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Stabilisation of lavender essential oil extracted by microwave-assisted hydrodistillation: Characteristics of starch and soy protein-based microemulsions

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Date

2021-09-17

Authors

Uzkuc, Nesrin Merve Çelebi
Uzkuc, Hasan
Berber, Mehmet Mert
Kuzu, Kübra Tarhan
Togay, Sine Özmen
Hosoğlu, Müge İşleten
Toklucu, Ayşegül Kırca
Kurt, Saliha B.
Şahiner, Nurettin
Yüceer, Yonca Karagül

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Elsevier

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Abstract

In this work, microwave-assisted hydrodistillation (MAHD) technique was used to obtain lavender essential oil (LEO) with a yield of 5.5 %. Oil in water microemulsions of LEO were prepared with starch and soy protein by ultrasonic emulsification. Total phenolic content and antioxidant capacity of the samples were evaluated. Microemulsions exhibited antimicrobial effect against S. aureus and B. cereus. The major volatiles of LEO were linalool L (29.0 %), 1,8-cineole (13.9 %), camphor (12.3 %) and linalyl acetate (11.9 %). Camphene, 1,8-cineole, (Z)-ocimene, linalool, and 2,6-nonadienal were determined as aroma-active compounds by gas chromatographyolfactometry. The stability of emulsions at different pH (3, 6 and 9) and temperatures (4 and 25 degrees C) were evaluated by measuring their size distribution, zeta potential, viscosity and color during storage. The stable droplets of LEO microemulsion that ranged between 392 and 732 nm were obtained with starch at pH 6. The formulated starch-based emulsions of LEO at pH 6 revealed the highest stability at 25 degrees C.

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Keywords

Antimicrobial activity, Chemical-composition, Physicochemical characterization, Antioxidant activities, Antibacterial activity, Potential application, Stability, Lavandin, Water, Nanoemulsion, Lavender essential oil, Microemulsion, Storage, Volatile organic compounds, Aroma-active compounds, Antimicrobial activity, Agriculture

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