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<p>This study reports the development of Pickering emulsions of <i>Artemisia annua</i> essential oil (EO) stabilized with cellulose nanofibers (CNF) and Persian gum (PG) as all-natural biopolymer-based emulsifiers. The emulsions were evaluated using droplet size analysis (DLS), fluorescence microscopy, FTIR spectroscopy and creaming index (CI) measurement under different pH, temperature, ionic strength and storage conditions. Also, antibacterial activity against <i>E. coli</i>, <i>B. subtilis</i> and <i>S. aureus</i> was evaluated. The results showed that most of the formulations showed good stability against different stability methods and droplets of formulations were uniform and spherical. Moreover, the optimized Pickering emulsions exhibited markedly enhanced antimicrobial activity, achieving reductions in MIC by up to three orders of magnitude compared with the pure EO. The synergistic interaction between CNF and PG helped to improve the interface stabilization. These results indicate that Pickering emulsions stabilized with CNF-gum provide an effective and surfactant-free platform for EO delivery and have great potential for use in food-grade antimicrobial systems such as edible coatings and active packaging.</p>

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Formulation and characterization of Artemisia annua essential oil Pickering emulsions stabilized by cellulose nanofibers with Persian gum as a natural Co-Stabilizer

  • 期刊论文

  • 发表日期：

    2025年12月30日

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  • Freshteh Rezazadeh,
  • Roya Moghimi

摘要

This study reports the development of Pickering emulsions of Artemisia annua essential oil (EO) stabilized with cellulose nanofibers (CNF) and Persian gum (PG) as all-natural biopolymer-based emulsifiers. The emulsions were evaluated using droplet size analysis (DLS), fluorescence microscopy, FTIR spectroscopy and creaming index (CI) measurement under different pH, temperature, ionic strength and storage conditions. Also, antibacterial activity against E. coli, B. subtilis and S. aureus was evaluated. The results showed that most of the formulations showed good stability against different stability methods and droplets of formulations were uniform and spherical. Moreover, the optimized Pickering emulsions exhibited markedly enhanced antimicrobial activity, achieving reductions in MIC by up to three orders of magnitude compared with the pure EO. The synergistic interaction between CNF and PG helped to improve the interface stabilization. These results indicate that Pickering emulsions stabilized with CNF-gum provide an effective and surfactant-free platform for EO delivery and have great potential for use in food-grade antimicrobial systems such as edible coatings and active packaging.