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Intensification process in thyme essential oil nanoemulsion preparation based on subcritical water as green solvent and six different emulsifiers

Intensification process in thyme essential oil nanoemulsion preparation based on subcritical... AbstractIn order to alter the solubility and bioavailability of various functional lipids and plant essential oils (EOs), it is possible to prepare their oil in water (O/W) nanoemulsions. Thyme O/W nanoemulsions were prepared under subcritical water conditions (at 120°C and pressure of 1.5 atm for 2 h), using Tween 20, Tween 80, saponin, Arabic gum, xanthan gum, and sodium caseinate as emulsifiers. Results indicated that nanoemulsions with minimum mean droplet size of 11.5 and 12.6 nm were produced using Tween 20 and 80, respectively. Moreover, nanoemulsions with minimum polydispersity index (0.139) and maximum mean value of zeta potential (−24.5 mV) were provided utilizing xanthan gum and saponin, respectively. Results also revealed that the prepared nanoemulsions using saponin had maximum antioxidant activity based on percentage of scavenging ability (40.6%) and bactericidal effects against Streptococcus mutans as manifested in the formed clear zone (diameter of 21 mm). Morphological assessment of all the prepared nanoemulsions demonstrated that spherical thyme nanodroplets were formed in the colloidal solutions which revealed that all the prepared nanoemulsions had high thermodynamic stability due to the minimum surface energy level of the formed nanodroplets. This can increase applications of the prepared thyme O/W nanoemulsions in the aqueous food and pharmaceutical formulations. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Green Processing and Synthesis de Gruyter

Intensification process in thyme essential oil nanoemulsion preparation based on subcritical water as green solvent and six different emulsifiers

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Publisher
de Gruyter
Copyright
© 2021 Omid Ahmadi and Hoda Jafarizadeh-Malmiri, published by De Gruyter
ISSN
2191-9550
eISSN
2191-9550
DOI
10.1515/gps-2021-0040
Publisher site
See Article on Publisher Site

Abstract

AbstractIn order to alter the solubility and bioavailability of various functional lipids and plant essential oils (EOs), it is possible to prepare their oil in water (O/W) nanoemulsions. Thyme O/W nanoemulsions were prepared under subcritical water conditions (at 120°C and pressure of 1.5 atm for 2 h), using Tween 20, Tween 80, saponin, Arabic gum, xanthan gum, and sodium caseinate as emulsifiers. Results indicated that nanoemulsions with minimum mean droplet size of 11.5 and 12.6 nm were produced using Tween 20 and 80, respectively. Moreover, nanoemulsions with minimum polydispersity index (0.139) and maximum mean value of zeta potential (−24.5 mV) were provided utilizing xanthan gum and saponin, respectively. Results also revealed that the prepared nanoemulsions using saponin had maximum antioxidant activity based on percentage of scavenging ability (40.6%) and bactericidal effects against Streptococcus mutans as manifested in the formed clear zone (diameter of 21 mm). Morphological assessment of all the prepared nanoemulsions demonstrated that spherical thyme nanodroplets were formed in the colloidal solutions which revealed that all the prepared nanoemulsions had high thermodynamic stability due to the minimum surface energy level of the formed nanodroplets. This can increase applications of the prepared thyme O/W nanoemulsions in the aqueous food and pharmaceutical formulations.

Journal

Green Processing and Synthesisde Gruyter

Published: Jul 20, 2021

Keywords: emulsifiers; process intensification; oil in water nanoemulsions; subcritical water conditions; thyme essential oil

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