Effect of carrier oil on the properties of sodium caseinate stabilized O/W nanoemulsions containing Trans-cinnamaldehyde

In this study, the impact of different contents medium-chain triacylglycerols (MCT) and long-chain (LCT) as carrier oils mixed with trans-cinnamaldehyde (TCA) on properties sodium caseinate-stabilized nanoemulsions was investigated. The obtained results showed that use a oil improves significantly TCA emulsion stability, which can be attributed to reduction solubility in aqueous phase followed by decrease Ostwald ripening. This stability improvement observed at pHs (3, 7 11), salt concentrations (0–300 mmol/L), temperature (4, 25, 60, 80 °C). However, type (MCT or LCT) did not show any significant effect whatever environmental conditions. Antibacterial testing revealed addition increased antibacterial activity against Escherichia coli Listeria innocua. These are useful for expanding application food preservative industry.