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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(6): 783-792
Green approach in food nanotechnology based on subcritical water: effects of thyme oil and saponin on characteristics of the prepared oil in water nanoemulsions
Omid Ahmadi1 • Hoda Jafarizadeh-Malmiri1
1 Faculty of Chemical Engineering, Sahand University of Technology, Tabriz, East Azarbaijan 51335-1996, Iran
ABSTRACT
Thyme oil in water nanomulsion was prepared under subcritical water conditions using water and saponin, as solvent and emulsifier, respectively. Gas chromatography revealed that there were 44 bioactive components in the extracted thyme essential oil which, thymol and carvacrol were two mains of them. Experiments were designed based on central composite design and effects of amounts of saponin and thyme essential oil were evaluated on particle size, polydispersity index (PDI) and zeta potential of the prepared nanoemulsions using response surface methodology. Obtained results revealed that more desirable thyme oil nanoemulsions with minimum particle size (184.51 nm) and PDI (0.514), and maximum zeta potential (- 22.51 mV) were prepared using 0.94 g of saponin and 0.28 mL of thyme essential oil. Furthermore, results indicated that prepared nanoemulsion using obtained optimum production conditions had relatively high antioxidant activity (24%) and high antibacterial and antifungal activities against Staphylococcus aureus and Penicillium digitatum.
KEYWORD
NanoemulsionㆍOptimizationㆍSaponinㆍSubcritical waterㆍThyme essential oil
Food Science and Biotechnology 2020 ; 29(6): 783-792
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