استفاده از بتاکاروتن درون پوشانی شده با پروتئین آب پنیر و کازئین و بررسی اثرات آن در ماندگاری روغن کانولا طی شرایط نگهداری

نویسندگان
سید سجاد ملک حسینی 1
علیرضا شیرازی نژاد 2
سید محمد باقر هاشمی 3
1 １- دانشجوی دکترای گروه علوم و صنایع غذایی، واحد سروستان ، دانشگاه آزاد اسلامی، سروستان، ایران
2 استادیار گروه علوم و صنایع غذایی، واحد سروستان ، دانشگاه آزاد اسلامی، سروستان، ایران
3 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فسا، فسا، ایران
10.52547/fsct.18.118.27
چکیده
ریزپوشانی یک تکنولوژی مناسب جهت گنجاندن عوامل فعال در داخل یک حامل می‌باشد. در این مطالعه نسبت‌های وزنی از دو محلول کازئین و پروتئین آب پنیر به نسبت‌های 70:30، 50:50و 30:70، حاوی 5 درصد وزنی بتاکاروتن در 100 گرم ماده دیواره جهت ریزپوشانی به روش خشک‌کن پاششی مورد مطالعه قرار گرفت. نتایج نشان داد نمونه‌های حاوی 70 درصد پروتئین آب پنیر و 30 درصد کازئین بهترین پارامترهای فیزیکی و شیمیایی را نشان داده است. نتایج نشان داد کارایی ریزپوشانی (426/70 درصد)، ترکیبات فنولی (106/4 میکروگرم/میلی‌گرم)، مهار رادیکالی آزاد (856/36 درصد)، پایداری رنگ بتاکاروتن (176/75 درصد) و FRAP (156/304 میکرومول آهن در گرم) نمونه­ها در خلال افزایش غلظت پروتئین آب پنیر، روندی صعودی را طی نمود ولی اندازه ذرات (086/11 نانومتر) با افزایش غلظت پروتئین آب پنیر به طور معنی‌داری روندی کاهشی را نشان داد. در ادامه مطالعه نمونه نسبت 30 درصد کازئین به 70 درصد پروتئین آب پنیر به عنوان بهترین تیمار معرفی و سپس در سه غلظت (200 ،700 و1200 پی‌پی‌ام) به نمونه روغن کانولا اضافه شد. نتایج نشان داد میزان ترکیبات قطبی، اسیدی، پراکسید نمونه­های روغن در طی زمان روندی صعودی و شاخص پایداری روندی کاهشی را طی نموده است. با افزایش غلظت ریزکپسول تا 1200 پی‌پی‌ام در مقایسه با غلظت کمتر خود میزان عدد قطبی، پراکسید و اسیدی به طور معنی‌داری کمتر بود. در نتیجه گیری نهایی میزان عدد اسیدی، پراکسید و عدد قطبی روغن حاوی 1200 پی‌پی‌ام در کمترین میزان به ترتیب 13/1%، 46/7 میلی‌اکی‌والان اکسیژن بر کیلوگرم روغن و 41/42 درصد بود. بطور کلی نتایج این مطالعه نشان داد پروتئین آب پنیر/کازئین یکی از منابع مهم می‌باشد که می‌توان از آن برای پوشش‌دهی ترکیبات زیست فعال استفاده نمود.
کلیدواژه‌ها
پروتیئن آب‌پنیر
کازئین
بتاکاروتن
ریزپوشانی
روغن کانولا

موضوعات

عنوان مقاله English

Use of beta-carotene encapsulated with whey protein and casein and its effects on the shelf life of canola oil during storage

نویسندگان English

Seyed Sajad Malekhossini 1
Alireza Shirazinejad 2
Seyed Mohammad Bagher Hashemi 3
1 PhD student, Department of Food Science and Technology, Faculty of Agriculture, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
2 Department of Food Science and Technology, Faculty of Agriculture, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
3 Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
چکیده English

Microencapsulation is a suitable technology for incorporating active agents into a carrier. In the present study, the weight ratios of two solutions of casein and whey protein in the ratios of 70:30, 50:50 and 30:70, containing 5% by weight of beta-carotene per 100g of wall material for microencapsulation were studied by spray drying method. The results indicated that samples containing 70% whey protein and 30% casein showed the best physical and chemical parameters. The results showed the efficiency of microencapsulation (70.44%), phenolic compounds (4.11 μg/mg), free radical scavenging (36.86%), dye stability of beta-carotene (75.18%) and FRAP (304.15 μmol of iron/gr). The samples revealed an upward trend during the increase in whey protein concentration. However, the particle size (11.09 nm) showed a decreasing trend with increasing whey protein concentration. In the following, the ratio of 30% casein to 70% whey protein was introduced as the best treatment and then added to the canola oil sample in three concentrations (200, 700 and 1200 ppm). The results indicated that the amount of polar compounds, acidic, peroxide in the oil samples during the upward trend time and the stability index has decreased. With increasing the concentration of microcapsules up to 1200 ppm, the polar content, peroxide and acid numbers were significantly lower compared to their lower concentrations. As a result, the acid number, peroxide and polar number of oil containing 1200 ppm in the lowest amount were 1.13%, 7.46 mA/kg of oil and 42.41%, respectively. In general, the results of this study showed that whey protein/casein is one of the important sources that can be used to coat bioactive compounds.

کلیدواژه‌ها English

Whey protein
Casein
Beta-carotene
Encapsulation
Canola oil
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