Production of nanoparticle with potential use in food technology by electrospraying method

Among natural preservatives, essential oils have become an ideal alternative to synthetic food additives due to their enhanced biological properties. On the other hand, various limitations such as environmental exposure, undesirable effects on sensory properties and volatility of essential oils make their use in foods difficult. Therefore, encapsulation technologies are used to protect essential oils, improve their release, increase their stability and bioavailability. Within the scope of the thesis study, chitosan nanoparticles loaded with Laurus nobilis essential oil were produced using the electrospraying method. Optimum solution and process parameters were determined as a result of preliminary experiments. The effects of different voltage, distance and essential oil concentration on nanoparticles were investigated. When the solution characterizations were examined, it was observed that the decrease in electrical conductivity and increase in viscosity increased the particle diameter. Field Emission Scanning Electron Microscopy (FE-SEM), Fourier Transform Infrared Spectroscopy (FTIR), Thermogravimetric Analysis (TGA), Differential Scanning Calorimetry (DSC), total phenolic matter, DPPH (2,2 Diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) antioxidant activity analysis of the nanoparticles were performed. Particle morphologies were found to be spherical and average diameters varied between 105 nm and 155 nm. The average particle diameter increased with increasing essential oil concentration. FTIR results showed a positive interaction between Laurus nobilis essential oil and chitosan nanoparticles, while TGA and DSC results confirmed the thermal stability and release of encapsulated essential oil and the successful encapsulation of essential oil in the nanoparticles. The total phenolic content and antioxidant activity of the nanoparticles increased in direct proportion to the essential oil concentration. In conclusion, Laurus nobilis essential oil was successfully encapsulated in chitosan nanoparticles and can be used as a natural preservative in food products.