1403/01/10
فردین تمجیدی

فردین تمجیدی

مرتبه علمی: استادیار
ارکید:
تحصیلات: دکترای تخصصی
اسکاپوس: 55336740600
دانشکده: دانشکده کشاورزی
نشانی: سنندج – دانشگاه کردستان – دانشکده کشاورزی
تلفن: +988733620552

مشخصات پژوهش

عنوان
Stability of astaxanthin-loaded nanostructured lipid carriers as affected by pH, ionic strength, heat treatment, simulated gastric juice and freeze-thawing
نوع پژوهش
JournalPaper
کلیدواژه‌ها
Nanostructured lipid carriers (NLCs), Astaxanthin, Physical stability, Delivery systems, Encapsulation, Functional foods
سال
2017
مجله JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
شناسه DOI
پژوهشگران Fardin Tamjidi ، Mohammad Shahedi ، Jaleh Varshosaz ، Ali Nasirpour

چکیده

Nanostructured lipid carriers (NLCs) offer many potential benefits for incorporating lipophilic molecules into clear/opaque food systems. In this study, the influence of pH, ionic strength, thermal treatment, simulated gastric juice (SGJ), and freeze-thawing on the stability of astaxanthin-loaded NLCs (Ax-NLCs) was examined. Ax-NLCs (containing α-tocopherol and ethylenediaminetetraacetic acid as antioxidants) were stabilized with Tween 80 and lecithin (≈94 nm), and studied for the above mentioned purpose. The size of Ax-NLCs increased at low pH values (≤ 5), high NaCl concentrations (≥ 50 mM), and slightly at SGJ, mainly because of decreasing the ζ-potential. Moreover, thermal treatment at 80/90 ˚C led to an increase in Ax-NLCs size. Glycerol was found as an appropriate cryoprotectant for preventing aggregation of Ax-NLCs during freeze-thawing. pH, ionic strength, heat and SGJ had no drastic effects on the chemical stability of astaxanthin in NLCs. These results have valuable implications for the utilization of food-grade NLCs.