Can droplet size influence antibacterial activity in ultrasound-prepared essential oil nanoemulsions?

Silva, Bruno Dutra da; Rosário, Denes Kaic Alves do; Conté-Júnior, Carlos Adam

doi:10.1080/10408398.2022.2103089

Cited by 14 publications

(8 citation statements)

References 72 publications

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“…Specifically, the sample EO + W (right after preparation) showed a milky white color due to the scattering of light by the large size droplets, while the emulsion EO + T80 or EO + T80 + TCNF showed high transparency due to its small droplet size. The generation of EO-loaded nanoemulsion stabilized by Tween 80 and/or biopolymers using ultrasonication has also been reported by others [52,53]. For instance, lemongrass essential oil-loaded alginate/Tween 80 nanoemulsion had a mean particle size of 4.3 nm [52].…”

Section: Characterization Of Emulsionssupporting

confidence: 61%

Characterization and Antifungal Activity of Lemongrass Essential Oil-Loaded Nanoemulsion Stabilized by Carboxylated Cellulose Nanofibrils and Surfactant

Liu,

Fisher,

Friest

et al. 2023

Polymers

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Nanocellulose is an emerging green, biodegradable and biocompatible nanomaterial with negligible toxicities. In this study, a carboxylated nanocellulose (i.e., 2,2,6,6-tetramethylpiperidin-1-oxyl (TEMPO)-oxidized cellulose nanofibril (TEMPO-CNF)) was prepared from corn stover and characterized by X-ray diffraction (XRD), Fourier Transform Infrared Spectroscopy (FTIR) and differential scanning calorimetry (DSC)/thermogravimetric analysis (TGA). Corn stover-derived TEMPO-CNF was explored as an emulsion co-stabilizer together with Tween 80 for lemongrass essential oil-loaded emulsions. Droplet size, phase behavior and thermodynamic stability of oil-in-water emulsions stabilized by Tween 80 and TEMPO-CNF were investigated. The optimal nanoemulsion stabilized by this binary stabilizer could achieve a mean particle size of 19 nm, and it did not form any phase separation against centrifugal forces, freeze–thaw cycles and at least 30 days of room temperature storage. The nanoencapsulated essential oil had better inhibition activity against the mycelial growth of Aspergillus flavus than pure essential oil. Results from this study demonstrate the potential of using agricultural byproduct-derived nanomaterial as nanoemulsion stabilizers for essential oils with good emulsion thermodynamic stability as well as enhanced antifungal activities.

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Section: Characterization Of Emulsionssupporting

confidence: 61%

Characterization and Antifungal Activity of Lemongrass Essential Oil-Loaded Nanoemulsion Stabilized by Carboxylated Cellulose Nanofibrils and Surfactant

Liu,

Fisher,

Friest

et al. 2023

Polymers

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“…A meta-analysis by da Silva et al ( 2022) [4] proposed that nanoemulsions bioactivity is related to droplet size reduction and mainly to the surfactant/oil ratio (SOR), which should be ideal for maintaining the bioactive hydrophobic core. The development of nanoemulsions using ultrasound has gained interest due to the low cost of implementation.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant, Antibacterial and Antibiofilm Activity of Nanoemulsion-Based Natural Compound Delivery Systems Compared with Non-Nanoemulsified Versions

Silva

Rosário

Neto

et al. 2023

Foods

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This study aimed to develop nanoemulsions with a focus on improving the bioactivity of oregano essential oil (OEO), carvacrol and thymol for possible food applications. Nanoemulsions were prepared with acoustic cavitation using ultrasound. The nanodroplets had average diameters of 54.47, 81.66 and 84.07 nm for OEO, thymol and carvacrol, respectively. The main compound in OEO was carvacrol (74%), and the concentration in the nanoemulsions was 9.46 mg/mL for OEO and the isolated compounds. The effects of droplet size reduction on antioxidant, antibacterial and antibiofilm activity were evaluated. Regarding antioxidant activity, the nanoemulsions performed better at the same concentration, with inhibitions >45% of the DPPH radical and significant differences compared with their non-nanoemulsified versions (p < 0.05). The nanoemulsions’ minimum inhibitory concentration (MIC) and non-nanoemulsified compounds were evaluated against foodborne pathogens with inhibition ranges between 0.147 and 2.36 mg/mL. All evaluated pathogens were more sensitive to nanoemulsions, with reductions of up to four times in MIC compared with non-nanoemulsified versions. E. coli and S. Enteritidis were the most sensitive bacteria to the carvacrol nanoemulsion with MICs of 0.147 mg/mL. Concerning antibiofilm activity, nanoemulsions at concentrations up to four times lower than non-nanoemulsified versions showed inhibition of bacterial adhesion >67.2% and removal of adhered cells >57.7%. Overall, the observed effects indicate that droplet size reduction improved the bioactivity of OEO, carvacrol and thymol, suggesting that nanoemulsion-based delivery systems for natural compounds may be alternatives for food applications compared with free natural compounds.

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“…Research conducted by Liu et al [ 119 ] demonstrated that lemongrass essential oil nanoemulsion was more effective than pure oil in inhibiting the growth of Aspergillus flavus . However, the antimicrobial properties of essential oil nanoemulsions depend on their composition, including the content of essential oil, water, emulsifier, type, and size of the emulsion droplets [ 120 ]. There are documented cases in the literature where EO nanoemulsions, despite having antimicrobial effects, were less effective than pure EO.…”

Section: Comparison Of Essential Oils and Essential Oil Nanoemulsions...mentioning

confidence: 99%

Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies

Napiórkowska,

Khaneghah,

Kurek

2024

Foods

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Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.

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Can droplet size influence antibacterial activity in ultrasound-prepared essential oil nanoemulsions?

Cited by 14 publications

References 72 publications

Characterization and Antifungal Activity of Lemongrass Essential Oil-Loaded Nanoemulsion Stabilized by Carboxylated Cellulose Nanofibrils and Surfactant

Characterization and Antifungal Activity of Lemongrass Essential Oil-Loaded Nanoemulsion Stabilized by Carboxylated Cellulose Nanofibrils and Surfactant

Antioxidant, Antibacterial and Antibiofilm Activity of Nanoemulsion-Based Natural Compound Delivery Systems Compared with Non-Nanoemulsified Versions

Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies

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