تاثیر ویژگی‌های نانوامولسیون‌های حاصل از هموژنیزاسیون فشار بالا بر ویژگی‌های ریزکپسول‌های حاصل از فرایند ریزپوشانی لیمونن به روش خشک کردن پاششی

نوع مقاله : مقاله پژوهشی

نویسنده

1 باشگاه پژوهشگران جوان و نخبگان، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران

چکیده

در این تحقیق تاثیر نانوامولسیون­های حاصل از فرایند هموژنیزاسیون فشار بالا بر خصوصیات ریزکپسول­های حاصل از ریزپوشانی به­روش خشک کردن پاششی مورد بررسی قرار گرفت. برای این منظور امولسیون­های روغن در آب حاوی 5% وزنی ماده خشک لیمونن در محلول آبی دارای 10، 15 و 20% پروتئین آب پنیر تغلیظ شده، با کمک هموژنایزر فشار بالا و در فشارهای 20، 50، 80 و 110 مگاپاسکال تهیه گردید و ویژگی­های کیفی آن نظیر قطر متوسط قطرات و توزیع اندازه آن­ها، شاخص بس­پاشیدگی و ویسکوزیته به عنوان تابعی از نسبت ماده دیواره و فشار هموژنیزاسیون مورد بررسی قرار گرفت و تأثیر این پارامترها بر خصوصیات ریزکپسول­های حاصل، نظیر اندازه ذرات، مقدار روغن سطحی، راندمان ریزپوشانی و نیز بر شاخص­های کیفی امولسیون بازسازی شده مورد سنجش قرار گرفت. نتایج حاصله نشان­دهنده افزایش اندازه ریزکپسول­ها و بازده ریزپوشانی با افزایش غلظت مواد دیواره و فشار هموژنیزاسیون بود در حالی که میزان روغن سطحی ریزکپسول­ها کاهش یافت. از طرفی با افزایش غلظت پروتئین آب پنیر تغلیظ شده و زمان هموژنیزاسیون امولسیون­های تازه، اختلاف بین اندازه ذرات امولسیون­های تازه و بازسازی شده به طور معنی­داری کاهش یافت.
 
 

کلیدواژه‌ها


عنوان مقاله [English]

The effect of nanoemulsion properties produced from high pressure homogenization on properties of microcapsules resulted from microencapsulation process by spray drying technique

نویسنده [English]

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