Production of chitosan–gallic acid nanogel and its application in sunflower oil oxidative stability

Document Type : Research Paper

Authors

1 Master of food science and technology , Tabriz university

2 Associate Professor of food Science and technology, agriculture faculty, Tabriz university

3 Professor of pharmacy, pharmacy faculty, Tabriz university

4 Professor of food Science and Technology, agriculture faculty, Tabriz university

Abstract

In this study chitosan and gallic acid nanogels is producted and three concentration 0 ،100 ،200ppm were added to sunflower oil mayonnaise The prepared samples stored for 60 days. particle size determined. Acidi number،peroxide valu، oven shal ،measuring carotenoid and Fourier transformation infrared (FTIR) spectrometry analysis was investigate . Acidi number and peroxide valu increased during storage time increase in control sample was more than other samples and in 200 ppm sample was lower than rest. In oven Shal test peroxide valu increase during storage time but the increase in the control sample was more than other . Amount of carotenoids in all samples decreased but in control sample carotenoids decrease was more than other samples. Among tree treatment, the sample containing 200 ppm nanogel and control sample had best and wrost results, respectively. The result showed that chitosan gallic acid nanogel could show good antioxidant properties.

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References

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Iranian Journal of Biosystems Engineering
Volume 49, Issue 1
April 2018
Pages 121-128

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History

  • Receive Date: 10 January 2017
  • Revise Date: 09 September 2017
  • Accept Date: 31 October 2017

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