• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.225-235
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• 2017

In this study, we investigated the effect on the increase of In vitro skin permeation experiments and In-vivo skin whitening efficacy using a O/W nanoemulsion produced via PIC(Phase Inversion Composition) with 1,3-di(pentyloxyl)benzene. skin permeation experiments of RS-nanoemulsion formulated with selected condition was evaluated compared to mineral oil containing 1,3-di(pentyloxyl)benzene and normal O/W type RS-emulsion. Compared to mineral oil with 1,3-di(pentyloxyl)benzene and RS-emulsion. RS-Nanoemulsion has a statistically significant high percutaneous absorption in terms of index substance, which is 1,3-di(pentyloxyl)benzene. In vivo test were prepared in the system of O/W cream containing RS-nanoemulsion. There was no adverse reactions in both samples. After 8 weeks, the subjects was evaluated by a dermatologist's scoring and Chromameter. In conclusion, the testing product showed statistically improvement (p<0.05) compared to the controlled product and proved its whitening efficacy.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.67-74
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• 2013

The aims of this research were to produce oil-in-water ${\beta}$-lactoglobulin/alginate (${\beta}$-lg/Al) nanoemulsions loaded with coenzyme $Q_{10}$ and to investigate the combined effects of heating temperature and alginate concentration on the physicochemical properties and encapsulation efficiency of ${\beta}$-lg/Al nanoemulsions. In ${\beta}$-lg/Al nanoemulsions production, various heating temperatures (60, 65, and $70^{\circ}C$) and alginate concentrations (0, 0.01, 0.03, and 0.05%) were used. A transmission electron microscopy was used to observe morphologies of ${\beta}$-lg/Al nanoemulsions. Droplet size and zeta-potential values of ${\beta}$-lg/Al nanoemulsions and encapsulation efficiency of coenzyme $Q_{10}$ were determined by electrophoretic light scattering spectrophotometer and HPLC, respectively. The spherically shaped ${\beta}$-lg/Al nanoemulsions with the size of 169 to 220 nm were successfully formed. The heat treatments from 60 to $70^{\circ}C$ resulted in a significant (p<0.05) increase in droplet size, polydispersity, zeta-potential value of ${\beta}$-lg/Al nanoemulsions, and encapsulation efficiency of coenzyme $Q_{10}$. As alginate concentration was increased from 0 to 0.05%, there was an increase in the polydispersity index of ${\beta}$-lg/Al nanoemulsions and encapsulation efficiency of coenzyme $Q_{10}$. This study demonstrates that heating temperature and alginate concentration had a major impact on the size, polydispersity, zeta-potential value and encapsulation efficiency of coenzyme $Q_{10}$ in ${\beta}$-lg/Al nanoemulsions.

• Journal of Dairy Science and Biotechnology
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• v.36 no.4
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• pp.187-195
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• 2018

Nano-delivery systems, such as nanoparticles, nanoemulsions, and nanoliposomes, are carriers that have been used to enhance the chemical as well as physical stability and bioavailability of bioactive compound. Food-grade nano-delivery system can be produced with edible biopolymers including proteins and carbohydrates. In addition to the low-toxicity, biocompatibility, and biodegradability of these biopolymers, their functional characteristics, such as their ability to bind hydrophobic bioactive compounds and form a gel, make them potential and ideal candidates for the fortification of bioactive compounds in functional dairy foods. This review focuses on different types of nano-delivery systems and edible biopolymers as delivery materials. In addition, the applications of food-grade nano-delivery systems to dairy foods are also described.

• Journal of the Korean Applied Science and Technology
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• v.30 no.4
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• pp.602-611
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• 2013

We have investigated the influence of system composition and preparation conditions on the particle size of vitamin E acetate (VE)-loaded nanoemulsions prepared by PIC(phase inversion composition) emulsification. This method relies on the formation of very fine oil droplets when water is added to oil/surfactant mixture. The oil-to-emulsion ratio content was kept constant (5 wt.%) while the surfactant-to-oil ratio (%SOR) was varied from 50 to 200 %. Oil phase composition (vitamin E to medium chain ester ratio, %VOR) had an effect on particle size, with the smallest droplets being formed below 60 % of VOR. Food-grade non-ionic surfactants (Tween 80 and Span 80) were used as an emulsifier. The effect of f on the droplet size distribution has been studied. In our system, the droplet volume fraction, given by the oil volume fraction plus the surfactant volume fraction, was varied from 0.1 to 0.3. The droplet diameter remains less than 350 nm when O/S is fixed at 1:1. The droplet size increases gradually as the increasing the volume fraction. Particle size could also be reduced by increasing the temperature when water was added to oil/surfactant mixture. By optimizing system composition and homogenization conditions we were able to form VE-loaded nanoemulsions with small mean droplet diameters (d < 50 nm). The PIC emulsification method therefore has great potential for forming nanoemulsion-based delivery systems for food, personal care, and pharmaceutical applications.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.543-550
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• 2011

Various concentrations of whey protein isolate (WPI), such as 0.1, 0.5, 1.0, 2.5, and 5.0%(w/v), containing 1.0%(w/v) eugenol were prepared by high speed homogenization to formulate nanoemulsions (NEs) and to investigate their antimicrobial activity. The results showed that particle size decreased according to increases in WPI concentration. Similarly, the ${\zeta}$-potential value was reduced to a negative charge when using WPI concentrations >0.1%(w/v). In contrast, no significant differences in particle size were observed during 1 mon of storage, except for the 0.1%(w/v) WPI NE. The ${\zeta}$-potential value depended on the increase in WPI concentration and storage duration, except for NE1 and NE5, suggesting that a low or high concentration of emulsifier was not effective for maintaining the droplet form of the eugenol NE. The results of an antibacterial effect investigation indicated that the growth of Escherichia coli was inhibited based on an increase in eugenol concentration in all NE formulations. Moreover, a membrane permeability study showed that total leakage content increased according to incubation time.

• 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.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.21
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• pp.9159-9164
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• 2014

Background: In this study eugenol (EU) loaded nanoemulsions (NEs) emulsified with modified starch were prepared and their apoptotic potential against liver and colon cancer cells was examined in comparison with bulk EU. Materials and Methods: We prepared stable EU loaded NEs whcih were characterized by dynamic light scattering, centrifugation and gas chromatography. Furthermore, cell viability was determined using MTT assay, and apoptosis and cell cycle analysess by flow cytometry. Results: HB8065 (liver) and HTB37 (colon) cells when treated with EU:CA NEs demonstrated greater apoptotic cells percentages as evidenced by microscopic images and flow cytometric evaluations. It was observed that EU and EU:CA NE induced apoptosis in both cell lines via reactive oxygen species (ROS) generation. Conclusions: The present study demonstrated that ROS plays a critical role in EU and EU:CA NE induced apoptosis in HB8065 and HTB37 cells. This is the first report on the antiproliferative mechanisms of EU loaded NE.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.985-997
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• 2016

The objectives of this study, which filled gaps in previous studies, were: (1) to find the optimal mixing condition of nanoemulsions containing oleoresin capsicum (OC), Tween 80, propylene glycol (PG), and sucrose monostearate (SES) by microfluidization; (2) to investigate their properties and stability depending on such factors as pH, temperature, and heating time; (3) to measure the effect of adding ascorbic acid. In order to test these objectives, the following three experiments were conducted: Firstly, in order to find the optimal mixing ratio, nanoemulsions containing OC - the mean diameter of which is smaller than 100 nm - were prepared through the process of microfluidization; and their mean particle size, zeta potential, and capsaicinoids were measured. The test results indicated that the mixing ratio at OC : Tween 80 : PG + water(1:2) = 1 : 0.2 : 5 was optimal. Secondly, the properties and stability of nanoemulsions were investigated with varying parameters. The test results illustrated that single-layer nanoemulsions and double-layer nanoemulsions coated with alginate were stable, irrespective of all the parameters other than/except for pH 3. Thirdly, the properties of nanoemulsions were then analyzed according to the addition of ascorbic acid. The results demonstrated that the properties of single-layer nanoemulsions were not affected by addition of ascorbic acid. In case of alginate double-layer nanoemulsions, the particle size was reduced, and zeta potential increased with the addition of ascorbic acid. In conclusion, the demonstrated stability of various nanoemulsions under the different conditions in the present study suggests that these findings may constitute a basis in manufacturing various food-grade products which use nanoemulsions-and indicate that food nanoemulsions, if adopted in the food industry, have the potential to satisfy both the functionality and acceptability requirements necessary to produce commercially marketable food-grade products.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.256-263
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• 2017

Purpose: Essential oils are secondary metabolites of herbs and have antibacterial activities against foodborne pathogens. However, their applications for food protection are limited due to the hydrophobic and volatile natures of essential oils. Methods: In this study, essential oil nanoemulsions of rosemary and lavender were formulated with non-ionic surfactant Tween 80 and water using ultrasonic emulsification, and their antibacterial effects were determined. Results: The antibacterial activities of nanoemulsions were evaluated against 12 strains of 10 bacterial species, and significant antibacterial effects were observed against four Gram-positive and four Gram-negative bacteria but not against Streptococcus mutans and Shigella sonnei. In the disc diffusion test, the diameter of the inhibition zone proportionally increased with the concentration of nanoemulsions. Using cell turbidity measurement, minimum bactericidal concentration (MBC) of the nanoemulsions, which is the lowest concentration reducing viability of the initial bacterial inoculum by ${\geq}99.9%$, was significantly higher than the minimum inhibitory concentration (MIC) of the nanoemulsions. The largest bactericidal effects of lavender and rosemary essential oil nanoemulsions were observed against S. enterica and S. aureus, respectively. Conclusion: Nanoemulsion technique could improve antibacterial activity of essential oil nanoemulsions by increasing the solubility and stability of essential oils. Our findings shed light on the potential use of essential oil nanoemulsions as an alternative to chemical sanitizers in food protection.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.324-330
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• 2018

In this study, we examined the effects of carrier oil type (MCT oil: MO, corn oil: CO, palm oil: PO), pH of dispersion solution, and antioxidants on the chemical degradation of ${\beta}$-carotene in oil-in-water nanoemulsions. The pH of the emulsion had a significant influence on the stability of ${\beta}$-carotene, which showed rapid degradation in emulsions at low pH value and relatively higher stability at high pH values. The influence of the carrier oil type on ${\beta}$-carotene stability was assessed. The rate of ${\beta}$-carotene degradation increased in the following order: CO > PO > MO. The effect of antioxidants on ${\beta}$-carotene degradation was monitored during storage at $25^{\circ}C$ for 4 weeks. The rate of ${\beta}$-carotene degradation decreased upon addition of water-soluble (ascorbic acid) or oil-soluble (tocopherol) antioxidants. In general, tocopherol was more effective than ascorbic acid in reducing ${\beta}$-carotene degradation. To utilize this nanoemulsion for producing acidic beverages, adding a higher concentration of antioxidants is required.