In this study, the nanoemulsions containing angelica essential oil (AEO) was used as a novel nano-carrier for enrichment of dairy dessert. Firstly, oil-in-water nanoemulsions were prepared by different levels of GE (1%, 5%, 10%, and 15%) as the dispersed phase, Tween 80 as surfactant with a constant surfactant to essential oil ratio (1:1), and distillated water as a continuous phase. Droplet size, free radical scavenging capacity, antimicrobial activity against gram-positive (Staphylococcus aureus (25923 ATCC)) and gram-negative (Escherichia coli H7 O157 (700728 ATCC)) were evaluated for produced nanoemulsions. The mean droplet size of nanoemulsion increased from 75 to 95 nm and antioxidant capacity also enhanced from 15.4% to 30.2% by increasing AEO level from 1% to 15%. Antimicrobial analysis by disk diffusion methods for nanoemulsions containing different levels of AEO cleared that nanoemulsions with high levels of AEO showed the stronger antimicrobial activity against both used bacteria and especially more activity against Staphylococcus aureus. The results of the total count and yeast and mould count show that the nanoemulsions with different levels of AEO have been effective on the number of microorganisms, particularly during storage. The incorporation of pure essential oil and nanoemulsions with different levels of AEO did not affect significantly the pH of different dessert samples however, they affected the dry matter and free radical scavenging capacity. Adding of nanoemulsions with different levels of AEO to the desserts had a considerable effect on the rheological properties including apparent viscosity, G', G", Tan δ and complex viscosity and all samples showed shear-thining behaviour. Results from organoleptic characteristics (taste, odour colour, mouthfeel and total acceptance) showed that enriched samples by nanoemulsions, particularly with higher level of AEO had higher sensorial scores. In general, samples containing free AEO (not encapsulated) had the lower scores in all organoleptic characteristics.

中文翻译：

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用于丰富乳制品甜点的纳米胶囊化当归 (Heracleum persicum) 精油的制备：物理化学、流变学和感官特性。

在这项研究中，含有当归精油 (AEO) 的纳米乳液被用作新型纳米载体，用于丰富乳制甜点。首先，以不同浓度的GE（1%、5%、10%和15%）为分散相，Tween 80为表面活性剂，表面活性剂与精油的比例恒定（1:1），制备水包油纳米乳。 ), 蒸馏水作为连续相。液滴大小、自由基清除能力、针对革兰氏阳性菌（金黄色葡萄球菌 (25923 ATCC)）和革兰氏阴性菌（大肠杆菌 H7 O157 (700728 ATCC)）的抗菌活性被评估用于生产的纳米乳液。通过将 AEO 水平从 1% 提高到 15%，纳米乳液的平均液滴尺寸从 75 纳米增加到 95 纳米，抗氧化能力也从 15.4% 提高到 30.2%。通过圆盘扩散法对含有不同水平 AEO 的纳米乳剂进行抗菌分析表明，具有高水平 AEO 的纳米乳剂对两种使用过的细菌均表现出更强的抗菌活性，尤其是对金黄色葡萄球菌具有更强的抗菌活性。总计数和酵母菌和霉菌计数的结果表明，具有不同AEO水平的纳米乳剂对微生物数量有效，特别是在储存期间。纯精油和不同AEO含量的纳米乳液的掺入并没有显着影响不同甜点样品的pH值，但是它们影响了干物质和自由基清除能力。特别是 AEO 水平越高，感官得分越高。一般来说，含有游离 AEO（未封装）的样品在所有感官特征中得分较低。特别是 AEO 水平越高，感官得分越高。一般来说，含有游离 AEO（未封装）的样品在所有感官特征中得分较低。