Volume 21, Issue 151 (2024)
FSCT 2024, 21(151): 126-146 |
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Zareimanesh H, Jahanbin K, Rajaei Najafabadi A. Microencapsulation of phenolic compounds of rhubarb's juice and their effects on the properties of pomegranate's juice. FSCT 2024; 21 (151) :126-146
URL: http://fsct.modares.ac.ir/article-7-73403-en.html
URL: http://fsct.modares.ac.ir/article-7-73403-en.html
1- Master's student of Food Industry Science and Engineering, Faculty of Agriculture, Shahrood University of Technology, Iran
2- Associate Professor in Food Science and Technology, Department of Food Science and Technology, Faculty of Agricultural Engineering, Shahrood University of Technology, P.O. Box 361999-5161, Shahrood, Iran ,k.jahanbin@shahroodut.ac.ir
3- Associate Professor, Food Technology, Faculty of Agriculture, Shahrood University of Technology, Iran
2- Associate Professor in Food Science and Technology, Department of Food Science and Technology, Faculty of Agricultural Engineering, Shahrood University of Technology, P.O. Box 361999-5161, Shahrood, Iran ,
3- Associate Professor, Food Technology, Faculty of Agriculture, Shahrood University of Technology, Iran
Abstract: (481 Views)
The purpose of this research is to encapsulate the phenolic compounds of rhubarb stem's juice with chitosan and soy protein isolate and checking their effects on the properties of pomegranate juice. For this purpose, the phenolic compounds of rhubarb stem's juice were extracted by methanol and encapsulated with chitosan and soy protein isolate by nanoemulsion method, and finally the resulting microcapsules and nanocapsules were used to enrich pomegranate juice samples. The highest percentage of encapsulation efficiency of phenolic compounds was with soy protein isolate (45.26%). The results of SEM images showed that the particles were relatively spherical and with a relatively smooth surface, also chitosan nanocapsules with an average size of 281.4 nm and soy protein isolate microcapsules with an average size of 22.33 µm were formed. The results of pH analysis showed that the samples enriched with chitosan nanocapsules and soy protein isolate microcapsules showed more and less pH decrease than the control samples during the storage period. The results of DPPH radical scavenging activity showed that the enrichment of pomegranate juice with chitosan nanocapsules increased the antioxidant activity of the samples for up to 3 months of storage.
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2024/01/14 | Accepted: 2024/04/22 | Published: 2024/08/22
Received: 2024/01/14 | Accepted: 2024/04/22 | Published: 2024/08/22
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