Archives of Pharmacal Research

, Volume 28, Issue 7, pp 859–865 | Cite as

Application of microencapsulated isoflavone into milk

  • Byung-Ju Jeon
  • Nam-Chul Kim
  • Eun-Mi Han
  • Hae-Soo Kwak
Articles Drug Efficacy


This study was designed to develop a microencapsulated, water-soluble isoflavone for application into milk and to examine the hypocholesterolemic effect of such a milk product in a rat diet. The coating material was medium-chain triglyceride (MCT) and the core material was water-soluble isoflavone. The microencapsulation efficiency was 70.2% when the ratio (w/w) of coating material to core material was 15∶1. The isoflavone release from the microcapsules was 8% after 3-day storage at 4°C. Inin vitro study, 4.0–9.3% of water-soluble isoflavone in simulated gastric fluid was released in the pH range of 2 to 5 after 60 min incubation; however, in simulated intestinal fluid at pH 8,87.6% of isoflavone was released from the capsules after 40 min incubation time. In sensory analysis, the scores of bitterness, astringency, and off-taste in the encapsulated isoflavone-added milk were slightly, but not significantly, different from those in uncapsulated, isoflavone-added milk. In blood analysis, total cholesterol was significantly decreased in the isoflavone-added group compared with that in the control after 6-week feeding. Therefore, this study confirmed the acceptability of MCT as a coating material in the microencapsulation of water-soluble isoflavone for application into milk, although a slight adverse effect was found in terms of sensory attributes. In addition, blood total cholesterol was lowered in rats which had been fed a cholesterol-reduced and microencapsulated, isoflavone-added milk for 6 weeks.

Key words

Microencapsulation Water-soluble isoflavone Medium-chain triglyceride Milk 


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Copyright information

© The Pharmaceutical Society of Korea 2005

Authors and Affiliations

  • Byung-Ju Jeon
    • 1
  • Nam-Chul Kim
    • 1
  • Eun-Mi Han
    • 1
  • Hae-Soo Kwak
    • 1
  1. 1.Department of Food Science and TechnologySejong UniversitySeoulKorea

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