تأثیر روغن هسته انار کپسوله شده در نانوژل‌های کیتوزان-کاپریک اسید حاوی اسانس آویشن بر خواص فیزیکومکانیکی و ساختاری آبنبات ژله‌ای

ماشین های کشاورزی

مقاله 5، دوره 11، شماره 1 - شماره پیاپی 21، 1400، صفحه 55-70   

نوع مقاله: مقاله پژوهشی لاتین

شناسه دیجیتال (DOI): 10.22067/jam.v11i1.84882

نویسندگان

حسین میرزائی مقدم^* ؛ احمد رجایی

دانشکده کشاورزی، دانشگاه صنعتی شاهرود، شاهرود، ایران

چکیده

روغن هسته انار (PSO) منبع شناخته شده‌ای از ترکیبات با ارزش است. بنابراین هدف از این مطالعه بررسی خواص فیزیکومکانیکی و ساختاری آبنبات ژله‌ای غنی شده با روغن هسته انار درون‌پوشانی شده در نانوژل‌های کیتوزان (CS)-کاپریک اسید (CA) حاوی اسانس آویشن (TEO) است. بدین منظور، در ابتدا نانوژل‌های کیتوزان-کاپریک اسید، با ایجاد پیوند آمید بین کیتوزان و کاپریک اسید تولید شدند که تصویر میکروسکوپ الکترونی روبشی (SEM) شکل کروی نانوژل‌های کیتوزان-کاپریک اسید را نشان داد. سپس امولسیون پیکرینگ روغن هسته انار با نانوژل کیتوزان-کاپریک اسید و اسانس آویشن درون‌پوشانی شده در نانوژل کیتوزان-کاپریک اسید پایدار شدند. نتایج نشان داد که حضور اسانس آویشن در ساختار نانوژل باعث ایجاد قطرات روغن کوچک‌تر شد. در ادامه از امولسیون‌های پیکرینگ در فرمولاسیون آبنبات ژله‌ای استفاده شد و متعاقباً ساختار میکروسکوپی، آنالیز بافت (TPA) و شاخص‌های رنگ آبنبات‌های ژله‌ای مورد بررسی قرار گرفت. استفاده از روغن هسته انار به‌صورت درون کپسوله شده، باعث کاهش جدا شدن روغن هسته انار از بافت آبنبات ژله‌ای شد. نتایج آزمون پروفایل بافت نشان داد که اگرچه نمونه‌های حاوی امولسیون روغن هسته انار، سختی (156.6-173.4N)، صمغی بودن (202.2-262.1N)، انسجام (1.3-1.5%)، خاصیت ارتجاعی (40.2-54.7 N.s) و چسبندگی (0.29-0.4 N.s) کمتری نسبت به نمونه شاهد (250.3N، 627.9N، 160.7N.s، 0.63N.s) داشتند، خاصیت فنریت آن‌ها (0.92-0.93%) بیشتر از نمونه شاهد (0.79%) بود. علاوه بر این، نتایج شاخص‌های رنگی نشان داد که نمونه‌های حاوی روغن هسته انار کپسوله شده باعث تغییر شاخص‌های رنگی نسبت به نمونه شاهد شد که این تغییر در حضور اسانس آویشن بیشتر بود.

کلیدواژه‌ها

آبنبات ژله‌ای؛ اسانس آویشن؛ خواص فیزیکومکانیکی و ساختاری؛ روغن هسته انار؛ کپسوله شده؛ نانوژل

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