Evaluation of Physicochemical and sensory Properties of low fat probiotic Yogurt Enriched by Iraninan Shallot Nanoemulsion containing omega3 fatty acid

In this study, omega-3 fatty acid nanoemulsions were prepared by spontaneous emulsification using Iranian shallot essential oil. The aim of this study was to investigate the optimum conditions for the production of probiotic yogurt enriched with nanoemulsions of essential oil of omega3 fatty acids by using a D-optmal design. Nanoemulsions containing omega3 fatty acids were first produced by Iranian shallot essential oil (25% omega3, 35-day storage time, SOR (263/39) % and surfactant type of tween80), then the probiotic yogurt enrichment with the produced nanoemulsions, the effect of two independent variables of nanoemulsion concentration and storage time on physicochemical characteristics, population growth Probiotics and sensory properties of yogurt were investigated.the results showed that droplet size was highly influenced by surfactant concentration and surfactant type and increasing surfactant content, mean droplet diameter decreased significantly. In fact, increasing surfactant concentration coused to increased surfactant adsorption to W / O level and due to further reduction in surface tension and ultimately reduced the particle size, turbidity index, creaming index and increase coating efficiency, as well as the addition of nanoemulsions in probiotic yogurt on properties such as peroxide index, synersis rate, Population of probiotics and Sensory evaluation were significant, population growth of probiotic microorganisms in yogurt increased in the presence of vegetable nanoemulsions of essential oil due to nutrient availability. Finally, 15 days storage time and 1.4% nanoemulsions were determined as an optimum formulation by  numerical optimization.