Manzoor Aneela, Asif Muhammad, Khalid Syed Haroon, Ullah Khan Ikram, Asghar Sajid
Department of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan.
Faculty of Pharmacy, Islamia University Bahawalpur, Bahawalpur 63100, Pakistan.
ACS Omega. 2023 Oct 19;8(43):40600-40612. doi: 10.1021/acsomega.3c05394. eCollection 2023 Oct 31.
Plant essential oils (EOs) possess significant bioactivities (antibacterial and antioxidant) and can be substituted for potentially harmful synthetic preservatives in the food industry. However, limited water solubility, bioavailability, volatility, and stability limit their use. Therefore, the goal of this research was nanosizing lavender essential oil (LEO), basil essential oil (BEO), and clove essential oil (CEO) in a microemulsion (ME) to improve their physicochemical attributes and bioefficacy. Tween 80 and Transcutol P were utilized for construction of pseudoternary phase diagrams. It was observed that the concentration of EOs had a great impact on the physicochemical and biological properties of MEs. A spherical droplet of MEs with a diameter of less than 20 nm with a narrower size distribution (polydispersity index (PDI) = 0.10-0.27) and a ζ potential of -0.27 to -9.03 was observed. ME formulations were also evaluated for viscosity, conductivity, and the refractive index. Moreover, the impact of delivery systems on the antibacterial property of EOs was assessed by determining the zone of inhibition and minimum inhibitory concentration against two distinct pathogen classes ( and ). Crystal violet assay was used to measure the growth and development of biofilms. According to bioefficacy assays, ME demonstrated more efficient antibacterial activity against microorganisms at concentrations lower than pure EOs. CEO ME had superior activity against and . Similarly, dose-dependent antioxidant capacity was noted for MEs. Consequently, nanosized EO formulations with improved physicochemical properties and enhanced bioactivities can be employed in the food processing sector as a preservation agent.
植物精油（EOs）具有显著的生物活性（抗菌和抗氧化），在食品工业中可替代潜在有害的合成防腐剂。然而，有限的水溶性、生物利用度、挥发性和稳定性限制了它们的使用。因此，本研究的目标是将薰衣草精油（LEO）、罗勒精油（BEO）和丁香精油（CEO）制成微乳液（ME）纳米颗粒，以改善其物理化学性质和生物功效。使用吐温80和二乙二醇单乙醚构建伪三元相图。观察到精油浓度对微乳液的物理化学和生物学性质有很大影响。观察到微乳液的球形液滴直径小于20 nm，尺寸分布较窄（多分散指数（PDI）=0.10 - 0.27），ζ电位为 - 0.27至 - 9.03。还对微乳液配方的粘度、电导率和折射率进行了评估。此外，通过测定对两种不同病原体类别（和）的抑菌圈和最低抑菌浓度，评估了递送系统对精油抗菌性能的影响。采用结晶紫测定法测量生物膜的生长和发育。根据生物功效测定，微乳液在低于纯精油的浓度下对微生物表现出更有效的抗菌活性。CEO微乳液对和具有优异的活性。同样，微乳液呈现出剂量依赖性抗氧化能力。因此，具有改善的物理化学性质和增强的生物活性的纳米级精油配方可作为防腐剂用于食品加工领域。
