반응표면분석을 통한 갈근의 추출 조건 최적화 및 갈근 추출물 함유 수용성 키토산/폴리-γ-글루탐산 나노 입자의 특성 분석 (Optimization of extraction conditions of kudzu root through response surface methodology and characterization of kudzu root extract-loaded water-soluble chitosan/poly-γ-glutamic acid nanoparticles)

서지정보

· 발행기관 : 한국식품과학회
· 수록지 정보 : 한국식품과학회지 / 56권 / 2호 / 219 ~ 227페이지
· 저자명 : 장천, 백유진, 이지수, 이현규

초록

This study was conducted to explore the optimization of accelerated solvent extraction of kudzu root to enhance the isoflavones and puerarin contents of the product. The extracts were encapsulated in water-soluble chitosan (WCS)/poly- γ-glutamic acid (γ-PGA) nanoparticles (WCS/γ-PGA NPs) to improve their solubility. Under optimal conditions (95% ethanol concentration, 75°C extraction temperature), the extraction process yielded kudzu root extracts with 22.60% isoflavone content and 21.10% puerarin content. As the concentration of kudzu root extracts was increased, use of WCS/ γ-PGA NPs led to a significant increase in the particle size and loading efficiency (p<0.05), maintaining consistent homogeneity regardless of the extract concentration. Furthermore, lyophilized WCS/γ-PGA nanoparticles exhibited remarkable redispersibility (less than 1) and increased the solubility by two-fold compared with those of water-dissolved kudzu root extracts. These findings highlight the potential of optimized extraction conditions and WCS/γ-PGA nanoparticle encapsulation and may expand the applications of kudzu root extracts within the food industry.

영어초록

This study was conducted to explore the optimization of accelerated solvent extraction of kudzu root to enhance the isoflavones and puerarin contents of the product. The extracts were encapsulated in water-soluble chitosan (WCS)/poly- γ-glutamic acid (γ-PGA) nanoparticles (WCS/γ-PGA NPs) to improve their solubility. Under optimal conditions (95% ethanol concentration, 75°C extraction temperature), the extraction process yielded kudzu root extracts with 22.60% isoflavone content and 21.10% puerarin content. As the concentration of kudzu root extracts was increased, use of WCS/ γ-PGA NPs led to a significant increase in the particle size and loading efficiency (p<0.05), maintaining consistent homogeneity regardless of the extract concentration. Furthermore, lyophilized WCS/γ-PGA nanoparticles exhibited remarkable redispersibility (less than 1) and increased the solubility by two-fold compared with those of water-dissolved kudzu root extracts. These findings highlight the potential of optimized extraction conditions and WCS/γ-PGA nanoparticle encapsulation and may expand the applications of kudzu root extracts within the food industry.

참고자료

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