Improvement of Physicochemical and Antibacterial Properties of Nanoemulsified Origanum vulgare Essential Oil Through Optimization of Ultrasound Processing Variables

Water solubility and increased specific surface area are some advantages that essential oil nanoemulsions have over pure oils. Numerous mechanisms to form nanoemulsions are reported in the literature, and even so, there are gaps in the correlations of processing variables and expected specific prope...

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Bibliographic Details
Published in:Food and bioprocess technology 2023-09, Vol.16 (9), p.2016-2026
Main Authors: da Silva, Bruno Dutra, do Rosário, Denes Kaic Alves, de Aguiar Bernardo, Yago Alves, Conte-Junior, Carlos Adam
Format: Article
Language:English
Subjects:
Agriculture
Antimicrobial agents
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Droplets
E coli
Emulsions
Essential oils
Food Science
Growth kinetics
Minimum inhibitory concentration
Nanoemulsions
Oils & fats
Optimization
Oregano
Origanum vulgare
Sonication
Ultrasonic processing
Ultrasound
Zeta potential
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Summary:Water solubility and increased specific surface area are some advantages that essential oil nanoemulsions have over pure oils. Numerous mechanisms to form nanoemulsions are reported in the literature, and even so, there are gaps in the correlations of processing variables and expected specific properties. This study applied a rotating core composite design (CCRD) to describe ultrasound processing variables on the physicochemical and antibacterial properties of Origanum vulgare essential oil nanoemulsion. Droplet size ranged from 41.67 to 231.83 nm with polydispersion between 0.21 and 0.46. All minimum inhibitory concentrations (MIC) observed in nanoemulsions (0.15–1.83 mg/mL) for E. coli and S. aureus were lower than in pure oil (2.36 mg/mL). Droplet size (41 nm), PDI (0.21), zeta potential (−10.13 mV), and MIC (≤ 0.23 mg/mL) properties could be obtained with optimized conditions of 2.9% Tween 80, 157 W, and 4.7 min sonication or 81.4 kJ/mL acoustic energy density. Optimized nanoemulsions stored at 4 °C showed stability over 30 days (
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-023-03050-z