Preparation and Properties of Peppermint Oil Nanoemulsions

doi:10.7506/spkx1002-6630-20180325-327

Abstract

Abstract: In order to overcome limitations of peppermint oil such as high volatility and poor water solubility, peppermint oil nanoemulsions were prepared by high pressure homogenization method using soybean protein-phosphatidylcholine complex as the emulsifier. Based on average particle size, polydispersity index, zeta potential, turbidity, emulsification yield and emulsion stability index, the optimum process parameters were determined as follows: soy protein isolate (SPI) concentration 2.5% (m/m), peppermint oil 5% (m/m), and homogenization pressure 80 MPa. Peppermint oil nanoemulsions with a small average diameter and uniform size distribution were obtained under the optimized conditions as examined by dynamic light scattering and transmission electron microscopy. Analysis by gas chromatography-mass spectrometry (GC-MS) showed that the nanoemulsions could effectively preserve the functional components of peppermint oil; the rheological results showed that the peppermint oil nano-emulsion had good kinetic stability.

Key words: nanoemulsion, high pressure homogenization, peppermint oil, soybean protein, phosphatidylcholine

CLC Number:

TS214.2

QI Yuman, XUN Chongrong, CHE Jialing, JIANG Lianzhou, MA Wenjun, ZHANG Xiaoyuan, LI Yang, WANG Zhongjiang. Preparation and Properties of Peppermint Oil Nanoemulsions[J]. FOOD SCIENCE, 2019, 40(10): 29-35.

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Preparation and Properties of Peppermint Oil Nanoemulsions

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