Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이현규 | - |
dc.date.accessioned | 2019-11-20T21:38:32Z | - |
dc.date.available | 2019-11-20T21:38:32Z | - |
dc.date.issued | 2017-02 | - |
dc.identifier.citation | 한국식품과학회지, v. 49, no. 1, page. 110-116 | en_US |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | http://koreascience.or.kr/article/JAKO201713056892299.page | - |
dc.identifier.uri | https://repository.hanyang.ac.kr/handle/20.500.11754/112878 | - |
dc.description.abstract | γ-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, CaCl2, γ-oryzanol, and hardening time. Particle sizes of micro- and nanocapsules that showed the maximum encapsulation efficiency and sustained release were 2.27±0.02mm and 347.7±58.1 nm, respectively. Microcapsules showed higher encapsulation efficiency (50.73±1.98%) than nanocapsules (17.70±2.04%), while nanocapsules showed more sustained release and higher stability than microcapsules. Release of γ-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 γ-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 γ-oryzanol. | en_US |
dc.description.sponsorship | 본 결과물은 농림축산식품부의 재원으로 농림수산식품기술기획평가원의 고부가가치식품기술개발사업의 지원을 받아 연구되었음(315065-3) | en_US |
dc.language.iso | ko_KR | en_US |
dc.publisher | 한국식품과학회 | en_US |
dc.subject | γ-oryzanol | en_US |
dc.subject | pectin | en_US |
dc.subject | microcapsule | en_US |
dc.subject | nanocapsule | en_US |
dc.subject | antioxidant activity | en_US |
dc.title | 감마오리자놀 함유 칼슘-펙틴 미세 및 나노캡슐의 제조와 입자 크기에 따른 캡슐특성 | en_US |
dc.title.alternative | Preparation of γ-oryzanol-loaded pectin micro and nanocapsules and their characteristics according to particle size | en_US |
dc.type | Article | en_US |
dc.relation.no | 1 | - |
dc.relation.volume | 49 | - |
dc.identifier.doi | 10.9721/KJFST.2017.49.1.110 | - |
dc.relation.page | 110-116 | - |
dc.relation.journal | Korean Journal of Food Science and Technology | - |
dc.contributor.googleauthor | 이슬 | - |
dc.contributor.googleauthor | 김은서 | - |
dc.contributor.googleauthor | 이지수 | - |
dc.contributor.googleauthor | 이현규 | - |
dc.contributor.googleauthor | Lee, Seul | - |
dc.contributor.googleauthor | Kim, Eun Suh | - |
dc.contributor.googleauthor | Lee, Ji-Soo | - |
dc.contributor.googleauthor | Lee, Hyeon Gyu | - |
dc.relation.code | 2017034551 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | hyeonlee | - |
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