نوع مقاله: مقاله کامل پژوهشی

نویسندگان

1 استادیار گروه شیمی مواد غذایی، پژوهشکده علوم و صنایع غذایی، مشهد

2 دانشیار گروه نانوفناوری مواد غذایی، پژوهشکده علوم و صنایع غذایی، مشهد

3 کارشناس آزمایشگاه بیوفیزیک، گروه نانوفناوری مواد غذایی، پژوهشکده علوم و صنایع غذایی، مشهد

چکیده

اولئورزین فلفل، عصاره روغنی غلیظ و یا تقریباً نیمه‌جامدی است که به‌عنوان طعم‌دهنده و رنگ‌دهنده در محصولات غذایی مختلف استفاده می‌شود. تندی فلفل قرمز به علت وجود گروهی از آلکالوئیدها موسوم به کپسایسینویدها است. در این پژوهش ابتدا استخراج اولئورزین فلفل قرمز با حلال‌های اتانول، متانول، و 2- پروپانول انجام شد. سپس، ریزپوشانی کپسایسینویدهای موجود در اولئورزین فلفل قرمز با صمغ عربی و کنسانتره پروتئینی آب پنیر (WPC) به‌عنوان مواد تشکیل‌دهنده دیواره کپسول به روش خشک‌کن پاششی مورد بررسی قرار گرفت. تأثیر ترکیب دیواره (در غلظت‌های 5، 10 و 15 درصد) و نیز نسبت اجزای سازنده ماده دیواره شامل صمغ عربی و WPC (با نسبت 100 درصد از هر یک و یا نسبت مساوی از هر دو) بر اندازه پودرهای حاصل از خشک‌کردن امولسیون و راندمان کپسوله‌کردن کپسایسینوید ارزیابی شدند. نتایج آماری نشان داد که نوع حلال تأثیر معنی‌داری بر راندمان استخراج اولئورزین داشت درحالی که نسبت پودر به حلال بر روی راندمان استخراج اختلاف معنی‌داری نداشت. همچنین، در مرحله ریزپوشانی نوع و غلظت ماده دیواره تأثیر معنی‌داری بر متوسط قطر، توزیع اندازه و سطح مخصوص قطرات امولسیون‌های حاصله داشت. به‌طوری که صمغ عربی نسبت به WPC  حفاظت بیشتری را در میزان نگهداری مواد مؤثره از خود نشان داد. علاوه بر این، داده‌ها حاکی از آن بود که با افزایش میزان غلظت ماده دیواره از 5 تا 15 درصد میزان ابقای مواد مؤثره افزایش یافت.

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