Volume 15, Issue 85 (2019)
FSCT 2019, 15(85): 305-316 |
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Akbarlou S, Alizadeh Khaledabad M, pirsa S, mohtarami F. Encapsulation of pomegranate seed oil by sodium caseinate, arabic gum and beta-cyclodextrin. FSCT 2019; 15 (85) :305-316
URL: http://fsct.modares.ac.ir/article-7-16806-en.html
URL: http://fsct.modares.ac.ir/article-7-16806-en.html
1- Food Science and technology Department, Agriculture Faculty, Urmia University, Iran.
2- Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia, Iran.
3- Food science and technology Department, Agriculture Faculty, Urmia University, Urmia, Iran
2- Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia, Iran.
3- Food science and technology Department, Agriculture Faculty, Urmia University, Urmia, Iran
Abstract: (4859 Views)
The aim of the study was to determine the Suitable concentration of Arabic gum, sodium caseinate and beta-cyclodextrin to encapsulation of pomegranate seed oil. For this purpos Beta-cyclodextrin, sodium caseinate and Arabic gum as wall covering by Mixture Design for trapping pomegranate seed oil were used and Then optimized samples with the least turbidity to determine viscosity, encapsulation efficiency, SEM, FT-IR and DLS were choiced. Turbidity of treatments increased at high levels of sodium caseinate as well as in the combination of Arabic gum with beta-cyclodextrin in lack of sodium caseinate. Results of Viscosity showed that the sample containing beta-cyclodextrin-sodium caseinate had a high viscosity than the Arabic gum-sodium caseinate. The maximum encapsulation efficiency was observed in sample containing of sodium casheinate (37.1%) and Arabic gum (62.9%), which had the lowest surface oil. According to the results of DLS , the smallest capsule diameter was related to the sample containing of beta-cyclodextrin and sodium caseinate (439 nm), and had an inverse relationship the diameter of the capsules with the polydispersity index, and values of Zeta potential in the sample containing 62.9% Arabic gum + 37.1% Sodium caseinate was maximum (-25.7). FT-IR results showed the electrostatic interactions in the formation of capsules and their stability. According to SEM images, the capsules irregularly and different morphologically were formed. Therefore, according to the results, 37.1% sodium caseinate and 62.9% Arabic gum is suggested for encapsulation of pomegranate seed oil.
Article Type: Original paper |
Subject:
Food quality control
Received: 2018/01/31 | Accepted: 2019/03/15 | Published: 2019/03/15
Received: 2018/01/31 | Accepted: 2019/03/15 | Published: 2019/03/15
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