development of sesame oil loaded in maltodextrin/acacia gum-coated nanoemulsion and investigation of its physicochemical properties

Background: sesame oil (so) is one of the edible oils beneficial to health. the use of so due to its high content of antioxidants and unsaturated fatty acids has many applications in the production of functional foods and pharmaceuticals. in recent years, many efforts have been made to use nanotechnology, including encapsulation technology, to protect functional foods from destructive environmental factors and thereby extend the shelf life of foods. objectives: this study aimed to prepare and investigate the physicochemical characteristics of so-nanoemulsion coated with maltodextrin/acacia gum powder by spray drying method.methods: sesame oil-nanoemulsion (so-ne) was prepared and encapsulated using maltodextrin and acacia gum. the coated nanoemulsion was spray dried, and its physicochemical properties including encapsulation efficiency, particle size, thermal analysis, and zeta potential were investigated. the size and morphology of produced nanoparticles were investigated by fesem imaging. results: the mean particle size determined by the dls technique and fesem was 166.5 and 96.5 nm, respectively, with a spherical shape. the zeta potential of the coated so-nanoemulsion was -48.1 mv, showing suitable stability. comparison of thermograms of the coated nanoemulsion containing so and without it did not show any change in the thermal behavior of the ingredients. according to the gc-ms analysis, the encapsulation efficiency was found to be 92.93 ± 4.61%. conclusions: it can be concluded that due to the high efficiency of encapsulation processes and spray drying technique in maintaining the physicochemical stability of so, the method used in this research can be applied in the food and pharmaceutical industry.