میکروانکپسولاسیون نانوامولسیون اسانس دارچین پایدار شده توسط بتا سیکلودکسترین و کازئینات سدیم

Nowadays, cinnamon essential oil has been considered as an antioxidant and antimicrobial activity for addition to food and biological systems. Directly use of these essential oil for food storage has some limitations due to low solubility in water, high vapor pressure and pHysical and chemical instability. One of the ways to reduce these limitations is the microencapsulation of essential oils in lipid carriers, including microcapsules. Therefore, the aim of this work was to study the encapsulation of cinnamon essential oil in microcapsules stabilized with sodium caseinate and β-cyclodextrin and also the antimicrobial and antioxidant properties. In this study, in order to encapsulation, different formulations of nano emulsions containing cinnamon essential oil were prepared by ultrasound method and the effect of different polymers on droplet size, encapsulation efficiency, antioxidant properties and turbidity of nano emulsion were investigated. The results showed that the interaction of nano emulsions and encapsulated samples was effective on particle size (p <0.05). The diameters of sodium caseinate with β -cyclodextrin particles size ranged from 234 to 237 nm. Also, the diameter of the β -cyclodextrin particles in the range of 713-717 nm, and the diameter of the essential oil particles size in the range of 84-85 nm. Zeta potential was negative for sodium caseinate with β -cyclodextrin and essential oil. That showed the system had a significant negative charge. The effect of different polymers and essential oil on the encapsulation efficiency and antioxidant properties was significantly different. (P <0.05). The encapsulation efficiency of all formulations was above 70%. SEM-scanning showedhomogeneous and spHerical shapes with pores.FT-IR analysis confirmed the effect of van der waals forces in the formation of microcapsules. [ABSTRACT FROM AUTHOR]