تولید امولسیون‌های لیکوپن با استفاده از ژلاتین و مالتودکسترین و بهینه سازی فرآیند با به‌کارگیری روش سطح پاسخ

نوع مقاله : مقاله علمی - پژوهشی

نویسندگان

1 استادیار گروه علوم و صنایع غذایی، دانشگاه سمنان، سمنان، ایران

2 دانشیار دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

3 استادیار دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

مقدمه: لیکوپن رنگدانه ای مفید برای بدن است اما به دلیل آسیب پذیری بالا در برابر شرایط محیطی، کاربرد آن در صنعت محدود شده است. برای رفع این مشکل می توان از روش هایی مانند ریزپوشانی لیکوپن استفاده کرد. گام اول بدین منظور، تهیه امولسیونی با بالاترین پایداری می‌باشد لذا هدف از این تحقیق، بهینه سازی شرایط تولید امولسیون ها با استفاده از روش سطح پاسخ بود.
مواد و روش‌ها: بر اساس روش سطح پاسخ، هجده امولسیون با سه متغیر مستقل شامل سرعت هموژنایزر، مقدار لیکوپن و مقدار ژلاتین + مالتودکسترین تهیه شدند. ابتدا لیکوپن در روغن سویا حل شد تا به محلول 5% (وزنی- وزنی) لیکوپن برسیم، ژلاتین و مالتودکسترین نیز در آب حل شده و به نسبت 1 به 19 با هم ترکیب شدند. سپس لیکوپن، با استفاده از هموژنایزر در مخلوط ژلاتین + مالتودکسترین پخش شد. پس از تولید، پایداری امولسیون‌ها از طریق اندازه‌گیری ویسکوزیته، اندیس کرمی شدن و اندازه قطرات بررسی شد.
یافته‌ها: سرعت هموژنایزر، مقدار لیکوپن و مقدار ژلاتین+مالتودکسترین تاثیر معنی داری بر اندازه قطرات امولسیون، ویسکوزیته و اندیس کرمی داشتند. مدل درجه دو به خوبی توانست تغییرات اندازه قطرات در امولسیون را بیان کند و در مورد ویسکوزیته و اندیس کرمی شدن، این مدل‌های خطی بودند که به خوبی با داده ها همبستگی داشتند.
نتیجه‌گیری: برای تولید بهترین امولسیون با پایداری بالا، لازم است مقدار 28/35% وزنی- وزنی ژلاتین + مالتودکسترین با 07/18% وزنی-وزنی لیکوپن درهموژنایزری با سرعت 18000 دور در دقیقه امولسیون شوند. 

کلیدواژه‌ها


عنوان مقاله [English]

Preparation of Lycopene Emulsions Using Gelatin and Maltodextrin and Optimizing the Process by Response Surface Methodology

نویسندگان [English]

  • A Salimi 1
  • Y Maghsoudlo 2
  • S. M. Jafari 3
  • A. R. Sadeghi Mahonak 2
  • M Kashani Nejad 2
  • A. M. Ziaeefar 3
چکیده [English]

Introduction: Lycopene is a useful natural pigment however it is quite unstable due to the
presence of conjugated double bonds in its structure. A useful method to protect lycopene
against environmental conditions such as oxygen is microencapsulation. The first step is to
have proper microcapsules by preparing a stable emulsions of lycopene. Therefore the object
of this study is to develop a RSM-based optimization technique to improve the stability of
lycopene emulsion by natural biopolymers and to obtain the optimum operating conditions.
Materials and Methods: According to the Response Surface Methodology (RSM) design,
eighteen emulsions were prepared. Lycopene was dissolved in soybean oil to prepare a
solution of 5%w/w lycopene in oil. maltodextrin was dissolved in water and kept overnight.
Gelatin was dissolved in hot water and added to rehydrated maltodextrin at the ratio of 1:19.
Then lycopene was mixed gradually in gelatin and maltodextrin solution by using rotor stator
homogenizer the stability of the emulsion was investigated by monitoring droplet size,
viscosity and creaming index.
Results: Homogenization speed, lycopene content and gelatin and maltodextrin concentration
had significant effects on droplet size, creaming index and viscosity of the emulsions. The
quadratic model was sufficient to describe and predict the responses of droplet size but for the
viscosity and creaming index, the linear models were proper and suitable.
Conclusion: The graphical optimization method was adapted to find the best emulsifying
conditions and it was predicted that the homogenization speed of 18000 rpm, lycopene
content of 18.07w/w and gelatin and maltodextrin concentration of 35.28% w/w would be the
optimum conditions for preparing lycopene emulsion.

کلیدواژه‌ها [English]

  • Gelatin
  • Lycopene Emulsion
  • Maltodextrin
  • RSM
  • Stability
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