پوشينه دار كردن اسانس پرتقال در نانو الياف ژلاتين داراي اتصال عرضي با تركيبات فنوليك با استفاده از روش الكتروريسي

چكيده انگليسي :

Encapsulation of Orange Oil in Gelatin Nanofiber Crosslinked with Phenolics Using Electrospinning Elham Tavassoli Kafrani e tavassoli@ag iut ac ir December 21 2016 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 irAbstractGelatin is one of the natural biopolymers which can be used for electrospinning Its low cost abundance biodegradability and solubility in water makes it a good candidate for nano encapsulation of bioactivecompounds However gelatin fibrous structures are water soluble and have poor mechanical properties whichlimit their application in aqueous mediums One approach to overcome this limitation is to crosslink gelatin withvarious agents like phenolic compounds In this study the crosslinking of gelatin using four phenoliccompounds consisting of tannic gallic ferulic and caffeic acid were evaluated First gelatin solution properties viscosity electrical conductivity and surface tension were measured Second crosslinked gelatin nanofiberswere produced via electrospinning method and the fiber morphology thermal properties FTIR and XRDpatterns of gelatin nanofibers were studied Then antioxidant properties and total phenolic content of sampleswere measured According to the results tannic acid showed the best crosslinking activity towards gelatin 13 3 Crosslinking of gelatin using phenolic compounds induced electrical conductivities and reduced the sufacetension and viscosity of gelatin solutions In regard to SEM results the structure of crosslinked gelatinnanofibers had no alteration in comparison to non crosslinked gelatin just a slight increase in fiber meandiameter was observed In comparison to gelatin nanofibers gelatin crosslinked with tannic acid had lesssolubility In the next step tannic acid was chosen as the best crosslinker and the encapsulation of orangeessential oil within gelatin and gelatin crosslinked tannic acid was performed Firstly four ratios of orangeessential oils gelatin 4 96 7 93 10 90 and 13 87 were used to prepare oil in water emulsion Afterelectrospinning the encapsulation efficiency and oil content of samples were evaluated and the ratio of 13 87was chosen for futher analyses The fiber morphology release characteristics storage stability and thermalproperties of gelatin and gelatin crosslinked tannic acid containing orange essential oil were evaluated Thefibrus structure of orange essential oil loaded samples showed no changes with regard to neat gelatin andgelatin tannic acid except for a slight increase in fiber mean diameter Orange essential oil stability wasimproved from 4 days to above 20 days for nanofibers Moreover the controlled release of orange essential oilwas achieved during 72 h by encapsulation in gelatin and gelatin tannic acid nanofibers Based on the findingsof this study tannic acid could be suggested as the natural crosslinker of gelatin nanofibers Besides as a wallmaterial gelatin crosslinked tannic acid nanofibers seemed to have the potential for encapsulation of orangeessential oil Keywords Gelatin Electrospinning Phenolic Acids Crosslinking Orange Oil Encapsulation

توسلي كفراني، الهام

پوشينه دار كردن اسانس پرتقال در نانو الياف ژلاتين داراي اتصال عرضي با تركيبات فنوليك با استفاده از روش الكتروريسي