extract nanoemulsion: Influence of processing treatment on droplet size and its assessment for antimicrobial and anti-inflammatory activity.

Recently, plant-derived bioactive compounds have been utilized in the preparation of several functional food products; however, stability and water solubility are major constraints to these compounds. Therefore, to overcome this problem, the synthesis of nanoemulsion (oil in water) with varying concentrations of flower extract (1%-10% w/v) was carried out and characterization of nanoemulsion was done. The average droplet size of nanoemulsion samples ranges from 149.25 to 244.33 nm. The control and WFNE3 nanoemulsion showed significantly ( < 0.05) higher thermal stability when correlated with average droplet size. An insignificant difference ( > 0.05) was observed in the average droplet size and zeta potential WFNE3 (-30.3mV) with the increased temperature rate. At varied pH ranges, WFNE3 showed significantly higher ( < 0.05) stability in comparison with the control nanoemulsion sample. In terms of ionic strength, WFNE3 nanoemulsion sample showed significantly ( < 0.05) higher stability, and with an increasing concentration of salt, the colloidal system of the WFNE3 sample showed significantly ( < 0.05) higher droplet size (318.91 nm). Therefore, the antimicrobial potential of WFNE3 nanoemulsion in comparison with extract of flower extract was studied against Gram-positive , Gram-negative bacteria , and fungal strain , respectively. WFNE3 nanoemulsion sample in comparison to flower extract showed a significantly higher ( < 0.05) zone of inhibition against gram-negative bacteria as compared to the control nanoemulsion sample upon storage for 7 days. WFNE3 nanoemulsion sample showed significant ( < 0.05) higher inhibition of protein denaturation (57.89%-87.65%) and (55.36%-83.58%) in comparison to control nanoemulsion sample (54.67%-80.28%) and flower extract (51.56%-79.36%), respectively. Due to these biological activities, the WFNE3 nanoemulsion sample could be scaled up to the industrial level for the formulation of varied types of functional foods.