نانوریزپوشانی روغن پوست پرتقال در ساختار آمیلوز با استفاده از تنش مکانیکی (فراصوت)- حرارتی

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 4، دوره 14، شماره 4 - شماره پیاپی 52، مهر و آبان 1397، صفحه 517-531   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1396i0.64845

نویسندگان

محمد گنجه¹؛ سید مهدی جعفری^{* 1}؛ مهرداد نیاکوثری²؛ علی محمد تمدن³؛ یحیی مقصودلو¹

¹گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.

²Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

³گروه نانوتکنولوژی دارویی، دانشکده داروسازی، دانشگاه علوم پزشکی شیراز.

چکیده

با توجه به محدودیت‌های تکنولوژیکی استفاده از ترکیبات دارای ارزش تغذیه‌ای برای افزودن مستقیم به فرمولاسیون‌های مواد غذایی، تکنیک ریزپوشانی برای رفع این محدودیت‌ها و بهبود استفاده از این ترکیبات در سال‌های اخیر گسترش ‌یافته است. در این پژوهش روغن پوست پرتقال حاوی 92 درصد لیمونن با اعمال همزمان تنش مکانیکی (فراصوت) و حرارت در درون نانوذرات آمیلوز موجود در نشاسته ذرت حاوی آمیلوز بالا (70 درصد آمیلوز) نانوریزپوشانی گردید. با عمال تیمار فراصوت نانوذرات با اندازه حدود 42-8 نانومتر و کارایی ریزپوشانی و کارایی بارگیری به‌ترتیب 82-28 و 41/1-38/0 درصد تهیه شد که نشان‌دهنده کارایی بالای این روش در تهیه نانوذرات آمیلوز بدون نیاز به مواد شیمیایی است. مقادیر پتانسیل زتای تیمارهای مختلف در محدوده 40/11- تا 40- قرار داشت که بیانگر تفاوت چشمگیر در میزان پایداری آنهاست. تصاویر میکروسکوپ الکترونی روبشی نیز توانایی انرژی کاویتاسیونی فراصوت برای تبدیل گرانول‌های بزرگ نشاسته به ذرات کروی با ابعاد نانومتری را نشان می‌دهد. با توجه به مزایای متعدد تولید نانوذرات از نظر میزان زیست‌دسترسی، مزایای تکنولوژیکی و تغذیه‌ای و از طرفی حذف مواد شیمیایی در مرحله تولید این ذرات و همچنین سهولت و مزیت اقتصادی روش فراصوت، با در نظر گرفتن نتایج به‌دست‌آمده می‌توان این روش را راهکاری سودمند و قابل‌قبول برای نانوزیرپوشانی ترکیبات تغذیه ای و زیست فعال توسط نانوذرات حاصل از گرانول‌های نشاسته ارزیابی نمود.

کلیدواژه‌ها

نانوریزپوشانی؛ لیمونن؛ آمیلوز؛ فراصوت؛ نانوذرات؛ نشاسته

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