مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

استخراج و نانوریزپوشانی عصاره برگ گیاه مورینگا اولیفرا (Moringa oleifera) و بررسی ویژگی‌های شیمیایی و فیزیکی آن

نوع مقاله : مقاله پژوهشی

نویسندگان
1 استادیار گروه علوم و مهندسی صنایع غذایی -فناوری مواد غذایی واحد سروستان دانشگاه ازاد
2 گروه علوم و صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران
3 رشته علوم و مهندسی صنایع غذایی -فناوری مواد غذایی واحد سروستان دانشگاه ازاد گروه علوم وصنایع غذایی
چکیده
هدف از این پژوهش، استخراج عصاره برگ مورینگا با استفاده از حلال یوتکتیک عمیق به کمک امواج فراصوت، سپس تهیه نانوامولسیون با روغن کانولا و در نهایت نانوریزپوشانی آن با ماتریکس ترکیبی پروتئین-پلی‌ساکارید به روش خشک‌کن انجمادی به‌منظور بهبود پایداری و عملکرد آنتی‌اکسیدانی بود. استخراج با حلال DES (کولین کلراید-اسید سیتریک) و امواج فراصوت (W 40-20) در دمای 50 درجه‌سانتی‌گراد انجام شد. نانوامولسیون روغن در آب با استفاده از روغن کانولا و هموژنایزر پرفشار (MPa 200-100) تهیه و سپس با دیواره ترکیبی کنسانتره پروتئین-اینولین-صمغ عربی به روش خشک‌کن انجمادی ریزپوشانی گردید. عصاره و پودر نهایی از نظر محتوای فنولی کل (TPC)، فعالیت آنتی‌اکسیدانی (DPPH)، FTIR، راندمان ریزپوشانی، رهایش، پتانسیل زتا، اندازه ذرات (DLS) و مورفولوژی سطحی (SEM) ارزیابی شدند. عصاره استخراجی در غلظت ppm 200 دارای TPC معادل mg GAE/g 87.5 و مهار رادیکال DPPH به میزان 68.01% بود. طیف FTIR حضور موفق گروه‌های عاملی فنولی، فلاونوئیدی و کربوهیدراتی را تأیید کرد. فرآیند نانوریزپوشانی به‌طور معنی‌داری (p<0.05) ویژگی‌های فیزیکوشیمیایی را بهبود بخشید: راندمان ریزپوشانی به 70% رسید، اندازه ذرات از 180 به 98 نانومتر کاهش، پتانسیل زتا از ‎−25.3 به ‎−35.2 mV افزایش و رهایش ترکیبات فنولی از 45% به 20% کاهش یافت. تصاویر SEM، ذراتی کروی، یکنواخت و بدون ترک‌خوردگی را در نمونه ریزپوشانی‌شده نشان داد. تلفیق استخراج سبز با نانوامولسیون‌سازی و ریزپوشانی انجمادی، سامانه‌ای کارآمد با پایداری فیزیکوشیمیایی بالا، رهایش کنترل‌شده و ظرفیت آنتی‌اکسیدانی قابل‌توجه ارائه می‌دهد که پتانسیل بالایی برای کاربرد در فرمولاسیون‌های غذایی فراسودمند و دارویی دارد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Extraction and nanoencapsulation of Moringa oleifera leaf extract and investigation of its chemical and physical properties

نویسندگان English

mozhgan shahamirian 1
Sedigheh yazdanpanah 2
Heidari maryam 3
1 استادیار گروه علوم و مهندسی صنایع غذایی -فناوری مواد غذایی
2 گروه علوم و صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران
3 رشته علوم و مهندسی صنایع غذایی -فناوری مواد غذایی واحد سروستان دانشگاه ازاد گروه علوم وصنایع غذایی
چکیده English

The aim of this study was to extract Moringa leaf extract using a deep eutectic solvent with the aid of ultrasound, then prepare a nanoemulsion with canola oil, and finally nanoencapsulate it with a protein-polysaccharide composite matrix by freeze-drying to improve stability and antioxidant activity. Extraction was performed with DES (choline chloride-citric acid) solvent and ultrasound (W 40-20) at 50°C. An oil-in-water nanoemulsion was prepared using canola oil and a high-pressure homogenizer (100-200 MPa) and then microencapsulated with a protein-inulin-gum arabic concentrate composite wall by freeze-drying. The extract and final powder were evaluated for total phenolic content (TPC), antioxidant activity (DPPH), FTIR, microencapsulation efficiency, release, zeta potential, particle size (DLS), and surface morphology (SEM). The extract at a concentration of 200 ppm had a TPC equivalent to 87.5 mg GAE/g and DPPH radical scavenging of 68.01%.FTIR spectra confirmed the successful presence of phenolic, flavonoid and carbohydrate functional groups. The nanoencapsulation process significantly (p<0.05) improved the physicochemical properties: the microencapsulation efficiency reached 70%, the particle size decreased from 180 to 98 nm, the zeta potential increased from −25.3 to −35.2 mV and the release of phenolic compounds decreased from 45% to 20%. SEM images showed spherical, uniform and crack-free particles in the microencapsulated sample. The combination of green extraction with nanoemulsification and freeze-drying microencapsulation provides an efficient system with high physicochemical stability, controlled release and significant antioxidant capacity, which has great potential for application in functional food and pharmaceutical formulations

کلیدواژه‌ها English

Moringa oleifera
deep eutectic solvent
nanoemulsion
nanoencapsulation
freeze-drying
antioxidant activity
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