Park Shinjae, Mun Saehun, Kim Yong-Ro
Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea.
Center for Food and Bioconvergence, Seoul National University, Seoul, 08826 Republic of Korea.
Food Sci Biotechnol. 2020 Aug 1;29(10):1373-1380. doi: 10.1007/s10068-020-00792-w. eCollection 2020 Oct.
Rosemary extract (RE) has significant antioxidant and antibacterial properties; however, the application of RE to areas with an aqueous solution is limited due to its poor solubility. There is a need for research focused on finding a method to improve water solubility for incorporating RE into aqueous systems, such as food and cosmetic. Therefore, in this study, the micellar solubilization of RE is conducted using four types of surfactants (Tween 20, polyglyceryl-10-laurate, polyglyceryl-10-myristate, and polyglyceryl-10-monooleate) to increase the water solubility of RE and the effects of various surfactant types and concentration on solubility were investigated. Antibacterial activities of the mixture solutions containing RE and surfactants were also examined. The water solubility of RE significantly improved when surfactants were added into the RE solution and especially in polyglyceryl-10-monooleate, with the longest tail, was the most effective for increasing solubility. In terms of the antibacterial effect on , it was observed that a relatively lower concentration of surfactants was effective. The results of this study provide useful information for the development of a new RE-loaded delivery system for food and cosmetic application.
迷迭香提取物（RE）具有显著的抗氧化和抗菌性能；然而，由于其溶解性差，将RE应用于水溶液体系受到限制。需要开展研究，重点寻找一种提高其水溶性的方法，以便将RE纳入食品和化妆品等水性体系。因此，在本研究中，使用四种类型的表面活性剂（吐温20、聚甘油-10-月桂酸酯、聚甘油-10-肉豆蔻酸酯和聚甘油-10-单油酸酯）对RE进行胶束增溶，以提高RE的水溶性，并研究了不同类型表面活性剂及其浓度对溶解度的影响。还考察了含有RE和表面活性剂的混合溶液的抗菌活性。当向RE溶液中添加表面活性剂时，RE的水溶性显著提高，尤其是聚甘油-10-单油酸酯，其具有最长的尾部，对提高溶解度最为有效。就其抗菌效果而言，观察到相对较低浓度的表面活性剂是有效的。本研究结果为开发用于食品和化妆品应用的新型载RE递送系统提供了有用信息。
