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.

The effect of essential oil concentrations on particle size of kencur (Kaempferia galanga L.) nanoemulsions with maltodextrin and tween 80 as emulgators

“…It is concluded that nanoemulsion of Kencur essential oil with maltodextrin as coating material and tween 80 as a surfactant at this ratio tends to be effective in producing small particle sizes. In contrast to the ratios in other formulas which produce larger particle sizes, namely 110-120 nm [17], 147 nm [18] and 220 nm [19]. Another data we get is the PI value.…”

Preparation and molecular interaction of organic solvent-free piperine pro-liposome from soy lecithin

“…Meanwhile, the addition of maltodextrin as a nonadsorbing polymer with Tg higher than that of sucrose at 162 °C may prevent the powder from becoming sticky during the drying process and better yield [ 47 , 48 ]. Nevertheless, the larger size of DE 10–13 maltodextrin which has a larger size of 1800 g/mol, has steric hindrance of thus unable to reach the phosphate group and give protection during the drying process [ [49] , [50] , [51] , [52] ]. In addition, several studies also reported less protection from maltodextrin applied in a concentration of 20% (b/v).…”