Analysis of Change in Nutritional Value of Raw Papaya and Nano Emulsion Coated Papaya

Abstract

Clove oil-based Nano-emulsions (NE) were prepared ultrasonically using Tween 80, The developed NEs were characterized for various parameters (particle size, polydispersity index, zeta potential, morphology, viscosity, colour, turbidity and pH) and the comparative effect of both the surfactants at variable levels. It was found that the type of surfactant and oil to surfactant ratio significantly affected particle size and stability of NEs. NEs prepared using tween 80 were found to be more viscous than those prepared with soy lecithin. The prepared clove oil NEs has important implication to be used as a natural delivery system to increase the shelf life of food products. Access to a healthy diet plays a more fundamental role for several reasons, such as environmental changes and oxidative stress factors. As a result, researchers focus on developing the functionality and beneficial effect of foods by natural components within a large health benefits scale. In particular, plant-derived compounds have rising importance in food processing for the reason of functional properties.