High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity

This study focuses on the formulation of clove oil and thyme oil emulsions showing antioxidant capacity. Emulsions were formulated with 2 and 4% of each essential oil by using microfluidization. Tween 80 was used as the surfactant. Droplet sizes and polydispersity index values of emulsions were measured, and their effects on the emulsion stability were investigated. While thyme oil emulsions showed a good stability for 3 months, destability started in clove oil emulsions soon after homogenization due to Ostwald ripening. Stability results were parallel to the change of polydispersity index over time. Clove oil was found to be a more powerful antioxidant than thyme oil. It was also observed that clove oil emulsions had more antioxidant capacity than thyme oil emulsions. Total phenolic content results were in accordance with the antioxidant capacity results. The most significant observation of the study was the increase in droplet size of the clove oil emulsions followed by microfluidization due to the recoalescence phenomena.
ACS Food Science and Technology


High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Leaves: optimization and Comparison with Conventional Extraction
Okur, İlhami; Namlı, Serap; Öztop, Halil Mecit; Alpas, Hami (2023-01-20)
The scope of the study was to optimize high-pressure-assisted extraction (HPAE) conditions for the extraction of phenolic compounds from olive leaves and to compare the optimum HPAE conditions with conventional extraction (CE) (at 50 °C for 30 min). In this regard, different treatment pressure levels (300-500 MPa), time (5-15 min), and solid-to-solvent ratios (0.1-0.3 w/v) were used to optimize the total phenolic content (TPC) and oleuropein content by using the Box-Behnken design. According to the results,...
High hydrostatic pressure-assisted extraction of lipids from Lipomyces starkeyi biomass
Tuhanioglu, Arda; Alpas, Hami; Çekmecelioğlu, Deniz (2022-10-01)
The purpose of this study is to evaluate the effect of high hydrostatic pressure (HHP) as a novel approach for yeast cell disruption and lipid extraction from Lipomyces starkeyi DSM 70295 grown in glucose medium (40 g/L and C/N:55/1) at initial pH of 5.0, 25 degrees C, and 130 rpm for 8 days. HHP extraction conditions including pressure, time, and temperature were optimized by response surface methodology. The high speed homogenizer-assisted extraction (HSH) was also used for comparison. The biomass subject...
High hydrostatic pressure assisted extraction of pectin from sugar beet pulp
Kaya, Burcu; Okur, İlhami; Alpas, Hami; Oztop, Mecit Halil (2021-05-01)
This study aimed to investigate the effect of high hydrostatic pressure assisted extraction (HHPE) (250, 350 and 450 MPa at 40 degrees C for 5 min with/without acid addition) of pectin from sugar beet pulp and compare its properties with pectin obtained from conventional extraction (CE). Degree of esterification (DE), galacturonic acid (Gal-A) content, Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) relaxometry experiments were performed on the obtained pectin powder. HHP...
Changes in thermal properties of crude oil asphaltenes induced by NaOH treatment
Karacan, Ozgen; Kök, Mustafa Verşan; Karaaslan, Ugur (1999-01-01)
In this study, an asphaltic Turkish crude oil was treated with alkali solution (NaOH) at different concentrations to simulate an alkali EOR technique. IFT (interfacial tension) measurements were carried out by ring method and the yields of asphaltene is precipitated after the process. Thermal properties of these asphaltenes were investigated by thermal analysis methods (thermogravimetry, TG/DTG and differential scanning calorimeter, DSC) to infer the possible changes in the asphaltene molecules and their be...
Enhancement of storage stability of wheat germ oil by encapsulation
Karadeniz, Meltem; Şahin, Serpil; Şümnü, Servet Gülüm; Department of Food Engineering (2015)
Wheat germ oil is a rich source of omega 3 and omega 6-fatty acids, octacosanol and tocopherol which has vitamin E activity. Due to these properties it is very beneficial for health but it is prone to oxidation in free form. Encapsulation provides protection of food ingredients from environmental stresses and increases the stability and functionality of the ingredient, which makes it possible to be used in functional foods. The main objective of this study was to encapsulate wheat germ oil and to investigat...
Citation Formats
G. Tonyalı Karslı, S. Şahin, and H. M. Öztop, “High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity,” ACS Food Science and Technology, vol. 2, no. 12, pp. 1832–1839, 2022, Accessed: 00, 2023. [Online]. Available: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85142661451&origin=inward.