Investigating the Effect of Garlic Essential Oil Nanoemulsion Encapsulated with Arabic Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Flavored Olive Oil

The present study aims to shed light on the effects of encapsulation by the nanoemulsion (NE) method of garlic essential oil (GEO) on the oxidative stability of olive oil. To this end, the effect of different GEO percentages on NE droplet size, encapsulation efficiency, antioxidant properties, stability, and turbidity at concentrations of 200, 400, and 600 ppm was evaluated. The results showed that the droplet size of NEs ranged from 50.75 to 220.20 nm. The NEs were added to olive oil, and the oil’s peroxide, thiobarbituric acid, iodine, acid values, antioxidant properties, and sensory properties were measured at 1, 30, 60, and 90 days of storage. According to the findings, from day 30th to 90th, the lowest amount of peroxide, thiobarbituric acid, and acid values, and also the highest antioxidant activity (lowest IC50), were detected in the sample with the highest concentration of NE (600 ppm of garlic essential oil nanoemulsion [GEON] encapsulated with Arabic gum).