| تعداد نشریات | 283 |
| تعداد نشریات سازمان | 81 |
| تعداد شماره‌ها | 2,766 |
| تعداد مقالات | 31,497 |
| تعداد مشاهده مقاله | 39,698,975 |
| تعداد دریافت فایل اصل مقاله | 17,254,055 |
Physicochemical Properties and Stability of Encapsulated Ferulago angulata subsp. carduchorum Essential Oil using Polymer Coating | ||
| Journal of Medicinal plants and By-Products | ||
| مقاله 1، دوره 10، شماره 1، تیر 2021، صفحه 1-10 اصل مقاله (942.85 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22092/jmpb.2020.341250.1167 | ||
| نویسندگان | ||
| Mahdiyeh Salehi1؛ Maryam Moslehishad* 2؛ Seyede Marzieh Hosseini3 | ||
| 1Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran | ||
| 2Department of Food Science & Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran | ||
| 3Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | ||
| چکیده | ||
| Nowadays, the tendency to use natural preservatives such as essential oils instead of synthetic additives has increased. Due to the volatile compounds of essential oil; encapsulation is an appropriate method to preserve voletile and phenolic compounds, Ferulago angulata subsp. carduchorum (Boiss. & Hausskn.) D.F.Chamb. is a native medical plant in the west of Iran. The aim of this study was to determine physicochemichal properties of encapsulated F. angulata subsp. carduchorum essential oil using Maltodextrin 20% and Maltodextrin 20%+Arabic gum 20% and Modified starch 20% + Maltodextrin 20%. The coating process was performed by spray dryer. The efficiency of the coating process was 59-89%. The antioxidant activity was carried out by ABTS method and the highest percentage of free radical scavenging was related to Maltodextrin 20% + Arabic gum 20% containing 3% essential oil and the obtained result was 52.81%. The highest content of total phenolic compounds was 66.88 mg/mL belonged to Maltodextrin 20% + Arabic gum 20% containing 3% essential oil (P˂0.05). The microstructure of the encapsulated essential oil was characterized using scanning electron microscopy (SEM) and dynamic light scattering technique (DLS) and the presence of the essential oil in the microencapsules was confirmed by fourier-transform infrared spectroscopy (FTIR). The results of the electron microscopy showed the effective and useful role of modified starch in creating a uniform, crack-free structure. The results of the DLS test indicated that the largest sample in terms of sample size was Maltodextrin 20% + Arabic gum 20% containing 3% essential oil. The most significant change in the spectrum of chemical structure in FTIR test was related to Maltodextrin 20% + Arabic gum 20% microcapsule. Results of density test of microcapsules showed that the lowest density was related to Maltodextrin 20% + Arabic gum 20% containing 3% essential oil (0.25 g /cm3). The stability of microcapsules in different environments was evaluated by pH test and the results showed that the most stable microcapsules in alkaline conditions were Maltodextrin 20% + Arabic gum 20% containing 3% essential oil. Therefore, the 3% essential oil coated by Maltodextrin and Arabic gum was selected as the best treatment for protection of essential oil compounds. | ||
| کلیدواژه‌ها | ||
| Essentional oil؛ Encapsulation؛ Physicochemical؛ Ferulago angulata subsp. Carduchorum | ||
| مراجع | ||
|
1.Golfakhrabadi F, Khanavi M, Ostad S, Saeidnia S, Vatandoost H, Abai M, Hafizi M, Yousefbeyk F, Razzaghi Rad Y, Baghenegadian A, Ardekani M. Biological activities and composition of Ferulago carduchorum essential oil. J Arthropod Born Diseases. 2015;9:104-115.
2.Fernandes R, Borges S, Botrel D. Gum Arabic/starch/Maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil. Carbohydrate Polymers. 2014;101:524-532.
3.Ansarifar E, Shahidi F, Mohebbi M, Kouchki A, Ramazanian N. Evaluating the properties of multilayer microcapsules containing diacetyl based on electrostatic adsorption of isolated fibrils of soy protein and pectin. Iranian J Food Sci Technol Res. 2017;13:553-565.
4.Qourani B, Kadkhodaei R, Al Husseini A. The effect of polymer type, temperature and relative humidity on the physicochemical properties and stability of bioactive compounds of encapsulated saffron. J Food Sci and Technol. 2017;64:127-142.
5.Hosseini Sh, Sadeghi Mahonek AR, Jafari SM, Ghorbani M, Salimi A. Optimizing the emulsion production of orange peel oil - seed mucilage using RSM and investigating the stability of the obtained microencapsulated powder. J Food Sci Technol. 2016;59:171-180.
6.Kandansamy K, Somasundaram P. Microencapsulation of Colors by Spray Drying – A Review. International J of Food Engin. 2012;8:1-14.
7.Jafarpour SA, Sharifi E, Hosseini MH. Evaluating the stability and control of oxidation rate of rainbow trout oil in nanocapsules containing clove essential oil. J Fisheries Sci. 2016;26:57-67.
8.Christelle T, Elisabeth CM, Pierre G, Elisabeth D. Aroma Encapsulation in Powder by Spray Drying, and Fluid Bed Agglomeration and Coating. In: Yanniotis, S., Taoukis, P., Stoforos, NG., Karathanos, VT (eds). Advances in Food Process Engin Res & Appli. Springer. 2013:255-264.
9.Sajjadi SE, Shokoohinia Y, Jamali M. Chemical composition of essential oil of Ferulago macrocarpa (Fenzl) Boiss. Fruits. Res in Pharmaceutical Sci. 2012;7:197-200.
10.Kouroshian M, Sharifi A, Mehdian E, Bolourian Sh. Investigating the physical properties of microcapsules of the wild blackberry extract prepared by spray dryer. J Innovation Food Sci Technol. 2015;17:85 -94.
11.Hosseinzadeh S, Haddad Khodaparast MH, Bostan A, Mohebbi M. Encapsulation of the peppermint oil by spray drying method. Iranian J Food Sci Technol Res. 2016;12:499-511.
12.Bad Farsa H, Ghavidel R, Sharayei P. The effect of microencapsulation process using freezing dryers on the physicochemical and antioxidant properties of essential oil of Heracleum persicum. J Innovation Food Sci Technol. 2018;10:123-136.
13.Arisianti Y, Hui ZH, Sagis L. Multilayer microcapsules based on supramolecular structures produced from bovin serum albumin and high methoxy pectin. International Congress on Engin and Food, Athens, Greece. 2006;11:29-30.
14.Ioannis L. Liakos 1, Mihai Grumezescu A, Maria Holban A, Florin I, Francesca Autilia D, Carzino R, Bianchini P, Athanassiou A. Polylactic Acid-Lemongrass Essential Oil Nanocapsules with Antimicrobial Properties. Pharma. 2016;9:1-13.
15.Jafari SM, Assadpoor E, Bhandari B, He Y. Nano-particle encapsulation of fish oil by spray drying. Food Res International. 2008;41:172-83.
16.Chan ES, Yim ZH, Phan SH, Mansa RF, Ravindra P. Encapsulation of herbal aqueous extract through absorption with ca-alginate hydrogel beads. Food and Bioproducts Processing. 2010;88:195-201.
17.Rajabi H, Ghorbani M, Jafari SM, Sadeghi Mahoonak A, Rajabzadeh GH. Retention of saffron bioactive components by spray drying encapsulation using Maltodextrin, gum Arabic and gelatin as wall materials. Food Hydrocolloids. 2015;51:327-337.
18.Tajkarim MM, Ibrahim SA, Cliver DO. Antimicrobial herb and spice compounds in food. Food Control J. 2010;21:18-1199.
19.Baia M, Astilean S, Iliescu T. Fundamentals of Infrared and Raman Spectroscopy, SERS, and Theoretical Simulations. Raman and SERS Investigations of Pharmaceuticals. Springer, Berlin, Heidelberg. 2008;9-35. | ||
|
آمار تعداد مشاهده مقاله: 736 تعداد دریافت فایل اصل مقاله: 762 |
||