지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.12
- 수록면
- 985 - 997 (13page)
이용수
초록· 키워드
오류제보하기
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.
목차
등록된 정보가 없습니다.
참고문헌 (48)
참고문헌 신청
Act 2, Section 1 of the Korea nanotechnology development promotion act. 2013
Ji Young Ann / 2011 / Reduction of Body Weight by Capsaicin is Associated with Inhibition of Glycerol-3-Phosphate Dehydrogenase Activity and Stimulation of Uncoupling Protein 2 mRNA Expression in Diet-induced Obese Rats / Preventive Nutrition and Food Science 16(3):210~216
백수연 / 2014 / 알긴산 올리고당이 고콜레스테롤식이를 급여한 마우스의 지질대사에 미치는 영향 / 한국식품영양과학회지 43(4):491~497
Becher P. / 1991 / Food emulsion and introduction :1~6
Bode AM / 2015 / Toxic phytochemicals and their potential risks for human cancer / Cancer Prev Res 8:1~8
Ji Young Ann / 2011 / Reduction of Body Weight by Capsaicin is Associated with Inhibition of Glycerol-3-Phosphate Dehydrogenase Activity and Stimulation of Uncoupling Protein 2 mRNA Expression in Diet-induced Obese Rats / Preventive Nutrition and Food Science 16(3):210~216
백수연 / 2014 / 알긴산 올리고당이 고콜레스테롤식이를 급여한 마우스의 지질대사에 미치는 영향 / 한국식품영양과학회지 43(4):491~497
Becher P. / 1991 / Food emulsion and introduction :1~6
Bode AM / 2015 / Toxic phytochemicals and their potential risks for human cancer / Cancer Prev Res 8:1~8
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Nanoemulsion application in meat product and its functionality: review
한국축산학회지
2023 .03
-
커큐민 나노에멀젼의 특성에 미치는 바이오폴리머 유화제의 영향
산업식품공학
2016 .01
-
캡사이신 함유 나노에멀션으로 반죽한 생면의 품질특성과 저장안정성
한국식품영양학회지
2017 .10
-
Techniques for Formulation of Nanoemulsion Drug Delivery System: A Review
Preventive Nutrition and Food Science
2019 .09
-
Fabrication and characterization of Turmeric extract-loaded nanoemulsions
한국식품영양과학회 학술대회발표집
2015 .08
-
Fabrication of α-tocopherol-loaded nanoemulsions and their physiochemical property
한국식품영양과학회 학술대회발표집
2016 .10
-
Turmeric Nanoemulsions and Their Application in the Production of Functional Hams
한국식품영양과학회 학술대회발표집
2017 .10
-
Characterization of nanoemulsion with saponin for potential application in oral delivery of vitamin A and E
한국식품영양과학회 학술대회발표집
2015 .08
-
Observation of Evening Primrose Oil Nanoemulsion During Storage Period
한국식품영양과학회 학술대회발표집
2018 .10
-
Preparation and Characterization of Stable Yuja Nanoemulsion using Various Biopolymers
한국식품영양과학회 학술대회발표집
2019 .10
-
Physiochemical characterization and antimicrobial activity of selected essential oil-based nanoemulsions
한국식품영양과학회 학술대회발표집
2016 .10
-
Ginsenoside Compound K Nanoemulsion Induces Apoptosis in 253J Cells via NF-κB-Mediated Pathway
한국식품영양과학회 학술대회발표집
2024 .10
-
Enhanced antioxidant potential of nanoemulsion-based vitamin A and E delivery system using natural surfactant in oxidative stress model
한국식품영양과학회 학술대회발표집
2016 .10
-
Stability of Beta-cyclodextrin Encapsulated Turmeric Extract Nanoemulsions
한국식품영양과학회 학술대회발표집
2017 .10
-
Verification of Turmeric Extract-loaded Nanoemulsions in Various Food Simulants and Food Products
한국식품영양과학회 학술대회발표집
2017 .10
-
Development of Turmeric Extract Nanoemulsions and Their Incorporation into Canned Ham
한국축산식품학회지
2017 .01
-
Ostwald Ripening Stability of Curcumin-Loaded MCT Nanoemulsion : Influence of Various Emulsifiers
Preventive Nutrition and Food Science
2016 .09
-
Development of beta-carotene nanoemulsions for improving the stability of beta-carotene
한국식품영양과학회 학술대회발표집
2016 .10
-
Bioaccessibility of β-Lactoglobulin Nanoemulsions Containing Coenzyme Q<sub>10</sub>: Impact of Droplet Size on the Bioaccessibility of Coenzyme Q<sub>10</sub>
한국축산식품학회지
2018 .01
-
Encapsulation of turmeric extract nanoemulsions (TE-NEs) using by β-cyclodextrin and HPMC
한국식품영양과학회 학술대회발표집
2016 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0