Authors
S Rameeza Banu, S Asmath Mubeena, Preetha Radhakrishnan
Published in
Journal of food science and technology. Volume 62. Issue 11. Pages 2077-2086. Epub Jan 08, 2025.
Abstract
In this study, nanoemulsions were prepared for the encapsulation and delivery of volatile flavor compounds found in jackfruit (Artocarpus heterophyllus Lam.). Nanoemulsion was prepared by ultrasonication method using moringa gum as an emulsifier. The formulation was optimized by varying ultrasonication time and aqueous-to-oil ratio. The optimized nanoemulsion were stored at 4 °C and analyzed for phase separation, pH and viscosity for a period of two months. Zeta potential and particle size vary from - 68 mV to -46.8 mV and 180.nm to 295.5 nm respectively, which shows the nanoemulsion was stable during storage. The encapsulation efficiency was determined and stability of compounds were tested after storage using gas chromatography-mass spectrometry (GC-MS). The zeta potential and particle size of the emulsion was analyzed using a dynamic light scattering technique and for seven weeks. The nanoemulsion was characterized using scanning electron microscopy (SEM) for determination of morphology, X-ray diffraction (XRD), Raman spectroscopy and Fourier transform infrared spectroscopy (FTIR). The prepared nanoemulsion showed an encapsulation efficiency of 93%. The prepared nanoemulsion was incorporated into yoghurt, then sensory evaluation and shelf-life analysis were performed for 21 days. The nanoemulsion exhibited higher stability during storage, maintaining the integrity of the encapsulated jackfruit flavor.
PMID:
41041490
Bibliographic data and abstract were imported from PubMed on 03 Oct 2025.
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