Preparation of Lycopene Emulsions Using Gelatin and Maltodextrin and Optimizing the Process by Response Surface Methodology
Subject Areas : Microbiologyآزاده Salimi 1 , یحیی Maghsoudlo 2 , S. M. Jafari 3 , A. R. Sadeghi Mahonak 4 , مهدی Kashani Nejad 5 , A. M. Ziaeefar 6
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
4 - دانشیار دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
5 - دانشیار دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
6 - استادیار دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
Keywords: Gelatin, Lycopene Emulsion, Maltodextrin, RSM, Stability,
Abstract :
Introduction: Lycopene is a useful natural pigment however it is quite unstable due to thepresence of conjugated double bonds in its structure. A useful method to protect lycopeneagainst environmental conditions such as oxygen is microencapsulation. The first step is tohave proper microcapsules by preparing a stable emulsions of lycopene. Therefore the objectof this study is to develop a RSM-based optimization technique to improve the stability oflycopene 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 asolution 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 statorhomogenizer the stability of the emulsion was investigated by monitoring droplet size,viscosity and creaming index.Results: Homogenization speed, lycopene content and gelatin and maltodextrin concentrationhad significant effects on droplet size, creaming index and viscosity of the emulsions. Thequadratic model was sufficient to describe and predict the responses of droplet size but for theviscosity and creaming index, the linear models were proper and suitable.Conclusion: The graphical optimization method was adapted to find the best emulsifyingconditions and it was predicted that the homogenization speed of 18000 rpm, lycopenecontent of 18.07w/w and gelatin and maltodextrin concentration of 35.28% w/w would be theoptimum conditions for preparing lycopene emulsion.
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