Preparation of essential oil nanoemulsions using natural surfactant and infusion into fresh fruit cut as fruit preservatives

S.Kammis, Siti Hawa (2018) Preparation of essential oil nanoemulsions using natural surfactant and infusion into fresh fruit cut as fruit preservatives. [Project Paper] (Submitted)

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Abstract

Essential oils are highly effective antimicrobial agents against a range of microorganisms, including bacteria, molds, yeasts, and viruses. The food industry is interested in utilizing this type of natural antimicrobial to replace synthetic antimicrobials in some food and beverage applications. The main limitation of using essential oils in foods is that they are predominantly hydrophobic substances that have a low water-solubility. Consequently, they are difficult to directly incorporate into aqueous-based foods and beverages. As a result, there is growing interest in the development of colloidal delivery systems to encapsulate, retain and release them (F.Donsi et al., 2016). Nanoemulsions are one of the most promising colloidal delivery system suitable for encapsulating essential oils (F.Donsi et al., 2016; D.J McClements and Soft Matter, 2011 ). The aim of the research is to employ low energy method for the synthesized of lemon essential oil nanoemulsion by comparing the compliance of synthetic surfactant and bio-surfactant as emulsifier and act as infusion into fresh fruit cut as a fruit preservatives.

Item Type:	Project Paper
Subjects:	T Technology > TP Chemical technology
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	18 Nov 2025 02:59
Last Modified:	18 Nov 2025 02:59
URI:	http://psaspb.upm.edu.my/id/eprint/2595

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