ریز پوشانی چند لایه لیمونن بر پایه جذب الکترواستاتیک و ارزیابی رهایش آن تحت شرایط شبیه‌سازی‌شده دهان

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 4، دوره 19، شماره 1 - شماره پیاپی 79، فروردین و اردیبهشت 1402، صفحه 43-56   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2021.72290.1090

نویسندگان

محمد خلیلیان موحد¹؛ محبت محبی^{* 1}؛ شارلوت سیندینگ²

¹گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران

²مرکز علوم طعم و غذا، اینرا، دانشگاه بورگوگن، دیژون، فرانسه

چکیده

در این پژوهش از روش جذب لایه­به­لایه پلی الکترولیت‌های ایزوله پروتئین سویا و نشاسته اصلاح‌شده برای تولید میکروکپسول محتوی لیمونن استفاده شد. ویژگی‌های مورفولوژیکی و ساختاری میکروکپسول‌های تولیدی بررسی گردید. میزان رهایش لیمونن از میکروکپسول‌های تولید شده به‌صورت دو و شش لایه در شرایط دهان مصنوعی در شرایط تنش برشی مختلف (0، 50 و 100 دور در دقیقه) مورد ارزیابی قرار گرفت. نمایه رهایش لیمونن از میکروکپسول‌ها نشان داد لیمونن در میکروکپسول‌های دو لایه با شیب بیشتری نسبت به شش لایه، رهایش یافته و سریع‌تر به حداکثر رهایش می‌رسد زیرا با افزایش تعداد لایه‌های دیواره، رهایش به تأخیر می‌افتد. نتایج به‌دست‌آمده از رهایش لیمونن از میکروکپسول­ها نشان داد مدل درجه اول بهترین توصیف را از رهایش داشت و بر اساس معادله کورسمیر-پپاس رهایش لیمونن از میکروکپسول‌ها غالباً از نوع نفوذ بود. همچنین نتایج نشان داد ضریب نفوذ با افزایش تنش برشی، بیشتر شد و ضریب نفوذ در میکروکپسول‌های دو لایه نسبت به شش لایه بیشتر بود.

کلیدواژه‌ها

ریز پوشانی چندلایه؛ رهایش؛ دهان مصنوعی؛ لیمونن

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