Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity

Date

2017-10-01

Author

YILDIRIM, Simge Tutku
Öztop, Halil Mecit
Soyer, Yeşim

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

164
views

0
downloads

The goal of this study was to formulate stable cinnamon oil nanoemulsions (NEs) exhibiting high anti-microbial activity by using the low-energy approach: spontaneous emulsification (SE) and compare it with two high-energy methods. To prepare the nanoemulsions by SE, oil phase containing cinnamon oil (CO) and carrier oil (coconut oil (CNO)) at different ratios (2:8-10:0) and surfactant (Tween 80) at 10% (w/w) was titrated into an aqueous phase (distilled water). For antimicrobial activity, agar disc diffusion method with E. coil as the model microorganism was used. NEs were characterized by Dynamic Light Scattering (DLS) and Transmission Electron Microscopy (TEM). Both DLS and TEM gave parallel results and mean particle size were found as similar to 100 nm for 6:4 (CO: CNO) oil phase composition. These NEs also showed high physical stability during one-month storage. NEs were also prepared by using two high-energy homogenization methods: microfluidization and ultrasonication. Ultrasonication and SE showed similar trends for mean particle size and microbial activity. Microfluidization resulted in the smallest mean particle size (p < 0.05) and antimicrobial activity was not effected from cinnamon oil concentration (p > 0.05).

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/49228

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1016/j.lwt.2017.05.041

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility Güven, Özge; Şensoy, İlkay (Elsevier BV, 2018-01-01) Although herbal ingredients could be used to increase bioactive compounds in food products, it is more crucial to investigate the effect of processing on their bioaccessibility and their content. In this study, artichoke leaf powder (ALP) was added to wheat flour (WF) at ratios of 0:100, 3:97, 6:94 and 9:91 g ALP:g WF on dry basis. The effect of extrusion process on the bioactive compounds themselves and in vitro bioaccessibilities of cynarin and cynaroside, which are found in ALP, were investigated. Total ...
Organic acid profile of Turkish white grapes and grape juices Soyer, Yeşim; Karadeniz, F (Elsevier BV, 2003-10-01) Organic acid compositions of 11 different white grape cultivars and grape juices were determined by high-pressure liquid chromatography (HPLC). The ranges of acid concentrations found in grapes were as follows: citric, 30-164 mg/l; tartaric, 4.98-7.48 g/l and malic, 1.43-3.40 g/l. Also the ranges of acid concentrations found in grape juices were as follows: citric, 31-181 mg/l, tartaric, 4.07-4.92 g/l and malic, 1.36-3.47 g/l. Tartaric acid was the major acid in every grape variety analyzed. Grape juices ha...
Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation Tatar, Feyza; Tunc, Merve Tugce; DERVİŞOĞLU, MUHAMMET; Çekmecelioğlu, Deniz; KAHYAOĞLU, TALİP (Elsevier BV, 2014-03-01) In this study, hemicellulose-based coatings were assessed for use in microencapsulated fish oil. The fish oil emulsions were prepared using the solutions of gum arabic (GA), gum arabic-hemicellulose (GA-HC) and hemicellulose (HC) as the coating materials, amended with maltodextrin as a cheap filler material. The fish oil was then encapsulated with these emulsions using the spray drying method. The effects of the hemicelluloses on the emulsions and the formed microcapsules were evaluated by physical and chem...
Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study Akkaya, Sinem; Özel, Barış; Öztop, Halil Mecit; YANIK, DERYA KOÇAK; GÖĞÜŞ, FAHRETTİN (Wiley, 2020-12-01) Pectin-wax-based emulsion systems could be used to form edible films and coatings with desired water permeability characteristics. Pectin is often used in food industry due to its gelling and viscosity increasing properties. Physical properties of pectin are highly dependent on its esterification degree. Waxes are commonly used as edible coatings to enhance the water barrier properties of food products. This study focuses on preparing emulsions with sunflower oil wax (SFW) and high methoxyl pectin (HMP) at ...
Optimization of microwave- infrared roasting of hazelnut Uysal, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-01-01) In this study, the possibility of using microwave-infrared combination oven for roasting of hazelnut was investigated. in addition, regression models for the responses: L* value, a* value, textural properties and moisture content of hazelnuts were obtained and the optimum roasting conditions were determined by using response surface methodology. Conventionally roasted hazelnut at 150 degrees C for 20 min was considered for comparison. For hazelnuts, 2.5 min roasting time at 90% microwave power, 60% upper ha...

Citation Formats

S. T. YILDIRIM, H. M. Öztop, and Y. Soyer, “Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity,” LWT-FOOD SCIENCE AND TECHNOLOGY, pp. 122–128, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/49228.