Browse > Article

Optimization of Conditions for the Preparation of W/O Emulsion Containing Eugenolchitosan  

Kim, Je-Jung (Department of Life Science, Konkuk University)
Chang, Pahn-Shick (Department of Food Science and Technology, Seoul National University of Technology)
Jung, Byung-Ok (Department of Food Science and Technology, Seoul National University of Technology)
Park, Dong-Ki (Department of Applied Biology and Chemistry, Konkuk University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.3, 2003 , pp. 423-428 More about this Journal
Abstract
Stabilities of W/O emulsions containing eugenolchitosan (EuCs) prepared from chitosan and eugenol were compared to determine the optimal conditions for the ratio of water (core phase) to corn oil (continuous phase), the concentration of EuCs, storage temperature, and the extent of homo-mixing. The optimal ratio of water to corn oil was 2:3 (w/w). The effects of EuC concentrations, and singular vs. binary system of emulsifiers on the storage stability of the emulsion were investigated with EuCs and polyoxyethylene sorbitan monolaurate. The emulsion was stable, showing more than 95% emulsion stability index (ESI) value, when the concentration of EuCs was more than 0.18% (w/v). ESI value of binary emulsifier system was almost equal to that of singular emulsifier system at the concentration of 0.18% (w/v). At this singular emulsifier system, the W/O emulsion formed by EuCs had ESI value of 100%. The optimal concentration of EuCs was determined as 0.18% (w/v). The highest stability of the emulsion was obtained from the homo-mixing at 11,000 rpm for 10 sec and the storage temperature ranging $25{\sim}65^{\circ}C$. EuCs produced from this study was mutagenecity-negative on Ames test and contained no heavy metal ions.
Keywords
chitosan; eugenolchitosan; emulsion stability index;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Maron. D.M. and Ames, B.N. Revised methods for the salmonella mutagenicity test Mut Res. 113: 173-215 (1983)
2 Kim, J.J., Jung, B.O., Ryoo, H.J. and Park. D.K. Antimicrobial Activity of Safrolechitosan and Eugenolchitosan. J. Chitin and Chitosan 8: 45-51 (2003)
3 Cho, S.K., Jung, B.O., Kim, J.J., Choi, K.S. and Lee, Y.M. Effect of wastewater treatment of partially deacethylated chitosan. J. Korean Ind. Eng. Chem. 5: 899-903 (1994)
4 Mittall, K.L. Conceptual clarification of the terms used to describe emulsion behavior. J. Cosmet. Chem. 22: 815-821 (1971)
5 Krog, N. Functions of emulsifiers in food systems. J. Am. Oil Chern. Soc. 54: 124-130 (1977)   DOI
6 Vanderhoff, J.W. Mechanical methodology for the preparation of food emulsifier. U.S. Patent 4,177,177 (1979)
7 Segal, D. Chemical Synthesis of Advanced Ceramic Materials. Cambridge Univ. Press, Cambridge, UK (1989)
8 Kim, J.J., Jung, B.O., Chang, P.S. and Park. D.K. Antioxidative activities of safrolechitosan and eugenolchitosan. Food Sci. Ind. 35: 41-47 (2002)
9 Chang, P.S and Cho, G.B. Optmization of conditions for O/W emulsion containing $\omega$3 polyunsaturated fatty acid. Korean J. Food Sci. Technol. 30: 1114-1119 (1998)
10 Rosen, M.J. Relationship of structure to properties in surfactants. J. Am. Oil Chem. Soc. 51: 461-469 (1974)   DOI
11 Merkel, M.P., Dimonie, V.L., Aasser, M.S. and Vanderhoff, J.W.J. Polym. Sci. Part A: Polym. Chem. 25: 1219-1226 (1987)   DOI   ScienceOn
12 JAOP. Sanitary Methods of Experimental Works. Japanese Association of Official Pharmaceutists, Tokyo, Japan (1998)
13 Korea Food and Drug Administration. Korean Food Additive Code. Ministry of Health and Welfare, Seoul, Korea (2002)
14 Rutherford, F.A. and Austin, P.R. Chitin/Chitosan. Birkhauser Verlag, Boston, USA (1978)
15 Jung, B.O., Chung, S. J. and Lee, G. W. Effect of molecular weight of chitosan on its antimicrobial activity. J. Chitin and Chitosan 8: 231-236 (2002)
16 Chang, P.S. Determinination of emulsion stability index in W/O emulsion. Anal. Sci. Technol. 7: 233-236 (1994)