• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.27-31
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• 2009

Top spray-drying method is frequently utilized for flavor encapsulation, but the top spray-dried products frequently suffer from high losses of volatile flavor as the result of a high processing temperature (150-$300^{\circ}C$). In an effort to solve these problems, a low-temperature fluidized-bed granulating method was utilized to encapsulate the flavor. For the encapsulation of sesame oil, oil-in-water emulsions of sesame oil and a mixture of maltodextrin, modified starch, gum arabic, and gellan gum were bottom-sprayed at milder temperatures (70-$100^{\circ}C$) using a fluidized-bed granulator. Sesame oil extracts from microcapsules were obtained via a simultaneous distillation/extraction technique, and the retention of volatile flavor compounds was analyzed via a gas chromatography-mass spectrometry. The retention of volatile flavors of sesame oil per se, spray-dried and fluidized-bed granulated microcapsules after 3-day-storage at $37^{\circ}C$ were 0.8%, 37.2%, and 42.0%, respectively. In addition, the low-temperature fluidized-bed granulation showed higher encapsulation yield and sensory preferences for the application of commercial products (beef rice porridge), as compared to spray drying.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1334-1342
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• 2015

The aim of this study was to investigate the quality characterization of salmon oil microencapsulated with maltodextrin (MD), cyclodextrin (CD), sodium caseinate (SC), arabic gum (AG) and WPI. After spray drying to ambient temperature, the salmon oil powders were packed (single package) and placed at room temperature ($25^{\circ}C$) for 30 day. The quality characterization of salmon oil powder including total oil (%), extractable oil (%), encapsulation efficiency (%), fatty acid, SEM, pH, acid value (AV), peroxide value(POV) were investigated. Salmon oil was microencapsulated with a high power yield (> 80%); including the formulation MD/SC and MD/SC/WPI. The microencapsules of MD/SC/WPI presented spherical shapes, smooth texture and non-porous surfaces. The pH of MD/SC/WPI varied from 6.11 to 5.99 (p>0.05). The AV of MD/SC/WPI varied from 4.74 to 4.61 (p>0.05). The pH and AV were not significantly different. The POV of MD/SC/WPI increased with storage day (p<0.05). It was concluded that MD/SC/WPI could delay lipid oxidation and high yield (82.55%) of salmon oil powder.

• Food Science and Preservation
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• v.9 no.2
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• pp.212-220
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• 2002

Spray drying was used a means for microencapsulation of Aster scaber and Aster glehni. The optimum conditions of spray drying were found to be 210$^{\circ}C$ for the inlet temperature and 5 $m\ell$/min for the feeding rate. The color difference decreased by 12∼25 % far the herb extracts depending on storage temperatures. With an increase in storage temperature, color of the control changed considerably compared to microencapsulated powders. This is due to the fact that wall materials minimized effect of oxygen on the herb extracts. Microencapsulated powders in the amounts of 50 ppm and 250 ppm added to hydrogenated soybean oils led to lower acid values and conjugated diene values during 6 day storage. Compared to the control, the herb extracts displayed 16∼48% increase in antioxidation effect, while the microencapsulated powders exhibited 46∼88% increase. Extracts also showed lower conjugated dienoic acid contents than those of the control. Although antioxidation effect of the microencapsulated powders did not prevail on the significant level in the early stage of storage of oils tested, it became predominant after one week of storage as wall materials were gradually degraded under the high temperature thereby releasing core material from the microcapsule.

• Food Industry And Nutrition
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• v.8 no.2
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• pp.51-55
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• 2003

송이 향을 오랫동안 유지하기 위한 기초자료를 얻을 목적으로 일반적으로 많이 이용되는 감자전분을 matrix로 사용하여 송이 향의 주성분인 1-octen-3-ol을 미세캡슐화 하는 조건을 조사한 결과는 다음과 같다. 전분농도5.5% 이하 용액의 점도는 $60^{\circ}C$에서 420 cP이하를 나타내었고 6.0% 이상의 용액은 820cP 이상을 나타내어 이 농도를 경계하여 점도의 변화가 뚜렷하게 구별되었다. 균질화하기 전과 후의 감자전분용액의 점도변화에서는 감자전분에 emulsifier와 1-octen-3ol을 첨가하여 균질화한 에멀젼 용액의 점도가 균질화하기 전 용액의 점도보다1/2 이하 값을 나타내어 균질화 공정이 용액의 점도를 낮추었다. 감자전분용액의 농도가 높을수록 1-octen-3-ol의 잔존량이 많았다.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.42-49
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• 2000

A new method for the quantitative determination of capsaicinoids in microcapsule has been developed. Among seventeen solvents tested for solubilizing wall material (gum arabic and modified starch) of microcapsule, dimethyl sulfoxide (DMSO) was selected as an optimal solvent. The most appropriate mixing ratio of microcapsule to DMSO for solubilizing wall material was 1 to 10(w/v). Appropriate carriersolubilizing temperature and time were $55^{\circ}C$ and 30 min, respectively. Also conditions for extracting oleoresin from the solubilized microcapsule were studied. The mixing ratio of ethanol to DMSO was optimal at 8 to 1(v/v). Optimized vortexing time was 5 min at 40㎐. Pecipitant was obtained by centrifugation at 21000 rpm for 15 min. The precipitant was reextracted with ethanol. The extracted supernatants were combined and adjusted to final volume of 25 ml. Extracted solutions were analyzed for quantitation of total capsaicinoids by employing HPLC and for quantitation of total carotenoids by spectrophotometric method. This method can be used to monitor changes of capsacinoid during manufacturing or storage of red pepper oleoresin microcapsule powder.

• Food Science and Preservation
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• v.22 no.1
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• pp.84-90
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• 2015

The physicochemical properties and protease activities of spray-dried pineapple juice powders were investigated. The pH, soluble solids, and protease activity of the pineapple juice were pH 5.43, $12.8^{\circ}Brix$, and 4.82 unit/mL, respectively. The optimum pH and temperature of the protease activity from pineapple juice were pH 7.0 and $50^{\circ}C$, respectively. The microencapsulation of pineapple juice was achieved using maltodextrin and alginic acid through spray-drying. The L value and moisture content of the spray-dried powder were higher than those of the freeze-dried powder. The particle size of the freeze-dried powder ($501.57{\mu}m$) was higher than that of the spray-dried powder ($42.58-53.32{\mu}m$). The water absorption and water solubility of the powders were 0.41-0.87, and 90.45-99.76%, respectively. When compared, the protease activities were found to be in the following order : FD (1,297.47 unit/g) > SD-MA-1 (692.08 unit/g) > SD-MA-2 (664.66 unit/g) > SD-MA-3 (642.65 unit/g) > SD-M (633.51 unit/g). In the in vitro dissolution study measurements were conducted for 4 hr in pH 1.2 simulated gastric fluid and pH 6.8 simulated intestinal fluid, using a dissolution tester at $37^{\circ}C$ in 50 rpm. The protease survival of the 3.74-15.69% microencapsulated pineapple juice powders improved with an increase in the treatment concentration of alginic acid.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1999.06a
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• pp.135-169
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• 1999

• 축산식품과학과 산업
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• v.2 no.3
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• pp.34-39
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• 2013

• Transactions of the Korean Society of Mechanical Engineers B
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• v.38 no.8
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• pp.701-707
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• 2014

The ecofriendly yellow ocher is used in the manufacturing of cosmetics, construction, and food packaging. The polyethylene terephthalate (PET) used for manufacturing food containers has a microporous structure that causes aeration. Hydrophilic yellow ocher may be applied to hydrophobic PET by surface modification to overcome this issue. The aim of this study is to fabricate a yellow ocher polystyrene hybrid structure in the form of nanoparticles using an optimizing molar ratio of styrene, divinylbenzene, and potassium peroxodisulfate for use in emulsion polymerization. The polymerization was conducted in a yellow ocher suspension that was prepared by dispersing mechanically ground yellow ocher in DI water. The prepared hybrid structure was measured using scanning electron microscopy, energy dispersive X-ray spectroscopy, and X-ray diffraction. The measurement revealed the spherical morphology and Si component that resulted from the yellow ocher in the polystyrene particles. We expect that this hybrid structure would be used as platform material to minimize aeration in PET.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.29 no.1
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• pp.169-184
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• 2003

비타민 C(L-ascorbic acid)는 강한 항산화성, 피부에 대한 높은 안전성으로 인해 피부의 노화방지, 미백, 주름 개선 등의 기능성 화장품 원료로써 많은 관심이 있는 물질이지만, 화학적으로 매우 불안정하여 쉽게 산화, 분해되므로 화장품 제형으로 포함시키는데 곤란한 문제가 있다. 본 연구에서는 비타민 C 의 안정성에 대한 단점을 보완하기 위하여 생체 및 피부 친화성이 우수한 무기물을 사용하여 비타민 C 를 캡슐화(encapsulation)한 분말상의 유-무기 복합물질 Vitabrid-C 를 합성하고, 이를 함유하는 피부 미백용 트윈케익 파우더를 개발하였다. 우선 Vitabrid-C 는 수용액상에서 비타민 C 를 수화된 산화아연(ZnO)으로 1 차 캡슐화하여 나노입자를 형성시키고, 그 표면을 실리카(silica)나노 입자로 한번 더 코팅하여 표면의 껍질이 다공특성을 갖는 분말을 제조함으로써 완성하였다. 이렇게 제조된 Vitabrid-C는 순수 비타민 C 에 비해 우수한 안정성을 보였으며, 캡슐 내 비타민 C 가 서서히 방출되는 서방특성을 발휘하였다. 또한 Vitabrid-C는 입자의 크기가 미세하고 균일하여 트윈케익 처방에 용이하게 적용할 수 있었다. Vitabrid-C와 순수 비타민 C의 생화학적 동등성에 대한 평가는 tyrosinase 억제능(L-DOPA oxidase 억제) 및 DPPH항산화 실험을 통하여 비교하였다. 트윈 케익 처방에 적용된 Vitabrid-C 에서 비타민 C 의 피부 투과경향을 Franz diffusion cell 법을 이용하여 확인하였다 또한 Vitabrid-C가 포함된 트윈케익을 건강한 피부를 가진 25 세 이상되는 여성의 전박에 색소 침착을 유도한 후 피부색 개선 효과 평가를 통해 임상적 효능을 평가하였다.