• Korean Chemical Engineering Research
• /
• v.60 no.1
• /
• pp.139-144
• /
• 2022

This study reports a microfluidic approach to produce monodisperse hydrogel microparticles in a simple and highly efficient manner. Specifically, we produce double emulsion drops with a thin oil shell surrounding an aqueous prepolymer solution, which is solidified via UV-induced free radical polymerization. When they are dispersed in an aqueous solution, the oil shell is dewetted due to the absence of surfactants, resulting in production of highly uniform hydrogel microparticles (C.V.=1%). Results show that production of monodisperse hydrogel microparticles with controllable size and composition can be achieved with minimal use of oil unlike water-in-oil (w/o) single emulsion-based approach. Furthermore, in-depth study of flow patterns in microfluidic device using a phase diagram exhibits a crucial relationship among relative flow rates while providing windows of readily controllable parameters for reliable manufacturing of hydrogel microparticles.

• Journal of Ginseng Research
• /
• v.42 no.3
• /
• pp.320-326
• /
• 2018

Background: Explosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/W) emulsions. Methods: Bulk oils were heated at $60^{\circ}C$ and $100^{\circ}C$ and O/W emulsions were treated under riboflavin photosensitization. In vitro antioxidant assays, including 2,2-diphenyl-1-picrylhudrazyl, 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid, ferric reducing antioxidant power, total phenolic content, and total flavonoid content, were also performed. Results: The total ginsenoside contents of ethanolic extract from red ginseng and puffed red ginseng were 42.33 mg/g and 49.22 mg/g, respectively. All results from above in vitro antioxidant assays revealed that extracts of puffed red ginseng had significantly higher antioxidant capacities than those of red ginseng (p < 0.05). Generally, extracts of puffed red and red ginseng had high antioxidant properties in riboflavin photosensitized O/W emulsions. However, in bulk oil systems, extracts of puffed red and red ginseng inhibited or accelerated rates of lipid oxidation, depending on treatment temperature and the type of assay used. Conclusion: Although ethanolic extracts of puffed red ginseng showed stronger antioxidant capacities than those of red ginseng when in vitro assays were used, more pro-oxidant properties were observed in bulk oils and O/W emulsions.

• Proceedings of the Korean Printing Society Conference
• /
• 2002.05a
• /
• pp.32-32
• /
• 2002

디지탈 윤전 등사기 또는 디지털복사 인쇄기(digital duplicator)라고 불리우는 사무용 소형 단색 윤전 인쇄기는 컴퓨터 스캐닝 기술과 스텐실 열천공 기술의 발달로 손쉽게 인쇄기상에서 자동복사 제판이 가능해 짐에 따라 우리나라에 1990년대부터 학교, 관공서, 군 및 교회등의 시험지와 홍보전단지 인쇄용으로 널리 보급되었다. 여기에 사용되는 잉크는 카트리지에 장착식으로 공급되는데, 에멀젼 잉크로서 천공으로 이루어진 스텐실 화상 뒷면으로부터 가압 통과되어 인쇄용지에 윤전식으로 인쇄된다. W/O형 에멀젼 잉크가 그 기본 전형이 된 것은 스텐실의 미세구멍을 통과하도록 큰 로라압력을 받아야 하는 잉크는 우선적으로 높은 점도이어야 하나 수십 마이크론의 미세구멍을 쉽게 빠져 나가도록 침투성이 빨라야 하는 이중적 레올로지 특성이 요구되기 때문이다. 그러나 에멀젼의 원천적인 불안정성과 물과 기름의 상호 대립적인 물리 \ulcorner화학적 특성을 주목하고 번짐, 얼룩, 배면침투, 광택문제, 건조성 지연 등의 인쇄품질을 향상시키고져 그동안 많은 연구개발이 노력이 있어 왔다. 이에 대하여 세계 시장을 크게 장악하고 있는 일본의 특허를 주로 검토하여 디지털 인쇄기용 W/O 에멀젼 잉크 기술 및 현황에 대해서 연구 조사하였다.

• Journal of Dairy Science and Biotechnology
• /
• v.23 no.2
• /
• pp.115-123
• /
• 2005

Microcapsules consisting of natural, biodegradable polymers for controlled and/or sustained core release applications are needed. Physicochemical properties of whey proteins suggest that they may be suitable wall materials in developing such microcapsules. The objectives of the research were to develop water-insoluble, whey protein-based microcapsules containing a model water-soluble drug using a chemical cross-linking agent, glutaraldehyde, and to investigate core release from these capsules at simulated physiological conditions. A model water soluble drug, theophylline, was suspended in whey protein isolate (WPI) solution. The suspension was dispersed in a mixture of dichloromethane and hexane containing 1% biomedical polyurethane. Protein matrices were cross-linked with 7.5-30 ml of glutaraldehyde-saturated toluene (GAST) for 1-3 hr. Microcapsules were harvested, washed, dried and analyzed for core retention, microstructure, and core release in enzyme-free simulated gastric fluid (SGF) and simulated intestinal fluid(SIF) at $37^{\circ}C$. A method consisting of double emulsification and heat gelation was also developed to prepare water-insoluble, whey protein-based microcapsules containing anhydrous milkfat (AMF) as a model apolar core. AMF was emulsified into WPI solution (15${\sim}$30%, pH 4.5-7.2) at a proportion of 25${\sim}$50%(w/w, on dry basis). The oil-in-water emulsion was then added and dispersed into corn oil ($50^{\circ}C$) to form an O/W/O double emulsion and then heated at $85^{\circ}C$ for 20 min for gelation of whey protein wall matrix. Effects of emulsion composition and pH on core retention, microstructure, and water-solubility of microcapsules were determined. Overall results suggest that whey proteins can be used in developing microcapsules for controlled and sustained core release applications.

• Korean journal of food and cookery science
• /
• v.27 no.3
• /
• pp.39-49
• /
• 2011

This study was conducted to evaluate the effects of adding unrefined oil on the antioxidant activity of a tuna oil-enriched emulsion by determining DPPH radical scavenging activity, reducing power, and inhibition of low-density lipoprotein (LDL) oxidation in vitro. The emulsion consisted of tocopherol-stripped canola (18.3 g) and tuna (9.1 g) oil, one of the unrefined oils (4.6 g), such as extra virgin olive, mustard, perilla, or sesame oil, 0.5% acetic acid (64 g), and egg yolk powder (4 g). The control emulsion contained only canola (21.4 g) and tuna oil (10.6 g), as oil sources,with the same composition of the remaining ingredients. The emulsion with added unrefined oil, particularly mustard oil, showed higher radical scavenging activity and reducing power than those of the control emulsion. The radical scavenging activity and reducing power of the emulsion with added unrefined oil were higher at 1,000 ppm than at 500 ppm thus, the effect was concentration-dependent. Adding sesame or perilla oil to the tuna oil-enriched emulsion resulted in higher inhibition of LDL oxidationwhereas adding olive oil increased LDL oxidation. The results clearly showed that adding roasted mustard, sesame, or perilla oil improved the antioxidant activity of a tuna oil-enriched emulsion by increasing free radical scavenging activity, reducing power, and inhibiting LDL oxidation. The results also suggest that adding unrefined oils produces a healthier fish oil-enriched salad dressing recipe.

• Korean Journal of Agricultural Science
• /
• v.43 no.2
• /
• pp.249-257
• /
• 2016

In this study, rapeseed extracts were obtained by supercritical carbon dioxide fluid extraction of defatted rapeseed to evaluate the stability and antioxidant activity of an oil-in-water (O/W) emulsion system. The oil-in-water emulsions were prepared from stripped soybean oil with different concentrations (0.3, 0.4, 0.5, and 0.6%) of rapeseed extract as an emulsifier. Their emulsion stability was compared to that of emulsions prepared with the commercial emulsifier, Tween 20 (Polysorbate 20, 0.2%). After stripping the soybean oil, the total tocopherol content was reduced from 51.4 g/100 g to 1.1 g/100 g. Emulsion stability and oxidative stability of emulsions prepared with Tween 20 and rapeseed extract as emulsifiers were evaluated. For 30 days droplet sizes of emulsions containing rapeseed extract (0.4, 0.5, and 0.6%) were not significantly different (p > 0.05). Similar results were obtained for emulsion stability (ES) and Turbiscan analysis, suggesting that the addition of rapeseed extract increased emulsion stability. The addition of rapeseed extract at more than 0.4% resulted in an emulsion stability comparable to the addition of 0.2% Tween 20. The antioxidative ability of rapeseed extract increased with the amount added in the emulsion. Moreover, the addition of 0.6% rapeseed extract resulted in the lowest emulsion peroxide values (10.3 mEq/L) among all treatments. Therefore, according to the stability of its antioxidative and physical stability properties, rapeseed extract from super critical extraction could be successfully applied to the food and cosmetic industries.

• Applied Chemistry for Engineering
• /
• v.31 no.6
• /
• pp.635-638
• /
• 2020

We prepared spherical silica by minimizing the amount of oil through water/oil (W/O) emulsion. The spherical silica was successfully synthesized by using 20 to 60 mL of hexane as an oil for 283 g of water glass. The size of silica was dependent on the amount of oil where the size of silica particles increased as the amount of oil increased. The specific surface areas of samples measured using the BET method were 186 to 230 ㎡/g. X-ray fluorescence (XRF) analysis results showed that the SiO2 content was more than 90% while sodium was 3.27~4.5 wt. %. The spherical silica prepared in this study could be optimized for mass synthesis and commercialization because the industrial sodium silicate solution was used as a precursor of Si as well as the minimum amounts of hexane and nonionic surfactant were employed.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.42 no.2
• /
• pp.127-133
• /
• 2016

In this study, water-in-oil (W/O) nanoemulsions of water/Span 80-Nikkol BL 25/oil system were prepared by the PIC method at elevated temperature. This method allows the formation of finely dispersed W/O nanoemulsions with low viscosity in this system. However, macroemulsions rather than nanoemulsions were prepared by PIC method at room temperature. As a result of the significant change of interfacial tension with temperature, the emulsion droplet size decreases from $2{\mu}m$ to 100 nm with the increase in temperature from $30^{\circ}C$ to $80^{\circ}C$. The droplet size of nanoemulsions prepared at $80^{\circ}C$ was in the range of 50 ~ 200 nm and the internal phase content could reach as high as 15 wt%. The most stable nanoemulsion was formed in the vicinity of 7.0 of optimum HLB of the emulsifier mixture. The obtained nanoemulsions were stable without obvious change in droplet size in one month. This study provides valuable information for optimizing the formation of W/O nanoemulsions with low viscosity. These results suggest that W/O nanoemulsions of low viscosity could be useful for cosmetics with soft feeling.

• Archives of Pharmacal Research
• /
• v.23 no.4
• /
• pp.385-390
• /
• 2000

To demonstrate the effect of formulation conditions on the controlled release of protein from poly(lactide-co-glycolide) (PLGA) microspheres for use as a parenteral drug carrier, ovalbumin (OVA) microspheres were prepared using the W/O/W multiple emulsion solvent evaporation and extraction method. Methylene chloride or ethyl acetate was applied as an organic phase and poly(vinyl alcohol) as a secondary emulsion stabilizer. Low loading efficiencies of less than 20％ were observed and the in vitro release of OVA showed a burst effect in all batches of different microspheres, followed by a gradual release over the next 6 weeks. Formulation processes affected the size and morphology, drug content, and the controlled release of OVA from PLGA microspheres.

• Applied Chemistry for Engineering
• /
• v.32 no.3
• /
• pp.320-325
• /
• 2021

In this study, an optimization for the production of water emulsion was designed by adding an extract of wheat sprout, which is known to contain a large amount of antioxidants. The central composite design of reaction surface analysis method (CCD-RSM) was used for the optimization process. The amount of emulsifier, emulsification time, and added amount of wheat sprout extract were selected as independent variables based on our preliminary experiments. The mean droplet size (MDS), viscosity, and emulsion stability index (ESI) were set as the responses to evaluate the stability of the emulsion. For each independent variable, the P-value and coefficient of determination were evaluated to verify the reliability of the experiments. From the result of CCD-RSM, optimum conditions for the emulsification were determined as 23.6 min, 7.7 wt.%, and 3.9 wt.% for the emulsification time, amount of emulsifier, and amount of sprout, respectively. From the optimized condition obtained, MDS, viscosity, and ESI after 7 days from reaction were estimated as 252.3 nm, 616.7 cP, and 88.7%, respectively. The overall satisfaction was 0.9137, which supported the validity of the experiments, and the error rate was measured at 0.5% or less by advancing the experiments. Therefore, an optimized process for producing an emulsion by adding the malt extract was designed by the CCD-RSM.