کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6665348 | 464309 | 2015 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Development and evaluation of novel microcapsules containing poppy-seed oil using complex coacervation
ترجمه فارسی عنوان
توسعه و ارزیابی میکروکپسولهای جدید حاوی روغن خشخاش با استفاده از کوآکورس پیچیده
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
Sodium thiosulfate (PubChem CID: 24477)Arabic gum - آدامس عربیAcetic acid (PubChem CID: 176) - اسید استیک (PubChem CID: 176)Complex coacervation - سازگاری مجتمعMicrocapsule - میکرو کپسولGelatin - ژلاتینChloroform (PubChem CID: 6212) - کلروفرم (PubChem CID: 6212)Glutaraldehyde (Pubchem CID: 3485) - گلوتارالدئید (Pubchem CID: 3485)Glycerol (PubChem CID: 753) - گلیسرول (PubChem CID: 753)
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
The study is aimed to enhance the stability of poppy-seed oil by microencapsulation technology using arabic gum and gelatin as wall materials. Poppy-seed oil microcapsules were successfully prepared by complex coacervation followed by spray dying method. The characterization of poppy-seed oil microcapsules were conducted by scanning electron micrograph (SEM), Fourier transform infrared (FT-IR) spectroscopy, differential scanning calorimetry (DSC), thermal analysis (TGA) and X-ray diffraction (XRD) techniques. The different ratio of oil to arabic gum/gelatin on microcapsules property was evaluated and 1:3 was selected as the optimal proportion. SEM showed that the microcapsules exhibited spherical shape and regular distribution. The encapsulation efficiency (EE) was 76.8% and loading capacity (LC) was 18.2% for the optimal formulation. The oxidation of encapsulated poppy-seed oil revealed that microcapsules can enhance the storage stability. Microcapsules show the good performance for poppy-seed oil that can be used in food industries.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 161, September 2015, Pages 87-93
Journal: Journal of Food Engineering - Volume 161, September 2015, Pages 87-93
نویسندگان
Xun Yang, Na Gao, Liandong Hu, Jianli Li, Yongbing Sun,