• Journal of Dairy Science and Biotechnology
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• v.23 no.1
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• pp.27-37
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• 2005

The development of functional foods started booming from several years ago in the world. The size of functional materials are in the range of micrometer level. This size can be much smaller into nanometer level to be more effective. We face some problems from the materials, such as flavor, taste, color, viscosity, etc. in functional materials. The problems can be solved by micro / nanoencapsulation technique. This paper showed some results of the research related on the technique for functional milks and dairy products. The nono / microcapsules are the form of liquid instead of solid. Coating materials used were fatty acid esters, and core materials were lactase, iron, ascorbic acid. isoflavone, and chitooligosaccharide. The ranges of capsules are from 100 nm to 200 ${\mu}$m. The sample milks added nano/microcapsules were homogeneous and prevented the defects of core materials. It was observed that nano / microcapsules in milk and dairy products were effective as functional material without defaults. It was indicated that targeted functional foods can be developed further in various foods by nanotechnology.

• Korean Chemical Engineering Research
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• v.46 no.3
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• pp.626-632
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• 2008

The purpose of this study was to enhance gas exchange by producing hemosome, a hemoglobin microencapsulated with phospholipid of egg, and perfluorocarbone(PFC) emulsion solution. In the experiment, stable emulsion solution with 437 nm of mean particle size could be produced by Flusol-DA sonication, and shortening of emulsion time could be attained with higher stability as well. $0.8{\mu}m$ sized hemosome could be produced by microencapsulation of hemoglobin with phospholipid extracted from egg yolk. The pattern of oxygen saturation curve of hemosome was S shape, which is similar to that found in normal blood, and $P_{50}$ was measured to be 24 mmHg. The oxygen saturation in the mixed solution of hemosome and blood in 1:4(V/V%) ratio was similar to that of normal blood, and the same result was found in the mixed solution of PFC emulsion and blood in 1:4(V/V%) ratio.

• Applied Chemistry for Engineering
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• v.19 no.3
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• pp.310-315
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• 2008

Herein, we synthesized silica-coated chrome yellow particles having improved chemical resistance. The intermediate with a good dispersion stability was prepared and the chemical resistance of the final product was investigated. The effects of pH and temperature, as the main parameters influencing the formation of particles, the reduced particle size by homogenizer on the silica coating were investigated. The change in the particle morphology by temperature and pH was also studied. As the results, small and monodisperse particles were achieved at low pH and high temperature. Good silica coating was obtained when used reduced size of the particles by homogenizer. Furthermore, the sufficient silica coating by microencapsulation was obtained at 9~10 pH and the temperature above $90^{\circ}C$.

• Archives of Pharmacal Research
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• v.26 no.10
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• pp.874-879
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• 2003

The present study was carried out to examine the stability of microencapsulated ascorbic acid in simulated-gastric and intestinal situation in vitro and the effect of microencapsulated ascorbic acid on iron bioavailability. Coating materials used were polyglycerol monostearate (PGMS) and medium-chain triacylglycerol (MCT), and core materials were L-ascorbic acid and ferric ammonium sulfate. When ascorbic acid was microencapsulated by MCT, the release of ascorbic acid was 6.3％ at pH 5 and 1.32％ at pH 2 in simulated-gastric fluids during 60 min. When ascorbic acid was microencapsulated by PGMS, the more ascorbic acid was released in the range of 9.5 to 16.0％. Comparatively, ascorbic acid release increased significantly as 94.7％ and 83.8％ coated by MCT and PGMS, respectively, for 60 min incubation in simulated-intestinal fluid. In the subsequent study, we tested whether ascorbic acid enhanced the iron bioavailability or not. In results, serum iron content and transferring saturation increased dramatically when subjects consumed milks containing both encapsulated iron and encapsulated ascorbic acid, compared with those when consumed uncapsulated iron or encapsulated iron without ascorbic acid. Therefore, the present data indicated that microencapsulated ascorbic acid with both PGMS and MCT were effective means for fortifying ascorbic acid into milk and for enhancing the iron bioavailability.

• Polymer(Korea)
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• v.28 no.5
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• pp.404-411
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• 2004

The microcapsules containing triphenyl phosphate (TPP), a flame retardant, were prepared by phase-inversion emulsification technique using the epoxy resin (Novolac type) with excellent physical properties and network structure. This microencapsulation process was adopted for the protection of TPP evaporation and wetting of polymer composite during the polymer blend processing. The TPP, epoxy resin and mixed surfactants were emulsified to oil in water (O/W) by the phase inversion technology and then conducted on the crosslinking of epoxy resin by in-situ polymerization. The capsule size and size distribution of TPP capsules was controlled by mixed surfactant ratio, concentration and TPP contents, The formation and thermal property of TPP capsules were measured by differential scanning calorimetry and thermogravimetric analysis. The morphology and size of TPP capsules were also investigated by scanning and transmission electron microscopies. As the surfactant concentration increased, the TPP capsules were more spherical and mono-dispersed at the same weight ratio of mixed surfactants (F127: SDBS).