جستجوی مقالات مرتبط با کلیدواژه « microencapsulation efficiency » در نشریات گروه « صنایع غذایی »

Microencapsulation process is down in protecting volatile and sensitive compounds to chemical reactions. Process modeling can be effective in assessing and predicting the impact of conditions affecting the qualitative properties of the product. In order to investigated the effect of wall material concentration, protein/polysaccharide ratio and ultrasound waves time on the microencapsulation efficiency, total phenolics, antioxidant capacity and volatile compounds, nano-emulsion of Thymus vulgaris essential oil in aqueous phase containing protein (sodium caseinate) and polysaccharide (maltodextrin and modified starch) was prepared by ultrasound waves. Modeling of dependent variables was done by response surface methodology and artificial neural network. The results showed that increasing the wall concentration and protein/polysaccharide ratio improved the retention of volatile compounds and antioxidant capacity of the encapsulated essential oil, and at higher values of variables the same trend was observed for the phenolic content. Increasing the protein/polysaccharide ratio and ultrasound waves resulted in increased the microencapsulation efficiency. Models obtained from the interaction effects of neural network and Response Surface Method at higher values resulted in better preservation of total phenolic, antioxidant activity and increased of Microencapsulation efficiency of microcapsules. Microencapsulation produced containing of 20% wall material, 31% protein/polysaccharide ratio and 97s ultrasound time were the best treatment in terms of the microencapsulation efficiency and volatile compounds.Experimental results of the experiments indicative appropriate and uniform function of both response surface and neural network methods and the superiority of the artificial neural network in predicting the desired variables.

Increasing the survivability of probiotic bacteria that are exposed to the severe conditions of food and gastrointestinal tract, is always one of the concerns of scientists in the field of food and medicine. Hence, microencapsulation of probiotics has been proven as a novel technique for increasing probiotic tolerance in gastrointestinal simulation conditions. In this research, microencapsulation of Lactobacillus plantarum (A7 & S2G) with three different matrix materials (M1, M2, M3) was performed to increment the bacterial viability in simulated gastric fluid and porcine bile salt solution condition. Microencapsulation efficiency of Lactobacillus plantarum (A7 & S2G) in M1, M2 and M3 matrices was (98.72, 90.16 %), (95.29, 98.52 %) and (98.10, 93.07 %), respectively. Microcapsules were placed in simulated gastrointestinal condition for 10, 60, 120 min at 37 °C. Also, the survivability of microcapsulated probiotic bacteria was investigated at 4 and 25 °C during 8 weeks. The results of this study showed that the population reduction ratio of microencapsulated bacteria to free cells in matrices (M1, A7), (M2, A7), (M3, A7), (M1, S2G), (M2, S2G) and (M3, S2G) in simulated stomach condition was obtained 7:2, 7:1, 7:2, 6:2, 6:1 and 6:2 (Log of cfu/g), respectively. While, the result of survivability in simulated intestinal condition for (M1, A7), (M2, A7), (M3, A7), (M1, S2G), (M2, S2G) and (M3, S2G) was obtained as 6:2, 6:1, 6:2, 5:2, 5:1 and 5:2 (Log of cfu/g), respectively. Finally, there was a significant difference in the results of the monitoring of viable probiotic population during the shelf-life in different matrices at the examined temperatures.

 

CoQ10 is a lipophylic natural antioxidant with fundamental role in mitochondria bioenergetics. The positive effect of CoQ10 in therapy of many diseases is due to its antioxidant and bioenergetics properties. Reduction of endogenous synthesis of CoQ10 by the ageing, insufficient amount in the food and several health benefits of CoQ10 have led to food fortification. The objective of this study was to microencapsulate CoQ10 by complex coacervation method and determinate of optimum mixture component (β-lactoglobulin (β-lg), Arabic Gum (AG), Oil containing CoQ10 and water) to achieve maximum value of microencapsulation efficiency (ME) and payload. Due to temperature sensitive characteristic of CoQ10, Gelatin was replaced with β-lg and combination of β-lg and AG were used to microencapsulation of Oil containing CoQ10.

At first CoQ10 powder and olive oil were poured in opaque tube and stirred in incubator shaker for 24h. Then solutions of β-lg and GA were prepared at 1-4% (w/w), by dispersing the required amount of them in deionized water and microcapsules were formed by adding oil phase containing CoQ10 to the β-lg solution and preparation of emulsion, adding the GA solution and adjusting pH to 4. After separation of microcapsules freeze dryer was used to dehydration of them, and Morphology of CoQ10 microcapsules was examined using a Scanning Electron Microscope (SEM) and an optical microscope. The particle size and the particle size distribution of moist microcapsules were determined using a particle size analyzer. In the next stage it was used from n-hexane to extracting oil and extracted oil was dissolved in 1,4-dioxane and analyzed by a high performance liquid chromatography (HPLC) system, and microencapsulation efficiency was calculated for microcapsules before and after freeze drying. At the end the effect of oven drying and defrost on microencapsulation efficiency was studied for 5 formulations.

ME values before drying for all formulations except one sample (containing: 4%β-lg, 4%AG, 5%Oil and 87% water) were in the range of 94.05-99.01%. Variation in ME and payload values after freeze drying was in the range of 34.91-92.45 and 24.78-83.75%, respectively and sample containing 2.5% (w/w) β-lg and 2.5% (w/w) AG and 5 % (w/w) oil obtained the highest ME value, an homogeneous particle size distribution and had a smooth and free of pores surface.

Based on the results, formulation containing 2.5% (w/w) β-lg and AG and 5 % (w/w) oil can be successfully used to microencapsulation of CoQ10