Open AccessFormulation of garlic oil‐in‐water nanoemulsion: antimicrobial and physicochemical aspects
Author(s) -
Hasssanzadeh Hamed,
Alizadeh Mohammad,
Rezazad Bari Mahmoud
Publication year - 2018
Publication title -
iet nanobiotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 38
eISSN - 1751-875X
pISSN - 1751-8741
DOI - 10.1049/iet-nbt.2017.0104
Subject(s) - antimicrobial , garlic oil , traditional medicine , chemistry , food science , medicine , organic chemistry
Despite the unique properties, application of garlic essential oil (GEO) is too limited in food and drugs, due to its low water solubility, very high volatility and unpleasant odour. In this work, a nanoemulsion containing GEO was formulated to cover and protect the volatile compounds of GEO. The encapsulation efficiency of formulated nanoemulsions was measured by gas chromatography and obtained encapsulation efficiency ranged from 91 to 77% for nanoemulsions containing 5–25% GEO, respectively. The 2,2‐diphenyl‐1‐picrylhydrazyl method for antioxidant activity measurement showed that free radical scavenging capacity of nanoemulsions intensified during storage time. The electrical conductivity of the samples was constant over storage time while linearly increased by raising the temperature. Thermogravimetric analysis was used to determine the thermal resistance of nanoemulsions and their ingredients. Interestingly, microbial tests cleared that the control nanoemulsion with a particle size below 100 nm (nanoemulsion without GEO) also showed antimicrobial activity. Disk diffusion method showed that pure GEO and also formulated nanoemulsions had a stronger effect against Gram‐positive bacterium ( Staphylococcus aureus ) than Gram‐negative bacterium ( Escherichia coli ).