تهیه امولسیون دوگانه پیکرینگ پایدار شده توسط نانوذرات کیتوزان و ارزیابی متغیرهای فرمولاسیون بر پایداری فیزیکی امولسیون‌های حاصل

نویسندگان
فاطمه حیدری 1
سید مهدی جعفری 2
امان محمد ضیائی فر 2
نیکلاس آنتون 3
1 دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 دانشگاه علوم کشاورزی و طبیعی گرگان
3 گروه نانوپزشکی- دانشگاه استراسبورگ
10.22034/FSCT.19.130.85
چکیده
امولسیون­های تثبیت شده توسط نانوذرات خوراکی طی ده سال اخیر توجه محققین زیادی را به خود جلب کرده است. تثبیت حداقل یک سطح مشترک از امولسیون دوگانه با یک لایه از نانوذرات خوراکی در تحقیقات بسیار کمی بررسی شده است. در این پژوهش امولسیون­های دوگانه پیکرینگ آب در روغن در آب (W/O/W) با استفاده از نانوذرات کیتوزان به عنوان ثبیت کننده فاز آبی خارجی تهیه شدند. طراحی آزمایش­ها به روش تاگوچی انجام گرفت. تاثیر پارامترهای فرمولاسیون شامل نسبت محتوای فاز آبی داخلی به فاز روغنی، محتوای امولسیون اولیه به فاز آبی خارجی و غلظت نانوذرات کیتوزان بر اندازه قطرات و پایداری امولسیون­های دوگانه بررسی شد. نتایج نشان داد که غلظت نانوذره با دارا بودن سهم 91/34 درصدی، بیشترین تاثیر را بر اندازه قطرات امولسیون­ها داشت. تیمار 5 با داشتن نسبت­های 8:2 فاز آبی داخلی به فاز پیوسته داخلی، 9:1 امولسیون اولیه به فاز پیوسته خارجی و غلظت 65/0 درصد نانوذره کمترین، اندازه قطرات را نسبت به سایر تیمارها داشت. بر اساس نتایج بررسی پایداری، نسبت محتوای امولسیون اولیه به فاز آبی خارجی بیشترین تاثیر را بر پایداری امولسیون­ها داشت. شاخص خامه­ای شدن و کوالسنس در تیمارهای 5 و 7 بسیار ناچیز بود.
کلیدواژه‌ها
کلید واژگان: نانوذره کیتوزان
امولسیون دوگانه پیکرینگ
پایداری فیزیکی

موضوعات

عنوان مقاله English

Preparation of Pickering double emulsion stabilized by chitosan nanoparticles and evaluation of the effects of formulation parameters on the physical stability of formed emulsions

نویسندگان English

fatemeh heidari 1
Seid Mahdi Jafari 2
Aman Mohamad Ziaiifa 2
Nicolas Anton 3
1 Gorgan University of Agricultural Sciences and Natural
2 Gorgan University of Agricultural Sciences and Natural
3 Faculty of Pharmacy, University of Strasbourg, Strasbourg, France
چکیده English

Emulsions stabilized by edible nanoparticles have attracted the attention of many researchers during the past ten years. However, very few studies have investigated the stabilization at least one interface of a double emulsion with a layer of edible nanoparticles. In this study, water-in-oil-in-water (W / O / W) Pickering double emulsions were prepared using chitosan nanoparticles as external aqueous phase stabilizers. Experiments were performed with Taguchi design. The effects of formulation parameters, including the ratio of internal aqueous phase content to the oil phase, initial emulsion content to external aqueous phase, and chitosan nanoparticle concentration on droplet size and stability of double emulsions were investigated. The results showed that the nanoparticle concentration had the highest effect (34.91%) on the droplet size of emulsions. Treatment No. 5, with 2: 8 of internal aqueous phase to continuous internal phase, 1: 9 of primary emulsion to continuous external phase, and a concentration of 0.65% nanoparticles, had the smallest droplet size compared to other treatments. Based on the results of the stability study, the ratio of the initial emulsion content to the external aqueous phase was more effective on the stability of the emulsions. The creaming index and coalescence were insignificant in treatments No. 5 and 7.

کلیدواژه‌ها English

Chitosan nanoparticles
Pickering double emulsion
Physical stability
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