کپسوله‌سازی ویتامین‌های E و C با استفاده از کنسانتره پروتئین آب‌پنیر–کیتوزان از طریق خشک‌کردن پاششی: بهینه‌سازی، ویژگی‌های فیزیکوشیمیایی و تحلیل نرخ رهایش

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

پونه مجتهدی ¹

مهدی وریدی ¹

امیرمحمد مرتضویان ²

¹ گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

² گروه علوم و صنایع غذایی، دانشکده علوم تغذیه و صنایع غذایی، انستیتو تحقیقات تغذیه‌ای و صنایع غذایی کشور، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران

https://doi.org/10.22067/ifstrj.2026.96109.1497

چکیده

نگرانی‌های فزاینده در مورد سلامت انسان، تقاضا برای ترکیبات زیست‌فعال عملکردی مانند ویتامین‌های E و C را افزایش داده است. با این حال، ناپایداری ذاتی و حساسیت آنها به شرایط محیطی، کاربرد مستقیم آنها را در سیستم‌های غذایی محدود کرده است. استراتژی‌های کپسوله‌سازی، رویکردی مؤثر برای محافظت از این ویتامین‌ها در برابر تخریب و آزادسازی کنترل‌شده ارائه می‌دهند. این مطالعه با هدف توسعه یک سیستم کپسوله‌سازی پایدار برای ویتامین‌های E و C با استفاده از کمپلکس کنسانتره پروتئین آب پنیر-کیتوزان (WPC-CS) از طریق خشک کردن پاششی انجام شد که امکان تحویل همزمان ویتامین‌های آب‌دوست و لیپوفیل را فراهم می‌کند. روش‌شناسی سطح پاسخ (RSM) برای بهینه‌سازی فرمولاسیون با هدف به حداکثر رساندن راندمان کپسوله‌سازی و در عین حال به حداقل رساندن میزان رطوبت و رطوبت‌پذیری به کار گرفته شد. میکروکپسول بهینه، راندمان کپسوله‌سازی 93.83٪ و 93.6٪ را برای ویتامین‌های E و C به‌ترتیب با رطوبت کم (3.17٪) و رطوبت‌پذیری کنترل‌شده (13.18٪) نشان داد. مطالعات آزادسازی، رفتار وابسته به فاز را نشان دادند: ویتامین C آزادسازی ناچیزی در مایع شبیه‌سازی شده دهان (0.07٪ پس از 10 دقیقه) نشان داد، اما آزادسازی تجمعی قابل توجهی در مایع شبیه‌سازی شده معده (85.74٪ پس از 120 دقیقه) داشت. در مقابل، ویتامین E پروفایل آزادسازی آهسته‌تر و پایدارتری را نشان داد، به‌طوری‌که 31.45٪ پس از 120 دقیقه در مایع شبیه‌سازی شده معده آزاد شد و هیچ آزادسازی قابل تشخیصی در شرایط دهان مشاهده نشد. آنالیز میکروسکوپ الکترونی روبشی (SEM) نشان داد که میکروکپسول‌ها دارای مورفولوژی عمدتاً کروی با سطح چروکیده هستند که مشخصه ماتریس‌های پروتئین-پلی‌ساکارید تشکیل شده در طول خشک کردن سریع است. طیف‌سنجی مادون قرمز تبدیل فوریه (FTIR) کپسوله کردن موفقیت‌آمیز هر دو ویتامین را از طریق برهمکنش‌های بین WPC و CS تأیید کرد. این یافته‌ها نشان می‌دهد که کمپلکس‌های WPC-CS تولید شده از طریق خشک کردن پاششی، یک سیستم کپسوله کردن همزمان و آزادسازی کنترل‌شده مؤثر را فراهم می‌کنند که پایداری ویتامین را افزایش داده و کاربردهای امیدوارکننده‌ای را در غذاهای کاربردی و فرمولاسیون‌های دارویی ارائه می‌دهند.

کلیدواژه‌ها

بهینه‌سازی

خشک‌کن پاششی

رهایش کنترل‌شده

میکروکپسول

موضوعات

• شیمی مواد غذایی

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عنوان مقاله English

Encapsulation of Vitamins E and C by Whey Protein Concentrate– Chitosan via Spray Drying: Optimization, Physicochemical Characterization, and Release Rate Analysis

نویسندگان English

Pooneh Mojtahedi ¹

Mehdi Varidi ¹

Amir Mohammad Mortazavian ²

¹ Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

² Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

چکیده English

Increasing concerns about human health have increased demand for functional bioactive compounds, such as vitamins E and C. However, their inherent instability and susceptibility to environmental conditions have restricted their direct application in food systems. Encapsulation strategies offer an effective approach to protect these vitamins from degradation and enable controlled release. This study aimed to develop a stable encapsulation system for vitamins E and C using a whey protein concentrate–chitosan (WPC–CS) complex through spray drying, enabling simultaneous delivery of hydrophilic and lipophilic vitamins. Response surface methodology (RSM) was applied to optimize the formulation with the objective of maximizing encapsulation efficiency while minimizing moisture content and hygroscopicity. The optimal microcapsule exhibited encapsulation efficiencies of 93.83% and 93.6% for vitamins E and C, respectively, with a low moisture content (3.17%) and controlled hygroscopicity (13.18%). Release studies demonstrated a phase-dependent behavior: vitamin C showed negligible release in simulated mouth fluid (0.07% after 10 min) but a substantial cumulative release in simulated gastric fluid (85.74% after 120 min). In contrast, vitamin E exhibited a slower and sustained release profile, with 31.45% released after 120 min in simulated gastric fluid and no detectable release under mouth conditions. Scanning electron microscopy (SEM) analysis revealed that the microcapsules had a predominantly spherical morphology with a wrinkled surface, characteristic of protein–polysaccharide matrices formed during rapid drying. Fourier transform infrared spectroscopy (FTIR) confirmed successful encapsulation of both vitamins through interactions between WPC and CS. These findings indicate that WPC–CS complexes produced via spray drying provide an effective co-encapsulation and controlled-release system, enhancing vitamin stability and offering promising applications in functional foods and pharmaceutical formulations.

کلیدواژه‌ها English

Controlled Release

Microcapsules

Optimize

Spray Drier

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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