) and carnosic acid (from rosemary) are natural phenolic compounds which show the antioxidant and antimicrobial activities. Nevertheless, the use of licorice and rosemary extracts in food matrix is highly limited due to the low water solubility and poor chemical stability of active constituents of both extracts. Therefore, the aim of this study is to investigate the functionality and stability of O/W emulsions containing glabridin and carnosic acid for improving their efficiency for food application. To manufacture the O/W emulsions (10% oil, w/w), licorice and rosemary extracts were dispersed, respectively, in soy bean oil (3%, w/w) and then emulsified with various emulsifiers (decaglyceryl luarate, decaglyceryl monooleate, whey protein isolate and casein) using a high pressure homogenizer (10,000psi for 3 times). Particle size and ζ-potential of emulsions were then measured during the storage for 4weeks at room temperature. UV stability, antioxidant & antimicrobial activity were also tested. The size of oil droplets and the ζ-potential values remained within the margin of error during the 4weeks of storage. Core materials in extracts, glabridin and carnosic acid, incorporated into emulsion system were kept less damaged by UV rays than those dissolved in oil only. Antioxidant activity of emulsion systems remained significantly higher than that of oil system during storage period and also depended on the emulsifier type an increase in interfacial area in emulsion system might increase antioxidant activity of core materials dissolved in oil. The result obtained from the study could be beneficial for food industry interested in utilizing licorice and rosemary extracts.

The pace of development of Pickering emulsions stabilized by food-derived particles such as starches and proteins has recently soared to replace conventional emulsions using a large amount of chemical emulsifiers. The protein-stabilized emulsions cannot be transported to small intestine due to its degradation in stomach condition. The starch-stabilized emulsions have a low colloidal stability because of their large size, so they cannot be applied to beverages. In this study, to increase the colloidal stability of starch-stabilized emulsions, starch nanocrystals (SNC) obtained by sulfuric acid hydrolysis were used to stabilize emulsions, and ultrasonic treatment was added to further increase the colloidal stability. An oil-soluble dye (Nile Red) was used to visualize changes in the lipid phase during digestion. Lipid-labeled Pickering emulsions were passed through a simulated gastrointestinal tract consisting of mouth, stomach, and intestinal phases, and changes in lipid location and morphology were monitored using confocal laser scanning microscopy. The lipid droplets were slightly enlarged in the mouth condition, highly flocculated in the gastric condition, and completely digested in the small intestine condition. Our results show that the additional ultrasonication to the SNC-stabilized emulsions resulted in enhanced colloidal stability, and the SNC-stabilized emulsions produced by the above process were stable in the mouth and stomach conditions and completely digested in the small intestine condition. So, the SNC-stabilized emulsions produced through this study could be effectively applied to functional beverages as a chemical emulsifier-free delivery systems.

항균 물질인 로즈마리 오일(RO), 자몽종자 추출물(GSE), 오레가노 오일(OO)을 각각 키토산 에멀젼에 혼입하여 코 팅제를 개발하였으며, 개발된 키토산 코팅제를 방울토마토에 적용하여 방울 토마토 위해 미생물의 저해 효과를 연구 하였다. 1%(v/v) 빙초산 수용액에 키토산 1%(w/v)을 첨가하여 교반한 후 0.50, 0.75, 1.00%(w/v) 농도의 RO, GSE, OO와 RO, GSE, OO 대비 25%(w/w) Tween-80을 혼합하여 10,000 rpm에서 2분간 균질화 한 뒤, 진공 펌프로 에멀젼 내 가스를 제거하여 코팅제를 개발하였다. 개발된 코팅제를 이용하여 방울토마토를 코팅한 후 살모넬라 혼합균주(S. Typhimurium, S. Montevideo, and S. Enteritidis)를 접종하여 살모넬라균의 저해 효과를 확인하였다. 농도가 각각 0.50, 0.75, 1%인 RO, GSE, OO를 혼입한 키토산 에멀젼 코팅제는 방울토마토에 접종된 살모넬라 혼합균주를 각각 0.7-1.1, 1.0-1.6, 그 리고 0.7-1.1 log CFU/cherry tomato를 저해하는 효과를 보였다. 본 연구를 통해 개발된 RO, GSE, 그리고 OO를 혼입한 키토산 코팅제는 방울토마토의 식중독 위해 미생물인 살모넬라균에 대한 저해 활성을 보였고 향후, 방울토마토의 미 생물학적 안전성과 저장성 향상에 기여하는 코팅제로서의 이용 가능성을 확인해주었다.

PURPOSES: The objectives of this study were to develop a new polymer-modified emulsion for application to tack coats and to evaluate its properties by comparing it with other types of asphalt emulsions, with the goal of providing an enhanced tack coat material for use in construction. METHODS: Modified asphalt binders were developed from using SBS and SBR latex in the laboratory, and their fundamental properties, such as their penetration index and PG grade, were evaluated. Based on the properties, a new tack coat material was developed. To evaluate the newly developed asphalt emulsion, the bonding strength between the two layers of HMA was measured by applying a uniaxial tensile test and shear test. For the tests, a total of four different conditions were applied to the specimens, including the developed asphalt emulsion, latex modified asphalt emulsion, conventional asphalt emulsion, and non-tack coating. RESULTSAND CONCLUSIONS: Overall, the developed asphalt emulsion exhibits the best bonding strength behavior among all of the three types. Also, the two types of polymer-modified emulsions were found to be better for application for use as a tack coat than a conventional emulsion. Especially, at a high temperature (50℃), the conventional asphalt emulsion no longer acts as a tack coating material. Therefore, the polymer-modified emulsion should be considered for application to tack coat construction during the summer.

PURPOSES : The objective of this study is to evaluate the curing and adhesive behavior of asphalt emulsions including polymer-modified emulsions for chip seals and fog seals. METHODS : For the laboratory testing, the evaporation test, the bitumen bond strength (BBS) test, and the Vialit test are used. Also, the rolling ball test and the damping test are employed to evaluate the curing properties of the fog seal emulsions. In order to conduct all the tests in controled condition, all test procedures are performed in the environmental chamber. The CRS-2L and the SBS CRS-2P emulsions are used as a polymer-modified emulsion, and then unmodified emulsion, the CRS-2, is compared for the evaluation of chip seal performance. For the fog seal performance evaluation, two types of polymer-modified emulsions (FPME-1 and FPME-2) and one of unmodified emulsion, the CSS-1H, are employed. All the tests are performed at different curing times and temperatures. RESULTS AND CONCLUSIONS : Overall, PMEs show better curing and adhesive behavior than non-PMEs regardless of treatments types. Especially, the curing and adhesive behavior of PMEs is much better than non-PMEs before 120 minutes of curing time. Since all the test results indicate that after 120 minutes of curing time the curing adhesive behavior of emulsions, the early curing time, i.e., 120 minutes, plays an important role in the performance of chip seals and fog seals.

PURPOSES : The objective of this study is to evaluate the bond strength of asphalt emulsions including polymer-modified emulsions for chip seals and fog seals using the bitumen bond strength (BBS) test. METHODS : For the laboratory testing, the Pneumatic Adhesion tensile Testing Instrument(PATTI) device is used to measure the bond strength between the asphalt emulsion and aggregate substrate based on the AASHTO TP-91. In order to conduct all the tests in controled condition, all test procedures are performed in the environmental chamber. The CRS-2L and the SBS CRS-2P emulsions are used as a polymermodified emulsion, and then unmodified emulsion, the CRS-2, is compared for the evaluation of chip seal performance. For the fog seal performance evaluation, two types of polymer-modified emulsions and one of unmodified emulsion, the CSS-1H, are employed. For chip seal study, the BBS tests are performed at 30, 60, 120, and 240 minutes of curing times with curing and testing temperatures of 15℃, 25℃, and 35℃. The fog seal tests are conducted at 30, 60, 90, 120, 180 minutes, and 24 hours with curing and testing temperatures of 25℃, 30℃, and 35℃. RESULTS AND CONCLUSIONS : Overall, chip seal emulsions and fog seal emulsions show the similar bond strength trend. At the same testing condition, polymer-modified emulsions show better bond strength than unmodified emulsions. Also, there is no significant difference between polymer-modified emulsions. One of important findings is that the most bond strength reaches their final bond strength within one hour of curing time. Therefore, the early curing time plays a vital role in the performance of chip seals and fog seals.

식품산업에서의 나노기술은 많은 연구와 가능성 있는 제품으로 새롭게 각광받는 분야이다. 나노와 마이크로 크기의 고체 입자는 유화된 오일 또는 물 입자를 함유하는 분산계의 처방에 적용 가능성이 매우 높은 것으로 인식되고 있다. 본 논문은 식용의 지방 결정, 실리카 나노 입자 및 생체 유래의 나노 결정체에 기반을 둔 식품 에멀젼의 성질과 개발에 관한 리뷰논문으로 다양한 피커링 안정화 분야에 관하여 검토하였다. 특히, 단백질로 안정화된 일반적인 에멀젼과 비교하여 Pickering 안정화 입자에 대해 초점을 맞추고자한다. 또한, 식품 산업에서 이들의 응용 예를 다루고자한다.

The emulsion and micro-encapsuled formulation from three essential oils, cassia, thyme white and lemon grass were tested for their insecticidal activities against Lycoriella ingenua (Dufour) adults at 0.3% concentration. As a result, the micro-encapsules than emulsion formulation was confirmed to show greater activity. Based on this result, insecticidal activities at several levels of concentration were examined, resulting in more than 80% insecticidal activity after 30 minutes at 0.6% level of cassia formulation. And also, insecticidal activity of three oil-based micro-encapsuled formulations lasted for up to 12 hours at 0.9% concentration. The main ingredients derived from three essential oils were evaluated on the insecticidal activity against Lycoriella ingenua. As a result, in case of thymol from thyme white, it showed more than 80% mortality after over 30 minutes at 0.25%, and in cinnamic aldehyde and citral, exhibited 88% and 82% mortality after 30 minutes at the 0.5% level, respectively. These three compounds were examined for whether the insecticidal activity was maintained depending on being over time. In case of thymol, it maintained good insecticidal activity against Lycoriella ingenua at 0.5% level until 120 hours, while cinnamic aldehyde and citral showed lower activity after 12 hours.

In this study, We investigated the properites of nano-emulsions containing hydrogenated lecithin prepared by high pressure homogenizer. The size of droplet of emulsions prepared by homogenizer at various rpm (rotation per minute) was not measured due to the unstability of emulsions, however, the size of droplet of nano-emulsions prepared by high pressure homogenizer was around 300 nm and the appearance of emulsions was bluish. The stability of emulsions with various lecithin concentration was tested against time. POV (Peroxide value) of emulsions were plotted against time. POVs of emulsions prepared with an egg lecithin and a soy lecithin were increased with time, however, POV of emulsion with Lecinol S-10® was kept constant within 60 hours and at 60℃. In consumer test, the nano-emulsion showed higher affinity regardless of skin type. Both of irritation scores of emulsions were similar.

This study was carried out to investigate the possibility of solid particles as a stabilizing agent instead of surfactant for preparing emulsions in the cosmetics. The type of emulsions stabilized by solid particles was dependent on wettability of the particles for water and oil. The optimal conditions of emulsions stabilized by solid particles were determined with ratio of water and oil phase, polarity of oils and amount of stabilizers. In the foundation appling the optimal condition of emulsions stabilized by solid particles without surfactant, the stable emulsion type foundation was successfully prepared. As a result, this work indicates that emulsions stabilized by solid particles can be applied to make-up cosmetics.