PREPARATION OF LYCOPENE EMULSIONS USING GELATIN AND MALTODEXTRIN AND OPTIMIZING THE PROCESS BY RESPONSE SURFACE METHODOLOGY

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SALIMI A.; MAGHSOUDLOU Y.; JAFARI M.; SADEGHI MAHONAK A.; KASHANI NEJAD M.; ZIAEEFAR A.M.

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Journal: Journal of Food Technology and Nutrition Year:2015 | Volume:12 | Issue:4 (48) Page(s): 55-68

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Title

PREPARATION OF LYCOPENE EMULSIONS USING GELATIN AND MALTODEXTRIN AND OPTIMIZING THE PROCESS BY RESPONSE SURFACE METHODOLOGY

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Keywords

GELATINQ2

LYCOPENE EMULSIONQ2

MALTODEXTRINQ2

RSMQ2

STABILITYQ2

Abstract

Introduction: Lycopene is a useful natural pigment however it is quite unstable due to the presence of conjugated double bonds in its structure. A useful method to protect lycopene against environmental conditions such as oxygen is microencapsulation. The first step is to have proper microcapsules by preparing a stable emulsions of lycopene. Therefore the object of this study is to develop a RSM-based optimization technique to improve the STABILITY of LYCOPENE EMULSION by natural biopolymers and to obtain the optimum operating conditions. Materials and Methods: According to the Response Surface Methodology (RSM) design, eighteen emulsions were prepared. Lycopene was dissolved in soybean oil to prepare a solution of 5%w/w lycopene in oil. MALTODEXTRIN was dissolved in water and kept overnight. GELATIN was dissolved in hot water and added to rehydrated MALTODEXTRIN at the ratio of 1:19. Then lycopene was mixed gradually in GELATIN and MALTODEXTRIN solution by using rotor stator homogenizer the STABILITY of the emulsion was investigated by monitoring droplet size, viscosity and creaming index.Results: Homogenization speed, lycopene content and GELATIN and MALTODEXTRIN concentration had significant effects on droplet size, creaming index and viscosity of the emulsions. The quadratic model was sufficient to describe and predict the responses of droplet size but for the viscosity and creaming index, the linear models were proper and suitable. Conclusion: The graphical optimization method was adapted to find the best emulsifying conditions and it was predicted that the homogenization speed of 18000 rpm, lycopene content of 18.07w/w and GELATIN and MALTODEXTRIN concentration of 35.28% w/w would be the optimum conditions for preparing LYCOPENE EMULSION.

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APA: Copy

SALIMI, A., MAGHSOUDLOU, Y., JAFARI, M., SADEGHI MAHONAK, A., KASHANI NEJAD, M., & ZIAEEFAR, A.M.. (2015). PREPARATION OF LYCOPENE EMULSIONS USING GELATIN AND MALTODEXTRIN AND OPTIMIZING THE PROCESS BY RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 12(4 (48)), 55-68. SID. https://sid.ir/paper/143280/en

Vancouver: Copy

SALIMI A., MAGHSOUDLOU Y., JAFARI M., SADEGHI MAHONAK A., KASHANI NEJAD M., ZIAEEFAR A.M.. PREPARATION OF LYCOPENE EMULSIONS USING GELATIN AND MALTODEXTRIN AND OPTIMIZING THE PROCESS BY RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2015;12(4 (48)):55-68. Available from: https://sid.ir/paper/143280/en

IEEE: Copy

A. SALIMI, Y. MAGHSOUDLOU, M. JAFARI, A. SADEGHI MAHONAK, M. KASHANI NEJAD, and A.M. ZIAEEFAR, “PREPARATION OF LYCOPENE EMULSIONS USING GELATIN AND MALTODEXTRIN AND OPTIMIZING THE PROCESS BY RESPONSE SURFACE METHODOLOGY,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 12, no. 4 (48), pp. 55–68, 2015, [Online]. Available: https://sid.ir/paper/143280/en

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