| Title: | Garlic essential oil-based nanoemulsion carrier: Release and stability kinetics of volatile components |
| Author(s): | Hassanzadeh H; Alizadeh M; Hassanzadeh R; Ghanbarzadeh B; |
| Address: | "Department of Food Science and Technology Faculty of Para-veterinary Ilam University Ilam Iran. Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran. Department of Organic Chemistry Faculty of Science Urmia University Urmia Iran. RINGGOLD: 117045 Dina Pharmed Exir Salamat (DPES), Pharmaceutical Co., VS 36-2b Research and Development Unit Tehran Iran. Department of Food Science and Technology Faculty of Agriculture University of Tabriz Tabriz Iran. RINGGOLD: 56947 Department of Food Engineering Faculty of Engineering Near East University Nicosia Turkey" |
| ISSN/ISBN: | 2048-7177 (Print) 2048-7177 (Electronic) 2048-7177 (Linking) |
| Abstract: | "An O/W nanoemulsion of garlic essential oil (GEO) at different oil-to-emulsion (O/E) ratios (5%, 10%, 15%, and 25%) was formulated to protect the volatile components of GEO. The effects of O/E ratios on the encapsulation efficiency (EE%) of volatile compounds and droplet size of nanoemulsions were studied. The results showed that with increasing in E/O ratio, droplet size increased while EE% decreased so that the droplet size was below 100 nm for all samples and the EE% was almost above 80% for most samples. The effects of various factors such as temperature (5 degrees C-45 degrees C), pH values (3-7), ionic strength (0-500 mM), and O/E ratios (5%-25%) on kinetic of nanoemulsions stability were studied. Reducing pH values and raising the temperature, ionic strength, and O/E ratios intensified the instability process and constant rate of instability in all nanoemulsions. The effects of temperature and O/E ratios on the release kinetics of volatile components were evaluated over time, and kinetic parameters such as release rate constant (k), Q10, and activation energy (Ea) were calculated in which results showed a zero-degree model to describe the release kinetic behavior of most nanoemulsions. Both temperature and O/E ratios factors as well as their interaction (which had a synergistic effect) had a significant effect on increasing the release rate of volatiles so that the degree of reaction rate was changed from zero to the first order at simultaneous high levels of both factors. FT-IR spectroscopy was carried out to study interactions among nanoemulsion ingredients. The presence of sulfur-containing functional groups of garlic oil (thiosulphate, diallyl trisulfide, etc.) in nanoemulsions was confirmed by FT-IR" |
| Keywords: | garlic essential oil gas chromatography kinetic nanoemulsion release and instability volatile compounds; |
| Notes: | "PubMed-not-MEDLINEHassanzadeh, Hamed Alizadeh, Mohammad Hassanzadeh, Reza Ghanbarzadeh, Babak eng 2022/05/21 Food Sci Nutr. 2022 Apr 20; 10(5):1613-1625. doi: 10.1002/fsn3.2784. eCollection 2022 May" |
