Ultrasound-Assisted Preparation and Optimization of Natural Flavoring Nanoemulsion for Dairy Products Based on Pistacia Khinjuk in Lab Scale

Encapsulation process is employed to preserve flavor from inadmissible interactions with food, minimizing flavor-flavor interactions, guarding in contradiction of light-induced reactions or oxidation, and increasing flavors shelf-life or allowing an organized release. The aim of this study is to define the preparation and benefits of encapsulation of Pistacia khinjuk gum essential oil as a flavor via nanoemulsion process. Nanoemulsion was prepared by sonicating technique with a probe-type ultrasonicator at varying amounts of surfactant and glycerol. The design expert software was used to optimize the size of nanoemulsion. The nanoemulsion was characterized by DLS analysis, and TEM. The antibacterial activity of nanoemulsion and gum essential oil was performed at four different levels (0.01, 0.1, 1, and 10 %) on ten strains of bacteria. The cytotoxicity of gum essential oil and nanoemulsion was also evaluated toward β-TC3, MCF7, and HT29 cell lines.