Long-Term Stability of <i>Lavandula x intermedia</i> Essential Oil Nanoemulsions: Can the Addition of the Ripening Inhibitor Impact the Biocidal Activity of the Nanoformulations?
In this work, <i>Lavandula x intermedia</i> essential oil (LEO) was encapsulated in lipid-based nanoemulsions (NanoLEO) using the solvent-displacement technique. In order to preserve the colloidal stability of the formulation, LEO was appropriately doped with the incorporation of differe...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Pharmaceutics |
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| Online Access: | https://www.mdpi.com/1999-4923/16/1/108 |
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| author | Stefania Petralito Stefania Garzoli Elisa Ovidi Valentina Laghezza Masci Jordan Trilli Barbara Bigi Laura Di Muzio Vito Cosimo Carriero Maria Antonietta Casadei Patrizia Paolicelli |
| author_facet | Stefania Petralito Stefania Garzoli Elisa Ovidi Valentina Laghezza Masci Jordan Trilli Barbara Bigi Laura Di Muzio Vito Cosimo Carriero Maria Antonietta Casadei Patrizia Paolicelli |
| author_sort | Stefania Petralito |
| collection | DOAJ |
| description | In this work, <i>Lavandula x intermedia</i> essential oil (LEO) was encapsulated in lipid-based nanoemulsions (NanoLEO) using the solvent-displacement technique. In order to preserve the colloidal stability of the formulation, LEO was appropriately doped with the incorporation of different levels of a water-insoluble oil used as a ripening inhibitor. All the nanoemulsion samples were evaluated in terms of the impact of the water-insoluble oil on the nanoemulsion formation, physical–chemical properties, and antibacterial effectiveness against <i>E. coli</i> (Gram-negative) and <i>B. cereus</i> (Gram-positive). The presence of the inert oil added benefits to the formulations in terms of appearance, colloidal stability, and loss of volatile components. However, the antimicrobial activity of the nanoemulsions dramatically decreased with the ripening inhibitor addition, probably because it hampered the internalization of the antimicrobial components of LEO within the bacterial cell membranes, thus nullifying the delivery ability of the nanoemulsion formulation. On the contrary, the undoped NanoLEO formulation showed unaltered antibacterial activity in both <i>E. coli</i> and <i>B. cereus</i> up to 40 weeks from the preparation. |
| first_indexed | 2024-03-08T10:37:10Z |
| format | Article |
| id | doaj.art-25e3cc974c0d48cba144ebeedf932f4b |
| institution | Directory Open Access Journal |
| issn | 1999-4923 |
| language | English |
| last_indexed | 2024-03-08T10:37:10Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Pharmaceutics |
| spelling | doaj.art-25e3cc974c0d48cba144ebeedf932f4b2024-01-26T18:07:42ZengMDPI AGPharmaceutics1999-49232024-01-0116110810.3390/pharmaceutics16010108Long-Term Stability of <i>Lavandula x intermedia</i> Essential Oil Nanoemulsions: Can the Addition of the Ripening Inhibitor Impact the Biocidal Activity of the Nanoformulations?Stefania Petralito0Stefania Garzoli1Elisa Ovidi2Valentina Laghezza Masci3Jordan Trilli4Barbara Bigi5Laura Di Muzio6Vito Cosimo Carriero7Maria Antonietta Casadei8Patrizia Paolicelli9Department of Drug Chemistry and Technologies, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyDepartment of Drug Chemistry and Technologies, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyDepartment for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, ItalyDepartment for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, ItalyDepartment of Drug Chemistry and Technologies, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyDepartment of Drug Chemistry and Technologies, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyDepartment of Drug Chemistry and Technologies, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyDepartment of Drug Chemistry and Technologies, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyDepartment of Drug Chemistry and Technologies, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyDepartment of Drug Chemistry and Technologies, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyIn this work, <i>Lavandula x intermedia</i> essential oil (LEO) was encapsulated in lipid-based nanoemulsions (NanoLEO) using the solvent-displacement technique. In order to preserve the colloidal stability of the formulation, LEO was appropriately doped with the incorporation of different levels of a water-insoluble oil used as a ripening inhibitor. All the nanoemulsion samples were evaluated in terms of the impact of the water-insoluble oil on the nanoemulsion formation, physical–chemical properties, and antibacterial effectiveness against <i>E. coli</i> (Gram-negative) and <i>B. cereus</i> (Gram-positive). The presence of the inert oil added benefits to the formulations in terms of appearance, colloidal stability, and loss of volatile components. However, the antimicrobial activity of the nanoemulsions dramatically decreased with the ripening inhibitor addition, probably because it hampered the internalization of the antimicrobial components of LEO within the bacterial cell membranes, thus nullifying the delivery ability of the nanoemulsion formulation. On the contrary, the undoped NanoLEO formulation showed unaltered antibacterial activity in both <i>E. coli</i> and <i>B. cereus</i> up to 40 weeks from the preparation.https://www.mdpi.com/1999-4923/16/1/108stabilitychemical compositionantibacterial activityOstwald ripening |
| spellingShingle | Stefania Petralito Stefania Garzoli Elisa Ovidi Valentina Laghezza Masci Jordan Trilli Barbara Bigi Laura Di Muzio Vito Cosimo Carriero Maria Antonietta Casadei Patrizia Paolicelli Long-Term Stability of <i>Lavandula x intermedia</i> Essential Oil Nanoemulsions: Can the Addition of the Ripening Inhibitor Impact the Biocidal Activity of the Nanoformulations? Pharmaceutics stability chemical composition antibacterial activity Ostwald ripening |
| title | Long-Term Stability of <i>Lavandula x intermedia</i> Essential Oil Nanoemulsions: Can the Addition of the Ripening Inhibitor Impact the Biocidal Activity of the Nanoformulations? |
| title_full | Long-Term Stability of <i>Lavandula x intermedia</i> Essential Oil Nanoemulsions: Can the Addition of the Ripening Inhibitor Impact the Biocidal Activity of the Nanoformulations? |
| title_fullStr | Long-Term Stability of <i>Lavandula x intermedia</i> Essential Oil Nanoemulsions: Can the Addition of the Ripening Inhibitor Impact the Biocidal Activity of the Nanoformulations? |
| title_full_unstemmed | Long-Term Stability of <i>Lavandula x intermedia</i> Essential Oil Nanoemulsions: Can the Addition of the Ripening Inhibitor Impact the Biocidal Activity of the Nanoformulations? |
| title_short | Long-Term Stability of <i>Lavandula x intermedia</i> Essential Oil Nanoemulsions: Can the Addition of the Ripening Inhibitor Impact the Biocidal Activity of the Nanoformulations? |
| title_sort | long term stability of i lavandula x intermedia i essential oil nanoemulsions can the addition of the ripening inhibitor impact the biocidal activity of the nanoformulations |
| topic | stability chemical composition antibacterial activity Ostwald ripening |
| url | https://www.mdpi.com/1999-4923/16/1/108 |
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