پژوهش و نوآوری در علوم و صنایع غذایی
مقایسه ویژگی‌های ریزکپسول‌های روغن سبوس برنج تهیه شده با خشک‌کن پاششی و خشک‌کن انجمادی
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
1 استادیار گروه شیمی مواد غذایی، پژوهشکده علوم و صنایع غذایی
2 دانش‌آموخته کارشناسی ارشد، دانشکده شیمی، دانشگاه مازندران
3 استاد گروه شیمی تجزیه، دانشکده شیمی، دانشگاه مازندران
چکیده
ریزپوشانی روغن سبوس برنج با استفاده از صمغ عربی و کنسانتره پروتئینی آب پنیر به عنوان مواد دیواره به دو روش خشک کردن پاششی و انجمادی مورد بررسی قرار گرفت. به این منظور امولسیون آب در روغن حاوی 4 درصد روغن سبوس برنج در محلول آبی حاوی 20 و 25 درصد ترکیب کل مواد دیواره به کمک اولتراتوراکس تهیه شد. کمترین اندازه قطرات (0/36 میکرومتر) در امولسیون با ترکیب دیواره حاوی 100 درصد صمغ عربی و بیشترین اندازه قطرات (0/96 میکرومتر) برای امولسیون با ترکیب دیواره حاوی 100 درصد کنسانتره پروتئینی آب پنیر بدست آمد و در نسبت‌های متفاوت از این دو ماده تشکیل دهنده دیواره، اندازه قطرات مقادیری بین این دو عدد داشتند. اندازه قطرات و گرانروی امولسیون‌های تهیه شده حاکی از آن بود که پایداری امولسیون‌های تهیه شده تحت تأثیر غلظت و نوع مواد دیواره هستند. همچنین نوع روش خشک کردن امولسیون نه تنها بر اندازه میکروکپسول‌های تهیه شده، بلکه بر راندمان ریز پوشانی و میزان بازداری روغن درون کپسول نیز مؤثر بودند. نتایج نشان داد که بیشترین راندمان ریزپوشانی در غلظت 60 درصد صمغ عربی در ترکیب دیواره (مجموع صمغ و کنسانتره پروتئینی آب پنیر) حاصل شد که عبارت بود از 90 درصد به روش خشک‌کن پاششی و 68 درصد به روش خشک‌کن انجمادی. از میان دو روش خشک کردن، ریزکپسول‌های تهیه شده با خشک کردن پاششی ضمن حفظ ساختار منظم کروی، میزان بازداری بیشتری از روغن را در طول دوره نگهداری نشان دادند.
کلیدواژه‌ها
Abdelwahed, W., Degobert, G., Stainmesse, S., & Fessi. H. 2006. Freeze-drying of nanoparticles: formulation, process and storage considerations. Advanced Drug Delivery Reviews, 58: 1688–1713.
Adamiec, J., & Kalemba D.2006. Analysis of microencapsulation ability of essential oils during spray drying. Drying Technology, 24: 1127–1132.
Augustin, M.A., Sanguansri, L., Margetts, C., & Young, B. 2001. Microencapsulation of food ingredients. Food Australia, 53: 220–223.
Avadi, M. R., Mir Mohammad Sadeghi, A., Mohammadpour, N., Abedin, S., Atyabi, F., Dinarvand, R., & Rafiee-Tehrani, M. 2010. Preparation and characterization of insulin nanoparticles using chitosan and arabic gum with ionic gelation method. Nanomedicine: Nanotechnology, Biology and Medicine, 6 (1): 58–63.
Beristain, C.I., Vazquez, A., Garcia, H.S., & Vernon-Carter, E.J. 1996. Encapsulation of orange peel oil by co-crystallization. Lebensmittel-Wissenschaft und Technologie, 29: 645-647.
Buffo, R.A., & Reineccius, G.A. 2001. Comparison among assorted drying processes for the encapsulation of flavors. Perfumer and Flavorist, 26: 58–67.
Bylaite, E., Venskutonis, P. R., & Mazdzieriene, R. 2001. Properties of caraway (Carumc carvi L.) essential oil encapsulated into milk protein- based matrices. European Food Research Technology, 212: 661-670.
Dalgleish, D.G. 1997. Adsorption of proteins and the stability of emulsions. Trends in Food Science and Technology, 8: 1–6.
Desobry, S. A., Netto, F. M., & Labuza, T. P. 1997. Comparison of Spray-drying, drum-drying and freeze-drying for b-carotene encapsulation and preservation. Journal of Food Science, 62 (6): 1158-1162.
Dickinson, E. 2001. Milk protein interfacial layers and the relationship to emulsion stability and rheology. Colloids Interfaces B., 20: 197–210.
Dickinson, E. 2003. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids, 17: 25–39.
Druaux, C., & Voilley, A. 1997. Effect of food composition and microstructure on volatile flavor release. Trends in Food Science and Technology, 8: 364-368.
Gibbs, B.F., Kermasha, S., Alli, I., & Mulligan, C.N. 1999. Encapsulation in the food industry. International Journal of Food Science and Nutrition, 50: 213–224.
Glicksman, M., 1982. Food Hydrocoloids. Vol I. CRC Press Inc.
Goubet, I., Le Quere, J. L., & Voilley, A. 1998. Retention of aroma compounds by carbohydrates: influence of their physicochemical characteristics and of their physical state. Journal of Agricultural of Food Chemistry, 48: 1981-1990.
Heinzen, C. 2002. Microencapsulation solve time dependent problems for food makers. European Food and Drink Review, 3: 27-30.
Huang, X., Kakuda, Y., & Cui, W. 2001. Hydrocolloids in emulsion: particle size distribution and interface activity, Food Hydrocolloids, 15: 533-542.
Ibanoglu, E. 2002. Rheological behavior of whey protein stabilized emulsions in the presence of gum arabic. Journal of Food Engineering, 52: 273-277.
Imagi, J., Muraya, K., Yamashita, D., Adachi, S., & Matsuno, R. 1992. Retarded oxidation of liquid lipids entrapped in matrixes of saccharides or protein. Bioscience, Biotechnology, and Biochemistry, 56: 1236–1240. 20.
Jafari, S. M., He, Y., & Bhandari, B. 2007. Effectiveness of encapsulating biopolymers to produce sub-micros by high energy emulsification techniques. Food Research International, 40: 862- 873.
Jafari, S. M., Assadpoor, E., Bhandari, B., & He, Y. 2008. Nano-particle encapsulation of fish oil by spray drying. Food Research International, 41: 172–183.
Jimenez, M.; García, H. S.; & Beristain, C. I. 2004. Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid. European. Food Research and Technology, 219: 588-592.
Kim, Y.D., & Morr, C.V. 1996. Microencapsulation properties of gum arabic and several food proteins: spray dried orange oil emulsion particles. Journal of Agricultural and Food Chemistry, 44: 1314–1320.
Klinkesorn, U., Sophanodora, P., Chinachoti, P., A.Decker, E., & McClements, D. J. 2005. Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Hydrocolloids, 19:1044-1053.
Klinkesorn, U., Sophanodora, P., Chinachoti, P., A.Decker, E., & McClements, D. J. 2006. Characterization of spray- dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Research International, 39: 449-457.
Kaushik, V., & Roos, Y.H. 2007. Limonene encapsulation in freeze-drying of gum arabic–sucrose–gelatin systems. LWT- Food Science and Technology, 40:1381–1391.
Lee, S. J., & Rosenberg, M. 2000. Preparation and some properties of water- insoluble, whey protein-based microcapsules. Journal of Microencapsulation, 17: 29-44.
McClements, D. J., 1999. In F. M. Clydesdale (Ed.), Food emulsions, contemporary food science. Washinton, DC7, CRC Press.
McNamee, B.F., O’Riodan, E.D., & O’Sullivan, M. 1998. Emulsification and microencapsulation properties of gum arabic. Journal of Agricultural and Food Chemistry, 46: 4551–4555.
Menting, L. C., & Hoogstad, B., 1967. Volatiles retention during the drying of aqueous carbohydrate solutions. Journal of Food Science, 23 (1): 87-90.
Minemoto, Y., Adachi, S., & Matsuno, R. 1997. Comparison of oxidation of menthyl linoleate encapsulated with gum arabic by hot-air-drying and freeze drying. Journal of Agricultural and Food Chemistry, 45: 4530–4534.
Minemoto, Y., Adachi, S., & Matsuno, R. 1999. Autoxidation of linoleic acid encapsulated with polysaccharides of differing weight ratio. Bioscience, Biotechnology, and Biochemistry, 63: 866–869.
Mirhosseini, H., Tan C. P., Hamid, N. S. A., & Yusof , S., 2008. Effect of arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 315 (1–3): 47–56.
Mutka, J.R., & Nelson, D.B. 1988. Preparation of encapsulated flavors with high flavor level. Food Technology, 42: 154–157.
Najafi, M. N., Kadkhodaee, R., & Mortazavi S. A., 2011. Effect of drying process and wall material on the properties of encapsulated cardamom oil. Food Biophysics, 6: 68-76.
Partanen, R., Hakala, P., Sjovall, O., Kallio, H., & Forssell, P. 2005. Effect of relative humidity on the oxidative stability of microencapsulated sea buckthorn seed oil. Journal of Food Science, 70 (1): E37- E43.
Roos, Y. H. 1995. Phase transitions in foods. CA: Academic Press. San Diego.
Rosenberg, M., & Sheu, T.Y. 1996. Microencapsulation of volatiles by spray-drying in whey protein-based wall systems. International Dairy Journal, 6: 273–284.
Rosenberg, M. 1997. Milk derived whey protein-based microencapsulating agents and a method of use. US Patent no. 5,601,760. California Corporation, Oakland, CA.
Sasaki, J., Takada, Y., Kusuda, M., Tanabe, Y., Matsunaga, A., & Arakawa, K., 1990. Effects of g-oryzanol on serum lipids and apolipoproteins in dyslipidemic schizophrenics receiving major tranquilizero. Clinical Therapeutics, 12: 263–268.
Shiga, H., Yoshii, H., Nishiyama, T. Furuta, T., Forssele, P., Poutanen, K., & Linko, P. 2001. Flavor encapsulation and release characteristics of spray-dried powder by the blended encapsulant of cyclodextrin and gum Arabic. Drying Technology, 19: 1385–1395.
Soottitantawat, A., Yoshii, H., Furuta, T., Ohkawara, M., & Linko P., 2003. Microencapsulation by spray drying: influence of emulsion size on the retention of volatile compounds. Journal of Food Science, 68 (7): 2256–2262.
Soottitantawata, A., Bigeardb, F., Yoshiia, H., Furutaa, T., Ohkawarac, M., & Linkod P., 2005. Microencapsulation of l-menthol by spray drying and its release characteristics. Innovative Food Science & Emerging Technologies, 6 (1): 107–114.
Thijssen, H. A. C., & Rulkens, W. H., 1968. Retention of aromas in drying food liquids. De Ingenieur, Pp: 45– 56.
Wang, T., Deng, Y., Geng, Y., Gao, Z., Zou, J., & Wang, Z., 2006. Preparation of submicron unilamellar liposomes by freeze-drying double emulsions. Biochimica et Biophysica Acta, 1758: 222–231.
Xu, Z.; Hua, N.; & Godber, J. S. 2001. Antioxidant activity of tocopherols, tocotrienols, and g-oryzanol components from rice bran against cholesterol oxidation accelerated by 2, 2'-azobis (2-methylpropionamidine) dihydrochloride. Journal of Agriculture and Food Chemistry, 49: 2077–2081.
Yang, Y., Marshall-Breton, C., Leser, M. E., Sher, A. A., & McClements, D. J., 2012. Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods. Food Hydrocolloids, 29: 398- 406.
Young. S. L., Sarda, X., & Rosenberg, M. 1993. Microencapsulating properties of whey proteins. 2. combination of whey proteins with carbohydrates. Journal Dairy Science, 76: 2878-288.5.
)
دوره 3، شماره 2
شهریور 1393صفحه 97-114
- تاریخ دریافت: 05 خرداد 1392
- تاریخ بازنگری: 21 خرداد 1393
- تاریخ پذیرش: 28 خرداد 1393
ارسال نظر در مورد این مقاله