Nano-encapsulation of sweet basil essential oil based on native gums and its application in controlling the oxidative stability of Kilka fish oil

In line with the application of green techniques in recovery bioactive compounds, this research study aimed to evaluate efficiency supercritical Co2 and water distillation extraction sweet basil essential oil. addition, effect wall material made native gums as well Lepidium sativum (LS), perfoliatum (LP), a combination both (LP/LS), following freeze-drying method, on Nano-emulsion properties encapsulated oil was evaluated. The encapsulation (EE%), particle size, polydispersity index, zeta potential (ζ), scanning electron microscopy, viscosity, Brix, pH, density, humidity, activity, Fourier transform infrared nano powder were studied. EE fluid significantly higher (6.3%) contrast (1.4%). To oxidative stability, free mode 1%, 5% 20% (w/w) form added Kilka compared tert-butylhydroquinone (TBHQ) synthetic antioxidants at 0.01% (w/w). results showed that had antioxidant activity reduced oxidation process. Unlike oil, nanocapsule (especially coating LP gum) better comparable TBHQ. Thus, gum promising retarding fish oxidation, which can be introduced novel natural specifically emulsion, based food systems.