• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.484-489
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• 1999

Rosting conditions for improvement of viscosity and sensory properties of sea tangle extracts were investigated. The supernatant % solid yield and crude protein yield were increased by increasing of roasting temperature and times. The highest contents of algin was obtained in roasting temperature of 175$^{\circ}C$ ash contents were increased by roasting temperature increasing. Viscosities of sea tangle extract were significantly decreased by increasing of roasting temperature and time upto 175$^{\circ}C$ and 10 mins more than further roasting conditions. The pH of sea tangle extracts slightly decreased from 5.94 to 5.83 in the roasting of 15$0^{\circ}C$ however at temperature more than 175$^{\circ}C$ its pH was increased by increasing of temperature and time. According to increase of roasting temperature and time Lightness (L value) were significantly decreased and redness (a value) and yellowness (b value) reached the highest value in the roasting of 20$0^{\circ}C$ 15 min. or 175$^{\circ}C$ 30 min and after that its value were decreased. The odor characteristics showed that sea tangle extract prepared by roasting of 175$^{\circ}C$ 10mins was slightly reduced in intensity of savory and seaweed taste but significantly low in intensity of nauseous taste and high in intensity of roasted taste and accetability. Overall data suggested 175$^{\circ}C$ 10min was the most effective roasting conditions for improvement of viscosity and sensory properties of sea tangle extract.

• 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.

• Journal of Nutrition and Health
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• v.24 no.1
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• pp.40-47
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• 1991

To investigate a possible effect of pectinate(apple and carrot) and alginate (tangle or green laver) on blood pressure and sodium retention, male spontaneous hypertensive rats (SHR) were assigned to 5 different experimental groups and fed diets containing 5% dietary fiber and 1% NaCl for 3 weeks. Dietary fibers were provided from one of the followings : cellulose, freeze dried apple, carrot, tangle(Undardia pinnatifda) or green laver(Monostroma nitidium). Fecal sodium excretion did not change significantly among the groups, however, urinary sodium excretion was increased in groups fed either carrot. tangle or green laver compared to group fed cellulose. Sodium balance was also negative in groups fed either carrot, tangle or green laver. most effectively in green laver group. Blood pressure of groups fed apple. carrot. tangle or green laver were decreased, especially those of group fed tangle, compared to those of group fed cellulose. Dietary fiber containing alginate. such as tangle and green laver, might have cellular binding capacity to sodium so that increased urinary sodium excretion and decreased blood pressure occur.

• Journal of the Korean Applied Science and Technology
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• v.28 no.2
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• pp.170-177
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• 2011

Transdermal drug delivery(TDS) offers many important advantages. For instance, it is easy and painless, it protects the active compound from gastric enzymes, and it avoids the hepatic first-pass effect. Also, it is simple to terminate the therapy if any adverse or undesired effect occurs. But skin is a natural barrier, and only a few drugs can penetrate the skin easily and in sufficient quantities to be effective. Therefore, in recent years, numerous studies have been conducted in the area of penetration enhancement. The most commonly used transdermal system is the skin patch using various types of technologies. Compared with other method of dosage, it is possible to use for a long term. It is also possible to stop the drug dosage are stopped if the drug dosage lead to side effect. Polysaccharide, such as xanthan gum and algin were selected as base materials of TDS. Also, these polymers were characterized in terms of enhancers and drug contents. Among these polysaccharide, the permeation rate of Paroxetine such as lipophilic drug was the fastest in xanthan gum matrix in vitro. We used glycerin, PEG400 and PEG800 as enhancers. Since dermis has more water content(hydration) than the stratum corneum, skin permeation rate at steady state was highly influenced when PEG400 was more effective for lipophilic drug. Proper selection of the polymeric materials which resemble and enhance properties of the delivering drug was found to be important in controlling the skin permeation rate.