Today, there is an ever-growing interest on natural food ingredients both by consumers and producers in the food industry. In fact, people are looking for those products in the market which are free from artificial and synthetic additives and can promote their health. These food bioactive ingredients should be formulated in such a way that protects them against harsh process and environmental conditions and safely could be delivered to the target organs and cells. Nanoencapsulation is a perfect strategy for this situation and there have been many studies in recent years for nanoencapsulation of food components and nutraceuticals by different technologies. In this review paper, our main goal is firstly to have an overview of nanoencapsulation techniques applicable to food ingredients in a systematic classification, i.e., lipid-based nanocarriers, nature-inspired nanocarriers, special-equipment-based nanocarriers, biopolymer nanocarriers, and other miscellaneous nanocarriers. Then, application of these cutting-edge nanocarriers for different nutraceuticals including phenolic compounds and antioxidants, natural food colorants, antimicrobial agents and essential oils, vitamins, minerals, flavors, fish oils and essential fatty acids will be discussed along with presenting some examples in each field.

A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers

The purpose of this study was to determine the content attributes and sensory characteristics of ice cream flavored with lotus leaf and seeds (Nelumbo nucifera Gaertner). Analysis of freeze dried lotus leaf powder produced the following technical results: Freeze dried lotus leaf powder contained moisture 12.2, crude protein 5.9, crude fat 1.2, crude ash 7.0, crude fiber 13.4g/100mg; raw lotus seed powder contained moisture 65.0, crude protein 8.2, crude fat 0.3, crude ash 1.0, crude fiber 10.8g/100mg; freeze dried lotus seed powder contained moisture 14.0, crude protein 17.1, crude fat 1.9, crude ash 4.0, crude fiber 2.8g/100mg. Lotus seed was processed by 4 methods: freeze dried, roasted, freeze dried peeled inner layer, cooked cut peeled inner layer. Analysis of the color value produced the following technical results: freeze dried lotus leaf powder were L(lightness) 14.5, a(redness) 4.4, b(yellowness) 24.0; freeze dried lotus seed powder L 57.3, a 14.4, b 12.0; roasted lotus seed powder L 52.7, a 22.5, b 11.9; freeze dried lotus seed peeled inner layer L 60.0, a 1.4, b 12.3. Proportional lotus ingredients used for ice cream were 1%, 3%, 5%, 7%, 10% for lotus leaves and 1%, 3%, 5% for lotus seeds. The maximum over run ratio for lotus leaf ice cream was 45.3~56.9% at 20~25 minutes operating time. Over run was significantly decreased by increasing the contents of lotus leaf powder. A maximum over run ratio for lotus seed ice cream was 46.1~54.3% at 20~25 operating time. Over run was not significantly different based on content of lotus leaf versus lotus seed. Sensory evaluation of lotus leaf ice cream produced the following results: the highest score was for color of 4.42 and the lowest score was for sweetness of 3.30. The total mean score significantly decreased by increasing the content of lotus leaf powder. Sensory evaluation of lotus seed ice cream produced the following results: the highest score was for cooked cut peeled inner layer type and the lowest was for freeze dried type 3.86. The sensory scores were not significantly different based on the content of lotus seed. Texture was evaluated highest with a rating of 4.21 and the taste was evaluated lowest with a rating of 3.68 For whole evaluation. This study concluded that lotus leaf ice cream demonstrates relative strength in terms of color and taste, and a relative weakness in terms of over run and sweetness. Suitable content of lotus leaf ranged from 1~5%. The lotus seed processed by the cooked cut peeled inner layer method received a higher rating than dried powder for lotus seed ice cream.

https://www.koreascience.or.kr:443/article/JAKO201216646854969.pdf

Development of Ice Cream Prepared Lotus(Nelumbo nucifera Gaertner) Leaf and Seeds

Anti-inflammatory activity of the extracts of ginseng berry (GBE) was investigated through the evaluation of its inhibitory effect on the production of inflammatory meditator, nitric oxide(NO), tumor necrocis factor-alpha (TNF-α), interleukin-6 (IL-6) in LPS-induced RAW264.7 macrophage cells. GBE was fractionated using n-hexane, chloroform, ethy- lacetate, buthanol and H2O, sequentially. RAW264.7 cells were induced 100 ng/㎖ of lipopolysaccharide (LPS) and treated with 0, 1.6, 8, 40 and 200 ㎍/㎖ of GBE fractions. LPS-induced NO production on all of GBE fractions was inhibited with increasing added concentration of GBE fractions. Chloroform fraction of GBE was the most effective in inhibiting LPS- induced TNF-α production. Hexane, chloroform and H2O fractions of GBE exhibit strong inhibition LPS-induced IL-6 pro- duction. Especially, H2O fractions of GBE was the most effective in inhibiting LPD-induced IL-6 production without signifi- cant cytotoxicity in RAW264.7 cells, and reduced the activation of mitogen-activated protein kinases (MAPK) and IkB phosphorylation. These results indicate that H2O fractions of GBE exhibits strong anti-inflammatory effects by inhibition of NF-kB by inhibition of p-38 on MAPK and IkB phosphorylation.

Anti-inflammatory Activity of Solvent Fractions from Ginseng Berry Extract in LPS-Induced RAW264.7 Cells

In this study, we investigated the effects of silybin on body weight and glucose tolerance in mice fed high fat diet mice. We found that body weight, plasma TG contents, fat size, glycerol, 3-hydroxybutyrate and total cholesterol were significantly decreased in silybin (500 mg/kg) supplemented groups compared to high fat diet group. Whereas, total food intake was not changed between high fat diet group and high fat diet plus silybin group. Futhermore, supplement of high fat elevated the glucose intolerance and was improved in silybin supplement group. Finally, we examined the effect of silybin on circulating adipocytokine level to explore the possible mechanism by which silybin improves high fat diet-induced obesity and diabetes. The silybin supplement significantly reduced the level of adipocytokine, such as leptin, resistin, IL-6, and MCP-1 induced by high fat diet. These results suggest that silybin can be used to improve obesity and diabetes.

/pdf/gojibang-sigiro-yudodoen-biman-jwieseo-silribin-silybin-i-39r27x3loz.pdf

고지방 식이로 유도된 비만 쥐에서 실리빈 (Silybin)이 체중 및 내당 능에 미치는 영향

Automatic counting of yeast cells in baker’s yeast culture was tried using a conventional light microscope equipped with a pc camera. Relatively good binary image was obtained by using white LED as microscope light source, but uneven brightness distribution in original image hindered counting accuracy. A block binarization method using local thresholds proportional to local brightnesses was used to get improved binary images. The brightnesses of the blocks were expressed as the value component in HSV color model. Good quality binary images were obtained by binarization on 8 × 6 blocks of original images and connected-component labelling of the binarized images produced reliable counting results in the concentration range 1.4 × 10?/mL~1.4 × 10?cells/mL.

/pdf/pckamerawa-ilbangwanghaghyeonmigyeongeul-iyonghan-bbanghyomo-341kf0610l.pdf

Pc카메라와 일반광학현미경을 이용한 빵효모 배양액의 효모세포 자동계수

The stability of cream containing lotus leaf extract (LLE) was evaluated. Stability pH and viscosity were measured at 3 different temperatures ( $25^{\circ}C$ , $45^{\circ}C$ and $65^{\circ}C$ ), and at room temperature under the sun light at 2 day intervals during 12 days. The cleansing cream...

연잎 추출물을 함유한 화장품의 안정성 평가

Fractional solvent extraction by organic solvents such as hexane, chloroform, ethylacetate, and butanol was carried out using 70% ethanol extract of apple flower leaves. Biological activities including antioxidant, whitening, antimicrobial and anti-wrinkle activities were investigated and bio-active materials of the extracts were identified using GC/MSD. Among the tested solvent fractions, ethylacetate fraction showed the highest total polyphenol content (1218.94 μg/mL), and flavonoid (140 μg/mL). The DPPH radical scavenging activities was over 80% at a dry matterbased concentration of 200 μg/μL and SOD-like activity was over 90% at 50 μg/mL concentration in ethylacetate fraction that was slightly lower than of ascorbic aicd. Tyrosinase inhibition activity related to skin-whitening was over 60% by ethylacetate fraction of 100 μg/mL. As an anti-aging effect, elastase inhibitory activity was about 45% in ethylacetate fraction. Also, it showed a significantly antimicrobial activity against P. acenes. From GC/MSD analysis, a characteristic peak of high content in ethylacetate fraction was identified as kaempferol, which has been reported as a bioactive compound.

사과꽃잎 추출물의 용매 분획으로부터 기능성 소재의 탐색

Astaxanthin is an unsaturated compound with a double bond. So it is easily decayed by heat and oxidation (light) during its storage and processing of it. Nanoliposome formulation technology was utilized to improve the stability of astaxanthin. Nanoliposome preparation conditions were established and the stability of astaxanthin encapsulated nanoliposome and free astaxanthin was investigated. Thermal stability and UV-stability of astaxanthin encapsulated nanoliposome increased up to two times and tree times, respectively. Astaxanthin encapsulated nanoliposome could be used as a stable functional material for industrial purposes.

나노리포좀을 이용한 astaxanthin의 안정화

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연잎 추출물을 함유한 화장품의 안정성 평가

사과꽃잎 추출물의 용매 분획으로부터 기능성 소재의 탐색

나노리포좀을 이용한 astaxanthin의 안정화