Formulation, characterisation and antibacterial activity of lemon myrtle and anise myrtle essential oil in water nanoemulsion.
Food Chem
; 254: 1-7, 2018 Jul 15.
Article
en En
| MEDLINE
| ID: mdl-29548427
ABSTRACT
This study focussed on the formulation, characterisation of lemon myrtle (LM) and anise myrtle (AM) essential oil (EO) in water nanoemulsion and their antibacterial activity. The required hydrophilic lipophilic balance (rHLB) value of LM EO and AM EO was 14 and 12, respectively. The Central Composite Rotatable Design (CCRD) model produces the smallest droplet size and polydispersity index (PDI) for LMEO (dâ¯≈â¯16.07â¯nm; PDIâ¯≈â¯0.209) and AMEO (dâ¯≈â¯30.23â¯nm; PDIâ¯≈â¯0.216) at 1% EO and 10% surfactant mixture (Smix) ratio using ultrasonication for 5â¯min. Whereas, increased in EO, decrease in Smix concentrations and ultrasonication time produces higher droplet size of nanoemulsions. LMEO (LM-15, LM-17) nanoemulsions was clear and transparent compared to AMEO (AM-15, AM-17). All the selected nanoemulsions showed good stability at 4, 25 and 40⯰C during storage, except LM-15 at 40⯰C. LMEO nanoemulsion showed enhanced antibacterial activity compared to LMEO alone (Pâ¯<â¯0.05).
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Aceites Volátiles
/
Agua
/
Myrtus
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Nanoestructuras
/
Antibacterianos
Idioma:
En
Revista:
Food Chem
Año:
2018
Tipo del documento:
Article