• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.337-340
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• 2004

본 연구는 키토올리고당이 우유에 첨가되었을 때에 색과 점도에 영향을 미치는 것을 방지하기 위하여 키토올리고당을 나노캡슐화하여 우유에 첨가하여 그 변화를 연구하였다. 혈중 콜레스테롤의 저하 기능이 있는 키토올리고당은 우유 첨가 시 원래의 특성을 변형시키나 나노캡슐 첨가시에는 88.08%의 높은 수율을 나타내며 0.5% 첨가시 점도와 색에 유의적 차이가 없는 것으로 나타났다. 또한 키토올리고당 나노캡슐은 온도에 크게 영향 받지 않으며 저장기간이 동안에(증류수 25일, 우유 15일)캡슐의 감소가 크지 않는 것으로 나타났다. 관능 평가시에는 나노캡슐 1.5%의 농도까지 시유와 유의적 차이를 느끼지 못하였다. 실험 결과, 키토올리고당의 우유 적용시 적색화와 점도 저하를 나노캡슐 적용을 통해 해결하고 나노캡슐의 저장에 따른 안정성이 온도에 안정한 물질이라 판단된다. 또한 나노캡슐을 우유에 적용시 관능적으로도 긍정적으로 평가되었다. 결과적으로 키토올리고당의 나노캡슐화는 우유에 적용이 가능하여 이화학적 및 관능적인 면에서 혈중 콜레스테롤 저하 기능성 우유로 가능성을 시사하였다.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.66-74
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• 2022

To improve the solubility of β-carotene, three types of β-carotene-loaded nanocapsules were prepared using chitosan (CS) and two cross-linkers, sodium tripolyphosphate (TPP) and hyaluronic acid (HA), alone or in combination (CS-TPP, CS-TPP-HA, and CS-HA). The entrapment efficiency of all nanocapsules significantly increased with an increase in TPP and HA, with the efficiency ranging from 95% to 99%. The solubility of β-carotene was significantly improved by CS nanoencapsulation before and after lyophilization and during storage. CS/HA nanoencapsulation significantly improved (by 11-fold) the water solubility of β-carotene. In particular, CS/HA nanoencapsulation was the most effective in terms of not only the solubility of β-carotene, but also the redispersibility ratio. Therefore, CS/HA encapsulation could be useful for improving the solubility of poorly soluble active ingredients, such as β-carotene.

• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.181-186
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• 2021

In this study, the physical characteristics, antioxidant activity, and stability of muffins prepared with acai berry concentrate-loaded nanocapsules were evaluated. The size of the acai berry nanocapsules significantly increased with higher chitosan and lower Arabic gum concentrations. Based on the total phenolic content and antioxidant activity, the free acai berry concentrate showed significantly stronger antioxidant activity than that of the acai berry concentrate-loaded nanocapsules using chitosan and Arabic gum because of the entrapment of encapsulated acai berry. The physicochemical and textural properties of the muffin prepared with acai berry concentrate-loaded nanocapsules did not show notable differences compared with the control muffin. However, the stability of acai berry concentrate in terms of total phenolic content and antioxidant activity was effectively enhanced by nanoencapsulation while baking the muffin. This study suggested that acai berry concentrate-loaded nanocapsules are potential ingredients for bakery products.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.110-116
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• 2017

${\gamma}-Oryzanol-loaded$ calcium-pectin micro- and nanocapsules were prepared by ionic gelation to improve oxidation stability and the effect of particle size on capsule properties was investigated. The physical properties were influenced by preparation conditions such as concentrations of pectin, $CaCl_2$, ${\gamma}-oryzanol$, and hardening time. Particle sizes of micro- and nanocapsules that showed the maximum encapsulation efficiency and sustained release were $2.27{\pm}0.02mm$ and $347.7{\pm}58.1nm$, respectively. Microcapsules showed higher encapsulation efficiency ($50.73{\pm}1.98%$) than nanocapsules ($17.70{\pm}2.04%$), while nanocapsules showed more sustained release and higher stability than microcapsules. Release of ${\gamma}-oryzanol$ from both microand nanocapsules, which was low in gastric environments and promoted in intestinal environments, showed suitable characteristics for oral administration. Furthermore, antioxidant activity of ${\gamma}-oryzanol$ against autoxidation of linoleic acid was prolonged by both micro- and nanoencapsulation in a ferric thiocyanate test. Therefore, micro- and nanoencapsulation using pectin can be effective for improving biodelivery, stability, and antioxidant activity of ${\gamma}-oryzanol$.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.479-485
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• 2021

To improve the oxidative stability of Glycyrrhiza uralensis extract (GU), GU extraction conditions were optimized for maximal antioxidant activity, and GU-loaded nanocapsules were prepared by chitosan ionic gelation. The optimized ethanol concentration and extraction time were 83.0% and 32.6 min, respectively, using response surface methodology. The particle size of the GU-loaded nanocapsules ranged from 280 to 370 nm. A GU extract of 0.8 mg/mL and chitosan concentration of 2.0 mg/mL were selected as the optimal conditions for entrapment and loading efficiency. Both free GU and GU-loaded chitosan nanocapsules exhibited concentration-dependent antioxidant activity. However, the antioxidant protection factor of GU was effectively maintained when it was entrapped within the chitosan nanocapsules. In conclusion, chitosan nanoencapsulation is a potentially valuable technique for improving the oxidative stability of GU.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.1
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• pp.43-53
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• 2011

The conditions in fluid-bed processor for nanoencapsulation of azelaic acid-milk nano powder for acne nanocosmetics were optimized by response surface methodology (RSM). The maximum value of yield was 70.97 %. The yield was appreciably influenced by inlet air temperature, atomizing pressure, and feeding speed. The particle size increased with an increase in the feeding speed and a decrease in the atomizing pressure. The elution rate in saline solutions was appreciably influenced by inlet air temperature and atomizing pressure. The moisture content increased with higher atomizing pressure, which was demonstrated to be similar to the nanoencapsulation characteristics related to water activity. The Hunter's L and b values increased with an increase in the inlet air temperature. The optimum conditions estimated by RSM for the maximized values of yield, moisture content, particle size and elution rate in skin suitability were $67{\sim}73^{\circ}C$ of inlet air temperature, 0.6 ~ 0.8 mL/min feeding speed and 1.8 ~ 2.0 kg/$cm^2$ of atomizing pressure, respectively. These estimated values were in agreement with those measured by real experiments.

• Proceedings of the KAIS Fall Conference
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• 2006.11a
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• pp.154-157
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• 2006

구리 나노와이어를 캡슐로 싼 탄소 나노튜브 오실레이터에 대한 특성을 분자동역학 시뮬레이션을 이용하여 분석하였다. 탄소-탄소 반데르발스 상호작용으로 인한 초과 힘은 탄소-구리 반데르발스 상호작용에 의한 초과 힘보다 더 크고 구리 원자의 질량이 탄소 원자의 질량보다 더 크기 때문에 탄소 원자는 구리 원자보다 더 쉽게 촉진되고 안쪽 나노튜브와 캡슐로 들어간 구리 나노와이어 사이의 충돌은 전체 초과 힘을 감소시키는 반발 힘을 만든다.

• Journal of Powder Materials
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• v.12 no.4 s.51
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• pp.239-248
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• 2005

1990년도 초반에 개발되어 나노분말의 제조 공정으로 집중적으로 연구되어온 화학기상응축공정은 고강도용 나노분말 소재이외에 기능성 자성재료로의 응용에 주로 이용되어 왔다. 최근에는 이러한 응용이외에 나노분말의 표면을 다양한 이종 소재로 응용하고자하는 나노캡슐(혹은 core/shell)화 제조 공정으로 진보되어 다양한 합금 시스템으로 발전하게 되었다. 특히 최근 Particles 2005, Surface Modification in Particle Technology 학회에서는 나노금속 혹은 세라믹 분말에 PMMA, PE등 polymer의 유기화합물의 코팅하여, DNA나 RNA를 부착하거나 추출해내는 나노캡슐화 공정 연구가 매우 활발하게 진행됨을 보여주고 있으며, 이들 나노 캡슐의 개발은 약물전달계(Drug delivery system), 온열치료용 및 MRI 조영제 등의 바이오재료로의 응용가능성이 크게 기대되어 이에 대한 연구들이 활발하게 진행될 것으로 예상된다.

• Polymer(Korea)
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• v.37 no.1
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• pp.15-21
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• 2013

Encapsulation of a paraffin wax core as a phase change material with polystyrene shell and the its thermal characteristics caused by the encapsulation were studied. For the nanoencapsulation, the miniemulsion polymerization method was selected. The factors affecting the thermal properties of prepared nanocapsule particles of phase change material were analysed in aspect of the structure of crosslinking agents, amounts of surfactant, ratio of paraffin wax to monomer, and hydrophilicity of initiators. It was assumed that Oswald ripening plays the most important role in the changes of particle size, particle morphology, and thermal capacity of nanocapsule core. It was elucidated that the thermal capacity was also dependent on the hydrophilicity and crosslinking density of polystyrene shell components.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2007.05a
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• pp.48-50
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• 2007

본 연구에서는 기능성 의류소재로서 나노캡슐화 상전이 물질 처리 직물의 적합성을 평가를 위한 기초자료를 제시하고자 직물의 역학적 특성과 촉감 감성과의 관계에 대해 분석하였다. 분석결과, 면직물과 폴리에스테르직물에 모두 영향을 미치는 요인으로는 최대 하중시의 신장성, 전단강성, 표면마찰계수, 인장선형성, 두께 총 5가지로 나타났다. 이를 바탕으로 역학적 특성이 면직물과 폴리에스테르직물의 촉감 감성을 예측할 수 있는지 확인하기 위한 회귀분석 결과 두 직물 모두 R2가 0.7이상으로 예측력이 높게 나타난 것을 확인할 수 있었다.