با همکاری انجمن علمی گیاهان دارویی ایران

ریزپوشانی عصاره گلبرگ زعفران با استفاده از کازئینات سدیم: خصوصیات فیزیکوشیمیایی

نوع مقاله : مقاله علمی پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد،گروه علوم و صنایع غذایی، واحد مشهد، دانشگاه آزاد اسلامی، مشهد، ایران.

2 دانشیار، گروه علوم و صنایع غذایی، واحد تربت حیدریه، دانشگاه آزاد اسلامی، تربت حیدریه، ایران،

چکیده
زعفران به‌عنوان یکی از محصولات استراتژیک ایران، علاوه بر کلاله، دارای گلبرگی غنی از ترکیبات فنولی و آنتوسیانین است که می‌تواند به‌عنوان منبع طبیعی رنگ و آنتی‌اکسیدان مورد استفاده قرار گیرد. با این حال، آنتوسیانین‌ها ترکیباتی ناپایدار بوده و در برابر عوامل محیطی همچون نور، حرارت و اکسیژن به‌سرعت تخریب می‌شوند. هدف از پژوهش حاضر، بهبود پایداری و کارایی ترکیبات زیست‌فعال موجود در گلبرگ زعفران از طریق ریزپوشانی با استفاده از سدیم کازئینات و به‌کارگیری آن در فرآورده لبنی نظیر ماست بود. ابتدا عصاره گلبرگ زعفران استخراج و پس از تغلیظ، در نسبت‌های مختلف هسته به دیواره (1:3، 1:5 و 1:7) با ماده دیواره سدیم کازئینات مخلوط و به روش خشک‌کردن انجمادی ریزپوشانی شد. نمونه شاهد شامل عصاره بدون پوشش بود. سپس خصوصیات فیزیکوشیمیایی پودرها شامل میزان آنتوسیانین، رطوبت، فعالیت آبی، حلالیت، دانسیته و شاخص‌های جریان‌پذیری ارزیابی شد. نتایج نشان داد که نسبت 1:7 بهترین ویژگی‌ها را از نظر پایداری آنتوسیانین، کاهش رطوبت و فعالیت آبی، بهبود جریان‌پذیری و افزایش حلالیت دارا بود.

کلیدواژه‌ها

موضوعات

عنوان مقاله English

Microencapsulation of Saffron Petal Extract Using Sodium Caseinate: Physiochemical Properties

نویسندگان English

Atie Jalilian Rastgou 1
Hojjat Karazhiyan 2
1 MSc. Graduated, Department of Food Science and Technology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
2 Associate Prof., Department of Food Science and Technology, ToH.C., Islamic Azad University, Torbat Heydarieh, Iran
چکیده English

Saffron, as one of Iran's strategic products, has stigmas and petals rich in phenolic compounds and anthocyanins, which can serve as a natural source of color and antioxidants. However, anthocyanins are unstable compounds that degrade rapidly under environmental factors such as light, heat, and oxygen. This study aimed to improve the stability and efficacy of bioactive compounds in saffron petals by microencapsulating them with sodium caseinate, enabling their application in dairy products. The saffron petal extract was prepared and, after concentration, mixed with the wall material, sodium caseinate, at different core-to-wall ratios (1:3, 1:5, and 1:7), and microencapsulated using the freeze-drying method. The control sample included the unencapsulated extract. Then, the physicochemical properties of the powders, including anthocyanin content, moisture, water activity, solubility, density, and flowability indices, were evaluated. The results indicated that the 1:7 ratio exhibited the best characteristics, including greater anthocyanin stability, reduced moisture and water activity, improved flowability, and increased solubility.

کلیدواژه‌ها English

Saffron petals
Anthocyanin
Microencapsulation
Sodium caseinate
flowability
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