الکتروریسی بدون نازل: نانوانکپسولاسیون اسانس زنیان با استفاده از نانوالیاف کیتوزان-ژلاتین

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 18، شماره 6 - شماره پیاپی 78، بهمن و اسفند 1401، صفحه 113-126   

نوع مقاله: مقاله پژوهشی لاتین

شناسه دیجیتال (DOI): 10.22067/ifstrj.2022.78402.1199

نویسندگان

بهناز وفانیا؛ میلاد فتحی^* ؛ صبیحه سلیمانیان زاد

دانشگاه صنعتی اصفهان

چکیده

هدف از این تحقیق بررسی کارایی الکتروریسی بدون نازل برای انکپسوله کردن اسانس زنیان (به‌عنوان یک زیست فعال آبگریز) با استفاده از دو هیدروکلوئید (کیتوزان/ژلاتین) به‌منظور افزایش خواص آنتی‌اکسیدانی و پایداری آن برای کاربردهای غذایی بود. نانوالیاف با استفاده از کیتوزان/ژلاتین در نسبت‌های 1:6، 1:8 و 1:10 و غلظت‌های 20 و 40 درصد زنیان ریسیده شدند. خواص محلول (ویسکوزیته و هدایت الکتریکی) اندازه‌گیری شد. داده‌های کارایی انکپسولاسیون و ظرفیت بارگذاری مبین بهبود با افزایش غلظت اسانس بود. قطر و مورفولوژی الیاف با میکروسکوپ الکترونی روبشی مورد بررسی قرار گرفت. نانوالیاف کیتوزان/ژلاتین با نسبت 1:6 حاوی 40 درصد اسانس دارای بیشترین کارایی انکپسولاسیون (9/99%)، ظرفیت بارگذاری (9/39%) و کمترین قطر ( nm146) بودند. طیف‌سنجی فروسرخ با انعکاس کلی ضعیف شده (ATR-FTIR) ثابت کرد که حین الکتروریسی، هیچ برهمکنش شیمیایی بین مواد تشکیل‌دهنده رخ نداده است و داده‌های کالریمتری روبشی افتراقی (DSC) نشان داد که اسانس به‌خوبی در نانوالیاف محصور شده است. خواص آنتی‌اکسیدانی توسط آزمون DPPH تجزیه و تحلیل شد و کارایی کپسولاسیون برای محافظت از آنتی‌اکسیدان‌ها را تأیید کرد.

کلیدواژه‌ها

اسانس زنیان؛ فعالیت آنتی‌اکسیدانی؛ انکپسولاسیون؛ نانوالیاف؛ الکتروریسی بدون نازل

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