Preparation and optimization of citrus essential oil microemulsions and the study on its physicochemical properties

  • TANG Youjun ,
  • LU Xiaoxiang ,
  • SHI Junjie ,
  • CUI Yuhan ,
  • LI Ming
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  • (College of Food Science and Biotechnology,Tianjin University of Commerce,Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China)

Received date: 2020-10-17

  Revised date: 2021-01-04

  Online published: 2021-08-02

Abstract

The purpose of this study is to construct a microemulsions system that could improve the stability of the citrus essential oil (CEO). The citrus essential oil microemulsions were prepared by water titration manner, and the effects of different surfactants, co-surfactants on the phase behavior of citrus essential oil microemulsion system were investigated by drawing a pseudo-ternary diagram. The physicochemical parameters of the microemulsions were determined by rheometry, centrifugation, temperature, pH value and radical scavenging rate. The results indicated that the optimal formula of the microemulsions system was as follows: CEO as oil phase, the mixture of tween 80 and tween 40 as surfactant, n-butanol as cosurfactant and deionized water as water phase. The results of physicochemical properties analyzed as follows: mean particle size and polydispersity index (PDI) were (28.83±0.95) nm and (0.06±0.05) respectively. Meanwhile, pH value was 6.54 with the viscosity (17.6±1.32) mPa·s and density (0.958±0.03) g/mL.In addition, accelerated stability at different centrifugation rates and temperatures showed that the ME systems exhibited excellent homogeneity and storage stability. Finally, DPPH, ABTS assays revealed that microemulsions could effectively enhance the antioxidant activity of citrus essential oil in an aqueous phase environment. The results will provide technical references for improving the stability of essential oils and broadening the commercial application of essential oils.

Cite this article

TANG Youjun , LU Xiaoxiang , SHI Junjie , CUI Yuhan , LI Ming . Preparation and optimization of citrus essential oil microemulsions and the study on its physicochemical properties[J]. Food and Fermentation Industries, 2021 , 47(13) : 167 -173 . DOI: 10.13995/j.cnki.11-1802/ts.025909

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