期刊
FOOD CHEMISTRY
卷 254, 期 -, 页码 1-7出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.01.173
关键词
Lemon myrtle; Anise myrtle; Essential oil; HLB value; Nanoemulsion; Droplet size; Stability
资金
- Queensland Alliance for Agriculture and Food Innovation (QAAFI)
- University of Queensland (UQ)
This study focussed on the formulation, characterisation of lemon myrtle (LM) and anise myrtle (AM) essential oil (EO) in water nanoemulsion and their antibacterial activity. The required hydrophilic lipophilic balance (rHLB) value of LM EO and AM EO was 14 and 12, respectively. The Central Composite Rotatable Design (CCRD) model produces the smallest droplet size and polydispersity index (PDI) for LMEO (d approximate to 16.07 nm; PDI approximate to 0.209) and AMEO (d approximate to 30.23 nm; PDI approximate to 0.216) at 1% EO and 10% surfactant mixture (Smix) ratio using ultrasonication for 5 min. Whereas, increased in EO, decrease in Smix concentrations and ultrasonication time produces higher droplet size of nanoemulsions. LMEO (LM-15, LM-17) nanoemulsions was clear and transparent compared to AMEO (AM-15, AM-17). All the selected nanoemulsions showed good stability at 4, 25 and 40 degrees C during storage, except LM-15 at 40 degrees C. LMEO nanoemulsion showed enhanced antibacterial activity compared to LMEO alone (P < 0.05).
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据