Formulation, characterisation and antibacterial activity of lemon myrtle and anise myrtle essential oil in water nanoemulsion

Nirmal, Nilesh Prakash; Mereddy, Ram; Li, Li; Sultanbawa, Yasmina

doi:10.1016/j.foodchem.2018.01.173

Cited by 95 publications

(40 citation statements)

References 33 publications

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“…The authors prepared different combination of Tween 80 (HLB 15) and Span 80 (HLB 4.3). The smallest droplet size and polydispersity index (PDI, a dimensionless value that describes the broadness of the droplet size distribution curve) were obtained with surfactants systems having an HLB value of 14 and 12 for lemon myrtle and anise myrtle EOs NEs, respectively [52].…”

Section: Surfactantmentioning

confidence: 99%

An Overview of Micro- and Nanoemulsions as Vehicles for Essential Oils: Formulation, Preparation and Stability

et al. 2020

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The interest around essential oils is constantly increasing thanks to their biological properties exploitable in several fields, from pharmaceuticals to food and agriculture. However, their widespread use and marketing are still restricted due to their poor physico-chemical properties; i.e., high volatility, thermal decomposition, low water solubility, and stability issues. At the moment, the most suitable approach to overcome such limitations is based on the development of proper formulation strategies. One of the approaches suggested to achieve this goal is the so-called encapsulation process through the preparation of aqueous nano-dispersions. Among them, micro- and nanoemulsions are the most studied thanks to the ease of formulation, handling and to their manufacturing costs. In this direction, this review intends to offer an overview of the formulation, preparation and stability parameters of micro- and nanoemulsions. Specifically, recent literature has been examined in order to define the most common practices adopted (materials and fabrication methods), highlighting their suitability and effectiveness. Finally, relevant points related to formulations, such as optimization, characterization, stability and safety, not deeply studied or clarified yet, were discussed.

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Section: Surfactantmentioning

confidence: 99%

An Overview of Micro- and Nanoemulsions as Vehicles for Essential Oils: Formulation, Preparation and Stability

et al. 2020

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“…Recent interest in nano‐emulsion has shifted to optimization of the preparation process of nano‐emulsions containing essential oil, which showed improved bioactivities in comparison with the bare essential oil. Plant materials that were utilized in this process included Salvia multicaulis (Gharenaghadeh et al, ), clove/cinnamon (Zhang, Zhang, Fang, & Liu, ), oregano (Bedoya‐Serna, Dacanal, Fernandes, & Pinho, ), Cleome viscosa (Krishnamoorthy et al, ), and lemon myrtle/anise myrtle (Nirmal, Mereddy, Li, & Sultanbawa, ).…”

Section: Introductionmentioning

confidence: 99%

Formulation of black pepper (Piper nigrum L.) essential oil nano‐emulsion via phase inversion temperature method

Vinh¹,

Hien

Đao³

2020

Food Science & Nutrition

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Recent trends in preservation of processed foods involve the use of natural compounds, rather than chemically synthesized additives, to simultaneously confer antimicrobial properties and prevent fat oxidation. In this regard, black pepper essential oils, due to its diversity in biological activities, have been increasingly popular. The compounds are often used in relatively low amounts and in the form of nanoparticles to permit well blending into foods or uniform dispersion on the surface of fresh meat. The purpose of this study is to determine experimental parameters of a nano‐emulsion formation process from black pepper essential oil via the phase inversion temperature (PIT) technique. The study results showed that the system achieved the optimal nano‐emulsion under following condition: the ratio by weight of water: Tween‐80: oil = 86:9.7:4.3, the stirring speed of nano‐emulsions at 500 rpm for 45 min (heating at 75°C for 30 min and then rapidly cooling at 5°C for 15 min).

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“…13 A large number of experimental studies have been devoted to improving essential oils' antibacterial functions by nanoencapsulation using different nanomaterials. 14,15 Nanotechnologies based on solid-lipid, nanoemulsions, nanoparticles, and liposomes [16][17][18][19] have also been tried by food scientists to enhance the performance of essential oils in food systems. 20 These novel approaches demonstrate wide-spectrum bioactivity, including antibacterial activity, and show excellent biocompatibility, slow release, controlled release, and an absence of apparent toxicity.…”

Section: Introductionmentioning

confidence: 99%

Pepper fragrant essential oil (PFEO) and functionalized MCM‐41 nanoparticles: formation, characterization, and bactericidal activity

Jin

Teng

et al. 2019

J Sci Food Agric

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BACKGROUND It is well known that plant essential oils have good antimicrobial activity. However, their strong volatility and intense odor limit their application. Mesoporous silica (MCM‐41), a non‐toxic mesoporous material with excellent loading capability, is a promising delivery system for different types of food ingredients in the food industry. RESULTS In this study, we first performed component analysis of pepper fragrant essential oil (PFEO) by gas chromatography – mass spectrometry (GC–MS), then the MCM‐41 host was prepared, and the essential oil functionalized nanoparticles (EONs) were formed by embedding PFEO into mesoporous silica particles. Further analysis indicated that the particle size and zeta potential of EONs were 717 ± 13.38 nm and − 43.90 ± 0.67 mV, respectively. Transmission electron microscopy (TEM) images showed that EONs had an inerratic morphology and stable structure. The bactericidal activities of PFEO and EONs against Escherichia coli (E. coli), Salmonella enterica (S. enterica), Staphylococcus aureus (S. aureus) and Listeria monocytogenes (L. monocytogenes) were subsequently tested using the twofold dilution method. Results indicated that, after 48 h incubation, minimum bactericidal concentrations (MBC) of EONs used against gram‐negative bacteria were decreased to a greater degree than those of PFEO, suggesting that nanoencapsulation by MCM‐41 can improve antimicrobial activity. Atomic force microscopy (AFM) observation also confirmed that EONs showed a notable inhibitory effect against E. coli by disrupting cell membrane structure. CONCLUSION Pepper fragrant essential oil nanoencapsulation could be a very promising organic delivery system in food industry for antimicrobial activity enhancement. © 2019 Society of Chemical Industry

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Formulation, characterisation and antibacterial activity of lemon myrtle and anise myrtle essential oil in water nanoemulsion

Cited by 95 publications

References 33 publications

An Overview of Micro- and Nanoemulsions as Vehicles for Essential Oils: Formulation, Preparation and Stability

An Overview of Micro- and Nanoemulsions as Vehicles for Essential Oils: Formulation, Preparation and Stability

Formulation of black pepper (Piper nigrum L.) essential oil nano‐emulsion via phase inversion temperature method

Pepper fragrant essential oil (PFEO) and functionalized MCM‐41 nanoparticles: formation, characterization, and bactericidal activity

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