GELLAN -CASEINATE NANOCOMPLEXES AS A CARRIER OF OMEGA-3 FATTY ACIDS: STUDY OF PARTICLE SIZE, RHEOLOGICAL PROPERTIES AND ENCAPSULATION EFFICIENCY

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AZIZANBARI CH.; GHANBARZADEH B.; HAMISHEHKAR H.; HOSSEINI M.

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Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2013 | Volume:5 | Issue:2 Page(s): 19-42

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Title

GELLAN -CASEINATE NANOCOMPLEXES AS A CARRIER OF OMEGA-3 FATTY ACIDS: STUDY OF PARTICLE SIZE, RHEOLOGICAL PROPERTIES AND ENCAPSULATION EFFICIENCY

Author(s)

AZIZANBARI CH. | GHANBARZADEH B. | HAMISHEHKAR H. | HOSSEINI M. | Issue Writer Certificate

Keywords

GELLAN-CASEINATE COMPLEXESQ2

ENCAPSULATIONQ1

FOOD-MEDICATIONQ2

PARTICLE SIZEQ2

RHEOLOGYQ2

Abstract

Biopolymer based nano-complex is a category of nano-carriers which are produced by interaction between protein and polysaccharide. They can carry hydrophobic nutriciuticals in aqueous solutions and also cause to increase of protection and bioavailability of encapsulated active materials. In this research, GELLAN-CASEINATE COMPLEXES containing omega3 were produced by adding gellan solutions to caseinate solutions containing omega3 and adjusting pH to below of caseinate isoelectric point (pI=4.9). The results of PARTICLE SIZE studies by lazar diffractions showed that PARTICLE SIZEs were continues increased with increasing caseinate concentration from 0.1 to 0.5 and 1% and adding gellan gum to caseinate solutions in two level of 0.05 and 0.1 % caused to decrease in size. The smallest particle (385 nanometer) were produced at the level of 0.1 % of gellan and caseinate and at this concentration, more than 50% and 90% of particles had diameter below 372 nm and 1170 nm, respectively. The turbidity increased with increasing gellan concentration from 0.5 to 0.1 which attributed to decreasing of PARTICLE SIZE. The rheometry results showed that the lowest viscosity and highest consistency, shear thinning behavior and viscoelastic behavior could be observed at samples containing 0.1% and 0.05 % gellan, respectively. Gas chromatography results showed which increasing caseinate and gellan caused to decrease and increase in ENCAPSULATION percent, respectively and the highest level of ENCAPSULATION were observed at complex containing 0.1% gellan and 0.1%caseinate.

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APA: Copy

AZIZANBARI, CH., GHANBARZADEH, B., HAMISHEHKAR, H., & HOSSEINI, M.. (2013). GELLAN -CASEINATE NANOCOMPLEXES AS A CARRIER OF OMEGA-3 FATTY ACIDS: STUDY OF PARTICLE SIZE, RHEOLOGICAL PROPERTIES AND ENCAPSULATION EFFICIENCY. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 5(2), 19-42. SID. https://sid.ir/paper/240164/en

Vancouver: Copy

AZIZANBARI CH., GHANBARZADEH B., HAMISHEHKAR H., HOSSEINI M.. GELLAN -CASEINATE NANOCOMPLEXES AS A CARRIER OF OMEGA-3 FATTY ACIDS: STUDY OF PARTICLE SIZE, RHEOLOGICAL PROPERTIES AND ENCAPSULATION EFFICIENCY. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2013;5(2):19-42. Available from: https://sid.ir/paper/240164/en

IEEE: Copy

CH. AZIZANBARI, B. GHANBARZADEH, H. HAMISHEHKAR, and M. HOSSEINI, “GELLAN -CASEINATE NANOCOMPLEXES AS A CARRIER OF OMEGA-3 FATTY ACIDS: STUDY OF PARTICLE SIZE, RHEOLOGICAL PROPERTIES AND ENCAPSULATION EFFICIENCY,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 5, no. 2, pp. 19–42, 2013, [Online]. Available: https://sid.ir/paper/240164/en

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