• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1997.06a
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• pp.10-18
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• 1997

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1996.06a
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• pp.241-242
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• 1996

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

• Archives of Pharmacal Research
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• v.26 no.7
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• pp.575-580
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• 2003

The present study was designed to develop a microencapsulated L-ascorbic acid and iron that could be used to fortify milk and to determine the sensory properties of milk fortified with microencapuslation. Coating material was medium-chain triacylglycerol (MCT), and selected core material was ferric ammonium sulfate and L-ascorbic acid. The highest efficiency of microencapsulation was 95.0% in the ratio of 15:1 as coating to core material. Ascorbic acid release was increased sharply up to 5 d storage as 6.5%. TBA value was the lowest when both capsulated iron and ascorbic acid were added during 12 d storage, compared with other treatments. In sensory analysis, most aspects were not significantly different between control and capsulated ascorbic acid fortified milk at 5 d storage. The present study indicated that the use of microencapsulated ascorbic acid with MCT is effective for fortifying milk. In addition, these results suggest that acceptable milk products can be prepared with microencapsulated ascorbic acid and iron.

• Proceedings of the Materials Research Society of Korea Conference
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• 2003.03a
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• pp.220-220
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• 2003

The microencapsulation of droplets or particles within a solid shell leads to the formation of core-shell particles. Microencapsulation provides protection and controlled release of core materials such as drugs, vitamins, enzymes, perfumes, and the like. Such particles have, therefore, found a diverse range of applications in the pharmaceutical, agricultural, cosmetic, and food industries. UV absorbers are widely used for cosmetics to screen out ultra violet (UV) rays which have side effects on human skin. The absorbers are made generally from synthetic organic compounds, which can stimulate the human skins to develop allergic phenomena.

• Journal of the Korean Society of Clothing and Textiles
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• v.20 no.3
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• pp.512-518
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• 1996

Microcapsules containing 2, 4, 4'-trichloro-2-hydroxydiphenyl ether and perfumes were prepared by the coacervation using poly (vinyl alcohol) and crosslinking agents. Effects of dispersing agents, core materials, agitating speed and crosslinking agents on microcapsule size were investigated. The mean and deviation of microcapsule diameters decreased with increasing agitation speed. The diameters of m;crocapsules decreased with increasing dispering agent concentration at 6, 000 rpm of agitation speed, but it was not changed at 10, 000 rpm. The dispering effect of PVA is better than that of gum arabic. The slight increase in the diameter of microcapsule was observed when the amount of core material was increased. As the amount of crosslinking agent was increased, the diameter of microcapsule was decreased.

• Textile Coloration and Finishing
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• v.8 no.4
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• pp.11-18
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• 1996

Natural functional compound in the textile finishing for health and amenity using fragrant material have been applied by microencapsulation method. The microcapsules containing fragrant materials as functional compound were produced by in situ polymerization using urea-formaldehyde prepolymer. The average diameter of microcapsules is 2.75$\mu$ and particle size ranges over 0.5~10$\mu$. Fragment material is extracted approximatly proportioned from microcapsule at room temperature. The adsorption of microcapsule was improved by pretreatment of cationic agent. Fragrant materials in microcapsule was revealed to have long release time.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.185-189
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• 2009

Microencapsulation of flavor was carried out by molecular inclusion process using $\beta$-cyclodextrin (${\beta}CD$). ${\beta}CD$-flavor complex was prepared at various flavor-to-${\beta}CD$ ratios (1:6-1:12) to determine the effect of ${\beta}CD$ concentration on the inclusion efficiency. Maximum total oil retention and minimal surface oil content were obtained at flavors to ${\beta}CD$ ratio of 1:10. The physical properties and controlled release pattern of flavors from ${\beta}CD$-flavor complex were measured and compared with spray-dried microcapsules prepared using carbohydrate wall system. ${\beta}CD$-flavor complex showed higher total oil retention and surface oil contents, smaller mean particle size, lower moisture uptake, and higher oxidation stability than spray-dried microcapsule. Oxidative stability of flavor was correlated with hygroscopicity of wall materials. The controlled release mechanism was highly affected by temperature and characteristics of wall materials.

• Journal of Microbiology and Biotechnology
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• v.11 no.3
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• pp.376-383
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• 2001

Lactobacillus casei YIT 9018 was microencapsulated within alginate or alginate/chitosan double membrane using an air atomizer. Microbiological analysis revealed that the viability of encapsulated L. casei in gastric juice, hydrogen peroxide, and pepsin was 2-3 log cycle higher than that of the nonencapsulated cell. However, the encapsulated cells did not show a signifciant increase in survival when subjected to in virto high acid and 0.6% bile salt condition. Alginate-encapsulated, alginate/chitosan-encapsulated, and nonencapsulated cells were stored at different temperatures eencapsulated cells showed similar stability at $4^{\circ}C$. However, at $22^{\circ}C$, the alginate/chitosan-encapsulted cell was the most stable.

• Journal of Life Science
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• v.6 no.2
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• pp.129-134
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• 1996

The development of fish feed is essential to aquaculture. Recently, yeast, dhlorella and plankton have been studied and development as the feed of the fry fishes, But, these biological feeds cause the nutritional unbalance to fry fishes, rotifer or artemia. Therefore, to solve these problems, microcapsules with micron sizes were prepared for enhancing the nutritional values of artemia and rotifer which are used as the feed of fry fishes. Microparticle oil capsules were prepared by the complex coacervation technique. The method to make the optimal size of microcapsule which the artemia and rotifer can be easily taken was wvaluated. The size of oil microcapsule in the range of 5-70$\mu$m was obtained by the agitation conditions during coacervation. Capsule size and size distribution were dependent on the agitation speed and agitation time, respectively.