مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بهبود پایداری و فعالیت آنتی‌اکسیدانی کورکومین در ماست هم‌زده با استفاده از نانوحامل‌های لیپیدی بر پایه چربی شیر پوشش‌دهی شده با کیتوزان

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
2 گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
3 گروه نانوفناوری مواد غذایی، پژوهشکده علوم و صنایع غذایی ، مشهد، ایران
10.48311/fsct.2026.84096.0
چکیده
افزودن ترکیبات زیست‌فعال مانند کورکومین به مواد غذایی، راهکاری برای تولید غذاهای فراسودمند است که خواص سلامتی دارند، اما پایداری و زیست‌دسترسی این ترکیبات چالش‌برانگیز است. در این پژوهش، نانوحامل‌های لیپیدی بر پایه چربی شیر برای ریزپوشانی کورکومین سنتز و سپس با کیتوزان پوشش‌دهی شدند. این نانوحامل‌ها با بازده ریزپوشانی 83/91٪ توانایی بالایی در بارگذاری کورکومین نشان دادند. پوشش با کیتوزان منجر به افزایش اندازه ذرات (از ۳۰۶ به ۴۹۷ نانومتر) و تغییر پتانسیل زتا (از 96/26- به 74/6 میلی‌ولت) گردید. آنالیز FT-IR تشکیل ساختار چندلایه پایدار لیپید–کورکومین/کیتوزان/پروتئین شیر را تأیید کرد و نشان داد کورکومین در ماتریکس لیپیدی به‌صورت غیرکریستالی جاسازی شده است. پوشش کیتوزان پایداری حرارتی کورکومین را به‌طور چشمگیری بهبود بخشید؛ به‌طوری‌که پس از ۴ ساعت در 90 درجه سلسیوس، 50/15٪ کورکومین در نمونه‌های پوشش‌دار باقی ماند، درحالی‌که این مقدار در نمونه‌های بدون پوشش تنها ۱/۵ ٪ بود. نانوحامل‌ها پس از خشک‌کردن انجمادی، برای غنی‌سازی ماست هم‌زده استفاده شدند. ارزیابی فیزیکوشیمیایی و ارگانولپتیکی نشان داد که اگرچه فرمولاسیون نانوحامل لیپیدی فعالیت آنتی‌اکسیدانی با روش DPPH را افزایش می‌دهد، اما پایداری آن در طول زمان تنها در حضور پوشش کیتوزان حفظ شد. همچنین، پوشش کیتوزانی به‌خوبی اثرات منفی غنی‌سازی بر پذیرش حسی ماست را کاهش داد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Improving the Stability and Antioxidant Activity of Curcumin in Stirred Yogurt Using Chitosan-Coated Milk Fat-Based Nanostructured Lipid Carriers

نویسندگان English

Arash Abaee 1
Mohammad Ghorbani 2
Alireza Sadeghi Mahoonak 2
Sara Naji-Tabasi 3
1 Department of Food Science and Technology, Faculty of Food Sciences and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Department of Food Science and Technology, Faculty of Food Sciences and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
چکیده English

Abstract: The incorporation of bioactive compounds such as curcumin into food products is a promising strategy for developing functional foods with health-promoting properties; howev-er, the stability and bioavailability of these compounds remain challenging. In this study, milk fat–based lipid nanocarriers were synthesized for curcumin encapsulation and subsequently coated with chitosan. These nanocarriers exhibited high curcumin-loading capacity, achieving an encapsulation efficiency of 91.83%. Chitosan coating led to an increase in particle size (from 306 nm to 497 nm) and a shift in zeta potential (from –26.96 mV to +6.74 mV). FT-IR analysis confirmed the formation of a stable lipid–curcumin/chitosan/milk protein multilayer structure and indicated that curcumin was incorporated into the lipid matrix in a non-crystalline (amorphous) form. Chitosan coating significantly enhanced the thermal stability of curcumin: after 4 hours at 90 °C, 50.15% of curcumin remained in coated samples, compared to only 5.1% in uncoated ones. Following freeze-drying, the nanocarriers were incorporated into stirred yogurt to enrich its curcumin content. Physicochemical and organoleptic evalua-tions revealed that, although the lipid nanocarrier formulation enhanced antioxidant activity (as assessed by the DPPH assay), its stability over time was maintained only in the presence of the chitosan coating. Moreover, chitosan coating effectively mitigated the negative sensory impacts of curcumin enrichment on yogurt acceptability.

کلیدواژه‌ها English

Curcumin
Lipid nanocarriers
Milk fat
Chitosan
Stirred yogurt
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