Assessment of rheological properties and stability of coriander nanoemulsions in Aloe vera Gel

Abstract

Plant extracts and essential oils also known as bioactive substances, are new attracting additives and quality enhancers for using in foods and edible coatings. Although these compounds have some limitation for utilization in their raw form. Nanoemulsion techniques could offer a solution to overcome these limitations. In this study, the ultrasonic method was employed to encapsulate coriander essential oil at concentrations of 1 %, 3 %, and 5 % (w/w) in an oil-in-water (O/W) nanoemulsion. Aloe vera gel extract served as the continuous phase, and Tween 80 was used as the emulsifier at concentrations of 0.25 %, 0.50 %, and 1 % (w/w). The encapsulation efficiency (EE), physical stability, rheological behavior, droplet size distribution, and color characteristics of the prepared nanoemulsions were investigated. The results demonstrated that the nanoemulsion containing 1 % Tween 80 and 1 % essential oil exhibited the highest physical stability and EE at 100 %. Fourier-transform infrared spectroscopy analysis also confirmed the successful encapsulation of coriander essential oil in the nanoemulsions. Therefore, the Aloe vera extract-based nanoemulsion with 1 % Tween 80 and 1 % essential oil could be effectively used to deliver coriander essential oil to various food products.