• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.3
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• pp.247-257
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• 2014

Oil-in-water nanoemulsions of astaxanthin prepared by new vesicle, glyceryl citrate/ lactate/ linoleate/ oleate, were evaluated thoroughly in terms of cosmeceutical properties such as antioxidant effect, cell viability, influence of protein related enzyme, skin penetration, skin hydration and elasticity. Antioxidant effect and cell viability of nanoemulsion of astaxanthin were evaluated by DPPH and MTT assay. Also other properties of nanoemulsions of astaxanthin were measured by proteome analysis using 2D-PAGE, confocal laser scanning microscope and in-vivo test. We were able to find that the nanoemulsion of astaxanthin is good at scavenging of radical and inhibits the degradation of dermal extracellular matrix with the down-regulation of MMPs and other proteins related to MMP expression. CLSM was adopted for observing penetration of nanoemulsion of astaxanthin and showed high effective penetration rate compared to the nanoemulsion of astaxanthin prepared by conventional lecithin. In-vivo measurement of the nanoemulsions in hydration and elasticity were conducted to 11 Korean female adults for 28 days and showed better results.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.1
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• pp.57-62
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• 2015

In this study, we investigated the effect on the increase of UV absorbance using a o/w nanoemulsion containing a blend of surfactants (Tween 80 and Span 80), an organic sunscreen, and wax. The particle size of nanoemulsion produced by PIC (Phase Inversion Composition), in Tween 80/Span 80 system containing candelilla wax was below 50 nm. As the concentration of Tween 80/Span 80/candelilla wax/organic UV filter was fixed at 4.5/0.5/3.0/2.0 wt%, and various organic sunscreens were added to the system, stable nanoemulsion was produced by Parsol MCX and Escalol 587, respectively. In addition, in the same system, when the ratio of Parsol MCX and candelilla wax was less than 2.0, a stable nanoemulsion was obtained. UV absorbance showed a high synergistic effect when Parsol MCX was used with candelilla wax.

• Journal of Animal Science and Technology
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• v.65 no.2
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• pp.275-292
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• 2023

Nanotechnology in the food industry can increase the effectiveness of food ingredients. Nanotechnology can increase the bioavailability and absorption of bioactive compounds, enhance their stability, and improve the sensory quality of the product. Processed meat products are easily damaged due to bacterial activity. Advanced nanoemulsions as a meat preservative are nanoemulsions that can be used as preservative agents in meat products, particularly essential oil nanoemulsions, due to their antimicrobial and antioxidant properties. Its application is still limited to foods made from meat products. Therefore, this literature review examines nanoemulsion and its application in meat products and functionality improvement. Also, in the future, nanoemulsions in meat products must be made safe, and the government and businesses must work together to build consumer trust. It can be concluded that essential oil-based nanoemulsion has the potential to be used as an additive in meat products because it can kill bacteria, fight free radicals, improve flavor, and keep food fresh. Nanoemulsion is challenging in the meat industry because it can be toxic due to its tiny droplets (under 200 nm).

• Journal of the Korean Applied Science and Technology
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• v.36 no.2
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• pp.434-447
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• 2019

Polyethylene glycol (PEG) is widely used in cosmetics as a surfactant, detergent and emulsifier. During the manufacturing process, 1,4-dioxane, which is toxic to humans, can be produced as a by-product by dimerization of ethylene oxide. As consumers' interest in cosmetic ingredients has increased, the need for safe emulsion research without PEG ingredients in the personal care market has increased. With increasing consumer interest in cosmetic ingredients, the need for safer emulsion research without the PEG ingredient in the personal care market has increased. In this study, we aimed to develop and stabilize nanoemulsion formulation without PEG. Response Surface Methodology (RSM) was used to develop optimized nanoemulsion formulations. Surfactant content (2~4%), oil content (4~8%) and polyol content (12~24%) were set as independent variables as a result of preliminary experiments for determining independent variables and ranges. The particle size, zeta potential, turbidity, and polydispersity index of the formulation were measured as response variables. As a result of measurement of the prepared nanoemulsion by FIB (Focused ion beam), spherical particles were found to have a size distribution of 100 to 200 nm. The stability of each formulation was evaluated for 30 days at each temperature ($4^{\circ}C$, $25^{\circ}C$, and $45^{\circ}C$). The optimal formulation considering the optimum particle size, turbidity, polydispersity index and zeta potential was found to be surfactant (2%), oil (8%) and polyol (24%).

• Journal of the Korean Applied Science and Technology
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• v.32 no.3
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• pp.536-545
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• 2015

This study aimed to investigate the effect of various emulsifiers on the formation of nanoemulsions and their stability properties. MCT (medium chain triglyceride) nanoemulsions were prepared (10 wt% oil, 10 wt% emulsifiers, 20 mM bis-tris, pH 7) with emulsifier such as Tween 20 (Polyoxyethylene(20) sorbitan monolaurate), Almax 3800 (Sorbitan monooleate), soy lecithin, and SSL (sodium stearoyl lactylate) and changes in fat globule size with respect to storage period and stability properties by Turbiscan were investigated. In case of control nanoemulsion with 10 wt% Tween 20, the initial fat globule size was 89.0 nm and 113.4 nm after 28 day of storage and this large increase (ca. 24 nm) was thought to be caused by Ostwald ripening. When Tween 20 was partially replaced with Almax 3800, lecithin and SSL in nanoemulsions, their physicochemical properties (i.e., fat globule size and stability) were changed accordingly. In general, the intial fat globule size was decreased with increasing the concentration of the emulsifiers and the stability against Ostwald ripening increased. The most stable nanoemulsions against Ostwald ripening could be prepared with emulsifiers of Tween 20 and Almax 3800 or lecithin in the ratio of 6:4 (wt%), which was verified with Ostwald ripening rate (${\omega}$). In addition, the emulsion stability by Turbiscan was observed to be consistent with results of changes in fat globule size with storage period.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.289-295
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• 2016

Curcumin is a flavonoid found in the rhizome of the turmeric plant (Curcuma longa L.) and has recently attracted interest because it has numerous biological functions and therapeutic properties. In the present study, we attempted to incorporate curcumin into medium-chain triglyceride (MCT) nanoemulsions (0.15 wt% curcumin, 10 wt% MCT oil, and 10 wt% emulsifiers) with various emulsifiers [polyoxyethylene (20) sorbitan monolaurate (Tween-20), sorbitan monooleate (SM), and soy lecithin (SL)]. The physicochemical properties of the nanoemulsions including the Ostwald ripening stability were investigated. The initial droplet size was found to be 89.08 nm for the nanoemulsion with 10 wt% Tween-20 (control), and when Tween-20 was partially replaced with SM and SL, the size decreased: 73.43 nm with 4 wt% SM+6 wt% Tween-20 and 67.68 nm with 4 wt% SL+6 wt% Tween-20 (prepared at 15,000 psi). When the nanoemulsions were stored for 28 days at room temperature, the droplet size increased as the storage time increased. The largest increase was observed for the control nanoemulsion, followed by the 4 wt% SL+6 wt% Tween-20 and 4 wt% SM+6 wt% Tween-20 systems. The Turbiscan dispersion stability results strongly supported the relationship between droplet size and storage time. The time-dependent increase in droplet size was attributed to the Ostwald ripening phenomenon. Thus, the Ostwald ripening stability of curcumin-loaded MCT nanoemulsions with Tween-20 was considerably improved by partially replacing the Tween-20 with SM or SL. In addition, curcumin may have acted as an Ostwald ripening inhibitor.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.4
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• pp.343-355
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• 2022

Customized cosmetics are continuously mentioned as cosmetics in response to changes in the social environment and trends that emphasize individuality. Therefore, in this study, four types of nanoemulsion ampoules corresponding to skin types were prepared by different ratios of nanoemulsion formulation and ampoule formulation, and the applicability as a customized cosmetic base was checked. Particle size, polydispersity index, zeta potential, and viscosity according to time for 90 d were measured for four nanoemulsion ampoules with different volatile residues, and turbiscan was measured as a method for evaluating the stability of a colloidal dispersion system. Finally, human usability satisfaction was evaluated. As a result, it was confirmed that four kinds of nanoemulsion ampoules had a higher amount of volatile residue in the dry skin test product than in the oily skin test product. The pH was in the range of 6.41 to 6.88, and the particle size was in the range of 170 to 174 nm, and the change after 90 d was within 1.2% of the maximum, and there was no specificity in particle size stability. It was confirmed that the polydispersity index was almost constant, and showed a particle size distribution close to monodispersity by showing a change within a value smaller than 0.21 in all test products. The zeta potential was initially -63 mV or more for all four types of test products, and although it showed a slight decrease with time, there was little change to the extent of a maximum decrease of 2.5%. Viscosity was initially in the range of 4,100 to 5,100 cps and showed a decreasing trend with time, showing a maximum decrease of 37.7%. In the turbiscan measurement, the turbiscan stability index, a measure of stability, was all below 1.0, indicating dispersion stability. In the usability satisfaction evaluation (6 points) of 4 nanoemulsion ampoules corresponding to skin type, oily skin product (5.42 ± 0.67 points) > neutral oily skin product (5.36 ± 0.67 points) > neutral dry skin product (5.15 ± 0.69 point) > dry skin product (4.75 ± 0.75 points) in the order of evaluation. Four types of nanoemulsion ampoules are physically stable and have confirmed their applicability as a customized cosmetic base according to skin type, and are expected to expand in various ways.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.815-820
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• 2009

Binary nanoemulsions which are defined as the, oil-droplet suspensions in binary solution ($H_2O$/LiBr), are developed to enhance the heat and mass transfer performance of absorption refrigeration systems. In this study, a novel two-step method is proposed to prepare the stable oil-in-binary solution (O/S) emulsion. Polymer is used as a steric stabilizer to stabilize the oil-droplets in a strong electrolyte ($H_2O$/LiBr). It is found that the thermal conductivity of the binary nanoemulsion is inversely proportional to the emulsion size while the concentrations of oil and $H_2O$/LiBr are less dominant for the thermal conductivity of binary nanoemulsions.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.889-897
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• 2017

In this study, a nanoemulsion formulation for encapsulating turmeric extract was developed and its physicochemical characteristics including particle diameter, zeta potential, polydispersity index, and stability were determined. The turmeric nanoemulsion (TE-NE) droplets exhibited small diameter (165 nm), low PDI (0.17), and high zeta potential (-31.80 mV), all desirable characteristics in nanoemulsions, as well as stability in a wide range of pH. The TE-NE was spray-dried as a means to allow its incorporation into food products and reduce potential transport and storage costs. The resulting powder exhibited a pale yellowish appearance and had a curcuminoids content of 0.39 mg/g. The spray-dried TE-NE powder was incorporated into minced pork to make canned ham, and the sensory characteristics of the ham were evaluated. As a result, the canned ham incorporating TE-NE powder received the same overall acceptability score as the control, and only exhibited slight yellowing. By contrast, ham incorporating turmeric extract exhibited substantial yellowing, and its appearance was considered less acceptable by the panelists. Therefore, the TE-NE formulation could be incorporated into canned ham and other meat products without substantially affecting their sensory qualities.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1161-1172
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• 2009

Food nanoemulsion systems consisting of water and oleoresin capsicum (OC), polyoxythylene sorbitan esters (Tween 20, 40, 60, and 80), propylene glycol (PG), sucrose monostearate (SM), and their corresponding mixtures were formulated to use as food vehicles. Tween 80 produced OC nanoemulsions with stable dispersions as one-phase systems, and the dertermined emulsification efficiencies clearly distinguished the ability of the various surfactants to emulsify OC. The nanoemulsions were prepared by both ultrasonication and self-assembly, and the nanoemulsion areas were determined using phase diagrams by measuring the sizes of the emulsions. One-phase nanoemulsions were presented, with a multiple cloudy region and phase separation that were dependent on the particle size of the emulsion. The OC nanoemulsions prepared by ultrasonication using systems of OC/Tween 80/water, OC/Tween 80/water+PG, and OC/Tween 80/water+SM, resulted in particle sizes ranging from 15 to 100 nm. Finally, the nanoemulsions maintained their initial sizes during storage, ranging from 65 to 92 nm.