• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.163-170
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• 2022

Aronia (Aronia melanocarpa cv. Viking) contains high amounts of anthocyanins, which are susceptible to heat. This study was conducted to identify an efficient coating material for encapsulating aronia extract to enhance the stability of anthocyanins during cooking. Maltodextrin, maltodextrin+gum Arabic, and maltodextrin+carboxymethyl cellulose were chosen as the coating materials, mixed with aronia extract at a ratio of 2:1, and freeze-dried after homogenization. The encapsulated aronia extract was then used as a sulgidduk ingredient. Sulgidduk prepared with the encapsulated aronia had significantly higher values for redness, anthocyanin retention, total phenolic content, and antioxidant activity compared to sulgidduk prepared with non-encapsulated aronia. In addition, the sensory evaluation revealed that sulgidduk prepared with encapsulated aronia produced better color and taste. These results indicate that the encapsulation of aronia extract improved the stability of the anthocyanins in aronia, and encapsulated aronia can be used as a functional colorant in the food industry.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.191-195
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• 2012

Aminated gelatin microparticles were prepared with fucoidan at concentrations ranging from 0.5 to 2.0%. In order to acquire a higher primary amino group content regarding gelatin, gelatin was synthesized by using 1,2-ethylenediamine and free amino groups of aminated gelatin microsphere sample uncrosslinked or crosslinked with fucoidan have been determined by using trinitrobenzensulfonic acid (TNBS) methods. At the smallest fucoidan concentration, the free amino group content of the aminated gelatin microparticles was highest and decreased when fucoidan concentrations were increased. Furthermore, as concentration of fucoidan increased, the release from microparticles decreased. The $in$ $vitro$ gastric mucoadhesion of microparticles were evaluated by using fluorescent-labeled microparticles in an isolated and perfused mouse stomach. The gastric mucoadhesion of the aminated gelatin microparticles was significantly improved compared with that of gelatin microparticles.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 1998.10a
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• pp.281-286
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• 1998

본 논문에서는 상변화형 미세캡슐 함유량이 다른 세 개의 축열보드의 열성능 특성에 관해서 다루었다. 상변화 물질로는 CH3COONa·3H2O를 사용했고 이러한 물질의 미세캡슐을 시멘트 몰타르와 혼합하여 축열보드를 제작하였다. 결과를 보면 상변화형 미세캡슐 향유량이 20%인 경우가 0%인 경우보다 유효도에서 10%가 더 높았고 냉각온도가 낮을수록 주기시간은 짧아지고 방출열량은 증가를 하였다.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.110-116
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• 2017

${\gamma}-Oryzanol-loaded$ calcium-pectin micro- and nanocapsules were prepared by ionic gelation to improve oxidation stability and the effect of particle size on capsule properties was investigated. The physical properties were influenced by preparation conditions such as concentrations of pectin, $CaCl_2$, ${\gamma}-oryzanol$, and hardening time. Particle sizes of micro- and nanocapsules that showed the maximum encapsulation efficiency and sustained release were $2.27{\pm}0.02mm$ and $347.7{\pm}58.1nm$, respectively. Microcapsules showed higher encapsulation efficiency ($50.73{\pm}1.98%$) than nanocapsules ($17.70{\pm}2.04%$), while nanocapsules showed more sustained release and higher stability than microcapsules. Release of ${\gamma}-oryzanol$ from both microand nanocapsules, which was low in gastric environments and promoted in intestinal environments, showed suitable characteristics for oral administration. Furthermore, antioxidant activity of ${\gamma}-oryzanol$ against autoxidation of linoleic acid was prolonged by both micro- and nanoencapsulation in a ferric thiocyanate test. Therefore, micro- and nanoencapsulation using pectin can be effective for improving biodelivery, stability, and antioxidant activity of ${\gamma}-oryzanol$.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.769-772
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• 2000

Fish oil has abundant highlly unsaturated fatty acids such as EPA and DHA. Therefore, fish oil is very susceptible to peroxidation. Adding any antioxidants to fish oil is acceptable to prevent the peroxidation. However, nontoxic and strong naturally occurring antioxidants for fish oil was not developed. ${\alpha}-tocopherol$ is one of useful natural antioxidants, but it is not good to prevent the fish oil peroxidation. In this study, we examined the development of microencapsulated squid liver oil product to prevent effectively peroxidation of the fish oil. The acceptable materials for encapsuling the squid liver oil were gum arabic and gelatin. The ultimate encapsulation rate of squid liver oil was 45.5%.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.437-443
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• 2002

Using agar and gelatin as wall materials, onion oil was microencapsulated using the extrusion spraying technology. A sensitive methodology was developed for quantitative determination of the microencapsulation yield through ethyl acetate extraction and gas chromatographic analyses. Optimal conditions for the microencapsulation process consisting of the ratio of [core material, Cm] to [wall material, Wm] ($X_1$), temperature of dispersion fluid ($X_2$), detergent concentration in dispersion fluid ($X_3$), and concentration of emulsifier $(X_4)$ were determined using response surface methodology. The regression model equation for the yield of microencapsulation (Y, %) of onion oil could be predicted as $Y\;=\;97.028571-0.775000\;(X_1)-0.746726\;(X_1){\cdot}(X_1)\;-\;1.100000\;(X_3){\cdot}(X_2)$. The optimal conditions for the microencapsulation of the onion oil were determined as the ratio of [core material] to [wall material] of 4.5 : 5.5 (w/w), the temperature of dispersion fluid of $17.1^{\circ}C$ detergent concentration in dispersion fluid of 0.03%, and the concentration of emulsifier of 0.42%. Results revealed the most stable microcapsule of onion oil could be formed with the highest yield of microencapsulation (more than 95%) under optimal conditions.

• Polymer(Korea)
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• v.35 no.2
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• pp.152-156
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• 2011

We have performed microencapsulation of phenyl acetate using poly (urea-formaldehyde) as a shell material, and studied the effect of agitation rate,. core/shell mass ratio, surfactant concentration, and reaction time on capsule characteristics such as size, shell thickness, and surface morphology. The formation of microcapsules was confirmed by FTIR and TGA, and capsule characteristics were studied by optical microscopy and FE-SEM. Capsule size and shell thickness reduced with increasing agitation rate. As the mass of shell material was increased, shell thickness and nanoparticles on capsule surface increased. Capsule size and shell thickness decreased with increasing the concentration of a surfactant. Increasing reaction time caused increased capsule yield and shell thickness.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.367-370
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• 2004

본 연구는 콜레스테롤을 제거한 우유에 미세캡슐 키토올리고당을 첨가한 랫트 사료의 섭취량에 따른 체중 증가량, 총 콜레스테롤의 함량과 중성지질, HDL-cholesterol의 함량 변화를 연구하였다. 이 미세캡슐 키토올리고당을 SD 랫트에 매일 섭취시킨 결과HDL-cholesterol의 증가가 높게 나타났다. 본 실험에서, 혈중콜레스테롤 저하 기능이 있는HDL-cholesterol 수치가 증가하는 결과를 나타내므로 혈중 콜레스테롤 저하 기능성 우유로서의 기능이 있다고 사료된다.

• Solar Energy
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• v.19 no.3
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• pp.23-28
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• 1999

The thermal performance of storage brick, containing microencapsulated PCM(phase change material), was investigated for utilization as a floor heating system. Sodium acetate trihydrate($CH_3COONa{\cdot}3H_2O$) was selected for the PCM and was encapsulated. The thermal storage brick was manufactured with mixing cement mortar having 10%, 20% PCM contents, respectively. Four different flow rates and three different cooling temperatures was used in this work for analyzing the heat charging and discharging characteristics of the thermal storage brick. The result showed that cycle time was shortened as the PCM content was increased and as the mass flow rate was increased. The same effect was obtained when the cooling temperature was decreased. For each thermal storage brick the overall heat transfer coefficient(U-value) was constant for a 0% brick, but was increased with time for the bricks containing microencapsulated PCM.

• Food Science and Preservation
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• v.22 no.1
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• pp.84-90
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• 2015

The physicochemical properties and protease activities of spray-dried pineapple juice powders were investigated. The pH, soluble solids, and protease activity of the pineapple juice were pH 5.43, $12.8^{\circ}Brix$, and 4.82 unit/mL, respectively. The optimum pH and temperature of the protease activity from pineapple juice were pH 7.0 and $50^{\circ}C$, respectively. The microencapsulation of pineapple juice was achieved using maltodextrin and alginic acid through spray-drying. The L value and moisture content of the spray-dried powder were higher than those of the freeze-dried powder. The particle size of the freeze-dried powder ($501.57{\mu}m$) was higher than that of the spray-dried powder ($42.58-53.32{\mu}m$). The water absorption and water solubility of the powders were 0.41-0.87, and 90.45-99.76%, respectively. When compared, the protease activities were found to be in the following order : FD (1,297.47 unit/g) > SD-MA-1 (692.08 unit/g) > SD-MA-2 (664.66 unit/g) > SD-MA-3 (642.65 unit/g) > SD-M (633.51 unit/g). In the in vitro dissolution study measurements were conducted for 4 hr in pH 1.2 simulated gastric fluid and pH 6.8 simulated intestinal fluid, using a dissolution tester at $37^{\circ}C$ in 50 rpm. The protease survival of the 3.74-15.69% microencapsulated pineapple juice powders improved with an increase in the treatment concentration of alginic acid.