چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| نویسنده ثبت کننده مقاله | حامد همیشه کار |
| مرحله جاری مقاله | تایید نهایی |
| دانشکده/مرکز مربوطه | مرکز تحقیقات کاربردی دارویی |
| کد مقاله | 61444 |
| عنوان فارسی مقاله | Preparation and Characterization of Betasitosterol-Loaded Nanostructured Lipid Carriers for Butter Enrichment |
| عنوان لاتین مقاله | Preparation and Characterization of Betasitosterol-Loaded Nanostructured Lipid Carriers for Butter Enrichment |
| ناشر | 5 |
| آیا مقاله از طرح تحقیقاتی و یا منتورشیپ استخراج شده است؟ | خیر |
| عنوان نشریه (خارج از لیست فوق) | Food Bioscience |
| نوع مقاله | Original Article |
| نحوه ایندکس شدن مقاله | ایندکس شده سطح یک – ISI - Web of Science |
| آدرس لینک مقاله/ همایش در شبکه اینترنت | http://ac.els-cdn.com.proxy.library.uu.nl/S2212429217301190/1-s2.0-S2212429217301190-main.pdf?_tid=4791e48c-9e3d-11e7-9a67-00000 |
| At the present time cardiovascular diseases are increased with saturated fat consumption and therefore, there is a growing need for modified dairy products which could decreases the hazards of cholesterol and fat eating. Nutraceuticals have medicinal and nutritional properties that prevent many diseases. Phytosterols, are one of the most important bioactive nutraceuticals which are reported to show positive effects on reducing total cholesterol, low-density lipoprotein and accordingly arteriosclerosis and cardiovascular diseases. This work aims to encapsulate betasitosterol using nanostructured lipid carriers (NLCs) and subsequently addition into butter in order to improve butter nutritional property including acid and peroxide values as well as antioxidant property. Betasitosterol-loaded NLCs were formulated using hot homogenization method and encapsulation efficiency (EE) as well as the characteristics of the optimized formulation were analyzed by laser light scattering and scanning electron microscopy methods and incorporated in to the butter. The optimized prepared NLCs showed particle size of 165 nm with a uniform size distribution (PDI=0.21), zeta potential of −13.5 mV and the EE of 99.96%. Betasitosterol-loaded NLCs, incorporated in butter, showed good stability during three months’ storage period. Furthermore, both acid and peroxide values as well as antioxidant property of enriched butter were increased and did not changed during the storage period. This study paves a way to produce functional dairy products and the applicability of nanotechnology in the food stuff offers interesting opportunities for the food industry and promises great market potential. |
| نویسنده | نفر چندم مقاله |
|---|---|
| مریم محمدی | چهارم |
| حامد همیشه کار | پنجم |
| سودا باقرپور | اول |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| 2017-Bagherpour-Food Bioscience.pdf | 1396/06/30 | 533342 | دانلود |
