بررسي اثر ريز پوشينه دار كردن در حفظ خاصيت آنتي اكسيداني و ضد ميكروبي اسانس استخراجي از زنيان و بادرنجبويه

چكيده انگليسي :

Effect of Encapsulation on the Antioxidant and Antimicrobial Properties of Lemon Balm and Ajwan Extracts Elahe sarafrazi el sarafrazi@yahoo com Date of submission september17 2011 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi 1 M Kadivar Assoc Prof Supervisor kadivar@cc iut ac ir 2 S Soleimanaianzad Assoc Prof Supervisor soleiman@cc iut ac irAbstract Nowadays using the chemical preservatives has become widespread in different food industries and thereare few products produced without using the preservatives So preservatives play an important role infood industry and consequently on public health of the society On the other hand bad effects of chemicalpreservatives on consumer s health have become apparent As a result people have more tendenciestowards using natural material In recent years numerous studies have been done in order to find asubstitute for chemical preservatives The best substitute for chemical preservative is natural preservative Natural preservatives not only don t have a bad effect on consumers health but also has a good effecton human health In addition they increase the nutrition value of the product The most important naturalresource for producing the preservatives is plant Flavenoids are a group of material with phenol structurewhich is abundant in plants Some of the combinations of this group have antioxidant and antimicrobialproperties and even they are anticancer antifungal and anti inflammation and they can decrease the heartdiseases Using essential oils in foods have some problems problems which in action makes using themimpossible A number of theses problems are sensitivity to light oxygen and heat insolvability in water problems in storage and transportation and lack of appropriate distribution in the food So we should tryto find a way for using these materials in the foods industry Microencapsulation is a proper way to solvethis problem Microencapsulating the essential oils can result in protection to prevent bilateralenvironmental effect and not to lose them During microencapsulation process oil essence as the corematerial are covered by the wall material as the protection In this case the materials are not exposed tothe environment and environmental changes Furthermore during this process essences are converted tosolid material and powder which doesn t require special condition for storage In addition by using thesoluable material in the water as the wall we can increase the ability of spread and solubility of theessential oil in the food environment During microencapsulation process the essence doesn t encountermajor damage because of using low temperatures and short time So we hope that this method will helpus to solve the problem and will make it possible to use the plant essential oils in the food The purpose ofthis project is to determine the antioxidant and antimicrobial property of the oil essences during themicroencapsulation process In this project at first we prepared the essential oils of two native plants ofIran include lemon balm and ajotva seeds by clevenger Then we studied the antioxidant andantimicrobial property of the essences In the second phase these essences were converted tomicroencapsulate material and the antioxidant and antimicrobial property of the capsules was studied todetermine the effect of microencapsulation on protecting these properties The results of this projectshowed that microencapsulation will increase the antioxidant and antimicrobial property of these twoessential oils Key words Microencapsulation Antioxidant Antimicrobial agents Lemon balm Ajotva seeds Essential oils

سرافرازي، الهه

بررسي اثر ريز پوشينه دار كردن در حفظ خاصيت آنتي اكسيداني و ضد ميكروبي اسانس استخراجي از زنيان و بادرنجبويه

اسانس روغني