اثر خشک کردن انجمادی و پاششی بر ویژگی های آنتی اکسیدانی و ریخت شناسی ریزکپسول های عصاره سیر با پوشش بتاسیکلودکسترین

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد نور، نور، مازندران، ایران

2 گروه ایمونولوژی، دانشگاه علوم پزشکی بابل، بابل، مازندران، ایران

چکیده

چکیده:
سابقه و هدف: مطالعات اپیدمیولوژیک توانسته اند بین مصرف مواد غذایی با منشأ گیاهی و گستره ای از مزایای سلامت بخشی رابطه برقرار کنند. ترکیبات حاوی سولفور در گیاهان خانواده سیر از مهم ترین مواد زیست فعال گیاهی هستند که در رژیم غذایی وجود دارند و خواص سلامت بخشی دارند. اما بوی نامطبوع این ترکیبات سبب عدم تمایل به استفاده از سیر خواهد بود. یکی از راه های پوشاندن عطر سیر و همچنین حفظ ترکیبات مؤثر آن، انکپسولاسیون می باشد.
مواد و روش ها: در این مطالعه از بتاسیکلودکسترین جهت ریزپوشانی و از روش خشک کن پاششی و خشک کن انجمادی استفاده گردید. نمونه ها از لحاظ ارزیابی حسی، خواص آنتی اکسیدانی و مورفولوژی مورد بررسی و مقایسه قرار گرفتند.
یافته ها و نتایج: نتایج نشان داد نمونه های خشک شده با خشک کن پاششی بیشترین خواص آنتی اکسیدانی را در خود حفظ نموده و دارای بالاترین کارایی کپسولاسیون بودند. همچنین نتایج ارزیابی حسی نشان داد که این روش بهترین میزان پوشش دهی را از لحاظ عطر و طعم دارا بود.

چکیده:
سابقه و هدف: مطالعات اپیدمیولوژیک توانسته اند بین مصرف مواد غذایی با منشأ گیاهی و گستره ای از مزایای سلامت بخشی رابطه برقرار کنند. ترکیبات حاوی سولفور در گیاهان خانواده سیر از مهم ترین مواد زیست فعال گیاهی هستند که در رژیم غذایی وجود دارند و خواص سلامت بخشی دارند. اما بوی نامطبوع این ترکیبات سبب عدم تمایل به استفاده از سیر خواهد بود. یکی از راه های پوشاندن عطر سیر و همچنین حفظ ترکیبات مؤثر آن، انکپسولاسیون می باشد.
مواد و روش ها: در این مطالعه از بتاسیکلودکسترین جهت ریزپوشانی و از روش خشک کن پاششی و خشک کن انجمادی استفاده گردید. نمونه ها از لحاظ ارزیابی حسی، خواص آنتی اکسیدانی و مورفولوژی مورد بررسی و مقایسه قرار گرفتند.
یافته ها و نتایج: نتایج نشان داد نمونه های خشک شده با خشک کن پاششی بیشترین خواص آنتی اکسیدانی را در خود حفظ نموده و دارای بالاترین کارایی کپسولاسیون بودند. همچنین نتایج ارزیابی حسی نشان داد که این روش بهترین میزان پوشش دهی را از لحاظ عطر و طعم دارا بود.
چکیده:
سابقه و هدف: مطالعات اپیدمیولوژیک توانسته اند بین مصرف مواد غذایی با منشأ گیاهی و گستره ای از مزایای سلامت بخشی رابطه برقرار کنند. ترکیبات حاوی سولفور در گیاهان خانواده سیر از مهم ترین مواد زیست فعال گیاهی هستند که در رژیم غذایی وجود دارند و خواص سلامت بخشی دارند. اما بوی نامطبوع این ترکیبات سبب عدم تمایل به استفاده از سیر خواهد بود. یکی از راه های پوشاندن عطر سیر و همچنین حفظ ترکیبات مؤثر آن، انکپسولاسیون می باشد.
مواد و روش ها: در این مطالعه از بتاسیکلودکسترین جهت ریزپوشانی و از روش خشک کن پاششی و خشک کن انجمادی استفاده گردید. نمونه ها از لحاظ ارزیابی حسی، خواص آنتی اکسیدانی و مورفولوژی مورد بررسی و مقایسه قرار گرفتند.
یافته ها و نتایج: نتایج نشان داد نمونه های خشک شده با خشک کن پاششی بیشترین خواص آنتی اکسیدانی را در خود حفظ نموده و دارای بالاترین کارایی کپسولاسیون بودند. همچنین نتایج ارزیابی حسی نشان داد که این روش بهترین میزان پوشش دهی را از لحاظ عطر و طعم دارا بود.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of freeze-drying and spraying on antioxidant and morphological characteristics of garlic extract microcapsules with beta-cyclodextrin coating

نویسندگان [English]

  • somayyeh loghmanifar 1
  • Leila Roozbeh Nasiraei 1
  • Hamidreza Nouri 2
  • Sara Jafarian 1
1 Department of Food Science and Technology, Islamic Azad University, Noor Branch, Noor, Iran
2 Department of Immunology, Babol University of Medical Sciences, Babol, Iran
چکیده [English]

Abstract
Background and objectives: Epidemiological studies have been able to establish a link between food intake with plant origin and a range of health benefits. Sulfur-containing compounds in garlic family plants are one of the most important plant bioactive substances present in the diet and have health benefits. But the unpleasant odor of these compounds will make you reluctant to use garlic. Encapsulation is one of the ways to cover the aroma of garlic and preserve its effective compounds.
Materials and methods:In this study β-cyclodextrin was used for micro-coating and spray drying and freezing dryers. Samples were evaluated for sensory evaluation, antioxidant properties and morphology.
Results and Conclusion: The results showed that spray-dried samples retained the highest antioxidant properties and had the highest encapsulation efficiency. The results of sensory evaluation also showed that this method had the best coverage in terms of flavor.

Abstract
Background and objectives: Epidemiological studies have been able to establish a link between food intake with plant origin and a range of health benefits. Sulfur-containing compounds in garlic family plants are one of the most important plant bioactive substances present in the diet and have health benefits. But the unpleasant odor of these compounds will make you reluctant to use garlic. Encapsulation is one of the ways to cover the aroma of garlic and preserve its effective compounds.
Materials and methods:In this study β-cyclodextrin was used for micro-coating and spray drying and freezing dryers. Samples were evaluated for sensory evaluation, antioxidant properties and morphology.
Results and Conclusion: The results showed that spray-dried samples retained the highest antioxidant properties and had the highest encapsulation efficiency. The results of sensory evaluation also showed that this method had the best coverage in terms of flavor.

Abstract
Background and objectives: Epidemiological studies have been able to establish a link between food intake with plant origin and a range of health benefits. Sulfur-containing compounds in garlic family plants are one of the most important plant bioactive substances present in the diet and have health benefits. But the unpleasant odor of these compounds will make you reluctant to use garlic. Encapsulation is one of the ways to cover the aroma of garlic and preserve its effective compounds.
Materials and methods:In this study β-cyclodextrin was used for micro-coating and spray drying and freezing dryers. Samples were evaluated for sensory evaluation, antioxidant properties and morphology.
Results and Conclusion: The results showed that spray-dried samples retained the highest antioxidant properties and had the highest encapsulation efficiency. The results of sensory evaluation also showed that this method had the best coverage in terms of flavor.

کلیدواژه‌ها [English]

  • Allicin
  • Encapsulation
  • Antioxidant
  • β- cyclodextrin
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