influence of inulin and β-cyclodextrin on the properties of blueberry nano-emulsion and its microcapsules

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.