تحقیقات مهندسی صنایع غذایی

شماره جاری

بر اساس شماره‌های نشریه

بر اساس نویسندگان

بر اساس موضوعات

نمایه نویسندگان

نمایه کلیدواژه ها

درباره نشریه

اهداف و چشم انداز

اصول اخلاقی انتشار مقاله

بانک ها و نمایه نامه ها

پرسش‌های متداول

فرایند پذیرش مقالات

اطلاعات آماری نشریه

اخبار و اعلانات

تولید نانولیپوزوم اسانس بیدمشک ( (Salix aegyptiaca Lبه روشEthanol Injection وارزیابی خصوصیات فیزیکی آن

نوع مقاله : کوتاه پژوهشی

نویسندگان

1 دانشگاه شهرکرد

2 دانشگاه شیراز

10.22092/fooder.2025.366125.1395

چکیده

 
Salix aegyptiaca گیاهی گل‌داراست که با نام بیدمشک شناخته می‌شود. این گیاه از دیرباز در برای بهبود کم خونی و سرگیجه، همچنین یک تقویت کننده قلب و عروق مورد استفاده قرار می‌گیرد و در صنعت غذا به عنوان یک افزودنی معطر در تهیه آب نبات‌های محلی استفاده می‌شود. کپسولاسیون مواد در نانولیپوزوم­ها می­تواند به­عنوان یک سیستم محافظتی از ترکیبات طبیعی در طی فرآوری و نگهداری آن­ها مورد استفاده قرار گیرد. در این مطالعه علاوه بر تهیه نانولیپوزوم­های اسانس بیدمشک به روش تزریق اتانول، بررسی خصوصیات فیزیکی نانولیپوزوم اسانس بیدمشک نیز انجام گرفت. بر اساس نتایج بدست آمده که شامل اندازه ذرات در محدوده 81 نانومتر،  پتانسیل زتا در محدوده‌ی 47- میلی‌ولت و بازده­ی محصورسازی 99.2 درصد بود می‌توان این چنین بیان کرد که هر چه اندازه ذرات نانو درون­پوشانی کوچکتر باشد، احتمال فراهمی زیستی آن­ها بیشتر است. با توجه به مطالعات انجام شده و نتیجه­ی پژوهش حاضر می­توان بیان کرد که، هر چه بار سطحی نانولیپزوم­ها از صفر دورتر باشد، نیروی دافعه بیشتر بوده و پایداری نانو­ذرات بالاتر است، در نتیجه تجمع و آگلوتینه شدن ذرات کاهش پیدا می­کند. در پتانسیل زتای منفی، مواد مؤثره، بهتردرون ساختمان کپسولاسیون حفظ می­شود در نتیجه استفاده از این روش در طی فرآیندهای مختلف پیشنهاد می­گردد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Production of Salix aegyptiaca L essential oil nanoliposome by Ethanol Injection method and evaluation of its physical properties

نویسندگان [English]

  • hamdollah moshtaghi 1
  • fatemeh amini 1
  • maryam abbasvali 2

1 shahrekord university

2 shiraz university

چکیده [English]

Salix aegyptiaca is a flowering plant known as Musk Willow. For a long time S. aegyptiaca has been used in traditional medicines for the relief of anemia and vertigo, as a cardiotonic agent, as well as a fragrance additive in the preparation of local candies in the food industry. Encapsulation of materials in nanoliposomes can be used as a protective system of natural compounds during their processing and storage. In this study, in addition to preparing Musk willow essential oil nanoliposomes by Ethanol Injection method, the physical properties of Musk willow essential oil nanoliposomes were also investigated. Based on the results obtained, which included particle size in the range of 81 nm, zeta potential in the range of -47 mV and encapsulation efficiency of 99.2%, it can be stated that the smaller the size of the nano-encapsulated particles, the higher the probability of their bioavailability. According to the studies conducted and the results of the present study, it can be stated that the further the surface area of ​​the nanoliposomes is from zero, the greater the repulsive force and the higher the stability of the nanoparticles, as a result of which the aggregation and agglutination of the particles is reduced. At negative zeta potential, safe materials are better retained within the encapsulation structure, therefore this method is recommended during various processes.

کلیدواژه‌ها [English]

  • Nanoliposome
  • Musk willow essential oil
  • Salix aegyptiaca L
  • Ethanol Injection
مراجع
Akın, M., Akın, M., & Kırmacı, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food chemistry, 104(1), 93-99.
Alexander, M., Lopez, A. A., Fang, Y., & Corredig, M. (2012). Incorporation of phytosterols in soy phospholipids nanoliposomes: Encapsulation efficiency and stability. Lwt, 47(2), 427-436.
Asgarpanah, J. (2012). Phytopharmacology and medicinal properties of Salix aegyptiaca L. African Journal of Biotechnology, 11(28), 7145-7150.
Bastos, L. P. H., Vicente, J., dos Santos, C. H. C., de Carvalho, M. G., & Garcia-Rojas, E. E. (2020). Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation. Food Hydrocolloids, 102, 105605.
Da Silva Malheiros, P., Sant'Anna, V., de Souza Barbosa, M., Brandelli, A., & de Melo Franco, B. D. G. (2012). Effect of liposome-encapsulated nisin and bacteriocin-like substance P34 on Listeria monocytogenes growth in Minas frescal cheese. International Journal of Food Microbiology, 156(3), 272-277.
Donsì, F., Annunziata, M., Sessa, M., & Ferrari, G. (2011). Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT-Food science and technology, 44(9), 1908-1914.
Elabbadi, A., Jeckelmann, N., Haefliger, O. P., & Ouali, L. (2011). Complexation/encapsulation of green tea polyphenols in mixed calcium carbonate and phosphate micro-particles. Journal of Microencapsulation, 28(1), 1-9.
Enayat, S., & Banerjee, S. (2009). Comparative antioxidant activity of extracts from leaves, bark and catkins of Salix aegyptiaca sp. Food chemistry, 116(1), 23-28.
Faidi, A., Lassoued, M. A., Becheikh, M. E. H., Touati, M., Stumbé, J.-F., & Farhat, F. (2019). Application of sodium alginate extracted from a Tunisian brown algae Padina pavonica for essential oil encapsulation: Microspheres preparation, characterization and in vitro release study. International journal of biological macromolecules, 136, 386-394.
Fatahian, Arezoo,.(2021).The effects of edible chitosan coating containing nano-capsulated Cuminum cyminum essential oil on the shelf-life of veal in Modified atmosphere packaging and experimental inoculation by E.coli. Ph. D. Thesis. Faculty of  Food Hygiene. Shahid Chamran University of Ahvaz.Ahvaz.Iran.(in Persian)
Fattahian, A., Fazlara, A., Maktabi, S., Pourmahdi, M., & Bavarsad, N. (2022). The effects of chitosan containing nano-capsulated Cuminum cyminum essential oil on the shelf-life of veal in modified atmosphere packaging. Journal of Food Measurement and Characterization, 16(1), 920-933.
Fan, M., Xu, S., Xia, S., & Zhang, X. (2008). Preparation of salidroside nano-liposomes by ethanol injection method and in vitro release study. European food research and technology, 227, 167-174.
Fang, J. Y., Hwang, T. L., Huang, Y. L., & Fang, C. L. (2006). Enhancement of the transdermal delivery of catechins by liposomes incorporating anionic surfactants and ethanol. International Journal of Pharmaceutics, 310(1-2), 131-138.
Gortzi, O., Lalas, S., Chinou, I., & Tsaknis, J. (2007). Evaluation of the antimicrobial and antioxidant activities of Origanum dictamnus extracts before and after encapsulation in liposomes. Molecules, 12(5), 932-945.
Gülseren, I. b., & Corredig, M. (2013). Storage stability and physical characteristics of tea-polyphenol-bearing nanoliposomes prepared with milk fat globule membrane phospholipids. Journal of agricultural and food chemistry, 61(13), 3242-3251.
Hernández-Nava, R., López-Malo, A., Palou, E., Ramírez-Corona, N., & Jiménez-Munguía, M. T. (2020). Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying. Food Hydrocolloids, 109, 106077.
Heurtault, B., Saulnier, P., Pech, B., Proust, J.-E., & Benoit, J.-P. (2003). Physico-chemical stability of colloidal lipid particles. Biomaterials, 24(23), 4283-4300.
Imran, M., Revol-Junelles, A.-M., René, N., Jamshidian, M., Akhtar, M. J., Arab-Tehrany, E., . . . Desobry, S. (2012). Microstructure and physico-chemical evaluation of nano-emulsion-based antimicrobial peptides embedded in bioactive packaging films. Food Hydrocolloids, 29(2), 407-419.
Karimi, I., Hayatgheybi, H., Kamalak, A., Pooyanmehr, M., & Marandi, Y. (2011). Chemical composition and effect of an essential oil of Salix aegyptiaca L., Salicaceae,(musk willow) in hypercholesterolemic rabbit model. Revista Brasileira de Farmacognosia, 21, 407-414.
Lu, Q., Li, D.-C., & Jiang, J.-G. (2011). Preparation of a tea polyphenol nanoliposome system and its physicochemical properties. Journal of agricultural and food chemistry, 59(24), 13004-13011.
Lu, Q., Lu, P.-M., Piao, J.-H., Xu, X.-L., Chen, J., Zhu, L., & Jiang, J.-G. (2014). Preparation and physicochemical characteristics of an allicin nanoliposome and its release behavior. LWT-Food science and technology, 57(2), 686-695.
Liang, J., Li, F., Fang, Y., Yang, W., An, X., Zhao, L., . . . Hu, Q. (2011). Synthesis, characterization and cytotoxicity studies of chitosan-coated tea polyphenols nanoparticles. Colloids and Surfaces B: Biointerfaces, 82(2), 297-301.
Mozafari, M. R. (2007). Nanomaterials and nanosystems for biomedical applications: Springer.
Mozafari, M., & Mortazavi, S. (2005). Nanoliposomes: From Fundamentals to Recent Developments, Trafford Pub. Ltd: Oxford, UK.
Noori, N., Noudoost, B., Gandomi Nasrabadi, H., & Akhondzadeh Basti, A. (20117). Effects of green tea extract nanoencapsulation on the survival of Lactobacillus Casei and Bifidobacterium lactis in symbiotic ice cream. Journal of Veterinary Research, 72(2), 195-205.
Prata, A. S., & Grosso, C. R. (2015). Influence of the oil phase on the microencapsulation by complex coacervation. Journal of the American Oil Chemists' Society, 92, 1063-1072.
Sawale, P. D., Patil, G. R., Hussain, S. A., Singh, A. K., & Singh, R. R. B. (2017). Release characteristics of polyphenols from microencapsulated Terminalia arjuna extract: Effects of simulated gastric fluid. International journal of food properties, 20(12), 3170-3178.‏
Sayyari, Z., & Farahmandfar, R. (2017). Stabilization of sunflower oil with pussy willow (Salix aegyptiaca) extract and essential oil. Food science & nutrition, 5(2), 266-272.
Sebaaly, C., Jraij, A., Fessi, H., Charcosset, C., & Greige-Gerges, H. (2015). Preparation and characterization of clove essential oil-loaded liposomes. Food chemistry, 178, 52-62.
Sonboli, A., Mojarrad, M., Ebrahimi, S. N., & Enayat, S. (2010). Free radical scavenging activity and total phenolic content of methanolic extracts from male inflorescence of Salix aegyptiaca grown in Iran. Iranian Journal of Pharmaceutical Research: IJPR, 9(3), 293.
Takahashi, M., Uechi, S., Takara, K., Asikin, Y., & Wada, K. (2009). Evaluation of an oral carrier system in rats: bioavailability and antioxidant properties of liposome-encapsulated curcumin. Journal of agricultural and food chemistry, 57(19), 9141-9146.
Tamjidi, F., Nasirpour, A., & Shahedi, M. (2013). Mixture design approach for evaluation of fish oil microencapsulation in gelatin-acacia gum coacervates. International Journal of Polymeric Materials and Polymeric Biomaterials, 62(8), 444-449.‏
Wu, J., Liu, H., Ge, S., Wang, S., Qin, Z., Chen, L…, Zhang, Q. (2015). The preparation, characterization, antimicrobial stability and in vitro release evaluation of fish gelatin films incorporated with cinnamon essential oil nanoliposomes. Food Hydrocolloids, 43, 427-435.
Zandi, M., Mohebbi, M., Varidi, M., & Ramezanian, N. (2014). Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditions. Food research international, 56, 211-217.
Zandi, M., Dardmeh, N., Pirsa, S., & Almasi, H. (2017). Identification of cardamom encapsulated alginate–whey protein concentrates microcapsule release kinetics and mechanism during storage, stew process and oral consumption. Journal of Food Process Engineering, 40(1), e12314.
Zandi, M., Ganjloo, A., & Bimakr, M. (2022). Encapsulation of musk willow (Salix aegyptiaca L.) essential oil with sodium alginateand whey protein: Characterization, controlled release and mathematical modeling. Iranian Journal of Food Science and Technology, 19(125), 121-133.
Zandi, M., Ganjloo, A., & Bimakr, M. (2023). Kinetic modeling and optimization of musk willow (Salix aegyptiaca L.) essential oil extraction process of using ultrasound assisted hydrodistillation. Iranian Journal of Food Science and Technology, 121(18), 93-106.
Zhang, Y., Liu, X., Wang, Y., Jiang, P., & Quek, S. (2016). Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus. Food Control, 59, 282-289.
Zou, L.-q., Liu, W., Liu, W.-l., Liang, R.-h., Li, T., Liu, C.-m., . . . Liu, Z. (2014). Characterization and bioavailability of tea polyphenol nanoliposome prepared by combining an ethanol injection method with dynamic high-pressure microfluidization. Journal of agricultural and food chemistry, 62(4), 934-941.
تحقیقات مهندسی صنایع غذایی
دوره 24، شماره 1 - شماره پیاپی 78
بهار و تابستان 1404
خرداد 1404
صفحه 183-192
فایل ها
هم رسانی
ارجاع به این مقاله
آمار