ريزپوشينه كردن آنزيم‌يار Q10 به روش توده سازي مركب ژلاتين و موسيلاژ دانه ريحان

چكيده انگليسي :

Microencapsulation of Q10 by Complex Coacervation Method with Gelatin and Basil Seed Mucilage Setareh Ramezani Setareh ramezani@ag iut ac ir September 2 2017 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisors Mohammad Shahedi shahedim@cc iut ac ir Milad Fathi mfathi@cc iut ac irAbstractFunctional foods are defined as the foods which have beneficial effects on body functions and help to reduce the riskof disease or improve the health beyond basic nutritional functions The consumption and acceptability offunctional foods are increasing and therefore various compounds are added to foods to produce these products Coenzyme Q10 is one of the compounds that are used to enrich food It plays an essential role in the production ofcellular energy antioxidant activity and boosting the immune system It is naturally present in many foods and allcells have the ability to synthesis it As the age increases the ability to synthesize coenzyme Q10 decreases from thefood and the body encounters quenching Q10 It has also been shown that some of the diseases affect the body s lackof quantification of Q10 Food enriching with this combination is a way to offset this shortage The purpose of thisstudy was to form a complex coacervation of gelatin basil seed mucilage in order to microencapsulate coenzymeQ10 The mucilage was extracted from basil seeds at pH 10 water seeds ratio 50 1 for 20 minutes and then freezedried To provide microcapsules an oily dispersion of CoQ10 was added to an aqueous solution of gelatin at 40 Cand homogenized at 14000 rpm for 3 min The pH increased to 8 with 0 1 M NaOH Then the basil mucilagesolution was added to the emulsion at 40 C and the thermal conditions were applied using a magnetic stirrerequipped with a heater for 10 min The coacervates were formed by decreasing the pH with 0 1 M HCl The systemwas kept at 10 0C for 12 h For drying the samples were frozen at 40 C for 24 h and placed in a freeze dryer for24 h Encapsulation efficiency was calculated by estimating hexane extractable surface and total oil inmicrocapsules The response surface method RSM and the Box Behnken design were used to determine theoptimum level of the four formulation variables for maximum efficiency loading turbidity and minimumsupernatant absorption The optimum efficiency loading turbidity and supernatant absorption were 83 698 16 325 0 979 and 0 227 respectively Investigating the morphological characteristics of microcapsules by scanning electronmicroscopy SEM showed that the microcapsules had the spherical appearance and uneven surfaces The results ofFourier transform infrared FTIR spectroscopy and thermal analysis DSC TGA of microcapsule confirmed theformation of a gelatin basil seed mucilage complex loaded with CoQ10 The release profile of Q10 frommicrocapsules was conducted in simulated gastric and intestinal fluid Coenzyme Q10 release levels in the first 2hours gastric environment was about 9 21 and within the next 6 hours intestinal environment was about44 96 The produced optimum microcapsule was used to enrich the milk This study indicated that fortifying milkwith microcapsule containing CoQ10 released its core gradually Keywords Encapsulation Basil seed mucilage Gelatin Coenzyme Q10 Release systems

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ريزپوشينه كردن آنزيم‌يار Q10 به روش توده سازي مركب ژلاتين و موسيلاژ دانه ريحان

ريزپوشينه كردن , موسيلاژ ريحان , ژلاتين , آنزيم‌يار Q10 , سيستم‌هاي رهايش