پديد آورنده :
كاووسي، حميدرضا
عنوان :
توليد هيدروژل از موسيلاژ شاهي براي ريز پوشينه كردن روغن ماهي و كور كومين به روش توده اي شدن مركب
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
سيزده،121ص.: مصور، جدول، نمودار
يادداشت :
ص. ع. به فارسي و انگليسي
استاد راهنما :
ميلاد فتحي، اميرحسين گلي
استاد مشاور :
ژاله ورشوساز
توصيفگر ها :
كيتوزان , سديم كازئينات , كمپلكس توده اي شدن , سيستم هاي رهايش
استاد داور :
علي نصيرپور، مرتضي صادقي
تاريخ ورود اطلاعات :
1395/10/27
چكيده انگليسي :
122 Production of Hydrogel from Cress Seed Mucilage for Fish Oil and Curcumin Encapsulation with Complex Coacervation Method Hamidreza Kavousi hr kavousi@ag iut ac ir December 30 2016 Department of food science and technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisor Milad Fathi mfathi@cc iut ac ir Sayed Amir Hossein Goli amirgoli@cc iut ac ir AbstractHydrogels are extremely hydrated polymer gels with macromolecular three dimensionalnetworks that can absorb and retain a large amount of water Hydrogels function as drugdelivery systems and barriers for encapsulation of different materials Manyinvestigations show that long chain free fatty acids PUFAs have shown beneficialeffect on health and prevention of many diseases Due to the oxidation of fish oil itsusage and consumption is limited Curcumin is the main factor of the yellow color inturmeric This substance possesses anti inflammatory antioxidant wound healing anticancer and antimicrobial activities but it has low bioavailability Many studies haveshown that encapsulation can dominate the oxidation of free fatty acids PUFAs andincrease bioavailability of curcumin The reason of this research is production evaluation of psychochemical properties and release profile of fish oil and curcuminseparately encapsulated in protein carbohydrate micro hydrogels with complexcoacervation method The optimum encapsulation load EL encapsulation efficiency EE particle size and zeta potential of fish oil encapsulated in cress seedmucilage chitosan were 20 47 0 23 89 1 2025 nm and 52 67 mV respectively Oxidative stability result at 40 C drying 14 days of storage showed thatencapsulated fish oil had better stability against oxidation than pure fish oil From SEManalysis the sizes of micro hydrogels were around 9 2 1 2 m For production ofencapsulated curcumin the optimum pH 4 and biopolymers ratio 1 2 was selected withbiopolymer concentration differing between 0 2 to 0 6 The highest EE was related tothe sample with 0 6 concentration and 10 curcumin with value of 56 65 1 83 Withincreasing biopolymer concentrations from 0 2 to 0 6 EE and EL increased Base onSEM results the size of micro hydrogels was around 2 3 0 583 m FTIR analysisshowed ionic interaction between cress seed mucilage and sodium caseinate and thepeaks of curcumin were verified in formed micro hydrogel Release profile of curcuminwas carried out with release value of 5 28 after 2 hours in stomach and around58 19 after 6 hours in small intestine Keywords Micro hydrogels Encapsulation Cress seed mucilage Chitosan Sodiumcaseinate Complex coacervation Fish oil Curcumin Release profile
استاد راهنما :
ميلاد فتحي، اميرحسين گلي
استاد مشاور :
ژاله ورشوساز
استاد داور :
علي نصيرپور، مرتضي صادقي
