• 한국식품과학회지
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• 제43권3호
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• pp.255-262
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• 2011

본 연구에서는 비발아들깨와 12, 36, 48시간 발아시킨 들깨로 부터 유지를 추출한 후 $60^{\circ}C$의 빛이 차단된 상태 또는 빛의 존재 하에 4일 동안 저장하면서 가속조건에서의 유지 산화 및 토코페롤 안정성을 평가하였다. 들깨유의 과산화물값과 공액이중산 값은 저장기간이 증가함에 따라 유의하게 증가하였으며, 비발아 들깨유에 비해 발아들깨유에서 낮은 경향을 보였다. 또한 빛이 차단된 조건에 비해 빛 존재 하에서 들깨유의 산화와 토코페롤 분해가 더 많이, 더 빨리 진행되었다. 들깨유 중 12시간 발아시킨 들깨로부터 추출한 들깨유는 유의하게 낮은 공액이중산값과 토코페롤의 낮은 분해속도 등에 기인하여 가장 높은 자동산화, 광산화 안정성을 보여주었다.

• Applied Biological Chemistry
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• 제39권5호
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• pp.374-378
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• 1996

들깨를 여러 볶음조건에서 처리한 후 착유한 들기름의 저장중 산화안정성 변화를 살펴보았다. 이때 들깨의 볶음온도는 $150,\;170,\;190,\;210^{\circ}C$로 볶음시간은 10, 20, 30분으로 하였다. 전체적으로 들깨의 볶음온도가 높고 볶음 시간이 길어질수록 착유한 들기름의 산화안정성은 높아졌다. 들깨를 볶지 않고 착유한 들기름의 유도기간은 3.9일이었으며 $210^{\circ}C$에서 30분 볶아 착유한 들기름의 유도기간은 55일이었다. 들기름의 DPPH에 대한 전자공여작용은 들깨의 볶음온도가 높고 볶음시간을 길게하여 착유한 들기름일수록 증가하는 경향을 보였다. 들깨를 볶지 않고 착유한 들기름의 전자공여능이 24%로 나타난 반면 $210^{\circ}C$에서 30분 볶아 착유한 들기름은 64%이었다. 그리고 들기름의 fluorescence는 들깨의 볶음온도가 높고 볶음시간을 길게 하여 착유한 들기름일수록 증가하였다.

• Journal of Pharmaceutical Investigation
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• 제37권2호
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• pp.113-117
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• 2007

The aim of this study was to investigate the effect of different wall material on the microencapsulation efficiency of microcapsules containing fish oil. The present work reports on the microencapsulation of fish oil by spray drying using hydroxypropyl methylcellulose (HPMC) 2910, maltodextrin, gelatin, sodium caseinate as wall materials. The emulsion stability was assessed by emulsion stability index value (ESI). The microstructural properties of microcapsules was evaluated by scanning electron microscopy (SEM) and microencapsulation efficiency (ME) was assessed by soxhlet method. The highest ESI and ME were observed in the case of a 1:1 gelatin/sodium caseinate ratio and 1:1 glycerin fatty acid ester/lecithin ratio, and ME of microcapsules was increased with increasing the ESI of emulsion. Thus, the stability of emulsion was a critical factor for the encapsulation of fish oil.

• Journal of Pharmaceutical Investigation
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• 제30권4호
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• pp.259-266
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• 2000

Vitamin A palmitate, an oily drug which has low chemical stability and is poorly absorbed in the intestine, was formulated into a novel powdered dosage form. This is designated as a redispersible dry emulsion by freeze-drying technique. Before preparing a dry emulsion, vitamin A palmitate oil in solid in water (O/S/W) emulsion with soybean oil and coconut oil using Aerosil 200 as an emulsion stabilizer and polyoxyethylene-polyoxypropylene-blockcopolymer (Pluronic F68) as a surfactant was prepared. The resultants of the stability tests indicated that vitamin A palmitate O/S/W emulsion was improved on increasing the oil content of the formulation. The resultant dry emulsion particles have a good stabilities and free flow properties and readily released the oily droplets to form stable emulsions on rehydration. The drug releasing property from the resultant dry emulsion particles was dependent on factors such as amount of oily carrier(soybean oil) and surfactant(Pluronic F68) formulated. Above 80% of vitamin A palmitate content was released from the dry emulsion for 1 hour. It was deduced that vitamin A palmitate dry emulsion was definitely suitable for oral administration, since small droplets of vitamine A palmitate from the dry emulsion may alter the drug absorption profile resulting in bioavailability enhancement.

• 한국식품과학회지
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• 제30권1호
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• pp.241-243
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• 1998

쌀 도정시 분리되는 쌀눈은 영양학적 가치로보아 식품자원으로 활용할 수 있어 이에 필요한 기초 자료로 쌀눈의 일반성분과 함께 저장 중 문제가 될 수 있는 유지의 변화를 처리방법별, 저장온도별로 관찰 하였다. 쌀눈의 주성분은 당질 36.5%, 조지방 21.6%, 조단백질 18.7%였고 열풍$(80^{\circ}C)$으로 6 시간 건조한 쌀눈과 처리하지 않은 (비처리) 쌀눈을 $60^{\circ}C$에 저장하면서 산가를 비교한 결과, 비처리 쌀눈 중 유지의 산가가 2배 상승하는데 소요되는 기간이 약 2일 이었으나, 건조쌀눈의 겨우 31 일 경과 후에도 1.15배에 그쳐 안정화 되었고, 이때 추출된 유지의 산패유도기간은 처리별로 큰 차이를 보이지 않았다.

• Animal Bioscience
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• 제36권9호
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• pp.1414-1425
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• 2023

Objective: Long chain n-3 polyunsaturated fatty acids (PUFA) exert positive effects on human health. The long chain n-3 PUFA of pork can be increased by adding fish oil to the diet. Due to the cost and availability of fish oil an alternative source must be found. Methods: This study evaluated the effect of five dietary oils on meat quality, fatty acid composition and lipid stability. The five diets contained 1% palm oil (Control), 1% soya oil, 1% linseed oil, 1% fish oil, and 1% Echium oil, respectively. The trial consisted of 60 gilts, randomly allocated to five groups. Results: All color parameters, extractable fat content, fat free dry matter, and moisture content of the m. longissimus muscle were unaffected by dietary treatment. Consumers and a trained sensory panel could not detect a difference between the control samples and the Echium oil sample during sensory analysis. Samples containing higher levels of PUFA (soya, linseed, fish, and Echium oil) had higher levels of primary and secondary lipid oxidation products after refrigerated and frozen storage. However, these values were still well below the threshold value where off flavors can be detected. The Echium oil treatment had significantly higher levels of long chain PUFA than the linseed oil treatment, but it was still significantly lower than that of the fish oil treatment. Conclusion: Echium oil supplementation did not increase the levels of n-3 to the same extent as fish oil did. The result did however suggest that Echium oil can be used in pig diets to improve muscle long chain n-3 fatty acid content without any adverse effects on meat quality when compared to linseed, soya, and palm oil.

• 한국응용과학기술학회지
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• 제34권4호
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• pp.1058-1065
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• 2017

단백질 계면활성제로서의 아미노산 계면활성제는 친환경적인 화합물이다. 따라서 아미노산계 계면활성제는 차세대 계면활성제로 기대된다. 아미노산계 계면활성제는 높은 생분해성, 낮은 독성 및 표면 활성 특성을 갖는다. 이 실험에서 아미노산 기반의 계면활성제인 cocoyl glycine은 코코넛 오일과 팜 오일과 같은 트리글리세라이드와 글리신에 의해 합성되었다. 그리고 이것은 표면 장력, 유화 특성, 거품 안정성 및 HLB 값을 측정하였다. 합성된 계면활성제는 FT-IR에 의해 확인되었다. 희석된 계면활성제 수용액에서 코코넛 오일로 합성된 계면활성제의 표면 장력은 $1.0{\times}10^{-4}mol/L$에서 31.2 dyne/cm 이었다. 희석된 계면활성제의 수용액에서 팜 오일에 의해 합성된 계면활성제의 표면 장력은 $3.2{\times}10^{-5}mol/L$에서 42.1 dyne/cm 이었다. 기포 안정성은 시간 경과에 따라 기포 높이를 측정했다. 코코넛 오일로 합성된 계면활성제의 초기 기포 높이는 14.5cm이고 5분 후 10.7cm였다. 팜 오일에 의해 합성 된 계면활성제의 초기 기포 높이는 3.0 cm이고, 5 분 후에 2.8 cm이다. 코코넛 오일로 합성한 계면 활성제의 기포 높이는 팜 오일로 합성한 계면 활성제보다 높았다. 그러나 팜 오일로 합성한 계면활성제의 기포 안정성은 코코넛 오일로 합성한 계면활성제보다 우수하였다. 합성된 계면활성제의 유화 특성은 벤젠과 콩기름에서 관찰되며 유기 용매에서의 유화 성질이 콩기름에서보다 우수하다.

• Journal of Nutrition and Health
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• 제34권8호
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• pp.833-842
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• 2001

The purpose of this study is to determine the effect of dietary proteins and fats on the hepatic histological changes, membrane stability, and drug-metabolizing enzyme activities during chemically induced rat hepatocarcinogenesis. Weanling Sprague-Dawley rats were fed the diet containing 20% casein or soy protein isolate and 15% perilla or corn oil for 10 weeks. Hepatocarcinogensis was initiated with diethylnitrosamine(DEN), and the rats were fed diets containing 0.02% 2-acetylaminofluorene(AAF) followed by 0.05% phenobarbital (PB). The scores of histological changes were decreased in treated rats fed soy protein diet compared to those find casein diet. Liver weights were significantly increased by AAF and PB treatment in rats fed casein diets in both oil groups. Glucose 6-phosphatase(G6Pase) activities, an index of membrane stability, were significantly reduced by AAF and PB treatment in rats find casein diets, and were lower in casein diet compared to soy protein diet groups. Especially, the activities were the highest in the rats fed soy protein-perilla oil diet. Lipid peroxide values also were increased by AAF and PB treatment in rats fed casein diet. Aniline hydroxylase activities were not influenced by protein and fat sources. Glutathione-dependent enzyme activities were increased by AAF and PB treatment. Linoleic and arachidonic acid content were increased in rats fed corn oil diet, and linolenic and eicosapentaenoic acid contents were increased in rats fed perilla oil diet. Our results suggest that soy protein isolate inhibit the abnormal histological changes in liver, possibly by maintaining the membrane stability during chemically induced rat hepatocarcinogenesis. Soy protein may be protective against the hepatocarcinogenesis induced by chemical carcinogen.

• Asian-Australasian Journal of Animal Sciences
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• 제31권8호
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• pp.1252-1258
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• 2018

Objective: This study was carried out to determine the effects of cumin essential oil on the silage fermentation, aerobic stability and in vitro digestibility of alfalfa silages. Methods: Alfalfa was harvested at early bloom (5th cutting) stage in October and wilted for about 3 hours. The research was carried out at three groups which were the control group where no additive control was done (CON), cumin essential oil (CMN3) with 300 mg/kg and CMN5 with 500 mg/kg cumin essential oil addition. Alfalfa was ensiled in plastic bags. The packages were stored at $8^{\circ}C{\pm}2^{\circ}C$ under laboratory conditions. All groups were sampled for physical, chemical and microbiological analysis 120th day after ensiling. At the end of the ensiling period, all silages were subjected to an aerobic stability test for 7 days. In addition, enzimatic solubility of organic matter (ESOM), metabolizable energy (ME), and relative feed value (RFV) of these silages were determined. Results: pH level decreased in the cumin groups compared to CON (p<0.05), thus inhibiting proteolytic enzymes from breaking down proteins into ammonia. In addition, it increased ESOM amount, and concordantly provided an increase of ME contents. Similarly, dry matter intake and RFV ratio increased. After opening the silage, it kept its aerobic stability for three days. Conclusion: Cumin essential oil improved fermentation, and affected chemical and microbiological characteristics of silages. Especially the addition of 300 mg/kg cumin provided cell wall fractionation through stimulating the activities of enzymes responsible. It also increased the number and activity of lactic acid bacteria (LAB) through providing a development of LAB.

• Food Science and Biotechnology
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• 제18권2호
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• pp.299-306
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• 2009

The purpose of this study was to prepare stable water-in-corn oil (W/O) emulsion droplets coated by polyglycerol polyricinoleate (PGPR). W/O emulsions (20 wt% aqueous phase, 80 wt% oil phase containing 8 wt% PGPR) were produced by high pressure homogenization (Emulsions 1), however, appreciable amount of relatively large water droplets (d>$10{\mu}m$) were found. To facilitate droplet disruption, viscosity of each phase was adjusted: (i) increased the viscosity of aqueous phase by adding 0.1 wt% xanthan (Emulsions 2); (ii) decreased the viscosity of oil phase and aqueous phase by heating them separately at $50^{\circ}C$ for 1 hr immediately before emulsification (Emulsions 3). Homogenizing at the elevated temperature clearly led to a smaller water droplet size, whereas xanthan neither improved nor adversely affected on the microstructures of the emulsions. In addition, the Emulsions 3 had good stability to droplet aggregation under shearing stress, thermal processing, and long term storage.