EFFECT OF MALTODEXTRIN AND WHEY PROTEIN CONCENTRATE ON THYME ESSENTIAL OIL NANOEMULSION

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MIRI M.; KOOCHEKI A.; MOHEBBI MOHEBBAT; NAJAF NAJAFI MASOUD

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:65 Page(s): 149-160

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Title

EFFECT OF MALTODEXTRIN AND WHEY PROTEIN CONCENTRATE ON THYME ESSENTIAL OIL NANOEMULSION

Author(s)

MIRI M. | KOOCHEKI A. | MOHEBBI MOHEBBAT | NAJAF NAJAFI MASOUD | Issue Writer Certificate

Keywords

NANOEMULSIONQ1

MALTODEXTRINQ1

WHEY PROTEIN CONCENTRATEQ1

ULTRASONICATIONQ2

EMULSION STABILITYQ2

Abstract

The purpose of this study was to investigate the effect of malt odextrin (MD) -whey protein concentrate (WPC) mixture on physical properties of thyme essential oil nano emulsion. For this purpose, ultrasonically-prepared emulsions (containing 5% (w/w) thyme essential oil) were prepared using mixture of MD and WPC at different concentrations (10, 20 and 30% w/w) and different ratios (25: 75, 50: 50 and 75: 25). Emulsion properties such as droplet size, viscosity, flow properties and physical stability were studied. Results indicated that MD-WPC ratio and concentration of suspension had significant effect on emulsion properties. Mean diameter of droplets were between 128.5621-232.6310 nm, while droplet size of emulsions with malt odextrin was smaller than those for proteins. Same results observed for viscosity. On contrary, EMULSION STABILITY decreased with increasing WPC concentration. For all emulsions, increasing the concentration of MD-WPC from 10 to 30% w/w increased the particle size, viscosity and decreased their stability.

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APA: Copy

MIRI, M., KOOCHEKI, A., MOHEBBI, MOHEBBAT, & NAJAF NAJAFI, MASOUD. (2017). EFFECT OF MALTODEXTRIN AND WHEY PROTEIN CONCENTRATE ON THYME ESSENTIAL OIL NANOEMULSION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 149-160. SID. https://sid.ir/paper/72784/en

Vancouver: Copy

MIRI M., KOOCHEKI A., MOHEBBI MOHEBBAT, NAJAF NAJAFI MASOUD. EFFECT OF MALTODEXTRIN AND WHEY PROTEIN CONCENTRATE ON THYME ESSENTIAL OIL NANOEMULSION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):149-160. Available from: https://sid.ir/paper/72784/en

IEEE: Copy

M. MIRI, A. KOOCHEKI, MOHEBBAT MOHEBBI, and MASOUD NAJAF NAJAFI, “EFFECT OF MALTODEXTRIN AND WHEY PROTEIN CONCENTRATE ON THYME ESSENTIAL OIL NANOEMULSION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 149–160, 2017, [Online]. Available: https://sid.ir/paper/72784/en

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