بررسی ویژگی‎های فیزیکی و شیمیایی میکروامولسیون‎های حاوی بتا- سیتواسترول بر پایه روغن‎ کنجد

نویسندگان
عاطفه پورجاهد
حبیب اله عباسی
استادیار
چکیده
در سال‎های اخیر، فیتواسترول‏ها به طور گسترده‏ای به عنوان یک افزودنی در مواد غذایی با هدف تنظیم سطح کلسترول پلاسما، و نیز به عنوان افزودنی در مواد آرایشی و داروسازی مورد استفاده قرار گرفته‎اند. نقطه ذوب بالا و نامحلول بودن آن‎ها در آب و روغن، افزودن فیتواسترول‎ها را به مواد غذایی با مشکل مواجه می‎کند. در این مطالعه، میکروامولسیون‎هایی حاوی بتا- سیتواسترول با فرمولاسیون مختلف از ترکیب روغن کنجد و توئین 80 به عنوان سورفکتانت و مخلوط اتانول/ پروپیلن گلیکول به عنوان کوسورفکتانت تهیه شد و برای کاهش اندازه ذره از هموژنایزر اولتراسونیک استفاده گردید. درصد روغن و همچنین نسبت سورفکتانت: کوسورفکتانت در نمونه‎ها تغییر داده شد تا فرمولاسیون بهینه به‎دست آید. میانگین قطر حجمی ذرات حدود 50 نانومتر وپایین‎تر بود. ارتباط معناداری بین افزودن بتا- سیتواسترول به نمونه‎ها و میانگین قطر حجمی و شاخص پراکندگی میکروامولسیون‎ها یافت نشد(05/0<p). همچنین میانگین قطر حجمی، با افزایش درصد روغن و افزایش نسبت سورفکتانت: کوسورفکتانت به طور معناداری افزایش یافت(05/0>p). متوسط شاخص پراکندگی همه نمونه‎ها زیر 5/0 بود. ویسکوزیته و کشش سطحی نمونه‎ها با افزایش درصد روغن و اقزودن بتا- سیتواسترول به نمونه‎ها به طور معناداری افزایش یافت(05/0>p). همچنین پایداری نمونه‎ها در دماهای مختلف پیش‎بینی شده برای نگهداری و استفاده مطلوب بود. بهترین نتایج به دست آمده برای نمونه حاوی 40 درصد روغن، با نسبت سورفکتانت: کوسورفکتانت 1:2 بود که افزودن بتا- سیتواسترول به آن، تاثیر نامطلوبی بر نتایج به دست آمده نداشت.
کلیدواژه‌ها
میکروامولسیون
روغن
سورفکتانت
کوسورفکتانت

موضوعات

عنوان مقاله English

Physical and chemical properties of β-sitosterol containing microemulsions based on sesame oil

نویسندگان English

Atefeh Pourjahed
Habib-Allah Abbasi
Assistant Professor
چکیده English

In recent years, phytosterols have been widely used as an additive in foods to regulation cholesterol level in the plasma, in cosmetics and pharmaceuticals. The high melting point and insolubility in water and oil make it difficult to add phytosterols to food. In this study, microemulsion containing β-sitosterol with different formulations were prepared from sesame oil and tween 80 as surfactant and a mixture of ethanol/propylene glycol as cosurfactant; An ultrasonic homogenizer was used to reduce the particle size. Oil percentage and the ratio of surfactant: cosurfactant was changed in the samples to obtain an optimal formulation. The mean particle diameter was about 50 nm and lower. There was no significant relationship between β-sitosterol containing, mean diameter and polydispersity index of microemulsions (p>0.05). The mean particle diameter was increased when oil content and the ratio of surfactant: cosurfactant increased (p<0.05). Poly dispersity index of the samples were below 0.5. The viscosity and surface tension of the samples increased with the increase in oil content and β-sitosterol addition (p <0.05). The stability of the samples was also predicted at various temperatures. The best results were obtained for the sample containing 40% oil, with a surfactant: cosurfactant ratio of 2:1, and the addition of β-sitosterol did not have an adverse effect on the results.

کلیدواژه‌ها English

Microemulsion
Oil
surfactant
cosurfactant
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 89
تیر 1398
صفحه 301-313