Preparation, Characterization and Properties of Patchouli Essential Oil Nanoemulsion
In order to improve the stability and bacteriostasis of patchouli essential oil, high-energy emulsification method was used to prepare patchouli essential oil nanoemulsion by using a mixture of tween 80, thiamine pyrophosphate and chitosan, its structure, particle size, ζ potential and polymer dispe...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110095 |
| _version_ | 1797650356431224832 |
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| author | Yujie YIN Wei LI Xin WAN Sizhong FENG Chunchi RONG |
| author_facet | Yujie YIN Wei LI Xin WAN Sizhong FENG Chunchi RONG |
| author_sort | Yujie YIN |
| collection | DOAJ |
| description | In order to improve the stability and bacteriostasis of patchouli essential oil, high-energy emulsification method was used to prepare patchouli essential oil nanoemulsion by using a mixture of tween 80, thiamine pyrophosphate and chitosan, its structure, particle size, ζ potential and polymer dispersity index were analysed. The results showed that the particle size of the newly prepared patchouli essential oil nanoemulsion was about 89.5 nm. The encapsulation rate of patchouli essential oil was 95.85%, and the retention rate remained above 85% for up to 7 days at room temperature. Furthermore, fluorescence microscopy and scanning electron microscopy demonstrated that the droplets of the emulsion were spherical and the dispersion of oil droplets was relatively uniform. It was also showed that the patchouli essential oil was encapsulated in nanoemulsion based on the Fourier transform infrared spectroscopy and X-ray diffraction experiments. The results of the antioxidation and antibacterial experiments showed that the patchouli essential oil nanoemulsion exhibited a better oxidation stability, it had a good inhibitory effect on Staphylococcus aureus and Escherichia coli within a period of 7 days. Altogether, patchouli essential oil nanoemulsion showed a better stability and bacteriostatic activity compared to pure essential oil, and had a broad application prospect in the fields of food preservation. |
| first_indexed | 2024-03-11T16:00:09Z |
| format | Article |
| id | doaj.art-9c315184eb8243fdb7edeaff123a9bd0 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-11T16:00:09Z |
| publishDate | 2023-11-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-9c315184eb8243fdb7edeaff123a9bd02023-10-25T07:38:40ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-11-014421303610.13386/j.issn1002-0306.20221100952022110095-21Preparation, Characterization and Properties of Patchouli Essential Oil NanoemulsionYujie YIN0Wei LI1Xin WAN2Sizhong FENG3Chunchi RONG4College of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, ChinaCollege of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, ChinaCollege of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, ChinaCollege of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, ChinaCollege of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, ChinaIn order to improve the stability and bacteriostasis of patchouli essential oil, high-energy emulsification method was used to prepare patchouli essential oil nanoemulsion by using a mixture of tween 80, thiamine pyrophosphate and chitosan, its structure, particle size, ζ potential and polymer dispersity index were analysed. The results showed that the particle size of the newly prepared patchouli essential oil nanoemulsion was about 89.5 nm. The encapsulation rate of patchouli essential oil was 95.85%, and the retention rate remained above 85% for up to 7 days at room temperature. Furthermore, fluorescence microscopy and scanning electron microscopy demonstrated that the droplets of the emulsion were spherical and the dispersion of oil droplets was relatively uniform. It was also showed that the patchouli essential oil was encapsulated in nanoemulsion based on the Fourier transform infrared spectroscopy and X-ray diffraction experiments. The results of the antioxidation and antibacterial experiments showed that the patchouli essential oil nanoemulsion exhibited a better oxidation stability, it had a good inhibitory effect on Staphylococcus aureus and Escherichia coli within a period of 7 days. Altogether, patchouli essential oil nanoemulsion showed a better stability and bacteriostatic activity compared to pure essential oil, and had a broad application prospect in the fields of food preservation.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110095patchouli essential oilnanoemulsionstabilitybacteriostasis |
| spellingShingle | Yujie YIN Wei LI Xin WAN Sizhong FENG Chunchi RONG Preparation, Characterization and Properties of Patchouli Essential Oil Nanoemulsion Shipin gongye ke-ji patchouli essential oil nanoemulsion stability bacteriostasis |
| title | Preparation, Characterization and Properties of Patchouli Essential Oil Nanoemulsion |
| title_full | Preparation, Characterization and Properties of Patchouli Essential Oil Nanoemulsion |
| title_fullStr | Preparation, Characterization and Properties of Patchouli Essential Oil Nanoemulsion |
| title_full_unstemmed | Preparation, Characterization and Properties of Patchouli Essential Oil Nanoemulsion |
| title_short | Preparation, Characterization and Properties of Patchouli Essential Oil Nanoemulsion |
| title_sort | preparation characterization and properties of patchouli essential oil nanoemulsion |
| topic | patchouli essential oil nanoemulsion stability bacteriostasis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110095 |
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