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.

서 론
재료 및 방법
    재료
    펩타이드 함유 단일(W/O) 에멀젼 및 이중(W/O/W) 에멀젼 제조
    입자크기 및 제타전위 측정
    외관 및 크림화 수치 측정
    에멀젼의 점도 측정
    계면장력 측정
    펩타이드의 포집효율 및 방출률 산출
    통계분석
결과 및 토의
    단일 에멀젼의 기본 특성 분석
    계면 장력
    이중 에멀젼의 기본 특성 및 저장 안정성
    유상에 따른 펩타이드 방출률
결 론
사 사

• 하주연(강릉원주대학교 웰니스바이오산업학과) | Ju Yeon Ha (Department of Wellness-Bio Industry, Gangneung-Wonju National University)
• 최다솔(건국대학교 바이오산업공학과) | Dasol Choi (Department of Bioindustrial Technologies, Konkuk University)
• 박성훈(강릉원주대학교 식품영양학과, 강릉원주대학교 혜람제빵연구소) | Sung Hoon Park (Department of Food and Nutrition, Gangneung-Wonju National University, Haeram Institute of Bakery Science, Gangneung-Wonju National University)
• 권한결(강릉원주대학교 해양바이오식품학과) | Han-Gyeol Gwon (Department of Marin Bio Food Science, Gangneung-Wonju National University)
• 조연지(강릉원주대학교 웰니스바이오산업학과, 강릉원주대학교 혜람제빵연구소, 강릉원주대학교 해양바이오식품학과) | Yeon-Ji Jo (Department of Wellness-Bio Industry, Gangneung-Wonju National University, Haeram Institute of Bakery Science, Gangneung-Wonju National University, Department of Marin Bio Food Science, Gangneung-Wonju National University) Corresponding author