Journal
FOOD CHEMISTRY
Volume 115, Issue 2, Pages 539-544Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.12.048
Keywords
Mint oil; Microemulsion; Phase diagram; Encapsulation efficiency
Funding
- National 863 Program [2007AA10Z348, 2007AA100403]
- National 115 Program [2006BAD27B04]
- [PCSIRT0627]
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Preparation and characterisation of microemulsions (ME) with mint oil (MO) as the oil phase were conducted to find a system which could provide a controlled, sustained, and prolonged delivery of MO. The influence of surfactant type and processing parameters on the formation of MO-ME's was studied by comparing the areas of the monophase ME regions in pseudoternary phase diagrams. A 1:1 Mixture of the surfactants, AOT and CrEL, was found to be the most effective, and it produced a ME monophase area of about 70%. The monophase regions were analysed by conductivity measurements; the results suggested that O/W regions within the ME phases were formed when the water content was higher than 60-65%. As tested with dynamic light scattering (DLS) and head space (HS) GC analysis. the particle size of O/W ME, with 60% water and AOT/CrEL = 1:1 as surfactants, was 20.0 nm and the encapsulation efficiency was 78.4%. The results indicated that a ME of MO/AOT and CrEL/ethanol/water, may be a promising dispersion for the protection of MO in food products. (C) 2008 Elsevier Ltd. All rights reserved.
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