مدلسازی و بهینه سازی نانوامولسیون اسانس موسیر ایرانی حامل اسیدهای چرب امگا سه با استفاده از طرح D-Optimal

نویسندگان
نسرین فرجی 1
محمد علیزاده 2
سهیلا فرجی 3
1 دانش آموخته دکترای علوم و صنایع غذایی، مدیر تحقیق و توسعه شرکت آذین شوشتر
2 استاد دانشگاه ارومیه
3 کارشناس ارشد صنایع غذایی، مدیر کنترل کیفیت شرکت آذین شوشتر
10.22034/FSCT.19.130.307
چکیده
استفاده از روش های کم انرژی بدلیل عدم نیاز به تجهیزات گران قیمت و سهولت تولید بسیار رواج یافته است. در این پژوهش، نانوامولسیون اسیدهای چرب امگا سه با استفاده از اسانس‌ موسیر ایرانی به روش امولسیفیکاسیون خودبخودی تهیه گردید. هدف از این مطالعه، بررسی شرایط بهینه تولید نانوامولسیون با استفاده از طرح دی اپتیمال بود و برای این منظور در ابتدا نانوامولسیون های حاوی اسیدهای چرب امگا سه با استفاده از اسانس گیاهی موسیر ایرانی با متغیرهای مستقل غلظت امگا سه ( 75-25 درصد)، نوع سورفاکتانت (توئین 80، توئین 20، توئین 80:20 و کازئینات سدیم)، درصد SOR (نسبت سورفاکتانت به روغن) (300-10 درصد) و مدت زمان نگهداری (60-1روز) تولید گردیدند و تاثیر آنها بر پارامترهایی مانند میانگین قطر ذرات، شاخص کدورت، اندیس خامه ای شدن، خواص آنتی اکسیدانی، اندیس پراکسید، اندیس تیوباربیتوریک اسید و ضریب شکست مورد مطالعه قرار گرفت. اندازه قطرات بسیار تحت تاثیر غلظت سورفاکتانت و نوع سورفاکتانت بود و با افزایش مقدار سورفاکتانت، میانگین قطر قطرات کاهش معنی داری یافت، در واقع افزایش غلظت سورفاکتانت در نانوامولسیون ها در اکثر موارد سبب افزایش میزان جذب سورفاکتانت به سطح W/O گردیده و در نتیجه منجر به کاهش بیشتر کشش سطحی شده و در نهایت سبب کاهش اندازه ذرات، شاخص کدورت و اندیس خامه ای شدن گردید. با استفاده از بهینه سازی عددی مقادیر بهینه متغیرهای مستقل نانو امولسیون اسانس موسیر ایرانی حامل اسیدهای چرب امگا سه به میزان امگا سه (25 درصد)، میزان SOR (39/263درصد)، مدت زمان نگهدار (35روز) و نوع سورفاکتانت توئین 80 تعیین شدند.

موضوعات

عنوان مقاله English

Modeling and optimization of nanoemulsion of Iranian shallot essential oil carrying omega3 fatty acids using D-Optimal design

نویسندگان English

NASRIN FARAJI 1
Mohammad Alizadeh 2
Soheila FARAJI 3
1 phd graduated in Food science and technology, R&D manager at azin company
3 MSc in Food science and technology, QC manager at azin company
چکیده English

ing of low energy methods has become very popular due to the lack of expensive equipment and ease of production. In this study, nanoemulsions of omega-3 fatty acids were prepared using Iranian shallot essential oil by spontaneous emulsification method. The aim of this study was to investigate the optimal conditions for the production of nanoemulsions using a D-optimal design. (Tween 80, Tween 20, Tween 80:20 and sodium caseinate), SOR (ratio of surfactant to oil) (10-300%) and shelf life (1-60 days) were produced. Their effect on parameters such as mean particle diameter, turbidity index, creaming index, antioxidant properties, peroxide index, thiobarbituric acid index and refractive index were studied. The droplet size was highly affected by the surfactant concentration and the type of surfactant, and with increasing the amount of surfactant, the average droplet diameter decreased significantly. In fact, increasing the concentration of surfactant in nanoemulsions in most cases increased the adsorption of surfactant to the W / O level and as a result led to a further reduction in surface tension and ultimately reduced the particle size, turbidity index and creamy index. Using numerical optimization, the optimal values ​​of independent variables of nanoemulsion of Iranian shallot essential oil containing omega-3 fatty acids were determined as omega-3 (25%), SOR (263.39%), shelf life (35 days) and type of surfactant Tween 80.

کلیدواژه‌ها English

Nanoemulsion
Unsaturated fatty acid
Omega3
Spontaneous Emulsification
Iranian shallot
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