Volume 20, Issue 135 (2023)
FSCT 2023, 20(135): 1-10 |
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nazari Z, asili J. Evaluation of physicochemical properties and release of nanoemulsion containing crocin and its application in food model system (chocolate). FSCT 2023; 20 (135) :1-10
URL: http://fsct.modares.ac.ir/article-7-64797-en.html
URL: http://fsct.modares.ac.ir/article-7-64797-en.html
1- 1Food quality and Safety Research Group. Food Science and Technology Research Institute ACECR Mashhad, Iran. , nazari@jdm.ac.ir
2- 2Department of Pharmacognosy, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
2- 2Department of Pharmacognosy, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
Abstract: (1254 Views)
The prevalence of depression in our country is an average of 7% of people aged 15 and older. Almost all depressed patients cannot do their tasks easily due to lack of energy. One of the types of medicinal plants for treating depression is saffron, which is used in traditional medicine as an uplifting and reducing sadness. One of the types of medicinal plants for treating depression is saffron, which is used in traditional medicine as a happy and reducing sadness. Crocin, as a bioactive compound effective on depression, is sensitive to temperature, pH and oxygen, and its efficiency decreases. Surfactant ratio (50% to 200%), stirring speed (500 and 1000 rpm) and stirring time (1, 2 and 3 hours) were used as the variables of primary emulsion production. The optimal ratio of surfactant to the aqueous phase was 100% and the viscosity increased with increasing surfactant ratio in all microemulsions. High energy homogenization at high pressure was used to make the secondary emulsion and to compare and increase the stability of biopolymers including Soy protein concentrate, Arabic gum and Pectin at two levels of 5 and 10%. Then the nanoemulsion was added to the chocolate. All treatments were evaluated using Duncan's test at a significance level of 5%. The results showed that both surfactants were able to form nanoemulsions. Emulsions stabilized with pectin showed the highest viscosity and the lowest crocin release in simulated stomach and intestine conditions. Also, the physicochemical and sensory properties of chocolate containing nanoemulsion were compared with the control and it had a higher score than the control
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2022/10/13 | Accepted: 2023/03/13 | Published: 2023/04/30
Received: 2022/10/13 | Accepted: 2023/03/13 | Published: 2023/04/30
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