Ultrasonic-assisted preparation of eucalyptus oil nanoemulsion: Process optimization, in vitro digestive stability, and anti-Escherichia coli activity

Song, Ruiteng; Lin, Yongqi; Li, Zhenzhen

doi:10.1016/j.ultsonch.2021.105904

Cited by 22 publications

(9 citation statements)

References 65 publications

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“…Further increases in sonication time or power (beyond 10 min and 90 W) also decreased the stability of LCEO-NE. This agrees with the results reported in a previous study [40] . Such a phenomenon can be attributed to the saturation of ultrasound action, where excessive ultrasonic energy may cause the formed nano-emulsion to rupture or re-condense.…”

Section: Resultssupporting

confidence: 94%

Preparation of protein-stabilized Litsea cubeba essential oil nano-emulsion by ultrasonication: Bioactivity, stability, in vitro digestion, and safety evaluation

Peng,

Huang,

Liang

et al. 2024

Ultrasonics Sonochemistry

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Section: Resultssupporting

confidence: 94%

Preparation of protein-stabilized Litsea cubeba essential oil nano-emulsion by ultrasonication: Bioactivity, stability, in vitro digestion, and safety evaluation

Peng,

Huang,

Liang

et al. 2024

Ultrasonics Sonochemistry

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“…The encapsulation efficiency for the most stable nanoemulsion was 95 ± 0.8%, which agrees with what was reported by other authors. Jan et al [30] obtained an EE of 91 ± 0.4% for the vitamin D3 nanoemulsion, while the eucalyptus essential oil nanoemulsion reported by Song et al [61] had an EE of 97 ± 1.2%. A curcumin nanoemulsion's highest EE (94 ± 1%) was obtained in a nanoemulsion with 5% oil, 20 min of ultrasound treatment, and 1.5% emulsifier [55].…”

Section: Encapsulation Efficiency (Ee)mentioning

confidence: 95%

“…A curcumin nanoemulsion's highest EE (94 ± 1%) was obtained in a nanoemulsion with 5% oil, 20 min of ultrasound treatment, and 1.5% emulsifier [55]. According to Song et al [61], high-frequency ultrasound provides high values of EE because it supplies enough energy to generate intense disruptive forces and minimize the droplet size of nanoemulsions, which helps to trap the bioactive compound within the encapsulant.…”

Section: Encapsulation Efficiency (Ee)mentioning

confidence: 99%

Improving Foodborne Pathogen Control Using Green Nanosized Emulsions of Plectranthus hadiensis Phytochemicals

Vega-Hernández,

Serrano-Niño,

Velázquez-Carriles

et al. 2023

Colloids and Interfaces

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Every year, millions of foodborne illnesses with thousands of deaths occur worldwide, which is why controlling foodborne pathogens is sought. In this study, nanoemulsions of phytochemicals extracted from Plectranthus hadiensis var. tomentosus (PHT) were obtained, and their antioxidant and antimicrobial capacities were evaluated. PHT extracts were obtained by maceration, ultrasound, and Naviglio methods, and their antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella enterica was determined by the microdilution method. The extract with the highest antimicrobial activity was obtained by Naviglio with a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 12.5 and 25 mg/mL, respectively, for all bacterial strains. The nanoemulsion (o/w) made with Tween 40, 5% extract, and 50% ultrasonic amplitude had a globule size of 4.4 nm, a polydispersity index of 0.48, and a surface charge of −0.08 mV and remained stable for 30 days. This nanosystem presented significantly higher antimicrobial and antioxidant activity than the free extract. Thus, the nanoencapsulation of the phytochemicals in the PHT extracts is an alternative to protect and enhance their biological activity against pathogenic microorganisms.

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“…Ultrasonic-assisted eucalyptus oil nanoemulsion was performed by using response surface methodology wherein the optimal sonication parameters were standardized. The assessment of particle size, zeta potential and anti-E. coli activity yielded ultrasonic emulsification as a novel technique for encapsulation of essential oil [164].…”

Section: Encapsulation Of Oils and Extractsmentioning

confidence: 99%

Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications

Mehta

Jeyapriya.

Kumar

et al. 2022

Foods

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Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.

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Ultrasonic-assisted preparation of eucalyptus oil nanoemulsion: Process optimization, in vitro digestive stability, and anti-Escherichia coli activity

Abstract: Graphical abstract

Cited by 22 publications

References 65 publications

Preparation of protein-stabilized Litsea cubeba essential oil nano-emulsion by ultrasonication: Bioactivity, stability, in vitro digestion, and safety evaluation

Preparation of protein-stabilized Litsea cubeba essential oil nano-emulsion by ultrasonication: Bioactivity, stability, in vitro digestion, and safety evaluation

Improving Foodborne Pathogen Control Using Green Nanosized Emulsions of Plectranthus hadiensis Phytochemicals

Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications

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