Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/ T60: propanol and water microemulsion zone using Response Surface Methodology

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AMIRI S.; ABBASI S.; EZZATPANAH H.

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Journal: Iranian Food Science and Technology Research Journal Year:2019 | Volume:15 | Issue:3 (57) Page(s): 29-43

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Title

Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/ T60: propanol and water microemulsion zone using Response Surface Methodology

Author(s)

AMIRI S. | ABBASI S. | EZZATPANAH H. | Issue Writer Certificate

Keywords

MicroemulsionQ1

Orange peel oilQ2

Response surface methodologyQ1

ModelingQ1

Abstract

In this study, microemulsification of Orange peel oil (OPO) using Tween 60: propanol with the ratio of 1: 1 was studied under different conditions of pH, ionic strength, and sugar concentration. . Results showed that critical temperature (the temperature in which one-phase Microemulsion system was still stable) for the Microemulsions with higher sucrose concentrations (in the range between 0 to 30%) was lower while by decreasing in sugar concentration, critical temperature shifted to higher temperatures, as it reached to 90° C for the samples without sugar. The prepared Microemulsions were stable at 5 and 25° C for seven days, but samples with higher concentrations of sugar (25 and 30%) became turbid at 45° C, whereas all other samples exhibited a one-phase Microemulsion system at this temperature. Microemulsions were not stable at-3° C (freezing temperatures). In sensory evaluation, it was observed that the microemulsified OPO was dissolved in water as soon as it was added into the medium, in contrast to free essential oil as it was spreading on the surface of the solution. Encapsulation of OPO caused lower release of aroma, resulting a milder odor and taste (lower intensity) in samples which were preferred by the panelists. The overall acceptability of all samples containing OPO Microemulsion was significantly higher than samples with free essential oil.

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APA: Copy

AMIRI, S., ABBASI, S., & EZZATPANAH, H.. (2019). Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/ T60: propanol and water microemulsion zone using Response Surface Methodology. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 15(3 (57) ), 29-43. SID. https://sid.ir/paper/366556/en

Vancouver: Copy

AMIRI S., ABBASI S., EZZATPANAH H.. Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/ T60: propanol and water microemulsion zone using Response Surface Methodology. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2019;15(3 (57) ):29-43. Available from: https://sid.ir/paper/366556/en

IEEE: Copy

S. AMIRI, S. ABBASI, and H. EZZATPANAH, “Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/ T60: propanol and water microemulsion zone using Response Surface Methodology,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 15, no. 3 (57) , pp. 29–43, 2019, [Online]. Available: https://sid.ir/paper/366556/en

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