Stabilisation of lavender essential oil extracted by microwave-assisted hydrodistillation: Characteristics of starch and soy protein-based microemulsions

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dc.authorid0000-0001-8822-7864en_US
dc.authorid0000-0002-0937-7598en_US
dc.authorid-en_US
dc.authorid0000-0003-4365-9211en_US
dc.authorid0000-0001-9293-9063en_US
dc.authorid0000-0003-0346-441Xen_US
dc.authorid0000-0003-0120-530Xen_US
dc.authorid0000-0002-9028-2923en_US
dc.authorscopusid57211869720en_US
dc.authorscopusid57260949500en_US
dc.authorscopusid57260176000en_US
dc.authorscopusid57260510000en_US
dc.authorscopusid57211870250en_US
dc.authorscopusid57218921322en_US
dc.authorscopusid6602001525en_US
dc.authorscopusid6603122119en_US
dc.authorwosidKFA-1856-2024en_US
dc.authorwosidJXX-9226-2024en_US
dc.authorwosid-en_US
dc.authorwosid-en_US
dc.authorwosid-en_US
dc.authorwosidJLK-9360-2023en_US
dc.authorwosidKVP-4764-2024en_US
dc.authorwosidABI-7510-2020en_US
dc.contributor.authorÇelebi Uzkuç, Nesrin Merve
dc.contributor.authorUzkuç, Hasan
dc.contributor.authorBerber, Mehmet Mert
dc.contributor.authorTarhan Kuzu, Kübra
dc.contributor.authorTogay, Sine Özmen
dc.contributor.authorKırca Toklucu, Ayşegül
dc.contributor.authorKurt, Saliha B.
dc.contributor.authorŞahiner, Nurettin
dc.contributor.authorKaragül Yüceer, Yonca
dc.date.accessioned2025-01-02T11:31:40Z
dc.date.available2025-01-02T11:31:40Z
dc.date.issued2021en_US
dc.departmentFakülteler, Fen Fakültesi, Kimya Bölümü
dc.departmentFakülteler, Fen Fakültesi, Moleküler Biyoloji ve Genetik Bölümü
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentMeslek Yüksekokulları, Çanakkale Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractIn this work, microwave-assisted hydrodistillation (MAHD) technique was used to obtain lavender essential oil (LEO) with a yield of 5.5 %. Oil in water microemulsions of LEO were prepared with starch and soy protein by ultrasonic emulsification. Total phenolic content and antioxidant capacity of the samples were evaluated. Microemulsions exhibited antimicrobial effect against S. aureus and B. cereus. The major volatiles of LEO were linalool L (29.0 %), 1,8-cineole (13.9 %), camphor (12.3 %) and linalyl acetate (11.9 %). Camphene, 1,8-cineole, (Z)-ocimene, linalool, and 2,6-nonadienal were determined as aroma-active compounds by gas chromatography-olfactometry. The stability of emulsions at different pH (3, 6 and 9) and temperatures (4 and 25 °C) were evaluated by measuring their size distribution, zeta potential, viscosity and color during storage. The stable droplets of LEO microemulsion that ranged between 392 and 732 nm were obtained with starch at pH 6. The formulated starch-based emulsions of LEO at pH 6 revealed the highest stability at 25 °C.en_US
dc.identifier.citationÇelebi Uzkuç, N. M., Uzkuç, H., Berber, M. M., Tarhan Kuzu, K., Özmen Toğay, S., İşleten Hoşoğlu, M., … Karagül Yüceer, Y. (2021). Stabilisation of lavender essential oil extracted by microwave-assisted hydrodistillation: Characteristics of starch and soy protein-based microemulsions. Industrial Crops and Products, 172, 114034. https://doi.org/10.1016/j.indcrop.2021.114034en_US
dc.identifier.doi10.1016/j.indcrop.2021.114034
dc.identifier.issn0926-6690
dc.identifier.issn1872-633X
dc.identifier.scopus2-s2.0-85115032190
dc.identifier.urihttps://doi.org/10.1016/j.indcrop.2021.114034
dc.identifier.urihttps://hdl.handle.net/20.500.12428/6800
dc.identifier.volume172en_US
dc.identifier.wosWOS:000701171700006
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÇelebi Uzkuç, Nesrin Merve
dc.institutionauthorUzkuç, Hasan
dc.institutionauthorBerber, Mehmet Mert
dc.institutionauthorTarhan Kuzu, Kübra
dc.institutionauthorKırca Toklucu, Ayşegül
dc.institutionauthorKurt, Saliha B.
dc.institutionauthorŞahiner, Nurettin
dc.institutionauthorKaragül Yüceer, Yonca
dc.language.isoen
dc.publisherElsevier B.V.en_US
dc.relation.ispartofIndustrial Crops and Productsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.relation.tubitakinfo:eu-repo/grantAgreement/TUBITAK/SOBAG/117O313
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntimicrobial activityen_US
dc.subjectAroma-active compoundsen_US
dc.subjectLavender essential oilen_US
dc.subjectMicroemulsionen_US
dc.subjectStorageen_US
dc.subjectVolatile organic compoundsen_US
dc.titleStabilisation of lavender essential oil extracted by microwave-assisted hydrodistillation: Characteristics of starch and soy protein-based microemulsions
dc.typeArticle

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