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نوع مقاله: مقاله کامل پژوهشی

نویسندگان

1 دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

2 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

3 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

چکیده

در این پژوهش نانوکپسول‏های صمغ دانۀ قدومه‌شیرازی حاوی د-لیمونن به روش الکترواسپری تولید شد. به‌این‌منظور امولسیون د-لیمونن (10 و 20 درصد) در محلول آبی صمغ دانۀ قدومه‌شیرازی (0/5 درصد) تهیه گردید. ویژگی‏های امولسیون‏ها شامل خواص رئولوژیکی، کشش سطحی، هدایت الکتریکی و توزیع اندازۀ ذرات ارزیابی شد و ارتباط آنها با مورفولوژی نانوکپسول‏ها بررسی گردید. نتایج نشان داد غلظت د-لیمونن بر هدایت الکتریکی و اندازۀ قطره‌های امولسیون بیشترین تأثیر را داشت. برهمین‌اساس، مورفولوژی و اندازۀ ذرات کپسول‏ها نیز تحت‌تأثیر غلظت لیمونن بود. تصاویر FE-SEM موفقیت روش الکترواسپری در تولید نانوکپسول‏های کروی، هموار و با توزیع اندازۀ ذرات یکنواخت را تأیید کردند. کارایی انکپسولاسیون بالا (بیش از 87 درصد) از دیگر مزایای روش مورداستفاده بود. آزمون‏های پایداری نشان دادند حداکثر اُفت د-لیمونن نانوپوشانی‌شده پس از 3 ماه نگهداری، 11/67 درصد بود. در بررسی‏های رهایش طعم، آزادسازی سریع، کامل و تقریباً یکنواخت د-لیمونن به‌دلیل اندازۀ ذرات کوچک و یکنواخت نانوکپسول‏ها مشاهده شد. با بررسی کینتیکی رهایش مشاهده گردید مدل کورسمیر-پپاس ازنظر ریاضی بهترین توصیف را برای رهایش لیمونن در دو محیط آب دیونیزه و بزاق مصنوعی فراهم آورد.

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