Development and characterization of cinnamon oil-based emulsion as biopreservative in raw and pasteurized milk | |
| Author | De Zoysa, Mainmeldura Poshali Nirmani |
| Call Number | AIT Thesis no.FB-18-11 |
| Subject(s) | Essences and essential oils Emulsions |
| Note | A thesis submitted in partial fulfillment of the requirements for the Degree of Master of Engineering in Food Engineering & Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no.FB-18-11 |
| Abstract | This study evaluates the effect of c innamon oil based oil in water (O/W) emulsions for the bioactive properties, mode of action and effects in enhancing the shelf life of pasteurized milk. Emulsions were prepared with two emulsifiers, whey protein & pectin. S tudy has optimized an emulsified condition of cinnamon oil based on the physical & chemical properties by analysing particle size, polydispersity index & zeta potential ( at 0 days & after 2 weeks of storage), antioxidant activity t esting by DPPH% inhibition, reducing power and antibacterial activity testing by well diffusion test. 1.5: 1, Pectin: Whey protein concentration ratio was optimized with r esulted values for the particle size of the optimized condition as, particle diameter of 1005 nm , PDI of 0.213, Zeta potential of - 36.8 mV at 0 days & par ticle diameter of 1009.3 nm , PDI of 0.213 an d zeta potential of - 37.8 mV . Optimized emulsion exhibited 96.93 % of DPPH% inhibition & reducing power of 26.0 7 (AAE/g). I nhibition zon es with diameters of 17.33 mm against Salmo nella spp. , 17.67 mm against E.coli , 17.0mm against Staphylococcus aureus & 17.33 mm against Streptococcus aureus was resulted for antibacterial activity . MIC values of the emulsion for Salmonella spp & E.coli were 1.56 & 0. 09 (mg/ml) respectively. MBC values for Salmonella spp . & E.coli . were 3.12 & 0.19 (mg/ml) respectively. A reduction of the viability in 0 - 3 log (cfu /ml ) against Salmonella spp and reduction > 3 log (cfu/ml), against E.coli was obtained for kill time analysis at 2 × MIC concentration . 2×MIC concentration resulted with a relative conductivity% of 82.36 and 90.52 % respectively for E.coli & Salmonella by cell membrane permeability analysis. 2×MIC concentrations of the emulsion against Salmonella & E.Coli showed protein concentration of 48.12 , cell constituents (OD at 260nm) of 0.45 & 41.14 for the protein concentration, 0.41 for cell constituents (OD at 260nm) for E.coli and Salmonella spp . Addition of the optimized and screened emulsion for the antibacterial activity showed an increment of 6 days for the p asteurized milk with a sensory acceptance more than for the product with cinnamon oil in pure form . Incorporation of cinnamon oil based emulsion has increased the shelf life of raw milk from 2 d ays. Prolonged shelf life of raw milk is 4 days. |
| Year | 2018 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-18-11 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Loc Thai Nguyen;Uracha Ruktanonchai; |
| Scholarship Donor(s) | Asian Institute of Technology Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2018 |