Sina Godarzi - Master's student in the Department of Food Science and Industry, Food Biotechnology, Islamic AzadUniversity, Mahabad Branch, Tehran, Iran
Parviz Ahmadigheshlagh - Co-Ph.D. student, Department of Food Science and Engineering, Urmia University, Urmia, Iran.

This study aimed to examine the impact of encapsulation by the nanoemulsion (NE) method ofgarlic essential oil (GEO) on the oxidation properties of sunflower oil. The effect of different GEOpercentages on NE droplet size, encapsulation efficiency, antioxidant properties, stability, andturbidity was investigated in concentrations of ۲۲۲, ۴۲۲, and ۶۲۲ ppm. The droplet mean size ofNEs varied from ۵۲.۰۵ to ۲۲۲.۲۲ nm. NEs were added to sunflower oil, and the oil’s Peroxide,thiobarbituric acid, iodine, acid values, antioxidant properties, and sensory properties were measuredat ۱, ۳۲, ۶۲, and ۰۲ days storage intervals. The results showed that from day ۳۲th to ۰۲th, thelowest amount of Peroxide, thiobarbituric acid, and acid values, and also the highest amount ofantioxidant activity (lowest IC۵۲), were detected in the sample with the highest concentration of NE(۶۲۲ppm of garlic essential oil nanoemulsion [GEON] encapsulated with Persian gum).

Antioxidant activity, Essential oil, Encapsulation, Nanoemulsion, Sunflower oil.