The effect of Nano-emulsion mint essence produced with Ocimum Basilicom Gum on characteristics of low-fat stirred yogurt

Nanoemulsions fabricated from food-grade ingredients are being increasingly utilized in the food industry to encapsulate, protect, and deliver lipophilic functional components, such as biologicallyactive lipids (e.g., ω-3 fatty acids, conjugated linoleic acid) and oil-soluble flavors, vitamins, preservatives, and nutraceuticals. The aim of the present study was to determine the effect of Nanoemulsion mint essence produced with Ocimum Basilicom Gum on textural and chemical properties of stirred yogurt. In this research yoghurt prepared by addition of Nano-emulsion mint essence produced with Ocimum Basilicom Gum at four levels (0, 1, 3 & 5%). Structural and physicochemical characteristics were carried out after 1, 7 and 14 days storage at 4-5 °C. Experiments were carried out in three replicates and a completely randomized factorial design was used for statistical analysis. Viscosity and physicochemical measurements (incubation time, acidity, synersis and complex viscosity) showed that Nano-emulsion mint essence make significant differences (P<0.05) in most characteristics that means Nano-emulsion mint essence can be used in yoghurt. Based on the obtained results it seems that enrichment of yoghurt by Nano-emulsion mint essence can be easily done without changes in rheological and physicochemical properties.