• Proceedings of the Materials Research Society of Korea Conference
• /
• 2009.11a
• /
• pp.38.2-38.2
• /
• 2009

Regeration of natural tissuesor to create biological substitutes for defective or lost tissues and organs through the use of cells. In addition to cells and their porous, drugs are required to promote tissue regeneration. Therefore, the present studies were prepared using simvastatim loaded porous poly(lactide-co-glycolide) (PLGA) by double emulsion solvent evaporation water-in-oil-in-water technique (W/O/W) as drug delivery system strategies for injuring tissue. The resulting microspheres were evaluated for morphology, particle size, encapsulation efficiency, degradation of PLGA microspheres in vitro drug release and in vitro cell viability. Scanning electronic microscopic (SEM) showed that the porosities of the particles was changed by experimental conditions and cultured cells were attached well on porous microspheres surface. The X-ray diffraction (XRD) and differential scanning calometry (DSC) analysis indicate thatsimvastatim was highly dipersed in the microsphere at amorphousstate.

• Food Science of Animal Resources
• /
• v.42 no.5
• /
• pp.889-902
• /
• 2022

With increasing consumer demand for "clean label" products, the use of natural ingredients is required in the food industry. Protein/polysaccharide complexes are considered good alternatives to synthetic emulsifiers and stabilizers for formulating stable emulsion-based foods. Milk protein and carrageenan are widely used to improve the physical properties and stability of dairy food products. In a previous study, milk protein isolate (MPI) was conjugated with 𝛋-carrageenan (𝛋-Car) in a wet-heating system through the Maillard reaction, and the Maillard conjugates (MC) derived from MPI and 𝛋-Car effectively improved the stability of oil-in-water emulsions. Therefore, MPI/𝛋-Car conjugates were used in whipping cream as natural emulsifiers in this study, and the physical and rheological properties of whipping creams stabilized using MPI/𝛋-Car MC and MPI/𝛋-Car electrostatic complexes (EC) were investigated. The whipping creams stabilized with MPI/𝛋-Car MC have lower rheological parameters (η_a,50, K, G', and G'') than those of whipping creams stabilized with MPI/𝛋-Car EC. Although the overrun value was slightly reduced owing to the addition of MPI/𝛋-Car MC, the stability of the whipped creams with MC was effectively improved due to enhanced water-holding ability by conjugation.

• Applied Chemistry for Engineering
• /
• v.31 no.4
• /
• pp.429-437
• /
• 2020

In this study, a cationic gemini surfactant was synthesized using isosorbide, in order to modify the alkyl chain length in the range of C₁₀~C₁₆. The c.m.c and surface tension of the synthesized cationic gemini surfactant were measured to be in the ranges of 5.13 × 10^-4~1.62 × 10^-4 mol/L and 31.86~37.41 dyne/cm, respectively. The surface tension increased with increasing the length of the alkyl group. In addition, as the area per molecule occupied by the surfactant adsorbed on the interface increased with the reduced extent of adsorption, the bubble generation at the air-water interface decreased. The emulsifying capacity in benzene was maintained above 60 ± 5% after 8 h while that in soybean oil tended to decrease above 50 ± 5%. The performance was superior in benzene, a highly hydrophobic substance, and the emulsion stability was shown to be consistent beyond 1 h during the preparation of pre-emulsion in oil and water. The antimicrobial activity was dependent on the length of the hydrophobic chain of the synthesized cationic gemini surfactant due to the increased size of the clean zone in Escherichia coli (E.coli) and Staphylococcus aureus.

• Journal of Pharmaceutical Investigation
• /
• v.41 no.6
• /
• pp.323-329
• /
• 2011

In order to develop new protein carrier replacing poly(DL-lactic acid-co-glycolic acid) (PLGA) microspheres, succinylated pullulan acetate (SPA) was investigated to fabricate a long term protein delivery carrier. SPA microspheres loaded with lysozyme (Lys) as a model protein drug were prepared by a water/oil/water (W/O/W) double emulsion method. An acidity test of SPA copolymers after hydrolysis was performed to estimate the change of protein stability during releasing proteins from the microspheres. There was no pH change of SPA copolymers, but pH of PLGA polymers after hydrolysis was significantly decreased to around pH 2, indicating that the long-term stability of proteins released from SPA microspheres can be guaranteed. Loading efficiency of proteins into SPA microspheres was three times higher than those into conventional PLGA microspheres, indication of inducing stronger charge interaction between proteins and succinyl groups in SPA microspheres. Although initial burst behaviors were monitored in Lys-loaded SPA microspheres due to relatively strong hydrophilic succinyl segments in SPA microspheres, initial burst issues would be circumvented if the ratio of charge density of succinyl moieties and hydrophobic acetate groups is harmonically controlled. Therefore, in this study, a new attempt of protein delivery system was made and functional SPA was successfully confirmed as a new protein carrier.

• Journal of the Korean Graphic Arts Communication Society
• /
• v.26 no.1
• /
• pp.29-38
• /
• 2008

Print-through is one of the most important attributes of print quality and has long been a subject to study. However, some aspects of print through are still in need to be enlighten. In this paper, different kinds of evaluating methods for print through are compared using densitometry, brightness, and image analysis. Printing conditions including ink feed, drying condition, and emulsification rate are systematically changed to effect print-through both on uncoated and coated commercial papers. Also several inks from different makers are introduced and compared in terms of print-through propensity. From the results, densitometry is not a good indicator for print through on the papers in this study. Ink feed has a strong effect on print through, especially for uncoated paper and should be considered in a point of optimum ink feed level in real world. Contribution of faster ink(oil) absorption seems to be more competitive than that of ink(oil) evaporation resulting in severer print-through for hot drying process. It is shown that ink-water emulsification rate increases print through at mild level but easy to decrease it with lower density due to the increase of water contents in emulsion. It is believed that the effect of absorption overwhelms that of density drop at mild emulsification level. This study does not include the effect of ink attributes in detail but shows that distinctive differences in print through may be resulted from various ink-makers and is finalized with some suggestions.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.15 no.2
• /
• pp.119-127
• /
• 1986

The rheological properties of mayonnaise were studied with cylindrindrical viscometer. It was observed that mayonnaise showed pseudoplastic behavior, yield stress and time dependent characteristics. In the initial period of shear time, the decay of viscosity of mayonnaise was followed by a second-order kinetic equation. The influence of temperature on viscosity could be described by Arrhenius equation. The apparent viscosity of mayonnaise markedly increased with an rise in the concentration of egg yolk; and the emulsion was most stable at the concentration of 12%. At the concentration of $65{\sim}75%$ oil, the apparent viscosity was increased; the maximum value was reached at 75% oil, and above 75% oil, the remarkable decreased was observed. The size of oil drops was decreased with an increase in oil concentration of 75% oil. The apparent viscosity of mayonnaise was increased with an rise in water contents, while being decreased with one in the concentration of vinegar.

• Korean Journal of Poultry Science
• /
• v.45 no.2
• /
• pp.89-96
• /
• 2018

This study aimed to investigate the effect of adding sodium tripolyphosphate (STPP) and canola oil on the quality traits of chicken nuggets. The nuggets were prepared from the breast meat of 75-week-old Hy-line old layer. Experiment 1 was conducted to evaluate the effect of adding different levels (0%, 0.1%, 0.2%, and 0.3%) of STPP addition (w/w). It was found that moisture content and cooking yield were significantly increased by the addition of STPP (P<0.05). STPP addition significantly increased hardness and Warner-Bratzler shear force (WBSF) value (P<0.05). Thereafter, STPP addition was fixed at 0.3% (w/w) and another experiment was performed to investigate the effect of canola oil addition (w/w) at different levels (5%, 10%, and 15%). There was no difference in pH depending on canola oil content. However, emulsion capacity, fat loss, and total water loss increased with the increase in canola oil content (P<0.05). Hardness and WBSF value showed significant decreases as canola oil content increased (P<0.05). Texture and overall acceptance were significantly increased with the increase in canola oil content in a test based sensory evaluation. In conclusion, adding 0.3% STPP and 15% canola oil to chicken nuggets made from the old layer could produce a product with an acceptable quality.

• Polymer(Korea)
• /
• v.27 no.5
• /
• pp.464-469
• /
• 2003

In this work, the fragrant oil release behavior of poly($\varepsilon$-caprolactone) (PCL) microcapsules containing SiO$_2$ was investigated. The SiO$_2$ was chemically treated in 10, 20, and 30 wt% hydrochloric acid and sodium hydroxide. The acid and base values were determined by Boehm's titration technique and $N_2$/77 K adsorption isotherm characteristics, the specific surface area and total pore volume were studied by BET. The PCL microcapsules containing SiO$_2$ and fragrant oil were prepared by oil-in-water (o/w) emulsion solvent evaporation method. The shape and surface of PCL microcapsules were observed using image analyzer and scanning electron microscope (SEM). The fragrant oil release behavior of PCL microcapsules was characterized using UV/vis. spectra. The average diameters of PCL microcapsules were decreased from 35 to 21 $\mu$m with increasing stirring rate. It was found that in the case of acidic treatment the fragrant oil adsorption capacity and release rate were increased due to the increase of specific surface area and acid value. In the case of basic treatment, the fragrant oil adsorption capacity and release rate were decreased due to the decrease of sp ecific surface area and the increase of acid-base interactions between SiO$_2$-NaOH and fragrant oil with increasing base value of SiO$_2$.

• Journal of Microbiology and Biotechnology
• /
• v.17 no.6
• /
• pp.979-984
• /
• 2007

The physicochemical properties of the exopolysaccharide (EPS) produced by marine bacterium Zoogloea sp. KCCM10036 were investigated. Two types of isolated EPSs were shown to have average relative molecular masses $(M_r)\;of\;4.07{\times}10^6$ of CBP (cell-bound polysaccharide) and $3.43{\times}10^6$ of WSP (water-soluble polysaccharide), respectively. When the CBP was utilized as an emulsifier, it stabilized the emulsifier, for up to 148 h. Compared with other commercially available hydrocolloids such as xanthan gum, the Tween series, and Triton, the CBP showed much better emulsifying capability on a water-in-oil system. Phase separation occurred in the Tween series after 24 h, whereas the emulsion was better stabilized by the CBP. The CBP thus has potential as an emulsifying agent in commercial emulsions. The flocculating activity was also greatest at 0.01% (w/v) and decreased at higher concentrations than the optimized concentration of the WSP and CBP. The results also showed that both types of expolysaccharides from Zoogloea sp. had excellent flocculating activity.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.40 no.2
• /
• pp.133-139
• /
• 2014

Oil-in-water nanoemulsions were prepared in the system of water/Span 80-Tween 80/long-chain paraffin oil via the PIC (phase inversion composition) method. With the increase of preparation temperature from $30^{\circ}C$ to $80^{\circ}C$, the diameter of emulsion droplets decreased from 120 nm to 40 nm, proving the formation of nanoemulsions. By varying the HLB (hydrophilic lipophilic balance) of mixed surfactants, we found that there was an optimum HLB around 12.0 ~ 13.0 corresponding to the minimum droplet size. The viscosity of nanoemulsions clearly increased with droplet volume fraction, f, but the droplet size slightly increased. Significantly, at ${\phi}{\leq}0.3$, the size distribution of nanoemulsions kept constant more than 2 months. These results proved that the viscous paraffin oil can hardly be dispersed by the PIC method at $30^{\circ}C$, but the increase in preparation temperature makes it possible for producing monodisperse nanoemulsions. Once the nanoemulsion is produced, the stability against Ostwald ripening is outstanding due to the extremely low solubility of the liquid paraffin oil in the continuous phase. The highly stable nanoemulsions are of great importance in cosmetic applications.