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<p>Nanoemulsions containing essential oils (citrus mandarin, lemon, and kaffir lime) and stabilized with tween 80 were prepared by high shear homogenization. This study aimed to create a food-grade nanoemulsion using three different types of orange peel essential oil and to investigate it’s physicochemical (droplet size, polydispersity index, viscosity, pH, clarity, total dissolved solid and chemical compound) and antibacterial activity (diameter inhibitor zone). GC–MS analysis indicated that the main components of 3 varieties of orange peel essential oil were D-limonene, β-Pinene, β-Myrcene, and camphene. The nanoemulsion's average droplet size and polydispersity index were in the range of (9.70–26.60&#xa0;nm) and (0.38–0.89), respectively. The viscosity, pH, and total dissolved solid significantly increase as increasing the amount of essential oil used (<i>P</i> &lt; 0.05). The nanoemulsion also shows a homogeneous physical appearance with no phase separation and a bright transparent color with clarity in the 96.2–99.75% range. The antibacterial properties against common bacteria (<i>L. monocytogenes</i> and <i>E. coli</i>) showed an inhibition zone of 22.33&#xa0;mm and 21.59&#xa0;mm, respectively, and were classified as very high. Moreover, the inhibitory effects of orange peel nanoemulsions against bacteria were significantly (<i>P</i> &lt; 0.05) higher as essential oil concentration increased. Therefore, the potential benefit of an application in the food areas can be improve by using orange peel essential oil nanoemulsion.</p>

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Physicochemical and antibacterial activity on ultrasound-assisted nanoemulsions from different type of orange peel essential oil

  • 期刊论文

  • 发表日期：

    2025年5月23日

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  • Imro’ah Ikarini,
  • Fitriani Fitriani,
  • Jasmine Nadifa Susanto,
  • Mochamad Nurcholis,
  • Christina Winarti,
  • Susi Lesmayati,
  • Atika Hamaisa,
  • Unun Triasih,
  • Susi Wuryantini,
  • Emi Budiyati

摘要

Nanoemulsions containing essential oils (citrus mandarin, lemon, and kaffir lime) and stabilized with tween 80 were prepared by high shear homogenization. This study aimed to create a food-grade nanoemulsion using three different types of orange peel essential oil and to investigate it’s physicochemical (droplet size, polydispersity index, viscosity, pH, clarity, total dissolved solid and chemical compound) and antibacterial activity (diameter inhibitor zone). GC–MS analysis indicated that the main components of 3 varieties of orange peel essential oil were D-limonene, β-Pinene, β-Myrcene, and camphene. The nanoemulsion's average droplet size and polydispersity index were in the range of (9.70–26.60 nm) and (0.38–0.89), respectively. The viscosity, pH, and total dissolved solid significantly increase as increasing the amount of essential oil used (P < 0.05). The nanoemulsion also shows a homogeneous physical appearance with no phase separation and a bright transparent color with clarity in the 96.2–99.75% range. The antibacterial properties against common bacteria (L. monocytogenes and E. coli) showed an inhibition zone of 22.33 mm and 21.59 mm, respectively, and were classified as very high. Moreover, the inhibitory effects of orange peel nanoemulsions against bacteria were significantly (P < 0.05) higher as essential oil concentration increased. Therefore, the potential benefit of an application in the food areas can be improve by using orange peel essential oil nanoemulsion.