تغییرات کشش سطحی و گرانروی نانوامولسیون روغن ماهی تولیدشده با روش فراصوت طی انبارمانی

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• مریم نژادمنصوری
• سیدمحمد هاشم حسینی
• مهرداد نیاکوثری
• غلامحسین یوسفی
• محمدتقی گلمکانی

دانشگاه شیراز

https://doi.org/10.22067/ifstrj.v1396i13.63073

چکیده

مصرف کافی از اسیدهای چرب ضروری امگا 3 تأثیری مثبت بر سلامت انسان دارد. برای دستیابی به این هدف از مواد غذایی فراسودمند غنی‌شده با اسیدهای چرب ضروری می‌توان بهره برد. نانوامولسیون‌ها می‌توانند به‌عنوان یک سیستم تحویل اسیدهای چرب ضروری در موادغذایی مختلف و نوشیدنی‌ها مورداستفاده قرار گیرند. در این مطالعه، نانوامولسیون روغن ماهی تولیدشده با روش فراصوت در نسبت‌های مختلف HLB و SOR طی نگهداری در دو دمای 4 و 25 درجه سانتی‌گراد برای مدت 1 ماه تحت آزمون‌های مختلفی قرار گرفتند. در نیمی از نمونه‌ها از آلفاتوکوفرول با غلظت 100 پی‌پی‌ام استفاده گردید. با افزایش میزان HLB و SOR، اندازه ذره و کشش سطحی کاهش ولی گرانروی و ضریب شکست افزایش یافتند. طی انبارمانی، اندازه ذرات نانوامولسیون حاوی آنتی‌اکسیدان آلفاتوکوفرول کاهش یافت اما اندازه ذرات نانوامولسیون‌های بدون آلفا توکوفرول (طی روندی وابسته به دمای نگهداری) افزایش یافت. صرف نظر از دمای نگهداری، کشش سطحی نانوامولسیون‌های حاوی آنتی‌اکسیدان آلفا توکوفرول ثابت باقی ماند، هرچند که ویسکوزیته آن‌ها افزایش یافت. پایداری شیمیایی نمونه‌های حاوی آنتی‌اکسیدان به‌دلیل قرار گرفتن آن‌ها در فضای بین سطحی نسبتاً افزایش یافت. تصاویر میکروسکوپ الکترونی عبوری وجود ذرات در مقیاس نانومتر را تأیید نمودند. نتایج این تحقیق ممکن است به طراحی غذاهای فراسودمند با استفاده از سیستم‌های تحویل بر پایه نانوامولسیون کمک نماید.

کلیدواژه‌ها

• روغن ماهی
• فراصوت با شدت بالا
• ویسکوزیته
• کشش سطحی
• نانوامولسیون

عنوان مقاله [English]

Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage

نویسندگان [English]

• Maryam Nejadmansouri
• Seyed Mohammad Hashem Hosseini
• Mehrdad Niakosari
• Gholam Hossein Yousefi
• Mohammad Taghi Golmakani

Department of Food Science and Technology, Shiraz University, Iran.

چکیده [English]

Adequate consumption of ω-3 essential fatty acids (EFAs) has a positive impact on human health. EFAs-enriched functional foods may be used for this purpose. Nanoemulsion is a promising delivery system for incorporating EFAs into a variety of foods and beverages. In this work, fish oil nanoemulsions developed by sonication method were subjected to various analyses as a function of hydrophilic lipophilic balance (HLB) and surfactant to oil ratio (SOR). Analyses were performed upon production and during 1-month storage at two temperatures (4 and 25 ˚C) in the presence (100 ppm) or absence of α-tocopherol. Increasing in HLB and SOR decreased the particle size and surface tension; while, increased the refractive index and viscosity. During storage, the particle size of α-tocopherol-loaded nanoemulsions decreased; whereas, that of α-tocopherol-free nanoemulsions increased in a temperature-dependent manner. Irrespective of the storage temperature, surface tension values of antioxidant-loaded nanoemulsions remained constant. However, their viscosity values increased. Antioxidant incorporation fairly increased the nanoemulsions stability likely due to partitioning at the interface. TEM micrographs confirmed the results obtained by static light scattering. The results of this study may help the rational design of functional foods using nanoemulsion-based delivery systems.

کلیدواژه‌ها [English]

• Fish Oil
• High Intensity Ultrasound
• Viscosity
• Surface Tension
• Nanoemulsion

مراجع

Asnaashari, M., Farhoosh, R., & Sharif, A. (2014). Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion. Food chemistry, 159, 439-444.

Berton‐Carabin, C. C., Ropers, M. H., & Genot, C. (2014). Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer. Comprehensive Reviews in Food Science and Food Safety, 13, 945-977.

Chang, Y., McLandsborough, L., & McClements, D. J. (2013). Physicochemical properties and antimicrobial efficacy of carvacrol nanoemulsions formed by spontaneous emulsification. Journal of agricultural and food chemistry, 61,8906-8913.

Chantrapornchai, W., Clydesdale, F., & McClements, D. (2001). Influence of relative refractive index on optical properties of emulsions. Food research international, 34, 827-835.

Ghosh, V., Mukherjee, A., & Chandrasekaran, N. (2013). Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity. Ultrasonics sonochemistry, 20, 338-344.

Gulotta, A., Saberi, A. H., Nicoli, M. C., & McClements, D. J. (2014). Nanoemulsion-based delivery systems for polyunsaturated (ω-3) oils: formation using a spontaneous emulsification method. Journal of agricultural and food chemistry, 62, 1720-1725.

Joe, M. M., Bradeeba, K., Parthasarathi, R., Sivakumaar, P. K., Chauhan, P. S., Tipayno, S., Benson, A., & Sa, T. (2012). Development of surfactin based nanoemulsion formulation from selected cooking oils: Evaluation for antimicrobial activity against selected food associated microorganisms. Journal of the Taiwan Institute of Chemical Engineers, 43, 172-180.

kumar Dey, T., Ghosh, S., Ghosh, M., Koley, H., & Dhar, P. (2012). Comparative study of gastrointestinal absorption of EPA & DHA rich fish oil from nano and conventional emulsion formulation in rats. Food research international, 49, 72-79.

Lam, R. S., & Nickerson, M. T. (2013). Food proteins: a review on their emulsifying properties using a structure–function approach. Food chemistry, 141, 975-984.

Lamaallam, S., Bataller, H., Dicharry, C., & Lachaise, J. (2005). Formation and stability of miniemulsions produced by dispersion of water/oil/surfactants concentrates in a large amount of water. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 270, 44-51.

Li, Y., Zhang, Z., Yuan, Q., Liang, H., & Vriesekoop, F. (2013). Process optimization and stability of D-limonene nanoemulsions prepared by catastrophic phase inversion method. Journal of Food Engineering, 119, 419-424.

Mason, T. G., Wilking, J., Meleson, K., Chang, C., & Graves, S. (2006). Nanoemulsions: formation, structure, and physical properties. Journal of Physics: Condensed Matter, 18, 635.

McClements, D. J. (2002). Theoretical prediction of emulsion color. Advances in colloid and interface science, 97, 63-89.

McClements, D. J. (2005). Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. Langmuir, 21, 9777-9785.

McClements, D. J. (2011). Edible nanoemulsions: fabrication, properties, and functional performance. Soft Matter, 7, 2297-2316.

McClements, D. J., & Li, Y. (2010). Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components. Advances in colloid and interface science, 159, 213-228.

McClements, D. J., & Rao, J. (2011). Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Critical reviews in food science and nutrition, 51, 285-330.

Nejadmansouri, M., Hosseini, S. M. H., Niakosari, M., Yousefi, G. H., & Golmakani, M. T. (2016). Physicochemical properties and oxidative stability of fish oil nanoemulsions as affected by hydrophilic lipophilic balance, surfactant to oil ratio and storage temperature. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 506, 821-832.

Pal, R. (2011). Rheology of simple and multiple emulsions. Current opinion in colloid & interface science, 16, 41-60.

Peshkovsky, A. S., Peshkovsky, S. L., & Bystryak, S. (2013). Scalable high-power ultrasonic technology for the production of translucent nanoemulsions. Chemical Engineering and Processing: Process Intensification, 69, 77-82.

Porter, W. L. (1993). Paradoxical behavior of antioxidants in food and biological systems. Toxicology and Industrial Health, 9, 93.

Qian, C., & McClements, D. J. (2011). Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: factors affecting particle size. Food Hydrocolloids, 25, 1000-1008.

Rao, J., & McClements, D. J. (2013). Optimization of lipid nanoparticle formation for beverage applications: Influence of oil type, cosolvents, and cosurfactants on nanoemulsion properties. Journal of Food Engineering, 118, 198-204.

Salvia-Trujillo, L., Rojas-Graü, M. A., Soliva-Fortuny, R., & Martin-Belloso, O. (2013). Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions. Food Hydrocolloids, 30, 401-407.

Secco, R. A., Kostic, M., & deBruyn, J. R. (2014). Fluid Viscosity Measurement. In Measurement, Instrumentation, and Sensors Handbook, Second Edition: Spatial, Mechanical, Thermal, and Radiation Measurement (pp. 46-1). CRC Press.

Shahidi, F., & Zhong, Y. (2011). Revisiting the polar paradox theory: a critical overview. Journal of agricultural and food chemistry, 59, 3499-3504.

Shimajiri, J., Shiota, M., Hosokawa, M., & Miyashita, K. (2013). Synergistic antioxidant activity of milk sphingomyeline and its sphingoid base with α-tocopherol on fish oil triacylglycerol. Journal of agricultural and food chemistry, 61, 7969-7975.

Tadros, T., Izquierdo, P., Esquena, J., & Solans, C. (2004). Formation and stability of nano-emulsions. Advances in colloid and interface science, 108, 303-318.

Teixeira, M. C., Severino, P., Andreani, T., Boonme, P., Santini, A., Silva, A. M., & Souto, E. B. (2016). D-α-tocopherol nanoemulsions: Size properties, rheological behavior, surface tension, osmolarity and cytotoxicity. Saudi Pharmaceutical Journal, in press; Doi:10.1016/j.jsps.2016.06.004.

Walker, R. M., Decker, E. A., & McClements, D. J. (2015). Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: effect of surfactant concentration and particle size. Journal of Food Engineering, 164, 10-20.

Wang, L., Dong, J., Chen, J., Eastoe, J., & Li, X. (2009). Design and optimization of a new self-nanoemulsifying drug delivery system. Journal of colloid and interface science, 330, 443-448.

Weiss, J., & McClements, D. (2000). Influence of Ostwald ripening on rheology of oil-in-water emulsions containing electrostatically stabilized droplets. Langmuir, 16, 2145-2150.

Wooster, T. J., Golding, M., & Sanguansri, P. (2008). Impact of oil type on nanoemulsion formation and Ostwald ripening stability. Langmuir, 24, 12758-12765.

Yang, Y., & McClements, D. J. (2013). Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant. Food Hydrocolloids, 30, 712-720