Triple Matrix Capsulation having Visible Effects and Stabilizing Functions

• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: In-Young Kim Bo-Reum Seong Min-Hee Lee
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제32권 제2호, 326~329쪽, 전체 4쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 2015.06.30

영문 초록

This study is to develop the double capsulation technology in order to increase the conservativeness and stability of unstable materials such as vitamins, polyphenols, natural active ingredients. And also, best way of triple matrix capsulation using natural polymers were detail described. As the first capsulation with w/o/w (water-in-oil-in-water) emulsifying system, our study group was especially made to soft and moisture cream using 5wt% of sucrose ester emulsifier as first capsulation. Nutrient agents are squalane, camellia oil. Triple matrix capsulation was formed with the best stabilized bead type capsules when it blended of chitosan, algin, sodium-potassium alginate. The bead diameter size was about 2.0~4.5mm (mean diameter:3.2mm). Activity of lactobacillus containing cream for depending on various pH variations showed that alkalinity (pH=10.8±0.5) condition was higher than acidity (pH=4.2±0.2) and neutrality(pH=7.1±0.3) conditions. After a month, it also was certified to the activity of lactobacillus in incubated at 37±1°C in culture medium. As application of food industry, we developed the containing lactobacillus capsule and 7 colored kinds of double and triple matrix capsulation in yogurt cream and active ingredients. As for above mentioned those results, one of tool to stabilize the living lactobacillus, doubled matrix capsulation greatly be expected to contribute to food industry. Furthermore, it can be expected to apply the drug delivery system (DDS) to active ingredients of stabilizing technologies at drug, pharmaceutical division and cosmetic industry, etc.

목차

1. Introduction

2. Methods

3. Results and Discussion

4. Conclusion

References

키워드

Triple matrix capsule bead skin care cosmetics delivery system stability