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Green approach in food nanotechnology based on subcritical water: effects of thyme oil and saponin on characteristics of the prepared oil in water nanoemulsions.
Food Science and Biotechnology ( IF 2.9 ) Pub Date : 2020-01-29 , DOI: 10.1007/s10068-019-00727-0
Omid Ahmadi 1 , Hoda Jafarizadeh-Malmiri 1
Affiliation  

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.



中文翻译:

基于亚临界水的食品纳米技术的绿色方法:百里香油和皂苷对制备的水包油纳米乳剂特性的影响。

在亚临界水条件下,分别使用水和皂苷分别作为溶剂和乳化剂,制备了百里香水纳米乳液。气相色谱分析表明,提取的百里香精油中有44种生物活性成分,百里香酚和香芹酚是其中的两个主要成分。基于中心复合设计设计了实验,并使用响应表面方法评估了皂苷和百里香精油的量对制备的纳米乳剂的粒径,多分散指数(PDI)和ζ电位的影响。获得的结果表明,使用0.94 g的皂甙和0.28 mL的百里香精油制备了更理想的百里香油纳米乳剂,具有最小的粒径(184.51 nm)和PDI(0.514),最大的ζ电势(-22.51 mV)。此外,金黄色葡萄球菌和指状青霉

更新日期:2020-01-29
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