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dc.contributor.authorSyed, Irshaan-
dc.contributor.authorSarkar, Preetam-
dc.identifier.citation19th World Congress of Food Science and Technology (IUFoST 2018), Mumbai, India , 23-27 October 2018en_US
dc.descriptionCopyright of this document belongs to proceedings publisher.en_US
dc.description.abstractObjective: Emulsion stability is one of the vital factors that determine its food applications. In this study, carvacrol loaded emulsions were prepared through ultrasonication technique. • The Influence of concentration of the emulsifier (1%, 1.25% and 1.5%) on the emulsion formation was determined. • The effect of sonication amplitude (45%, 60% and 75%) on the emulsion formulations was investigated. • Similarly, the influence of sonication time (3 min, 6min and 12 min) on the emulsion droplet size and ζpotential was found out. Conclusion: Creaming stability studies demonstrated no visible separation of cream and serum layers. The microstructural analysis of the emulsion with CLSM and TEM indicated formation of stable emulsion. Antimicrobial studies demonstrated lower MIC values for antimicrobial compounds protected through emulsion based delivery system compared with their essential oil-only based counterparts • These results demonstrate that an oil-in-water emulsion system can be used to incorporate plant based antimicrobial compounds for the prolonged protection of food systems.en_US
dc.subjectCarvacrol Loaded Emulsionsen_US
dc.titleInfluence of ultrasonication and processing parameters on stability of carvacrol loaded emulsionsen_US
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