زرا ﯾﺑﺎ ﯽ و عﻮﻧ ﮐﺮﺗ ﯿ ﺎﭘ رد هﺪﻨﻫد ﺶﺷﻮﭘ داﻮﻣ ﺐ ﯾ
راﺪ ي ﮓﻧر ﻓ ﻪﻧاد ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﺸﺷﺎﭘ ﻦﮐ ﮏﺸﺧ شور ﻪﺑ ﻦ ﯽ
ژارﺎﮐ ﺎﺿر ﯾ
1
نﺎ ﺮﻣ ،
*ﯾ ﺮﻣﺎﻋ ﻢ
1
ي ﺮﻬﺷﻮﻧ دﺮﮔ ﻪﻤﺠﻧ ،
1
ي ﺮﭘ ، ي ﺋاﻮﻟ خر ﯽ ﺘﺣا ﺪﻤﺣا ، ﯿ
ﻃﺎ
2
ﯽ ﻗدﺎﺻ دازﺮﻓ ،
3
ﯽ ،
ﺳ ﯿ ﺴﺣ ﺪ ﯿ ﻮﺿر ﻦ ي نﺎﮔداز
4
1 - ﺑ هوﺮﮔ ،رﺎﯾدﺎﺘﺳا ﯿ
ژﻮﻟﻮﻨﮑﺗﻮ ي ﺘﻌﻨﺻ ﯽ ﻣ ﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﺑ هﺪﮑﺸﻫوﮋﭘ ،ﺎﻫ ﻢﺴ ﯿ
ژﻮﻟﻮﻨﮑﺗﻮ ي ﺘﻌﻨﺻ ﯽ ، ىﻮﺿر نﺎﺳاﺮﺧ ﻰﻫﺎﮕﺸﻧاد دﺎﻬﺟ
، ا ،ﺪﻬﺸﻣ ﯾ ناﺮ .
2 - ﺸﻫوﮋﭘ هوﺮﮔ ﻮﻀﻋ ﯽ
ﮐ ﯿﻔ ﯿ ا و ﺖ ﯾ ﻨﻤ ﯽ اﺬﻏ داﻮﻣ ﯾ ﯽ ﻰﯾاﺬﻏ داﻮﻣ ىروﺎﻨﻓ و مﻮﻠﻋ هﺪﮑﺸﻫوﮋﭘ ،
، ىﻮﺿر نﺎﺳاﺮﺧ ﻰﻫﺎﮕﺸﻧاد دﺎﻬﺟ
، ا ،ﺪﻬﺸﻣ ﯾ ناﺮ .
3 - ﻘﺤﺗ ﺶﺨﺑ ﯿ ﻟﻮﺗ ﺖﮐﺮﺷ ،ﻪﻌﺳﻮﺗ و ﻖ ﯿ
ﺪ ي ﻟﺎﻋ ﯿ ا ،ﺪﻬﺸﻣ ،ﺲ ﯾ
ناﺮ .
4 - ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ﯾ
اﺬﻏ ﻊ ﯾ ﯽ ﺳودﺮﻓ هﺎﮕﺸﻧاد ، ﯽ
ا ،ﺪﻬﺸﻣ ﯾ ناﺮ .
ﻪﻟﺎﻘﻣ تﺎﻋﻼﻃا ﮑﭼ
ﯿ هﺪ
رﺎﺗ ﯾ ﺎﻫ ﺦ ي ﻪﻟﺎﻘﻣ :
رﺎﺗ ﯾ رد ﺦ ﯾ ﺖﻓﺎ : 20 / 11 / 1400
رﺎﺗ ﯾ ﺬﭘ ﺦ ﯾ شﺮ : 31 / 02 / 1401
ﻠﮐ تﺎﻤﻠﮐ ﯿ
ﺪ ي :
ﻓﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ،ﻦ
ﻫد ﺶﺷﻮﭘ ﯽ
،
ﺎﭘﯾ راﺪ ي .
DOI: 10.22034/FSCT.19.126.153 DOR: 20.1001.1.20088787.1401.19.126.21.2
تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ
:
ﻓﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﮓﻧر ﻦ ﭙﺳا ﮏﺒﻠﺟ زا هﺪﺷ جاﺮﺨﺘﺳا ﻪﻧاد ﯿ
ﻟوﺮ ﯿ ﺴﻨﺗﻼﭘ ﺎﻨ ﯿ ﺎﻨﺻ رد و ﺖﺳا ﺲ ﯾ
ﻔﻠﺘﺨﻣ ﻊ ﯽ
ﺎﻨﺻ ﻪﻠﻤﺟ زا ﯾ
اﺬﻏ ﻊ ﯾ ﯽ ﻣ ﯽ اﻮﺗ ﺎﺟ ﺪﻧ ﯾ ﺰﮕ ﯾ ﺒﺳﺎﻨﻣ ﻦ ﯽ اﺮﺑ ي ﮓﻧر ﺎﻫ ي ﺰﺘﻨﺳ ي ﺪﺷﺎﺑ . ا زا فﺪﻫ ﯾ ﻦ
ﻘﺤﺗ ﯿ زرا ﻖ ﯾﺑﺎ ﯽ ﮐﺮﺗ و عﻮﻧ ﯿ
ﺎﭘ رد هﺪﻨﻫد ﺶﺷﻮﭘ داﻮﻣ ﺐ ﯾ
راﺪ ي ﮓﻧر ﻓ ﻪﻧاد ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ شور ﻪﺑ ﻦ
ﺸﺷﺎﭘ ﻦﮐ ﮏﺸﺧ ﯽ
ﻣ ﯽ ﺪﺷﺎﺑ . ﮓﻧر لﻮﻠﺤﻣ ﻓ ﻪﻧاد
ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﺳا ﻂﺳﻮﺗ ﻦ ﯿ
ﻧﺎﺗ ﺪ ﯿ ﭘﻮﮐ ﮏ ﯿ ﺖﻨﻤﮕ
ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﺎﺑ و ﺪﺷ ﯾ
ﺑﺮﻋ ﻎﻤﺻ و ﻦ ﯽ
ﺖﺒﺴﻧ رد ﺎﻫ
ي ) 100:0 ، 75:25 ، 50:50 ، 25:75 و
0:100 ( ﺑﺮﻋ ﻎﻤﺻ ﯽ : ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﯾ
د ﻪﺑ ﻪﺘﺴﻫ ﺖﺒﺴﻧ و ﻦ ﯾ
هراﻮ 10:1 ﻫد ﺶﺷﻮﭘ ﯽ
ﺪﻧﺪﺷ . ﺖﻬﺟ
ﺸﺷﺎﭘ ﻦﮐ ﮏﺸﺧ زا ندﺮﮐ ﮏﺸﺧ ﯽ
ﺪﺷ هدﺎﻔﺘﺳا .
ﺎﭘ ﯾ راﺪ ي ﮓﻧر لﻮﻠﺤﻣ هﺪﺷ راد ﺶﺷﻮﭘ ﻪﻧاد
تﺪﻣ ﻪﺑ هﺪﺷ ﮏﺸﺧ 14
ﺪﺷ مﺎﺠﻧا زور .
ﺎﺘﻧ ﯾ ﺶﺷﻮﭘ ﻪﮐ داد نﺎﺸﻧ ﺞ ﻫد
ﯽ ﮓﻧر ﺎﭘ رد ﻪﻧاد ﯾ راﺪ ي
ﺗ نآ ﺛﺎ ﯿ ﻨﻌﻣ ﺮ ﯽ راد ي رﻮﻃ ﻪﺑ دراد ي
ﻟﺎﻧآ ﻪﮐ ﯿ راو ﺰ ﯾ ﺎﻘﻣ ﺲﻧﺎ ﯾ ﻣ ﻪﺴ ﯿ ﮕﻧﺎ ﯿ ﺗ ﻦ ﯿ وﺎﺣ رﺎﻤ ي 100
و ﺪﺻرد 75 ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﺪﺻرد ﯾ
اراد ﺶﺷﻮﭘ رد ﻦ ي
ﺮﺘﻤﮐ ﯾ ﻣ ﻦ ﯿ ﮓﻧر بﺬﺟ ﺖﻓا ناﺰ ﺎﺑ ﻪﻧاد¬
دﺎﻘﻣ ﯾ ﺮ 3 / 12 و 5 / 14 ﺗﺮﺗ ﻪﺑ ﺪﺻرد ﯿ
ﺪﻧدﻮﺑ ﺐ . ﺳرﺮﺑ ﯽ ﻣ ﺮﯾوﺎﺼﺗ ﯿ
داد نﺎﺸﻧ ﯽﻧوﺮﺘﮑﻟا پﻮﮑﺳوﺮﮑ
لﻮﺴﭙﮐﺰﯾر ﻪﮐ دﺎﻘﻣ يوﺎﺣ يﺎﻫ
ﯾ يوﺮﮐ ،ﻦﯾﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﺮﺗﻻﺎﺑ ﺮ فﺎﺻ ﺢﻄﺳ ﺎﺑ ﺮﺗ
ياراد و ﺮﺗ
كوﺮﭼ و ﻦﯿﭼ لﻮﺴﭙﮐﺰﯾر ﻪﺑ ﺖﺒﺴﻧ يﺮﺘﻤﮐ
ﺑﺮﻋ ﻎﻤﺻ ﺎﺑ هﺪﺷ ﻪﯿﻬﺗ يﺎﻫ ﯽ
ﺪﻧدﻮﺑ . ﻨﭽﻤﻫ ﯿ ﻦ
ﺎﺘﻧ ﯾ ﺳرﺮﺑ ﺞ ﯽ هزاﺪﻧا ﻪﻧﻮﻤﻧ ﻪﮐ داد نﺎﺸﻧ تارذ ﺎﻫ
ي وﺎﺣ ردﻮﭘ ي
ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﯾ
ﺎﻘﻣ رد ﻦ ﯾ ﺎﺑ ﻪﺴ
ﻪﻧﻮﻤﻧ ﺎﻫ ي اراد ي ﺑﺮﻋ ﻎﻤﺻ ﯽ
ﺮﺘﺘﺷرد هزاﺪﻧا زا ي
ﺧﺮﺑ ﺪﻧدﻮﺑ رادرﻮ ﺗﺮﺗ ﻪﺑ ﺎﻬﻧآ هزاﺪﻧا و
ﯿ ﺐ
5 / 50 و 3 / 41 ﻣ ﺮﺘﻣﻮﻧﺎﻧ ﯽ ﺪﻨﺷﺎﺑ .
ﻪﻠﺠﻣ
مﻮﻠﻋ و ﺎﻨﺻ ﯾ ﻊ اﺬﻏ ﯾ ﯽ اﯾ ناﺮ
www.fsct.modares.ac.ir
: ﻪﻠﺠﻣ ﺖ ﯾ ﺎﺳ
ﻪﻟﺎﻘﻣ
ﻤﻠﻋ
ﯽ
ﺸﻫوﮋﭘ
_ﯽ
1 - ﻪﻣﺪﻘﻣ
رد ﻟﺎﺳ ﯿ نﺎ ﺧا ﯿﺮ هدﺎﻔﺘﺳا زا ﻪﻧاﺪﮕﻧر ﺎﻫ ي ﺒﻃ ﯿﻌ ﯽ اﺮﺑ ي دﺮﺑرﺎﮐ رد داﻮﻣ
اﺬﻏ ﯾ ﯽ و وراد ﯾ ﯽ ﻪﺑ ﻟد ﯿ ﻞ اﯾ ﻨﻤ ﯽ و ﺻﻮﺼﺧ ﯿ تﺎ ﺘﻣﻼﺳ ﯽ از ﯾ ﯽ نآ ﺎﻫ
رد ﺎﻘﻣ ﯾ ﻪﺴ ﺎﺑ ﮓﻧر ﺎﻫ ي ﻮﻨﺼﻣ ﻋ ﯽ ﻪﺑور اﺰﻓا ﯾ ﺖﺳا ﺶ . هزوﺮﻣا
ﮓﻧر ﺎﻫ ي ﺰﺘﻨﺳ ي ﺎﻨﺻ رد هدﺮﺘﺴﮔ رﻮﻃ ﻪﺑ ﯾ
اﺬﻏ ﻊ ﯾ ﯽ هدﺎﻔﺘﺳا درﻮﻣ
ﻣ راﺮﻗ ﯽ ﮔﯿ اﺬﻏ تﻻﻮﺼﺤﻣ رد ﻪﮐ ﺪﻧﺮ ﯾ
ﯽ ﺷﻮﻧ ﻪﻠﻤﺟ زا عﻮﻨﺘﻣ ﯿ
ﻧﺪ ﯽ ﺎﻫ
اﯾ ﮓﻧر دﺎﺠ ﻣ
ﯽ ﺪﻨﻨﮐ . ﮓﻧر ﺎﻫ ي ﺰﺘﻨﺳ ي و رﻮﻧ ،ﺎﻣد ﻪﺑ ًﺎﻣﻮﻤﻋ pH
ﻣ موﺎﻘﻣ ﯽ ﺪﻨﺷﺎﺑ ] 1 .[
ﮓﻧر زا هدﺎﻔﺘﺳا ﺎﻫ
ي ﺒﻃ ﯿﻌ ﯿ ﻟد ﻪﺒ ﯿ ﻞ ﺎﺗﺛ ﯿ ﻔﻨﻣ ﺮ ﯽ
ﮓﻧر ﺎﻫ ي ﺰﺘﻨﺳ ي ﻪﺟﻮﺗ درﻮﻣ نﺎﮐدﻮﮐ صﻮﺼﺨﺑ و داﺮﻓا ﺖﻣﻼﺳ ﺮﺑ
ﻟﻮﺗ ﯿ اﺬﻏ تﻻﻮﺼﺤﻣ نﺎﮔﺪﻨﻨﮐ فﺮﺼﻣ و نﺎﮔﺪﻨﻨﮐ ﺪ ﯾ
ﯽ ﺖﺳا . ﻪﺑ
ﻤﻫ ﯿ ﻟد ﻦ ﯿ اﺮﺑ ﺎﺿﺎﻘﺗ ﻞ ي
ﻟﻮﺗ ﯿ ﮓﻧر ﺪ ﺎﻫ ي اﺬﻏ ﯾ ﯽ ﺒﻃ ﺄﺸﻨﻣ ﺎﺑ ﯿﻌ
ﯽ ور
اﺰﻓا ﻪﺑ ﯾ ﺶ ﺖﺳا ] 2 .[
ﻓ ﻪﻧاﺪﮕﻧر ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﭙﺳا ﮏﺒﻠﺟ زا ﻦ ﯿ
ﻟوﺮ ﯿ ﻣ لﺎﺼﺤﺘﺳا ﺎﻨ ﯽ
و ددﺮﮔ
ﺑآ ﮓﻧر ﯽ ﻮﺗ ﻟﯿ ﻣ ﺪ ﯽ ﺪﻨﮐ ] 3 و 4 .[
ﻓﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﻦ رد هدﺎﻔﺘﺳا درﻮﻣ
اﺬﻏ ﺖﻌﻨﺻ )
اراد ي اﺬﻏ صﻮﻠﺧ ﯾ
ﯽ ( و نﺎﺸﺧرد ﮓﻧر ﯾ
ﺌﺗوﺮﭘ ﮏ ﯿ ﻦ
ﺖﺳا بآ رد لﻮﻠﺤﻣ .
ﻓﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﻦ ﮐﺮﺗ ﯿ ﭘ ﺐ ﯿ ﭽ ﯿ هﺪ ا ي ﺎﻫﺮﻣﻮﻧﻮﻣ زا ي
ﭘ ﻢﻬﺑ ﯿ ﻪﺘﺳﻮ و α ﺮﺗ ،β ﯾ
1ﺎﻫﺮﻤ
، ﺎﻫﺮﻣاﺰﮕﻫ ﺎﻫﺮﻣﺎﮐد و 2
ﻣ3
ﯽ ﻪﮐ ﺪﺷﺎﺑ
ﺎﭘﯾ راﺪ ي ا ﯾ ز ﺪﺣ ﺎﺗ ﻪﻧاﺪﮕﻧر ﻦ ﯾ
دﺎ ي ﻪﺑ ترﺪﻗ ،pH ﯾ ﻧﻮ ﯽ ﺖﻈﻠﻏ و
ﻌﻤﺠﺗ داﻮﻣ ﯽ
ﺒﻗ زا ﯿ ﻀﻌﺑ ﻞ ﯽ ﺟرﺎﺧ داﻮﻣ زا ﯽ
ﻞﺜﻣ ﯾ ﺎﻬﻧﻮ ي ﺰﻠﻓ ي و
ﺌﺗوﺮﭘ ﺎﺸﻨﻣ ﯿ
ﮑﺒﻠﺟ ﻦ ﯽ
دراد ] 1 .[
ﮓﻧر ﻓ ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﻦ - C
phycocyanin ﯾ
ﺌﺗوﺮﭘ ﮏ ﯿ ناﻮﻨﻋ ﻪﺑ هزوﺮﻣا ﻪﮐ ﺖﺳا ﻦ ﯾ
ﮓﻧر ﮏ
ﺒﻃ ﯿﻌ ﯽ اﺬﻏ داﻮﻣ رد ﯾ
ﯽ وراد و ﯾ ﯽ ﻣ راﺮﻗ هدﺎﻔﺘﺳا درﻮﻣ ﯽ
ﮔﯿ ﺮ و د
اراد ي ﺘﻣﻼﺳ صاﻮﺧ ﯽ
از ﯾ ﯽ ﺬﻐﺗ ، ﯾﻪ ا ي ﻨﭽﻤﻫ و ﯿ اراد ﻦ ي
ﺻﻮﺼﺧ ﯿ ﺘﻧآ تﺎ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﺛﺎﺗ درﻮﻣ ﻮﺘﺳا
4 ﯿﺮ و FDA EFSA5
ﻣ ﯽ ﺪﺷﺎﺑ ] 2 .[
ﺑآ ﮓﻧر ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯽ
ﺘﻧآ صاﻮﺧ و ﯽ
ﺴﮐا ﯿ ﻧاﺪ ﯽ
ﻓﯿ ﻮﮑ ﺳ ﯿﻧﺎ ﯿ ﻣ ،ﻦ ﯽ ﻪﺑ نآ زا ناﻮﺗ اﻮﻨﻋ
ﮓﻧر ن ﺘﻧآ ﻪﻧاد ﯽ ﺴﮐا ﯿ ﺒﻃ ناﺪ ﯿﻌ ﯽ
اﺬﻏ داﻮﻣ عاﻮﻧا رد ﯾ
ﯽ ﻧﺎﻣرد صﺎﺧ فﺪﻫ ﺎﺑ ﯽ
ﻧ و ﯿ رد عﻮﻨﺗ ﺰ
دﺮﮐ هدﺎﻔﺘﺳا تﻻﻮﺼﺤﻣ ]
5 .[
ﻟد ﻪﺑ ﯿ ﺎﭘ مﺪﻋ ﻞ ﯾ راﺪ ي ا ﯾ ﻪﻧاﺪﮕﻧر ﻦ
رﺎﺠﺗ دﺮﺑرﺎﮐ ي
ﺣ رد نﻮﭽﺘﺳا دوﺪﺤﻣ نآ ﯿ
روآﺮﻓ ﻦ ي اﺬﻏ داﻮﻣ ﯾ ﯽ
ﺮﺨﺗ ﯾ ﻣ ﺶﻫﺎﮐ و ﻪﻧاﺪﮕﻧر ﺐ ﯿ
ﻨﭽﻤﻫ و ﮓﻧر ناﺰ ﯿ
ﻟﺎﻌﻓ ﺶﻫﺎﮐ ﻦ ﯿ
ﺖ
ﺘﻧآ ﯽ ﺴﮐا ﯿ اﺪ ﻧ ﯽ ور ي ﻣ ﯽ ﺑآ ﻪﺑ نآ ﮓﻧر و ﺪﻫد ﯽ
ﻐﺗ ﮓﻧﺮﻤﮐ ﯿﯿ
ﺮ
1. trimers 2. hexamers 3. decamers
4. Food and Drug Administration 5. European Food Safety Authority
ﻣ ﯽ ﯾ ا و ﺪﺑﺎ ﯾ ﻦ ﯾ ﮑ ﯽ ﺮﺘﻤﻬﻣ زا ﯾ ﺎﻌﻣ ﻦ ﯾ ا ﺐ ﯾ ﻣ ﻪﻧاﺪﮕﻧر ﻦ ﯽ
ﺪﺷﺎﺑ
] 2 و 3 .[
شور ﺎﻫ ي دﺪﻌﺘﻣ ي اﺮﺑ ي ﮔﻮﻠﺟ ﯿﺮ ي ﺮﺨﺗ زا ﯾ ﺐ ﺗراﺮﺣ ﯽ
ﻓﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﻦ ﻣ ﻪﻠﻤﺟ نآ زا ﺖﺳا هﺪﺷ هدﺎﻔﺘﺳا ﯽ
ندوﺰﻓا ﻪﺑ ناﻮﺗ
ﺳا ﯿ ﺳ ﺪ ﯿ ﺮﺘ ﯾ ﮏ ﯾ ﺳا ،ﺰﮐﻮﻠﮔ ﺎ ﯿ
ﺑرﻮﺳ ﺪ ﯿ ﺪﺳ ،ﮏ ﯾ زآ ﻢ اﯾ ﻈﻨﺗ ،ﺪ ﯿ ﻢ ،pH
ﻧ و زرﺎﮐﺎﺳ ندوﺰﻓا ﯿ
ﺮﻠﮐ ندﺮﮐ ﻪﻓﺎﺿا ﺰ ﯾ
ﺪﺳ ﺪ ﯾ ﻢ دﺮﮐ هرﺎﺷا ] 4 .[
Martelli نارﺎﮑﻤﻫ و
) 2014 ( ﺖﻈﻠﻏ ﻪﮐ ﺪﻧدﺮﮐ شراﺰﮔ ﺎﻫ
ي
ﻻﺎﺑ ي ﻣ ﺮﮑﺷ ﯽ ﺪﻧاﻮﺗ ﺚﻋﺎﺑ اﺰﻓا ﯾ ﺶ ﺖﻣوﺎﻘﻣ ﺗراﺮﺣ ﯽ ﻓ ﯿ ﻮﮑ ﺑﯿﻠ ﯽ
ﺌﺗوﺮﭘ ﯿ ﻦ ﺎﻫ دﻮﺷ و ﺎﭘ ﯾ راﺪ ي ﺎﻬﻧآ ﮕﺘﺴﺑ ﯽ ﻪﺑ ﺖﻈﻠﻏ ﺮﮑﺷ دراد . ا ﯾ ﻦ
ﻤﻧ داﻮﻣ ﯽ ﻓ ﺢﻄﺳ ﺪﻨﻧاﻮﺗ ﯿ
ﻮﮑ ﺳ ﯿﻧﺎ ﯿ نﺎﻤﺘﺧﺎﺳ و ﺪﻨﻫد ﺶﺷﻮﭘ ار ﻦ
ﺷ ﯿﻤ ﯿﺎﯾ ﯽ ﻐﺗ زا ار نآ ﯿﯿ
ﻧﺎﻤﺘﺧﺎﺳ تاﺮ ﯽ
ﺪﻨﻨﮐ ﺖﻈﻓﺎﺤﻣ ]
6 .[
ﻨﭽﻤﻫ ﯿ ﻦ
اﯾ ﭘ دﺎﺠ ﯿ ﺎﻫﺪﻧﻮ ي ﺿﺮﻋ
6ﯽ ﺑ ﯿ ﺌﺗوﺮﭘ لﻮﮑﻟﻮﻣ ﻦ ﯿ
،هﺮﻘﻧ تارذ ﻮﻧﺎﻧ و ﻦ
ﺘﻣ ﯿ ﻠﮔ ﻞ ﯽ و لﺎﺴﮐا ﺋﺪﻟﺎﻣﺮﻓ
ﯿ اﺰﻓا ﺚﻋﺎﺑ ﺪ ﯾ
ﺎﭘ ﺶ ﯾ راﺪ ي ﻓ ﯿ راﻮﮑ ﯾ ﺮﺘ ﯾ ﻦ
ﻣ ﯽ دﻮﺷ و ﻊﻤﺠﺗ زا ﺮﭘ 7
ﺌﺗو ﯿ ﻣ بﺎﻨﺘﺟا ﻦ ﯽ
ﺪﻨﮐ ﯾ ﮑ ﯽ زا ﺎﻬﺷور ي
اﺰﻓا ﯾ ﺶ و ﺪﺸﺗ ﯾﺪ ﺎﭘ ﯾ راﺪ ي ﻪﻧاﺪﮕﻧر ﺎﻫ ﻪﺑ ﻪﻧاﺪﮕﻧر صﻮﺼﺧ ﺎﻫ
ي
ﺒﺷ ﯿ ﺳﻮﺘﻧآ ﻪ ﯿﻧﺎ ﯿ اﺮﻓ ﺮﺑاﺮﺑ رد ﺎﻫ ﻦ ﯾ
ﺎﻫ ﺪﻨ ي ﺗراﺮﺣ
8ﯽ اﺮﻓ و ﯾ ﺎﻫﺪﻨ ي
ﻻﺎﺑ رﺎﺸﻓ ﭘﻮﮐ و 9
ﯿ ﺳﺎﺘﻨﻤﮕ ﯿ ﻣ نﻮ ﯽ ﺪﺷﺎﺑ ] 7 .[
ﮐﺮﺗ ﯿ ﻠﭘ تﺎﺒ ﯽ ﻠﻨﻓ ﯽ
، ﻼﻓ ﺋﻮﻧو ﯿ ﺳا ،ﺎﻫﺪ ﯿ ﺎﻫﺪ ي ﻣآ ﯿ ﺳا ،ﻪﻨ ﯿ ﺎﻫﺪ ي ﻟآ ﯽ زا
ﮐﺮﺗ ﻪﻠﻤﺟ ﯿ ﭘﻮﮐ تﺎﺒ ﯿ ﺪﻨﺘﺴﻫ هﺪﻨﻨﮐ ﺖﻨﻤﮕ .
Farhadi نارﺎﮑﻤﻫ و
) 2018 ( ﭘﻮﮐ ﻪﮐ ﺪﻧداد شراﺰﮔ ﯿ
ﺳﺎﺘﻨﻤﮕ ﯿ
10نﻮ ﮐﺮﺗ ﯿ ﺳﻮﺘﻧآ تﺎﺒ ﯿﻧﺎ
ﯿ ﻦ
ﯾ اﺮﺑ ﺮﺛﻮﻣ شور ﮏ ي
ﺒﺜﺗ ﯿ ا ﺖ ﯾ ﮐﺮﺗ ﻦ ﯿ ﺑ ﻪﮐ ﺖﺳا تﺎﺒ ﯿ
ﮐﺮﺗ ﻦ ﯿ تﺎﺒ
ﻠﭘ ﯽ ﻠﻨﻓ ﯽ ﯾ ﺋﻮﻧوﻼﻓ ﺎ ﯿ ﺳﻮﺘﻧآ و ﺎﻫﺪ ﯿﻧﺎ
ﯿ ﻦ ﺮﻃ زا دﻮﺟﻮﻣ ﯾ
ﻧ ﻖ ﯿ ﺎﻫوﺮ ي
ﻫﯿ ﺑﻮﻓورﺪ ﯿﯿ ﭘ ﺎ ﯿ ﺎﻫﺪﻧﻮ ي ﻫ ﯿ ﻧژورﺪ ﯽ ﻣ راﺮﻗﺮﺑ لﺎﺼﺗا ﯽ
ﺪﻨﻨﮐ . ﺪﭘ ﯾ هﺪ
ﭘﻮﮐ ﯿ ﺳﺎﺘﻨﻤﮕ ﯿ ﺎﻫ ﺮﺛا ﺚﻋﺎﺑ نﻮ ﯾ
ﻣوﺮﮐﺮﭙ ﯿ
11ﮏ ) اﺰﻓا ﯾ بﺬﺟ ﺶ (
ﮓﻧر ﻨﭽﻤﻫ و ﻪﻧاد ﯿ
ﺪﭘ ﺚﻋﺎﺑ ﻦ ﯾ
ﻣوﺮﮐﻮﺗﺎﺑ هﺪ ﯿ
12ﮏ ﯾ ﺷ ﺎ ﯿ لﻮﻃ ﺖﻔ
ﺰﮐﺎﻣ جﻮﻣ ﯾ بﺬﺟ ﻢﻤ ﺎﻫ جﻮﻣ لﻮﻃ ﻪﺑ
ي د ﯾ ﺪﺷ ﺪﻫاﻮﺧ ﺮﮕ ]
8 .[
ﻨﭽﻤﻫ ﯿ ﻦ Roger - Heras نارﺎﮑﻤﻫ و )
2016 ( ﻪﮐ ﺪﻧدﺮﮐ شراﺰﮔ
ﮐﺮﺗ ندوﺰﻓا ﯿ
ﭘﻮﮐ تﺎﺒ ﯿ اﺰﻓا ﺚﻋﺎﺑ هﺪﻨﻨﮐ ﺖﻨﻤﮕ ﯾ
ﺎﭘ و ﺶ ﯾ راﺪ ي ﺑ ﯿ ﺮﺘﺸ
ﮓﻧر ﺳﻮﺘﻧآ ﯿﻧﺎ ﯿ رﻮﻃ ﻪﺑ ﺪﺷ ﺪﻫاﻮﺧ ﻦ ي
ﮑﺸﺗ زا ﻪﮐ ﯿ
ﮐﺮﺗ ﻞ ﯿ تﺎﺒ
ﮔﻮﻠﺟ ﮓﻧر نوﺪﺑ ﯿﺮ
ي ﺪﺸﺗ ﺚﻋﺎﺑ و هدﺮﮐ ﯾ
ﮐﺮﺗ ﺪ ﯿ ﮕﻧر تﺎﺒ ﯽ ﺪﻫاﻮﺧ
6. Cross linking 7. aggregation 8. thermal processing 9. high pressure processing 10. Copigmentation 11. hyperchromic 12. bathochromic
ﺪﺷ . ﻧآ ﮓﻧر لﺎﺜﻣ ناﻮﻨﻋ ﻪﺑ ﺳﻮﺘ
ﯿﻧﺎ ﯿ ﻦ ﻣ ﯽ ﺎﺑ ﺪﻧاﻮﺗ ندوﺰﻓا ﮐﺮﺗ ﯿ تﺎﺒ
ﭘﻮﮐ ﯿ هﺪﻨﻨﮐ ﺖﻨﻤﮕ اﺰﻓا
ﯾ ﭘ ﺶ ﯿ ﺪﻨﮐ اﺪ . رد ًﻼﺜﻣ ﻣ نآ ﮓﻧر ناﺮﻔﻋز ﯽ
ﺳا زا هدﺎﻔﺘﺳا ﺎﺑ ﺪﻧاﻮﺗ ﯿ
ﻧﺎﺗ ﺪ ﯿ ﺳا و ﮏ ﯿ ﻟﺎﮔ ﺪ ﯿ ﺎﭘ ﮏ ﯾ ﻗﺎﺑ راﺪ ﯽ ﻪﺑ ﺪﻧﺎﻤﺑ
رﻮﻃ ي ﮑﺸﺗ ﻪﮐ ﯿ ﮐﺮﺗ و ﺲﮑﻠﭙﻤﮐ ﻞ ﯿ
ﭘﻮﮐ ﺐ ﯿ ﺎﺑ هﺪﻨﻨﮐ ﺖﻨﻤﮕ
ﺳﻮﺘﻧآ ﯿﻧﺎ ﯿ ﻦ ﺎﻫ ي اﺰﻓا ﺚﻋﺎﺑ ناﺮﻔﻋز ﯾ
رﻮﻧ بﺬﺟ ﺶ ي
ﺷ و ﯿ ﺖﻔ ﻪﺑ نآ
ﺎﻫ جﻮﻣ لﻮﻃ ي
ﻣ ﺮﺗﻻﺎﺑ ﯽ دﻮﺷ ] 9 .[
شور زا ﺎﻫ ي اﺮﺑ ﺮﺛﻮﻣ ي ﺒﺜﺗ ﯿ ﺎﭘ و ﺖ ﯾ زﺎﺳراﺪ ي ﮓﻧر زا هدﺎﻔﺘﺳا ﻪﻧاد
ﺳﻻﻮﺴﭙﮐ شور ﯿ
ﻣ و نﻮ ﯿ ﺳﻻﻮﺴﭙﮑﻧاوﺮﮑ ﯿ
ﻣ نﻮ ﯽ ﺪﺷﺎﺑ .ا ﯾ رد شور ﻦ
ﺎﻨﺻ ﯾ اﺬﻏ ﻊ ﯾ ﯽ زﺎﺳوراد و ي
اﺮﺑ ي ﮐﺮﺗ ﯿ تﺎﺒ ﺎﺳ و ﺮﻄﻋ ،ﮓﻧر ﯾ
داﻮﻣ ﺮ
ﻣ هدﺎﻔﺘﺳا ﺮﺛﻮﻣ ﯽ
دﻮﺷ .ا ﯾ ﻪﺑ شور ﻦ ﻟد
ﯿ ﺰﺠﺗ ﺶﻫﺎﮐ ﻞ ﯾﻪ
ﯾ ﺎﺑ ﺶﻨﮐاو ﺎ
ﺎﺳ ﯾ ﮐﺮﺗ ﺮ ﯿ اﺬﻏ هدﺎﻣ تﺎﺒ ﯾ
ﯽ ﺣ ﯿ آﺮﻓ ﻦ ﯾ ا دﻮﺒﻬﺑ ،ﺪﻨ ﯾ
ﻨﻤ ﯽ اﺬﻏ داﻮﻣ ﯾ ﯽ و
زﺎﺳ دازآ ي ﮐﺮﺗ هﺪﺷ لﺮﺘﻨﮐ ﯿ
ﺎﻨﺻ رد ﺮﺛﻮﻣ تﺎﺒ ﯾ
اﺬﻏ ﻊ ﯾ ﯽ دﺮﺑرﺎﮐ
دراد ناواﺮﻓ ]
10 .[
ﻎﻤﺻ ،ﻦﯾﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﺪﻨﻧﺎﻣ ﯽﯾﺎﻫﺪﯿﺋﻮﻠﮐورﺪﯿﻫ
و تﺎﻨﯿﺋزﺎﮐ ﻢﯾﺪﺳ ﻦﯿﺗﻻژ ،ﯽﺑﺮﻋ ﺶﺷﻮﭘ ﺖﻬﺟ ...
تﺎﺒﯿﮐﺮﺗ ﯽﻫد
ﺪﺷ هدﺎﻔﺘﺳا هﺮﺛﺆﻣ ه
ﺪﻧا . ﯽﮔﺪﻨﻨﮐ ﺖﻈﻓﺎﺤﻣ تاﺮﺛا ﻪﺑ دﺪﻌﺘﻣ تﺎﻌﻟﺎﻄﻣ
ﺖﻬﺟ ﻦﯾﺮﺘﺴﮐدﻮﺘﻟﺎﻣ و ﯽﺑﺮﻋ ﻎﻤﺻ ،ﺮﯿﻨﭘ بآ ﻦﯿﺌﺗوﺮﭘ تﺎﺒﯿﮐﺮﺗ رﯾ ﻢﻫ لﺎﻌﻓ ﺖﺴﯾز تﺎﺒﯿﮐﺮﺗ ﯽﻧﺎﺷﻮﭘﺰ ﮓﻧر نﻮﭼ
ﻪﻧاد ﯽﺘﻧآ ،ﺎﻫ
ناﺪﯿﺴﮐا ﻢﯾﺰﻧآ ،ﺎﻫ يﺮﺘﮐﺎﺑ ،ﺎﻫ و ﺎﻫوراد ،ﺎﻫ
...
ﺖﺳا هﺪﺷ هرﺎﺷا .
،ﻪﮑﺒﺷ ﻞﯿﮑﺸﺗ ﯽﯾﺎﻧاﻮﺗ ﺖﻠﻋ ﻪﺑ ﻦﯾﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﻻﺎﺑ
ﯽﯾارﺎﮐ ندﻮﺑ
لﻮﻠﺤﻣ يوﺮﻧاﺮﮔ ندﻮﺑ ﻦﯿﯾﺎﭘ ،ﯽﻧﺎﺷﻮﭘﺰﯾر نﺎﮑﻣا ،نآ زا يﺪﯿﻟﻮﺗ يﺎﻫ
رد ﺖﻤﯿﻗ ﯽﺒﺴﻧ ندﻮﺑ ﻦﯿﯾﺎﭘ و ﻒﻠﺘﺨﻣ ﯽﻟﻮﮑﻟﻮﻣ نازوا رد سﺮﺘﺳد شور درﻮﻣ هﺪﻨﻫد ﺶﺷﻮﭘ هدﺎﻣ ناﻮﻨﻋ ﻪﺑ ﯽﻧﺎﺷﻮﭘﺰﯾر ﻒﻠﺘﺨﻣ يﺎﻫ
ﯽﻣ ﻪﺟﻮﺗ ﺪﻨﺷﺎﺑ
. ﻪﺑ ﺰﯿﻧ ﯽﺑﺮﻋ ﻎﻤﺻ ﺖﯿﺻﺎﺧ ﻦﺘﺷاد ﻞﯿﻟد
ﺞﯾار ﯽﮑﯾ ،يﺮﯾﺎﻔﯿﺴﻟﻮﻣا ﻦﯾﺮﺗ
رد هدﺎﻔﺘﺳا درﻮﻣ ﯽﺸﺷﻮﭘ داﻮﻣ
ﯽﻣ ﺎﻫﺪﯿﺋﻮﻨﺗورﺎﮐ ﻪﻠﻤﺟ زا سﺎﺴﺣ تﺎﺒﯿﮐﺮﺗ ﯽﻧﺎﺷﻮﭘﺰﯾر ﺪﺷﺎﺑ
. ﺮﻫ
رد يدﺮﻓ ﻪﺑ ﺮﺼﺤﻨﻣ تﺎﯿﺻﻮﺼﺧ ياراد تﺎﺒﯿﮐﺮﺗ ﻦﯾا زا ﮏﯾ ﻂﯿﺤﻣ ﺎﺑ ﯽﻧﺎﺷﻮﭘﺰﯾر ﯽﻃ رد ار ﯽﺻﺎﺧ رﺎﺘﻓر و هدﻮﺑ ﯽﺑآ يﺎﻫ
هداد نﺎﺸﻧ ﯽﺸﺷﺎﭘ ﻦﮐ ﮏﺸﺧ ﺪﻧا
] 11 و 12 و 13 .[
ﻧآﺮﻗ ﯽ ) 1396 ( رد ﯾ ﻘﺤﺗ ﮏ ﯿ ﺛﺎﺗ ﻖ ﯿ ﺮ ﺑﯿ ﻠﭘﻮ ﯿ ﺮﻤ ﺎﻫ ي ﻒﻠﺘﺨﻣ
ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﯾ
ﺌﺗوﺮﭘ ،ﻦ ﯿ ﻨﭘ بآ ﻦ ﯿ ﺑﺮﻋ ﻎﻤﺻ و ﺮ ﯽ
ﻣ ﺮﺑ ﯿ ﺎﭘ ناﺰ ﯾ راﺪ ي
ر ناﺮﻔﻋز هﺮﺛﻮﻣ داﻮﻣ ﯾﺰ
ﻧﺎﺷﻮﭘ ﯽ ﺸﺷﺎﭘ ﻦﮐ ﮏﺸﺧ ﺎﺑ هﺪﺷ ﯽ
درﻮﻣ
زرا ﯾﺑﺎ ﯽ داد راﺮﻗ . ﺎﺘﻧ ﯾ ﮐﺮﺗ عﻮﻧ ﻪﮐ داد نﺎﺸﻧ ﺞ ﯿ
د داﻮﻣ ﺐ ﯾ
هراﻮ ا ي ،
ﺒﺴﻧ ﺖﺑﻮﻃر ﯽ
ﻣ ﺮﺑ ﺎﻣد و ﯿ
ﮐﺮﺗ رﻮﻀﺣ و نﺎﻣﺪﻧار ناﺰ ﯿ
ز تﺎﺒ ﯾ ﺖﺴ
ﺮﻔﻋز لﺎﻌﻓ ﺖﺳا ﺮﺛﻮﻣ ندﺮﮐ ﮏﺸﺧ ﻪﻠﺣﺮﻣ رد نا
] 11 [.
ناﻮﺧا
وﺪﻬﻣ ي نارﺎﮑﻤﻫ و )
2016 ( شور زا هدﺎﻔﺘﺳا ﺎﺑ ﻣﯿ
وﺮﮑ ﺳﻻﻮﺴﭙﮐ ﯿ ﺳﻮﺘﻧآ نﻮ ﯿﻧﺎ ﯿ ﻦ ﺎﻫ ﺶﺷﻮﭘ ار ﻫد
ﯽ ﺪﻧدﺮﮐ . زا ﻪﻠﻤﺟ
ﮐﺮﺗ ﯿ تﺎﺒ ﺶﺷﻮﭘ هﺪﻨﻫد درﻮﻣ هدﺎﻔﺘﺳا ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﯾ
ﺑﺮﻋ ﻎﻤﺻ ،ﻦ ﯽ
و
ﺗﻻژ ﯿ ﻦ دﻮﺑ . ﻟد ﯿ ﻞ هﺪﻤﻋ اﯾ رﺎﮑﻨ اﯾ ﻦ ﺖﺳا ﻪﮐ اﯾ ﻦ ﮐﺮﺗ ﯿ تﺎﺒ رد ﻞﺧاد
دﻮﺧ تاﺮﻔﺣ ﻣرﻮﺼﺤﻣ
ﯽ زا و ﺪﻨﻨﮐ ﺮﺛا
اﺮﺷ ﯾ ﻂ ﺤﻣ ﯿ ﻄ ﯽ ﺖﻈﻓﺎﺤﻣ
ﻣ ﯽ ﺪﻨﻨﮐ . اﯾ ﻦ اﺮﺷ ﯾ ﻂ زا ﺒﻗﯿ ﻞ
،رﻮﻧ
،تراﺮﺣ ﺖﺑﻮﻃر و ﺴﮐا ﯿ نﮋ
ﺘﻧ رد ﻪﮐ ﺪﻨﺘﺴﻫ ﯿ
اﺰﻓا ﺚﻋﺎﺑ ﻪﺠ ﯾ
ﻔﻣ ﺮﻤﻋ ﺶ ﯿ
ﺎﻫر و لﻮﺼﺤﻣ ﺪ ﯾ
ﺶ
ﻣ لﺮﺘﻨﮐ ار هﺪﺷ ﻪﻟﻮﺴﭙﮐ هدﺎﻣ ﯽ
ﺪﻨﮐ . دراﻮﻣ د ﯾ هراﻮ ا ي ﻔﻠﺘﺨﻣ ﯽ اﺮﺑ ي
ﻣﯿ ﻠﭘ ﻞﻣﺎﺷ ندﺮﮐ لﻮﺴﭙﮐوﺮﮑ ﯽ
رﺎﮐﺎﺳ ﯾ ﺎﻫﺪ ) ﺑﺮﻋ ﻎﻤﺻ ،ﻪﺘﺳﺎﺸﻧ
13ﯽ ،
ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﯾ
ترذ ﻪﺘﺳﺎﺸﻧ و ﻦ (14
ﺑﺮﭼ ﯽ ﻞﻣﺎﺷ ﺎﻫ
) رﺎﺌﺘﺳا ﯾ ﺳا ﮏ ﯿ
15ﺪ د و ﻮﻧﻮﻣ ، ي
ﻠﮔ ﯿ ﺮﺴ ﯾ
16ﺎﻫﺪ ( ﺌﺗوﺮﭘ و ﯿ ﺎﻫ ﻦ
) ﺗﻻژ ﯿ
17ﻦ ﺋزﺎﮐ ، ﯿ
18ﻦ ﺌﺗوﺮﭘ ، ﯿ ﺷ مﺮﺳ ﻦ ﯿ ﻮﺳ ،ﺮ ﯾ ﺎ مﺪﻨﮔ و ( ﺪﻨﺘﺴﻫ ] 12 [ .
ﺎﻣﺎﻧرﻮﭘ ﯾﺗﺎ ﯽ نارﺎﮑﻤﻫ و )
2018 ( ﻪﻌﻟﺎﻄﻣ رد ا ي ﺳرﺮﺑ ﻪﺑ ﯽ ﺎﭘ ﯾ راﺪ ي
ﻣﯿ لﻮﺴﭙﮐوﺮﮑ ﺎﻫ
ي ﻓ ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﻦ ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ زا هدﺎﻔﺘﺳا ﺎﺑ ﯾ
ﻦ ﺎﭘﺎﮐ و
ﮔارﺎﮔ ﯿ نﺎﻨ ﻪﺑ ناﻮﻨﻋ هدﺎﻣ ﺶﺷﻮﭘ هﺪﻨﻫد ﺪﻨﺘﺧادﺮﭘ . ا رد ﯾ زا ﻪﻌﻟﺎﻄﻣ ﻦ
شور ﮏﺸﺧ ندﺮﮐ ﺸﺷﺎﭘ ﯽ رد ﺎﻣد ي دورو ي ﻒﻠﺘﺨﻣ ﺪﺷ هدﺎﻔﺘﺳا .
ﺎﺘﻧ ﯾ ﺞ نﺎﺸﻧ داد ﻪﮐ ﻣ ﯿ لﻮﺴﭙﮐوﺮﮑ ﻓ
ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﻦ ﺎﺑ 90 ﻪﺟرد
ﺘﻧﺎﺳ ﯽ داﺮﮔ ﺎﻣد ي دورو ي ﺑﯿ ﺶ ﺮﺗ ﯾ ﻦ
،ﺖﺑﻮﻃر ﺖﻈﻠﻏ ﻓ ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﻦ و
هدزﺎﺑ زﺎﺳرﻮﺼﺤﻣ ي
ﻪﺑ ﺗﺮﺗ ﯿ ﺐ 53،7 /1
، و 29 ﺪﺻرد ار دراد ] 13 [.
ا زا فﺪﻫ ﯾ
ﻘﺤﺗ ﻦ ﯿ ﺳرﺮﺑ ﻖ ﯽ ﺎﭘ ﯾ راﺪ ي ﮓﻧر ﻓ ﻪﻧاد ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ رد ﻦ
ﺗﯿ ﺎﻫرﺎﻤ ي ﮐﺮﺗ ﺎﺑ ﻒﻠﺘﺨﻣ ﯿ
ﺶﺷﻮﭘ تﺎﺒ ﺒﻗ زا هﺪﻨﻫد
ﯿ ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﻞ ﯾ
ﻦ
ﺑﺮﻋ ﻎﻤﺻ و ﯽ
ﻨﭽﻤﻫ و ﯿ زرا ﻦ ﯾﺑﺎ ﯽ ﺎﺳ ﯾ ﺻﻮﺧ ﺮ ﯿ ﮓﻧر تﺎ ردﻮﭘ ﻪﻧاد
ﺒﻗ زا هﺪﺷ ﯿ ﻣ رﺎﺘﺧﺎﺳ ،ﺖﺑﻮﻃر ﻞ ﯿ
ﭘﻮﮑﺳوﺮﮑ ﯽ هدزﺎﺑ و تارذ هزاﺪﻧا ،
رﯾ ﻧﺎﺷﻮﭘﺰ ﯽ ﺗ ﯿ ﺎﻫرﺎﻤ ي ﻣ ﻒﻠﺘﺨﻣ ﯽ ﺪﺷﺎﺑ .
2 - شور و داﻮﻣ ﺎﻫ
2 - 1 - ﻬﺗ ﯿ ﻪﻧاﺪﮕﻧر ﻪ ﻓﯿ
ﺳﻮﮑ ﯿﻧﺎ ﯿ ﻦ
ﻓ ﻪﻧاﺪﮕﻧر ﯿ
ﺳﻮﮑ ﯿﻧﺎ ﯿ زا هﺪﺷ جاﺮﺨﺘﺳا ﻦ رﯾ
ﮏﺒﻠﺟﺰ ﭙﺳا ﯿ ﻟوﺮ ﯿ ﺎﻨ
ﺴﻨﺗﻼﭘ ﯿ
19ﺲ دﺎﻤﺠﻧا هﺪﺷ ﮏﺸﺧ ترﻮﺻ ﻪﺑ ي
ﺮﮔ ﺎﺑ ﯾ ﮐارﻮﺧ ﺪ ﯽ زا
ﺑ هﺪﮑﺸﻫوﮋﭘ ﯿ
ژﻮﻟﻮﻨﮑﺗﻮ ي ﺘﻌﻨﺻ ﯽ دﺎﻬﺟ ﻫﺎﮕﺸﻧاد ﯽ ﻮﺿر نﺎﺳاﺮﺧ ي
ﻬﺗ ﯿ ﺪﺷ ﻪ .
13. Arabic gum 14. corn syrup 15. stearic acid 16. mono-and diglycerid 17. gelatin
18. casein
19. Spirulina platensis
2 - 2 - ﭘﻮﮐ ﯿ ﺳﺎﺘﻨﻤﮕ ﯿ ﻓ نﻮ ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﺳا ﺎﺑ ﻦ ﯿ ﻧﺎﺗ ﺪ ﯿ ﮏ
ﭘﻮﮐ رﻮﻈﻨﻣ ﻪﺑ ﯿ
ﮓ ﺳﺎﺘﻨﻣ ﯿ ﻓ نﻮ ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ رد ﺮﻄﻘﻣ بآ رد ﻦ 3
= و pH
ﺖﻈﻠﻏ رد 500ppm
و ﻞﺧاد رد ﯾ
ﺪﺷ ﻞﺣ لﺎ .
ﺳا ﺲﭙﺳ ﯿ ﻧﺎﺗﺪ ﯿ ﮏ
ﺖﻈﻠﻏ رد 300ppm
ﻓ لﻮﻠﺤﻣ ﻪﺑ ﯿ
ﺳﻮﮑ ﯿﻧﺎ ﯿ ﺲﮑﻠﭙﻤﮐ وﺪﺷ ﻪﻓﺎﺿا ﻦ
ﮑﺸﺗ ﯿ ﺪﺷ ﻞ ] 14 [.
2 - 3 - ﻫد ﺶﺷﻮﭘ ﯽ
ﻓ ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﺗ رد ﻦ ﯿ
ﺎﻫرﺎﻤ ي
ﻒﻠﺘﺨﻣ
ﺗﯿ ﺎﻫرﺎﻤ ي ﻓ ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﻦ ﭘﻮﮐ ﯿ ﺖﻨﻤﮕ هﺪﺷ ﻂﺳﻮﺗ ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﯾ
ﻦ و
ﻎﻤﺻ ﺑﺮﻋ ﯽ ﺶﺷﻮﭘ ﻫد ﯽ ﺪﺷ رد ﺖﺒﺴﻧ - ﺎﻫ ي ﻒﻠﺘﺨﻣ زا اﯾ ﻦ ود
ﮐﺮﺗ ﯿ ﺐ ﻎﻤﺻ ﺑﺮﻋ ﯽ : ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﯾ
ﻦ ) 100:0 ، 75:25 ، 50:50 ،
25:75 و 0:100 ( و ﺖﺒﺴﻧ ﻪﺘﺴﻫ ﻪﺑ د ﯾ هراﻮ 10:1 رد ﺞﻨﭘ ﺗﯿ رﺎﻤ ﻬﺗ ﯿﻪ
ﺪﺷ ﻪﺑ رﻮﻃ ﯾ ﻪﮑ ﺪﺻرد ﻞﮐ هدﺎﻣ ﺪﻣﺎﺟ ﻪﺑ دوﺪﺣ 0 1 ﺪﺻرد ﻈﻨﺗ ﯿ ﻢ ﺪﺷ
) لوﺪﺟ 1 .(
ﺖﻬﺟ ﻬﺗ ﯿﻪ ﺴﻟﻮﻣا ﯿ نﻮ تارذ ﻪﻧﻮﻤﻧ ﺎﻫ ﺎﺑ ﺎﻧژﻮﻤﻫ ﯾ رﺰ
ﯾ ﺖﺧاﻮﻨﮑ ﺪﻧﺪﺷ ﺎﺗ تارذ ﺎﺑ هزاﺪﻧا ﯾ نﺎﺴﮑ ﻪﺑ ﺖﺳد آ ﯾﺪ . ﺴﻟﻮﻣا ﯿ نﻮ
ﻬﺗ ﯿﻪ هﺪﺷ ﺳﻮﺑ ﯿ ﻪﻠ ﮏﺸﺧ ﻦﮐ ﺸﺷﺎﭘ ﯽ ﺎﺑ لزﺎﻧ ﺮﻄﻗ 5/
0 ﻣ ﯿﻠﯿ ﺮﺘﻤ و ﺎﺑ
ﻪﺟرد تراﺮﺣ دورو ي 150 ﻪﺟرد ﺘﻧﺎﺳ ﯿ داﺮﮕ و ﺟوﺮﺧ ﯽ 90 ﻪﺟرد
ﺘﻧﺎﺳ ﯽ داﺮﮔ ﮏﺸﺧ ﺪﻧﺪﺷ ] 15 و 16 [.
Table 1 Phycocyanin pigment treatments for spray dryer
Arabic gum:
Maltodextrin sample code
100:0 1
75:25 2
50:50 3
25:75 4
0:100 5
2 - 4 - زرا ﯾﺑﺎ ﯽ ﮐ ﯿﻔ ﯽ ﺻﻮﺼﺧ ﯿ
ﻓ تﺎ ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﻦ
ﺸﺷﺎﭘ ﻦﮐ ﮏﺸﺧ شور ﻪﺑ هﺪﺷ ﮏﺸﺧ ﯽ
2 - 4 - 1 - ﺳرﺮﺑ ﯽ ﺎﭘ ﯾ راﺪ ي ﮓﻧر ﻓ ﻪﻧاد ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﻦ
ﭘﻮﮐ ﯿ ﺸﺷﺎﭘ هﺪﺷ ﮏﺸﺧ هﺪﺷ ﺖﻨﻤﮕ ﯽ
ﻐﺗ ﯿﯿ اﺮﺑ ﮓﻧر تﺪﺷ تاﺮ ي
ﺗ زا ماﺪﮐ ﺮﻫ ﯿ
ﺎﻫرﺎﻤ ي ﻬﺗ ﯿ ﻃ رد هﺪﺷ ﻪ ﯽ
4 1 زور ) ﻧﺎﻣز هزﺎﺑ ﺎﺑ ﯽ
3 هزور ( ﺳرﺮﺑ درﻮﻣ ﯽ
ﺖﻓﺮﮔ راﺮﻗ .
زا ماﺪﮐ ﺮﻫ زا ﺗ ﯿ
ﺎﻫرﺎﻤ ) 5 ﺗ ﯿ ﺮﻈﻧ درﻮﻣ رﺎﻤ (
رد 3
= ﺖﻈﻠﻏ ﺎﺑ pH 200ppm
ﻓ لﻮﻠﺤﻣ ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﻬﺗ ﻦ ﯿ و ﻞﺧاد رد و ﺪﺷ ﻪ ﯾ
لﺎ ﺎﻫ ي
ﺷ ﯿ ﻪﺸ ا ي ﺪﺷ ﻪﺘﺴﺑ ﻢﮑﺤﻣ صﻮﺼﺨﻣ .
وﯾ لﺎ رد ﺎﻫ ﯾ ﺤﻣ ﮏ ﯿ ﻼﻣﺎﮐ ﻂ
ﺎﻣد رد هﺪﺷ لﺮﺘﻨﮐ ي
37 ﺘﻧﺎﺳ ﻪﺟرد ﯽ
ﺮﮔ در رد دا ﯾ ﻒ ﺎﻫ ي ﻘﺘﺴﻣ ﯿ ﻢ
ﻪﻠﺻﺎﻓ ﺎﺑ 0 3 ﺘﻧﺎﺳ ﯽ رﻮﻧ ﻊﺒﻨﻣ زا ﺮﺘﻣ ي
رﻮﻃ ﻪﺑ ﺪﻧﺪﺷ هداد راﺮﻗ ي
ﻪﮐ
ﻪﻧﻮﻤﻧ ﻪﻤﻫ ضﺮﻌﻣ رد ﺎﻫ
7000 lux ﮔ راﺮﻗ رﻮﻧ ﯿ
ﺪﻧﺮ . ﺎﭘﯾ راﺪ ي
ﮓﻧر ﺳو ﻪﺑ ﻪﻧاد ﯿ ﻌﺗ ﻪﻠ ﯿﯿ ﺶﻫﺎﮐ ﺖﺒﺴﻧ ﻦ ﻬﺗ لﻮﻠﺤﻣ بﺬﺟ
ﯿ رد هﺪﺷ ﻪ
لﻮﻃ جﻮﻣ ﺰﮐﺎﻣ ﯾ ﻢﻤ بﺬﺟ ﻓ ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﻦ ) 620nm ( مﺎﺠﻧا ﺖﻓﺮﮔ .
ﻨﭽﻤﻫ ﯿ ﻦ ﻨﺤﻨﻣ ﯽ اﺮﺘﮑﭙﺳا ي بﺬﺟ ﺗﯿ ﺎﻫرﺎﻤ ي ﺮﻈﻧ درﻮﻣ ﻧﯿ
درﻮﻣ ﺰ
ﺳرﺮﺑ ﯽ راﺮﻗ ﺖﻓﺮﮔ . ﻐﺗ ﯿﯿ ﻃ رد ﮓﻧر تﺪﺷ تاﺮ ﯽ
هرود
اﯾ ﺳﺎﺑﻮﮑﻨ ﯿ ﺳو ﻪﺑ نﻮ ﯿ
ﺰﮐﺎﻣ بﺬﺟ ﻪﻠ ﯾ
ﻢﻤ هزاﺪﻧا ﺮﺘﻣﻮﺘﻓوﺮﺘﮑﭙﺳا ﺎﺑ
ﮔﯿ ﺮ ي ﺪﺷ ] 14 [.
2 - 4 - 2 - ﮔ هزاﺪﻧا ﯿﺮ ي ﻣ ﯿ ناﺰ
awو ﺖﺑﻮﻃر
اﺮﺑ ي ﮔ هزاﺪﻧا ﯿﺮ ي ﻣ ﯿ راﺬﮔ نوآ شور زا تارذ ﺖﺑﻮﻃر ناﺰ ي
رد
ﺎﻣد ي 105 رد ﺘﻧﺎﺳ ﻪﺟ ﯿ ﺪﺷ مﺎﺠﻧا داﺮﮕ .
ﮔ هزاﺪﻧا ﯿﺮ ي ﻟﺎﻌﻓ ﯿ ﺑآ ﺖ ﯽ
ﻣﯿ ﺳو ﻪﺑ ﺎﻫ لﻮﺴﭙﮐوﺮﮑ ﯿ
ﻫ ﻪﻠ ﯿ ﺮﺘﻣورﺪ novasina ﺪﺷ مﺎﺠﻧا
] 15 و 16 [.
.
2 - 4 - 3 - ژﻮﻟﻮﻓرﻮﻣ ي
ر ﯾ ﻂﺳﻮﺗ رﺎﺘﺧﺎﺳﺰ ﯾ
ﺎ
SEMاﺮﺑ ي ا ﯾ ﻣ زا رﺎﮐ ﻦ ﯿ
ﻧوﺮﺘﮑﻟا پﻮﮑﺳوﺮﮑ ﯽ
ﺸﺑور ﯽ
) (SEM )20
Oxford لﺪﻣ ، 360 - نﺎﺘﺴﻠﮕﻧا ﺖﺧﺎﺳ ،S (
هدﺎﻔﺘﺳا
ر ﺎﺗ ﺪﺷ ﯾ ﺑ رﺎﺘﺧﺎﺳﺰ ﯿ ﻧوﺮ ﯽ ﻣ ﯿ لﻮﺴﭙﮐوﺮﮑ زرادرﻮﻣ ﺎﻫ
ﯾﺑﺎ ﯽ ﺖﻓﺮﮔ راﺮﻗ
] 16 [.
2 - 4 - 4 - ﺴﻧﺎﺘﭘ و تارذ هزاﺪﻧا ﯿ
ﺎﺗز ﻞ
هزاﺪﻧا ﺮﻄﻗ ﻂﺳﻮﺘﻣ تارذ
ﮔ هزاﺪﻧا و 21
ﯿﺮ ي ﺴﻧﺎﺘﭘ ﯿ ﺎﺗز ﻞ ﮓﻧر22
ﻪﻧاد
ﻓﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﺮﭘ ﺺﺧﺎﺷ و هﺪﺷ راد ﺶﺷﻮﭘ ﻦ ﮔﺪﻨﮐا
ﯽ هدﺎﻔﺘﺳا ﺎﺑ رﻮﻧ
ﮔ هزاﺪﻧا صﻮﺼﺨﻣ هﺎﮕﺘﺳد زا ﯿﺮ
ي تارذ ) Malvern لﺪﻣ
2000 (
ﻌﺗ ﯿﯿ ﺪﺷ ﻦ ] 16 و 17 [.
2 - 5 - ﻟﺎﻧآ ﯿ رﺎﻣآ ﺰ ي
ﺰﺠﺗ ﯾ ﻠﺤﺗ و ﻪ ﯿ رﺎﻣآ ﻞ ي راﺰﻓا مﺮﻧ زا هدﺎﻔﺘﺳا ﺎﺑ ) SAS
ﻪﺨﺴﻧ 3 و 9 (
ﻟﺎﻧآ ترﻮﺼﺑ و ﯿ
راو ﺰ ﯾ ﺴﻧﺎ ﯿ ﺪﺷ مﺎﺠﻧا ﻪﻓﺮﻃ ﮏ .
ﺑ توﺎﻔﺗ ﯿ ﻣ ﻦ ﯿ ﮕﻧﺎ ﯿ ﻦ
ﺗ راﺰﻓا مﺮﻧ زا هدﺎﻔﺘﺳا ﺎﺑ ﺎﻫ ﮐﻮ
ﯽ ﻨﻌﻣ ﺢﻄﺳ رد ﯽ
راد ي ) 01 /0
<
(P
ﺎﻘﻣ ﯾ ﺪﺷ ﻪﺴ .
20. Scanning Electron Microscopy 21. particle size
22. zeta potential
3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ
3 - 1 - زرا ﯾﺑﺎ ﯽ ﺎﭘ ﯾ راﺪ ي ﻓ ﻪﻧاﺪﮕﻧر ﯿ
ﺳﻮﮑ ﯿﻧﺎ ﯿ ﻦ
ﺸﺷﺎﭘ هﺪﺷ ﮏﺸﺧ ﯽ
3 - 1 - 1 - زرا ﯾﺑﺎ ﯽ ﺎﭘ ﯾ راﺪ ي ﮓﻧر ﻓ ﻪﻧاد ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﮏﺸﺧ ﻦ
ﺸﺷﺎﭘ هﺪﺷ ﯽ
ﻞﮑﺷ سﺎﺳا ﺮﺑ 1
ﻐﺗ عﻮﻧ ﻪﺳ ﯿﯿ
ﺖﺳا هﺪﻫﺎﺸﻣ ﻞﺑﺎﻗ تاﺮ .
،لوا هوﺮﮔ
ﺎﻫ ﻪﻧﻮﻤﻧ ﯾ ﯽ اﺰﻓا ﺎﺑ ﻪﮐ ﺪﻨﺘﺴﻫ ﯾ
ﻣز ﺶ راﺪﻬﮕﻧ نﺎ ي ﭘ رﻮﻃ ﻪﺑ ، ﯿ و ﻪﺘﺳﻮ
اﺰﻓا بﺬﺟ ﺖﻓا ﺪﺻرد ﺪﻫﺎﺷ ﺖﺑﺎﺛ ﺖﻋﺮﺳ ﺎﺑ ﯾ
ﻣ ﺶ ﯽ ﯾ ﺪﺑﺎ . اﯾ ﻦ
ﺎﻫ ﻪﻧﻮﻤﻧ ﻞﻣﺎﺷ هوﺮﮔ ي
4 و 5 ) ﺎﻫ ﻪﻧﻮﻤﻧ ي اراد ي 25 ﺪﺻرد
ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﯾ
و ﻦ 75 ﺑﺮﻋ ﻎﻤﺻ ﺪﺻرد ﯽ
ﻧ و ﯿ وﺎﺣ ﻪﻧﻮﻤﻧ ﺰ ي
100
ﺑﺮﻋ ﻎﻤﺻ ﺪﺻرد ﯽ
ﮐﺮﺗ رد ﯿ د ﺐ ﯾ هراﻮ ( ﺪﻨﺘﺴﻫ . ﻞﻣﺎﺷ مود هوﺮﮔ
ﻪﻧﻮﻤﻧ 2 ) 75:25 ﺘﻟﺎﻣ زا ﺮﺘﺴﮐدﻮ ﯾ ﻦ / ﺑﺮﻋ ﻎﻤﺻ ﯽ ( ﻃ ﻪﮐ ﺖﺳا ﯽ
زور
راﺪﻬﮕﻧ لوا ي
اﺰﻓا ، ﯾ ﺪﺷ ﺎﺘﺒﺴﻧ ﺶ ﯾ
نﺎﺸﻧ ار بﺬﺟ ﺖﻓا ﺪﺻرد ﺪ
ﻣﯿ ﻟو ﺪﻫﺪ ﯽ راﺪﻬﮕﻧ نﺎﻣز ﻪﻣادا رد ي
ﻟو ﺖﺑﺎﺛ ﺖﻋﺮﺳ ﺎﺑ ﯽ
ﺮﺘﻤﮐ ي
ﺎﻘﻣ رد ﯾ ﺎﺳ ﺎﺑ ﻪﺴ ﯾ ﭘ ﺖﻓا بﺬﺟ ،ﺎﻫ ﻪﻧﻮﻤﻧ ﺮ ﯿ
ﺖﺳا هدﺮﮐ اﺪ .
هوﺮﮔ
ﻞﻣﺎﺷ مﻮﺳ 1
و 3 ) 100:0 ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ زا ﯾ
ﻦ / ﺑﺮﻋ ﻎﻤﺻ ﯽ و 50:50
ا ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ز ﯾ
ﻦ / ﺑﺮﻋ ﻎﻤﺻ ﯽ ( ﻪﻧﻮﻤﻧ ﺎﻫ ﯾ ﯽ ﻃ ﻪﮐ ﺪﻨﺘﺴﻫ ﯽ
ﺪﻨﭼ
راﺪﻬﮕﻧ لوا زور ي
اﺰﻓا بﺬﺟ ﺖﻓا ﺪﺻرد ،ﺖﺑﺎﺛ ﺖﻋﺮﺳ ﺎﺑ ﯾ
ﺶ
ﯾ ﺎﭘ ﻪﻠﺣﺮﻣ دراو ﺲﭙﺳ و ﻪﺘﻓﺎ ﯾ
ﺖﺑﺎﺛ ﺎﺘﺒﺴﻧ ﻪﻧﻮﻤﻧ بﺬﺟ و هﺪﺷ راﺪ
ﻗﺎﺑ ﯽ ﺖﺳا هﺪﻧﺎﻣ .
Fig 1 Decreased pigment uptake in dry spray samples during shelf life
ا ﺮﺑ ﯾ ﻣ رﺎﻈﺘﻧا ،سﺎﺳا ﻦ ﯽ
ا دور ﯾ ﺑ ﺎﻫ ﻪﻧﻮﻤﻧ ﻦ ﯿ
ﺮﺘﺸ ﯾ رد ار تﺎﺒﺛ ﻦ
ﺎﻬﻧ لﻮﺼﺤﻣ ﯾ
ﯽ ﻃ ﯽ راﺪﻬﮕﻧ هرود ي
ﺪﻨﺷﺎﺑ ﻪﺘﺷاد .
ﺪﺻرد ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ
ﻪﻧﻮﻤﻧ رد ﺮﺘﻤﮐ بﺬﺟ ﺖﻓا 1
) وﺎﺣ ي 100 ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﺪﺻرد ﯾ
ﻦ (
اﯾ ﻣ ﻪﻧﻮﻤﻧ ﻦ ﯽ
ﺰﮔ ﺪﻧاﻮﺗ ﯾ اﺮﺑ ﺐﺳﺎﻨﻣ ﻪﻨ ي
لﻮﺼﺤﻣ رد دﺮﺑرﺎﮐ
ﺳﻻﻮﻣﺮﻓ ﯿ ﺷﻮﻧ نﻮ ﯿ ﻧﺪ ﯽ ﺪﺷﺎﺑ . لوﺪﺟ 2 ﻟﺎﻧآ ﯿ راو ﺰ ﯾ ﺎﻘﻣ و ﺲﻧﺎ ﯾ
ﻪﺴ ﻣﯿ
ﮕﻧﺎ ﯿ زا ﺲﭘ ار بﺬﺟ ﺖﻓا ﺪﺻرد ﻦ 14
راﺪﻬﮕﻧ زور ي
ﺎﺘﻧ ﯾ ﺞ
ﻣ نﺎﺸﻧ ﯽ ﺑ ﻪﮐ ﺪﻫد ﯿ
ﺮﺘﺸ ﯾ ﺎﭘ و ﺖﻣوﺎﻘﻣ ﻦ ﯾ
راﺪ ي اﺮﺷ ﺖﺤﺗ ﯾ
ﻂ
راﺪﻬﮕﻧ ي ﺎﻫ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ ي
1 و 3 زا ﺲﭘ ﻪﮐ ﺖﺳا 14
زور
راﺪﻬﮕﻧ ي ﺎﻬﻨﺗ 3 / 12 ﻟوا بﺬﺟ زا ﺪﺻرد ﯿ
ﺶﻫﺎﮐ ﻪﻧﻮﻤﻧ ﻪ ﯾ
ﻪﺘﻓﺎ
ﺖﺳا . اﺮﺑﺎﻨﺑ ﯾ ﺎﺘﻧ ﻦ ﯾ ﻣ نﺎﺸﻧ ﺞ ﯽ ﻪﻧﻮﻤﻧ ﻪﮐ ﺪﻨﻫد 1
) اراد ي 100 ﺪﺻرد
ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﯾ
ﻦ ( ﺮﺘﻤﮐ ﯾ ﮓﻧر بﺬﺟ ﺖﻓا ﻦ نﺎﻣز لﻮﻃ رد ار ﻪﻧاد
ﺖﺷاد . Table 2 Analysis of variance mean percentage
reduction rate of adsorption reduction after 14 days of storage
Percentage of absorption drop Sample
12.3a
1
21.105c
2
14.5ab
3
48.5b
4
74.1a
5
Different lowercase letters in each column indicate a ) 0/01
≤ p ( significant difference between the data
ي وﺎﺣ ﻦ ﯿ ﯿﻧﺎ ﺳﻮﮑ ﯿ ﻓ ﻪﻧاﺪﮕﻧر a
wو ﺖﺑﻮﻃر - 2 - 3 ﮐﺮﺗ ﯿ ﭘﻮﮐ تﺎﺒ ﯿ
ﮕ هﺪﻨﻨﮐ ﺖﻨﻤ رد
ﺎﻫ pH ي ﻒﻠﺘﺨﻣ
د هدﺎﻣ عﻮﻧ ﯾ
ﺎﻬﻧ ﺖﺑﻮﻃر ﺮﺑ هراﻮ ﯾ
ﯽ ﻪﻧاﺪﮕﻧر ﺎﻫ ي ﺛﺎﺗ هﺪﺷ ردﻮﭘ ﯿ
ﺮ
ﻣ ﯽ دراﺬﮔ . ﺎﺘﻧ ﯾ ﻣ نﺎﺸﻧ ﺞ ﯽ ﻪﻧﻮﻤﻧ رد ﺖﺑﻮﻃر ﻪﮐ ﺪﻫد ﺎﻫ
ي هﺪﺷ ردﻮﭘ
ﺑﺮﻋ ﻎﻤﺻ ﺎﺑ ﯽ
ﺑ ﯿ ا ﻪﺑ ﺖﺳا ﺮﺘﺸ ﯾ
ﻟد ﻦ ﯿ ﺑﺮﻋ ﻎﻤﺻ ﻪﮐ ﻞ ﯽ
اراد ي
ﺪﻨﭼ ﯾ ﻠﭘوﺮﺘﻫ ءﺰﺟ ﻦ ﯽ
رﺎﮐﺎﺳ ﯾ اراد و هدﻮﺑ ﺐﻌﺸﻨﻣ رﺎﺘﺧﺎﺳ ﺎﺑ ﺪ ي
هوﺮﮔ ﺎﻫ ي ﻣ ﺖﺳود بآ ﯽ
ﻣ ﺚﻋﺎﺑ ﻪﮐ ﺪﺷﺎﺑ ﯽ
لﻮﮑﻟﻮﻣ ﻪﺑ دﻮﺷ ﺎﻫ
ي
لﻮﮑﻟﻮﻣ جوﺮﺧ زا و هﺪﺷ ﻞﺼﺘﻣ بآ ﺎﻫ
ي ﮔﻮﻠﺟ بآ ﯿﺮ
ي
ﻣ ﯽ ﺪﻨﮐ ] 18 [.
) aw ( Moisture values and water activity 3
Table
in sprayed phycocyanin pigment treatments
aw
Moisture Sample
75a
4.4a 1
71b
3.9ab 2
68c
3.6b 3
68c
4.2a 4
75a
4.3a 5
Different lowercase letters in each column indicate a ) 0/01
≤ p ( significant difference between the data
ﻨﭽﻤﻫ ﯿ ﺎﺘﻧ ﻦ ﯾ ﻣ نﺎﺸﻧ ﺞ ﯽ د هدﺎﻣ عﻮﻧ ﻪﮐ ﺪﻨﻫد ﯾ
ﺻﻮﺼﺧ ﺮﺑ هراﻮ ﯿ
تﺎ
ﻓﯿ ﺰﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎﯾ ﯽ ﻣ ﯿ لﻮﺴﭙﮐوﺮﮑ ﺎﻫ
ي ﻟﻮﺗ ﯿ ﺛﺎﺗ هﺪﺷ ﺪ ﯿ ﻣ ﺮ ﯽ دراﺬﮔ ] 19 [ .
ﻣﯿ ﻣ ﺖﺑﻮﻃر ناﺰ ﯿ
ﮑ لﻮﺴﭙﮐوﺮ ﺎﻫ ي ﻬﺗ ﯿ ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﺎﺑ هﺪﺷ ﻪ ﯾ
و ﻦ
ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ طﻮﻠﺨﻣ ﯾ
ﺑﺮﻋ ﻎﻤﺻ و ﻦ ﯽ
ﺗﺮﺗ ﻪﺑ ﯿ ﺐ 4/
4 و 2/
5 ﺪﺻرد
ﻣ ﯽ ﺪﺷﺎﺑ .ا ﯾ ﻣ توﺎﻔﺗ ﻦ ﯽ
ﻟد ﻪﺑ ﺪﻧاﻮﺗ ﯿ
هوﺮﮔ داﺪﻌﺗ ﻞ ﺎﻫ
ي ﭘ ﯿ هﺪﻨﻫد ﺪﻧﻮ
لﻮﮑﻟﻮﻣ رد بآ ﺎﻫ
ي ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﯾ
ﺑﺮﻋ ﻎﻤﺻ و ﻦ ﯽ
ﺚﻋﺎﺑ ﻪﮐ ﺪﺷﺎﺑ
ﻣ رد توﺎﻔﺗ ﯿ
ﻪﻧﻮﻤﻧ ﺖﺑﻮﻃر ناﺰ ﺎﻫ
ي ﻟﻮﺗ ﯿ ردﻮﭘ هﺪﺷ ﺪ ﻣ هﺪﺷ
ﯽ دﻮﺷ .
3 - 3 - ژﻮﻟﻮﻓرﻮﻣ ي
ﻪﻧﻮﻤﻧ ﺎﻫ ي ﮓﻧر راد ﺶﺷﻮﭘ ﻪﻧاد
ﺮﭙﺳا هﺪﺷ ي
ارد ﯾ هﺪﺷ ﺮ
ﺎﻘﻣ ﯾ ﺎﺘﻧ ﻪﺴ ﯾ ﻣ نﺎﺸﻧ ﺞ ﯽ
د هدﺎﻣ عﻮﻧ ﻪﮐ ﺪﻫد ﯾ
نﺎﻤﺘﺧﺎﺳ ﺮﺑ هراﻮ
ﻓﯿ ﺰﯾ ﮑ ﯽ ﻣ ﯿ لﻮﺴﭙﮐوﺮﮑ ﺛﺎﺗ ﺎﻫ
ﯿ ﻣ ﺮ ﯽ دراﺬﮔ . رﻮﻃ ﻪﺑ ي ﻪﻧﻮﻤﻧ ﻪﮐ ﺎﻫ ي
اراد ي ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﯾ
وﺮﮐ ﻦ ي اراد و ﺪﻨﺘﺴﻫ ﻞﮑﺷ ي
فﺎﺻ ﺢﻄﺳ ﺮﺗ
ي
ﭼ و هدﻮﺑ ﯿ ﭼو ﻦ ﺮﺘﻤﮐ كوﺮ ي
ﻣ ﻪﺑ ﺖﺒﺴﻧ ﯿ
لﻮﺴﭙﮐوﺮﮑ ﺎﻫ
ي ﻪﺘﺧﺎﺳ
ﺑﺮﻋ ﻎﻤﺻ زا هﺪﺷ ﯽ
ﺪﻨﺘﺷاد . ﻣﯿ لﻮﺴﭙﮐوﺮﮑ ﺎﻫ
ي ﻬﺗ ﯿ طﻮﻠﺨﻣ ﺎﺑ هﺪﺷ ﻪ
ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﯾ
ﺑﺮﻋ ﻎﻤﺻ و ﻦ ﯽ
اراد ي ﺎﻣا ﺪﻨﺘﺴﻫ فﺎﺻ ﺢﻄﺳ
ﯾ ﻤﻧ ﺖﺧاﻮﻨﮑ ﯽ
اراد و ،ﺪﻨﺷﺎﺑ ي
ﮕﺘﻓروﺮﻓ و ﻢﮐاﺮﺗ ﻞﻗاﺪﺣ ﯽ
رد ﻣ ﺢﻄﺳ
ﯽ ﺪﻨﺷﺎﺑ . اراد ي ﺑ جﺮﻓ و ﻞﻠﺧ ﯿ
ﺮﺘﺸ ي هزاﺪﻧا و ﺪﻨﺘﺴﻫ
ﺮﺘﮔرﺰﺑ زﻮﺗ و ﯾ ﺮﺘﻬﺑ ﻊ ي ﺪﻧراد . ﻨﭽﻤﻫ ﯿ ﻦ Hojjati ) (2011 نﺎﺸﻧ
ﻣ ﻪﮐ داد ﯿ لﻮﺴﭙﮐوﺮﮑ ﺎﻫ
ي ﺑﺮﻋ ﻎﻤﺻ ﺎﺑ هﺪﺷ ﻪﺘﺧﺎﺳ ﯽ
اراد ي ﺢﻄﺳ
ﻪﻧاﺪﻧد ﺪﻨﺘﺴﻫ راد .
اﯾ ﻣ ﻦ ﯿ لﻮﺴﭙﮐوﺮﮑ ﺮﻘﺗ ﺎﻫ
ﯾ وﺮﮐ ﺎﺒ ي و هدﻮﺑ ﻞﮑﺷ
كﺮﺗ فﺎﮑﺷ و ﺎﻫ ﺎﻫ
ي ﺋﺰﺟ ﯽ د ﺎﻬﻧآ ﺢﻄﺳ رد ﯾ
ﻣ هﺪ ﯽ دﻮﺷ . رﺎﺘﺧﺎﺳ
ﻣﯿ لﻮﺴﭙﮐوﺮﮑ ﻪﻧﻮﻤﻧ ﻪﮐ داد نﺎﺸﻧ ﺎﻫ
ﺎﻫ ي ﻬﺗ ﯿﻪ ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﺎﺑ هﺪﺷ ﯾ
ﻦ
ﺖﺷرد تارذ هزاﺪﻧا ﺮﺗ
ي ﺪﻧراد ] 15 [.
تﺎﯿﺻﻮﺼﺧ ﻞﮑﺷ
ﯽﻬﺑﺎﺸﻣ
ﻂﺳﻮﺗ Santana نارﺎﮑﻤﻫ و
) ( 2016 ﺖﻓﺎﯾ ﺪﺷ ﻪﮐ ﯽﻧﺎﺷﻮﭘﺰﯾر
ﭗﻟﺎﭘ هﻮﯿﻣ ارارﺎﺳﻮﺟ هداد مﺎﺠﻧا ﺪﻧدﻮﺑ
] 20 [ . )Pang (2014 نﺎﺸﻧ
ﻪﮐ داد ﺶﯾاﺰﻓا ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﺖﻈﻠﻏ رد ﯾ
ﺮﺠﻨﻣ ﻦ ﻪﺑ ﺪﯿﻟﻮﺗ تارذ ﺎﺑ
ﺢﻄﺳ فﺎﺻ ﺮﺗ و ﮑﺷ ﻞ ﺎﻫ ي ﯾ ﯽﻣ ﺖﺧاﻮﻨﮑ دﻮﺷ
] 21 [ .
Fig2 Microstructure of microcapsules with 2000x magnification in order of samples, samples 1, 2, 3, 4 and 5, respectively.
3 - 4 - هزاﺪﻧا ﮔﯿ ﺮ ي هدزﺎﺑ ر ﯾ ﻧﺎﺷﻮﭘﺰ ﯽ
ﺞﯾﺎﺘﻧ لوﺪﺟ 4 ﺪﺻرد هدزﺎﺑ ﺪﯿﻟﻮﺗ ردﻮﭘ نﺎﺸﻧ ﯽﻣ ﺪﻫد رد ﻪﮐ
ﻪﺴﯾﺎﻘﻣ ﻦﯿﺑ
،ﻦﯾﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﯽﺑﺮﻋ ﻎﻤﺻ
و ﺐﯿﮐﺮﺗ
،ﺎﻬﻧآ هدزﺎﺑ
يﺮﺗﻻﺎﺑ ﺎﺑ راﺪﻘﻣ ﻦﯾﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﺎﺑ
ﺖﺒﺴﻧ ﺖﻈﻠﻏ ﻪﺑ
ﺮﮕﯾد لﻮﺴﭙﮐ ﺎﻫ
ﻪﺘﺷاد ﺖﺳا ) 01 /0
<
(.P Table 4 Microcoating efficiency in spray dried
phycocyanin pigment Microcoating efficiency Sample
79a 1
75b 2
70c 3
68cd 4
65d 5
Different lowercase letters in each column indicate a ) 0/01
≤ p ( significant difference between the data
ﻦﯾا ﻦﮑﻤﻣ ﺖﺳا ﯿﻣ ﻞﯿﻟد ﻪﺑ ناﺰ نﺪﺷ ﮏﺸﺧ ﺮﺗﻻﺎﺑ
ﻦﯾﺮﺘﺴﮐدﻮﺘﻟﺎﻣ و
ﻞﯿﮑﺸﺗ ﻪﺘﺳﻮﭘ ﻪﮐ ﺪﺷﺎﺑ ﻊﯾﺮﺳ ﺮﺠﻨﻣ
ﻪﺑ يراﺪﻬﮕﻧ ﺮﺘﺸﯿﺑ لﻮﻨﻓ ﯽﻠﭘ ﺎﻫ
ﺰﯿﻧ ﯽﻣ دﻮﺷ . ﻢﻫ ﻦﯾﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﻦﯿﻨﭼ ﺐﺒﺳ
ﺶﻫﺎﮐ ﯽﮔﺪﻨﺒﺴﭼ ردﻮﭘ
هﺪﺷ رد ﻪﮐ
،ﻪﺠﯿﺘﻧ ﺪﯿﻟﻮﺗ ردﻮﭘ رد لﻮﻃ يﺮﭙﺳا ندﺮﮐ ﺶﯾاﺰﻓا
ﯽﻣ ﺪﺑﺎﯾ . ﺖﺳد زا نداد يﺪﺻرد زا داﻮﻣ رد ﮏﯾ ﺘﺴﯿﺳ ﻢ ﻦﮐ ﮏﺸﺧ
ﻞﯿﻟد ﻪﺑﺮﺘﺸﯿﺑ ﯽﺸﺷﺎﭘ لﺎﺼﺗا
تاﺮﻄﻗ و ردﻮﭘ ﻪﺑ هراﻮﯾد هﺎﮕﺘﺳد
ﯽﻣ يﺮﭙﺳا ﺪﺷﺎﺑ
. ] 22 [.
ﺮﻈﻧ ﻪﺑ ﯽﻣ ﺪﺳر ﯽﺑﺮﻋ ﻎﻤﺻ ﻞﯿﻟد ﻪﺑ
يوﺮﻧاﺮﮔ ﻻﺎﺑ دﺎﺠﯾا و
،ﯽﮔﺪﻨﺒﺴﭼ تاﺮﻄﻗ
و ردﻮﭘ ﺶﯿﺑ يﺮﺗ ار ﻪﺑ
هراﻮﯾد ﮏﺸﺧ ﻪﻈﻔﺤﻣ ﻦﮐ
ﻞﺼﺘﻣ هدﺮﮐ و ﺐﺒﺳ ﺶﻫﺎﮐ هدزﺎﺑ ﺪﯿﻟﻮﺗ
ﯽﻣ دﻮﺷ ] 23 [.
ﯽﻬﺑﺎﺸﻣ ﺞﯾﺎﺘﻧ ﻂﺳﻮﺗ
Torres و نارﺎﮑﻤﻫ ) ( 2016
رد ﯽﺳرﺮﺑ ﺮﯿﺛًﺎﺗ ﻂﯾاﺮﺷ ﮏﺸﺧ ندﺮﮐ ﯽﺸﺷﺎﭘ رد ﻪﯿﻬﺗ لﻮﺴﭙﮐﺰﯾر
گﺮﺑ
،ﻮﺑ Akbas نارﺎﮑﻤﻫ و )
(2017 رد ﯽﺳرﺮﺑ ﺪﻨﯾاﺮﻓ
ﯽﻧﺎﺷﻮﭘﺰﯾر هرﺎﺼﻋ
مﺪﻨﮔ و Tolun و نارﺎﮑﻤﻫ ) (2016 رد ﯽﺳرﺮﺑ
ﯽﻧﺎﺷﻮﭘﺰﯾر هرﺎﺼﻋ
،رﻮﮕﻧا ﻪﺑ ﺖﺳد ﺪﻣآ ] 24 [.
3 - 5 - زرا ﯾﺑﺎ ﯽ تارذ هزاﺪﻧا )
particle size (
و
ﮔﺪﻨﮐاﺮﭘ ﺺﺧﺎﺷ ﯽ
) ( PDI
ﺎﺘﻧ ﯾ ﺞ ) لوﺪﺟ 5 ( نﺎﺸﻧ ﻣ ﯽ ﺪﻫد ﻪﮐ عﻮﻧ و ﺖﻈﻠﻏ د هدﺎﻣ ﯾ هراﻮ ﻪﺑ
رﻮﻃ ﻨﻌﻣ ﯽ يراد هزاﺪﻧا و ﺢﻄﺳ صﻮﺼﺨﻣ يﺎﻫردﻮﭘ
ﻞﺻﺎﺣ ار
ﺖﺤﺗ ﺛﺄﺗ ﯿﺮ راﺮﻗ ﻣ ﯽ ﺪﻫد ) 01 /0
<
.(p هزاﺪﻧا ﮔﯿ تارذ يﺮ
ﻣﯿ ﺴﺑ لﻮﺴﭙﮐوﺮﮑ ﯿ
ز ،ﺖﺳا ﻢﻬﻣ رﺎ ﯾ
ا اﺮ ﯾ داﻮﻣ ﺖﻓﺎﺑ ﺮﺑ تارذ ﻦ
اﺬﻏ ﯾ ﯽ ﻪﺑ ﻪﮐ ﻣ ﻪﻓﺎﺿا نآ ﯽ
ﺛﺄﺗ ،ﺪﻧﻮﺷ ﯿ ﻣ ﺮ ﯽ دراﺬﮔ . ﺎﺘﻧ ﯾ تﺎﻌﻟﺎﻄﻣ ﺞ
رﻮﭙﻧﺎﺒﻌﺷ )
1397 ( ﻣ نﺎﺸﻧ ﯽ د داﻮﻣ ﻪﮐ ﺪﻫد ﯾ
ﻨﮑﺗ و هراﻮ ﯿ
ﮏ
رﯾ ﻧﺎﺷﻮﭘﺰ ﯽ ﻪﺑ ود ﺮﻫ ﻨﻌﻣ رﻮﻃ
ﯽ ﻪﺑ و ﻞﮑﺷ ،هزاﺪﻧا يور يراد رﻮﻃ
ﻠﮐ ﯽ ﻣ رﺎﺘﺧﺎﺳ ﯿ لﻮﺴﭙﮐوﺮﮑ ﺖﺳا راﺬﮔﺮﺛا ﺎﻫ
] 25 [.
Table 5 particle size and PDI index in sprayed phycocyanin samples PDI
particle size (nm) Sample
0.383925±0.173771b 50.5b
1
1.328226±0.516754a 71.1a
2
0.377451±0.258781bc 42.3c
3
0.345302±0.055621c 45.2cd
4
0.327598±0.034896d 41.3d
5
) 0/01
≤ p ( Different lowercase letters in each column indicate a significant difference between the data
هزاﺪﻧا تارذ رد ﻣ ﯿ لﻮﺴﭙﮐوﺮﮑ ﺎﺑ
ﺖﺒﺴﻧ يﺎﻫ توﺎﻔﺘﻣ رد تﺎﺒﯿﮐﺮﺗ
دﯾ ﺑ هراﻮ ﯿ ﻦ 3/
41 ﺎﺗ 1/
71 ﺮﺘﻣﻮﻧﺎﻧ ﺮﯿﻐﺘﻣ ﺖﺳا ) 01 /0
<
.(p ﺎﺑ ﻪﺟﻮﺗ
ﻪﺑ ﯽﻨﺤﻨﻣ ﻊﯾزﻮﺗ ﺪﻧا هزا
،تارذ لﻮﺴﭙﮐ يﺎﻫ ﻪﯿﻬﺗ هﺪﺷ ﺎﺑ ﺗﯿ ﺎﻫرﺎﻤ ي
ﻒﻠﺘﺨﻣ ) ﺰﺠﺑ 3 و 4 ( ﮏﺗ ﻪﻠﻗ يا هدﻮﺑ ﻪﮐ نﺎﺸﻧ هﺪﻨﻫد ﺖﺧاﻮﻨﮑﯾ
ﻊﯾزﻮﺗ ندﻮﺑ هزاﺪﻧا
تارذ ﯽﻣ ﺪﺷﺎﺑ . ﯽﮔﺪﯿﺷﺎﭘ ﺲﺑ ﺺﺧﺎﺸﻨﯿﻨﭽﻤﻫ
رد ﻣ ﯿ لﻮﺴﭙﮐوﺮﮑ ﺑ ﯿ
ﻦ 327598 /0 ﺎﺗ 328262 /1 ﺮﯿﻐﺘﻣ ﺖﺳا ﻪﮐ
نﺎﺸﻧ هﺪﻨﻫد ندﻮﺑ ﻦﮕﻤﻫ و تارذ ﺐﺳﺎﻨﻣ ﯽﮔﺪﻨﮐاﺮﭘ هزاﺪﻧا
تارذ
) ﻪﻧﻮﻤﻧ رد ﺰﺠﺑ ﻪﺘﺒﻟا 2
( ﯽﻣ ﺪﺷﺎﺑ .
ﺖﻈﻠﻏ ﺎﻫ ي ﺑ ﯿ ﺮﺘﺸ ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﯾ
ﻦ ﻧﯿ ﺰ ﺮﺠﻨﻣ ﻪﺑ ﻟﻮﺗ ﯿ ﺪ تارذ ﺮﺘﮔرﺰﺑ
ﻣ ﯽ دﻮﺷ . و ﻪﺑ ﺖﺳا ﻦﮑﻤﻣ ﻪﮐ ﯾ
زﻮﮑﺴ ﯾ دورو كارﻮﺧ ﻪﺘ ي
ﻪﺑ
ﮏﺸﺧ اﺰﻓا ﺎﺑ ﻪﮐ ﺪﺷﺎﺑ طﻮﺑﺮﻣ ﻦﮐ ﯾ
ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﺖﻈﻠﻏ ﺶ ﯾ
ﻪﺑ ﻦ رﻮﻃ
رﺎﮕﻟ ﯾ ﻤﺘ ﯽ اﺰﻓا ﯾ ﻣ ﺶ ﯽ ﯾ ﺪﺑﺎ . ﺎﺑ ﻪﺟﻮﺗ ﻪﺑ ﺮﻈﻧ Renata ) (،2008
زاﺪﻧا ﻂﺳﻮﺘﻣ ه تاﺮﻄﻗ
ﺎﻣ ﯾ ﻊ ار ﻪﺑ ﻘﺘﺴﻣ رﻮﻃ ﯿ ﻢ ﺎﺑ و ﯾ زﻮﮑﺴ ﯾ ﻪﺘ ﺎﻣ ﯾ ﻊ
رد هﺎﮕﺘﺳد ﻪﮐ ﺮﺻﺎﻨﻋ ي ار ﻪﺑ تارذ ر ﯾﺰ ﺪﺒﺗ ﯾ ﻞ ﻣ ﯽ ﺪﻨﮐ ﻼﺜﻣ ﺎﻤﺗ ﯾ رﺰ
ﺖﻋﺮﺳ رد ﺖﺑﺎﺛ
توﺎﻔﺘﻣ ﺖﺳا ] 26 [ ﺎﺘﻧ. ﯾ ﻘﺤﺗ ﺞ ﯿ ﻖ Swetank و
نارﺎﮑﻤﻫ ) (2015 ﻣ نﺎﺸﻧ ﯽ د داﻮﻣ ﺪﻫد ﯾ
ﻨﮑﺗ و هراﻮ ﯿ
ر ﮏ ﯾ ﻧﺎﺷﻮﭘﺰ ﯽ
ﻪﺑ ود ﺮﻫ ﻨﻌﻣ رﻮﻃ ﯽ هزاﺪﻧا يور يراد ﻪﺑ و ﻞﮑﺷ ،
ﻠﮐ رﻮﻃ ﯽ رﺎﺘﺧﺎﺳ
ﻣﯿ لﻮﺴﭙﮐوﺮﮑ ﺖﺳا راﺬﮔﺮﺛا ﺎﻫ
] 27 .[
4 - ﺘﻧ ﯿ ﮔ ﻪﺠ ﯿﺮ ي
ﻓ ﻪﻧاﺪﮕﻧر ﯿ ﺳﻮﮑ ﯿﻧﺎ ﯿ ﻟد ﻪﺑ ﻦ ﯿ ﻫﺎﻣ ﻞ ﯿ ﺌﺗوﺮﭘ ﺖ ﯿﻨ ﯽ و ﺎﻣد ﻪﺑ نآ
ﻣ سﺎﺴﺣpH ﯽ ﺪﺷﺎﺑ . ﻪﺑ ﺮﻈﻧ درﻮﻣ ﻪﻧاﺪﮕﻧر ﺮﺿﺎﺣ ﻪﻌﻟﺎﻄﻣ رد اﺬﻟ
ﮏﺸﺧ شور ﺸﺷﺎﭘ ﻦﮐ
ﯽ زﺎﺳ موﺎﻘﻣ ي
ﺪﺷ . ﮐﺮﺗ ﯿ ﻔﻠﺘﺨﻣ تﺎﺒ ﯽ
اﺮﺑ ي
ﻫد ﺶﺷﻮﭘ ﯽ
ﮓﻧر رﺎﮑﺑ ﻪﻧاد ﺪﻧﺪﺷ ﻪﺘﻓﺮﮔ
. ﻘﺤﺗ رد ﯿ زا ﺮﺿﺎﺣ ﻖ
ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﯾ
ﺑﺮﻋ ﻎﻤﺻ و ﻦ ﯽ
ﺖﺒﺴﻧ رد ﺎﻫ
ي ﺖﻬﺟ ﻒﻠﺘﺨﻣ
ﺶﺷﻮﭘ ﻫد ﯽ ا ﯾ ﮏﺸﺧ زا هدﺎﻔﺘﺳا ﺎﺑ ﻪﻧاﺪﮕﻧر ﻦ ﺸﺷﺎﭘ ﻦﮐ
ﯽ هدﺎﻔﺘﺳا
ﺪﻧﺪﺷ . ﺎﺘﻧ ﯾ ﺶﺷﻮﭘ ﻪﻧاﺪﮕﻧر ﻪﮐ داد نﺎﺸﻧ ﺞ ﻫد
ﯽ ﺖﺒﺴﻧ ﺎﺑ هﺪﺷ ﺎﻫ
ي
ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﺮﺗﻻﺎﺑ ﯾ
اراد ﻦ ي ﺑ ﯿ ﺮﺘﺸ ﯾ ﻣ ﻦ ﯿ و رﻮﻧ ﺮﺑاﺮﺑ رد ﺖﻣوﺎﻘﻣ ناﺰ
ﺎﻣد ي ﻣ ﺤ ﯿ ﻣ ﻂ ﯽ ﺪﻨﺷﺎﺑ . ﻨﭽﻤﻫ ﯿ ﻪﻧاﺪﮕﻧر ﻦ ﺎﻫ
ي ﺶﺷﻮﭘ ﻫد ﯽ ﺎﺑ هﺪﺷ
ﺖﺒﺴﻧ ﺎﻫ ي ﺮﺘﺴﮐدﻮﺘﻟﺎﻣ ﺮﺗﻻﺎﺑ ﯾ
ﺖﺷرد تارذ هزاﺪﻧا ﻦ ﺮﺗ
ي ﺪﻧراد .
5 - ﺪﻘﺗ ﯾ ﺮﮑﺸﺗ و ﺮ
ﻮﻧ ﯾ ا نﺎﮔﺪﻨﺴ ﯾ
روﺎﻨﻓ و ﺶﻫوﮋﭘ ﺖﻧوﺎﻌﻣ زا ﻪﻟﺎﻘﻣ ﻦ ي
دﺎﻬﺟ
ﻫﺎﮕﺸﻧاد ﯽ ﻫﺎﮕﺸﻧاددﺎﻬﺟ نﺎﻣزﺎﺳ و ﯽ
ﻮﺿر نﺎﺳاﺮﺧ ي
ﺖﺑﺎﺑ
ﺎﻤﺣ ﯾ دﺎﻣ ﺖ ي زا اﯾ ﻘﺤﺗ ﻦ ﯿ ﺪﻘﺗ ﻖ ﯾ ﮑﺸﺗ و ﺮ ﻣ ﺮ ﯽ ﺎﻤﻧ ﯾ ﺪﻨ .
6 - ﻊﺑﺎﻨﻣ
[1] Zhang, S., Zhang, Z., Dadmohammadi, Y., Li, Y., Jaiswal, A., Abbaspourrad, A. 2020.
Whey protein improves the stability of C- phycocyanin in acidified conditions during light storage, Journal of foodchem, doi:10.1016, 128642.
[2] Hadiyanto, H., Christwardana, M., Sutanto, H., Suzery, M., Amelia, D., Febrina Aritonang, R. 2018. Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from Spirulina sp, Journal of
Food Bioscience, 22: 85–
90.doi:10.1016/j.fbio.2018.01.007
[3] Rahman, D.Y., Sarian, F.D., Van Wijk, A., Martinez-Garcia, M., Van der Maarel, M. J. E.
C. 2016. Thermostable phycocyanin from the red microalga Cyanidioschyzon merolae, a new natural blue food colorant, Journal of Appl Phycol, 29: 1233–1239.doi: 10.1007/s10811- 016-1007-0.
[4] Chaiklahan, R., Chirasuwan, N., Bunnag, B.
2012a. Stability of phycocyanin extracted from Spirulina sp: Influence of temperature, pH and preservatives, Journal of Process
Biochemistry, 47: 659–664.
doi:10.1016/j.procbio.01.010
[5] Ansari, M and Hojjati MR. 2018.
Optimization of extraction and microencapsulation of anthocyanin pigments extracted from red onion peel and red cabbage.
Journal of food research, 28, 1. 73-91
[6] Martelli, G., Folli, C., Visai, L., Daglia, M., Ferrari, D. 2014. Thermal stability improvement of blue colorant C-Phycocyanin from Spirulina platensis for food industry applications, Journal of Process Biochemistry,
49: 154–159. doi:
10.1016/j.procbio.2013.10.008.
[7] Ming, H, Gustavo, C., Luis, M. 2020.Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction
Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability.
Journal of Foods 9(5):655. doi:
10.3390/foods9050655.
[8] Farhadi Chitgar, M., Aalami, M., Kadkhodaee, R., Maghsoudlou, Y., Milani, E.
2018. Effect of thermosonication and thermal treatments on phytochemical stability of barberry juice copigmented with ferulic acid and licorice extract, Journal of Innovative Food Science & Emerging Technologies, 50:
102-111.doi:10.1016/j.ifset.2018.09.004.
[9] Heras-Roger, J., Alonso-Alonso, O., Gallo- Montesdeoca, A., Díaz-Romero, C., Darias- Martín, J. 2016. Influence of copigmentation and phenolic composition on wine color.
Journal of Food Sci Technol, 53(6):2540- 7.doi.:10.1007/s13197-016-2210-3.
[10] Kamali A, Sharayei P, Niazmand R, Eynafshar S. Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying. Quarterly journal of research and innovation in food science and technology. 2012, 1, 4, 241- 254.doi.:10.22101/jrifst.2013.03.15.142
[11] Ghorani, B., Kadkhodaee, R., Alehosseini, A. 2017. The Effect of Biopolymer Type, Temperature and Relative Humidity on the Physicochemical Characteristics and Stability of Microencapsulated Bioactive Compounds of Saffron. Journal of F.S.T, 64: 14, 127-142.
[12] Akhavan Mahdavi, S., Jafari, S. M., Assadpoor, E., Dehnadaa, D. 2016.
Microencapsulation optimization of natural anthocyanins withmaltodextrin, gum Arabic and gelatin, International Journal of Biological Macromolecules, 85: 379–385. doi:
10.1016/j.ijbiomac.2016.01.011.
[13] Purnamayati, L., Dewi, E., Kurniasih, R.A.
2018. Phycocyanin stability in microcapsules processed by spray drying method using different inlet temperature. IOP Conf. Ser:
Journal of Earth Environ Sci, 116: 012076.
doi:10.1088/1755-1315/116/1/012076.
[14] Helgason, T., Bohn, H., Weiland, A., Sowa, C., Gottschalk, T. 2016. Stabilized phycocyanin for blue color.
US20160324745A1.
[15] Najaf Najafi, M., Mortazavi, A.,
Kadkhodaee, R., Tabatabaee, F. 2011.
Influence of Hi-Cap 100 and Tween 80 Interaction on the Properties of Cardamom Oil–in-water Emulsion and its Microcapsules, Journal of Iranian Food Science and Technology Research, 6 (4) 254-262.doi:
10.22067/ifstrj.v6i4.9282.
[16] Hojjati M, Razavi H, Rezaei K, Gilani K.
2013. Effect of wall components on characteristics of natural canthaxanthin microencapsulated using spray-drying, Iranian Journal of Nutrition Sciences & Food Technology, 8(3), 45-54.
[17] Vatankhah Lotfabadi, S., Mortazavi, A., Yeganehzad, S., Sadeghian, A. 2018.
Evaluation of type and concentration of wall materials in D-Limonene microencapsulation to determination of optimum condition for flavored rock candy production, Journal of New Food Technologies, 5(2), 159-176.
doi:10.22104/JIFT.2017.512.
[18]Ghazali, E., Gharekhani, M.,Hamishekar, H.
2019. Study physical and antioxidant properties of the microcapsules of Citrus urantium extract prepared by spray drying method. Journal of innovative food technologies, 6: 441-453. doi:
10.22104/jift.2018.2603.1614.
[19] Kamali, A., Sharayei, P., Niazmand, R., Eynafshar, S. 2012. Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying, Journal of Quarterly journal of research and innovation in food science and
technology, 1(4), 241-254.
doi.:10.22101/jrifst.2013.03.15.142.
[20] Santana, A., Cano-Higuita, D., De Oliveira, R., Telis, V. 2016. Influence of different combinations of wall materials on the microencapsulation of jussara pulp (Euterpe edulis) by spray drying, Journal of Food
Chem, 212, 1-9.doi:
10.1016/j.foodchem.2016.05.148.
[21] Pang. S.F., Yusoff, M.M., Gimbun, J. 2014.
Assessment of phenolic compounds stability and retention during spray drying of Orthosiphon stamineus extracts, Journal of Food Hydrocolloid, 37: 159-165. doi:
10.1016/j.foodhyd.2013.10.022.
[22] Torres, M., Santiago-Adame, R., Calderas, F.,Gallegos-Infante, J.A., González-Laredo, R.F., Rocha-Guzmán, N.E., Nú˜nez-Ramíreze, D.M., Bernad-Bernada, M.J., Maneroba Facultad, O. 2016. Microencapsulation by spray drying of laurel infusions (Litsea glaucescens) with maltodextrin, Ind Crops Prod, 90: 1-8.
[23] Akbas, E., Kilercioglu, M., Onder, O., Koker, A., Soyler, B., Oztop, M. 2017.
Wheatgrass juice to wheat grass powder:
Encapsulation, physical and chemical characterization. Journal ofFunct, 28:19-27.
[24] Tolun, A., Altintas, Z., Artik, N. 2016.
Microencapsulation of grape polyphenols using maltodextrin and gum arabic as two alternative coating materials: Development and characterization,Journal ofBiotechnol, 239, 23- 33.
[25] Shabanpour, B., Mehrad, B., Pourashouri, P., Jafari, S. M. 2018. The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro- encapsulated Fish Oil,Quarterly journal of research and innovation in food science and technology, 7(1), 13-28.doi:
10.22101/jrifst.2018.05.19.712.
[26] Renata, T., Catherine, B., Míriam, H. 2008.
Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying, Journal of Food Engineering, 88: 411–
418.doi: 10.1016/j.jfoodeng.2008.02.029.
[27] Swetank, Y., Hundre, P., Anaharamakrishnan, C.2015. Effect of whey protein isolate and bcyclodextrin wall systems on stability of microencapsulated vanillin by spray-freeze drying method, Journal of Food
Chemistry, 174:16-24.doi:
10.1016/j.foodchem.2014.11.016.
Evaluation of the type and composition of coatings in the stability of phycocyanin pigment by spray drying method
Karazhyan, R.1*, Ameri, M. 1, Gord-Noshahri, N. 1, Lavaee, P. 1, Ehtiati, A. 2, Sadeghi, S. 3, Razavizadeghan, S. M. 4
1. Assistant Professor, Department of industrial biotechnology on microorganisms, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran.
2. Researcher/ Iranian Academic Center for Education Culture and Research (ACECR), Khorasan Razavi Mashhad, Iran.
3. Research and Development Division, Alis Allied Manufacturing Corporation, Mashhad, Iran.
4. Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
ABSTRACT ARTICLE INFO
Article History:
Received 2022/ 02/ 09 Accepted 2022/ 05/ 21
Keywords:
Phycocyanin, Coating,
Pigment stability.
Phycocyanin is a pigment extracted from Spirulina platensis and can be a good alternative to synthetic dyes in various industries, including the food industry. The aim of this study was to evaluate the type and composition of coatings in the stability of phycocyanin pigment by spray dryer. Phycocyanin pigment solution was copigmented with tannic acid and mixed with maltodextrin and gum arabic in ratios (100: 0, 75:25, 50:50, 25:75 and 0: 100) gum arabic: maltodextrin and core to wall ratio 10: 1 were coated. The results showed that pigment coating has a significant effect on its stability, so that the analysis of variance comparing the average of the treatment containing 100% and 75%
maltodextrin in the coating with the lowest amount of pigment absorption with values of 12.3 and 14.5 respectively.Examination of the electron microscope showed that the microcapsules contained higher amounts of maltodextrin, sphericals with a smoother surface and less wrinkles than the microcapsules made with gum arabic.Also, the particle size results showed that the powder samples containing maltodextrin were larger than the samples with gum arabic, which were 50.5 and 41.3 nm, respectively.
DOI: 10.22034/FSCT.19.126.153 DOR: 20.1001.1.20088787.1401.19.126.21.2
*Corresponding Author E-Mail:
Iranian Journal of Food Science and Technology
ir . modares .
fsct . www : Homepage Scientific Research
