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Production of pectin-whey protein nano-complexes as carriers of orange peel oil
Carbohydrate Polymers ( IF 11.2 ) Pub Date : 2017-09-06 , DOI: 10.1016/j.carbpol.2017.09.009
Sanaz Ghasemi , Seid Mahdi Jafari , Elham Assadpour , Morteza Khomeiri

Orange peel oil is one of the most common flavorings used in the food industry which is volatile under environmental conditions. Encapsulation is the best way to protect it and control its release. One of the nanoencapsulation systems for food bioactive ingredients is complexation method, which entraps the core materials in a complex of two different biopolymers. In this study, orange peel oil was nanoencapsulated by pectin-whey protein nanocomplexes. After determining the optimum nanocomplex suspensions containing orange peel oil based on the stability, viscosity, and color, they were formulated in three different pH values (3, 6 and 9) and converted into powdered forms by freeze drying. The analysis of size and zeta potential of nanocomplexes revealed that the smallest particles formed in pH = 6. The encapsulation efficiency of the powders at pH = 3, 6 and 9 were 88, 84, and 70%, respectively and there was a reverse linear correlation between encapsulation efficiency and the color index (b*). The microstructure and the morphology of the nanocomplex powders was investigated by SEM and AFM and the results showed that more spherical particles are formed in pH = 3. FTIR analysis determined that there was a chemical reaction and bond formation between whey proteins and pectin as a sharp band was appeared in 991 cm−1.

中文翻译:

生产作为果皮油载体的果胶乳清蛋白纳米复合物

桔皮油是食品工业中最常见的调味剂之一,在环境条件下易挥发。封装是保护它并控制其释放的最佳方法。用于食品生物活性成分的纳米封装系统之一是复合方法,该方法将核心材料截留在两种不同生物聚合物的复合物中。在这项研究中,果胶乳清蛋白纳米复合物将橙皮油纳米囊化。在根据稳定性,粘度和颜色确定最佳的含橙皮油的纳米复合悬浮液后,将它们配制成三种不同的pH值(3、6和9),并通过冷冻干燥转化为粉末状。纳米复合物的大小和ζ电势分析表明,在pH = 6时形成的最小颗粒。在pH = 3、6和9时,粉末的包封效率分别为88%,84%和70%,并且包封效率与颜色指数(b *)之间呈反线性关系。通过SEM和AFM研究了纳米复合粉末的微观结构和形貌,结果表明在pH = 3时形成了更多的球形颗粒。FTIR分析表明乳清蛋白和果胶之间存在化学反应和键合形成尖锐的现象。乐队出现在991厘米-1
更新日期:2017-09-13
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