مقایسه روش کم انرژی و پرانرژی در ساخت نانوامولسیون روغن هسته انار حاوی مخلوط سورفکتانت های غیر یونی

نویسندگان
1 گروه علوم و صنایع غذایی دانشکده کشاورزی دانشگاه ارومیه
2 گروه علوم و صنایع غذایی، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج
چکیده
روغن هسته انار روغن خوراکی استخراج شده از ضایعات فراوری میوه انار است که به دلیل دارا بودن مقادیر زیاد پونیسیک اسید و ترکیبات پلی فنولی طیف وسیعی از فعالیت­های بیولوژیکی و سلامت افزایی را نشان می­دهد. به دلیل حلالیت کم و حساسیت زیاد به اکسیداسیون، به منظور استفاده از این روغن در صنایع غذایی و نوشیدنی، سامانه های انتقال برپایه نانوامولسیون پیشنهاد مناسبی می­باشند. نانوامولسیون­ها می­توانند با استفاده از روش­های پر انرژی یا کم انرژی ساخته شوند که هر کدام دارای مزایا و محدودیت­هایی می­باشند. در این پژوهش تشکیل نانوامولسیون­های روغن هسته انار حاوی سورفکتانت­های غیر یونی (اسپن 80 و توئین 80) با استفاده از روش پرانرژی (سونیکاسیون) و روش کم انرژی (امولسیون سازی خود به خودی) مورد بررسی و مقایسه قرار گرفت. اثر غلظت سورفکتانت بر میانگین اندازه قطرات نانوامولسیون­ها نشان داد هر دو روش قادر به تشکیل نانوامولسیون­ها با اندازه قطرات ریز (کمتر از 150 نانومتر) هستند اما روش خود به خودی نیاز به سورفکتانت بیشتری برای تشکیل قطرات ریز دارد. اثر دمای نگهداری (4، 25 و 55 درجه سلسیوس) بر پایداری فیزیکی نانوامولسیون­های منتخب نشان داد نانوامولسیون­های تهیه شده در هر دو روش در دمای پایین (4 درجه سلسیوس) به خوبی پایدار بودند اما در دمای بالا (55 درجه سلسیوس) به دلیل رشد قطرات دچار ناپایداری شدند. همچنین مطالعات اکسیداتیو نانوامولسیون­های منتخب در طول 30 روز نگهداری نشان داد روغن امولسیون شده به روش کم انرژی نسبت به روغن امولسیون شده به روش پرانرژی پایداری اکسیداتیو بیشتری داشت.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Comparison of low energy and high energy methods in fabrication of pomegranate seed oil nanoemulsion containing mixed non-ionic surfactants

نویسندگان English

Saeed Sadeghi 1
Mirkhalil Pirouzifard 1
zahra emam djomeh 2
1 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
2 Department of Food Science & Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
چکیده English

Pomegranate seed oil (PSO) is an edible oil extracted from industrial wastes of pomegranate processing presented a wide range of biological effects because of its high punicic acid and polyphenolic compounds. Due to its low solubility and high oxidation sensitivity, nanoemulsion (NE)-based delivery systems are recommended to use this oil in the food and beverage industries. NEs can be fabricated from high-energy or low-energy methods, which each have advantages and limitations. In this study, we compared a high-energy method (sonication) with a low-energy method (spontaneous emulsification) to form PSO NEs based on mixed non-ionic surfactants (Span 80, Tween 80). The effect of surfactant concentration on NE droplet size showed that both methods were able to produce emulsions with ultrafine droplets (d < 150 nm), but the low energy required higher surfactant. Moreover, the effect of various storage temperatures (4, 25 and 55 ºC) on the physical stability of the selected NEs highlighted the stimulated droplets coalescences at higher temperature (55 ºC) leading to relatively unstable NEs in contrast to complete stable ones achieved at mild condition (4 ºC). Furthermore, the oxidative studying (30 days) showed that NE produced by high energy method was significantly (p<0.05) more sensitive compared to similar counterparts formed by low energy method.

کلیدواژه‌ها English

Nanoemulsion
Pomegranate seed oil
Spontaneous Emulsification
Sonication
Emulsion stability
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