Nanoemulsions of essential oils stabilized with saponins exhibiting antibacterial and antioxidative properties (original) (raw)
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Plant Essential Oils Based Nanoemulsion Formulations and Its Antibacterial Effect on Some Pathogens
International Journal of Innovative Technology and Exploring Engineering, 2019
Antibiotic resistance is the most challenging problem of concern globally and this is invigorating the need of newer antimicrobial products with potential antimicrobial properties. Plant products, especially plant essential oils produce a large array of secondary metabolites as natural antimicrobials. Use of nanotechnology can add advantages to enhance the antibacterial properties of these essential oils. Present study is focused on development of nanoemulsions from plant essential oils and to study their antibacterial activities. Tea Tree Oil, Thyme Oil, Clove leaf and Cinnamon Essential Oils nanoemulsion was formulated using Tween 20 and Tween 80 respectively using probe ultrasonicator. All the formulated Nanoemulsions were then subjected to physicochemical characterization, stability studies and tested for antibacterial activities using Agar-well diffusion method. Stable nanoemulsion formulation with maximum antibacterial activity then subjected to droplet size measurements and p...
Antibacterial Properties of Nanoemulsions Based on Almond or Lavender Essential Oils
Antibacterial Properties of Nanoemulsions Based on Almond or Lavender Essential Oils, 2024
Biphasic dispersions of two liquids, oil in water (O/W) or water droplets in oil (W/O), stabilized by a surfactant are called nanoemulsions. The most effective surfactant is a non-ionic surfactant like Tween 80, which can be used as a solubilizer in different medicinal items, an emulsifier in food, or a surface-active ingredient in soap manufacture and cosmetics. Nanoemulsions consist of droplets that have a diameter ranging from 20 to 200 nm and are thermodynamically stable systems. The composition of the system and the homogenization technique determine the droplet size. Regarding solubilization, drug formulations made with nanoemulsions are more capable than those made with micellar solutions. Essential oils are highly valuable for use in the culinary, cosmetic, and pharmaceutical industries because of their rich chemical composition, which includes fatty acids, proteins, carbohydrates, minerals, and vitamins. Essential oil-based nanoemulsions help to preserve their bioactive components, which are sensitive to light, heat, and oxygen. On the other hand, they improve the dispersibility and stability of these components, guaranteeing their efficacy and purity. Some essential oils have antimicrobial qualities. The chemical makeup of almond and lavender oils as well as their advantageous health benefits is covered in this paper. A thorough analysis of the last five years' worth of research on the creation and description of nanoemulsions is provided.
Industrial Crops and Products, 2020
Essential oils (EOs) are promising active ingredients for biopesticides, although their use under field conditions is limited by several criticisms concerning their high volatility and degradability. To overcome these negative qualities, EOs can be encapsulated inside nanostructures (i.e. nanoparticles and nano-emulsions), which can guarantee the preservation of the insecticidal properties. In the current study, oil in water (O/W) nano-emulsions of seven commercial EOs (15 % w/w of anise, artemisia, fennel, lavender, peppermint, rosemary, sage) were developed using different non-ionic surfactants and formulation processes, to identify the best possible surfactant/process to produce stable nano-formulations. The EOs were firstly examined by gas-chromatography analyses to identify their chemical constituents. Sage, rosemary, peppermint, lavender and artemisia EOs were characterized by high percentage (up to 50 % of the detected compounds) of oxygenated monoterpenes, while fennel and anise EOs were mainly constituted by phenylpropenes (e.g. anethol). Then, nano-emulsions were developed via the self-emulsifying process alone or in combination with sonication, using four surfactants with different Hydrophilic Lipophilic Balance (HLB) index (5 % w/w of Tween 20, Tween 80, Span 20 or Span 80). The physical characteristics (droplet size and surface charge) of nano-emulsions were analyzed using the dynamic light-scattering technique. Sonicated nano-formulations presented smaller and more homogeneous size of the micelles than the non-sonicated ones, resulting in more stable nano-emulsions. Furthermore, usually emulsions produced using Tween 80 as surfactant gave the best results in terms of droplet size and polydispersity index (PDI) values. Therefore, Tween 80 sonicated nano-emulsions were examined during a storage period of 28 weeks to determine their stability over time and possible alteration of their physical characteristics. Results suggest that these nano-formulations had a good stability over time, since relatively small increases in PDI and size values were recorded. Formulation stability is a key issue to consider when proposing botanical biopesticides for agricultural applications. Our study reports the first step in the introduction of EO-based nano-emulsions into practical application.
Essential Oil Nanoemulsions and their Antimicrobial and Food Applications
Current Research in Nutrition and Food Science Journal
The consumer awareness for secure insignificantly handled food has constrained the food dealers either to decrease the measure of chemically synthetic antimicrobial substances or to replace them with natural ones. Essential oils (EO) extracted from edible, therapeutic and herbal plants have been well recognized as natural antimicrobial additives. As characteristic then viable antimicrobials, EO have been progressively observed towards control of foodborne microbes and progression of nourishment wellbeing. It is ordinarily hard to achieve high antimicrobial vulnerability when mixing with EO in nourishment based items because of low dissolvability of water and interactive binding. Subsequently, the delivery system of nanoemulsion-based EO is emerging as aviable solution to control the growth of foodborne pathogens. Lipophilic compounds are distributed uniformly in the aqueous phase with the help of nanoemulsion technique. Therefore, the nanoemulsion formulation is generally comprised ...
Microencapsulation - Processes, Technologies and Industrial Applications [Working Title]
The microencapsulation technology consists of a trap of a compound inside a tiny sphere known as microsphere. The microencapsulation concerns many different active materials such as bioactive compounds, drugs, vitamins, enzymes, flavors, and pesticides. This technology has gained real interest in numerous fields such as agriculture, cosmetic, pharmaceutical, textile, and food. This chapter highlights the encapsulation of essential oils into nanoemulsion-based delivery system as a model for the encapsulation of natural bioactive compounds. Moreover, an investigation of different parameters affecting the stability of produced nanoemulsion was conducted, in addition to the study of the effect of the nanoencapsulation of essential oils on their antibacterial activity. Finally, an enumeration of the advantages of encapsulating essential oils into nanoemulsion-based delivery systems in order to provide a natural food preservatives has been provided.
International Journal of NanoScience and Nanotechnology, 2019
This research studies the application of essential oil nanoemulsion as herbal medicine instead of using antibiotics and chemicals. Thyme, shirazi thyme and rosemary essential oils were selected as herbal drugs. Essential oil nanoemulsions with Tween 80 and/or Sodium dodecyl sulfate (SDS) surfactants were prepared and investigated. Physicochemical characterizations such as hydrodynamic diameter, pH, conductivity, optical clarity and antibacterial activity against gram negative bacteria, E.coli, have been studied. Morphology of the nanoemulsions was evaluated by transmission electron microscope (TEM). Nanoemulsions prepared with the mixture of SDS−Tween 80 had particle diameters significantly smaller than those prepared with Tween 80 (2-11.7 nm in comparison with 189-200 nm). Formulated nanoemulsions had long-term stability at ambient temperature; as there were little changes in droplet diameter after storage for 2 months. MTT assay showed non-toxicity of prepared nanoemulsions. Antib...
Journal of Food Processing and Preservation, 2018
There is an increased interest for essential oil nanoemulsions as natural food preservatives. We utilized sugar-based surfactants including Quillaja Saponin (QS), Sucrose Monopalmitate (SMP), and Octyl Modified Starch (OMS). The outcomes presented that nanoemulsions could be successfully formed. Whereas oregano emulsions stabilized by SMP exposed to salt and acidic pH were highly unstable, QS could form more stable colloidal systems. Oregano nanoemulsions containing a very low amount of sunflower oil (SO) were not susceptible to Ostwald ripening during 60 days of storage at 20 8C. The optimization of the production process through response surface methodology revealed that incorporation of only 6.9 wt % SO at a microfluidization pressure of 73.5 MPa was sufficient to form a long-term stable nanoemulsion with no changes in antibacterial activity. This work gives valuable and practical information to produce a natural antimicrobial agent potentially applicable in food and beverage, as well as cosmetics and pharmaceutical industries. Practical applications Recently, there has been a great demand by not only food consumers but also manufacturers for products containing natural ingredients. In this study, a promising nanoemulsion delivery system for oregano as an essential oil model with long-term stability using a biosurfactant (Quillaja Saponin) was successfully produced by microfluidization. We optimized the formulation in terms of energy requirement and costs, which are important factors from an industry point of view. The fabricated colloidal dispersions have antimicrobial as well as flavoring and potential antioxidant applications in different products including food and beverages, as well as pharmaceutical and beauty products. 1 | I N TR ODU C TI ON Nowadays, food consumers show a strong interest for "clean label" products (Jondiko et al., 2016). So, it is desired for food manufacturers to substitute synthetic food additives such as food preservatives by natural food components (Sedaghat Doost, Dewettinck, Devlieghere, & Van der Meeren, 2018). Essential oils (EOs) are functional ingredients which are in a great demand to be utilized in food products as well as pharmaceuticals and cosmetic care applications (Gavahian, Farhoosh,
Anticancer and antibacterial effects of a clove bud essential oil-based nanoscale emulsion system
International Journal of Nanomedicine, 2019
Background and purpose: The essential oil derived from clove buds (Syzygium aromaticum) has been used as a chemopreventive agent in Ayurvedic medicine. The antiviral, antibacterial, and anticancer properties of its chemo-skeleton have motivated this study to explore its efficacy in pharmaceutics. Methods: Nanoscale-based emulsions were prepared by employing a spontaneous emulsification technique through self-assembly using varying concentrations of Tween 20 and Tween 80 surfactants. Their physicochemical properties and stability were studied in order to choose an optimum formulation which was clear and stable. The cytotoxicity of the stable oil-based emulsion system was evaluated using MTT assay, colony formation assay, and Annexin V-FITC assay against the thyroid cancer cell line (HTh-7). Results: All three methods verified apoptosis and reduction in cancer cell proliferation, making the formulation a promising candidate as an alternative cancer drug. The oil-based emulsion system was also tested for its antibacterial properties against Staphylococcus aureus. Membrane permeability studies proved its efficacy to permeate through cell membrane, thereby increasing the leakage of cytoplasmic contents. Conclusion: Many current treatments for cancers are aggressive yet ineffective. This study positions the clove bud-based nanoscale emulsion as a suitable candidate for further in vivo studies and trials as a cancer drug.
A Low Energy Approach for the Preparation of Nano-Emulsions with a High Citral-Content Essential Oil
Molecules, 2021
Pectis elongata is found in the northern and northeastern regions of Brazil. It is considered a lemongrass due to its citric scent. The remarkable citral content and the wide antimicrobial properties and bioactive features of this terpene make this essential oil (EO) eligible for several industrial purposes, especially in cosmetics and phytotherapics. However, to address the problems regarding citral solubility, nano-emulsification is considered a promising strategy thanks to its improved dispersability. Thus, in this paper we propose a low-energy approach for the development of citral-based nano-emulsions prepared with P. elongata EO. The plant was hydrodistillated to produce the EO, which was characterized with a gas chromatograph coupled to mass spectrometry. The nano-emulsion prepared by a non-heated water titrating (low-energy) method was composed of 5% (w/w) EO, 5% (w/w) non-ionic surfactants and 90% (w/w) deionized water and was analyzed by dynamic light scattering. Levels of...
Journal of Food Science and Technology
This study aimed at to formulate a food-grade nanoemulsion of tarragon essential oil (NEO) and investigate its antioxidant and antimicrobial properties. Oil in water NEO was formed by blending 10% of tarragon EO (TEO), 85% water, and a mixture of 5% surfactants, then antioxidant and antimicrobial activities were evaluated. The main components of TEO were estragole, beta-cis-ocimene, beta-trans-ocimene, and l-limonene. NEO droplet had a diameter of 50 nm and a zeta potential of − 30 mV. Results of free radical DPPH scavenging activity revealed that hydrogen donating capacity of the nanoemulsion was significantly higher than TEO and at 2.5 µg/mL concentration it showed complete inhibitory activity against DPPH. The ferric reducing potential was almost similar for TEO and NEO. NEO showed higher antibacterial potential against Staphylococcus aureus and Listeria monocytogenes and Shigella dysenteriae. The results of this work indicated that NEO had higher antioxidant and antimicrobial activity compared with free TEO.