Method for preparing hydrolyzed plant oil mixture using enzyme and cosmetic using same

Abstract

The present invention relates to a method for preparing a hydrolyzed plant oil mixture using an enzyme and a cosmetic using same and, more specifically, to: a method for preparing bio-converted plant oil, in which lipase and a plant-extracted antioxidant are added to plant oil, followed by hydrolysis, to prepare a hydrolyzed plant oil mixture; and a cosmetic using same. According to the present invention, provided are: a method for preparing a hydrolyzed plant oil mixture using an enzyme, which can significantly improve the stability of a cosmetic by reducing changes in color and odor and the like of prepared bio-converted plant oil, provides excellent usability and emulsification ability, can remarkably improve productivity by improving a preparation process, reduces environmental pollution by an eco-friendly process, and can save energy; and a cosmetic using same.

Description

Method for producing a vegetable oil hydrolyzed mixture using enzymes and cosmetics using the same

[0001] The present invention relates to a method for producing a vegetable oil hydrolysis mixture using enzymes and a cosmetic using the same, and more specifically, to a method for producing a vegetable oil hydrolysis mixture using enzymes and a cosmetic using the same, which can significantly improve the stability of cosmetics by improving discoloration and odor of the produced bio-converted vegetable oil, has excellent usability and emulsifying ability, can dramatically improve productivity by improving the manufacturing process, and can reduce environmental pollution and save energy through an eco-friendly process.

[0002] The content described below merely provides background information related to the present invention and does not constitute prior art.

[0003] Oils are used in cosmetics for a variety of purposes. Specifically, in cosmetics, oils form a hydrophobic film on the skin surface, preventing the penetration of harmful substances and inhibiting moisture evaporation. They are also used as solvents for chemical sunscreens and fat-soluble vitamins.

[0004] Oils used in cosmetics can be broadly categorized into animal oil, vegetable oil, mineral oil, and synthetic oil. Animal oils, similar to sebum, were once widely used, such as lanolin oil derived from sheep's wool. However, due to environmental concerns, animal oils are rarely used in cosmetics today. Furthermore, mineral oil, derived from petrochemicals, is inexpensive and excellent at forming a hydrophobic film on the skin. However, due to the perception that it is derived from petroleum, it is rarely used in cosmetics. Synthetic oils, such as those synthesized from higher fatty acids or higher fatty alcohols derived from vegetable oils, and silicone oil, are widely used in cosmetics due to their lightness, smooth texture, and ease of mass production. However, the growing trend toward environmentally friendly materials is leading to a shift in the use of vegetable oils in cosmetics, replacing synthetic oils like silicone oil. However, most vegetable oils have a heavy texture and a greasy feel, posing challenges for their use in cosmetics.

[0005] To overcome these shortcomings of vegetable oil, there are methods for changing the properties of vegetable oil, that is, methods for making vegetable oil have smaller molecular weights and higher hydrophilicity. These include a chemical method of adding glycerin to vegetable oil and reacting it at a high temperature of over 200°C in the presence of an inorganic catalyst, a method of producing fermented oil using microorganisms that produce lipase, and an enzymatic decomposition method using lipase.

[0006] While chemical reactions offer the advantage of mass production, they also suffer from the disadvantages of high temperature and pressure, which consumes significant energy and can deteriorate the oil, leading to a decline in quality. Furthermore, the production of fermented oil by microorganisms offers the advantage of utilizing the useful substances produced during the microbial fermentation process. However, some of the resulting substances can be irritating, require long production times, and produce a fermentation odor, requiring separate facilities and processes to remove these impurities.

[0007] Specific examples of the production and application of fermented vegetable oils include Korean Patent Publication No. 10-1485315 (registered on January 16, 2015), Korean Patent Publication No. 10-2021-0014499 (published on February 9, 2021), and Korean Patent Publication No. 10-2019-0024155 (published on March 8, 2019).

[0008] In the above prior art patent document, a method is described in which a microorganism producing an ester-decomposing enzyme is selected, oil is added to the culture medium, secondary culture is performed, and the fermented oil is recovered and purified. The fermented oil has the advantage of increasing the polarity of the oil and reducing the surface tension, thereby providing a light feeling of use in cosmetics, as well as improving emulsifying power and increasing dispersing power in water.

[0009] The production of vegetable oil hydrolyzed by lipase enzymes has been studied for the production of biodiesel oil and the reforming of edible oil.

[0010] The application of immobilized lipase in cosmetics is introduced in "Immobilized lipase in the cosmetics industry (Chemical Society Reviews March 2013)". The application of lipase in cosmetics is mainly introduced to create ester or amide type oils rather than using the reversible function of the enzyme to decompose vegetable oils by using immobilized enzymes to form higher fatty acids, fatty alcohols, or fatty amines.

[0011] However, there has been little research on using immobilized enzymes to produce hydrolyzed vegetable oil mixtures and applying them to cosmetics. This is because while lipase-based hydrolyzed vegetable oil mixtures offer the advantages of increased hydrophilicity, a lighter texture, and enhanced emulsion stability, they also suffer from reduced stability, including discoloration and odor. Therefore, research and production of enzyme-treated vegetable oils with commercial value are urgently needed to improve these issues.

[0012] [Prior Art Literature]

[0013] [Patent Document]

[0014] 1. Republic of Korea Patent Publication No. 10-1485315 (registered on January 16, 2015)

[0015] 2. Republic of Korea Patent Publication No. 10-2021-0014499 (Published on February 9, 2021)

[0016] 3. Republic of Korea Patent Publication No. 10-2019-0024155 (Published on March 8, 2019)

[0017] 4. Immobilized lipase in the cosmetics industry (Chemical Society Reviews March 2013)

[0018] The technical problem to be achieved by the present invention is to solve the conventional problems, and to provide a method for manufacturing a vegetable oil hydrolysis mixture using enzymes that can significantly improve the stability of cosmetics by improving discoloration and odor of the manufactured bio-converted vegetable oil, has excellent usability and emulsifying ability, can dramatically improve productivity by improving the manufacturing process, and can reduce environmental pollution and save energy through an eco-friendly process, and a bio-converted vegetable oil with improved stability.

[0019] In order to achieve the above purpose, the present invention

[0020] A method for producing a bio-converted vegetable oil is provided, characterized in that a vegetable oil hydrolysis mixture is produced by adding lipase and a plant-extracted antioxidant to the vegetable oil to hydrolyze the vegetable oil.

[0021] Specifically, the vegetable oil is at least one selected from the group consisting of argan oil, avocado oil, grape seed oil, brie oil, basil oil, camellia oil, canola oil, castor oil, coconut oil, palm oil, palm kernel oil, coffee oil, corn oil, walnut oil, prickly ash oil, green tea seed oil, hemp seed oil, macadamia nut oil, meadowfoam oil, olive oil, pumpkin seed oil, rice bran oil, rosehip oil, safflower oil, sesame oil, sunflower oil, apricot kernel oil, hazelnut oil, walnut oil, pine nut oil, and peanut oil.

[0022] Specifically, the plant-extracted antioxidant is at least one selected from the group consisting of green tea extract, cinnamon extract, thistle extract, golden extract, bokbunja extract, peony extract, cinnamon extract, lacquer tree extract, pomegranate extract, sappan extract, clove extract, areca nut extract, white paper extract, ginkgo leaf extract, atractylodes extract, rhizome extract, atractylodes rhizome extract, atractylodes rhizome extract, rhizome extract, turmeric extract, gardenia extract, tangerine extract, citron extract, rosemary extract, sylvia extract, and sage extract.

[0023] Preferably, the lipase is added in an amount of 0.1 to 15 parts by weight per 100 parts by weight of vegetable oil, and the plant extract antioxidant is added in an amount of 0.1 to 20 parts by weight.

[0024] Preferably, at the time of hydrolysis, at least one chelating agent selected from the group consisting of sodium ethylenediaminetetraacetate, citric acid, and sodium metaphosphate is mixed in an amount of 0.01 to 1 part by weight per 100 parts by weight of vegetable oil.

[0025] Preferably, water is added so that the content is 1 to 15 parts by weight per 100 parts by weight of vegetable oil during hydrolysis.

[0026] Preferably, the bio-converted vegetable oil contains 20 to 80 parts by weight of triglycerides, 1 to 60 parts by weight of diglycerides, 0.1 to 40 parts by weight of monoglycerides, and 0 to 20 parts by weight of free fatty acids.

[0027] In addition, the present invention provides a bio-conversion plant oil produced by the method for producing the bio-conversion plant oil described above.

[0028] In addition, the present invention provides a cosmetic characterized by including the bio-converted vegetable oil described above.

[0029] According to the present invention, the discoloration and odor of the manufactured bio-converted vegetable oil can be improved, thereby significantly improving the stability of cosmetics, and the method for manufacturing a vegetable oil hydrolysis mixture using enzymes that can drastically improve productivity by improving the manufacturing process, reduce environmental pollution through an eco-friendly process, and save energy, and the bio-converted vegetable oil with improved stability can be provided.

[0030] Figure 1 shows the color change of the bioconverted grape seed oil of Example 1 and Comparative Example 1 after storage at 50°C for 1 month.

[0031] Figure 2 shows the color change of the bioconverted sunflower oil of Example 2 and Comparative Example 2 after storage at 50°C for 1 month.

[0032] Figure 3 compares the cleansing effects of cosmetics according to an embodiment of the present invention.

[0033] Below, embodiments of the present invention are described in detail to enable those skilled in the art to easily implement the invention. However, the present invention may be implemented in various different forms and is not limited to the embodiments described herein.

[0034] Throughout this specification, whenever a part is said to "include" a component, this does not mean that it excludes other components, but rather that it may include other components, unless otherwise stated.

[0035] The present invention relates to a method for producing bio-converted vegetable oil using lipase, characterized in that lipase and a plant-extracted antioxidant are added to vegetable oil to hydrolyze the oil, thereby producing a vegetable oil hydrolyzed mixture.

[0036] The vegetable oil used in the present invention may be a known oil used in cosmetics, and specific examples thereof include vegetable oils used in cosmetics such as argan oil, avocado oil, grape seed oil, brie oil, basil oil, camellia oil, canola oil, castor oil, palm oil, palm kernel oil, coffee oil, corn oil, walnut oil, prickly ash oil, green tea seed oil, hemp seed oil, macadamia nut oil, meadowfoam oil, olive oil, pumpkin seed oil, rice bran oil, rosehip oil, safflower oil, sesame oil, sunflower oil, apricot kernel oil, hazelnut oil, walnut oil, pine nut oil, and peanut oil, and two or more types may be mixed and used.

[0037] In the present invention, the lipase may be a lipase obtained from a microorganism such as Candida rugosa, Candida antarctica B, Candida cylindracea, Mucor miehei, Nigella sativa, Thermomyces lanuginosus, Rhizmucor miehei, etc. Specifically, an immobilized lipase may be used, and a commercially available one may also be used. Preferably, an activity of 200 to 1000 IUN / g is used.

[0038] In the present invention, the plant-extracted antioxidant is a solvent extract such as water, and specifically, one or two or more plant extracts such as green tea extract, cinnamon extract, thistle extract, golden extract, bokbunja extract, peony extract, cinnamon extract, lacquer tree extract, pomegranate extract, sappan extract, clove extract, areca nut extract, white paper extract, ginkgo leaf extract, atractylodes extract, rhizome extract, atractylodes rhizome extract, atractylodes rhizome extract, rhizome extract, turmeric extract, gardenia extract, mandarin orange extract, yarrow root extract, rosemary extract, sylvia extract, and sage extract are used.

[0039] In the present invention, 0.1 to 15 parts by weight of immobilized lipase and 0.1 to 20 parts by weight of plant-extracted antioxidant are added to 100 parts by weight of vegetable oil, and water is added so that the final content is 1 to 15 parts by weight to cause a reaction. Preferably, 0.5 to 10 parts by weight of immobilized lipase can be added to 100 parts by weight of vegetable oil in the reactor, and after the reaction, the immobilized lipase can be recovered and reused, and specifically, can be reused up to 10 times. In addition, 0.1 to 10 parts by weight of plant-extracted antioxidant is added, and the final content of water is adjusted to 1 to 15 parts by weight, and the reaction can be carried out by stirring at 100 to 1000 rpm at 20 to 60°C for 1 to 24 hours. In this case, discoloration and odor change of the bio-converted vegetable oil produced can be improved, and the stability of the cosmetic can be significantly improved.

[0040] The reaction temperature and reaction time are adjusted so that the final bio-converted vegetable oil composition consists of 20 to 80 parts by weight of triglycerides, 1 to 60 parts by weight of diglycerides, 0.1 to 40 parts by weight of monoglycerides, and 0 to 20 parts by weight of free fatty acids. In this case, discoloration and odor of the bio-converted vegetable oil produced are improved, thereby significantly improving the stability of the cosmetic, and the enzyme-treated reactant can be used directly in the cosmetic by centrifugation or filtering without a separate process. Preferably, the composition is adjusted so that the composition consists of 40 to 60 parts by weight of triglycerides, 15 to 40 parts by weight of diglycerides, 10 to 30 parts by weight of monoglycerides, and 3 to 15 parts by weight of free fatty acids. In this case, the usability and emulsifying ability of the cosmetic can be further improved.

[0041] Preferably, during hydrolysis, a chelating agent selected from the group consisting of sodium ethylenediaminetetraacetate, citric acid, and sodium metaphosphate is further mixed in an amount of 0.01 to 1 part by weight per 100 parts by weight of the vegetable oil. In this case, discoloration and odor, etc. of the bio-converted vegetable oil produced can be further improved.

[0042] The method for producing enzyme-treated vegetable oil according to the present invention can significantly improve the stability of cosmetics containing enzyme-treated vegetable oil by improving discoloration and odor of the produced enzyme-treated vegetable oil, and can produce bio-converted vegetable oil simply by centrifugation or filtration after enzyme treatment, thereby dramatically improving productivity.

[0043] The present invention also provides a bio-converted vegetable oil produced by the method for producing the bio-converted vegetable oil described above, and a cosmetic comprising the bio-converted vegetable oil. The bio-converted vegetable oil according to the present invention and a cosmetic comprising the bio-converted vegetable oil can significantly improve the stability of the cosmetic by improving discoloration and odor, etc., and have excellent usability and excellent emulsifying ability.

[0044] Hereinafter, the present invention will be described in detail through examples. However, the following examples are only illustrative of the present invention, and the present invention is not limited to the following examples.

[0045] [Example 1]

[0046] In a 1-liter flask, 600 g of grape seed oil, 30 g of immobilized lipase, 20 g of water, 10 g of cinnamon tree extract, and 10 g of citric acid root extract were mixed and reacted at 300 rpm for 8 hours while maintaining the temperature at 35-40°C. After 8 hours of reaction, the reduction rate (conversion rate) of triglycerides was measured to be 44%.

[0047] [Example 2]

[0048] In a 1-liter flask, 600 g of grape seed oil, 36 g of immobilized lipase, and 25 g of water were mixed and reacted at 300 rpm for 8 hours while maintaining the temperature at 35-40°C. After 8 hours of reaction, the reduction rate (conversion rate) of triglycerides was measured to be 48%.

[0049] The discoloration and odor change of the bio-converted grape seed oil manufactured in Example 1 and Comparative Example 1 were tested. The bio-converted grape seed oil manufactured in Example 1 and Comparative Example 1 was left in a constant temperature bath at 50°C for 1 month, and then the color change and odor change were observed. As a result of the observation, as shown in Fig. 1, the color change and odor change of the bio-converted grape seed oil manufactured without including the antioxidant of Comparative Example 1 were significantly more noticeable with the naked eye than the bio-converted grape seed manufactured including the antioxidant of Example 1, and an unpleasant odor was also severely generated. In Fig. 1, 1 represents grape seed oil, 2 represents the bio-converted grape seed oil manufactured without adding an antioxidant of Comparative Example 1, and 3 represents the bio-converted grape seed oil manufactured with the addition of an antioxidant of Example 1.

[0050] [Example 2]

[0051] In a 1-liter flask, 600 g of sunflower oil, 36 g of immobilized lipase, 25 g of water, 20 g of green tea extract, and 0.1 g of disodium ethylenediaminetetraacetic acid were mixed and reacted at 300 rpm for 8 hours while maintaining the temperature at 35-40°C. After 8 hours of reaction, the reduction rate (conversion rate) of triglycerides was measured to be 52%.

[0052] [Comparative Example 2]

[0053] In a 1-liter flask, 600 g of sunflower oil, 36 g of immobilized lipase, and 25 g of water were mixed and reacted at 300 rpm for 8 hours while maintaining the temperature at 35-40°C. After 8 hours of reaction, the reduction rate (conversion rate) of triglycerides was measured to be 58%.

[0054] Discoloration and odor changes were tested for the bio-conversion sunflower oils manufactured in Example 2 and Comparative Example 2. The bio-conversion sunflower oils manufactured in Example 2 and Comparative Example 2 were left in a constant temperature bath at 50°C for 1 month, and then color and odor changes were observed. As a result of the observation, the bio-conversion sunflower oil of Comparative Example 2 showed a change in color compared to the bio-conversion sunflower oil of Example 2, which was observed with the naked eye, and an unpleasant odor was also generated. In Fig. 2, 1 represents sunflower oil, 2 represents the bio-conversion sunflower oil of Comparative Example 2, and 3 represents the bio-conversion sunflower oil of Example 2.

[0055] Although not described in the above examples, thistle extract, golden extract, black raspberry extract, peony extract, cinnamon extract, lacquer tree extract, pomegranate extract, sappan extract, clove extract, areca nut extract, white paper extract, ginkgo leaf extract, atractylodes extract, rhizome extract, atractylodes rhizome extract, rhizome extract, turmeric extract, gardenia extract, mandarin orange extract, rosemary extract, sylvia extract, and sage extract also showed effects equivalent to those of the cinnamon tree extract, yarrow root extract, and green tea extract.

[0056] [Example 3]

[0057] Cleansing cosmetics were prepared using the bio-converted sunflower oil of Example 2, as shown in Table 1 below, and their cleansing effects were compared. The cleansing cosmetics presented here are intended solely for comparison of cleansing effects. In Table 1 below, units are parts by weight.

[0058] [Table 1]

[0059]

[0060] As shown in Figure 3, it can be seen that bio-converted sunflower oil has a superior cleansing effect compared to non-converted sunflower oil.

Claims

1. A method for producing bio-converted vegetable oil, characterized in that a vegetable oil hydrolysis mixture is produced by adding lipase and a plant-extracted antioxidant to vegetable oil and hydrolyzing the oil.

2. In paragraph 1, A method for producing a bio-converted vegetable oil, characterized in that the vegetable oil is at least one selected from the group consisting of argan oil, avocado oil, grape seed oil, brie oil, basil oil, camellia oil, canola oil, castor oil, coconut oil, palm oil, palm kernel oil, coffee oil, corn oil, walnut oil, prickly ash oil, green tea seed oil, hemp seed oil, macadamia nut oil, meadowfoam oil, olive oil, pumpkin seed oil, rice bran oil, rosehip oil, safflower oil, sesame oil, sunflower oil, apricot kernel oil, hazelnut oil, walnut oil, pine nut oil, and peanut oil.

3. In paragraph 1, A method for producing a bio-conversion plant oil, characterized in that the plant-extracted antioxidant is at least one selected from the group consisting of green tea extract, cinnamon extract, thistle extract, golden extract, bokbunja extract, peony extract, cinnamon extract, lacquer tree extract, pomegranate extract, sappan extract, clove extract, areca nut extract, white paper extract, ginkgo leaf extract, atractylodes extract, rhizome extract, atractylodes rhizome extract, atractylodes rhizome extract, rhizome extract, turmeric extract, gardenia extract, tangerine extract, yarrow root extract, rosemary extract, sylvia extract, and sage extract.

4. In paragraph 1, A method for producing bio-converted vegetable oil, characterized in that the lipase is added in an amount of 0.1 to 15 parts by weight and the plant-extracted antioxidant is added in an amount of 0.1 to 20 parts by weight per 100 parts by weight of vegetable oil.

5. In paragraph 1, A method for producing bio-converted vegetable oil, characterized in that, during hydrolysis, 0.01 to 1 part by weight of a chelating agent selected from the group consisting of sodium ethylenediamine tetraacetate, citric acid, and sodium metaphosphate is further mixed with 100 parts by weight of vegetable oil.

6. In paragraph 1, A method for producing bio-converted vegetable oil, characterized in that water is added so that the content of water is 1 to 15 parts by weight per 100 parts by weight of vegetable oil during hydrolysis.

7. In paragraph 1, A method for producing bio-converted vegetable oil, characterized in that the bio-converted vegetable oil contains 20 to 80 parts by weight of triglycerides, 1 to 60 parts by weight of diglycerides, 0.1 to 40 parts by weight of monoglycerides, and 0 to 20 parts by weight of free fatty acids.

8. Bio-conversion vegetable oil produced by the method for producing bio-conversion vegetable oil described in any one of paragraphs 1 to 7.

9. A cosmetic comprising the bio-converted vegetable oil described in Article 8.

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