غنی‌سازی کره با نانوذرات الکترواسپری شده پلی‌کاپرولاکتون بارگذاری شده با ویتامین D3

محورهای موضوعی : نانو تکنولوژی ، نانو بیوتکنولوژی در صنایع غذایی و کشاورزی

سهیلا راستان مستعلی بگلو ^{1 *} , لیدا شاهسونی ² , شادی مهدیخانی ³

1 - گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
2 - گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
3 - گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران

تاریخ دریافت : 1404/06/04 تاریخ پذیرش : 1404/07/03 تاریخ انتشار : 1404/06/31

کلید واژه: ویتامین D3, پلی‌کاپرولاکتون, کره, نانوذرات,

چکیده مقاله :

کره به دلیل طعم ویژه و لذیذش از محبوب‌ترین محصولات لبنی است لیکن به لحاظ وجود ویتامین‌هایی نظیر ویتامین D3 منبع خوبی به شمار نمی‌رود و به‌کارگیری این ویتامین در فرمولاسیون آن می‌تواند به خصوصیات زیست‌فعال این محصول بیفزاید. پژوهش حاضر با هدف انکپسولاسیون ویتامین D3 در ساختار نانوذرات الکترواسپری بر پایه پلی­کاپرولاکتون و سپس به‌کارگیری آن در فرمولاسیون کره انجام شد. بدین منظور نانوذرات الکترواسپری شده پلی‌کاپرولاکتون حاوی ویتامین D3 با سطوح 5، 10 و 15درصد(وزنی/وزنی) انکپسوله تولید و آزمون FTIR و کارآیی انکپسولاسیون روی نانوذرات تشکیل شده انجام و نمونه‌ای که دارای کارایی انکپسولاسیون بالاتر بود جهت افزودن به کره استفاده شد. نتایج آزمون FTIR نشان داد ویتامین D3 به‌طور موفقیت­آمیزی در ساختار نانوذرات الکترواسپری شده پلی­کاپرولاکتون به دام افتاده و با به‌کارگیری 10% ویتامین D3 در ساختار نانوذرات بالاترین راندمان انکپسولاسیون حاصل گردید و سپس خصوصیات فیزیکوشیمیایی، رنگی و حسی نمونه‌ها در طی 3 ماه نگهداری با نمونه شاهد مقایسه شدند. نتایج نشان داد استفاده از نانوذرات الکترواسپری شده پلی‌کاپرولاکتون حاوی ویتامین D3 و افزایش سطح به‌کارگیری آن در فرمولاسیون کره موجب کاهش اندیس پراکسید، عدد اسیدی و اندیس تیوباربیتوریک اسید در طی دوره نگهداری شد و نمونه حاوی 5% ویتامین D3 موجب عدم ایجاد تفاوت معنی‌داری خصوصیات رنگی(L*، a و b) و نیز عدم‌تغییر خصوصیات حسی در مقایسه با نمونه شاهد شد. به‌طورکلی می‌توان نتیجه گرفت که کره حاوی 5% نانوذرات الکترواسپری شده پلی‌کاپرولاکتون حاوی ویتامین D3 دارای خصوصیات فیزیکوشیمیایی، رنگی و حسی مطلوب و به‌عنوان نمونه برتر انتخاب می‌شود.

چکیده انگلیسی:

Butter is one of the most popular dairy products due to its special and delicious taste, but it is not considered a good source of vitamins such as vitamin D3 and using this vitamin in its formulation can add to the bioactive properties of this product. The present study aimed to encapsulate vitamin D3 in the structure of electrospray nanoparticles based on poly-caprolactone and then use it in butter formulation. Electrosprayed polycaprolactone nanoparticles containing vitamin D3 with levels of 5, 10, and 15(w/w) were produced and encapsulated and FTIR test and encapsulation efficiency were performed on the formed nanoparticles. The sample that had higher encapsulation efficiency was added to the butter. FTIR test results showed that vitamin D3 was successfully trapped in the structure of electrosprayed poly-caprolactone nanoparticles. By using 10% vitamin D3 in the nanoparticle structure, the highest encapsulation efficiency was achieved. The physicochemical, color, and sensory properties of the samples were compared with the control sample during 3 months of storage. The results showed that the use of nanoparticles containing vitamin D3 and increasing its application level in butter formulation resulted in a decrease in peroxide value, acid value, thiobarbituric acid value during storage. The sample containing 5% vitamin D3 did not cause any significant difference in color characteristics and did not change sensory characteristics compared to the control sample. It can be concluded that butter containing 5% electrosprayed polycaprolactone nanoparticles containing vitamin D3 has desirable physicochemical, color, and sensory properties and is selected as the superior sample.

منابع و مأخذ:

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