• Applied Chemistry for Engineering
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• v.31 no.5
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• pp.532-538
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• 2020

In this study, emulsification process were conducted to manufacture the natural sunscreen from raw materials such as shea butter, olive emulsifier wax, and green tea extract. The emulsification was optimized by using the central composite design model-response surface methodology (CCD-RSM) where the response values were established as the mean droplet size (MDS) and emulsion stability index (ESI) after 7 days in addition to UV absorbance at 300nm. The amount of emulsifier and additives and emulsification time were established as operating variables and the optimal conditions of sunscreen emulsification were accepted as 3.70, 2.47 wt.%, and 15.42 min, respectively according to the result of CCD-RSM. On the other hand, the response values were estimated as 1173.80 nm and 99.56% for MDS and ESI, respectively, after 7 days, in addition to UV absorbance at 300 nm (2.47). The average error from actual experiments was a low level as about 3.0 ± 1.5%, which is mainly due to the fact that the optimization using CCD-RSM applied in this study was in the relatively high significant level.

• Applied Chemistry for Engineering
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• v.34 no.3
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• pp.299-306
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• 2023

In this study, the O/W emulsification processes with the natural surfactants that were extracted from Medicago sativa L. and Sapindus saponaria L. as emulsifiers were optimized using the central composite design-response surface methodology (CCD-RSM). Herein, independent parameters were the amounts of mixed emulsifiers, the mixing ratio of natural emulsifiers (soapberry saponin/alfalfa saponin), and the emulsification time, whereas the reaction parameters were the emulsion stability index (ESI), mean droplet size (MDS), and antioxidant activity (DPPH radical scanvenging activity). Through basic experiments, the ranges of operation variables for the amount of mixed emulsifiers, the mixing ratio of natural emulsifiers, and the emulsification time were 12~14 wt%, 30~70%, and 20~30 min, respectively. The optimum operation variables deduced from CCD-RSM for the amount of mixed emulsifiers, the mixing ratio of natural emulsifiers, and the emulsification time were 13.2 wt%, 44.2%, and 25.8 min, respectively. Under these optimal conditions, the expected values of the ESI, MDS, and antioxidant activity were 88.7%, 815.5 nm, and 38.7%, respectively. And, the measured values of the ESI, MDS, and antioxidant activity were 90.6%, 830.2 nm, and 39.6%, respectively, and the average experimental error for validating the accuracy was about 2.1%. Therefore, it was possible to design an optimization process for evaluating the O/W emulsion process using CCD-RSM.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.170-175
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• 2004

In this paper we studied about Bacillus sp. TBM40-3 producing biosurfactants. The strains were isolated from Taeback Mountain soil and identified as Bacillus sp. by l6S rDNA nucleotides sequence analysis. The TBM40-3 was gram-positive and rod-shaped as observed by field emission scanning microscopy. After the cultivation TBM40-3 in LB broth for 90 h and the surface tension of supernatant was decreased to 29 mN/m. Emulsification activity and stability of crude biosurfactant was measured by using water-immiscible hydrocarbons and oil as substrate. Maximum emulsification activity and stability was obtained from soybean oil. Also, we confirmed that the TBM40-3 producing biosurfactant had an effect on crude oil while showing a superior effect as compared to chemically synthesized surfactants (SDS, Span85, Tween40, Triton X-100). As a result, the Bacillus sp. TBM40-3 producing biosurfactant had potent properties as an emulsifying agent and an emulsion stabilizing agent.

• Applied Chemistry for Engineering
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• v.32 no.5
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• pp.562-568
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• 2021

An O/W (oil in water) emulsion, wheat germ oil raw material, was produced by using natural wheat germ oil and composite sugar-ester. The effects of variables such as the hydrophile-lipophile balance (HLB) value, added emulsifier amount, and emulsification time on the average particle size, emulsification viscosity and ESI of O/W wheat germ oil emulsion were investigated. The parameters of the emulsification process produced by the central composite design model of the response surface methodology (CCD-RSM), which is a reaction surface analysis method, were simulated and optimized. The optimum process conditions obtained from this paper for the production of O/W wheat germ oil emulsion were 8.4, 6.4 wt%, 25.4 min for the HLB value, amount of emulsifier, and emulsion time, respectively. The predicted reaction values by CCD-RSM model under the optimum conditions were 206 nm, 8125 cP, and 98.2% for mean droplet size (MDS), viscosity, and ESI, respectively, based on the emulsion after 7 days. The MDS, viscosity and ESI of the emulsion obtained from actual experiments were 209 nm, 7974 cP and 98.7%, respectively. Therefore, it was possible to design an optimization process for evaluating the stability of the emulsion of wheat germ oil raw material by CCD-RSM.

• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.561-567
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• 2021

Curcumin is not soluble in water. Therefore, curcumin emulsion that can dissolve well in water were prepared using multi-emulsification technology, and the antioxidant activities and physical properties of emulsion were measured. Although curcumin was not dissolved in water, it was confirmed to be well dispersed in water when prepared in an aqueous dispersion curcumin emulsion. After dissolving curcumin using water and ethanol as solvents, respectively, the DPPH and ABTS radical scavenging abilities of the filtrate and the curcumin emulsion were measured. Because it was not dissolved in water, activities were not shown. However, when curcumin was dissolved in ethanol, the activities increased as the concentration of curcumin increased. On the other hand, when the curcumin emulsion was dissolved in water, it was found to have abilities. The curcumin emulsion was nano-homogenized and the size and distribution of the emulsified spheres were measured. It was confirmed to be nano-sized as it appeared as 9.083 nm/100%. In the results of the DPPH radical and ABTS radical scavenging abilities of curcumin nano-emulsion, it was confirmed that there was no change in the antioxidant abilities. In conclusion, water-dispersible curcumin prepared using multi-emulsification technology, and it was confirmed to exhibit antioxidant activity and emulsion stability.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• Applied Biological Chemistry
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• v.35 no.3
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• pp.152-156
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• 1992

A study was condoled to investigate the effects of phosphate salts $(Na_2HPO_4\;and\;K_2HPO_4)$ on the emulsion stability of soy protein isolate (SPI) in terms of the salts concentration and addition order. When phosphates were added before emulsification, emulsion stability (ES) of SPI was improved at the concentration of 10 mM, while ES was decreased by addition of phosphates after emulsification. At high phosphate concentrations, ES of SPI was decreased by the addition of phosphates, regardless of the addition order. ES of SPI at the isoelectric point (pH 4.5) or in the presence of $CaCl_2$ was greatly enhanced by the phosphates. In both cases, the overall ES profile was found to be nearly similar to the solubility profile of SPI, indicating the positive relationship between solutibility and emulsion stability of SPI.

• Journal of the Korean Applied Science and Technology
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• v.38 no.4
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• pp.1176-1182
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• 2021

In this study, the emulsion stability of henna, a natural hair dye, according to the content of cetyl alcohol, one of the emulsification stabilizers, was analyzed, and the content of cetyl alcohol showing the most stable emulsification was confirmed. To analyze the emulsion stability, differences in particle size, particle shape, viscosity, and color after dyeing were compared according to the content of cetyl alcohol. As a result of dynamic light scattering (DLS) zeta analysis, cetyl alcohol 3% showed the highest zeta potential value of 115.9 mV, and the particle size distribution was henna in which a cream-type hair dye containing 3% cetyl alcohol was dispersed in distilled water. The width of the particle size distribution was narrow compared to. As a result of viscometer analysis, the viscosity increased as the content of cetyl alcohol increased. As a result of measuring the henna pH of the cream formulation, it was measured in a pH range suitable for the scalp. As a result, emulsion stability increases as the content of cetyl alcohol increases in henna cream formulations for hair dye.

• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.3
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• pp.632-640
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• 1997

Changes in surface properties and detergency of sunactant mixtures were investigated in order to study the optimum mixing ratio of anionic and nonionic surfactants by measuring surface tension, interfacial tension, suspendability, and emulsification as a Amction of mixing ratio. Also, surface tension and detergency of the surfactant mixtures were determined with the increase of water-hardness or temperature. The results were as follows: the addition of NPE to anionic surfactant solutions (LAS or SDS) by 0.1 mole fraction remarkably decreased surface tension. NPE (n=15)/anionic surfactant mixtures showed a synergistic effect in lowering interfacial tension and emulsification, but NPE (n=7.5)/anionic surfactant mixtures did not. In suspension stability, however, synergism appeared when LAS or 505 was mixed with both of NPE's. With respect to the hydrophile of NPE, NPE (n=15) was more effective than NPE (n=i.5) in improving suspension stability. Detergency of LAS/NPE mixture changed almost linearly with mixing ratio, but that of SDS/NPE mixture increased remarkably by the addition of 0.1 or 0.2 mole fraction of NPE at all temperatures. As the temperature increased, surface tension of surfactant mixtures decreased and detergency was improved, but their synergistic effect decreased. In hard water, the mixtures showed better detergency than single surfactuant solutions.

• Food Engineering Progress
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• v.21 no.3
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• pp.215-224
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• 2017

Resveratrol was incorporated into various combinations of single- and double-layer nanoemulsions, prepared by self-assembly emulsification and complex coacervation with chitosan, alginate, and ${\beta}$-cyclodextrin, respectively. Resveratrol nanoemulsions were composed of medium-chain trigacylglycerols (MCTs), $Tween^{(R)}$ 80, water, chitosan, alginate, and ${\beta}$-cyclodextrin. The corresponding mixtures were formulated for the purpose of being used as a nutraceutical delivery system. Resveratrol nanoemulsions were obtained with particle sizes of 10-800 nm, with the size variation dependent on the emulsification parameters including the ratio of aqueous phase and surfactant ratio. Resveratrol nanoemulsions were characterized by evaluating particle size, zeta-potential value, stability, and release rate. There were no significant changes in particle size and zeta-potential value of resveratrol nanoemulsions during storage for 28 days at $25^{\circ}C$. The stability of resveratrol in the double-layer nanoemulsions complexed with chitosan or ${\beta}$-cyclodextrin was higher, compared with the single-layer nanoemulsions.