اثر سرعت اولتراتوراکس بر خصوصیات اسانس پوست گریپ فروت ریزپوشانی شده با صمغ آلژینات

نویسندگان
سمانه محمد خشت چین
رضا فرهمندفر
جمشید فرمانی
گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ایران
10.22034/FSCT.22.162.156
چکیده
در این پژوهش تاثیر سرعت­های مختلف هموژنیزاسیون (10000، 15000 و 20000 دور بر دقیقه) بر ویژگی­های ساختاری، رئولوژیکی و خاصیت آنتی اکسیدانی اسانس پوست گریپ فروت نانوریز پوشانی شده در دیواره صمغ آلژینات مورد بررسی قرار گرفت. افزایش سرعت هموژنیزاسیون منجر به کاهش اندازه ذرات (از 0/264 تا 9/226 نانومتر) و شاخص پراکندگی ذرات نانوامولسیون (از 32/0تا 19/0) شد. تمام نانوامولسیون­ها پتانسیل زتای منفی (6/23- تا 65/21- میلی ولت) داشتند. راندمان نانوریزپوشانی اسانس با افزایش سرعت هموژنیزاسیون از 92/83 تا 76/78 درصد کاهش یافت. نانوامولسیون اسانس در دمای C4º به مدت 5 روز پایداری کامل داشت. در دمای C25º با گذشت زمان، پایداری نانوامولسیون کاهش یافت و بیشترین پایداری مربوط به نانوامولسیون­های تهیه شده با سرعت 15000 دور بر دقیقه بود که پتانسیل زتای کوچکتری داشت. نتایج مربوط به طیف بینی فروسرخ تبدیل فوریه و گرماسنجی روبشی تفاضلی نشان دهنده احاطه شدن اسانس توسط آلژینات بود. نانوامولسیون­های تولید شده دارای فعالیت آنتی اکسیدانی بودند و با افزایش غلظت نانوامولسیون میزان مهار رادیکال آزاد DPPH افزایش یافت. بیشترین فعالیت آنتی اکسیدانی مربوط به نانوامولسیون تهیه شده در سرعت 10000 دور بر دقیقه بود. تمامی نانوامولسیون­ها رفتار رقیق شونده با برش نشان دادند. مدل­های هرشل بالکلی و پاورلا دارای R2 بالاتری نسبت به سایر مدل­های برازش شده بودند. هموژنیزاسیون بر روی مقدار kp و kH تقریبا بی اثر بوده است. نتایج این تحقیق استفاده از سرعت 15000 دور بر دقیقه را برای تولید نانوامولسیون اسانس پوست گریپ فروت در دیواره صمغ آلژینات مناسب معرفی می­نماید.
کلیدواژه‌ها
هموژنیزاسیون
ریز پوشانی
صمغ آلژینات
اسانس پوست گریپ فروت
رئولوژی

موضوعات

عنوان مقاله English

Effect of ultraturrax speed on properties of grapefruit peel essential oil microencapsulated with alginate gum

نویسندگان English

Samaneh Mohammad Kheshtchin
Reza Farahmandfar
Jamshid Farmani
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Iran
چکیده English

In this study, the effect of different homogenization speed (10,000, 15,000 and 20,000 rpm) on the structural, rheological and antioxidant properties of nanoencapsulated grapefruit peel essential oil coated in alginate gum wall was investigated. Increasing the homogenization speed led to a decrease in particle size (from 264.0 to 226.9 nm) and PDI index (from 0.32 to 0.19) of nanoemulsion. All nanoemulsions had negative zeta potential (-23.6 to -21.65 mV). The nanoencapsulation efficiency of the essential oil decreased from 83.92 to 78.76% with increasing the speed of homogenization. Nanoemulsion of essential oil at 4 ° C had full stability (100%) for 5 days, while at 25 ° C over time, the stability of the nanoemulsion decreased and the highest stability was related to the prepared nanoemulsions at 15000 rpm because of a smaller zeta potential. The results of Fourier transform infrared spectroscopy and differential scanning calorimetry showed that the essential oil was encapsulated by alginate. The produced nanoemulsions had antioxidant activity and with increasing the concentration of nanoemulsions, the speed of DPPH free radical scavenging increased. The highest antioxidant activity was related to the prepared nanoemulsion at 10,000 rpm. All nanoemulsions showed pseudoplastic (shear thinning) behavior. Herschel–Bulkley and Power law models had higher R2 than other fitted models. Homogenization had almost no effect on kp and kH. The results of this study introduce the use of 15,000 rpm to produce a nanoemulsion of grapefruit peel essential oil in the alginate gum wall.


کلیدواژه‌ها English

Homogenization
Microencapsulation
Alginate gum
Grapefruit peel essential oil
Rheology
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