Browse > Article
http://dx.doi.org/10.15230/SCSK.2015.41.4.295

Preparation and Evaluation of Microcapsule/Emulsions via the Electroatatic Interations of Polysaccharide and Protein  

Choi, Yu Ri (Amorepacific Corporation R&D Center)
Lim, Hyung Jun (Amorepacific Corporation R&D Center)
Lee, John Hwan (Amorepacific Corporation R&D Center)
Oh, Seong Geun (Department of Chemical Engineering, Hanyang University)
Publication Information
Journal of the Society of Cosmetic Scientists of Korea / v.41, no.4, 2015 , pp. 295-302 More about this Journal
Abstract
A novel microcapsule/emulsions for cosmetics was studied. Our present studies demonstrate that the biopolymer-stabilized microemulsion composed of polysaccharide and protein can encapsulate and stabilize remarkably coenzyme-Q10 (Q10). Polysaccharide and protein complex were incorporated in the microcapsule in order to reinforce the physical strength of the microspheres. We compared the long-term stability of the activity of Q10 in biopolymer-stabilized microemulsion. There was no noticeable negative effect on the activity of Q10. Optical microscope (OM) and transmission electron microscope (TEM) showed that microcapsules were spherical and had a smooth surface. Consequently, the polysaccharide/protein emulsion produced in this study may be beneficial in improving the emulsion stability and the protection capability of labile substances.
Keywords
biopolymer; soy protein; polysaccharide/protein complexes; electrostatic interactions; emulsion stabilization;
Citations & Related Records
연도 인용수 순위
  • Reference
1 M. Evans, I. Ratcliffe, and P. A. Williams, Emulsion stabilisation using polysaccharide-protein complexes, J. Colloid Interface Sci., 18, 272 (2013).   DOI
2 E. Bouyer, G. Mekhloufi, V. Rosilio, J. L. Grossiord, and F. Agnely, Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field?, Int. J. Pharm., 436, 359 (2012).   DOI
3 M. Tippetts, F. K. Shen, and S. Martini, Studies on the constituents of broussonetia species oil globule microstructure of protein/polysaccharide or protein/ protein bilayer emulsions at various pH, Food Hydrocoll., 30, 559 (2013).   DOI
4 A. O. Elzoghby, W. S. A. El-Fotoh, and N. A. Elgindy, Casein-based formulations as promising controlled release drug delivery systems, J. Control. Release, 153, 206 (2011).   DOI
5 A. Matalanis, O. G. Jones, and D. J. McClements, Structured biopolymer-based delivery systems for encapsulation, protection and release of lipophilic compounds, Food Hydrocoll., 25, 1865 (2011).   DOI
6 L. J. Luo, F. Liu, and C. H. Tang, The role of glycinin in the formation of gel-like soy protein-stabilized emulsions, Food Hydrocoll., 32, 97 (2013).   DOI
7 T. Tran and D. Rousseau, Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides, Food Hydrocoll., 30, 382 (2013).   DOI
8 B. Yin, W. Deng, K. Xu, L. Huang, and P. Yao, Stable nano-sized emulsions produced from soy protein and soy polysaccharide complexes, J. Colloid Interface Sci., 380, 51 (2012).   DOI
9 A. Matalanis, U. Lesmes, E. A. Decker, and D. J. McClements, Fabrication and characterization of filled hydrogel particles based on sequential segregative and aggregative biopolymer phase separation, Food Hydrocoll., 24, 689 (2010).   DOI