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KMID : 0380620230550030278
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 3 p.278 ~ p.281
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Application of emulsion containing wheat-bran-derived lipids as a functional cosmetic raw material
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Han Na-Rae
Kim Kyeong-Hoon
Park Jin-Hee
Oh You-Geun
Kim Hong-Sik
Lee Jin-Young
Lee Yu-Young
Kim Mi-Hyang
Kang Moon-Seok
Kim Hyun-Joo
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Abstract
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This study examined the emulsion stability, oxidative stability, and skin-whitening effects of emulsions containing wheat-bran-derived lipids. The emulsions were prepared using soybean oil (control) containing different concentrations of wheat bran-derived lipids. The emulsion stability of the treatments (49.17-52.33%) was higher than that of the control (46.00%). The peroxide values of the emulsions containing wheat-bran-derived lipids were lower than those of the control, regardless of the cultivar or treatment ratio. Moreover, among the treatments, those with 0.3 and 0.7% of jokyoung resulted in the lowest emulsion thiobarbituric acid reactive substances values. The skin-whitening effect of the emulsions containing wheat-bran-derived lipids increased with the lipid content. The highest tyrosinase inhibition rate was observed with the 0.7% jokyoung treatment (71.41%), while the control exhibited the lowest enzyme inhibitory activity (p<0.05). Based on these results, we suggest that wheat-bran-derived lipids can be successfully applied in the cosmetics industry.
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KEYWORD
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Antioxidant activity, Anti-whitening, Emulsion stability, Oxidative stability, Tyrosinase inhibition
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