Sedigheh Amiri; Soleiman Abbasi; Hamid Ezzatpanah
Abstract
In this study, microemulsification of orange peel oil (OPO) using Tween 60:propanol with the ratio of 1:1 was studied under different conditions of pH, ionic strength, and sugar concentration.. Results showed that critical temperature (the temperature in which one- phase microemulsion system was still ...
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In this study, microemulsification of orange peel oil (OPO) using Tween 60:propanol with the ratio of 1:1 was studied under different conditions of pH, ionic strength, and sugar concentration.. Results showed that critical temperature (the temperature in which one- phase microemulsion system was still stable) for the microemulsions with higher sucrose concentrations (in the range between 0 to 30%) was lower while by decreasing in sugar concentration, critical temperature shifted to higher temperatures, as it reached to 90°C for the samples without sugar. The prepared microemulsions were stable at 5 and 25°C for seven days, but samples with higher concentrations of sugar (25 and 30%) became turbid at 45°C, whereas all other samples exhibited a one-phase microemulsion system at this temperature. Microemulsions were not stable at -3°C (freezing temperatures). In sensory evaluation, it was observed that the microemulsified OPO was dissolved in water as soon as it was added into the medium, in contrast to free essential oil as it was spreading on the surface of the solution. Encapsulation of OPO caused lower release of aroma, resulting a milder odor and taste (lower intensity) in samples which were preferred by the panelists. The overall acceptability of all samples containing OPO microemulsion was significantly higher than samples with free essential oil.
Sanaz Ghassemi; Seyed Mahdi Jafari; Morteza Khomeiri; Elham Assadpour
Abstract
Orange peel oil,a widely used industrial flavoring, is volatile and chemically unstable in the presence of air, light, moisture and high temperatures. Biopolymer Nano complexes, a bunch of Nano carriers, are produced between groups of charged polysaccharides and proteins with the use of electrostatic ...
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Orange peel oil,a widely used industrial flavoring, is volatile and chemically unstable in the presence of air, light, moisture and high temperatures. Biopolymer Nano complexes, a bunch of Nano carriers, are produced between groups of charged polysaccharides and proteins with the use of electrostatic interactions. The nanoparticles are able to carry, protect, and increase their bioavailability of food-drug materials. Hence, in this study, the Nano complexes of pectin- whey protein concentrate, as a carrier of orange peel oil, were produced and the features of prepared Nano complex solution with various concentrations of whey protein (4, 6 and 8%), pectin (0.5, 0.75 and 1%) and different values of pH (3, 6 and 9) were studied. The Viscosity, stability and color (index L *) of the treated designs, done in a response surface methodology, were examined. The results showed that whey protein 4% and pectin 1%( with a pH of 3 and 9) had the lowest and highest stability respectively. Also this treatment with a pH of 3 showed the highest viscosity as well as the highest L *. The lowest viscosity was achieved by whey protein 6% and pectin 0.75% with a pH of 3, and because of the unbalanced compound, the complex did not form and a phase separation occurred. The lowest L * was obtained by whey protein 4% and pectin 0.5% with a PH of 9. Ultimately, whey protein 4% and pectin 1% with a PH of 3 were selected as the optimum sample because of formation the strong and suitable complex. Particle size and zeta potential measurement of optimum sample, were 160 nm and -0.53 mV respectively.
