Gohari Alireza Saeed, Nateghi Leila, Rashidi Ladan, Berenji Shila
Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
Int J Biol Macromol. 2024 Mar;261(Pt 2):129773. doi: 10.1016/j.ijbiomac.2024.129773. Epub 2024 Feb 1.
Nanocomplexes (NCs) were formed through electrostatic complexation theory using Na-caseinate (NaCa), gum Arabic (GA), and Prunus armeniaca L. gum exudates (PAGE), aimed to encapsulate Conjugated linoleic acid (CLA). Encapsulation was optimized using NaCa (0.1 %-0.5 %), GA/PAGE (0.1 %-0.9 %) and CLA (1 %-5 %), and central composite design (CCD) was employed for numerical optimization. The optimum conditions for NC containing GA (NCGA) were 0.336 %, 0.437 %, and 3.10 % and for NC containing PAGE (NCPAGE) were 0.403 %, 0.730 %, and 4.177 %, of NaCa, GA/PAGE, and CLA, respectively. EE and particle size were 92.46 % and 52.89 nm for NCGA while 88.23 % and 54.76 nm for NCPAGE, respectively. Fourier transform infrared spectroscopy (FTIR) indicated that CLA was physically entrapped. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) confirmed the electrostatic complex formation. The elastic modulus was predominant for NCGA and NCPAGE dispersions while the complex viscosity of NCPAGE suspension was slightly higher than that of NCGA. The CLA in NCGA-CLA and NCPAGE-CLA exhibited higher oxidative stability than free CLA during 30 days of storage without a significant difference between the results of CLA oxidative stability tests obtained for NCs. Consequently, NCPAGE and NCGA could be applied for the entrapment and protection of nutraceuticals in the food industry.
通过静电络合理论，利用酪蛋白酸钠（NaCa）、阿拉伯胶（GA）和扁桃胶渗出物（PAGE）形成纳米复合物（NCs），旨在包封共轭亚油酸（CLA）。使用NaCa（0.1%-0.5%）、GA/PAGE（0.1%-0.9%）和CLA（1%-5%）对包封进行优化，并采用中心复合设计（CCD）进行数值优化。含GA的NC（NCGA）的最佳条件分别为NaCa 0.336%、GA/PAGE 0.437%和CLA 3.10%，含PAGE的NC（NCPAGE）的最佳条件分别为NaCa 0.403%、GA/PAGE 0.730%和CLA 4.177%。NCGA的包封率和粒径分别为92.46%和52.89nm，而NCPAGE的包封率和粒径分别为88.23%和54.76nm。傅里叶变换红外光谱（FTIR）表明CLA是物理包埋的。扫描电子显微镜（SEM）和透射电子显微镜（TEM）证实了静电复合物的形成。弹性模量在NCGA和NCPAGE分散体中占主导地位，而NCPAGE悬浮液的复数粘度略高于NCGA。在储存30天期间，NCGA-CLA和NCPAGE-CLA中的CLA比游离CLA表现出更高的氧化稳定性，NCs的CLA氧化稳定性测试结果之间没有显著差异。因此，NCPAGE和NCGA可用于食品工业中营养保健品的包埋和保护。
