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

TONYALI KARSLI G., ŞAHİN S., ÖZTOP H. M.

ACS Food Science and Technology, cilt.2, sa.12, ss.1832-1839, 2022 (ESCI) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 2 Sayı: 12
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1021/acsfoodscitech.2c00231
  • Dergi Adı: ACS Food Science and Technology
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
  • Sayfa Sayıları: ss.1832-1839
  • Anahtar Kelimeler: clove oil, thyme oil, nanoemulsion, droplet size, antioxidant capacity, ANTIMICROBIAL ACTIVITY, NANOEMULSIONS, OPTIMIZATION, FABRICATION, COMPONENTS, EUGENOL, WATER, POWER, SAGE
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

© 2022 The Authors. Published by American Chemical Society.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.