GUM ARABIC- CASEINATE NANOCOMPLEXES BEARING BETA-CAROTENE (1): STUDYING OF COMPLEX FORMATION BY FTIR, DSC, TURBIDITY AND RHEOLOGY

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AKRAMI M.; GHANBARZADEH B.; DINARVAND R.; DEHGHANNYA J.; HOSSEINI M.

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2016 | Volume:26 | Issue:3 Page(s): 0-0

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Title

GUM ARABIC- CASEINATE NANOCOMPLEXES BEARING BETA-CAROTENE (1): STUDYING OF COMPLEX FORMATION BY FTIR, DSC, TURBIDITY AND RHEOLOGY

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Keywords

CASEIN COMPLEX - ARABIC GUMQ2

BETA-CARROTENEQ3

INFRARED SPECTROSCOPYQ2

DIFFERENTIAL SCANNING CALORIMETRY (DSC)Q2

Abstract

In this study, nano-complex production based on two biopolymers, casein and Arabic gum was studied for developing of a carrier system for β-carotene. For this purpose, complex formation was investigated by different techniques. The first the sodium caseinate solutions at the levels of 0.1 and 0.5 (w/v%) and Arabic gum at three levels of concentrations 0.1, 0.5, and 1% (w/v%) were prepared. Then beta-carotene was loaded to the sodium casein solutions and Arabic Gum was added to it at different levels. The electrostatic interaction between biopolymers was induced by the adjustment of the pH.The complex formation between two biopolymer and bcarotene-caseinate was evaluated by INFRARED SPECTROSCOPY (FT-IR), differential scanning calorimetry (DSC), turbidiometry and rheometry. The FT-IR curves of nano-complexes showed that the spectrum of specific nano-complex containing beta-carotene in a given region of is different from the specific spectrum of every one of the biopolymers and beta-carotene. In the DSC test thermogram pattern of the biopolymeric nano-complex containing beta-carotene differed with the every one of single biopolymers and beta-carotene. This is possibly confirming the b-arotene encapsulation in nano-complexes. The results of turbidity measurement of solutions showed that the increasing of Arabic gum caused to increase in turbidity and maximum turbidity (134 NTU) observed in the caseinate 0.1 - Arabic Gum 1% (w/v). Investigating the rheological properties of nano-particles showed that increasing the concentration of Arabic gum from 0.1 to 1% caused to increase in the viscosity of aqueous nano-complex solutions which attributed to increasing of complex particle numbers.

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APA: Copy

AKRAMI, M., GHANBARZADEH, B., DINARVAND, R., DEHGHANNYA, J., & HOSSEINI, M.. (2016). GUM ARABIC- CASEINATE NANOCOMPLEXES BEARING BETA-CAROTENE (1): STUDYING OF COMPLEX FORMATION BY FTIR, DSC, TURBIDITY AND RHEOLOGY. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 26(3), 0-0. SID. https://sid.ir/paper/359266/en

Vancouver: Copy

AKRAMI M., GHANBARZADEH B., DINARVAND R., DEHGHANNYA J., HOSSEINI M.. GUM ARABIC- CASEINATE NANOCOMPLEXES BEARING BETA-CAROTENE (1): STUDYING OF COMPLEX FORMATION BY FTIR, DSC, TURBIDITY AND RHEOLOGY. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2016;26(3):0-0. Available from: https://sid.ir/paper/359266/en

IEEE: Copy

M. AKRAMI, B. GHANBARZADEH, R. DINARVAND, J. DEHGHANNYA, and M. HOSSEINI, “GUM ARABIC- CASEINATE NANOCOMPLEXES BEARING BETA-CAROTENE (1): STUDYING OF COMPLEX FORMATION BY FTIR, DSC, TURBIDITY AND RHEOLOGY,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 26, no. 3, pp. 0–0, 2016, [Online]. Available: https://sid.ir/paper/359266/en

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