The aim of this study was the fabrication of stable encapsulated cumin essential oil using ionic gelation method and its application in mayonnaise as a natural antioxidant. The obtained nanoparticles exhibited a positively charged surface with diameters ranging from 269 to 326 nm. In addition, results from encapsulation efficiency demonstrated that excess concentration of initial essential oil reduced the amount of entrapped essential oil. From the obtained observation, the optimal weight ratio of chitosan to cumin essential oil of 1:0.5 was selected. In vitro release study indicated an initial burst at all different pH, although the most release rate was related to acidic media (pH = 3). Furthermore, an improvement of thermal stability and antioxidant properties was observed. Regarding cytotoxicity results, loaded particles had a good biocompatibility, while there were slight prevention effects on breast and brain tumor at the highest concentration. Finally, the antioxidant properties of fabricated nanoparticles were investigated in mayonnaise. It significantly reduced peroxidase value (POV) and thiobarbituric acid (TBA) values during storage period. Overall, our observations showed the encapsulated cumin essential oil could be used as natural antioxidant.
Keywords: Antioxidant; Cytotoxicity; Encapsulation; Essential oil; Mayonnaise.
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