ریزپوشانی اسانس هل با صمغ عربی، مالتودکسترین و اینولین و بررسی خواص فیزیکی - شیمیایی آنها

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشیار، گروه شیمی مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

2 دانش آموخته دکتری، گروه شیمی مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

چکیده

این تحقیق با هدف ریزپوشانی اسانس هل، مقایسه تأثیر افزودن مالتودکسترین و اینولین به صمغ عربی به عنوان مواد پوشش دهنده و بررسی پایداری و ویژگی‌های ریزکپسول‌های تولیدی صورت گرفت. در این پژوهش کربوهیدرات های صمغ عربی، مالتودکسترین و اینولین به عنوان ترکیبات دیواره مورد استفاده قرار گرفت. ویژگى هاى بهترین ترکیب نظیر پایدارى در طى 9 هفته نگه‌دارى، بازده ریزپوشانی توسط کروماتوگرافی گازی، چگالی توده و ذره، رطوبت، حلالیت، شکل و اندازه ذرات مورد بررسى قرار گرفت. با توجه به نتایج بدست آمده برای بازده ریزپوشانی، رهایش در محیط دهان و بازیابی پودر ترکیب صمغ عربی، مالتودکسترین و اینولین با نسبت به ترتیب 25:50:25 به عنوان بهترین ترکیب در نظر گرفته شد. نتایج این تحقیق نشان از افزایش عمر نگهداری آلفا ترپنیل استات و 1 و 8 سینئول در طى 9 هفته نگه‌دارى در دمای محیط را داشت. تصاویر میکروسکوپ الکترونی نشان داد که ریزکپسول تولید شده کروی بوده و ترک و شکاف اندکی در آن دیده می شود. بازده ریزپوشانی ترکیبات موثره بهترین ترکیب شامل آلفا ترپنیل استات و 1 و 8 سینئول به ترتیب 67/77 و 15/63 درصد، میزان رطوبت 77/3 درصد، حلالیت 56/87 درصد، چگالی توده و ذره به ترتیب 41/0 و 32/0 گرم بر میلی لیتر، اندازه ذرات 506/2 میکرومتر و توزیع اندازه ذرات 825/0 بدست آمد. نتایج این پژوهش نشان داد که اینولین دارای ظرفیت بالقوه ای جهت جایگزین صمغ عربی می‌باشد. نتایج نشان داد که مواد انتخاب شده دیواره را می‌توان به طور موثر برای تولید امولسیون‌های اسانس هل با حداکثر بازده ریزپوشانی، بازده ریزپوشانی آلفا ترپنیل استات، بازده ریزپوشانی 1 و 8 سینئول، رهایش اسانس هل و بازیابی پودر استفاده نمود.

چکیده تصویری

ریزپوشانی اسانس هل با صمغ عربی، مالتودکسترین و اینولین و بررسی خواص فیزیکی - شیمیایی آنها

تازه های تحقیق

  • در این مطالعه، صمغ عربی، مالتودکسترین و اینولین به عنوان مواد دیواره مورد ارزیابی قرار گرفتند.
  • برای تولید نانوکپسول ها از خشک کن پاششی استفاده شد.
  • ویژگى هاى بهترین ترکیب نظیر پایدارى، بازده ریزپوشانی، چگالی توده و ذره، رطوبت، حلالیت، شکل و اندازه ذرات مورد بررسى قرار گرفت.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Microencapsulation of cardamom essential oil with gum arabic, maltodextrin and inulin and the investigation of their physical-chemical properties

نویسندگان [English]

  • Mostsfa Shahidi 1
  • Mohammad Molaveasi 2
1 Research Institute of Food Science and Technology
2 PhD Student, Department of Food chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
چکیده [English]

This study was aimed to microencapsulation of cardamom essential oil, to compare the effect of adding maltodextrin and inulin to gum arabic as a coating material and also to investigate the stability and properties of the produced microcapsules. In this study, gum Arabic, maltodextrin and inulin were used as wall compounds. The properties of the best composition containing the stability of microcapsules during nine weeks of storage in the testing medium, the microencapsulation efficiency determined by GC-MS, the mass and particle density, moisture, solubility, shape and particle size were investigated. The composition of gum arabic, maltodextrin and inulin with the ratio of 25:50:25 was considered as the best composition, based on the results of the microencapsulation efficiency, the release of cardamom essential oil in the simulated oral medium and powder recovery. The results showed that the stability of α-terpinyl acetate and 1,8-cineole were increased during nine weeks of storage at ambient temperature. The images of scanning electron microscopy showed that the best composition is spherical and has a slight crack. The microencapsulation efficiency of the active compounds including α-terpinyl acetate and 1,8-cineole were obtained 77.67% and 63.15%, respectively. Moisture content was 3.77%, the solubility was 87.56%, mass and particle density were from 0.41 to 0.32 g.mL-1, respectively, and the particle size was 2.5 μm and also particle size distribution 0.825. Also, the results showed that inulin has a high potential for the replacement of gum Arabic. The selected wall materials could be effectively used for the production of cardamom essential oil microcapsules with the microencapsulation efficiency maximum of cardamom essential oil, α-terpinyl acetate and 1,8-cineole, and the release of cardamom essential oil and powder recovery. In general, the results showed that using the best composition produced by spray drying can increase the stability and solubility of cardamom essential oil.

کلیدواژه‌ها [English]

  • Microencapsulation
  • cardamom essential oil
  • Gum Arabic
  • Maltodextrin
  • inulin
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