ريز پوشينه كردن كوآنزيم Q10 و بررسي خصوصيات فيزيكي و حسي ماست غني شده با آن

چكيده انگليسي :

Physicochemical and sensory properties of yogurt enriched with microencapsulated CoQ10 Nadia Ahmadi n ahmadi@ag iut ac ir December 24 2012 Department of Food Science and Technology Isfahan University of Technology Esfahan 84156 83111 Iran Degree M Sc Language Farsi Ali Nasirpour ali nasirpour@cc iut ac ir Mahmoud Sheikhzeinodin Javad Keramat Abstract CoQ10 is a lipophylic natural antioxidant with fundamental role in mitochondria bioenergetics The positive effect of CoQ10 in therapy of some disease is due to its antioxidant and bioenergetics properties By the ageing the endogenous synthesis of CoQ10 reduces and also foods cannot deliver enough CoQ10 for body Therefore food fortification is a natural way to compensate lack of CoQ10 Water insolubility high melting point and yellow color are the main problems related to enrichment of food product with CoQ10 The objective of this study was to microencapsulate CoQ10 by complex coacervation method using ODFWRJOREXOLQ lg and Arabic Gum AG A four components B lg AG Oil containing Q10 and water mixture design Design Expert Ver 8 0 7 was used to determine optimum mixture component to achieve maximum value of microencapsulation efficiency ME At first CoQ10 powder was dissolved in olive oil in order to prepare a 5 solution Then it was placed opaque tube and stirred at 200 rpm at 37 IRU 24h Solutions of lg and GA were prepared at 1 4 W V by dispersing the required amount of lg and GA in deionized water The mixtures were stirred for 2 h at room temperature and rested over night at 4 C The oil in water o w emulsion was prepared by adding oil phase that containing CoQ10 to lg solution and homogenizated at 14000 rpm for 2 min using an Ultraturrax T 18 Then GA solution was poured in to the O W emulsion and stirred for 15 min at 300rpm The pH of the mixture was adjusted close to 4 using 0 1 N HCl and the microcapsules were collected and freeze dried using freeze dryer at 45 C for 24 h Morphology of CoQ10 microcapsules was examined using Scanning Electron Microscope SEM An optical microscope was used to obtain images from moist microcapsules Oil was extracted from microcapsules using n hexane About 0 2 g of extracted oil was dissolved in 1 4 dioxane and analyzed by High performance liquid chromatography HPLC system equipped with an ODS C18 column and UV detector Microencapsulation efficiency ME was calculated for microcapsules based on extracted oil by n hexane before and after freeze drying The special cubic model was found to be the best model on the obtained results It was observed that increasing encapsulating shell and reducing oil and water in samples increased ME Constant levels of oil were taken in consideration to determine ME changes at different zones Oil content of microcapsules had an important effect on ME Microcapsules containing lower oil contents 5 10 increasing encapsulant in tested range resulted in decreasing ME and the best efficiency ZDV DFKLHYHG DW ORZ HQFDSVXODQW FRQFHQWUDWLRQV DQG KLJKHU lg AG ratio At higher oil 15 25 contents in microcapsules efficiency was increased by increasing each encapsulatly compound concentration to their maximum 4 and at lg AG ratio of 1 1 Effect of oven drying and thawing on ME was compared to those found for freeze dried microcapsules Microcapsule with the highest ME was added to yogurt to assess the efficiency of complex coacervation method to produce microencapsules of CoQ10 In addition release of CoQ10 to yogurt was measured during storage time Added microcapsules could influences physical and sensory properties of yogurt therefore these properties were studied during storage time Acidity apparent viscosity and hardness of enriched yogurts were higher than those of control samples The enriched yogurt samples seemed more yellowish than the control samples Measurement of released CoQ10 from microcapsules to yogurt indicates that 16 2 and 16 8 of total added CoQ10 were released to yogurt at 1st and 21st respectively Panelists graded the over

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ريز پوشينه كردن كوآنزيم Q10 و بررسي خصوصيات فيزيكي و حسي ماست غني شده با آن

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