بهینه‌یابی فرایند تولید ریزکپسول اسانس آویشن شیرازی: مقایسه روش سطح پاسخ و شبکه‌ی عصبی مصنوعی

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران.

2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران

3 استادیار گروه محیط زیست، دانشکده کشاورزی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران.

چکیده

سابقه و هدف: آوﻳﺸﻦ شیرازی، ﻳﻜﻰ از ﺷﻨﺎﺧﺘﻪ ﺷﺪه‌‌ﺗﺮﻳﻦ ﮔﻴﺎﻫﺎن داروﻳﻰ ﻣﻰ ﺑﺎﺷﺪ. اﺳﺎﻧﺲ آن داراى ﻣواد ﻣﻮﺛﺮه‌ی مختلفی خصوصاً تیمول و کارواکرول ﻣﻰ‌ﺑﺎشد که ﺧﺎﺻﻴﺖ ضد اکسایشی، ﺿﺪﺑﺎﻛﺘﺮﻳﺎﻳﻰ و ﺿﺪ ﻗﺎرﭼﻰ دارند. این اسانس در ﺑﺮاﺑﺮ ﻋﻮاﻣﻞ ﻣﺨﺘﻠﻒ ﺑﺴﻴﺎر ﺣﺴﺎس ﺑﻮده و ﺑﻪ ﺳﺮﻋﺖ اﻛﺴﻴﺪه ﺷﺪه و ﺧﻮاص ﺧﻮد را از دﺳﺖ ‌ﻣﻰ‌دهد، بنابراین ریزپوشانی این اسانس با هدف حفاظت از آن در برابر عوامل محیطی و واکنش‌های شیمیایی صورت می‌گیرد. مدل‌سازی فرایند می‌تواند در ارزیابی و پیش‌بینی تاثیر شرایط موثر بر ویژگی‌های کیفی محصول مناسب کارآمد باشد. هدف از پژوهش حاضر، بهینه‌یابی شرایط تولید ریزکپسول اسانس آویشن شیرازی و مقایسه عملکرد دو روش سطح پاسخ و شبکه‌ی عصبی مصنوعی می‌باشد.
مواد و روش ها: در این پژوهش امولسیون روغن در آب، حاوی 5 درصد (وزنی/وزنی) اسانس آویشن شیرازی در سوسپانسیون آبی حاوی (10، 33/13، 20، 66/26 و 30%) مواد دیواره، با نسبت پروتئین (کازئینات سدیم) به پلی ساکارید (نشاسته اصلاح شده و مالتودکسترین: 0، 66/6، 20، 33/33 و 40 درصد)، با کمک امواج فراصوت در مدت زمان‌های مختلف (30، 45، 75، 105 و 120 ثانیه) تهیه شد. از امولسیون‌های تهیه شده با استفاده از خشک‌کن‌انجمادی ریزکپسول تهیه شد و تاثیر فاکتورهای فوق بر تغییرات ویژگی‌های کیفی از جمله راندمان ریزپوشانی بر حسب میزان اسانس ریز‌پوشانی شده، میزان ترکیبات فنولیک و ضد اکسایشی حفظ شده، مورد بررسی قرار گرفت.
یافته ها: نتایج مدل‌سازی فرایند در هر دو روش مؤید آن است که افزایش غلظت مواد دیواره، نسبت پروتئین به پلی‌ساکارید و مدت زمان اعمال امواج فراصوت موجب افزایش راندمان ریزپوشانی اسانس، محتوی ترکیبات فنولیک و فعالیت ضداکسایشی محصول می‌گردد. اثر متقابل نسبت پروتئین به پلی‌ساکارید و زمان فراصوت نیز در سطوح متوسط متغیرها موجب بهبود حفظ ترکیبات فنولیک کل و ظرفیت ضداکسایشی ریزکپسول اسانس آویشن شیرازی گردید. تیمار حاوی 28% غلظت مواد دیواره، 16% نسبت پروتئین به پلی-ساکارید، 111 ثانیه مدت زمان فراصوت و تیمار 29% غلظت مواد دیواره، 18% نسبت پروتئین به پلی‌ساکارید، 87 ثانیه مدت زمان فراصوت، به‌ترتیب به عنوان نقاط بهینه شبکه عصبی مصنوعی و سطح پاسخ پیشنهاد گردید. مقایسه نتایج تجربی نمونه‌های بهینه، برتری نمونه حاصل از شبکه‌ی عصبی مصنوعی از لحاظ محتوای ترکیبات فنولیک کل و راندمان ریزپوشانی را نشان داد (05/0>p).
نتیجه گیری: نتایج به دست آمده از این تحقیق بیانگر اثربخش بودن متغیرهای مستقل در فرایند ریزپوشانی اسانس بود، که بیشترین تاثیر را نسبت پروتئین به پلی‌ساکارید دارا بود. هم‌چنین شبکه‌ی عصبی مصنوعی با توپولوژی بهینه (شبکه پیش‌رونده 4 لایه با 2 لایه پنهان و 10 تورون در هر لایه پنهان) در مقایسه با روش سطح پاسخ به دلیل توانایی بی‌نظیر در پردازش اطلاعات و مدل‌سازی سیستم-های پیچیده، در پیش‌بینی ویژگی‌های کیفی اسانس آویشن شیرازی ریزپوشانی شده بسیار کارآمد ارزیابی شد.

کلیدواژه‌ها

عنوان مقاله [English]

Optimization of Thyme Essential Oil Microcapsule Production Process: Comparison of Response Surface Method and Artificial Neutral Network

نویسندگان [English]

  • MARYAM EBRAHIMI 1
  • Hajar Abbasi 2
  • Mohsen Norouzi Mobarakeh 3
1 Department of Food Science and Technology, College Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
2 Department of Food Science and Technology, College Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
3 Department of Environment, College Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
چکیده [English]

Background and objective: Thymus vulgaris is one of the most well-known medicinal plants which its essential oil contains various active ingredients such as thymol and carvacrol with antioxidant, antibacterial, and antifungal activities. This essential oil is very sensitive and loses its properties against different factors. Microencapsulation process is performed for protecting volatile and sensitive compounds to chemical reactions. Modeling of this process can be effective in assessing and predicting conditions affecting on qualitative properties of the product. The purposes of this study are optimization of the production conditions of Thymus vulgaris essential oil microencapsulation and performance comparison of response surface and artificial neural network methods.
Materials and methods: In this study, oil in water emulsions, consisting of 5% (weight/weight) of thyme essential oil in an aqueous suspension containing wall materials (10, 33.13, 20, 26.66 and 30%), with different protein (sodium caseinate) to polysaccharide (modified starch and maltodextrin) ratios (0, 66.6, 20, 33.33 and 40%), were prepared by the help of ultrasonic waves (30, 45, 75, 105 and 120 seconds) -. Microcapsules were prepared from prepared emulsions using freeze-drying and the effect of the above factors on the changes in quality characteristics of the capsules, including the microencapsulation efficiency according to the amount of microencapsulated essential oil, the amount of phenolic compounds, and preserved antioxidants were investigated.
Results: The results of process modeling showed that in both methods, qualitative properties of microcapsules were increased with increasing wall concentration, protein-to-polysaccharide , ratio, and ultrasonic duration. Interaction between protein to polysaccharide ratio and ultrasonic time also improved the preservation of total phenolic compounds and antioxidant capacity of Thymus vulgaris essential oil in moderate levels of variables. 28% of wall concentration, 16% protein to polysaccharide ratio, 111 seconds of ultrasonic time and 29% of wall concentration, 18% of protein to polysaccharide ratio and 87 seconds of ultrasonic time were proposed as optimum points of neural network and response surface method, respectively. Among the optimized samples, the optimum sample obtained from the artificial neural network model showed higher total phenolic content and higher microencapsulation efficiency (P<0.05).
Conclusion: The results of this study showed that the independent variables were effective in the microencapsulation process And the protein to polysaccharide ratio had the greatest effect on it. Also, neural network with optimal topology was very effective than response surface methodology in predicting the qualitative characteristics of microencapsulation of Thymus vulgaris essential oil due to its unique ability in processing information and modeling complex systems.

کلیدواژه‌ها [English]

  • Artificial neural network
  • Response surface methodology
  • Microencapsulation
  • Thymus vulgaris
  • essential oil

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نشریه فرآوری و نگهداری مواد غذایی
دوره 13، شماره 3
مهر 1400
صفحه 91-113

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