مريم شاهوردي

In recent years, the preparation of Pickering emulsions has attracted a lot of attention due to its wide range of applications in the food, pharmaceutical and cosmetic industries. The purpose of this research is to prepare picker emulsions of olive oil in water, stabilized by chitosan nanoparticles and to check its oxidative stability. The results of FTIR spectrum showed the formation of chitosan nanoparticles. According to the results obtained from the scanning electron microscope images, nanoparticles in higher concentrations of chitosan had smaller size and more uniform morphology than tripolyphosphate. The results of the effect of pH factors, chitosan nanoparticle concentration, oil volume fraction and sodium chloride salt concentration showed that with increasing pH, the size of emulsion droplets decreases and the distribution of particles becomes narrower. By increasing the concentration of chitosan nanoparticles, the size and distribution of emulsion droplets become smaller and narrower, respectively. Also, with the increase in the volume fraction of the oil phase, the emulsion droplets were larger and had a more asymmetric distribution. As the sodium chloride concentration increased, emulsions with larger droplet sizes were formed. In this regard, the oxidative stability was eva‎luated at three different pH. The results showed that the emulsions had more oxidative stability at higher pH, and with the inclusion of lavender essential oil, the amount of lipid hydroperoxides decreased and the oxidative stability increased.

كيتوسان , يتوسان , امولسيون پيكرينگ , درون پوشاني , اسانس اسطوخودوس , پايداري اكسيداتيو

Chitosan , Chitosan , pickering emulsion , Encapsulation , Lavender essential oil , oxidative stability

Maryam Shahverdi

Dr.Shahrzad Javanshir