Effects of hydrophilic and lipophilic emulsifier concentrations on the characteristics of Germander essential oil nanoemulsions prepared using the nanoprecipitation technique

Marjan Asemani; Paniz Zinsaz; Navideh Anarjan; Elham Taghavi; Mohd Nizam Lani

doi:10.14719/pst.2421

Authors

Marjan Asemani Faculty of Engineering, Tabriz Branch, Islamic Azad University, Tabriz, Iran https://orcid.org/0009-0005-3997-5432
Paniz Zinsaz Department of Food Science and Technology, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran. https://orcid.org/0009-0003-0873-4674
Navideh Anarjan Faculty of Engineering, Tabriz Branch, Islamic Azad University, Tabriz, Iran https://orcid.org/0000-0002-7075-2916
Elham Taghavi Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia https://orcid.org/0000-0002-7075-2916
Mohd Nizam Lani Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia https://orcid.org/0000-0002-3643-7242

DOI:

https://doi.org/10.14719/pst.2421

Keywords:

Emulsifiers, food preservative, nanoemulsions, germanders essential oil, physicochemical properties

Abstract

The Germanders (Teucrium polium L.) essential oil exhibits antioxidant and bactericidal activities against a wide range of microorganisms; however, its water insolubility, susceptibility to environmental stresses, and intense flavors limit its uses in food formulations. As a solution, in the present study, nanoemulsions of Germanders (Mentha pulegium) essential oil were prepared using a bottom-up nanoprecipitation technique. A central composite design based on the response surface methodology was implemented to investigate the effects of selected lipophilic and hydrophilic emulsifier concentrations. The proposed second-order polynomial models, with relatively high coefficients of determination, could efficiently predict alterations in response parameters due to emulsifier concentrations. The results revealed that both lipophilic and hydrophilic emulsifiers had significantly affected all characteristics of the synthesized essential oil nanoemulsions. Multi-goal optimization analysis suggested that 7.8% and 4.8% concentrations of Span 80 and Tween 80, respectively, could yield the most desirable Germanders essential oil nanoemulsions, with a mean particle size of 78.56 nm, PDI of 0.1722, DPPH radical scavenging of 83.69%, Staphylococcus aureus and Salmonella enterica growth inhibition zones of 10.5 mm and 12.7 mm, respectively. The validity of the models was confirmed by the absence of substantial variations between experimental data and modeling results. While the prepared Germander essential oil nanoemulsions demonstrated acceptable physical properties, they exhibited relatively limited chemical stability during storage at 5°C for 30 days.

Downloads

Download data is not yet available.

References

Sabzeghabaie A, Asgarpanah J. Essential oil composition of Teucrium polium L. fruits. Journal of Essential Oil Research. 2016;28(1):77-80.https://doi.org/ 10.1080/10412905.2015.1082947

Bu?ková M, Puškárová A, Kalászová V, Kisová Z, Pangallo D. Essential oils against multidrug resistant gram-negative bacteria. Biologia. 2018;73(8):803-08.https://doi.org/10.2478/s11756-018-0090-x

Firoozi M, Rezapour-Jahani S, Shahvegharasl Z, Anarjan N. Ginger essential oil nanoemulsions: Preparation and physicochemical characterization and antibacterial activities evaluation. Journal of Food Process Engineering. 2020;43(8):e13434.https://doi.org/10.1111/jfpe.13434

Moradi S, Anarjan N. Preparation and characterization of ?-tocopherol nanocapsules based on gum Arabic-stabilized nanoemulsions. Food Scince and Biotechnology. 2019;28:413-21. https://doi.org/10.1007/s10068-018-0478-y5.

Anarjan N, Tan CP, Nehdi IA, Ling TC. Colloidal astaxanthin: Preparation, characterisation and bioavailability evaluation: Food Chemistry. 2012;135(3):1303-09.https://doi.org/10.1016/j.foodchem.2012.05.091

Anarjan N. Evaluation the effects of ultrasonic parameters on simultaneously extraction and size reduction of lycopene from tomato processing waste. Waste and Biomass Valorization. 2020;11(5):1929-40.https://doi.org/10.1007/s12649-018-0528-y

Farshbaf-Sadigh A, Jafarizadeh-Malmiri H, Anarjan N, Najian Y. Preparation of ginger oil in water nanoemulsion using phase inversion composition technique: effects of stirring and water addition rates on their physico-chemical properties and stability. Zeitschrift für Physikalische Chemie. 2019;235(3):295-314.https://doi.org/10.1515/zpch-2019-1427

Anarjan N, Mirhosseini H, Baharin BS, Tan CP. Effect of processing conditions on physicochemical properties of sodium caseinate-stabilized astaxanthin nanodispersions. LWT-Food Science and Technology. 2011;44(7):1658-65.https://doi.org/10.1016/j.lwt.2011.01.013

Jeevanandam J, Barhoum A, Chan YS, Dufresne A, Danquah MK. Review on nanoparticles and nanostructured materials: history, sources, toxicity and regulations. Beilstein Journal of Nanotechnology. 2018;9:1050-74.https://doi.org/10.3762/bjnano.9.98

Khan I, Saeed K, Khan I. Nanoparticles: Properties, applications and toxicities. Arabian Journal of Chemistry. 2019;12(7):908-31.:https://doi.org/10.1016/j.arabjc.2017.05.01111.

Anarjan N, Jouyban A. Preparation of lycopene nanodispersions from tomato processing waste: Effects of organic phase composition. Food and Bioproducts Processing. 2017;100(103):104-13.https://doi.org/10.1016/j.fbp.2017.03.003

Ahmadi O, Jafarizadeh-Malmiri H, Jodeiri N. Optimization of processing parameters for hydrothermal silver nanoparticles synthesis usingAloe veraleaf extract and estimation of their physico-chemical and antifungal properties. 2019;233(5):651-67.https://doi.org/10.1515/zpch-2017-1089

Anarjan N, Tan CP, Ling TC, Lye KL, Malmiri HJ, Nehdi IA et al. Effect of organic-phase solvents on physicochemical properties and cellular uptake of astaxanthin nanodispersions. Journal of Agricultural and Food Chemistry. 2011;59(16):8733-41. https://doi.orgdoi:10.1021/jf201314u

Anarjan N, Tan CP. Effects of selected polysorbate and sucrose ester emulsifiers on the physicochemical properties of astaxanthin nanodispersions. 2013;18(1):768-77.https://doi.org/10.3390/molecules18010768

McClements DJ. Food emulsions: principles, practices and techniques. Second Edition (2nd ed.) ed: CRC press; 2004.https://doi.org/10.1201/9781420039436

Almeida ML, Charin RM, Nele M, Tavares FW. Stability studies of high-stable water-in-oil model emulsions. Journal of Dispersion Science and Technology. 2017;38(1):82-88.https://doi.org/10.1080/01932691.2016.1144195

Teixeira B, Marques A, Ramos C, Batista I, Serrano C, Matos O et al. European pennyroyal (Mentha pulegium) from Portugal: Chemical composition of essential oil and antioxidant and antimicrobial properties of extracts and essential oil. Industrial Crops and Products. 2012;36(1):81-87.https://doi.org/10.1016/j.indcrop.2011.08.011

Jafarizadeh Malmiri H, Osman A, Tan CP, Abdul Rahman R. Effects of edible surface coatings (sodium carboxymethyl cellulose, sodium caseinate and glycerol) on storage quality of berangan banana (Musa sapientum cv. berangan) using response surface methodology. 2012;36(3):252-61.https://doi.org/10.1111/j.1745-4549.2011.00583.x

Firoozy M, Anarjan N. Preparation of maltodextrin stabilized ?-tocopherol nanoemulsions using solvent-displacement technique. Food Science and Technology International. 2019 Jul;25(5):404-13.https://doi.org/https://doi.org/10.1177/1082013219825893

Anarjan N, Nehdi IA, Tan CP. Influence of astaxanthin, emulsifier and organic phase concentration on physicochemical properties of astaxanthin nanodispersions. Chemistry Central Journal. 2013;7(1):127.https://doi.org/10.1186/1752-153X-7-127

Ezazi A, Javadi A, Jafarizadeh-Malmiri H, Mirzaei H. Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and propolis. Food Bioscience. 2021;40:100894.https://doi.org/10.1016/j.fbio.2021.100894

Bouchemal K, Briançon S, Perrier E, Fessi H. Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimisation. International Journal of Pharmaceutics. 2004;280(1):241-51.https://doi.org/doi:10.1016/j.ijpharm.2004.05.016

Hong IK, Kim SI, Lee SB. Effects of HLB value on oil-in-water emulsions: Droplet size, rheological behavior, zeta-potential and creaming index. Journal of Industrial and Engineering Chemistry. 2018;67:123-31.https://doi.org/10.1016/j.jiec.2018.06.02224. Aswathanarayan JB, Vittal RR. Nanoemulsions and their potential applications in food industry. 2019;3.https://doi.org/doi:10.3389/fsufs.2019.00095

Jaberi N, Anarjan N, Jafarizadeh-Malmiri H. Optimization the formulation parameters in preparation of ?-tocopherol nanodispersions using low-energy solvent displacement technique. 2020;90(1-2):5-16.https://doi.org/doi:10.1024/0300-9831/a000441

Dias DdO, Colombo M, Kelmann RG, Kaiser S, Lucca LG, Teixeira HF et al. Optimization of copaiba oil-based nanoemulsions obtained by different preparation methods. Industrial Crops and Products. 2014;59:154-62.https://doi.org/10.1016/j.indcrop.2014.05.007

Linke C, Drusch S. Turbidity in oil-in-water-emulsions — Key factors and visual perception. Food Research International. 2016;89:202-10.https://doi.org/10.1016/j.foodres.2016.07.019

Zheng H, Mao L, Yang J, Zhang C, Miao S, Gao Y. Effect of oil content and emulsifier type on the properties and antioxidant activity of Sea Buckthorn oil-in-water emulsions. Journal of Food Quality. 2020;2020:1540925.https://doi.org/doi:10.1155/2020/1540925

Pathania R, Kaushik R, Khan MA. Essential oil nanoemulsions and their antimicrobial and food applications. Current Research in Nutrition Food Science Journal. 2018;6(3):626-43.https://doi.org/doi:10.12944/CRNFSJ.6.3.05

Quintans JdSS, Soares BM, Ferraz RPC, Oliveira ACA, da Silva TB, Menezes LRA et al. Chemical constituents and anticancer effects of the essential oil from leaves of Xylopia laevigata. Planta Med. 2013;29(02):123-30.https://doi.org/doi:10.1055/s-0032-1328091

Pérez GS, Zavala SM, Arias GL, Ramos LM. Anti-inflammatory activity of some essential oils. Journal of Essential Oil Research. 2011;23(5):38-44.https://doi.org/doi:10.1080/10412905.2011.9700480

Valente J, Zuzarte M, Gonçalves MJ, Lopes MC, Cavaleiro C, Salgueiro L et al. Antifungal, antioxidant and anti-inflammatory activities of Oenanthe crocata L. essential oil. Food and Chemical Toxicology. 2013;62:349-54.https://doi.org/doi:10.1016/j.fct.2013.08.083

Aburjai T, Hudaib M, Cavrini V. Composition of the essential oil from jordanian germander (Teucrium polium L.). Journal of Essential Oil Research. 2006;18(1):97-99.https://doi.org/doi:10.1080/10412905.2006.9699398

Guetat A, Al-Ghamdi FA. Analysis of the essential oil of the germander (Teucrium Polium L.) aerial parts from the Northern region of Saudi Arabia. International Journal of Applied Biology and Pharmaceutical Technology. 2014;5(2):128-35.