Abstract
This study was aimed at preparing nanoemulsions with bacterial cellulose nanocrystals (BCNCs) and cinnamon essential oil (CEO) with and without fish gelatin. The effect of CEO concentration (0.2, 0.4, 0.8, 1.57, 2.34 and 3.1% v/w) and pH (3.5 and 5) on the droplet size, ζ-potential, morphology, and encapsulation efficiency (EE) of CEO/BCNC emulsions was investigated. It was observed that ζ-potential was approximately −25 mV for the BCNC emulsions, whereas it changed to positive values (from approximately 4 mV–12 mV) in the systems containing gelatin (3% w/w). In addition, in the presence of gelatin, emulsions exhibited larger droplets (450–1000 nm) than did the CEO/BCNC emulsions (350–550 nm), as demonstrated by transmission electron microscopy. TEM analysis also revealed the surfactant activity of gelatin, which displaced between the hydrophobic CEO nanodroplets and the more polar BCNCs. The effect of pH on EE was significant for the emulsions in the presence of gelatin in that EE was higher at pH 5 than at pH 3.5 up to a CEO concentration of 0.24% w/v. Finally, a direct relationship was established between CEO concentration and EE for emulsions with and without gelatin.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
