بررسی تاثیر شرایط نگهداری بر پایداری نانولیپوزوم‌های حاوی فیکوسیانین پوشش داده شده با کیتوزان

نویسندگان
عبدالخلیل آذری 1
سیدحسین حسینی قابوس 2
سید مهدی جعفری 3
وحید عرفانی مقدم 4
1 دانشجوی دکتری گروه علوم و مهندسی صنایع غذایی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران.
2 استادیار مرکز تحقیقات صنایع غذایی شرق گلستان، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران.
3 استاد گروه مهندسی مواد و طراحی صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
4 1-مرکز تحقیقات سلامت فراورده های غذایی، دارویی و طبیعی، دانشگاه علوم پزشکی گلستان، گرگان، ایران.2-گروه نانوتکنولوژی پزشکی، دانشکده فناوری‌های نوین پزشکی، دانشگاه علوم پزشکی گلستان، گرگان، ایران.
10.22034/FSCT.20.136.201
چکیده
چکیده

یکی از مهم‌ترین مسائل و چالش‌ها در زمینه استفاده از رنگ‌ها در مواد غذایی، بهبود و افزایش پایداری آن‌ها در مراحل فرآوری و همچنین کنترل آزاد شدن تا زمان مصرف می‌باشد. از این‌رو هدف از این پژوهش تولید نانولیپوزوم‌های حاوی فیکوسیانین پوشش داده شده با کیتوزان با روش هیدراسیون لایه نازک- فراصوت به‌منظور افزایش پایداری فیکوسیانین و بررسی ویژگی‌های فیزیکی و راندمان انکپسولاسیون آن در طی شرایط نگهداری بود. در این مطالعه فیکوسیانین با غلظت‌های مختلف کیتوزان (0، 1/0، 2/0، 4/0 و 6/0 میلی‌گرم بر میلی‌لیتر) پوشش‌داده شد و در دو دما (4 و 25 درجه سیلسیوس) برای 28 روز نگهداری گردید و سپس برای تعیین بهترین غلظت کیتوزان برای پوشش نانولیپوزوم‌های تولیدی، آزمون‌های راندمان انکپسولاسیون، اندازه ذرات و پتانسل زتا روی آنها صورت پذیرفت. نتایج نشان داد که با افزایش غلظت کیتوزان به بیش از 2/0 میلی‌گرم در میلی‌لیتر تغییر معنی‌داری در راندمان انکپسولاسیون مشاهده نگردید (05/0p>) و نمونه‌ی فاقد کیتوزان کمترین اندازه ذرات را داشت که با نمونه‌های حاوی 2/0 و 4/0 کیتوزان اختلاف آماری معنی‌داری نداشت (05/0p>). با افزایش میزان کیتوزان در پوشش نانولیپوزوم‌ها، میزان پتانسیل زتا نمونه‌ها افزایش یافت. در نهایت نمونه‌ا‌ی‌ که در پوشش نانولیپوزوم خود، حاوی 2/0 میلی‌گرم بر میلی‌لیتر کیتوزان بود به‌عنوان بهترین نمونه انتخاب گردید. یافته‌های حاصل از آزمون‌های انجام شده در طول نگهداری نانولیپوزوم‌ها مشخص نمود که نانولیپوزوم دارای فیکوسیانین که فاقد هرگونه پوشش کیتوزان در روز تولید بود، بیشترین میزان راندمان انکپسولاسیون داشت و از طرفی مشخص گردید که با افزایش دمای نگهداری و زمان نگهداری میزان راندمان انکپسولاسیون کاهش ولی اندازه ذرات افزایش یافت. کمترین پتانسیل زتا نمونه‌ها مربوط به نمونه نانولیپوزوم فاقد فیکوسیانین بود که تا روز 21 ام نگهداری در دمای 4 درجه سیلسیوس تغییر معنی‌داری نداشت. تصاویر میکروسکوپ الکترونی روبشی از نمونه‌‌ها نیز موید نتایج حاصل از اندازه­گیری ذرات بود.

کلیدواژه‌ها
نانولیپوزوم
فیکوسیانین
کیتوزان
پوشش دادن
روش هیدراسیون لایه نازک- فراصوت

موضوعات

عنوان مقاله English

The effect of storage conditions on the stability of chitosan-coated nanoliposomes containing phycocyanin

نویسندگان English

abdolkhalil azari 1
Seied Hossein Hosseini ghaboos 2
Seid Mahdi Jafari 3
Vahid Erfani Moghadam 4
1 PhD Student, Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.
2 Assistant Professor Food science and Technology Research center of East Golestan , Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.
3 Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural resources, Gorgan, Iran.
4 ۱- Food, Drug, Natural Products Health Research Centre, Golestan University of Medical Science, Gorgan, Iran.۲- Department of Medical Nanotechnology, School of Advanced Technologies in Medicine, Golestan University of Medical Sciences, Gorgan, Iran
چکیده English

Abstract

Increasing and improving the stability of colors in food during processing and also controlling the release until consumption is one of the most important issues and challenges in the use of natural colors in food. Hence, the objective of this study was to produce phytocyanin-containing nanoliposomes coated with chitosan by thin-layer ultrasonic hydration method to increase the stability of phycocyanin and to investigate its physical properties and encapsulation efficiency during storage. In this study, phycocyanin was coated with different concentrations of chitosan (0, 0.1, 0.2, 0.4, and 0.6 mg/mL) and stored at two temperatures (4 and 25° C) for 28 days. Then, to determine the best concentration of chitosan for coating the nanoliposomes, encapsulation efficiency, particle size, and zeta potential tests were performed. The results revealed that by increasing the concentration of chitosan to more than 0.2 mg/mL, no significant change in encapsulation efficiency was observed (p> 0.05). The sample without chitosan had the lowest particle size which was not a significant difference from samples containing 0.2 and 0.4 (p> 0.05). Increasing chitosan in the coating of nanoliposomes has led to increased zeta potential. Finally, a sample containing 0.2 mg/mL chitosan was selected as the best sample. Findings from analyses performed during the storage of nanoliposomes showed that nanoliposomes containing phycocyanin, which did not have any chitosan coating, had the highest encapsulation efficiency. On the other hand, it was found that with increasing storage temperature and storage time, the encapsulation efficiency decreased but the particle size increased. The lowest zeta potential of the samples was related to the phycocyanin-free nanoliposome sample which did not change significantly until the 21st day of storage at 4 °C. Scanning electron microscopy (SEM) images of the samples also confirmed the results of particle measurements.

کلیدواژه‌ها English

Nanoliposomes
Phycocyanin
Chitosan
Coating
Thin-layer hydration method - Ultrasound
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