پديد آورنده :
حداد، سميرا
عنوان :
افزايش پايداري اكسيداتيو روغن بزرك با درونپوشاني در نانو الياف موسيلاژ دانه آن
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
يازده، ۶۰ص.: مصور، جدول، نمودار
استاد راهنما :
امير حسين گلي
توصيفگر ها :
موسيلاژ دانه ي بزرك , الكتروريسي , نانو الياف , روغن بزرك , درون پوشاني كردن , پايداري اكسيداتيو
استاد داور :
هاجر شكرچي زاده، داريوش سمناني
تاريخ ورود اطلاعات :
1396/11/14
چكيده فارسي :
2 3 7 آمادهسازي امولسيون روغن در آب 02 2 3 8 بررسي خواص فيزيكي امولسيونها 12 2 3 9 الكتروريسي امولسيونها 12 2 3 01 بررسي خواص نانو الياف موسيالژ پلي ونيل الكل حاوي روغن بزرك 12 2 4 تحليل آماري نتايج 52 فصل سوم نتايج وبحث 3 1 بررسي قابليت الكتروريسي موسيالژ دانه بزرك 62 3 2 بررسي خواص فيزيكي محلولهاي الكتروريسي 72 3 3 بررسي خواص نانو الياف 92 3 3 1 شكل نانو الياف 92 3 3 2 طيفسنجي تبديل مادون قرمز فوريه 13 3 3 3 رفتار حرارتي 33 3 3 4 پراش پرتو ايكس 63 3 4 توليد و بررسي خصوصيات نانو الياف حاوي روغن بزرك 83 3 4 1 خواص فيزيكي امولسيون روغن بزرك در محلول ديواره 83 3 4 2 تعيين كارآيي و بارگذاري روغن درونپوشاني شده 83 3 4 3 شكل نانو الياف حاوي روغن بزرك 93 3 4 4 طيفسنجي تبديل مادون قرمز فوريه 24 3 4 5 رفتار حرارتي 34 3 5 بررسي پايداري اكسيداتيو روغن بزرك درونپوشاني شده 54 3 5 1 اندازهگيري عدد پراكسيد 54 3 5 2 اندازهگيري عدد تيوباربيتوريك اسيد 64 3 5 3 اندازه گيري عدد توتوكس 74 فصل چهارم نتيجهگيري و پيشنهادها 4 1 نتيجهگيري 05 4 2 پيشنهادها 15 پيوست 25 منابع 85 چكيده انگليسي 26 نه
چكيده انگليسي :
Enhancement in Oxidative Stability of Flaxseed Oil Encapsulated in Its Mucilage Nanofibers Samira Hadad s hadad@ag iut ac ir January 3 2018 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisor Sayed Amir Hossein Goli amirgoli@cc iut ac irAbstractNowadays it has been proven that some of fats and oils have functional properties in the human body andhave a positive effect on the human health These compounds are called functional lipids Flaxseed oil isone of the functional lipids that can be used to produce healthy foods since it has about 54 alpha linolenicacid ALA Alpha linolenic acid is a precursor for essential fatty acids and provides numerous beneficialeffects on the consumer health such as reducing blood cholesterol decreases LDL and increases HDL coronary heart diseases risk the prevention of breast and prostate cancers and improving neurological andhormonal systems This oil is highly susceptible to oxidation due to its high degree of unsaturation iodineindex 206 134 which led to produce off flavor off odor and reduced nutritional value in flaxseed oil Also this oil has low solubility in aqueous food systems therefore its use is limited in the food industry Recently in order to use this oil in food systems different methods have been suggested that oil encapsulationtechnology is one of these methods In this study firstly the spin ability of flaxseed mucilage FM wasevaluated by electrospinning Then the electrical conductivity and the viscosity of FM solutions 1 5 and3 PVA solutions 8 and 12 and FM PVA mixture 100 0 80 20 70 30 60 40 50 50 and 0 100 weremeasured Finally The FM PVA nanofibers were produced via electrospinning method and the nanofibermorphology was examined by scanning electron microscope and in regard to SEM images the sample of3 FM 12 PVA at 60 40 ratio was selected as the best nanofibers for other supplementary analyses suchas thermal properties FTIR and XRD patterns According to the results of the investigation of solutionsproperties by increasing the FM content the electrical conductivity of mixture solutions was elevated andthe viscosity was decreased In regard to SEM results the diameter of the FM PVA nanofibers was elevatedwith increasing the FM and PVA concentrations and ratio of PVA in mixture solutions FTIR analysesshowed that no chemical interaction was occurred between functional groups of FM and PVA and the spinability of FM was improved via changing physical properties such as viscosity XRD patterns showed theFM PVA nanofibers had amorphous structure Based on the first step results the sample of 3 FM 12 PVA at 60 40 ratio was selected as the best wall for the encapsulation of flaxseed oil In the next step theencapsulation of flaxseed oil within FM PVA nanofibers was performed Firstly the O W emulsionscontaining 0 10 20 and 40 oil w w weight of oil weight of wall materials powder were prepared Afterelectrospinning the encapsulation efficiency and loading capacity of samples were evaluated and the ratioof 40 oil w w was chosen for other supplementary analyses FTIR DSC and the oxidative stability ofentrapped FO in the nanofibers were conducted on it Investigating the morphology and diameter ofnanofibers containing 40 oil showed the uniform structure with a larger diameter which is a proof of thesuccessful encapsulation of FO in this nanofibers Finally the oxidative stability was investigated during 14days of storage and results showed that the stability of flaxseed oil was improved in FM PVA nanofibers Based on the findings of this study flaxseed mucilage FM could be used as a new source of hydrocolloidsto produce nanofibers with suitable physicochemical properties Also FM PVA nanofibers could be usedas a wall material for encapsulation of flaxseed oil and increase its oxidative stability Keywords Flaxseed mucilage Electrospinning Nanofiber Flaxseed oil Encapsulation Oxidative stability
استاد راهنما :
امير حسين گلي
استاد داور :
هاجر شكرچي زاده، داريوش سمناني
