Volume 19, Issue 128 (2022)                   FSCT 2022, 19(128): 193-205 | Back to browse issues page


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1- PhD Student, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran , m.gharekhani@yahoo.com
3- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
4- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
5- Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
Abstract:   (1065 Views)
lecithin -based liposomes were studied as carriers of vitamins E and C to enrich lentil/buckwheat-based fermented beverages. Liposomes prepared by hydration method. Particle size and shape were analyzed by light scattering and scanning electron microscopy. The percentage of encapsulation efficiency of vitamins E and C was determined by HPLC method. The encapsulation efficiency of vitamin E and C nanoliposome's was 88.5% and 50%, respectively. The average volume diameter of vitamin C nanoliposomes was smaller than the average volume diameter of vitamin E nanoliposomes. The results showed that the liposomes produced by sonication method are stable nanoliposomes with small size, low Polydispersity index and single-mode with high negative surface charge. Electron Microscopy Images showed nanometer-sized spherical nanoliposomes. The combination of liposomal formulations and free vitamins in the fermented beverage did not change the chemical properties of the control beverage. The count of probiotic bacteria in these formulations after 15 days of storage at 4 ° C didn’t change compare to the control beverage.
 
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2022/06/6 | Accepted: 2022/07/30 | Published: 2022/10/2

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