Formulation and Evaluation of Moringa Seed Oil Nanoemulsion Gel

Tirmiara, Nita; Reveny, Julia; Silalahi, Jansen

doi:10.22270/ajprd.v7i6.619

Cited by 5 publications

(4 citation statements)

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“…TEM results of the prepared NEs showed sufficient degradation ability which was consistent with DLS test results. These results were almost similar to ( Justina and Syurya, 2018;Tirmiara et al, 2019) who found that loaded Eos of the NEs had a spherical form and were mono or dispersed with a regular distribution. In addition, the shape and size of NEs allowed them to penetrate the bacterial cell wall and increasing the antibacterial inhibition (Athikomkulchai et al, 2021).…”

Section: Figure 1: Difference Between Mo and Its Nan-emulsionsupporting

confidence: 90%

“…To detect how much EO and surfactants are needed to make the most stable NE in an O/W nano-emulsion of one oil at room temperature varied according to the viscosity of the oil. According to (Tirmiara et al, 2019) the Nano-MO was produced but instead of DMSO, Tween*80 and MO were added in a 1:3 (v/v) ratio, and the mixture was then centrifuged at 500 rpm for ten minutes using a magnetic stirrer. Then it was sonicated at 750W for five minutes at 20 kHz in a USH650 ultrasonicator with a 750 watt max output then filter the NEs at 0.22 m (200 nm), (Elsherif and Al Shrief, 2021).…”

Section: Nano-emulsion (Ne) Preparationmentioning

confidence: 99%

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A New Approach in using Moringa Oil (Mo) and Nano-Mo as a Bio Preservative in White Cheese

Ali¹,

Elhabty²,

Amin³

2022

AAVS

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C heese is considered a rich source of essential nutrients such as protein, vitamins, minerals, short chain fatty acids and some trans fatty acids; it plays an important role in human nutrition in many parts of the world (Khorshidian et al., 2018), but is also prone to contamination by different harmful bacteria; thus the world intended to use preservatives as a critical step in cheese making (Mena and Pamela, 2020).Several studies have been conducted on many plant-derived essential oils (EO) used to prevent pathogenic bacteria from causing significant human diseases (Basuny et al., 2022), these essential oils are environmentally friendly and bio friendly with antioxidants properties and antibacterial properties extend the shelf life and safety of food (Ekpo et al., 2019).One of the most important oils is Moringa oleifera, which is a good source of antioxidants and has many uses, including a natural food supplement and preservative due research Article Abstract | Cheese's shelf life may be shortened by pathogenic and spoilage bacteria, which are prone to contaminating food. This suggests that bio-preservatives may be used during the cheese-making process. So, this research was done to determine how well moringa oil (MO) and its nano emulsion (Nano-MO) work on some food poisoning bacteria inoculated into white cheese in vitro and in vivo. Prepared (Nano-MO) had the Z-average diameter of 76.04±51.13 nm and polydispersity index (PDI) of 0.319. The spherical shape of the generated nano-emulsion was revealed by Transmission Electron Microscope (TEM) and the flow of active functional groups was clarified by Fourier-transform infrared spectroscopy (FTIR). Antibacterial activity of MO and Nano-MO was assessed against reference bacterial strains by using agar well diffusion method. The minimum inhibitory concentration (MIC) of MO and Nano-MO was 3% and 2%, on Listerea monocytogenes, Staphylococcus aureus, Salmonella typhi and E. coli bacteria, respectively. While, in inoculation of MO and Nano-MO in cheese complete reduction of examined bacteria was recorded at 3 rd week of storage except for L. monocytogenes Nano-MO killed it at 2 nd week. Overall acceptability (OAA) investigations showed better results of Nano-MO than MO. Nano-MO showed a great antibacterial property against different pathogenic bacteria without any effect on the palatability of cheese which make it an excellent choice as a bio preservative.

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Section: Figure 1: Difference Between Mo and Its Nan-emulsionsupporting

confidence: 90%

Section: Nano-emulsion (Ne) Preparationmentioning

confidence: 99%

A New Approach in using Moringa Oil (Mo) and Nano-Mo as a Bio Preservative in White Cheese

Ali¹,

Elhabty²,

Amin³

2022

AAVS

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“…This study demonstrated a new cream/emulsion formulation containing M. oleifera seed oil as the active ingredient. The 25% of moringa seed oil was found to be the high concentration of moringa seed oil incorporated into the cream/emulsion formulation [32,33]. The high concentration of moringa seed oil could result in an unstable emulsion.…”

Section: Discussionmentioning

confidence: 98%

Moringa oleifera Seed Oil Formulation Physical Stability and Chemical Constituents for Enhancing Skin Hydration and Antioxidant Activity

et al. 2020

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Moringa oleifera seed oil has been recognized for its benefits in relation to the skin. The objective of this study was to evaluate the chemical composition and antioxidant activity of moringa seed oil, to formulate a moringa seed oil cream, and to determine the efficacy of moringa seed oil cream in vivo. The chemical components of moringa seed oil were analyzed by high-performance liquid chromatography and gas chromatography. The antioxidant activity of the oil was determined by a 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging assay. An oil-in-water cream containing moringa seed oil was developed and characterized for antioxidant activity. The moringa seed oil cream was further subjected to the accelerated stability test of heating–cooling cycles for six cycles and stored isothermally at 4, 30, and 45 °C for 28 days. The efficacy of moringa seed oil cream was investigated in 32 participants by measuring their skin hydration, erythema, melanin values, and visco-elasticity. The results showed that moringa seed oil contained α-tocopherol, plant sterols, and fatty acids. The oil had antioxidant activity with a 50% of initial concentration (IC50) value of 121.9 mg/mL. The stability study indicated that the pH, viscosity, and rheological behavior of the cream containing moringa seed oil were not significantly changed after storage at 4, 30, and 45 °C for 28 days and six heating–cooling cycles. The moringa seed oil cream exhibited in vitro antioxidant activity and increased the in vivo skin hydration level compared with the cream base. There was no report of skin irritation from moringa seed oil cream application, suggesting that the moringa seed oil cream developed in this study was appropriate for pharmaceutical and cosmetic uses. A M. oleifera seed oil cream was successfully developed. The moringa seed oil cream possessed antioxidant activity, enhanced the skin hydration level, and reduced skin erythema, but did not affect the melanin content and skin visco-elasticity. The moringa seed oil cream did not induce skin irritation and, thus, was safe to use.

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“…Viscosity measurement was investigated by a viscometer, the emulsion was transferred on pot film and measured using spindle number 4 (Tirmiara et al, 2019).…”

Section: Viscosity Testmentioning

confidence: 99%

Effects of Whey Protein Isolate on Black Pepper Essential Oil Ultrasound-Assisted Emulsion on Physical Characteristics, Antioxidant Activity, and Antibacterial Properties

Safitri

Manab

Awwaly

et al. 2022

JITEK

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The purpose of this research was to determine the best ratio of whey protein isolate (WPI) for encapsulation of black pepper (Piper nigrum) essential oil (BPEO) on ultrasound-assisted emulsion. O/W emulsion was made from the oil phase from BPEO and corn oil (30:70) and the aqueous phase was made from the liquid modified glucomannan. The effect of WPI was investigated at different ratios (T0= 0%, T1= 2%, T2= 4%, T3= 6%,). BPEO emulsion was prepared using an ultrasonication method with the intention for produce nanoemulsion. The method of this research was an experiment with a Completely Randomized Design (CRD) by using four treatments and three replications, then continued by Duncan Multiple Range Test (DMRT). The physical characteristics were observed by viscosity and optical microscope. DPPH scavenging activity was used to know the effect of encapsulation on antioxidant activities. The Antibacterial activity was evaluated by the Kirby Bauer method with E. coli as the pathogen bacteria and L. casei as the probiotic bacteria. The increase ratio of WPI influences morphology. Different ratio of WPI gave a highly significant effects (p<0.01) on the viscosity and antioxidant, and gave no significant effects (p>0.05) on the inhibition diameter zone for E. coli and L. casei. Based on its physical characteristic, antioxidant activity, and antibacterial properties, it can be concluded that WPI can protect the BPEO by stabilizing O/W emulsion and may have the potential to be used as an alternative natural antioxidant and antibacterial additive in many food applications.

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Formulation and Evaluation of Moringa Seed Oil Nanoemulsion Gel

Cited by 5 publications

References 0 publications

A New Approach in using Moringa Oil (Mo) and Nano-Mo as a Bio Preservative in White Cheese

A New Approach in using Moringa Oil (Mo) and Nano-Mo as a Bio Preservative in White Cheese

Moringa oleifera Seed Oil Formulation Physical Stability and Chemical Constituents for Enhancing Skin Hydration and Antioxidant Activity

Effects of Whey Protein Isolate on Black Pepper Essential Oil Ultrasound-Assisted Emulsion on Physical Characteristics, Antioxidant Activity, and Antibacterial Properties

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