• Journal of Pharmaceutical Investigation
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• v.22 no.2
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• pp.149-153
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• 1992

The applicability of sodium alginate as a carrier of 5-fluorouracil as an oral delivery system was investigated. Hydrophobicity of sodium alginate was controlled by introducing cetyl group to this polymer. The effects of degree of esterification for n-cetyl partial ester on the rate of release of 5-fluorouracil in artificial gastric juice and artificial intestinal juice were examined. The release rete of the drug in the gastric juice was mainly affected by the diffusion of the drug. The release rate of the drug in the intestinal juice could be controlled by the degree of esterification. The alginate matrices may be a valuable addition as the carrier of 5-fluorouracil for an oral delivery system.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.143-147
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• 2000

The effects of alginate extracting conditions from sea tangle and the effects of film preparation conditions on the physical properties of the alginate film were investigated by measuring ester compounds permeability. The higher concentration of sodium carbonate solution as extracting solvent made the higher ethyl acetate permeability of alginate film, but extracting time showed little efficacy of alginate film permeability. The higher concentration of sorbitol as a plasticizer showed higher ethyl acetate permeability of alginate film, Adding various plasticizers, the ethyl acetate permeability of algiante films was increased in order as follow : sorbitol, glycerol and polyethylene glycol. Ester compounds haying the lower molecular weight showed the higher permeability. And the higher temperature made the ethyl acetate permeability of algiante film to be high.

• YAKHAK HOEJI
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• v.11 no.3_4
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• pp.27-32
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• 1967

유화제또는 현탁화제로 쓰이고 있는 hydrophilic polymer의 일종인 acacia및 sodium alginate와 방부제와의 interaction에 관한 연구로서 Higuchi씨등 solubility mehtod를 실험방법으로 하여 고찰하였다. acacia는 용액중에서 혹종의 interation을 하나 o-hydroxybenzoic acid및 p-hydroxybenzoic acid의 methly, ethly, propyl, butyl ester 와는 그러한 interaction이 없다. sodium alginate는 butyl-p-hydroxybenzoate및 o-hydroxybezoic acid를 제외한 본실험에 사용한 방부제와는 용액내에서 interaction을 나타내었다. 방부제의 초농도와 acacia및 sodium alginate를 가하여 일정시간 반응시켜 평형에 도달했을때의 방부제의 농도와의 비인 K치는 acacia및 sodium alginate의 농도와 함수관계에 있음을 발견하였다.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1230-1236
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• 2009

Optimum conditions for the freeze-thaw stability (FTS) of mung bean starch (MBS) paste as a main ingredient in omija-eui were investigated. For the optimization of the paste preparation condition, the FTS of MBS prepared by boiling in a shaking water bath (BMSW) or by pressure-cooking in an autoclave (PCMA) were analyzed using a response surface methodology (RSM). In addition, the effects of various additives such as gums, sugars, and emulsifier were evaluated on the FTS of MBS paste prepared under optimal conditions. The predicted maximal FTS of MBS paste prepared by the PCMA method (73%) was higher than that of the paste prepared by the BMSW method (36%). In case of additives, gellan gum and sodium alginate effectively prevented the syneresis of MBS paste in the BMSW method and in the PCMA method, respectively. The use of a fructose fatty acid ester as an emulsifier decreased syneresis in a dose-dependent, while the addition of sugars accelerated syneresis. Consequently, MBS paste for omija-eui preparation may be efficiently prepared by adding sodium alginate and fructose fatty acid ester under the optimal conditions of 4.3% MBS content, $121^{\circ}C$ heating temperature, and $89^{\circ}C$ cooling temperature by pressure-cooking in an autoclave.

• Journal of the Korean Applied Science and Technology
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• v.32 no.2
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• pp.326-329
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• 2015

This study is to develop the double capsulation technology in order to increase the conservativeness and stability of unstable materials such as vitamins, polyphenols, natural active ingredients. And also, best way of triple matrix capsulation using natural polymers were detail described. As the first capsulation with w/o/w (water-in-oil-in-water) emulsifying system, our study group was especially made to soft and moisture cream using 5wt% of sucrose ester emulsifier as first capsulation. Nutrient agents are squalane, camellia oil. Triple matrix capsulation was formed with the best stabilized bead type capsules when it blended of chitosan, algin, sodium-potassium alginate. The bead diameter size was about 2.0~4.5mm (mean diameter: 3.2mm). Activity of lactobacillus containing cream for depending on various pH variations showed that alkalinity ($pH=10.8{\pm}0.5$) condition was higher than acidity ($pH=4.2{\pm}0.2$) and neutrality ($pH=7.1{\pm}0.3$) conditions. After a month, it also was certified to the activity of lactobacillus in incubated at $37{\pm}1^{\circ}C$ in culture medium. As application of food industry, we developed the containing lactobacillus capsule and 7 colored kinds of double and triple matrix capsulation in yogurt cream and active ingredients. As for above mentioned those results, one of tool to stabilize the living lactobacillus, doubled matrix capsulation greatly be expected to contribute to food industry. Furthermore, it can be expected to apply the drug delivery system (DDS) to active ingredients of stabilizing technologies at drug, pharmaceutical division and cosmetic industry, etc.