Tea saponin, a natural emulsifier, performs better in preparation of cinnamaldehyde nanoemulsion

Abstract

In order to develop better performing cinnamaldehyde nanoemulsion (CNE), three different types of emulsifiers, namely, tea saponin (TS), soybean protein isolate (SPI), and Tween 80 (T80), were used for comparison. Each of the three emulsifiers was mixed with cinnamaldehyde (Cin) oil and prepared into CNE. The particle size of T80-CNE (171.01 ± 4.25 nm) and TS-CNE (178.39 ± 3.24 nm) were smaller, that of SPI-CNE (300.31 ± 12.79 nm) was bigger. TS-CNE had better storage (90 days) stability, thermal (60 °C) stability, and wettability than the other two. The three CNEs were effective in improving the antioxidant activity of Cin, with TS-CNE being the most effective. The three CNEs showed similar inhibitory properties against Escherichia coli and Penicillium italicum. In most conditions, the results of similar or better physicochemical properties of TS-CNE as compared to T80-CNE and SPI-CNE. The results of the study showed that TS acts as a natural emulsifier and the prepared CNE has excellent physicochemical properties. TS-CNE will hopefully be developed and utilized as a citrus preservative.