14169

1290 دكتري

دكتري

علوم و صنايع غذايي

اصفهان : دانشگاه صنعتي اصفهان

1397

هيجده، [۲۰۹]ص.: مصور، جدول، نمودار

امير‌حسين گلي، مهدي كديور

ژاله ورشوساز

ميلاد فتحي، كيقباد شمس، كرامت اله رضايي

1397/09/26

كتابنامه

كشاورزي

مهندسي كشاورزي

ID1290 دكتري

Production of pomegranate seed oil nanoemulsion with high thermal and oxidative stability and its usage in enrichment of pomegranate juice Sayed Mohammad Sahafi sm sahafi@ag iut ac ir September 15 2018 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran1st Supervisor Sayed Amir Hossein Goli amirgoli@cc iut ac ir2nd Supervisor Mahdi Kadivar kadivar@cc iut ac ir Associate Professor of Food Science and Technology Department of Food Science and Technology College of Agriculture Isfahan University of Technology Professor of Food Science and Technology Department of Food Science and Technology College ofAgriculture Isfahan University of TechnologyAbstractFunctional compounds play a major role in preventing the dangerous diseases and leadto the promotion of human health Pomegranate seed oil has a lot of functionalproperties due to the presence of significant amounts of punicic acid in its fatty acidsprofile However due to low solubility in water it has low bioavailability and chemicalstability during processing and storage Nanoemulsions are one of the best nanocarriersystems to overcome these constraints Therefore the aim of this study was to designpomegranate seed oil PSO nanoemulsion with high stability evaluate its stability indifferent environmental conditions and finally assessment of its performance forenrichment of actual pomegranate juice The production of PSO nanoemulsion wascarried out under various parameters such as emulsifier type tween 80 mixture oftween 80 and Span 60 mixture of tween 80 and DATEM mixture of tween 80 andlecithin and emulsifier concentration 15 20 and 25 by weight of emulsion Thenanoemulsion prepared with PSO was different from those containing olive and grapeseed oils in mean droplet size viscosity physical stability and turbidity because ofhigher intrinsic viscosity and degree of unsaturation However all three types of testednanoemulsions were similar in terms of other characteristics such as zeta potential polydispersity index and thermal stability The tween 80 also showed the bestperformance in the physicochemical properties of nanoemulsions in all three types of

امير‌حسين گلي، مهدي كديور

ژاله ورشوساز

ميلاد فتحي، كيقباد شمس، كرامت اله رضايي