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

dc.contributor.authorUzkuc, Nesrin Merve Çelebi
dc.contributor.authorUzkuc, Hasan
dc.contributor.authorBerber, Mehmet Mert
dc.contributor.authorKuzu, Kübra Tarhan
dc.contributor.authorTogay, Sine Özmen
dc.contributor.authorHosoğlu, Müge İşleten
dc.contributor.authorToklucu, Ayşegül Kırca
dc.contributor.authorKurt, Saliha B.
dc.contributor.authorŞahiner, Nurettin
dc.contributor.authorYüceer, Yonca Karagül
dc.contributor.buuauthorÖZMEN TOĞAY, SİNE
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
dc.contributor.researcheridAAC-6337-2021
dc.date.accessioned2024-06-03T12:13:00Z
dc.date.available2024-06-03T12:13:00Z
dc.date.issued2021-09-17
dc.description.abstractIn 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.
dc.identifier.doi10.1016/j.indcrop.2021.114034
dc.identifier.eissn1872-633X
dc.identifier.issn0926-6690
dc.identifier.urihttps://doi.org/10.1016/j.indcrop.2021.114034
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0926669021007998
dc.identifier.urihttps://hdl.handle.net/11452/41679
dc.identifier.volume172
dc.identifier.wos000701171700006
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherElsevier
dc.relation.journalIndustrial Crops and Products
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.relation.tubitak117O313
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntimicrobial activity
dc.subjectChemical-composition
dc.subjectPhysicochemical characterization
dc.subjectAntioxidant activities
dc.subjectAntibacterial activity
dc.subjectPotential application
dc.subjectStability
dc.subjectLavandin
dc.subjectWater
dc.subjectNanoemulsion
dc.subjectLavender essential oil
dc.subjectMicroemulsion
dc.subjectStorage
dc.subjectVolatile organic compounds
dc.subjectAroma-active compounds
dc.subjectAntimicrobial activity
dc.subjectAgriculture
dc.titleStabilisation of lavender essential oil extracted by microwave-assisted hydrodistillation: Characteristics of starch and soy protein-based microemulsions
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication29492ff2-3d2a-410c-ba15-884eb1040471
relation.isAuthorOfPublication.latestForDiscovery29492ff2-3d2a-410c-ba15-884eb1040471

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