| Autor: |
Desirane C. Bezerra, Anna E.M.F.M. Oliveira, Luiz E. da Silva, Wanderlei do Amaral, Yuri M. do Nascimento, Josean F. Tavares, Francisco P. Machado, Caio P. Fernandes |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Food Chemistry Advances, Vol 3, Iss , Pp 100537- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2772-753X |
| DOI: |
10.1016/j.focha.2023.100537 |
| Popis: |
Nano-emulsions are alternatives for incorporation of essential oils in food-products. Despite generation of surfactant-free nano-emulsions is well known (e.g., Ouzo effect) its stabilization is a critical issue. This study shows the behavior of surfactant-free nano-emulsions prepared with two lemongrass essential oils based in dynamic light scattering analysis through exposure to a linear ramp of temperature. The gas-chromatography coupled to mass-spectrometry analysis revealed that β-myrcene was found in the Cymbopogon citratus and absent in C. flexuosus. C. citratus nano-emulsion prepared with deionized water (CCNE-DW) presented initial lower size diameter (208.6 ± 1.9 nm) than C. flexuosus nano-emulsion (245.2 ± 3.1 nm) prepared with deionized water (CFNE-DW), probably due to the presence of β-myrcene capable of avoiding a rapid droplet growth before onset of dynamic light scattering measurements. In silico physicochemical properties suggest that β-myrcene could considered decisive for low size of C. citratus nano-emulsions, since reduction of its concentration may induce destabilization of C. citratus diluted nano-emulsions. Similar initial droplet size was observed for C. citratus nano-emulsion (221.0 ± 1.3 nm) prepared with infusion (CCNE-IN) and C. flexuosus nano-emulsion (215.7 ± 1.7 nm) prepared with infusion (CFNE-IN). The highest droplet reduction was observed for CFNE-DW (DR25–80ºC = 45.9 %; p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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