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Stability enhancement of garlic essential oil using new opopanax gum/gelatin nanofibres |
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| Authors: | Zohreh Khezri Hajar Shekarchizadeh Milad Fathi |
| Affiliation: | 1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156–83111 Iran Contribution: Data curation (equal), Formal analysis (equal), Methodology (equal), Writing - original draft (equal);2. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156–83111 Iran |
| Abstract: | Opopanax gum/gelatin nanofibre was produced by the electrospinning method, and the efficiency of this new technique for encapsulation of garlic essential oil was investigated. Fourier-transform infrared spectroscopy results showed the physical and weak interactions between opopanax gum and gelatin, as well as the improvement of their thermal stability in the nanofibres structure. Incorporating 10% garlic essential oil based on biopolymer weight in nanofibres was considered the best percentage. The results confirmed the presence of garlic essential oil in the nanofibres and the improvement of its thermal stability by entrapment to the nanofibre structure. The data of analysis of the stability of garlic essential oil in the forms of free and encapsulated conditions showed that its stability increased at 25 °C from 20 days to more than 60 days. It indicated the efficiency of opopanax gum/gelatin nanofibres as an applicable coating material for stability enhancement of essential oils. |
| Keywords: | Encapsulation efficiency nanofibre scanning electron microscopy simultaneous thermal analysis |