بهینه سازی ریزدرون‌پوشانی اسانس لیموترش ایرانی (Citrus latifolia) به روش خشک‌کن بستر شناور

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری فناوری غذایی، گروه صنایع غذایی و تبدیلی، پژوهشکده فناوری‌های شیمیایی، سازمان پژوهشهای علمی و صنعتی ایران ، تهران، ایران

2 استادیار گروه صنایع غذایی و تبدیلی، پژوهشکده فناوری‌های شیمیایی، سازمان پژوهشهای علمی و صنعتی ایران (IROST)، تهران، ایران

3 استاد، گروه صنایع غذایی و تبدیلی، پژوهشکده فناوری‌های شیمیایی، سازمان پژوهشهای علمی و صنعتی ایران (IROST)، تهران، ایران

4 دانشیار گروه صنایع غذایی و تبدیلی، پژوهشکده فناوری‌های شیمیایی، سازمان پژوهشهای علمی و صنعتی ایران (IROST)، تهران، ایران

چکیده

امروزه در صنعت غذا درون‌پوشانی به کمک خشک‌کن بستر شناور، به‌دلیل اثرات محافظتی آن از مواد روغنی حساس مانند اسانس‌ها، از اهمیت بالایی برخوردار است. در این تحقیق، اسانس لیموترش ایرانی در نسبت‌های ( ۱۰، ۲۰ و ۳۰ درصد) با استفاده از مواد دیواره‌ای شامل مالتودکسترین (۲۵ ، ۵۰ و ۷۵ درصد) و کنسانتره‌پروتئین‌آب‌پنیر (۱۰، ۲۰ و ۳۰ درصد) به روش خشک‌کن بستر شناور ریزپوشانی شد. سپس با استفاده از روش سطح پاسخ، بازده درون‌پوشانی، کارایی درون‌پوشانی، محتوای رطوبت، خواص رطوبت پذیری، چگالی ظاهری، چگالی ضربه‌ای، چگالی ذره، شاخص جریان‌پذیری، پیوستگی، تخلخل، حلالیت، قدرت بازدارندگی، و رهایش در بافر و بزاق شبیه سازی شده بهینه شدند. نتایج نشان دادند که غلظت بالای اسانس و کنسانتره-پروتئین‌آب‌پنیر و غلظت متوسط مالتودکسترین، منجر به افزایش بازده درون‌پوشانی، کارایی درون‌پوشانی، چگالی ظاهری، چگالی ضربه‌ای، چگالی ذره، شاخص جریان‌پذیری، حلالیت، قدرت بازدارندگی و رهایش و کاهش محتوای رطوبت، خواص رطوبت‌پذیری و تخلخل شدند. لذا بهینه‌یابی متغیرهای وابسته و مستقل نشان داد که غلظت متوسط (مالتودکسترین) و بالای (کنسانتره-پروتئین‌آب‌پنیر) ترکیبات دیواره‌ای و همچنین غلظت بالای هسته، برای رسیدن به خواص بهینه مورد انتظار از ریزپوشینه نهایی (نظیر فعالیت آنتی‎‌اکسیدانی بالا و محتوای رطوبت پایین)، مورد نیاز است. مطابق با نتایج به دست آمده، شرایط بهینه شامل استفاده از اسانس لیموترش، مالتودکسترین و کنسانتره پروتئین آب‌پنیر به ترتیب به میزان 68/29 درصد، 28/41 درصد و 30 درصد بود. از آن جایی که ریزدرون‌پوشانی با خشک‌کن بستر شناور، امکان ریزدرون‌پوشانی در دمای پایین را ممکن می‌سازد، لذا به خوبی توانست در این تحقیق با حفظ خواص آنتی‌اکسیدانی اسانس لیمو (با درصد مهار رادیکال DPPH 64/63 درصد در نمونه 18) فرآوری آن را ممکن سازد.

چکیده تصویری

بهینه سازی ریزدرون‌پوشانی اسانس لیموترش ایرانی (Citrus latifolia) به روش خشک‌کن بستر شناور

تازه های تحقیق

  • اسانس از پوست لیموترش ایرانی استخراج شده و از حیث مدیریت ضایعات و ایجاد ارزش افزوده از آن‌ها حائز اهمیت است.
  • ریزدرون پوشانی اسانس لیمو ترش برای اولین بار با تکنیک خشک‌کن بستر شناور انجام گرفته که طی آن، فرایند در دمای پایین انجام شده و مزایای بیشماری دارد.
  • ریز درون پوشانی در این تحقیق با پلیمرهای طبیعی صورت گرفته که امکان کاربرد محصول نهایی را در صنایع غذایی و دارویی فراهم می‌کند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Optimization of Persian lime essential oil (Citrus latifolia) microencapsulation through spout fluidized bed drying

نویسندگان [English]

  • azam sharifpour latani 1
  • somayeh rahimi 2
  • majid javanmard dakheli 3
  • alireza basiri 4
1 Ph.D. student of Food Technology, Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
2 Assistant Professor, Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
3 Professor, Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
4 Associate Professor, Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
چکیده [English]

In the food industry, fluidized bed drying encapsulation is important due to its protective effects on sensitive oily materials such as essential oils. In this study, Persian lime essential oil (EO) was encapsulated at ratios of 10%, 20%, and 30% using wall materials including maltodextrin (25%, 50%, and 75%) and whey protein concentrate (10%, 20%, and 30%) through the fluidized bed drying method. Then, using response surface methodology, the encapsulation yield, encapsulation efficiency, moisture content, hygroscopicity, bulk density, tapped density, particle density, flowability index, Hausner ratio, porosity, solubility, inhibitory power, and release in buffer and simulated saliva were optimized. The results indicated that a higher concentration of essential oil and whey protein concentrate along with a medium concentration of maltodextrin led to an increase in encapsulation yield, encapsulation efficiency, bulk density, tapped density, particle density, flowability index, solubility, inhibitory power, and release while decreasing moisture content, hygroscopicity, and porosity. Therefore, the optimization of dependent and independent variables showed that a medium concentration of maltodextrin and a high concentration of whey protein concentrate in wall materials, with a high concentration of EO, are required to achieve the desired optimized properties of the final microcapsule (such as high antioxidant activity and low moisture content). According to the results, the optimized conditions included using lime essential oil, maltodextrin, and whey protein concentrate at 29.68%, 41.28%, and 30%, respectively. Since microencapsulation using a fluidized bed drying allows for low-temperature microencapsulation, it effectively preserved the antioxidant properties of lime essential oil (with a DPPH radical scavenging percentage of 63.64% in run 18) during processing in this study.

کلیدواژه‌ها [English]

  • Persian lime essential oil
  • Microencapsulation
  • Spout fluidized bed drying
  • Release in saliva

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فناوری‌های جدید در صنعت غذا
دوره 12، شماره 2
بهمن 1403
صفحه 136-162

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  • تاریخ دریافت: 14 بهمن 1403
  • تاریخ بازنگری: 19 اسفند 1403
  • تاریخ پذیرش: 20 اسفند 1403

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