توليد و ارزيابي ويژگي هاي فيزيكوشيميايي نانو حامل هاي ليپيدي ويتامين E به منظور غني سازي شير

چكيده انگليسي :

81 Production and Characterization of Vitamin E Loaded Lipid Nanocarriers for Milk Enrichment Arezoo Kiani arezoo kiani@ag iut ac ir May 21 2015 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisors Milad Fathi mfathi@cc iut ac ir Ali Nasirpour a nasirpour@cc iut ac irAbstractVitamin E is one of the important lipid soluble antioxidant compounds that protect biological membranes lipoproteins and storage lipids against oxidation This vitamin prevents unsaturated fatty acids against freeradical mediated oxidation and thus it will prevent vascular damage cancer and infections Based to thesebenefits interest to enrichment of many processed foods and beverages with vitamin E has been increased However vitamin E is sensitive to certain environmental conditions Nanoencapsulation is a method forovercome problem of instability lack of physical stability and opacity of fortified drinks and also increase ofits bioavailability Lipid based nanocarriers are acceptable carriers for delivery of active ingredient and havereceived much attention due to their features such as high efficiency low toxicity and possibility of largescale production Nanostructured lipid carriers NLCs are a new generation of lipid nanocarriers with solidlipid matrix that are formed with mixing of different lipid molecules Lipid nanocapsules LNCs are semi solid particles that consist of lipid core and a membrane contains emulsifiers The purposes of this study areproduction and evaluation of the physical properties of vitamin E nanocarriers examine release behavior instomach and intestines conditions Milk was enrichmented and characterized for their sensory features NLCswere produced using emulsification diffusion method Glyceryl behenate and glyceryl monostearate as solidlipids olive oil as a liquid lipid lecithin and tween 80 as emulsifiers were used The optimum ratio of liquidto solid lipid and vitamin to total formulations were determined 20 80 and 10 respectively LNCs wereproduced using the phase inversion temperature Labrafac as lipid solutol and lecithin as emulsifiers wereused to produce these nanocarriers The optimal amount of applied lipid and vitamin to the total formulation were 8 16 and 4 respectively The particle size polydispersity index zeta potential encapsulationefficiency and encapsulation loading were 18 20 0 31 nm 3 58 0 10 mV 0 165 0 008 90 71 0 80 and 9 07 0 08 respectively These parameters for LNCs also were 35 47 2 68 nm 4 65 0 49 mV 0 318 0 004 99 71 0 015 and 4 22 0 0006 respectively The results of X ray diffraction for producednanocarriers indicating a new crystalline lattice with a lower degree of crystallinity for vitamin Enanocarriers Fourier transforms infrared spectrometer also indicates that there is no adverse reaction betweenvitamin E and lipids The results showed that the release profile in 2 first hours in osmotic media was about28 73 and over the next 6 hours in the intestine media was about 52 9 and finally about 81 63 ofvitamin released after 8 hours These release values for LNCs were 4 osmotic media 32 5 intestinemedia and finally 36 53 after 8 hours respectively Sensory evaluation indicated the acceptability offortified milk with vitamin loaded nanocarriersKeywords Lipid nanocapsules Nanostructured lipid carriers Nanoencapsulation Vitamin E

كياني، آرزو

توليد و ارزيابي ويژگي هاي فيزيكوشيميايي نانو حامل هاي ليپيدي ويتامين E به منظور غني سازي شير

حامل هاي ليپيدي نانو ساختار , نانو كپسول هاي ليپيدي , نانو انكپسولاسيون