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KMID : 0604520150410040295
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Journal of the Society of Cosmetic Scientists of Korea
2015 Volume.41 No. 4 p.295 ~ p.302
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Preparation and Evaluation of Microcapsule/Emulsions via the Electroatatic Interations of Polysaccharide and Protein
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Choi Yu-Ri
Lim Hyung-Jun
Lee John-Hwan
Oh Seong-Geun
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Abstract
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A novel microcapsule/emulsions for cosmetics was studied. Our present studies demonstrate that the biopolymer- stabilized microemulsion composed of polysaccharide and protein can encapsulate and stabilize remarkably coenzyme-Q10 (Q10). Polysaccharide and protein complex were incorporated in the microcapsule in order to reinforce the physical strength of the microspheres. We compared the long-term stability of the activity of Q10 in biopolymer- stabilized microemulsion. There was no noticeable negative effect on the activity of Q10. Optical microscope (OM) and transmission electron microscope (TEM) showed that microcapsules were spherical and had a smooth surface. Consequently, the polysaccharide/protein emulsion produced in this study may be beneficial in improving the emulsion stability and the protection capability of labile substances.
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KEYWORD
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biopolymer, soy protein, polysaccharide/protein complexes, electrostatic interactions, emulsion stabilization
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