اصول و مبانی الکتروپاشش و کاربرد آن در نانوریزپوشانی ترکیبات غذایی

نویسندگان
متین سلیمانی فر 1
سید مهدی جعفری 2
الهام اسدپور 3
1 دانشجوی دکتری علوم و صنایع غذایی، گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان، دامغان، ایران
2 استاد دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
3 استادیار گروه علوم و صنایع غذایی، موسسه آموزش عالی بهاران، گرگان، ایران
10.52547/fsct.17.99.163
چکیده
ریز پوشانی یکی از مهم ترین فرآیندهایی است که به منظورریزپوشانی یکی از مهم­ترین فرآیندهایی است که به منظور بهبود پایداری شیمیایی ترکیبات معطر و فرار، جلوگیری از برهمکنش­های نامطلوب آنها با ترکیبات غذایی، و رهایش هوشمند آنها به درون محصول در صنعت غذا انجام می­گیرد. ریزپوشانی را می­توان به صورت فرآیند پوشاندن یک ماده درون ماده دیگر و در نتیجه تولید ذراتی با قطر چند نانومتر تا چند میلی متر تعریف نمود. با توجه به حساسیت ترکیبات زیست فعال، روش­های مختلفی برای ریزپوشانی وجود دارد که الکتروریزپوشانی یا انجام عملیات ریزپوشانی با استفاده از فرایندهای الکتروهیدرودینامیک (الکتروپاشش) به عنوان روشی ساده و مؤثر جهت حفظ و افزایش زیست دسترسی این دسته از ترکیبات معرفی شده که توانسته است طی سال­های اخیر مورد توجه محققین صنایع غذایی و دارویی قرار گیرد. الکتروپاشش به عنوان یکی از روش­های پاشش مایع به علت تولید قطرات با سایز بسیار ریز و توزیع یکسان از اهمیت بسیار بالایی برخوردار است. یکی از مزیت­های سامانه الکتروپاشش این است که کنترل بالایی روی توزیع و پراکندگی اندازه ذرات، با ذرات تقریبا یکنواخت وجود دارد. همچنین کپسول­های تهیه شده با دستگاه الکتروپاشش توانایی زیادی در جلوگیری از تخریب کاروتنوئیدها و ویتامین­ها و سایر ترکیبات حساس به حرارت دارند. در واقع در طی ریزپوشانی ترکیبات غذایی، آنزیمی و یا مواد دیگر (مانند انواع روغن­های فرار، مواد مولد طعم و رنگ، آنزیم­ها و غیره) در اندازه میکرو یا نانو توسط مواد دیواره که می­توانند انواع لیپیدها، بیوپلیمرهای پروتئینی و پلی ساکاریدی و یا کمپلکس آنها باشند احاطه و در برابر عوامل خارجی محافظت می­شوند. لذا در این مقاله سعی شده است، به معرفی جامع فرآیند الکتروپاشش، مبانی فرآیند، روش اجرا و کاربردهای آن در ریزپوشانی مواد غذایی که از اهمیت و جایگاه ویژه­ای در حوزه صنایع غذایی و دارویی برخوردار می­باشند، پرداخته شود.
کلیدواژه‌ها
الکتروپاشش
ریزپوشانی
مواد غذایی
ترکیبات زیست فعال

موضوعات

عنوان مقاله English

Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds

نویسندگان English

matin soleimanifar 1
Seid Mahdi Jafari 2
Elham Assadpour 3
1 PhD Student of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran.
2 . Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciencesand Natural Resources, Gorgan, Iran
3 Assistant Professor, Department of Food Science and Technology, Baharan Institute of Higher Education, Gorgan,
چکیده English

Nanoencapsulation is one of the most important processes to improve the chemical stability of aromatic and volatile compounds, to prevent their undesirable interactions with food ingredients, and their intelligent release into the food industry. Encapsulation may be defined as the process to entrap one substance within another substance, thereby producing particles with diameters of a few nm to a few mm. Due to the sensitivity of the bioactive compounds, there are different encapsulation techniques. In recent years, electroencapsulation or encapsulation using electrohydrodynamic processes (electrospinning and elcrospraying) which is a simple and effective technique to preserve and increase bioavailibility of components, has attracted particular attention of food and drug scientists. Electrospray is very important as one of the liquid spraying methods due to the production of tiny droplets and uniform distribution. One of the advantages of the electrospray system is that it has high control over the particle size distribution, with the particles almost uniform. Electrospray capsules also have the potential to prevent the destruction of carotenoids and vitamins. In addition to the protective effects of encapsulation on nutrients, they can also be used to improve the fluidity, transport, and displacement properties of materials, since they are solid form rather than liquid. In fact, during the microencapsulation of nutrients, enzymes or other substances (such as volatile oils, taste and colorants, enzymes, etc.) in micro or nano size by wall materials that can form lipids, protein biopolymers and polysaccharides or their complex is surrounded and protected from external factors. This article briefly describes the properties of the electrospray method and its applications.

کلیدواژه‌ها English

Electrospray
Encapsulation
Food Ingredients
Bioactive compounds
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مجله علوم و صنایع غذایی ایران
دوره 17، شماره 99 - شماره پیاپی 99
اردیبهشت 1399
صفحه 163-176