Development of Microencapsulation and Nanoencapsulation Techniques for Marine Bioprocessed Food Ingredients and Their Application in Cosmetics

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Project title

Code/計畫編號

95農科-10.1.1-漁-F1(1)

Translated Name/計畫中文名

海洋生技食品微奈米載體技術之研發及其在化妝品之應用

Project Coordinator/計畫主持人

Ke-Liang Chang

Funding Organization/主管機關

Council of Agriculture,Executive Yuan

Co-Investigator(s)/共同執行人

蔡敏郎

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=1270067

Year

2006

Start date/計畫起

01-03-2006

Expected Completion/計畫迄

01-12-2006

Co-Investigator(s)

Min-Lang Tsai

Bugetid/研究經費

870千元

ResearchField/研究領域

食品科技(農)
化學工程

本計畫擬以本土性水產品中所含有的鋅及蝦紅素做為模式成份，建立兩種或三種奈米載體的包覆技術，探討結合不同成份以提高抗氧化效果的方法。並探討運用清除DPPH自由基、螯合亞鐵離子能力、清除超氧陰離子、總抗氧化能力等方法分析及鑑定不同抗氧化活性物質，及包覆這些成份奈米粒之抗氧化特性的方法。所製備出之奈米化海洋生技食品，擬以光散射儀和電子顯微鏡觀察其粒徑，探討其色澤、包覆成份安定性、水溶液中之溶解性（懸浮性），並改良其儲存安定性。本計畫之另一部份則擬探討含有抗氧化海洋生技食品成份奈米粒乳霜的最適製造條件及配方，改進其安全性。進而評估其對於纖維母細胞增生、使用在皮膚上的安全性，以及對於皮膚保濕性、彈性、粗糙度、pH值等的影響。本計畫預期可以研發出微奈米化的抗氧化海洋生物活性物質、進而製出抗氧化海洋活力化妝品，並配合龔老師的計畫評估微奈米化的抗氧化海洋生物活性物質在健康食品的應用。 In the first part of this project, zinc and astaxanthin that can be isolated from domestic marine products will be used as the raw materials. Two to three types of micro- or nano-sized products will be prepared. The antioxidative properties including the scavenging of DPPH free radicals, the chelating of ferrous ions, the scavenging of superoxide ions by encapsulated micro- or nano- zinc/astaxanthin will be examined. Light scattering measurement and scanning electron microscope will be applied to determine the particle size and appearance of nanoparticles. The stability of encapsulated ingredients and their storage stability will be measured.

In the second part of the project, zinc/astaxanthin nanoparticles will be formulated into antioxidative cream. The storage stability of cream containing antioxidative nanoparticles will be examined. The safety of applying the cream on the skin and its moisturizing effect on the skin will be evaluated. Measurement of the elasticity and roughness of skin after applying the cream will also be conducted.

The implementation of this project will help develop microencapsulated and nanoencapsulated antioxidative marine nutraceuticals. Novel antioxidative marine cosmeceuticals will also be developed. The application of these nanoparticles as health food will be evaluated using cell culture model by our collaborator, Professor Kong.

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Development of Microencapsulation and Nanoencapsulation Techniques for Marine Bioprocessed Food Ingredients and Their Application in Cosmetics

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