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Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties
In this study, the nanoemulsions containing angelica essential oil (AEO) was used as a novel nano‐carrier for enrichment of dairy dessert. Firstly, oil‐in‐water nanoemulsions were prepared by different levels of GE (1%, 5%, 10%, and 15%) as the dispersed phase, Tween 80 as surfactant with a constant...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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John Wiley and Sons Inc.
2023
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10190609/ https://www.ncbi.nlm.nih.gov/pubmed/36708056 http://dx.doi.org/10.1049/nbt2.12112 |
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author | Nanakali, Narin Mhemmedamin |
author_facet | Nanakali, Narin Mhemmedamin |
author_sort | Nanakali, Narin Mhemmedamin |
collection | PubMed |
description | In this study, the nanoemulsions containing angelica essential oil (AEO) was used as a novel nano‐carrier for enrichment of dairy dessert. Firstly, oil‐in‐water nanoemulsions were prepared by different levels of GE (1%, 5%, 10%, and 15%) as the dispersed phase, Tween 80 as surfactant with a constant surfactant to essential oil ratio (1:1), and distillated water as a continuous phase. Droplet size, free radical scavenging capacity, antimicrobial activity against gram‐positive (Staphylococcus aureus (25923 ATCC)) and gram‐negative (Escherichia coli H7 O157 (700728 ATCC)) were evaluated for produced nanoemulsions. The mean droplet size of nanoemulsion increased from 75 to 95 nm and antioxidant capacity also enhanced from 15.4% to 30.2% by increasing AEO level from 1% to 15%. Antimicrobial analysis by disk diffusion methods for nanoemulsions containing different levels of AEO cleared that nanoemulsions with high levels of AEO showed the stronger antimicrobial activity against both used bacteria and especially more activity against Staphylococcus aureus. The results of the total count and yeast and mould count show that the nanoemulsions with different levels of AEO have been effective on the number of microorganisms, particularly during storage. The incorporation of pure essential oil and nanoemulsions with different levels of AEO did not affect significantly the pH of different dessert samples however, they affected the dry matter and free radical scavenging capacity. Adding of nanoemulsions with different levels of AEO to the desserts had a considerable effect on the rheological properties including apparent viscosity, Gʹ, G", Tan δ and complex viscosity and all samples showed shear‐thining behaviour. Results from organoleptic characteristics (taste, odour colour, mouthfeel and total acceptance) showed that enriched samples by nanoemulsions, particularly with higher level of AEO had higher sensorial scores. In general, samples containing free AEO (not encapsulated) had the lower scores in all organoleptic characteristics. |
format | Online Article Text |
id | pubmed-10190609 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-101906092023-05-18 Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties Nanakali, Narin Mhemmedamin IET Nanobiotechnol Original Research In this study, the nanoemulsions containing angelica essential oil (AEO) was used as a novel nano‐carrier for enrichment of dairy dessert. Firstly, oil‐in‐water nanoemulsions were prepared by different levels of GE (1%, 5%, 10%, and 15%) as the dispersed phase, Tween 80 as surfactant with a constant surfactant to essential oil ratio (1:1), and distillated water as a continuous phase. Droplet size, free radical scavenging capacity, antimicrobial activity against gram‐positive (Staphylococcus aureus (25923 ATCC)) and gram‐negative (Escherichia coli H7 O157 (700728 ATCC)) were evaluated for produced nanoemulsions. The mean droplet size of nanoemulsion increased from 75 to 95 nm and antioxidant capacity also enhanced from 15.4% to 30.2% by increasing AEO level from 1% to 15%. Antimicrobial analysis by disk diffusion methods for nanoemulsions containing different levels of AEO cleared that nanoemulsions with high levels of AEO showed the stronger antimicrobial activity against both used bacteria and especially more activity against Staphylococcus aureus. The results of the total count and yeast and mould count show that the nanoemulsions with different levels of AEO have been effective on the number of microorganisms, particularly during storage. The incorporation of pure essential oil and nanoemulsions with different levels of AEO did not affect significantly the pH of different dessert samples however, they affected the dry matter and free radical scavenging capacity. Adding of nanoemulsions with different levels of AEO to the desserts had a considerable effect on the rheological properties including apparent viscosity, Gʹ, G", Tan δ and complex viscosity and all samples showed shear‐thining behaviour. Results from organoleptic characteristics (taste, odour colour, mouthfeel and total acceptance) showed that enriched samples by nanoemulsions, particularly with higher level of AEO had higher sensorial scores. In general, samples containing free AEO (not encapsulated) had the lower scores in all organoleptic characteristics. John Wiley and Sons Inc. 2023-01-27 /pmc/articles/PMC10190609/ /pubmed/36708056 http://dx.doi.org/10.1049/nbt2.12112 Text en © 2023 The Authors. IET Nanobiotechnology published by John Wiley & Sons Ltd on behalf of The Institution of Engineering and Technology. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Nanakali, Narin Mhemmedamin Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties |
title | Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties |
title_full | Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties |
title_fullStr | Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties |
title_full_unstemmed | Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties |
title_short | Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties |
title_sort | fabrication of nano‐encapsulated angelica (heracleum persicum) essential oil for enriching dairy dessert: physicochemical, rheological and sensorial properties |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10190609/ https://www.ncbi.nlm.nih.gov/pubmed/36708056 http://dx.doi.org/10.1049/nbt2.12112 |
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