Formulation, characterization and antimicrobial properties of black cumin essential oil nanoemulsions stabilized by OSA starch.

ABSTRACT: Preparation of oil-in-water nanoemulsions has emerged as a subject of interest for the encapsulation of lipophilic functional ingredients to increase their stability and activity. In this study, black cumin essential oil nanoemulsions (BCO-NE) using different ratios of essential oil with canola and flax seed oils (ripening inhibitors) were formulated and stabilized with octenyl succinic anhydride (OSA) modified waxy maize starch. The nanoemulsions exhibited monomodal size distributions with mean droplet diameter below 200 nm and zeta potential above -30, indicating a strong electrostatic repulsion between the dispersed oil droplets. Further, during storage (4 weeks at 25 °C ± 2) emulsions showed shear thinning phenomena and stability towards coalescence. Antimicrobial properties of nanoemu

SUBMITTER: Sharif HR 

PROVIDER: S-EPMC5603003 | biostudies-literature | 2017 Sep

REPOSITORIES: biostudies-literature