Techno-functional properties and sustainable application of nanoparticles-based Lavandula angustifolia essential oil fabricated using unsaturated lipid-carrier and biodegradable wall material
| Autor: | Hamid Majeed, Marwan M.A. Rashed, Junaid Haider, Amr M. Bakry, Ahlam Nagi, Abduljalil D.S. Ghaleb, Zhou Xu, Qunyi Tong, Jingpeng Li, Chao Zhang |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Lavandula angustifolia food.ingredient Materials science biology 010405 organic chemistry Sunflower oil Dispersity Nanoparticle Polymer 01 natural sciences 0104 chemical sciences Whey protein isolate food chemistry Chemical engineering biology.protein Homogenizer Thermal stability Agronomy and Crop Science 010606 plant biology & botany |
| Zdroj: | Industrial Crops and Products. 136:66-76 |
| ISSN: | 0926-6690 |
| Popis: | As a non-thermally stable product, nanoemulsion followed by an encapsulation process was fabricated to enhance the techno-functional performance and sustainable applications of Lavandula angustifolia essential oil (La.EO). Integrated ultrasound-microwave techniques were used to enhance the release of Clevenger-hydrodistillation isolation of La.EO. Refined, bleached, and deodorized sunflower oil (RBDSFo) was used as a high unsaturated lipid-carrier type. Whey Protein Isolate (WPI, 95%) was used as a natural-biodegradable polymer wall material to formulate and stabilize Oil-in-Water nanoemulsion (O/W-NE). DLS, CLSM, and TEM were used to study the techno-functional characteristics of La.EO-nanoparticles. SEM, XRD, and FTIR spectroscopy were used to study the efficiency of the encapsulation process of La.EO. The fabricated formulations using a High-pressure Homogenizer showed a highly efficient at reducing the interfacial tension of O/W-NE interfaces. That led to produce nano-scaled droplets reached 128.8 d.nm with a polydispersity index of 0.151, and a ζ-potential of −42.1 mV. The optimized formulation of nanoemulsion showed a slight change in droplet size, PdI, and ζ-potential through 28 days of storage at ambient temperature. La.EO-nanoemulsion was stable against aggregation and coalescence at thermal destabilizing stresses similar to that can be exposed to in the commercial storage conditions (5, 25 and 45 °C) at neutral pH. The findings of this investigation showed that the thermal stability of La.EO can be enhanced through the encapsulation process within edible bio-polymers using both WPI and RBDSFo. In addition, La.EO nanoparticles demonstrated a great potential to be used to enhance the release of bioactive components coated in O/W-NE, as well as, to be used as pathogenic antibacterial agents. |
| Databáze: | OpenAIRE |
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