ریزپوشانی اسانس کاکوتی با استفاده از مالتودکسترین و صمغ عربی به روش خشک کردن پاششی

نویسندگان
عباس بایگان 1
شیلا صفاییان 2
رضا شاهین فر 3
ژاله خوشخو 2
1 دانشجوی دکترای تخصصی، گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
2 دانشیار گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
3 استادیار مرکز رشد فناوری سلامت ابن سینا، پژوهشگاه ابن سینا، جهاد دانشگاهی، تهران، ایران.
10.52547/fsct.18.120.21
چکیده
انکپسولاسیون یا ریزپوشانی، یکی از روش های مهم برای محافظت اسانس ها در برابر تبخیر، تخریب و حفظ ویژگی های ضد میکروبی در کاهش جمعیت میکروارگانیسم ها در مواد غذایی است. آنالیز GC/MS اسانس کاکوتی نشان داد که بیشترین ترکیبات به ترتیب پولگون (33/10 %)، کارواکرول (10/60 %)، پیپریتنون (9/33 %)، اکالیپتول (8/01 %)، γ-ترپینئول (5/46 %)، ال-منتون (4/79 %) بود. ریزپوشانی اسانس کاکوتی با استفاده از مالتودکسترین و صمغ عربی به نسبت 1:1 با غلظت های مختلف 10 % ، 20 % و 30 % (وزنی/ وزنی) و اسانس با غلظت 2/5 درصد (وزنی/ وزنی) به روش خشک کردن پاششی انجام شد. ویژگی های امولسیون 3/8 =pH، اندازه ذرات 429 nm، شاخص بس پاشیدگی (PDI) 0/681 و پتانسیل زتای 25/8- (mV) بود. بهترین شرایط عملیاتی برای ریزپوشانی اسانس کاکوتی، انتخاب غلظت 30 % (وزنی /وزنی) دیواره با نسبت 1:1 و غلظت 2/5 % (وزنی/ وزنی) اسانس به دست آمد. میکروکپسول تولید شده با 4/7 =pH ، میزان رطوبت 0/9%، اندازه ذرات کم تر از 20 µm، درصد اسانس تام 4/655 %، درصد اسانس سطحی (بسیار ناچیز) 0/018 %، درصد اسانس کپسول شده 60 %، راندمان ریزپوشانی(بالا) 96/65 %، پتانسیل زتای 22/7- (mV)، شاخص بس پاشیدگی 0/375 = PDI، با خاصیت حلالیت در آب و رنگ زرد کم رنگ و بدون هیچ گونه رسوبی به دست آمد. نتایج نشان داد که روش خشک کردن پاششی یک روش مناسب برای ریزپوشانی اسانس کاکوتی است. اسانس کاکوتی در آب نامحلول است ولی با این روش می توان یک میکروکپسول محلول در آب تولید کرد که باتوجه به خاصیت آنتی اکسیدانی و آنتی میکروبیالی اسانس کاکوتی، می توان از آن به عنوان یک نگه دارنده طبیعی و موثر در کاهش باکتری های پاتوژن و افزایش زمان ماندگاری مواد غذایی استفاده کرد.
کلیدواژه‌ها
ریزپوشانی
اسانس کاکوتی
مالتودکسترین
صمغ عربی
خشک کردن پاششی
نگه دارنده طبیعی

موضوعات

عنوان مقاله English

Encapsulation of Essential Oil of Ziziphora clinopodioides Using Maltodextrin and Gum Arabic by Spray Drying Method

نویسندگان English

Abbas Baygan 1
Shila Safaeian 2
Reza Shahinfar 3
Zhaleh Khoshkhoo 2
1 Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran.
2 Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran.
3 Avicenna Health Incubator Center, Avicenna Research Institute, Tehran, Iran.
چکیده English

Encapsulation is one of the most important methods to protect essential oils from evaporation, degradation, and preservation of antimicrobial properties for reducing the number of microorganisms in food. Based on GC/MS analysis, Pulegone (33.10 %), Carvacrol (10.60 %), Piperitenone (9.33 %), Eucalyptol (8.01 %), γ-Terpineol (5.46 %), L- Menthone (4.79 %) were as the major components of phytochemicals of Ziziphoria clinopodioides essential oil (ZEO). Encapsulation of ZEO using maltodextrin and gum arabic in a ratio of 1:1 with different concentrations of 10 %, 20 % and 30 % (w/w) wall, and concentration of 2.5 % (w/w) ZEO by spray drying method was done. Emulsion characteristics were pH = 3.8, particle size = 429 nm, polydispersity index PDI=0.681 and zeta potential = -25.8 mV. The results showed that the best operating conditions for encapsulation of ZEO using maltodextrin and gum arabic by spray drying method, is selection of concentration of 30 % (w/w) wall with ratio of 1:1 and concentration of 2.5 % (w/w) ZEO. The final microcapsul with pH = 4.7, moisture of = 0.9 %, particle size <20 µm, total oil content 4.655 %, surface oil 0.018 %, oil retention 60 %, encapsulation efficiency 96.65 %, zeta potential = -22.7 mV, polydispersity index (PDI) = 0.375 and water-soluble property with light yellow color and without sediment was produced. Spray drying method is a suitable method for encapsulation of ZEO. ZEO is insoluble in water, but a water-soluble microcapsule can be produced with using this method. Due to the antioxidant and antimicrobial properties of zeo, it can be used as a natural and effective preservative in reducing pathogenic bacteria and increasing the shelf life of food.

کلیدواژه‌ها English

Encapsulation
Ziziphora clinopodioides essential oil (ZEO)
Maltodextrin
Gum arabic
Spray drying
natural preservative
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