نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 دانشجوی دکتری بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران
2 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران
3 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز،شیراز، ایران
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Background and objectives: Grape seed oil is a rich source of omega-9 and omega-6 fatty acids, but the problems related to the production of food enriched with omega-9 and omega-6 fatty acids (the predominant essential fatty acids in grape seed oil) It is accompanied by the spontaneous oxidation of long chain fatty acids, which leads to a shorter shelf life, and due to their hydrophobic and unstable properties, they are difficult to dissolve in water and are easily oxidized, which leads to destruction and emergence The flavor becomes unpleasant. Therefore, it is necessary to develop effective delivery systems that can use grape seed oil in liquid foods more effectively. Recently, the preparation of emulsions using the layer-by-layer (LBL) method has received a lot of attention due to its various advantages, including the complete encapsulation of lipids, preventing the attack of peroxides and controlling the release of bioactive compounds.
Materials and methods: To prepare multilayer emulsion, grape seed oil was added to 1% gelatin solution and homogenized with a homogenizer. For the secondary emulsion, the primary emulsion was mixed with 2% chitosan solution and homogenized with a homogenizer after adjusting the pH. To prepare a three-layer emulsion, basil seed gum solution was added to the double-layer emulsion and homogenized again. Then, the particle size, viscosity, zeta potential, turbidity and refractive index, peroxide and thiobarbituric acid index of the samples were checked during one month of storage at two temperatures of 4 and 25 .
Results: The results showed that the maximum stability of single-layer, double-layer and three-layer emulsions was at pH 5, and the stability increased with the increase in the number of layers of grape seed oil multilayer emulsion. In fact, at this pH, gelatin, chitosan, and basil seed gum have negative, positive, and negative charges, respectively, and strong electrostatic interactions occur between biopolymers, after which LBL emulsions become stable. After the one-month storage period of emulsions, the particle size, viscosity, turbidity, refractive index, peroxide and thiobarbituric acid value have increased. Also, during the one-month storage period, by examining the physicochemical parameters (particle size, viscosity, zeta potential, turbidity and refractive index), the stability of emulsions at refrigerator temperature was higher than at ambient temperature.
Conclusion: The results show that chitosan and basil seed gum can be used to form coating layers around fat droplets such as food emulsions, which can inhibit lipid oxidation and increase the stability of essential unsaturated fatty acids. Also, after study of the physicochemical and physical stability examination, it was found that the three-layer emulsion was more effective in maintaining these characteristics over time than the other two emulsions.
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