Assessment of rheological properties and stability of coriander nanoemulsions in Aloe vera Gel
Plant extracts and essential oils also known as bioactive substances, are new attracting additives and quality enhancers for using in foods and edible coatings. Although these compounds have some limitation for utilization in their raw form. Nanoemulsion techniques could offer a solution to overcome...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000599 |
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| author | Narges Sharifat Mohammad Amin Mehrnia Hassan Barzegar Behrooz Alizadeh Behbahani |
| author_facet | Narges Sharifat Mohammad Amin Mehrnia Hassan Barzegar Behrooz Alizadeh Behbahani |
| author_sort | Narges Sharifat |
| collection | DOAJ |
| description | Plant extracts and essential oils also known as bioactive substances, are new attracting additives and quality enhancers for using in foods and edible coatings. Although these compounds have some limitation for utilization in their raw form. Nanoemulsion techniques could offer a solution to overcome these limitations. In this study, the ultrasonic method was employed to encapsulate coriander essential oil at concentrations of 1 %, 3 %, and 5 % (w/w) in an oil-in-water (O/W) nanoemulsion. Aloe vera gel extract served as the continuous phase, and Tween 80 was used as the emulsifier at concentrations of 0.25 %, 0.50 %, and 1 % (w/w). The encapsulation efficiency (EE), physical stability, rheological behavior, droplet size distribution, and color characteristics of the prepared nanoemulsions were investigated. The results demonstrated that the nanoemulsion containing 1 % Tween 80 and 1 % essential oil exhibited the highest physical stability and EE at 100 %. Fourier-transform infrared spectroscopy analysis also confirmed the successful encapsulation of coriander essential oil in the nanoemulsions. Therefore, the Aloe vera extract-based nanoemulsion with 1 % Tween 80 and 1 % essential oil could be effectively used to deliver coriander essential oil to various food products. |
| format | Article |
| id | doaj-art-5b6ca70e85634bb7b9a4f1082def4fcd |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-5b6ca70e85634bb7b9a4f1082def4fcd2025-02-11T04:35:41ZengElsevierApplied Food Research2772-50222025-06-0151100749Assessment of rheological properties and stability of coriander nanoemulsions in Aloe vera GelNarges Sharifat0Mohammad Amin Mehrnia1Hassan Barzegar2Behrooz Alizadeh Behbahani3Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, IranCorresponding author.; Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, IranDepartment of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, IranDepartment of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, IranPlant extracts and essential oils also known as bioactive substances, are new attracting additives and quality enhancers for using in foods and edible coatings. Although these compounds have some limitation for utilization in their raw form. Nanoemulsion techniques could offer a solution to overcome these limitations. In this study, the ultrasonic method was employed to encapsulate coriander essential oil at concentrations of 1 %, 3 %, and 5 % (w/w) in an oil-in-water (O/W) nanoemulsion. Aloe vera gel extract served as the continuous phase, and Tween 80 was used as the emulsifier at concentrations of 0.25 %, 0.50 %, and 1 % (w/w). The encapsulation efficiency (EE), physical stability, rheological behavior, droplet size distribution, and color characteristics of the prepared nanoemulsions were investigated. The results demonstrated that the nanoemulsion containing 1 % Tween 80 and 1 % essential oil exhibited the highest physical stability and EE at 100 %. Fourier-transform infrared spectroscopy analysis also confirmed the successful encapsulation of coriander essential oil in the nanoemulsions. Therefore, the Aloe vera extract-based nanoemulsion with 1 % Tween 80 and 1 % essential oil could be effectively used to deliver coriander essential oil to various food products.http://www.sciencedirect.com/science/article/pii/S2772502225000599Aloe vera extractCoriander essential oilUltrasonicationNanoemulsion |
| spellingShingle | Narges Sharifat Mohammad Amin Mehrnia Hassan Barzegar Behrooz Alizadeh Behbahani Assessment of rheological properties and stability of coriander nanoemulsions in Aloe vera Gel Applied Food Research Aloe vera extract Coriander essential oil Ultrasonication Nanoemulsion |
| title | Assessment of rheological properties and stability of coriander nanoemulsions in Aloe vera Gel |
| title_full | Assessment of rheological properties and stability of coriander nanoemulsions in Aloe vera Gel |
| title_fullStr | Assessment of rheological properties and stability of coriander nanoemulsions in Aloe vera Gel |
| title_full_unstemmed | Assessment of rheological properties and stability of coriander nanoemulsions in Aloe vera Gel |
| title_short | Assessment of rheological properties and stability of coriander nanoemulsions in Aloe vera Gel |
| title_sort | assessment of rheological properties and stability of coriander nanoemulsions in aloe vera gel |
| topic | Aloe vera extract Coriander essential oil Ultrasonication Nanoemulsion |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000599 |
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