• 한국응용과학기술학회지
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• 제32권2호
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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 Dairy Science and Biotechnology
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• 제24권1호
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• pp.53-63
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• 2006

Nano and micro capsulation (NM capsulation) involve the incorporation for nanofood materials, enzymes, cells or other materials in small capsules. Since Kim D. M. (2001) showed that a new type of food called firstly the name of nanofood, which means nanotechnology for food, and the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability applications for this nanofood technique have increased in the food. NM capsules for nanofood is also utilized to mask odours or tastes. Various techniques are employed to form the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Each of these techniques is discussed in this review. A wide variety of nanofood is NM capsulated - flavouring agents, acids, bases, artificial sweeteners, colourants, preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of NM capsulation for sweeteners such as aspartame and flavors in chewing gum is well known. Fats, starches, dextrins, alginates, protein and lipid materials can be employed as encapsulating materials. Various methods exist to release the ingredients from the capsules. Release can be site-specific, stage-specific or signaled by changes in pH, temperature, irradiation or osmotic shock. NM capsulation for the nanofood, the most common method is by solvent-activated release. The addition of water to dry beverages or cake mixes is an example. Liposomes have been applied in cheese-making, and its use in the preparation of nanofood emulsions such as spreads, margarine and mayonnaise is a developing area. Most recent developments include the NM capsulation for nanofood in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization. New markets are being developed and current research is underway to reduce the high production costs and lack of food-grade materials.

• 한국정밀공학회지
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• 제18권11호
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• pp.168-173
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• 2001

The chemical mechanical polishing (CMP) is generally consisted of pad, slurry including abrasives and so on. However, there are some problems in a general CMP: defects, a high Cost of Consumable (CoC), an environmental problem. The slurry including abrasives especially gives rise to not only increase a CoC, but also prohibition from achieving an eco-process. This paper introduces an abrasive capsulation pad to achieve an eco-process decreasing abrasives used is CMP. The binder wth a water a water swelling and a water soluble characteristic is used for an auto-conditioning, and the $CeO_2$abrasive is selected for an abrasive capsulation pad. Comparing with a conventional CMP, an abrasive capsulation pad appears good characteristics in ILD CMP and is able to achieve an eco-process decreasing wasted slurry.

• 대한화장품학회지
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• 제26권1호
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• pp.239-260
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• 2000

The raw materials requiring new technology have been introduced to the market as highly functional cosmetics have been popularized recently. The doublesphere which is the new capsulation is thus born. The deublesphere is double-layered capsulation of which the primary film is the nanocapsulation of liposome and the secondary film is the visible capsulation. The main component of the primary film is lecithin and that of the secondary film is alginlcarrageenanslagarfcellulose. The doublesphere is characterized by that it is possible to keep active beautifying components stable and to improve the moisturizing effect, penetration power into the skin, roughness of the skin, etc. in view of its efficacy and effects since it is double-layered capsulation. The doublesphere-retinol is made in order to measure the stability, efficacy, and effects in the present study.

• 한국응용과학기술학회지
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• 제30권4호
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• pp.656-663
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• 2013

본 연구는 식품으로 사용하고 있는 유산균의 보존성과 안정성을 높이고, 맛과 시각적인 차별화를 주기 위한 방법으로 더블매트릭스 캡슐화에 대한 제조방법에 대하여 기술하였다. 일차캡슐화방법으로 5wt%의 슈크로스에스터를 이용하여 부드럽고 촉촉한 크림을 만들었다. 더블매트릭스캡슐화는 키토산과 아르긴산을 1:3의 비율로 혼합하여 제조하였을 때 가장 안정한 캡슐이 형성되었다. 더블매트릭스 캡슐입자의 크기는 지름이 3mm이었다. 유산균의 pH변화에 대한 활성은 산성($pH=4.3{\pm}0.3$)이나 중성($pH=7.12{\pm}0.2$)상태에서보다 알칼리성 ($pH=10.5{\pm}0.3$)에서 더욱 우수한 활성을 보였다. 1개월 경과 후에서도 살아있는 유산균의 활성을 확인할 수 있었다. 식품산업에 응용으로 요거트안에 유산균캡슐이 함유된 제형과 5가지의 색상을 입힌 더블매트릭스캡슐을 개발하였다. 이상의 결과로 볼 때, 유산균을 안정화시키는 방법의 하나의 도구로써, 더블매트릭스캡슐이 식품산업에 크게 기여할 것으로 기대된다. 더 나아가 의약품산업에서 인슐린 등의 캡슐화를 통한 약물전달시스템 (drug delivery system) 및 화장품산업에서의 활성성분의 안정화 기술에 응용이 가능할 것으로 기대한다.

• 대한한의학방제학회지
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• 제13권1호
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• pp.1-7
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• 2005

Objective : Okchun-San(OCS) is known as an effective herbal medicine on Type 2 diabetes. We performed to change OCS formulation for freeze drying capsulation. Methods The mixtures of OCS were extracted with water. finally, the filtered solution were evaporated and lyophilized to dry granules. The various ratio of excipients were studied to determine the formation for capsulizing. The samples were inspected for any difference in color, taste and appearance. Results: The prepared form of OCS were dried and weighted 260kg. The lyophilized dry powder yielding 40kg. The suitable ratio of OCS-dry powder and excipient was 10:1. The average weights of On and placebo capsules were $440{\pm}5.28mg$, $465{\pm}7.95mg$, respectively. There was no notable change in color and appearance for both capsuled samples throughout the study period. Conclusions: Therefore in can be concluded that freeze drying capsulation is appropriate form of OCS.

• 공업화학
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• 제19권6호
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• pp.604-608
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• 2008

본 연구에서는 L-아스코르빈산(L-ascorbic acid: Vitamin C)을 점성이 낮은 비수계 오일상에서의 나노 캡슐화(nano-capsulation)에 대한 기초 연구가 수행되었다. 비수계에서 제조된 나노 캡슐체들은 500 nm 이하 크기를 나타냈으며 유화물형태에서의 평균 입자 크기는 410 nm로 나타났다. 온도와 저장 기간에 대한 안정도는 4, 20, $30^{\circ}C$ 온도에서 30일간 저장했을 때 최초 5일 후에는 5.1, 9.3, 12.5%의 L-아스코르빈산이 캡슐체로부터 유리되어 나왔으나 이후 기간 동안에는 약 1~2% 정도가 유리되어 나왔다. 또한, 남녀 각각 10명의 대상인원에 대한 피부 자극도는 1명만이 2일 후에 아주 미세한 피부 자극이 나타났으며 다른 인원에게서는 무자극성을 나타내었다.

• 공업화학
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• 제19권3호
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• pp.264-269
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• 2008

크롬산납안료입자의 합성과정에서 반응조건의 변화에 따른 입자의 성장특성, 첨가제 첨가에 의한 영향, 그리고 마이크로캡슐화에 관하여 조사하였다. 크롬산납 무기안료의 합성과정에서 생성용액의 pH가 낮을수록, 반응물질의 초기농도가 묽을수록 입자크기가 작은 균일한 분산입자를 얻을 수 있었다. 교반속도가 큰 경우에서 평균입자크기의 감소 및 증가에 대한 변화폭이 크게 나타남을 알 수 있었다. 합성된 크롬산납 안료입자의 숙성과정에 황산알루미늄을 첨가하여 표면처리 함으로써 입자크기의 제어가 가능하였고, 입자의 입도분포 상태를 최적 분산 상태로 유지하는 효과가 있음을 알 수 있었다. 안료입자의 마이크로캡슐화가 진행되는 용액의 pH 범위를 9~10, 반응온도를 $90^{\circ}C$ 이상으로 유지하고 마이크로캡슐화 후 충분한 건조를 통해 입자의 수분함량을 0.5% 이하로 유지할 때 최적의 마이크로캡슐화가 됨을 알 수 있었다.

• 대한화장품학회지
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• 제23권3호
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• pp.24-38
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• 1997

Using the all-trans-retinol which is double-capsulated with matrix, we investigated its stability and the change of the epidermal thickness. The proprietary MDC comprise two steps of capsulation of retinol, i.e., primary microcapsulation with collagen and then secondary capsulation with gellan gum. We compared the activity of all-trans-retinol in various forms such as (1) simply in O/W, (2) in W/O emulsion, (3) in primary capsulted form in O/W emulsion, or (4) in MDC in O/W emulsion. After storage at 45$^{\circ}C$ for 4 weeks, retinol in MDC in O/W emulsion retained 92% of the activity compared to the standard material upon HPLC analysis, whereas the primary capsule gave 70%, the O/W emulsion form 47% and the W/O emulsion 78%. The retinol in MDC in O/W induced the siginificant increase in epidermal thickness compared to the vehicle.

• 대한화장품학회지
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• 제21권1호
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• pp.84-94
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• 1995

본 연구는 향장향이 갖고 있는 단점과 우려(피부알러지, 자극, 향의 지속성 결여)를 개선, 보완하고자 향료를 B-Capsulation 혼합물을 스프레이 드라이법을 사용하여 분말향료를 얻었으며, GC, IR, UV 관능법으로 분석하였다.