MODELING AND OPTIMIZATION OF QUALITATIVE CHARACTERISTICS AND STABILITY OF COLLOIDAL NANOCOMPLEXES FOR APPLICATION IN CLEAR ACIDIC DRINKS

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SHEIKHZADEH SH.; ALIZADEH M.; REZAZAD M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:68 Page(s): 157-169

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Title

MODELING AND OPTIMIZATION OF QUALITATIVE CHARACTERISTICS AND STABILITY OF COLLOIDAL NANOCOMPLEXES FOR APPLICATION IN CLEAR ACIDIC DRINKS

Author(s)

SHEIKHZADEH SH. | ALIZADEH M. | REZAZAD M. | Issue Writer Certificate

Keywords

NANOPARTICLEQ1

BIOPOLYMERQ2

TURBIDITYQ1

STABILITYQ2

RESPONSE SURFACE METHODOLOGYQ2

Abstract

Nowadays, natural BIOPOLYMERs such as proteins and polysaccharides in the preparation of biodegradable NANOPARTICLEs in food and pharmaceutical industries are of particular interest. The aim of this study was modeling and optimization of three component nanocomplex (protein, polysaccharide and small molecule emulsifier) production and study their STABILITY using the Box-Behnken design. For each response, second order polynomial models were developed using multiple linear regression analysis. Analysis of variance confirmed that the models were highly significant (p<0.001) for all response variables and also showed that all of the predictive models had high RSquared and Adjust R-Squared, thus ensuring a satisfactory fitness of the regression models to the experimental data. Using desirability function, optimal processing conditions was achieved in the sodium caseinate concentration (0.15%), Arabic gum concentration (0.54%), Tween 20 concentration (0.09%) and pH (4.79). At this optimum zone, particle size (68.71), particle size distrubition (0.9), and TURBIDITY (0.24), particle size growth (0.034), particle size distrubition growth (0.003) and TURBIDITY growth (0.016). The multiobjective desirability was equal to 0.87 that, indicates the fulfillment of optimization goals. These nanodispersions may be useful as nutrients delivery systems for utilisation in functional food and drink products with low pH.

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APA: Copy

SHEIKHZADEH, SH., ALIZADEH, M., & REZAZAD, M.. (2017). MODELING AND OPTIMIZATION OF QUALITATIVE CHARACTERISTICS AND STABILITY OF COLLOIDAL NANOCOMPLEXES FOR APPLICATION IN CLEAR ACIDIC DRINKS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(68), 157-169. SID. https://sid.ir/paper/72330/en

Vancouver: Copy

SHEIKHZADEH SH., ALIZADEH M., REZAZAD M.. MODELING AND OPTIMIZATION OF QUALITATIVE CHARACTERISTICS AND STABILITY OF COLLOIDAL NANOCOMPLEXES FOR APPLICATION IN CLEAR ACIDIC DRINKS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(68):157-169. Available from: https://sid.ir/paper/72330/en

IEEE: Copy

SH. SHEIKHZADEH, M. ALIZADEH, and M. REZAZAD, “MODELING AND OPTIMIZATION OF QUALITATIVE CHARACTERISTICS AND STABILITY OF COLLOIDAL NANOCOMPLEXES FOR APPLICATION IN CLEAR ACIDIC DRINKS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 68, pp. 157–169, 2017, [Online]. Available: https://sid.ir/paper/72330/en

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