Essential Oil based Nanoemulsions from Cinnamon and Cloves: Formulation, Characterization and Assessment of Functional Properties.
| dc.contributor.advisor | Gurkirat Kaur | |
| dc.contributor.author | Prastuty | |
| dc.date.accessioned | 2019-08-21T04:19:40Z | |
| dc.date.available | 2019-08-21T04:19:40Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | The purpose of this study is to formulate and characterize stable nanoemulsions which were prepared with cinnamon and clove based essential oil. . In this study, high energy approach of ultrasonication was used to formulate oil in water nanoemulsions using two different surfactants; Tween 80 and Soy lecithin. Trials were conducted for preparation of nanoemulsions using different concentrations of surfactants. The prepared essential oil nanoemulsions were further characterized on the basis of their particle size, polydispersity index, zeta potential, morphology, stability, viscosity, colour, turbidity and pH. . It was concluded that surfactant concentration significantly affects stability and particle size of nanoemulsions. Nanoemulsion prepared with tween 80 exhibited more stable dispersed phase with smaller particle diameter and lower polydispersity index. Morphology analysis indicated spherical and even sized shape of tween 80 based nanoemulsions. Stability study demonstrated that tween 80 based nanoemulsion and soy lecithin based nanoemulsion remained stable after 3 months of storage. On the basis of lowest particle size, PDI value and highest stability, cinnamon and clove based nanoemulsions prepared with soy lecithin were selected for the assessment of their functional property on muffins. Three types of muffins were prepared: Control (Non-coated), muffins coated with cinnamon oil based nanoemulsion (1.5% v/v soy lecithin), muffins coated with clove oil based nanoemulsion (2% v/v soy lecithin). The prepared muffins coated with nanoemulsions were evaluated on the basis of density, moisture content, water activity, weight loss percent, texture, antioxidant activity, microbial growth and sensory evaluation. Muffins coated with nanoemulsion showed significant increase in antioxidant activity and higher resistance against hardness during storage. Nanoemulsion coating also effectively facilitated in extending the shelf life up to 9 days for muffins coated with cinnamon oil nanoemulsion and up to 12 days for muffins coated with clove oil nanoemulsions. Hence, essential oil based nanoemulsions have vital utilization to be used as a functional ingredient in improving shelf life of food products. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810122758 | |
| dc.keywords | Essential oils, functional properties, muffins, nanoemulsions, shelf life, Ultrasonication | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 65 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.research.problem | Essential Oil based Nanoemulsions from Cinnamon and Cloves: Formulation, Characterization and Assessment of Functional Properties. | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Essential Oil based Nanoemulsions from Cinnamon and Cloves: Formulation, Characterization and Assessment of Functional Properties. | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Essential Oil based Nanoemulsions from Cinnamon and Cloves: Formulation, Characterization and Assessment of Functional Properties. | en_US |
| dc.type | Thesis | en_US |