ریزپوشینه کردن کوآنزیم Q10 به روش توده‌سازی مرکب ژلاتین و موسیلاژ دانه ریحان: بهینه‌سازی، ویژگی‌های فیزیکوشیمیایی و غنی‌سازی شیر

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• ستاره رمضانی
• محمد شاهدی
• میلاد فتحی

گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران

https://doi.org/10.22067/ifstrj.2023.81438.1240

چکیده

نگرانی جهانی در مورد سلامت انسان و افزایش شیوع بیماری‌های مزمن در سال‌های اخیر منجر به افزایش تقاضا برای ترکیبات مغذی مانند کوآنزیم Q₁₀ شده است. حساسیت به گرما و خواص چربی دوست کوآنزیم Q₁₀ استفاده از آن را در غذا محدود می­کند. کپسولاسیون فناوری است که از مواد زیست فعال در برابر شرایط محیطی نامناسب محافظت می­کند و عمر مفید را افزایش می­دهد. هدف از این مطالعه کپسوله‌سازی کوآنزیم Q₁₀ با استفاده از کواسرواسیون مرکب توسط موسیلاژ دانه ژلاتین-ریحان و مشخص کردن خواص فیزیکی، حرارتی و شیمیایی میکروکپسول‌های تولید شده بود. روش سطح پاسخ برای تعیین سطح بهینه چهار متغیر فرمولاسیون برای حداکثر راندمان کپسولاسیون، ظرفیت بارگذاری و کدورت و حداقل جذب مایع رویی استفاده شد. میکروکپسول‌های بهینه دارای راندمان کپسولاسیون 69/83%، ظرفیت بارگذاری 32/16%، کدورت 979/0 و جذب مایع رویی 227/0 بودند. میکروکپسول‌ها با میکروسکوپ الکترونی روبشی، طیف‌سنجی فروسرخ تبدیل فوریه و کالری‌سنجی روبشی تفاضلی ارزیابی شدند. نتایج FTIR تشکیل کواسروات­ها را تایید کرد. ترموگرام نقطه ذوب میکروکپسول بارگذاری شده Q₁₀ در نقطه ذوب آن (50 درجه سلسیوس) به دلیل حلالیت آن در فاز روغن و به تله افتادن مناسب حین کپسولاسیون مشاهده نشد. رفتار رهایش Q₁₀ توسط مدل‌های مختلف ریاضی مورد بررسی قرار گرفت. ریزپوشینه­های Q₁₀ برای غنی­سازی شیر مورد استفاده قرار گرفت و نتایج نشان داد که میکروکپسول‌های پروتئین-کربوهیدرات توسعه یافته را می­توان برای محافظت از ترکیبات آبگریز استفاده کرد.

کلیدواژه‌ها

• انکپسولاسیون
• ژلاتین
• کوآنزیم Q10
• موسیلاژ دانه ریحان
• ویژگی‌های فیزیکوشیمیایی

موضوعات

• مهندسی مواد غذایی

عنوان مقاله [English]

Encapsulation of Coenzyme Q10 by Gelatin–basil Seed Mucilage Using Complex Coacervation: Optimization, Physicochemical Characterizations and Milk Fortification

نویسندگان [English]

• Setereh Ramezani
• Mohammad Shahedi
• Milad Fathi

Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran

چکیده [English]

Global concern about human health and the increase the prevalence of chronic diseases in recent years lead to growing appeals for nutritious and healthy compounds, such as coenzyme Q₁₀. Susceptibility to heat and lipophilic properties of coenzyme Q₁₀ limit its utilization in food. Encapsulation is a technology that protects bioactive ingredients from harsh environmental conditions and extends shelf life. The purpose of this study was to encapsulate coenzyme Q₁₀ using complex coacervation by gelatin–basil seed mucilage and characterize physical, thermal and chemical properties of produced microcapsules. Response surface methodology was applied to determine the optimum level of the four formulation variables for maximum encapsulation efficiency, loading capacity and turbidity and minimum supernatant absorption. The optimum microcapsules had encapsulation efficiency of 83.69%, encapsulation load of 16.32%, turbidity of 0.979 and supernatant absorption of 0.227. The microcapsules were assessed by scanning electron microscopy, Fourier transform infrared spectroscopy, and differential scanning calorimetry. The results of FTIR confirmed the formation of coacervates. The thermogram of Q₁₀ loaded microcapsule melting point was not observed at its melting point (50°C) due to its solubility in the oil phase and appropriate entrapment. Release behavior of Q₁₀ was studied by different mathematical models. Microencapsulated Q₁₀ was used to fortify milk and the results showed that the developed protein-carbohydrate microcapsules can be applied for protection of hydrophobic compounds.

کلیدواژه‌ها [English]

• Basil seed mucilage
• Coenzyme Q10
• Encapsulation
• Gelatin
• Physicochemical characterizations

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