Assessment of citrus flavor nanocapsules efficiency

Sedigheh Amiri; Soleiman Abbasi; Hamid Ezzatpanah

Assessment of citrus flavor nanocapsules efficiency

Publish place: The first electronic conference on food processing innovation

Publish Year: 1391

Type: Conference paper

Language: English

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Link to this Paper:

https://civilica.com/doc/389252

Document National Code:

IECFP01_046

Index date: 14 October 2015

Assessment of citrus flavor nanocapsules efficiency abstract

The aim of this study was to encapsulate orange peel oil (OPO) using microemulsion technique. Microemulsification of OPO with T60 and propanol was studied in 1:1, 1:2 and 2:1 surfactant:cosurfactant ratios. Dynamic light scattering results showed that the particle sizes of the OPO capsules in O/W microemulsions with 1% wt. oil were less than 20 nm. O/W microemulsion systems are good OPO vehicles and OPO release from these systems was more efficient than noncapsulated OPO. The effectiveness of microemulsions in encapsulating of OPO was verified by sensory assessment of beverages containing microemulsified OPO in comparison with ones containing free essential oil.

Assessment of citrus flavor nanocapsules efficiency Keywords:

microemulsion , orange peel oil , encapsulation , nanoparticles

Assessment of citrus flavor nanocapsules efficiency authors

Sedigheh Amiri

Department of Food Science and Technology Yasooj Branch, Islamic Azad university Yasooj, Iran

Soleiman Abbasi

Department of Food Science and Technology Faculty of Agriculture, Tarbiat Modares University Tehran, Iran

Hamid Ezzatpanah

Department of Food Science and Technology Science and Research Branch, Islamic Azad university Tehran, Iran

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