TY  - MANSCPT
AU  - Rohbilaash Yogit A/L Rajendra Kumar,
TI  - Formulation of nanoemulsified food preservative: effect of different polysaccharides
SN  - THE0010942 (Local)
PY  - 2025///
CY  - Kuantan, Pahang
PB  - UMPSA
KW  - Faculty of Chemical and Process Engineering Technology
KW  - Dissertations
KW  - Universities and colleges
KW  - Theses
N1  - Faculty of Chemical and Process Engineering Technology; Final Year Report (Bachelor of Chemical Engineering Technology (Hons) ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025; Include bibliographical reference
N2  - The effectiveness of using essential oils that have been nanoemulsified as natural preservatives to prolong the shelf life of fruits is examined in this study. In the experiment, several polysaccharides were used to create nanoemulsions, which were subsequently handcoated onto fruits. A particle size analyser, FTIR spectroscopy, and a pH meter were used to measure the physical properties of the nanoemulsions, such as particle size, pH, and polydispersity index (PDI). The effectiveness of using essential oils that have been nanoemulsified as natural preservatives to prolong the shelf life of fruits is examined in this study. In the experiment, several essential oils were used to create nanoemulsions, which were subsequently hand-coated onto fruits. This project's goal is to create and describe ginger essential oil nanoemulsified for usage as fruit preserves. A variety of polysaccharides, including sodium alginate and chitosan, were employed. Three distinct percentages of essential oil content were tested which are 0.5%, 1%, and 1.5%, v/v. Ultrasonication, high-speed homogenisation, and magnetic stirring are the high-energy techniques used to create nanoemulsion. A particle size analyser, FTIR spectroscopy, and a pH meter were used to measure the physical properties of the nanoemulsions, such as particle size, pH, and polydispersity index (PDI)
UR  - https://umpir.ump.edu.my/id/eprint/47767
ER  -