انکپسولاسیون اسانس روغن دانه کتان و اکالیپتوس با استفاده از الکتروریسی ‬‬‬‬‬‬

نویسندگان
سارا دانشمند 1
محمد امین میری 2
فاطمه نورا 3
1 گروه فارماسیوتیکس، دانشکده داروسازی، دانشگاه علوم پزشکی زابل، زابل، ایران.
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، ایران
3 علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، ایران
10.22034/FSCT.20.145.170
چکیده
استفاده از گیاهان دارویی در مواد غذایی دارای سابقه طولانی است. روغن دانه کتان و اسانس اکالیپتوس به‌علت دارا بودن خواص زیستی بسیار مورد توجه قرار دارد. در این تحقیق، هدف بررسی خاصیت ضد میکروبی نانوالیاف زئین حاوی روغن دانه کتان و اسانس اکالیپتوس برای کنترل باکتری‎های استافیلوکوکوس اورئوس و اشرشیا کلی در محیط آزمایشگاهی می‎باشد. بدین منظور روغن دانه کتان و اسانس اکالیپتوس در محلول زئین مخلوط گردید. سپس به‎وسیله‫ی دستگاه الکتروریسی به نانوالیاف تبدیل شد. جهت بررسی ویژگی‎‫ها و خاصیت ضد میکروبی نانوالیاف حاصل، آزمایشاتی شامل میکروسکوپ الکترونی روبشی (SEM)، تعیین قطر الیاف با نرم‎افزار Image J، میکروسکوپ نیرو اتمی (AFM)، پراش اشعه ایکس (XRD)، آنالیز حرارتی گرماسنجی وزنی (TGA)، راندمان انکپسولاسیون به روش اسپکتروفتومتری و بررسی خاصیت ضد میکروبی نانوالیاف تولیدی به روش دیسک دیفیوژن انجام شد. نتایج SEM نشان داد که مورفولوژی الیاف الکتروریسی شده، یکنواخت و فاقد گویچه بودند. تصاویر AFM بیانگر تصاویر سه بعدی و لوله‎ای شکل الیاف حاصل از الکتروریسی زئین/روغن دانه کتان/اسانس اکالیپتوس می‎باشد. الگوی پراش اشعه ایکس نشان دهنده افزایش شدت بلورینگی تیمارها نسبت به نمونه شاهد است. بر اساس نتایج آنالیز حرارتی، روغن دانه کتان و اکالیپتوس و باعث افزایش پایداری حرارتی نانوالیاف زئین شده است. نتایج نشان داد که افزودن روغن دانه کتان به اسانس اکالیپتوس باعث تقویت خاصیت ضدمیکروبی نانوالیاف شد.
کلیدواژه‌ها
انکپسولاسیون
الکتروریسی
روغن دانه کتان
اسانس اکالیپتوس
ضد میکروب

موضوعات

عنوان مقاله English

Encapsulation of flaxseed oil and eucalyptus essential oil using electrospinning

نویسندگان English

Sara Daneshmand 1
mohammad amin Miri 2
Fatemeh Noora 3
1 Department of pharmaceutics, School of pharmacy, Zabol University of Medical Sciences, Zabol, Iran
2 Department of Food Science and Technology, University of Zabol, Zabol, Iran
3 Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran.
چکیده English

The use of medicinal plants in food has a long history. Flaxseed oil and eucalyptus essential oil are highly regarded due to their biological properties. In this research, the aim is to investigate the antimicrobial properties of zein nanofibers containing flaxseed oil and eucalyptus essential oil to control staphylococcus aureus and escherichia coli bacteria in a laboratory environment. For this purpose, flaxseed oil mixed with eucalyptus essential oil in zein solution. Then, it was converted into nanofibers using an electrospinning machine. In order to study the characteristics and antimicrobial properties of the nanofibers, tests including scanning electron microscopy (SEM), fiber diameter determination with Image J software, atomic force microscopy (AFM), X-ray diffraction (XRD), thermal gravimetric analysis (TGA) were performed. Investigation of antimicrobial properties of produced nanofibers by disk diffusion method were performed. The SEM results showed that the morphology of the electrospun fibers was uniform and free of beads. AFM images represented three-dimensional and tubular images of fibers obtained from electrospinning zein/flaxseed oil/eucalyptus essential oil. The X-ray diffraction pattern showed an increase in the crystallinity intensity of the treatments compared to the control sample. Based on thermal analysis results, eucalyptus and flaxseed oil increased the thermal stability of zein nanofibers. The results showed that the addition of flaxseed oil to eucalyptus essential oil strengthened the antimicrobial properties of nanofibers. According to the results of the present research, the zein/flaxseed oil/eucalyptus essential oil fibers can be used as natural antimicrobials.

کلیدواژه‌ها English

Encapsulation
Electrospinning
Flaxseed oil
Eucalyptus essential oil
Antimicrobial
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