Tahir Ali, Ahmad Rabia Shabir, Khan Muhammad Kamran, Imran Muhammad, Hailu Gebremichael Gebremedhin
Department of Food Science, Faculty of Life Sciences, Government College University Faisalabad Faisalabad, Punjab 38000, Pakistan.
Biological Systems Engineering, Washington State University, Pullman, Washington 99164, United States.
ACS Omega. 2024 May 16;9(21):22839-22850. doi: 10.1021/acsomega.4c01141. eCollection 2024 May 28.
The encapsulation of fatty acids, including walnut oil, within complexes is a promising strategy to address challenges, for instance, low water solubility and susceptibility to oxidation while incorporating these oils into food products. Additionally, encapsulation can effectively mask undesirable odor and flavor. The current study focuses on the optimization of walnut oil nanoparticles (WON) using complexes fabricated from gum arabic and whey protein by applying a response surface methodology. The impact of three different independent variables were determined, such as surfactant mixture (33-66%), walnut oil (5-25%), and sonication time (60-300 s), under three distinct desired conditions (low, medium, and high) on four different responses, i.e., particle size, polydispersity index (PDI), moisture level, and encapsulation efficiency (EE). The findings of the present study indicate that the point prediction-based WON resulted in significantly low particle size (82.94 nm), PDI (0.19), moisture content (3.49%), and high EE (77.26%). Fourier transform infrared spectroscopy (FTIR) study demonstrated the successful encapsulation of walnut oil and wall material into nanocapsules. Differential scanning calorimetry (DSC) verified the improved thermal stability property of WON after incorporation, and scanning electron microscopy (SEM) indicated that the WON had relatively fragile and smooth surfaces, along with the presence of few porous structures. The recorded experimental data from the existing study showed that the developed formulation of WON was potentially useful as a value-added ingredient for food industries.
将包括核桃油在内的脂肪酸包裹在复合物中是一种很有前景的策略，可应对将这些油类添加到食品中时所面临的挑战，例如低水溶性和易氧化问题。此外，包裹还能有效掩盖不良气味和风味。本研究聚焦于采用响应面法，优化由阿拉伯胶和乳清蛋白制成的复合物对核桃油纳米颗粒（WON）的制备。在三种不同的期望条件（低、中、高）下，确定了三种不同自变量（表面活性剂混合物比例33 - 66%、核桃油比例5 - 25%、超声处理时间60 - 300秒）对四种不同响应指标，即粒径、多分散指数（PDI）、水分含量和包封率（EE）的影响。本研究结果表明，基于点预测的WON粒径显著降低（82.94纳米）、PDI降低（0.19）、水分含量降低（3.49%）且包封率较高（77.26%）。傅里叶变换红外光谱（FTIR）研究证明核桃油和壁材成功包裹进纳米胶囊。差示扫描量热法（DSC）证实了包裹后WON热稳定性提高，扫描电子显微镜（SEM）表明WON表面相对脆弱且光滑，存在少量多孔结构。现有研究记录的实验数据表明，所开发的WON配方有潜力作为食品工业的增值成分。
