پژوهش و نوآوری در علوم و صنایع غذایی
درون‌پوشانی آلفا-توکوفرول به روش قالب‌گیری امولسیونی با استفاده از ذرات امولسیون هیدروژل پروتئین آب‌پنیر و یوتا کاراگینان
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
گروه نانوفناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
چکیده
در پژوهش حاضر از ذرات امولسیون هیدروژل ساخته‌شده به روش قالب‌گیری امولسیونی برای درون‌پوشانی آلفا-توکوفرول استفاده شد. برای ساخت ذرات میکروژل به‌عنوان قالب از امولسیون روغن در آب در روغن استفاده شد. هدف در این پژوهش بررسی اثر جایگزینی بخشی از پروتئین آب‌پنیر با یوتا کاراگینان (0، 0/2 و 0/4 درصد وزنی-وزنی) بر ویژگی‌های امولسیون، ذرات هیدروژل و رهایش آلفا-توکوفرول بود. نتایج نشان داد که واردکردن یوتا کاراگینان در فرمولاسیون باعث افزایش گرانروی ظاهری امولسیون‌های اولیه شد، اندازۀ قطره‌ها از 2/69 میکرومتر در امولسیون حاوی پروتئین آب‌پنیر به‌تنهایی به 2/95 و 2/71 میکرومتر در امولسیون‌های حاوی 0/2 و 0/4 درصد یوتا کاراگینان افزایش یافت. جایگزین‌کردن 0/2 و 0/4 درصد یوتا کاراگینان، پتانسیل زتا را از 43/93- میلی‌ولت به 46/56- و 46/68- میلی‌ولت کاهش داد؛ همچنین باعث کاهش اندازۀ ذرات و کاهش کارایی درون‌پوشانی آلفا-توکوفرول در ذرات امولسیون هیدروژل شد. واردکردن یوتا کاراگینان به فرمولاسیون ذرات هیدروژل، میزان رهایش آلفا-توکوفرول را در شیرۀ معده از 30/36 درصد در ذرات حاوی پروتئین آب‌پنیر به‌تنهایی به 28/90 و 28/22 درصد در ذرات حاوی 0/2 و 0/4 درصد یوتا کاراگینان کاهش داد. نتایج این پژوهش اثبات کرد که جایگزین‌کردن بخشی از پروتئین آب‌پنیر با یوتا کاراگینان قابلیت رهایش کنترل‌شده و تحویل ترکیب زیست‌فعال چربی‌دوست به روده را در ذرات امولسیون هیدروژل افزایش می‌دهد.
کلیدواژه‌ها
موضوعات
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دوره 12، شماره 1
خرداد 1402صفحه 15-28
- تاریخ دریافت: 03 آذر 1400
- تاریخ بازنگری: 03 بهمن 1400
- تاریخ پذیرش: 04 بهمن 1400
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