Production and assessment of physicochemical characteristics and encapsulation efficiency of garlic essential oil nanoemulsions

In this research, in order to cover the smell of garlic, various formulations of garlic essential oil nanoemulsions were prepared by high energy method (water bath type ultrasound) and the effects of garlic essential oil percent and oil type on droplet size, encapsulation efficiency, anti-oxidative capacity and turbidity of nanoemulsions were studied. The droplet size of dispersed phase ranged from 80 to 100 nm based on dispersed phase ratio. The obtained results from gas chromatography showed that the prepared nanoemulsions have covered the volatile components of garlic essential oil but encapsulation efficiency was decreased from 92 to 77% by increasing dispersed phase (essential oil of garlic) from 5 to 25%. Also, the effect of garlic essential oil percent was significant on droplet size, encapsulation efficiency, anti-oxidative capacity and turbidity of nanoemulsions. Droplet size, anti-oxidative capacity and turbidity were increased while encapsulation efficiency was decreased by increasing essential oil percent.