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Vol. 31 No. 12 (2019): Vol 31 Issue 12

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Nanoemulsion of Sesame Seeds Oil: Preparation, Evaluation and Stability

https://doi.org/10.14233/ajchem.2019.22230
A.A. El-Refai
Department of Food Industries, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
M.M. Rabie
Department of Food Industries, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
Rania E. El-Gammal
Department of Food Industries, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
W.A. Al-Saban
Department of Food Sciences and Technology, Faculty of Environmental Sciences and Marine Biology, Hadramout University, Hadhramaut, Yemen

Corresponding Author(s) : W.A. Al-Saban

wailalsabban2016@gmail.com

Asian Journal of Chemistry, Vol. 31 No. 12 (2019): Vol 31 Issue 12

Abstract

This work aims to study the effect of using nanoemulsion particles on the stability of sesame seed oil emulsion. During the roasting process of sesame seeds (Sohage-1), some physico-chemical properties of sesame seeds and its oil were determined. The moisture, protein and fiber contents were decreased whereas oil, ash and carbohydrates contents were increased. Sesame oil was extracted from roasted sesame seeds using mechanical pressing; some physico-chemical properties for extracted oil were determined. Results indicated that colour, acid value, free fatty acids (%), peroxide and hydrolysis values were increased, while saponification value was decreased in sesame oil. Also traditional and nanoemulsions form of sesame oil were prepared.Characterization of these emulsions particles was conducted using zeta potential and transmission electron microscope (TEM). The results also indicated that small droplet size of nanoemulsion particles being 26.28 nm in emulsion which prepared by using nano-technique as compared with those of 638.8 nm in traditional emulsion type and low polydispersity index (PDI) was nanoemulsion particles 0.266. This lead to more uniformity in droplet size thus could improve the stability of emulsion system. The TEM results of nanoemulsion particles of sesame oil showed that spherical droplets and nearly similarity in shape in nanoemulsion in compared with semi-spherical and varied particles size in traditional one. Creaming index, centrifugation test, conductivity and freeze-thaw cycles were used to evaluate all type of prepared emulsion stability. The nanoemulsion particles of sesame oil were found to be more stable than those of traditional one. These results indicated that the nanoemulsion process could increase the stability of prepared emulsion. Thus, using of nanoemulsion technique could be used as commercial way to enhance the stability of prepared emulsion.

Keywords

Emulsion Nanoemulsion Sesame oil
El-Refai, A., Rabie, M., El-Gammal, R. E., & Al-Saban, W. (2019). Nanoemulsion of Sesame Seeds Oil: Preparation, Evaluation and Stability. Asian Journal of Chemistry, 31(12), 3004–3008. https://doi.org/10.14233/ajchem.2019.22230
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