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Formulation and characterization of betel leaf ( Piper betle L.) essential oil based nanoemulsion and its in vitro antibacterial efficacy against selected food pathogens
Author(s) -
Roy Arnab,
Guha Proshanta
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13617
Subject(s) - piper , antimicrobial , essential oil , pulmonary surfactant , distilled water , antibacterial activity , chemistry , food science , chromatography , minimum bactericidal concentration , minimum inhibitory concentration , traditional medicine , bacteria , biology , organic chemistry , biochemistry , genetics , medicine
The current study is focused on the formulation and characterization of oil‐in‐water nanoemulsion of betel leaf ( Piper betle L.) essential oil and its antibacterial efficacy. The nanoemulsion consists of essential oil of betel leaf as the dispersed phase, distilled water as a continuous phase and a nonionic surfactant Tween 20 (Polysorbate 20) as an emulsifier. Six emulsions were formulated varying the oil to surfactant ratio (vol/vol) from 1:1 to 1:6, using high‐energy emulsification process. Three samples, that is, S 2 = 1:2 (3% EO, 6% Tween 20), S 3 = 1:3 (3% EO, 9% Tween 20), and S 4 = 1:4 (3% EO, 12% Tween 20) shown droplet diameter of 50 ± 8, 70 ± 12, and 175 ± 7 nm, respectively. The formulated nanoemulsions showed antimicrobial activity as minimum inhibitory concentration (MIC) of 0.5–1.25 µl/ml and minimum bactericidal concentration (MBC) of 1–2.5 µl/ml against five strains of gram‐positive and gram‐negative bacteria. The formulated nanoemulsions thus can serve as natural antimicrobial agent for food system. Practical application This study can be useful in understanding the potential of essential oil from plant sources in food processing. It can also be helpful to formulate nanoemulsion from essential oil and its characterization. From characterization, researchers can get the knowledge about changes in the morphological characteristics of the nanoemulsion and also other physical properties. The thermodynamic and kinetic stability study of the nanoemulsions can give us an idea about the application in different food processing and preservation conditions. Furthermore, the use of essential oil in the food industry is mainly as a flavouring agent. Based on the antibacterial efficacy of the formulated nanoemulsions, it can also be utilized as a potential natural class one preservative.