• 한국식품조리과학회지
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• 제33권3호
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• pp.275-284
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• 2017

Purpose: This study was performed to evaluate the effects of sannamul or herb extract addition to a soybean oil-in-water emulsion during photooxidation in the presence of chlorophyll. Methods: The emulsion mainly consisted of purified soybean oil and citric acid buffer (pH 4.0) at a weight ratio of 4 to 6, with chlorophyll a addition at 6 mg/kg. Ethanol extract of daraesoon, samnamul, basil, or peppermint was selectively added to the emulsion at 400 mg/kg, and emulsions in glass serum bottles were oxidized at $5^{\circ}C$ under 2,600 lux light for 48 hours. Lipid oxidation of the emulsions was evaluated based on determination of headspace oxygen content, peroxide value, and p-anisidine value. Pigments and antioxidants were also monitored. Results: The emulsion with added samnamul extract with high contents of polyphenols and low chlorophyll content showed lower oxygen consumption, peroxide values, and p-anisidine values, whereas basil and peppermint extracts with high chlorophyll contents increased photooxidation. Chlorophylls were degraded during photooxidation of the emulsions, and the degradation rate was highest in the emulsion with added samnamul extract. Conclusion: The high antioxidant activity of samnamul extract in the photooxidation of soybean oil-in-water emulsion could be due to low chlorophyll content, high concentrations of polyphenol compounds in the extract, as well as rapid degradation of chlorophylls during oxidation.

• 한국응용과학기술학회지
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• 제21권4호
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• pp.279-288
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• 2004

Liquid crystal (LC) system was introduced into W/O emulsion in order to enhance the stability and moisturizing effect. The LC system, composed of beeswax, surfactant, and water was formed on the surface of emulsion droplet, which was investigated through a polarized microscope. The phenomenon that the viscosity in W/O emulsion system is decreased with time, was reduced by the formation of LC with the addition of beeswax. Centrifugal separation test showed that the stability of emulsion system was increased with the addition of beeswax to 3%. The color change of vitamin C was delayed in LC emulsion systems, which indicates stabilization effect against the oxidation of vitamin C. Evaporation rate in W/O emulsion was retarded by LC, so that high moisturizing effect is expected in W/O LC system.

• 한국응용과학기술학회지
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• 제27권4호
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• pp.445-451
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• 2010

To prepare very stable acrylic type emulsion having a visible ray absorption property, in-situ preparation technique of $Cu_xS$ nanoparticle was adopted. Firstly, the acylic emulsions of methyl methacrylate(MMA), butyl acrylate(BA), and acrylonitrile(AN) were synthesized by pre-emulsion polymerization at $60^{\circ}C$ in the presence of anionic surfactant. Secondly, $Cu_xS$ nanocomposited emulsions were directly prepared in the prepolymerized acrylic emulsion with $CuSO_4$ at $50^{\circ}C$. The presnce of $Cu_xS$ nanoparticle in emulsion was confirmed by SEM and EDS. The final $Cu_xS$ nanocomposited emulsion showed an olive-green colour and good emulsion stability up to 1 month. In addition the PET films coated with our $Cu_xS$ nanocomposited emulsion absorbed effectively the visible ray.

• 한국해양학회지
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• 제26권4호
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• pp.324-331
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• 1991

해상유출유의 풍화산물인 수분함유 기름 에멀젼(water-in-oil emulsion)의 생성경 향과 안정도, 그리고 생성속도를 16개 원유에 대하여 측정하였다. 해상유출유의 방제 전략적 측면에서 매우 중요한 요인인 에멀젼의 생성방해와 파괴를 위하여 사용되 는 유분산처리제와 에멀젼 파괴제의 성능을 비교하였다. 에멀젼의 생성경향은 사우디 아라비아산 원유와 이란원유, Dubai 원유, (Isthmus) 원유, 중국산 대경 원유 등이 높 게 나타났으며, 80-90%의 함수율을 보였다. 에멀젼의 안정도는 중동산 원유들이 대부 분 높았으며, 에멀젼 생성속도가 빠른 (Istymus) 원유와 대경원유 등은 오히려 불안정 한 특성을 보였다. 에멀젼의 생성경향과 안정도는 원유 중의 아스팔텐 함량과 가장 밀 접한 연관이 있었으며, 황, 바나디움 함량과도 처리제와 에멀젼 파괴제를 이용하여 에 멀젼 형성을 억제하는 능력을 시험한 결과, 국산 유처리제는 기름 용적의 0.2%, 정도 에서, 외산 유처리제와 에멀젼 파괴제는 0.1% 이하에서 방해 효과를 보였다. 에멀젼의 생성 방해효과는 에멀젼의 형성시기를 지연시키지만 함수율을 감소시키지는 못하는 것 으로 보인다. 에멀젼 파괴제인 Alcopol 0 유처리제에 비하여 강력한 파괴능력을 보였 으며, 에멀젼 용적의 0.1% 이하에서 빠르게 에멀젼 내로 침투하여 물과 기름으로 분리 할 수 있었다.

• 한국응용과학기술학회지
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• 제17권2호
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• pp.67-75
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• 2000

Cosmetic industries have recently developed sun-block products, which are composed of W/O or O/W emulsion system. It was very difficult for waterproofing product to show the stability in W/O emulsion with $TiO_{2}$. To enhance the stability of W/O emulsion, it needs to be combined with the water and oil soluble components as the gelling agents. The emulsifiers used in W/O were 3.0% of cetyl dimethicone copolyol, 2.0% of sorbitan sesquioleate as the basic emulsifiers, and 0.6% of quaternium-18 bentonite and 1.5% of dextrin palmitate as stabilizer were used. The content of titanium dioxide was optimized up to 8.0%. Titanium dioxide was used as the UV scattering powder coated with $Al_{2}O_{3}$(UV-sperse T40/TN). The sunscreen cream prepared with W/O emulsion system by using QB and DP showed higher stability than that of W/O emulsion system by using each QB and DP. W/O emulsion from Formula 3 for passing one year was very durable more than F1 and F2. Within W/O emulsion by observing F1, F2 and F3 for one year, F3 was more excellent than F2 and F3 when they were observed at RT, $4^{\circ}C$, $40^{\circ}C$, because F3 used the mixed QB and DP in W/O emulsion. The zeta potential for F1, F2, and F3 after one year were 21, 30 and 43, respectively. From these result F3 was found best stable emulsion. The in-vitro SPF value for F3 was 35 for the initial product at room temperature and also, the in-vitro SPF values of F3 was 32 for after one year. Finally, the mean in-vivo SPF value of 10 volunteers for F3 was 27.3 by the Korea cosmetic association made the rules of SPF.

• 한국식품조리과학회지
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• 제27권3호
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• pp.39-49
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• 2011

This study was conducted to evaluate the effects of adding unrefined oil on the antioxidant activity of a tuna oil-enriched emulsion by determining DPPH radical scavenging activity, reducing power, and inhibition of low-density lipoprotein (LDL) oxidation in vitro. The emulsion consisted of tocopherol-stripped canola (18.3 g) and tuna (9.1 g) oil, one of the unrefined oils (4.6 g), such as extra virgin olive, mustard, perilla, or sesame oil, 0.5% acetic acid (64 g), and egg yolk powder (4 g). The control emulsion contained only canola (21.4 g) and tuna oil (10.6 g), as oil sources,with the same composition of the remaining ingredients. The emulsion with added unrefined oil, particularly mustard oil, showed higher radical scavenging activity and reducing power than those of the control emulsion. The radical scavenging activity and reducing power of the emulsion with added unrefined oil were higher at 1,000 ppm than at 500 ppm thus, the effect was concentration-dependent. Adding sesame or perilla oil to the tuna oil-enriched emulsion resulted in higher inhibition of LDL oxidationwhereas adding olive oil increased LDL oxidation. The results clearly showed that adding roasted mustard, sesame, or perilla oil improved the antioxidant activity of a tuna oil-enriched emulsion by increasing free radical scavenging activity, reducing power, and inhibiting LDL oxidation. The results also suggest that adding unrefined oils produces a healthier fish oil-enriched salad dressing recipe.

• 한국축산식품학회지
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• 제35권3호
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• pp.277-285
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• 2015

This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased the redness and yellowness of the emulsion sausage. The addition of onion peel extract decreased the thiobarbituric acid reactive substances value of the emulsion sausages prepared with irradiated pork. The volatile basic nitrogen value of the emulsion sausage prepared with kimchi powder was the highest, whereas that of the emulsion sausage prepared with onion peel extract was the lowest. The treatment without kimchi powder or onion peel extract and the treatments prepared with onion peel extract showed lower microbial populations than the other treatment. Sensory evaluations indicated that a higher acceptability was attained when kimchi powder was added to the emulsion sausages manufactured with irradiated pork. In conclusion, our results suggest that combined use of kimchi powder and onion peel extract could improve quality characteristics and shelf stability of the emulsion sausage formulated with irradiated pork during chilled storage.

• 농업과학연구
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• 제43권2호
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• pp.249-257
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• 2016

In this study, rapeseed extracts were obtained by supercritical carbon dioxide fluid extraction of defatted rapeseed to evaluate the stability and antioxidant activity of an oil-in-water (O/W) emulsion system. The oil-in-water emulsions were prepared from stripped soybean oil with different concentrations (0.3, 0.4, 0.5, and 0.6%) of rapeseed extract as an emulsifier. Their emulsion stability was compared to that of emulsions prepared with the commercial emulsifier, Tween 20 (Polysorbate 20, 0.2%). After stripping the soybean oil, the total tocopherol content was reduced from 51.4 g/100 g to 1.1 g/100 g. Emulsion stability and oxidative stability of emulsions prepared with Tween 20 and rapeseed extract as emulsifiers were evaluated. For 30 days droplet sizes of emulsions containing rapeseed extract (0.4, 0.5, and 0.6%) were not significantly different (p > 0.05). Similar results were obtained for emulsion stability (ES) and Turbiscan analysis, suggesting that the addition of rapeseed extract increased emulsion stability. The addition of rapeseed extract at more than 0.4% resulted in an emulsion stability comparable to the addition of 0.2% Tween 20. The antioxidative ability of rapeseed extract increased with the amount added in the emulsion. Moreover, the addition of 0.6% rapeseed extract resulted in the lowest emulsion peroxide values (10.3 mEq/L) among all treatments. Therefore, according to the stability of its antioxidative and physical stability properties, rapeseed extract from super critical extraction could be successfully applied to the food and cosmetic industries.

• 공업화학
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• 제24권3호
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• pp.260-265
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• 2013

본 연구에서는 비타민나무 잎 추출물의 에틸아세테이트 분획 0.01, 0.03, 0.05, 0.10% 함유한 나노에멀젼을 제조하였고, 5주 동안 이들 나노에멀젼의 입자 크기, 입도분포 및 피부 투과능을 평가하였다. 나노에멀젼은 균질기(homogenizer) 처리 후 고압유화기(micro-fluidizer)를 이용하여 제조하였다. 비타민나무 잎 추출물의 에틸아세테이트 분획을 함유한 나노에멀젼은 단분산 형태를 나타내었다. 5주 동안 실험에서, 0.03% 에틸아세테이트 분획을 함유한 나노에멀젼이 가장 안정하였다. 0.03% 에틸아세테이트 분획 함유 나노에멀젼의 in vitro 피부 투과 실험을 Franz diffusion cell을 이용하여 수행하였다. Oil-in-water (O/W) 에멀젼과 비교할 때 나노에멀젼이 피부 흡수가 더 잘되는 것으로 나타났다. 이러한 결과들은 비타민나무 잎 추출물을 함유한 나노에멀젼이 O/W 에멀젼보다 안정성과 피부 투과능이 우수함을 나타낸다.

• 화약ㆍ발파
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• 제23권1호
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• pp.55-64
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• 2005

근래 건설$\cdot$토목 현장에서는 인가절감 덴 안전사고를 방지하기 위하여 보다 안전하고 저렴한 폭약인 Emulsion 폭약이 기존의 CD계열의 폭약을 상당부분 대체해 가고 있는 실정이다. 그러나 현실적으로 경암 이상의 암반에 건설되는 터널에서는 Emulsion폭약 적용시 발파위력 면에서 그 한계에 봉착하고 있다. 따라서 본 연구에서는 고성능 Emulsion 폭약인 MegaMEX를 국내 경암 이상의 암반에 적용하여 발파효율 및 시공성 등을 검증해 보고자 하였다. 적용결과 굴진율, 파쇄도 등 발파효율 면에서 기존 Emulsion 폭약의 한계를 뛰어넘어, GD(Gelatin dynamite)계 열의 폭약인 MegaMITE와 근접한 수준의 발파효율을 나타내었으며, 환경적인 측면에서도 유리한 것으로 나타났다.