Essential Oil Nanoemulsions and Food Applications

Amaral, Daniel Mathias Fuzette; Bhargava, Kanika

doi:10.17140/aftnsoj-1-115

Cited by 34 publications

(18 citation statements)

References 25 publications

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“…Essential oils can be encapsulated into surfactant- 27 and nanoparticle-stabilized 28 colloidal delivery vehicles to enhance their aqueous stability and antimicrobial activity against bacteria with applications in food and beverage industries. 29 However, these carriers can be colloidally unstable, 30 significantly impairing practical use, particularly in complex media such as serum.…”

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confidence: 99%

Cross-Linked Polymer-Stabilized Nanocomposites for the Treatment of Bacterial Biofilms

et al. 2016

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Infections caused by bacterial biofilms are an emerging threat to human health. Conventional antibiotic therapies are ineffective against biofilms due to poor penetration of the extracellular polymeric substance (EPS) secreted by colonized bacteria, coupled with the rapidly growing number of antibiotic-resistant strains. Essential oils are promising natural antimicrobial agents, however poor solubility in biological conditions limits their applications against bacteria in both dispersed (planktonic) and biofilm settings. We report here an oil-in-water crosslinked polymeric nanocomposite (~250 nm) incorporating carvacrol oil that penetrates and eradicates multidrug-resistant (MDR) biofilms. The therapeutic potential of these materials against challenging wound biofilm infections was demonstrated through specific killing of bacteria in a mammalian cell - biofilm co-culture wound model.

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confidence: 99%

Cross-Linked Polymer-Stabilized Nanocomposites for the Treatment of Bacterial Biofilms

et al. 2016

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“…As one of widely used lipophilic compound delivery systems, oil emulsification is able to enhance their solubility in aqueous-based system, increase the compound stability and somehow improve the biological activity. [29][30][31][32][33] One important virulence factor of oral Streptococci is its biofilm formation ability during its attachment on solid surfaces. The bacterial biofilms are more difficult to remove compared to planktonic bacterial cells.…”

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confidence: 99%

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2017

IJPSR

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Our previous study highlighted the antimicrobial activity evaluation of Nigella sativa seed oil extract that was obtained from supercritical fluid extraction using carbon dioxide (SCFE-CO 2 ) on Gram positive pathogenic bacteria. The aim of this study was to formulate oil-in-water (o/w) emulsion of previous N. sativa seed oil extract and to investigate its antimicrobial activity against Streptococcus mutans and Streptococcus sanguis as the most common causative bacteria of dental caries. Oil-in-water emulsion containing 10% N. sativa seed oil extract (DLBS1355) exhibited good inhibition activity on both S. mutans and S. sanguis. Time-kill assay and biofilm inhibition assay were conducted using emulsion with 0.5% N. sativa seed oil extract content. The results showed bactericidal and biofilm inhibition activities on both tested bacteria. Antimicrobial activity of the emulsion was found higher on S. sanguis than S. mutans. Results of the present study showed that emulsification process did not significantly affect the antimicrobial activity of N. sativa seed oil extract and the formulated N. sativa oil-in-water emulsion could further be used as an antimicrobial agent against dental cariogenic bacteria.

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“…The mean droplet diameter and the PDI were determined through light scattering mechanism in a Zetasizer Nano ZS (Malvern Instruments, UK) after emulsion samples had been diluted in double-distilled water for 1/10 of their initial concentration to avoid multiple scattering effects. Droplet sizes were indicated by CZaverage which measured the scattering intensity-weighed mean diameter of the droplets present in an emulsion [12].…”

Section: ) Formulation Of Cinnamon Oil Nanoemulsionsmentioning

confidence: 99%

“…The small droplet size of nanoemulsion leads to the formation of kinetically stable emulsion which prevents sedimentation and creaming during storage [10] and also increases its functional activity [11]. Type of surfactant used is particularly vital because surfactant is immediately needed after droplets are formed during the homogenization process [12]. Surfactants or surface active agents have a hydrophilic group and a lipophilic group so they can stabilize a mixture of oil and water.…”

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confidence: 99%

Optimization of Emulsification Process Parameters of Cinnamon Oil Nanoemulsions

Aisyah

Haryani

Safriani

et al. 2018

International Journal on Advanced Science, Engineering and Information Technology

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Cinnamon (Cinnamomum burmannii) is a species of plant that produces essential oil known as cinnamon oil. The cinnamon oil has been used as antibacterial and anti-inflammatory agents. The essential oils are not soluble in water. Therefore, their application into food products is limited. An approach that can be done to overcome this problem is by incorporating essential oils into a nanoemulsion system. This research aimed to optimize the emulsification process of the cinnamon oil nanoemulsion by varying the emulsifying condition, i.e., homogenization speed, time, pressure, and cycles. The physicochemical properties and stability of cinnamon oil nanoemulsion were observed. The homogenization process with a speed of 14000 rpm for 3 minutes produced cinnamon oil emulsion with droplet size 10.40 μm and polydisperdibility index (PDI) of 0.901. The homogenization process at 500 bar using high-pressure homogenizer with three cycles produced cinnamon oil nanoemulsion with droplet size ± 117.5 nm and polydispersibility index (PDI) of 0.123. The droplet size of nanoemulsion during storage at 4 ± 2 °C, 28 ± 2 °C, and 40 ± 2 °C for three months did not change the droplet size (P<0.05). The minimum concentration to inhibit S. aureus and E.coli was similar for bulk, coarse emulsion and nanoemulsion of cinnamon oil. However, cell count after the two bacteria tested at 37 °C incubation for 24 hours showed that the highest number of bacterial cells was in bulk cinnamon oil, followed by the coarse emulsion and lowest number of bacterial cells was in cinnamon oil nanoemulsion. This indicates that cinnamon oil nanoemulsion has a higher antibacterial activity than coarse emulsion and bulk cinnamon oil.

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Essential Oil Nanoemulsions and Food Applications

Abstract: CitationAmaral DMF, Bhargava K. Essential oil nanoemulsions and food applications. Adv Food Technol Nutr Sci Open J.

Cited by 34 publications

References 25 publications

Cross-Linked Polymer-Stabilized Nanocomposites for the Treatment of Bacterial Biofilms

Cross-Linked Polymer-Stabilized Nanocomposites for the Treatment of Bacterial Biofilms

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Optimization of Emulsification Process Parameters of Cinnamon Oil Nanoemulsions

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