Use of Garlic Essential Oil Nanoemulsion Encapsulated With Persian Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Sunflower Oil

This study aimed to examine the impact of encapsulation by the nanoemulsion (NE) method ofgarlic essential oil (GEO) on the oxidation properties of sunflower oil. The effect of different GEOpercentages on NE droplet size, encapsulation efficiency, antioxidant properties, stability, andturbidity was investigated in concentrations of 222, 422, and 622 ppm. The droplet mean size ofNEs varied from 52.05 to 222.22 nm. NEs were added to sunflower oil, and the oil’s Peroxide,thiobarbituric acid, iodine, acid values, antioxidant properties, and sensory properties were measuredat 1, 32, 62, and 02 days storage intervals. The results showed that from day 32th to 02th, thelowest amount of Peroxide, thiobarbituric acid, and acid values, and also the highest amount ofantioxidant activity (lowest IC52), were detected in the sample with the highest concentration of NE(622ppm of garlic essential oil nanoemulsion [GEON] encapsulated with Persian gum).

Use of Garlic Essential Oil Nanoemulsion Encapsulated With Persian Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Sunflower Oil Keywords:

Antioxidant activity , Essential oil , Encapsulation , Nanoemulsion , Sunflower oil.