بهینه‌سازی ریزپوشانی روغن ماهی در پوشش کازئینات سدیم، مالتودکسترین، کنستانتره پروتئین آب پنیر و نشاسته اصلاح‌شده به روش طرح مخلوط

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

1 نویسنده مسئول، استادیار گروه علوم و صنایع غذایی، واحد شاهرود، دانشگاه آزاد اسالمی، شاهرود، ایران.

2 استادیار گروه علوم آبزیان، پژوهشکده تاالب بینالمللی هامون، پژوهشگاه زابل، زابل، ایران

3 دانش آموخته دکتری فرآوری محصوالت شیالتی، دانشکده شیالت، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.

4 استادیار گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.

چکیده

پژوهش حاضر با هدف درون‌پوشانی روغن ماهی با نسبت 3:1 (روغن: پوشش) با پوشش‌هایی از مالتودکسترین، کازئینات سدیم، کنستانتره آب پنیر و نشاسته اصلاح شده با نسبت‌های متفاوت توسط خشک کن انجمادی انجام شد و با استفاده از طرح مخلوط به منظور دستیابی به حداکثر بهره‌وری کپسولاسیون بهینه‌سازی گردید. بهینه‌یابی غلظت دیواره‌های مختلف برای ریزپوشانی با استفاده از بهینه‌یابی عددی و نموداری مشخص نمود که ترکیب دیواره بهینه حاوی مالتودکسترین (16/15 درصد)، کازئینات سدیم (20 درصد)، کنستانتره آب پنیر (20 درصد) و نشاسته اصلاح شده (84/19 درصد) با راندمان درون‌پوشانی 3/89 درصد بود. نتایج نشان داد که با توجه به تفاوت در ترکیبات دیواره و نسبت‌های آن‌ها اندازه ذرات، شاخص پراکندگی ذرات و راندمان درون‌پوشانی مقادیر متفاوتی داشتند. بطوری‌که اندازه ذرات به ترتیب از 34/0 میکرومتر تا 3/1 میکرومتر و شاخص پراکندگی از 1/0 تا 92/0متغیر بود. ارزیابی ثبات اکسایشی در پودر میکروکپسوله بهینه و روغن ماهی نگهداری شده در رطوبت‌های صفر و 32 درصد طی 21 روز نگهداری نشان داد که روغن کپسوله در رطوبت صفر ثبات اکسیداتیو بالاتری را طی دوره نگهداری داشت. به‌علاوه، افزایش رطوبت در محیط نگهداری ریزپوشینه‌ها باعث افزایش شدت اکسیداسیون در تیمار‌های نگهداری شده در رطوبت 32 درصد گردید. لذا می‌توان دریافت بکارگیری تکنیک ریزپوشانی روشی کاربردی و مؤثر برای افزایش پایداری اکسیداتیو روغن ماهی به منظور استفاده در صنعت غذا و دارو می‌باشد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Optimization of microencapsulation of fish oil in the coating of sodium caseinate, maltodextrin, whey protein concentrates and modified starch by mixture design method

نویسندگان [English]

  • Maryam Hasani 1
  • Mahin Rigi 2
  • Shirin Hasani 3
  • Moazameh Kordjazi 4
1 Corresponding Author, Assistant Prof., Dept. of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran.
2 Assistant Prof., Dept. of Aquatic Science, Hamon International Wetland Research Institute, Zabol Research Institute, Zabol, Iran
3 Ph.D. Graduate of Sea Food Processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 Assistant Prof., Dept. of Sea Food Processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
چکیده [English]

The present research was done with the aim of encapsulation of fish oil with a ratio of 3:1 (oil: coating) with coatings of maltodextrin, sodium caseinate, whey protein concentrate and modified starch with different ratios by freeze dryer and in order to achieve the maximum encapsulation efficiency was optimized using a mixture design. Optimizing the concentration of different walls for microencapsulation using numerical and graphical optimization revealed that the optimal wall composition contains maltodextrin (15.16%), sodium caseinate (20%), whey protein concentrate (20%) and modified starch (19.84 %) with the encapsulation efficiency was 89.3 %.The results showed that according to the difference in the wall compositions and their ratios, the particle size, poly dispersity index (PDI), and encapsulation efficiency had different values. So that the size of the particles varied from 0.34 μm to 1.3 μm, and the PDI varied from 0.1 to 0.92. Evaluation of oxidative stability in optimal microcapsule powder and free fish oil stored at 0 and 32% humidity during 21 days of storage showed that encapsulated oil at zero humidity had higher oxidative stability during the storage period. In addition, the increase in humidity in the storage environment of microcapsules increased the intensity of oxidation in the treatments stored in 32% humidity. Therefore, it can be concluded that the use of microencapsulation technique is a practical and effective method to increase the oxidative stability of fish oil for use in the food and drug industry.

کلیدواژه‌ها [English]

  • fish oil
  • microencapsulation
  • mixture design
  • efficiency
  • oxidative stability

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مجله بهره برداری و پرورش آبزیان
دوره 12، شماره 3
مهر 1402
صفحه 171-192

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