کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6665300 | 464301 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate
ترجمه فارسی عنوان
نانو کپسوله کردن عصاره زعفران از طریق امولسیون های چند لایه ای از کنسانتره پروتئین پکتین و پنیر
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کلمات کلیدی
نانو ذرات، دو لایه، امولسیون چندگانه، زعفران،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
In this study, nano-particles of saffron extract (<100Â nm) were encapsulated by spray drying. For this objective, the primary saffron water extract-in-oil (W/O) micro-emulsion containing 10% (w/w) saffron extract was re-emulsified in order to prepare W/O/W multiple emulsions, with a dispersed mass fraction of 0.25, and stabilized using protein (whey protein concentrate (WPC))/polysaccharide (pectin). Also, the encapsulation efficiency of crocin, picrocrocin and saffranal as core materials and surface characteristics of spray dried powders were investigated. Our results revealed that W/O/W multiple emulsions stabilized by sequential adsorption of WPC/pectin was the most efficient technique resulting in the better encapsulated efficiency for crocin, picrocrocin and saffranal, low yellow color (bâ) surface and, smooth surface in final powders, mainly due to fabrication of stable wall materials obtained by sequential adsorption of WPC and pectin.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 165, November 2015, Pages 149-155
Journal: Journal of Food Engineering - Volume 165, November 2015, Pages 149-155
نویسندگان
Afshin Faridi Esfanjani, Seid Mahdi Jafari, Elham Assadpoor, Adeleh Mohammadi,