Characterization and stability study of lemongrass oil blend microemulsion as natural preservative

Autor:	Nor Aini Fatihah Mohamed Anuar, Faridah Kormin, Jenny Lee Pei Ling, Nurul Alyani Zainol Abidin
Rok vydání:	2019
Předmět:	Preservative Stability study Chemistry Lemongrass Oil Microemulsion Food science
Zdroj:	IOP Conference Series: Earth and Environmental Science. 269:012026
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/269/1/012026
Popis:	Food preservative plays an important role in maintaining food quality and extending shelf life. Essential oils as natural preservatives are preferred due to its pose as less harmful to human as compared to chemical preservatives. The objective of this study is to evaluate the effectiveness of lemongrass oil blend microemulsion by studying its physical properties, stability and antibacterial efficacy in curry paste. Ternary phase diagram is constructed via phase titration method for the microemulsion formulation. Microemulsion technology improves the effectiveness of lemongrass essential oil by stabilizing and preserving its own natural benefits. The antibacterial compounds identification was elucidated by GC-MS. The overall results concluded that lemongrass oil blend microemulsion shows transparent appearance, low acidity (pH 4.1 - 5.1), moderate conductivity (18 - 58 μS/cm), low viscosity (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::43eb30c2ff821e511244738c85623cee https://doi.org/10.1088/1755-1315/269/1/012026 Zobrazit plný text záznamu