고분자 흡착층의 입체장해효과를 이용한 라이코펜 색소의 특성분석 = Characterization of lycopene pigments by steric effect of polymer adsorption layer

국문 초록 (Abstract)

천연색소는 색을 발현할 수 있는 물질로서 식품, 화장품, 의약품 등에 사용된다. 천연색소는 동·식물에서 추출하여 만들기 때문에 크기가 균일하지 않으며 특히 적색색소의 경우, 다른 색의 색소에 비해 친유성이 강해 수용액 상태에서 쉽게 응집이 되는 경향이 있다. 또한 응집에 의한 크기변화로 인해 색의 재현이 어려운 문제점이 있다. 적색색소로 기존에 사용했던 동물성 색소인 코치닐 추출 색소는 알레르기를 유발하고 식용으로서의 거부감이 있는 등의 문제점으로 인하여 사용이 기피되는 추세이다. 본 연구에서는 적색의 식물성 색소인 라이코펜 추출물과 치자황색소를 사용하였고 Ball-milling을 이용하여 색소의 크기를 균일하게 만든 후 Asymmetrical flow field-flow fractionation(AsFlFFF), Dynamic light scattering(DLS)를 이용하여 크기를 분석하고 색차계를 이용하여 색을 확인하는 연구를 진행하였다. 실험결과 milling 전에는 색소 입자의 크기가 크고 크기분포가 넓었으나, milling 후에는 크기가 감소하고 크기분포가 좁아짐을 확인하였다. 색차계 측정 결과, milling 시간이 증가함에 따라 밝기, 적색도, 황색도가 높아져서 밝은 적색을 나타내었다.

다국어 초록 (Multilingual Abstract)

Natural pigments are materials that express color and have been used in foods, cosmetics, medicine and so on. Since natural pigments are extracted from animals and plants, they are not uniform in size. Red pigments in particular are more lipophilic than other color pigments and tend to aggregate easily in aqueous solutions which make it difficult to reproduce the specific color due to size change. Found to be an allergen and the growing aversion for it to be used in foods, cochineal pigment, an animal pigment used for red pigments is being used less. In this study, red vegetable pigment lycopene extract and gardenia yellow was made uniform in size by ball-milling, then asymmetrical flow-field flow fractionation (AsFlFFF) and dynamic light scattering (DLS) were used to measure the size, and a color meter was used to confirm the color. Experimental results showed that the pigment particles were large in size and size distribution was wide before milling, but the size of the particles decreased and size distribution narrowed after milling. Color meter measurements showed that as the milling time increased, the size of the pigment particles decreased and the brightness, redness, and yellowness increased indicating a bright red color.

목차 (Table of Contents)

• 요약
• Abstract
• 1. 서론
• 2. 실험방법
• 3. 결과 및 고찰
• 4. 결론
• 감사의 글
• References

참고문헌 (Reference)

1 김동석, "토마토 생육과정에 따른 성분 변화 Ⅱ- Ascorbic acid, Chlorophyll, Carotene, Lycopene 분석을 중심으로-" 한국식생활문화학회 19 (19): 605-610, 2004

2 이동원, "천연색소를 함유하는 유중폴리올(Polyol-in-Oil)립메이크업 제품에 관한 연구" 대한화장품학회 39 (39): 65-73, 2013

3 신현재, "천연 치자 색소의 연구개발 동향" 한국생물공학회 22 (22): 271-277, 2007

4 김일석, "올리브유처리 토마토 분말과 정제 Lycopene이 저장 중 양념육의 물리화학적 및 관능적 특성에 미치는 영향" 한국축산식품학회 29 (29): 334-339, 2009

5 부희옥, "식물유래 천연색소의 항산화 활성" 한국자원식물학회 24 (24): 105-112, 2011

6 김성준, "볼밀링에서 볼 배합비 선택을 위한 혼합물 실험계획 및 분석" 한국품질경영학회 42 (42): 579-590, 2014

7 O. Degant, "Weizenmehle mit erhöhter Wasseraufnahmefähigkeit, sowie Verfahren und Vorrichtung zu deren Herstellung"

8 A. S. Erdem, "The effect of ball size on breakage rate parameter in a pilot scale ball mill" 22 (22): 660-664, 2009

9 N. H. Lee, "Studies on the Stability of Red Pigment In the Opuntia ficus-indica Fruit" 4 : 57-65, 2001

10 T. S. Lee, "Studies on the Determination Method of Monascus Pigment in Foods" 33 (33): 641-644, 2001

11 G. P. Blanch, "Stabilization of all-trans-lycopene from tomato by encapsulation using cyclodextrins" 105 (105): 1335-1341, 2007

12 P. P. dos Santos, "Stability study of lycopene-loaded lipid-core nanocapsules under temperature and photosensitization" 71 : 190-195, 2016

13 M. T. Lee, "Stability of lycopene during heating and illumination in a model system" 78 (78): 425-432, 2002

14 S. Xianquan, "Stability of lycopene during food processing and storage" 8 (8): 413-422, 2005

15 S. S. Guterres, "Poly (DL-lactide) nanocapsules containing diclofenac: I. Formulation and stability study" 113 (113): 57-63, 1995

16 C. T. Kim, "Novel Fabrrication Technology of Food Nanoemulsions" 41 (41): 33-45, 2008

17 D. J. Park, "Nanotechnology and food industry" 35 (35): 35-40, 2002

18 D. J. McClements, "Nanoemulsions versus microemulsions: Terminology, differences, and similarities" 8 (8): 1719-1729, 2012

19 S. H. Ko, "Nanodispersion and Nanoparticle Using Food-Grade Materials" 41 (41): 25-32, 2008

20 H. Fessi, "Nanocapsule formation by interfacial polymer deposition following solvent displacement" 55 (55): 1-4, 1989

21 J. Flanagan, "Microemulsions:A potential delivery system for bioactives in food" 46 (46): 221-237, 2006

22 T. Shibata, "Method for producing green tea in microfine powder"

23 C. J. H. Porter, "Lipids and lipid-based formulations: Optimizing the oral delivery of lipophilic drugs" 6 (6): 231-248, 2007

24 F. A. Dousa, "Influence of ripening stages of tomatoes in the analysis of pesticides by gas chromatography" 25 (25): 1431-1438, 2014

25 C. W. Pouton, "Formulation of lipid-based delivery systems for oral administration: materials, methods and strategies" 60 (60): 625-637, 2008

26 D. J. McClements, "Food-Grade nanoemulsions: Formulation, fabrication, properties, performance, Biological fate, and Potential Toxicity" 51 (51): 285-330, 2011

27 D. J. Park, "Food Nanoparticles" 41 (41): 17-24, 2008

28 F. M. Katubilwa, "Effect of ball size distribution on milling rate" 22 (22): 1283-1288, 2009

29 H. Shin, "Effect of ball size and powder loading on the milling efficiency of a laboratory-scale wet ball mill" 39 (39): 8963-8968, 2013

30 A. R. Patel, "Colloidal delivery systems in foods: A general comparison with oral drug delivery" 44 (44): 1958-1964, 2011

31 D. J. McClements, "Advances in fabrication of emulsions with enhanced functionality using structural design principles" 17 (17): 235-245, 2012