Stabilisation of lavender essential oil extracted by microwave-assisted hydrodistillation: Characteristics of starch and soy protein-based microemulsions

ÇELEBİ UZKUÇ N. M., UZKUÇ H., Berber M. M., TARHAN KUZU K., ÖZMEN TOĞAY S., İŞLETEN HOŞOĞLU M., ...Daha Fazla

INDUSTRIAL CROPS AND PRODUCTS, cilt.172, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 172
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.indcrop.2021.114034
  • Dergi Adı: INDUSTRIAL CROPS AND PRODUCTS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Biotechnology Research Abstracts, CAB Abstracts, Communication Abstracts, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database
  • Anahtar Kelimeler: Lavender essential oil, Microemulsion, Storage, Volatile organic compounds, Aroma-active compounds, Antimicrobial activity, ANTIMICROBIAL ACTIVITY, CHEMICAL-COMPOSITION, PHYSICOCHEMICAL CHARACTERIZATION, ANTIOXIDANT ACTIVITIES, ANTIBACTERIAL ACTIVITY, POTENTIAL APPLICATION, STABILITY, LAVANDIN, WATER, NANOEMULSION
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

In this work, microwave-assisted hydrodistillation (MAHD) technique was used to obtain lavender essential oil (LEO) with a yield of 5.5 %. Oil in water microemulsions of LEO were prepared with starch and soy protein by ultrasonic emulsification. Total phenolic content and antioxidant capacity of the samples were evaluated. Microemulsions exhibited antimicrobial effect against S. aureus and B. cereus. The major volatiles of LEO were linalool L (29.0 %), 1,8-cineole (13.9 %), camphor (12.3 %) and linalyl acetate (11.9 %). Camphene, 1,8-cineole, (Z)-ocimene, linalool, and 2,6-nonadienal were determined as aroma-active compounds by gas chromatographyolfactometry. The stability of emulsions at different pH (3, 6 and 9) and temperatures (4 and 25 degrees C) were evaluated by measuring their size distribution, zeta potential, viscosity and color during storage. The stable droplets of LEO microemulsion that ranged between 392 and 732 nm were obtained with starch at pH 6. The formulated starch-based emulsions of LEO at pH 6 revealed the highest stability at 25 degrees C.