4.7 Article

Low energy nanoemulsions as carriers of thyme and lemon balm essential oils

期刊

LWT-FOOD SCIENCE AND TECHNOLOGY
卷 154, 期 -, 页码 -

出版社

ELSEVIER
DOI: 10.1016/j.lwt.2021.112748

关键词

Lemon balm oil; Low energy emulsification; Thyme oil; Nanoencapsulation

资金

  1. H2020 research and innovation programme under the Marie Sklodowska-Curie grant - FCT [778388]
  2. H2020 research and innovation programme under MICRODIGEST project - FCT [037716]
  3. ERDF through COMPETE2020

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The study successfully produced monomodal and stable thyme and lemon balm-loaded nanoemulsions, which exhibited good physical stability and radical scavenging activity, as well as inhibitory effects on certain bacteria. Cell experiments showed a dose-responsive effect of nanoemulsions on Caco-2 cells, with specific concentrations considered safe for use.
The aim of this work was to produce monomodal and stable thyme and lemon balm-loaded nanoemulsions (NE), through a low energy approach. NEs were prepared by the emulsion phase inversion method using sunflower oil as carrier and Tween 80 as surfactant. Different surfactant-to-oil ratios (SOR) and essential oil (EO) loadings were evaluated. Nanoemulsions presented a monomodal diameter distribution below 200 nm and high negative zeta potential (>-40 mV). Nanoemulsions loaded with EOs were physically stable for 3 months at 4 degrees C and 20 degrees C. Nanoemulsions with thyme EO presented the highest radical scavenging activity by DPPH and ABTS tests. Loaded nanoemulsions were not effective against Escherichia coli but could inhibit Staphylococcus aureus. Cytotoxicity studies using cell counting kit-8 and resazurin assays revealed a dose-responsive effect of nanoemulsions on Caco-2 cells after incubation for 24 h. A concentration of 100 mu g oil/mL of NE for unloaded and thyme loaded and 50 mu g oil/mL of NE for lemon balm loaded showed to be safe to use.

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