بررسی پایداری نانوکپسول هیدرولیزات زئین - ویتامین D3 در آب پرتقال با استفاده از فراصوت و تأثیر آن بر ویژگی‌های آب پرتقال

نویسندگان
1 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 ،ایران
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
چکیده
ویتامین D3 یک ویتامین محلول در چربی و از مهم‌ترین ویتامین‌های موردنیاز بدن می‌باشد. غنی‌سازی مواد غذائی و خصوصاً آب‌میوه‌ها با این ویتامین به دلیل مشکلات پراکندگی و حساسیت به اکسیداسیون و نور نیازمند ریزپوشانی هست تا به اشکال محلول در آب تبدیل‌شده و از اکسیداسیون و نور محافظت گردد. بنابراین، در تحقیق حاضر اثر استفاده از هیدرولیزات زئین و اثر فرکانس التراسونیک (40 کیلوهرتز) روی ساختار نانوکمپلکس حامل ویتامین D3 و پایداری آن به مدت 30 روز در آب پرتقال انجام گرفت. راندمان کپسولاسیون و بارگیری و همچنین اندازه نانوذرات تهیه‌شده اندازه‌گیری گردید و در طی روزهای 1، 15 و 30 آزمایش‌های فیزیکوشیمیائی، میکروبی و حسی روی آب‌میوه انجام گرفت. کارائی انکپسولاسیون و بارگیری برای نانوذرات حامل ویتامین D3 در اثر پیش تیمار التراسونیک به ترتیب در حدود 2/12 (70 در برابر 4/62) و 73/14 درصد (69/10 در برابر 32/9) افزایش نشان داد. اندازه ذرات و پتانسیل زتا برای تیمارهای مختلف در محدوده 59/49-49/58 نانومتر و 5/24-62/36- به دست آمد و استفاده از نانوکمپلکس منجر به کاهش اندازه ذرات و پتانسیل زتا نسبت به ویتامین D3 آزاد در آب پرتقال گردید. با توجه به نتایج فیزیکوشیمیایی، میکروبی و حسی به دست آمده برای آب پرتقال غنی‌شده، نانوکمپلکس هیدرولیزات زئین پتانسیل استفاده به‌عنوان یک حامل مناسب و ارزشمند جهت غنی‌سازی آب‌میوه‌ها با مواد زیست فعال و خصوصاً ویتامین D3را دارا می‌باشد و می‌تواند بدون داشتن اثرات مخرب در سامانه‌های مایع نظیر آب‌میوه‌ها مورد استفاده قرار گیرد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Evaluation of the stability of VitD3 loaded zein hydrolysate nanocapsules in orange juice by ultrasound and its effect on the properties of orange juice

نویسندگان English

Bahare sadr 1
Ainaz Alizadeh 2
Mahnaz Tabibiazar 3
Hamed Hamishehkar 4
Leila Roufegarinejad 2
1 PhD Student, Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran.
2 Associate Professor, Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran.
3 Associate Professor, Department of Food Science and Technology, Faculty of nutrition and food sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
4 Professor, Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
چکیده English

Vitamin D3 is a fat-soluble vitamin and one of the most important vitamins for body. Enriching foods, especially juices, with this vitamin requires encapsulation due to dispersion problems and sensitivity to oxidation and light. Therefore, in the present study, the effect of using zein hydrolysate and the effect of ultrasonic frequency (40 kHz) on the structure of nanocomplex carrying vitamin D3 and its stability in orange juice were investigated. The encapsulation and loading efficiency as well as the size of the prepared nanoparticles were measured and physicochemical, microbial and sensory evaluations were performed on the juice during days 1, 15 and 30. Encapsulation and loading efficiency for nanoparticles containing vitamin D3 by ultrasonic pretreatment increased by about 12.2 (70 vs. 62.4) and 14.73% (10.69 vs. 9.32), respectively. Particle size and zeta potential for different treatments were respectively obtained in the range of 49.59–58.49 nm and -24.5 – -36.62 and the use of nanocomplexes reduced the particle size and zeta potential compared to free vitamin D3 in orange juice. Regarding the physicochemical, microbial and sensory results obtained for fortified orange juice, zein hydrolysate nanocomplex has the potential to be used as a suitable and valuable carrier for enriching fruit juices with bioactive substances, especially vitamin D3, without any harmful effects.

کلیدواژه‌ها English

Zein hydrolysate
Vitamin D3
Nanocomplex
Orange juice
Ultrasound
ith and R. Sankar, "The Comprehensive Review on Fat Soluble Vitamins," pp. 12-28, 11/01 2015.
[2] I. Siro, E. Kápolna, B. Kápolna, and A. Lugasi, "Functional food. Product development, marketing and consumer acceptance—A review," Appetite, vol. 51, no. 3, pp. 456-467, 2008.
[3] L. Ovesen, C. Brot, and J. Jakobsen, "Food contents and biological activity of 25-hydroxyvitamin D: a vitamin D metabolite to be reckoned with?," Annals of Nutrition and Metabolism, vol. 47, no. 3-4, pp. 107-113, 2003.
[4] L. Ovesen, R. Andersen, and J. Jakobsen, "Geographical differences in vitamin D status, with particular reference to European countries," Proceedings of the Nutrition Society, vol. 62, no. 4, pp. 813-821, 2003.
[5] T. Considine, H. A. Patel, H. Singh, and L. K. Creamer, "Influence of binding conjugated linoleic acid and myristic acid on the heat-and high-pressure-induced unfolding and aggregation of β-lactoglobulin B," Food chemistry, vol. 102, no. 4, pp. 1270-1280, 2007.
[6] Y.-H. Wang, J.-M. Wang, X.-Q. Yang, J. Guo, and Y. Lin, "Amphiphilic zein hydrolysate as a novel nano-delivery vehicle for curcumin," Food & Function, vol. 6, no. 8, pp. 2636-2645, 2015.
[7] G. Israeli-Lev and Y. D. Livney, "Self-assembly of hydrophobin and its co-assembly with hydrophobic nutraceuticals in aqueous solutions: Towards application as delivery systems," Food Hydrocolloids, vol. 35, pp. 28-35, 2014.
[8] L. Jiang, B. Wang, B. Li, C. Wang, and Y. Luo, "Preparation and identification of peptides and their zinc complexes with antimicrobial activities from silver carp (Hypophthalmichthys molitrix) protein hydrolysates," Food research international, vol. 64, pp. 91-98, 2014.
[9] H. Wu et al., "Enhancement of non-heme iron absorption by anchovy (Engraulis japonicus) muscle protein hydrolysate involves a nanoparticle-mediated mechanism," Journal of agricultural and food chemistry, vol. 62, no. 34, pp. 8632-8639, 2014.
[10] H. Guo, Z. Hong, and R. Yi, "Core‐shell collagen peptide chelated calcium/calcium alginate nanoparticles from fish scales for calcium supplementation," Journal of Food Science, vol. 80, no. 7, pp. N1595-N1601, 2015.
[11] M. Zarei, B. Forghani, A. Ebrahimpour, A. Abdul-Hamid, F. Anwar, and N. Saari, "In vitro and in vivo antihypertensive activity of palm kernel cake protein hydrolysates: Sequencing and characterization of potent bioactive peptides," Industrial Crops and Products, vol. 76, pp. 112-120, 2015.
[12] C.-F. Chi, F.-Y. Hu, B. Wang, T. Li, and G.-F. Ding, "Antioxidant and anticancer peptides from the protein hydrolysate of blood clam (Tegillarca granosa) muscle," Journal of Functional Foods, vol. 15, pp. 301-313, 2015.
[13] T. Luckow and C. Delahunty, "Consumer acceptance of orange juice containing functional ingredients," Food research international, vol. 37, no. 8, pp. 805-814, 2004.
[14] S. Hekmat and G. Reid, "Sensory properties of probiotic yogurt is comparable to standard yogurt," Nutrition research, vol. 26, no. 4, pp. 163-166, 2006.
[15] J. Adubofuor, E. A. Amankwah, B. S. Arthur, and F. Appiah, "Comparative study related to physico-chemical properties and sensory qualities of tomato juice and cocktail juice produced from oranges, tomatoes and carrots," African Journal of Food Science, vol. 4, no. 7, pp. 427-433, 2010.
[16] M. F. Neves, P. Zuurbier, and M. C. Campomar, "A model for the distribution channels planning process," Journal of Business & Industrial Marketing, 2001.
[17] M. K. Bull et al., "The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice," Innovative Food Science & Emerging Technologies, vol. 5, no. 2, pp. 135-149, 2004.
[18] P. G. Micucci, M. d. R. Alonso, S. A. Turner, R. C. Davicino, and C. A. Anesini, "Antioxidant and antimicrobial activities of Larrea divaricata Cav. aqueous extract on vitamin C from natural orange juice," 2011.
[19] J. A. S. Suryawanshi, "An overview of Citrus aurantium used in treatment of various diseases," African Journal of Plant Science, vol. 5, no. 7, pp. 390-395, 2011.
[20] Y. Li, B. Kong, Q. Liu, X. Xia, and H. Chen, "Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zein hydrolysates," Process Biochemistry, vol. 53, pp. 116-124, 2017.
[21] Y. Lin, Y.-H. Wang, X.-Q. Yang, J. Guo, and J.-M. Wang, "Corn protein hydrolysate as a novel nano-vehicle: Enhanced physicochemical stability and in vitro bioaccessibility of vitamin D3," LWT-Food Science and Technology, vol. 72, pp. 510-517, 2016.
[22] A. B. Martín-Diana, D. Rico, J. M. Barat, and C. Barry-Ryan, "Orange juices enriched with chitosan: Optimisation for extending the shelf-life," Innovative food science & emerging technologies, vol. 10, no. 4, pp. 590-600, 2009.
[23] T. Rahnama and R. Abbaszade, "Effects of cold plasma on color changes, anthocyanins content and microbial quality of barberry juice," Journal of food science and technology (Iran), vol. 15, no. 82, pp. 373-385, 2018.
[24] S. MollaieTavani, E. Dehghanifard, A. Mehrali, G. A. SharifiArab, and A. Dehmanesh, "Survey the Bacteriological Quality of Juice in the Juice Shop of Shahrood City and its Relationship with Food Safety Knowledge and Performance of Vendors in 2013-2014: A Case Study," Journal of Environmental Health Enginering, vol. 4, no. 3, pp. 196-185, 2017.
[25] M. Z. Islam, S. Tabassum, M. Harun-ur-Rashid, G. E. Vegarud, M. S. Alam, and M. A. Islam, "Development of probiotic beverage using whey and pineapple (Ananas comosus) juice: Sensory and physico-chemical properties and probiotic survivability during in-vitro gastrointestinal digestion," Journal of Agriculture and Food Research, vol. 4, p. 100144, 2021.
[26] A. H. Saberi, M. Kadivar, and J. Keramat, "Improvement of functional properties of glutens extracted from two Iranian wheat varieties (Sardari and Mahdavi) employing chemical and enzymatic modifications," 2008.
[27] Y. Luo, Z. Teng, and Q. Wang, "Development of zein nanoparticles coated with carboxymethyl chitosan for encapsulation and controlled release of vitamin D3," Journal of agricultural and food chemistry, vol. 60, no. 3, pp. 836-843, 2012.
[28] N. Liu and H.-J. Park, "Factors effect on the loading efficiency of Vitamin C loaded chitosan-coated nanoliposomes," Colloids and Surfaces B: Biointerfaces, vol. 76, no. 1, pp. 16-19, 2010.
[29] S. C. Meredith, M. J. Bolt, and I. H. Rosenberg, "The supramolecular structure of vitamin D3 in water," Journal of colloid and interface science, vol. 99, no. 1, pp. 244-255, 1984.
[30] Z. Teng, Y. Luo, and Q. Wang, "Carboxymethyl chitosan–soy protein complex nanoparticles for the encapsulation and controlled release of vitamin D3," Food chemistry, vol. 141, no. 1, pp. 524-532, 2013.
[31] L. Rossi, J. W. M. S. ten Hoorn, S. M. Melnikov, and K. P. Velikov, "Colloidal phytosterols: synthesis, characterization and bioaccessibility," Soft Matter, vol. 6, no. 5, pp. 928-936, 2010.
[32] A. R. Patel, J. S. ten-Hoorn, J. Hazekamp, T. B. J. Blijdenstein, and K. P. Velikov, "Colloidal complexation of a macromolecule with a small molecular weight natural polyphenol: implications in modulating polymer functionalities," Soft Matter, vol. 9, no. 5, pp. 1428-1436, 2013.
[33] A. R. Patel, J. Nijsse, and K. P. Velikov, "Novel polymer–polyphenol beads for encapsulation and microreactor applications," Soft Matter, vol. 7, no. 9, pp. 4294-4301, 2011.
[34] A. Del Caro, A. Piga, V. Vacca, and M. Agabbio, "Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage," Food chemistry, vol. 84, no. 1, pp. 99-105, 2004.
[35] C. Cortés, M. J. Esteve, and A. Frigola, "Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice," Food control, vol. 19, no. 2, pp. 151-158, 2008.
[36] H. Kelebek, A. Canbas, and S. Selli, "Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey," Food Chemistry, vol. 107, no. 4, pp. 1710-1716, 2008.
[37] B. Kong and Y. L. Xiong, "Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action," Journal of agricultural and food chemistry, vol. 54, no. 16, pp. 6059-6068, 2006.
[38] D. B. Genovese, M. P. Elustondo, and J. E. Lozano, "Color and cloud stabilization in cloudy apple juice by steam heating during crushing," Journal of food science, vol. 62, no. 6, pp. 1171-1175, 1997.
[39] J. Shi and M. L. Maguer, "Lycopene in tomatoes: chemical and physical properties affected by food processing," Critical reviews in food science and nutrition, vol. 40, no. 1, pp. 1-42, 2000.
[40] V. B. Vikram, M. N. Ramesh, and S. G. Prapulla, "Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods," Journal of food engineering, vol. 69, no. 1, pp. 31-40, 2005.
[41] A. J. Meléndez-Martínez, I. M. Vicario, and F. J. Heredia, "Application of tristimulus colorimetry to estimate the carotenoids content in ultrafrozen orange juices," Journal of Agricultural and Food Chemistry, vol. 51, no. 25, pp. 7266-7270, 2003.
[42] Y. Cheng, Y. L. Xiong, and J. Chen, "Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions," Food Chemistry, vol. 120, no. 1, pp. 101-108, 2010.
[43] Y. Li, H. Liu, Q. Han, B. Kong, and Q. Liu, "Cooperative antioxidative effects of zein hydrolysates with sage (Salvia officinalis) extract in a liposome system," Food chemistry, vol. 222, pp. 74-83, 2017.
[44] Y. Li, H. Liu, Q. Liu, B. Kong, and X. Diao, "Effects of zein hydrolysates coupled with sage (salvia officinalis) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions," Food Hydrocolloids, vol. 87, pp. 149-157, 2019.
[45] M. G. Lindley, "The impact of food processing on antioxidants in vegetable oils, fruits and vegetables," Trends in Food Science & Technology, vol. 9, no. 8-9, pp. 336-340, 1998.
[46] O. O. Sinbad, A. A. Folorunsho, O. L. Olabisi, O. A. Ayoola, and E. J. Temitope, "Vitamins as antioxidants," Journal of Food Science and Nutrition Research, vol. 2, no. 3, pp. 214-235, 2019.
[47] S. Tagliaferri, D. Porri, R. De Giuseppe, M. Manuelli, F. Alessio, and H. Cena, "The controversial role of vitamin D as an antioxidant: results from randomised controlled trials," Nutrition research reviews, vol. 32, no. 1, pp. 99-105, 2019.
[48] W. Z. Mostafa and R. A. Hegazy, "Vitamin D and the skin: Focus on a complex relationship: A review," Journal of advanced research, vol. 6, no. 6, pp. 793-804, 2015.
[49] E. W. Wang, P. M. Siu, M. Y. Pang, J. Woo, A. R. Collins, and I. F. F. Benzie, "Vitamin D deficiency, oxidative stress and antioxidant status: Only weak association seen in the absence of advanced age, obesity or pre-existing disease," British Journal of Nutrition, vol. 118, no. 1, pp. 11-16, 2017.
[50] D. Rodrigo et al., "Physicochemical characteristics and quality of refrigerated Spanish orange‐carrot juices and influence of storage conditions," Journal of food science, vol. 68, no. 6, pp. 2111-2116, 2003.
[51] M. J. Esteve, A. Frígola, C. Rodrigo, and D. Rodrigo, "Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices," Food and Chemical Toxicology, vol. 43, no. 9, pp. 1413-1422, 2005.
[52] M. Marsanasco, A. L. Márquez, J. R. Wagner, S. d. V. Alonso, and N. S. Chiaramoni, "Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment," Food research international, vol. 44, no. 9, pp. 3039-3046, 2011.
[53] G. Müller, P. Lietz, and H.-D. Munch, Microbiología de los alimentos vegetales. Acribia Zaragoza, 1981.
[54] Y.-J. Kang, S.-D. Yi, G.-H. Lee, and M.-J. Oh, "Antibacterial Activity of Zein Hydrolysate with Pepsin," Journal of the Korean Society of Food Science and Nutrition, vol. 35, 01/01 2006, doi: 10.3746/jkfn.2006.35.2.127.
[55] N. S. Said and N. M. Sarbon, "Protein-Based Active Film as Antimicrobial Food Packaging: A," Active Antimicrobial Food Packaging, vol. 53, 2019.