Formulation and characterization of micro-emulsions of peppermint and coriander oils extracted by using a supercritical fluid system

Figures & data

Table 1. Proximate values of peppermint and coriander leaf.

Parameters	Peppermint leaf	Coriander leaf
Moisture	81.28 ±7.12	84.62 ±6.46
Protein	1.456 ±0.13	5.06 ±0.03
Crude fat	1.95 ±0.182	0.62 ±0.056
Crude fiber	6.90 ±0.54	4.56 ±0.34
Ash	2.98 ±0.278	2.8 ±0.12

Table 2. Emulsion characterization.

Parameters	T1	T2	T3	T4
ES	2.80 ±0.28	2.37 ±0.33	2.92 ±0.27	2.67 ±0.25
ESI	1	1	1	1
Emulsion Ph	4.71 ±0.34	3.48 ±0.32	4.92 ±0.372	3.42 ±0.23

T₁: Peppermint: Maltodextrin, T2 = Peppermint: GuarGum, T3 = Corinder : Maltodextrin, T4 = coriander: Guar Gum

Table 3. Microencapsulated powder tests.

Parameters	T1	T2	T3	T4
TPC	4.44 ±0.33	2.47 ±0.19	6.9 ±0.59	3.47 ±0.23
DPPH	72.18 ±5.19	66 ±5.22	84.79 ±6.34	74 ±6.61
Wettability	266.23 ±24.5	2.73 ±0.22	280.25 ±25.01	2.58 ±0.17
solubilty	42.19 ±3.15	40 ±4.01	50 ±4.21	39 ±2.52
EE %	58.81 ±4.65	55 ±5.23	91 ±6.24	49 ±3.54

T1 :Mint :MD, T2 = Mint: GG, T3 = Corinder :MD, T4 = coriander: GG

Data availability statement

Even though adequate data has been given in the form of tables and figures, however, all authors declare that if more data required then the data will be provided on request basis.