vuzbiochemiИзвестия вузов. Прикладная химия и биотехнологияProceedings of Universities. Applied Chemistry and Biotechnology2227-29252500-1558ИРНИТУ10.21285/achb.944FQLQATvuzbiochemi-1336Research ArticleФИЗИКО-ХИМИЧЕСКАЯ БИОЛОГИЯPHYSICOCHEMICAL BIOLOGYЭмульсионные микро- и нанокапсулы в системе концентрат лактоглобулина / пектин с эфирным маслом лаванды Lavandula angustifolia, стабилизированные ультразвукомEmulsion micro- and nanocapsules of the lactoglobulin concentrate / pectin system with essential oil of Lavandula angustifolia stabilized by ultrasoundhttps://orcid.org/0009-0000-2778-0834АлиеваШ. Р.AlievaSh. R.

Алиева Шахнозабону Раджабековна, аспирант; химик-аналитик

734065, г. Душанбе, ул. Айни, 299/2

734025, г. Душанбе, ул. Айни, 267

Shakhnozabonu R. Alieva, Postgraduate Student

299/2, Aini St., Dushanbe, 734063

267, Aini St., Dushanbe, 734025

sh_bonu_95@mail.ruhttps://orcid.org/0009-0009-2222-2329КодироваГ. А.QodirovaG. A.

Кодирова Гулру Абдусамадовна, научный сотрудник

734065, г. Душанбе, ул. Айни, 299/2

Gulru A. Qodirova, Researcher

299/2, Aini St., Dushanbe, 734063

gulruqodirova525@gmail.comhttps://orcid.org/0000-0003-0387-6297ШероваЗ. У.SherovaZ. U.

Шерова Замира Умаралиевна, научный сотрудник

734065, г. Душанбе, ул. Айни, 299/2

Zamira U. Sherova, Researcher

299/2, Aini St., Dushanbe, 734063

sh.zamira_95@mail.ruhttps://orcid.org/0000-0003-4254-7699УсмановаС. Р.UsmanovaS. R.

Усманова Сураё Рахматжоновна, к.х.н., ведущий научный сотрудник

734065, г. Душанбе, ул. Айни, 299/2

Surayo R. Usmanova, Cand. Sci. (Chemistry), Leading Researcher

299/2, Aini St., Dushanbe, 734063

surayo.usmanova@gmail.comhttps://orcid.org/0000-0002-0023-2229МухидиновЗ. К.MuhidinovZ. K.

Мухидинов Зайниддин Камарович, д.х.н., профессор, главный научный сотрудник

734065, г. Душанбе, ул. Айни, 299/2

Zayniddin K. Muhidinov, Dr. Sci. (Chemistry), Professor, Chief Researcher

299/2, Aini St., Dushanbe, 734063

zainy@mail.ruИнститут химии им. В.И. Никитина Национальной академии наук Таджикистана ; Научно-исследовательский центр экологии и окружающей среды Центральной АзииТаджикистанInstitute of Chemistry named after V.I. Nikitin, National Academy of Sciences of Tajikistan ; Research Center for Ecology and Environment of Central AsiaTajikistanИнститут химии им. В.И. Никитина Национальной академии наук ТаджикистанаТаджикистанInstitute of Chemistry named after V.I. Nikitin, National Academy of Sciences of TajikistanTajikistan202413012025144482494Copyright © Алиева Ш.Р., Кодирова Г.А., Шерова З.У., Усманова С.Р., Мухидинов З.К., 20242024Алиева Ш.Р., Кодирова Г.А., Шерова З.У., Усманова С.Р., Мухидинов З.К.Alieva S.R., Qodirova G.A., Sherova Z.U., Usmanova S.R., Muhidinov Z.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://vuzbiochemi.elpub.ru/jour/article/view/1336

В последние годы стремительно растет интерес к применению биоактивных соединений, выделенных из растительных источников, в качестве ингредиентов для функциональных пищевых продуктов и фармацевтических препаратов. Известно, что пищевая матрица, размер молекулы, внешние факторы и среда желудочно-кишечного тракта могут препятствовать биодоступности и абсорбции этих биоактивных соединений в организме. Защита данных соединений с помощью технологии наноинкапсуляции может повысить их стабильность. Представленная работа посвящена исследованию применения системы доставки на основе эмульсионных микро- и нанокапсул для защиты биоактивных соединений (эфирных масел) и изучению ультразвукового влияния различной амплитуды на стабильность эмульсионных микрокапсул в системе белок / пектин с эфирным маслом. Были вычислены: средний размер полученных микрокапсул, дзета-потенциал, удельная поверхность частиц и вязкость дисперсной системы. Показано, что действие ультразвука инициирует образование пектинового слоя с разной плотностью заряда на поверхности частиц эмульсии в зависимости от приложенной силы ультразвука. Найдено оптимальное значение амплитуды ультразвука, способствующее формированию частиц со средним размером и с высокой удельной поверхностью 32967 см2 на 1 мл эмульсии. Полученные нано- и микрочастицы с эфирным маслом показали хорошую антимикробную, антигрибковую и антивирусную активность. Разработанные системы доставки на основе пищевых биополимеров с выявленными характеристиками вполне могут соответствовать требованиям рынка антибактериальных препаратов и найти свое применение в области создания функциональных продуктов.

Recent years have seen a rapidly growing interest in the use of plant-isolated bioactive compounds as ingredients in functional food and pharmaceuticals. It is known that food matrix, molecular size, external factors, and gastrointestinal environment can interfere with the bioavailability and absorption of such bioactive compounds in the body. The protection of specified compounds via nanoencapsulation technology can improve their stability. The present work is aimed at studying the application of a delivery system based on emulsion micro- and nanocapsules in the protection of bioactive compounds (essential oils), as well as examining the effect of ultrasound of different amplitudes on the stability of emulsion microcapsules in the protein/pectin system with essential oil. The following parameters were determined: average size of obtained microcapsules, zeta potential, specific surface area of the particles, and viscosity of the disperse system. Ultrasound is shown to initiate the formation of a pectin layer, with the charge density varying on the surface of emulsion particles depending on the applied ultrasonic force. The article presents the optimal ultrasound amplitude for the formation of medium-sized particles having a high specific surface area of 32967 cm2 per 1 mL of the emulsion. The obtained nano- and microparticles with essential oil exhibit good antimicrobial, antifungal, and antiviral activities. The developed delivery systems based on food biopolymers with identified characteristics may well meet the requirements of the antibacterial drugs market and find their application in the field of functional food development.

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The authors declare that there are no conflicts of interest present.