بهینه‌سازی فرآیند تولید امولسیون‌های لیکوپن در صمغ عربی و مالتودکسترین با استفاده از روش سطح پاسخ

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 عضو هیات علمی دانشگاه سمنان

2 رئیس دانشکده صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 عضو هیات علمی دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

سابقه و هدف: لیکوپن رنگدانه ‌کاروتنوئیدی با تاثیرات مثبت بر سلامتی انسان است و تحقیقات حاکی از آن بوده‌اند که در پیشگیری برخی بیماری‌ها مانند سرطان می‌تواند مثمر ثمر باشد. با این حال، به دلیل وجود چندین پیوند دوگانه در ساختارش، بسیار حساس به شرایط محیطی است. تخریب سریع آن در در طی فرآیند، یکی از موانع استفاده از این ترکیب مفید در صنایع غذایی بوده است. یکی از روش‌های کنترل تخریب آن، ریزپوشانی و احاطه کردن توسط مواد بیوپلیمری درون میکروکپسول‌هاست. از آنجا که لیکوپن ترکیبی غیرقطبی است، گام اول در این راستا، تولید امولسیون‌هایی با حداکثر پایداری است.
مواد و روش‌ها: در این پژوهش از بیوپلیمر صمغ عربی (AG) به همراه مالتودکسترین به عنوان مواد جامد با قابلیت انحلال در آب، استفاده شد تا همراه با لیکوپن وارد فرآیند امولسیون سازی گردند. بدین منظور، ابتدا لیکوپن در روغن حل شد تا ماده روغنی لیکوپن 5% تولید شود. سپس صمغ عربی و مالتودکسترین بطور جداگانه در آب مقطر حل شدند و یک شب ماندند تا از انحلال کامل آن‌ها اطمینان حاصل شود. سپس مواد آماده شده وارد فرآیند امولسیون‌سازی شدند. برای تولید امولسیون‌ها، دور هموژنایزر، مقدار مواد جامد و لیکوپن به‌عنوان متغیرهای مستقل در نظر گرفته شده و با استفاده از روش سطح پاسخ و طرح مرکب مرکزی، نتایج بهینه‌سازی شدند. همچنین مقدار آلفا بر اساس انتخاب گزینه وجهه مرکزی، معادل یک گرفته شد. به منظور انجان فرآیند بهینه سازی، از نرم افزار دیزاین اکسپرت نسخه 6.0.2 استفاده شد. بر اساس چیدمان طرح روش سطح پاسخ، اثر سه متغیر مستقل شامل سرعت دور هموژنایزر (14000-18000 دور در دقیقه)، مقدار ماده جامد (صمـغ عربی+ مالتودکسترین، 30-40% وزنی/وزنی) و مقدار لیکوپن (10-20% وزنی/وزنی) بر سه متغیر وابسته شامل اندازه قطرات امولسیون، اندیس کرمی شدن وویسکوزیته به عنوان پاسخ‌ها، مورد بررسی قرار گرفت.
یافته‌ها: بر اساس نتایج بدست آمده، تاثیر افزایش دور هموژنایزر، مقدار مواد جامد و لیکوپن بر هر سه متغیر وابسته، معنی دار بود (05/0> p). بدین ترتیب که با افزایش دور هموژنایزر، اندازه قطرات، اندیس کرمی شدن کاهش یافتند اما ویسکوزیته تا حدودی افزایش یافت. با افزایش مقدار مواد جامد در سیستم، ویسکوزیته افزایش یافت اما اندیس کرمی شدن و اندازه قطرات کاهش یافتند. از طرفی دیگر، با افزایش مقدار لیکوپن، ویسکوزیته، اندازه قطرات و اندیس کرمی شدن افزایش یافتند. در پایان، با اعمال فرآیندهای بهینه‌سازی، بهترین شرایط برای تولید پایدارترین امولسیون عبارت بود از 02/37% مواد جامد، 52/19% لیکوپن و سرعت 18000 دور در دقیقه برای هموژنایزر.
استنتاج: با توجه به نتایج به‌دست آمده، برای اینکه بتوانیم به پایداری مطلوب در امولسیون‌های لیکوپن برسیم، لازم است دور هموژنایزر و مقدار مواد جامد را افزایش دهیم اما این عمل نباید منجر به افزایش بیش از حد ویسکوزیته و یا احتمال برخورد مجدد قطرات فاز گسسته و نهایتا ناپایداری کل سیستم گردد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Optimization of Emulsion possessing of lycopene in Arabic Gum and Maltodexterin by Response Surface Methodology

نویسندگان [English]

  • Azadeh Salimi 1
  • Yahya Maghsoudlou 2
  • Seyyed Mahdi Jafari 3
  • Alireza Sadeghi Mahounak 3
  • Mahdi Kashaninejad 3
1
2
3
چکیده [English]

Background and objectives: Lycopene is a carotenoid pigment with positive effects on human health. It has been proved that lycopene can prevent some severe diseases such as cancer but because of multi unsaturated bonds, it is very sensitive to environmental conditions. Its fast deterioration during processing, always was a reason for not being used commonly in food industry. A method for controlling its deterioration is encapsulation and covering it by biopolymers in capsules. Due to lycopene is not a polar agent, the first step is producing emulsions with high stability.
Material and Methods: In this investigation, Arabic gum and Maltodexterin were used as water soluble solid materials in lycopene emulsions. In order to prepare emulsions, lycopene was solved in edible oil to make a 5% oily lycopene, then Arabic gum and Maltodextrin were solved in distilled water separately and stayed over a night to be sure of complete solvation, then prepared materials were used for emulsion production step. During emulsion processing, speed of homogenizer rotation (rpm), percentage of solid materials (w/w) and lycopene (w/w) were considered as independent variables and results were optimized by using Response Surface Methodology (RSM) method and Central Composite Design (CCD). Alpha was “1” because face center option was chosen. The software which was used to optimize the process was “design expert version 6.0.2. According to RSM worksheet, effect of three independent variable including speed of homogenizer (14000-18000 rpm), percentage of solid materials (Arabic gum+ Maltodexterin, 30-40% w/w) and percentage of lycopene (10-20% w/w)on three dependent variable including droplet size, creaming index and viscosity as response was investigated.
Results and Discussions: Results showed that, homogenizer speed and percentage of solid materials and lycopene, had significant effect (p < 0.05) on all dependent variables. Higher speeds of homogenizer resulted to smaller droplet size and less creaming index but viscosity raised dramatically. Inversely, Increasing of solid materials in system, resulted to lowering droplet size and creaming index but increased viscosity. On the other hand, with increasing lycopene content, droplet size, creaming index and viscosity were increased. Finally, by optimizing the process by RSM, best conditions for producing a stable emulsion could be achieved by using 37.025 w/w solid materials, 19.52% w/w lycopene and at speed of 18000 rpm.
Conclusion: Results showed that in order to produce a proper and stable emulsion, it is necessary to increase speed of homogenizer and amount of solid materials but this should not cause very high viscosity and re-coalescence of droplets due to over processing which can effect emulsion stability.

کلیدواژه‌ها [English]

  • Lycopene
  • Arabic Gum
  • Maltodextrin
  • Emulsion
  • Response Surface Methodology

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نشریه فرآوری و نگهداری مواد غذایی
دوره 10، شماره 1
مرداد 1397
صفحه 117-136

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