KR101557635B1 - Composition for Spirulina Nanoemulsion and Method for Preparing the Same - Google Patents

Abstract

The present invention relates to a spirulina nanoemulsion composition which, more particularly, has enhanced stability, and to a method for preparing the same. The method for preparing a spirulina nanoemulsion composition includes the steps of: (s1) producing a W/O emulsion by mixing an oil phase (a) in which oil and a surfactant are mixed with a water phase (b) in which spirulina and natural polymers are dissolved in water and then homogenizing the oil phase (a) and the water phase (b); (s2) producing a W/O/W emulsion by adding pectin into the W/O emulsion and then homogenizing the W/O emulsion and pectin; and (s3) nano-emulsifying the W/O/W emulsion. The spirulina nanoemulsion composition according to the present invention has enhanced stability with respect to pH, light, heat and so on and thus can maintain excellent antioxidant activity for a long period of time. Therefore, the spirulina nanoemulsion composition is useful as a material for high-quality food, cosmetics, pharmaceutical products, etc.

Description

TECHNICAL FIELD The present invention relates to a Spirulina nanoemulsion composition and a method for preparing the Spirulina nanoemulsion,

FIELD OF THE INVENTION The present invention relates to a Spirulina nanoemulsion composition and a method for preparing the Spirulina nanoemulsion composition, and more particularly, to a Spirulina nanoemulsion composition having improved safety and a method for producing the same.

Recently, the food and pharmaceutical industry has been actively pursuing research for the development of functional materials for anti-aging, whitening, and skin treatment caused by aging society and eating habits, and its market size is rapidly increasing. Spirulina It attracts much attention as a promising material.

Spirulina is two cyanobacteria used as food or animal feed additives, including Arthrospira platensis and Arthrospira maxima . The main habitat of Spirulina is high carbonate and alkaline water quality in tropical and subtropical areas, and recently it has been commercialized as a human health functional food additive and artificial cultivation has been done.

Spirulina is a high-calorific natural chlorophyll nutrient rich in nutrients that all living organisms need, especially proteins and greenish-yellow vegetables. It contains the five nutrients (protein, carbohydrate, various minerals, fat and vitamins) ~ 30,000 different types of nutrients are implied. In addition, it has a very high protein content (55 ~ 77%), which is likely to be developed as food, cosmetics and pharmaceutical materials.

Especially, Spirulina contains a large amount of pigment protein called phycocyanin. It is a powerful natural antioxidant not found in chlorella. It has excellent radical scavenging ability from oxidative stress that causes aging and disease. The added value of the city is very large. However, phycocyanin is vulnerable to pH, light, heat and the like, and thus has a problem in that the antioxidant effect is rapidly deteriorated.

Korean Patent Laid-Open Publication No. 2013-0011515 discloses a method for producing Spirulina which comprises forming a composition by mixing collagen, seaweed calcium and concentrated minerals (CMD) in a raw material of organic cultured Spirulina, Korean Patent Laid-Open Publication No. 2009-0079468 discloses a cosmetic composition having an anti-irritation or anti-depressant effect containing a spirulina extract, Korean Patent No. 1030035 discloses a composition comprising a spirulina-containing rice gruel, And a manufacturing method thereof is disclosed.

However, these patents relate to food or cosmetic compositions using spirulina, including picocyanin, which is known not to improve the stability of phycocyanin, which is vulnerable to light, heat and the like but to have functionality. Therefore, it is urgent to develop a technique capable of maintaining antioxidative activity of phycocyanin for a long time.

As a result, the present inventors have made efforts to solve the above problems. As a result, the present inventors have found that water-soluble spirulina is prepared as a W / O emulsion together with a natural polymer, then another natural polymer is added and homogenized to prepare a W / O / W emulsion, And confirmed that the stability of the phycocyanin contained in the spirulina can be improved when it is converted into a nano-emulsion, thereby completing the present invention.

An object of the present invention is to provide a Spirulina nano emulsion composition which is excellent in antioxidant ability and is suitable as a material for foods, cosmetics, and pharmaceuticals but stabilizes phycocyanin derived from Spirulina, which is vulnerable to pH, light and heat, and a method for producing the same have.

In order to achieve the above object, the present invention relates to a method for producing a W / O emulsion, comprising the steps of (s1) mixing an oil and a surfactant mixture, and (b) mixing spirulina and a water- ; (s2) adding a natural polymer to the W / O emulsion and homogenizing the W / O emulsion to prepare a W / O / W emulsion; And (s3) nano-emulsifying the W / O / W emulsion. The present invention also provides a method for preparing a Spirulina nano emulsion composition.

The present invention also relates to a method for producing pectin, which comprises the steps of: preparing an external aqueous phase containing pectin dissolved therein, an aqueous phase dispersed in the external aqueous phase, an internal aqueous phase containing spirulina and a natural polymer, / O / W type spirulina nano emulsion composition.

In the present invention, the oil is selected from the group consisting of corn oil, avocado oil, flaxseed oil, almond oil, ibota wax, perilla oil, olive oil, cacao butter, kapok wax, kaya oil ), Carnauba wax, liver oil, candelilla wax, beef tallow, hydrogenated tallow, apricot kernel oil, spermaceti wax, wheat germ oil, Rice germ oil, rice bran oil, sugar cane wax, sasanqua oil, safflower oil, shea butter, sesame oil, rice germ oil, , Chinese tung oil, cinnamon oil, jojoba wax, olive oil, squalane, shellac wax, turtle oil, soybean oil, Tea seed oil, camellia oil, evening primrose oil, corn Rice oil, rapeseed oil, rapeseed oil, Japanese tung oil, rice bran wax, germ oil, horse fat, persic oil, palm oil, Palm kernel oil, castor oil, hydrogenated castor oil, castor oil fatty acid methyl ester, sunflower oil, grape oil, bayberry wax, jojoba oil ), Hydrogenated jojoba esters, macadamia nut oil, beeswax, mink oil, cottonseed oil, cotton wax, Japanese wax, javanese wax kernel Characterized in that it is selected from the group consisting of oil, montan wax, coconut oil, hydrogenated coconut oil, tree-coconut oil fatty acid glyceride, mutton tallow and peanut oil.

In the present invention, the surfactant is selected from the group consisting of a nonionic surfactant, an anionic surfactant, and a natural surfactant.

In the present invention, the nonionic surfactant is selected from the group consisting of glycerin fatty acid ester sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester and polyoxyethylene sorbitan fatty acid ester, and the anionic surfactant is a carboxylic acid salt (-COONa), a sulfuric ester (-OSO ₃ Na), a sulfonic acid salt (-SO ₃ Na) and is selected from the group consisting of a phosphoric acid ester salt (-PO ₃ Na _2), the natural surfactants include lecithin, phosphatidylcholine , Phosphatidylserine, phosphatidylethanolamine, phosphatidylserine, sphingomyelin, phosphatidylglycerol, stearylamine, dicetylphosphate, ceramide phospholly glycerol, phosphatidylinositol, lanolin, cholesterol and saponin.

In the present invention, the oil phase comprises 40 to 60% by weight of oil and 60 to 40% by weight of a surfactant.

In the present invention, the natural polymer may be selected from the group consisting of gum arabic, tragacanth gum, galactan, guar gum, carob gum, karaya gum, carrageenan, pectin, agar, starch (rice, corn, potato or wheat), xanthan gum, dextran, succinoglucan, pullulan, collagen, casein, albumin, gelatin, carboxymethyl starch, methylhydroxypropyl starch, methyl cellulose Characterized by being selected from the group consisting of nitrocellulose, ethylcellulose, methylhydroxypropylcellulose, hydroxyethylcellulose, sodium cellulose sulfate, hydroxypropylcellulose, sodium carboxymethylcellulose (CMC), crystalline cellulose, and cellulose powder .

In the present invention, the water phase comprises water in an amount of 10 to 30% by weight of spirulina, 0.01 to 1% by weight of a natural polymer, and the balance.

In the present invention, the W / O emulsion is homogenized using a homomixer at 3,500 to 5,500 rpm for 5 to 20 minutes.

In the present invention, the W / O / W emulsion is prepared by homogenizing the W / O / W emulsion for 5 to 20 minutes at 55 to 65 ° C at 2,500 to 4,500 rpm using a homomixer.

In the present invention, a natural polymer having a concentration of 0.1 to 0.5% by weight is added to the W / O emulsion.

In the present invention, the nano-emulsification of the W / O / W emulsion is performed by homogenizing three times while maintaining a pressure of 500 to 1,500 bar by using an ultra-high pressure homogenizer (microfluidizer).

The Spirulina nanoemulsion composition according to the present invention is excellent in stability against pH, light, heat and so on and can maintain excellent antioxidative ability for a long period of time. Therefore, it is useful as a material of high quality foods, cosmetics, pharmaceuticals and the like.

FIG. 1 is a process flow diagram of a Spirulina nano emulsion according to an embodiment of the present invention.
FIG. 2 is a graph showing the particle size of a Spirulina nano emulsion prepared according to an embodiment of the present invention.
FIG. 3 is a photograph of the thermal stability of a Spirulina nanoemulsion prepared according to an embodiment of the present invention.
4 is a photograph showing the storage stability of a Spirulina nano emulsion prepared according to an embodiment of the present invention.
FIG. 5 is a graph showing the zeta potential of a Spirulina nano emulsion prepared according to an embodiment of the present invention.
6 is a TEM photograph of a W / O / W emulsion and a Spirulina nano emulsion prepared according to an embodiment of the present invention.

In the present invention, when a water-soluble spirulina is made into a W / O emulsion together with a natural polymer, and then a natural polymer is added and homogenized to prepare a W / O / W emulsion. When this emulsion is made into a nano emulsion, The stability of cyanine can be improved, and the present invention has been completed.

In the present invention, (a) a w / o emulsion prepared by mixing an oil and a surfactant and spirulina and a natural polymer wince dissolved in water is homogenized to prepare a W / O emulsion, (b) a W / O emulsion W / O / W emulsion is made into a nano-emulsion to finally prepare a Spirulina nano emulsion composition, (d) the W / O / W emulsion is homogenized to prepare a W / O / W emulsion, pH, heat, storage, and electrical stability. As a result, it was confirmed that the Spirulina nanoemulsion composition was excellent in pH, heat, storage, and electrical stability.

Accordingly, in one aspect, the present invention provides a method for producing a W / O emulsion, comprising the steps of: (s1) mixing an oil and a surfactant-blended oil phase; and (b) mixing spirulina and a water- step; (s2) adding a natural polymer to the W / O emulsion and homogenizing the W / O emulsion to prepare a W / O / W emulsion; And (s3) converting the W / O / W emulsion into a nano-emulsion. The present invention also relates to a method for preparing a Spirulina nano emulsion composition.

In order to prepare a Spirulina nano emulsion composition, a W / O emulsion must first be prepared. The W / O emulsion can be prepared by mixing an oil phase and an aqueous phase, and then homogenizing the W / O emulsion.

The oil phase can be prepared by heating oil to 70 to 90 ° C while mixing the oil and the surfactant in a constant temperature water bath.

The oil may be selected from the group consisting of corn oil, avocado oil, flaxseed oil, almond oil, ibota wax, perilla oil, olive oil, cacao butter, kapok wax, kaya oil, , Liver oil, candelilla wax, beef tallow, hydrogenated tallow, apricot kernel oil, spermaceti wax, wheat germ oil, sesame oil, rice embryo Rice germ oil, rice bran oil, sugar cane wax, sasanqua oil, safflower oil, shea butter, Chinese tongue oil Chinese tung oil, cinnamon oil, jojoba wax, olive oil, squalane, shellac wax, turtle oil, soybean oil, tea seed oil, camellia oil, evening primrose oil, corn oil, lard, Vegetable oils such as rapeseed oil, Japanese tung oil, rice bran wax, germ oil, horse fat, persic oil, palm kernel oil, palm kernel oil, , Castor oil, hydrogenated castor oil, castor oil fatty acid methyl ester, sunflower oil, grape oil, bayberry wax, jojoba oil, hydrogenated jojoba ester, macadamia But are not limited to, macadamia nut oil, beeswax, mink oil, cottonseed oil, cotton wax, Japanese wax, javanese wax kernel oil, montan wax, , Coconut oil, hydrogenated coconut oil, tri-coconut oil fatty acid glyceride, mutton tallow, peanut oil, and the like.

In the present invention, the above-mentioned surfactant can be used without any particular limitation, such as a conventionally known nonionic surfactant, anionic surfactant, and natural surfactant.

Examples of the nonionic surfactant include glycerin fatty acid ester sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, and polyoxyethylene sorbitan fatty acid ester. Examples of the anionic surfactant include carboxylic acid salts (-COONa ), A sulfuric acid ester salt (-OSO ₃ Na), a sulfonic acid salt (-SO ₃ Na), and a phosphoric acid ester salt (-PO ₃ Na ₂ ). Examples of the natural surfactant include lecithin, phosphatidylcholine, But are not limited to, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, sphingomyelin, phosphatidylglycerol, stearylamine, dicetylphosphate, ceramide phosphoryl glycerol, phosphatidylinositol, lanolin, cholesterol and saponin.

The oil phase is characterized by containing 40 to 60% by weight of oil and 60 to 40% by weight of surfactant. When the content of oil and surfactant constituting the oil phase is out of the above range, emulsification is unstable and there is a problem of layer separation.

The water phase can be prepared by adding natural polymers and spirulina to water and warming them to 70 to 90 캜 while mixing them in a constant temperature water bath.

In the present invention, the natural polymer is used for improving the thermal and emulsification stability of Spirulina. Examples of the natural polymer include gum arabic, tragacanth gum, galactan, guar gum, carob gum, Carrageenan, pectin, agar, quinceseed, bird colloid, starch (rice, corn, potato or wheat), xanthan gum, dextran, succinoglucan, pullulan, collagen, casein, albumin, gelatin, Cellulose derivatives such as carboxymethyl starch, methylhydroxypropyl starch, methylcellulose, nitrocellulose, ethylcellulose, methylhydroxypropylcellulose, hydroxyethylcellulose, sodium cellulose sulfate, hydroxypropylcellulose, sodium carboxymethylcellulose (CMC), crystalline cellulose , Cellulose powder, and the like, but are not limited thereto.

The spirulina is not particularly limited as long as it contains phycocyanin having an antioxidative activity, but it is preferable to use a spirulina extract.

The water phase comprises 10 to 30% by weight of Spirulina extract, 0.01 to 1% by weight of a natural polymer, and water in a residual amount. If the content of the spirulina extract and the natural polymer is out of the above range, the emulsion of the spirulina becomes unstable and the viscosity of the emulsion is increased, and the fluidity is deteriorated.

In the present invention, the W / O emulsion can be prepared by mixing the oil phase and water phase, and then homogenizing the W / O emulsion. The homogenization for preparing the W / O emulsion is preferably performed at 3,500-5,500 rpm for 5-20 minutes using a homomixer commonly used for homogenization. In this case, there is a problem of non-homogenization when the process is performed at 3,500 rpm or less than 5 minutes, and when the process is performed at 5,500 rpm or more than 20 minutes, the emulsion stability is deteriorated.

When preparing the W / O emulsion, it is preferable that the water phase and the oil phase are mixed at a ratio of 86 to 90% by weight: 10 to 14% by weight. If the mixing ratio is out of the above range, there is a problem of inhomogeneity or deterioration of emulsion stability.

In the present invention, a W / O emulsion is prepared, and then a natural polymer is added to a W / O emulsion to enhance thermal stability and emulsification of Spirulina and homogenized to produce a W / O / W emulsion.

As long as the natural polymer can be used without limitation as long as it has a characteristic of being stable to heat and pH and can enhance the stability against the external environment of the internal spirulina, it is possible to use gum arabic, tragacanth gum, galactan, Agar, quinceseed, algae colloid, starch (rice, corn, potato or wheat), xanthan gum, dextran, succinose, carnauba gum, carob gum, carrageenan, pectin, agar, But are not limited to, carrageenan, glucan, pullulan, collagen, casein, albumin, gelatin, carboxymethyl starch, methylhydroxypropyl starch, methylcellulose, nitrocellulose, ethylcellulose, methylhydroxypropylcellulose, hydroxyethylcellulose, sodiumcellulose sulfate, Propylcellulose, sodium carboxymethylcellulose (CMC), crystalline cellulose, and cellulose powder.

 In order to obtain the above effect, the concentration of the natural polymer is preferably 0.1 to 0.5 wt%. That is, the natural polymer may be dissolved in water and added at the above concentration. When the natural polymer is added at a concentration of 0.1% by weight, there is a fear that the pH stability and the thermal stability are lowered, and when it exceeds 0.5% by weight, the viscosity increases and there is a problem of fluidity.

The homogenization for producing the W / O / W emulsion is preferably performed at a temperature of 55 to 65 ° C at 2,500 to 4,500 rpm for 5 to 20 minutes by using a homomixer commonly used for homogenization. At this time, there is a problem of non-homogenization when the process is performed at 2,500 rpm or less than 5 minutes, and when the process is performed at 5,500 rpm or more than 20 minutes, the emulsion stability is deteriorated.

If the temperature is lower than 55 ° C or exceeds 65 ° C, there is a problem that the emulsifying power is lowered.

In order to stabilize the emulsion, it is preferable to further perform cooling to the extent that the W / O / W emulsion is prepared and then stirred until the bubble disappears by stirring to 25 ° C.

Generally, microemulsions having a particle size of 0.2 to 50 μm show stability for a certain period of time, but they are weak in thermal stability and do not have long-term stability.

Accordingly, the present invention is characterized in that the W / O / W emulsion is made into a nano-emulsion to further enhance the thermal stability and emulsification of Spirulina.

The nano-emulsification of the W / O / W emulsion can be prepared by homogenizing the emulsion three times while maintaining a pressure of 500 to 1,500 bar by using an ultra-high pressure homogenizer (microfluidizer).

In this case, if the emulsion is mixed with nanoparticles and microparticles at 500 bar or less than 3 times, there is a problem of non-homogenization. When the emulsion is carried out at 1,500 bar or more than 3 times, generation and homogenization of nanoparticles There is no difference, so it is judged that it is meaningless to manufacture in the above conditions in terms of cost and productivity.

The particles of the Spirulina nanoemulsion composition are preferably 10 to 200 nm.

In another aspect, the present invention provides a method for producing pectin, which comprises an outer water phase prepared according to the above production method and dissolved in pectin, an oil phase dispersed in the outer water phase, an inner water phase dispersed in the oil phase and containing spirulina and a natural polymer W / O / W type spirulina nano emulsion composition.

The Spirulina nanoemulsion composition has improved stability against pH, light, heat, and the like, and thus can maintain its antioxidant ability for a long time. Therefore, it can be used for manufacturing high quality foods, cosmetics, pharmaceuticals and the like.

[Example]

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

Examples 1 to 4: Preparation of Spirulina nano emulsion composition

According to the composition shown in Table 1, an oil phase was prepared by dissolving spirulina extract (available from Korea Ocean Research & Development Institute) and xanthan gum in purified water to prepare a water phase, mixing oil and a surfactant (soy lecithin, sucrose fatty acid ester) Next, homogenization was performed at 5000 rpm for 10 minutes using a homomixer to prepare a W / O emulsion.

Next, pectin and purified water were added, and the W / O / W emulsion was prepared by homogenizing the mixture at a temperature of 55 to 65 ° C and a homomixer at 3000 rpm for 10 minutes.

The resulting W / O / W emulsion was stirred and cooled to 25 ° C to remove the bubbles.

Finally, the Spirulina nano emulsion was prepared by homogenizing the W / O / W emulsion three times while maintaining the pressure at 1,000 bar with an ultra-high pressure homogenizer (microfluidizer).

division Raw material Example 1 Example 2 Example 3 Example 4 W Spirulina extract 20 20 20 20 Xanthan 0.5 0.5 0 0 Purified water 50 50 50 50 O Corn oil 5 5 5 5 Soy lecithin 3.5 3.5 3.5 3.5 Sucrose fatty acid ester 1.5 1.5 1.5 1.5 W pectin 0.05 0 0.05 0 Purified water 19.45 19.5 19.95 20 total 100 100 100 100

Experimental Example 1: Particle size measurement of Spirulina nanoemulsion

The particle size of the Spirulina nano emulsion prepared in Example 1 was measured with a particle size analyzer (LS 13320, Beckman Coulter), and the result is shown in FIG. As shown in Fig. 2, the particles of the Spirulina nano emulsion prepared in Example 1 were confirmed to be 167 nm.

Experimental Example 2: Evaluation of pH stability of Spirulina nanoemulsion

In order to confirm the pH stability of the Spirulina nano emulsion prepared in Examples 1 to 4, the samples were allowed to stand in an acidic (pH 2.5), neutral (pH 6.9) and basic condition (pH 9.0) for 24 hours, Respectively.

pH 1hr 2 hr 4hr 8hr 12hr 24hr Example 1 pH 2.5 O O O O O O pH 6.9 O O O O O O pH 9.0 O O O O O O Example 2 pH 2.5 O O O O X X pH 6.9 O O O O O O pH 9.0 O O O X X X Example 3 pH 2.5 O O O O O X pH 6.9 O O O O O O pH 9.0 O O O O O O Example 4 pH 2.5 O X X X X X pH 6.9 O O O O O O pH 9.0 O O X X X X

As shown in Table 2, the spirulina nanoemulsion prepared from pectin and xanthan gum in Example 1 was stable for 24 hours under acidic condition (pH 2.5), neutral condition (pH 6.9) and basic condition (pH 9.0) Respectively. On the other hand, in Examples 2 to 3 in which pectin or xanthate was not added, layer separation was observed under acidic or basic conditions and pH stability was low.

Experimental Example 3: Evaluation of Thermal Stability of Spirulina Nano Emulsion

In order to confirm the thermal stability of the Spirulina nanoemulsion prepared in Examples 1 to 4, the sample was allowed to stand at 90 ± 5 ° C for 5 to 60 minutes. Changes in the content of phycocyanin as a stability index were measured by UV-spectrophothometer. The phycocyanin assay (color value) was as follows.

The spirulina nanoemulsion prepared in Examples 1 to 4 was adjusted to have an absorbance in the range of 0.3 to 0.7 and adjusted to 100 ml by adding sodium citrate-disodium phosphate buffer solution of pH 6.0. After centrifuging, the supernatant was added to the test solution Respectively.

As a control, citric acid-disodium phosphate buffer solution of pH 6.0 was used. Absorbance A of the test solution was measured at a maximum absorption wavelength of 1 cm in the liquid layer and at a wavelength of about 618 nm, and then the color value was determined according to the following formula (1).

[Equation 1]

The concentration of the phycocyanin standard was 0.1 mg / ml, and the color depth was 2. Therefore, the content of phycocyanin in the sample was calculated according to the following formula 2, and the result is shown in FIG.

&Quot; (2) "

3 shows that the Spirulina nanoemulsion prepared from pectin and xanthan gum in Example 1 did not cause precipitation or delamination even after 60 minutes of exposure at 90 占 5 占 and showed no change in the content of phycocyanin, Respectively.

On the other hand, the spirulina nanoemulsion of Example 3 and Example 4 in which xanthan was not added showed no change in the emulsified state, but the content of the phycocyanin was considerably lowered, indicating that xanthan contributes to the thermal stability of the nanoemulsion .

Experimental Example 4: Evaluation of storage stability of Spirulina nano emulsion

In order to confirm the storage stability of the Spirulina nanoemulsion prepared in Example 1, samples were stored for 30 days under the conditions of refrigerated (4 ° C), room temperature (25 ° C) and harsh (40 ° C) .

From FIG. 4, it can be seen that the content of picocyanin in Spirulina nanoemulsion is high and storage stability is excellent, but the content of picocyanin in the comparative example, Spirulina extract, is low and storage stability is low.

Experimental Example 5: Evaluation of Electrical Stability of Spirulina Nano Emulsion

Since the charge state of the surface of the nano-emulsion particle greatly affects its stability, it is possible to predict whether the emulsion particle will be electrically stable by measuring the zeta potential when measuring the stability of the Spirulina nano emulsion.

Zeta potential was measured using a zeta potential meter (ELS-Z PLUS, OTSUKA ELECTRONICS) to confirm the electrical stability of the Spirulina nanoemulsion prepared in Example 1, and the results are shown in FIG.

5, the zeta potential of the Spirulina nano emulsion prepared in Example 1 was -37.42 mV, confirming that the nano emulsion state was sufficiently stable.

According to Sherman's study (Sherman P. Rheology of dispersed systems, pp. 97-183, In: Industrial Rheology. Academic Press Inc., London, UK (1970), the zeta potential value is +30 mV or more or -30 mV In the case of emulsified particles, as the absolute value of the zeta potential increases, the repulsive force between particles increases and the stability of the particles increases. On the other hand, as the absolute value of the zeta potential approaches zero, particles tend to agglomerate to be.

Experimental Example 7: TEM observation of W / O / W emulsion and Spirulina nano emulsion

The W / O / W emulsions and particles of the Spirulina nano emulsion prepared according to Example 1 were observed with a transmission electron microscope (TEM) (TECNAI, Phillips, Japan) and are shown in Fig.

As shown in FIG. 6, the particles of the W / O / W emulsion are heterogeneous and micro-sized while the Spirulina nano emulsion particles are homogeneously distributed without any phenomenon such as creaming, aggregation and coalescence, Respectively.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (12)

A method for preparing a Spirulina nano emulsion composition comprising the steps of:
(s1) mixing an oil and a surfactant mixed oil (s) and (b) mixing an aqueous phase of spirulina, xanthan or pectin in water, and homogenizing the oil to prepare a W / O emulsion;
(s2) adding walnut or pectin to the W / O emulsion and homogenizing the W / O emulsion to produce a W / O / W emulsion; And
(s3) Nano-emulsifying the W / O / W emulsion.
The composition of claim 1 wherein the oil is selected from the group consisting of corn oil, avocado oil, flaxseed oil, almond oil, ibota wax, perilla oil, olive oil, cacao butter, kapok wax, beef tallow, hydrogenated tallow, apricot kernel oil, spermaceti wax, wheat germ oil, carnauba wax, carnauba wax, liver oil, candelilla wax, Rice germ oil, rice bran oil, sugar cane wax, sasanqua oil, safflower oil, shea butter, and so on. ), Chinese tung oil, cinnamon oil, jojoba wax, olive oil, squalane, shellac wax, turtle oil, soybean oil Tea seed oil, camellia oil, evening primrose oil, lard, Rapeseed oil, Japanese tung oil, rice bran wax, germ oil, horse fat, persic oil, palm kernel oil, palm kernel oil, ), Castor oil, hydrogenated castor oil, castor oil fatty acid methyl ester, sunflower oil, grape oil, bayberry wax, jojoba oil, hydrogenated jojoba ester, But are not limited to, macadamia nut oil, beeswax, mink oil, cottonseed oil, cotton wax, Japanese wax, javanese wax kernel oil, montan wax ), Coconut oil, hydrogenated coconut oil, tri-coconut oil fatty acid glyceride, mutton tallow, and peanut oil.
The method of claim 1, wherein the surfactant is selected from the group consisting of a nonionic surfactant, an anionic surfactant, and a natural surfactant.
The nonionic surfactant according to claim 3, wherein the nonionic surfactant is selected from the group consisting of glycerin fatty acid ester sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester and polyoxyethylene sorbitan fatty acid ester, salt (-COONa), a sulfuric ester (-OSO ₃ Na), a sulfonic acid salt (-SO ₃ Na), and phosphoric acid ester salt is selected from the group consisting of (-PO ₃ Na _2), the natural surfactants include lecithin, Characterized in that it is selected from the group consisting of phosphatidylcholine, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, sphingomyelin, phosphatidylglycerol, stearylamine, dicetylphosphate, ceramide phospholly glycerol, phosphatidylinositol, lanolin, cholesterol and saponin Preparation of Spirulina nanoemulsion composition .
The method of claim 1, wherein the oil phase comprises 40 to 60 wt% oil and 60 to 40 wt% surfactant.
delete The method of claim 1, wherein the aqueous phase comprises water in an amount of 10 to 30% by weight of Spirulina extract, 0.01 to 1% by weight of xanthan or pectin, and the balance.
The method of claim 1, wherein the W / O emulsion is homogenized using a homomixer at 3,500 to 5,500 rpm for 5 to 20 minutes.
The Spirulina nano emulsion composition according to claim 1, wherein the W / O / W emulsion is prepared by homogenizing the W / O / W emulsion at 55 to 65 ° C at 2,500 to 4,500 rpm for 5 to 20 minutes using a homomixer .
The method for producing a Spirulina nano emulsion composition according to claim 1, wherein the wattler or pectin is added to the W / O emulsion at a concentration of 0.1 to 0.5% by weight.
2. The method of claim 1, wherein the nano-emulsification of the W / O / W emulsion is performed by homogenizing three times while maintaining a pressure of 500 to 1,500 bar by using an ultra-high pressure homogenizer (microfluidizer) ≪ / RTI >
An external water phase which is produced according to the production method of any one of claims 1 to 5 and 7 to 11 and in which xanthan gum or pectin is dissolved, an oil phase dispersed in the external water phase, W / O / W type spirulina nanoemulsion composition comprising an inner aqueous phase containing spirulina and xanthan or pectin.

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