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Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method

Lime essential oil (EO) nanoemulsions from key lime (Citrus aurantifolia), kaffir lime (Citrus hystrix) and calamansi lime (Citrofortunella microcarpa) were produced by using spontaneous emulsification method and their particle size, polydispersity index (PDI), turbidity, morphology and antibacteria...

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Main Authors: Liew, Sin Neen, Utra, Uthumporn, Alias, Abdul Karim, Tan, Tai Boon, Tan, Chin Ping, Yussof, Nor Shariffa
Format: Article
Published: Elsevier 2020
Online Access:http://psasir.upm.edu.my/id/eprint/87170/
https://www.sciencedirect.com/journal/lwt
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spelling my.upm.eprints.871702023-05-15T02:59:22Z http://psasir.upm.edu.my/id/eprint/87170/ Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method Liew, Sin Neen Utra, Uthumporn Alias, Abdul Karim Tan, Tai Boon Tan, Chin Ping Yussof, Nor Shariffa Lime essential oil (EO) nanoemulsions from key lime (Citrus aurantifolia), kaffir lime (Citrus hystrix) and calamansi lime (Citrofortunella microcarpa) were produced by using spontaneous emulsification method and their particle size, polydispersity index (PDI), turbidity, morphology and antibacterial properties were investigated. Lime EO nanoemulsions were produced by mixing 5% (v/v) of oil phase (lime EO and corn oil at the ratio of 8:2) with 15% (v/v) of Tween 80 and 80% (v/v) of deionized water using magnetic stirring at 750 rpm and 25 °C. Key lime EO nanoemulsion showed the smallest particle size (21 nm), lowest PDI value (0.444) and lowest turbidity (99.0% of transmittance) followed by kaffir and calamansi lime. Transmission electron microscopy (TEM) micrographs revealed sphere-shaped oil particles with different particle size. Freshly prepared calamansi lime EO nanoemulsion was the most effective against Escherichia coli, Salmonella spp, and Staphylococcus aureus by exhibiting the largest diameter of inhibition zone (8.34, 7.71, and 9.98 mm, respectively). Key lime EO nanoemulsion showed the lowest reduction in the antibacterial activity after 1 month of storage at room temperature. The lime EO nanoemulsions showed great potential to be incorporated into water-based food products and beverages as flavouring and antimicrobial agents. Elsevier 2020-06 Article PeerReviewed Liew, Sin Neen and Utra, Uthumporn and Alias, Abdul Karim and Tan, Tai Boon and Tan, Chin Ping and Yussof, Nor Shariffa (2020) Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method. LWT, 128. art. no. 109388. pp. 1-8. ISSN 0023-6438; ESSN: 1096-1127 https://www.sciencedirect.com/journal/lwt 10.1016/j.lwt.2020.109388
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Lime essential oil (EO) nanoemulsions from key lime (Citrus aurantifolia), kaffir lime (Citrus hystrix) and calamansi lime (Citrofortunella microcarpa) were produced by using spontaneous emulsification method and their particle size, polydispersity index (PDI), turbidity, morphology and antibacterial properties were investigated. Lime EO nanoemulsions were produced by mixing 5% (v/v) of oil phase (lime EO and corn oil at the ratio of 8:2) with 15% (v/v) of Tween 80 and 80% (v/v) of deionized water using magnetic stirring at 750 rpm and 25 °C. Key lime EO nanoemulsion showed the smallest particle size (21 nm), lowest PDI value (0.444) and lowest turbidity (99.0% of transmittance) followed by kaffir and calamansi lime. Transmission electron microscopy (TEM) micrographs revealed sphere-shaped oil particles with different particle size. Freshly prepared calamansi lime EO nanoemulsion was the most effective against Escherichia coli, Salmonella spp, and Staphylococcus aureus by exhibiting the largest diameter of inhibition zone (8.34, 7.71, and 9.98 mm, respectively). Key lime EO nanoemulsion showed the lowest reduction in the antibacterial activity after 1 month of storage at room temperature. The lime EO nanoemulsions showed great potential to be incorporated into water-based food products and beverages as flavouring and antimicrobial agents.
format Article
author Liew, Sin Neen
Utra, Uthumporn
Alias, Abdul Karim
Tan, Tai Boon
Tan, Chin Ping
Yussof, Nor Shariffa
spellingShingle Liew, Sin Neen
Utra, Uthumporn
Alias, Abdul Karim
Tan, Tai Boon
Tan, Chin Ping
Yussof, Nor Shariffa
Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method
author_facet Liew, Sin Neen
Utra, Uthumporn
Alias, Abdul Karim
Tan, Tai Boon
Tan, Chin Ping
Yussof, Nor Shariffa
author_sort Liew, Sin Neen
title Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method
title_short Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method
title_full Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method
title_fullStr Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method
title_full_unstemmed Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method
title_sort physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method
publisher Elsevier
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/87170/
https://www.sciencedirect.com/journal/lwt
_version_ 1768009366842114048
score 13.211869

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