ارزیابی اثر ژلاتین ماهی، کاپا کاراگینان و روشهای مختلف ریزپوشانی بر پایداری اکسایشی میکروکپسول‌های روغن ماهی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استاد، گروه فرآوری محصولات شیلاتی-دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 دانش آموخته دکترا، فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان

3 استادیار، فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

4 دانشیار، گروه مهندسی مواد و طراحی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان

چکیده

در این پژوهش پایداری اکسایشی روغن ماهی ریز پوشانی شده با دیواره های مختلف (ژلاتین ماهی، کاپا کاراگینان و ترکیبی) و روش‌های فیزیکی و شیمیایی (کوسرواسیون، خشک کردن پاششی و انجمادی) مورد بررسی قرار گرفت. میزان رهایش پودرهای ریزپوشانی شده در شرایط آزمایشگاهی و بررسی شاخص پراکسید و آنیسیدین طی 10 روز نگهداری در شرایط تشدید شده (45 درجه سانتی‌گراد) ارزیابی شد. نتایج بررسی میزان حلالیت پودرهای پروتئینی و پایداری اکسایشی نشان دادند که ژلاتین ماهی بهترین ترکیب دیواره و روش کوآسرواسیون نیز مناسب‌ترین روش برای ریزپوشانی روغن ماهی بود. به‌طوری‌که پودرهایی با میزان حلالیت بالاتر و پراکسید و آنیسیدین کمتر طی نگهداری را تولید نماید. بیشترین و کمترین میزان ترکیب هسته رها شده در پودرهای تهیه شده با روش کوسرواسیون مشاهده گردید (16/93 و 80 درصد). دیواره ژلاتینی میزان رهایش بیشتری را در مقایسه با سایر دیواره‌ها در روش خشک‌کن پاششی و خشک‌کن انجمادی داشت. مقایسه سه روش تولیدی و مواد دیواره نشان داد که ترکیب دیواره و نوع روش تولیدی با تاثیر بر خواص فیزیکی، روی پایداری روغن ماهی ریزپوشانی شده موثر می‌باشد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Fish gelatin and κ carrageenan and different encapsulation methods on oxidative stability of fish oil microcapsules

نویسندگان [English]

  • Bahare Shabanpour 1
  • Bahar Mehard 2
  • Parastoo Pourashouri 3
  • Seyed Mahdi Jafari Jafari 4
1 Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]

In this study the stability and release of microencapsulated fish oil prepared by different wall materials (fish gelatin, κ -carrageenan and fish gelatin+ κ carrageenan), physical and chemical methods (coacervation, spray drying and freeze drying) were examined. In-vitro controlled release of the microcapsules and peroxide (PV); ρ-Anisidine values during 10 days storage at accelerated conditions (45 °C) were investigated. The results of solubility of protein powders and oxidative stability showed that fish gelatin was the best wall material and coacervation was the best method to encapsulation of fish oil. These powders had higher solubility and lower PV, p-AV than the other treatments. The highest and lowest core releases were observed by coacervation method (93.16 and 80 %). At spray and freeze drying methods, gelatin had more release than the other wall materials. Comparison of the different methods and wall materials confirmed that combination of matrices, drying methods are effective on physical characteristics and oxidative stability of encapsulated fish oil.

کلیدواژه‌ها [English]

  • Coacervation
  • Controlled release
  • Encapsulation
  • Fish oil
  • Fish gelatin
  • Spray and freeze drying
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