柠檬桉和茴芹桉精油水基纳米乳液的配方、特性及抗菌活性。
Formulation, characterisation and antibacterial activity of lemon myrtle and anise myrtle essential oil in water nanoemulsion.
机构信息
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Block 10, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia.
Department of Agriculture and Fisheries, Health and Food Sciences Precinct, Block 10, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia.
出版信息
Food Chem. 2018 Jul 15;254:1-7. doi: 10.1016/j.foodchem.2018.01.173. Epub 2018 Feb 1.
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 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 (P < 0.05).
本研究聚焦于柠檬桉（LM）和香茅桉（AM）精油（EO）在水基纳米乳液中的配方设计、特性描述及其抗菌活性。LMEO 和 AMEO 的所需亲水亲油平衡（rHLB）值分别为 14 和 12。中心组合旋转设计（CCRD）模型在 1% EO 和 10%表面活性剂混合物（Smix）比例下，使用超声处理 5 分钟，产生最小的液滴尺寸和多分散指数（PDI），对于 LMEO（d≈16.07nm；PDI≈0.209）和 AMEO（d≈30.23nm；PDI≈0.216）。然而，随着 EO 浓度的增加、Smix 浓度和超声处理时间的减少，纳米乳液的液滴尺寸增大。与 AMEO 纳米乳液（AM-15、AM-17）相比，LMEO 纳米乳液（LM-15、LM-17）更为澄清透明。所有选定的纳米乳液在 4、25 和 40°C 储存期间均表现出良好的稳定性，除了 LM-15 在 40°C 时除外。与单独的 LMEO 相比，LMEO 纳米乳液显示出增强的抗菌活性（P<0.05）。
Zotero 插件