감초 추출물 함유 키토산 나노캡슐의 특성 및 항산화 활성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kim, Min Jung | - |
dc.contributor.author | Lee, Ji-Soo | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.date.accessioned | 2022-07-06T14:49:13Z | - |
dc.date.available | 2022-07-06T14:49:13Z | - |
dc.date.created | 2021-11-22 | - |
dc.date.issued | 2021-08 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/141308 | - |
dc.description.abstract | To improve the oxidative stability of Glycyrrhiza uralensis extract (GU), GU extraction conditions were optimized for maximal antioxidant activity, and GU-loaded nanocapsules were prepared by chitosan ionic gelation. The optimized ethanol concentration and extraction time were 83.0% and 32.6 min, respectively, using response surface methodology. The particle size of the GU-loaded nanocapsules ranged from 280 to 370 nm. A GU extract of 0.8 mg/mL and chitosan concentration of 2.0 mg/mL were selected as the optimal conditions for entrapment and loading efficiency. Both free GU and GU-loaded chitosan nanocapsules exhibited concentration-dependent antioxidant activity. However, the antioxidant protection factor of GU was effectively maintained when it was entrapped within the chitosan nanocapsules. In conclusion, chitosan nanoencapsulation is a potentially valuable technique for improving the oxidative stability of GU. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품과학회 | - |
dc.title | 감초 추출물 함유 키토산 나노캡슐의 특성 및 항산화 활성 | - |
dc.title.alternative | Characteristics of Glycyrrhiza uralensis extract-loaded chitosan nanocapsules and their antioxidant activity | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.doi | 10.9721/KJFST.2021.53.4.479 | - |
dc.identifier.scopusid | 2-s2.0-85117165318 | - |
dc.identifier.bibliographicCitation | 한국식품과학회지, v.53, no.4, pp.479 - 485 | - |
dc.relation.isPartOf | 한국식품과학회지 | - |
dc.citation.title | 한국식품과학회지 | - |
dc.citation.volume | 53 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 479 | - |
dc.citation.endPage | 485 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002748302 | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | Y | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Glycyrrhiza uralensis | - |
dc.subject.keywordAuthor | extraction | - |
dc.subject.keywordAuthor | nanocapsule | - |
dc.subject.keywordAuthor | antioxidant activity | - |
dc.subject.keywordAuthor | oxidative stability | - |
dc.identifier.url | http://koreascience.or.kr/article/JAKO202124462468970.page | - |
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