PROPERTIES OF BLUEBERRY NANOPARTICLE ENCAPSULATION BY INULIN AND β CYCLODEXTRIN

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MAZLOOM A.S.; HASHEMIRAVAN M.; FARHADYAR N.; ERFANI SEYED HESAMEDDIN

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2014 | Volume:24 | Issue:3 Page(s): 325-334

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Information Journal Paper

Title

PROPERTIES OF BLUEBERRY NANOPARTICLE ENCAPSULATION BY INULIN AND β CYCLODEXTRIN

Author(s)

MAZLOOM A.S. | HASHEMIRAVAN M. | FARHADYAR N. | ERFANI SEYED HESAMEDDIN | Issue Writer Certificate

Keywords

BLUEBERRYQ2

β-CYCLODEXTRINQ2

INULINQ2

MICROCAPSULEQ2

NANOEMULSIONQ1

Abstract

Blueberries are full of antioxidants and phenolic acid compounds that play an important role to prevent cancer, delay Alzheimer, and prevent the growth of pathogens such as salmonella. In this study, INULIN and b-cyclodextrin were used as wall materials at 5 ratios (100, 75, 50, 25, 0 w/w) and BLUEBERRY as core at a ratio of 1:5 to produce NANOEMULSION by ultrasound with 24 KHz ultrasound intensity for 130 seconds. NANOEMULSION diameter were measured by particle sizer and then dried through spray dryer. Dried powder was stored at 4oC in refrigerator for determining encapsulation efficiency, surface oil content and morphology properties of encapsulated powders by scanning electron microscope. The results showed that different ratios of wall materials had very significant difference (P<0.01) with emulsion droplet size, surface oil content and encapsulation efficiency. Among all of samples, sample containing 75% of INULIN and 25% of b-cyclodextrin had the highest encapsulation efficiency. Because, it had the smallest emulsion droplet size and least surface oil content. Based on Pearson’s value, there is a direct relation between emulsion droplet size and surface BLUEBERRY content; on the other hand, there is a reverse relation between the surface BLUEBERRY content and encapsulation efficiency with emulsion droplet size. Based on results, INULIN had the best covering power compared with b-cyclodextrin at a ratio of 1:5 and prevented from leaking core material to surface of capsules more and more.

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APA: Copy

MAZLOOM, A.S., HASHEMIRAVAN, M., FARHADYAR, N., & ERFANI, SEYED HESAMEDDIN. (2014). PROPERTIES OF BLUEBERRY NANOPARTICLE ENCAPSULATION BY INULIN AND β CYCLODEXTRIN. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 24(3), 325-334. SID. https://sid.ir/paper/148627/en

Vancouver: Copy

MAZLOOM A.S., HASHEMIRAVAN M., FARHADYAR N., ERFANI SEYED HESAMEDDIN. PROPERTIES OF BLUEBERRY NANOPARTICLE ENCAPSULATION BY INULIN AND β CYCLODEXTRIN. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2014;24(3):325-334. Available from: https://sid.ir/paper/148627/en

IEEE: Copy

A.S. MAZLOOM, M. HASHEMIRAVAN, N. FARHADYAR, and SEYED HESAMEDDIN ERFANI, “PROPERTIES OF BLUEBERRY NANOPARTICLE ENCAPSULATION BY INULIN AND β CYCLODEXTRIN,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 24, no. 3, pp. 325–334, 2014, [Online]. Available: https://sid.ir/paper/148627/en

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