درون‌پوشانی اسانس بیدمشک (Salix aegyptiaca L.) با آلژینات سدیم و پروتئین آب پنیر: خصوصیات، رهایش کنترل شده و مدل‌سازی ریاضی

نویسندگان
محسن زندی
علی گنجلو
ماندانا بی مکر
دانشگاه زنجان، دانشکده کشاورزی، گروه علوم و مهندسی صنایع غذائی
10.22034/FSCT.19.125.121
چکیده
درون‌پوشانی اسانس بیدمشک می‌تواند از آن‌ در برابر عوامل محیطی مانند نور، اکسیژن و دما محافظت کند. در پژوهش حاضر، تهیه ریزپوشش آلژینات سدیم-پروتئین آب پنیر حاوی اسانس بیدمشک با روش امولسیون‌سازی- ژلاسیون داخلی با راندمان درون‌پوشانی برابر 31/87 درصد انجام شد. خصوصیات ریزپوشش‌های حاصل با استفاده از تجزیه‌و‌تحلیل اندازه ذرات، پتانسیل زتا و میکروسکوپ الکترونی روبشی مشخص گردید. راندمان درون‌پوشانی، متورم شدن و رهایش اسانس در شرایط شبیه‌ساز غذاهای چرب و اسیدی مورد بررسی قرار گرفت. در شرایط شبیه‌ساز غذاهای چرب و اسیدی، ریزپوشش دارای بار منفی با پتانسیل زتا به ترتیب 25/42 و 11/38 میلی‌ولت است. بیشترین اثر متقابل الکترواستاتیکی در نزدیکی 3=pH رخ داد که در آن بار تقریباً به خنثی نزدیک می‌شود، که نشان‌دهنده تعادل بین بارهای پلیمر است. ریزپوشش‌ها در شرایط شبیه‌ساز مواد غذایی اسیدی منقبض (3=pH) و در شرایط شبیه‌ساز مواد غذایی چرب منبسط می‌گردند (7=pH). نتایج انتشار نشان داد که آزاد شدن اسانس بیدمشک از ریزپوشش در هر دو شرایط به صورت کنترل‌شده با سرعت آهسته رخ می‌دهد. بهترین برازش بر داده‌های رهایش اسانس توسط مدل هایگسون-کروول (993/0=R2 برای شرایط شبیه‌ساز غذای اسیدی و 995/0=R2 برای شرایط شبیه‌ساز غذای چرب) انجام گردید که نشان دهنده تغییر قطر ریزپوشش به‌عنوان تابعی از زمان می‌باشد. مدل‌سازی ریاضی سینتیک رهایش نشان داد که انتشار از ریزپوشش حاوی اسانس بیدمشک از سازوکارهای انتشار فیک و فرسایش/ تخریب پیروی می‌کند.
کلیدواژه‌ها
ریزپوشش
اسانس بیدمشک
آلژینات سدیم
رهایش کنترل‌شده
مدل‌های سینتیکی

موضوعات

عنوان مقاله English

Encapsulation of musk willow (Salix aegyptiaca L.) essential oil with sodium alginate and whey protein: Characterization, controlled release and mathematical modeling

نویسندگان English

Mohsen Zandi
Ali Ganjloo
Mandana Bimakr
Department Food Science and Engineering, Faculty of Agriculture, University of Zanjan
چکیده English

The musk willow essential oil is volatile and encapsulation can protect them from environmental factors such as, light, oxygen and temperature. In the present research, preparation of sodium alginate-whey protein microcapsule containing essential oil of musk willow was carried out by internal gelation-emulsification method with encapsulation efficiency of 87.31%. The obtained microcapsules were characterized by particle size analyzer, zeta potential analyzer and scanning electron microscope. Encapsulation efficiency, swelling ratio and in vitro release of the essential oil was also investigated in fatty and acidic food simulation conditions. At acidic and fatty food simulation conditions, the complex presented negatively charged, with potential zeta values being 42.25 and 38.11 mV, respectively. The greatest electrostatic interaction occurred near pH 3.0 where the charge approached neutrality, which represents a balance between the biopolymer charges. Microcapsules shrinking in the acidic food simulation (pH=3.0) and expanding in the fatty food simulation (pH=7.0). The release results indicated that the release of musk willow essential oil from the microcapsule in both conditions occurred with a controlled manner and exhibited a slow rate. The essential oil release was found to be best fitted by Hixson–Crowell model (R2=0.993 for the acidic food simulation condition and R2=0.995 for fatty food simulation condition) which implies that a change in diameter of the microcapsule as a function of time. Mathematical modeling of release kinetics shows that musk willow essential oil loaded microsphere release follows by classical Fickian diffusion and erosion/degradation mechanisms.

کلیدواژه‌ها English

microcapsule
Musk willow essential oil
Sodium alginate
control release
Kinetic models
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