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
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی
In this study, nano-particles of saffron extract (<100 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 (b∗) 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
نویسندگان
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