• Korean Chemical Engineering Research
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• v.48 no.6
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• pp.690-694
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• 2010

In this study, herbal wood vinegar including Bambusoideae, Cinnamomi Cortex, Zingiberis Rhizoma was tested to see possibility for cosmetic or skin related medicine. Anti-oxidation effect of herbal wood vinegar was tested by DPPH free radical scavenging activity, and showed 97% inhibition rate at $50{\mu}g/ml$. Anti-bacterial effect was tested by disc diffusion method, and it indicated strong anti-bacterial activity against normal skin flora Staphylococcus aureus. Whitening effect was measured by tyrosinase inhibition assay, and it was lower compared with vitamin C. Stability test was done by MTT assay, and cell toxicity was relatively high. Stability was also checked, and there was not significant change in color, aroma, appearance and pH during storage. Anti-atopic dermatitis test was done by hairless mouse and herbal wood vinegar recovered damaged skin to almost normal condition after 9 days of application. IgE concentration in herbal wood vinegar treated mouse was also reduced 30% compared with control. From the study, herbal wood vinegar showed good anti-oxidation, anti-bacterial and anti-atopic dermatitis effect, and had promising application in cosmetic or skin related medicine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.29-34
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• 2003

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change in color, which greatly affects the tastes. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, persimmon was enzymatically macerated to separate cells to primary cell wall without damage. Recovery rates of persimmon treated with PPase and mechanical maceration were 95% and 85%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 50% of vitamin C, which is the most unstable component during the mechanical maceration, remained with an intact form for one day after the enzymatic treatment. When the suspensions of persimmon macerated with both treatments were stored at 4$^{\circ}C$ for 9 days, the mechanically macerated persimmon suspension was decolorized, whereas decolorization, was not found in the enzymatically macerated persimmon suspension. Moreover the mechanically macerated persimmon was greatly deteriorated after heat treatment at 10$0^{\circ}C$ for 60 min, whereas cells of the enzymatically separated persimmon suspension appeared to be stable, indicating increased thermal stability Thus, the PPase treatment of persimmon could be a better choice for preparation of highly valuable and functional processed food as well as for increase in preservation period.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.1
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• pp.77-85
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• 2022

Retinaldehyde (RA), vitamin A derivative, is an intermediate between retinol and retinoic acid and has an excellent wrinkle improving effect. In this study, Drug-in-cyclodextrin-in-liposome (DCL) was used to enhance the stability and skin penetration of RA. The complex of RA and hydroxypropyl-beta-cyclodextrin (HP-β-CD) was prepared by the freeze-drying method, and the presence or absence of inclusion of retinal was confirmed by UV-Vis spectrometer, FT-IR and SEM images. RA was captured in HP-β-CD about 95.6% on 1 : 15 (w/w). The retinal-HP-β-CD complex was encapsulated in liposomes using a homomixer and microfluidizer, with an average particle size of 215 ± 4.2 nm and a zeta potential of -31.2 ± 0.5 mv. In the evaluation of the degradation stability of RA, degradation rate of RA-HP-β-CD-liposomes in water was 1.8% higher than RA-liposome (5.8%), RA-HP-β-CD complex (9.7%) and RA alone (37.6%). RA cream (0.05% RA) including RA-HP-β-CD-liposomes was prepared for clinical test with wrinkle-improving efficacy and skin dermis denseness evaluated for 2 or 4 weeks. RA cream showed a significant wrinkle improving effect without skin irritation. In conclusion, it was confirmed that the double stabilization technology using the DCL system contribu tes to the effect of improving skin wrinkles by increasing the stabilization of retinal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2019-2027
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• 2013

In this study, we tried to develop a coating agent for the fresh-cut fruits used in cakes. First, the coating agent mixing ratios of sugar, pectin, sodium alginate, carrageenan, xanthan gum, vitamin C, and purified water were selected to be 55, 2, 2, 0.04, 0.1, 0.05, and 40.81% (w/w), respectively. In a freeze-thaw stability of the coating agent, the viscosity remained constant for 3 cycles of freezing and thawing repetition process, but showed a slightly decreasing trend in the 4th repetition process (P<0.05). On the other hand, the sugar content, pH, and chromaticity remained constant even in the 4th repetition process. Pineapple coated with the coating agent had smaller weight loss, hardness changes, and total bacteria distribution compared to the uncoated pineapple (P<0.05). In the chromaticity, both of the two pineapples experienced browning with increasing storage duration, as L value decreases and b value increases. However, when the color difference was compared, the progress of browning for the uncoated pineapple was faster than the coated pineapple. Also, the progress of browning at $4^{\circ}C$ was found to be slower than the progress of browning at $25^{\circ}C$. Therefore, the storage stability of the fresh-cut fruits could be improved by coating the fresh-cut fruits for cakes with the coating agent and storing at a low temperature, which would contribute to extending the shelf-life of cakes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1090-1094
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• 2008

Treatment effects of grape fruit stem extracts (GFSE) containing trans-resveratrol or fermented pollen (FP), and ethylene gas scavenging material (EGS) on the storage property of fresh jujube (Z izyphus jujuba forma hoonensis C.S. Yook) were investigated. Fresh jujubes were packed in different storage containers (PE film and Lock & Lock vessel), and treated with GFSE containing trans-resveratrol of 30 ppm or 1% FP, and EGS. The storage vessels were stored in refrigerator ($0{\pm}1^{\circ}C$) during 12 weeks, and then quality characteristics during storage period were analysed. Hardness slightly increased until 4 weeks and decreased afterward. Soluble solid ($^{\circ}Bx$) and total titratable acidity of fresh jujube slightly increased in all treatments during storage period. Vitamin C content of fresh jujube slightly decreased in all treatments during storage period. Number of microorganisms decreased until 4 weeks and increased afterward. The decay enzyme activity increased in all treatments during storage period. Storage stability was higher for PE film than Lock & Lock containers. Storage period of fresh jujube in this experiment ranges in $8{\sim}9$ weeks for maturity fruits treated with 30 ppm of GFSE and ethylene gas scavenging material.

• Food Science and Preservation
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• v.12 no.3
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• pp.199-203
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• 2005

Reducing sugar content of persimmon fruits was increased by applying food-garbage compost Dungsi was brighter with yellow color than that of control. The Gabjubaekmok was darker than that of control with red color. It was suggested that taste of astringent was reduced because total phenol and soluble tannin contents were reduced by applying food-garbage compost. The vitamin C content of persimmon fruits during storage was higher than that of control. Stability of persimmon fruits by applying food-garbage compost and non-food garbage compost was about the same at room temperature. At low temperature, hardness of persimmon fruits was maintained for 20 days. Hardness and reducing sugar contents of persimmon fruits were increased by applying food-garbage compost. The result was shown that there was no effect on composition of persimmon fruits by applying food-garbage compost and maintaining hardness at room temperature, but at low temperature, the composition of persimmon fruits was changed.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.39-43
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• 2007

The characteristics of the Baikkimchi sauce made from natural pigments according to the preservation period were explored. For this research, two Baikkimchi sauces were made. One was made of Baikkimchi and only side materials (Sauce I). The other was made of Baikkimchi, side materials and 1.5% of orange paprika powders (Sauce II). There was no significant change in pH and the total acidity. The color showed better stability in the sauce II, the one with the natural pigments. As the preservation period increased, vitamin C content and the viscosity decreased. In addition, the number of lactic acid bacteria became rather reduced. Sevral sensory features were different significantly according to the preservation period, and the one with source II showed better features overally.

• Korean Chemical Engineering Research
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• v.48 no.3
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• pp.327-331
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• 2010

Porcine placenta was treated with alkali, acid and enzyme treatment to obtain extracts. Heavy metal contents such as Pb, As, and Hg were low enough to satisfy cosmetic agent standard. As a result of safety test(MTT assay), porcine placenta extracts showed over 80% of cell viability at $50{\mu}g/ml$, and cell toxicity was relatively lower. From antioxidation test using DPPH free radical scavenging assay, antioxidation effect was highest as 63% at $50{\mu}g/ml$ when porcine placenta was treated with alkali in pH 9. From whitening effect test using tyrosinase inhibition assay, tyrosinase inhibition effect was 30% at $50{\mu}g/ml$ concentration in alkali treated procine placenta, however, the efficiency was lower compared with arbutin or vitamin C. In anti-wrinkle effect test from elastase inhibition assay, elastase inhibition effects were 20~30% at $50{\mu}g/ml$ for 5 kinds of porcine placenta treatments, which was superior to standard, and especially, protease treated extracts showed best results. Skin formulation including 1% porcine placenta was made and the formulation was very stable for temperature and storage period. From this research, porcine placenta extract showed high potential for anti-wrinkle functional cosmetic agent.

• Clean Technology
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• v.23 no.4
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• pp.401-407
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• 2017

This paper describes a shake-flask fermentation of Acacia flower producing whitening- and antioxidant- agents. Tyrosinase activity was inhibited in the presence of traditional and flask-fermentation broths whereas no inhibitory effect of flower extract was observed. Tyrosinase inhibition was 40% in the presence of solution containing 10% of extract from fermentation broth and it increased by increase in the concentration of it. Arbutin ($20mg\;mL^{-1}$) and kojic acid ($80{\mu}g\;mL^{-1}$) gave 90% and 58% inhibition, respectively. The result indicates that whitening activity of 40% extract solution was comparable to that of kojic acid ($80{\mu}g\;mL^{-1}$). The comparable antioxidant activity was observed for 60% extract and $10mg\;mL^{-1}$ vitamin solution. No noticeable toxicity was observed with extract. The physicochemical stability of fermentation supernatant was observed at room temperature storage condition. The result clearly shows that shake-flask fermentation of Acacia flower produced whitening agent for functional cosmetics.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.1 s.55
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• pp.35-44
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• 2006

Recently, encapsulation studies have been tarried out to protect active agents using shell materials such as polymers, lipids, inorganic materials and the other protective materials. We have prepared copolymers of methylmethacrylate (MMA) and trimethoxysilylpropylmethacrylate (TMPMA), and the copolymers as shell materials were used for encapsulating active agents. Poly(MMA-co-TMPMA) spheres were very efficient for encapsulating active agents such as vitamin derivatives (such as retinol, retinyl palmitate, tocopheryl acetate and ascorbyl tetraisopalmitate) and oil soluble licorice extract etc. Mean diameters of poly(MMA-co-TMPMA) core-shell spheres containing active agents varied between about 0.1 to $10{\mu}m$ according to the experimental conditions. The loading amount of encapsulating active agents was 15 to 25% (w/w) and the loading yield was above 90%. The stability of active agents in poly(MMA-co-TMPMA) core-shell spheres prepared with an UV absorbing precursor increased by 25% compared with that of active agents in spheres prepared without an UV absorbing precursor.