توصيفگر ها :
تركيبات تانشينون , پيش تيمار پلاسماي سرد , نانوذرات , روش ترسيب ضد حلال , تنشهاي محيطي , قابليت پخش مجدد نانو ذرات
چكيده انگليسي :
Tanshinone, a secondary metabolite derived from the medicinal plant Salvia subg. Perovskia, possesses therapeutic properties and has the potential to serve as a viable alternative to synthetic antioxidants in food industry. The primary objective of this study was to enhance the extraction efficiency of tanshinone compounds from Salvia subg. Perovskia through the utilization of various extraction techniques, such as heat reflux, ultrasonic, and microwave-hydrodistillation (MH) applying dielectric barrier discharge cold plasma as a pretreatment. Firstly, the optimum conditions of cold plasma pretreatment, ultrasonic, and microwave methods were determined at 18 kV for 1.5 min, 600 W for 25 min, and 100 W for 60 min, respectively, based on the extracted tanshinone content. The SEM analysis revealed that CP pretreatment caused notable changes in the cell walls, characterized by perforation, cracking, and the presence of cavities. The HPLC analysis identified three major components of tanshinone, including OH-CRT, CRT, and TAH-IIA, while GC–MS spectrometry detected 13 different volatile components in the extracted solutions. In conclusion, the combination of CP pretreatment with MH emerged as the most suitable method for extracting tanshinone compounds from Salvia subg. Perovskia, owing to its effective extraction capabilities, time-saving attributes, and energy efficiency. Moreover, the kinetic of tanshinone extraction through different methods were investigated using the first-order and second-order models. The statistical analysis clearly revealed that the second-order model accurately describes the tanshinone extraction process. In the second part of this study, a novel biopolymer nanocarriers system based on pectin/zein for the encapsulation of tanshinone compounds developed using the anti-solvent precipitation method. The concentration of pectin and mass ratio of tanshinone/zein in the final formulation of nanoparticles were optimized. According to the results, a pectin concentration of 1 g/L and a tanshinone/zein ratio of 0.1:1 g/g were considered the optimal nanoparticle formulation. The resulting nanoparticles exhibited a spherical core-shell structure, with approximate values for size, zeta potential, TSI, and encapsulation efficiency of 132 ± 0.002 nm, - 38.6 ± 0.019 mV, 0.600 ± 0.084, and 79.41 ± 0.62 %, respectively. In the third part of this study, the physicochemical properties of the nanoparticles were investigated by Fourier transform infrared spectroscopy (FTIR), Differential scanning calorimetry (DSC), X-ray diffraction (XRD), Scanning electron microscope (SEM), and Transmission electron microscopy (TEM). Also, the possibility of using produced nanoparticles as tanshinone carriers in food products was investigated by redispersibility and dissolvability tests. The FTIR test confirmed the presence of hydrophobic, hydrogen, and electrostatic interactions among the constituents within the nanoparticles. Additionally, XRD and DSC tests verified the amorphous nature of the nanoparticles. Morphological examination conducted through TEM, and SEM revealed the characteristics of the resulting nanoparticles. Furthermore, this carrier system significantly enhanced the solubility of tanshinone compounds in water. In the fourth part of this study, the nanoparticles were then evaluated for their antioxidant properties, as well as their ability to release tanshinone and withstand environmental stress. The results of the study demonstrated a significant improvement in the antioxidant capabilities of tanshinone with the nanoparticle coating. The T/Z/P NPs exhibited enhanced tanshinone release under simulated gastrointestinal conditions compared to T/Z nanoparticles.
