Whey protein-maltodextrin conjugate is used as emulsifier and stabilizer to prepare peppermint (Mentha piperita L.) oil (PO) nanoemulsion. The mean particle size, zeta potential and poly dispersity index (PDI) of stable PO nanoemulsion (5% oil+8% conjugate+0.5% Tween 80) was 144.8±5.32 nm, -24.40±0.42 mV and 0.217±0.05 respectively and this formulation was not unstable to food processing conditions like pH 3.0 to pH 7.0, heat treatments and ionic strength 0.1 M to 1.0 M. The emulsion was stable at 25°C for 15 days and its particle size is 332.2±4.66 nm at 15^th day of storage. Agar well diffusion method is used to assess the antimicrobial efficacy of PO (5%) dissolved in dimethyl sulphoxide (DMSO) and 5% PO nanoemulsion against microorganisms like E. coli ATCC 25922, B. cereus ATCC 14459, Salmonella typhi NCDC 6017 and E. faecalis NCDC 115. The formulation prepared in the present study will have the application in preservation of various foods against spoilage microorganisms.

中文翻译：

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乳清蛋白与麦芽糖糊精结合物制备薄荷油纳米乳液及其表征

乳清蛋白-麦芽糊精缀合物用作乳化剂和稳定剂，以制备薄荷油（薄荷醇）油（PO）纳米乳液。稳定的PO纳米乳液（5％油+ 8％共轭物+ 0.5％Tween 80）的平均粒径，ζ电位和多分散指数（PDI）分别为144.8±5.32 nm，-24.40±0.42 mV和0.217±0.05制剂是1.0 M.不不稳定食品加工条件如pH 3.0至pH 7.0，热处理和离子强度的0.1M将该乳液在25℃下15天，其粒度稳定在15 332.2±4.66纳米^个天的存储。琼脂井扩散法用于评估溶解在二甲亚砜（DMSO）中的PO（5％）和5％PO纳米乳剂对诸如大肠杆菌等微生物的抗菌功效ATCC 25922，蜡状芽孢杆菌ATCC 14459，伤寒沙门氏菌NCDC 6017和屎肠球菌NCDC115。本研究中制备的制剂可用于保存各种食品以防腐败微生物。