بهینه یابی تولید ریز کپسول کیتوزوم حاوی هسته های زیست فعال ( تانن – اسید لینوائیک کانژوگه ) به روش سطح پاسخ
محورهای موضوعی : شیمی مواد غذایی
مرتضی جمشید عینی
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حمید توکلی پور
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رضوان موسوی ندوشن
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محسن مختاریان
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1 - گروه علوم و صنایع غذایی، شمالواحد تهران، دانشگاه آزاد اسلامی، تهران، ایران.
2 - گروه علوم وصنایع غذائی، دانشکده علوم وصنایع غذایی ، واحدسبزوار ، دانشگاه آزاد اسلامی، سبزوار، ایران
3 - دانشگاه آزاد اسلامی واحد علوم و تحقیقات
4 - گروه علوم و صنایع غذایی، واحد رودهن، دانشگاه آزاد اسلامی، رودهن، ایران
کلید واژه: اسید لینولئیک کانژوگه, فراصوت, تانن, کیتوزوم, عصاره پوست انار,
چکیده مقاله :
مقدمه: به دلیل ناپایداری و تجزیه آسان ترکیبات زیست فعال زیستی ادغان آن¬ها در ماتریس غذایی مشکل است. همچنین این ترکیبات در دستگاه گوارش تجزیه می¬شوند و به روده نمی¬رسند تا جذب شوند. بنابراین این مطالعه با هدف بهینه¬یابی تولید ریز کپسول کیتوزوم حاوی هسته¬های زیست فعال (¬تانن – اسید لینوائیک کانژوگه¬) به روش سطح پاسخ انجام شد. مواد و روش¬ها: پس از استخراج تان به کمک امواج فراصوت، کیتوزوم¬های حاوی هسته فعال زیستی (¬تانن – اسید لینوائیک کانژوگه) ¬به روش حرارتی تولید شدند. شرایط بهینه استخراج به روش سطح پاسخ با مدل باکس-بنکن بهینه¬یابی شد. متغیرهای غلظت ترکیبات زیست فعال (¬در محدوده 100 تا ppm 300)¬، غلطت کیتوزان (1/0 تا 3/0 %w/v) و دامنه امواج فراصوت (50 تا 90 %) به عنوان متغیرهای مستقل در نظر گرفته شدند. کیتوزوم بهینه از نظر ذرات (کمینه¬)، راندمان ریزپوشانی (بیشینه¬) و بار سطحی (بیشینه¬) انتخاب شدند. یافته¬ها: طی بهینه¬یابی تولید ریز کپسول کیتوزوم حاوی هسته¬های زیست فعال (¬تانن-اسید لینوائیک کانژوگه¬) شامل غلظت کیتوزان (1/0 -3/0 درصد)، بسامد امواج فراصوت (kHZ 90-50) و غلظت تانن (ppm 300-100) نانوکیتوزوم¬ها اندازه ذرات nm 256/126، کارایی کپسولاسیون 9982/84 درصد و پتانسیل زتا 7043/37 بود. برهمکنش موفقیت آمیز بین کیتوزان و زیست¬های فعال قابل استخراج از انار در بررسی XRD قابل اثبات است. ذرات تقریباً کروی کیتوزان با اندازه 66/77 و nm 90/79 با يكنواختي مشاهده شده در اندازه ذرات، توزيع نرمال اندازه ذرات را تأييد کرد. نتیجه¬گیری کلی: نتایج حاضر نشان داد که پلیمرهای زیستی نقش کلیدی در پایداری ساختار غشای لیپوزومی و انتشار پایدار مولکول‌های به دام افتاده توسط یک مانع فضایی بر روی سطح دارند. این یک سکوی بالقوه برای طراحی مناسب حامل‌ها برای مواد مغذی یا نگهدارنده‌ها به منظور افزایش ماندگاری و ایمنی ماتریس‌های غذایی فراهم خواهد کرد.
Introduction: Due to the instability and easy decomposition of their bioactive compounds in the food matrix, it is difficult. Also, these compounds are decomposed in the digestive system and do not reach the intestine to be absorbed. Therefore, this study aimed to optimize the production of chitosome microcapsules containing bioactive nuclei (tannin-conjugated linoleic acid) using the response surface method. Materials and methods: After extracting tannin by ultrasonic, chitosomes containing a bioactive core (tannin-conjugated linoleic acid) were produced with the thermal method. The optimal extraction conditions were optimized by the RSM with the Box-Benken model. The variables of concentration of bioactive compounds (in the range of 100 to 300 ppm), chitosan gelate (0.1 to 0.3%w/v), and the range of ultrasound waves (50 to 90%) were considered independent variables. The optimal chitosome was selected in terms of particles (min), microencapsulation efficiency (max), and surface charge (max). Findings: During the optimization of chitosome microcapsule production containing bioactive cores (tannin-linoic acid conjugated) including chitosan concentration (0.3-0.1%), ultrasound frequency (50-90kHz) and tannin concentration (100-300 ppm) Nanochitosomes particle size was 126.256 nm, encapsulation efficiency was 84.9982% and zeta potential was 37.7043. The successful interaction between chitosan and bioactive pomegranate extract can be proven in XRD analysis. Almost spherical chitosan particles with a size of 77.66 and 79.90 nm with the uniformity observed in the particle size confirmed the normal distribution of the particle size. General conclusion: The present results showed that biopolymers play a key role in the stability of the liposome membrane structure and the stable release of molecules trapped by a spatial barrier on the surface. It will provide a potential platform for the proper design of carriers for nutrients or preservatives to increase the shelf life and safety of food matrices.
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