Author/Authors :
Shahbazi, Nayer Department of Food Science - School of Agricultural Engineering - Shahrood University of Technology, Shahrood, IRAN , Rajaei, Ahmad Department of Food Science - School of Agricultural Engineering - Shahrood University of Technology, Shahrood, IRAN , Tabatabaei, Meisam Microbial Biotechnology Department - Agricultural Biotechnology Institute of Iran (ABRII) - Agricultural Research, Education, and Extension Organization (AREEO), Karaj, I.R. IRAN , Mohsenifar, Afshin Nanosystems Research Team (NRTeam), Karaj, IRAN , Bodaghi, Hojatollah Department of Horticulture and Plant Protection - School of Agricultural Engineeringm - Shahrood University of Technology, Shahrood, IRAN
Abstract :
The aim of this study was to obtain a stable Pomegranate Seed Oil (PSO)-in-water Pickering emulsion stabilized by chitosan (CS)-capric acid (CA) nanogels incorporating Thyme Essential Oil (TEO). Firstly, CS-CA nanogels were synthesized at different ratios of CA to CS (0.25:1, 0.5:1, and 0.75:1). Scanning electron microscopy images showed that by increasing the CA to CS ratio, the uniformity of particles was increased. In the following, CS-CA nanogels were used to stabilize PSO-in-water emulsions. The findings revealed that the most stable emulsion was obtained at pH 8, CA-to-CS ratio of 0.5:1, and oil-to-nanogel ratio of 10:1. In addition, the interfacial structure of emulsion droplets indicated that the CS-CA nanogels contributed to the stability of emulsion through both the formation of an interface layer and a network on the surface of dispersed droplets. Finally, the oxidative stability and microstructure of the emulsions stabilized by CS-CA nanogels incorporating TEO (0.1%) were evaluated. The results showed that TEO increased the oxidative stability of the emulsion and reduced the emulsion droplet size.
Keywords :
Chitosan-capric acid nanogels , Pomegranate seed oil , Pickering emulsion , Thyme essential oil , Oxidative stability
