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Formulation of peppermint oil nanoemulsion using conjugates of whey proteins with maltodextrin and its characterization

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Title Statement Formulation of peppermint oil nanoemulsion using conjugates of whey proteins with maltodextrin and its characterization
 
Added Entry - Uncontrolled Name Mann, Bimlesh
Sonu, K S
Sharma, Rajan
Kumar, Rajesh
Singh, Richa
 
Uncontrolled Index Term Antimicrobial efficacy; Essential oils; Milk protein-maltodextrin conjugate; Nanoemulsion; Peppermint oil
 
Summary, etc. Whey protein-maltodextrin conjugate is used as emulsifier and stabilizer to prepare peppermint (Mentha piperita L.) oil (PO) nanoemulsion. The mean particle size, zeta potential and poly dispersity index (PDI) of stable PO nanoemulsion (5% oil+8% conjugate+0.5% Tween 80) was 144.8±5.32 nm, -24.40±0.42 mV and 0.217±0.05 respectively and this formulation was not unstable to food processing conditions like pH 3.0 to pH 7.0, heat treatments and ionic strength 0.1 M to 1.0 M. The emulsion was stable at 25°C for 15 days and its particle size is 332.2±4.66 nm at 15th day of storage. Agar<br />well diffusion method is used to assess the antimicrobial efficacy of PO (5%) dissolved in dimethyl sulphoxide (DMSO) and 5% PO nanoemulsion against microorganisms like E. coli ATCC 25922, B. cereus ATCC 14459, Salmonella typhi NCDC 6017 and E. faecalis NCDC 115. The formulation prepared in the present study will have the application in preservation of<br />various foods against spoilage microorganisms.
 
Publication, Distribution, Etc. Indian Journal of Traditional Knowledge (IJTK)
2020-05-16 12:03:22
 
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http://op.niscair.res.in/index.php/IJTK/article/view/35362
 
Data Source Entry Indian Journal of Traditional Knowledge (IJTK); ##issue.vol## 19, ##issue.no## 2 (2020): Indian Journal of Traditional Knowledge
 
Language Note en