Development of Prangos ferulacea essential oil based nanoemulsions/pickering emulsion and examination of their performance in mayonnaise shelf life

Abstract

The increasing demand to replace chemical antimicrobial agents with natural compounds leads to the use of some plant extracts and essential oils (EOs) as natural preservatives. Nanoemulsion (NE) with Tween 80 as wall material and Pickering emulsions (PE) stabilized with carbohydrate (Arabic gum (AG)) or protein (sodium caseinate (SC)) wall materials. First of all, the PEO was obtained from two parts of plant: flowers and leave, and characterized by GC-MS and the IC50 index measurement. The Prangos ferulacea essential oil (PEO) extracted from leave was selected for the next tests due to slightly higher antioxidant activity compared to the flower's EO. The leave's PEO was encapsulated in three forms: nanoemulsion (NE) with Tween 80 as wall material and Pickering emulsions (PE) stabilized with carbohydrate (gum Arabic (GA)) or protein (sodium caseinate (SC)) wall materials. The NE had the smallest particle size and the highest antioxidant and antimicrobial (S. aureus and E. coli) activity. AG-stabilized PE recorded the highest encapsulation efficiency (85.37 ± 1.97 %). The occurring of new chemical interactions between PEO and wall materials and uniformly shaped PE microcapsules were approved by FT-IR and FE-SEM tests, respectively. Free and encapsulated PEO were added to the mayonnaise, and the samples were analyzed during storage at 4 °C for 60 days. Peroxide value and TBA index gradually increased for all mayonnaise samples, but this increase was lower for samples containing NE and SC-stabilized PEO capsules. In general, carriers stabilized with the simultaneous application of protein and carbohydrate performed better compared to their single application in sensory tests in mayonnaise.

Keywords

• Prangos ferulacea (L.) essential oil
• Mayonnaise
• Nanoencapsulation
• Antioxidant activity
• Shelf life extension