THE ABILITY OF BREADFRUIT STARCH NANOPARTICLE-STABILIZED PICKERING EMULSION FOR ENCAPSULATING CINNAMON ESSENTIAL OIL

Cinnamon essential oil (CO) is susceptible to decreased stability during storage, limiting its application in food products. Pickering emulsion stabilized by starch nanoparticles becomes a potential encapsulating method that can improve CO stability. This study aimed investigate the ability of breadfruit nanoparticles-stabilized encapsulate with various concentrations. Encapsulation process was carried out using high-energy emulsification dispersing (0.05%; 0.1%; 0.5%; 1% w/w) emulsion. The loading efficiency and properties were evaluated. Retention also observed 7 days-storage. Results showed 0.5% encapsulated effectively stable emulsion, retention ranging from 79.49-81.13% 78.86-79.20%, respectively. addition increased yellowness (+a*: 7.45-8.99) as well whiteness (+L*: 85.77-86.06) viscosity (629.9-721.8 cP) However, differences concentrations did not affect index These findings concluded could up best among other treatments. Therefore, be an alternative encapsulation method, which later expand