Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique

A.E.  Edris

doi:10.3989/gya.0666201

Autores/as

A.E. Edris Aroma & Flavor Chemistry Department, Food Industries & Nutrition Institute, National Research Centre https://orcid.org/0000-0001-8213-0770

DOI:

https://doi.org/10.3989/gya.0666201

Palabras clave:

Aceite esencial, Aplicaciones alimentarias, Energía baja, Libre de disolventes, Nanoemulsión

Resumen

Se elaboraron y evaluaron diferentes concentrados emulsionables que contenían aceite esencial de menta verde (AMV) para determinar su potencial para dar nanoemulsión libre de etanol de forma espontánea tras la dilución en agua. Cada una de estas fórmulas tenía su composición específica en cuanto al tipo de excipientes, tensioactivos, relación tensioactivo/AMV y concentración de tensioactivo. Los resultados de esta evaluación indicaron que la composición química del AMV tiene un marcado efecto en la formación y estabilidad física de la nanoemulsión. La incorporación de excipientes como triglicéridos de cadena larga y propilenglicol en los concentrados emulsionables a solo 1,0% puede conducir a una nanoemulsión estable que resiste la maduración de Ostwald. La medida del tamaño de partícula mostró que el diámetro del AMV en la nanoemulsión era de 28,2 nm y su nanoestructura se mantuvo durante 3 meses. La aplicación de una mezcla de tensioactivos no iónicos binarios alimentariamente permitidos mejoró la estabilidad térmica de la nanoemulsión hasta 50 °C. La nanoemulsión AMV sin etanol desarrollada tiene una aplicación industrial prometedora en el sabor de alimentos y bebidas.

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Citas

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