큰열매모자반(Sargassum macrocarpum)추출물의 나노에멀젼 제조공정 최적화 및 안정성평가

Abstract

Sargassum macrocarpum, known as a kind of seaweed, contains lots of functional compounds. Especially, the functional compounds such as sargahydroquinic acid, sargachromanol, and sargaquinoic acid are difficult to apply to food and medicinal products because they exhibit fat-soluble properties. The objective of this study is to optimize nanoemulsion with the extracts of Sargassum macrocarpum and to evaluate the stabilities of the optimized nanoemulsion as environmental factors of heat treatments and storage temperatures. The optimization process was investigated by selecting several factors that affect nanoemulsion manufacturing. They are Tween 80 concentration, stirring temperature, and stirring speed. In the design of response surface methodology(RSM), independent variables were Tween 80 concentration (X1, 2.5-4.5%, w/v), stirring temperature (X2, 28-61℃), and stirring speed (X3, 4,700-18,200rpm. Its dependent variables are particle size (Y1, nm), polydispersity index (Y2), and ζ-Potential (Y3, mV). The optimal condition obtained through RSM is 2.62% Tween 80, 47.1℃ stirring temperature, and 10,927 rpm stirring speed. In stability tests of nanoemulsion on heat treatment at 60, 100, 120°C, all the samples were relatively stable. The nanoemulsion samples during their storage at 4°C and 25°C for 28 days show relatively good stability. Optimized process and stability test of the nanoemulsion containing extracts of Sargassum macrocarpum show a good Potential to apply it to functional food products and medicines.