Volume 19, Issue 130 (2022)                   FSCT 2022, 19(130): 307-328 | Back to browse issues page


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1- phd graduated in Food science and technology, R&D manager at azin company , Nasrin.faraji88@yahoo.com
2- MSc in Food science and technology, QC manager at azin company
Abstract:   (725 Views)
  • ing of low energy methods has become very popular due to the lack of expensive equipment and ease of production. In this study, nanoemulsions of omega-3 fatty acids were prepared using Iranian shallot essential oil by spontaneous emulsification method. The aim of this study was to investigate the optimal conditions for the production of nanoemulsions using a D-optimal design. (Tween 80, Tween 20, Tween 80:20 and sodium caseinate), SOR (ratio of surfactant to oil) (10-300%) and shelf life (1-60 days) were produced. Their effect on parameters such as mean particle diameter, turbidity index, creaming index, antioxidant properties, peroxide index, thiobarbituric acid index and refractive index were studied. The droplet size was highly affected by the surfactant concentration and the type of surfactant, and with increasing the amount of surfactant, the average droplet diameter decreased significantly. In fact, increasing the concentration of surfactant in nanoemulsions in most cases increased the adsorption of surfactant to the W / O level and as a result led to a further reduction in surface tension and ultimately reduced the particle size, turbidity index and creamy index. Using numerical optimization, the optimal values ​​of independent variables of nanoemulsion of Iranian shallot essential oil containing omega-3 fatty acids were determined as omega-3 (25%), SOR (263.39%), shelf life (35 days) and type of surfactant Tween 80.
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Article Type: Original Research | Subject: Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2022/01/20 | Accepted: 2022/03/2 | Published: 2022/12/1

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