Zeidvand Sima, Movahhed Sara, Ahmadi Chenarbon Hossein, Rajaei Peyman
Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch Islamic Azad University Varamin Iran.
Department of Agronomy, College of Agriculture, Varamin - Pishva Branch Islamic Azad University Varamin Iran.
Food Sci Nutr. 2024 May 6;12(7):4899-4913. doi: 10.1002/fsn3.4136. eCollection 2024 Jul.
Extracts with antimicrobial and antioxidant properties are limited in their application in food products due to their inability to withstand harsh environmental conditions, such as high temperatures and oxygen exposure. Therefore, the present study investigated the nanoencapsulation of L. extract using the freeze-drying method to facilitate its application and protection against environmental factors. In this regard, an emulsion containing L. extract at concentrations of 10%, 20%, and 30% and a mixture of maltodextrin/Persian gum in three ratios of 1:2, 1:1, and 2:1 as the coating wall were produced and then dried in a freeze dryer. In the following, the properties of emulsions and produced nanocapsules were studied. According to the results, emulsions with high amounts of Persian gum showed more stability, zeta potential, and viscosity. However, their particle size and polydisparity index were lower than those of other emulsions. As the extract concentration increased, there was a decrease in stability, zeta potential, and viscosity, accompanied by an increase in particle size and polydispersity index. Concurrently, elevated concentrations of maltodextrin, Persian gum, and extract resulted in higher humidity, density, encapsulation efficiency, and antioxidant activity of the capsules. The most optimal properties of emulsions and nanocapsules were achieved at the 10% concentration of L. extract and the 1:1 ratio of maltodextrin/Persian gum mixture as the wall material. It is noteworthy that the release rate of phenolic compounds reached its maximum value (88%) after 60 days.
具有抗菌和抗氧化特性的提取物在食品中的应用受到限制，因为它们无法承受高温和氧气暴露等恶劣环境条件。因此，本研究采用冷冻干燥法对L.提取物进行纳米包封，以促进其应用并保护其免受环境因素影响。在这方面，制备了含有浓度为10%、20%和30%的L.提取物以及三种比例（1:2、1:1和2:1）的麦芽糊精/波斯胶混合物作为包衣壁材的乳液，然后在冷冻干燥机中干燥。接下来，研究了乳液和制备的纳米胶囊的性能。结果表明，含有大量波斯胶的乳液表现出更高的稳定性、zeta电位和粘度。然而，它们的粒径和多分散指数低于其他乳液。随着提取物浓度的增加，稳定性、zeta电位和粘度降低，同时粒径和多分散指数增加。同时，麦芽糊精、波斯胶和提取物浓度的升高导致胶囊的湿度、密度、包封效率和抗氧化活性更高。当L.提取物浓度为10%且麦芽糊精/波斯胶混合物作为壁材的比例为1:1时，乳液和纳米胶囊达到了最优化的性能。值得注意的是，酚类化合物的释放率在60天后达到最大值（88%）。
