الکتروریسی بدون نازل: نانوانکپسولاسیون اسانس زنیان با استفاده از نانوالیاف کیتوزان-ژلاتین

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• بهناز وفانیا
• میلاد فتحی
• صبیحه سلیمانیان زاد

دانشگاه صنعتی اصفهان

https://doi.org/10.22067/ifstrj.2022.78402.1199

چکیده

هدف از این تحقیق بررسی کارایی الکتروریسی بدون نازل برای انکپسوله کردن اسانس زنیان (به‌عنوان یک زیست فعال آبگریز) با استفاده از دو هیدروکلوئید (کیتوزان/ژلاتین) به‌منظور افزایش خواص آنتی‌اکسیدانی و پایداری آن برای کاربردهای غذایی بود. نانوالیاف با استفاده از کیتوزان/ژلاتین در نسبت‌های 1:6، 1:8 و 1:10 و غلظت‌های 20 و 40 درصد زنیان ریسیده شدند. خواص محلول (ویسکوزیته و هدایت الکتریکی) اندازه‌گیری شد. داده‌های کارایی انکپسولاسیون و ظرفیت بارگذاری مبین بهبود با افزایش غلظت اسانس بود. قطر و مورفولوژی الیاف با میکروسکوپ الکترونی روبشی مورد بررسی قرار گرفت. نانوالیاف کیتوزان/ژلاتین با نسبت 1:6 حاوی 40 درصد اسانس دارای بیشترین کارایی انکپسولاسیون (9/99%)، ظرفیت بارگذاری (9/39%) و کمترین قطر ( nm146) بودند. طیف‌سنجی فروسرخ با انعکاس کلی ضعیف شده (ATR-FTIR) ثابت کرد که حین الکتروریسی، هیچ برهمکنش شیمیایی بین مواد تشکیل‌دهنده رخ نداده است و داده‌های کالریمتری روبشی افتراقی (DSC) نشان داد که اسانس به‌خوبی در نانوالیاف محصور شده است. خواص آنتی‌اکسیدانی توسط آزمون DPPH تجزیه و تحلیل شد و کارایی کپسولاسیون برای محافظت از آنتی‌اکسیدان‌ها را تأیید کرد.

کلیدواژه‌ها

• اسانس زنیان
• فعالیت آنتی‌اکسیدانی
• انکپسولاسیون
• نانوالیاف
• الکتروریسی بدون نازل

موضوعات

• مهندسی مواد غذایی

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