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标题：Garlic essential oil‐based nanoemulsion carrier: Release and stability kinetics of volatile components
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作者：Hamed Hassanzadeh ; Mohammad Alizadeh ; Reza Hassanzadeh 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2022
卷号：10
期号：5
页码：1613-1625
DOI：10.1002/fsn3.2784
语种：English
出版社：John Wiley & Sons, Ltd.
摘要：Abstract An O/W nanoemulsion of garlic essential oil (GEO) at different oil‐to‐emulsion (O/E) ratios (5%, 10%, 15%, and 25%) was formulated to protect the volatile components of GEO. The effects of O/E ratios on the encapsulation efficiency (EE%) of volatile compounds and droplet size of nanoemulsions were studied. The results showed that with increasing in E/O ratio, droplet size increased while EE% decreased so that the droplet size was below 100 nm for all samples and the EE% was almost above 80% for most samples. The effects of various factors such as temperature (5°C–45°C), pH values (3–7), ionic strength (0–500 mM), and O/E ratios (5%–25%) on kinetic of nanoemulsions stability were studied. Reducing pH values and raising the temperature, ionic strength, and O/E ratios intensified the instability process and constant rate of instability in all nanoemulsions. The effects of temperature and O/E ratios on the release kinetics of volatile components were evaluated over time, and kinetic parameters such as release rate constant (k), Q10, and activation energy (Ea) were calculated in which results showed a zero‐degree model to describe the release kinetic behavior of most nanoemulsions. Both temperature and O/E ratios factors as well as their interaction (which had a synergistic effect) had a significant effect on increasing the release rate of volatiles so that the degree of reaction rate was changed from zero to the first order at simultaneous high levels of both factors. FT‐IR spectroscopy was carried out to study interactions among nanoemulsion ingredients. The presence of sulfur‐containing functional groups of garlic oil (thiosulphate, diallyl trisulfide, etc.) in nanoemulsions was confirmed by FT‐IR.