Volume 14, Issue 1 (2023)                   JMBS 2023, 14(1): 0-0 | Back to browse issues page

‎ 20.1001.1.23222115.1401.14.1.5.1

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osanlou R, EMTYAZJOO M, banaei A, hesari nejad M A, Ashrafi F. Lipid nanocapsulation of zeaxanthin and evaluation of its cold resistance in milk diet model. JMBS 2023; 14 (1)
URL: http://biot.modares.ac.ir/article-22-58242-en.html
Lipid nanocapsulation of zeaxanthin and evaluation of its cold resistance in milk diet model
Roya Osanlou1 , MOZHGAN EMTYAZJOO * 2, Aghdas Banaei3 , Mohammad ali Hesari nejad4 , Fatemeh Ashrafi5
1- Biological science , Islamic Azad university north Tehran branch, Tehran Iran
2- Marine biology department, marine science and technology, Islamic Azad University, North Tehran Branch < Tehran -Iran, Vafadar Blvd., Shahid Sadoughi St., Hakimiyeh Exit, Shahid Babaee Highway, Tehran, Iran , moz_emtyazjoo@yahoo.com
3- Biological science , Islamic Azad university north Tehran branch, Tehran IranDepartment of Nanotechnology and Biophysics, Shahid Beheshti University Jihad University Applied Basic Sciences Research Institute (ACECR), Tehran, Iran
4- Biological science , Islamic Azad university north Tehran branch, Tehran IranFood Processing Department, Food Science and Technology Research Institute, Mashhad, Iran
5- Department of Biology, Islamic Azad University, North Tehran Branch, Tehran, Iran
Abstract:   (2256 Views)
Enriching human food using new technology such as lipid nanocarriers is a simple and accessible tool. Accordingly, the present study aimed to evaluate the sensory and production of healthy and useful food products to evaluate the enrichment of milk with zeaxanthin lipid nanocapsules and to evaluate its cryoprotectants. During experimental-laboratory research, zeaxanthin extraction from Spirulina platensis, and nanocarriers produced for milk enrichment were used as a food model system. Three samples of milk, milk enriched with lipid nanocarriers containing zeaxanthin, and milk enriched with lipid nanocarriers were examined (at similar concentrations of nanocarriers). In order to check the efficiency of produced nanocarriers, cold protective compounds (glucose, sorbitol, glycerin, lactose, and sucrose) were added to milk. Sucrose was recognized as the best cryoprotectants. Sensory evaluation of enriched milk was performed on a five-degree hedonic scale and different sensory parameters were examined. Data were analyzed using Minitab (v. 2016). Results No significant difference was observed between the sensory characteristics of control milk and milk enriched with nanocarriers (P<0.05). The lowest particle size and dispersion index were obtained in the coating of nanocarriers with cold protective compounds, respectively, 320.82 and 0.26 to 0.31. Zeta potential was reported as -6.03. By enriching milk with zeaxanthin-containing nanocarriers, in addition to visual and skin health, problems related to the lack of useful natural additives and insolubility of food products can be eliminated.


 
Keywords: Enrichment, Cryoprotectants, Sensory evaluation, Lipid nanocarrier, Zeaxanthin
Full-Text [PDF 1230 kb]   (144 Downloads)    
Article Type: Original Research | Subject: Nanotechnology
Received: 2021/12/29 | Accepted: 2022/09/26 | Published: 2024/04/3
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