بررسی و ارزیابی نیوزوم‌های حاوی روغن کتان و کروسین با دو روش حباب و حرارتی

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 21، شماره 2 - شماره پیاپی 92، خرداد و تیر 1404، صفحه 217-234   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2024.88094.1367

نویسندگان

پریسا مردانی¹؛ قدیر رجب زاده^{* 1}؛ بیژن ملائکه نیکویی²؛ آرام بستان¹

¹گروه نانوتکنولوژی مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

²گروه فارماسیوتیکس دانشکده داروسازی مشهد، مشهد، ایران

چکیده

مطالعه حاضر به ارزیابی پایداری و خواص فیزیکوشیمیایی نیوزوم‌های حاوی کروسین و امگا3 پرداخته است. کروسین و امگا3 در وزیکل‌های نیوزومی مبتنی بر اسپن ۶۰ و توئین ۶۰ با استفاده از روش‌های حرارتی و حباب درون پوشانی شدند. سپس خواص فیزیکوشیمیایی، پایداری و رفتار رهایش ترکیبات حاصل ارزیابی گردید. فرآیند بهینه‌سازی بر اساس بازدهی درون پوشانی (EE)، اندازه وزیکل، پتانسیل زتا و شاخص بس پاشیدگی (PDI) انجام شد. در فرمولاسیون بهینه، بازدهی درون پوشانی کروسین و امگا۳ در روش حرارتی به‌ترتیب 76% و 32% با اندازه ذرات 129 نانومتر و در روش حباب به‌ترتیب 73% و 28% با اندازه ذرات 131 نانومتر بود. پتانسیل زتا برای روش حرارتی و حباب به‌ترتیب 39- و 45- بود. میکروسکوپ الکترونی عبوری (TEM) نشان داد که نیوزوم‌ها دارای ساختار کروی و وزیکلی هستند. همچنین الگوی رهایش و پایداری نیوزوم‌های بارگذاری شده در دماهای 4، 25 و 37 درجه سانتی‌گراد مورد بررسی قرار گرفت. نتایج پژوهش نشان داد که نانوسامانه‌های نیوزومی حاوی کروسین و امگا3 سبب افزایش پایداری و رهایش تدریجی و کنترل شده آن‌ها می‌شود. مقایسه روش حباب و حرارتی نشان داد که نیوزوم‌های تهیه شده به روش حرارتی پارامترهای فیزیکوشیمیایی مناسب‌تری را ایجاد کرده است.

کلیدواژه‌ها

امگا3؛ روش حباب؛ روش حرارتی؛ کروسین؛ نیوزوم

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