• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.1 s.60
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• pp.23-28
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• 2007

Ascorbic acid (vitamin C, AsA) has been known as a strong reducing agent and is supposed to retard the synthesis of melanin pigment. A main problem that arose in using vitamin C in cosmetic formulation was its poor stability and low skin permeability, which result in low lightening efficacy in clinical trials. In this study, iontophoretic gel patch with flexible thin layer battery was employed in order to enhance skin permeation of vitamin c derivative (ascorbyl glucoside, AsAG) and to increase its lightening efficacy. in vitro iontophoretic skin permeation and stability of AsAG, safety and clinical lightening efficacy of iontophoretic patch containing 2% AsAG solution were examined. A optimun current of ionthophoretic patch for korean women was 0.1 mA, considering the skin permeability and skin irritation of consumers. We suggest that iontophoretic gel patch could be a safe system for enhancing the skin permeation of AsAG and lightning efficacy.

• Journal of Dairy Science and Biotechnology
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• v.39 no.1
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• pp.27-35
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• 2021

The aim of this research was to investigate the potential application of casein phospho-peptide (CPP)/chitosan oligosaccharide (CSO) nanocomplexes to dairy foods. The physical stability of CPP/CSO nanocomplexes during storage in model dairy foods including milk and yogurt was assessed by measuring the size and polydispersity index of the nanocomplexes. Encapsulation efficiency and in vitro vitamin D release from CPP/CSO nanocomplexes during gastrointestinal digestion were determined using HPLC. CPP/CSO nanocomplexes with increased CPP concentrations and decreased pH displayed significantly increased average particle size. During storage in model dairy foods, CPP/CSO nanocomplexes prepared with lower CPP concentrations and raised pH exhibited excellent physical stability. Vitamin D encapsulation efficiency increased significantly (p<0.05) as CPP concentration and/or pH decreased. Less than 3% vitamin D were released under gastric digestion conditions in vitro, while 91% of encapsulated vitamin D was released by 2 h of incubation under intestinal conditions, indicating that CPP/CSO nanocomplexes could effectively protect vitamin D from gastric conditions for delivery to the intestines. In conclusion, CPP/CSO nanocomplexes can be applied to dairy foods as an effective vitamin D delivery system.

• Polymer(Korea)
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• v.28 no.2
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• pp.128-134
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• 2004

Cellulose nanoparticles loaded with vitamin I acetate were prepared by modified spantaneous emulsification solvent diffusion method. After cellulose derivatives were dissolved in mixed acetone/ethanol organic solvent with vitamin E acetate, cellulose nanoparticle suspensions were dispersed in poly(oxyethylene sorbitane monooleate) solution using ultrasonicator. Particle size and loading amount of vitamin I acetate were measured by particle size analyser and UV-spectrometer, respectively. The stability of nanoparticle was determined by measuring the change of the particle size at room temperature for 30 days and the morphology was observed by SEM. Morphology of cellulose nanoparticles was spherical and particle size was not changed at room temperature for 30 days. The optimum condition for the preparation of cellulose nanoparticles was 1% w/v cellulose nitrate with 8% w/v poly(oxyethylene sorbitane monooleate) solution. It showed that particle size and loading amount of vitamin E acetate was 65nm and 71%, respectively.

• Journal of Animal Science and Technology
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• v.55 no.6
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• pp.531-537
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• 2013

Vitamin E has been applied as a dietary supplement or post mortem to meat cuts to preserve meat quality and extend shelf life. This study was conducted to determine the effects of supplementation of the diet of Hanwoo steers with Economas $E^{(R)}$, a less expensive alternative to vitamin E, on meat quality preservation. To accomplish this, 36 Hanwoo steers were randomly allotted into three treatment groups ; no additive (control), Economas $E^{(R)}$(T1) and vitamin E (T2). Vitamin E and Economas $E^{(R)}$ were included in the diets at 500 mg/head and 200 mg/head, respectively, for 5 months. Evaluation of carcass performance parameters immediately after slaughter revealed no treatment effects (P>0.05). Samples collected from the loin area and stored at $4^{\circ}C$ for up to 9 days showed that T1 and T2 preserved pigment and lipid stability as indicated by significantly (P<0.05) higher CIE $L^*$ and lower CIE $a^*$ and CIE $b^*$ values and a less rapid increase in thiobarbituric acid reactive substance (TBARS) relative to the control. However, treatments had no effect (P>0.05) on cholesterol and fatty acid content in meat. Based on these findings, Economas $E^{(R)}$ provided at 200 mg/head is as effective as vitamin E applied at 500 mg/head at preserving Hanwoo meat quality over a 9 day storage period at $4^{\circ}C$.

• Food Science and Preservation
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• v.13 no.1
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• pp.66-70
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• 2006

The effects of commercially available antioxidants in fish oil were studied. Induction period of fish oil was determined from the oxidation curve by rancin\mat. The longest Induction period was observed with catechin (1,000 ppm). Among the rosemary extracts (Antox1, Antox2, Antox3), the most effective antioxidant effect was observed with Antox3 even though higher amount (5,000 ppm) was needed compared to catechin. Compared to oder of control, catechin rather than Antox3 did not affect much the odor changes. When ascorbic palmitate, vitamin C, gallic acid, EDTA, citric acid, or propyl gallate as a synergist were added with catechin (500 ppm), vitamin C and ascorbic palmitate prolonged the induction period significantly. This effect was also observed with Antox3 (1,000 ppm). Among all combinations of catechin (500 ppm) and Antox3 (1,000 ppm) with synergists, the longest Induction period was obtained from Antox3 with vitamin C (200 ppm), suggesting that this combination is most effective combination for retarding the oxidation in fish oil.

• Bulletin of the Korean Chemical Society
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• v.32 no.1
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• pp.59-64
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• 2011

Degree of unsaturation in fatty acid molecules plays an important role in the formation of vesicles. Vesicle formation from C18 fatty acids with different amount of double bonds such as oleic acid, linoleic acid and linolenic acid with the incorporation of 1,2-dipalmitoyl-sn-glycerol-3-phosphoethanolamine-N-[methoxy(polyethylene glycol)-2000] (DPPE-PEG2000) have been examined by TEM. Critical vesicular concentrations (CVC) of the vesicle suspension are determined by turbidity and surface tension methods. The CVC of fatty acids increases when the amount of unsaturation in the alkyl chain increases. On the other hand, stability of vesicle suspension has been examined by using particle size and zeta potential at $30^{\circ}C$. There was a dramatic decrease in particle size measurement from mono-unsaturation to tri-unsaturation which could be due to the effect of fluidity in the membrane bilayer caused by different degree of unsaturation. The values of zeta potential for vesicles that were formed without the incorporation of DPPE-PEG2000 were in the range of -70 mV to -100 mV. It has been observed that the incorporation of DPPEPEG2000 to the vesicle reduces the magnitude of zeta potential. However, this phenomenon does not obviously seen in fatty acid vesicles formed by linoleate-linoleic acid and linolenate-linolenic acid. We therefore conclude that the addition of DPPE-PEG2000 does not effectively improve the stability of the linoleate-linoleic acid and linolenatelinolenic acid vesicle at pH 9.0 after the evaluation of their particle size and zeta potential over a period of 30 days. Although the vesicles formed were not stable for more than 10 days, they have displayed the potential in encapsulating the active ingredients such as vitamin E and calcein. The results show that the loading efficiencies of vitamin E are of encouraging value.

• Journal of the Korean Applied Science and Technology
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• v.13 no.1
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• pp.11-19
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• 1996

The liposomes have been developed in many drugs and cosmetics fields. The liposomes prepared with main compounds of the intercellular lipids and lecithin. Amphiphile nonionic surfactants used for (PEG) n-sitosterol(n=5), diethanolamine cetylphosphate. The effect of gelation for liposomes have been on swelling reaction which have been mixed phospholipid with polyol-group at the high temperature. There were very good encapsulated properties of the active ingredients whether hydrophilic-group(magnesium ascorbyl phosphate, allantoin, sodium hyaluronate) and hydrophobic-group(vitamin-E acetate, vitamin-A palmitate). Optimum condition of liposomes were passed five times in the microfluidizer(700bar), wetting reaction temperature was at $95{\pm}5^{\circ}C$ for a hours. Particle size distribution of the vesicles should be within range 50-560nm(mean 200nm). The stability of liposomes for the course of time was stabilized for six months at $45^{\circ}C$. Application of the cosmetic was prepared moisturizing cream with liposomes of the phospholipid base.

• Korean Journal of Weed Science
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• v.31 no.2
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• pp.160-166
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• 2011

The purposes of this study were to analyze the weediness potential associated with 'Vitamin A enforced rice' and to evaluate the relationships between growth characteristics and environmental adaption related to survival ability in the natural environment. 'Vitamin A enforced rice', 'Nagdong', donor variety of 'Vitamin A enforced rice' and three other varieties were used for this study. The 'Vitamin A enforced rice' was experimented according to ratio of ripened grain, shattering of grain, germination traits, germination ratio of low temperature, emergence ratio after wintering, ratio of viviparity, and growth ratio after ratooning ability. 'Vitamin A enforced rice' was not significant between 'Nagdong' and other varieties in seven characters. Germination ratio was similar of Vitamin A enforced rice' and 'Nagdong', but average germination ability of was different at low temperature. Also, shattering of grain and germination ratio of alternating temperature were significant between 'Nagdong' and other varieties. These results suggested that the relationships between growth characteristics and environmental adaption in 'Vitamin A enforced rice' could be applied to the stability of weediness potential and biosafety guide in GM rice.

• Journal of Nutrition and Health
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• v.49 no.1
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• pp.51-58
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• 2016

Purpose: The aim of this work was to study the change in antioxidant activity depending on storage temperature and storage period in romaine and cherry. Method: The plant material was stored at $0.7{\pm}0.6^{\circ}C$, $3.5{\pm}2.8^{\circ}C$, and $4.7{\pm}1.4^{\circ}C$. Cherry and romaine were stored for a period of 9 days and 7 days, respectively. The cherry was taken from each group of samples at regular intervals of days and the romaine was taken from each group of samples at regular intervals of 2days. Vitamin C, total polyphenol, and total flavonoid stability and antioxidant capacity including DPPH, total antioxidant capacity (TAC) were measured. Results: For cherry, the levels of TAC and flavonoid were higher at the $0.7{\pm}0.6^{\circ}C$ condition than other conditions (p < 0.05). The polyphenol and vitamin C levels were not significantly different among storage conditions. In the case of romaine, the level of TAC was highly preserved until 7 days at the $0.7{\pm}0.6^{\circ}C$ condition. Vitamin C level was significantly lower at the $3.5{\pm}2.8^{\circ}C$ condition (p < 0.05). DPPH activity was highest at the $0.7{\pm}0.6^{\circ}C$ condition (p < 0.05). DPPH activity was shown in order of $0.7{\pm}0.6^{\circ}C>4.7{\pm}1.4^{\circ}C>3.5{\pm}2.8^{\circ}C$. Conclusion: The results indicated that the narrow differences and fluctuation in temperature were associated with antioxidant capacity and it might enhance the nutritional shelf life of vegetables and fruits.

• Food Science and Preservation
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• v.4 no.2
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• pp.189-196
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• 1997

Blanching conditions for immatured soybeans were optimized by analyzing the effects of various time/temperature blanch treatment on the activities of peroxidase and lipoxygenase, the stability of vitamin C and color, and moisture content in immatured soybeans for the purpose of minimizing quality deterioration during frozen storage. Blanching at 96$^{\circ}C$ for 70 sec led to maximum inactivation of lipoxygenase in the immatured soybeans, while my blanching conditions tested in this study were not enough to inactivate peroxidase. Blanching at 82$^{\circ}C$ for 60 sec resulted in the highest amount of vitamin C remaining in the immatured soybeans after blanching. Hunter -a/b ratios of immatured soybeans blanched at 82$^{\circ}C$ for 60 sec and hue values (ΔE) of the immatured soybeans blanched at 76$^{\circ}C$ for 60 sec showed the closest values to those of fresh products. The changes in moisture content of immatures soybeans was not so significant after blanching. In conclusion, it was suggested that immatured soybeans be blanched at 96$^{\circ}C$ for 70 sec to minimize lipoxygenase activity and resulting quality deterioration, while blanching at 82$^{\circ}C$ for 60 sec was recommended to stabilize vitamin C and color.