Purpose

This study aims to evaluate the effect of adding oregano and clove oil-in-water (O/W) nanoemulsions on the physico-chemical, technological and microstructural properties of minimally processed salad dressings during storage at 8 °C and 25 °C.

Design/methodology/approach

Samples were formulated with either free or encapsulated oregano and clove essential oils in O/W nanoemulsions.

Findings

Noticeable differences in the physical stability and microstructure of salad dressings were observed after 11 storage days and were less marked for the samples formulated with encapsulated oregano or clove oils in the O/W nananoemulsions. Moreover, rheological measurements revealed minor changes in the viscoelastic characteristics of the salad dressings containing the O/W nanoemulsions.

Originality/value

These findings confirm the potential of oregano and clove O/W nanoemulsions for use in minimally processed salad dressings as stabilising and technological agents.

中文翻译：

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含香精油的色拉调味料的物理稳定性，流变学和微观结构：掺入纳米乳液的研究

目的

这项研究旨在评估在8°C和25°C储存期间添加牛至和丁香水包油（O / W）纳米乳剂对最少加工的沙拉酱的理化，技术和微结构特性的影响。

设计/方法/方法

用游离或包封的牛至和丁香精油在O / W纳米乳液中配制样品。

发现

储存11天后，观察到色拉酱的物理稳定性和微观结构存在明显差异，而在O / W纳米乳剂中，用牛至或丁香油封装的样品则没有那么明显。此外，流变学测量表明，包含O / W纳米乳状液的色拉调味品的粘弹性特性发生了细微变化。

创意/价值

这些发现证实了牛至和丁香型O / W纳米乳剂在稳定加工和工艺制剂中用于最小加工的色拉调味料的潜力。