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FORMULATION DESIGN AND PHYSICOCHEMICAL STABILITY CHARACTERIZATION OF NANOEMULSIONS OF NETTLE (URTICA DIOICA) ESSENTIAL OIL USING A MODEL-BASED METHODOLOGY.

Authors :
Gharibzahedi, Seyed Mohammad Taghi
Rostami, Hosein
Yousefi, Shima
Source :
Journal of Food Processing & Preservation. Dec2015, Vol. 39 Issue 6, p2947-2958. 12p.
Publication Year :
2015

Abstract

Response surface methodology was employed to evaluate the effects of the formulation main components, such as Tween 80 emulsifier concentration (T80, 0.41- 0.69% w/w), and ratio of canola oil to nettle essential oil (CO/NEO, 5.93-20.07 w/w) on the physicochemical stability characteristics of NEO nanoemulsions prepared by ultrasound-assisted emulsification. The droplet growth ratio (DGR), volume-weighted mean diameter (D43) of the droplets and their polydispersity index (span), peroxide value (PV), and 1,1-Diphenyl-2-picrylhydrazyl (DPPH●) antiradical efficiency (AE) were analyzed. Analytical gas chromatography- mass spectrometry showed that hexahydrofarnesyl acetone, neophytadiene, β-ionone and phytol were the most dominant constituents of NEOs extracted by hydrodistillation process. An increase in T80 content significantly reduced the response variables. Applying desirability function technique for the second-order polynomial models revealed the minimum DGR (0.11), D43 (134.1 nm), span (0.38) and PV (0.85 meq O2/kg oil), and the maximum AE (0.224 × 10-3) could be achieved at T80 of 0.57% w/w and CO/NEO of 8.0 w/w. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
01458892
Volume :
39
Issue :
6
Database :
Academic Search Index
Journal :
Journal of Food Processing & Preservation
Publication Type :
Academic Journal
Accession number :
111721540
Full Text :
https://doi.org/10.1111/jfpp.12546