Influence of Inulin and β-cyclodextrin on the Properties of Blueberry Nano-emulsion and its Microcapsules

Document Type: Research Paper

Abstract

The purpose of this study was to produce oil in water Nano-emulsion by ultrasonication, and investigate the influence of Inulin and β-cyclodextrin on the prosperities of Nano-emulsion and morphology of spray dried microcapsules. The results showed that emulsion droplet size in samples containing β-cyclodextrin (8.28±0.11 nm) was less than Inulin samples (97.12±4.2 nm). Considering SEM photos, β-cyclodextrin had smooth surface and spherical compared with Inulin that emulsion size had profound influence on morphology of particles.

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