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008			260811t20252025my a|||fr|||| 000 0 eng d
020			_aTHE0010945 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFTKKP .Y44 2025 r Bc.
100	1		_aLow, Yee Sinn, _eauthor.
245	1	0	_aFormulation of nanoemulsified food preservative: effect of different concentration of essential oil / _cLow Yee Sinn
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_axi, 50 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Chemical and Process Engineering Technology
502			_aFinal Year Report (Bachelor of Chemical Engineering Technology (Hons) ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
504			_aInclude bibliographical reference
520	3		_aNanoemulsions are described as particles of insoluble liquid phases in which tiny droplets of one liquid diffuse throughout the other. Essential oil based nanoemulsion is utilized for food preservation techniques, especially for fresh fruits and vegetables with the aim to expand the shelf life and maintain the texture. The objective of this study is to formulate essential oil nanoemulsion using different concentrations of essential oil with fix concentration of 1% w/v chitosan as polysaccharide. Two different types of essential oil were used, lemon and clove essential oil. Concentration of each essential oil varied at 0.5%, 1.0% and 1.5% respectively. Hot plate magnetic stirrer, homogenizer and ultrasonic processor were used for the formulation of nanoemulsion. Particle size analyzer, Fourier Transform Infra-Red Spectroscopy (FTIR), pH meter was used to observe the characterization of nanoemulsions. The stability study of nanoemulsion was conducted for 30days. The result showed that both CEO and LEO nanoemulsions maintained slightly acidic pH value. FTIR analysis confirmed the presence of (O-H, CH, C=C, C-O) in both LEO and CEO nanoemulsions, supporting their biological activity. At 0.5% v/v, LEO nanoemulsions demonstrated better stability with particle sizes between 458.3 nm and 547.4 nm. CEO nanoemulsions exhibited instability with larger droplet size (up to 7300 nm) and significant phase separation.
610	2	0	_aFaculty of Chemical and Process Engineering Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
856			_uhttps://umpir.ump.edu.my/id/eprint/47771
942			_2lcc _cPSM
999			_c105444 _d105450