Nano-encapsulation of sweet basil essential oil based on native gums and its application in controlling the oxidative stability of Kilka fish oil

Abstract

In line with the application of green techniques in the recovery of bioactive compounds, this research study aimed to evaluate the efficiency of supercritical Co2 and water distillation in the extraction of sweet basil essential oil. In addition, the effect of wall material made of native gums as well as Lepidium sativum (LS), Lepidium perfoliatum (LP), and a combination of both (LP/LS), following freeze-drying method, on Nano-emulsion properties of encapsulated sweet basil essential oil was evaluated. The encapsulation efficiency (EE%), particle size, polydispersity index, zeta potential (ζ), scanning electron microscopy, viscosity, Brix, pH, density, humidity, water activity, and Fourier transform infrared of nano encapsulated powder were studied. The EE of supercritical fluid was significantly higher (6.3%) in contrast to the distillation of water (1.4%). To study the oxidative stability, essential oil of sweet basil in free mode 1%, 5% and 20% (w/w) and in the encapsulated form 20% (w/w) added to Kilka oil and compared with tert-butylhydroquinone (TBHQ) as synthetic antioxidants at 0.01% (w/w). The results showed that sweet basil essential oil had antioxidant activity and reduced the oxidation process. Unlike free essential oil, nanocapsule essential oil (especially with a coating of LP gum) showed better antioxidant activity comparable to that of TBHQ. Thus, encapsulated sweet basil essential oil with LP gum showed promising results in retarding the fish oil oxidation, which can be introduced as a novel natural antioxidant specifically in emulsion, based food systems.