Volume 20, Issue 140 (2023)                   FSCT 2023, 20(140): 96-112 | Back to browse issues page


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1- MSc Student, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2- Assistant Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , asadi@srbiau.ac.ir
3- Associate Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Abstract:   (785 Views)
The present study aims to shed light on the effects of encapsulation by the nanoemulsion (NE) method of garlic essential oil (GEO) on the oxidative stability of olive oil. To this end, the effect of different GEO percentages on NE droplet size, encapsulation efficiency, antioxidant properties, stability, and turbidity at concentrations of 200, 400, and 600 ppm was evaluated. The results showed that the droplet size of NEs ranged from 50.75 to 220.20 nm. The NEs were added to olive oil, and the oil’s peroxide, thiobarbituric acid, iodine, acid values, antioxidant properties, and sensory properties were measured at 1, 30, 60, and 90 days of storage. According to the findings, from day 30th to 90th, the lowest amount of peroxide, thiobarbituric acid, and acid values, and also the highest antioxidant activity (lowest IC50), were detected in the sample with the highest concentration of NE (600 ppm of garlic essential oil nanoemulsion [GEON] encapsulated with Arabic gum).
 
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Article Type: Original Research | Subject: Food Chemistry
Received: 2023/01/31 | Accepted: 2023/06/17 | Published: 2023/10/2

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