최승준 교수

The food and beverage industry often need to encapsulate hydrophobic functional ingredients in their products, including colors, flavors, lipids, nutraceuticals preservatives, and vitamins. Encapsulation can improve the handling, water-dispersibility, chemically stability, and efficacy of these functional ingredients. In this review article, we focus on the design of nanoemulsion-based delivery systems to encapsulate, protect, and deliver non-polar bioactive agents, such as vitamin A, D and E, β

Beverage emulsions containing flavor oils that have a relatively high water-solubility are unstable to droplet growth due to Ostwald ripening. The aim of this study was to improve the stability of model beverage emulsions to this kind of droplet growth by incorporating poorly water-soluble triglyceride oils. High pressure homogenization was used to prepare a series of 5 wt% oil-in-water emulsions stabilized by modified starch that had different lipid phase compositions (orange oil : corn oil). E

Citral is widely used in the beverage, food, and fragrance industries for its characteristic flavor profile. However, it chemically degrades over time in aqueous solutions due to an acid-catalyzed reaction, which leads to loss of desirable flavor notes and formation of off-flavor notes. The objective of this research was to examine the impact of organic phase composition [triacetin and medium-chain triacylglycerols (MCT)] on the oil-water partitioning and chemical degradation of citral in oil-in

ABSTRACT: Protein‐stabilized emulsion gels were prepared via microbial transglutaminase (mTGase) catalysis, and their physicochemical characteristics were examined. Emulsion oil droplet size and interfacial protein load were measured. The sodium caseinate and soy protein isolate emulsion gels exhibited different microstructures and physical properties. The emulsion gels improved the storage stability of aroma compounds. Rheological measurements of the emulsion gels revealed interesting strength,

The chemical stability of citral, a flavor component widely used in beverage, food, and fragrance products, in oil-in-water emulsions stabilized by surfactants with different charge characteristics was investigated. Emulsions were prepared using cationic (lauryl alginate, LAE), non-ionic (polyoxyethylene (23) lauryl ether, Brij 35), and anionic (sodium dodecyl sulfate, SDS) surfactants at pH 3.5. The citral concentration decreased over time in all the emulsions, but the rate of decrease depended

Abstract In the present study, the Δbackscattering (Δ BS ) method was developed as a simple and sensitive tool for determining the emulsion stability index ( ESI ) by backscattering light detection. The backscattering light detection method uses emulsion‐scanning technology to monitor physical behavior in an emulsion as a function of storage time. Emulsions were prepared by the homogenization (8,000 rpm for 2 min at 25C) of distilled water and perilla oil containing Tween 60, and the sample was