• Journal of Ginseng Research
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• v.48 no.2
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• pp.236-244
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• 2024

Background: Fusarium oxysporum (F. oxysporum) is the primary pathogenic fungus that causes Panax notoginseng (P. notoginseng) root rot disease. To control the disease, safe and efficient antifungal pesticides must currently be developed. Methods: In this study, we prepared and characterized a nanoemulsion of Foeniculum vulgare essential oil (Ne-FvEO) using ultrasonic technology and evaluated its stability. Traditional Foeniculum vulgare essential oil (T-FvEO) was prepared simultaneously with 1/1000 Tween-80 and 20/1000 dimethyl sulfoxide (DMSO). The effects and inhibitory mechanism of Ne-FvEO and T-FvEO in F. oxysporum were investigated through combined transcriptome and metabolome analyses. Results: Results showed that the minimum inhibitory concentration (MIC) of Ne-FvEO decreased from 3.65 mg/mL to 0.35 mg/mL, and its bioavailability increased by 10-fold. The results of gas chromatography/mass spectrometry (GC/MS) showed that T-FvEO did not contain a high content of estragole compared to Foeniculum vulgare essential oil (FvEO) and Ne-FvEO. Combined metabolome and transcriptome analysis showed that both emulsions inhibited the growth and development of F. oxysporum through the synthesis of the cell wall and cell membrane, energy metabolism, and genetic information of F. oxysporum mycelium. Ne-FvEO also inhibited the expression of 2-oxoglutarate dehydrogenase and isocitrate dehydrogenase and reduced the content of 2-oxoglutarate, which inhibited the germination of spores. Conclusion: Our findings suggest that Ne-FvEO effectively inhibited the growth of F. oxysporum in P. notoginseng in vivo. The findings contribute to our comprehension of the antifungal mechanism of essential oils (EOs) and lay the groundwork for the creation of plant-derived antifungal medicines.

• Applied Chemistry for Engineering
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• v.24 no.3
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• pp.260-265
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• 2013

In this study, nano-emulsions containing 0.01, 0.03, 0.05, and 0.10% ethyl acetate fraction of Hippophae rhamnoides (H. rhamnoides) leaf extracts were prepared. The particle size, particle size distribution and skin permeability of the nano-emulsions were evaluated for five weeks. Nano-emulsion was prepared by the sequential use of homogenizer and microfluidizer. Nano-emulsion containing the ethyl acetate fraction exhibited a monodispersed form. Nano-emulsion containing 0.03% ethyl acetate fraction was the most stable for five weeks. The in vitro skin permeation study of nano-emulsion containing 0.03% ethyl acetate fraction was carried out using Franz diffusion cell. The nano-emulsion showed a better skin permeability than that of O/W emulsion. These results indicate that the nano-emulsion containing the ethyl acetate fraction of H. rhamnoides leaf extract showed a remarkable stability and skin permeability than that of O/W emulsion.

• Applied Chemistry for Engineering
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• v.34 no.5
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• pp.501-506
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• 2023

Oleogel and oleogel emulsions of sunflower oil were prepared using sucrose ester and ceramide as mixed gelators. The crystal structure of the gelator in the oleogels and oleogel emulsion formulations was observed with a polarized optical microscope, and the dispersion form of water was confirmed with confocal laser scanning microscopy. Through the DSC thermogram analysis, it was confirmed that the crystal structure of ceramide disappeared when sucrose ester and ceramide were mixed, and the crystallinity of the mixed gelator increased further when water was added to the formulation. Changes in rheological properties such as viscosity and viscoelasticity according to the ratio of sucrose ester, ceramide, and water in the formulation were examined. As the content of ceramide and water increased, the viscosity, storage modulus, and loss modulus all increased, and the stability of the formulation also tended to increase.

• Journal of Microbiology and Biotechnology
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• v.9 no.1
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• pp.32-38
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• 1999

A biosurfactant produced by Tsukamurella sp. 26A was purified by procedures including acid precipitation, ethylacetate extraction, and adsorption chromatography. The purified biosurfactant reduced the surface tension of water from 72 mN/m to 30 mN/m at a concentration of 250 mg/l, whereas the minimum interfacial tension against n-hexadecane was lowered to 1.5 mN/m at a concentration of 40 mg/i. The compound stabilized oil-in-water emulsions with a variety of commercial oils and had strong emulsification and stabilization activities when compared to those of commercial emulsifiers and stabilizers. Surface tension was stable over a broad range of pH (2-12) and temperature ($100^{\circ}C$, 3h). The biosurfactant was identified as glycolipid having a hydrophilic moiety of trehalose.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.379-391
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• 2003

Nanoemulsions have many specific characters compared with general emulsions in aspect of stability, rheological property, uniformity, high interfacial tension and so on. Therefore we study on nanoemulsions with changing various lecithins and oils using microfluidizer. As lecithins, we used saturated lecithin, unsaturated lecithin and hydrogenated phosphatidylcholine. Caprylic capric triglyceride, Squalane, Macadamia nut oil, Liquid paraffins, Dimethicone, and Cyclomethicone were used as oils. To identify nanoemulsions, we measured paticle size, zeta potential, turbidity and transmission electron microscope.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1478-1486
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• 2018

Liquid crystals offer plenty of useful activities as improving the stability of emulsion, increasing moisturizing power, drug release, improving skin feeling and visual effect for cosmetics fields. In order to prepare stable semi-transparent gel emulsion, liquid crystal emulsification method was used. The emulsion stabilities of systems containing glycerin, fatty alcohols, surfactants, water and oil were investigated at various temperatures as time passed. The stabilities of all emulsions were evaluated by means of a polarizing microscope, SEM, rheometer, colorimeter and DSC. Even though the samples stored at $50^{\circ}C$ thermostatic chamber were occurred the reduction of hardness, turbidity and ${\Delta}H$ and the peak shift, the semi-transparent gel emulsion was very stable without separation between water and oils phase in emulsion.

• Journal of Dairy Science and Biotechnology
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• v.38 no.4
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• pp.189-196
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• 2020

Milk proteins, such as casein and whey protein, exhibit significant potential as natural emulsifiers for the preparation and stabilization of emulsion-based delivery systems. This can be attributed to their unique functional properties, such as the amphiphilic nature, GRAS (generally recognized as safe) status, high nutritional value, and viscoelastic film-forming ability around oil droplets. In addition, milk protein has been used as a coating material in emulsion-based delivery systems to protect bioactive compounds during food processing and storage owing to its unique functional properties. These properties include the ability to bind lipophilic bioactive compounds and antioxidant activity. In this review, we present the use of milk proteins as emulsifiers for the formation of emulsions and food applications of milk protein-stabilized emulsion delivery systems.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.27-31
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• 2009

Top spray-drying method is frequently utilized for flavor encapsulation, but the top spray-dried products frequently suffer from high losses of volatile flavor as the result of a high processing temperature (150-$300^{\circ}C$). In an effort to solve these problems, a low-temperature fluidized-bed granulating method was utilized to encapsulate the flavor. For the encapsulation of sesame oil, oil-in-water emulsions of sesame oil and a mixture of maltodextrin, modified starch, gum arabic, and gellan gum were bottom-sprayed at milder temperatures (70-$100^{\circ}C$) using a fluidized-bed granulator. Sesame oil extracts from microcapsules were obtained via a simultaneous distillation/extraction technique, and the retention of volatile flavor compounds was analyzed via a gas chromatography-mass spectrometry. The retention of volatile flavors of sesame oil per se, spray-dried and fluidized-bed granulated microcapsules after 3-day-storage at $37^{\circ}C$ were 0.8%, 37.2%, and 42.0%, respectively. In addition, the low-temperature fluidized-bed granulation showed higher encapsulation yield and sensory preferences for the application of commercial products (beef rice porridge), as compared to spray drying.

• Journal of the Korean Applied Science and Technology
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• v.31 no.4
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• pp.642-652
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• 2014

The synthesis of octenyl succinyl ${\beta}$-gucan (OSA-${\beta}$-glucan) was carried out and its interfacial properties at the oil-water interface and in emulsion systems were investigated. An aqueous ethanol system as a reaction media was used to facilitate the synthesis process; 10% (w/w) ethanol found to be the best as it showed a maximum degree of substitution (DS: 0.0132). FT-IR showed a characteristic absorption spectrum at $1736cm^{-1}$, indicating the esterification of octenyl succinyl groups to ${\beta}$-glucan backbone. As for interfacial tension measurements, it was decreased with increasing concentration of OSA-${\beta}$-glucan in the aqueous phase and when NaCl was added to aqueous OSA-${\beta}$-glucan solution in the range of 0.01 M to 0.1 M and also when pH was raised (pH 3 ~ pH 9). In systems of emulsion stabilized with OSA-${\beta}$-glucan, fat globule size found to decrease with increasing concentration of OSA-${\beta}$-glucan, showing a critical value of about $0.32{\mu}m$ at 0.5 wt%. When the OSA-${\beta}$-glucan emulsions were stored, it was found that fat globule size was increased with storage time and particularly pronounced increase was observed in emulsion with 1% OSA-${\beta}$-glucan, possibly due to depletion flocculation. Results of creaming stability evaluated by light scattering technique showed that it was more stable in emulsions containing smaller fat globule size. Surface load of OSA-${\beta}$-glucan in emulsions increased with increasing concentration of OSA-${\beta}$-glucan, suggesting a multilayer adsorption.

• Applied Chemistry for Engineering
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• v.16 no.5
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• pp.653-659
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• 2005

When emulsion is irradiated by a microwave, the energy absorbed by the emulsion is proportional to irradiation time. In case of a long exposure, the temperature of emulsion rises, its viscosity decrease, and subsequently increase the rate of demulsification. In this work, in order to improve demulsification rate, the studies on demusification and the Sauter mean diameter ($D_{32}$) for each microwaved emulsion with different irradiation mode(continuous, pulsative, and periodical irradiation) have been carried out. When the 30% W/O emulsion (sample #1) was irradiated for 600 sec and settled for 24 h, oil recovery rates from continuous, pulsative, and periodical microwave irradiation were 60.0%, 62.3%, and 96.2%, and the amounts of separated water were 26.5%, 35.0%, and 93.9%, respectively. Also, the Sauter mean diameters ($D_{32}$) were $47.183{\mu}m$, $111.547{\mu}m$, and $220.476{\mu}m$, respectively.