Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Comparison of the Biological Activity between a Radiation-processed Natural Extract and a Commercial Counterpart for an Industrial Application

Jo, Cheor-un;Jeong, II-Yun;Kim, Dong-Soo;Son, Jun-Ho;An, Bong-Jeon;Choi, Jeong-Sang;Byun, Myung-Woo

  • Published : 20050800
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Abstract

Irradiation of natural resources extracted with 70% ethanol improves the sample color and make them desirable for application. Using this technology the green tea leaf extract powder was made and applied for the cosmetic composition to investigate its etfect on real industrial application. Electron donating ability, tyrosinase inhibition etfect, and superoxide dismutase-like activity were not changed by addition of irradiated green tea leaf extract powder dissolved into butylene glycol. When I% of the irradiated green tea leaf powder for color improvement were mixed to butylen glycol and 15% of this mixture were added to prepare the cosmetics, a cream lotion, the electron donating ability was sustained. Therefore, the application of irradiation technology to improve quality and physiological activity in industrial cosmetic composition would be beneficial.

Keywords

References

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