Effects of Added Emulsifiers on Physicochemical Properties of Rosemary Extract Solution

( S. J. Park ),( S. H. Mun ),( Y. R. Kim ) 한국농업기계학회 2016 한국농업기계학회 학술발표논문집 Vol.21 No.2

Rosemary is widely used in many industries due to its aroma and antibacterial activity. However, most constituents of rosemary are hydrophobicity, it is not easy to use in the food industry which is based on hydrophilic properties. Thus, the emulsion system is required. In this study, prior to introduce the emulsion system, various emulsifiers (surfactants) which are components of the emulsion were used to know the effects of them on antibacterial activities of rosemary extract. As a kind of emulsifier, tween20, decaglycerol laurate, decaglycerol myristate and decaglycerol monooleate were used. Samples were prepared by dissolving emulsifiers of different levels (0.1%-4%, w/w) in pH 7 phosphate buffer and adding rosemary extract in it (1,000ppm). Rosemary was dissolved for 3 hours and sample solution was filtered by 0.45um in order to remove the insoluble rosemary. Filtered emulsifier-rosemary solution was measured its optical density(O.D.) value at 285nm to calculate rosemary concentration. To see antibacterial activity, agar diffusion method was used in this study. B.subtilis was dispersed on NB agar plate as strain and sample solution was dropped on paper disc which was located on medium. The solution was spread by diffusion into the medium and inhibited the growth of B.subtilis. The strength of the antibacterial effect was measured as area of inhibition zone (clear zone). Rosemary extract showed poor solubility in normal pH 7 phosphate buffer. However, its water solubility was sharply increased when the emulsifiers were added in buffer. This phenomenon was detected at all emulsifier types and magnitudes of solubility were more increased in sympathy with the emulsifier concentrations. In contrast, the antibacterial activity showed highest value when the emulsifier concentration were in 0.5%-1%. It could be mentioned that emulsifier had amphipathic properties so it helped hydrophobic substance can be dissolved in hydrophilic solution. Nevertheless, large amount of emulsifier enclosed rosemary molecules by forming micelles, it gradually hindered the antibacterial activity of rosemary. The results obtained from this study could be helpful for developing a new rosemary-loaded delivery systems

Enhanced stability of bio-oil and diesel fuel emulsion using Span 80 and Tween 60 emulsifiers

Farooq, Abid,Shafaghat, Hoda,Jae, Jungho,Jung, Sang-Chul,Park, Young-Kwon Elsevier 2019 Journal of Environmental Management Vol.231 No.-

<P><B>Abstract</B></P> <P>Bio-oil (biomass pyrolysis oil) has some undesirable properties (e.g., low heating value, high corrosiveness, and high viscosity) that restrain its direct use as a transportation fuel. The emulsification of bio-oil and diesel is an effective and convenient method to use bio-oil in the present transportation fuel infrastructure. The addition of an emulsifying agent (emulsifier or surfactant) to two immiscible liquids of diesel and bio-oil is an important step in emulsification. The hydrophilic–lipophilic balance (HLB) value, according to the chemical structure and characteristics of the emulsifier, is a key parameter for selecting a surfactant. In this study, an ether treatment of raw bio-oil was carried out to separate the ether-soluble fraction of bio-oil from its heavy (dark brown and highly viscous) fraction, and the ether-extracted bio-oil (EEO) was processed further for emulsification into diesel fuel. The effects of the HLB value of the emulsifier and the contents of EEO, diesel, and emulsifier on the stability of the EEO/diesel emulsion were investigated. To optimize the HLB value of the emulsifier, different HLB values (4.3–8.8), which were prepared by mixing different amounts of Span 80 and Tween 60 as surfactants, were used for the EEO and diesel emulsification. A HLB value of 7.3 with diesel, EEO, and emulsifier contents of 90, 5, 5 wt%, and 86, 7.4, 6.6 wt% resulted in EEO/diesel emulsions (without phase separation) stable for 40 and 35 days, respectively. Measurement of the high heating value (HHV) of the emulsified fuels gave a 44.32 and 43.68 MJ/kg values for the EEO to emulsifier mass ratios of 5:5 and 7.4:6.6, respectively. The stability of emulsified EEO and diesel was verified by TGA and FT-IR methods.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Emulsification of ether-extracted bio-oil (EEO) in diesel was done at room temperature. </LI> <LI> Span 80 and Tween 60 in individual or combination form were used as emulsifiers. </LI> <LI> EEO/diesel emulsion was stable for 40 days, while no stratification was happened. </LI> <LI> Stability of EEO/diesel emulsion after 40 days was confirmed by TGA and FTIR. </LI> <LI> HHV of EEO/diesel emulsion was as high as 44 MJ/kg (near to diesel HHV of 45 MJ/kg). </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

Effects of exogenous emulsifier supplementation on growth performance, energy digestibility, and meat quality in broilers

( Ji Seon An ),( Won Yun ),( Ji Hwan Lee ),( Han Jin Oh ),( Tae Heon Kim ),( Eun Ah Cho ),( Gok Mi Kim ),( Ki Hyun Kim ),( Sung Dae Lee ),( Jin Ho Cho ) 한국축산학회 2020 한국축산학회지 Vol.62 No.1

This experiment was conducted to investigate the effects of exogenous emulsifier supplementation on growth performance, energy digestibility, and meat quality in broilers. A total of 60 Ross 308 broilers were treated for two weeks. The three dietary treatments were: (CON) basal diet; (T1) basal diet + 0.1% exogenous emulsifier, and (T2) basal diet + 0.2% exogenous emulsifier. In Period 1 (0-7 days), broilers in the T2 group showed significantly higher body weight gain (BWG) (p < 0.05) and broilers in the T1 and T2 treatment groups had significantly lower feed conversion ratios (FCR) (p < 0.05). In Period 2 (8-14 days), broilers in the T2 treatment group had significantly higher feed intake (FI) (p < 0.05). Therefore, in this experiment (from days 0 to 19), BWG and FCR were affected (p < 0.05) by the T1 and T2 treatments. Additionally, the T1 and T2 treatments with added exogenous emulsifier in the broiler feed showed significantly higher energy digestibility (p < 0.05) than the CON treatment. Broilers fed the T2 diet had higher water-holding capacity (WHC) (p < 0.05) and cooking loss than the broilers fed the CON and T1 diets. Moreover, the shearing force in the meat was decreased (p < 0.05) in broilers fed the T2 diet. In conclusion, supplementation with exogenous emulsifier to broiler diets improved growth performance, energy digestibility, and meat quality. The optimal amount of exogenous emulsifier supplementation requires further investigation.

유화제와 효소 첨가가 설기떡의 저장 중 품질특성에 미치는 영향

최미용,조정순,장윤희 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.3

This study was carried out to investigate the effects of added emulsifier and enzyme on the quality characteristics of Seolgiddeok with black rice powder, green tea powder, Lentines edodes powder, pumpkin powder during storage. Samples were divided into two groups, the emulsifier-enzyme added group and the control, and stored for 4 days at 20℃. Moisture content was measured by the air oven method; the Hunter's color values by Lightness (L), redness (a), yellowness (b) value; the degree of gelatinization by the enzyme digestion method, and expressed as glucose content by Somogi-Nelson method. The degree of retrogradation was calculated as the retrogradation rate using the degree of gelatinization value, and total cell and mold counts were also measured. Texture and sensory characteristics were also investigated. The results are as follows: The emulsifier-enzyme group was significantly different from the control from each examination and the retrogradation of pumpkin Seolgiddeok with emulsifier-enzyme was delayed the most among samples tested.

반응성 유화제를 이용한 피부용 수성 아크릴 점착제의 합성 및 특성

이상철 ( Sang-chul Lee ),정노희 ( Noh-hee Jeong ) 한국공업화학회 2019 공업화학 Vol.30 No.3

본 연구에서는 3-butenoic acid와 폴리옥시에틸렌(20) 스테아릴 에테르를 사용하여 비닐기를 가진 반응성 유화제를 합성하였다. 합성 반응성 유화제는 FT-IR 및 ¹H-NMR에 의해 확인되었다. 또한, 아크릴계 점착제의 제조에서 합성된 반응성 유화제와 통상적으로 사용되는 비이온성 유화제를 사용하여 각각의 점착제의 특성을 비교하였다. 고형분 함량은 56.8~57.4%의 범위에서 측정되었다. 초기 접착의 경우, 반응성 유화제로 제조된 S20BA는 ^#13으로 측정되었다. 제조된 접착제의 박리강도는 0.66~1.05 kgf의 범위에서 측정되었고 S20BA를 사용한 경우 가장 높은 박리 강도가 측정되었다. 내열성 시험 결과, S20BA의 내열성이 840 ℃로 가장 높았다. 피부용 접착제에 대한 응용성을 평가하기 위하여 pH는 중성 7로 측정되었으며, 일차 피부 자극 시험의 결과로 비자극성으로 측정되었다. In this study, a reactive emulsifier with vinyl groups was synthesized by using 3-butenoic acid and polyoxyethylene(20) stearyl ether. The synthesized reactive emulsifier was confirmed by FT-IR and ¹H-NMR. In addition, the reactive emulsifier synthesized in the preparation of aqueous acrylic pressure sensitive adhesives was used and the properties of the respective pressure sensitive adhesives were compared to those of using commonly used nonionic emulsifiers. The solid content was measured in the range of 56.8~57.4%. In the case of the initial adhesion, the S20BA made with a reactive emulsifier was measured as ^#13. Peel strengths of the prepared adhesives were measured in the range of 0.66~1.05 kgf and the highest peel strength was observed for S20BA. As a result of the heat resistance test, S20BA showed the highest as 840 ℃. In order to evaluate the applicability of adhesives for skin, the pH value was measured as 7, neutral and also it was found to be non-irritation from primary skin irritation test results.

Evaluation of emulsion stability for cosmetic facial cream emulsion using nonionic dual emulsifier

김수인,최준호,이승범,홍인권 한국공업화학회 2016 한국공업화학회 연구논문 초록집 Vol.2016 No.1

Recently interests of cosmetics are increasing and various cosmetics are being sold on the market. Cosmetics are as kind of emulsion and it is stabled by adding an emulsifier. Types of surfactants are vary greatly. Type of cosmetic products is influenced by emulsifier used. This experiment observed a change in the physical properties of the emulsion produced by using a different non-ionic complex emulsifier. Stability evaluation was measured by the changes of particle size, viscosity, particle size distribution.

고분자 유화제가 아크릴 에멀젼 점착제의 내수성과 점착력의 시간 의존도에 미치는 영향

박명철,이명천 한국공업화학회 2004 공업화학 Vol.15 No.1

본 연구에서는 고분자 유화제를 2-ethylhexyl acrylate와 n-butyl acrylate 그리고 acrylic acid 등의 단량체 조성과 분자량을 변화시켜 합성하였고, 합성된 고분자 유화제를 이용하여 수계 아크릴 점착제를 제조한 후 내수성과 점착력의 시간 의존도를 측정함으로써 그 영향을 조사하였다. 그 결과, 기존 유화제를 사용했을 때보다 내수성이 아주 우수한 결과를 나타내었다. 또한 기존 유화제를 사용하였을 때는 시간에 따라 점착력이 급격히 증가하였으나 고분자 유화제를 이용한 점착제의 경우에는 상대적으로 훨씬 점착력의 시간에 따른 변화가 적었다. 따라서 고분자 유화제를 이용하여 아크릴 점착제를 제조한 결과 기존 유화제를 사용할 경우 발생되는 내수성 문제와 점착력의 시간 의존도 문제를 해결할 수 있었다. A polymeric emulsifier was synthesized with 2-ethylhexyl acrylate, butyl acrylate, and acrylic acid. In this study, a series of the polymeric emulsifiers have been used to investigate their effects on water-resistance and time-dependency of acrylic emulsion pressure sensitive adhesives (PSA). The polymeric emulsifiers provided better water-resistance of acrylic emulsion PSA than the traditional emulsifiers. Also, the acrylic emulsion PSA prepared using polymeric emulsifiers showed less change of peel strength with time than the PSA synthesized using the traditional emulsifiers. The polymeric emulsifiers prepared the acrylic emulsion PSA having excellent water-resistance and low-time-dependency.

Effects of Dietary Exogenous Hydrophilic Emulsifier Supplementation on Growth Performance and Carcass Traits in Broilers

최효심,홍진수,이건일,김유용 한국가금학회 2022 韓國家禽學會誌 Vol.49 No.2

The effects of dietary exogenous hydrophilic emulsifiers on the growth, nutrient digestibility, and carcass characteristics of broilers were evaluated. A total of 200 one-day-old broilers (Ross 308) were allotted to one of four treatment groups in a randomized complete block design in five replicates with 10 birds per pen during a 5-week growth experimental period. Birds were fed a corn-soybean meal-based diet with or without the addition of 0.025, 0.050, or 0.075% exogenous hydrophilic emulsifiers. The diets contained 3,025 and 3,075 metabolizable energy/kg for Phases 1 and 2, respectively. For each phase and the overall experimental period, body weight gain (linear, P<0.05) and feed conversion ratio (linear, P<0.05) improved in proportion to the dietary exogenous hydrophilic emulsifier level, while the average daily feed intake was not affected by dietary treatment. Improvement in growth performance by dietary treatments was observed during the last two weeks rather than the first three weeks of the growth phase. In carcass traits, abdominal fat content increased as dietary exogenous hydrophilic emulsifier level increased (linear, P<0.05), whereas dietary emulsifier level did not affect the relative weight of the liver, breast, and leg muscles. In conclusion, addition of dietary exogenous hydrophilic emulsifiers from 0 to 0.075% in broiler diets improved the growth rate and feed efficiency of broilers without any deleterious effects on nutrient digestibility, although a corn-soybean meal-based diet had less energy content (3,025 and 3,075 metabolizable energy/kg) for 0-3 weeks and 3-5 weeks, respectively.

쌀 단백질의 천연 유화제로써의 활용

문세훈 한국식품조리과학회 2020 한국식품조리과학회지 Vol.36 No.1

Purpose: The general characteristics of rice protein and the methods that have been tried to improve its emulsifying capacity were reviewed, and the potential use of rice protein as a natural plant emulsifier to replace milk protein was discussed. Main issue: The use of rice protein as a natural emulsifier is significant in many foods taking the form of emulsion system, since the rice protein can replace the existing emulsifier such as synthetic and milk protein-based emulsifiers. Research on methods to improve solubility and emulsifying capacity is necessary to increase the application of rice protein. The solubility and emulsifying capacity of rice protein could be improved by the enzymatic, chemical and physical modification treatment of rice proteins. These modification methods led to the conversion of the secondary structure of the protein into a flexible structure, the exposure of ionizable groups or hydrophobic groups that existed inside the protein structure to the outside, the increase of free sulfhydryl groups and the decrease of disulfide bond. Conclusion: Unlike other protein materials that rely on imports, studying and characterizing rice protein isolated from domestic rice is considered essential in terms of the development of new food materials and high-value rice products using rice.

유화제가 약과의 품질에 미치는 효과

이수연,김명애 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.3

This study was conducted to examine the effect of emulsifiers on the quality characteristics of Yackwa. Lecithin and various sucrose fatty acid esters (S-570, S-970, S-1570) were used as emulsifiers. The addition of emulsifiers to Yackwa decreased the hardness, cohesiveness, springiness and gumminess, but increased the brittleness. This tendency was most distinct by the addition of S-970. All sensory characteristics of Yackwa such as color, smooth surface, smell, internal layer formation, softness and overall quality, were improved greatly by the addition of emulsifiers. As a result, the mechanical and sensory characteristics of Yackwa were improved by the addition of the emulsifiers, and sucrose fatty acid esters showed better results than lecithin.