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نوع مقاله: مقاله کامل پژوهشی

نویسندگان

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

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

چکیده

در این پژوهش کربوهیدرات‌های صمغ عربی (0-100 درصد)، مالتودکسترین (0-50 درصد) و اینولین (0-50 درصد) به‌عنوان ترکیبات دیواره جهت ریزپوشانی اسانس هل مورداستفاده قرار گرفتند. از طرح آماری مخلوط ساده-مرکزی جهت طراحی آزمایش‌ها، بهینه‌یابی و یافتن بهترین ترکیب دیواره برای حداکثر رهایش در دهان استفاده شد. هدف از این تحقیق ریزپوشانی مواد مؤثرۀ موجود در اسانس هل و مقایسۀ تأثیر افزودن مالتودکسترین و اینولین به صمغ عربی به‌عنوان مواد پوشش‌دهنده روی پاسخ‌های بازده ریزپوشانی اسانس هل، ترکیبات مؤثرۀ آن، آزادسازی مواد مؤثره و بازیابی پودر بود. همچنین در این تحقیق ارتباط بین دمای انتقال شیشه‌ای با رهایش مواد مؤثرۀ اسانس هل، در بزاق بررسی شده است. نتایج نشان داد ترکیب بهینه شامل صمغ عربی، مالتودکسترین و اینولین با نسبت‌های به‌ترتیب 0/0:33/2:66/8 بود و تحت این شرایط بازده ریزپوشانی روغن، آلفا-ترپنیل‌استات و 1 و 8 سینئول به‌ترتیب 83/57، 91/79 و 90/87 درصد، رهایش مادۀ مؤثره در بزاق 93/27 درصد و بازیابی پودر 67/27 درصد به‌دست آمد. دمای انتقال شیشه‌ای ترکیب بهینه برابر 42/9 درجۀ سانتی‌گراد بود که دمای مناسبی برای حفظ مواد مؤثره در دمای محیط و رهایش در محیط شبیه‌سازی‌شدۀ دهان بود. باتوجه‌به نتایج این تحقیق می‌توان ریزکپسول‌های بهینۀ اسانس هل تولیدشده را به‌صورت موفقیت‌آمیزی در محصولاتی مانند شکلات، نبات و قند‌حبه‌ای بدون رهایش اجزاء در دمای نگهداری و با رهایش سریع و بالا در دهان به‌کار برد.

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