ASSESSMENT OF CITRUS FLAVOR NANOCAPSULES EFFICIENCY

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AMIRI SEDIGHEH; ABBASI SOLEIMAN; EZZATPANAH HAMID

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

ASSESSMENT OF CITRUS FLAVOR NANOCAPSULES EFFICIENCY

Author(s)

AMIRI SEDIGHEH | ABBASI SOLEIMAN | EZZATPANAH HAMID

Keywords

MICROEMULSION

ORANGE PEEL OIL

ENCAPSULATION

NANOPARTICLES

Abstract

THE AIM OF THIS STUDY WAS TO ENCAPSULATE ORANGE PEEL OIL (OPO) USING MICROEMULSION TECHNIQUE. MICROEMULSIFICATION OF OPO WITH T60 AND PROPANOL WAS STUDIED IN 1: 1, 1: 2 AND 2: 1 SURFACTANT: COSURFACTANT RATIOS. DYNAMIC LIGHT SCATTERING RESULTS SHOWED THAT THE PARTICLE SIZES OF THE OPO CAPSULES IN O/W MICROEMULSIONS WITH 1% WT. OIL WERE LESS THAN 20 NM. O/W MICROEMULSION SYSTEMS ARE GOOD OPO VEHICLES AND OPO RELEASE FROM THESE SYSTEMS WAS MORE EFFICIENT THAN NONCAPSULATED OPO. THE EFFECTIVENESS OF MICROEMULSIONS IN ENCAPSULATING OF OPO WAS VERIFIED BY SENSORY ASSESSMENT OF BEVERAGES CONTAINING MICROEMULSIFIED OPO IN COMPARISON WITH ONES CONTAINING FREE ESSENTIAL OIL.

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APA: Copy

AMIRI, SEDIGHEH, ABBASI, SOLEIMAN, & EZZATPANAH, HAMID. (2013). ASSESSMENT OF CITRUS FLAVOR NANOCAPSULES EFFICIENCY. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926532/en

Vancouver: Copy

AMIRI SEDIGHEH, ABBASI SOLEIMAN, EZZATPANAH HAMID. ASSESSMENT OF CITRUS FLAVOR NANOCAPSULES EFFICIENCY. 2013. Available from: https://sid.ir/paper/926532/en

IEEE: Copy

SEDIGHEH AMIRI, SOLEIMAN ABBASI, and HAMID EZZATPANAH, “ASSESSMENT OF CITRUS FLAVOR NANOCAPSULES EFFICIENCY,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926532/en

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