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Sodium caseinate stabilized clove oil nanoemulsion: Physicochemical properties.

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Title Sodium caseinate stabilized clove oil nanoemulsion: Physicochemical properties.
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Creator Sharma, M.; Mann, B.; Sharma, R.; Bajaj, R.; Athira, S.; Sarkar, P. and Pothurahu, R.
 
Subject Clove oil, Sodium caseinate, Pectin, Homogenization, Nanoemulsion Morphology
 
Description Not Available
In the present study, Clove oil nanoemulsions were prepared using sodium caseinate (NaCas-5%) & pectin (0.1%) as coating material by high speed homogenization. Mean particle size, poly dispersity index (PDI) and zeta potential of most stable nanoemulsion was172.1 ± 4.39 nm, 0.152 ± 0.01 and −37 ± 1.93 mV, respectively with an encapsulation efficiency of 88%. Nanoemulsion was stable at all food processing conditions that generally encountered during processing except pH 3.0–5.0. Droplet diameter was increased with increase in storage time from 0th day (172.1 ± 4.39 nm) to 20th day (415.3 ± 23.38 nm) at 25 °C. Scanning electron micrographs showed spherical nanoparticles with slight adherence whereas transmission electron micrographs confirmed the morphology through discrete spherical droplets with defined boundaries of core and coating material. Our results suggest the possibility of clove oil nanoemulsion as delivery system for antimicrobial bioactive substances in food preservation with a green image.
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Date 2021-08-26T08:32:50Z
2021-08-26T08:32:50Z
2017-11-01
 
Type Research Paper
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/60763
 
Language English
 
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