Preparation and characterization of Mentha nanoemulsions using gelatin- polysorbate 20 based multicomponent stabilizer system as food Preservative

Document Type : Research Article

Authors

1 MSC, Department of Chemical Engineering, Tabriz Branch, Islamic Azad University, Tabriz

2 PhD, Assistant professor, Department of chemical engineering,Tabriz Branch, Islamic Azad University,Tabriz

3 PhD, Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz

Abstract

In this work, the mentha essential oil nanoemulsions were prepared using Tween 20-gelatin multicomponent stabilizing system as food preservative. The response surface methodology (RSM) was applied in order to study the main and interaction effects of the stabilizer components’ proportions, namely, Tween 20 (0-10 gr) and gelatin (0-10 gr) on physicochemical characteristics of obtained nanoemulsions such as average particle size, polydispersity index (PDI), turbidity, conductivity and ztea potential. It was resulted that the response-surface models were significantly (p < 0.05) fitted for studied response variables and could precisely predict all response changes with high coefficients of determination (R2 > 0.90). The overall optimum region with minimum z-average, PDI, turbidity, conductivity and maximum range of zeta-potential was achieved at 8 gr of tween 20 and 2 gr of Gelatin. The optimum mentha essential oil nanoemulsion showed good antibacterial activity against both E. coli and S. areus, alone as well as incorporated in edible coating formulations. The maximum inhibition zone was observed using 1% carboxymethyl, 0.5% glycerol and 5% optimized nanoemulsion.

Graphical Abstract

Preparation and characterization of Mentha nanoemulsions using gelatin- polysorbate 20 based multicomponent stabilizer system as food Preservative

Highlights

  • Nanoemulsion of mentha essential oil with the tween 20 and Gelatin based multicomponent was prepared by solvent replacement method.
  • The optimum nanoemulsions based on RSMwas determined with minimum z-average, PDI, turbidity, conductivity and maximum range of Zeta-potential.
  • The optimum nanoemulsions have antibacterial activity against E. coli and S. areus.
  • The optimum nanoemulsions exhibited the high antioxidant activity.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 7, Issue 4
August 2020
Pages 597-610

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History

  • Receive Date: 03 February 2020
  • Revise Date: 10 June 2020
  • Accept Date: 14 September 2020

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