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Journal of Agricultural Science and Technology، جلد ۱۹، شماره ۱، صفحات ۹۷-۱۱۱
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عنوان انگلیسی Encapsulation of Iranian Garlic Oil with β-cyclodextrin: Optimization and its Characterization
چکیده انگلیسی مقاله The aim of this study was to optimize the encapsulation conditions of Garlic Oil (GO) with β-cyclodextrin (GO/β-CD) inclusion complex by the co-precipitation method. Response surface optimization of encapsulation of GO with β–CD was performed with a three-variable, three-level and the optimum conditions were as follows: temperature: 35oC, Core/Wall: 8/100, and Wall/Solvent: 5.5/100. The complex was characterized by different techniques including UV–visible spectroscopy, Fourier transform infrared spectroscopy, X-ray diffractometry, and differential scanning calorimetry. Spectroscopic techniques and morphological analysis by Scanning Electron Microscope (SEM) confirmed formation of GO/β-CD. The in vitro release profile of GO from the GO/β-CD complex at different pH values (1.5, 4, 5.5, and 6.5) at 37oC showed that the maximum and minimum release of GO after two days were 36.59% at pH 6.5, and 1.12% at pH 4, respectively. In simulation of gastrointestinal tract, the maximum and minimum release of GO were in colon (10.29%), and stomach (0.60%), respectively. Therefore, GO/β-CD complex could be suggested in formulation of food systems such as salad dressing and sausage.
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نویسندگان مقاله kh خوش طینت |
department of food science and technology, faculty of agriculture, tarbiat modares university, p. o. box 14155-336, tehran, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه تربیت مدرس (Tarbiat modares university)

m برزگر |
department of food science and technology, faculty of agriculture, tarbiat modares university, p. o. box 14155-336, tehran, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه تربیت مدرس (Tarbiat modares university)

محمدعلی سحری | m a
department of food science and technology, faculty of agriculture, tarbiat modares university, p. o. box 14155-336, tehran, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه تربیت مدرس (Tarbiat modares university)

z حمیدی |
department of food science and technology, faculty of agriculture, tarbiat modares university, p. o. box 14155-336, tehran, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه تربیت مدرس (Tarbiat modares university)

نشانی اینترنتی http://jast.modares.ac.ir/article_15812_69b1ebe1b90275da5108d9b424372051.pdf
فایل مقاله اشکال در دسترسی به فایل - ./files/site1/rds_journals/476/article-476-314632.pdf
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