تولید شیر فراسودمند حاوی دارچین با استفاده از سیستم نانولیپوزوم

نویسندگان
شبنم ایمانی 1
آیناز علیزاده 2
مهناز طبیبی آذر 3
حامد همیشه کار 4
لیلا روفه گری نژاد 5
1 دانشجوی دکتری تخصصی گروه علوم وصنایع غذایی ،واحد تبریز ،دانشگاه آزاداسلامی ، تبریز ،ایران
2 دانشیار گروه علوم وصنایع غذایی ،واحد تبریز ،دانشگاه آزاداسلامی ، تبریز ،ایرا
3 دانشیار، گروه علوم وصنایع غذایی ، دانشکده تغذیه وعلوم غذایی ، دانشگاه علوم پزشکی تبریز ، تبریز ،ایران
4 استاد مرکز تحقیقات کاربردی داروئی ، دانشگاه علوم پزشکی تبریز ، تبریز ،ایران
5 گروه علوم وصنایع غذایی ،واحد تبریز ،دانشگاه آزاداسلامی ، تبریز ،ایران
10.52547/fsct.19.124.53
چکیده
دارچین به دلیل دارا بودن ترکیبات فنلی متعدد، اثرات سلامتی بخش و درمانی ثابت‌شده‌ای دارد. از طرف دیگر، استفاده از سیستم های حامل برای غلبه بر ناسازگاری های موجود بین ماتریکس غذا و ترکیبات زیست فعال با هدف غنی سازی مواد غذایی اهمیت ویژه ایی پیدا کرده است. بنابراین، جهت تولید محصولی فراسودمند و افزایش رغبت به مصرف شیر، در مطالعه حاضر شیر پرچرب غنی‌شده با دارچین توسط سیستم نانولیپوزومی به همراه هیدرولیزات زئین تهیه گردید. کارایی انکپسولاسیون، ظرفیت بارگیری، اندازه ذرات و توزیع اندازه ذرات لیپوزوم­های تهیه‌شده مورد ارزیابی قرار گرفت و سپس میزان ترکیبات فنولی کل، فعالیت آنتی‌اکسیدانی، شاخص رنگ، ویسکوزیته و خواص حسی شیرهای غنی‌شده در روز اول و هفتم موردبررسی قرار گرفت و نتایج با شیر حاوی عصاره دارچین و شیر شاهد (بدون دارچین) مقایسه گردید. اندازه ذرات و توزیع سیستم لیپوزومی به ترتیب در محدوده 376-403 نانومتر و 54/0-63/0 و کارایی ریزپوشانی و ظرفیت بارگیری نیز به ترتیب بالاتر از 85 و 53 درصد به دست آمد. نتایج به‌دست‌آمده حاکی از آن بود که افزودن دارچین با استفاده از سیستم لیپوزومی اثر معنی‌داری روی خصوصیات شیر غنی‌شده ندارد و مشابه نمونه شاهد ارزیابی شد. میزان ترکیبات فنولی و فعالیت آنتی‌اکسیدانی شیر غنی‌شده با دارچین توسط سیستم لیپوزومی در روز هفتم بالاتر از نمونه شاهد و همچنین نمونه غنی‌شده توسط عصاره دارچین بود. از لحاظ رنگ نیز افزودن دارچین به‌صورت عصاره منجر به کاهش روشنایی، افزایش قرمزی و افزایش زردی شیر گردید در حالیکه به‌صورت سوسپانسیون مشابه نمونه شاهد ارزیابی گردید. از لحاظ حسی نمونه غنی‌شده توسط دارچین با استفاده از سیستم لیپوزومی به دلیل عدم تأثیر منفی روی خواص حسی مشابهت بالایی با نمونه شاهد داشت و اختلاف معنی‌داری بین این دو نمونه مشاهده نگردید.
کلیدواژه‌ها
غذای فراسودمند
شیر
سیستم لیپوزومی
دارچین

موضوعات

عنوان مقاله English

Production of functional milk containing cinnamon using a nanoliposome system

نویسندگان English

shabnam imani shah abadi 1
Ainaz Alizadeh 2
Mahnaz Tabibiazar 3
Hamed Hamishehkar 4
Leila Roufegarinejad 5
1 Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran.
2 Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran
3 Department of Food Science and Technology, Faculty of nutrition and food sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
4 Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
5 Department of Food Science and Technology, Faculty of nutrition and food sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
چکیده English

Cinnamon has proven health and healing effects due to its numerous phenolic compounds. On the other hand, the use of nanoliposome to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. Therefore, in order to produce a functional product and increase the desire to consume milk, in the present study, high-fat milk enriched with cinnamon was prepared by a nanoliposomal system with zein hydrolysate. Encapsulation efficiency, loading capacity, particle size, and particle size distribution of the prepared liposomes were evaluated and then the amount of total phenolic compounds, antioxidant activity, color index, viscosity, and sensory properties of enriched milk were evaluated on the first and seventh days. The results were compared with milk containing cinnamon extract and control milk. The particle size and distribution of the liposomal system were in the range of 376-403 nm and 0.63-0.54, respectively, and the encapsulation efficiency and loading capacity were higher than 85% and 53%, respectively. The results showed that the addition of cinnamon using the liposomal system had no significant effect on the properties of fortified milk and was evaluated similarly to the control sample. The amount of phenolic compounds and antioxidant activity of cinnamon-enriched milk by the liposomal system on the seventh day was higher than the control sample and also the sample enriched with cinnamon extract. In terms of color, the addition of cinnamon as extract decreased the L*, increased a* and b* of milk, while it was evaluated similarly to the control sample as the liposomal system was used as a carrier. Sensually, enriched samples using the liposomal system due to lack of negative effect on sensory properties had a high similarity to the control sample and no significant difference was observed between the two samples

کلیدواژه‌ها English

Functional Food
Milk
Liposomal system
Cinnamon
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