ریزپوشینه کردن کوآنزیم Q10 به روش توده‌سازی مرکب ژلاتین و موسیلاژ دانه ریحان: بهینه‌سازی، ویژگی‌های فیزیکوشیمیایی و غنی‌سازی شیر

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 2، دوره 19، شماره 3 - شماره پیاپی 81، مرداد و شهریور 1402، صفحه 15-31   

نوع مقاله: مقاله پژوهشی انگلیسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2023.81438.1240

نویسندگان

ستاره رمضانی؛ محمد شاهدی؛ میلاد فتحی^*

گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران

چکیده

نگرانی جهانی در مورد سلامت انسان و افزایش شیوع بیماری‌های مزمن در سال‌های اخیر منجر به افزایش تقاضا برای ترکیبات مغذی مانند کوآنزیم Q₁₀ شده است. حساسیت به گرما و خواص چربی دوست کوآنزیم Q₁₀ استفاده از آن را در غذا محدود می­کند. کپسولاسیون فناوری است که از مواد زیست فعال در برابر شرایط محیطی نامناسب محافظت می­کند و عمر مفید را افزایش می­دهد. هدف از این مطالعه کپسوله‌سازی کوآنزیم Q₁₀ با استفاده از کواسرواسیون مرکب توسط موسیلاژ دانه ژلاتین-ریحان و مشخص کردن خواص فیزیکی، حرارتی و شیمیایی میکروکپسول‌های تولید شده بود. روش سطح پاسخ برای تعیین سطح بهینه چهار متغیر فرمولاسیون برای حداکثر راندمان کپسولاسیون، ظرفیت بارگذاری و کدورت و حداقل جذب مایع رویی استفاده شد. میکروکپسول‌های بهینه دارای راندمان کپسولاسیون 69/83%، ظرفیت بارگذاری 32/16%، کدورت 979/0 و جذب مایع رویی 227/0 بودند. میکروکپسول‌ها با میکروسکوپ الکترونی روبشی، طیف‌سنجی فروسرخ تبدیل فوریه و کالری‌سنجی روبشی تفاضلی ارزیابی شدند. نتایج FTIR تشکیل کواسروات­ها را تایید کرد. ترموگرام نقطه ذوب میکروکپسول بارگذاری شده Q₁₀ در نقطه ذوب آن (50 درجه سلسیوس) به دلیل حلالیت آن در فاز روغن و به تله افتادن مناسب حین کپسولاسیون مشاهده نشد. رفتار رهایش Q₁₀ توسط مدل‌های مختلف ریاضی مورد بررسی قرار گرفت. ریزپوشینه­های Q₁₀ برای غنی­سازی شیر مورد استفاده قرار گرفت و نتایج نشان داد که میکروکپسول‌های پروتئین-کربوهیدرات توسعه یافته را می­توان برای محافظت از ترکیبات آبگریز استفاده کرد.

کلیدواژه‌ها

انکپسولاسیون؛ ژلاتین؛ کوآنزیم Q10؛ موسیلاژ دانه ریحان؛ ویژگی‌های فیزیکوشیمیایی

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