Permeation kinetics of nano-emulsified tarragon essential oil in fermented pickled cucumbers by FTIR, antioxidant capacity potentiometry, and antimicrobial properties
Abstract The permeation kinetics of nano-emulsified tarragon essential oil (TEO) into fermented pickled cucumber texture was measured by Fourier transform infrared spectrometry (FT-IR) and antioxidant capacity potentiometry. The objective was to evaluate how nano-emulsion affect the sensory, antioxi...
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BMC
2025-01-01
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| Series: | Food Production, Processing and Nutrition |
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| Online Access: | https://doi.org/10.1186/s43014-024-00273-1 |
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| author | Mahdi Nikkhah Abdollah Hematian Sourki Askar Ghani |
| author_facet | Mahdi Nikkhah Abdollah Hematian Sourki Askar Ghani |
| author_sort | Mahdi Nikkhah |
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| description | Abstract The permeation kinetics of nano-emulsified tarragon essential oil (TEO) into fermented pickled cucumber texture was measured by Fourier transform infrared spectrometry (FT-IR) and antioxidant capacity potentiometry. The objective was to evaluate how nano-emulsion affect the sensory, antioxidant, physicochemical, and microbial flora characteristics of the pickled cucumbers. Oil-in-water nano-emulsions (100, 200, 400 and 800 mg L−1) were prepared by ultrasonic waves and were added to the brine/vinegar and cucumber mixture. The analysis of chemical compounds by gas chromatography showed that the main components of TEO were methyl chavicol, Z-β-ocimene, E-β-ocimene, limonene, and methyl eugenol. The average particle size of nano-emulsions was ranging from 19.03 to 218.6 nm. The sensory evaluation of pickled cucumber containing nano-emulsified TEO showed that higher TEO concentrations increased the sensory characteristics significantly in the pickled cucumbers, such as their color, aroma, taste, mouthfeel, texture crispness, and overall acceptance. The microbial test proved the inhibitory effect of TEO on Penicillium expansum and Aspergillus flavus species. According to the results of FTIR, the nano-emulsified TEO penetrated well into the pickled cucumber texture. The antioxidant capacity of the pickled cucumbers revealed that by increasing the concentration of TEO, the antioxidant capacity of the pickled cucumber texture increased significantly (p < 0.05). Using nano-emulsified TEO can be a good replacement for dried vegetables in producing fermented pickled cucumbers. Graphical Abstract |
| format | Article |
| id | doaj-art-c2af6aebbf7043d2a735377f8da6e27c |
| institution | Kabale University |
| issn | 2661-8974 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | BMC |
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| series | Food Production, Processing and Nutrition |
| spelling | doaj-art-c2af6aebbf7043d2a735377f8da6e27c2025-01-05T12:41:52ZengBMCFood Production, Processing and Nutrition2661-89742025-01-017111510.1186/s43014-024-00273-1Permeation kinetics of nano-emulsified tarragon essential oil in fermented pickled cucumbers by FTIR, antioxidant capacity potentiometry, and antimicrobial propertiesMahdi Nikkhah0Abdollah Hematian Sourki1Askar Ghani2Department of Food Science and Technology, Faculty of Agriculture, Jahrom UniversityDepartment of Food Science and Technology, Faculty of Agriculture, Jahrom UniversityDepartment of Horticultural Science, Faculty of Agriculture, Jahrom UniversityAbstract The permeation kinetics of nano-emulsified tarragon essential oil (TEO) into fermented pickled cucumber texture was measured by Fourier transform infrared spectrometry (FT-IR) and antioxidant capacity potentiometry. The objective was to evaluate how nano-emulsion affect the sensory, antioxidant, physicochemical, and microbial flora characteristics of the pickled cucumbers. Oil-in-water nano-emulsions (100, 200, 400 and 800 mg L−1) were prepared by ultrasonic waves and were added to the brine/vinegar and cucumber mixture. The analysis of chemical compounds by gas chromatography showed that the main components of TEO were methyl chavicol, Z-β-ocimene, E-β-ocimene, limonene, and methyl eugenol. The average particle size of nano-emulsions was ranging from 19.03 to 218.6 nm. The sensory evaluation of pickled cucumber containing nano-emulsified TEO showed that higher TEO concentrations increased the sensory characteristics significantly in the pickled cucumbers, such as their color, aroma, taste, mouthfeel, texture crispness, and overall acceptance. The microbial test proved the inhibitory effect of TEO on Penicillium expansum and Aspergillus flavus species. According to the results of FTIR, the nano-emulsified TEO penetrated well into the pickled cucumber texture. The antioxidant capacity of the pickled cucumbers revealed that by increasing the concentration of TEO, the antioxidant capacity of the pickled cucumber texture increased significantly (p < 0.05). Using nano-emulsified TEO can be a good replacement for dried vegetables in producing fermented pickled cucumbers. Graphical Abstracthttps://doi.org/10.1186/s43014-024-00273-1Nano-emulsionPickled cucumberMicrobial floraPermeation kinetics |
| spellingShingle | Mahdi Nikkhah Abdollah Hematian Sourki Askar Ghani Permeation kinetics of nano-emulsified tarragon essential oil in fermented pickled cucumbers by FTIR, antioxidant capacity potentiometry, and antimicrobial properties Food Production, Processing and Nutrition Nano-emulsion Pickled cucumber Microbial flora Permeation kinetics |
| title | Permeation kinetics of nano-emulsified tarragon essential oil in fermented pickled cucumbers by FTIR, antioxidant capacity potentiometry, and antimicrobial properties |
| title_full | Permeation kinetics of nano-emulsified tarragon essential oil in fermented pickled cucumbers by FTIR, antioxidant capacity potentiometry, and antimicrobial properties |
| title_fullStr | Permeation kinetics of nano-emulsified tarragon essential oil in fermented pickled cucumbers by FTIR, antioxidant capacity potentiometry, and antimicrobial properties |
| title_full_unstemmed | Permeation kinetics of nano-emulsified tarragon essential oil in fermented pickled cucumbers by FTIR, antioxidant capacity potentiometry, and antimicrobial properties |
| title_short | Permeation kinetics of nano-emulsified tarragon essential oil in fermented pickled cucumbers by FTIR, antioxidant capacity potentiometry, and antimicrobial properties |
| title_sort | permeation kinetics of nano emulsified tarragon essential oil in fermented pickled cucumbers by ftir antioxidant capacity potentiometry and antimicrobial properties |
| topic | Nano-emulsion Pickled cucumber Microbial flora Permeation kinetics |
| url | https://doi.org/10.1186/s43014-024-00273-1 |
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