Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/54345
Title: Formulation of peppermint oil nanoemulsion using conjugates of whey proteins with maltodextrin and its characterization
Authors: Sonu, KS
Mann, Bimlesh
Sharma, Rajan
Kumar, Rajesh
Singh, Richa
Keywords: Antimicrobial efficacy;Essential oils;Milk protein-maltodextrin conjugate;Nanoemulsion;Peppermint oil
Issue Date: Apr-2020
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.20: A61K 38/00, C11B 9/00, A01J 9/10, A61K 9/107, A23D 9/00
Abstract: Whey protein-maltodextrin conjugate is used as emulsifier and stabilizer to prepare peppermint (Mentha piperita L.) oil (PO) nanoemulsion. The mean particle size, zeta potential and poly dispersity index (PDI) of stable PO nanoemulsion (5% oil+8% conjugate+0.5% Tween 80) was 144.8±5.32 nm, -24.40±0.42 mV and 0.217±0.05 respectively and this formulation was not unstable to food processing conditions like pH 3.0 to pH 7.0, heat treatments and ionic strength 0.1 M to 1.0 M. The emulsion was stable at 25°C for 15 days and its particle size is 332.2±4.66 nm at 15th day of storage. Agar well diffusion method is used to assess the antimicrobial efficacy of PO (5%) dissolved in dimethyl sulphoxide (DMSO) and 5% PO nanoemulsion against microorganisms like E. coli ATCC 25922, B. cereus ATCC 14459, Salmonella typhi NCDC 6017 and E. faecalis NCDC 115. The formulation prepared in the present study will have the application in preservation of various foods against spoilage microorganisms.
Page(s): 394-400
URI: http://nopr.niscair.res.in/handle/123456789/54345
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.19(2) [April 2020]

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