{"title":"Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique","authors":"A. Edris","doi":"10.3989/gya.0666201","DOIUrl":null,"url":null,"abstract":"Different emulsifiable concentrates containing spearmint essential oil (SEO) were made and evaluated for their potential for giving ethanol-free nanoemulsion spontaneously upon dilution into water. Each one of these formulas had its specific composition regarding the type of excipients, surfactants, surfactant/SEO ratio and surfactant concentration. The results of this evaluation indicated that the chemical composition of SEO has a profound effect on the formation and physical stability of the nanoemulsion. The incorporation of excipients such as long chain triglyceride and propylene glycol into the emulsifiable concentrates at only 1.0% can lead to a stable nanoemulsion that resists Ostwald ripening. A particle size measurement showed that the diameter of SEO in the nanoemulsion was 28.2 nm and its nanostructure was maintained for 3 months. The application of a mixture of binary nonionic food-permitted surfactants enhanced the thermal stability of the nanoemulsion at up to 50 ᵒC. The developed ethanol-free SEO nanoemulsion has promising industrial applications in food and beverage flavoring.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.0000,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Grasas y Aceites","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3989/gya.0666201","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 2
Abstract
Different emulsifiable concentrates containing spearmint essential oil (SEO) were made and evaluated for their potential for giving ethanol-free nanoemulsion spontaneously upon dilution into water. Each one of these formulas had its specific composition regarding the type of excipients, surfactants, surfactant/SEO ratio and surfactant concentration. The results of this evaluation indicated that the chemical composition of SEO has a profound effect on the formation and physical stability of the nanoemulsion. The incorporation of excipients such as long chain triglyceride and propylene glycol into the emulsifiable concentrates at only 1.0% can lead to a stable nanoemulsion that resists Ostwald ripening. A particle size measurement showed that the diameter of SEO in the nanoemulsion was 28.2 nm and its nanostructure was maintained for 3 months. The application of a mixture of binary nonionic food-permitted surfactants enhanced the thermal stability of the nanoemulsion at up to 50 ᵒC. The developed ethanol-free SEO nanoemulsion has promising industrial applications in food and beverage flavoring.
期刊介绍：
Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books.
Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed.
Topics of special interest to Grasas y Aceites are:
-Lipid analysis, including sensory analysis
-Oleochemistry, including lipase modified lipids
-Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms
-Lipids in health and disease, including functional foods and clinical studies
-Technical aspects of oil extraction and refining
-Processing and storage of oleaginous fruit, especially olive pickling
-Agricultural practices in oil crops, when affecting oil yield or quality
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