Volume 16, Issue 86 (2019)                   FSCT 2019, 16(86): 163-172 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Karimi sani I, Alizadeh M, Pirsa S, Moghaddas Kia E. An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography. FSCT 2019; 16 (86) :163-172
URL: http://fsct.modares.ac.ir/article-7-20969-en.html
An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography
Iraj Karimi sani1 , Mohammad Alizadeh 2, Sajjad Pirsa3 , Ehsan Moghaddas Kia3
1- Food science and Technology Department, Urmia University
2- Food Science and Technology Department, Urmia University , malizadeh@outlook.com
3- Food Science and Technology Department, Urmia University
Abstract:   (3001 Views)
Today, Melissa essential oil has been drawn a lot of attention in food researches. This essential oil has good antioxidant and antimicrobial activity, so it is a good candidate to incorporate in the nutritional and biological systems. The aim of this study was to investigate the release of Melissa essential oil (encapsulated via isolated proteins and sodium caseinate) in yoghurt by dispersive liquid-liquid microextraction (DLLME) /gas chromatography technique. In this study, yogurt samples with different percentages of essential oil (0, 0/75, 1/5 g/l) were prepared by sonication method. The effect of two factors, including storage time (1, 11 , 21 days) and the percentage of encapsulated essential oil on the gas chromatography profile were studied based on the central composite design (CCD). 10 grams of yogurt samples containing various percentages of essential oil was centrifuged and the liquid part was passed through a sterilization filter. The released essential in the yogurt was extracted (from the liquid part) by DLLME method and was injected into the gas chromatography and its chromatographic profile (total peak area and total peak height) was investigated. The results show that there is a significant relationship between the total peak area and the amount of essential oil released into the yogurt. By studying total peak area in chromatography, it is possible to estimate the amount of essential oil released into the yogurt sample, and it is possible to study the rate of release.
Keywords: Melissa essential oil, Encapsulation, Release, Dispersive liquid-liquid microextraction, Gas chromatography
Full-Text [PDF 1063 kb]   (2221 Downloads)    
Article Type: Original Research | Subject: Microscopic microscopy
Received: 2018/05/17 | Accepted: 2018/10/9 | Published: 2019/04/15
Add your comments about this article : Your username or Email:
CAPTCHA
Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.