با همکاری انجمن علوم و صنایع غذایی ایران

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی خوزستان.

چکیده

امولسیون‌های آب در روغن می‌توانند برای تهیه محصولات غذایی کم‌چرب یا پوشش‌دهی ترکیبات محلول در آب حساس به شرایط محیطی مورد استفاده قرار گیرند. در این تحقیق میکروامولسیون‌های آب در روغن حاوی ویتامین سی در فاز آبی داخلی به روش خودبه‌خودی و بدون استفاده از ترکیبات فعال سطحی کمکی تهیه شدند. در روش خودبه‌خودی، میکروامولسیون‌ها در روش خودبه‌خودی بر اساس تمایل ترکیب فعال سطحی به فاز پیوسته تهیه شده و از نظر ترمودینامیکی پایدار می‌باشند. نتایج نشان داد با افزایش غلظت ویتامین سی اندازه ذرات از nm 7/66 برای آب خالص تا و nm 3/214 برای میکروامولسیون‌های حاوی 3% ویتامین و شاخص پراکندگی اندازه ذرات از 15/0 تا 501/0 افزایش یافت. ظاهر میکرامولسیون‌ها از حالت شفاف برای آب خالص تا کدر برای میکروامولسیون‌های حاوی 3% ویتامین سی تغییر کرد. با افزایش غلظت ویتامین سی، ویسکوزیته از 4/115 تا mPa.s 9/87 کاهش یافت. نتایج نشان داد که با افزایش غلظت ویتامین سی تا 3%، همچنان می‌توان بدون استفاده از ترکیبات فعال سطحی میکروامولسیون‌ها را به روش خودبه‌خودی تهیه نمود.

کلیدواژه‌ها

عنوان مقاله [English]

Effect of vitamin C load on preparing water in oil microemulsions using spontaneous method

نویسندگان [English]

  • Mona Nazari
  • Mohammad Amin Mehrnia
  • Hossein Jooyandeh
  • Hassan Barzegar

Food science and technology, Agricultural Sciences and Natural Resources University of Khuzestan, Iran.

چکیده [English]

Water in oil emulsions could be used for preparing low fat food products or encapsulating water soluble sensitive constituents. In this research, vitamin C loaded water in oil microemulsions prepared using spontaneous method without any co-surfactant. In spontaneous method, microemulsions are formed based on surfactant affinity toward continues phase and are thermodynamically stable. Results showed that by increasing vitamin C concentration, droplets size of emulsions increased from 66.7 nm for pure water to 214.3 nm for 3% loaded microemulsions and poly dispersity index increased from 0.15 to 0.501. Visual appearance of microemulsions changed from transparent for pure water containing microemulsions to opaque for 3% vitamin C loaded emulsions. By increasing vitamin C concentration, viscosity decreased from 115.4 to 87.9 mPa.s. This research showed that up to 3% vitamin C containing microemulsions could be prepared without co-surfactants.

کلیدواژه‌ها [English]

  • Microemulsion
  • spontaneous method
  • vitamin c load
  • dynamic viscosity
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