نوع مقاله : مقاله پژوهشی
نویسندگان
گروه علوم و مهندسی صنایع غذایی، دانشگاه محقق اردبیلی، اردبیل، ایران
چکیده
در این پژوهش، ریزپوشانی کافئین در نانولیپوزومهای پوششداده شده با کیتوزان بهمنظور کاهش طعم تلخ این ترکیب، و سپس تولید پودر نوشیدنی غنیشده با آن صورت گرفت. ابتدا نانوکیتوزومها، در نسبتهای 1:9، 2:8 و 3:7 لستین-کلسترول، با روش هیدراتاسیون لایه نازک تهیه شدند. میانگین اندازه ذرات و پتانسیل زتا برای نسبتهای مختلف لستین-کلسترول، به ترتیب در محدوده 6/443- 3/133 نانومتر و 96/40+ تا 36/48+ بدست آمد. نمونه کیتوزومی با نسبت 1:9 لستین-کلسترول، پایداری خوبی را در طول 60 روز نگهداری نشان داد. نانوکیتوزومهای دارای نسبت 1:9 لستین-کلسترول در فرمولاسیون نوشیدنیها استفاده شدند. نمونههای نوشیدنی پس از تهیه شدن در فرمولاسیونهای مختلف (نمونههای حاوی 3 و 5% محلول آزاد کافئین، نمونههای حاوی3 و 5% محلول کیتوزومی کافئین و نمونهی شاهد)، مورد ارزیابی حسی قرار گرفتند که نتایج نشاندهندهی مقبولیت طعم نمونههای حاوی نانوکیتوزوم کافئین در مقایسه با نمونههای حاوی کافئین آزاد بود. سپس، نوشیدنیها از نظر خصوصیات فیزیکی و شیمیایی (pH، اسیدیته، درجه بریکس و رنگ) ارزیابی شدند. در ادامه، نوشیدنیها با استفاده از دستگاه خشککن انجمادی به شکل پودر درآمدند تا ویژگیهای شاخص انحلالپذیری آب و هیگروسکوپی آنها مورد ارزیابی قرار گیرند. نتایج حاصل از اندازهگیری میزان انحلالپذیری و هیگروسکوپی پودر نوشیدنیها، نشان داد که نمونههای حاوی نانوکیتوزوم کافئین انحلالپذیری و هیگروسکوپی پایینی نسبت به سایر نمونهها دارند. نتایج کلی این پژوهش، نشاندهندهی کارآمد بودن نانوکیتوزومها در پوششدهی طعم تلخ کافئین بود. لذا با تولید نانوکیتوزومهای کافئین و استفاده از آن در فرمولاسیون پودر نوشیدنیها، میتوان نوشیدنیهای انرژیزا، بدون نیاز به استفاده از مقادیر بالای ساکارز تولید کرد.
کلیدواژهها
موضوعات
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source. |
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