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Reply to the comment on the paper Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli

FOOD CONTROL (2023)

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Ultrasonic-assisted preparation of eucalyptus oil nanoemulsion: Process optimization, in vitro digestive stability, and anti-Escherichia coli activity

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Summary: This study successfully prepared eucalyptus oil nanoemulsion by adjusting the ultrasonic process parameters, and evaluated its antimicrobial activity under simulated digestion conditions. The results showed that EONE maintained stable particle size and antimicrobial activity during the digestion process.

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Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli

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Summary: This study optimized the ultrasound emulsification process using response surface methodology to obtain thyme essential oil nanoemulsions with excellent dispersion characteristics and antibacterial activity. The results showed that TEON-CPC exhibited the best antibacterial activity through electrostatic interaction.

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Garlic essential oil in water nanoemulsion prepared by high-power ultrasound: Properties, stability and its antibacterial mechanism against MRSA isolated from pork

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Summary: In this study, stable garlic essential oil water nanoemulsion (GEON) was produced using high-power ultrasound emulsification technique. The GEON, particularly the 10 min ultrasound treated GEON, displayed excellent antibacterial activity against MRSA. The antibacterial mechanism was mainly attributed to the damage of cell membrane, leading to membrane depolarization and leakage of intracellular nucleic acids and protein.

ULTRASONICS SONOCHEMISTRY (2022)

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Ultrasound-assisted development of stable grapefruit peel polyphenolic nano-emulsion: Optimization and application in improving oxidative stability of mustard oil

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Summary: The study demonstrated the feasibility of fabricating stable grapefruit-peel-phenolic nano-emulsion in mustard oil through the assistance of ultrasonication and Span-80. This method provides a basic guideline for formulating stable nano-emulsions for use in active food packaging, oils, and pharmaceuticals.

FOOD CHEMISTRY (2021)

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Response surface methodology for optimization of cinnamon essential oil nanoemulsion with improved stability and antifungal activity

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