Improving the oxidative stability of butter oil with nanoencapsulated Ferulago angulata essential oil during accelerated shelf-life storage

This experiment aimed to encapsulate Ferulago angulata essential oil (FEO) into the zein nanofibers through an electrospinning approach and evaluate their application in retarding the lipid oxidation of butter oil during accelerated shelf-life storage. The main constituents of FEO were α-pinene (35.08%), followed by limonene (21.85%) and ɣ-terpinene (8.03%), respectively. Based on the results of scanning electron microscopy, the obtained electrospun nanofibers were cylindrical, uniformly disordered network structures with smooth surfaces and good continuity. The study findings showed that zein + FEO 1% and zein + FEO 1.5% nanofiber mats had better inhibitory effects to improve the oxidative stability of butter oil during accelerated storage for 24 days compared to the samples enriched with butylated hydroxytoluene 100 mg/Kg (P < 0.05). At the end of the study period, the peroxide value, thiobarbituric acid-reactive substances, p-anisidine value, and acid value of treated butter oils with zein + FEO 1% and zein + FEO 1.5% nanofiber mats were in the range of 0.79–1.03 meq oxygen/Kg, 0.35–0.45 MDA/Kg, 1.36–1.66, and 0.53–0.65 mg KOH/g, respectively.