Optimization nano- complex production of whey protein concentrate- Arabic gum carrier Astaxanthin by using response surface methodology (RSM)

Authors
nafiseh sherafat 1
Habibollah Mirzaei 2
Seid Mahdi Jafari 3
Reza Safari 4
Mahdi Kashaninejad 5
1 PhD Student, Department of Food Materials and Process Design Engineering
2 Department of Food Materials and Process Design Engineering
3 Professor Department of Food Materials and Process Design Engineering
4 Researcher, Caspian Sea Ecology Research Institute, Iranian Fisheries Science Research Institute
5 Professor, Department of Food Materials and Process Design Engineering
Abstract
Astaxanthin is a carotenoid pigment that is used as a repellency for free radicals and active oxygenates, dietary supplements and natural colorants, as well as its therapeutic applications, and has been called natural super-antioxidants. Furthermore, astaxanthin due to its high unsaturate is susceptible to environmental factors, which can be applied encapsulation in suitable coatings and added to food products to be controlled and released under specific conditions. In this research, Astaxanthin encapsulation has been carried out in a combination of Arabic gum and whey protein concentrate. In this stage, the independent variables, the ratio of each of the walls, Arabic gum (0.5, 1, 1.5 w / w), whey protein concentrate (2, 4 and 6 w / w), as well as pH (4.5, 6.5, 8.5) were considered and their effects on turbidity, viscosity, drope size, zeta potential, and stability of nano-complex were investigated. In order to find the optimum pH of the complex formation, the adsorption rate was investigated in a wide range of pH (3-9) and pH 4.5 was determined to for a complex of whey protein concentrate –Arabic gum. Based on the results obtained from the surface response method, the treatment with number -16 (%1.5 GA, % 6 WPC in pH = 4.5) with the least stability, has the highest viscosity and maximum turbidity, the smallest drope size and the highest zeta potential was determined as the optimal sample. In the final, ratio of 6 to 1.5 between WPC and GA came up with the highest complex formation.
Keywords
Gum arabic
whey protein concentrate
nano-complex
optimazation
response surface methodology

Subjects

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Journal of food science and technology(Iran)
Volume 16, Issue 91 - Serial Number 91
September 2019
Pages 219-232