Production of Clove Oil Nanoemulsion Using Whey Protein- Maltodextrin Conjugates and Chitosan

Abstract

Clove oil has benefits for both food and pharmaceutical purposes. However its use is limited due to several properties such as susceptibility to oxidation, poor water solubility, react with other components, and toxic at high concentration. The limitation of its usage can be overcome through emulsion technology. Therefore, this study aims to obtain clove oil nanoemulsion through preparation using whey protein-maltodextrin conjugates. These conjugates act as an emulsifier and a first layer, meanwhile chitosan as a stabilizer and also a second layer. The formulation used different chitosan concentrations, at 0.2, 0.4, and 0.6%, then processed using High-Pressure Homogenizer (HPH) in 3 and 5 cycles. The result showed that the concentration of chitosan and the number of HPH cycles affected the clove oil emulsion performance. Furthermore, the formulation using 0.6% chitosan concentration and 5 cycles of HPH produced the best clove oil nanoemulsion in droplet size, polydispersity index, and zeta potential were 147.5, 0.214, and -52.4, respectively. The results of this study provide information on the potential of emulsion formulations using WPM conjugate and chitosan to produce clove oil nanoemulsions that can be utilized in food and pharmaceutical products.