درون پوشانی ویتامین D3 با نانوذرات ژلاتین ساخته شده به روش ضد حلال دو مرحله ای

نویسندگان
سمیه میرآقائی 1
زهرا امام جمعه 2
1 دانشجوی دکتری گروه علوم و صنایع غذایی پردیس بین المللی ارس دانشگاه تهران
2 عضو هیئت علمی گروه علوم و صنایع غذایی پردیس کشاورزی و منابع طبیعی دانشگاه تهران
چکیده
ژلاتین یکی از فراوان ترین ماکرومولکول های طبیعی است که به طور گسترده برای تهیه انواع نانو ذرات مورد استفاده قرار می گیرد. در این مطالعه نانو ذرات از ژلاتین تیپ B با روش ضد حلال دو مرحله ای تهیه شد و جهت بهینه سازی نانو ذرات عوامل مختلفی مانند غلظت ژلاتین، استون مصرفی، دما و سرعت همزنی مورد بررسی قرار گرفت. سپس ویتامین D3 در نانو ذره بهینه سازی شده درون پوشانی شد. نتایج پژوهش نشان داد که مطلوب ترین شرایط برای تولید نانو ذرات با غلظت ژلاتین 20 میلی گرم بر میلی لیتر، حجم مصرفی استون 15 میلی لیتر، دمای C ৹40 و سرعت همزنی rpm1000 تعیین شد. اندازه ذره تولیدی با این شرایط 88.6 نانومتر گزارش شد. همچنین مورفولوژی نانو ذره حاصل به شکل کروی با سطحی صاف می باشد که با میکروسکوپ الکترونی روبشی به وضوح قابل مشاهده است. اندازه ذره با افزودن ویتامین D3 به 177.2 نانومتر افزایش یافت که نشان دهنده درون پوشانی نانو ذره می باشد.
کلیدواژه‌ها
اندازه ذره
ویتامین D3
ژلاتین
روش ضدحلال دو مرحله ای

موضوعات

عنوان مقاله English

Encapsulation of Vitamin D3 with Gelatin-Based Nano-Particles Produced by the Two-Step Desolvation Method

نویسندگان English

SOMAYYEH MIRAGHAEI 1
Zahra Emam djomeh 2
1 PhD. student, Department of Food Science and Technology, Aras International Campus University of Tehran
2 Faculty Member of the Department of Food Science and Technology, College of Agriculture & Natural Resources, University of Tehran
چکیده English

Gelatin is one of the most common natural macromolecules which is extensively used for preparing the nanoparticles. In the present study, type B gelatin-based nanoparticles were prepared using a two-step desolvation method and to optimize the nanoparticles, gelatin concentration, consumed acetone, temperature, and stirring speed were examined. Subsequently, vitamin D3 was encapsulated in obtained nanoparticles. Findings of the study indicated that the most optimum conditions for producing the Nanoparticles with 20 mg/ml gelatin concentration were 15 ml acetone consumed volume, 40 temperature and 1000 rpm stirring speed. The size of a produced particle under these conditions was reported as 88.6 nanometers. Also, the morphology of the obtained Nanoparticle was spherical with a smooth surface which was observable through the scanning electron microscope. The size of the afore-mentioned particle increased to 177.2 nanometers followed by the addition of vitamin D3 to the produced nanoparticle which represents the encapsulation of the nanoparticle.

کلیدواژه‌ها English

Vitamin D3
Gelatin
Two-Step Desolvation Method
Droplet diameter
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