تولید نانوامولسیون بر پایه روغن بادام شیرین و کنجد با استفاده از امواج فراصوت و ارزیابی ویژگی‌های آن

نوع مقاله : مقاله پژوهشی

نویسندگان

• معصومه حیدری قره چشمه ¹
• اکرم آریان فر ¹
• الهام مهدیان ²
• سارا ناجی طبسی ³

¹ ﮔﺮوه ﻋﻠﻮم و ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ، واﺣﺪ ﻗﻮﭼﺎن، داﻧﺸﮕﺎه آزاد اﺳﻼﻣﯽ، ﻗﻮﭼﺎن، اﯾﺮان

² ﮔﺮوه ﻋﻠﻮم و ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ، واﺣﺪ ﻗﻮﭼﺎن، داﻧﺸﮕﺎه آزاد اﺳﻼﻣﯽ، ﻗﻮﭼﺎن، اﯾﺮان.

³ گروه نانو فناورى مواد غذایى، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

https://doi.org/10.22067/ifstrj.2021.69078.1020

چکیده

امروزه استفاده از نانوامولسیون‌ها در صنایع‌ غذایی و دارویی به علت خواص عملکردی و ویژگی‌های فیزیکوشیمیایی منحصر به ‌فردی که دارند، به‌طور فزاینده‌ای رو به افزایش است. کارایی بالا در محصورسازی ترکیبات، کدورت پایین، قابلیت دسترسی بالا و ثبات فیزیکی بالا از جمله این ویژگی‌ها هستند. در این پژوهش، از روغن بادام  شیرین و کنجد به همراه توئین 80 و اسپن 80 (به‌عنوان امولسیفایر) در تولید نانوامولسیون استفاده شد. به‌منظور همگن‌سازی ذرات امولسیون از امواج فراصوت استفاده گردید و تاثیر شرایط مختلف فرآیند شامل غلظت روغن (2 و 4 درصد)، زمان همگن‌سازی (5 و 10 دقیقه) و غلظت امولسیفایر (25/0 و 5/0 درصد) بر متغیرهای وابسته شامل قطر ذرات، شاخص پراکنش ذرات، نرخ کاهش کدورت، پایداری و پتاسیل زتا نانوامولسیون‌ها مورد بررسی قرار گرفت. با توجه به لزوم تهیه فاز آبی و فاز روغنی به‌طور جداگانه، منظور ازغلظت امولسیفایر، نسبت غلظت مونواولئات سوربیتان(اسپن 80) به پلی‌سوربات (تویین 80) در فرمولاسیون تهیه نانوامولسیون می‌باشد. طبق نتایج با استفاده از پارامترهای فوق قادر به تولید ذراتی در ابعاد نانو و با پایداری فیزیکی مناسبی خواهیم بود. ﺗﺸﮑﯿﻞ، ﭘﺎﯾﺪاری و ﺧﺼﻮﺻﯿﺎت ﻧﺎﻧﻮاﻣﻮﻟﺴﯿﻮن‌ﻫﺎ اﻏﻠﺐ ﺑﻪ ﺧﺼﻮﺻﯿﺎت ﻓﯿﺰﯾﮑﻮﺷﯿﻤﺎﯾﯽ ﻓﺎز روﻏﻦ (ﻗﻄﺒﯿﺖ، ﺣﻼﻟﯿﺖ در آب، ﮐﺸﺶ ﺳﻄﺤﯽ، اﻧﺪﯾﺲ رﻓﺮاﮐﺘﯿﻮ، وﯾﺴﮑﻮزﯾﺘﻪ، رﻓﺘﺎر ﻓﺎزی و ﭘﺎﯾﺪاری) ﺑﺴﺘﮕﯽ دارد. لذا طبق نتایج به‌دست آمده از تاثیر نوع و غلظت روغن بر توزیع اندازه ذرات، نرخ کاهش کدورت و میزان پایداری نانوامولسیون‌ها، در تمامی موارد نانوامولسیون‌های حاوی روغن کنجد با غلظت 2 درصد نسبت به روغن بادام شیرین، از نتایج بهتر برخوردار بودند و حضور این روغن منجر به شکل‌گیری نانوامولسیون با ذرات ریزتر و پایداری بیشتری شد. نمونه‌های تولیدی دارای اندازه ذرات بین 320- 200 نانومتر، پایداری %7/98 -91 و نرخ کاهش کدورت 0027/0 -0010/0بودند. نتایج نشان داد، میزان اندازه ذرات، میانگین قطر ذرات و نرخ کاهش کدورت میان نمونه‌ها اختلاف معنی‌داری داشته، بطوریکه کمترین و بیشترین به‌ترتیب مربوط به نمونه K4 (روغن کنجد 2 درصد، زمان همگن‌سازی 10 دقیقه و نسبت غلظت امولسیفایر 5/0 درصد) و نمونه B5 (روغن بادام 4 درصد، زمان همگن‌سازی 5 دقیقه و نسبت غلظت امولسیفایر 5/0 درصد) بود. بیشترین میزان پایداری و پتاسیل زتا به‌ترتیب 5/98% و 33- میلی‌ولت گزارش شد که مربوط به نمونه K4 بوده و طی زمان همگن‌سازی (زمان فراصوت) 10 دقیقه و با افزودن روغن کنجد، تهیه شده بود. علاوه بر پایداری بالاتر این تیمار، از آنجاییکه در بین سایر تیمارها از کوچکترین ذرات (200 نانومتر) برخوردار بود، فرمولاسیون نانوامولسیون k4، به‌ﻋﻨﻮان ﻓﺮﻣﻮﻻﺳﯿﻮن ﺑﻬﯿﻨﻪ ﺑﺮای اﻧﺠﺎم ﺳﺎﯾﺮ آزﻣﺎﯾﺶ‌ﻫﺎ مانند ﭘﺘﺎﻧﺴﯿﻞ زﺗﺎ، ﮐﺪورت، ﭘﺎﯾﺪاری، توزیع اندازه ذرات و حصول اندازه قطره‌ها درمقیاس نانو اﻧﺘﺨﺎب ﺷﺪ.

کلیدواژه‌ها

• نانوامولسیون
• قطر ذرات
• پایداری
• روغن بادام شیرین
• روغن کنجد

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties

نویسندگان [English]

• Masoumeh Heydari Gharehcheshmeh ¹
• Akram Arianfar ¹
• Elham Mahdian ²
• Sara Naji-Tabasi ³

¹ Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran

² Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran

³ Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), POBox: 91895-157.356, Mashhad, Iran.

چکیده [English]

[1]Introduction: Sesame oil and sweet almond oil are rich in unsaturated fatty acids and antioxidant components, providing nutritional and functional properties including improvement of the gastrointestinal system, decrease in blood cholesterol level, eventually leading to a decrease in the risk of cardiovascular disease. The present study examined the possibility of the production of emulsion based on sesame and sweet almond oils and the effect of preparation on its stability.
 
Material and methods: Sesame oil and sweet almond oil with tween 80 and span 80 as emulsifiers were used in emulsion production. In order to prepare the nanoemulsions, the water and oil phases were prepared separately by the ultrasonic homogenizer.  Ultrasonic waves were applied for homogenization and the effect of Ultrasonic time (5, and 10 min), oil content (2, and 4%), and emulsifier concentration (0.25, 0.5%) on particle size, particle distribution index (PDI), turbidity loss rate, emulsion stability and zeta potential of nanoemulsions were studied.
 
Results and discussion: Ultrasonic time had a reverse effect on particle size, particle distribution index (PDI) and turbidity loss rate and a direct effect on emulsion stability. The particle size and turbidity loss rate of prepared emulsions had a direct relation with oil concentration and a negative effect on emulsion stability. Emulsifier concentration had a positive effect on emulsion stability, a negative effect on emulsion stability, and had no significant effect on turbidity loss rate. According to the results of the effect of type and concentration of oil on particle size distribution, turbidity reduction rate and stability of nanoemulsions in all cases, samples containing sesame oil with a concentration of 2% compared to sweet almond oil, had better results, the presence of this oil led to the formation of nanoemulsions with smaller particles and greater stability. The produced nanoemulsions had a particle size between 200-320 nm, a stability of 91-98/7% and a turbidity reduction rate of 0.0010-0.0027. Also, the highest stability and zeta potential were reported 98.7 % and -33mV respectively, which belonged to sample k4. Therefore, this sample was selected as the optimal sample.
The results showed that the particle size, mean particle diameter, particle dispersion and turbidity reduction rate showed a significant difference between the samples, so that the lowest and highest were related to K₄ sample (2% sesame oil, homogenization time 10 minutes and Emulsifier concentration ratio 0.5%) and sample B₅ (almond oil 4%, homogenization time 5 minutes and emulsifier concentration ratio 0.5%) (p <0.05). The results also showed that the highest level of stability and zeta potential was related to K₄ sample. Thus, the best nanoemulsion, K4 sample was introduced
 

کلیدواژه‌ها [English]

• Nanoemulsion
• Particle size
• Stability
• sweet almond oil
• sesame oil

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