تولید نانو ذرات ژلاتین به روش حلال‌زدایی برای استفاده در صنایع غذایی

نوع مقاله : مقاله پژوهشی

نویسندگان

• نگار سلیمانپور تمام ¹
• اکرم آریان فر ¹
• وحید حکیم زاده ¹
• بهاره عمادزاده ²

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

² گروه نانو فناورى مواد غذایى، مؤسسه پژوهشی علوم و صنایع غذایى، مشهد، ایران

https://doi.org/10.22067/ifstrj.2022.74716.1137

چکیده

ژلاتین یک پلیمر طبیعی است که به‌طور گسترده در تولید نانو ذرات و در صنایع غذایی، دارویی و پزشکی به دلیل ویژگی‌های منحصر به فرد در ایجاد ژل، کپسول، قوام‌دهندگی، پایدارکنندگی و امولسیفایری مورداستفاده قرار می‌گیرد. در این مطالعه، از ژلاتین تیپ B (گاوی) با بلوم 260-240 و روش ضد حلال دو مرحله‌ای استفاده شد و در ادامه برای تشکیل نانو ذرات استون به‌صورت قطره‌ای و در حین هم زدن اضافه گردید تا محلول شروع به تغییر رنگ و درنهایت به رنگ سفید در‌آید که نشان‌دهنده تشکیل شدن نانو ذرات است. در انتها محلول گلوتارآلدهید جهت اتصالات عرضی اضافه و سانتریفوژ شد. همچنین غلظت بهینه ژلاتین، مقدار بهینه از استون مصرفی، و همچنین دما و سرعت مطلوب هم زدن برای تولید نانو ذرات، مشخص گردید. یافته‌های این پژوهش نشان داد که شرایط بهینه برای تولید ذراتی با میانگین ‌اندازه 6/88 نانومتر در دمای 40 درجه سانتی‌گراد، حجم مصرفی استون 15 میلی‌لیتر، غلظت 200 میلی‌گرم بر میلی‌لیتر و سرعت هم زدن rpm 1000 است. در ادامه نتایج حاصل از آزمون‌های طیف‌سنجی مادون قرمز، پراش اشعه ایکس، پتانسیل زتا، آنالیز وزن‌سنجی حرارتی و بررسی مورفولوژی میکروسکوپ‌های الکترونی نشان داد نانو ذرات ژلاتین ساخته‌شده تحت این شرایط به شکل کروی با سطحی صاف بوده که از شبکه پلیمری منسجم و اسکلت مقاومی نسبت به حرارت برخوردار هستند. 

کلیدواژه‌ها

• بهینه‌سازی
• روش ضد حلال دومرحله‌ای
• ژلاتین
• نانو ذرات

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Production of Gelatin Nanoparticles by Solvent Dissolution Method for Use as Food-grade

نویسندگان [English]

• Negar Soleimanpoor Tamam ¹
• Akram Arianfar ¹
• Vahid Hakimzadeh ¹
• Bahareh Emadzadeh ²

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

² Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

چکیده [English]

Introduction
 Gelatin is one of the most widely used colloidal proteins, which has unique hydrocolloidal property. Gelatin is derived from collagen by changing the thermal nature. This product is widely used in food, pharmaceutical, biomedical, cosmetic and photography industries. Global gelatin demand for food and non-food products is increasing. Two important properties of nanoparticles are: Increasing the surface-to-volume ratio of nanoparticles causes the atoms on the surface to have a much greater effect on their properties than the atoms within the particle volume. The effects of quantum size, which is the second feature. Methods for preparing nanoparticles from natural macromolecules: In general, two major methods for making protein nanoparticles have been reported Emulsion-solvent evaporation method and sedimentation or phase separation method in aqueous medium. Numerous methods have been reported for the preparation of nanoparticles from natural macromolecules. The first method is based on emulsification and the second method is based on phase separation in aqueous medium. In the first method, due to the instability of the emulsion, it is not possible to prepare nanoparticles smaller than 500 nm with a narrow particle size distribution. Therefore, coagulation method or anti-solvent method which is based on phase separation was proposed to prepare nanoparticles from natural macromolecules.
 
Materials and Methods
 Type B (cow) gelatin was purchased from processing company with Bloom 260-240 food and pharmaceutical Iran solvent gelatin solution of 25% aqueous acetate glutaraldehyde from Iran Neutron Company. Two-stage anti-solvent method was used to produce gelatin nanoparticles. Then, to form nanoparticles, acetone was added dropwise while stirring until the dissolved acetone begins to change color and eventually turns white, which indicates the formation of nanoparticles. Finally, glutaraldehyde solution was added for cross-linking and finally centrifuged.
 
 Results and Discussion
 The results showed that with increasing gelatin concentration, nanoparticle size and PDI increased significantly. According to the announced results, the solvent has a direct effect on the size. Therefore, the best mixing speed is determined to achieve the smallest particle size. Zeta potential is the best indicator for determining the electrical status of the particle surface and a factor for the stability of the potential of the colloidal system because it indicates the amount of charge accumulation in the immobile layer and the intensity of adsorption of opposite ions on the particle surface. If all the particles in the suspension are negatively or positively charged, the particles tend to repel each other and do not tend to accumulate. The tendency of co-particles to repel each other is directly related to the zeta potential. Fabricated gelatin nanoparticles have a stable structure, and are heat resistant. These nanoparticles are ready to be used to accept a variety of aromatic substances, compounds with high antioxidant properties, a variety of vitamins and heat-sensitive substances.
 
Conclusion
The results of this study showed that the optimal conditions for the production of a particle of 88.6 nm at 40 ° C, the volume of acetone consumption was 15 ml, concentration 200 mg and speed 1000 rpm, and the morphology of gelatin nanoparticles have resistant, spherical polymer structure and mesh with a smooth surface that can be clearly seen under an electron microscope.   

کلیدواژه‌ها [English]

• Gelatin
• Nanoparticle
• Optimization
• Two-step desolvation method

©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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https://doi.org/10.1002/1097-0126(200012)49:12<1600::AID-PI554>3.0.CO;2-K