چکیده مقاله
This study aimed to examine the impact of encapsulation by the nanoemulsion NE method ofgarlic essential oil GEO on the oxidation properties of sunflower oil The effect of different GEOpercentages on NE droplet size, encapsulation efficiency, antioxidant properties, stability, andturbidity was investigated in concentrations of 222, 422, and 622 ppm The droplet mean size ofNEs varied from 52 05 to 222 22 nm NEs were added to sunflower oil, and the oil’s Peroxide,thiobarbituric acid, iodine, acid values, antioxidant properties, and sensory properties were measuredat 1, 32, 62, and 02 days storage intervals The results showed that from day 32th to 02th, thelowest amount of Peroxide, thiobarbituric acid, and acid values, and also the highest amount ofantioxidant activity lowest IC52 , were detected in the sample with the highest concentration of NE 622ppm of garlic essential oil nanoemulsion GEON encapsulated with Persian gum
کلیدواژهها
نویسندگان
Sina Godarzi
Master's student in the Department of Food Science and Industry, Food Biotechnology, Islamic AzadUniversity, Mahabad Branch, Tehran, Iran
Parviz Ahmadigheshlagh
Co Ph D student, Department of Food Science and Engineering, Urmia University, Urmia, Iran
شیوه ارجاع
Godarzi, Sina and Ahmadigheshlagh, Parviz,1402,Use of Garlic Essential Oil Nanoemulsion Encapsulated With Persian Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Sunflower Oil,The 7th International Conference on Interdisciplinary Studies in Food Industry and Nutrition Sciences of Iran,Tehran
ارائهشده در
مجموعه مقالات هفتمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران30 آبان 1402 · تهران