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Formulation, characterisation and antibacterial activity of lemon myrtle and anise myrtle essential oil in water nanoemulsion

Nirmal, N. P., Mereddy, R., Li, L. and Sultanbawa, Y. (2018) Formulation, characterisation and antibacterial activity of lemon myrtle and anise myrtle essential oil in water nanoemulsion. Food Chemistry, 254 . pp. 1-7. ISSN 0308-8146

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Article Link(s): https://doi.org/10.1016/j.foodchem.2018.01.173

Publisher URL: https://www.sciencedirect.com/science/article/pii/S0308814618301882

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 (d ≈ 16.07 nm; PDI ≈ 0.209) and AMEO (d ≈ 30.23 nm; PDI ≈ 0.216) at 1% EO and 10% surfactant mixture (Smix) ratio using ultrasonication for 5 min. Whereas, increased in EO, decrease in Smix concentrations and ultrasonication time produces higher droplet size of nanoemsulions. LMEO (LM-15, LM-17) nanoemuslions was clear and transparent compared to AMEO (AM-15, AM-17). All the selected nanoemuslions 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 (P<0.05).

Item Type:Article
Business groups:Crop and Food Science
Keywords:Lemon myrtle Anise myrtle Essential oil HLB value Nanoemulsion Droplet size Stability
Subjects:Science > Biology > Biochemistry
Plant culture > Food crops
Deposited On:16 Aug 2018 06:58
Last Modified:16 Aug 2018 06:58

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