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

نشریه پژوهشهای علوم و صنایع غذایی ایران

مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 03 دی 1401  

نوع مقاله: مقاله پژوهشی لاتین

شناسه دیجیتال (DOI): 10.22067/ifstrj.2022.78402.1199

نویسندگان

میلاد فتحی ¹؛ بهناز وفانیا¹؛ صبیحه سلیمانیان زاد²

¹دانشگاه صنعتی اصفهان

²صنعتی اصفهان

چکیده

The aim of this research was to investigate the efficiency of nozzle-less electrospinning for encapsulation of the ajwain essential oil (as a hydrophobic bioactive) using two hydrocolloids (chitosan/gelatin) in order to enhance its antioxidant properties and stability for food applications. Nanofibers were spun using gelatin/chitosan in ratios of 1:6, 1:8 and 1:10 and ajwain concentrations of 20 and 40%. Solution properties (i.e. viscosity and electrical conductivity) were measured. Encapsulation efficiency and loading capacity data illustrated an enhancement with increasing of essence concentration. Fibers diameter and morphology were studied by scanning electron microscopy (SEM). The chitosan/gelatin nanofibers with ratio of 1:6 containing 40% essence had the highest encapsulation efficiency (99.9%), loading capacity (39.9%) and the smallest diameter (146 nm). Attenuated total reflection (ATR) spectroscopy proved that during electrospinning, not any chemical interaction was occurred between ingredients and differential scanning calorimetry (DSC) data showed that essential oil was well encapsulated in nanofibers. Antioxidant properties were analyzed by 2,2-diphenyl-1-picrylhydrazylradical and approved the efficiency of encapsulation for protection of antioxidants.

کلیدواژه‌ها

Ajwain essential oil؛ Antioxidant activity؛ Encapsulation؛ Nanofibers؛ Nozzle-less electrospinning