• 한국응용과학기술학회지
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• 제27권3호
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• pp.353-360
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• 2010

This study was carried out to investigate the possibility of solid particles as a stabilizing agent instead of surfactant for preparing emulsions in the cosmetics. The type of emulsions stabilized by solid particles was dependent on wettability of the particles for water and oil. The optimal conditions of emulsions stabilized by solid particles were determined with ratio of water and oil phase, polarity of oils and amount of stabilizers. In the foundation appling the optimal condition of emulsions stabilized by solid particles without surfactant, the stable emulsion type foundation was successfully prepared. As a result, this work indicates that emulsions stabilized by solid particles can be applied to make-up cosmetics.

• Journal of Ginseng Research
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• 제42권3호
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• pp.320-326
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• 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.

• 대한화장품학회지
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• 제25권4호
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• pp.65-74
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• 1999

We have studied the stability of W/O high internal phase emulsions(HIPE) containing water, cetyl dimethicone copolyol and oils varying magnesium sulfate in the range 0 to 0.5 wt% and oil polarities, respectively. The rheological consistency was mainly destroyed by the coalescence of the deformed water droplets. The greater the increase of complex modulus was, the less coalescence occurred and the more consistent the concentrated emulsions were. The increasing pattern of complex modulus versus volume fraction has been explained with the resistance to coalescence of the deformed interfacial film of water droplets in concentrated W/O emulsion. The stability is dependent on: (i) the choice of the oil is important, the requirements coincide with the requirements for the formation of the rigid liquid crystalline phases; and (ii) addition of salts the aqueous phase opposes the instability due to coalescence. Increasing the salt concentration increases the refractive index of the aqueous phase. It lowers the difference in the refractive index between the oil and aqueous phases. This decreases the attraction between the water domains, thus increasing the stability.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 1999년도 IFSCC . ASCS 학술대회 발표 논문
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• pp.65-74
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• 1999

We have studied the stability of W/O high internal phase emulsions(HIPE) containing water, cetyl dimethicone copolyol and oils varying magnesium sulfate in the range 0 to 0.5wt% and oil polarities, respectively. The rheological consistency was mainly destroyed by the coalescence of the deformed water droplets. The greater the increase of concentrated modulus was, the less coalescence occurred and the more consistent the concentrated emulsions were. The increasing pattern of complex modulus versus volume fraction has been explained with the resistance to coalescence of the deformed interfacial film of water droplets in concentrated W/O emulsion. The stability is dependent on: (i) the choice of the oil is important, the requirements coincide with the requirements for the formation of the rigid liquid crystalline phases :5; and (ii) addition of salts the aqueous phase opposes the instability due to coalescence:. Increasing the salt concentration increases the refractive index of the aqueous phase. It lowers the difference in the refractive index between the oil and aqueous phases. This decreases the attraction between the water domains, thus increasing the stability.

• 대한화장품학회지
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• 제40권3호
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• pp.237-246
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• 2014

다중 에멀젼은 다층 구조를 갖는 에멀젼으로 W/O/W형과 O/W/O형으로 구분된다. 화장품 분야에서 다중 에멀젼은 불안정한 유효성분의 안정화를 위해 이용되지만, 제조의 어려움과 안정성 등의 문제로 잘 이용되지 않는다. 본 연구에서는 다중 에멀젼의 제조에 있어 2 단계(two-step) 유화법을 이용하여 W/O/W형 다중 에멀젼을 제조하였고, 다중 에멀젼의 형성에 영향을 주는 요소 중 유화제의 계열에 초점을 두어 유화 안정성 및 에멀젼 형성정도를 측정하였다. 결과를 통해 다중 에멀젼은 오일의 특성에 따라 polyglyceryl-10 stearate 유화제에 의해 다중 에멀젼의 형성이 달라지는 것을 확인하였고, 이를 통해 주 유화제로써 polyglyceryl-10 stearate 유화제의 적용이 다중 에멀젼 형성 및 안정화의 가능성이 있음을 제시하였다.

• 농업과학연구
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• 제43권2호
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• pp.249-257
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• 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.

• 한국분무공학회지
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• 제19권2호
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• pp.55-63
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• 2014

Pyrolysis oil (PO), also known as Bio crude oil (BCO), has the potential to displace significant amounts of fuels that are currently derived from petroleum sources. PO has been regarded as an alternative fuel for petroleum fuels to be used in diesel engine. However, the use of PO in a diesel engine requires modifications due to low energy density, high water contents, low acidity, and high viscosity of the PO. One of the easiest way to adopt PO to diesel engine without modifications is emulsification of PO with the fuels that has higher cetane number. However, PO that has high amount of polar chemicals is immiscible with non polar hydrocarbons of diesel. Thus, to stabilize a homogeneous phase of diesel-PO blends, a proper surfactant should be used. In this study, a DI diesel engine operated with diesel and diesel-PO emulsions was experimentally investigated. Performance and gaseous & particle emission characteristics of a diesel engine fuelled by diesel-PO emulsions were examined. Results showed that stable engine operation was possible with the emulsions and engine output power was comparable to diesel operation.

• 대한화장품학회지
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• 제36권4호
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• pp.265-269
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• 2010

본 연구에서는 가용화법을 이용하여 점도가 낮은 나노에멀젼을 얻기 위해서 계면활성제와 오일을 변화시켰다. 헥실라우레이트, 세테아레스-20, PEG-40 수첨 피마자유, 글리세릴스테아레이트 및 스테아린산을 함유하며 입자 크기가 100 nm 정도 되는 나노에멀젼을 제조할 수 있었다. 이렇게 제조된 에멀젼은 안정하였으며 안정성은 입자의 변화로 측정하였다. 가용화법으로 안정한 나노에멀젼을 얻기 위해서는 에멀젼을 제조한 후 냉각과정이 중요한 변수로 작용하였다. 냉각과정을 신속하게 진행하였을 때 최대의 안정성을 보였다.

• 공업화학
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• 제8권5호
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• pp.715-721
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• 1997

$W_1/O/W_2$ 다중유화의 내부수상($W_1$)에 전해질인 $MgSO_4$를 모델약물로 주입하여 안정성과 약물방출 거동을 현미경관찰, 점도 및 전도도의 변화를 통해 관찰하였다. 내상에 약물을 도입함으로써 내부와 외부수상간의 삼투압차를 유발하여 다중유화계의 불안정성을 초래하였으며 이를 완화하기 위하여 외부수상($W_2$)에 글루코즈를 첨가하여 효과를 살펴본 결과 글루코즈의 유효삼투압 당량이 내부에 포함된 약물의 삼투압 당량과 유사해짐에 따라 안정성이 향상되었을 뿐아니라 초기 약물방출 속도도 글루코즈 농도에 의해 조절할 수 있음을 발견하였다. 이는 삼투압차에 의한 수분 이동시 친수성 계면활성제를 동반하여 내부수상/오일상 계면을 파괴하는 것을 방지하기 때문으로 보인다. 또한 이와같은 현상은 오일상이 cetostearyl alcohol에 의하여 친수화되었을 때 뚜렷하게 나타났다.

• 한국식품조리과학회지
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• 제33권3호
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• pp.275-284
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• 2017

Purpose: This study was performed to evaluate the effects of sannamul or herb extract addition to a soybean oil-in-water emulsion during photooxidation in the presence of chlorophyll. Methods: The emulsion mainly consisted of purified soybean oil and citric acid buffer (pH 4.0) at a weight ratio of 4 to 6, with chlorophyll a addition at 6 mg/kg. Ethanol extract of daraesoon, samnamul, basil, or peppermint was selectively added to the emulsion at 400 mg/kg, and emulsions in glass serum bottles were oxidized at $5^{\circ}C$ under 2,600 lux light for 48 hours. Lipid oxidation of the emulsions was evaluated based on determination of headspace oxygen content, peroxide value, and p-anisidine value. Pigments and antioxidants were also monitored. Results: The emulsion with added samnamul extract with high contents of polyphenols and low chlorophyll content showed lower oxygen consumption, peroxide values, and p-anisidine values, whereas basil and peppermint extracts with high chlorophyll contents increased photooxidation. Chlorophylls were degraded during photooxidation of the emulsions, and the degradation rate was highest in the emulsion with added samnamul extract. Conclusion: The high antioxidant activity of samnamul extract in the photooxidation of soybean oil-in-water emulsion could be due to low chlorophyll content, high concentrations of polyphenol compounds in the extract, as well as rapid degradation of chlorophylls during oxidation.